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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Feb. 10, 1963)
' t ; ' 1 ; I l I " avc Family Weekly Cookbook MELANIE DE PROFT, Food Editor c ntertaintng J. - ym4m& AoefMuafe moat romantic day tic jfar with fan ciful flowers and lighthearted Jeweled Nutmeg Mold. Sunt Miitorpiocosl Hr it a collMflon of 193 dcliciout, , ltp by ltp rxipci for Uitivt caktt and rkh tortai plui an wiring group of rocipl for lutciout Icings . and fillingt. Ordtr your copy of I CAKES AM) 1 TO 111 IS COOK HOOK YOURS FOR ONLf 50f EACH POSTPAID 5$TgesI Jalentines TOi FAMILY WHKir BOOKS 153 N. Michigan Avo., Chicago 1, III. Enclosed find 1 for which pltato tond mo poitpaid copies of "Cokes and Tortot Cook book" (a 50 Men. (No stomps or CO D. ordore, ptooso; satisfaction guaranteed or money refunded.) Nam Address City Zona Slat Zona Print or Wnt leeiblr Jeweled Nutmeg Mold 2 tablespoons (2 env.) unflavored gelatin Vt cup sugar Vt teaspoon salt i teaspoon ground nutmeg 3 cups cold water 1 egg 4 egg yolks l'4 cups instant nonfat dry milk 2 tablespoons vanilla extract Vi cup ice-cold water 1 tablespoon lemon juice 4 egg whites cup (about 6 oz.) chopped mixed candied fruits 1. Mix the first four ingredients togeth er in the top of a double boiler. Stir in the 3 cups water. 2. Beat the egg and egg yolks together. Stir with V2 cups of the dry milk crys tals into the gelatin mixture. 3. Set over simmering water and cook, stirring constantly, until mixture coats a spoon, about 18 min. Cool. Stir in vanilla extract. 4. Chill until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled over ice and water, stir frequently; if chilled in refrigerator, stir occasionally. 5. Combine the V cup dry milk crystals and ice-cold water; using a rotary beat er, beat until soft peaks form. Add lemon juice and continue beating until stiff peaks form. 6. Using a clean beater, beat egg whites until stiff (but not dry) peaks are formed. Stir candied fruits into gelatin mixture; fold in whipped nonfat dry milk and the egg whites. 7. Turn into a fancy 2-qt. mold which has been rinsed with cold water. Chill until firm, 4 to 6 hrs. Unmold onto a chilled serving plate. 8 to 10 servings Crimson Soup Emphasize the lovely color of this soup by arranging a tray with a crystal pitcher of soup and demitasse cups for service in the living room. 1 1-lb. can diced beets, drained (re serve liquid) Vi cup sugar 4 cup cider vinegar Vi teaspoon salt 2 cups chilled cream 1. Combine the reserved beet liquid and enough water to make 1 cup. Add the sugar, vinegar, and salt and stir until sugar is dissolved. 2. Force beets through a coarse sieve or food mill into the liquid mixture. Cover and chill thoroughly. Just before serv ing, blend in the cream. About 8 servings Note: If desired, soup may be served hot. Family Weekly. February 10, 1963 DINNER MENU Crltjso Sail it Lain ! Pork Hat Cinnimtii pp!e Broccoli with Bittory Lomon Crunch Unhid Potatoes Qriptfnil-Avooaat Salad Celery Carls Astortio Yiitt Rails Jswtlod Nutmeg Mold Almond Awards CtffM Roast Loin of Pork Rub a 3- to 5-lb. pork loin roast with a mixture of 4 teaspoons dry mustard, 1 teaspoon salt, 1 teaspoon Accent, and Vi teaspoon black pepper. Place pork, fat side up, in a shallow roasting pan. In sert roast-meat thermometer in center of thickest part of meat, being sure it does not rest in fat or on bone. Roast, uncovered, at 350F 2 to 3 hrs., allow ing 35 to 40 min. per pound. Meat is done when internal temperature reaches 185F. Remove thermometer and trans fer meat to a heated serving platter. Garnish with Hot Cinnamon Apples. Hot Cinnamon Apples 3 cups sugar l'j cups water cup red cinnamon candies Vi teaspoon red food coloring 6 small tart cooking apples, cored and pared 1. Combine the first four ingredients in a large, deep saucepan; bring to boil ing, stirring until sugar and candies are dissolved. 2. Add apples to sirup and simmer, un covered, until apples are tender, about 10 min.; turn frequently. Remove from heat and allow to stand about 20 min., or until apples are evenly colored, turn ing frequently. 3. Serve hot as a meat accompaniment. 6 servings Broccoli with Buttery Lemon Crunch IVi lbs. broccoli, cooked in salted water Vi cup butter Vi cup coarse dry bread crumbs 1 tablespoon grated lemon peel 3 tablespoons butter 1 small clove garlic, crushed in a gar lic press or minced Vi teaspoon salt Few grains black pepper 1. While broccoli is cooking, heat cup butter in a large skillet; add crumbs and heat, stirring frequently, until well browned. Remove crumbs from butter with a slotted spoon and mix with the lemon peel. 2. Put remaining ingredients into skil let; heat until butter is lightly browned. Add broccoli and turn gently until well coated with butter. Transfer broccoli to a heated vegetable dish and pour re maining garlic butter over it. Top with the "lemoned" crumbs. About 6 servings Grenadine Salad Dressing cup grenadine Vi cup lemon juice 1 Vi teaspoons whole celery seed 1 teaspoon dry mustard 1 teaspoon salt Few grains white pepper Vi teaspoon grated onion t cup salad oil 1. Combine first seven ingredients and beat with a rotary beater until thor oughly mixed. 2. Add the salad oil very gradually, beating constantly; continue beating until dressing thickens slightly. Chill; stir or shake before using. About jy2 cups dressing Grapefruit-Avocado Salad Serve Grenadine Salad Dressing with slices of avocado, grapefruit segments, thin slices of pared cucumber, and thin sweet on ion rings arranged on a chilled serving plate lined with lettuce. Almond Awards Buttery rich and crunchy call it candy or call it cookie? Vi cup butter 2 teaspoons grated lemon peel i cup sugar 1 cup Sour Vi teaspoon salt Vi cup butter 1 cup almonds, finely chopped Vi cup sugar ' cup whipping cream 1. Cream cup butter, lemon peel, and xfa cup sugar until fluffy. Blend flour and salt; add to creamed mixture in halves, mixing until well blended after each addition. 2. Turn into an Ux7xlV2-in. pan ; spread into an even layer. 3. Bake at 375F for 12 min. 4. Meanwhile, melt cup butter in a heavy saucepan; add almonds and cup sugar. Cook the mixture 3 min., stir ring constantly. 5. Stir in cream and heat to boiling; cool slightly. Spoon topping over par tially baked layer. 6. Return to oven and bake 20 min. long er, or until light golden. Cool complete ly; cut into squares or bars. About 5 dot. cookies Family Wetkly, February 10, 1963 i lit mt i ?w . mm a r s i zvn ij ii u ii a hi ivk! .1 ' i :MnM$ ' --r. ' I v i T in n r i n i i i i ITU ii i I VJUUVlJU a X X THE CIGARETTE WITH THE NEW MICRONITE FILTER Refines away harsh flavor.. .refines away I rouyh taste. . .for the mildest taste of all! I THE FINER THE FILTER. THE MILDER THE TASTE KENT KING SIZE 3 U IMS laM Cm.
