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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 17, 1958)
Hmim lffi;(ni ''fijUflliiato- SECOND SECTION The Newt-Review, ROSEBURG. OREGON THURSDAY, JULY 17, 1958 166-58 1. x Sweet Cherries One of Ihe big advantages of summertime is that the fresh sweet cherry season is here again. Fresh sweet cherries from the Pa cific Northwest actually herald the coming of summer. They are the first soft fruit on the market, ar riving in June and staying through the first part of July. The season is all too short to do justice to this plump juicy fruit so take ad vantage of your opportunity to pre serve fresh sweet cherries for win tertime enjoyment. Jams are one of the many fa vorite ways of preserving the deep, rich flavor of fresh sweet cherries because of the modern short-boil methods and a ready supply of this fresh fruit throughout the country. In this Sweet Cherry-Orange Jam the full, sweet flavor of cherries is blended superbly with tangy or anges to produce a jam that will glamorize a piece of hot buttered toast, or make a royal treat on lop of vanilla ice cream. Besides jam making, the canning and freezing of fresh sweet cherries are excellent methods of preserv ing this summer fruit. Fresh sweet cherries from the sunny fruitlands of the Pacific Northwest come to you as perfect as the day they were picked from the tree. Pickers, packers, ship Easy Banana Coffee Cake Will Delight Youngsters W'th children out of school and looking for new things to fill un planned hours of play, a simple cooking lesson can be just the an swer. Select a dish that is easy to make and has both eye ap pearand taste appeal to the young er set. A suggestion is Easy Ba nana Coffee Cake a Variation on one of the new coffee cake mixes. Youngsters will delight in mak ing a game of squeezing the plas tic bag to combine the in gredients. It's so easy for them to drop an egg, milk and mash ed banana into the other ingredi ents in the bag. A jar of banana baby food is ideal to give Ihe mix a new flavor. Junior cooks will eniov the novel wav of mixing and reioice in the fact that there ' is only one dish to wash. To aDneal to the sweet tooth of the youngsters, the crumb lopping,! Squeeze bag to empty batter with chopped nuts added, will' into special aluminum foil pan con please them even more. A little tained in package. (Do not grease parental guidance on the first pan.) Sprinkle the chopped nut lime or two may be needed, but meats and the topping contained a reward of satisfaction is guaran-jin the smaller bag over the coffee teed with each try. cake hatter. Bake in preheated What young lady doesn't like oven (375 degrees F.) for about to have a tea party for her dollies 25 minutes. or her "lady friends?" If Easyl Open corner folds of pan for Banana Coffee Cake isn't intend-i easy rutting and serving. Cut cof ed for a tea party, you'll beam fee cake inlo 8 pieces and serve. Dieting A Pleasure With Raspberry Beauty Yes! Dieting can be a pleasure, especially when you know about such sweets as this Raspberry Beauty in which fresh raspberries are combined with low - calorie raspberry gelatin and turned inlo a ring mold. Crushed graham crackers may be spread over the top. if desired. When thoroughly set and turned out, this Raspberry Beauty may be garnished with fresh berries, sprigs of fresh mint and low-caloric whipped topping, if desired. A lovely dessert, indeed, for sum mer dining! ' ..i.j'i'.J L":tV 1 meiijit.'-V i'-: sweet cherry jam Make Delicious Jams pers and grocers handle fresh cher ries as though they were the most fragile crystal. All three varieties, dark, plump Bings, red, juicy Lam berts, and blushing golden Royal Annes reach' the market in prime condition full of orchard fresh fla vor. Fresh sweet cherries are not only flavorsome, but nutritious as weil. They contain good amounts of Vitamins A and B as well as large amounts of minerals. For the calorie-conscious person, fresh cherries are sweet and satisfying, yet you can eat 10 to 20 cherries at a time and preserve your streamlined figure. Fresh cherries should be stored in a cool, dry place as heat and moisture lead to decay. The best way to store them is in a plastic bag in the refrigerator. Do not wash cherries before storing, but ralher just before serving, as this will also lead to spoilage. Sweet Cherry-Orange Jam 4 cups fresh sweet cherries 2 tablespoons orange peel, finely chopped 1 orange, chopped 4'i cups sugar 1 box ii'h) oi) powdered pectin Wash, pit, and chop fully ripe sweet cherries. Measure 4 cups into large saucepan. Add orange peel and orange. Measure sugar into a with pride when your