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Show FAMILY WEEKLY COOKBOOK Easter Eggs on Great day when your little adven- z turer pulls himself up for thefirst time, But getting . up is easier than backing down: At Parade first hell probably hang on to the playpen, crib-rail or whatever, for dear life; After you come to the rescue a few times, to ease him down gently, he'll get the idea and soontry a plop-down on his own. When hefinds the plop really doesn't hurt, he'll practice his Frozen Cherry Easter Egg is a dessert that rates “four stars.” “pull-ups” with relish. MELANIE DE PROFT Food Editor Appetite incentives. Gerber Sureiond or Junior Dinners are just 5 the thing to make your baby’s appe- @ It’s the season for eggs to take on lovely pastel tints or to don coats of regal, old-world beauty and show off their elaborate designs and tite rise to the occasion. These tasty combinations of vegetables, cereal and meatare deftly blended for meal-appeal. Like all Gerber Baby Foods, they're specially prepared to bring out their good flavors and help preserve It will merely take moments—and little skill, using striking colors. a cake decorator and tinted frostings—to adorn eggs made from cakes, chocolate-coated candies, and frozen desserts. Frozen Cherry Easter Egg 3 pts. vanilla ice cream, softened 1% cups chopped candied red cherries % cup chopped toasted filberts precious food values, Toddler tempter. Older baby in the house? He'll go for this grownup flavor. You may, too! % as aoa chopped flaked 3 bine maraschino cherry Cream of Chick ‘n’ Pea Soup 1 ‘ablsepees vanilla extract 1 env. (2 oz.) dessert topping mix, prepared according to 1 jar Junior Vegetables and Chicken % jar Gerber Strained Peas ¥4 cup whole milk pacl Salt to taste Combine ingredients, heat and serve. Teething tale. Your baby's appetite may wane bit at troublesome teething times. Favorite foods are in order then. Extra cuddling and comforting help in the soothing division. Frequentsips of cooling Gerber Fruit Juices are most welcome. ..Gerber Teething Biscuits, extra-hard and waffle-surfaced, will give baby the biting satisfaction he wants and needs. You'll be surprised at how much they help. Safety patrol. As your baby gets more skillful in standing, make doubly sure that anything possibly one oeoe a darting hand could light on a Cigarette lighter. (2) In the crib, 1. Mix into the softened ice cream the cherries, filberts, and coconut; then a blend of the syrup and extract. Pack mixture into a 1%-qt. melon mold, which has been rinsed with cold water and drained. Cover and freeze until firm, about 3 hours. 2. Invert the mold on a chilled plate. Dip a 10 to 12 servings an overhead mobile should be high enough to be out of harm's way. Gerber® Baby Products, Box 33, Fremont, Michigan. clean towel in hot water, quickly wring it almost dry, and wrap it around the mold for a few seconds; lift off mold. If mold cannot be lifted off immediately, repeat. If necessary, set in freezer before frosting. 3. Frost the egg with the whipped dessert: topping. Decorate using a cake decorating set (aerosol cans of tinted frosting with decorating tips) or your favorite decorating frosting and pastry bag with decorating tubes. Pipe frosting onto frozen egg in an attractive design (see photo). Garnish with whole red cherries. Set in freezer until ready to serve. — 8 Family Weekly, March 19, 1967 Easter Egg Bread Y% cup warm water (105°F.-115°F.) 2 pkgs. active dry yeast 1 cup regular all-purpose flour \ cup water % cup butter or margarine grated lemon peel is tablespoons lemon juice 4 eup — 2 eggs (% cup), well beaten 3% to4y ee 6 nel eggs (uncooked) 1. Soften yeast in the % cup warm water in a bowl. Stir the yeast and mix in the 1 cup flour, then the % cup water. Beat until smooth. 2. Cover bowl with waxed paper and a towel; let stand in a warm place (about 80°F.) until doubled, about Lhr. 3. Cream butter or margarine with lemon peel and juice. Mix sugar and salt; add gradually, creaming well. Add beaten eggs in halves, beating thoroughly after each addition. 4. Add yeast mixture and beat until blended. Add about half of the remaining flour and beat thoroughly. Beat in enough flour to make a soft dough. Knead pn floured surface until smooth. 5. Put dough into a greased bowl; turn dough to bring greased surface to top. Cover bowl with waxed paper and a towel; let rise in a warm place until doubled. 6. Punch down dough; divideinto thirds, Let rest about 10 min. 7. With hands, roll and stretch each piece into a roll about 26 in. long and % in. thick. Loosely braid rolls together, and on a lightly greased baking sheet or jelly-roll pan shape into a ring, pressing ends together. At even intervals, gently spread dough apart and tuck in a colored egg. Cover and let rise in a warm place until doubled. 8. Bake at 375°F. about 30 min. During baking check bread for browning, and whensufficiently browned, cover loosely with aluminum foil. 9. Transfer coffee cake to a wire rack. If desired, spread a confectioners’ sugar frosting over top of warm coffee cake. 1 coffee cake Pickled Eggs Cut Pickled Eggs into halves lengthwise and serve with a platter of sliced ham; or cut into crosswige slices and use to garnish appetizers, salads, and main dishes; or finely chop and sprinkle over salad greens which have been tossed with an oilvinegar dressing; or tuck a jar into the picnic basket. 1% doz, hard-eooked eggs, 1 medium-sized onion, sliced 1% cups white vinegar x cup water eeSore sugar Y% teaspoon salt Y, teaspoon garlic salt % teaspoon dill seed Piece of ginger root 1, Combineonion and remaining ingredients in a saucepan; bring to boiling and simmer about 6 min. 2. Put the eggs into two 1-qt. jars; pour half the vinegar mixture over eggs in each jar. Cover jars, cool, and refrigerate at least overnight to. develop flavor. (Eggs may be kept.in refrigerator up to 2 weeks.) |