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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 31, 1958)
1 ""y,1 I 'ISjiv't ' V AyyALS, SECOND SECTION 5 The Newt-Review, ROSEBURG, OREGON THURSDAY, JULY 31, 19SS 178-58 !N sir Serve Cooling A cooling refreshment to serve at a children's party this summer is an ice cream float. Youngsters love to drink the good tasting floats through straws from tall soda or beverage glasses. They're an easy refreshment for mother to prepare, too. An attractive, delicious float to serve children is a Peppermint Party Float. Easy-to-make choco late sauce is poured over pink peppermint ice cream and the glass is filled with lemon - lime carbonated beverage in this recipe. With natural flavor derived from lemons and limes, this cafbonated Fruit Sherbets Appeal As Thirst Quenchers Away with the notion of labor-1 distinctive way. Pineapple Bavar ing over the frostv coolers youiian is just the dish to satisfy this serve this summer! It's old-fa-1 desire, it is a light, yet nourish "ling dessert that looks so festive, snioned. it will lilt a simple dinner into a Today, you need only have lots special occasion. The crushed of fully prepared fruilades, ice I pineapple gives it a refreshing cream or sherbet and carbonated j flavor. beverages chilling in the refrigcr- Pineapple Bavarian can be made . . .u,, oj ,i,t early in the day and kept in the ator to turn out pretty and Palat- rcfrigerat'.r until time to serve. able cold drinks faster man youif desired, serve with a lopping can squeeze a lemon. It's simple! Exact proportions seldom are necessary. Just be sure to choose a flavor of ice cream or sherbet that complements your , fiuitade in color and taste. Stir ' the two together lightly and pour in a little soda pop for sparkle. Garnish and serve. ... The trick is to have everything well chilled, including the glasses. Because of their ability to satis fv without being too rich, fruit sherbets are especially appealing in thirst quenchers on the warm est summer days. They provide the smoothness ' and tang many persons prefer. Trv it and see! Here's a cooler that features a new shcrhet, called j Triple Fruit, created by one of i the larger dairy companies. It blends lemon, lime and orange sherbets in an appetizing swirl ef fect. Tri-Sherbet Floats Fill six chilled glasses three quarters full with the sherbet. Two ; pints will be needed in all. Stir; together 2' cups lemonade and i ' cup carbonated water. Pour at, once over the sherbet, filling near-! lv to the brim. Stir slightly so! that sherbet just begins to soften, j Then fill brim-high with more slier-1 bet. Both spoons and sippers will be needed for these cooling floats, j For a finishing touch, garnish the sippers with slices of lemon, pitted cherries or marshmallows in this manner. Thread a fruit or marshmallow on a small plastic appetizer pick and insert the pick into the sipper. Strawberry Sherbet Easy-To-Make Juicy frozen strawberries, whip , ped evaporated milk and a little' lemon iuico put them all to- gether and you have easy straw-1 berry sherbet, a frozen dessert ihai'i a. rioioi-fahla .1 ie im. Die to orepare. ' the evaporatea mux is eay enough to whip after it's been chill ed in your refrigerator freezing tray until tiny crystals form around the edges. After the lemon juice and strawberries are added, the peppermint party float Floats At Children's Party beverage adds a as well as "fizz" refreshing flavor to the float. Peppermint Party Float 1 quart peppermint ice cream 1 cup Party Chocolate Sauce (see recipe below) S 7-ounce bottles (1 six-pack carton) lemon-lime carbon ated beverage For oiio fioat, place 2 scoops of ice cream in a soda glass or large water glass. Pour on 2 or 3 table spoons of chocolate sauce. Slow ly pour a bottle of lemon - lime carbonated beverage down the in Pineapple Bavarian A natural impulse for any host ess h to serve a nonular food in a of whipped cream and crunchy slivered almonds. Pineapple Bavarian 1- 3 cup evaporated milk V.