Medford mail tribune., May 27, 1962, Image 42

Junior TREASURE Chest
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A Fishing Party By fan A'rci's
Four Corners
Bu Bill Ross
This is great fun to pep up a dancing party.
Make four placards, printing the name of a
country on each such as Italy, United States,
or any others you may want. Place one player
in each corner of the dance floor, armed with one
of the signs which he holds aloft. Have the music
stop suddenly ever so often, and tell the dancers
they must make a mad dash to one of the coun
tries for safety. Then, one of the countries is
declared out and everyone who chose that corner
goes with it. The last ones to guess right as the
game progresses are the winners.
Riddles!
1. Why is a fish like
a meat market?
2. What is the sickest
state in the U.S?
3. What flies but has
no wings?
4. Why is a deer hunt
er like a traveling
salesman?
PUZZLE: Find three fish, two ducks, one deer, and a dog.
Answers:
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B!ou!III 'Z !S3IB0S 3Au, moq tom -i
Let's Draw a
Clothespin Man
By Ann Davidow
fi fr
An ordinary clothespin can
Make a little clothespin man!
Cookbook
(Continued from page 8)
Curry-Almond Stuffed Eggs
Follow recipe for Stuffed Eggs Sophisticate. Mix
V-2 teaspoon curry powder with salt and mus
tard. Blend Vi cup toasted blanched almonds,
finely chopped, into the egg yolk mixture.
Raspberry Chiffon Mold
TO PREPARE : 20 MLN. TO CHILL: 4-5 HRS.
'4 cup red currant Jelly
44 cup water
1 3-oz. pkg. red raspberry-flavored gelatin
1 lO'OZ. pkg. frozen red raspberries, thawed and
drained (reserve sirup)
1 12-02. pkg. frozen mixed fruits, thawed and
drained (reserve sirup)
1. Lightly oil a l-qt. melon mold with salad or
cooking oil (not olive oil) ; set aside to drain.
2. Combine currant jelly and water in a small
saucepan and heat, stirring occasionally, until
jelly is melted and mixture is hot.
3. Pour hot jelly over gelatin in a bowl and stir
until gelatin is completely dissolved.
I. Mix enough of the reserved fruit sirups to
gether to make 1 cup; stir into gelatin mixture.
5. Chill until mixture is slightly thicker than
the consistency of thick, unbeaten egg white.
If chilled over ice and water, stir frequently; if
chilled in refrigerator, stir occasionally.
6. Whip thickened gelatin mixture until frothy.
7. Fold in the drained fruits. Turn into the
mold. Chill until firm, about 4 hrs.
6 to 8 servings
Crescent Rolls
Kw iMllim
TO PREPARE: 45 MIN. TO BAKE: 30 MIN.
(allow time for chilling and rising)
1 pkg. active dry yeast
V4 cup warm water, 110'F to 115F
(Or if using compressed yeast, soften 1 cake
in cup lukewarm water, 80 F to 85 F.)
1 tablespoon sugar
Vi teaspoon salt
1 cup milk, scalded
2Vi cups flour
1 cup butter
1. Soften yeast in warm water 5 to 10 min.
2. Meanwhile, combine the sugar, salt, and
scalded milk in a large bowl; stir until sugar is
dissolved. Cool to lukewarm.
3. Beat in 2 cup of the flour. Stir softened
yeast, add to the mixture, and blend well; beat
in remnining flour. Turn dough onto a lightly
floured surface and allow to rest 5 to 10 min.
Knead until dough is smooth and elastic.
4. Form dough into a ball and put into a but
tered deep bowl. Turn dough to bring buttered
surface to top. Cover with waxed paper and a
towel and let stand in a warm place (about
80F) until dough is doubled, about 1 hr.
5. When doubled, chill dough 2 hrs.
6. Cream butter until softened. Turn chilled
dough onto lightly floured surface; roll into a
'4-in. thick rectangle. Spread surface with V4
cup creamed butter and fold dough from each
end over center, making three layers. Turn a
quarter of the way around. Repeat rolling,
spreading with butter, folding, and turning
three more times.
7. Chill dough 2 hrs. or longer;. divide dough in
half. Roll each portion on a lightly floured sur
face into a round Vi in. thick. Cut each round
into 12 wedge-shaped pieces. Roll up each piece
beginning at outer edge. Place with points un
derneath on baking sheets covered with brown
paper. Curve into crescents. Chill 20 min. Brush
tops lightly with cream.
8. Bake at 400F for 15 min.; reduce heat to
350F and continue baking 15 min. longer, or
until golden brown. 2 dot. rolls
Sparkling Ginger-Fruit Mold
TO PREPARE: ABOUT 15 MIN. TO CHILL: 4-5 HRS.
3 cups ginger ale
l'j tablespoons (1 Vi cnv.) unflavorcd gelatin
1 12-oz. pkg. frozen peach slices, thawed and
drained
Vi cup maraschino cherries, cut in halves
1. Lightly oil a l-qt. melon mold with salad or
cooking oil (not olive oil) ; set aside to drain.
2. Sprinkle gelatin evenly over 1 cup of the gin
ger ale; let stand 5 min. to soften. Dissolve com
pletely over very hot water. Stir the dissolved
gelatin and blend in the remaining ginger ale.
3. Chill until slightly thickened. Blend in the
peaches and maraschino cherries. Turn into
mold. Chill until firm, about 4 hrs.
6 to 8 servings
Note: If desired, canned fruits for salad may be
substituted for the peaches and cherries.
Family Weekly. May 27, 1962