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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 27, 1962)
Family Weekly Cookbook MELANIE DE PROFT, Food Editor I mm The At-Home I 1 v i 1 ,.-4 -it I y ' ' r AT- i'TT- r Roast Turkey, Hostess Cranberry Sauce, Ruspberry Chiffon Mold, Sparkling Ginger-Fruit Mold, Stuffed Eggs Sophisticate, Imperial Punch, and a lovely wedding cake comprise the menu for this intimate wedding reception. U litter OMk f TIM Mttfcw WHl Han't varhable eacrdopadra of eanal fadi about food how to boy, prapara, aad am H. ladudad, too, or aoldw la aaod aotrtrla. too prop VaH aw IMi Colloary Aiti lootrhrto book tar yaart fa caaia S.CS9 USEFUL FACTS ACOLT FOOD YOUkS FOR ONLf 50 EACH fOSTMIO TOl FAMILY want COOKS IM N. Mkhlfaa Ave Chkafa 1, HI. EadoMd Had $ for wbkh ptoaM Mad aw pcotpoid . eoplat of "2,000 UmM Fact! A boot read" SOc aadl. (No rtoMpt or C.O.D. arbon, pltnai; Krti if action ayaraalaad or Roast Turkey Place turkey on a rack in a shallow roasting pan and cover with cheesecloth soaked in melted fat. Occasionally moisten cloth with fat during roasting. Roast at 325 F from 42 hrs. for a 10-lb. turkey to 6 hrs. for a 15-lb. turkey. Test for doneness by moving a drumstick up and down. 'When the turkey is done, the drumstick will move readily. For easier carving, allow turkey to stand 30 to 40 min. Hostess Cranberry Sauce TO prepare: 5 MIN. (allow time for chilling) 1 cup jellied cranberry sauce 2 tablespoons confectioners' sugar Vi cup (5-oz. jar) prepared horse-radish Yi teaspoon salt 1 cup chilled whipping cream, whipped 1. Crush cranberry sauce with a fork; blend in sugar, horse-radish, and salt. Chill thoroughly. 2. When ready to serve, fold cranberry mixture into whipped cream. About S cups sauce Imperial Punch TO PREPARE: 15 MIN. (allow time for chilling) 3 cups orange juice lVi cups unsweetened pineapple juice lYi cups lemon juice Vt cup lime juice lYi cups grenadine 1 cup sugar 6 cups chilled ginger ale 2 cups chilled sparkling water 1. Blend the fruit juices, grenadine, and sugar together; stir until sugar is completely dis solved. Chill thoroughly. 2. When ready to serve, pour fruit-juice mixture into a punch bowl. Add the ginger ale and spar kling water; stir gently to blend. Garnish with slices of strawberries and orange. About 4 qts. punch Stuffed Eggs Sophisticate TO PREPARE: 15 MIN. 12 hard-cooked eggs 1 3-oi. pkg. cream cheese, softened Vt cup thick sour cream 2 tablespoons melted butter ' teaspoon Tabasco Va to 1 teaspoon salt Yi teaspoon dry mustard 1. Cut eggs lengthwise into quarters and remove egg yolks, leaving egg whites intact. Put egg yolks through a sieve. Set aside. 2. Beat cream cheese until fluffy; blend in sour cream, butter, Tabasco, and a mixture of the salt and mustard. Add egg yolks; mix lightly. 3. Fill egg whites by piping the mixture through a pastry bag and tube. Sprinkle with paprika. i doz. stuffed egg quarters (Continued on page 10) I ramllv Weekly. Mav 27, 1962 Off Zoaa Flint or WrHa UtlMy
