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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 9, 1952)
The Oregon Statesman, Salem, Oregon, Friday, May's, 1952 TOAST VARIATIONS Add a delightful contrast In Ga vor and texture to cream soups and bisques by serving them with crisD bacon croutons or tas ty garlic rye toast. To make the croutons, drop small cubes of bread into the hot bacon drippings and stir until they are coated with fat. Spread the cubes on a cookie sheet and toast under low broiler heat until golden brown. For the garlic rye toast, spread garlic but ter on small slices of salty rye bread, place them on a cookie sheet, and toast in a hot oven un til crisp. FRUIT IN EGGS If scrambled eggs are on the menu for Sunday morning's brunch, try them this way for a real treat. Cook the egg-milk mix ture over low heat until soft and creamy. Then cut a avocado into bite-sized cubes and stir into the eggs. icuiue iiuiu ucni uimuou ately and serve hot. wtmr y ---"s- rr vmt ":"T " ipr 2. l. Prepare a flaky tender pie shell. For the attractive rope edge, fold pas try under to form a standing rim, then pinch between thumb and knuckle of forefinger. boiling in a 2-quart remove from heat. Add fruit flavored gelatine and stir until dissolved. Heat water to saucepan and COLD DESSERT GETS WARM WELCOME 13 rT 5- V 0 J -.W iW v A. By MAXINE BUREN Statesman Woman's Editor These pictures of a luscious pie made with gelatine and ice cream remind us though that frozen dessert is popular in the good old USA just as it is or served in a cone, it does make mighty good desserts when dressed up a bit. A dipper of ice cream has turned pie or pudding into some thing one step higher on the dessert scale for many years and a" generous spoonful of crushed berries, or other fruit on a dish of ice cream makes a party dessert, but there are other things to use it for. Whether it is to be credited to the ice cream manufacturers or not, there's the new pie pictured on this page. The recipe goes like this: PARFAIT PIE 1 pint vanilla ice cream l's cups sliced strawberries THE WINN AH! Strawberry Parfait Pie, baking triumph. Salmon One of Long-Time Treats 1 tablespoon pickle relish 1 tablespoon lemon juice Drain and flake salmon, saving liquid. Melt 2 tablespoons butter; blend in flour and one-auarter tea- Foods that make life simpler for1 spoon salt. Add liauid fraduallv. housewives come and go canned, ' and cook until thick and smooth. frozen, dehydrated, powdered, ! stirring constantly. Arrange half GLAMOR ADDED To make a fruit salad really glamorous, sprinkle with a few halved roasted blanched almonds. Roast the almonds in a slow oven about 20 minutes and while still hot slit into halves with a sharp knife. To give the nuts a French- "fc. ' .v. m fti.i. - - a?y m. AM- P 9 Q A mixes ana so on. out naming 1 of the salmon in a shallow, wpll- fripH flavor tn run of almonHs quite tops the perennial stand-by, greased casserole. Combine bread ' with a teasDoon of melted butter crumbs and remaining ingredi-j before roasting and sprinkle with ents; mix well. Arrange half of salt as soon as you remove them the crumb mixture over salmon;, from the oven. add remaining salmon Now add magic ingredient, ice Cream. Cut a pinto inot pieces and a'dcf to hot liquid. Stir until melted. Chill until thick but not set. - Fold in fresh strawberries, turn into cold baked shelf and chill in refrig erator. You'll be amazed at how soon it's ready to serve. canned salmon for enduring pop ularity. For generations, a can of salmon no matter what size of can, or color of fish has ' meant a satisfactory main dish. This rosy fish can be served hot or cold, just as it comes out of the can, or it can be made into appetizing loaves, creamed dishes, souffles and sal ads. And to make an easy prepar ation of food even easier, the Fish and Wildlife Service has recently published "How to Cook Salmon," by Kathryn L. Osterhaug and Rose G. Kerr. (Available from the; Superintendent of Documents, U. S. Government Printing Office, Washington 25, D. C. Price 15c.) Here, for example, is one of the recipes: SALMON RELISH CASSEROLE 1 -pound can salmon 2 tablespoons butter or other fat 2 tablespoons flour '2 teaspoon salt 1 cup liquid (liquid from canned salmon plus milk to make volume) 1 cup soft bread crumbs Dash pepper 1 tablespoon onion, grated 1 tablespoon parsley Pour sauce over ingredients in the casserole, and top with remaining crumb mixture. Bake in a moderate, oven, 375-, for 25 to 30 minutes or until brown. Serve immediately. Serves 6. Scurvy is caused by a deficiency of vitamin C in the diet. EAT WITH FINGERS In India, Burma, and other South Asiatic countries, where rice is often eaten with the fingers, the good cooks are those who serve a fluffy rice cooked so that each grain is separate and tender. Mo dern rice is easily cooked this way. STRAWBERRY l'i cups water 1 package lemon flavored gelatine Prepare a baked pie shell, cool. Heat water to the boiling point in 2-quart saucepan. Remove from heat and add gelatine, stir until dissolved. Now cut up ice cream and add to hot liquid, stir quickly to melt. Chill until mixture is thick but not set, 15 to 20 minutes. Fold in fruit. Turn into shell, chill until firm, 20 to 25 minutes. A specialty of a tea room which used to be popular in Salem was what the proprietor called Ice Cream Pie, and which she made, she told us, by using ice cream as the liquid in tlfe pie crust. She then filled the center with fruit and soft ice cream and re-froze it. Tho'jjjh we never tried the recipe, we always thought we would, because the pie was so good. Another-use for ice crc;im in a recipe is this one for ICE C REAM CAKE cups sifted rake flour 3 tablespoons white distilled) teaspoon iiaking powder vinegar a4 teaspoon sail 6 tablespoons milk ;i cup soft shortening 1 quart slightly soft Ice "cream 34 cup sug;.r of desired flavor !2 teaspoon lemon extract I cup whipping cream, whip- 2 egg yolks ped (optional) Sift together flour, baking soda and salt. Cream shortening, 6ugar and extracts until fluffy. Beat in egg yolks. Combine vine gar and milk. Add to creamed mixture alternately with dry in gredients. Beat well. Bake in greased, paper-lined 7x1 lxl 4-inch pan at 375) moderate oven) about 30 minutes. Cool. Split cake, making 2 layers. Line bottom and sides of oblong pan with cake. Fill with ice cream. Cover with strips of cake. Freeze until ieo cream is firm. Slice and serve with whipped cream. Serves 8. 1 2 (SGDuOGlGuD AT YOUR GROCtRS HOYf I nj 1 CMC jIlle mild, gentle. " - . " 111 teimlMfbiMirtl . 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