-i teaspoons unflavored gelatin 2 tablespoons cold water 1 slightly beaten egg i cup sugar Few grains salt l42 cup pineapple juice 2- 3 cup canned, crushed pineap ple 1-3 teaspoon grated lemon rind 2 teaspiions lemon juice Chill milk until ice cold. Soften gelatin in cold water. Mix beaten egg, sugar and salt in saucepan. Stir in pineapple juice. Cook over boiling water until slightly thick ened, stirring all the time. Remove Cherrytimo Salad 1 pound ripe, pitted sweet cher- ries 3 ripe bananas 3 tablespoons lemon juice 1 large grapefruit, sectioned Salad greens Wash and pit cherries. Cut peel ed bananas in half lengthwise. Marinate in lemon juice. Peel and section grapefruit. Arrange fruits on individual plates on crisp salad greens. Serve with Honey-Mayonnaise dressing. Honey-Mayonnaise Dressing 'i cup mayonnaise V4 cup honey Few grains paprika 1 tablespoon lemon juice Combine all ingredients careful ly. Makes U cup dressing. mixture can be spooned into pretty i parfait glasses or the freezing tray I and frozen. I The flavors of Ihe berries and the! cream-like evaporaled milk seem I in hiv. n . i, 9ir,niiu for oanh ! other. And if you have some fresh strawberries, they're the perfect j garnish for this refreshing dessert Easy Strawberry Sherbet 2-3 cup evaporated milk, chilled icy cold ....-1 tarn " side of (ho glass. Serve im mediate ly. Makes 6 floats. Party Chocolate Sauce 3 squares unsweetened chocolate cup cold water a cup sugar 4 cup whipping cream Dash salt Break chocolate into pieces and add to waier. Cook over low heat, stirring constantly, until chocolate melts. Stir in sugar and heat to boiling. Chill. Whip cream with salt until thick and fluffy. Fold cream into chilled chocolate mix ture. Store in refrigerator. Hakes 1 cup. Distinctive Dessert from heat. Add softened gelatin and stir until dissolved. Add pine apple and lemon rind. Chill until mixture begins to thicken. Whip cold milk with cold rotary beater or electric beater at high speed, until fluffy. Add lemon juice. Continue whipping until stiff. Fold into pine apple mixture. Put into oiled mold or bowl holding about 3 cups. Chill until firm. Keep chilled until ready to serve. Makes 4 servings. ,1 jrti .t i Entertaining Summer entertaining. though i I simple, need not be lacking in i Dessert 1 tablespoon lemon juice 1 package frozen sliced straw-l berries, thawed (10 oz.) Whip milk until frothy. Add lem- on juice and whip until milk is ! d .if n,..i will iw,iri a nvak Fold ; in strawberries lightly but i thoroughly. Spoon into small glass- es and treeze. (Mixture may alsoi be frozen in a freezing tray.) Gar nish with ficsh whole strawberries,! if desired. Makes 6 servings or 1: quart. Summer Dessert Features Ice Cream And Sherbet This summer, lime sherbet mix joins the lemon, orange, and rasp berry flavors already available. You'U be seeing this new flavor soon in your food store. Like the other flavors of sherbet mix, lime sherbet can be made with milk, water or fruit juice, depend ing on the richness you desire. Delicately tinted and refreshing ly flavored, lime sherbet is a fine garnish for fresh fruits, or iruit salad. Or, it can be served as a filling for cake or in a cookie crumb crust. Lime sherbet com bines with fruit juices for refresh ing summer drinks and with ice cream and fruit in parfaits. But of course, you'll want to serve it by itself first, to see how truly delicious the tangy lime fla vor is. Here's the recipe: Lime Sherbet ) (Basic Recipe) 1 cup milk 1 cup water 1 package lime sherbet mix Measure milk and water into bowl. Add contents of package lime sherbet mix. Beat with ro tary beater until dissolved about 2 minutes. Pour into freezing tray and freeze until firm. Remove from tray to bowl. Break up into small lumps with fork. Beat with rotary beater until free from lumps but still a thick mush. Freeze to desired firmness. For richer sherbet use: 2 cups milk or use V cup light cream in place of Vt cup of milk. Evapor ated milk or reconstituted milk powder may be used, if desired. To make lime ice use: 2 cups water. Add 2 tablespoons sugar. For variation, fruit juices may b! used in place of part of the . . tangy punch Easy With Glamorous Punch glamour, and prettiness need not i be a chore This glamorous punch, for example, is a real, quick-easy "company punch" made with soft drink powders and ginger ale. So simple to make, you can start the mixing rifiit in your prettiest punch bowl; then add the ginger ale, ice and tasty garnish just before the guests arrive, The cost of this delicious punch will amaze you too, since one gay little fruit colored package which costs only live cents makes 2 full i quarts of real refreshment. And at j comes in eight flavors, grape, cherry, lemon - lime, root beer, strawberry, orange, raspberry and lemon. So bring out the punch bowl, Make Fancy Ice Cream Have you discovered how to1 make fancy ice cream m o I d s right in your own freeer'.' You'll : want to. for these easy but cie- gant desserts are perfect for spe-, cial occasions. You'll need flavor-j ed freezing