Venelahlct Riiilri Rpillnr
SECOND SECTION Rosebiirg,
Fresh, Delicate Currants Combined
With Apples Make A Delicious Pie
When fresh currants, delicate
but tart in flavor, are on the mar
ket remember that the season is
short for these tiny berries which
are excellent for jellies, relishes,
sauces and pics.
There are two or three cautions
in buying and keeping currants.
Choose firm red berries that have
a shiny skin and if it is necessary
to store them a day or two. spread
them out on a tray without wash
ing the
stems.
berries or removing the
For an absolutely mouth water
ing dessert made with fresh cur
ranis serve this red currant and
apple pie. The combination of
sweet apples and tart currants
baked in a rich flaky pie shell is
a luscious one. When the filling is
thickened with quick-cooking tapio
ca the flavor and color of the
fruits will remain fresh and bright;
the juices will be sparkling clear
just thick enough to hold the i
fruit in place but thin enough to I
run ever so little and ever so deli- i
ciously onto the plate. And. when I
you're making currant jelly, be
sure to save one glass from the
storage shelf to serve on fluflly
tapoioca pudding. The jelly recipe
is right here . , . the pudding
Back Yard Vegetable Growers Are Sure
To Be Delighted With A Feature Casserole
Back yard vegetable growers will
go for double feature casserole; it j
uses their bard-earned produce in
such tasty ways, doubling as a
meatless main dish or
table accompaniment for roast or beans are to he baked, a shorter
fowl. icooking time then ordinarily used
Freshly picked beans and corniwili be more desirable. It's over
are cooked, then added to a cheesy cooking that makes beans dark
.cream sauce of hard cooked eggs ! green and mushy,
and hutton mushrooms. It's a won ) To prepare corn: add husked ears
rierful wav to use corn on the cob I to rapidly boiling salt water: alt-
left over from last night's supper
or the noon day lunch. One and
one-half cups of kernels are need
ed which can he gotton irom about
three large ears of corn.
The richly flavored cream sauce
that combines all these fine foods
is made wholesome and extra good
by the magical smoothness of evap
orated milk. Evaporated milk is
easy to work with like all dairy
foods! There's neither worry nor
work to making a smooth while
sauce when you use a convenient
product like evaporated milk.
You'll find cooking fresh vege
tables no more difficult than pre
paring the sauce. For succulent
green beans: cut or break off the
blossom tip and stem end of the
washed beans. Cut into desired
lengths before cooking the beans
Ore. THURSDAY. SEPTEMBER 1, 1960 203-60
r j a r .a
red currant and apple pie
recipe is on the tapioca box.,
Currant Jelly -6'
i cups juice (about 3'i qts.
ripe red currants)
7 cups sugar
1 box (14 oz.) powdered fruit
pectin
Kirsl, prepare the juice. Stem
about 3'a quarts fully ripe red cur
rants and crush thoroughly. Add
l'-a cups water: bring to a boil
and simmer, covered, 10 minutes.
Place in jelly cloth or bag. and
squeeze .out juice. Measure b'a
cups juice into a very large sauce
pan. Then make the jelly. Measure
sugar and set aside. Add powder-
ed fruit pectin to mice in sauce.
pan and mix well. Place over high
heat and stir until mixture comes
to a hard boil. At once stir in
sugar. Bring to a full rolling boil
and boil hard 1 minutes, stirring
constantly. Remove from heat,
skim off foam with mental spoon,
and pour quickly into glasses,
Cover jelly at once with Vi inch
hot paraffin
Yield: About 13 medium glasses
(6'.i lbs. jelly) -
' Red Currant and Apple Pie
(Using fresh currants and apples)
21a tablespoons quick-cooking .
in a small amount of salt water. r
in a tightly covered saucepan. Cook i
over high heat until steaming, then
lower the heat and continue cook
ing about 15 minutes. Since the
er water returns to boiling, cook
about eight minutes or until corn
is tender. When cool, cut kernels
from ear with a sharp knife.
Hard cooked eggs add extra pro
jtein and nourishment to this dish
making it a most hearty luncheon
casserole to serve with crusty but
tered rolls and crisp green salad.
To serve the dish as a vegetable
accompaniment, omit the eggs and
mushrooms or just the eggs and
reduce the quantity
of salt and
pepper slightly.
