Medford mail tribune., June 24, 1962, Image 45

Junior TREASURE Chest
Edittd by MARJORIE BARROWS. Cdilor ol Ih. Childrn' Hour
Kitten Toy By Evelyn Pickering
Aak your mother for a cardboard tube
from a roll of paper towels or waxed paper.
Cut about four inches from the tube and
paint it a bright color with water or poster
paints. Now fasten a small bell (from the
10-cent store) inside by stringing the bell
on a length of ribbon. Punch two holes in
the center of the tube and bring the two
ends of the ribbon through them. Tie se
curely. Kitty will enjoy this toy for hours.
Freeze and Melt By Ragna Eskil
A player chosen to be It chases the
others. Set a boundary. When he catches
one, he says, "Freeze!" He chases until he
freezes all the players. If an uncaught
player tups a frozen player, however, and
says, "Melt," that player becomes unfrozen
and can start running again.
Secret Orders By Mabel Inglin
For this game you will need two baking
powder cans with pebbles in them.
Divide the players into two teams and
line up the teams facing each other. Give
the captain of each team a baking-powder
can. This contains "secret orders."
Each team races its can from hand to
hand down the line. If the can makes the
slightest noise, it must go back to the cap
tain and be started over. The winning team
is the one whose "secret orders" reach the
end first without a sound.
Tongue Twister
I found baths, cloths, laths,
moths, sheaths, and wreaths.
0
Let's Draw a Oiraffe By Ann Davidow
Because he is so tall and Blim,
I wonder who's been stretch
ing him?
Oh, no one else has even half
So long a neck as the giraffe!
I
t
Cookbook
( Continued from page 8)
Creole Doughnuts
In the wee, morning hours after a night of gaiety
in "vieux carte'" of New Orleans, it has long been
traditional to stop at the French market for
doughnuts and cafe voir.
TO PREPARE : 25 M1N. TO DEEP FRY: 2-3 MIN.
( allow time for dough to rise)
1 pkg. active dry yeast
, cup worm water, 110'F to 115F
(Or if using compressed yeast, soften 1 cake
in , cup lukewarm water, HO'K to 85P.)
Vi cup sugar
Vi cup cooking oil
1 teaspoons salt
2 cups milk, scalded
1 cup flour
S'i to 6 cups flour
2 eggs, well beaten
Hydrogenated vegetable shortening, all
purpose shortening, lard, or cooking oil
for deep frying
1. Soften yeast in warm water; allow to stand 5
to 10 min.
2. Meanwhile, put sugar, cooking oil, and salt
into a large bowl. Immediately pour scalded
milk over ingredients in bowl; stir until sugar
is dissolved.
3. Cool to lukewarm; blend in 1 cup flour, beat
ing until smooth. Stir softened yeast and add,
mixing well. Add about one-half of the flour to
yeast mixture and beat until very smooth. Beat
in the eggs.
4. Beat in enough of the remaining flour to make
a soft dough. Turn dough onto a lightly floured
surface and allow to rest 5 to 10 min. Knead
until dough is smooth and does not stick to the
surface, about 5 min.
5. Form dough into a ball and put into a lightly
greased deep bowl. Turn dough to bring greased
surface to top. Cover with waxed paper and a
towel and let stand in a warm place (about
80F) until dough is doubled, about 2 hrs.
6. Punch down dough with fist. Turn out onto
a lightly floured surface and roll about 14 in.
thick. Cut dough into 2-in. diamonds or squares.
Place on a floured board, cover with waxed
paper, and let rise in a warm place until doubled.
7. About 20 min. before deep frying, heat fat
to 365 F.
8. Deep fry pieces in heated fat 2 to 3 min., or
until lightly browned; fry only as many at one.
time as will float uncrowded one layer deep in
the fat. Turn doughnuts as they rise to surface
and several times during cooking. Remove with
slotted spoon; drain doughnuts over fat for a
few seconds, then remove to absorbent paper.
9. Shake 2 or 3 doughnuts at one time in a plas
tic bag containing sifted confectioners' sugar.
i About 6 doz. doughnuts
Pralines
TO PREPARE AND COOK: 25 MIN.
2 cups sugar
V cup milk
y teaspoon baking soda
2 tablespoons sugar
3 tablespoons butter
2 cups pecan halves
t teaspoon vanilla extract
1. Put a sheet of aluminum foil or buttered
waxed paper on a smooth surface.
2. Combine the 2 cups sugar and milk in a 4-qt.
saucepan and stir over low heat until sugar is
dissolved. Bring mixture to boiling; stir in
baking soda. Remove from heat.
3. Melt the 2 tablespoons sugar in a small, light
colored skillet over low heat, stirring constantly,
until golden brown. Stir into sugar-milk mixture.
4. Set a candy thermometer in place. Bring to
boiling and cook until mixture reaches 236 F
(soft ball stage forms a soft ball in very cold
water; flattens when taken from water).
5. Add butter, pecans, and extract; stir until
butter is melted. Remove from heat and remove
candy thermometer.
6. Very quickly drop by tablespoonfuls onto the
aluminum foil or waxed paper. (Mixture will
spread.) Allow to stand until completely cooled.
Wrap each praline in moisture-vapor-proof ma
terial. About 2 doz. pralines
Fruit Waters
On sultry summer evenings, families may enjoy
a frosty glass of cool fruit water. Simplified
modern versions are easily made from com
mercially prepared fruit sirups or bases.
Concentrated frozen fruit juices such as orange,
orange and grapefruit, or grape can be recon
stituted with ginger ale or sparkling water in
stead of water (l.qt. ginger ale or sparkling
water to one 12-oz. can frozen fruit-juice con
centrate). Lemonade, orangeade, limeade, and
Spicy Currant Sparkler are all considered fruit
waters.
Spicy Currant Sparkler
to prepare: 15 min.
(allow time for chilling)
1 cup fresh currants, rinsed and drained
'A cup water
Vt cup sugar
Vt teaspoon ground cinnamon
1 qt. ginger ale or sparkling water, chilled
1. Put currants and water into a saucepan.
Cover and simmer 10 min. Remove from heat.
2. Force currants through a sieve to remove
seeds. Blend in the sugar and cinnamon. Chill
currant sirup thoroughly.
3. To serve, pour equal amounts of the currant
sirup into four chilled tall glasses. Fill with the
chilled ginger ale or sparkling water and stir.
4 servings
Family Weekly. June 24, 1962