mix the brand inai needs no stirring while freezing. And, you'll need molds eitner individual gelatin molds, or larger fancy shaped molds. All you do is whip the freezing mix into light cream. Pour Ihe ice cream into the mold and let it freeze. It's easy as that! You'll discover many variations ire cream flavors, and in in fancy' shapes. Freezing mix comes m 4 wonderful ire cream flavors va nilla, chocolale, strawberry, and black raspberry. And there are any number of unusual molds stars, rings, fruits and flower shaped. For your next spring party, why not make a vanilla ice cream ring. Kill the center with scoops of rap- - serve unmoid ice cream Blu.h.rrv Sona. Ck. 1 rin DV dlPP'"8 mld in hot WB- Blueberry Sponge Cake ur fuf ,,. lMmKU ir9 crcam Purchase sponge cake layers and : around edge wilh knife. Turn onto scoop out center. Combine fresh I a large plate. Fill center of ring blueberries with '-a cup of cinna- with scoops of lime, and raspberry mon-suRar mixture and one table-' sherbet. Decorate plate with fresh spoon lemon juice; let stand for a'fkwers. Serve each guest a wede few minutes until fruit and sugar; of ice cream and a scoop of each are well blended. Fill cenler of flavor of sherbet. Serves 6-1 gen cake with sweetened berries. erously. water in the basic recipe. Try one of these suggestions: cup fresh orange juice 1-3 cup reconstituted frozen lemonade 1-3 cup apple juice V4 cup reconstituted frozen limeade Fruits or fruit puree can be stirred into the sherbet when it is rebeaten for other pleasing flavor variations. Try: V cup apple sauce hi cup drained crushed pineap ple or other fruits of your choice You'll like plain lime sherhet with cookies or cupcakes for des sert. Remember, sherbet is ver satile ... it can be served: . , as a garnish with fresh fruit cup. . '. .as filling for a chocolate, gingersuap or graham crack er crust topped with a quick ly browned meringue. ... in parfaits with crushed pineapple, or raspberry or . strawberry sauce. ... in chilled fruit juice, car bonated beverages or fruit punch. ... on a wedge of angel cake or white cake with a sauce of fresh berries. Mocha Float (Serves 4) Vi cup chocolate syrup 4 cups milk, 1 cup cold, strong coffee 1 pint vanilla ice cream Combine chocolate syrup, milk and coffee. Shake or blend well wilh heater. Pour over finely crushed ice. lop with a scoop of vanilla ice cream and serve. serve gaily iced petit-fours, place tall pastel candles in pretty flower holders and put glamour into your summer entertaining. Orange and Raspberry Flu 1 package orange soft drink powder 1 package raspberry soft drink powder 2 cups sugar Walcr ana ice cubes to make 4 quart) 1 large bottle (28 or 29 ounces) ginger ale Dissolve soft drink powders and sugar in the water and ice cube mixture Just before serving, add ginger ale. Makes about 8 quarts, or 48 servings. Molds At Home berry, and lime sherbet. Decorate the plate with fresh spring flowers, You'll have a dessert your guests will rave about. You'll rave, too, about how easy it is to make, Here is the recipe: Summer Denert Mold 2 cups light cream 1 pkg. vanillin freezing mix 2 cups milk 2 cups water 1 pkg. lime sherbet mix 1 pkg. raspberry sherhet mix Ice Cream Rino Whin whl n earn in a acep nowi until a deep '1er ' '"am forms. Takes 1 to 2 niuiuir. mm cuNicnis oi package of vanillin freezing mix. Whip 1 more minuto to dissolve. Pour into 8" ring mold or individual ring molds. Freeze until firm. Lime and Raspberry Sherbet While ice cream . freezes, make sherhet following basic directions on Ihe packages. U "iA '.4 Gelatine Snow Pudding A Classic Dessert Fluffy - textured and delicately melting in the mouth, fruit snow desserts are indeed well named. A classic of gel - cookery, snows have become sophisticated des serts for the modern generation. Here their simple formula calls for the tune, of frozen concentrated orange juice with the addition of egg white, sugar and unilavored gelatine. The quaintly named gelatine dessert known as snow pudding has a texture all its own . . . springy and light, meltingly de licious. For this dessert, a basic clear gelatine is made with un flavored gelatine and a frozen concentrated fruit juice . . .with the orange concentrate a favorite choice. The mixture is chilled until slightly thickened, and then egg whites are added and the moisture beaten until tripled in volume. The fluffy snow is chilled until firm in Warm Weather Calls ForCool Refreshment Warm weather calls for cool re freshment, and there is nothing cooler or more refreshing