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About Roseburg news-review. (Roseburg, Or.) 1920-1948 | View Entire Issue (June 13, 1936)
1 Variety In Food Preparation Essential for the Fashionable Table at Smart Afternoon Teas Ingeniously Conceived Hors Dmtvres Impart Epicurean 'Tang33 to Prosaic Food By Jenny Reed Horn Economics Editor WHETHER you are serving afternoon tea or more po tent beverages, dainty canapes or hors d'oeuvres, prepared with in genious variety, are a fashionable essential. The tang of such epi curean cheeses as Camembert, Uederkranz and Brie guarantees the sophisticated flavor thai makes appetizers a success. Use slightly stale bread and cut in inch slices. Cut the slices in squares, circles, rectangles. Then toast one side quickly so that it will not be hard. Besides toasted bread there are numerous cocktail and canape crackers already pre pared on the market. Spread the crackers and toast with cheese and garnish with olives, pimento or parsley. You'll have tasty ap petizer coaxers to meet every taste. For a sandwich that the men will be particularly enthusiastic about, spread slices of rye or pumpernickel with butter and then with Uederkranz. Cover with thinly sliced marinated Bermuda onion. To marinate onion, add salt and pepper in equal quantities of vinegar and oil to the sliced onion and let it stand 20 minutes. Cover with another slice of buttered bread. Garnish with stuffed olives. For a highly flavored appetizei take those crisp curly leaves at the very heart of a head of let tuce and spread with a dab of cheese. Fresh figs or prunes stuffed with Roquefort or cream cheese have a piquant flavor. EGG APPETIZER 3 hard-cooked eggs I tablotpoon anchovy paste I tablespoon Worcestershire sauce Dash of paprika I tablespoon parsley, finely chopped 6 slices of bread, cut in' Va inch slices cup French dressing Cut hard-cooked eggs in halves, lengthwise, and remove yolks. Blend yolks, anchovy paste, sea sonings, and parsley to smooth paste. Refill whites and chill. Cut bread with 3 inch round cutter. Toast on one side only. Spread with butter. Cut out centers with 1 inch cutter. Place chilled egg In each circle so that it sets firm ly. Pour on dressing, Garnish with water cress. For a lovely effect, arrange In sections on a large platter an as sortment of highly flavored foods, such as tiny stuffed tomatoes, sliced tongue, ham or saufage, halves of stuffed eggs, stuffed celery, pickled ' beets, radishes, pearl onions, shrimp or crab meat with mayonnaise, pickles, smoked salmon or herrings, sardines, an chovies, caviar, or cheese. Garnish platter with crisp lettuce, water cress, pimento, green pepper, or radishes. Caviar, pearl onions, crab meat, and finely minced mixtures are usually served on crackers or pieces of thin toast, cut in various shapes. Prepare assorted hors d'oeuvres as follows: For caviar, spread 3 rounds toast with caviar. Remove yolks from 3 large, thin slices of egg. Trim rings of egg white to inch width and place around edge of toast rounds, piecing where nee essary, to hold caviar. For tomato, use 3 rounds toast. Arrange 2 wedges tomato on each, with cut sides together and ' rounded sides following edge of toast Place 1 teaspoon mayon naise on each piece of tomato, spreading it evenly. Place a third piece of tomato in center, cut-side down. For anchovies, use 8 rounds toast. Arrange 3 anchovies on each. Dot centers with pieces of chopped pimento. Arrange hors d'oeuvres on plat ter. Garnish with stalks of stuffed celery, radish roses, ripe olives and sprigs of crisp water cress. Five Star Food File As a fitting tribute to the many inexperienced brides who are going forth this month, Jenny Reed has collected twenty-four of her favorite recipes. These she has had printed on strong white paper, ready to slip conveniently into your recipe file. Twenty-four of these recipes will be mailed to you on the receipt of twenty-five cents in coin or stamps. While we say that these rec ipes are for the young cook, don't let that scare away you more experienced women you will find that Jenny Reed has included some recipes that are new to you, too. You will find simple, yet appetizing ways of preparing delicious meals meals that will leave you cool and calm and ready to enjoy these long summer evenings with your husband and friends. Mail your requests, with a self-addressed envelope to Five Star Food File, Five Star Weekly, 620 Folsom