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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Dec. 1, 1963)
a West Bend Guide to gift ideas A. 30 CUP AUTOMATIC "PARTY PiRK" West Bend's gleaming stainless outlet percolator brews and serves 12 to 30 delicious cups, auto . maticaliy. Just pour in cold water, add coffee, and plug it in. Under $41 I. PAUl REVfRI tOWlS Classic American design in modern tarnish-proof stainless steel. Sim: 6H' diameter, under M; 10', under $11; 11H', under til C. "TRIO" IH QT. TEA KETTII Sparkling stainless steel with fast-heating copper bottom. Trigger-action spout cap tor easy tilling and pouring. Whistles when water's boiling-hot Under $1 D. AUTOMATIC BUFFET CHEF So versatile it fries, roasts, grills ... also does extra duty as a server and warmer. Over 140 square inches of cooking area. Sturdy, even-heating alu minum. Under $N. E. ELECTRIC BROILER-TOASTER Big! Over 100 square inches of broiling space for 9 party 'burgers or 4 toasted cheese sandwiches. Under $11 F. AUTOMATIC FIESTA PERKS New! Automatic 5-cup coffee makers in fiesta colors . . . Moonlight White, Citron Yellow, and Mandarin Orange. Made of light, bright polypro pylene, the durable space-age material that can't chip, peel or fade. SIM. jljtfej5 at houteware: hardware, gift and appliance: torn THE WEST BEND COMPANY Dept. eoc Wast Band, Wisconsin Gay as the holiday season are these frosted cherry and nut-filled miniature fruitcakes, perfect gifts for Christmas giving. 2 MM 4 pei( 16 Family Weekly, December I, J96J s Family Weekly Cookbook Put high on your Christmas-gift list, or on your special-occasion list through out the whole year, some favorite treats from your kitchen which recipients of all ages will ever appreciate. A festively decorated coffee cake or fruitcake, a conserve or relish in an in terestingly shaped container, a gay as sortment of your favorite cookies or candies these, along with other culi nary specialties, will add to the joy and satisfaction of giving. See next week's issue of Family Weekly for favorite confection recipes. MELANIE DE PROFT, Food Editor Cherry Cakes 2 lbs. candied red cherries C ox. crystallised singer 3 caps chopped walnuts Vt cup orange juke 3 caps Hour t tablespoon baking powder 1 teaspoon salt 1 Vi teaspoons grQaad coriander 1 cap batter or margin I cap sugar 6 egg yolks (about VI cap) 6 egg whites (about 1 cap) 1. Finely snip cherries and ginger with scissors dipped frequently in water. Mix with nuts in a bowl. Pour orange juice over mixture and toss to separate pieces of fruit; set aside. 2. Blend flour, baking powder, salt, and cori ander; set aside. 3. Cream butter until softened. Gradually add V& cup of the sugar, beating thoroughly. Add egg yolks, one at a time, beating well after each addition. Stir in fruit and nut mixture, a small amount at a time. Add dry ingredients in fourths, blending after each addition. 4. Beat egg whites until frothy. Gradually add remaining V4 cup sugar, beating well after each addition. Continue beating until stiff peaks are formed. Fold into fruit mixture. Spoon into well greased small loaf pans or fancy molds. 5. Bake at 350 F about 1 hr., or until a cake tester inserted in center comes out clean; exact baking time will depend on size of cake. Remove from oven to cooling rack. Let stand 10 min. Remove from pans and cool completely. Wrap in moisture-vaporproof material. 