Double Feature CasseroU
5 - 6 servings
1 tablespoon butter
1 tablespoon Hour
1 teaspoon salt
lt teaspoon pepper
1 cup evaporated milk
:U cup shredded Cheddar cheese.
double featurs casserole
4i?-Av XivTTZ
tapioca
1'4 cups sugar
1 teaspoon salt
Ha cups fresh red currants
cups thinly sliced peeled
fresh apples
Pastry for two crust 9-inch pie
2 tablespoons butler
Combine quick-cooking tapioca,
sugar, salt, and fruits. Let stand
about 15 minutes.
Roll half the pastry t inch thick
Line a 9-meh pie pan and trim
pastry at edge of rim. Rolling re
mainiug pastry inch thick and
cut several 2-inch slits or a fancy
design near center. Kill pie shell
with fruit mixture. Dot with but
ter. Moisten eadge of bottom crust.
To adjust lop crust, fold pastry in
half or roll loosely on rolling pin;
center on filling.
Open slits with a knife. (Well-
opened slits are important lo per
mit escape of steam during bak
ing.) Trim top crust, letting it ex
tend Vi inch over rim. To seal
press top and bottom crusls to
gether on rim. Then fold edge of
lop crust under Dottom crust and
flute. Bake in hot oven (425 de
grees F.) 55 minutes, or until
syrup boils with heavy bubbles
that do not burst.
l1 a cups cooked fresh green
beans or 1 9 ounce package
frozen green beans, rooked
l'-a cups cooked fresh kernel corn
or 1 10 ounce package frozen
kernel corn, cooked
3 hard cooked eggs, diced j
cup (2-oz. can) whole button
mushrooms ,
a cup diced green onion tops I
1 cup soft bread crumbs
'a cup ( Vi stick ) butter, melted '
Casserole, l'a quart. Preheated
350 degree oven.
Melt butter; add flour, mixing
to a smooth paste. Remove from
heat. Add salt, pepper and evapor
ated milk, stirring until well blend
ed. Heat, stirring constantly, until
mixture reacnes simmering point.
Remove from heat; add cheese and , vesl CPph,.at,ons, roof-raising, and
stir until me ted. quilting bees of vesterdav into a
Combine cheese sauce, beans, u do jt.yourst,f pal.ly. corn
corn, eggs, mushrooms and onion i !.".-.".u . .',..;i,moi.
tops in casserole. Top with bread
crumbs: drizzle with butter: hake
30-35 minutes. Remove to broiler
lo brown crumbs.
Variation: Omit eggs and mush
rooms; decrease salt to 'a tea
spoon and pepper to '4 teaspoon
Bake in 5-cup casserole. Serve as
vegetable accompaniment with
roast or broiled meats
-I
Vegetables build belter meals i
and healthier people we all know
their lame as providers of essen-;
tial vitamins and minerals as well :
as bulk. But and let's face it I
they must be eaten to do any i
good
With our natural taste leaning
more and more to the tangier
foods spicy barbecues, pizzas,
etc., our simple, honest friend,
the garden variety vegetable may
seem too plain and bland to be
interesting.
What to do? Marinate the slow
pokes in savory blend of season
ings, and then see how fast they
go. Serve them hot and appetizing
or chilled and equally appetiz
ing. They're hound to create inter
est and you'll soon find out the
types of savory flavoring your fam
ily likes best.
lo give the marinating sauces
both character and volume, fla
vored carbonated beverages are
used along with spice, oil and vine
gar. You can lurttier spare i:p tne
meal bv serving beady-cold and
tinhblv nft drink as the bever-
gc. Thev're sure to help set a
happv table mood lust about as
marinated vegetables
necessary to the well being of I
fairly as carefully prepared and
nutritious food.
If the marinated vegetables are
to be served hot, pour off vege
table water; add marinate, turn
vegetables so that all surfaces are
covered, and keep warm until serv
ed. If vegetables are to be served
cold, follow the same procedure,
except cover and store in refriger
ator. Uncooked marinated tomatoes
may be added lo either a hot or
cold vegetable plalter. Cut them
partially through into quarters, cov
er with spicy marinate, and let
stand in refrigerator for at least
one hour. Insert thin wedges of
cheese between quarters before
serving.
Make up these marinates in ad
vance in screw-top jars, and let
stand to allow seasonings to per
meate the liquid. Shake well and
pour through coarse sieve over
vegetables to remove seasoning
Finish Your Summer Chores
With A Do-lt-Yourself Party
Nowadays almost everybody is
expert at almost any joo around
the house. Make your next project'
an excuse for the first (and best!)
party of fall. Old-time farmers
knew that heavy chores are light
ened when a party adds to the fun
t ...!,...., 'ivci, it,- hr.
