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Show Chiffon Gako Banana-Poca- n Set out a. 10-igrease pan. Beat until, smooth. Set aside. Beat the egg whites until frothy. Beat in Yk teaspoon cream of tartar- Add gradually, beating well after each tubed pan. Xo not n. Measure and pour into a large bowl cu?(7te8)er3wkae ess whites to stand at 1 Allow hr. before Yk 1 Ted and will force through sieve tn vfcM ' Knna tswrlt entire surface sDrinkle DeCans J mixtureover V t, of meringue,7 then over surface of enr- - egg-yol- k; or food wi cake surface to 15 min., snrines back when touched lightly. end, Immediately invert pan on tubed o cake-tcow on coolmg rackraUow is than higher completely. (If cake Dan. invert between two coolinjr racks 'so top of cake does not touch any 10 fas3M or-un- til - - I - ' kcLM nnimflf ! surface.) J;::. r 7" When cake is cooled completely, cut around tube with a paring knife to loosen cake. Loosen sides with spatula and gently remove cake from pan. tubed cake Om 10-i- yOt 7 ; .Make a well in center of dry ingredients and add in order ficterfl Alt U rm r The S ec3 yeSs ' The sieved banana mixture n - a'm Srv n. MMi'rll If banna-pca- n I iirrnn wiim in n chiffon caka with a fruit sauca. Save some, plain, for fhat nr. j r " f a bowl Mi flMir 1 egg-yo- lk ar - volk - mixture. Gently - fold pecans. mature, and meringue together until just blended. Do not stir. Carefully pour batter into pan, rotating pan as you pour in the batter. Bake at 325F 55 rain., then at 350F cv? siaved beaeaos (2 to 3 brow- bcaxa - fitt?r4 pec) '' Stir !n until well blended baton luica il ' v- - SOC Slowly pour 1 Sift together into 414 t CUP (er eocene cv? ii. a" t Beat until rounded peaks are formed white-sugmix and merineue ture) does not slide when bowl is par- - tially inverted.. beat-in- g. Reserve remaining 2 or 3 egg srolks for ju m other iooa Dreoarauon. Chew finlv mnd set aside f K 'is 'addition room temperature at least This will insure greater volume. Put into a small bowl 1 - lunch-to- Crisp Orange Cookies "fl H & Cut (with scissors dipped frequently in water to prevent stickiness) into shapes and sizes desired to decorate Lightly grease cookie sheets, t Thaw contents of 17 1 6-o- z. con frozen orange wice concentrale (Do not add Set out Sift together and set aside i - 3 cups sifltd flour teaspoon soft V4 teaspoon baking soda :. Cream until softened -- Yk ; 1 cup butter or morgorine Add gradually, creaming until fluffy after each addition . IIS 1 cup sugar Alternately add dry ingredients in fourths, orange juice in thirds to creamed mixture, beating thoroughly after each addition. Wrap dough in waxed paper and chill in refrigerator at least 1 hr., or until stiff enough to ,' Candied orange peel wotor.) 9 - cookies :..,;V".V Red and green candled c henies Tr- L. ." Roll dough about H in. thick on d surface. Cut with lightly-floure- lightly-flo- scalloped-edg- e ured, 2-i- cookie n. cutter. With spatula, gentry lift cookies onto cookie sheets. Gently press candied cherries and pieces of candied orange peel onto cookies. Bake at 400F 5 to 7 min., or until . " delicately browned. " With spatula, carefully remove ies to cooling racks. cook- - About 5 doz. cookies roll. Oatmeal Freckles (Shown on color pktvnY Lightly grease cookie sheets. Chop and set aside Vt cup (about 2 ez4 nuts Xx I Sift together into a bowl V4 cup tHIed flour cup sugar teaspoon cinnamon Yt teaspoon baking soda Yk teaspoon sail Stir into sifted dry ingredients Yi cup firmly packed brown sugar Add and beat together thoroughly (2 min. with electric mixer on medium 1 : cfR it FAMILY julct adds a WdXLT MAOA21NJ tangy-swt- et sirrtMsix i, ifi4 flavor fo these crisp cookiesl . v Yk cup shortening softened C3 unbeaten 3 tablespoons water 1 teaspoon vaniSta extract Mix in the chopped nuts and ' 1 pkg. (6 ox.) somt-swochocolate piecesX. Yk cups uncooked rolled eats Drop by teaspooniuls aboutM-in- . . apart onto cookie sheets. Bake at 375F about 12 min., or until V ot browned. With spatula, immediately and care fully remove cookies to cooling racks. , About 6 dox. cookies o. J |