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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (June 2, 1955)
oCet J JJoior SV -rxV at I rawbemed Jj roclucts in une arsjL i i io ( ll ' JlM CONO SECTION EARLY SUMMER DRINK Summer is just around the corner, heralding the warm days when your thoughts turn to lary afternoons spent chatting with friends over a refreshing drink. Weather you serve indoors or out, you will want an attractive table decoration, and on of the prettiest ideas is a hatful of roses. This is done by arranging the- roses in a container of water placed in 'the crown of an inexpensive straw beach hat. Cold And Appealing, Makes Good Drink The beverage you serve to guests and family should be deliciously flavored, cold and appealing in ap pearance. It might be a glass of pale dry ginger ale or a combina tion of ginger ale and fruit juices, but remember these points thai raise it from just a drink to some thing really special. In this drink, made with grape juice, ginger ale and cream, no ice is required because of the cream, but ingredients should be ice cold. Gingtr Grape Cream 1 1 z teaspoons cinnamon , l'j cups heavy cream "i cup grape juice Pale dry ginger ale Add cinnamon to heavy cream: whip until thick but not stiff. Fold In grape juice. Divide among 6 tall glasses. Fill classes with ice cold pale dry ginger ale. Stir gent ly to mix. Apricot Milk Punch I 3 tablespoons apricot puree and ini- I 2 tablespoons corn sirup Few grains salt I l -r. mill, I 1 tablespoon whipped cream fors and sandwiched between two top ; golden layers of cake. Powdered Rlnnrf inriml mirp nd Juice with corn sirup. Add sail and slir in one cup of cold milk. Turn uilo ! chilled glass, top with spoonful of , whipped cream, garnish with thui lemon slice. Makes 1 glass. Dried apricots or canned apri rots may be used, eliminating some of the corn sirup. ALL TIME FAVORITE The true shortcake belongs to the biscuit family, a dough enriched by the addition of sugar, egg, cream or milk and butter. When put together ond topped off with fruit and cream, shortcoke becomes almost a most satisfying meal in itself. This Dessert Goes With Any Occasion Here's a little different twist to Sift together the drv ingredient the well - beloved, old - fashioned J shortcake, resembling the scones that are favorites for Sumfcy mort,- i ins nrraniasi. or aucrnuon ica. . The bit of grateri orang; or lemon : rind or a sprinkle of mace gives appetizing flair. Strawberry Scone Shortcakes i... e .pf. , ' :,7J 'ZlrJ::' ' ,.vL.k w.w, - .,i.. ay prox 2 cups sifted all-purpo r Hoar 3 teaspoons baking po-v-Jet -1 teaspoon salt 1 3 cup granulated tt.gat 1 teaspoon grated lemon or orange rind OR 'i tra-poon mace i , run hntler 1 egc. well beaten , 'a cup milk (aiwut) : 4 cups sweetened sliced s'ra- berries pmui cup i neat. v cream Ilea, oven to 4.0 decree, (hM,. Ice Cream And Fruit Make Elegant Twosome Ice cream ami fruit are natural companions that make perfect summer desserts or snacks. Serve them right side up, upside down, or sandwich fashion and they're sure to make a refreshing hit. Be adventuresome though, and do try a flavor other than vanilla in your ice cream combinations. There are many exciting fruit and nut flavored ice cieams that will create real gourmet desserts. If you own a home freezer, you'll probably find it both economical and convenient to buy the handy half gallon containers of ice cream. Then you can just scoop and serve as the occasion demands. Re-i ' h h ,ine the oan ' b'ri "werry mixii re. vmu un-. memher thouoh to dio onlv the1! icning. J.ine ine pan in , til set. Serve with whipped cream m?mD. ....au"' j ulr... " - . heavy wrapping paper. Brush light- anrf .i,,..,. arnih I H III fm III uu nti'ii , ntrutiiiM: urn. u Ihe ice cream has been softened to ; a serving consistency, refreezmg ; causes it to have a. coarser lc.