Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
For Orange Butter Cream together 6 tablespoons butter, 3 tablespoons
orange juice, teaspoon grated orange peel until butter is softened. Beat
rapidly so that juice will be absorbed readily by the butter. Add 6 table
spoons confectioners' sugar in halves while continuing to beat. Chill
thoroughly. Orange Butter will store for days in the refrigerator. It may
be used wherever a flavored butter is desired.
Note: Salted or unsalted butter may be used for the Orange Butter.
Luncheon-Supper Crepes
Crepes filled with a rich creamy sea-food or chicken mixture are perfect
when served as a luncheon or supper dish. Use your favorite recipe for
crepes or the recipe given in Strawberry Crepes.
Dutch Pancake
An old Pennsylvania Dutch recipe,
to prepare: 20 min.
to bake: 10 KM.
tMfpOOH salt
1 tablespoon batter Vi
Vi cup lifted Hour 3
1 teaspoon sugar Vi cup aillk
1. Preheat oven to 425 F. Set a 10-in. heavy skillet with heat-resistant
handle over moderately low heat. Melt butter in skillet; tilt skillet to coat
sides and bottom.
2. Sift together the flour, sugar, and salt.
3. Beat the eggs and milk together. Stirring constantly, blend the egg mix
ture into flour mixture. Quickly pour batter into hot skillet. Cook 2 to 3
min. over medium heat.
4. Place skillet in oven and bake at 425 F about 10 min., or until pancake
is light golden brown and top springs back when lightly touched at center.
Remove pancake to warm platter. Sift confectioners' sugar over top. Serve
at once with lemon wedges. About 6 servings
Teen-Tempter Pancakes
fOOD IICIM
to prepare: 15 min.
large rip banana, peeled and
cat In pieces (cat foaatkwiso ia
quarters, crosswise In pieces)
2 cups pancake min
2 ta 3 teaspoons vanilla extract
Vt cup semisweet chocolate pieces
Vi cup chopped salted peanuts
1. Set a griddle or heavy skillet over low heat.
2. Prepare pancake mix according lu directions on pkg. Blend remaining
ingredients into batter.
3. Using about Vi cup batter for each pancake, bake according to pkg. di
rections. Additional chocolate pieces may be tossed over batter as soon as it
is dropped onto griddle, if desired. Serve immediately with a thick rich
chocolate or caramel sauce. About 16 pancakes
Cherryland Pancakes Prepare 2 cups pancake mix according to pkg.
directions. Fold 2 cups quartered pitted fresh dark sweet cherries into batter.
Emperor's Dessert
An American version of a famous Viennese recipe called "Kaiserschmarren."
to prepare: 25 min.
Vt
Pancakes (prepare your favorite
recipe for tender, rick pancakes
or crepes)
Vi cup saaar
Vi teaspoon ground cinnamon
Vi cup aolden raisins, plumped
Vi cup flaked almonds, toasted
1. Using two forks, gently tear the pancakes into about 1-in. irregular pieces
and set aside to keep warm.
2. In a large skillet, melt butter and add the sugar. Over medium heat, stir
until sugar is thoroughly blended. Mix in, in order, the cinnamon, raisins, and
almonds, stirring occasionally until heated.
3. Add pancake pieces and toss lightly to coat; heat thoroughly. Sprinkle
with additional sugar, if desired, and mix slightly. (This sugar should not be
completely dissolved.) 8 to M servings
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Family Weekly, June M, I9C0