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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 8, 1960)
(ill smoking odors vrithf Colgate's Makes air smell flower-fresh Just one quick spray kills bad odors from cooking, smoking, bathroom, pets, musty closets, baby's room, sick room. Wick deodorants arc too slow some aerosols too weak, freshen just fur the moment, but Florient really kills bad odors fast. So economical, too - it lasts and lasts. Keep an extra Florient in your bathroom. (4 FRAGRANCES: , FLORAL, SPICE, min l, firwn than any other air dtodarant SURE WAY TO STOP ITCHING o. SKIN RASH Famous formula counteracts "Itching chemicals" in skin Skin rashes, eczema, "detergent hands" can cause maddening itch ing. Doctors know this is caused by "itching chemicals" in the skin that irritate nerve endings. Certain medications have the power to neutralize these "itching chemicals" for immediate relief. Zemo the prescription-like formula contains such ingredients to soothe irritated nerves that cause itching, quieting and cooling the a in. Zemo also cases pain of cuts, scratches, minor burns. Liquid or ointment; regular or extra strength. Save most, get large sizes of Zemo. BUY U.S. SAVINGS BONDS in. ure with Donturoo? PERMA-GRIP Denture Powder stops plates from slipping, wob bling. keeps them firmly anchored for hours. Start using white, tasteless, alkaline BBSEHSB Pro-ptiy-lK-Nc Bmk Co., ftorttK. Miss. EEPSAKE CAKES (Continued) Coconut Cake Supreme OOOCro. MIIIINO TO PREPARE: 20 MIN. TO BAKE: 30 MIN. 314 cupf alffed cake Itour 4Vt teaspoons baking powder Vi teaspoon salt V cup butter l'i teaspoons grated orange peel IVi cupa sugar 2 egg yolka, wall beaten (until thick and lemon-colored) 3A cup water Vj cup orange ulce Vi cup flaked coconut 4 egg whitea (about Yl cup) cup augar 1. Grease bottoms only of three 9-in. round layer cake pans. Line with waxed paper cut to fit bottoms; grease waxed paper. 2. Sift flour, baking powder, and salt together. 3. Cream butter and orange peel to gether until butter is softened. Add 1V4 cups sugar gradually, creaming until fluffy after each addition. 4. Add beaten " egg yolks in thirds, beating well after each addition. 5. Combine water and orange juice. Beating only until smooth after each addition, alternately add dry ingredi ents in fourths and liquid in thirds to creamed mixture. Finally, beat only until smooth. Blend in the flaked coconut. 6. Using clean beater, beat egg whites until frothy. Add V4 cup sugar gradu ally, beating well after each addition. Beat until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Carefully spread beaten egg whites over batter and fold together. Turn batter into pans. 7. Bake at 350 F about 30 min., or until wooden pick or cake tester comes out clean when inserted in center of cake, or cake surface springs back when lightly touched at center. 8. Remove from oven to cooling racks. Cool 10 min. in pans. Remove from pans and cool completely. Fill and frost with Marshmallow-Coconut Frosting. One 9-in. layer cake Marshmallow-Coconut Frosting to prepare: 20 min. 1 V5t cupa augar i cup boiling water Vi teaspoon white vinegar 3 egg whitea (about Yi cup) IVi cupa miniature marahmallow 1 cup toaated coconut 1. Put sugar, boiling water, and vin egar into a saucepan. Set over low heat; stir until sugar is dissolved. U Family Weekly. May S.1960 Cover saucepan and bring to boiling. Boil 5 min. to help dissolve any crys tals that may form on sides of pan. Uncover pan and put candy ther mometer in place. 2. Continue cooking without stirring until mixture reaches 244 F (firm ball stage forms a firm ball in very cold water; does not flatten in fingers). Using a pastry brush dipped in water, wash down crystals from sides of saucepan from time to time during cooking. 