-1 tll'l'e' " ' i An intriguing ice cream, cake, i a 'rul1 tn0 ,nal makes wonder-! ful party or "special" fare is "Ice Cream Sponge Squares." In this i combination smooth, creamy ice cream is decked with sliced peach-! sugar dots the lop, and the whole s""" '" berries. The cake may be omilled! .v0 prefer, and this elegant trio: mav be served as strawberry top ped squares of ice cream bedded on a layer of fresh, frozen, or can ned peach slices. I Here s the recipe for this refresh- ing finish to a light summer meal. Add grated rind or mace. Cut In the butter with 2 knives or a uas- try blender, until it resemble, corn ' meal. AOO well-oealen igg com- blned with milk, use more milk, if necessary, to make a sot; but ea.- ' lly handled dough. Turn out on I floured board or cloth. Knead 10 l,mn In ch. n.. ....,l. U-l, a , .tiiain- niiv 9IH-IUIII urfll. " or P dough inch thick and cut into 2 to 3 inch rounds.- Spread lops with butler. Sprinkle with su- j gar. Bake an inch apar' on cooky : sheet in hot oven of 45o degrees about 12 minutes or unM done. In Serving: Split hot biscuits, nm.ri s 'iu-1 .us,), i-ui logciner , them whole if desired, then sweetened whipped cream. Or Pss plain crem. , Packaged biscuit mix may be inset. Measure out 3 cuos hisrutt . mix ins-ead of making , Ihr dry ROSEBURG, OREGON THE NEWS-REVIEW, THURSDAY, JUNE 2, 1955 129-55 Ice Cream Sponge Squares ' Yield: 9 servings 1V4 quarts vanilla ice cream 4 eggs 1 teaspoon baking powder '.'4 teaspoon sail a4 cup sugar " cup sifted cake flour 1 teaspoon vanilla Sliced peaches Strawberries , Combine eggs, baking powder and salt, in a bowl. Beat until well i combined. Gradually add sugar 1 and continue beating until the mix-1 ture becomes thick and lemon col-; ored. told in flour and vanilla. J mm pan i x i incnes, ugn iy K. II-i ill J.n.'tnninn Cnrnit L-r, mixU. evcnh. ovcr pan and bake in mo(c,.aloh. hol ovel( 4m dc. , s,.ocs r , about ls minuU,s. Cut ofJ criso edzes of cake. Turn cake I from pan at once, onto a cloth. Re- j move paper. Let cool. Cut sheet of cake in half. Snread one half of cake with vanilla ice cream and a I layer of sliced peaches. Top with : other half of cake. Sorinkle now-! dered sugar over lop of second . half of cake. Garnish wiih straw-1 berries. Serve immediately. r.-.-intt Iclanrl riuaiing lildnU Easy To Make! perh manv of ym rcmQmh the pleasure of having Floating sanH served to you at your grand mothers, today a restaurant m a large city has achieved a follow- t mg because they have Floating Island on the menu, regularly and frequently. Alost people like this highly nutritious dessert made with p,'' icT S" rip," C in b ne S1.' a"(' '''' d',c-,!l Hour, sugar and salt Add straw Vfi y'S? n;rlcneredte'r!s,ng ! a"H rhub,-b; combine ,ho,; You may be surprised to know ! "'''L. h 1 1 ?u,$ , if ou have never made a Floating p, Dot ' th butter Place lattice Island that it is easy to make, and ! ''"P'T' f,llmS-: e,'nSe5. B,ak(' as it. is made ahead of time, no'8' 450 ,de" F- 'or 10 minutes, dessert prepration at meal lime , e,li,'n deKrp" F" fr 50 10 is necessary. It is a fine dessert ' 55 mlnulej. for all Die family hecaii'e of its nu-; : tntious ingredients Homemakers realize that to pla'h meals well, the family's food neccii ."or the day must be considered. More and more women are using milk in cooked dishes to increase the daily intake of this high calcium food. ; When it can be done with such pleasant results as in Floating Is- land, the family will be pleased, ani mp meal will te better, nutri-. 