Unce in 50 years
From Top, Left to Right: Irish Soda
Family Weakly Cookbook
MflANIE Df MIOFT, Food Editor
FARMER'S SUNDAY CAKE
QOOerOe IIIIIIW
to prepare: 25 kin. to bake: 30-35 min.
2Vi cup lifted cake flour
IVi teaspoons baking soda
14 cup butter or margarine
1 lampoon vanilla extract
1 tablespoon grated lemon pool
H cup sugar
1 eggs, well beaten (until thick and
piled softly)
1 cup buttermilk
1 cup golden raisins
Vi cup diced assorted candied fruits
Vi cup (about IS) chopped green
maraschino cherries, drained
1. Grease bottoms only of two 8-in. round layer
cake, pans; line with waxed paper cut to fit
bottoms; grease waxed paper.
2. Sift flour and baking soda together.
family Weekly, March IJ, J MO
Bread, whipped butter, Gaelic Lamb Stew,
3. Cream butter, extract, and lemon peel to
gether until butter is softened. Add sugar grad
ually, creaming until fluffy after each addition.
Add beaten eggs in thirds to creamed mixture,
beating well after each addition.
4. Beating only until smooth after each addi
tion, alternately add dry ingredients in fourths
and buttermilk in thirds to the creamed mix
ture. Finally, beat only until smooth (do not
overheat).
5. Mix fruit together and blend mixture into
batter. Turn batter into prepared cake pans.
6. Bake at 350F 30 to 35 mln., or until a cake
tester or wooden pick comes out clean when
inserted in center of cake. Invert onto cooling
rack; remove waxed paper, and turn cake, right
side up. Cool completely.
7. When cooled, fill and frost cake with Lemon
Butter Frosting; If desired, decorate with green
cherries. (See photo.)
One 8-in. round layer cake
For Lemon Butter Frosting Cream together
Vi cup butter or margarine, 1 teaspoon vanilla
extract, and 1 teaspoon grated lemon peel
until butter is softened. Add 2 cups sifted con
fectioners' sugar gradually, beating well after
each addition. Add 1 tablespoon lemon juice
and beat until of spreading consistency. -
and Farmer' Sunday Cake.
IRISH SODA BREAD
TO PREPARE: 20 UN.
to bake: 35-40 him.
4 cups sifted flour
1 teaspoons baking soda
IVi lampoons salt
2 tablespoons sugar
Vi cup butler or margarine
cup currants, plumped
and drained
Vi cup while
I cup milk
1. Sift flour, baking soda, salt, and sugar to
gether into a mixing bowL Cut in the butter
with pastry blender or two knives until mix
ture resembles coarse corn meal Lightly mix
in the currants.
2. Combine vinegar and milk. Add half of the
liquid to dry ingredients; blend quickly. Add
remaining liquid and stir only until blended.
3. Turn dough onto floured surface. Lightly
knead dough about 10 times and shape into a
round loaf (see photo). Place on greased bak
ing sheet
4. Bake at 375F 35 to 40 min. Serve hot with
whipped bolter. 8 to 10 servings
Note: For extra flavor appeal, add 1 tablespoon
grated orange peel when currants are added
to the bread.
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I SMUIRE W ITS I
1 FOHME FOOD I
As traditional as the shamrock are Gaelic Lamb
Slew, Soda Bread, and Farmer's Sunday Cake, which
ryadilj make themselves at home on an American
table. With the addition of a colorful and gay
molded salad (to round out the menu), these
Irish dishes will put a bit of that famous Irish
charm into, your St. Patrick's Day dinner.
GAELIC LAMB STEW
This tteto it thinner in consistency than it cus
tomary. However, served in individual shallow
botcli, the combination of well-seasoned broth
with iamb and colorful vegetables make
pleating and hearty main dish.
to prepare: 30 min. to cook: about 1 En.
2 lbs. boneless lamb shoulder,
cut in 14m. cubes
Vi cup flour
2 teaspoons sad
Vi teaspoon black popper
Vi teaspoon Accent
3 tablespoons fat
1 qt. water
1 tablespoon soft
Vi
2
2
3
IVi
IVi
medium-size boy leaves
I Ah. cans green peas .
cups diced potatoes
cups small whole white onions
cups sliced
1. Coat lamb with a mixture of the flour, 2 tea
spoons salt, V teaspoon pepper, and Accent
Heat fat in a large heavy sauce pot or kettle.
Add meat and brown on all sides.
2. Add water, 1 tablespoon salt, V teaspoon
pepper, and, the biy leaves to sauce pot Cover
and bring mixture to boiling; reduce heat to
simmering and cook 30 min, stirring occa
sionally. (A few whole allspice may be added.)
3. Drain peas, reserving liquid. Add the pea
liquid, potatoes, onions, and carrots to lamb
mixture. Cover and again bring to boiling; re
duce heat and cook slowly for 30 min., or until
vegetables arc tender, stirring occasionally.
4. Add peas to mixture and heat thoroughly.
About 8 servings
MOLDED PI NE APPLE -VEGETABLE
LOAF
to prepare: 30 son.
TO CHILL: 4-5 BUS.
1 1-ib., 14-os. can (about slices)
pineapple, drained (reserve sirup)
1 No. 2 can (about 2V4 cups)
unsweetened pmoapplo uico
2 pkgs. lemon-flavored gelatin
Vi cup lemon juice
2 cups shredded cabbage
1 cup shredded carrots
3 ox. (I pkg.) cream choose, softened
1 tablespoon cream
Vi cup chopped plmien rebuffed olives
1. Add enough pineapple juice to reserved
sirup to make 2 cups. Heat until very hot
2. Empty the gelatin into a bowl. Add the hot
pineapple liquid and stir until gelatin is dis
solved. Stir in 1 cups pineapple juice and the
lemon juice. Chill in refrigerator or over ice
and water until mixture is slightly thicker than
thick, unbeaten egg white. If chilled in refrig
erator, stir occasionally; if chilled over ice and
water, stir frequently.
3. Lightly oil a 9V4 x 5y x 2-in. loaf pan
with salad or cooking oil (not olive oil); set
aside to drain. -
4. Mix softened cream cheese and cream to
gether. Stir in the chopped olives. Shape mix
ture into eight balls; fit one ball in center of
each pineapple ring, pressing it into place. Ar
range two slices on bottom of pan, two slices
on each side, and one on each end.
5. Stir cabbage and carrots into slightly thick
ened gelatin mixture; turn mixture into pan.
Chill until firm. Unmold. About 12 servings
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