JUN24J96Q v
Fruited Frozen Pudding
Is Full Of Food Value
m
SECOND SECTION The
Slim Jim Sundaes Are A
Dessert For The
Are you a weight-watcher? If
you are unlucky enough to com
bine a passion for desserts with
a tendency to overweight, here are
some ideas you'll love. You can
have America's favorite food, ice
cream, even on a low calorie re
gihie. A slim Jim sundae can sat
isfy your sweet tooth while adding
a minimum of calories. And you
don't need to feel guilty about con
suming "empty calories" either,
for ice cream is as good for you
as it is delicious. It supplies many
of milk's valuable food nutrients.
A medium size serving of vanil
la ice cream (about Vi pint) con
tains about 150 calories. The addi
Nothing Is More
What is more refreshing on
. warm summer day than a tall cool
drink? It cools and refreshes the
homemaker, giving her renewed
energy to finish cleaning that cup
board or weeding- the vegetable
garden. For the youngsters it is a
delicious treat in the midst of play.
For the working man, a cool drink
is a welcome break in the day's
labor.
Cool, flavorful milk drinks can
be enjoyed by everyone at very
little cost. And here's an extra div
idend: milk drinks are not only
refreshing, but nutritious as well.
Milk is usually available in the
family refrigerator. Many home
makers keep ice cream on hand to
take care of warm weather meals
and entertainment emergencies.
With these two delicious dairy
foods on hand, the family can en-
Give Your Youngsters A Real Treat By Serving
Homemade Peach Custard Ice Cream In Cones
vice, with active young folks I )
This- ice cream is smooth and
creamy, with a lovely pale golden
color. Eggs and a little gelatin
insure perfect texture. Canned
? caches give flavor everyone likes,
bu'll enjoy this recipe for it's
wonderful for summer eating. Serve
it in cones for dessert after your
next barbecue dinner. The oldest
adult will enjoy it as much as the
youngest child and there's not a
dish to wash afterward.
Peach Custard Ice Cream
Wi cups milk
1 envelope plain gelatin
2 eggs
i cup sugar
14 teaspoon salt
1 (No. 2Vi) can peaches
1 teaspoon vanilla
News-Review THURSDAY,
rttrrf-liiWiimM n i-n r i iri aSJaaaMMM . . ,nl
. . slim Jim sundae
tion of one of these low calorie
toppings will create a party-pretty
sundae with little increase in cal
orie content. All of these sugges
tions are the no-fuss kind too, for
they are foods which you probably
have in your cupboard or freezer.
For a crunchy sundae, sprinkle
one or two tablespoons of your
favorite crisp ready-to-eat cereal
over vanilia ice cream. Kice, corn,
oats or wheat cereals will make
equally ' delicious slim Jim's.
Crushed graham crackers, either
the plain or cinnamon kind, also
make a wonderful topping. Frozen
fruit juice concentrates are perfect
fruit sauces; use one tablespoon
Refreshing Than
ji.J6Jt their nourishing goodness any
time either plain or tancy
flavored.
Try these cooliag, refreshing
mit drinks the next time you need
a hit. Buttermilk fans will enjoy
this orange buttermilk treat. Cho
colate fizz is a quick and easy
chocolate soda which the young
sters can make themselves. Coffee
frost is a glamorous looking, won
derful tasting and so easy to make
you'll want to serve it often. For
sherbet fans we have this timely
suggestion for refreshment: keep a
pint of fruit flavored sherbet in
the refrigerator to garnish salads,
cold drinks and serve as a light
cool dessert.
Orange Buttermilk Treat
(serves 3)
1 cup orange juice
Vi tsp. grated orange rind
Vi teaspoon almond extract
2 tablespoons fresh lemon juice
1 cup whipping cream
Scald Vi cups milk. Soften gela
tin in remaining Vi cup milk. Beat
Homemade peach custard - ice
cream is really a treat! Serve it
in cones for mobile eating. Double
deckers make geoejrous portions,
and for a festive ' touch add . a
peach and cherry garnish, skewer
ed on with a long pick. The thin
bamboo ones for barbecue cook
ing are handy, and hold the top
scoop in place until it's partly eat
en (this is also a rug-saving de
eggs lightly with sugar and salt.
