Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 29, 1957)
TO THE NEW YEAR with some choice suggestions for the sweet on your party menu. Hot Spicy Vuneh Vi cup light corn ilrop 1 12-oz. can apricot nectar 12 whole cloves 2 stick cinnamon, broken 3 to 4 cups apple cider 2 tablespoons lemon juice 4 teaspoons butter 1. Mix together in a saucepan the corn sirup, apricot nectar, cloves, cinnamon, and apple cider. Bring to boiling and simmer 10 to 15 min. 2. Remove from heat and stir in the lemon juice. Strain. Add butter and serve piping hot. If desired, additional cinna mon sticks may be placed in cups for use as individual stirrers. About 1 qt. punch Candied Fruit V Almond Pie OOOO fOII 7 MHIWS Pastry for 1 -crust 8-ln. pie (your favorite recipe or a prepared mix) 1 cup (about 8 oz.) diced assorted candled fruits cup (about oz. ) coarsely chopped, toasted blanched almonds '4 cup golden raisins 1 tablespoon flour y4 teaspoon salt Vi teaspoon ground cinnamon ' teaspoon ground nutmeg Vi teaspoon ground cloves 2 ego 1 cup light corn sirup V cup firmly packed brown sugar 1 teaepoon grated orange peel (ctorus peeJ Is grated through colored part only; white part Is blMer) 1 fescaviooe grated leojen peel 1 fcoMespoees better or margarine, melted it apple cider 1. Prepare pastry shell but do not bake. 2. Mix together the flour, salt, cinnamon, nMtmeg, and cloves. Mix in the candied fruits, almonds, and raisins. Set aside. 3. Beat eggs slightly, mix in corn sirup, brown sugar, orange and lemon peels, melted butter, and apple cider. Stir in the fi uit-nut mixture. Pour into pastry shell. 4. Bake at 400F 15 min. Reduce heat to 350F and bake 40 min. longer. Co1) orL cooling tack. One 8-in. pit fismUv wVeklv. December 29, 1957 O - - r&J Oi I rir'rf'i i iinTin T -rt i l!S".-' Vtka . i ' fi mi iiMiJtTfTiiiniii..iiiiii mi Here are the makings of a gay, informal evening your guests will enjoy bringing their favorite goodies. Be sure they're easily transportable like the pie, or the punch which may be bottled and reheated. 8tyenberry !? eeeo rsjQjimo you've a secret reserve of the cookies or fruitcake suggested by recent Family Weekly recipes, they'll go wonderfully well with this colorful Boysenberry Ice. 2 1-lb. ci beysedb4trls, trad (reserve sf-tp) ' c c4Jd w 2 tewoi 1 foUtwywa, Jttrtotf prtpft q 9. Set refriger&WC htfi)l for coldest op 0 a ting tenueitui) O 2. Force drained boysenberries through a fine sieve. Set aside. 3. Pour cold water into a small cup or custard cup. Sprinkle gelatin evenly over water. Let stand about 5 min. to soften. 4. Heat together 1V4 cups of the reserved sirup and the Vfe cup water until very hot. Remove from heat and immediately stir in the softened gelatin until it is com pletely dissolved. Add sugar, stirring until sugar is dissolved. Blend in the boysenberries and the lemon juice. Cool. 5. When cooled, pour into a 1-qt. refrig erator tray. Freeze until firm (3 to 4 hrs.) , stirring 2 or 3 times. Serve in chilled sherbet glasses. About 1 qt. ice 0 Boysenberry C rente Follow recipe for Boysenberry Ice. Set a large bowl, a medium-size bowl, and a beater in refrigerator to chill. Chill boy senberry mixture until mushy. Pour cup Icy cold water into the medium-size chilled bowl. Mix in Mi cup nonfat dry milk solids. Using chilled beater, b at until mixture stands in stiff peaks v ;n beater is slowly lifted upright. Blen in 2 teaspoons lemon juice. Turn the m ,hy boysenberry mixture into the large chilled bowl and beat until smooth. Fold in the whipped nonfat dry milk solids. Return mixture to refrigerator trays and freeze until firm. About 1V4 qts.
