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