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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Oct. 19, 1958)
SVaawLASy- M ELAN IE OE PROFT, Director, GAUutf Arh Imli Ckmmplmmakip ChmemMmtm CUU TO PREPARE: ZS MM. TO BAKE: It MIN. t . naniweet thetelate 1 mas tHtW Another perfect complement-rich, mooth ice cream with these crisp, cruncfiy cookie. 3. Sift together the flour, baking soda, and salt Set aside. 4. Cream together the butter and vanilla extract until butter is softened. Add brown sugar and sugar gradually, cream ing until fluffy after each addition. 5. Add beaten eggs in thirds, beating thoroughly after each addition. 4. Mixing until well blended after each addition, add the grated chocolate and dry ingredients in fourths. T. Drop by teaspoonfuls about 3 in. apart onto the cookie sheets. I. Bake at 350F 10 min. Remove cookies to cooling racks. About 6 doz. coofcies ft Haipaea salt I CVS batter 1 taaipeons vanilla axlract 1 cap flraily packed haawn Yi vtf Mtflar 3 aMs, WM fcealen ( W thick) I. Lightly grease cookie sheets. S. Grate the chocolate, using a rotary type grater with a hand-operated crank. $10 PRIZE-WINNING RECIPES FROM FAMILY WEEKLY READERS Mrs. Luolelia Fisher, Salisbury, N. C. Mrs. John Harris, Jr., Pensacola, Fia. EeMfj nit Pm!fte cokviwhwci roo mom TO PBEPARE: 12 ION. TO BAKE: 35 BUN. 1 4cf Instant enennwt (Tmm Cmhm i ' 3 tlka hraed, cut lata 'j-ta. cabas (laava crmta aa ataari) 1 t cap CMkwl rice 1. Butter a IVi-qt. baking dish or cas serole. Set aside. 2. Pour milk into a mixing bowl. Blend in the pudding mix and sugar. Beat with a rotary beater just until thoroughly mixed, about 1 min. Stir in the bread cubes and rice. Pour into the prepared baking dish. 3. Bake at 350F 35 min., or until firm -v. and lightly browned. Serve warm. About 6 servings Emm ffaa n IranuM TO PREPARE: IS MIN. TO BAKE: 1 BR. SO MIN. 1 plccj wtitfln nk mix I afca. Isana lav Vi cap c.cfclap aN 1 i 4 eojsja, wall neaeaa ( aatN snick i 1. Grease and flour bottom only of a 9-in. tubed pan. 1. Mix-die cake mix with gelatin. Make a well in the center and add oiL water, and extract. Beat until smooth. Add the beaten eggs in thirds, beating well after each addition; pour into pan. 3. Bake at 300F about 1 hr. 20 min. Cool on cooling rack 15 min.; remove from pan. One 9-in.'tubd cake ' J: 3. 1 X.A. Zi i. 4 L.'X V 'l.,jL'. P 71 S i .'. j J! ft p t 5 ft a. I a. r- T .ii 'J-S J. t. K n . A J J. 3 .7. .li. I L .i-i. jf 'L . V , ) V. H t P. v. 1. it :, i if V i iiiiiiaffnsmn fWirnrimirM imrtfimwiriiiini ittiffiifMafraWainiwiiaisaiMMnBf awMiiiiiMttaiMi ' ;: f - ' .r---- V- in,.- ,, . ., COFFEE TASTES RICHER... with double-rich Carnation! "Cream" it with Carnation the milk that whips! Looks like cream! Pours like cream! And Carnation brings you a special bonus, too. While it'a twice as rich as ordinary milk, it costs only about V3 aa much as expensive cream. Makes sense in many ways to switch to Carnation for your next cup of coffee. FRCE! Mary Slate' naw "FeHura-Proof Nadpat." Naw and xpariancad cooks wHI lite aai "par fact avary lima" main dtahas, aaucas, d.ii.rt. Writ Mary Blate, Carnation Co., Oaat FW-10S. Lot Anaatea 19, Catrfomia. LMILK co HoaM M I i. IV aa SO CONVENIENT -IN LA ROE ON SMALL CANS
