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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 17, 1958)
MELANIE DE MOFT. Director, Culinary Art Institute Woetely . mi. mi Blaeberry Crown Cake conviniihci fJO rooo ticiri TO BAKE: SS MIN. TO PREPARE: IS MIN. 1 cup fresh or frozen blueberries (drain sirup from frozen blueberries) Vt cup (about 2 oz.) finely chopped pecans 1 'i-oz. picg. yellow cake mix 1 teaspoon vanilla extract V4 teaspoon grated lemon peel (grated through colored part only; white is bitter) 1. Generously butter bottom and sides of a 7-in. tubed pan (about 5V4-cup capacity). 2. Using the back of a spoon, press nuts into an even layer on bottom and sides of pan. Set aside. 3. Prepare cake mix according to directions on package. Add the vanilla extract and lemon peel with the liquid indicated on package. Gently blend in the blueberries. Turn batter into the prepared pan. 4. Bake at 350F about 55 min., or until a cake tester or wooden pick comes out clean when inserted in cake, or cake surface springs back when lightly touched. 5. Remove from oven. Cool 10 min. in pan on cooling rack. Cover with a cooling rack, invert cake, and remove from pan. One 7-in. tubed cake Blueberry-Lemon Jam TO PREPARE: 40 MIN. Vi lb. paraffin 4 cups firm, fresh blueberries, rinsed and drained 1 'j tablespoons grated lemon peel (grated through colored part only; white is bitter) cup lemon uke 7 cups sugar 'A teaspoon salt teaspoon ground cloves ' Vj cup bottled fruit pectin 1. Set out a large, heavy sauce pot or kettle and eight 8-oz. jelly glasses. 2. Wash and sterilize glasses. 3. Meanwhile, melt paraffin over simmering water. 4. Put blueberries into sauce pot or kettle and crush thor oughly. Add lemon peel and lemon juice. Blend in a mixture of the sugar, salt, and cloves. 5. Put sauce pot over medium heat and stir until sugar is dissolved. Bring mixture to boiling and boil rapidly 1 min. without stirring. Remove mixture from heat and blend in the fruit pectin. Skim off any foam. 6. Immediately ladle into the drained glasses, filling to within Vz in. of top. With a clean, damp cloth or a paper towel, re move any food particles that may be on the inside of glass above surface of mixture. Immediately pour enough melted paraffin onto top of mixture to make a layer about Vt in. thick in each glass. When paraffin has cooled completely, pour enough melted paraffin over first layer to make another layer about in. thick. Carefully tilt glasses to distribute paraffin evenly over the top and seal it to edges of the glass. Cool glasses away from drafts. Label and cover glasses; store in a cool, dry place. About eight 8-oz. glasses jam To Sterilize and Drain GIasse-Put a rack or folded dish towel onto bottom of large sauce pot or kettle. Place clean glasses on the rack or towel Pour boiling water over them and boil 15 min., keeping glasses covered with water at all times; if more water is needed, add boiling water. Using long handled tongs, carefully remove one glass at a time and thor oughly drain. Set Tight side up on rack, away from drafts. Fill hot glasses immediately. If NONFAT f 4 Never before a fruit chiffon pie so light ! Yours because you can whip new low-calorie Carnation Instant I Cool and quick to make . . . no baking! with less calories than whipped cream Wonderful light texture, delicious flavor ! - for only 1 4 a serving ! Today, discover The secret is: you can whip the new Carnation, the "Magic Crystals" Instant low-calorie Carnation Instant Nonfat delicious for drinking.cooking, whipping! Dry Milk ! For recipes - or for a topping 3-qt., 8-qt, and new 14-qt. sizes. Family Weekly, August 17, 195 II CARNATION INSTANT LIGHT CHIFFON FRUIT PIE Makes 9-inch pie) COSTS AS LITTLE AS Bi A QUART! 2 tablespoons (2 envelopes) unflavored gelatine cup cold water 1 xk cups orange juice cup sugar 1 cup diced fresh, frozen or canned peach slices Vi cup pitted and quartered grapes 1 teaspoon grated orange rind 2Vi cups whipped CARNATION INSTANT 9-inch single crust graham cracker shell Soften gelatine in cold water. Heat orange juice and sugar until sugar melts; pour over gelatine. Stir until dissolved. Chill until syrupy; stir in fruit and orange rind. Fold whipped Carnation Instant into fruit. Chill until mixture mounds from spoon. Pour into crust. Chill until filling is firm. (2-3 hours). FOR GRAHAM CRACKER SHELL, blend 1V6 cups..,,: granam cracKer crumos witn z tablespoons sugar and !4 cup melted butter. Line bottom and sides of pie plate. TO WHIP CARNATION INSTANT FOR THIS RECIPE (Make about tVi cuv) 1. Mix cup of Carnation Instant "Magic Crystals" with cup ice water in bowl. 2. Whip until soft peaks form (3-4 minutes). 3. Add 2 tablespoons lemon juice. Continue beat ing until stiff peaks form (3-4 minutes longer). 'When used as a whipped topping, see package directions.