! ha, harri nrV anri r,a .'.
, ,,,,
r .,.;,'
Invite close friends to lend a
hand to summer-end chores. Wheth
er naintin? the basement, hriniiing
uo the boat, or taking down screens
many hands make light work and
light-hearted fun for all. Suggest
that work clothes be worn, and
supply coveralls for those who
dress up anywav. Set out help -
vourself food: ham-flavored sauer -
kraut with sausasjes and tiny on -
ions; crisp herbed salt sticks, and
a pineapple punch with the where -
with-all for lacing in decanters
nearhv. The steps of a small lad -
der make a handv perch for snacks
and drinks, easy to move about:
if the work lakes you elsewhere
Salty Herb Sticks
1 package active dry yeast
1 cup warm water
2 tablespoon melted shortening
1 tablespoon suyar
l'a teaspoons salt
2 lablesjHions chopped chives
1 tablespoon (hopped parsley
1 teaspoon dill seed
2'a - 3 cups sifted all purpose
flour
1 bealen egg
alt (coarse ground and Caraway
or dill seed for sprinkling
Soften yeast in water in large
mmnc howl. Stir in shortening, su
gar, salt and herbs. Gradually add
flour, heating well after each addi-
lion, (over bowl with a damp cloth
and set to rise in a warm plare
I until doubled, (about 1 hour I. HI-
I vide dough into 4. Roll out one
! nart at lim fin a flmirpH hoaid
to make 8-inch square. Cut into 4 RAISIN, COCONUT MACAROONS
2-inch strips. Roll each lengthwise.' Prepare coconut macaroons
forming 4 long slicks. Place on from packaged mix, stirring chop
greased baking sheet. Brush with ped hcht or dark seedless raisins,
the beaten egg. Sprinkle with salt candied ginger and almonds into
i and dill or carawav seed. Repeat
with remaining portion of douzh
Let stand in a warm place about
solids.
Note: The amount of salt
these recipes may be varied
taste,
Spicy Marinate
'a teaspoon prepared mustard
2 tablespoons cider or wine vine
gar
a cup olive or salad oil
1 teaspoon salt
Popper, pinch
1 tablespoon minced onion or
chives
Combine mustard with vinegar;
and oil, salt, pepper and beat with
fork until blended. Add cola and
onion or chives.
Optional additions: Few drops
Worcestershire sauce; tew grains
cayenne pepper. I clove garlic
crushed; 6 thin slices frankfurter;
caraway seeds; basil; savorg.
Medium Marina t
j cud ohe or salad oil
1 tablespoon vinegar
2 tablespoons lemon juice
2 tablespoons minced celery
1 bay leaf
1 teaspoon salt
1 teas won paprika .
l-i cuo gin-ier ale
C ombine all ingredients except
ginger ale: beat with a foiK until
v L
blended. Add ginger ale.
Optional additions: Poultry sea
soiling; pickling spices, mint,
thyme, minced onion or ciuves,
Delicat Marinate
,!j cup olive or salad oil
'4 cup lemon juice
1 teaspoon grated onion juice
1 teaspoon salt
Pepper, pinch
Nutmeg, pinch
i cup lemon lime beverage
Combine all ingredients except
lemon-lime beverage; beat with a
fork until blended. Add lemon-lime
beverage.
Optional Additions: graled lemon
rind, H teaspoon sugar, mini, pa-
pnka, allspice, crushed fennel
seeds.
Try Hi spicy marinate for beets,
broccoli, red cabbage, beans the
medium marinate for carrots, peas,
asparagus, squash, brussel sprouts
the delicate marinate, for cauli
flower, snowpeas, onions, celery,
parsnips.
40 minutes, then baka in a pre
heated oven (400 degrees) for lb to
20 minuts. Serve warm. Yield 16
sticks.
Sauerkraut Altacienne
l'-i lbs. sauerkraut or 1 can (1
lb, 11 oz.)
1 lb. Italian or farm sausages
10 tiny while onions, peeled
l'a cups cooked or canned ham,
chunked
11 cup water with one packet In
stant broth dissolved in it
Freshly ground black pepper
2 bay leaves
Dill seeds
Pour boiling water over the
I sauerkraut, drain well, Drown the
1 sausages slowly in a skillet, then
remove. Add the onions and brown,
j Toss in the ham to saute briefly,
then add the kraut and stir up in
ltbe drippings until shiny. Add the
j sausages, slock, black pepper and
; hay leaves. Cover lightly with a lid
'or foil and bake in a moderate
1 oven (325 degrees) alxiut 1 hour,
1 Serve in the pan or heaped in a
1 fireproof dish. This is an excellent
I way lo use leftover ham; If the
nam bone is availahle, bury it in
the sauerkraut before baking, and
remove before serving. Sprinkle
with dill seeds and serve to 6 hun
gry workers.