Street, San Francisco. Young 5 -Star Authors Thii column li devoted to stories written by our own juvenile authors. Sand your stories, not over one hun dred and fifty words, to Five Star Club, care of this paper. Be sure your stories 4re original. They may be about im aginary happenings, or really truly In cidents In your life or the lives of your friends or pth. THE CONTEST By Alice Monty, Age 14 KENNETH KANGAROO was training for the jumping con test that Catherine Kangaroo was having at her party. He was very anxious to distinguish himself. When the day arrived, Kenneth was in a fever of excitement, for Bill Kangaroo' was also deter mined to win. When he arrived, he found ev. erything ready. The contestants were to jump two hundred feet In the shortest time possible. Ken had the outside of the track, with Bill next to him. Sud denly they were offl Bill kept crowding Ken until he was al most forced off the track. As they reared the finish line, Bill, with a flit of his tail, almost knocked Ken over. In anguish, Ken saw Bill near the finish line, and he Just screwed up his eyes and gathered himself for one last mighty leap. He kept his eyes closed until he heard everyone Menu of By Joan THESE warm, summer days when It i fun to plan outdoor luncheons, you will want menus that are simple, easy, cool and at the same time appetizing and nutritious. Here is one that fills the bill. It is built around a sum mer salad plate which is aa at tractive as a summer garden Here is the menu: Summer Sited Pl.t Nut bread and whole wheat bread and butter sandwichfii Buttermilk Caramel-pecan peach coupe Ceokiei Each individual salad plate should have 1 artichoke, 1 stuffed egg, H cup potato salad, 8 slices of tomato, 6 slices of cucumber, 14 cup string beans or peas. Re Hors Doeuvres for Afternoon Ta istiiiiiif t '" , i , m " ., J Cheese hors d'oeuvres arc smart, economical tidbits for afternoon tea parties. Various cheeses make tasty spreads on crackers, squares of sandwich bread, toast or potato chips. Sliced olives and pi mento give a gala touch to the festivities. MOLASSES CAKE I cup hot water Y2 cup butter 1 cup molasses 2 eggs I cup brown sugar (or maple) 't teaspoon vanilla , 3 cups flour ' teaspoon salt 1 teaspoon cinnamon V2 teespoon cloves 2 teaspoons soda ICING 8 Brazil nuts 12 marshmailows I square grated bitter chocolate Pour boiling water over buttei and molasses. Mix egg yolks, sugar and vanilla thoroughly. Sift the other dry ingredients together and add a little at a time to the butter and molasses mixture; then put in the sugar mixture. Next fold in the well beaten whites of eggs. Pour into a well greased shallow heat resistant glass bak ing dish (about 12 inches by 8 inches by 2 inches). Bake for 1 hour at 325 degrees Fahrenheit. Remove from the oven; and over the cake put grated Brazil nuts, then marshmailows cut in small pieces, and top with grated chocolate. Return to the oven for 5 minutes. Serve at once with plenty of whipped cream. This recipe serves 12. shouting, "Hurray for Kenneth Kangaroo!" Then he knew that he had won! Kate hopped up to Ken and whispered, "I think you're won derful." But Ken only grinned in an embarrassed way. MUSINGS OF A SMALL BOY By Jane Graysen, Palo Alto, Cat. A, B, C, that's all I see, 1, 2, 3, oh, gosh, oh gee. Don't see why we have such schools, Where all you have is rules and rules! The rule that two and two are four. We've had ten times, or maybe more. 'Port cards came out yesterday, When I brought mine home after play, It was dirty and quite bad, I thought so, and so did Dad! Daddy almost had a fit, Now today I cannot sit. Guess I'd better run away, A place where I can play all day, Oh, mother's calling , . . What'd she say? We're gonna have ICE CREAM today ? I guess I'll postpone running away, Cause when there's ice cream, I'm bound to stay! the Week Andrews move the choke or center from the artichoke and fill, with mayon naise and sprinkle with paprika. Stuff the egg with a mixture of egg yolk, chopped celery, anchovy paste and mayonnaise. Place the artichoke In the center of the plate and around it arrange let tuce cups filled with the stuffed egg, the tomato and cucumber, string beans and the potato salad Garnish the beans with pimento strips, and the potato salad with crisp bacon or stuffed olives. Serve with either French dressing or mayonnaise. The caramel-pecan peach coupe is made by placing half a peach In a large