'ion-wise. Floating Island 3 eggs, separated 6 tablespoons sugar Few grains salt 2'i cups milk ' 5 cup sugar 2 teaspoons cornstarch '4 teaspoon salt 'a teaspoon vanilla extract U teaspoon almond extract Few grains nutmeg 2 cups well draired. fresh her' ries or fruit, chilled dP- "-lully arid sugar and HnL l-K "lll'.l-.t lllill .Mil . 'Ill :!alt. heating constantly, until mix- lure noius us shape. Pour milk mm ' 'killet; heat. Drop spoonfuls of meringue on milk; cook in sim- Tiering mux until set. Carefuilv emove meringues to trav. fool: 'hill. Strain milk: there should be "2 CI:P,- . ""Vj c01,ns'rch ; and 5?"- "'"dimly add milk. Cook; ..... ?,iiiiiik iinirfin- Iy. until slightly thickened. Beat' egg .voiks; add hot milk mixture sradiallv Conk over hm u-,ii.r f,,,;i. ' .. , ,i . , stirring contant v. un ll mixture . stirring constantly, until mixture inicKens ana roais spoon. I oni. Serve over fruit with meringues "P- serves 4 to 6. mix as sugjesled. Add iiiar. sea snnings. rit and milk enough to make a soft easily handled 'rioh. Mrs. R. L. Harmon Offers Baked Custard This tasty recipe for biked cus - tard marks the beginning o( a new feature scries for the Thursday Food Page. The "tried and true" recipes of ladies over the county will be presented for you- trial and approval. We hope that they will all become favorites of Douglas County homemakers. Mrs. R. I.. (Avis! Harnon, who resides on Quail Lane, itivcrsdale, near Roseburg. terms t.its dessert as a "family favorite." Her five grandchildren heartily agree. Easy Try These Ideas For Strawberry Season Good news for strawberry lovers is the fact that the strawberry crop will be a bumper one this year. After the California berries we can look forward to our own delicious Oregon strawberries, so well W Ihn' nlmwherries are in season it is a pleasure to serve I them often. Because strawberries! and cream are such a perfect fla vor pair we have included an ele gant dessert for occasions when you want to serve something real iv special called Strawberry Am'.-l iy spii. i.ii irfiicu ouduuLiiv Torte. Another grar.d flavor com - hination is our recipe for Straw - horrv-nhuharh Pie. Served warm with ice cream it s a dessert the amilv will love. Strawberry muffins are as do- licious as they are unusual. They inusuai., i ni'y die equally suini MTICU ll'l IllUrfU- fast, or with a fruit salad for lunch- con or supper. Strawberry Angel Torte 2 envelopes unllavored gelatin '4 cup cold water 2 cups crushed strawberries 3 Tbsp. lemon juice 1 cup sugar 'i tsp. salt 2 cups heavy cream, whipped Anu'elfood cake Soften gelatin in cold water; dis solve ovnr hnl water. Add straw. berries, lemon juice, sugar and 5i,it and chill until partially set. Kold in whipped cream. Line an g.inch sprinsform pan with '--inch thick slices" of angel cake. Fill wiln str,iwbcrrv mixture. Chill un and strawberry garnish. Strawberry Muffins 2' a cups flour, sifted 2' a tsp. baking powder "i tsp. salt 1 egg, well beaten 2 3 cup milk 'j cup light corn syrup 4 Tbsp. butler T-j cups crushed strawberries Sift flour once, measure, add 1"Ja m I "in i 1 iit syrup and butter. which has been melted. Add to flour, mixing only enough to dampen all flour. Fold in strawberries. Bake in buttered muffin tins at 425 degrees F., 20 to 25 minutes or until done. Strawberry-Rhubarb Pie Pastry for a 9-inch lattice pie U cups flour ' l'i cups sugar ' tsp. salt 2 cups fresh strawberries, sliced 2 cups diced fresh rhubarb 1 Tbsn. butter Line 9-inch pie pan with pastry, A Nourishing Drink With Added Allure This month, wherever house wives gather to talk "shop." qurs: tions about the milk-drinking hah- 1IS 1,1 menus ano lamiues are sure to pop up frequently and re quests for recipes of milk-rich dishes, as well. All very natural, since June is Dairy Month and milk