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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 22, 1960)
Family Weekly Cookbook MELANIE DE PROFT, Food Editor Strawberry-Sour Cream Pie to prepare: 30 min, to bake: 40 min. Paltry far 1-emit 4n. pi yomr fa vortta radpa ar araaaraa mix) 1 at. fraca rip trwhiili IVa npt Mgr 1 cap slftaa1 tear V4 ttpM S1t 1 cp thick sow imm 2 tMipw tfr 1. Prepare pastry shell; do not bake. 2. Sort, rinse, drain, and hull strawberries. Cut strawberries into halves. Turn berries into pastry shell. 3. Sift IV cups sugar, flour, and salt together. Add gradually to sour cream, mixing well. Pour sour cream mixture over strawberries. Sprinkle 2 table spoons sugar evenly over top of the sour-cream mixture. 4. Bake at 450 F 10 min. Reduce heat to 350 F and bake 30 min. longer, or until topping is lightly browned. One 9-in. pie Rhubarb-Strawberry Mold to prepare: 25 min. to chill: 2-3 rrs. 1 Ik. rfcabarfc cvp svpr V4 cvp watar 1 pkf. trawbanry-Aavaraa (latin 1 cvp caM water 1 cap ciicMl iwMtMic fraih irrawaar ric r on 10- ar 12-ox. pka. fraian trwwvarrlat, tkawd 1. Wash rhubarb; cut off stem ends and leaves. Peel stalks only if skin is tough. Cut into 1-in. pieces (about 3 cups, cut) and put into a saucepan with the sugar and Vt cup water. Set over low heat and stir until sugar is dissolved. Cover and cook slowly about 15 min., or until rhubarb is tender. 2. When rhubarb is tender, drain, reserving the hot sirup. Set rhubarb aside to cool. Add enough boiling water to the reserved hot sirup to make 1 cup liquid. Add hot liquid to gelatin and stir until gelatin is completely dissolved. Blend in the cold water. 3. Chill in refrigerator or over ice and water until gelatin mixture is slightly thicker than consistency of thick, unbeaten egg white. 4. Meanwhile, lightly oil a 1-qt. mold with salad or cooking oil (not olive oil) ; drain. 5. When gelatin is of desired consistency, blend in the cooked rhubarb and strawberries. Turn into prepared mold. Chill until firm. 6. Unmold onto chilled serving plate and, if de sired, garnish with whole strawberries sprinkled with confectioners' sugar. 6 to 8 servings Old-Fcrahloned Strawberry Sauce For breakfast in the grand manner, serve this rich ruby-colored sauce with pancakes or wafflet. to prepare: 10 min. to cook: 15 min. (allow 24 hrs. before and after cooking sauce) 1 caps riiwl ana kallMl trawkrri (maasarad aftar hulllaa) 2 cwpi fugar 1. Put a layer of berries into a saucepan and then a layer of sugar; repeat layering ending with sugar. Cover and let stand overnight 2. Set over direct heat and bring to boiling. Cook 15 min., stirring occasionally. Pour into a bowl or 1-pt jar. Cover and let stand at least 24 hrs. Store in refrigerator. About 1 pt. sauce GERMAN-S SWEET CHOCOLATE makes -fwo more elegant desserts ! f EACH AS FABULOUS AS THE GERMAN'S SWEET CHOCOLATE CAKE ) GERMAN'S SWEET CHOCOLATE XflCjgf Pf meringue shell. Combine ?. egg whiles, V tsp. salt, 'A tsp. cream of tartar in mix ing bowl. Beat until foamy. Add 'A cup sugar. 2 tbsp. at a time, beating after each until sugar is blended. Continue beating until mixture stands in very stiff peaks. Fold in Vi cup finely chopped walnuts or pecans (optional) and 'A tsp. vanilla. Spoon into lightly greased 8-inch pie pan; make a nest-likc shell, build ing sides up inch above edge of pan. Bake in a slow oven (300 F.) for 50 to 55 minutes. Cool to room temperature. (Me ringue Shell or entire pie may be made the day before using.) chocolate angel filling. Place 1 pkg.(!4 Ib.JBaker'sGerman's Sweet Chocolate and 3 tbsp. water in a saucepan over low heat. Stir until chocolate is melted. Cool until thickened. Add 1 tsp. vanilla. Whip 1 cup whipping cream. Fold chocolate mixture into whipped cream. Pile into meringue shell. Chill i hours Deiore serving. Makes 6 to 8 servings. GERMAN'S SWEET CHOCOLATE Icebox Cake. Line an 8 x 4 x 3-inch loaf pan or ice cube tray with waxed paper. Line bottom and sides with ladyfinger halves or strips of sponge cake. Pile Chocolate Angel Filling into the pan. Garnish with additional ladyfinger halves if desired. Chill 2 hours before serving. Makes 6 to 8 servings. : A. .: , .f r T '"Am PS. The recipe for GERMAN'S SWEET CHOCOLATE CAKE is on the package. Tvated Rectpas from Gonoral Pood KHchons FREE RECIPC BOOKLET I For "fancy Cooking ' with bakr' Cermon't Sweet Chocotale th lighlei, iwmIii, crtomicf chocolate for d lux dtcrli. Jut print your nam and oddre.t and tend to GERMAN'S SWEET CHOCOLATE RECIPES. P. O. ton 1340-D, Kankakt, 111. 'OIMAN'S l o nalittttd Inxto morli f Oofol Foods Corp. lor ntH chocololo. Make it better with BAKER'S 1 ..-3