Lace-It-Yourself Punch
2 cans (6 oz. each) frozen pine
apple grapefruit juice concen
rate 1 can (8 oz.) frozen pineapple
juice concentrate and
1 can 18 m 1 frozen grapefruit
juice concentrate
or
1 can (4 or) pineapple grape
fruit juice drink
Following package directions, re-
constitute Irozen juire and pour
over ire in a tall pitcher, or chill
canned iuice blend. Serve in mugs
or tumblers garnished with lemon
oranae sines, pineapple sums.
or mint. .Makes punch to serve 6 8
butter. Bake according to direct
inn. Ideal with chilled canned
fruit cocktail for deert.
The Labor Day Holiday Should Be A Time
Of Recreation, Relaxation For Everyone
t.abor Day weekend should be a
time of recreation and relaxation
for the whole lanuly, including the
homeinaker. A wise idea is to pie-
pare a large roast, such as a ham,
which can he served lor a special
holiday dinner with plenty of flu
vortul meat left over for exciting
encore dishes.
Ham is an exceedingly versatile
meat, and fully cooked letlover
ham will perk up many a lavoritc
recipe. Of course, always ho sure
the hame you buy is top quality,
smoked and cured lo perfection. A
very special dish that can he an
"encore" recipe, features a combi
nation of ham slices and chicken.
lop a toasted Knglish muffin or
thick slice of cornbread with
of cooked ham. Top it otf
lu es
with
creamed chicken and mushrooms
slices for a dish that will win
praise during the, holiday weekend
or any nine.
It's also fun to broil ham on
skewers. Cut leftover cooked ham
into 1-inch squares and place on
skewers, alternating the ham with
mushrooms caps, cooked whole po -
taloes, small tomatoes, or cooked
whole onion. Or you may wish to
combine ham with fruit such as
Serve A Frozen Fruit Cocktail
When Unexpected Guests Arrive
This frozen salad is one of t he
smartest ideas of summetimo both
because it's an , tillra-relresliing
type salad and because of its ex
cellent keeping quality in the freez
er. It's a frozen fruit cocktail salad
and can he held in the freezer two
lo three weeks, ready and waiting
lo be served to those unexpected
guests that seem to keep popping
up on the summer scene.
Evaporated milk, chilled and
whipped, is used in this along with
cream cheese and mayonnaise and
gives the salad a very pleasant
texture which is free from any ol
the iciness that is sometimes a
problem in frozen salads or des
serts. Chopped walnuts contrast
nicely witli this smoothness of tex
ture and make a pleasant combina
tion with the fruit cocklail as
well.
Freeze this salad in two cans,
then push it out of the cans onto
a cutting board and slice into serv
ing size pieces. It will lend itself
either as a luncheon main dish for
you to build your menu around or
Red Raspberry
Today's easy - to make recipe
makes 1 he most of currently plenti
ful raspberries by featuring them
in glamorous cream lopped tarts.
Eac h baked shell is first filled with
no-fail vanilla pudding. Then sweet
ened raspberries are folded into
slightly thickened fruit-flavored gel
atin and spread over the pudding
in tart shells. This luscious dessert
can be prepared early in the day
and chilled in the refrigerator until
ready to serve. -What a happy
choice for dinner tonight!
Red Raspberry Cream Tartt
1 package vanilla pudding and
pie filling mix
4
4
1
ham loaves
chunks. Theso "kabobs"
prepared either indoors
can be
out-;
doors during the gala weekend,
Fullv rooked ham can alwavs
be ground to make into patties or
loaves as a pleasant change from
the usual ground beef. (Iruimd ham
has a wonderful flavor of Us own
anil lends itself well to accompany
ing flavors. Try grinding bits ol on
ion or green pepper with the ham.
The ground ham recipe has a
surprise sauce and forms a. double
deck sandwich with colorful pine
apple rings. And follow this sched
ule for your holiday ham.
To prepare hot baked fully cook
ed ham, place the ham fat side
up on a rack in an ouen nan. Rake
i in a slow oven (325 Ueu. K ac-
I ronling to the baking schedule. If
a roast meat thermometer is used,
bake lo lilt) Deg. t'. internal tem
perature. Remove all skin. Serve.
