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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 14, 1963)
Family Weekly Cookbook MELANIE DE PROFT, Food Editor Lemon Punch Combine 1 cup sugar and 1 cup water in a sauce pan; stir over low heat uritil sugar is dissolved. Increase heat and bring to boiling; boil 10 min. Cool and chill. Pour into a chilled large pitcher. Blend in 2 teaspoons grated lemon peel, cup strained, chilled lemon juice, and 1 qt. chilled ginger ale. Float lemon slices on punch, if de sired. To serve, pour punch into punch cups over small scoops of lemon sherbet. About 12 serving Strawberry Cooler Force 4 cups ripe strawberries through a fine sieve. Blend in 2 cup grenadine and cup lemon juice; chill thoroughly. When ready to serve, stir in 2 cups chilled ginger ale, then pour into tall glasses over finely crushed ice. Garnish glasses with a slice of lemon and a whole straw berry (see photo). About 6 servings SUNDAY NIGHT SUPPERS Tin-SiTiB Nni Your chafing diih. wafflo moktr, broilr, and dxp fryor suggait many wondsrful diihas thai can b cooked ahvad of tlmo or prvparod tn uil a few min uli. Thii cookbook ofF.n lumpfvoul roup! which utilito thoso modern-day hclpors. YOURS FOR ONLY 50 EACH POSTPAID TO: FAMILY WEEKLY IOOKS 153 N. Michigan Ave. Chicago J. III. Encloiod find $. for which plOM sand mm postpaid SO och fundd.) copios of "Sunday Night Suppers" (Satisfaction guaranttod or money r- Nam Addnm City' Zon filnl w Writ lgibir Stat Peach Julep Vt cup sugar 1 tablespoon light brown sugar 2 tablespoons honey 1 cup water 2 whole cloves 1 3-in. stick cinnamon 1 cup coarsely chopped peaches, pureed in a blender or forced through food mill or sieve Va cup lemon Juice 2 cups orange juice 1. Combine the sugars, honey, water, and spices in a saucepan; heat, stirring constantly, until sugar is completely dissolved. Cool; remove cloves and cinnamon. 2. Blend peach puree, lemon juice, and orange juice into the cooled sugar sirup. Chill. 3. Serve over cracked ice in stemmed glasses garnished with a fresh tarragon sprig, if de sired. About 12 servings Raspberry and Lime Swizzle 2 cups ripe red raspberries 1 cup sugar 1 cup lime juice Lemon-lime carbonated beverage Watermelon Sherbet (see recipe) 1. Sprinkle sugar over berries in blender con tainer; let stand 1 hr. Blend thoroughly. 2. Add lime juice and chill at least 2 hrs. Strain through a sieve. 3. Pour '4 cup of the raspberry sirup into each glass; add Vi cup lemon-lime carbonated bever age and stir. Top with a small scoop of Water melon Sherbet. Garnish each glass with a thin slice of lime. About 10 servings Watermelon Sherbet Mix 4 cups diced water melon, cup lemon juice, 1 cup sugar, and Ys teaspoon salt together; chill 30 min.; force through a sieve into a bowl. Soften 1 tablespoon (1 env.) unflavored gelatin in cup cold water in a small saucepan. Set over low heat until dis solved, stirriiij constantly. Stir gelatin into wa termelon mixture. Turn into refrigerator trays and freeze until firm, stirring once. About S cups sherbet MER Chocolate Java 3 sq. (3 oi.) unsweetened chocolate 3 cups double-strength coffee Vi cup sugar 2 cups milk 4 egg yolks 'A cup sugar 4 egg whites Vi cup sugar 1. Combine first three ingredients in a sauce pan. Set over low heat and stir constantly until chocolate is melted. Bring rapidly to boiling, stirring constantly. Reduce heat; cook 3 min., stirring occasionally. Remove from heat. 2. Add the milk gradually, stirring constantly. Chill thoroughly. 3. Beat egg yolks and V4 cup sugar together un til very thick and lemon-colored. Gradually add the chilled chocolate mixture, blending well. 4. Beat egg whites until frothy; gradually add 4 cup sugar, beating until rounded peaks are formed (peaks turn over slightly when beater is slowly lifted upright). Turn onto the choco late mixture and slowly beat together until just blended. Chill. 5. Serve topped with coffee-flavored whipped cream, if desired. About 10 servings Fruit Medley Punch cup sugar Few grains salt 2 cups water 1 large ripe banana, peeled and cut in pieces Vi cup orange juice V, cup lemon juice 1 12-oi. can apricot nectar ': cup nonfat dry milk Vi cup water 1. Blend sugar, salt, and 2 cups water together in a saucepan. Bring to boiling; reduce heat, and simmer 2 min. Cool; chill. 2. Put banana and orange juice in blender con tainer; cover and blend. Add lemon juice and apricot nectar to container and blend thorough ly. Chill. Mix nonfat dry milk and Vz cup water together thoroughly; chill. 3. Just before serving, combine chilled sirup, fruit mixture, and milk in chilled pitcher and stir well. About 6 servings OOLERS ... , V - Five cooling drinks cioefctoise on tray: Cantaloupe Drink, and Peach Julep; in Lemon Punch, Strawberry Cooler, Gingered the foreground: Raspberry and Lime Swizzle. Spiced Tea V Fruit Cooler 8 tea bags (8 rounded teaspoons tea) 'i teaspoon ground allspice Yi teaspoon ground cinnamon 'A teaspoon ground nutmeg 4 cups boiling water 1 pkg. pineapple-grapefruit-flavored soft-drink powder 1 6-oz. can froien lemonade concentrate 1 6-oz. can cold water 1. Pour boiling water over tea bags and a mix ture of the spices and let steep 5 min. Remove tea bags; cool and strain. Chill. 2. Prepare soft-drink powder as directed on package. Blend in lemonade concentrate, cold water, and chilled tea. 3. Serve over crushed ice in tall glasses. About IS servings Gingered Cantaloupe Drink Combine 2 cups coarsely chopped ripe canta loupe, V cup lime juice, 1 cup water, Vi cup sugar, and 'A teaspoon ground ginger in blender container; cover and blend thoroughly. Chill and serve over cracked ice. About 8 servings Tangy Refresher 1 'j cups water 'i cup sugar 1 1-in. piece crystallized ginger 1 3-in. stick cinnamon 6 whole cloves I'eel from 1 lemon, rinsed and quartered 14 cup orange granules for instant breakfast drink 2 tablespoons lemon juice 1 12-oz. bottle sparkling water, chilled 1. Combine first five ingredients in a saucepan. Set over low heat and stir until sugar is dis solved. Bring to boiling; reduce heat, cover, and simmer 15 min. Remove from heat and add lem on peel; cool. Chill thoroughly. Strain. 2. Blend the orange granules, lemon juice, and sirup together. Add the sparkling water and blend. Pour over ice cubes or crushed ice in glasses. About 6 servings Note: If desired, freeze Tangy Refresher until mushy. Spoon into chilled glasses and serve with straws. 10 Family Weekly. July 14, I96J Family WMkly, July 1K3 II