6. When ready to frost, spread tops with Cherry-Confectioners' Sugar Icing and garnish with whole maraschino cherries. About S lbs, cake Cherry-Confectioners' Sugar Icing; Prepare a double recipe of Confectioners' Sugar Icing (see Filled Holiday Coffee Cake ; substi tute 1 tablespoon hot maraschino cherry sirup for 1 tablespoon of the hot water. Cherry-Chocolate Cakes Follow recipe for Cherry Cakes', substitute lb. candied pine apple for Vi lb. of the cherries. Add 1 cup (6-or. pkg.) Bern is wee t chocolate pieces to the fruit and nut mixture. Cherry-Lemon Cakes Follow recipe for Cherry-Chocolate Cakes; mix 2 tablespoons grated lemon peel with butter and omit chocolate. Filled Holiday Coffee Cake 1 cap milk, scalded and cooled to 110'F to H5F 2 pkjrs. active dry yeast 4 caps floor Yi cap sugar 1 teaspoon salt 1 cop firm batter 2 eggs, beaten 1 teaspoon vanilla extract Vanilla-Batter Fitting (see recipe) t cap chopped nuta Confectioners' Sugar Icing (see recipe) 1, Soften yeast in the milk and stir until yeast is dissolved; Bet aside. 2, Mix flour, sugar, and salt together in a large bowl. Cut in the butter with a pastry blender until mixture resembles coarse corn meat. Mix ing well after each addition, add the yeast, then a mixture of beaten eggs and extract. 3. Cover bowl with moisture-vaporproof ma terial. Chill several hours or overnight, 4. Before removing dough from refrigerator, prepare Vanilla-Butter Filling. Spread 2 table spoons filling over bottom and sides of each of two 9V4x5V4x2-in. pans. 5. Divide dough into halves. On a lightly floured surface, roll each half into an I8xl0-in. rec tangle. Spread each with one-half of remaining filling and sprinkle with one-half of nuts. Cut rectangle into three 10x6-in. strips. Roil up each strip lengthwise and twist slightly. Braid three rolls together and place one braid in each pan, being sure to tuck ends under. Brush tops with' melted butter, 6. Cover with waxed paper and a towel. Set in a warm place (80F to 85F) until dough is doubled in bulk, about 1V4 hrs. 7. Bake at SSO'F for 45 to SO min. Immediately remove from pans and cool on cooling racks. 8. Spread coffee cakes with Confectioners Su gar Icing. Before icing is Bet, decorate top with an assortment of marzipan fruit, glazed dried apricots, and preserved kurnquats. t filled coffee cakes Vanilla-Butter Filling Cream cup butter until softened; add 14 cups confectioners' sugar gradually, beating until light and fluffy. Thoroughly blend in 1 teaspoon vanilla extract. Confectioners Sugar Icing Combine 1 cup confectioners' sugar, 1 table spoon softened butter, 1 teaspoon light corn sirup, and 1 tablespoon hot water; stir until thoroughly blended. Rhubarb Conserve 2 l-!b. pkgs. fro sen sweetened rhubarb, thawed 1 large orange 1 cap water Vt cap golden raisins 3 tablespoons Ginger Brew (see recipe) 2 tablespoons white vinegar 5 cops sugar ' teaspoon salt 1 bottle liquid fruit pectin j cap chopped peesns , 1. Empty packages of thawed rhubarb into a large kettle. Cut any large pieces of rhubarb into smaller pieces. 2. Rinse orange; cut in half, remove aeeds, and cut through pulp and peel into line slivers about in. long. Combine with water in a saucepan and simmer about 4 min., or until peel is almost tender; pour into kettle with rhubarb. 3. Add the raisins and next four ingredients; blend well. Bring rapidly to boiling; boil vigor ously 1 min, stirring constantly. 4. Remove from heat and immediately stir in, the pectin and nuts. Continue stirring for S min. to keep fruit and nuts In suspension. 5. Ladle into sterilized jars and seal according to manufacturer's directions. Nine 8-oz. jars conserve Ginger Brew Crush enough ginger root to yield 2 teaspoons. Combine with cup water in a small saucepan. Cover and bring to boiling; simmer over low heat about 2 min. Remove froa heat; let stand 6 min. 1 Fimtiy Weekl). December I. lift