If desired, the ham may be glazed.
iiemovu nam irom oven one half
hour before time indicated 011
schedule. Pour off drippings. Re-
! move all skin. Cover with brown
1 sugar anil return tq oven to brown
glaze and complete linking,
I Baking schedule
I Ovtn Temperature 325 Das. F...
as an accompaniment-type salad.
Fronn Fruit Cocktail Salad
1 can (1 lb.) fruit cocktail
2 pkg. (3-oz. each) cream cheese
t cup mayonnaise
V4 cup sugar
1 cup miniature marshmallows
'a cup chopped walnuts
2 lable.soons lemon juice
2-3 cup evaporated milk, chilled
icy cold
Drain fruit cocklail well, saving
can. Rinse and dry can. discarding
lop lid. Also rinse and dry a 1
pound coffee can. Cream the cheese
in a medium size mixing howl until
soil. Blend in mayonnaise and su
gar. Stir in marshmallows, wal
nuts and the drained fruit cocktail.
Add lemon juice In the chilled
evaporated milk and whip until
milk is stiff and will hold a peak.
Fold in cheese mixlure .ightly but
thoroughly. Spoon into the fruit
cocktail can and coffee can. Cover
tightly with saran or aluminum
foil.
Freeze at least overnight. (Salad
will keep 2 to 3 weeks in freezer.)
Cream Tarts Are
2 cups milk
i baked 4-inch graham cracker
or pastry tart shells
la package Cl'a tablespoons)
raspberry-flavored gelatin
1 cup hot water
1 cup sweetened raspberries
Combine pie filling mix and milk
in saucepan. Cook and stir over
medium heat until mixture comes
to a full boil. Remove from heat.
Cool only about 5 minutes, stirring
once or twice. Spoon into tart shell.
Cover surface of each tart with
circle of waxed paper.
Dissolve gelatin in hot water.
Chill 11 ill I slightly thickened. Fold
in sweetened raspberries.
w.t . ? j
" Iff
my
raspberry cream tartj
'6 pound pieces 2'i hours.
8 to 10 puunds 2'4 to 2ia hours
10 to 12 pounds 2'.a to 3 hours
12 to 15 pounds 3 to 3'.i hours
15 to 18 pounds 3li to 4 hours
18 lo 22 pounds 4 to 44 hours
Individual Ham Loaves
Yield: 6 servings
Ham Loaves
3 cups ground fully cooked ham
1 egg, beaten
:14 cup bread crumbs
a4 cup green pepper
'1 cup catsup
3 tablespoons onion
6 pineapple rings
Sauce
1 cup brown sugar
n cup vinegar
3 teaspoons prepared mustard
Combine ham, egg, bread crumb
green pepper, catsup, and onion.
Make 12 patties about 3a inches in
diameter. For each loaf use one
patty lor the base and top with a
pineapple ring. Place another pal
ly 011 lop of pineapple slice and
punch a hole in the center ut each
loaf. Pour the sauce in the holes
and brush some of the sauce over
the top. To make sauce, blend
brown sugar, vinegar and mustard.
When ready lo serve! remote
wrappings and open bottoms ut
cans with can opener, leaving bot
toms in place to use as pushers.
Push salads out of cans onto cut
ting board and slice. Serve on let-'
tuce leaves. Makes 8 to 10 serv
ings. DESSERT SALAD
Fold well-drained canned fruit
cocktail, slivered almonds and
marshmallows into sour cream.
Heap into center of cantaloups
rings for a luscious dessert salad.
Serve with a wedge of lemon or
lime.
CREDIT LINES
Pictures and accompanying
stories: General F'oods Kitch
ens, American Dairy Associa
tion, Swift & Company, Well
inghrook Consumer Relations.
Stories: Licensed Beverage
Industries, Inc., Evaporated
Milk Association.
Easy To Make
Remove waxed paper from tops
of chilled tarts. Spread gelatin mix
ture over fillings. Chill until firm.
Serve with sweetened whipped
cream.
Graham Cracker Tart Shells.
Combine 2 cup fine graham crack
er crumbs and 4 tablespoons sugar.
Add cup melted butter and mix
well. Place 8 or 9 paper baking
cups in muffin pans.
Press crumb mixture around
sides and on bottoms of baking
cups to form shells. Bake in mod
erate oven (375 degrees J.) 5 lo
I 8 minutes. Cool. Chill. Peel ulf pa-
per before serving. Makes 8 or
I tart shells.
1
.
C1