Part 7
Fresh Grapes Available to Pacific Coast For Long Season
The Oregon Statesman Recipe Section
First Prize Winner
MRS. THKLMA KXSLEY
Box 155. Turner
Vintage Dessert
2 cups hut grape ju'u'e
'i cup minute tapioca
Put in double boiler and cook
15 minutes or until tapioca la
transparent. Stir occasionally.
Add:
1 cup auger
'i cup orange Juice
2 tablespoons maraschino juice
10 maraschino cherries, chopped
Serve with whipped cream.
August Special
1 medium sized ftrfn tomato ()ut
turning) per person
lienarou helping buttered com
per person
Cenerotis helping rioed potatoes
per person
Uarnishos, minced onion, minced
green pepper
Knongu of clean and daintier corn
husks from next to the cob to
form a boat for each plate
Grated rheeae
Wash and slice tomatoes from
to M Inch thick, dip in flour
and fry to a nice brown. When
they are turned the first time,
salted and peppered, sprinkle Into
the surplus butter a minced on
ion. Just before lifting out of
pan, sprinkle ' a teaspoonful of
grated cheese over the top of each
slice.
Arrange a helping of corn, held
In corn husk boat through the
center of the plate. Sprinkle a bit
of green pepper on the corn.
On one aide put a mound of
riced potatoes, topped with but
ter. On the other side arrange the
slices of tomato.
Pried cucumbers, egg plant or
summer squash in the same man
ner are good In place of tomatoes.
Garnish Grapes
Select Thompson seedless
grapes which are firm and green
in appearance, remove stems and
wash. Pack into dean jars, fill
ing each jar to within 1 inches
of the top. Cover with a syrup
made in the proportion of 1 cup
ful sugar to three cups water. For
the ruby grapes, color the syrup
with red vegetable coloring, mak
ing it a rich, deep red. The syrup
may be flavored to taste with al
mond or cinnamon flavoring if de
sired. For the emerald grapes,
color the syrup a deep green and
flavor with mint extract or pep
permint flavoring. Adjust covers
and process in oven at 250 de
grees for 4 5 minutes for pints and
35 minutes for half pints. This
fruit is used for garnishing salads
sod desserts.
Carol Clark
1625 N. Winter
Grape Juice Pie
1H pa crap isle
1 ps anger
teaspoon aalt
tablespoon cornstarch
Batter ait of welnnt
fepoa elor
teaspoon cinnamon
Tolka of 2 fgs
Put juice in double boiler and
when boiling, stir in rest of in
gredients, blended together with
a little water or grape juice. Pour
into a baked pie shell. Whip the
whites from the two eggs with 2
tablespoons sugar and cover the
top roughly. Bake a light brown.
Dell Schellborg
647 S. Commercial
Second Prize Winner
KS TELLE PHILIPPI
Mehama, Ore.
Ruby Grapes
3 1 e c t Thompson seedless
grapes which are firm and green
in appearance, remove from stems
and wash. Pack into clean jars,
fill each jar to within 1 inches
of the top. Cover with a syrup
made In proportion of one cap of
sugar to three cupful of water.
For the ruby grapes, color the
syrup with red vegetable ' color
ing, making it a rich deep red.
The syrup may b flavored to
taste with almond or cinnamon
flavoring if desired. For the
emerald grapes, color the syrup
a deep green and flavor with mint
extract or . peppermint flavoring.
Adjust covers and process in oven
at 260 degrees, 45 minutes for
pints and 35 minute for half
pints, the cold pack method may
be used also. The balf-pints are
better In most cases, as this fruit
Is used for garnishing salads and
desserts and only a small amount
will be used at one time.
Grape Season
L
The coming; of fresh grapes Is always a season for rejoicing on the part
of the housewife. Grapes solve so many dessert and garnish problems.
Grape Jelly Pie
1 unbaked pi shall
'ii cop batter
V cop eugar
3 toblespoona flour
Pinch of aalt
8 egg yolks
Juice of Vt lemon
cop srapo iHr
Cream butter, add sugar grad
ually and cream together well.
Add flour and salt and beat un
til light and fluffy. Add well
beaten egg yolks, then all lemon
juice and grape jelly gradually,
beating well. Pour jelly mixture
Into pastry shell and bake 10 min
utes in a hot oven, 450 degrees.
Decrease heat to moderate, 350
degrees, and bake 8 minutes. Open
oven door and continue baking
25 minutes longer. TJse egg -whites
for a top meringue if desired or
chill and serve with whipped
cream. Serves 6.
Mrs. C. A. Stuart
1250 Fairmoiint
Grape Sherbet
Place 20 marshmallows and 1
cup of grape juice in the top of a
double boiler. Stir frequently and
cook until marshmallows are dis
solved. Remove from heat and
add 2 tablespoons orange juice
and 4 tablespoons lemon juice.
Cool and pour Into a refrigerator
tray. When frozen mushy, add
beaten whites of 2 eggs and 1
tablespoon sugar. Return to re
frigerator and freeze. ServeB 6
portions.
