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Handaom, fluify Coffee Souffle ia a refrigerator dessert that's wonderful to look art and has extra
nice flavor. With a gelatine base, the dessert's uncooked and, therefore, a good hot-weather
dessert. Make it a day ahead If you like.
COFFEE, GELATINE COMBINE TO
MAKE REFRIGERATOR DESSERT
There's no getting away from it, if you want to b known as
a hostess whose food is really different, you have a few extra
special recipes La your apron pocket.
The secret of this refrigerator cookery is gelatine. In the case
of the souffle, it's the unflavored kind. But, of course, that's not
the whole story. Milk, eggs and cream give the souffle its delicate
body, and coffee is the ingredient that makes it something spe
cial a not-too-sweet dessert to enjoy. Reputations have been
founded on one superb dish, you know.
Needless to say, the coffee you serve with the souffle should
be Just right. Brew the coffee correctly, make plenty of it and
serve it piping hot. Then sit back and bask in the compliments
that should come your way.
JELLIED COFFEE SOUFFLE
cups strong coffee 3 eggs, separated
cup milk S cup sugar
1 envelope unflavored gelatine V4 teaspoon salt
V4 cup cold water H teaspoon vanilla
Vt cup heavy cream, whipped
Scald coffee and milk in top of double boiler. Sprinkle gela
tine on cold water, let stand five minutes and dissolve in hot cof
fee mixture. Beat egg yolks in a mixing bowl, adding 1 tablespoon
sugar and salt while beating. Add hot coffee mixture slowly to
' egg yolks. Return to double boiler; stir over hot water until mix
ture coats spoon. C00L Chill until consistency of unbeaten egg
white; Beat egg whites stiff and beat in remaining sugar and van
illa. Fold into gelatine mixture and beat until smooth. Fold in
whipped cream. Turn into mold and chill until set. Unmold, gar
nish with whipped cream and cubes of plain coffee Jelly. Yield:
six servings.
Toddler's Cookies
Liked by Oldster's
It's smart management, if you
have youngsters around the house,
to provide food for them that
grown-ups like, too. It takes time
to do things twice, and if Junior's
dinner is based on Daddy's, the
preparation of "that extra meal"
will be eliminated.
It's in the dessert area that
you'll find this practice works out
especially well. Even baby's
strained fruit can be made into
a pudding, ice or whip, and en
joyed by all the family. Or his
pudding can be given a special
topping and served to adults.
And here's a cookie, good for
a youngster, and greatly appre
ciated by the older members of the
family. Baby cereal, molasses and
evaporated mitk share the honors
for flavor and food value.
TODDLER'S COOKIES
'i cup butter or margarine
V4 cup sugar
4 cup molasses
1 egg
13 cups strained oatmeal,
celery food or barley cereal
3 cup sifted all-purpose
flour :
1 teaspoon baking powder
' teaspoon baking soda
'a teaspoon cinnamon
2 cup evaporated milk
Vx cup seedless raisins
Cream margarine or butter and
sugar. Add molasses and egg. Mix
dry ingredients together and add
alternately with evaporated milk
to creamed mixture. Add raisins
and beat thoroughly. Drop from
teaspoon on greased cookie sheet.
Bake at 350" f. "(moderate even) 10
minutes. Makes 2lt dozen cookies.
Two Shrimp Dishes
Eggs stuffed with shrimp are
good eating. Prepare hard-cooked
eggs as you would for Deviled
Eggs, but add chopped cooked
shrimp to the mashed-yolk fill
ing. Or another stuffed dish is
celery stuffed with shrimp-cheese.
Cletn celery stalks, crisp them in
ice water, and fill the hollows with
shrimp-cheese mixture.
Follow Simple
Rules for Cheeso
Cheese adds flavor and nutritive
value to so many different dishes
that it pays the horns cook to
remember three simple rules for
best cooking.
First, keep heat low or moderate.
Cheese needs only enough heat to
melt and blend with other ingredi
ents. High heat or too long cook
ing makes cheese tough, stringy or
leathery. Also, too much heat may
cause mixtures of cheese, egg and
milk to curdle.
