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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 13, 1958)
4 Th Newt-Review, Roseburg, Ore Wed. Aug. 13, 1958 School Lunches Require Careful Planning ft HW;lW f 1 mm .aaaae. 4 I 7... r J lyis Shop For Quick-To-Prepare Nutritious, Versatile Foods The first days of school bring a Hi light. Add unbeaten egg and welcome routine back into the beat well. Sift together flour, salt, home but it means the homemak- cinnamon, nutmeg and cloves. Add er miist have an easy schedule of soda to applesauce and combine ,) nn,iinn in keen ud with well. Add applesauce mixture to ihp manv demands on her time Shopping lists must include those foods which aie quickly prepared, nutritious, versatile, and economic al Thi. u.ir th frillt lhat fills ih'e.. rwiiiirements is already in : minutes. Yield, about 3 dozen cook- the markets, thanks to a perfect ies. growing season, ine au-purpose Washington State Jonathans and creamed mixture alternately with dry mixture. Add bran and raisins and mix well. Drop by tsp. three inches apart on oiled cookie sheet. Bake at 375 degrees i . lu to 15 modern sandwiches Milk Sandwiches Give Unlimited Variety The old fashioned sandwich has finally gone as modern as instant foods. The newest is a simple rec ipe for a milk - aandwich wheh combines favorite sandwich fill ings with instant nonfat dry milk. Two sandwiches equal a full 8 ounce glass of milk. This new "convenient sandwich recipe" has ist been introduced and combines household favorites such as peanut butler, cheese, meat spreads and salads with instant nonfat dry milk. ' The ease of preparation of the milk sandwich, the almost un limited variety of fillings and its added nutritional value makes this Ideal for school lunches, snacks or informal luncheons. Although the sandwiches contain milk there is no noticeable flavor or texture change, but as sure as you eat two milk - sandwiches you have consumed a glass of milk. The sandwich supposedly orig inated in England in about 1738 but it has become so closely as sociatcd with American eating hab-imuch needed milk while the 1 per its that millions of sandwiches are cent fat content ot dry mux an- consumed each yeax. Americans also consume more milk annually than the rest of the world's popu lation combined, so it is only na tural that the two be combined into this interesting sandwich idea. The milk - sandwich should be the answer to a mother's prayer for it's an ideal way of getting an extra glass of milk into the diet. In the school lunch pail or for after - school snacks, you'll have no trouble getting youngsters to "eat", and extra glass of milk in their sandwich. For teenagers too, the milk -sandwich has an important place in balanced diets. Most nutrition al experts agree the average teen ager does not have sufficient milk in his diet. Many consider themselves too adult for milk while others have serious concern with weight problems. The equiva lent of a glass of milk, in two sandwiches, gives the adolescent swers the question of the weight watcher. In addition to children and teen agers the milk - sandwich is an ideal way of adding an energy booster to dad's lunch box sand wichs and for Sunday night snacks at the dinner table or while watch ing TV To surprise your family with sandwiches which are different but without changing their favorite filling treat them to milk -sandwiches Ihe next time you plan a sandwich snack. And, if Junior is a "milk - rebel" he won't even know lhat mother's given him an extra glass of milk. The following suggestions are for two milk-sandwiches the equivalent of an fl ounce glass of milk quantities may be increased to meet family requirements: Peanut Butter-Jelly Milk-Sandwiches Mix 2 Tablespoons jelly and 1-J fine - eating Red Delicious from the apple center of the world are in good supply now, ready for a wide variety of recipes or' for be tweenmeal snacks. Best of all, they are a quick, healthful addition to school lunches. Vitamins A, C and G are found in apples, and a raw apple a day will not only "keep the doctor away," but the dentist, too. Try to include a cook ed or raw apple in your child's lunch box, or a nourishing cookie that contains apples. Here are two favorites of the school set, that keep exceptionally well: Applesauce Bran Cookies l-3 cup allpurpose flour 'i tsp. salt 1 tsp. cinnamon a tsp. nutmeg i-a tsp. cloves '-a cup shortening 1 cup sugar 1 egg 1 tsp. soda 1 cup sweetened applesauce 1 cup raisins ' 1 cup cooking bran Cream shortening and sugar un- Vsp- A quick waffles Quick-And-Easy Waffles For Breakfast cup Instant (in dry form) gradual ly until smooth. Stir in ' cup pea nut butter until well blended. Honey-Peanut Butter Milk-Sandwiches Mix 4 Tablespoons honey and 1-3 cup Instant (in dry form) until smooth. Stir in 2 Tablespoons pea nut butter until well blended. 