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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