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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Aug. 17, 1958)
jj pAr f jrmm mv"i"mw, w "i- ijiis.wia.iua mum UELANIE DE fKOFT, Djractar, Culinary Art. Intitule Waaklj' Blueberry Craven Cuke conviiiiinci CdO poo tlclM TO BAKE: 55 MIN. TO PREPARE: IS MIN. 1 cup f resh or frozen blueberries (drain sirup from (roian bluabarrlai) ' cup (about 2 ox. ) finely chopped pecans 1 9',-ox. pkg. yollow cafca mix 1 teaspoon vanilla extract Vi teaspoon grated lemon peel (grated through colored part only; white Is bitter) 1. Generously butter bottom and sides of a 7-in. tubed pan (about Slz-cup capacity) . a. Using the back of a spoon, press nuts into an even layer on bottom and sides of pan. Set aside. 3. Prepare cake mix according to directions on package. Add the vanilla extract and lemon peel with the liquid indicated on package. Gently blend in the blueberries. Turn batter into the prepared pan. 4. Bake at 350"F about 55 min., or until a cake tester or wooden pick comes out clean when inserted in cake, or cake surface springs back when lightly touched. 5. Remove from oven. Cool 10 min. in pan on cooling rack. Cover with a cooling rack, invert cake, and remove from pan. One 7-in. tubed cake Blueberry-Lemon Jam TO PREPARE: 40 ION. Vi lb. paraffin 4 cups Arm, fresh blueberries, rinsed and drained 1 Vi tablespoons grated lemon peel (grated through colored part only; white Is bitter) cup Una, ulce 7 cups sugar V teaspoon salt Vi teaspoon ground cloves Vs up bottled fruit pectin 1. Set out a large, heavy sauce pot or kettle and eight 8-oz. jelly glasses. 2. Wash and sterilize glasses. 3. Meanwhile, melt paraffin over simmering water. 4. Put blueberries into sauce pot or kettle and crush thor oughly. Add lemon peel and lemon juice. Blend in a mixture of the sugar, salt, and cloves. 5. Put sauce pot over medium heat and stir until sugar is dissolved. Bring mixture to boiling and boil rapidly 1 min. without stirring. Remove mixture from heat and blend in the fruit pectin. Skim oil any foam. 6. Immediately ladle into the drained glasses, filling to within Vi in. of top. With a clean, damp cloth or a paper towel, re move any food particles that may be on the inside of glass above surface of mixture. Immediately pour enough melted paraffin onto top of mixture to make a layer about Vs in. thick in each glass. When paraffin has cooled completely, pour enough melted paraffin over first layer to make another layer about V4 in. thick. Carefully tilt glasses to distribute paraffin evenly over the top and seal it to edges of the glass. Cool glasses away from drafts. Label and cover glasses; store in a cool, dry place. About eight 8-oz. glasses jam To Sterilize and Drain Glasses Put a rack or folded dish towel onto bottom of large sauce pot or kettle. Place clean glasses on the rack or towel. Pour boiling water over them and boil 15 min., keeping glasses covered with water at all times; if more water is needed, add boiling water. Using long handled tongs, carefully remove one glass at a time and thor oughly drain. Set right side up on rack, away from drafts. Fill hot glasses immediately. family Weekly, August 17, I5I NONFAT DRY MILK Is INSTANT Never before a fruit chiffon pie so light ! Yours because you can whip new low-calorie Carnation Instant! Cool and quick to make ... no baking ! Wonderf ul light texture, delicious flavor ! The secret is: you can whip the new low-calorie Carnation Instant Nonfat Dry Milk ! For recipes - or for a topping CARNATION INSTANT LIGHT CHIFFON FRUIT PIE (Makes 9-inch pie with less calories than whipped cream -for only ltf a serving! Today, discover Carnation, the "Magic Crystals" Instant delicious fordrinking.cooking, whipping! 3-qt.,8-qt.,and new 14-qt. sizes. COSTS AS LITTLE AS 8 A QUARTI 2 tablespoons (2 envelopes) unflavored gelatine Vs cup cold water 1V4 cups orange juice Me cup sugar 1 cup diced fresh, f rozen or canned peach slices M cup pitted and quartered grapes 1 teaspoon grated orange rind 2 Mi cups whipped CARNATION INSTANT 9-inch single crust graham cracker shell Soften gelatine in cold water. Heat orange juice and sugar until sugar melts; pour over gelatine. Stir until dissolved. Chill until syrupy; stir in fruit and orange rind. Fold whipped Carnation Instant into fruit. Chill until mixture mounds from spoon. Pour into crust. Chill until filling is firm. (2-3 hours). FOR OR AH AM CRACKER SHELL, blend 1V4 cups graham cracker crumbs with 2 tablespoons sugar and Vi cup melted butter. Line bottom and sides of pie plate. TO WHIP CARNATION INSTANT FOR THIS RECIPE' (Makes about I 'ft cups) 1. Mix V4 cup of Carnation Instant "Magic Crystals" with Vi cup ice water in bowl. 2. Whip until soft peaks form (3-4 minutes). 3. Add 2 tablespoons lemon juice. Continue beat ing until stiff peaks form (3-4 minutes longer). 'When used as a whipped topping, tee package directions.
