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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 29, 1957)
i fQ MELANIE DE FROFT, Director, Culinary Art Inttitut Mousse Cafe individual Fruit Puddings oooo roa FRIIIMO For carefree entertaining, make these little puddings ahead of time and re steam before serving. 2 medium-size oranges 1 top (about 5 oz.) dark seedless raisins Vj cup (about 3 ox.) dates Vj cup (about 2 oz.) walnuts 1 'j cups sifted flour 1 teaspoon baking soda 14 teaspoon salt 14 teaspoon ground cloves '4 teaspoon ground nutmeg teaspoon ground cinnamon '4 cup shortening 1 cup firmly packed brown sugar 1 egg, well beaten (until thick and piled softly) 1. Grease eight 5-oz. custard cups. Set aside. 2. Rinse oranges; peel. Slice into cart wheels, and cut into pieces; reserve juice as it collects. Set out raisins; cut dates into pieces with scissors dipped fre quently in cold water; coarsely chop nuts. Set aside. 3. Sift together flour, baking soda, salt, cloves, nutmeg, and cinnamon. Set aside. 4. Cream shortening until softened. Add brown sugar gradually, creaming until fluffy after each addition. 5. Add egg in thirds, beating thoroughly after each addition. Mix in the orange pieces, reserved juice, raisins, dates, and nuts. Blend in the dry ingredients. 6. Fill custard cups about two-thirds full with mixture; cover with aluminum foil and secure with string. Set in pan of water (1-in. deep) ; cover pan with a tight fitting cover, or with aluminum foil se cured with string. Bake at 325 F 2 hrs. Serve hot with Orange Sauce. 8 servings Orange Sauee cup sugar 2 tablespoons cornstarch ' teaspoon salt 1 teaspoon grated orange peel (grated through color only) cup orange Juice Vj cup water 1 tablespoon butter or margarine 1. Mix together in a saucepan sugar, cornstarch, and salt. Add gradually, stir ring constantly, the orange juice and water. . Bring to boiling; stirring con stantly, cook over low heat 6 to 8 min., or until thick and clear. 2. Remove from heat. Blend in the orange peel and butter. Serve hot over Individual Fruit Puddings. About IV4 cups sauce Chocolate Meringue Shells 4 egg whites teaspoon cream of tartar teaspoon salt 1 cup sugar cup sifted cecea 1. Lightly grease seven 4Vi-in. tart pans. Flatten sevei paper baking cups. Place one in each p. , pressing it to fit the pan. Set aside. 2. Beat the egg whites until frothy. Add the cream of tartar and salt; beat slightly. 3. Add gradually cup of the sugar, beating well after each addition; beat for 5 min. after the last addition. 4. Add remaining sugar gradually, beat ing well after eacH addition. Continue beating until stiff (but not dry) peaks are formed and mixture does not slide when bowl is partially inverted. Quickly, sprinkle cocoa over beaten egg whites. Immediately beat in just until blende?. As the meringue tends to lose volume when the cocoa is added, it is important to incorporate the cocoa as quickly as possible. 5. Spread meringue Vi-'m. thick over the liners on bottoms of pans. Spread re maining meringue on sides of pans, and Vt-in. above rim; keep meringue within pan rim for ease of removal.' 6. Bake at 250F about 2 hrs., or until shells are dry. (The oven door of some ranges will have to be partially open to maintain so low a temperature.) To as sure even drying of meringues turn pans occasionally. Remove from oven; cool0 completely on cooling rack. (If the roe )jng;je shells are to be stored, keep them in an air-tight container so that the meringue will not absorb moisture and become soft.) The meringue shells should be crisp and dry and fine textured. 7. Remove cooled meringues from pans after carefully loosening with a point of a sharp knife. Carefully peel off papers. 8. Spoon filling into shells just before serving. Seven 4Vi-n. shells Tortoni Filling OOOO oa Ftnimo Vj cup fine macaroon crumbs 1 cup chilled whipping cream 'j cup sifted confectioners' sugar 1 tablespoon vanilla extract 1 egg white 1. Set refrigerator control for coldest operating temperature. Set a small bowl and rotary beater in the refrigerator to chill. Set out a 1-qt. refrigerator tray. 2. Using the chilled bowl and beater, beat the whipping cream until it is of medium consistency (piles softly). 3. Fold in the macaroon crumbs, sugar, and vanilla extract. Set aside. 4. Using a clean beater, beat the egg white until stiff (but not dry) peaks are formed. Spread over the whipped-cream mixture and fold in. 5. Turn into the refrigerator tray. Freeze until Arm (about 3 to 4 hrs.). 