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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Jan. 21, 1954)
VSWSr '-'1 -s FRUIT SALAD features versatile Brazil Nuts. Brazil Nuts Are Congenial In Flavor With Salad Fruits Brazil nuts leave the traditional nut bowl to be most con genial in flavor with salad fruits. In cottage cheese filling for prunes, they, offer their distinctiveness and a texture contrast. They can be used whole as a stuffing for dates. This fruit salad invites easy self. I ' : service at a buffet or dinner. With j cutting? Just pour boiling water sanuwicnes aim a ueveragu, u could be served as a late evening refreshment. To shell Brazil nuts easily, cov er nuts with cold water; bring to a boil and simmer 3 minutes. Drain nuts; cover with cold water a minute; then drain and crack. Brazil Nut Fruit Salad 1 8-oz. package cottage cheese 1 3-oz. package cream cheese V4 cup chopped Brazil nuts Mi-pound pitted dried prunes Whole Brazil nuts Pitted Dates Canned figs, drained Grapefruit sections Apple slices V cup mayonnaise Cream together cottage and cream cheese. Stir in chopped Bra zil nuts; mix well, stuff dneq prunes with Brazil nut filling. Re- i to melt. Extra good served with serve remaining filling. PlaceiPle and walnut salad, a sweet whole Brazil nut in each date; if desired, roll in granulated sugar. Arrange stuffed prunes and dates on platter with figs, grapefruit sections and' apple slices. Add Mayonnaise to remaining Brazil nut cheese filling. Serve as a dressing. Yield: 6 servings. Ambrosia As good to look at as to eat! this quickie dessert which needs no sugar. Just combine membrane-free orange segments with coarsely-cut tjried figs, sprinkle with coconut, chill, .and serve. (Oh, of course, you can add a little sugar if you wish!) Good with crisp cookies, or with crackers, plain or spread with cheese. You know, of course, what to do If the figs you have on hand have become a little too dry for easy . in it iii i i mi mm i i m PRETTY es a picture, delicious Pie. DELICATE party dessert is nave yuia over them, and let stand for ten minutes or so, then drain and cool. Scissors are the most con venient tool to use for cutting them in pieces. , Most women give lunch-at-home a quick brush - off but they shouldn't! For health, energy and pleasure they should serve them selves and their families a light but healthful and delicious little luncheon. Dried figs are a wonder ful help at lunch time, they are so good, so tempting and so filled with health and energy. , Toasted Fig'n Cheese Sandwich Snip some dried figs onto bread slices. Lay a slice of mild Ameri can type cheese on top of figs. Top with a fig split in half and dotted generously with margarine or butter. Broil until cheese begins pickle or two, your favorite hot soup ana your favorite beverage. Nothing could be prettier for a spring luncheon than this colorful "Peach Tropical Salad." Chunks of banana are dipped in lemon juice and then rolled in shredded coconut for the center of the sal ad. Golden canned cling peach slices on orange circles make it complete. Peach Tropical Said 2 medium-sized oranges 1 cup canned cling peach slices 1 large banana . Lemon juice Shredde?. coconut Salad greens Maraschino cherries Pare ocanges and cut Into thin slices. Drain peaches thoroughly. Cut banana into 1-inch chunks, dip as it looks, is Peach Cream Angel Crust Lemon Pie, pretty AMBROSIA combines dried figs SECOND SECTION Farm Products Give-Away Gets Senate Criticism WASHINGTON W Administra. tion plans to dispose of a billion dollars worth of government-held farm products overseas drew sharp criticism at a Senate hear ing Tuesday. Sen. Sdioeppel (R-Kan) told Secretary of Agriculture Benson that the proposal would disrupt world markets that already are nervous about what this country is going to do with its farm sur pluses. Secretary Benson, up for a sec ond day of critical' questioning, told the crowded Senate Agricul ture Committee hearing that it was not planned to give the en tire