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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 16, 1958)
. " v.. . ..-V"... ,.. . ; i r vy v ; " .-,.:, :. - "V V - 'yr r Sr New! Heavenly Cranberry Pie " Smoother, lighter, creamier made with Evaporated Milk HEAVENLY CRANBERRY PIE (a to 10 rvlngs) You navar outgrow your nd tor foods md from milk 1 baked 10' Meringue shell 1 package strawberry flavored gelatin Place gelatin in mixing bowl. Add boiling water, stir until completely dissolved. Mash cranberry sauce, with fork, add to dissolved gelatin with lemon juice. Chill until thick but not set. Chill Evaporated Milk in ice cube tray until ice crystals form around edge. Then whip until stiff and fold into gelatin mixture. Chill until it begins to thicken. Turn into meringue shell which has been placed on serving plate. Chill until set, about 2 hours. If 1 cup boiling water 3 tablespoons lemon juice 1 can jellied cranberry 1 cup Evaporated Milk, sauce (1 pound) chilled icy cold Decorate the top with holly leaves which are cut from citron and candied cherries. Meringue Shell Prepare 1 envelope of packaged meringue mix according to direc tions. Form meringue on a 10' circle on brown paper covered baking sheet. Spread bottom about i inch thick and form sides as high as possible. Follow baking directions. Cool the meringue thoroughly before adding filling. AMERICAN DAIRY ASSOCIATION Chicago Rprntlng tha dairy farmara In your araa Saa "TOa Parry Como Show" on NBC-TV j Holiday 3etrt (Continued ) .If? Pumpkin Ice Cream TO PREPARE: 20 MIN. TO FREEZE: 3 HRS. 10 marahmallow, cut In places 1 tablespoon boiling water 1 cup canned pumpkin 13 cup firmly packed brown sugar 2 egg yelks, slightly beaten 2 tablespoons orange Juice 1 teaspoon ground cinnamon Va teaspoon ground ginger Vi teaspoon ground nutmeg Vj teaspoon salt 1 cup chilled whipping cream 1. Set refrigerator control at coldest operating temperature. 2. Melt the marshmallows with boiling water in top of a double boiler over simmering water; stir occasionally. 3. Mix together in a bowl the pumpkin, brown sugar, egg yolks, orange juice, and a mixture of the cinnamon, ginger, nutmeg, and salt. Blend thoroughly with marshmallows. 4. Cook over simmering water about 10 min., stirring con stantly. Pour into a bowl and set in refrigerator to chilL 5. Using a chilled bowl and beater, beat whipping cream un til of medium consistency (piles softly). Fold whipped cream into chilled pumpkin mixture, Pour into 1-qt. refrigerator tray. Freeze until firm. About 1-qt. ice cream Baked Alaska Pumpkin Pie Prepare a 9-in.. graham -cracker crumb crust. Follow recipe for Pumpkin Ice Cream; freeze mixture until mushy. Turn into a bowl and beat until smooth; fold in the whipped cream. Turn into crumb crust. Freeze until hard. Just before serving, beat 4 egg whites until frothy. Add cup sugar .gradually, beating well after each addition. Continue to beat until rounded peaks are formed. Pile lightly on pie, covering entire pumpkin mixture (be sure to completely seal meringue to edge of crust). Bake at 425F 3 min., or until the me ringue is delicately browned. Serve immediately. Quick Orange Fruitcake jS coMvnmwa 1 ooc rot X V-V woe stein Imwwe If It is the modern mix that allows this wonderful fruitcake to be prepared so quickly and easily, with the assurance of a very special result that will win enthusiastic "Ohs" and "Ahs" from family and friends. TO PREPARE: 35 MIN. TO BAKE: lMt HRS. 1 cup sifted flour 1 'j cups (about 6 os.) coarsely chopped pecans 1 cup (about 7 or.) pitted dates, cut In thirds Vi cup (about 4 ex.) candled red cherries, cut In halves 1 Vt cups (about 10 ox.) diced assorted candled fruits 1 Vi cups (about ox.) golden raisins 1 pkg. orange cake mix 4 eggs Water 1. Thoroughly grease a 9-in. tubed pan. 2. Put flour into a large bowl. Add the pecans, dates, cher ries, candied fruits, and raisins; toss lightly. 3. Empty cake mix into a large mixing bowl. Measure eggs in a 1-cup measuring cup for liquids; add water if necessary, to make 1 cup. Add to the cake mix; blend and mix accord ing to directions on package. Pour batter over fruit-nut mix ture and mix well. Turn into prepared pan and spread evenly. 4. Place, a shallow pan containing 2 cups hot water on bot tom rack, of oven during baking time. 5. Bake at 325F 1 hrs., or until a cake tester inserted in cake comes out clean. 4. Cool completely on a cooling rack. Remove from pan and wrap cake in aluminum foil or other moisture-vapor-proof material. Store in a cool place. Using pastry brush, paint cake with orange juice from time to time. One 3-lb. fruitcake IS family Weekly, November 16, )95i