Add a little of the hot milk, then
combine with remaining milk and
softened gelatin, and cook over hot
water, stirring constantly, until
peach custard ice creom
JUNE 23, 1960 146-60
Delightful
Weight-Watchers
of either orange or grape juice con
centrate for each serving. Some
like it spooned onto the ice cream
while still partially frozen; you
may prefer it completely thawed.
Fruits, if used unsweetened, are
low in calories. A slice of canta
loupe or tiny cantaloupe balls are
particularly good cnoice tor an ex
tra pretty sundae.
- Any of these suggestions will
make delicious sundaes with van
illa ice cream. Check the calorie
content of some of your other fa
vorile ice cream partners. You
may find other combinations for
more slim Jim sundaes.
A Cool Drink
Vi cup sugar
3 cups cold buttermilk
Put all ingredients into a shak
er and. shake vigorously for a few
seconds, berve witn crushed ice.
Chocolate Fizz
For each serving, blend Vi cup
chocolate syrup and Ji cup milk.
Chill. Add Vt cup soda water. Top
with a scoop of vanilla or choco
late ice cream.
Coffee Frost ' ' '
(Serves 2)
2'i tsp. instant coffee -Vt
cup hot water
2 tsp. sugar
2 cups cold milk
2 scoops ice cream
Combine coffee and hot water,
stirring until coffee is dissolved.
Add sugar and stir well. Add milk
and blend (or shake in shaker!
Pour into tall glasses.
slightly thickened. Remove from
heat and cool. . . - .
Drain peaches and force through
a sieve, or blend in electric blend
er until smooth. Stir peaches, van
illa, almond extract and lemon
juice into cooled custard. Whip
cream until barely stiff, and' fold
into peach mixture.
Turn into deep freezing pani or
two ice trays, and place in freez
ing compartment with control set
at lowest temperature. , Freeze .un
til about half frozen. Turn out into
chilled bowl, and beat with electric
mixer or - rotary beater until
smooth.
Return to freezing compartment
and freeze until firm. Reset tem
perature control to normal.
, Makes about 1V4 quarts.
How many fruits can you name
in the list of products called for in
the recipe for this rich, delicious
frozen chocolate pudding? Two,
of course, are obvious: the fruit of
the fig tree; and raisins, the fruit
of the grape vine. Both these dried
fruits are chock full of flavor and
food value and both are in excel
lent supply right now. Use plenty
of them to perk up your fall and
winter menus.
But there's a third fruit here,
though we don't usually think of it
as such. It's a top favorite flavor,
too, and unlike many fruits, is al
ways in good supply. The fruit we
mean is chocolate, from the tree
Theobroma cacao "food of t h e
gods" a highly appropriate name
for the fine, rich crop it bears.
Most of our chocolate comes from
African plantations, with South
America, Java and Ceylon contri
buting a smaller share of this ele
gant "fuit." Just as tea leaves and
coffee beans are blended to suit
different tastes, so cacao beans
from each country, and even from
different plantations in the same
country, differ in taste and must
be skillfully combined to produce
the best flavors.
We hope you'll try this fruited
frozen chocolate pudding on the
family and when you do, quiz them
on how many fruits it contains. It
will be amusing to see how many
will identify chocolate as a fruit!
Fruited Frozen Chocolate Pudding
l'i squares unsweetened choco
late - ' - -
Mt cup sugar
Dash of salt
1 cup milk -
3 egg yolks, slightly beaten
1 cup whipping cream
1 teaspoon vanilla
Vi cup finely cut raisins ' '
Vi cup finely cut dried figs
Add chocolate, sugar, and salt
to mUk and -heat in double boiler.
"WX' -J
v'
chocolate
A Tribute To Dairy Month
Contains Ideas For Sundaes
We have all read much about
National Dairy Month. This custom
was established about 2V years ago
to bring attention to the month
when dairy cows usually give the
most and richest mux.
Here are some delightful and nov
el ice cream tricks from Sugar
Information using regular Ice
cream and homemade ice cream
as the ingredients.
Deliciouslv sweet, refreshingly
cool, versatile beyond imagining,
and most nutritious that's i c e
cream. With Dairy Month now un
der way, let s consider these won
drous properties of the nation's un
challenged champion of summer
desserts.