little cook runs excitedly to father shouting, "Look. Daddy, see what 1 made for you!" Easy Banana Coffee Cake Makes 8 serving 1 pkg. easy mix coffee cake 1 egg li cup milk a cup mashed bananas (One 4-"4 oz. jar baby food) '4 cup chopped nutmeatS' Heat oven to 375 degrees F. Put egg, milk and mashed bananas into large bag of mix. Squeeze upper part of bag to force air out. Close top of bag by holding tight ly belween thumb and index fin ger. With bag resting on table, mix bv working bag vigorously wilh fingers. (Mix about 40 see- owls until egg is completely blended.) July Diet Menu Cold Sliced Roast Beef Mustard Pickles .Mixed Greens Salad with Sliced Tomatoes and Cucumbers Low-Calorie French Dressing Ilaspberry Beauly Iced Tea with Legion Raspberry Beauty 3 envelopes low calorie Rasp berry flavored gelatin 3 cups hot water J cup fresh raspberries V.' dry bowl and set aside. Add pectin to fruit and mix well. Place over high heat and stir slowly until mix ture comes to a hard boil. Add su gar all at once and stir until com pletely dissolved. Bring to a lull rolling boil; then boil hard for 1 minute, stirring constantly. Re move from heat: skim and pour quickly into sterilized jars and seal, according to manufacturer's directions. Let stand 25 minutes then shake jar gently to prevent floating fruit. Makes about 7 half pints. (About 2-3 lb. cherries with pits and stems makes 1 cup chop ped cherries.) fk My Try Strawberry Cottage Cheese Pancakes Something new'.' There certainly is! As new as the sack silhouette this year are mese excitingly uu- ferent parly pancakes made with flavored milk. Something really distinct has been done to glamor ize the pancake and give it new taste and eye appeal. Made with strawberry milk, they are as tempting as pink candy floss. These Strawberry Cottage Cheese Pancakes are so different from the ordinary pancakes that you'll have to try them to believe it. Quick as a wink, measure Ihe flour from your favorite box of pancake mix. 8 (about 'a cup) crushed graham crackers (optional) Low-calorie whipped topping 8 whole raspberries Mint sprigs (optional) Dissolve low-calorie gelatin in hot waler. Chill until slightly thick ened. Fold in raspberries and pour into a 1-quart ring mold. Sprin kle graham cracker crumbs even ly over top. Chill until firm. Un mold on serving plate and garnish with low-calorie whipped topping, whole berries, and mint sprigs Makes 8 servings. About 48 calorics per serving. yyyx y;,y 1 It's Sweet Cherry Festival Time; Enjoy Cherries Now Sweet Cherry Festival time is here again, heralding summer in a truly appropriate manner. These plump, juicy, sweet cherries are the perfect food to go with the casual type of eating that is so popular in the summer. Long, warm days mean picnics, barbe cues, beach parties, and lots of outdoor eating. For these occasions, fresh sweet cherries are an easily carried and flavorful food for out-of-hand eating, outdoors. Of course, fresh sweet cherries mean good eating indoors and out. During their short season from late June to early August, you'll want to serve them often either for quick out-of-hand refreshments, in a cooling salad, as a sweet juicy sauce for ice cream, or in your favorite fruit dessert. In the event that fresh sweet cherries are momentarily unavailable, can ned sweet cherries are a conven ient substitute in all cherry recipes. There are three varieties of fresh sweet cherries for your summer-time eating pleasure: dark, plump Bings, bright red Lamberts, party pancakes stir into the strawberry milk and j presto pink pancakes! Adding the strawberry milk is just like mixing in a little magic. Colorful pancakes call for a colorful filling and crushed strawberries folded into creamy cottage cheese make an ideal filling for these party pan cakes. If it's your turn to entertain your bridge club, Strawberry Collage Cheese Pancakes are a good sug gestion for a new party dessert. Serve them with demitasse or spicy hot tea and decorate your table with summer flowers. It is our guess the ladies will put away the cards in favor of a dessert like j this. ! Strawberry Cottage Cheeie Pancaket Pancakes: 2 cups pancake mix 2 cups strawberry milk 1 egg ' . 