Second, add cheese to other in
gredients in very small bits rather
than in one large piece. When
broken up, cheese spreads more
evenly and quickly among other
foods, does not form a solid lump
of curd when the fat melts and
also allows the mixture to cook in
a shorter time. Grating is the eas
iest way to break up hard or dry
cheese. Soft cheese may be shaved
thin, flaked with a fork, pressed
through a sieve, or run through a
food chopper.
Third, blend cheese in a smooth
sauce before adding to other in
gredients whenever possible to
prevent curdling. A white sauce
with cheese melted in it may be
poured over cooked vegetables for
a scalloped dish, into beaten eggs
for Welsh rabbit, or on cooked
macaroni or rice before baking.
Picnic Ham is
Budgeter's
Special Item
The picnic Is a popular selec
tion for family dinners designed
to be festive, yet budget-favoring.
Available in cook-before-eating,
ready-to-eat, and canned styles,
and in sizes varying from 3 to 9
pounds, there's a quality branded
picnic suitable for every table.
Modern picnics are mild cured,
so instead of simmering in water
the old-fashioned way, bake them
for finest flavor. Preparation is
much like you'd use for baking a
ham. Place the picnic, skin side
up on a rack in an open pan, and
bake or heat in a slow oven
(325). Picnics require slightly
more cooking time per pound
than ham. A meat thermometer,
inserted into the thickest muscle,
will show an internal temperature
of 162 when a cook-before-eating
picnic is done, 130 when a ready-to-eat
or canned picnic is heated
through.
After the cooking period, add
a festive touch with an easy-do
glaze. Remove all the skin from
the picnic, score in a diagonal or
"plaid" design and sprinkle with
brown sugar or marmalade. Place
in a hot oven (400) for 15 min
utes. Allow picnic to "rest" for
about 15 minutes so that it will
be easier to carve.
Of course, both ready-to-eat
and canned picnics are fully
cooked when you buy them, and
are equally good, chilled and
sliced. You'll have no trouble with
leftovers, for second day service
is delectable.
PICNIC AND RICE SKILLET
3 cups cubed cooked picnlo
S tablespoons butter or
margarine
Vt cup raw rice
2li cups water
Ya teaspoon allspice
1 to 2 tablespoons grated
horseradish
1 teaspoon salt
1 cup shredded sharp cheese
Melt butter in large heavy skil
let. Add raw rice and cook until
rice is golden brown, stirring oc
casionally. Slowly pour in water.
Mix in allspice, horseradish and
salt. Cover and steam over low
heat 20 minutes or until rice Is
done. Mix in picnic and cheese.
Serve hot. Yields 8 servings.
TANGY BEAN SOUP
1 picnic bone
2 cups dried navy beans
6 cups water
1 large onion, sliced
1 tablespoon pickling spicei
1 tablespoon vinegar
1 teaspoon salt
Soak navy beans over night In
water. Add picnic bone and cook
together for 1 hour. Add onion and
seasonings. Continue cooking for
1 hour or until beans are soft. If
a thinner soup is desired add more
water. Cut meat from picnic bone
before serving. Remove bone.
Serve hot. Serves 6.
BLAZE GETS ATTENTION
DILLON, Mont. (JP) - Firemen
who were summoned to a motel
to fight a blaze made the run for
nothing.
Off duty, assistant fire chief
Ken Kenison had controlled the
flames. He owned the motel.
ISP
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Not a powder! Not a grind! But millions of tiny
"FLAVOR BUDS" of real coffee . . . ready to burst
instantly into that famous Maxwell House flavor!
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Utterly unlike old-style
instants" . . just as quick
but tastes so different!
In the famous Maxwell
House kitchens this
superb, roaster-fresh
coffee is actually
brewed for you. At the
exact moment of fresh
brewed perfection the
water is removed leaving the mil
lions of miracle "Flavor Buds"!
100 Pure Coffee-No Fillers Added!
You just add hot water . . . and in
stantly the bursting "Flavor Buds"
flood your cup with the richest, most
delicious coffee you've ever tasted.
One sip and you'll know at once, that
you can never go back to old ways! "
Saves you money, too! Economical
Instant Maxwell House saves you up
to 25 compared to a pound of old
fashioned ground coffee.
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Tho only instant coffoo with that
COOD-TO-TIIE-LASt-DQOP flavor!
