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D. AUTOMATIC 1UFFET CHEI
So versatile it frits, roasts, pills ... also does
extra duty as a server and warmer. Over 140 square
inches ol cooking area. Sturdy, even heating alu
minum. Under $K.
E. ElECTRIC BROILER-TOASTER
Big! Over 100 square inches ol broiling space i
tor 9 party 'burgers or 4 toasted cheese sandwiches.
Under til
A. SO CUP AUTOMATIC "PARTY PHK"
West Bend's gleaming stainless buffet percolator
ftews and serves 12 to 30 delicious cups, auto
matically. Just pour in cold water, add coffee, and
plug it in. Under $41
. PAU1 REVERE BOWLS
Classic American design in modern tarnish-proof
stainless steel. Sizes: W diameter, under Jt;
10', under tit; UH', under SIS.
C. "TRIO" 1V4 OT. TEA KETTIE
Sparkling stainless steel with fast-heating copper
bottom. Trigger-action spout cap for easy tilling
and pouring. Whistles when water's boiling-hot,
. Under SC.
f. AUTOMATIC REST A PERKS
New! Automatic S-cup coffee makers in fiesta
colors . . . Moonlight White, Citron Yellow, and
Mandarin Orange. Made of light, bright polypro
pylene, the durable space-age material that can't
chip, peel or fade, till
at Aoumuwm, hardware, gift and appliance Mora
THE WEST BEND COMPANY
Dept. sec Wait Bond, Wisconsin
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f Gay as the holiday season are these tt' wlfX, ""' t 'Ct'Iw'
' frosted cherry and nut-filled miniature fruitcakes, ijfj J V"tf2 'f& nffifr1 r-r .
I perfect gifts for Christmas giving. ' (i irljfjr J PyQi T
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Family Weekly Cookbook
Pot high on your Christmas-gift list,
or on your special-occasion list through
out the whole year, some favorite treats
from your kitchen which recipients of
all ages will ever appreciate.
A festively decorated coffee cake or
fruitcake, a conserve or relish in an in
terestingly shaped container, a gay as
sortment of your favorite cookies or
candies these, along with other culi
nary specialties, will add to the joy and
satisfaction of giving.
See next week's issue of Family Weekly
for favorite confection recipes.
MELANIE DE PROFT, Food Editor
Cherry Cakes
2 lbs. candied red cherries
6 oz. crystallised Ringer
3 cups chopped walnuts
cup orsnge juice
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 Vt teaspoons ground coriander
1 cup butter or margarine
1 cup sugar
6 egg yolks (about 'i cup) "
6 egg whites (about 1 cup)
1. Finely snip cherries and ginger with scissors
dipped frequently in water. Mix with nuts in a
bowl. Pour orange juice over mixture and toss
to separate pieces of fruit; set aside.
2. Blend flour, baking powder, salt, and cori
ander; Bet aside.
3. Cream butter until softened. Gradually add
Vi cup of the sugar, beating thoroughly. Add
egg yolks, one at a time, beating well after each
addition. Stir in fruit and nut mixture, a small
amount at a time. Add dry ingredients in fourths,
blending after each addition.
4. Beat egg whites until frothy. Gradually add
remaining Vi cup sugar, beating well after each
addition. Continue beating until stiff peaks are
formed. Fold into fruit mixture. Spoon into well
greased small loaf pans or fancy molds.
5. Bake at 350F about 1 nr., or until a cake
tester inserted in center comes out clean ; exact
baking time will depend on size of cake. Remove
from oven to cooling rack. Let stand 10 min.
Remove from pans and cool completely. Wrap
in moisture-vaporproof material.
6. When ready to frost, spread tops with
Cherry-Confectioners' Sugar Icing and garnish
with whole maraschino cherries.
About 6 lbs. cake
Cherry-Confectioners' Sugar Icing
Prepare a double recipe of Confectioners' Sugar
Icing (see Filled Holiday Coffee Cake) ; substi
tute 1 tablespoon hot maraschino cherry sirup
for 1 tablespoon of the hot water.
