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14
Wednesday, July 14,1971
FOOD FOR
AMERICANS
Sweets
Make
Gifts
By AILEEN CLAIRE
NEA Food Editor
Homemade food makes
perfect hearty welcome gifts
for a new neighbor and tells
a shut-in someone really
cares. Homemade Banana
Bran Muffins, Orange Mar
malade and Chocolate Coco
nut Caramels are three nice
ways to say, “Hi.”
BRAN MUFFINS
% cup unsifted all-purpose
flour*
2 tablespoons sugar
2% teaspoons double-acting
baking powder
Mi teaspoon baking soda
V 4 teaspoon salt
1 egg, beaten
% cup mashed ripe
bananas (about 2
medium)
Mi cup milk
3 tablespoons shortening,
melted
V/t cups bran flakes with
sugar-coated raisins
(*Or use %-cup sifted all
purpose flour; then sift dry
ingredients together.)
Mix together flour, sugar,
baking powder, soda and
salt. Combine egg, bananas
and milk. Add to flour mix
ture; then add shortening
and mix only enough to
dampen flour. Fold in cereal.
Fill greased muffin pans
two-thirds full. Bake at 425
degrees for 15 to 20 minutes
or until muffins spring back
when pressed lightly in cen
ters. Serve with butter and
orange marmalade, if de
sired. Makes 10 medium
muffins.
Note: These muffins may be
prepared at night and baked
the next morning. Prepare
muffin batter as directed and
pour into greased muffin
pans. Wrap pans in damp
ened cheesecloth, then in
wax paper, and store over
night in refrigerator. Re
move pans the next morn
ing and let stand about 15
minutes, or while oven is
heating. Bake as directed.
ORANGE MARMALADE
3 cups prepared fruit (3
medium oranges, 2
medium lemons,
cups water, and
teaspoon baking soda)
5 cups (2Mi lb.) sugar
bottle liquid fruit
pectin
First prepare the fruit. Re
move skins in quarters from
3 oranges and 2 lemons. Lay
quarters flat; shave off and
discard about half of white
part. With a sharp knife or
scissors, slice remaining rind
very fine, or chop or grind.
Add 1% cups water and %-
teaspoon baking soda. Bring
to a boil and simmer, cov
ered, 20 minutes, stirring oc
casionally. Section or chop
peeled fruit; discard seeds.
Add pulp and juice to un
drained cooked rind. Sim
mer, covered, 10 minutes
longer. Measure 3 cups into
a large saucepan.
Then make the marma
lade. Thoroughly mix sugar
into fruit in saucepan. Place
over high heat, bring to a
full rolling boil and boil hard
1 minute, stirring constantly.
Remove from heat and at
once stir in fruit pectin. Skim
off foam with metal spoon.
Then stir and skim for 7 min
utes to cool slightly and pre
vent floating fruit. Ladle
quickly into glasses. Cover
at once with %-inch hot
paraffin. Makes about 7 me
dium glasses.
CHOCOLATE COCONUT
CARAMELS
IMt cups cream
1 cup sugar
% cup light corn syrup
3 squares semi-sweet
chocolate
Mi teaspoon salt
1% cups (about) flaked
coconut
Combine cream, sugar,
syrup, chocolate and salt in a
saucepan. Place over low
heat, stirring constantly, un
til sugar is dissolved and
mixture boils. Continue boil
ing over low heat until small
amount of mixture will form
a firm ball in cold water (or
to a temperature of 224 de
grees), stirring constantly
after mixture begins to thick
en. Stir in coconut. Pour into
lightly buttered Bx4-inch loaf
pan. (Do not scrape sauce
pan.) Let stand until cold.
Mark caramels in %-inch
squares with knife. Invert
onto cool surface, turning
marked side up. Cut in
squares, using full length of
long sharp blade. Let stand
in cool place 2 to 3 hours to
dry. Wrap each caramel in
wax paper. Makes about 4
dozen caramels.
(NEWSPAPER ENTERPRISE ASSN.)