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.