1 Cheese Spread Milk-Sandwiches Have salad prepared (chicken, ham, tuna, egg, etc.) Stir 1-3 cup Instant (in dry form) in gradually until well blended, Deviled Ham Milk-Sandwiches Mix 2"-4 ounce can of deviled ham spread and 1-3 cup Instant (in dry form) gradually together until well blended. Applesauce Brownies 2 squares (2 oz.) unsweetened chocolate a cup fat 1 cup sugar 2 eggs, slightly beaten 1 cup applesauce 1-V4 cups sifted flour i tsp baking powder '2 tsp soda 'i tsp salt Va tsp cloves ' Va tsp nutmeg V? tsp cinnamon Mi cup chopped nut meats Melt chocolate and fat together over not water, cool siignuy. uiena ; , ,. 1 1 , n,; n,i,. i mnrfernielv hot 1 in sugar, eggs, and applesauce.! Everybody's, looking for "quick-: ly. Drain Bake in deratel ho Sift together the flour baking now- ana-easy" recipes tnese uays, ouiwaiiie wtr j ;. .ST.KTAJdT. especially those hostesses seeking golden brown. Serve hot with ma- first mixture. Stir in the nut to have that special touch that meats. Spread the batter in two; labels them as really excellent greased 8-inch square pans. Bake cooks! Take Cinnamon-Nut Wat at 350 degrees (moderate oven) 30 if Ies. They're something anyone to 40 minuts. Cool in pan; then cut i can make and everyone will into 3 dozen small bars. 1 love to eat. For topping simply And here are some refreshing i have plenty 01 oiu-tasnionea mapie- nienuea syrup on me iuuh. Suggestions for variety: For a spicier recipe, substitute Cinnamon bread for the white, for richer var iation, substitute "i cup evapor ated milk for the milk; and for a Washington Jonathan, fruity flavor, use half evaporated Plan double your milk ana nan cannea iruu juice. Bread n ourier names 8 to 10 slices bread Butter -4 cup iiiiiiv -- ....... ...j , ut Dash of salt cubes and toss ngnuy. uu .u . 1 egg, slightly beaten fat in large skillet and turn oc- Maple-blended syrup casionally until well browne"- Spread bread slices lightly but 1 Serve with butter and maple-blend-evenlv on both sides with butter. ed syrup. Also, if desired, serve you are cooking it. Gives a wonder- Add milk and salt to slightly beat-1 with bacon or sprint u ful flavor, and a needed change for en egg. Blend well. Dip slices of cooked bacon over each serving, everydav fare- 1 bread in egg-milk mixture quick- Makes 4 servings. START THEIR BUSY DAY WITH NUTRITIOUS WTOA MILK j 1 j j" "i'ljtu'e Vou 'P Vol,r msn t"r'('n' 9pt oil ef the energy nts' I buildina nutrition lie needs tor his active school life. Be 'IliU ( A n student get oil ef the energy tor his active school lite. Be sure he or she starts the day off with a howl of cereal and fresh UniKua Milk, an egg, toast, fiuit and a big glass of Umpqua Milk. Unipqua Milk is natures most perfect food. If gives quick usable energy, necessary vitamins and minerals for active growing, maturing bodied Help your child to be a better student by seeing ha has plenty of wholesome Umpqua Milk at eery meal. .. J, ideas to include in your planning for the youngsters: Combine cream cheese, crunchy peanut butter, and applesauce for a sandwich spread. Tasty on dark or brown bread. Bake apples in foil. usual quantity, as they keep in the foil, and can be tucked in a lunch box or served lor breakfast or din ner. Hollow out an apple and fill with peanut butter, or jelly. Small fry love this. Add 2'i cups chopped shred ded apple to two cups cereal when ple-hlended syrup. Makes 8 to 10 waffles. Note: For serving a large group, stack baked waffles on cake racks and reheat in moderate oven (350 degrees F.) 3 to 5 minutes. Scrambled French Toast 8 slices stale bread 3 eggs, well beaten 'i teaspoon salt :, cup milk Bacon drippings or shortening Butter Maple-blended syrup 8 slices crisp cooked bacon (optional) 8 to 10 slices bread Butter ?4 cup milk Dasii of salt 1 egg, slightly beaten Maple-blended syrup Cinnamon Sugar Chopped nuts Spread bread slices lightly but evenly on both sides with butter. Add milk and salt to slightly beat en egg. Blend well. Dip slices of bread in egg-miik mixture quick ly. Drain. Just before baking, sprinkle cinnamon, sugar and chop ped nuts over bread in waffle baker. Bake in moderately hot waffle baker 5 minutes, or until Cut bread into small cubes. (Do gMm brown Serve 'hot with nnf ramnvo rrilSlSl. LOmOUie CKga .,11 ni milk. Pour over bread J Let Our Label Protect Your Table Mr J w km' iW'Ayir,. -. . I r ; " ' " ' " ' A maple-blended syrup. Makes 8 to 10 waffles. Ways To Use Honey Told school day luncheon Molasses Cookies Energy Food Dessert An ideal school lunch supplies : cole slaw, carrot strips one-third to one-half of the daily : sauce and milk me apple- food needs of Ihe student meal generally includes a protein mam dish, vegetable, and-or fruit, enriched bread, butter or marga rine, and a glass of milk. Dessert, such as molasses cookies, may be included as an extra treat. At a school day luncheon, win Ihe approval of your family stu dents by serving "Joe Frogsers", 4-inch molasses cookie cartwheels, ripcprt These cookies are credited to a native of Marblehead. Mass., nam ed I'ncle Joe, who many years ago lived by a frog pond and made the best molasses cookies in town. People called the cookies Joe Froggers Because mey were Jee Froggeri (Jumbo Molasses Cookies) Ki cup shortening 1 cup sugar 1 cup water 1 cup unsulphured molasses " 3'i cups sifted all-purpose flour la