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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 28, 1955)
lift mm Try Using Milk In When friends drop in during the summer season, it's the weil-organ-ized hostess who is prepared to serve light refreshments at any time. Most, of us bake the tra ditional cookies, fruitcake and sweetbreads, which everyone en joys so much during the summer season. With these treats it's par ticularly nice to serve a flavor ful, delicious beverage that can be enjoyed by both youngsters and 'adults alike. Just such treats are creamy egg nogs and milk punches which are a perfect accompaniment to cookies and your special cakes. The nice thing about summer beverages made with dairy foods is that the ingredients are always at hand in your refrigerator, and they are quick and easy to prepare. Your family and friends will enjoy these milk drinks. And don't forget that a big scoop of ice cream or a flurry topnot of whipped cream makes them taste that much bet ter! Orange Eggnog (Serves 4) 2 eggs, separated 1 can frozen concentrated orange juice 1 quart milk 3 tablspoons sugar Grated orange rind Combine egg yolks, orange con centrate and one tablespoon of sug ar, mixing well. Beat egg whites until they woll hold a soft peak; beat in tiie remaining 2 tablspoons of sugar gradually. Fold .egg whites into egg yolk mixture. Di vide evenly in 4 tall glasses. Fill glasses with milk. Sprinkle top with grated orange rind. Chocolate Royal (Serves 6) 1 quart milk 1" piece of stick cinnamon tsp. salt I,.,, Vim,, irtrfT 0 7 tlDeveraae jltwevi tweiexrewieameia r : W4-' ICED TEA IS AN ECONOMICAL SUMMER BEVERAGE to serve the family or friends. Stick a yellow lemon on the rim of the glass to add color and taste. To complement this delightful summertime refresher, serve a fresh strawberry cream pie. ICED TEA WITH GLAMOR IZED ICE CUBES FOR FESTIVE OCCASIONS If you're looking for a new idea for serving cool summer refresh ment, here's one to keep in mind when you want something very, very special! Glamorize ice tea by adding a variety of fresh fruit in each cubicle of your ice trays before freezing ice cubs. A quarter slice of lemon, lime or orange, or a bright red cherry make inter esting and colorful conversational tall drinks when added to full-flavored iced tea. For a complemen tary cool dessert, serve a wine-flavored cling peach gelatin mold, topped with whipped cream. To make rich, flavorful iced tea. Summer Drinks 2 tbsp. ground coffee 2 oz. (squares) cliocolate 13 cup sugar Vi cup boiling water Vt tsp. vanilla Combine milk, cinnamon, salt, and sugar and heat to boiling point. Strain. Dissolve chocolate in boiling water and add to milk mix ture. Heat to the boiling point, add vanilla and serve with a topping of whipped cream and a sprinkle of cinnamon. 1 North Caroline Syllabub (Serves 4) . 14 cup milk H cup sweet cider Vt cup sugar Va tsp. vanilla 1 pint whipped cream Dash of nutmeg Chill ingredients. Beat mil, sweet cider, sugar, and vanilla to gether. Whip cream until stiff. Fold cream into milk mixture and beat again. Serve with a sprink ling of nutmeg on top. A Coffee Cocktail For Summer Here's an exciting new way with iced coffee! It's made effer vescent with cream soda, given added zest with bitters. This is the thing to serve on the porch on a summer evening, and espe cially fitting' to offer to those guests who do not take ordinary cocktails. CREAMY COFFEE FOAM' 2 cups strong cold coffee 'a teaspoon bitters Vi cup heavy cream Bottled cream soda Combine coffee, bitters and cream: divide among four decora tive glasses. Add ice cubes. Fill glasses with cream soda. Stir gently to mix. Or, use cold coffee and thoroughly chilled cream soda and dispense with the ice, if you prefer. IS ummer 1 n, with plenty of bounce and vigor, try the new open saucepan meth od recommended by the Tea Coun cil of the U.S.A. CP EN-SAUCE PAN-METHOD FOR ICED TEA (Makes about two quarts) 1 quart boiling water 6 tablespoons tea 1 quart cold water Sugar, optional Ice cubes Lemon wedges, optional Bring. 1 quart water to a full, rolling boil in a saucepan. Remove from heat. Immediately and tea. Brew 3-5 minutes. Stir and strain into a pitcher holding 1 quart cold water. To serve, put 2 to 3 ice VMasjffl SECOND SECTION Stick Lemon In Your Tea "Iced tea with lemon please.' It's a familiary phrase these hot days. And timed just right for the season is a useful suggestion Irom the kitchens. To that tall glass of iced tea try adding 2 or 3 teaspoons of lemonade undiluted or more to taste. No more stirring in sugar that won t dissolve or making up a sugar syrup. No mom squeezing of lemons. It's that easy! Just pass the lemonade instead for the tangy sweetness that adds so much to a refreshing glass of iced tea. You can store it at room temperature and it will keep that crystal clearness. We're fanatic