sherbet glass and fill ing it with caramel pecan ice cream. Sprinkle crushed, toasted macaroons over the top. Luscious! Eyes For THE STORY By Paula After happy days of puppyhood in a Seeing-Eye Dog Foundation, Hilda, a Belgian shepherd, wet given over to Clare, a young blind girl. Hilda be came Clare's "eye." and they were happy together. One day, Clare's older brother, Al, took Hilda for a walk and led her directly to a pool hall, where, in a back room, Steve and Charlie esked Al to pay a gambling debt. Since Al did not have the money, the men kept Hilda ei security (feeling sure she was a valuable dog) and gave Al twenty-four hours to pay, or lose the dog. Hilda was chained in a dark cellar under the back room of the pool hall and Steve made it clear to her that if she dared to so much as howl, .he'd use e heavy hand on her. Chapter 10 WHEN I look back upon those dreadful hours in that rat infested cellar, it amazes me that I was able to endure it all. As I lay there listening to the foot-steps ovcthead 1 smelted food, and even if I had not, my stomach told me it was long past meal time. Most of all I thought of Clare . . . then I tried not to think of her, knowing so - well how wor ried she must be. Once I dozed off and then suddenly I was awake. Somewhere overhead a door slammed. Chairs scraped across the floor. There was a new footstep in the room above . . . Al's. I walked as far toward the stair as the chain would allow. I listened, I wondered If he'd gotten the money that would buy my free dom. But the moment he spoke I knew from his tone that he was pleading for my release. "Well," Steve's voice was raised, "Where's the dough?" "I couldn't get it ... I tried "Now, that's just dandy. We got a guy all v lined up to take that wolf downstairs off our hands," snarled Steve, "and for Just the amount that you owe." Al was angry now. His voice - rose until he was almost shout ing. "No, you can't sell her for my debt. She isn't mine. She's my sister's dog . . . she , . ." His footsteps ran to the st.iir door, and he turned the key. The door rbttled and the shouts of Steve and Charlie rose above Al's voice. They rushed to the door and I heard Al stagger back as from a blow. The hair rose on my back. 1 strained with all the strength of all my ancestor on that chain. 1 never knew before what it was to be angry. Al was fighting fot me . . . fighting now as he should have fought himself at the gam bling table. The men stumbled across the floor. A chair crashed and then above the turmoil I heard Al. The Dark OF A DOG Norton "Hilda, Hilda . ." then my name was lost in a muffled shout. That was enough. I forgot my early impatience with Al. I for got all my gentle upbringing . , , all my mother's lectures on dig nity. I yanked at the chain. 1 strained toward the stair, first this side and then that, hoping to find a weakness !in the chain. My collar cut into my neck but I felt no pain. J had only one feeling ... to get up there where Al needed me. But that chain held me fast. That chain that, as Steve had said, "had held tougher j guys" than I was. Someone bumped against the door and then moved away. Al called me ugain. I backed up . , . back as far as the post. Then, collar or no collar, chain or no chain, I made one last frantic lunge toward the stuir. Then, somewhere in that chain of links . . . something gave way. I plunged headlong into the stairs. I was free! There was a gleam of light showing through the un latched door. In one mad dash, dragging the short end of the old chain, I threw my body head long up the stair, and with a snarl I never dreamed was In my nature, plunged into the room. The struggling men stumbled backward at the sight of me. I smile now to think how I must have looked, eyes wide and snarl- ing. Steve had called me a wolf. I guess I looked the part now. Al was the only one in the room who moved. He shouted, "Hilda," and started toward me. I did not look at him. I dared not take my eyes off Steve and Charlie. Those two brave underworld lings stood frozen with terror. Surely they thought me a mad dog. I was, but not the kind they thought, Al backed around behind me and opened the door to the pool hall. I stood facing the men until he was outside and holding the door for me. No one moved. Then when Al called, "Alt right, Hilda. Home!" I backed from the room slowly. Dack, step by step. No one made a gesture to detain me. Then . , I was outside on