OCR Text |
Show GOLDEN FRUITCAKE &z OOOOKM hot, split into halves. Mix together in a large bowl thealmond halves and all the fruit Set aside. 3. Sift flourjjjaking powder, salt, cinnamqn, and ' ginger together. Set aside 4. Cream butter unti softened. Blend in the honey. Add beaten eggs in thirds, beating thoroughly after each addition. Add dry ingredients in fourths, blending only until smooth after each addition. Turn batter over fruit mixture and mix thoroughly. Turn into prepared pans and spread evenly into corners. 5. Bake at 300F about 1 hr. 15 min., or until cake tester or wooden pick inserted in center comes out 50 Mm. TO BAKE! 1 HR. 15 MIN. 1Q oz. (about 2 cups) blanched almonds 14 oz. (about 2 cups) pitted dates, cut lengthwise Vi ib. (about lb. (about oz. 6 (about Yi cups) dark seedless raisins cups) golden raisins cup) candied red cherries, cut in M Hi 1 halves 6 oz. (about 1 cup) candied green cherries, cut in halves 6 oz. (about 1 cup) diced candied orange peel 6 oz. (about 1 cup) diced candied lemon peel 6 oz. (about 1 cup) diced candied citron 6 oz. (about 1 cup) diced candied pineapple 2Vz cups sifted flour 1 teaspoon baking powder Hi teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground gingsr H4 cups butter 1 Vi cups honey 6 eggs, well beaten (until thick and piled softly) n. 1. Grease bottoms only of two 9 x 54 x loaf pans. Line with waxed paper cut to fit bottoms; grease waxed paper. Set aside. 2. Heat almonds in a 300F oven for 10 min. While clean. . 6. Remove from oven to cooling racks. Cool 15 min. before removing from pans. Run spatula gently around sides of pan. Cover with cooling rack. Invert Turn right side up immediately after peeling off waxed paper. Cool thoroughly. Wrap tightly in aluminum foil or moisture-vapor-pro- of material and lbs. 8 cool store in a About fruitcake place. For Jeweled Christmas Tree Cut fruitcake into t 2-i- PEACH-MACAROO- thick fingerlike slices.- - For the "layers" of your tree, use rounds of green cardboard." Arrange fruitcake slices to resemble tree. (See photo.) MOLD 4. Chill in refrigerator or over ice and water until gelatin mixture is slightly thicker than consistency of thick, unbeaten egg white. 5. Lightly oil a qt mold with salad or cooking oil (not olive oil); drain. Chill a bowl and rotary N 30 min. " to chill: 4-- 6 hrs. 1 doz. 2 --in. dry macaroons (If necessary, dry macaroons on a baking sheet in a 325F oven about 10 min.; cool.) 1 No. lYi can peacslKeTrdrained and diced (about Hi cups, diced) Reserved peach sirup and water (enough' to make 2 cups liquid) Vt cup cold water 2 tablespoons (2 env.) unflavored gelatin 1 tablespoon, lemon uice to prepare: SALAD AVOCADO-TOMAT- O to chill: 4 hrs. to prepare: flllfHta to prepare: in. quarters LAYERED 2-- beater. 6. When gelatin mixture is of desired consistency, fold in the macaroon crumbs and diced peaches. 7. Using chilled bowl and beater, beat 1 cup of the whipping cream until it is of medium consistency Vi teaspoon almond extract (piles softly). Turn onto gelatin mixture. Beat reW maining 2 cups chilled whipping cream whipping cream and turn onto previously 2 egg whites whipped cream." Vi teaspoon salt 8. Using a clean bowl and beater, beat egg whites Vi cup sugar and salt until frothy. Add sugar gradually, beating 1. Gently crush macaroons to make fine crumbs well after each addition. Continue beating until, aside.; Set crumbs). (about! cup rounded peaks are formed. Spread beaten egg 2. Pour cold water into a small bowl. Sprinkle gelamixture and whites over whipped cream-gelat- in tin evenly over water. Let stand 5 min. to soften. gently fold together, blending thoroughly. Turn into 3. Heat reserved peach sirup until very hot Reprepared mold. Chill 4 to 6 hrs. Unmold onto a chilled serving plate. If desired, garnish with stuffed