One property that is frequently
neglected is the dessert's versa
tility. Ice cream in itself is so good
that one is likelv to become lazy
about taking advantage of this as
set. And wnat a pny, wnen ucn
delectable desserts as Ice Cream
Meringue Pie, Provincial Ice
Cream Sandwich, ice cream cake
rolls and sundaes are so easy to
prepare!
loot's take sundaes as an ex
ample. With the combination of oranges
and nuts, you can make of vanilla
ice cream a really refreshing de
light called Pot of Gold Sundae.
For a heavenly Cherub Sundae,
you need only peach halves, cher
ries and strained baby peaches in
addition to the ice cream.
What is more lovely and more
elusive than a summer rain
bow? Yet you can conjure one
up easily, simply by combining red.
orange and green food coloring
and raspberry sauce witn vanilla
ice cream.
With the help of some pineapple,
cherries and coconut, you can con
coct an ice cream dessert that
will fairly transport you to the
land of swaying palms. It's called
Hawaiian Sundae, of course. The
recipe for it and the other sun
daes mentioned here, including
their sauces, are given below. '
Pet of Cold Sundae
3 oranges
6 scoops vanilla ice cream
2 cups orange sauce
2 -tablespoons chopped nuts
Cut oranges in half. Gently re
move all juice and pulp. Reserve
both for Orange Sauce. Scallop
edges of oranges and set aside.
Prepare Orange Sauce according
to directions that follow. Fill each
orange half with vanilla ice cream,
When chocolate Is melted, beat
with egg beater until blended. Pour
egg yolks, stirring vigorously; re
turn to double boiler and cook 2
minutes longer, stirring constantly.
Chill. - '. .
Whip cream. Then fold chocolate
mixture and vanilla into whipped
cream. Fold in raisins and figs.
Turn into freezing tray and freeze
45 minutes. Stir to distribute fruit
and freeze again for another 2'4
to 3 hours. ' Makes 34 quart. '
Note: Nuts may be substituted
for either fruit. If desired, tea
spoon rum extract may be added.
Two eggs may be substituted for
3 egg yolks in aoove recipe. Acia
egg yolks as directed above. Fold
stiffly beaten egg whites into chill
ed chocolate mixture before fold
ing into whipped cream. Makes 1
quart.
Ever since nrehistoric man dis
covered that wild crapes sun-dried
on the vine made a sweetly savory
snack, raisins have been increasing
in popularity, in vsn lamormans
paid a dollar a pound for raisins
brousht "round the Horn."
Since raisins and chocolate make
a wonderful combination, here is a
raisin nut fudge sauce we highly
recommend served warm over ice
cream, pudding or cake. -Raitin
Nut Fudge Sauce
3 squares unsweetened chocolate
v cup ouiier or inttrgaruiB
; Vi cup sugar j
' Vi cup light cream ...
1 teaspoon vanilla '
.14, cud seedless raisins. ..
: Vj cup toasted slivered almonds
Melt chocolate and butter togeth
er over low heat. Add sugar and
cream and stir over low heat until
sugar Is dissolved about lvi min
utes. Bring mixture slowly to a
bollt without stirring, ttemove irom
heat, then stir in' vanilla, raisins,
and almonds. Serve' warm.- Makes
about 1 and two thuds cups -sauce.
frozen pudding
top with Orange Sauce and sprin
kle with chopped nuts. .
Yield: 6 servings.
Orange Sauce
, 1 cup orange juice and pulp
; Two thirds cup sugar
1 teaspoon corn starch
1 tablespoon water
2 egg yolks, beaten
1 cud whiDDed cream
Heat juice and pulp. Add sugar
and mix thoroughly. Dissolve corn
starch in cold water and add to
sugar and juice mixture. Cool. Slow
ly pour mixture over egg yolks,
Then add cream. Blend thoroughly.
Chill. Serve. , ?
'Cherub Sundae
peach halves
1 pint vanilla ice cream
1 pint peach ice cream
1 pint strawberry ice cream '
3 jars strained baby peaches
Maraschino cherries
Arrange peach halves in sher-
bert dishes. Place small scoop of
each flavor ice cream on peach.
Top with V4 jar strained baby
peaches. Garnish with Marashino
cherry.- .' . . j .
Yield: 8 servings
Rainbow Sundt
3 pints vanilla ice cream
red, orange and green food color
ing Raspberry Sauce
Spoon ice cream into three bowls.