A dessert de luxe consists of fresh fruit in season, cheese and crackers. Pile fresh pineapple
chunks, with pretzel sticks for handles, into the pineapple shell for the center of interest Add
fresh pear slices when available, red apple wedges and arrange cheese chunks alongside.
Several types crackers, including "ritz" type, salty loda crackers and the pretzel sticks will
give crispness. Demi tasse coffee completes the meaL
The Statesman, Salem, Oregon, Friday. Tune 6. 18 52- 3
Carrot Glamorized
In Ring Mold
Stunning treatment for prosaic
carrots teams them with slivered
blanched almonds in a rich cus
tardly mixture. Carrots and al
monds are a delightful combina
tion in flavor and texture. The
custard base is richly flavorful
and smooth. Carrot and almond
ring is a fine dih for those meals
planned around vegetables, for it
is so nutritious. Baked in a ring,
the center may be filled with a
creamed food such as creamed
eggs, creamed new peas, or any
combination desired, or with hot
chicken salad.
CARROT AND ALMOND KXNQ
1 bunch carrots (2i cups
finely shredded)
2 eggs
1 cup evaporated milk
Vi teaspoon salt
H teaspoon sugar
Few grains pepper
Vi cup blanched almonds,
coarsely chopped
1 H tablespoons butter
Wash, scrape and shred carrots
with fine shredder. There should
be about 2 cups. Beat eggs un
til yolks and whites are blended.
Stir In milk, seasonings, 1mp"4
and carrots. Melt butter in a 1
quart ring mold. Let gutter run
around mold to grease thoroughly.
Pour remaining butter into carrot
mixture. Fill mold. Set in a pan
of hot water and bake in a slow
oven (325) until firm, about 35
to 40 minutes. Run spatula around
sides of mold to loosen ring and
unmold on chop plate. Makes f
to 8 servings.
P3lit3r 000
A reader telephoned In her sug
gestion for a sauce for serving
with steamed artichoke. She com
bines 2 tablespoons mayonnaise, 1
tablespoon catsup, a shake of wor
cesterhsirt and a dssh of lemon,
salt, pepper and paprika. Tender
ends of artichoke are dunked in
this sauce.
AlCip 1 UU1 IC11
Cold foods, served help yourself
style, are vote winners for sum
mertime meals. This attractive
cold meal on one tray is made up
of foods that need little cooking.
Put ripe olives in a crisp lettuce
cup in the center of the tray with
the rest of the food arranged
around them. Dip asparagus
spears in French dressing and roll
in thin slices of canned ham.
Fasten with toothpicks. Assorted
pickles, sliced canned tongue,
cheese balls rolled in shredded
carrots, and canned French fried
potatoes are additions that please.
SYLPHLIKE
The matchless beauty of the
Greek figure, immortalized in
Athenian art, was due chiefly to
a light, healthy diet.
Now Vorsion of
Scrambled Eggs
Did you know that macaroni
manufacturers knead durum wheat
dough Just as you do when you
make homemade bread? Only me
chanical kneaders are used. The
dough you prepare is soft and
pliable. But to make top quality
spaghetti, macaroni or noodles, the
dough has to be kneaded until it is
firm- so that It feels almost dry.
Scrambled macaroni is a de
lightful new version of tender
scrambled eggs. This hearty con
coction Is protein rich will serve
as a luncheon or dinner main dish.
Cook 4 ounces of elbow macaroni
for 8 minutes, when you serve
four. Then beat up four eggs and
add Vi cup milk and cup of
shredded American cheese. Add
the cooked, drained macaroni and
season with salt, pepper and may
be a bit of grated onion, Worces
tershire sauce and Tabasco sauce.
Then scramble just as j-ou would
scrambled eggs. Serve this dish
with a green vegetable and white
toast.
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Here the MedoLand S-P-E-C-I-A-L you folks have
asked for again and again . . . and we dont blame you.
When you take weet, juicy orange slices and luscious,
crunchy pineapple bits and mix them "just right into
smooth, creamy, extra-rich Medo-Land Bulk Pack Ice
Cream... it tastes just wonderful! Quick-to-fix and low
in serving cost. Your family will Jove this special with
tropical tang. Just ask your Grocer. ..he knows!
JUNE IS II AT 10 HAL DAIRY MONTH
Mm
AT VOTES