on the subject of good tea. First, keep your tea in an airticnt container to new re tain its flavor. Use freshly drawn water, always. Let it come to a boil. As soon as the water reaches a full rolling boil, add it to the tea. And we lean to loose tea ralher than the bags. If you're us ing a teapot, earthenware or china please, not metal. And scald it well each time before using. Let the tea brew 3-5 minutes then stir before serving. There's been a lot of discussion on the amount of tea when serving it hot but let your taste guide you. One teaspoon per cup is a fair estimate but if this proves too potent, reduce the amount as you prefer. Iced Tea With Lemon 1 quart fresh, boiling water 6 tablespoons tea 1 quart cold water Ice cubes 1 can (6 oz.) fresh-frozen lem onade (undiluted H Place 1 quart water in open pan and bring to full rolling boil. Re move from heat. Immediately add tea. Brew 3-5 minutes, depending on strength desired. Stir. Strain into pitcher holding 1 quart cold water. Serve in tall glasses with 2 or 3 ice cubes in each. Stir in 2 or more teaspoons of undiluted fresh - frozen lemonje, accord ing to taste, herves 8-lu. i conomica , J 1 r t : 4. 4"f --s V cubes in tall glasses. Fill with tea. Add sugar and lemon to taste. III The Newi A Cake With Beauty And Dignity For The Happy Bride And Groom Are you going to be a July bride? Even though you may be planning a small or informal wed ding, you will want to maintain the beauty and dignity of wedding- day traditions. The two customary cakes for weddings are the bride's cake and the grom's cake. The mod ern-day bride's cake is a white cake, baked a day or two before the ceremony, and beautifully dec orated to form a handsome cen terpiece for the bride's table. II is sliced, the bride cutting the first piece, and served to the guests. The groom's cake is a rich, moist, dark fruit cake. It is baked two or three weeks in ad vance, sliced, and packed in small individual boxes or packages. It is not served at the reception but is given to the guests to take home. This custom dates back to the days of the early Romans as a symbol of plenty. You can have both of these cakes for your wedding reception at a very small cost if they are baked at home. Here is our favor ite groom's cake recipe. A cake made by this recipe is moist and cuts in clean slices without crum bling, because the fruit is made tender and moist with old fashion ed unsulphured molasses before adding it to tne batter. Tnis is a trick that professional bakers have Use Gelatine In Beverages An array of your favorite bev erages takes on a health drink note when an envelope of unfav ored gelatine is added. If you're on a reducing diet, if you want a mid-morning or mid-aiternoon snack with slaying power, if you want to improve fragile tinger- nails, this gelatine drink has mean ing. Unflavored gelatine is all pro tein. Reducing diets are high in protein, meat, fish, poultry, eggs, milk or skim milk. . .and they are lower in starches, carbohydrates and fats. Unflavored gelatine can supplement the protein needs of the dav with a minimum of cal ories. The envelope portion has only 28 calories! Since protein has staying power, a mid-day fruit or vegetable juice drink with an envelope of unflavor ed gelatine added has itick-to-the-ribs quality. This is a snack for dieters and non-dieters alike. An envelope of gelatine a day in water, milk, fruit or vegetable juices or in bouillon has bean found by many people to im prove fragile and splitting finger nails. In group tests and after a 90-day use period. . .the time it takes to grow a new nail . . .the gelatine beverage brought lm- piovement in a majority ot cases. Preparing Gel-Drink Use is simple. Kmpty an enve lope of the unflavored gelatine into a glass ot iruit juice or wa ter. Let the gelatine absorb the liquid; stir briskly and drink. It will be softened but not dissolved. Gelatine is dissolved only in hot water or over hot water. Howev er, this gelatine is odorless and tasteless, and the drink will only have a slighly thicker consistency. In juices such as pineapple and tomato where there arc some fruit solids to begin with, the gelatine granules give a bit more body to the drink. To serve this protein in bouillon, soften an envelope of unflavored gelatine in 3i cup of cold water in a small saucepan. Add 1 chicken or beef bouillon cube, place over low heat and stir constantly until the gelatine is dissolved and boui llon heated. ICED COFFEE FOR PICNICS The most mouth-watering pic nic lunch or outdoor barbecue can lose its zing if it is topped off with watery or flat-tasting iced cof fee. Flavorful, full-bodied iced coffee is a perfect and refreshing complement to outdoor menus. lo make good iced coriee, ac curate measuring is a must. Slap dash coffee-making methods can only produce poor coffee. Alter careful testing, a reliable