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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 3, 1958)
Fatuity MELANIE DE PROFT, Director. Cwlinnr Art Inttitut SEE Crepea TO PREPARE: S ION. 2 tablespoons butter 1 toaspoon grated Umon pool (grated through color only) 1 cup slftod flour Vs cup sugar y4 toaspoon salt 3 eggs, boaton 1 cup milk 1. Melt the butter in a 6-in. skillet and set aside. 2. Sift together into a bowl the flour, sugar, and salt. 3. Beat together the eggs and milk. Beat in the melted butter and grated lemon peel. Combine egg mixture with dry in gredients and beat with rotary beater until smooth. 4. Heat skillet to moderately hot Pour in just enough batter to cover bottom. Immediately tilt skillet back and forth to spread batter thinly and evenly. 5. Cook each crepe over medium heat until light brown on bottom and firm to touch on top. Loosen edges with spatula. Turn and brown second side. It should not be necessary to grease skillet for each crepe. 6. As each crpe is cooked, transfer to a Hot platter, spread generously with Strawberry or Peach Butter Elegante, and roll up. Spread flavored butter over each rolled crepe. Serve immediately. 16 to IS crlpet Peach Butter Elegante conviwincs yltj too uars TO PREPARE: IS WN. 1 12-ox. pkg. frozen sllcod pooches, thawed and cut In pieces 1 cup firm unsalted buttor Vs cup slftod confectioners' sugar 1. Put the butter into a bowl. Beat with electric mixer on high speed just until butter is whipped. 2. Add confectioners' sugar gradually, beating thoroughly after each addition. 3. Add the peaches, 1 tablespoon at a time, beating thor oughly. Serve on Crepes, Quick Doughnuts, waffles, or pan cakes. About 2 cups butter Strawberry; Butter Elegante Follow recipe for Peach Butter Elegante. Substitute 1 10-oz. pkg. froson strawberries for the peaches. Use Yt cup sugar. A $10 PRIZE-WINNING RECIPE from a Family Weekly reader J. B. Hay, Marietta, Ohio Snack Stick COHVINIINCI rOOP llcl'( TO PREPARE: 20 MIN. TO DEEP-FRY: 2 MIN. Hydrogenated vegetable shortening, all-purpose shortening, lard, or cooking oil 1 8-os. container ready-to-bake biscuits Vs cup shredded Parmesan cheese 1. Fill a deep saucepan one-half to two-thirds full with fat Heat fat slowly to 365F. When using an automatic deep fryer, follow manufacturer's directions. 2. Meanwhile, open biscuit container according to directions on package; separate biscuits. With scissors, cut each biscuit into Ave pieces. Roll each piece into a 2-in. stick. 3. Deep-fry in heated fat. Fry only as many at one time as will float, uncrowded, one layer deep in fat Deep-fry until golden brown, about 2 min.. turning several times during cooking. Lift from fat with a slotted spoon. Drain over fat a few seconds before removing to absorbent paper. 4. While hot, roll in the Parmesan cheese and serve. 50 Snack Sticks Family Weekly. August 3, 1951 11 These fine flavors are ladled lavishly into America's favorite cookie CWTl C lEMl 1 WOt NABISCO VANILLA WAFERS j Light, golden, crunchy cookies, now packaged in cellophane so you can see the Roodness! LORNA DOONE SHORTBREAD So many good things, like butter, go into the making of this richly delicious shortbread cookie. riMT 1 v 1 ' 'ASS. , .n Tllr r,,., 111 t 1 1 .,, .,r, T,,rw,r,r r.,,r,r ,. uni oiur inc. run mm uiili unc: inr.i nr. runt mmdiouu uuimitd! r nrr" -'