move from heat; immediately stir in the softened dates, Angelica, and maraschino cherries. gelatin until completely dissolved. Stir in the lemon About 12 servings juice and almond extract 25 min. H cup cold water tablespoon (1 env.) unflavored gelatin cup hot water 1 tablespoon sugar I Vi teaspoons salt 2 cups sieved avocado (about 2 avocados) 1 1 V cup lemon juice tablespoon (1 env.) unflavored gelatin cup cold tomato juice VA cups hot tomato juice Vi cup catsup 1 tablespoon lemon juice teaspoon salt W teaspoon onion salt 1 teaspoon Worcestershire sauce 2 drops Tabasco 1. Pour Vi cup cold water into a small bowL Sprinkle 1 tablespoon gelatin evenly over water; Let stand about 5 min. to soften. 2. Add softened gelatin to hot water and stir until completely dissolved. Stir in the sugar and Vk teaspoons salt Cool qt 3. Lightly oil a ring mold with salad or cooking oil (not olive oil) ; drain. 4. When gelatin mixture is cooled, stir in a mixture of the sieved avocado and Y cup lemon juice. Turn into the mold. Chill until partially set 5. Soften 1 tablespoon gelatin in the cold tomato juice about 5 min. Add softened gelatin to hot tomato juice and stir until completely dissolved. Blend in the remaining ingredients. 6. Chill in refrigerator or over ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. 7. When first layer in mold is partially set, immediately turn tomato mixture into the mold. (Both 1 Yi I' 1-- lay-ersJfoo- iM iViA beo a combined to avoid separation when unmolded.) Chill until firm. 8. Unmold onto a chilled serving plate. Garnish with parsley. Fill center with ripe olives. 8 to 10 servings 'ill-- . - ' goose, breast side down, on rack in shallow roasting pan. Roast, uncovered, at 325F for 2 hrs., removing fat from pan several times jduring this period. Reserve fat for gravy. Turn goose, breast side up, and roast 1 to 2 hrs. longer, or until goose tests done. (Allow. 25 min. per lb. for total roasting time.) To ,test for doneness, move leg gently by grasping end of bone. When done, drumstick-thig- h joint moves cord. Place on easily. To serve, remove skewers and warm serving platted and garnish as desired. Clean (singe, if necessary), removing any layers of fat from body cavity of one goose, 10 to 12 lbs., ready-to-coweight. (If gooseys frozen, thaw according to directions on package.) Cut off neck at body, leaving on neck skin. Rinse and pat dry with absorbent paper. Rub cavities of goose with salt. Place quartered, cored, unpared apples, halved onions, celery pieces, and quartered oranges inside goose. To close body cavity, sew or skewer, and lace with a cord. Fasten neck skin to back with skewer. Loop cord around legs and tighten slightly. Place ok coNviNiiNCiroo0 ttcirr to prepare: 15 min. TQ Peach-Macaro- Family Weekly, December 20, 1959 IS on ad 1 10-- 15 MIN. - S-o- z. crumbs 2Yt cups finely diced apple 4 cups --5s J pkg. stuffing mix, corn-brea- d . - 2 tablespoons chopped parsley 1. Heat butter in a saucepan. Add celery and cook until tender.. Stir n the onion and broth and heat thoroughly. 2. Prepare stuffing mix according to directions on package for moist stuffing. Add broth mixture and toss lightly to blend thoroughly. Lightly toss in ' remaining ingredients. 3. Lightly shape stuffing mixture into balls, using about Yi cup for each ball. Place on greased baking sheets. Clockwise from left: Golden Fruitcake, Corn-breMold, vegetables amandine, Roast Goose and Avocado-Toma- to Salad. Stuffing Balls, and Layered HEATf cup butter or margarine 2 cups finely chopped celery ' Vi cup instant minced onion 3 cups chicken broth (use 3 chicken bouillon cubes and 3 cups hot water) 1 ROAST GOOSE STUFFING BALLS CORN-BREA- D 7,':-- : 4. Heat in a 350F oven thoroughly heated.- - 10 to 15 min., Si I vOv or until - About 20 stuffing balls tm |