2 tablespoons melted shortening Filling: 1 twelve-ounce package creamed cottage cheese 1 package frozen strawberries, thawed and drained For filling, combine cottage cheese and drained strawberries. For pancakes, add strawberry milk, egg and shortening to pan cake mix. stirring lightly. Bake w hot. lightly greased griddle to a golden brown, turning only oner. (For thinner pancakes, add a little more strawberry milk. I Tov serve, place about 2 table spoons filling across center of each pancake. Roll up and serve. If prepared strawberry milk is not available, put juice from froz en strawberries into a pint mcas ure; cups add enough milk to make 2 1 ( Cherry Ceconut Cream Pie 1 cup pitted and halved sweet cherries 2 tablespoons sugar 1 package coconut pudding and pie filling mix 1 2-3 cups milk 1 10-inch, baked pie shell 1 package cherry - flavored gel- alin 1 cup hot waler 1 tablespoon lemon juice Cherry juice plus cold water lo make 2-3 cup Whipped Cream fur garnish Wash, halve, and pit sweet cher ries: spinkle wilh 2 tablespoons sugar; allow lo sland until ready lo use. Prepare pudding mix as directed on package, using 1 2 3 cups milk. Cool slightly, stirring oc- casionally. and turn into cold pie shell. Cover surface wilh waxed paper and chill well. Drain juice off cherries, add enough cold wa- ter to make 2-3 cup. Dissolve tin in hot water; add lemon juice and cherry juice-rnld water and golden-blushing Royal Annes. All three are equally delicious served in any way you choose. Top quality sweet cherries are plump, fairly firm, shiny, bright, and juicy. They should be kept in a cool place and should not be washed until ready to use. Home makers are advised to store the ripe cherries in plastic bags in the refrigerator, to retain their freshness and crispness, and pro long their keeping qualities. Wash the cherries just before eating. Freezing: To freeze fresh sweet cherries for wintertime enjoyment, use firm, plump, cherries, sort, re move stems, wash, and drain cherries. Pit or break skin by pricking or slashing with a knife for sugar absorption. racK cher ries in a moisture-vapor proof con tainer, cover with a 40 per cent syrup, or one of the new pectin syrups, to within Vii inch of top of container, or use a dry pack if you are planning to make pies. Seal and freeze. due and chill until syrupy. Fold in cherries. Remove waxed paper from pie filling, spread wilh cherry-gelatin mixture and chill until firm. Garnish with whipped cream. Makes 1 10-inch pie. Sweet Cherry Cobbler 2'a cups pitted fresh sweet cher ries 1-3 cup sugar 1 tablespoon flour 1 tablespoon lemon juice 1 tablespoon butler Put pitted cherries in one-quart casserole. Sprinkle with sugar, flour, and lemon juice; dot with hutler and spoon cobbler dough over top. Bake at 425 Deg for 25 minutes or until done. Cobbler Dough 1 cup flour 4 teaspoon salt 2 teaspoons baking powder 2 tablespoons sugar W cup shortening 13 cup milk Sift flour, salt, baking powder and sugar together. Cut in short ening until mixture resembles coarse crumbs. Add milk all at once and stir just until dough fol lows fork around bowl. Spoon oougn over lop oi cnerry mixture. Serves 6. Spiced Sweet Cherries 4 cups pitted fresh sweet cherries I pound brown sugar 1 cup wine vinegar 1 tablespoon whole cloves 2 sticks cinnamon, broken in small pieces Boil together for 3 minutes the brown sugar, vinegar, cloves, and cinnamon. Add pitted cherries and rook until cherries are just ten- r. no longer than 5 minutes. Spoon cherries Into sterilized i lars, cover with hot pickling syrup, 1 Seal according lo manufacturer's directions. Makes about 5 half pints. Red, White, and Good Cherry Salad: 2 cups pitted and halved dark i sweet cherries 2 cups cream-style collage cheese i run chopped celery j '! cup coarsely chopped peanuts aiai greens Combine cotlage cheese, celery, and peanuts. Place in a mound ion cusp salad greens in a serving bowl. Arrange cut cherries around ; outside of cutlage cheese. Serve with favorite dressing. Serves 6. 1 Canning: j Preserving cherries by canning is easy to do and will give youi , winter menus a reminiscent touch of summer. Fresh sweet cherries may be canned either pitted or gela-lunpittrd. To can, use Ihe raw nark melhod with a boiling water mix-'bath, processing them 20 minutes. ly I U yy I- iv 2r44 Blueberries - The deep bright beauty of blue berries wilh their frosty flavor or, if you want to be scientific, Ihe multitudinous fruit of the genus Vacciniuin is with us now. So we're interested in using blue berries in every new, unusual way we hear of. For not only are they "delicious eating" hut they have appreciable amounts of Ascor bic acid (Vitamin C), iron and fruit sugar. The BlueUerry Cream larts, pic tured here are a study in white, blue and red! The creamy filling is made from a package of vanilla pudding and pie filling mix; fresh blueberries cover the filling, then. melted currant jelly is spooned over all. Another interesting way to use these lovely berries is a pudding parfait. A recipe is given here (hut not pictured) for delightful Sap phire Parfait. Blueberries, you know, are