Denton Record-Chronicle (Denton, Tex.), Vol. 57, No. 17, Ed. 1 Sunday, August 23, 1959 Page: 93 of 99
ninety nine pages : ill. ; page 21 x 16 in. Digitized from 35 mm. microfilm.View a full description of this newspaper.
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Accentuate..
Family Waakly Cookbook
MELANIC DE PROFT, Food Editor
SWEET-SOUR GREEN BEANS
PURPLE PLUM CRUNCH
to bake: 40-45 min.
to prepare: 30 min.
tarragon vinegar
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baking powder, salt, and mace; add to the beaten
egg and stir with a fork until mixture is crumbly.
Sprinkle evenly over plums in baking dish. Pour
the melted butter evenly over the topping.
4. Bake at 375* F 40 to 45 min., or until topping
is lightly browned. Serve warm with cinnamon
whipped cream or Orange Whipped Cream-
Cheese Topping.
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Purple Plum Crunch is
an unusual version of the
old-foehioned cobbler.
The tangy sweetness of
purple plume is perfectly
complemented by a rich,
crunchy topping and a
whipped cream-cheete
tauce.
It’s often the unique, unusual ingredients that contribute distinction and fine flavor to
everyday food. The achievements of great cooks rest on their imaginative
combinations of spices, herbs and flavors. Be creative! Be different! Dare to experiment!
3 tablespoons I
2 tablespoons ।
3 whole eloves
6 to 8 servingt
Orange Whipped Cream-Cheete Topping (about
1% cups)—Beat 8 oz. softened cream cheese until
very fluffy. Blend in 1 tablespoon sifted confec-
tioner's sugar and 2 teaspoons grated orange
• peel. Gradually add 2 tablespoons eream and 2
tablespoons orange juice, beating until smooth.
Spoon into a serving bowl.
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to prepare: 20 min.
2 10-oz. pkgs. frozen French-style green beans
1 medium-ize onion, sliced
1 elove garlic, minced
1 bay leaf
% teaspoon salt
Few grains ground nutmeg
Few grains black pepper
‘ .47
‘9 "
2.40
3 tablespoons butter or margarine
1 tablespoon chopped parsley
1. Cook beans according to package directions
using the onion, garlic, bay leaf, salt, nutmeg, and
black pepper. Drain, reserving liquid. Remove bay
leaf. Set beans aside to keep warm.
f 2. If necessary, add water to reserved liquid to
• measure % cup liquid. Add the vinegar, sugar,
and cloves to liquid. Bring to boiling; boil until
liquid is reduced about one-half, about 20 min.
Remove cloves. Stir in the butter and parsley. Pour
sauce over beans. Serve immediately.
6 to 8 tervingt
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5 cups pitted, quartered fresh purple plums
% eup firmly packed brown sugar
3 tablespoons flour
% teaspoon ground cinnamon
% cup butter, melted and eooled
1 cup sifted flour
1 cup sugar
1 teaspoon baking powder
% teaspoon salt
% teaspoon ground mace
1 egg, well beaten
1. Put plums into an ungreased, shallow 2-qt. bak-
ing dish or casserole.
2. Sprinkle plums with a mixture of brown sugar,
flour, and cinhamon; mix gently with a fork.
3. To prepare topping, sift together flour, sugar,
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Kirkland, Tom. Denton Record-Chronicle (Denton, Tex.), Vol. 57, No. 17, Ed. 1 Sunday, August 23, 1959, newspaper, August 23, 1959; Denton, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1467896/m1/93/: accessed July 15, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Denton Public Library.