Medford mail tribune., October 20, 1957, Image 45

Sesante-Seed Bread
1 loaf French bread
1 tablespoon butter
V cup sesame seeds
Vi cup butter, melted
' teaspoon seasoned salt
1. Cut bread into -in. slices.
2. Heat the 1 tablespoon butter in a skil
let. Add sesame seeds and heat over
medium heat until delicately browned,
stirring constantly.
3. Stir seasoned salt into melted butter.
Lightly brush on one side of bread slices.
Arrange on baking sheet buttered-side
down.
4. Mix toasted sesame seeds into remain
ing butter. Brush generously on bread
slices.
5. Put into 325F oven about 20 min. Put
under broiler about 3 in. from source of
heat 1 to 2 min., or until lightly browned.
Mandarin Orange Mold
Here's a versatile mold which can double jor salad or dessert. For dessert, top with
sweetened whipped cream and serve with cookies.
2 8V-oz. cans mandarin oranges,
drained (reserve sirup)
cup drained maraschino cherries,
sliced
V4 cup (about l'j-ox.) blanched, toasted
almonds, chopped
1 pkg. orange-flavored gelatin
1 cup ginger ale
1. Add enough water to the orange sirup
to make 1 cup liquid. Heat until very hot.
2. Put gelatin into a bowl. Add sirup and
stir until gelatin is completely dissolved.
Stir in the ginger ale.
3. Cool; chill in refrigerator or in pan of
ice and water until mixture is slightly
thicker than consistency of thick, un
beaten egg white. If chilled in refriger
ator, stir occasionally; if chilled over ice
and water, stir frequently.
4. Lightly oil a 1-qt. mold with salad or
cooking oil (not olive oil); drain.
5. When gelatin mixture is of desired
consistency, mix in the oranges, cherries,
and almonds. Turn into the prepared
mold and chill in refrigerator until firm.
6. To unmold, run tip of knife carefully
around edge of mold. Invert onto a
chilled serving plate and remove mold.
(If necessary, wet a clean towel in hot
water and wring it almost dry; wrap hot
towel around mold for a few seconds. If
mold does not loosen, repeat.) 6 servings
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Coconut Treasure
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2'4 cups sifted flour
' teaspoon baking soda
'4 teaspoon salt
34 cup butter
1 y4 cups sugar
2 egg yolks, well beaten (until thick
and lemon-colored)
14 cup orange juice
1 cup (4 ox.) moist coconut, finely chopped
1. Lightly grease cookie sheets.
2. Sift flour, baking soda, and salt to
gether. Set aside.
3. Cream butter until softened. Add
sugar gradually, creaming until fluffy
after each addition.
4. Add egg yolks in thirds, beating thor
oughly after each addition.
5. Mixing until well blended after each
addition, alternately add dry ingredients
in thirds, orange juice in halves to
creamed mixture. Stir in the coconut.
6. Drop by half-teaspoonfuls about 2-in.
apart onto cookie sheets.
7. Bake at 425"F 8 to 10 min. Remove
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About 4 doz. cookies
Lettuce in Creamy Dretttting
' cup cream
3 tablespoons cider vinegar
34 teaspoon sugar
34 teaspoon seasoned salt
'j teaspoon white pepper
1 medium-size head lettuce
1 cup chopped green onions
1 tablespoon chopped parsley
1. Put cream into a small bowl.
Add
vinegar gradually, stirring constantly.
Stir in the sugar, seasoned salt, and pep
per. Set aside in refrigerator.
2. Rinse lettuce and drain thoroughly.
Tear lettuce into pieces (about f cups).
Toss lettuce pieces, chopped onion, and
parsley lightly together. Pour cream mix
ture over lettuce and toss to coat evenly.
Serve immediately. 6 servings
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