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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 1, 1959)
Crummy Cmlerjg Smlmd TO PREPARE: 2 ION. TO CHILL: Z HRS. Vi op aiayaaaalM V eacrai 2 tMtaaoas capers I tatpe ywyirtd harsc-raalta 1 tripooa chopped chlva 1 taaipoM races A aipaoa crathae" rasaaary Hatpooa chervil V. fcatpcoH Ml 4 caps 2-Im. celery place 1. Mix together the mayonnaise, cream, capers, horse-radish, chives, oregano, rosemary, chervil, and salt. Chill about 2 hrs. . 2. Slice celery pieces into very thin lengthwise strips (match-stick size). Chill. 3. When ready to serve, pour dressing over celery and toss lightly to coat evenly. About 8 servingt Cremmw Ceterg-Nut Sulud Follow recipe for Creamy Celery Salad. Omit capers. Just before serving, mix in Vz cup coarsely chopped salted almoadt or salted pecaat. A medium size unpared apple, diced, may be mixed in for added piquancy of flavor. A $10 PRIZE-WINNING RECIPE from a Family Weekly reader Mrs. Robert Lindemann, Rushmore, Minn. Crmmherrg Frmii-Nut Uremd TO PREPARE: 25 1HN. TO BAKE: 40-45 lflN. 1 V caps craaberrles, cat late halves Vi cap I cheat 2 ec) walaett, coarsely chepped 2 caps sifted tear 1 cap safer 1 Vi teaspeoas hektae pewder Va teespooe heklaq seda 1 teaspeea salt 1 eag. well beatea (aatll Hleh ead piled tartly) 1 teaspeea grated ereaee peel (grated threagh colored part ealy; white Is Mtter) Va cap eraage aice 2 tablespeeas batter, Melted 1. Grease bottom only of one 9x5x2-in. loaf , pan. Line with waxed paper cut to fit bottom; grease waxed paper. Set aside. 2. Sift together into a bowl the flour, sugar, baking powder, baking soda, and salt. Mix in the cran berries and. nuts. 3. Mix the egg with orange peel and juice until blended. Blend in melted butter. 4. Make a well in center of dry ingredients and add liquid mixture all at one time. Stir only enough to moisten dry ingredients. Turn batter into pan and spread to corners. I. Bake at 350F 40 to 45 min., or until a cake tester or wooden pick comes out clean when in serted in center of bread. 4. Remove from oven. To loosen from pan, run a spatula gently around sides. Cover with a cooling rack; invert bread and remove pan. Immediately peel off waxed paper and turn bread top-side up. Cool completely. To store, wrap tightly in moisture-vapor-proof material. 1 loaf bread Editor't Comment: For an attractive and delicious sandwich, spread slices of this bread with whipped batter and craaberry Jelly. Arrange thin slices of white meat of chichea or tarkey on one-half of the buttered-bread slices. Top with remaining bread. YOURS IN 4 MlNUTES...delicious fudge frosting... no beating, soft-ball, tests or candy thermometer needed! RECIPE: L. NEW 4-MINUTE FUDGE FROSTING (Mahtt trotting lor two 8-inch layr) Vi cup undiluted CARNATION EVAPORATED MILK 3 squares BAKER'S UNSWEETENED CHOCOLATE 3V4 to 4V4 cups sifted confectioners sugar V cup softened butter or margarine fc;Miiinwrti.imwil .,.-;.f't:( fJfZJ!"' t '' " Heat Carnation with Baker's Chocolate in medium saucepan until chocolate melts (about 3 minutes). Remove from heat. Add sifted confectioners sugar, 1 cup at a time, to spreading consistency. Stir in butter. Blend. Spread frosting between, on sides and top of cake layers. Always smooth, never a failure, made with BAKER'S UNSWEETENED CHOCOLATE the genuine chocolate No ordinary chocolate can give fudge frosting the true, rich chocolate flavor you get with Baker's. For Baker's is genuine chocolate - a very special blend of die, finest cocoa beans. It's more convenient, too. Packed in individual squares that are scored to break easily, melt quickly. CARNATION EVAPORATED MILK the double-rich milk that whips! No ordinary milk can give fudge frosting the smooth-as-cream goodness you get with Carnation. For no other form of milk is so rich, so much like expensive cream. Carnation's double richness cuts cooking time and eliminates much of the work . . . assures success every time. '1
