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Show FAMILY WEEKLY COOKBOOK 7yi uu uu ib Honor MELANIE DE PROFT Food Editor A pretty, delicate cake roll on her special day. Serve Every day may be the day to honor Mother, bat what a privilege to do something extra special for her on her very own day! With earefnl planning these recipe will go together easily for the entire dinner menu. With the salad, bans, and eake prepared the previous day, tasks to be completed would be onmolding the salad, reheating the bans, and filling and reroUlng the cake. Happy Mother's Day! Zest-o'-Letn- 7. Transfer each cake roll to an attractive serving board or plate. Garnish with whole strawberries. Slice Cake Roll on 1 pkg. 08ft os.) lemon chiffon S to 4 taMcspesaa grated leraoa seel Coaf cHoaers eager caa (lift to 18 os.) ready. eake 1 te-eer- nix lemon padding , chilled ft emu cat crystallised ginger 1. Line two 15xl0xl-ijel'y-ro-ll aluminum with foil, allowing pans foil to extend about 1 in. beyond ends of pans. Set aside. 2. Prepare cake mix following package directions and increasing lemon peel to amount listed above. Turn an equal amount of batter into each pan; spread to edges. 3. Bake at 350F. about 20 mim, or until top of eake springs back when lightly touched. Remove from oven to wire cooling racks and allow cake to stand 10 min. 4. Meanwhile, spread out 2 clean towels and sift confectioners' sugar generously over each. n. 5. Loosen cakes from edges of pans ; d invert each onto a towel. Remove foil and trim off any crisp edges of cake. Beginning with a short side, roll up each warm cake along with towel; set the cake rolls on wire racks to cool. 6. When ready to fill cake rolls, mix the pudding and ginger together. Carefully unroll each cooled cake and spread with half of the pudding; reroll. If desired, lightly sift additional confectioners' sugar over the cake rolls. sugar-coate- and serve. Two filled cake rolls Almond Buns These buna, baked with an almond paste filling, remind us of the superb Scandinavian Senior, which are usually split, filled with almond paste and whipped cream, then replaced with their "lids" and sprinkled with confectioners sugar for a delicious dessert. 1 pkg. active dry yeast ft cap warm water (105rV-U5F- .) ft cap batter or margarine ft teaspoon abaond extract ft teaspoon vanilla extract ft copsagar 2 tablespoons lnely chopped bunched dmoads 1 ogg lour to Sft caps ft teaspoon salt ft cap heavy cream ft cap water ft cap (4 os.) almond paste I a v Uotuw 1 1 it tablespoon cream 1. Sprinkle the yeast over warm wa1 ter and stir until dissolved; set the dissolved yeast aside. 2. Cream butter or margarine with the extracts until softened; add the sugar and almonds and beal thoroughly. Add the egg and beat until the mixture is fluffy. 3. Stir in a blend of 1 cup of the flour and salt, then the cup cream with the water; beat vigorously until smooth. Add the yeast, continuing " s ; ( ) with a creamy lemon-gingfiling is a dessert certain to please Mother elicit of this delicious cake with freshly brewed tea or black coffee. er to beat vigorously. 4. Beat in enough remaining flour to make a soft (not sticky) dough. 5. Turn dough onto a floured surface, cover, and let it rest 5 to 10 min. Then knead until satiny and elastic. Form into a ball and put into a greased bowl ; turn to bring greased surface to top. Cover; let rise in a warm place until the dough is doubled, about 1 nr. 6. Meanwhile, mix almond paste with 1 tablespoon cream and blend until paste is slightly softened. Set aside. 7. Punch down dough, turn out, and divide into 18 equal portions for buns. Flatten dough. Place 1 very generous teaspoonf ul of the almond paste in center, bring dough up over filling, and seal in filling. 8. Shape them into round, smooth buns and place, sealed side down, 2 in. apart on greased baking sheet. Cover; let rise in a warm place until light, 86 to 45 min. 9. Brush tops of buns lightly with beaten egg. 10. Bake at 400F. 12 to 15 min. Serve warm or cooled. Almond Buns 18 medium-size- d To reheat buns, tear off aluminum squares of heavy-dut- y 6 about in each buns foil, wrap Note: square, and place in oven. Standing Rib Roast of Beef A standing rib roast of beef requires little time for preparation. To ease dinner preparations, acwith company gravy from a mix, in- -, stant-ttymashed potatoes, and a variety of perfectly seasoned and sauced boil4n-a-ba- g vegetables. last-minu- te ls Place a roast, fat side up, on a rack in a shallow roasting pan. Roast uncovered at 300'F. to 325" F. allowing 23 minutes per pound for rare, 27 to SO min. per pound for medium, and S3 to 35 min. per pound e meat. Roast will be' for easier to carve if allowed to set 15 or 20 min. after removing from the oven. Accompany with a sauce boat of gravy. well-don- Perfection Salad de Luxe 1 pkg. (8 ot.) lemon-favor- ed gelatin 1 cap boiling water cap cold water ft teaspoon salt 1 1 1 ft 8 1 ft ft ft 2 ft ft 4 tablespoon lemon Joke tablespoon white wine viaegar teaspoon grated onion teaspoon Worcestershire sauce drops Tabasco cap lnely shredded cabbage cap nntJy shredded carrots cap lnely shredded green pepper cap lnely shredded celery tablespoons chopped pimiento to ft teaspoon celery seed cap toasted slivered almoads 1. Pour boiling water over gelatin in a bowl; stir until gelatin is dissolved completely. Stir in next seven ingredients until blended. 2. Chill gelatin mixture until it is slightly thicker than consistency of thick, unbeaten egg white. If chilled over ice and water, stir frequently; if chilled in refrigerator, stir the mixture occasionally. 3. Blend in remaining ingredients. Spoon into lightly oiled and drained individual salad molds. Chill until salad is firm. 4. Uniaoid onto crisp salad greens on chilled salad plates. Place a radish rose at the side of each mold. Blend mayonnaise with unsweetened pineapple juice to desired consistency, and spoon over salads. 6 to 8 servings Family Weekly, May S, 1970 IS |