Sunday, December 12, 1971

THE MICHIGAN DAILY

Page Five

THE MICHIGAN DAILY Page Five



EDITOR'S CHOICE
Holiday goodies

superbe
55 minutes until a skewer comes
out clean and edges shrink from
tin sides. Cool in pan 10 minutes:
turn onto rack. The top will be
beight with white spots.

Whateveritis
WHATEVERITIS is a fruit
punch stirred up last summer
by Holiday Supplement Editor
Rose Sue Berstein. Just an outline
is given here; you can vary the
specific ingredients each time you
make whateveritis, which is called
whateveritis ,so your guests can
guess what is in it.
3 lemons; 3 oranges; 3 limes;
crushed pineapple in its own
juice; Vernor's; pink grapefruit
soda; liquer; sugar or sweeten-
er; brown sugar; ice; wine.
Peel lemons; boil up peels with
3 Tb. brown sugar and % c. wat-
er. Strain; discard peels and use
syrup as base. Add juice of lem-
ons, oranges and limes, then pour
in pineapple; add soda or wine
or liqueur (Kirsch is recommend-
ed). Sweeten to taste and serve
over ice.
To be fancy, this can be served
over an Italian-style water ice
or sherbet. You can also float lem-
on or lime slices in whateveritis.
SVeal for Fun
THIS IS another recipe Supple-
ment Editor Berstein devised
last summer, when she had time to
experiment in the kitchen, but it
tastes good all year around.
5 veal chops; 3 small onions;
2 or 3 4 oz. cans mushrooms;
paprika, salt, freshly ground
pepper, lemon juice, dry or
semi-dry white wine, oil.
Chop onions and mushrooms
and then saute till golden brown.
and softened. Meanwhile, b r o il
veal steaks about 5 minutes on
each side. Season to taste with
paprika, salt and pepper, then
douse about 2-3 Tbs. lemon
juice. ne - about enough to
cover veaL. Bake at, 350 degrees
until veal is tender, which should
occur in less than an hour.

Corn Bread
Deluxe

WE PICKED this recipe up at rinkle tov+wrth+conft r'
Durgin-Park Restaurant in Sprinkle top with confectioner's
Boston. It's unlike most c o r n- sugar, or whipped cream and
bread in that it's quite sweet and chopped ground almonds. Or, cut
palatable, yet it has a firm, in half, fill with tart jam or
crunchy texture. Try it - you'll Mocha Butter Cream. You can
'experiment with different com-
Editor's note: In previous years, binations of frosting and/or fill-
the Holiday Supplement has in- ing.
cluded festive recipes submitted by
The Daily staff. This year, staff
members mothers' were invited to
submit recipes along with their
comments on the women's move-
ment, which, had it been stronger$
2arlier, may have liberated many
Sthese women from their house-
hold domains.

Mocha Butter
Creami
2 sticks unsalted butter at
room temp.; 1 1 c. superfine
sugar; 4 egg yolks; 3 lbs. very
sugar; 3 tbs. very strong cof-
fee; f tsp. vanilla (optional).
Have
HOLIDM)
(2
Excj'uzs
to
Live Ent
Open Seven Dais
eMonda)-Frida
1 t 1 17 to 72 rr

Beat butter until soft and light.
Add sugar, 2 Tbs. at a time. Beat
well after each addition, for a
total of at least 5 minutes beat-
ing. Beat in egg yolks one at a c
time. Then beat in coffee and va- j T RAVEL Presents
nilla (optional).
Chill until firm yet still easy
Cto spread.
SKI in ASTRI
$29-13DAYS
Plus $14 Administrative Fee
Depart: December 27; Return: Jnuary9
SEASON NAbove Package includes:
* Round trip jet transportation
Det/Munich/Det via Universal Airlines
9 13 Days hotel accommodations
* Transfers between airport and hotel
" Daily breakfast
SPONSORED BY: ADMINISTERED BY:
U-M Ski Club/UAC Travel Students International
cI Second Floor Michigan Union 621 Church Street
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(NOTE: Wayne State University and Michigan State University Ski Clubs will also be par-
te Cuisin c n this program.
ertanment
> tte finest in = w I Silen
food, drink K onut make Chrstmas a Niht .
entertainment "
nightly . .X.
r:

like it, as they say on Alka Seltzer
commercials.
2 eggs; % c. sugar; 2 c. flour;
1 c. granulated yellow corn
meal; 1 tsp. salt; 11/ cup milk;
1 Tb. melted butter.
Beat eggs with sugar. Sift
together dry ingredients. Pour into
egg mixture, then stir in milk and
melted butter and whisk rapidly
with a fork until the batter is
well blended.
Pour into a well buttered large
cake pan and bake at 450 about
25 minutes, until the top crust is
quite browned and hard. Serve
warm with butter.
Gateau Namurois
SUPPLEMENT Editor Rose Sue
borrowed this recipe from a
Belgian cookbook. The cake is
rather easy to make, and p r e-
sents a formidable and elegant
appearance. It tastes especially
good if it is baked and filled a
day before it is to be served. Ms.
Berstein is an ardent supporter
of the women's movement, having
travelled to East Lansing a n d
Washington for women's marches.

I~ T ARRNE
THE ALL NEW
JvC
COMPONENTS
complete with the revolutioary
SFA controls
Hear them at the
HI Fl Studio
of Ann Arbor
121 W. Washington
668-7942
open til 9 p.m.

If

P

4 eggs, separated; 1/3 c.
ground almonds; i4 c. sifted
flour; 1/3 c. sifted cornstarch;
s c. sugar; 1 tsp,. vanilla or 1
Tb. brandy or liqueur; whipped
cream or jam (optional).
Beat egg yolks with sugar 5
minutes or until very thick and
light. The longer you beat, the
better - an electric beater is re-
commended. Stir in nuts and fla-
vouring. Sift together flour and
:corn starch; beat into egg batter
gradually, beating well after each
addition. Beat egg whites until
very stiff. Stir 1 whites into
batter; gently fold in the rest.
Turn into well-buttered and
floured Ox 9x2 tin. Bake at 350 45-

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