IULE KAGA
(Norwegian Christmas Brand)
2 packages yeast, com- S'6 cups enriched 0omr
pressed mr active dry (about)
M cup warm, mot hot water 2 eggs
(lukewarm (or com- Hi teaspoons ground
pressed yeast, warm for cardamom
dry) M cup chopped candied
1 cup milk citron
V* cup sugar H cup seedless raisins
2 teaspoons salt H cup chopped. Munched
16 cup shortening almonds
Soften yeast in water. Scald milk. Add sugar,
salt and shortening and cool to lukewarm. Add 2
cups flour and mix well. Add softened yeast and
eggs and beat well. Stir in cardamom, citron, raisins
and almonds. Add enough more flour to make a
soft dough. Turn out on lightly floured board or
pastry cloth and knead until smooth and satiny.
Place in a greased bowl. Cover and let rise in warm
place until doubled (about 2 hours). When light,
punch down and divide into 2 equal portions. Let
rest 10 minutes. Shape each portion into loaf and
place in greased bread pans. Let rise until doubled
(about 1 hour and 15 minutes). Bake in Moderately
hot oven (400°F.) 10 minutes. Reduce heat to mod
erate (350°F.) and bake about 45 minutes longer.
a a.
.i -
' PANETTONE
44 cup milk t rnggt, beaten
44 cup butter, to Itemed 3 cupt four, about
W fMp fl^lf
44 leatpoou tail
44 cup mi 4*1,
water (lukewarm lor
compretaed yeatt) I egg yolk
l package or cake yeatt, 1 tabletpoom cold water
active, dry or coutpretted
Scald milk. Cool to lukewarm. Cream butter
with sugar and salt. Measure water into a large
mixing bowl (warm, not hot, water for active dry
yeast; lukewarm water for compressed yeast.)
Sprinkle or crumble in yeast. Stir until dissolved.
Stir in lukewarm milk and creamed mixture. Add
beaten eggs and about half the flour. Beat until
smooth. Blend in glaceed fruit, currants, and lemon
peel. Add remaining flour to make a soft dough.
Turn out on a lightly floured board and knead until
smooth and elastic. Place in greased bowl; brush
top with shortening. Cover; let rise in a warm place,
free from draft, about 1 hour and thirty minutes,
until doubled in bulk. Punch down. Turn out on
lightly floured hoard. Knead about 1 minute. Shape
into a round loaf. Place in greased large deep pan.
Cover; let rise in a warm place, free from draft,
about 1 hour until doubled in bulk. Brush with egg
yolk mixed with water. Bake at 375°F. 45 min.
DUTCH CHRISTMAS BREAD
I cup Milk t
1 I
M cap chapped rmdied
H cup mtm, m( fcM. water citrom jmmI
fUwmr« for com- JW lemma
Scald milk, cool to lukewarm. Add sugar, butter
and salt. Measure water into a large mixing bowl
(warm, not hot, water for active dry yeast; luke
warm water for compressed yeast). Sprinkle nr
crumble in yeast. Stir until dissolved. Combine with
lukewarm milk mixture. Add about half the flour;
add eggs and beat well. Mix in raisins, citron, lemon
peel and almonds. Add enough of remaining flour
to make a soft dough. Turn dough into greased and
floured 9-inc{t cake tins. Cover with towel and let
rise in warm place (1J» to 2 hours) until double in
bulk. Place in moderate oven (375°F.) and bake
about 40 minutes, until nicely browned. Remove
from pan and cool on rack. When cool, brush with
additional melted butter aftd sprinkle with sugar.
UIC
- -I.
You’re a Sweetheart,
because...
YOU MAKE
THE BEST
CHOCOLATE
CAKE
IN TOWN
It’s real chocolate flavor... through and
through, rich, satisfying. What does it?
Nestis’s* Semi-Sweet Chocolate Morsels
-the true, deep-flavored chocolate. Who
does it? You. Easily. And then just sit
back and let the praise roll in.
Nestle’s Makes The Very Best Chocolate
Copyriftit 1961. Tbe Nestle Company. Inc.
BALA* CHOCOLATE CAKE
Preheat oven to 375* F.
1 6-0z. pfcg. (I c.) Nestte's MAC. sugar
Semi-Sweet Chocolate Morsels *a c. soft butter or
tfc c. water margarine
21A c. sifted flour 1 tsp. vanilla
1 tsp. baking soda 3 eggs
1A tsp. salt 1 c. buttermilk
Blend over low heat semi-sweet and water. Sift together
flour, baking soda, salt-set aside. Blend sugar, butter, vanilla.
Beat in eggs separately. Biend in semi-sweet. Stir in alternately
flour mixture and buttermilk. Pour into 3 greased and floured S
*" or 9" layer pans. Bake at 375* F. 23 to 30 min. Cool. Hj
CHOCOLATE CREAM FROSTING B
Vi 6-oi. pkg. 1 tbs. water B
(Vi c.) NestM's lVi c. heavy cream HI
Semi-Sweet ChocoUU Morsels Vi tsp Nescafe ■
2 tbs. honey Vi Up. salt ■;
Combine over low heat semi-sweet honey and water. Cool. B
Beat heavy cream, Nescafe, .salt till thick. Fold in semi sweet S
mixture till well blended. Chill approx. 20 min. Fill and froet
cooled layers. Chill before serving. jfll