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Weather or Not e &' y
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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
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; 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. Combine with bite-1
sized pieces of canned pineapple.
cut m arshm allows and halved!
roasted almonds for a good tast
ing salad. A sour cream may on-1
naise Is delicious with it
1 , .
BE PREPARED FOR)
THIRST-PROVOKING 1
(WEATHER AHEAD.I
KEEP A .SUPPLY 0F
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