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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Sept. 5, 1952)
- I , Weather or Not e &' y i? ; 7 ' 'erf j I r " x r Tortoni Dessert T" With Fruity Base Rich and delicious Apricot Tor toni has the full flavor of apricot whole fruit nectar,' macaroon crumbs and whipping cream. It's a dessert for your family or din ner guests. Chill the creamy mix ture in the same attractive dishes you serve it in.' ' APRICOT TORTONI V 1 enveiJe (1 tablespoon) 1 plain l ii c if i j m f-- - . V AJ 7 1 I- r" ,o? ; This handsome salad is a meal in itself end is. further 4 given distinction by accompanying iced or hot coffee. The platter includes a trio of seafoods, avocado halves and a ' special dressing. ; ; ' ; . . . Last iling for the family picnic enthusiasts will be this month. When outdoor eating will ; - be definitely on fce wane. Here's fall, food (above) that can be served inside or out even a ,.last minute change Is easy. This menu discourages dishwashing because large plate -is paper, foil holds com, meat is a hand-to-mouth affair. Hdndlo Eggs With Caro for Economy Jarring or jouncing eggs is one way of breaking down their qual ity, say specialists of the U. S. Department of Agriculture. The delicate structure inside the egg needs to be . protected. Even if Jouncing does not crack or break the shell, it may cause the white of the egg to lose much of its firm, upstanding quality. Commercial shippers have learned this and know that it pays not only to keep eggs cold but also to hold them as firmly as possible in transit. That's why they pack eggs in spe cially constructed containers, and stacjc the cases lightly when load' ing trucks or railroad cars. So the homemaker is advised to choose a location in the refrieera tor where eggs get as little jarring as possible. As for temperature, the rule is to keep eggs cold but above freezing! around 45 de grees F. J Stormg eggsj large end up, is recommended to keep the yolks well - centered. A clean, covered container is advised to reduce loss of moisture through the pores of the shells and also to prevent eggs from absorbing off-flavors , and odors. gelatine ; Wa cups apricot whole fruit nec tar : . ". " . ' 2 eggs ; . - Vt cup granulated sugar V teaspoon salt ; 2 teaspoons lemon Juice . k cup finely rolled macaroon crumbs ' I cup whipping cream . . Soften gelatine in Ya cup nectar. Heat remaining nectar. Add well beaten egg yolks, sugar and salt, and cook, stirring constantly, over very low heat until mixture coats spoon. Remove from heat and blend in lemon Juice and softened gelatine. Cool until slightly thick ened. Fold in stiffly beaten egg whites. . macaroon crumbs and. whipped cream. Pour into serving dishes. Chill until firm. . Serves 8. IMPRESSIVE Here's a quick and easy dessert that will impress your guests. Cut for each person a half inch thick 3-inch square of pound cake. Cover with a slice of raspberry ice, then a drained canned peach half. Frost the whole thing quickly with a thick meringue. Dust with fine granulated sugar and bake In a very hot oven (450 degrees) 5 minutes. - The Oregon Statesman, Salem. Ore- Friday. September 5. 1352 Pears j Melon in Salad Mixture Fresh pears will combine with melons to make an excellent salad to serve for the family or as a party buffet dish. fEAR MELON BOWL ; 4 fresh pears . 1 honeydew melon 2 oranges 1 cup red grapes Remove melon meat from honey- dew and set shell upside down to drain. Dice melon. Peel, core -and slice pears in eighths. Cut orange sections ' free from membrane. Wash grapes and remove seeds. Fill melon shell with fruit and melon mixture and place on salad plate. Chill well, garnish with salad ereens and serve with fruit French dressing. . CAUTIOUS START ' f , - Strike when: the .iron is hot? Never, if you are pressing any at the synthetic fabrics or even fab rics that are mixtures of synthetic and other fibers, clothing spe cialists of the U. S. Department of Agriculture, warn. One touch, of a hot iron has ruined many a garment It pays to start with low heat on any ironing Job and then . adjust the temperature to the fab-' ric Even cottons . and . linens, which generally take a hotter iron than other fabrics, may have spe cial finishes that call for less heat, v' BRIGHT NOTE There's something very elegant about a cup of Jellied consomme. Serve it with bits of diced avocado on top. Makes it more satlsfyinsT and adds a bright not to the color. V J Just how refreshing can a dish be! This lemon iceberg freezes to a mush and is served with crunchy sciuares, ' even the meringue topping takes lemons; that most thirst', quenching of all fruits. Chilled drinks are "welcome on our tumn days.' - " : Q UIC km ange Follows Weather Arti st Lead Frosty With Just the Right Lemon Flavor Lemon l ceo erg, a re freshing lemony, water ice, frozen! to a mush and served with lemon I squares is deal refreshment fori 4 autumn days that call for some-l thing different than we ve served all summer. Here are recipes for both the dishes: LEMON ICEBERG. 