Allow to soften. Tint ice cream in
one bowl red, second bowl orange
and third bowl green, using food
coloring. Remove bowls to freezer
until hardened. Place one scoop
each Color ice cream in sherbert
dish. Top with colorful raspberry
sauce made according to following
directions: ...
Hawaiian Sunda ,
2 pints vanilla ice cream
1 small can shredded coconut
(approximately 4 ounce size)
1 pmn amnll nineaDDle nieces
(approximately i ounce size)
1 can crushed pineapple (approx
imately t ounce size)
Maraschino cherries
Form ice cream into balls.
Roll each ball in coconut. Place
ice cream balls on flat sherbert
dishes. Arrange pineapple pieces
necklace style, around Ice cream
balls. Servie with crashed pineap
ple and top with Maraschino cher
ries, - '
YleMi serving! - -
'mm m mmmw-"''"' mvmvmm m M f 4 T." ' ' "'""H'.
v'rt .a ?-..r
ilAlJ k ulL.l i 1
Classic Wedding Punch Made With Instant
Tea Combines Both Something Old, New :
When a June bride gets ready
for her wedding, she makes sure to
wear something old and something
new, - When her mother prepares
the refreshments for the reception
that follow the ceremony, she can
follow the ' .same principle with
great success. . ; .
The something old is' a-classic:
wedding punch made with tea. Tea
punch is as: traditional- as cham
pagne itself for service at a wed
ding reception. Besides at a wed
which gives it character and dis
tinction, the punch contains refresh
ing fruit juices, carbonated water
Cor sparkle, and can be gaily dec
orated with fresh fruit. It is an
altogether pleasing punch for this
joyous occasion.
The something new is 100 per
cent pure tea, that dissolves in
stantly in cold tap water. This in
stant tea not only has real tea
flavor but eliminates all prepara
tion time there's no heating,
cooling, or brewing to deal with.
Furthermore, its strength can be
A Fabulous Cantaloupe Sundae
Is A Twosome Everyone Likes
Cantaloupe and- ice cream "go
steady"; during warm ' weather.
It's a .combination everyone loves
ana an- easy one 10 pui logeiner.
Half shells, balls, cubes or slices
of mid-summer cantaloupe served
with a generous spooning of ice
cream are always welcome. Here's
an extra-special way of serving
this combination, fabulous canta
loupe sundae. Scoop ice cream into
center ot cantaloupe rings; add a
crushed pineaoDle sauce and car-
nish with a golden cantaloupe ball
aim mini apng inreaaea on a zancy
cocktail pick. Beautiful and deli
cious! You'll discover the rich, mellow
flavor of mid-summer cantaloupes
especially appealing In this lea
cream and sauce treatment. These
melons, found in our markets so
abundantly during July and Aug
ust, are picked only when fully
vine ripened which meant top fla
vor. Protected by ice in refriger
ated cars during fast shipment to
market, they retain their field-fresh
flavor and firm, tender texture.
Fabulou Cantaloupe Sundae
1 cup . undrained crushed pine
apple (9-ounce can) -
Make A Simple Summer Meal Memorable
By Serving NeW Fruit Cocktail Tropicana
Make a simple summer meal
memorable with a glamorous des
sert. Any time when the menu is
somewhat ordinary, it's a good
trick to serve an especially lus
cious dessert. Here's a- delightful
one inai s nice lor summer because
it's so easy, and requires no cook
ing at all. Fruit cocktail tropicana
is a sundae, ' using canned fruit
cocktail chilled with a bit of lem
on juice and some maraschino cher
ry syrup to tint it a pretty pale
pink. The five sweet fruits' are
spooned into serving dishes, .and
loppea witn ice cream balls rolled
"ira fi-vc A:-t
wedding punch ""'r'"
regulated to taste, just by adding
a little more. The mother' of the
bride, who will have more than
enough to do on her daughter's
wedding day, will welcome the
time-saving quality of instant tea.
The bride, the- groom, and- their
guests will enjoy the excellent fla
vor it imparts to . the wedding
punch. .
