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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 18, 1952)
I- l:U ' . - v Y.- .- 1 r vl r Sec. II The Statesman, Salem, Ore- FrL. April 18, 1952 1A 1 .w 71 ,Cs Mdhmwml P00ED CTOM mmsr, ffijjrrthn Ms&B IT' v. ' x - H W - -IT 1 1 j --- .av rw . . - 2 iV i- Desserts Pretty As Springtime By MAX IN E BUREN Statesman Woman's Editor Spring is the time for tossed flowers, tossed salads and light fluffy desserts! Spanish Cream, Bavarian Cream, Charlotte Russe and any other of the whipped light concoctions you 11 find in the cookbook. Spanish cream is a combination of eggs, milk, gelatine and some sort of flavoring to make it good. Bavarian Cream is similar but with the addition of whipped cream takes on a different flavor and texture. Charlotte is on the same or der, but usually incooked, with the egg whites and cream and gelatine providing the fluffiness. You'll find all three with a variety of flavors -ss-F I ranging from caramel to fruit. V I Here we've a recipe for what they call a I coffee Charlotte but which comes actually under one oi me oiner caiagories. However, bpamsn, uavanan or gooa oia American, it snould be a 3 m Maxine Burrn very good addition to your desserts. 2 egg yolks 2 tablespoons '4 cup ground lVz cups milk 1 envelope unflavored gelatine Beat egg yolks. Add COFFEE CHARLOTTE V4 cup cold water 2 egg whites 1 cup heavy cream 3 tablespoons sugar 1 teaspoon vanilla Lady fingers Maraschino cherries 2 tablespoons sugar eraduallv. beatin sugar t coffee constantly; add salt. Add coffee to milk, bring slowly to scald ing point and strain through cheesecloth. Add to egg yolk mixture and cook over boiling water, stirring constantly, until mixture coats spoon. Sprinkle gelatine on cold water and dissolve in hot custard. Cool slightly. Beat egg whites stiff and fold in. Cool. Whip cream, add remaining sugar and vanilla and fold in. Line sherbet glasses with lady fingers. Fill with custard mixture. Chill until firm. Garnish with additional whipped cream and maraschino cherries. Makes 6 servings. Fruit will provide the flavor in any of the many desserts appropriately called "Fluff." These consist of fruit folded into whipped cream and often including sweet crumbs for bulk. One of our cover desserts as pictured at the right, is such a recipe, this time it takes cranberries for flavor. CRANBERRY FLUFF 1 can cranberry sauce 1 cup heavy cream 20 vanilla wafers, rolled Whole wafers Break ug sauce with fork, add crumbs and blend. Whip cream, and fold other mixture. Pile lightly in dishes. Chill for. at least half an hour or overnight if preferred. Garnish with wafers just before serving. Serves 4. The addition of small commercially or home made wafers ; v vr i f - I,, 1 -- -' v ' - ' ( x ijyHwn f,1.. ..- , -, , .., .2ii.ini rir ' -j- t Two desserts as welcome as spring flowers are these .fluffy concoctions designed season. On the left, we've pictured Coffee Charlotte, which goes nicely on a dinner menu. " for the new luncheon or On the right is a recipe that looks similar but has a fruity base. It's a combination of canned cranberries, vanilla cookies and whipped cream and served with coffee, it's luscious for aa evening's refreshment. does a lot to make a familiar dessert into a company dish. Se lect cookies that are crisp and very thin. A contrast in flavor is good chocolate with fruit, or lemon wafers with chocolate dessert. Ice Cream Has Peachy Flavoring Ice cream is the year around favorite dessert so you'll want to serve it often in the next few months. The wonderful peach fla vor comes from sweet canned peaches. It's easy to mix together and can be frozen in your refrige rator tray. PEACH COCONUT ICE CREAM 4 to 5 canned peach halves 1 teaspoon plain gelatine 2 teaspoons lemon juice t cup syrup from peaches Few grains salt Va cup granulated sugar 1 cup table cream V cup toasted coconut Crush drained peaches to make 1 cup pulp. Soften gelatine in lem on juice and dissolve in heated peach syrup. Blend in salt, sugar, peach pulp and cream. Pour into refrigerator tray and place in freezing compartment with con trol set at lowest temperature. Freeze until firm. Turn into chill ed bowl and beat with rotary beat er until smooth and fluffy. Fold in toasted coconut. Return to freezing compartment, and freeze to desired consistency. Reset tem perature control to normal. Makes about l'i pints. PEACH SHORTBREAD Canned peach halves in short bread tarts are something new and easy. Cream together cup shortening with '4 cup brown su gar. Work in 1 cup sifted flour and 4 teaspoon salt. Divide into 6 portions and roll to fit 3-inch tart pans. Bake in a 325 degrees F. oven 10 minutes. Cool and fill each with whipped cream and a canned peach half. EASY AS PIE One of the best-tasting pies that can be made in the least amount of time is thi sone. Bake a graham cracker crumb shell, cool and fill w ith canned peach slices and toast ed shredded coconut folded into whipped cream. Hey, mom, they'll let me pitch, rf you mix a pitcher of REAL GOLD! Serve healthful, orange-rich Real Gold beverage 'round-the-clock. Each can contains concentrated juice of 6 to 8 California juice orangesl 1230 State St. Phone 3-91 27 LARGE, PAN READY FRYERS lb. 59c Sliied iACON lb. 43c MORREU'S YORKSHIRE Lean, Young and Tndr POBK STEAK lb. 53c Hey, mom, they'll let me pitch, ft you mix a pitcher of rm REAL r 1 -V vv J Country SryU PORK SAUSAGE lb. Chorry Lano COTTAGE CHEESE MINGLED FLAVORS You know how good mint jelly tastes with meats. Instead of serv ing just the jelly next time, have tasty, pretty mint glazed beets. Drain the liquid from a pound can of whole beets into a saucepan and boil down to about half. Add about three tablespoons mint jelly and two tablespoons butter and the beets. Cook gently until the jelly and butter melt and the beets have a glazed surface. Serve on the meat platter. Quick Way to Make Oldtime Favorite Quick recipe for Eggs and Tuna Delmonica goes this way. Com bine a can of condensed cream of mushroom soup with '2 cup milk. low heat until cheese is melted. Stir in 4 sliced hard-cooked eggs and Mi can of tuna. Heat and serve on hot buttered toast. Makes 3 generous servings. WHOLE MEAL Now's the time of year when colorful whole meal combination 'z cup grated cheese. Cook over salad for lunch tastes wonderfully alL Serve immediately, 1 tablespoon chopped pimiento and good. Use whatever kind Cf crisp greens you have on hand and break them into bite-sized pieces. And a few wedges of tomato, thin slivers of American cheese and luncheon meat, whole pitted ripe olives and Calavo slices. Make a thin French dressing with extra freshly ground black pepper added and pour Ovff MAYONNAISE AND SALAD DRESSING as they thould taste extra smooth, extra creamy, extra rich! The secret? An exclusive new formula developed after Intensive experimentation and testing in the Borden kitchen. The result is America's most delicious mayonnaise and salad dressing! Get both at your grocer's todayl NEW WIDE-MOUTH JAR-ony Borders has it! Easy to spoon out! Re-use it for storing refrigerator foods, for cores of other kitchen uses Another plus Special design enables bottom of jar to fit snug ly on cap of one beneath. Saves refrieerator space! ; . . ff ifs Borderfe, Hs be oOQf CORP. T. B.
