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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 22, 1963)
Family Weekly Cookbook MELANIE DE PROFT, Food Edit Double-Rich Fudge Pudding IV4 cups flour cup sugar Yt teaspoon baking soda 'i teaspoon salt 1 sq. (1 01.) unsweetened chocolate 2 tablespoons butter or margarine 2 tablespoons cider vinegar 6 tablespoons milk 1 teaspoon vanilla extract 1 cup salted pecans, cut in pieces 1 cup firmly packed brown BOgar IVi cups boiling water 2 sq. (2 oz.) unsweetened chocolate 1. Blend the first four ingredients together in a bowl and set aside. 2. Melt the 1 sq. chocolate and butter or mar garine together; set aside. 3. Pour the vinegar into a measuring cup. Add the 6 tablespoons milk (or enough to make cup liquid). Stir into the chocolate mixture with the vanilla extract. Add, all at one time, to dry ingredients; stir until thoroughly blended. Mix in pecan pieces until evenly distributed. 4. Turn batter into a greased 8x8x2-in. baking pan. Top evenly with brown sugar. 5. Combine the boiling water and remaining chocolate; stir until chocolate is melted and mixture is well blended. Pour over batter. 6. Bake at 350F for 45 to 50 min. Serve warm with frozen dollops of unsweetened whipped cream. About It servings Celestial Lemon Creme 1 pkg. lemon pudding and pie-filling mix V4 cup sugar IVi cups (12-01. can) pineapple Juice Few grains salt 2 egg yolks 1 cup water 1 cup chilled whipping cream ', cup confectioners' sugar Thawed frozen fruit (strawberry halves, raspberries, or sliced peaches) 4 ladyfingers, split in halves 1. In a saucepan, stir together pudding mix, Va cup sugar, V4 cup of the pineapple juice, and salt. Add egg yolks and blend well. Stir in remaining juice and water. 2. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Cool thoroughly, stirring frequently. 3. Beat the whipping cream until of medium consistency (piles softly) ; beat in confection ers' sugar with final few strokes. Fold into pudding. Chill at least 1 hr. 4. Spoon one-half of the pudding into a serv ing dish and layer with well-drained fruit. If strawberries are used in a crystal bowl, ar range some halves with the cut side against the glass. Place ladyflnger halves upright around edge of dish, allowing about 1 in. to extend above edge. Cover fruit with remaining pudding. Garnish with additional fruit, if de sired. 6 to 8 servings family Wttkly.Seplrmbtr 11, 1963 Torte-Style Cider Pudding 7 egg yolks cup) l'j cups sugar 2 teaspoons grated lemon peel 4 cups toasted coarse bread crumbs 1 teaspoon ground cinnamon 1 cup chopped toasted almonds 7 egg whites (1 cup) l't cups sweet apple cider 1. Beat egg yolks sugar, and lemon peel to gether until the mixture is very thick and lemon colored. 2. Mix the bread crumbs, cinnamon, and al monds together; fold into the egg yolk mixture. 3. Beat egg whites until stiff, but not dry, peaks are formed (peaks remain standing when beater is slowly lifted upright). Gently fold into bread crumb mixture. Turn into a well greased 9-in. tubed pan. 4. Bake at 350F for about 1 hr., or until a cake tester inserted in center comes out clean and top is golden brown. Loosen from sides of pan and then unmold immediately onto a warm serving plate. 5. Heat the cider and pour slowly over the pudding, using just enough to saturate it thor oughly. Serve immediately with whipped cream. It to IS servings Tapioca Cream 2 egg whites Yi cup sugar 2 egg yolks 2 cups milk Vi cup quick-cooking tapioca Vt cup augar Vi teaspoon salt 1 cup dairy sour cream 2 teaspoons vanilla extract 1. Beat the egg whites until frothy. Add V cup sugar gradually, beating well after each ad dition. Continue beating until rounded peaks are formed. Set aside. 2. Slightly beat the egg yolks in a saucepan. Blend in the milk. Mix in the tapioca, Ys cup sugar, and salt. Set over medium heat and bring mixture to a full boil, stirring con stantly. Do not overcook. 3. Remove from heat and stir a small amount of hot tapioca mixture gradually into beaten egg whites. Then quickly blend in remaining mixture, the sour cream, and vanilla extract. 4. Cool, stirring once after 15 to 20 min. Spoon into serving dishes. Chill. About 6 servings Chocolate Tapioca Cream Follow recipe for Tapioca Cream; add 2 sq. (2 oz.) unsweetened chocolate, cut in pieces, after the salt. Peppermint Tapioca Cream Follow recipe for Tapioca Cream; add cup crushed peppermint-stick candy along with the sour cream. As'- Indian Pudding S cups milk Vt cup yellow com meal ' cup sugar 1 teaapoon salt 1 teaspoon ground cinnamon Vi teaspoon ground ginger 1 egg, well beaten Vt cup light molasses 2 tablespoons butter or margarine 1 cup cold milk 1. Scald (heat just until a thin film appears) the 3 cups milk in top of double boiler over simmering water. 2. Stirring constantly, slowly blend scalded milk into a mixture of the corn meal, sugar, salt, and spices. 3. Vigorously stir some of the hot mixture into a blend of egg and molasses. Stir into hot corn meal mixture. Cook over boiling water until very thick, about 10 min.; stir constantly. Beat in the butter or margarine. 4. Turn mixture into a generously buttered IVi-qt. casserole. Pour cold milk over top. 5. Bake at 300F for 2 hrs., or until browned. Serve warm with thick cream or ice cream. About 6 servings "US" End an autumn meal with this torte-like pudding drenched with the irresistible flavor of tweet apple eider. ELEGANT DESSERTS Switt Dilirhti! Afttr a hearty mal or snack, Mrv family and frianat torn of th world', mott fabulous doMorft -Crm Bruloo, lokod Alaska, Mouu Catt, and othor hoavonly troatt. YOU US FOR ONLY 50 BACH POSTPAID TOl FAMIIT WtlKLY BOOKS 15 N. Mkhlfan Ave Chlnf 1, III. Endotad find $ for which phrai ind im postpold cepiM of "Elegant Durtt" 50f soch. (Safitfoction guarantMd or inonoy rofwndod.) Add rats Zon MM or WrIM laolblr Family Wttkiy. Stptember 11. 196.1 163 P. LorlHard Co. Kent with the MICRONITE Filter offers smokers the best balance of filtration and mild, satisfying taste "Balance" is the key word. Because you can go too far in either direction. Lorillard Research developed the "Micronite" filter to do a good job in filtration. That stands to reason. But they never forgot the fact that real smoking pleasure calls for satisfying taste as well. KENT THE FINER THE FIUTER, THE MILDER THE TASTE So, if you smoke a filter cigarette (or even if you don't), don't you think you should smoke Kent? FOR BOTH MILDNESS AND SATISFYING TASTE SMOKE KENT
