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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 8, 1960)
Mailed to you direct sSr k ji ri T , t,vi t 7ep Brand New Syrup Delicious Maple-y Flavor New ICaro Imitation Maple Syrup i- -"Trrirt:. ' on,,, i ml From the famous Kara kitchen ... a brand new syrup blend that's ' ' t rirh in minln.u Haviw M i'ir Karri Imirnrinn VI M ri Curiirk i ... wvi. mat-.v , -r- 7"r ; "" luscious on pancakes, waffles and French toast. Extra maple-yl fan) Corn Syrups Contain 1-2-3 ENERGY BOOSTERS IP . . . act much the tame at a 3-ttage rocket I.DfXTItOSf roes 10 work e MALTOSE Ihe second 1. KXTMNS act slower, to instantly to ie you Ihe e energy booster, gives you give you a third or de first liig lift. e your second encrjry lift. laved hurst of energy. a :P MY THESI DELICIOUS KARO SYRUPS, TOO I gff$0 Crystal Clear Kara with Dark 'n Sweet K.aro, its clear, sweet taste. Ideal with its rich full-bodied AMERICA'S FAVORITE SYRUPS FOR OVER SO YEARS Generous with poppy seed and baked in a loaf pan, this cake is sliced and layered with a velvety custard filling. Family Weekly Cookbook MELANIE DE PROFT Food Editor PSAKECAK We guard our keepsakes with care and what is more prized than an heirloom recipe? Here are cakes, including one torte, precious for their old fashioned touches and fine flavor qualities as wel come today as in the past. You, too, will treasure these recipes and want to keep them to hand clown to the future homemakers in your family. Sunny Poppy-Seed Cake to prepare: 30 min. to bake: 25-30 min. (allow 2 his. for soaking poppy seed) 1 fefftpoon vanilla xtract lVi cups swgar 4 egg whites Vanilla Cvstarrf Filling 1 cup coarsely alnurs Vi cup peppy seed V cup milk iVt cups silted cake Hour 2 teaspoons baking powder Vi teaspoon salt 'A cap bwttar 1. Soak poppy seed in milk for 2 hrs. 2. Grease bottom only of one 13x9x2-in. cake pan. Line with waxed paper cut to fit bottom; grease waxed paper. 3. Sift cake flour, baking powder, and salt together. Set aside. 4. Cream butter and extract together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. 5. Beating only until smooth after each ad dition, alternately add dry ingredients in fourths and poppy seed-milk mixture in thirds to creamed mixture. Finally, beat only until smooth (do not overbeat). 6. Using clean beater, beat egg whites until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Carefully spread beaten egg whites over batter and gently fold together. Turn batter into pan. 7. Bake at 350" F 25 to 30 min., or until cake tester or wooden pick comes out clean when inserted in center of cake, or cake surface springs back when lightly touched at the. center. Remove from oven to cooling rack. Cool 10 min. in pan- Invert cake onto large cooling rack, and remove pan, and peel off waxed paper; cool cake completely. 8. With a long, thin sharp knife, cut cake in half lengthwise and then in half crosswise. Spread Vanilla Custard Filling on one layer and sprinkle with nuts. Repeat layering, end ing with filling and nuts. About 12 servings Note: Cake with custard filling must be re frigerated if not served shortly after preparing. Vanilla Custard Filling TO PREPARE AND COOK: 25 MIN. Vi cup sugar 2 tablespoons Family Weekly, May I, I960 1 cup milk, scalded 4 egg yolks, beaten 2 teaspoons vanilla ' teaspoon salt extract Vs cap cold milk 1. Mix sugar, cornstarch, and salt together in double-boiler top. Blend in the cold milk, stirring until mixture is smooth. Add scald ed milk gradually, stirring constantly. Bring mixture rapidly to boiling and cook 3 min., stirring constantly. 2. Remove from heat Stir about 3 table spoons of the hot mixture into beaten egg yolks; immediately blend into mixture in double-boiler top. Set over simmering water and cook about 5 min., stirring constantly. 3. Remove from heat; blend in the extract. Cool slightly; set in refrigerator until ready to use. About 1V4 cups filling (Continued) Family Weekly, May I, ISSO ,J?"um'' v . 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