For a special touch that befits
such a special party, make pine
apple wedding bells to float in the
punch. Cut fresh pineapple into
thin slices and remove the center
core, then Use a bell-shaped cookie
cutter to make the bells. Lacking
such a cookie cutter, you can make
a cardboard cutout of a bell, and
use a knife to cut around it, sten
cil fashion. For contrast with the
pineapple bells, cut fresh straw
berries in slices and float them in
the punch too. .-
Unless you're a baker of almost
professional standing, you'll be well
advised to buy your daughter's
wedding cake. The cake should be
2 ' tablespoons -sugar" ' 'V''1' "'
2 teaspoons cornstarch
Few grains' salt '
1 teaspoon fresh lemon juice
Drop mint extract
2 medium-size mid-summer cant
aloupe - 1 -, . :
1V4 pints vanilla ice cream v
Mint sprigs for garnish
Heat pineapple. Blend sugar;
WARM WEATHER TREATS
With uvaral nans nf annl. .linA.
chilling in the refrigerator you can
whisk together tempting . warm
WDDtho. Imll in nnvt tn nn
Try this one, for instance: Place
i-aiiiicu uyyiv auces on aessen
plates, top with, vanilla ice cream
UnH hlanAt Wlfh Vnill fairnltn nan.
ned sundae topping. Quick, easy,
omu me juuuKobcia, cajicciauy, will
enjoy it. I
' ICED TEA REFRESHER
Mix one No. 2 can of pineapple
juice with the juice of two lemons.
Pour into ice cube tray. Freeze'
and use in iced tea. Add a sprig
of mint if desired. .
in coconut flakes (do this ahead
of time and store the coconut-covered
balls in your freezer, if you
wish). For service with a flair,
spear the ice cream with fancy
carved cocktail picks. "Makes for
easy handling of the ice cream as
you serve it,. and brings admiring
glances from women guests who
love such special touchesl ;
Fruit Cocktail .Tropicana '
" 1 (No. '2'i) can fruit, cocktail
' 2 tablespoons fresh' lemon or
lime juice
2 tablespoons syrup from maras
chino cherries
is
... . fruit cocktail tropieona
' i .i r-M ' S M WIT V n r . . 77" a-
second only to, the- bride- in-ita
loveliness and even an experienced
baker finds it, a challenging assign
ment to decorate a wedding caka
as beautifully as the occasion de
mands. - :'
- Wedding Punch
6 tablespoons instant teai " '" a
:. 8 leups water' '
3 cans (8 ounces each) frozen
concentrated orange juice, re-
constituted -
3 cups lemon juice ' ;
3 cups canned or frozen pine-
: apple juice i- . ....
' 1H cups sugar' '. ? ... !
'Vi cup grenadine !
3 bottles (28 ounces each) car
bonated water, chilled i.
Stir instant tea into water.- Add
fruit juices, sugar and grenadine:
stir until sugar is dissolved. Pour
over ice in punch bowl; add car
bonated water just before serving.
Garnish with pineapple wedding
bells and strawberry slices. . ,
Yield: Approximately 45 V4 cup
servings.- . v
cornstarch and salt, Bin- into-pineapple,
and cook and stir until mix
ture boils and is slightly thickened.
Blend in lemon juice and mint ex
tract. ChiU.
Cut each cantaloupe into 3 rings.
From ends, cut balls, - using ' a
French ball cutter or a Y tea
spoon measure. Place a ring on
each serving plate. Cut ring into
bite size pieces, but leave in ring
shape. .. . -., i i
Scoop Ice cream into center. add
top with pineapple sauce. Garnish
with cantaloupe balls and-a mint
sprig. ,
Makes 6 servings. - - , , '-
CREDIT LINES -
- Pictures and accompanying
stories: , National Dairy Coun
cil, General Foods Kitchens, '
Dudley-Anderson-Yutzy, Cali-'
forma Foods Research . Insti
tute. Sterlet: Oregon Dairy Coun-1
ell, California Foods Research
Institute, Leo Burnett Com?
; pany, Inc.,. Dudley-Anderson-!:
Yutzy. , ., . r
6 firm balls vanilla Ice cream
-'. (see note) ,
Flaked coconut i ; "
6 long cocktail picks ' f - . ,
Combine fruit cocktail,, lemon
juice and maraschino cherry syr
up, and chill thoroughly. Spoon into
chilled serving, dishes.' ' Roll ice
cream balls in coconut.' Set an ire
cream ball onto each serving of
fruit cocktail, using a wooden pick
as skewer' to lift ball. Serve at
once. Makes 6 servings. .,
Note: Orange, lemon or-. lime
sherbet 1 may be used 'instead of
vanilla ice cream. .'- ). - - v.
" i. " '""
-'"('''
t