that call for CERTAIN desserts just seem to call for company. Take Almond Jelly Roll for example. ' There's a triek in making a successful jelly roll as you know only too well, but once you've mastered it, you're in a class of your own. It must be baked in a thin layer on well-greased paper; turned out after baking on to a towel sprinkled with confectioners' sugar. The paper must be pulled off quickly; the edges trimmed so it will roll without breaking; the cake rolled up in the towel for a few minutes, then unrolled and spread with strawberry jam. Then it must be rolled firmly again and only now is it ready for its topping of Almond Cream Cheese Frosting. Stick slivers of almonds in the frosting and you've a triumph few can equal! Or take a butter flavored layer of cake topped with a fluffy meringue and chopped nuts that's Blitz Kuckcn. After the first bite your friends will wonder what this delicious combination is. The bottom layer is made just as you would mix a cake. The flavor can be plain or varied with lemon or almond extract (I prefer almond myself). This batter is spread in a rectangular pan and the meringue spread on top of it. The last touch is chopped nuts, sprinkled on top of the meringue. After which it is baked in a moderate oven for about 40 minutes. And it tastes even more delicious than it sounds! With culinary triumphs such as these, it goes without saying that your desserts most certainly call for company! BY SUSAN 10 WE another Jean Porter Sweet Treat with C—<iH pure Cane Sugar TINT STRAWMMY TARTS -made to serve individually—save~°tinie in -serving and make a fascinating aiding to a luncheon or dinner! <MMCt iMSTKT using your favorite recipe or packaged mix. Holl out and cut into 6 circles big enough to fit over outside of custard cup and extending 1 inch beyond «dge of cup. Fit over bottom; Told extra rim of pastry under; fluteedgc.Placeasecond cup over pastry.Bakc between the two cups until nicely browned. from between cut- 4»rd cups; cool. Make a basic vanilla cream tilling; or use a.packaged vanilla pudding; '€11 tart «hdls about a third full, four 1 cup dand H pure Came 'Granulated 'Sugar* over ! 3 <or 4 cups fresh strawberries. Mix gently until *U£arJsdttSolved.i : iIlsheUs by spooning berries on top of xrcam £lling. Chill. UADT !TO SEKVf, pour I cup heavy cream into bow-l and whip until stiff. Care- faUy stirin 3 to 4 tablespoons CandH pure Gnu-Granulated Sugart Put tarts on individual serving dishes; spoon big mounds of whipped cream on each. Serve immediately. *Form-ryt IO meuif, count on C-**Hpure Cure So/car. V*f if in al/ your faakinf «JM*<cee u&al a difference C-~IH make*; FRESH STRAWBERRY PIE 6 cups whole fresh strawberries 1 9" pastry shell (baked) „ Water 4 tablespoons cornstarch Dash of salt 1 tablespoon butter 1 cup sugar 2 tablespoons lemon juice Whipped Cream Arrange 4 cups of strawberries in pastry shell. Cut some of the berries in half if necessary to fill spaces. Crush remaining berries; heat to simmering and cook gently 2 or 3 minutes. Strain through a fine strainer or cheesecloth. Be sure to extract all of the juice. To this juice add enough water to make IVt cups. In a sauce pan mix cornstarch and the 1% cups liquid. Bring to a boil, stirring constantly until thick and clear. Remove from heat and add butter, sugar, lemon juice and salt. Codlt then- pour over berries in pastry shell. Chill until firm. Top with whipped cream. ISB^Sss^ISftJl Indianapolis cook is mother of four Indiana Governor Attends State Fair and Presents Top Cooking Award That ribbon •Governor 'Craig is presenting to Mis. Paul Goben is no ordinary prize . . . it's a grand champion award! Mrs. Goben won it—and 5 other awardjs as well—all in the Indiana State Fair's, cooking competition last fall Mrs. Cohen's hobby of collecting cook books certainly ties in well with her other hobby—" collecting cooking awards. Mrs. Goben has won nearly 50 of these, and a good sum of money besides. Naturally she cooks with Fleischmann'sActiveDry Yeast, "It's soeasy to keep handy," she says. "This dry yeast is always *eady to use, and easy to use." Why do -prize - winning cooks use Fleischmann's Active Dry Yeast? (Out of more than 9000 surveyed, over 90 per cent prefer Fleischmann's)! Here are the reasons: Fleischmann's is the speediest yeast ever—always rises fast. And Fleischmann's is easy to use, easy to keep handy. It stays fresh for months! With Fleischmann's Dry Yeast right in your cupboard, you'll find it's •easier to serve yeast-raised specialties. When you bake at home, use Fleischmann's Active Dry Yeast—it's the best. ALMOND JELLY ROLL 4 eggs % cup sugar % teaspoon vanilla % cup sifted cake flour 1 teaspoon baking powder V* teaspoon salt. Strawberry preserves Almond Cream Cheese Frosting Slivered almonds Beat the egg yolks until thick and lemon colored; continue beating, gradually adding Vt cup of the sugar, and the vanilla. Beat the egg whites until almost stiff; add the remaining % cup of sugar gradually and beat until very stiff. Fold the egg yolks into the whites, blending well. Sift the flour with the baking powder and salt and fold gently into the egg mixture. Pour into a 15% x 10% x 1-inch jellyroll pan lined with well greased paper. Bake hi a moderate oven, 375°, about 12 minutes or until the cJake springs back when touched. Turn out onto a towel sprinkled with confectioners' sugar, pull off the paper quickly, and cut "thin strips from the edges of the cake so that it will roll without breaking. Roll the cake in the towel arid let stand a few minutes. Unroll and spread with strawberry preserves. Roll up firmly and spread with Almond Cream Cheese Frosting. Stick slivers of almonds into the frosting.' Almond Cream Cheese Frosting teaspoon almond extract 1 3-oz. pkg. Cream Cheese 1 tablespoon milk 2% cups sifted confectioners' sugar Blend the cream cheese and milk. Add the sugar gradually, blending it in well. Add almond extract and mix.
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