the crowded street. Free! Al was trying to run along and put his arms around me at the same time. He kept talking and holding up the end of the chain, We were headed for home in a hurry. Home meant Clare. We hurried through the traffic and suddenly 1 slowed down. I wasn't afraid of pursu.; and I wanted to calm my ruffled feelings before I got home. Clare would not know me like this, and after all, I was really a gentle dog at heart (Continued Next Week) KITCHEN GIFT JAMS AND JELLIES SAVE one shelf in your jam cupboard for. gift jams and jellies for Christmas gifts, an niversary presents, birthday re membrances, and all those occa sions when you want to give a very personal, but simple and col orful, gift Each time you make a jelly or jam, fill one or two glasses with your friends in mind, and at the end of the summer you can have a whole assortment intended just for gift giving. Keep your eyes open for novel containers. Little beverage glass es, odd pottery jars, small refrig erator dishes, pitchers, custard cups all are inexpensive and can find a useful place fur them selves after they're empty. Add some distinctive touch to your gift. A novel label a fringed cover of colored paper a tin top covered with pealing wax or paraffin into which bright berries have been pressed col orful wrappings a perky bow who would not be made happy with remembance like thist That versatile meat loaf it takes on new glamour with steak fixings onions or mushroom gravy. To reheat, I slice it thick, top with bacon strips and grill it under the broiler. For a company dish 1 bake it in a ring mold, serve it hot with vegetables, or cold with a crisp salad in the cen ter. To cut very fresh bread easily, heat the knife, which should be sharp. When you make chicken soup try adding a bit of nutmeg before serving. Sliced bananas, peeled apples, and freshly sliced peaches will not turn dark if lemon juice is poured over them. English walnuts, If soaked for a few minutes in lemon juice, will not turn dark in salads. Use the juices of spiced and WONDERFUL NEW Vl ONLY MINUTE BOIL for jellies; one minute for jams. Jam or jelly cooling in glasses less than 15 minutes after yovL fruit is prepared I fZ TECHNIC pickled fruits fur basting roast , and especially with baked ham and tongue. Also makes a good base for jellied fruit salads. May be used again with canned fruits. Didja ever add ground nuta to pancake syrup? Add 1 teaspoon grated orange rind and H teaspoon nutmeg to your favorite waffle batter. Serve with butter and orange marma lade. To save time when making cookies, roll or spread the dough over the entire baking pan. Cut in squares after baking. When frosting little cakes, hold them by wire picks or skewers stuck in the bottom. Put ends of picks through meshes of wire enke rack and draw them out. This eliminates touching frosted sides. . In selecting fresh fish, make sure the gilts are bright red, the eyes bright and full, the flesh firm and springy. In making gelatin desserts al ways use cooked or canned pine apple, aa raw pineapple contains an enzyme which prevents gelatin from congealing when it is cold. Lemon juice and salt make a fine dressing for avocado. So, too, does catsup, all by itself. A good Hawaiian custom. Combine juice of canned beets or tomato juice and canned beel broth. Garnish with minced pars ley. Serve waffles hot with straw berries, crushed and sweetened, and cream as dessert. Your plain little cake batter may be waffle iied. To quickly freshen salt cod, shred and cover with hot water to which the juice of a lemon has been added. Let stand 10 minutes, drain thoroughly. Place in a saucepan and cover with hot wa ter. Simmer five minutes, Drain and again add hot water. Let sim mer 10 minutes, drain. The fish is now ready to use as desired. JELLY MAKING AID MQRE JELLY 10 glasses instead of 6 from exactly the same amount of juice . . . when you use this wonderful new pectin product in powdered form Sure-Jell WIFE MAKES WORLD'S FINEST JELLY says Mr. John Doherty. Mrs. Doherty uses Sure-Jell, and so her jelly has all the natural flavor of ripe fruit. None of the delicious flavor boils off in steam. MONEY BACK OFFIR Buy two package of Sure-Jell. Use one. If it does not do all we claim for it just take the empty container and the unopened package back to your grocer. He will refund the full price of both packages. Sure-Jell SURE-JELL IS A PRODUCT OF GENERAL FOODS AGS S6VSNB