plays such an important part in nutrition. Home menus must he planned to provide, daily, in some form, at lease 2 glasses of milk (or adults. .1 for small children, and 4 for icen-asers . , .so variety is welcome. Our contribution is a iecipe for flavored milk punch. Vorv smart- Iv. we think, it calls for 'he "mak lllrt H irtWIIil' IIU, C .JUC. . package of strawberry soil drink ' oowdor. It's easv. even for rhil dren, to mix themselves a perlecl drink. We'e observed that young sters and grown-ups who avoid plam " milk almov invaiiabl, fall : for this refreshing milk punch with a strawberry flavor. t 1 package Milk Punch strawberry soft drink nouner ) t-up sugar 2 quarts cold milk i V. j i , j M"i drink powder and su- r m,,L- ,nA .i;,i,i fiiir. Add miik and stir uiti) sugar am) s(t ,nnk powder are ills For 4 servings, use 1: table- ' r- - jspoons soft drink powder, 'i cup ! sugar, and 1 quart coH milk r, , ,r, ii-,- , .,- poon soft drink powder. 3 heaomg ie.spoon, ,u,.r.' and V c,.p mi.k, ounlii favorites and quick to make, it is 1 "must tor your tile. Mrs. Harmon likes to add a fresh strawberry topping, with berries from her garden, and garnishes it with whipped cream. Baked Custard 5 eggs 2 3 cup sugar Pinch of salt 1 teaspoon vanilla 3 cups milk Nutmeg Beat eggs well. Add siiKar. salt, vanilla and milk. Mix well. Sprin kle nutmeg on top. Put m a greas ed l'i quart baking dish. Set dish in pan of hot water. Bake in mod erate oven. 375 degrees, 45 minutes or until a knife inserted l.t custard comes out clean. Remove from pan of water to cool. We would like to invile any homemakcr in the county who wishes to share her favovitc recipe, to send a copy to Conn.e Baker, News-Review. Roseburg. Aceom- ! your nnnlo and nhnn. n.imh.e n we can contact you. ' ' As milk, evaporated milk is sim - plicily itself to use. For drinking, or for use in any recipe where milk is called for. an equal volume of !!.. , j water is added to evaporated milk. ; 'Simple stir with a spoon blends 1 "... r" . "'" ! 'he concentrated milk and water immediately. Nutritionists have slated that all the calcium in the hum in bodv is f, ,;n. anH milL- ,-llnrfc ai-a thl practil.a, sollI.ce 1f cam (rotu infancy through old age. .inn aim mini uanv 1Wuii piu- vide approximately 30 peiccnt of Mill. n,Un .1..: r .1- .. the nutritional requirements of each family but cost only 15 cents out of each food dollar - making them real bargain foods STRAWBERRY VELVET a perfectly heavenly dessert in a golden-brown flaky crust. Bright red-ripe strawberries are folded into a pink-cloud filling, dotted with fluffs of whipped cream ond decorated with whole stemmed berries. It's a sensational party des sert and yet so easy the family can enjoy it often during the berry season. This Takes Advantage Of Strawberry Velvet Dessert (Sift flour before measuring) Use level measurements for all ingredients 1 cup milk 13 - 'n cup whole eggs, unbeaten (2 large) 2 3 cup granulated sugar la teaspoon salt 1 tablespoon granulated gelatine, softened in v cup cold 13 cup strained lemon juice 1 teaspoon vanilla extract 2-3 cup whipping cream, beaten until stiff v I'ti cups hulled strawberries (1 basket) 1 10xfix2 inch pastry shell Heat milk ovcr boiling water un - til scalded. .Measure eggs, sugar and salt into a small bowl; heat '. .. . . c"X.Tn?S..in .h2 scalded milk in top of double boil - er. (ontinue cooking over contin- uously boiling water, stirring oc- u ,;' ........... ...v - woon . atvwt 10 minute. Remove, frnm hpat anri nrlrl t?pl,Ttin whirh has been dissolved. Cool until mix- Ule he-ins to jell. Then stir in ,..,nn ,.i ,.,n,n. i ture "thins" upon addition of lem - on Juice, lei siand 5 minutes long- cr ,0 .