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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 13, 1957)
iced Cinnamon Coffee 4 cups double-strength coffee beverage (use 2 to 4 teaspoons concentrated soluble coffee to 1 cup boiling water) 3 sticks cinnamon Vj cup heavy cream Coffee Sirup 1. Pour hot coffee beverage over cinna mon sticks and let stand about 1 hr. 2. Remove cinnamon sticks. Stir in the cream. Chill thoroughly in refrigerator. 3. To serve, pour into ice-filled glasses. Stir in desired amount of Coffee Sirup. If desired, top with sweetened whipped cream and sprinkle with ground cinna mon. Use cinnamon sticks as stirrers. About 4 servings r i i ' Coffee Sirup 1 cup sugar cup water 1. Mix sugar and the cup water to gether in a saucepan. Stir over low heat until sugar is dissolved. Cover, bring to boiling, and boil 5 min. Remove from heat. 1 teaspoon concentrated soluble coffee cup boiling water 2. Put coffee into a small cup or custard cup. Add boiling water and stir until blended. Stir into sugar mixture. Cool; store covered in refrigerator. About 2 cup sirup Superb Apple-Cream Pie Pastry for 9-in. 2-crust pie (your favorite recipe or a prepared mix) 6 to 8 (2 to 3 lbs.) tart cooking apples, washed, quartered, cored, pared, and thinly sliced (about 6 cups) 1 teaspoon lemon ulce Vt cup sugar Vi cup firmly packed brown sugar 1. Line pie pan with pastry. Roll out re mainder for top crust; cut slits, fold, and set aside. 2. Set a bowl and rotary beater in re frigerator to chill. 3. Sprinkle lemon juice over apple slices and mix lightly. 4. Mix sugar, brown sugar, cinnamon, nutmeg, and salt together. Toss gently with apples. Turn apple mixture into pastry shell. 5. Dot with butter or margarine. 6. Using chilled bowl and beater, beat i teaspoon ground cinnamon '4 teaspoon ground nutmeg ' teaspoon salt 1 tablespoon butter or margarine Jj cup chilled whipping cream 1 egg white, slightly beaten 2 teaspoons sugar whipping cream until cream stands in peaks when beater is slowly lifted up right. Spread whipped cream over apple filling. 7. Moisten edge of bottom crust with water for a tight seal. Carefully lay top crust over filling. Seal edges and flute. 8. Brush top crust lightly with egg white. Sprinkle with sugar. 9. Bake at 450F 10 min. Reduce heat to 350 F and bake about 40 min. longer, or until crust is a light golden brown. One 9-in. pie A $10 PRIZE-WINNING CAKE RECIPE from a Family Weekly reader 'V ' ' I i fMrs. Lula Thomas. P. O. Box 182, Niceville, Fla. Banana-Nut Cake 1 sq. ( 1 os. ) unsweetened chocolate, melted over hot water and cooled 1 cup (about 4 ox. ) pecans, finely chopped 3 cups sifted flour 1 teaspoon baking soda teaspoon salt 1 cup butter or margarine 1. Grease bottoms only of 2 9-in. round layer cake pans. Line with waxed paper cut to fit bottoms; grease waxed paper. Set aside. 2. Sift flour, baking soda, and salt to gether. Set aside. 3. Cream butter or margarine and vanilla extract together until softened. Add sugar gradually, creaming until fluffy after each addition. 4. Add eggs in thirds, beating thoroughly after each addition. Mix in the cooled chocolate. 5. Blend banana and buttermilk together. 6. Beating only until smooth after each addition, alternately add dry ingredients in fourths, banana-buttermilk mixture 1 teaspoon vanilla extract 3 cups sifted confectioners' sugar 3 eggs, well beaten (until thick and piled softly) 1 cup sieved bananas (2 to 3 bananas with brown-flecked peel) cup buttermilk in thirds to creamed mixture. Finally, beat only until smooth (do not overbeat) . 7. Stir in the chopped pecans. Turn bat ter into prepared pans. 8. Bake at 350 F 45 min., or until cake tester or wooden pick comes out clean when inserted in center of cake layer, or until cake surface springs back when lightly touched at center. 9. Remove from oven. Cool 10 min. in pans on cooling racks. To loosen each layer 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 layer top side up. Cool completely. Two 9-in. round cake layers -, - mr d ( ( tf..:..Jt".: "1STAMT NONFAT "vuus I This is the one that's delicious for drinking! Carnation lnstant"Magic Crystals'-secret of fresh f favor nonfat milk instantly! Carnation Instant new crystal-form of freshest nonfat milk. Amazing new Magic Crystals that burst into refreshingly delicate fla vor, even in ice-cold water! Ready to drink, with all the natural protein, calcium and B-vitamins of fresh whole milk ! Or for cereals, cooking, For drinking, cooking, baking and whipping MOW SAVE ALL 4 WAY St baking no special recipes needed ! Even whips directions on package. Discover "Maglo Crystal" Today I Look for Carnation, the only "Magic Crystals" Instant, today. The new way to fresh flavor always handy for drinking, cooking at such low cost ! Convenient 3-qt. and economical 8-qt. packages, with easy-pour spout. Mixes Instantly and Completely! trr.L r H0J m mm 1 Only Carnation Magic Crystals mix instantly and completely in ice-cold water. No rumps, no pasty residue. CmrnatitM tmtwH Ory Chclnh Drink, (op! Jutt aV wntot. DbcJu kotir mt& Fn9y Weekly. Oc(ker 13, 197 21 O
