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.
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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
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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