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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 23, 1963)
Summer Wedding Needs Light Fare . Distinctive is th word for thisi wedding reception, with food light-hearted, the table gay in refreshments surprisingly easy to prepare in advance a wedding party as individual as the bride and bridegroom! The focal point of the bridal buffet is a one-of-a-kind wedding cake, made up of layers of tiny iced petila fours. The little cakes' are set in circles on a base of! graduated round cake pans, frost ed in traditional white or, for a bright new touch, in several shades of pink frosting, from pale blush through a fairly deep rose. The petits fours may be made at home, or purchased from a bak ery, and set in place on gradu ated pans, for the mosaic wedding cake. The rest of the wedding fare can loliow a pink theme, as! well. The main course is a sump-jmake delectable nibbling tuous mold of ham and turkey mousse, layered with crunchyl slivered almonds and cranberry sauce. As accompaniment, serve an assortment of cooked, chilled vegetables which have been! doused with a vinaigrette dress ing, or with mayonnaise. Tiny bread and butter sandwiches, en folding thin cucumber or radish I minute fuss. The cake can be baked and assembled 1-2 weeks ahead, sealed in airtight wrap, and stored at room temperature. And as the perfect wedding' The ham and turkey mold im toast, mix Pink Champagne proves flavor and texture in the Cocktails, accented with f r e s h refrigerator for as long as a berries and a dash' of gin, a new) week, and the marinated vege version of French '75 that's won- tables and bread and butter sand- derful for toasting the health ofiwiches may be frozen ahead, ln the blushing bride and bride-Jsert radishes, cucumbers and groom. cress in sandwiches after defrost- The best news of all' is that this complete menu can be pre- slices and sprays of watercress, pared in advance, to save on last 1 4t-4 K .1 t - W: ? VufZM: : . ..... "XT": ' ' ' z rrwy ing. i UlLWlaMIUBIMBHBHBMitllHWIIirW ... -JT MM . A TIERED PETITS FOURS This elegant wadding buffer features dainty tir of patits fours which form a unique cake. Round out the menu with a ham and turkey mold ayered with almonds and cranberry sauce, chilled and marinated vegetables, and a wedding-frash punch of strawberries, pink champagne and gin. PETITS FOURS WEDDING CAKE Fondant Mug 12 cups S pounds- cup sugar 6 cups water 3 teaspoons cream of tartar Red food coloring Make Fondant Icing: Combine sugar, water and cream ol tartar and stir over ' moderate heat un-: 1,1 1 sugar is dissolved. Bring syr up to boil, boil rapidly without stirring. If crystals begin to form during cooking, brush sides of pan with clear water. Cook until candy thermometer reads 236 de grees F., or a little syrup dropped. in cold water can be gathered into a soft ball. Remove syrup, from heat and cool to lukewarm. With a wooden spoon, beat syrup until it becomes white and smooth, about to minutes. F o p pink frosting, add red food color ing a few drops at a time, to make mixture a pale petal pink Avoid excessive beating. Mack 5 graduated layer, cake pans upside-down, in wedding cake fashion- Use 16 ". 14", 12 10 and 8 pans. Pour warm Iondant Icing over pans to coat Repeat if necessary. You will also need: 80 petits fours, apricot preserves, rum or brandy. Purchase petits fours in various Viades of pink, or make them as follows: Bake any favorite but ter cake lor use a mix) in a shallow straight-sided pan. In make a sheet cake 1" thick. Cut cake in half vertically, and split each half in 2 layers. Spread bot tom layer thinly with apricot pre serves which have been thinned wiiii a little rum or brandy, and replace top layers. Cut each cake MAKE YOUR DAY OFF-PAY OFF! SAVEJIACALLOX FULLER'S QUALITY HOUSE PAINT LOW-PRICED WHITE PAINT for SIDING, FENCES, DOORS and TRIM FULLER FULLER WESTERN WHIU JJEATHERCOAT ""me House i-"" WESTERN CtXORS FOR SIOINO AND TRIM REG. 13 98 Long-lasting ft lot I finish for wood or mttal. Gallon covtrs 500 sq. ft. Rugged oil bn resists wMthtnng. GLOSS HOUSE PAINT u.395 01. Economical iti Mir 'W vmnd or mtt. Long lt- FLAT RUSTIC FINISH Thrifty whit Imnh lor ftncM, trtiliMi. tnd rouR wood turtAtat. FULLER BRIGHTEN UP THE PORCH AND STAIRS R(G. 12.31 -jfi and up qt, Thrtvtt unrtff heavy fAot fallie. fdvat-t wood, rwnl Of concrtta . , , indoort or out Ootfy cotof roll or bruih tatily. SAM $1 A GALLON g , - fr 1 "iTtt iTb! coionruL atnuTT ro D i rULLEH i shakes and aousn I ?y , "00 ' 0 79 H tmHJZ' ' rini th rmtic buty H JfV lu wood ,.n, oo fci, Irtllists. '0,4 saviHBi ON H i TnT jj )i tooonsTiN H MOW00DJ Sl..rit rol.,. l."lT. R lUilLra " th Mautr ot H a.' iM''-'f tactini aiamtt Mvathannf. H into uniform 1" squares. Make additional Kondant Icing, using above' recipe. Hold each cake square on a 2 pronged fork -and dip all sides into lukewarm liquid fondant. Oram