recipe for making delicious iced coffee that is stimulating and bound to give a lift to your picnic lunch or outdoor eating. ICED COFFEE (Serves 5 or 6) Prepare in advance: Dissolve Vt cup instant coffee In about 1 cup of warm water, add enough cold water to make one and one-half quarts of finished beverage. Pour part of this mixture into an ice-cube tray and freeze. Re frigerate the rest. - Review, Roteburg, Ore.THURSDAY, JULY 28, 1955 used for years to prevent the dried fruit from drawing moisture from the cake structure and causing crumbling. Groom's Cake (a dark fruit cake, heavy with fruit) 2'4 lbs. (6V cups) raisins, cut in half Vi lb. (lWcups) glazed cherries, sliced !i lb. (14 cups) glazed pine apple, sliced Vi lb (2 cups) pecans, coarsely chopped Yt lb. (2 cups) blanched al monds, sliced lb. (2 cups) citron, thinly sliced 1 cup unsulphured molasses Yt cup water V cup sifted enriched flur '.i sq. bitter chocolate, melted 1 cup butter or margarine iv cups sugar Vt teaspoon soda 6 eggs, unbeaten 2 cups sifted enriched flour Vi teaspoon cloves l'i teaspoons cinnamon IVi teaspoons nutmeg 1 teaspoon allspice 'A cup milk To Freshen and Tenderize Fruit Prepare fruit: gradually add to molasses and water that has been heated to boiling point. Cook slow ly, stirring constantly, until fruit has absorbed all the syrup (about 5 minutes). Pour fruit in large, shallow pan or platter to com pletely cool, stirring occasionally. Mix fruit with the V cup flour just before adding to the batter, To Mix Cake: Sift together the cups flour and spices. Crea together chocolate, butter or mar garine, sugar, and soda. Beat in 3 eggs. Stir in Vi cup flour mix ture; beat in remaining eggs. Add the remaining flour mixture alter nately with the milk. Stir inten- derized fruit. Line the bottoms of two 15 x 12 x 1-inch pans and grease well, rour batter into pans, Bake 1 hour and 45 minutes in a pre-heated slow oven (300 Deg, F.), keeping a large shallow pan of hot water underneath cakes to prevent them from baking too dry. 1 urn out on wire coolers. Remove brown paper. When cold. wrap cakes in a clean cloth satur ated in fruit juice, wine or brandy. To Cut and Box Cakes, Before the wedding, cut cakes into 2Vix l',ix4-inch pieces. Wrap each in metal foil or cellophane, pack in individual wedding-cake favor box es or wrap in a good-quality bond paper and tie with a white satin ribbon. Place the boxes on a large glass plate or silver tray and asK a member of the wedding party to see that each guest re ceive) one. YIELD: 88 pieces the above size. Everyone Will Enjcy A Blueberry Shake How anything a good to drink can also be as good for you. is the question many ask when sip ping a milk shake. It always seems that foods that are most enjoyed often are lacking in cer tain fundamental food nutrients that are so necessary to health ano wen being. Not so with delicious drinks made with milk. .Not only does the appetite appeal of milk, eith er by itself, or in combination with other flavors, hit the spot but due to the unique qualities of milk itself, it furnishes most of the es sential food nutrients. Milk sun- plies important amounts of the mineral calcium, found In such minute quantities in most other foods, as well as other important minerals and vitamins; it supplies protein of the highest quality: food energy also is found in milk and this helps to give you vim and vigor. All this in milk which at the same time is the most refresh ing, tasty beverage of all. During July milk beverages will be the order of the day. This is the season when milk is most plentiful and nothing is more ap propriate than dairy foods at this time of the year. Try a blueberry milk shake and see how delicious and refreshing a milk beverage can be. BLUEBERRY MILK SHAKE 1 cup crushed blueberries Mi cup sugar Few grains salt 2 teaspoons grated lemon rind 4 tablespoons lemon juice 6 cups cold milk 1 pint vanilla ice cream Combine blueberries, sugar, salt, lemon rind, and juice. Blend thor oughly and add cold milk. Pour into cold glasses and lop with vanilla ice cream. Garnish with fresh blueberries or thin lemoo slices, llakcs 6 servings. Use Watermelons In Punches Guests come and so some come for a meal, others happen in at an odd hours. Whatover the time of day. a good punch and a few cookies will make any ga.i thering festive, whether it's eara- tuiiy planned or a spur-of-tihe moment party. Keep on hand a fow cans of fresh-frozen lemonade. Rumor has it that the pink lemonade is very popular right now. Water melons, too, are at the head of the list of good buys and look around lots to choose from plump, juicy and blushing Dink inside. So we team the two beauti ful pink lemonade in a 'punch bowl' of water melon rind. Turns out a conversation piece you'll want to repeat as long as the wa termelons last. Here's how to fix it. Choose a nice ripe watermelon (you know how) and cut in half lengthwise. Scoop out the pink, edible melon of one half with a sharp knife, leaving the rind in tact. Now run the point of the knife gently around the rind about one-half inch from the edge, to suuie m ngnt line, oiui witn xne sharp knife, make a serrated edge cutting slantwise to the line. Fill with chilled pink lemonade and serve immediately. For extra gar nish, float watermelon balls made '0 HOW DO YOU LIKE YOUR COOL DRINKS dark and zesty, smooth and creamy or light end bubbly? You might choose any member of this cool coffee trio on looks alone, but the big test will come when you sample them.' They are perfect examples of the omazing variety of tostes and textures you can base on the lively flavor of coffee. A Tasty Coffee Trio In the coffee cooler, (at left) for example, cocoa blended with coffee gives that good old mocha flavor, but something new has been introduced. Topping it with cola gives added zest and a bubbly effect. Ihe double coffee soda, (center) on the other hand, is all coffee flavor. Here is a delectable soda created especially for those who like their drinks tall and creamy. The last member of the trio, mocha frost, is straight mo cha with vanilla to enhance the flavor and sparkling water to give effervescence as stimulating and 9 176-53 OUQIC15 Mrs. Jack Myers, 331 S. Main St., Roseburg, gives us oiir Doug las County Favorite for today. Mrs. Myers, mother of two charming children, Trudy and Jer emy, is a gracious and well-known hostess in Douglas County. She is also a marvelous cook. Her spe cialty is "just plain good food." Mrs. Myers is a director of the Roseburg Symphony Society. The Myefa have lived in Roseburg for a number of years. with a small scoop into the lem onade. WATERMELON PUNCH BOWL V-i watermelon (hollowed and serrated ) 2-3 cans fresh-frozen pink lem onade Ice water Hollow out watermelon half fol lowing directions given above. Di lute lemonade with ice water, fol lowing directions on can. If de sired, garnish with watermelon balls. Allow S to 8 ounces per serv ing. ummer Do ' ' tali -.-SK It --,i?'f i ' . r Jit ' . ' !. 1 .1. f 1 i , , . Takes A Cool Bow (refreshing a summer drink as you could wish to find anywhere. With such luscious drinks to be available in every home, there's no need to regard them as some thing you can enjoy only when you visit the soda fountain. You can whip them up right in your own kitchen, whenever you feel in the "coffee cooler" mood. Coffee Cooler Dissolve 1 tablespoon sweet co coa mix in Vi cup hot water; cool. Add 1 cup cold, strong coffee; beat with rotary egg beater or electric blender until thoroughly mixed. Pour equal amount in each of 3 tall glasses. Fill glasses with ice cold cola beverage. Top with whipped cream. Double Coffee Soda Put a generous scoop or two of coffee ice cream in each tall glass. Fill glasses with ice-cold carbon ated coffee beverage. MOCHA FROST Combine 2 cups strong, cold cof fee, cup chocolate syrup, s-i cup heavy cream and 2 teaspoons va nilla. Pour over ire in 4 tall glais rs. Fill glasses with ice cold spark ling water. I .11 I , 7 ouniu favorites Her favorite punch is made with fruit juices and chilled ginger ale. It is easy to make and serves about eight people. It is iust the thing for a cool drink after a hot day at work or for an evening get-togelher in the backyard. I-KUII JUILfc AND ALB PUNCH Combine and boil for five min utes one cup of water and one cup of sugar. Cool the syrup and add to it the juice of six oranges and the juice of six lemons. Chill theso ingredients and immediately before serving add one quart of chilled ginger ale. When ready to serve, put in frosted glasses and garnisn with sugared mint leav es. Put in a maraschino cherry ' for added color. Makes two quarts. PINEAPPLE TREAT You'll be known as a 'knowing" cook if you treat your ciowd to doughnuts split and sanuwiched with a pineapple slice. . .and serv ed with a hot pineapple sauce en riched with butter and cup of shredded coconut. - v f Make Pink Party Punch For The Children You can give "kid" parties oft en, with little expense and effort, if you follow this easy refresh ment plan. Simply open cans of fruit cocktail, use the syrup to make this sparkling "pink party punch" and save the delicious fruit to spoon over the ice cream. The children will love the pretty spark ling fruit cocktail topping. Whip up some appealing animal cookies with raisin eyes and fill junior's train with candy. You can become the most popular party-giver in the ncighlrhood as simple as that! PINK PARTY PUNCH 1 cup syrup from canned fruit cocktail 13 cup lemon juice 2 to 4 tablespoons granulated sugar Vi cup grenadine syrup 2 cups water Drain syrun from fruit cocktail. Add lemon juice and sugar, and stir to dissolve sugar. Blend in grenadine and water. Chill thor oughly. I Makes about 4 to 6 servings.