3. Beat egg whites until stiff peaks are formed. Continue beating egg whites while pouring hot sirup over them in a steady, thin stream. (Do not scrape sirup from bottom and sides of pan.) After all the hot sirup is added, add the marshmallows and continue beating 2 to 3 min., or until marshmallows are melted and frosting is very thick and forms rounded peaks (holds shape). Fill and frost cooled cake layers and sprinkle top and sides with the toasted coconut. Enough to jrost sides and tops oj three 9-in. round cake layers Chocolate-Nut Cupcakes oooeroa ranliMO to prepare: 25 min. to bake: 20 min. IVi cupa aifted coke flour I teaspoon baking powder Vi teaspoon baking soda Vc teaapoon salt Vi cup butter 4 teaapoon vanilla extract V cup augar 1 egg, well beaten (until thick and piled softly) 2 sq. (2 01.) unsweetened chocolate, melted and cooled Vt cup thick sweetened applesauce V cup pecana, chopped 1. Line 15 2 Mi -in. muffin-pan wells with paper baking cups, or grease bot toms of wells. 2. Sift together first four ingredients. 3. Cream together the butter and ex tract until butter is softened. Add the sugar gradually, creaming until fluffy after each addition. Add beaten egg in thirds, beating thoroughly after each addition. Blend in the cooled chocolate. 4. Beating only until smooth after each addition, alternately add dry in gredients in fourths and applesauce in thirds to creamed mixture. Finally, beat only until smooth (do not over beat). Stir in the pecans with last few strokes. 5. Spoon mixture into muffin-pan wells until each is about one-half full. (Half fill any empty wells with water.) 6. Bake at 350 F about 20 min., or Until a cake tester or wooden pick comes out clean when inserted in center of cakes. Remove from oven to cooling rack. Cool 10 min. in pans. Remove cupcakes from pans and cool on cooling rack. 15 cupcakes Strawberry-Cream Filled Graham-Cracker Torte to prepare: 40 min. to bake: 50 min. egg yolka (about V cup) IVi cupa augar 1 Vi cupa graham-cracker crumba (about 20 graham crackera) 1 teaspoon baking powder 1 cup very finely chopped pecana t egg whitea (about 1 cup) 2 cupa strawberries, rinsed, drained, hulled, and cut in halves V cup augar 1 cup chilled whipping cream, whipped 1. Combine egg yolks and sugar; beat until mixture is thick and lemon colored. 2. Mix graham-cracker crumbs and baking powder together. Folding until blended after each addition, add the crumb mixture and nuts in fourths to egg-yolk mixture. 3. Using clean beater, beat egg whites until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Fold egg whites into egg yolk-crumb mixture. Turn mixture into an . ungreased 9-in. spring-form pan. 4. Bake at 350 F 25 min. Reduce temperature to 325 F and bake 25 to 30 min. longer, or until surface of torte springs back when lightly touched at center. Remove from oven to cooling rack. Cool torte in pan. 5. Meanwhile, lightly toss straw berries and V4 cup sugar together. Put into refrigerator about 30 min. Drain. 6. Remove cooled torte from pan. Us ing a long, thin sharp knife, cut a 1-in. crosswise layer from top of torte. Cut a V4-in. thick ring from edge of layer and replace this ring on torte. Fill cavity with drained sweetened berrie Spread whipped cream over berries. Put torte layer on top. Spread Choc olate Frosting over sides and top of torte. Refrigerate until ready to serve. About 12 servings For Chocolate frosting (about 1M cups) Partially melt 1 cup (1 6-oz. pkg.) semisweet chocolate pieces and Va cup butter together in top of double boiler over hot water. Remove from hot water and stir until chocolate and butter are completely melted. Alter nately add 2 cups sifted confectioners' sugar in fourths and 3 tablespoons hot water in thirds to chocolate mix ture. Beat until frosting is of spread ing consistency, adding a "small amount of hot water if needed.
