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