Mrs. Martin Schmidt,
Route 4, box 314.
Frosted Grapes
Take bunches of seedless
grapes, pick off bad ones. Wash
and drain dry. Thoroughly chill.
Dip In the stiffly beaten white
of an egg. Lay on a paper and
sift powdered sugar over, shake
and sift on more until evenly
coated. Lay on waxed paper until
thoroughly dry. These are lovely
in a silver or glass fruit dish for
table or buffet decoration. Also
delicious as a fruit confection.
Mra. Olive Carter,
1S36 Ferry.
Grape Conserve
S lb. Concord frapea
5 lbs. augar
3 lba. aeetled ratalna
5 oranges
Remove skins from grapes and
boil pulp until seeds are loosened.
Then remove seeds by putting
through colander. Add the skins
of the grapes, pulp of 5 oranges
and skins of 3, chopped fine and
parboiled. Then add raisins and
boll 15 minutes. Add the sugar
ahd boll 30 mlnutea or until Jel
lied. Put up same as a marmal
ade. Lavlnia Brown,
Route 4. Box 272.
Grape Sherbet
1 pint grape Jala
1 cop augar
t, quart milk
Warm grape juice and In It dis
solve sugar. Mix thoroughly with
Ice cold milk and freeze at once.
This makes a lilac colored sher
bet. Ellen Robins.
571 N. Church.
Fresh Grape Pie
In the cool of the morning bake
a pie shell or Individual shells.
When ready to serve dessert, fill
the pie shells with fresh seedless
is Happy Time
. ,,;,' ev '
grapes and cover with sweetened
whipped cream. If the fruit Is kept
in the refrigerator during the day
this makes an exceptionally cool
and refreshing dessert without
any last minute work. Serves six.
Carol Clark,
1625 N. Winter.
SAVE
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Over Sy2 Cu.
in This Ward
Yet Wards price it less than smaller
models of other electric refrigerators !
Extra power for the hottest days I 11
sq. ft. total shelf area. 63 fuU-siscd
cubes, 5 lbs. of icel More power, more
features, more capacity than others
near its low price! You save up to 41
Free Installatlett ass
-275 N. Liberty St.
Vintage Pie
1 quart stemmed blue grapes
K to 1 cop sugar
1 's tablespoons lenon juice
1 tablespoon grated orange rind
1 tablespoon instant tapioca or 1 ta
blespoon cornstarch
SUp grapes out skins. Save
skins. Cook pulp until seeds loos
en. Press pulp through coarse
sieve to remove seeds. Mix pulp,
skins and all ingredients. Let
stand five minutes. Pour into 9
Inch pie plate with flaky pie crust.
Cut remaining pastry Into strips
and lay criss-cross over the top of
the fruit filling. Lay a long strip
of pastry around the edge and
crimp down with a fork. Bake
in a hot oven 10 minutes. Lower
heat to moderate and bake 20
minutes longer. Chill. Serve with
whipped cream.
Mrs. Laura Pardun,
743 Union.
Roman Punch
4 doaen lemons, juice and polp
1 doten oranges, juice and pulp
1 lb. whit crape, seeded
2 quarts grape jolc
2 quart canned cberrle
4 rana grated pineapple
10 lba. augar
Place all in a large stone jar.
when ready to serve add four gal
lons of ice water and several
slices of orange and lemon.
Serves 50.
Mrs. Lewis L. Brown,
Route 4, box 272.
w-irai&OT
J IFD
Ft. Capacity
Refrigerator
A
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4 Cubic Foot
cm a,
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Second Prize .Winner
CORLISS CLARK
1625 X. Winter
Filled Mellon Rings
Cut a cantaloupe into rings
about Vt Inch thick. You may re
move rind but It is pretty left oa,
Place the rings oa dessert pistes
and fill the centers with grapes,
preferably seedless. S q u e s
orange juice oyer the grapes.'
Then, to give that cool, frosted -look,
sprinkle with fine powdered
sugar. Serve very chilly.
Baked Egg Tomatoes
6 large tomatoea
1 onion shopped fin
Ui cups seasoned broad aratobl mixed
with old roost pork
egti
Peel tomatoes and cut off topi.
Scoop out the pulp. Salt th In"
side and drain. ' Sprinkle wttb the
onion. Fill half full with the sea- s
soned crumbs and meat which is
finely chopped and set in the ovea
at 400 degrees. Bake for 15 min
utes. Remove and break a whole
egg into each tomato. Salt, pep-1
per and butter the top and return
to the ovsn nntll eggs are nicely
jellied. Serves 6.
Mrs. S. 18. Turner,
Route 2. Box 154-B. '
FoU ttesJsd frtstfts-
42 lass Pottos tfg
Trs
Us
S3 DOWN
as Monthly
Small Carry
lag Charge
Refrigerator $99.95
s mm i
Phone 8774
5