on a hot day or evening than a de licious milk drink. Besides being cool and refreshing, milk drinks give you a lift for that wilted feel ing. Milk's protein, minerals and vitamins give you new pep and energy, as well as essential nutri ents which vou need every day. It's a wis? homemaker who keeps extra supplies of fresh milk in the refrigerator this summer to pre pare luscious coolers for friends and faimlv. Along with milk, ice cream and whipping cream are good dairy foods to have on hand lo make your milk drinks extra special. With fresh fruits, chocolate or co coa, and a few flavorings avail Apricot Chiller Refreshing Summer Drink The summer sun invites you out doors for bolh work and play, then makes you long fur a tail cool drink. How about a frosty glass of Apricot Chiller? Hero is just Ihe right combination of apricot nectar and chilled milk to give both satis faction and refreshment. T h e youngsters will love it loo, as a quick between meal snark. Add crisp Bu'terscotch Refrigerator Cookies for the hungrier members of the family. Apricot Chiller 2 cups chilled apricot nectar V cup sugar t VI . It ' . 3'K V V' Wei V V - V' i 4 . . . gelatine snow decorative molds, or in individual serving dishes which require no unmoldins at dessert time. Un flavored gelatine acts as the sta bilizer U capture the air beaten into the egg whites. Fruit Juice Snow 1 envelope unflavored gelatine li cup sugar H teaspoon salt 1V4 cups very hot water 1 can (6 ounces) frozen con centrated orange juice 2 unbeaten egg whites Mix together gelatine, sugar and salt. Add very hot water and stir until gelatine is thoroughly dissolv ed. Add undiluted fruit juice con centrate and stir until blended. Chill until mixture is slightly thicker than Ihe consistency of un beaten egg white. Add unbeaten egg whiles and beat with rotary or electrics Dealer until mixture Be able, there are any number of de licious milk shakes, sodas, coolers, and other delicious drinks that can be prepared in a twinkling. These refreshing dairy drinks will maki a hit with family and lnends. Coffee Mambo Shake (Serves 2) 2Vi tsp. instant coffee 4 isp. sugar 2 cups cold fresh milk 1-3 cup cream, whipped Lomhino instant coffee, sugar anil milk in a shaker, glass jar or electric blender. Shake well to blend. Pour into tall glasses. Top with whipped cream and a clash of nutmeg. Apricot Ginger Flip (Serves i) 4 cups apricot nectar 2 -tablespoons lemon juice 4 cups cold milk Pinch of salt Combine apricot nectar, sugar and lemon juice and stir until sug ar is dissolved. Add milk and salt, stir lo mix and pour into tall, chill ed glasses. Top with lemon slices. Makes 3 servings. Butterscotch Refrigerator Cookies 2 cups brown sugar, firmly packed 1 cup butter 2 eggs 4 cups sifted flour 1 teaspoon soda d"''"l i. Ill i nil i"Tq gins to hold its shape. (To speed up ciuuins and beating time, set mixture over ice and water.) Turn into a 6 or 7-cup mold or individual molds, or spoon into dessert dish es. Chill until firm. Unmold (if molded) and serve with Custard Sauce which utilizes remaining 2 egg yolks. Yield: 6 servings. Custard Sauce l'.i cups milk 1 whole egg 2 egg yo'.ks 3 tablespoons sugar teaspoon salt 1 teaspoon vanilla Scald milk in top of double bod cr. Beat whole egg and egg yolkn; stir in sugar and salt. Gradually add small amount of the hot milk, stirring constantly. Return to dou ble boiler and cook over hot, not boiling, water until mixture coats spoon. Remove from heat; cool. Stir in vanilla. 1 quart ginger ale 1 pint vanilla ice crcam Fill glasses half full wilh apri cot nectar. Fill with ginger ale. Top wilh a scoop of vanilla ice cream, serve with colored straws. Bee's Knees Cooler (Serves 4) 2 cans strained bananas (baby food cans) V4 cup orange juice 6 Tbsp. honey Pinch of salt 4 cups milk Combine strained bananas, or ange juic;, honey and salt. Mix well. When ready to serve add cold milk and beat with egg heal er or mixer. Garnish with whipped cream or a scoop of Ice cream or sherbet. 1 teaspnon cream of tartar 1 cup chopped nuts 1 teasp.wn vanilla Cream brown sugar with butter until light. Add eggs, one at a time, beating after each addition. Add dry ingredients which have been sif'rd together. Stir in nuts and vanilla. Form into 2 rolls. Wrap in waxed paper or aluminum foil and sure in refrigerator over night. Slice thin with a very sharp knife. Place on lightly buttered baking sheet and bake in moderate oven. 3iD degrees, 10-12 minutes, j Watch rarefully so they do not i burn. .Makes about 8 dozen cookies. 7:
