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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 14, 1957)
low! f SWImPMK L ,L Jl - v,2y Choeolate Milk Front Have ready 1 pt. lemon therbet Empty into a large bowl 1 12-oe. can (about 1 Vs ups) chilled apricot nectar Add the sherbet and 1 qt. chocolate-flavored milk Using a rotary beater, beat until foamy. Pour into chilled tall glasses. Top with whipped cream and shaved chocolate. Serve immediately. servings Orange Julep Combine and stir until sugar is dissolved 2 cups orange ulce Vi cup sugar '4 cup lime juice 3 tableipoom finely chopped fresh mint leaves Vi teaspoon grated orange peel (grated through color only) Chill thoroughly in refrigerator. Just before serving, strain if desired, and blend the orange juice mixture with 2 cups chilled sparkling water Pour into tall glasses over Ice cubes or crushed ice Garnish with lemon slice, maraschino cherry, and fresh mint. 4 servings Lemon-Cranberry Xeeiar A colorful fruit juice medley. Mix together 1 cup chilled cranberry ufce cocktail cup chilled apricot nectar cup water Stir in until melted contents of 1 6-ox. can frozen lemonade concentrate Pour into tall glasses over Ice cubes or crushed Ice For an attractive garnish, carefully in sert a wooden pick horizontally through straws. Impale fresh ripe strawberries on each end of wooden pick. 4 servings Lemonade Delight For Crimson Lemonade, stir in mara schino cherry sirup to desired color and flavor. Mix together in a small saucepan having a tight-fitting cover 1 ' cups sugar 1 cup water Set over medium heat and stir until sugar is dissolved. Cover, bring to boil- . ing, and boil 5 min. Remove from heat and set sirup aside to cool. Prepare, mix, and chill 2 cups lemon ulce (about 12 lemons) i cup orange ulce (about 2 oranges) 1 i tablespoons grated lemon peel (grated through colored part only; white part It bitter) When sirup is cooled, blend with fruit juices and grated peel. Cover and store in refrigerator until ready to use. To serve, put into tall glasses Ice cubes or crushed Ice Add about V4 cup of the lemon sirup to each glass. Fill glasses with Cold water Stir until blended. Garnish with whole strawberries, pine apple chunks and fresh mint. 8 servings iiomeHtyle Ran pberry -Peach Soda Vigorously stir 2 or 3 spoonfuls of vanilla Ice cream with a small amount of sparkling water. Add a spoonful each of thawed frozen peaches and raspberries. Fill glasses three-fourths full with spar kling water. Stir gently. Top with a scoop of ice cream and more peaches and raspberries. A $10 PRIZE-WINNING CAKE RECIPE from a Family Weekly reader . Mrs. Elizabeth A. Chappell, 313 Praline Cake Drain carrots, reserving sirup. Force car rots through a sieve or food mill. (If an electric mixer is to be used for cake bat ter, do not sieve carrots.) Set carrots and reserved sirup aside to cool. Mrs. Chappell suggests a caramel frosting for this delicious, moist cake. Grease bottom of 13x9Vix2-in. cake pan. Line with waxed paper cut to fit bottom; grease the waxed paper. Set out 3 cups sugar For Caramel Sirup-Melt 1 cup of the sugar over low heat in a heavy light-colored skillet (a black skillet makes it dif ficult to see the color of the sirup). With back of wooden spoon, gently keep sugar moving toward center of skillet until sugar is completely melted and of a golden-brown color (lighter than for burnt sugar sirup). Remove from heat. Being careful that steam does not burn hand, gradually add, stirring constantly, a small amount at a time 1 cup milk (If lumps should occur while blending in the milk, they will disappear during the time the sugar and butter are cooking.) Return to low heat and add gradually, stirring constantly until completely dis solved, 1 cup of the sugar and 1 tablespoon butter or margarine Remove from heat and cool to lukewarm. For Carrots Wash, pare or scrape, and thinly slice enough carrots to yield 2 cups sliced carrots Put carrots into a saucepan with the re maining I cup of sugar and 1 cup boiling water Stir until sugar is dissolved. Cover and simmer about 10 min., or until carrots are tender and sirup is clear. For Cafce-Coarscly chop and set aside 2 cups (about 8 oi.) pecans Sift together and set aside 2 i cups sifted flour 2 teaspoons baking powder 1 teaspoon salt Cream together until softened Vs. P butler or margarine 1 i teaspoons vanilla extract Add the caramel sirup gradually, blend ing well after each addition. Add in thirds, beating thoroughly after each addition 2 eggs, well beaten (until thick and piled softly) Blend M the carrots. N. 14 St.. Muskogee, Okla. Beating only until smooth after each ad dition, alternately add dry ingredients in fourths, reserved carrot sirup in thirds to creamed mixture. Finally, beat only until smooth (do not overheat). Mix in the chopped nuts. Turn batter into pre pared pan. Bake at 350 F 45 to 50 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake, or until cake surface springs back when lightly touched at center. Remove from oven. Cool 10 min. in pan on cooling rack. To loosen from pan, run a spatula gently around sides. Cover with a cooling rack; invert cake and remove pan. Immediately peel off waxed paper and turn cake top side up. Cool completely. One 13j-in. cake 10 Family Weekly. July 14. 1957