Cherry-Chocolate Cakes Follow recipe for
Cherry Cakes; substitute lb. candied pine
apple for Vi lb. of the cherries. Add 1 cup (6-oz.
pkg.) semisweet chocolate pieces to the fruit
and nut mixture.
Cherry-Lemon Cakes Follow recipe for Cherry-Chocolate
Cakes; mix 2 tablespoons grated
lemon peel with butter and omit chocolate.
Filled Holiday Coffee Cake
1 cup milk, scalded and cooled to
HOT to 115F
2 pkgs. active dry yeast
4 cups flour
Vi cup sugar
1 teaspoon salt
1 cup firm butter
2 eggs, beaten
1 teaspoon vanilla extract
Vanilla-Butter Filling (see recipe)
1 cup chopped nuts
Confectioners' Sugar Icing (see recipe)
1. Soften yeast in the milk and stir until yeast
is dissolved; Bet aside.
2. Mix flour, sugar, and salt together in a large
bowl. Cut-in the butter with a pastry blender
until mixture resembles coarse corn meal. Mix
ing well after each addition, add the yeast, then
a mixture of beaten eggs and extract.
3. Cover bowl with moisture-vaporproof ma
terial. Chill several hours or overnight.
4. Before removing dough from refrigerator,
prepare Vanilla-Butter Filling: Spread 2 table
spoons filling over bottom and sides of each of
two 9x5V4x2-in. pans.
5. Divide dough into halves. On a lightly floured
surface, roll each half into an 18xl0-in. rec
tangle. Spread each with one-half of remaining
Ailing and sprinkle with one-half of nuts. Cut
rectangle into three 10x6-in. strips. Roll up each
strip lengthwise and twist slightly. Eraid three
rolls together and place one braid in each pan,
being sure to tuck ends under. Brush tops with
melted butter.
6. Cover with waxed paper and a towel. Set in
a warm place (80F to 85F) until dough is
doubled in bulk, about IVi hrs.
7. Bake at 350 F for 45 to 50 min. Immediately
remove from pans and cool on cooling racks.
8. Spread coffee cakes with Confectioners' Su
gar Icing. Before icing is set, decorate top with
an assortment of marzipan fruit, glazed dried
apricots, and preserved kumquats.
i filled coffee cakes
Vanilla-Butter Filling
Cream cup butter until softened; add 1V4
cups confectioners' sugar gradually, beating
until light and fluffy. Thoroughly blend in 1
teaspoon vanilla extract.
Confectioners' Sugar Icing
Combine 1 cup confectioners' sugar, 1 table
spoon softened butter, 1 teaspoon light corn
sirup, and 1 tablespoon hot water; stir until
thoroughly blended.
Rhubarb Conserve
2 1 -lb. pkgs. frozen sweetened rhubarb,
thawed
1 large orange
1 cup water
Vi cup golden raisins
3 tablespoons Ginger Brew (see recipe)
2 tablespoons white vinegar
SVt cups sugar
teaspoon salt
1 bottle liquid fruit pectin
': cup chopped pecans
1. Empty packages of thawed rhubarb into a
large kettle. Cut any large pieces of rhubarb
into smaller pieces.
2. Rinse orange; cut in half, remove seeds, and
cut through pulp and peel into fine slivers about
in. long. Combine with water in a saucepan
and simmer about 4 min., or until peel is almost
tender; pour into kettle with rhubarb.
3. Add the raisins and next four ingredients;
blend well. Bring rapidly to boiling; boil vigor
ously 1 min., Btirring constantly.
4. Remove from heat and immediately stir in"
the pectin and nuts. Continue stirring for 5 min.
to keep fruit and nuts in suspension. '
5. Ladle into sterilized jars and seal according
to manufacturer's directions.
Nine 8-oz. jars conserve
Ginger Brew Crush enough ginger oot to
yield 2 teaspoons. Combine with cup water
in a small saucepan. Caver and bring to borting;
simmer over low heat about 6 min. RemsMe from
heat; let stand 5 min.
family Weekly, December 1, 1963
Family Weekly, December 1, 1963