billion dollars worth away. "A good part of it should be sold," Benson said, adding that the administration .hoped to find new markets overseas. Benson said some may be given away, citing food gifts to East Germans and Pakistan this past year as possible patterns. The secretary said such gifts often create more good will than direct dollar aid. Schoeppel said foreign nations would say '"why buy' if they felt we were going to give away these enmliises " The senttor said this could 'do tfhe over - all farm program in iiirv " Benson ouicldv assured Sohoep. pel "We don't want to disrupt their markets" or strain trade and other relationships. Exchange Party Enriches Club Mrs. John Cornilsen, Route 4, Box 420, ihas received a remit tance trom a Bout manufacturing company for the treasury of her club, the Ladies Auxiiliary No. 645. The remittance covtred the club's participation in a "Cookie Ex change." Mrs. Cornilsen also re ceived a special gift as a hostess at the exchange party, and all guests have been sent special cook ie cookbooks. The ''cookie exchange" idea makes it possible for homemak ers to engage in a time honored custoni exchanging recipes and at the same time enrich their club or organization treasuries, it was pointed out. Here's a pretty garnish for holiday platters: Dip the edges of pineapple slices in egg white and brush with chopped parsley. Nice with lamb chops! Kitchen arithmetic: A head of cauliflower that weighs about two-and-one-half pounds will serve five or six persons. Baked pears make an out-of-this world dessert when they are serv ed with a custard sauce, made with brown sugar, and toasted nut meats. in lemon juice and roll in coconut. Arrange orange slices in 4 groups on garnished serving plate. Top with peach slices. Heap banana chunks in center of plate. Garnish with cherries. Serves 4. and fesfive to serve when you with oranges. ROSEBURG, OREGON THURSDAY, JANUARY 21, 1954 1 KJv A lb DECORATIVE centerpiece for blend with other truits arranged in a bowl or basket. 1 . Palate - Pleasing Pie Offers Eating Enjoyment, Economy "Palate pleasing pie" may easy for the family to eat recipe for Peach Cream Pie. Pie from the pantry may sound like another play on words but featured ingredients for our Peach Cream Pie come right from the pantry shelf nonfat dry milk in a foil-lined package and canned sliced peaches. By using nonfat dry milk pow der in this recipe the method of preparing a cream pie filling is simplilied ana the cost is more economical. Nonfat dry milk, which is pasteurized top-quality milk with only the fat and water removed, comes in one-pound pack ages yielding five quarts of dairy sweet nonfat milk for as little at nine cents a quart. PEACH CREAM PIE (Makes on 9-inch pie) 1 (9-inch) baked pastry shell. 2-Vi cups water , cup sugar Vi cup silted flour hi cup nonfat dry milk Vi teaspoon salt 2 eggs, well beaten 1 teaspoon vanilla 1 (No. 2) cap sliced cling peach es, well drained. Pour water into top of double boiler. Combine sugar, flour, non fat dry milk powder and salt Sprinkle over surface of the water. Beat with rotary beater until just blended and smooth. Cook over hot water, stirring constantly, until mixture nas micKcncd, about is minutes. Stir a small amount of the hot mixture into the well-beat en eggs; return to remaining hot mixture. Ltmimie l.i cook m"a iutes, stirring constantly. Remove from heat. Stir in vanilla. Pour half of mixture into a 9-inch baked pastry shell. Top with a layer of well-drained sliced peaohes. Pour remaining filling over peaches. Place remaining Deaoh slices over filling. If desired. garnish with coconut and mara schino cherries. Chill until firm. Light as the breeze from an angel's wing is this delicate party dessert. Pretty, and festive too, it is just the thing to serve wlien you have guests for dessert and coffee. - ANGEL CRUST LEMON PIE (9-inch pit) J '4 cups water 1 1-3 cups sugar 5i cup cornstarch V teaspoon salt 3 egg yolks, beaten V4 cup lemon juice grated peel of 1 lemon Vi cup