-ieU .. lhf . M . w)),D.m 2 ' V " 1 m w'l'l'": on juice, let stand 5 minutes long- cream and strawberries.. Pour into i before servino Darnih inn wiih ill. i 111 III. (Ill I UU! yj IllWIt', Jlll 3 cup whipping cream, beaten until stiff and whole strawberries, w,,n nipm5 0n. To hasten coolmg: Plac pan 6 servings. 7 y A BIG BISCUIT SHORTCAKE is prepared the modern way with a mix, but put together the old-fashioned way with warm fruit and syrup. Heat cling peach slices as they come . from the can and add the first strawberries of the season for a delicious combination of fruits. . . , Berries And Cream I What more UtSCiOUS dCSSert COUld el'? 1 . a pretty big. short- "k,e? . or ,. ,oday ?u s!.'nl'n.d i iuiivjii&, uittive iv tui uun: in i una, ; but l?Y old-fashioned good eating u'.v tin homey way grandmother Prepared 'he fruit. Canned cling Peaches arc healed in their own svrun. sheer straw heiu- e are art. I !r"u!' j, 'V?" ' warm fruit is poured ,.,.:r kirnnil Uimi, A A A "VV " " 1 "S":. ?.:. V. " whipped cream if you like, or you ear. r th -,ki in A. niil,. I and pass pour cream. You'll like Wtrif UlMlfS diiu pass puui cicaui. iuu ll HKe the combination of fruits; sweet uie comnination ol truits; sweet wiih fingers as for Die golden peaches and tart red straw-1 , " ,e "?5ikTe wit i suear Bake n h"V::L?! rivy tvenTep!) a good way to stretch the iirst ex- r , ...,. i,. ;.. .. pensive oemes, loo. nun t mix, - :. J IJ eveii a quite young aaugmcr couio prepare this "Big 'n')Easy Short- cake." i I Big V Easy Shortcake I 2 cups biscuit mix Berries And Cream containing filling in a bowl of very cold water or cracked ijce. L'se small or medium berries quarters. Peltry I 3 cup shortening li teaspoon salt 3 tablespoons cold water 1 cup sifted flour . Measure shortening, salt and wa ter inlo mixing bowl; blend ingred ients together with J iork until shortening is creamy and absorbs part of water. Then add the flour I all at once. .Mir. wnn circular motion, until pastry holds its j shape. Turn out on lisrtitly (loured board, pressing quickly inlo Smooth ball. Roll pastry into an oh - long, 8 x 12 inches, and line a bak - mg dish, 10x0x2 inches with it.; . . . , ,, Zll S (o V Z , 1 slcam to escape during baking. Kake in a preheated hot oven. 4:n degrees, lor 12-15 minutes, or until P"'" m " " "'"""' 1 ST AW8 V CREAM REEZEj ; Not until you try strawberry sour I cream freeze will vou nc icve that ! ' luscious dessert can be pre J"1,"" " " ynun. " l l"t,."1"1 . . . The basis of this dinner fina e , .. , v f'esh or frozen strawberries and cream a fresh dairv nrmlucl. ni" 'Niii. nni ui mmtihii 9 ii ii i Next time you shop, look for ; sour cream in the dairy case at .your grocers ,our cream comes in paper cartons or wide-mouthed glass jars of T pml .eqis one w The Season's Best 2 tablespoons sugar '.j cup milk 'a cup melted butter or margar ine Butter or margarine 1 (No. 2'u) can cling peach slices 1 cup halved strawberries Whipping cream . Combine biscuit mix and sugar. Stir in milk and melted butter. , ,,?".re;reH ! " '" o-urcn cunt, urn i !.... r j t- j " ; "VX'n "If." , . j i , " ! ST, . .? 2 7i .7. : . u -tr.. . " ,1. "r: about 20 minutes. Split layers ., D peaches and turn 'i i , , . . A A : VUM . W IIIIU aiULC UOII, a ,1 u - h - j h , , hniliiiB Slir Pf3, " .,a"?,ii,fal 'h .zSS' t!u in strawberries, and spoon fruit and syrup over shortcake layers. Top with whipped cream. Makes 6 to 8 servings Something Special For Dessert Time Looking for something special to serve next time the bridge club 1 '., u ...hnn invite the neighbors to "come over for dessert?" Then, how about this; dreamy pie? It has a creamy coco- nut filling and a shimmering pinKpie sncu. riace waxen paper on strawberry-glaze topping. Kvcr-so- pretty and ever-so-good. loo. Strawbery Coconut Pie Glue 1 package coconut cream pud ding and pie filling mix 2 cups milk I baked 9 inch pie shell package (Vi tablespoons) strawbery-flavored gelatin ',4 nip hot water : runt or one nint flwo euust sl.e. ! store it in the refrigerator hist as i vou do other dairv products. 