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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 17, 1957)
(Continued) Tomini Gong OOO 0 4 V.'' J? A ginger cookie that's as gay as a Happy Holiday; a comple ment to your most festive dessert. 2 tups sifted flour 1 teaspoon baking powder 'j teaspoon baking soda 'j teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 'i teaspoon ground cloves V2 teaspoon mace 1 cup butter 1 cup firmly packed brown sugar ' egg, well beaten (until thick and piled softly) cup dark molasses Sugar 1. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and mace. Set aside. 2. Cream butter until softened. Add brown sugar gradually, creaming until fluffy after each addition. 3. Add egg in thirds, beating thoroughly after each addition. Blend in the molasses. 4. Mixing until well blended after each addition, add dry ingredients in fourths to creamed mixture. Chill dough in refrigerator .3 hrs. 5. Shape dough into 1-in. balls; dip in sugar. Space about 2 in. apart on cookie sheets. 6. Bake at 350F 10 to 15 min. Remove cookies to cooling racks. About 6 doz. cookies A $10 PRIZE-WINNING CAKE RECIPE from a Family Weekly reader Mrs. Irene L. Smith, 124 Bert Drive, Fort Myers, Fla. Mrs. Smith suggests a mocha frosting for this scrumptious Spice Cake 2 cups sifted flour 2 tablespoons cocoa 2'i teaspoons baking powder y4 teaspoon salt 1 'j teaspoons ground cinnamon 1 teaspoon ground ginger teaspoon ground allspice cup butter ' 1 teaspoon vanilla extract 1 cups sugar 4 egg yolks, well beaten (until thick and lemon-colored) cup milk 4 egg whites 'i cup sugar 1. Grease bottoms only of two 9-in. round layer cake pans. Line with waxed paper cut to fit bottom; grease waxed paper. 2. Sift together flour, cocoa, baking powder, salt, cinnamon, ginger, and allspice. Set aside. 3. Cream butter and vanilla extract together until butter is softened. Add the IVi cups sugar gradually, creaming until fluffy after, each, addition. 4. Add .ega Solks In thirds, beating thoroughly after each addition. 5. Beating only until smooth after each addition, alternately add dry ingredients in fourths, milk in thirds to creamed mixture. Finally, beat only until smooth (do not overheat). 6. Beat egg whites until frothy. Add xh cup sugar gradually, beating well after each addition. Beat until rounded peaks are formed and egg whites do not slide when bowl is par tially inverted. Carefully spread beaten egg whites over batter and gently fold together. Turn batter into pans. 7. Bake at 350F 40 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. Loosen cake layers; remove to cooling racks; peel off waxed paper; cool top sidup. Two 9-in. round cake layers Family Weekly, November 17, 1957 19 v4 V 01 i J i PomnLpkinL Pie even'- youA5 because you can whip Carnation Instant! Traditional dessert the modern way. New kind of pumpkin pie, with new tender texture far lighter than the most delicate whipped cream chiffon pie ! The secret ? It's made with whipped calorie-light new Carnation Instant ! Carnation is the "Magic Crystals" Instant. "Magic Crystals" that burst into refreshing light flavor, delicious for drinking. Or for cooking, baking no special recipes needed. Or whipped, to use in place of whipped cream in any recipe. Light in calories, yet rich in all the natural protein, B-vitamins and calcium of fresh whole milk ! For drinking, cooking, baking, whipping SAVE ALL 4 WAYS WITH "MAOIC CRYSTALS" r" Convenient 3-Q.t. and Economical 8-Qt. Slies a: , L. RECIPE gar Y2 teaspoon salt iy2 teaspoons cinnamon Y2 teaspoon nutmeg 2 tablespoons (2 envelopes) unflavored gelatin 34 cup liquid CARNATION INSTANT (mixed according to package directions) 2 eggs 1 y2 cups canned pumpkin 2y2 cups whipped CARNATION INSTANT 9-inch crumb or baked pie shell "MAGIC CRYSTALS" PUMPKIN PIE (Makes 9-inch singla crust pie) Mix sugar, salt, spices and gelatin together in saucepan. Stir in liquid Carnation Instant, eggs and pumpkin. Stir over medium heat until mixture begins to boil (5-6 minutes). Chill until mix ture thickens and mounds when dropped from spoon. Fold in whipped Carnation Instant. Spoon into shell. Chill 2-3 hours. HOW TO WHIP CARNATION INSTANT: (About 2Vi cups) 1. Mix )i cup Carnation Instant Nonfat Dry Milk "Magic Crystals" with Jicup ice water. 2. Whip until soft peaks form (3-4 minutes). Add 2 tablespoons lemon juice. 3. Beat while gradually adding li cup sugar until stiff peaks form (3-4 minutes longer). (Whipping directions also on package) 0. J
