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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 2, 1957)
- Create a distinctive shower menu featuring one or more of these appropriate recipes with your own favorites... or the happy guest-of-honor's! ttork lAtbxter a la Crvme Set out 3 medium-size froxen rock-lobster tolls To Cook Frozen Rock-Lobster Tails Bring to boiling in a heavy sauce pot or kettle 1 Vi qts. water 1 Vl teaspoons salt Add frozen or thawed rock-lobster tails to kettle. Cover; bring water again to boiling, reduce heat, and simmer 1 min. longer than individual weight in ounces. (For example, cook a 6-oz. rock-lobster tail 7 min.) Add 2 min. to total cooking time if frozen tails were not thawed be fore cooking. Drain tails; cover with cold water and drain again. Using scissors or a sharp knife, cut through thin shell on underside of each tail. Insert fingers under meat and carefully pull it out. Cool meat; chill in refrigerator. Cut into pieces. For Rock Lobster a la Crime Melt in a saucepan over low heat 3 tablespoons butter or margarine Blend in 3 tablespoons Hour V2 teaspoon salt Ys teaspoon Accent Vs teaspoon pepper Heat until mixture bubbles, stirring con stantly. Add gradually, stirring in 1 cups milk Cook rapidly, stirring constantly, until sauce thickens. Cook 1 !o 2 min. longer. Set aside. Have ready 1 cup finely chopped mushrooms 2 tablespoons minced onion Heat in a large skillet 3 tablespoons butter or margarine Add the mushrooms and onion and cook over medium heat until mushrooms are tender and lightly browned and onion is transparent. Occasionally move and turn mixture with a spoon. Remove from heat. Mix together y, cup heavy cream 1 tablespoon lemon ulce 1 teaspoon ftnely chopped parsley i, toespene Worcestershire sauce and mixture of , tmapoen dry noHtard V. Add to mushroom-onion mixture. Cook over low heat until tlwroughly heated, moving and turning mixture gently with a spoon. Allow to simmer gently for sev eral minutes. Blend in the white sauce and ro-lobstcr net. RclH-at juirt before serving. Serve with fluffy ) rfce tossed lightly with chopped parsley. Garnish with avotoda slices and atiatento. o 6 servings .assists 0 'V'S EHnvapple Cake oo res mxziM For party elegance and extra rich pine apple flavor, fill and frost cake with whipped cream into which well-drained crushed pineapple has been lightly folded. Or, substitute pineapple juice or the liquid in a seven-minute icing or a butter-cream frosting. Choose ice cream to harmonize with the party color scheme and the delicate flavor of the cake. Grease bottoms only of two 9-in. round layer-cake pans. Line with waxed paper Cut to fit bottoms; grease waxed paper. Sift together and set aside 3 cups sifted cake flour 2 teaspoons baking powder Vs teaspoon baking soda V teaspoon salt Mix together and set aside 1 cup unsweetened pineapple utce 2 teaspoons lemon ulce Set out I cup sugar Cream until softened I cop butter or margarine) Add gradually, creaming until fluffy after each addition, Mr cup of tlx sugar. Add in thirds, beating thoroughly after tech ad dition 4 ecje yofks, weal buwiun ( ujirfl thick and tarwm-cotoretl) Beating only until smonh after each ad dition, alternately add dry inflrfxlientf in fourths, fruit-juice mixture in thirda U creamed mixture. Finally, beat only until smooth (do not overheat). Using a clean beater, beat until frothy 4 egg whites Add gradually, beating well after each addition, the remaining V4 cup of sugar. Continue beating until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Spread beaten egg whites over batter and gently fold together. Turn batter into pans, spreading to edges. Bake at 350F 25 to 30 min., or until a cake tester or wooden pick comes out clean when inserted in center of a layer, or until cake surface springs back when lightly touched at center. When layers test done, remove from oven. Cool 10 min. in pans on cooling racks. To remove layer from pan after cooling, run spatula gently around sides of pan. Cover with cooling rack. Invert and re move pan. Immediately peel on waxed paper and turn cake layer top side up. Cool cake layers completely. Till and froat sidea and top of cake. Cut into wedge-ihaped pieces, and plaoa un cake plate with the pointed end of the slice toward the outside, forming a (tar (as in ihoto). If desired, reaerva about H cup fnating to tint and use for deotirating e.-vka by forcing froi-ung through ts pantry liag and a No. 27 derorsur-f tube. J ut before serving. 811 the center with ice reatn or froae basa Cestord. One i-in, round layer ijafee FroK'fi i.ntntn t'untarti j coop sew raagesa Here's the frozen dessert to complement the pineapple cake with pineapple whipped-creatn filing. Chill in freezing compartment of refrig erator until icy cold 1 cup undiluted evaporated milk Set refrigerator control at coldest operat ing temperature. Set a bowl, rotary beater, and a 1-qt. refrigerator tray in refrigerator to chill. Beat slightly in top of a double boiler 3 egg yolks Stir in V3 cup sugar cup lemon ulce Cook over simmering water until mixture thickens, stirring constantly. Cool. Stir in 1 teaspoon grated lemon peel f groted through colored part only; wMte part it bitter) Beat until rotnxiod peaks are formed 1 egg wMtm Sciread the conked hesrxat mixtura oer the t(4 white and gntlj fold togetlter. Using chilled bowl ami bMtar, beat the chilled evaxrtad milk until very stiff. Gentle fold into lemon-egg white mix ture Pour at once into refrigerator tray. Set tray i' freezing compartment of re frigerator. Freeze until firm. J qt. frozen custard Family Wwkly, June I. 1K7 1