'n,. w,(ip variety of wavs thai . - : ""r, crV c"n he u,fd 10 mi- , :rxamnli it's a fine marinating ai,Pi rnr nieats wonderful in waf ft a Kiinte antl itrir n II I P If ; breads, delicious m salad di ess.ng 'mm aucc, wnn vrccianicM, wnn j frult for (ic,S(.rU Strawberry Sour Cre.m Freete 6 8 servinas l'j cups iroh or frozen straw berues, sweetened i cup sugar 1 tablespoon lemon juice 1 pint (2 cups) commercial sour cream Thaw strawberries if frozen. Cut anrl tu-nMon frnch cl rau hei rir. ' Allow in ttjml ,l,l ni-,ar Ipnmn juice, and sour cream and mix well. Pour inlo a refrigerator ice rube trav or ni iviflua mods and ertik wlud crea uSe.ir'X freeze. Do not stir. Serve topped Brownie lc Cream Pie A Real Cool Dessert Now, here's a really g.iod, gooey dessert, just made to order lor the teenage set. It's Brownie Ic Cream Pic, a new and original way to serve two. old favorites. It's name describes it exactly. Instead of pic crust, tins richly chewy pie shell is made from a packaged brownie mix well laced with nutmeats. Then it's filled to overflowing with vaniUa-iudge ice cream.-And that's not all' Dribbled I ovcr ne lce creani in lovely, satiny sU-cams is Creamy "hocolata Sauce, and we think the gang wiU cc 10 ""','- I late sauce they ever ta-.tcd. Brown e Ice Cream Pik s a Brownie Ice Cream Pie is a truly gala dessert and an absolute in spiration to serve the next tune your own teen-agers expect some menu! in iur a uany. .nailer ol fact, they could prepare everything for themselves if they felt ambi tious. Using a packaged mix, the shell is easy to bake, ond for all its goodness, the chocolate sauce is in the easy-lo-make class, too! As to the coffee that "iocs with" so perfectly, they can make that, loo. First, tell theni that good cof fee requires two level measuring tablespoons of coffee to three-quarters of a measuring cup of fresh cold water for each serving. Sec ond, remind them that correct brewing time is essential Once they learn these two basic rules of good coffee-making how can they go wrong? Brownie Ice Cream PI 1 pkg. (1 lb.) brownie mix 2 qts. vanilla-fudge ice cream Vs cup chopped wolnu's (in ad dition to those called for in package directions) Prepare brownie mix as direc ted on package, adding xtra wal nuts. Spread evenly in two 8-uich pie pans. Bake in moderate oven. 350 degrees P., 15 minutes. Cool in pans. When ready to serve fill each pie with 1 quart of vanilla-fudge ice cream (or any desired flavor). Cut each in 6 wedges nd servo at once. Or serve one pie, then wrap remaining pie in freezer foil and keep in freezer to serve on an other occasion. Serve with Creamy Chocolate Sauce. Creamy Chocolate Seuce 2 squares (2 oz.) unsweetened chocolate 'i cup sugar I small can evaporated milk 1 tablespoon butter 1 Melt chocolate over hut water: stir in sugar) Stir in butter or mar- garine. Add evaporated milk slow lly. Cook ovcr hot water, stirring ! occasionally, until thickened. Serve I hot. Yield: to 8 servings. ii cup strawberry juice and water 1 box (10 ounces) quick-frozen sliced strawberries thawed and drained Cook pie filling mix with milk as directed on package. Pour into surface of filling. Chill. Meanwhile, dissolve gelatin in hot water. Add fruit juice and wa ter. Chill until lightly thickened. Then fold in the strawberries. Remove waxed paper from chill ed Die. Snread gelatin mixture i over Idling. Chill until firm. Gar- 1 nish with sweetened whipped I cream.
