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An attention-getting version of old-fashioned shortcake tender buttermilk biscuits
top a colorful medley of fresh ripe fruit.
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Fit for a King!
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contains a collection of rich and subtly flavored foods that will
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FOODS COOKBOOK
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Fruit Medley Shortcake
TO PREPAY: 20 MIN. TO BAKE BISCUITS : 10 If IN.
(allow time for chilling dough)
lVi cupa flour
1 'i teaspoons baking powder
Yt teaspoon salt
1 tablespoon sugar
': cup butter
1 egg, slightly beaten
yt cup buttermilk
4 cups sliced fresh peaches, sweetened
1 cup red raspberries, sweetened
1 cup blueberries, sweetened
1. Blend flour, baking powder, salt, and sugar
in a bowl. Cut in butter with a pastry blender
or two knives until mixture resembles coarse
corn meal.
2. Make a well in the center of the dry ingredi
ents; add egg and buttermilk. Stir with a fork
until just blended. (Dough will be sticky.)
3. Turn dough onto waxed paper; flatten and
shape into a square; chill 1 hr.
4. Roll dough in. thick on a lightly floured
surface. Cut into lV4-in. squares or diamonds
and place on baking sheet 1 in. apart.
5. Bake at 450F about 10 min., or until biscuits
are lightly browned.
6. Put a mixture of the fruits in a shallow serving
- dish. Top with biscuits. Serve with sweetened
whipped cream. Chopped peaches may be blended
into whipped cream, if desired. About 8 servings
Oven-Barbecued Chicken
TO PREPARE: 5 MIN. TO ROAST: ABOUT 1 HRS.
3 Wt- to 2-lb. broiler-fryer chickens
6 tablespoons butter, melted
1 Vi teaspoons salt
'4 teaspoon freshly ground black pepper
to 1 cup Golden Barbecue Sauce (see recipe)
1. Quarter and rinse chickens; pat dry with ab
sorbent paper. Put on rack in roasting pan and
brush generously with butter; sprinkle with salt
and pepper.
2. Roast at 350F about 50 min., or until golden
brown, brushing occasionally with butter.
3. Brush browned chicken with Golden Barbecue
Sauce and repeat every 5 min.; continue to roast
at 350 F about 40 min., or until chicken is done.
Serve immediately. 6 servings
Golden Barbecue Sauce
TO PREPARE : 5 MIN.
'i cup light molasses
Yt cup prepared mustard
2 tablespoons plus 2 teaspoons Worcestershire
sauce
Va cup cider vinegar
1 teaspoon Tabasco
'i teaspoon marjoram
( teaspoon oregano
Pour molasses into a mixing bowl; gradually
add mustard and then remaining ingredients,
blending well after each addition. Store, covered,
in refrigerator. Mix thoroughly before using.
About t cups barbecue sauce
Note: This sauce may also be used in preparing
barbecued frankfurters, spareribs, hamburgers,
bologna, or canned luncheon meat.
(Continued on page 12)
10 family Weekly. July 22, IK!
City
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