cream, whipped. Mix together water, sugar, corn starch and salt and boil 6 to 10 minutes, stirring constantly. Re move from heat and stir in egg yolks. Return to stove and cook over low heat for 6 minutes; stir ring constantly. Take from heat and add lemon juice and lemon peel. Cool. Pour into baked me ringue shell. Garnish with whip ped cream. Baked Meringue Shell 3 egg whites 1 teaspoon lemon juice 1 cup sugar Mi teaspoon salt Combine e2Z whiles, lemon juice and salt and beat until they hold kJF-T s ; AW 4 .;,:N TOASTED Fig V Cheese Sandwich is nourishing. your dining table, buffet or be difficult to say but it is and enjoy when you try our in soft peaks. Add sugar gradu ally, beating until all is used and meringue is glossy and stands in firm peaks. Oil the pie pan well and spread meringue on bottom and sides to form a shell for the filling. Bake in a slow wen, 275 deg. F. lor 1 hour. Ool. Pour cooled filling into baked shell. Here the superlatively sweet bits of the date are baked into a light, somewhat crisp yet chewy mix ture that is almost a cake, not quite a cookie, yet is so altogether pleasing in every way that its uses are legion. Grease the pan well: bake the Date Torle slowly. Bake enough so that you may keep it on hand for weeks for an assortment of impronipu dessert;. Tnen slice it into squares and serve with sweet ened whipped cream or custard sauce; or crumble and serve fold ed into cream or pudding mix tures; or serve topped with vanilla ice cream; or cut in bars and swathe in wine or lemon sauce. DATE TORTE V cup dry bread crumbs 4 tsp. salt 1 tsp. -baking powder 3 eggs, separated " cup sugar V4 tsp. vanilla Vi cuns sliced dates. Vi cup coarsely chopped meats Add salt and baking powder to crumbs. Mix with dates and nuts. Beat egg yolks until light; continue beanng and add sugar gradually Add vanilla, then fruit and nut mixture. Fold in stiffly beaten egg whites. Spread mixture over well- creased shallow pan and bake in 300 degrees oven for about an hour or until none. When cool, cut in squares and serve with whipped cream, ice cream or custard sauce. It is also delicious crum bled and served in sweetend whip ped cream or ccustard. The efficient hostess who likes to spend as much time as possible with her guests plans oven din ners. They can be most enjoyable, and certainly they cause no last minute confusion. Sliced Apple; Muscatel is a superb dessert which fits like a glove with an oven dinner because it, too, is baked. In addition to the subtle flavor 1 1 ..-! 11,. jtn pies to perfection, there is plenty of self-made sauce which elimin ates the necessity of serving cream. When the dessert is tak en from the oven, it is complete and a real joy to eat. If eight servings are more than you can use. warm up these wine-flavored apples a day or two later they'll he just s delicious as the first time you served them. Established 1873 sideboard, lemons and oranges L Sliced Apples Muscatel . Serves t) r 4 cups sliced baking apples 1 cup granulated sugar 2 tablespoons flour IVi teaspoons cinnamon Pinch salt 1 cup Musoatel'or other dessert wine M cup water 2 tablespoons butter or margar ine Place apples in buttered 2-quart casseroie. uicno sugar, liour, cin namon and salt thoroughly and pour over apples. Pour wine di luted with water over all. Dot with butter, Cover. Bake in a moderate oven (325 deg. F.) for about 1W hours, or until apples are very tender. Serve warm. An application of wax often will cover a small scratch or mark on a piece of furniture. Making waffles Pour the waf fle batter on the grids from a pitch er; you'll find this method easier than spooning zhe batter out from a bowl. Like uncooked hams, fully cook ed hams must be kept under re frigeration. They should be used within seven days of purchase. Freezing ham, or other cured pork, is not recommended. As soon as your holiday turkey dinner is over, remove any dress ing still left in the bird. Put it into a covered container and refrig erate it at once. Here's a pretty way to serve