teaspoon salt 1 teaspoon soda l'i teaspoons ginger L2 teaspoon cloves W teaspoon nutmeg ' teaspoon allspice Cream together shortening and sugar. Combine water and un sulphured molasses. Sift together flour, salt, soda and spices. Add alternately to creamed mixture with water and molasses, blending When honey is used in the freez ing of fruits use mild flavored Injury in the proportion of one pan honey to four or five parts of fruit, on sliced or crushed fruits. If you pack whole fruits with hon ey, add 1 cup of water to each two cups of liquid honey and then use just enough of this diluted honey to cover Ihe fruit. Ilomemakers find -that honey used in cakes, cookies, and bread absorbs and holds moisture which is important at any time of year, but is particularly so during the late summer and early autumn months when the soft breezes are drying. Honeys are dark or light de pending on the varieties of neclar. the processing, and the storage of Ihe product. However, dark honey is not an inferior product as some people are inclined to believe. Honey supplements the supply of vitamins obtained from other foods. Creamed honey results from nat ural and quick granulation which produces very fine crystals of a creamy-like consistency. It is class ified as creamed honey or finely crystalline honey of creamy con sistency and is in great demand. Honey lessens fatigue and in creases energy and power to work. Flavor and sweetness of honey bread explains its popularity with the members of the family because it is tasty. The homemaker, whether she buys honey bread or or makes it. likes it because it is nutritious and because of the hon-. ey in it. it keeps fresh a long period of lime. As a source of sweetening, hon ey has a special advantage in that a large part of its sugar content is made up of the simple sugars, known to chemists as levulose and dextrose. Hostesses easily gain culinary respect of their guests when they serve refreshments which include honey in ice tea. ice coffee, fruit cake, fudge, oatmeal and other Co s. French salad dressing and hot and cold lemonade. .Many use honey to glaze baked ham. In using honey to replace other sweetenings in recipes, honey is used measure for measure but the amount of liquid must be reduced one-fourlh cup for each bowl in refrigerator overnight. Roll eP of ney used, or ui the same out 4 inch thick on floured board proportion for fractions of a cup. or pastry cloth, cut into rounds j In recipes for muffins, bread, with a 4-inch cookie cutter. Place j and rolls made with honey instead 3 at a time on greased baking 1 of other sweetening agehls, one sheets. Bake in a moderate oven does not make any change if hon (350 dcgrees'F.) te to 12 minutes, ley is used measure for measure. To store, place in closely covered when using heney in baked combiner. nrodticts one shnnlH ikp n mnHpr. ate oven to prevent the product from becoming too brown. YIF.I.D: lli dozen cookies. MjTE: If desired, names may be written on cookies by forcing decorative frosting through nar row opening of cake decorator. " j j..v ,v lh rrncs in i W'n w aler ana morasses, nirnninx plump and dark like the frogs in, ,AMina. th,n m lire iuuu. Marhelehead fishermen of long ago would trade with the old man for a batch of his Froggers which thev took in sea chests on long vovages because the molasses kept lha flavorful cookies fresh lasting. After I'ncle Joe 1 time, these cookies were sold in a Marblehead hake shop and children would buy Hit in for a penny apiece. The cwk ics were also a local favorite for Sunday night supper with a glass of milk. Here is the recipe tor the sweet, unsulphured molasses cookies. Thev can be frosting trimmed to 1 take to teacher or a favorite j friend Iced Cinger Tea 1 cup sugar 1 cup waler 1 stick of cinnamon 10 whole clows i inch square fresh ginser 1 peeled and sliced thin Bung water to boil in small pan and add sugar, cinnamon, cloves and ginger. Stir over low heat until dissolved. Bring to boil (or 7 min utes. Cool. Kemove cinnamon stick and cloves. Yield: 1 cup ginger syrup. Prepare Iced tea in the usual manner and add 1 to 2 tablespoons ot the ginger syrup according to Cherry Lane Salad l'i pounds fresh sweet cherries 6 strawberries 1 small cantaloupe 1 can to I oz.) sliced pine apple 1 avocado 1 banana Lettuce Salad dressing wash cherries and strawberries, leaving stems and hulls on. Peel cantaloupe; remove center pulp and cut into 'i inch wedges. Drain pineapple. Peel avocado and slice into tenths. Peel Banana and cut into chunks. Dip avocado and ba nana into juice drained from pine apple to prevent darkening. Line platter with lettuce. Mound cher ries in center. Arrange alternate slices of avocado and cantaloupe around one half of platter. Circle other side with pineapple and re maining cantaloupe. Top pineap ple with strawberries and canta loupe with bananas. Servie with GET YOUR NEW Sizes From 28" Waist AT 3.75 And' for the rest of the school day i laste. Garnish glasses with lemon your favorite fruit salad dressing menu hae salmon b.irgers, raisin slices. Makes S servings. I 518 S. E. Jackson, OR 3-7026
