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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 29, 1962)
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At all (Iriiitttltits. DON'T TAKE A CHANCE TAKE YOUR POLIO SHOTS 5 NAILS SPLIT? DRINK i ,4 -j Once a day, just stir an enve lope ol Knox into juice, bouillon or water and drink. Published medical research shows 7 out of 10 women restore breaking, brittle nails to natural strength in 60 to 90 days. Only Knox in envelopes can make this claim. Start your Knox Drink habit with tomorrow's breakfast juice! PHYSICIANS: reprints ol all published medical studies on request. UN OH GELATINl. INC., JOHNSIOWN. N V. i-:3 Cookbook (Continued from page 10) Lemon Chiffon Cake TO prepare: 25 MIN. TO bake: ABOUT 1 IIR. 10 MIN. 2 i cups sifted rake flour 1 cup sugar 1 tablespoon baking powder 1 teaspoon salt !': cup cooking oil 6 egg yolks '4 cup cold water 1 teaspoon grated lemon peel 1 tablespoon lemon juice 6 egg whites !'i teaspoon cream or tartar Vi cup sugar 1. Sift first four ingredients together into u bowl. Make a well in the center of the dry ingredients and add the next five ingredients. Beat until smooth; set aside. 2. Beat the egg whites until frothy; beat in the cream of tartar. Add the V cup sugar gradually, beating well after each addition. Beat until peaks are rounded. 3. Slowly pour egg yolk mixture over en tire surface of meringue. Carefully fold together until just blended. Gently pour batter into an ungrea.sed 10-in. tubed pan, rotating pan as you pour in batter. 4. Bake at 325 F 55 min. ; increase heat to 350 F and bake for 10 to 15 min., or until top of cake springs back when touched lightly. 5. Immediately invert pan on cooling rack ; allow cake to cool completely. When cake is cooled, cut around tube with par ing knife to loosen cake. Loosen sides with spatula and gently remove cake from pan. 6. Frost cake with butter frosting tinted to harmonize with your color scheme or serve unfrosted cake with assorted des sert sauces. One 10-inch tubed cake Luscious Butterscotch Sauce TO PREPARE AND COOK: ABOUT 15 MIN. 1 cup firmly parked light brown sugar Vt cup butter 'i cup cream Few grains salt 1. Combine all ingredients in a small heavy saucepan; stir over low heat until sugar is dissolved. 2. Increase heat to medium and bring mixture to boiling, stirring occasionally. Boil 5 min. without stirring. Serve warm. About 'i cups sauce Elegant Chocolate Sauce TO PREPARE AND COOK : 25 MIN. 1 cup sugar 1 cup hot water 'i cup light corn sirup 3 sq. (3 oz.) unsweetened chocolate, cut into small pieces 1 cup undiluted evaporated milk 1 fj teaspoons vanilla extract Few grains salt 1. Combine sugar, water, and corn sirup in a heavy saucepan. Set over low heat and stir until sugar is dissolved. 2. Set candy thermometer in place and continue cooking, without stirring, to 236 F (soft ball stage forms a soft ball in very cold water and flattens when taken from water). During cooking, wash down crystals from sides of pan with pastry brush dipped in water. 3. Remove from heat; add chocolate and stir until melted. Add milk gradually, stir ring constantly. Blend in extract and salt. Serve hot or cold. S cups sauce Peach Sauce TO PREPARE AND COOK: 15 MIN. 1 1 -lb., 13-oz. can peach slices, drained (reserve !i cup sirup) and crushed 't cup sugar 1 tablespoon cornstarch Via teaspoon salt Vi cup orange Juice 1 tablespoon lemon juice 1 tablespoon lime juice 1 teaspoon vanilla extract 1. Mix sugar, cornstarch, and salt to gether in a saucepan. Blend in reserved sirup and fruit juices. Stir in peaches. 2. Bring to boiling and simmer 5 min., stirring constantly. Blend in extract; cool. About 234 cups sauce Lime Ice TO PREPARE : 15 MIN. TO FREEZE: 3-4 MRS. cup cold water 2 teaspoons unflavored gelatin 3 cups very hot water 2 cups sugar t cup lime juice 2 teaspoons grated lemon peel 2 tablespoons lemon juice Green food coloring 1. Sprinkle gelatin evenly over cold wa ter; let stand about 5 min. to soften. 2. Add the very hot water and stir until gelatin is completely dissolved. Add su gar and stir until dissolved. 3. Blend in next three ingredients and enough food coloring to tint as desired. 4. Freeze until firm, 3 to 4 hrs., stirring several times. I qt, ice If Yf Sir Eggs Only at Brtakfast, Litk! Appeliltri and canopei nlrivs, custards, and touffWs oncUts and pancakas tolads bakd, ituffcd, and creamed gg rich bavcroget you'll find all thei Culinary Artt Institute recipes in SOO WAYS TO SERVE EGGS YOURS fOR ONLY S0( EACH POSTPAID Tai FAMILY WIIKIY BOOKS. 153 N. Michigan Ave., Chicago 1, HI. Ha Enclod find - , for which please send m postpaid . . copies of "300 Ways to Srv Eggs" (a) 50C roth. (No stomps or C.O.D. orders, please; satisfaction guaranteed or money refunded.) Nome Address City Zone Print er Write LesibJy State