6. To serve, spoon into Chocolate Me ringue Shells. If desired, sprinkle with additional macaroon crumbs; or top with maraschino cherry halves, cut to form petals. About 2V4 cups tiling 2 cups double-strength coffee beverage (use 2 to 4 teaspoons concentrated soluble coffee to 1 cup boiling water) y4 cup cold water 1 'j teaspoons unflavored gelatin 2 cups chilled whipping cream cup sifted confectioners' sugar 1 teaspoon vanilla extract 1. Set refrigerator control for coldest op erating temperature. Set a bowl and rotary beater in refrigerator to chill. 2. Pour water into a small cup or custard cup. Sprinkle gelatin evenly over water. Let stand about 5 min. to soften. Imme diately add softened gelatin -to hot coffee beverage and stir until it is completely dissolved. 3. Chill in refrigerator or in pan of ice and water until gelatin is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir oc casionally; if chilled over ice and water, stir frequently. 4. When gelatin is of desired consistency, using the chilled bowl and beater, beat whipping cream (1 cup at a time) until cream is of medium consistency (piles softly) . With final few strokes beat in the confectioners' sugar and vanilla extract. 5. Rinse a lV&-qt. mold with cold water; set aside to drain. 6. Blend whipped cream into gelatin coffee mixture. Spoon into the mold. 7. Set in freezing compartment of refrig erator about 3 hrs., or until firm. 8. To unmold, run tip of knife carefully around edge of mold. Invert onto a chilled serving plate and remove mold. (If nec essary, 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.) One lVfe-qt. mold 4 ml NM CAKE RECIPE lfc 7 V V I' HI JrV,' from a Family Weekly reactor- :J.- 1A III I--v3 VIII IV Mr' MmEdison Hollon, Minersviltejf-pT iY IV i Fudge Cake IIIIXMQ Mrs. Hollon suggests your favorite date filling with her cake and frosting, for added flavor. 3 sq. (3 oz.) unsweetened chocolate, melted over hot water and cooled 3 cups sifted cake flour 1 teaspoon baking soda Vi teaspoon salt cup butter 1 Vj teaspoons vanilla extract 2 y4 cups sugar 3 eggs, well beaten (until thick and piled softly) 1 'j cups water 1 . Grease bottoms only of two 9-in. round layer cake pans. Line with waxed paper cut to fit bottoms; grease waxed paper. 2. Sift together cake flour, baking soda, and salt. Set aside. 3. Cream together butter and vanilla ex tract until butter is softened. Add sugar gradually, creaming until fluffy after each addition. 4. Add eggs in thirds, beating thoroughly after each addition. Blend in the cooled chocolate. 5. Beating only until smooth after each addition, alternately add dry ingredients in fourths, water in thirds to creamed mixture. Finally, beat only until smooth (do not overheat). Turn batter into pre pared pans. 6. Bake at 350 F 35 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. 7. Remove from oven. Cool 10 min. in pans on cooling racks. To loosen each O 3 layer from pan, run a spatula gently around sides. Cover pan with a cooling rack; invert cake and remove pan. Im mediately peel off waxed paper; turn cake top side up. Cool layers completely. Two 9-in. round cake layers Fudge Frosting IHIlMt 2 sq. (2 oz.) unsweetened chocolate, grated or cut In pieces 2 cups sugar 1 cup cream ' teaspoon salt 1 teaspoon vanilla extract 1. Set out a candy thermometer. 2. Put chocolate into a heavy saucepan. Blend in sugar, cream, and salt. Stir over low heat, until sugar is dissolved and chocolate, is melted. Increase heat, and bring mixture to boiling. Hang candy thermometer on pan so the bulb does not touch side or bottom of pan. Continue cooking, stirring occasionally to prevent scorching, until mixture reaches 234F (soft ball stage forms a soft ball in very cold water; flattens when taken from water; remove pan from heat while test ing). Using a pastry brush dipped in water, wash down crystals from sides of pan from time to time during cooking. 3. Remove from heat. Set aside to cool to 110F or until just cool enough to hold pan on palm of hand. Do not stir. 4. When cooled, blend in the vanilla ex tract. Beat vigorously just until mixture loses its gloss and is of spreading con sistency. If frosting becomes too thick, beat in a small amount of cream. Enough to frost sides and tops of two 9-in. round cake layers Family Weekly, December 29, 1957 9