one of the half-dozen foods native only to North America. The wild ber Frosted Lemon Cups Are Delightful Summer Dessert When it conies, to tasty refresh ment, probably nothing it more thirst - quenching (luring these warm weather months than the delightful flavor of citrus bever ages. Well, If you would like to add that same refreshing quality lo your Summertime menus, you'll want lo try this exciting recipe for Posted Lemon Cups. A tempting dessert which combines the trop ical tartness of lemons and the crunchy sweet flavor of sugar coated corn flakes, this dish is the perfect finale to any dinner menu. Frosted Lemon Cups 1 cup sugar !4 cup sifted flour 2 tablespoons butter or marga rine, melted Dash salt 2 teaspoons grated lemon rind Golden Grapefruit Glamorizes Dessert Most welcome of all desserts in the summertime is fruit, light and re freshing. Between all Ihe color ful fresh fruits in season now, and the wonderfully convenient canned fruits, there's no limit to the com binations which you can ofier your family and friends. One of the most attractive, and most delicious, is a big howl of summer dessert Gems Of The Fruit World ries were very popular with the Indians who ate them fresh and also preserved them in their con centrated food called pemmican. Actually, it is only in recent years that the blueberry has been "tamed." Laborious cross-breed ing has produced the large, lusci ous, uniformly colored berry (rais ed for the most part in New Jer sey, Michigan and North Carolina) which we have coma to demand when we buy blueberries in our markets. Blueberry Cream Tarts 1 package vanilla pudding and pie filling mix 2 cups milk B baked 4-inch tart shells 3 cups fresh blueberries ' cup currant jelly, melted Combine pie filling mix and milk in saucepan. Cook and slir over medium heat until mixture comes to a full boil. Remove from heat Cool 5 minutes. Pour a scant '-j cup of pudding info each tart shell. 13 cup lemon juice 3 eggs, separated cups milk, scalded 1 cup sugar coaled corn flakes . comnine sugar, flour, butler and sail. Stir in lemon rind and lemon juice. 2. Beat egg yolks well: stir in milk. Add to lemon mixture and mix well. 3. Beat egg whiles until stiff but not dry; fold into mixture. Pour into 8 ungreased 5-ounce custard cups, filling each half full. 4. Crush sugar coated corn flakes siignuy; spnnme over custard mix ture. Set cups in shallow pan: fill pan to depth of one inch with hot waler. 5. Bake in slow oven (325 de grees F.) about 40 minutes, oi until cake part atop sauce is done. servo warm. Yield: 8 servings. vari-hued melon balls, topped with shimmerinig grapefruit sec lions, all beautifully prepared and ready for your use with the flick of a can opener. Fresh grapefruit is scarce and in many places not available at all during the sum mer, but that's no reason for not enjoying its (art refreshing flavor. (To avoid surface film, place rounds of waxed paper directly on surface of warm pudding.) Chill. Then cover filling with blueberries, using 'h cup for each tart. Spoon nit-lieu jeny over nerries, using about 2 teasDoons for each larl Chill 30 to 40 minutes. Makes tarls. Sapphire Parfait 1 package vanilla pudding and pie filling mix 2 cups milk 1 cup sweetened blueberries Prepare pudding mix aa direct ed on package. Chill. Place a small amount of blueberries in each par fait glass, fill with pudding, and top with remaining blueberries. Makes 6 servings. NOTE: Refrigerate leftovers. Sweet Cherry-Apricot Jam 1 1-3 pounds fresh sweet cherries: (2 cups, pitted and chopped cherries) 2 cups pitted and chopped apri cots 5'-j cups sugar 2 tablespoons lemon j'uice , Va bottle liquid fruit pectin Vi teaspoon almond extract Wash, pit, and grind or chop very fine cherries and apricots. Measure 4 cups of fruit into verv large saucepan. Add sugar and mix well. Bring to full rolling boil over high heat, and boil hard 1 minute, stirring constantly. Re move from heat. At once stir in pectin. Add almond extract. Skim and ladle into hot sterilized half pint jars. Seal according lo manufacturer's directions. Yield: 7 half -pints. Fresh Cherry Sundae Sauce XV-i pounds fresh sweet cherries, pitted Hi cups sugar 1 cup waler '4 teaspoon almond extract Wash, stem, and pit sweet cher ries. Heat sugar and water to boil ing; remove from heat; add al mond extract and cherries. Chill sauce and serve over vanilla ice cream. The canned s e o t i 0 n s com bine well with berries, peaches and cherries, loo, and their clean clear color makes a perfect foil for tho brighter fruits. Using Ihe canned sections with fresh fruit cuts in half (he time required lo prepare dessert, loo always a consideration.
