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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (June 21, 1959)
IGOOOWli) Whenever you entertain for the bride or if you play hostess at a shower or the rehearsal dinner this distinctive meal is appropriately festive. Party Glamour for the Bride POPPY SEED CAKE am: 25 arm. (about 2H to bake: 30-35 xnr. MHANII Df MOn, Food Editor j '"" Mr, nw tl. Its Vt emps lined eake fiour Z teaspoons batt cnp batter 1 teaspoon vanilla extract ltt cupssngar 4 egg whites 1. Grease bottoms only of two 8-in. round layer-cake pans. Line with waxed paper cut to fit bottoms; grease waxed paper. Set aside. 2. Soak poppy seed in milk for 2 hrs. 3. Sift together the Hour, baking powder, and salt 4. Cream butter with vanilla extract until butter is sof tened. Add sugar gradually, creaming until fluffy after each addition. 5. Beating only until smooth after each addition, alter nately add dry ingredients in fourths, poppy seed-milk mixture in thirds, to creamed mixture. Finally, beat only until smooth (do not overheat). . Beat egg whites until rounded peaks are formed and egg whites do not slide when bowl is partially inverted. Carefully spread beaten egg whites over batter and gently fold together. Turn batter into prepared pans. 7. Bake at 350 F 30 to 35 mia, or until cake tester or wooden pick comes out clean when inserted in center of cake, or cake surface springs back when lightly touched at the center. . Cool 10 min. in pan on cooling racks. To remove from pan, run spatula gently around sides of pan. Cover with cooling rack, invert, and remove pan. Immediately peel off waxed paper and turn cake right-side up. When completely cooled, prepare Fluffy Frosting. Fill and frost sides and top of cake. One 8-in. round layer cake FLUFFY FROSTING to nam:. 10 arm. 1 pkg. Bun white frosting mix , Vt teaspoon grated lesaou seel to tnre.ua fcaaJoire Prepare frosting mix according to directions on package. Fold in the lemon peel and lemon Juice. Eiumgh to frost side and top of two S-in. round cake layers Note: If desired, tint frosting with 1 or 2 drops of food coloring to harmonize with color theme of party. MINTED PRUNES to prepare: 10 min. to cook: 25 min. to cmxi: 8 ins. 1 lb. prone IK tups water Vt cup lemon juke 1 3-in. sock cinnamon Vt nip-firmly partus' brown sugar V teaspoon saint extract t Rinse prunes. Put them into a saucepan with the water lemon juice, and cinnamon. Cover and simmer about 25 min., or until prunes are just tender. I Remove from heat and gently mix in brown sugar and mint extract Allow prunes to cool in the liquid. Turn them into a jar, cover tightly, and store in refrigerator at least 8 hrs. Drain prunes and remove cinnamon stick when ready to serve. About 3 cups prunes LIME-GLAZED ROCK CORNISH GAME HENS to prepare: 15 min. 4 Rock Cornish gasae hens or small chickens, 1 to IVt lbs. each tt cup butter, melted 2 tablespoons brown sugar 1 to 4 tablespoons lane juice t teaspoons soy since 2 teaspoons salt L Thaw Rock Cornish game hens according to directions on the package. I Blend together the melted butter, brown sugar, lime juke, and soy sauce. ' t Clean game bens, rinse, and pat dry with absorbent ; paper. Rub cavities with salt Brush cavities with some of the butter mixture. 4. To close body cavities, sew or skewer and lace with cord. : Fasten neck skin to backs and wings to bodies with i skewers. Place game hens breast-side up on rack in a shal i low roasting pan. Brush each hen with butter mixture. 5. Roast uncovered at temperature and for time given on package. While roasting, baste hens frequently with drip pings from roasting pan and any remaining butter mixture. Roast until hens test done. (To test doneness, move leg gently by grasping end bone; drumstick-thigh joints move easily when hens are done.) Arrange on a warm serving ; platter and garnish with water cress and Minted Prunes. A wrvittys RAISIN-ALMOND RICE COHVSMIIIIClfPOOS IICIM to prepare: 30 am. Vk cops (S-ea. pkg.) parfraged precooked rice Vi cup batter or nurgarine cup finely chopped onion 1 teaspoon seasoned salt 1 table spoon wine vinegar cup coarsely chopped dark seedless raisins cup coarsely chopped toasted blanched almonds t Lightly butter six individual molds. 2. Prepare rice according to directions on package. I Melt butter in a skillet Add onion and cook over medium heat until onion is transparent occasionally mov ing and turning with a spoon. 4. Add onion to the rice with the seasoned salt wine vine gar, raisins, and almonds; toss lightly to mix thoroughly. Spoon rice mixture into the mold and pack down gently with a spoon. 5. Brush six avocado rings with lemon Juice; arrange on a large platter. Unmold rice onto avocado rings. Pile spiced peaches in center and place cooked, buttered asparagus between each mold. Sprinkle asparagus with sieved hard cooked egg yolk. (See photo.) S servinys k . if v t-fl -v I 1 C' - 1 y tv ii ., i '- X M KwMa'' 1 -fv. Bora. , chut (en on The secret is Carnation the double-rich milk that whips " lit.. .aBH "from Contented Cow" RECIPE: Ordinary milk won't do, because Carnation is twice as rich -so rich it whips! This wonderful milk has the consistency of fresh dairy cream. It looks like cream, pours like cream, and whips beautifully to 3 times its volume. No other form of milk can give you this creamy Sundae Salad - so cool, so crisp with nuts, celery and pineapple. It's guaranteed perfect, with Carnation. CARNATION WHIPPED SUNDAE SALAD rVafeea mrvimfft) 1 3t cups (20ounce can) pineapple chunks 1 cup pineapple syrup 1 package lemon-flavored gelatin 1 cup undiluted CARNATION EVAPORATED MILK 2 tablespoons lemon juice Vt cup chopped nuts ' cup mayonnaise 1 cup chopped celery Drain pineapple. Heat pineapple syrup to boiling. Pour over gelatin; stir until dissolved. Chill until thick and syrupy. Chill Carnation in refrigerator tray until ice crystals form around edge (15 to 20 minutes) . Whip until stiff (about 1 minute). Add lemon juice. Whip very stiff (about 2 minutes longer). Add nuts, mayonnaise and celery to the gelatin mixture. Fold into the whipped Carnation. Alternate layers of whipped gelatin mixture and pineapple in tall glasses. Chill until firm. Garnish with romaine or head lettuce and serve.