1 cup sugar 3 cups water ' - 1 tablespoon grated lemon peel few grains salt cup fresh lemon juice Boil sugar . and water for two I minutes. Add grated peel and salt Cool and add lemon juice. Pour into freezing tray and freeze to a stiff mush, stirring occasionally. Scoop I into sherbet glasses or dessert I dishes and add a twist of lemon I slice as garnish. Serve -with! Crunchy Lemon Squares. CRUNCHY LEMON SQUARES cup shortening cup confectioner's sugar -!7) egg yoiKs . i 1 cup flour 2 teaspoons grated, lemon peel Cream shortening. Gradually add sugar and blend until light Add egg yolks. Mix in flour and grated peeL Spread evenly in bottom of un greased 13x9 inch pan. Bake 10 minutes at 350 F. Then spread with: ,:. LEMON MERINGUE TOPPING Beat 2 egg whites until stiff, I gradually adding ft cup sugar, 1 tablespoon . lemon juice. Fold in y cup chopped nuts. 'Spread this over cooked mixture and bake 25 minutes longer. Cool slightly and cut Into squares. . gy MAXINE BUREN J Statesman Woman's Editor Maybe no one does anything about the weather, but the host- l ess zinas nerseu aoing someuung aooui ner pany, comes a cnange the temperature. These fall days may. start out to be scorchers, and a garden party or outdoor meal planned. and comes up a cool breeze and a nip in the air and the festivities must be whisked into the house. ' - - . ' Then, too, many a fall day that begins with a misty morning, ends with a warm late afternoon and balmy night Then, too, many a fall day that begins with a misty morning, ends with a warm late afternoon and balmy night ... . i. The answer to the weather problem is, plan it so youH be just as happy inside or out And sometimes It is fun to make the sud den change, at least there's ample subject for discussion. . GRILLED OR BROILED Jf?6 pictured an outdoor picnic on this page suited to in-. door eating in an informal sort of way. The menu features Tat Boys", frankfurters wrapped in bacon and grilled over the coals or broiled in the oven; corn on the cob wrapped in foil; and a salad of fresh vegetables The corn's cooked to perfection when a pat of butter is wrapped up with the salted ear of corn and put into the oven or on the broiler. The melted butter stays inside and gives maximum flavor Dessert is ice cream with fresh fruit i 1 s - There's always an autumn salad symphony to make party food. An avacado seafood platter pictured on this page may be served with hot or cold coffee, indicated by the day's temperature. A trio of seafoods goes into this filled avacado salad: SEAFOOD-AVOCADO SALAD 1 (8 ox.) can lobster meat (about 1 cup) 2 (6 oz.) packages quick froz en crabmeat (about 2 cups) . 2 cups cooked shrimp, fresh, ' quick-frozen or canned WITH DRESSING ' Bottled French dressing 3 ripe avocados cup mayonnaise cup thick sour cream 1 tablespoon cut chives , " Cucumber and tomato sauce Remove any bits of shell from lobster and crabmeat and break into bite-size pieces. Reserve claw meat of lobster and a few whole shrimp for garnish. Cut remaining shrimp in pieces. Combine lob ster, crabmeat and shrimp. Add just enough French dressing to coat generously ( and chilL Just before serving, halve avocados, remove pit and fill with seafood mixture. Combine' mayonnaise, sour cream and chives lor dressing and top each avocado with a generous spoonful.'. Garnish with lobster claw meat and whole shrimp. . Arrange on platter or chop plate and surround with over lapping alternate slices of cucumber and tomato. Yield: six servings. Bran Ingredient For Pan Broad A pan bread, extra special for breakfast uses bran for good fla vor. BRAN MARMALADE PAN BREAD V cup shortening Ya cup sugar 1 egg 1 cup bran cup milk 1 cup sifted flour IVt teaspoons baking powcler Vi teaspoon salt ' Vx cup orange marmalade Blend shortening and sugar thor oughly; add egg and beat welL Stir in bran and milk; let stand about 5 minutes, until most of moisture is taken up. Sift flour with baking powder and salt; add to first mix ture and stir, only until combined. Spread in a well-greased 8x8- inch pan. Drop teaspoonfuls of marmalade over batter. Bake in moderately hot oven (400) 80 to 35 minutes. Cut in squares and i serve hot Yield: 9 squares. DESSERT IDEA Take advantage of the delicious seedless grapes - in the markets these days. 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