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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 3, 1963)
Cookbook iaV ' ( Continued from page 8) Lemon-Buttered Vegetables 1 medium-sized head cauliflower 1 9-oi. pkg. frozen cut green beans 1 9-oz. pkg. frozen cut wax beaiu V cup butter teaspoon aalt , teaspoon black pepper tablespoons lemon Juice 'j to cup shredded sharp Cheddar cheese 1. Cook cauliflower, uncovered, in a large amount of boiling salted water about 15 min., or until tender but still firm. Drain. 2. Cook beans according to package di rections; drain. 3. Meanwhile, heat butter in a skillet until lightly browned. Blend in next three ingredients. Remove from heat. 4. Place cauliflower on a serving plate. Pour about two-thirds of the hot butter mixture over the head of . cauliflower, separating the flowerets as much as pos sible to allow butter to penetrate into head. Immediately top with the cheese. 5. Toss beans with remaining butter and arrange around the -cauliflower on the plate. Serve immediately. About 8 servings Custard-Filled Torte cup butter 1 tablespoon grated lemon peel 1 teaspoon vanilla extract 1 ft cups sugar 2 eggs, well beaten S cups sifted cake flour 2' teaspoons baking powder 'j teaspoon salt I ! cups milk I'astry Cream Killing (see recipe) Itutter Frosting (see recipe) Raspberry jelly (about 2 tablespoons) 1. Grease bottom only of a 9x9x2-in. pan; line with waxed paper and grease paper. Set aside. 2. Cream the butter, lemon peel, and ex tract together; add sugar gradually, beat ing well after each addition. 3. Add eggs in halves, beating well after each addition. I. Blend the flour, baking powder, and suit together. Alternately add dry in gredients in fourths and milk in thirds, mixing until blended after each addition. Turn batter into the pun and spread even ly into corners. 5. Bake ut 350F for 65 to CO min., or until a cake tester inserted in center of cuke comes out clean. Cool 10 min. on cooling rack. Remove cake from pan, peel off waxed pnppr, and cool cake completely on rack. 6. Split enke evenly into four layers. Fill with Pastry Cream Filling. 7. Frost siilfH ami top of cake with But ter Frosting. To decorate top, heat jelly in a saucepan until melted. Allow to cool slightly. Pipe jvlly through a No. 4 deco rating tube in parallel lines diagonally across the top of the cake. Then with a wooden pick draw through these lines at right angles. (See phntn.) About 9 servings Pastry Cream Filling Blend cup flour, cup sugar, and teaspoon salt together in a heavy sauce pan. Stir in 'i cup cold milk. Heat 1. cups milk and add gradually, blending well. Bring to boiling over low heat, stir ring constantly; boil 2 min. Vigorously stir some of the hot mixture into 4 slight ly beaten egg yolks. Then immediately blend into mixture in saucepan. Cook over low heat, stirring constantly, about 5 min. Remove from heat and mix in 2 teaspoons vanilla extract; cover loosely and set aside to cool, stirring occasional ly. Chill. About 8 cups filling Butter Frosting Cream Vt cup butter and '4 teaspoon vanilla extract. Gradually add 2 cups confectioners' sugar, beating well after each addition. Blend in 2 tablespoons milk and beat until smooth and creamy. Sacher Torte There are many recipes claiming to be the "original" Sacher Torte of Viennese fame. This is one of our favorites. 8 sq. (8 oz.) semisweet chocolate, melted 1 cup butter 1 cup aifted confectioners' sugar cup (about 8) egg yolks, well beaten cup fine dry bread crumbs 1 cup (about 8) egg whitea ' teaspoon salt 1 cup sifted confectioners' sugar 1. Grease bottom of a 9-in. spring-form pan; set aside. 2. Set chocolate aside to cool. 3. Cream butter until softened; gradual ly add 1 cup confectioners' sugar, beat ing until fluffy. Gradually add egg yolks, beating well after each addition. Blend in the chocolate and crumbs; set aside. 4. Beat egg whites and salt together until frothy; add remaining sugar grad ually, beating well after each addition. Beat until rounded peaks are formed (peaks turn over slightly when beaters are slowly lifted upright). Spread egg yolk mixture over beaten egg whites and gently fold together. Turn batter into pan. Cut through batter with a knife or spatula to break large air bubbles. 5. Bake at 350 F about 1 hi-., or until cake tester or wooden pick inserted in center comes out clean. Remove pan from oven, invert, and allow edges of pan to rest on cooling racks until torte is com pletely cool. Carefully looen sides with spatula and remove torte from pan. Frost sides and top with Frosting for Sacher TorVe. it to 16 servings Note: Two 9-in. layer-cake pans may be used. Bake at 350F 35 min. Frosting for Sacher Torte Partially melt 3 sq. (3 oz.) semisweet chocolate in top of double boiler over hot (not steam ing) water. Remove chocolate from water and stir until completely melted. Add 'j cup unsalted butter and stir until butter is melted. Use while slightly warm. ivJit 0 Next time you attend the annual banquet of your favorite organi zation, look around. At the end of the table is the former school superintendent who entered the ministry. Few of us have two opportunities to serve others. His serene face is evidence of his success. . Near you is a man who was defeated for public office. He fought hard and lost, probably because he has a soueaky voice and doesn't photograph well. How difficult is acceptance of rejection when it results from a public whim? Over there at the next table is a brilliant pro fessor who has overcome personal tragedy to find peace with himself. How many among us really know the battle he won? Here's a woman who has .everything and nothing. Wealth came after health was gone. Now IUUSTIATION IT JOHN WOOlHISlt she can have anything she wants except a strong body, so she wants nothing else. In a corner of the room sits a man whose well tailored suit conceals a diseased heart. He and death are face to face, yet not even his friends know this may be his lost club dinner. He cuts his roast beef bravely, but his hand shakes. Two plates away is a grandmother whose world revolves around her grandchildren and whose devotion to them is a flower she wears in delight. But their mother was the child of her late years, and she bore her with a certain shame. .Across the table is the businessman who is as unethical in his office as he is pious on Sunday. And here a housewife who wears a new hat so conspicuously there must be a "Minnie Pearl" price tag still dangling somewhere. And there is the boredom of the old bachelor and, rising over all, the earnest effort of the speaker. Sometime when your attention wanders from the program, sometime when you've finished your coffee and the organist is still thumping out the dinner music, look around you at the faces you have known so long. See written there a story more brave and beautiful, more tragic and tedious, more painful and poignant than any you have ever read. TStCJ-Cja ramtly Weekly. Feinwiry 1,
