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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 1, 1959)
Creumu Ceterj Smlmd TO PREPARE: 23 MM. TO CHILL: 1 HKS. A $10 PRIZE-WINNING RECIPE from a Family Weekly reader Mrs. Robert Lindemann, Rushmore, Minn. Crmmherrf Fruit-Nut Bremd Vi ci V ci 2 tceipe eei tiyirl 1 teeipeoe prepared bene-radlfh 1 teaspeea chopped chlvn V teeipooM cfiil rate awry ' teatpeea chervil Vi iMSpOMMtt 4 cap 2-la. celery place 1. Mix together the mayonnaise, cream, capers, horse-radish, chives, oregano, rosemary, chervil, and salt ChUl about 2 hrs. 2. Slice celery pieces into very thin lengthwise strips (match-stick size). Chill. 3. When ready to serve, pour dressing over celery and toss lightly to coat evenly. About 8 sertriny Cremmg CetmrfNmt Smtmd Follow recipe for Creamy Celery Salad. Omit capers. Just before serving, mix in Vz cup coarsely chopped salted ahaeadi or salted pecan. A medium size unpared apple, diced, may be mixed in for added piquancy of flavor.' TO PREPARE: ZS 1IN. TO BAKE: 40-4S 1IN. I V caps craaberrlef, cat tote helves Vj cap (ebeet 2 at.) waller, ceersely chapped 2 caps sifted tear 1 cap lee. er I Vi taatpaoat bailee pewder Vj teesaeee baklaf aaa 1 teatpeea salt 1 eea. wall baatee (til thick aed piled tetrly) 1 taatpaea ereted ereeae peel (grated threefh calarad part eely: white It Mrtarl Vi cap areata elce 2 1. Grease bottom only of one 91r4x514x2-in. loaf pan. Line with waxed paper cut to fit bottom; grease waxed paper. Set aside. 2. Sift together into a bowl the flour, sugar, baking powder, baking soda, and salt Mix in the cran berries and nuts. J. Mix the egg with orange peel and juice until blended. Blend in melted butter. 4. Make a well in center of dry ingredients and add liquid mixture all at one time. Stir only enough to moisten dry ingredients. Turn batter into pan and spread to corners. 5. Bake at 350F 40 to 45 min., or until a cake tester or wooden pick comes out clean when in serted in center of bread. a. Remove from oven. To loosen from pan, run a spatula gently around sides. Cover with a cooling rack; invert bread and remove pan. Immediately peel off waxed paper and turn bread top-side up. Cool completely. To store, wrap tightly in moisture-vapor-proof material. 1 loaf bread Editor's Comment: For an attractive and delicious sandwich, spread slices of this bread with whipped barter and craeberry felly. Arrange thin slices of white meat of chlckea or tarftey on one-half of the buttered-bread slices. Top with remaining bread. YOURS IN 4 MINUTES...delicious fudge frosting... no beating, soft-ball tests or candy thermometer needed! RECIPE PL- NEW 4-MINUTE FUDGE FROSTING , (94 ah routing for two Sutek Imyonl Vi cup undiluted CARNATION EVAPORATED MILK 3 squares BAKER'S UNSWEETENED CHOCOLATE 3Vito4Vi cups sifted confectioners sugar V cup softened butter or margarine m - i V 1 IS Heat Carnation with Baker's Chocolate in medium saucepan until chocolate melts (about 3 minutes). Remove from heat Add sifted confectioners sugar, 1 cup at a time, to spreading consistency. Stir in butter. Blend. Spread frosting between, on sides and top of cake layers. Always smooth, never a failure, made with BAKER'S UNSWEETENED CHOCOLATE the genuine chocolate No ordinary chocolate can give fudge frosting the true, rich chocolate flavor you get with Baker's. For Baker's is genuine chocolate -a very special blend of the finest cocoa beans. It's more convenient, too. Packed in individual squares that are scored to break easily, melt quickly. CARNATION EVAPORATED MILK the double-rich milk that whips! No ordinary milk can give fudge frosting the smooth -as-cream goodness you get with Carnation. For no other form of milk is so rich, so much like expensive cream. Carnation's double richness cute cooking tame and eliminates much of the work... assures success every time. I -J
