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,