Medford mail tribune., January 20, 1963, Image 41

Glazed Mixed Fruit
1 pkg. mixed dried fruits
S cups water "
Yt P orange juice
Vi cup ouiek-eooking tapioca
Yt cap light com sirup
Yt cap dark eon ainip
2 tablespoons sugar
Yi teaapooa around cinnamon
y, teaapooa ground nutmeg
teaapooa aalt
1. Combine fruit and water in a saucepan; bring
to boiling over medium heat and cook, uncovered,
until fruit is tender. Remove from heat.
2. Remove fruit with a slotted spoon and arrange
on a serving platter. Set aside.
3. Add orange juice to the cooking liquid in sauce
pan. Add tapioca gradually to liquid, stirring
constantly. Set over low heat, continue to stir, and
cook slowly until mixture thickens and tapioca
becomes transparent, about 10 min.
4. Stir in corn sirups and a mixture of the last
four ingredients; blend thoroughly. Remove the
saucepan from heat and pour glaze over fruit,
Let stand until glaze is set
5. Serve in sauce dishes either warm or chilled
and garnish with whipped cream, if desired.
About 8 tervingi
6c
Limpa
B fOm flHIHM
2 pkga. active dry yeaat
Yt tup warm water, 11F to 11SF (Or if
using com pressed yeaat, soften 2 cakes
in Yt cup lukewarm water, 8a to 85F)
Vi cap firmly packed dark brown sugar
Yi cup molasses
2 tablespoons butter
1 tablespoon salt
2 teaspoons caraway seed
Yt teaspoon ground anise seed
1 V cups hot water
IVt to 4 cups lour - '
2 cups rye flour
1. Soften the yeast in the warm water; let stand
5 to 10 min.
2. Meanwhile, put the next six ingredients into a
large bowl. Immediately pour the hot water into
bowl and blend.
3. Cool to lukewarm; blend in 1 cup of the flour,
beating until smooth. Stir softened yeast and add,
mixing well. Add the rye flour and beat until very
smooth. Beat in enough of the remaining flour to
make a soft dough.
4. Turn onto a floured surface and allow to rest 5
to 10 min. Knead until dough is smooth and does
not stick to the surface. Form dough into a large
ball and put into a greased deep bowl. Turn 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.
5. Punch dough down with fist, pull edges in to
center and turn dough completely over in .bowl.
Cover and let rise again about IVt hrs., or until
nearly doubled. Punch dough down and turn onto
a lightly floured surface. Divide dough in half
and shape into balls.
6. Place in greased 9-in. round pans; cover and
let rise until dough is doubled, about 1 hr.
7. Bake at 375F 30 to 35 min., brushing with
milk the last 3 min. of baking. Cool on a cooling
rack. t loavta bread
family Weekly, January 20, IK J
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