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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 1, 1957)
A $10 PRIZE-WINNING CAKE RECIPE from a Family Weekly reader Mrs. Albert Huntemann, 2207 Capital Ave., Medford, Ore. Cream of Celery Soup Follow Base Recipe. Substitute 2 cups (about 4 stalks) finely chopped celery for carrots. Do not sieve celery. Add 2 table spoons finely chopped celery leaves with seasonings. Hot Minty Chocolate Serve with a graham cracker or cookie in that brief interval between home-from-school and out-to-play. Or pour into a pre-heated vacuum bottle and send along for lunchtime. Combine in top of a double boiler 20 (about 1 cup) chocolate mint wafers 1 cup milk Vt teaspoon salt Heat over simmering water, stirring con stantly until wafers are melted and mix ture is well blended. Blend in 2 cups milk 1 cup cream Heat until scalding hot, stirring occasion ally. Serve hot. If desired, top with whipped cream. 4 to 6 servings iom oaJJfnxMa A gay carnival of colors an especially attractive dessert for a child's party. Mrs. Huntemann suggests a seven-minute frosting and a garnish of multi-colored decorettes. Grease bottoms only of two 8-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 1 tablespoon baking powder V teaspoon salt Measure and set aside each of the follow ing flavored soft-drink powders 1 teaspoon orange 1 teaspoon cherry 1 teaspoon lemon-lime 1 teaspoon grape Cream together until butter is softened Carrousel Cake Va cup butter 'j teaspoon lemon extract Add gradually, creaming until fluffy after each addition 1 4 cups sugar Measure . 1 cup milk Beating only until smooth after each addition, alternately add flour mixture in fourths, milk in thirds to creamed mix ture. Finally, beat only until smooth (do not overheat) . Beat until frothy 4 egg whites Add gradually, beating well after each addition Vj cup sugar Beat until rounded peaks are formed. Spread beaten egg whites over batter and gently fold together. Divide batter among five bowls; set one portion aside. Carefully blend one flavor of the soft-drink powder into each re maining portion of batter. Spoon the five batters into the prepared pans, alternating colors. Carefully draw a spoon through the batter until a mar bled effect is produced. Bake at 350 F 40 to 45 min., or until a cake tester or wooden pick comes out clean when inserted in center of layer, or until cake surface springs back when lightly touched at center. Remove from oven. Cool 10 min. in pans on cooling racks. To loosen each layer from pan, run a spatula gently around sides. Cover pan with a cooling rack; invert cake and re move pan. Immediately peel off waxed paper and turn cake top-side up. Cool layers completely. Tuo 8-in. round layers EXCITING NEW PIE IDEA...C00I, quick, delicious filling! The secret is Carnation -the milk that whips! V, r;?s Vr v "it n J. - ' So light! So refreshing! So very, very smooth! It's Carnation's whipping qualities that make this pie fill ing possible. And it's Carnation's special blending qual ities that give it a smoothness you can't get with any, other form of milk - or even with cream. Delight your family -whip up a cooling Fluffy Fruit Pie today. RECIPE: FLUFFY FRUIT PIE sa 9" baked pie shell (use GOLD MEDAL FLOUR and NEW SPRY SHORTENING see directions with GOLD MEDAL FLOUR sacks.) cup crushed pineapple cup maraschino cherry juice I pkg. lemon-flavored gelatin Vi cup sugar 1 cup chilled undiluttd CARNATION EVAPORATED MILK 1 tbsp. lemon juice cup sliced maraschino cherries Chill CARNATION EVAPORATED MILK in ice cube tray 15-20 minutes, or until soft ice crystals form around edge of tray. Bring pineapple and cherry juice to a boil. Add gelatin and stir until dissolved. Stir in sugar. Chill about 30 minutes or until mixture mounds slightly when dropped from spoon. Whip milk and lemon juice until stiff. Pour on top of gela tin mixture. Beat in slowly with rotary beater or electric mixer on low speed. Fold in cher ries. Pour into chilled pie shell. Chill several hours until firm. OTHER FRUIT-FLAVORED PIES. In place of crushed pineapple, cherry juice and cherries, use 1 'i cups crushed pineapple, applesauce, apple juice, orange juice, grape juice, prune juice, apricot nectar or pineapple juice. FREE: Mary Make' colorful 8 pajte book let, "Perfect Pies." For your copy, write Mary Itlake, Carnation Company, Dept. FW-97, Los Angeles 19, California. "rom Contented Cowi' f Viain RYfD
