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
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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.