off excess fondant remove to wax paper to dry. Coat twice. Keep pan of fondant over a bowl of hot water to prevent it from hardening too soon. To achieve various shades of pink. dip '4 of the little cakes, then color remaining fondant a little more intensely for next U of the cakes. Repeat, but be careful not to let the color get too dark. Royal Icing 1 pound confectioners sugar 2 egg whites fled food coloring, if de sired Sift sugar and beat in eggj whites until icing is smooth. Addl red food coloring if desired, to make icing pink. Attach petits fours around tiers of cake, using Hoyal Icing to hold. Pipe stars oi Royal Icing between each petit four, using a piping bag and star- shaped piping tube. Decorate top with petits fours, pipe stars around. Allow Royal Icing to, harden, then wrap entire cake in aluminum foil or polyethylene wrap. Will keep in perfect fresh ness up to two weeks. Top the cake on wedding day with an arch of blossoms and a bell. 1'lnk Champagne Cocktails 4 pints strawberries 1 fifth! gin. chilled 7 fifths pink champagne chilled , Mix cucklails individually, as served: Drop a strawberry ir each champagne glass, add '2 oz. gin and fill with pink champaigne Cheers! Makes 60 toasts to the bride and groom. HAM AND TURKEY ASPIC 1 A can from a 10-lb. ham makes an attractive shape any 3'i quart mold. I Brandy Flavored Aspic 1 envelope unflavored gela tine '1 cup cold waler I can 1 10' j oz. chicken consomme 1 tablespoon brandy Hard-cooked egg white, pimienlo Ham Mousse 4 cups ground ham 2 Ibs.i 1 green pepper, diced finely 4 teaspoons .prepared mus- i taid Pinch cayenne, mace 1 envelope unflavored gelatine 1 cup cold waler ' cup heavy cream, whipped Turkey Mousse 3 cups ground turkey meat 114 lb. 1 H cup chopped pimienlo Salt, pepper 4 envelope unflavored gela tine I cup cold water 1 tablespoon sherry '1 cup heavy cream, whipped 1'2 cups slivered almonds 2 cups cranberry sauce Set empty, washed ham can or mold in refrigerator to chill. To make Brandy Flavored Aspic Soften gclutin in cold water. Heat consomme and stir into gel atin until dissolved. Add brandy. Cool aspic until thick and just on setting point. Pour about h cup aspic into can or mold, tilt mold to coat bottom, and set in refrigerator. Decorate this layer of aspic using petals cut from hard-cooked egg white and pirn lento. Dip petals in remaining liquid aspic and arrange on aspic to make a floral pattern. Chill to set in place. Pour another thin To make Ham Mousse To the ham. add green pepper and seasonings. Sprinkle gelatine cold water in a saucepan; dissolve over moderate heat, stir ring. Allow to cool. Add to ham mixture and fold in whipped cream. Pour 3 cups Ham Mousse into aspic-coated mold. Set in refrigerator. Mix almonds and 'i cup of re maining Brandy Flavored Aspic. pour on lop of set ham mousse Place in refrigerator. Make Turkey Mousse in the same manner as Ham Mousse, and pour onto almonds. Set in refrigerator. . , Melt cranberry sauce over low heat and allow lo cool. Pour onto mold, set in refrigerator. For the final layer, pour on remaining 3 cups Ham Mousse. Allow to set. To unmold, dip can in warm wa-; ter briefly, slip small knife down sides of pan to release, and turn out onto damp' serving platter. Garnish with watercress and cherry tomatoes. Makes 25 gen erous servings, easy to slice PACE 2 C Thursday, May 23, mi HERALD ANT) NEWS, Klamath Falls, Ore. City Grade School Menus Monday, May 27 Vienna Sausages Buttered Potatoes Pickled Beets Coffee Cake or Rolls 1 Home made 1 ' Pint Milk Tuesday, May 28 Pizza Pie Extra Hot Baking Powder Biscuits with Butter Cabbage Slaw Fruit Jelln !a Pint Milk Wednesday, May 29 Oven Fried Chicken Mashed Potatoes and Gravy Cranberries Bread and Butter Sandwiches Strawberry Shortcake '1 Pint Milk Thui-sday, May 30 Memorial Day Friday, May 31 Fish Sticks Hash Brown Potatoes , Cheese Sticks Carrot Curls Hot Buttered Homemade Bread Fruited Jelln V: Pint Milk Atk about daily "Business Card" SPOT ADS TU 4-8111 i WOULD YOU BELIEVE HEY'RE M0V1NGJ0DAY? Smart qtrU She phoned Lyon end told them her movinq otons. Todov. school'trained Lyon moven arrived promoHy en the scene end packed every Item clothes, even the crystalware ell her family's fur nlihingi with heirloom core and scientific precision. BEND-PORTLAND TRUCK SERYICE Klamath Falls. TU 4-4 138 Lakeview, WH 7-230? Mi. Phone your lyon AuthtTini Moving Couniilor Today... AGENTS FOR IIT tVOH OUaSQVOUi cooos A ENJOY A NEW ROOM IN HALF A DAY FULLER . Interior OUR FINCSTLftTEX PAINT.. .for living Room, ffcdroomi, Hiltweys. Your bt buy became it eitr crubnht. Lastyeri kxiRtr Roils on tmoothty, dries to vfivet Hat Imnh In 30 minutes, tools clean up with wir. Mftket painting esitr than ever. Oeifon does the wells of en tverege room. FULLER w,i.l4 kasi nos ou mm QUALITY iaih ritr... hou. eint up "'I F it lim tp. I...a roftmt. .98 CM. 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