hard sauce with your holiday pud ding: Chill the sauce until you can roll it into small balls. Now roll the balls in toasted coconut. I ' I " SURPRISE package is this raisin podding and steamed c ..." . , PWK 1 PEACH SLICES make an all-season salad. Waffles Join Become Unusual Dessert . No ordinary waffles, these! waffles, all dressed up with a cream and a" luscious, though syrup and walnut meats. A Generous, too, is tfhe amount of coffee you s!hould make to accom pany them. With that smooth cof fee flavor in the ice cream, that hint of chocolate in the waffles, only cups of steaming hot coffee can complete the Harmony of tastes. CHOCOLATE WAFFLES 2 oups sifted, enriched flour 3 teaspoons baking powder Vt teaspoon salt 6 tablespoons sugar , 2 eggs, separated lMi cups milk 1 teaspoon vanilla 4 tablespoons shortening 2 squares (2 oz.) unsweetened chocolate Mix and sift flour, baking pow der, salt and sugar, beat egg yolks; add milk and vanilla; pour j into flour mixture. Melt shorten-i ing and chocolate together; add. Stir just enough to moisten thel dry ingredients. Fold in stiffly: beaten egg whites. Bake 4 to 5! minutes in a wattle baker (grids; should be slightly cooler than for; plain waffles). Serve hot with ice cream and syrup. Yield: 6 wattles. Here's the answer to that lust minute scramble for a dinner dcs - sen that conforms to modern Ideas of family appetite and balanced meal planning. .STUFFED APPLE PUDDING All mpn&tirnmpnts are level. Rift flour before measuring. Core, butlture ot the, draperies will be do not peel 6 large red apples I Enlarge coreoles until only a half-inch ring of apple remains. Chop apple pulp taken from ap- pies and to it add Vi cup seedless raisins chopped i cup finely grated raw carroi 3 tablespoons soft shortening 3 tablespoons sugar 2 tablespoons light (or golden) molases ?4 cup sifted all-purpose enrich ed flour W teaspoon salt 'i teasDoon baking soda Mix together thoroughly. Then snrinkle annle shells with salt and fill centers of apples with pudding batter. Wrap each apple tightly in aluminum foil or, cooking parch - SCOOPS of coffee ice cream for dessert. Stuffed Apple Pudding, plump tor 4U minutes. -zj I) 4 fm-vi 1 &'- 'w ' "P'.., Ice Cream, They're chocolate-flavored generous scoop of coffee ice simple, sauce of pure maple perfect dessert indeed! ment paper, sealing it on top. Place on rack in steamer, Dutch oven, or heavy kettle with suf ficient boiling water to come a third way up apples. Cover tight ly, and steam 40 minutes; keep water boiling constantly. Serve hot with any desired sauce. 6 serv ings. Eugene Milk Price Cut One Cent Per Quart EUGENE Wl Milk will cost one cent a quart less beginning Feb. 1, Eugene producers and dis- ' tributors reports. The reduction, which would result in milk costinff 23 cents in stores anl 93 li (ant nor nuar whan delivered at home, was urged by William WeiHol. state milk market. ing administrator Weidd said the present price "reflects unfavorably against the marketing administration and the industry." The state - established minimum for this area is 22 H cents a quart in stores and 23 cents for home delivered. If the reduced once works a hardship on the producers and 1 distributors, they can ask a hoar ing on naving uie price increased, weioci said. Buying new fabric for window draperies? The best way to be sure mat tne design, color ana lex- right for your room is to hang a half yard sample of the material at one the windows of the room, Watch the effect of the light in the room on the fabric, and decide whether it will harmonize with 1,16 other furnishings. Window washing can be lighten ed if vou assemble all your tools before starting. Place the pail or pan of cleaner on a high stool to avoid needless stooping. When you finish washing one window, move your equipment along to the next to be-cleaned. Dribble honey over prepared grapefruit halves; sprinkle lightly with cinnamon; broil. Good as a l first course or as dessert. top these Chocolate Waffles baked apples stuffed with
