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fresh Fruit
Desserts
gatisfying
'.Fresh fruits can make some
mighty handsome desserts, be
Irv in calories and yet thoroughly-satisfying.
Typical of such des
serts are cantaloupes with lemon
chiffon filling. Here is this and
other desserts beginning ' with
cantaloupe: -,-
CANTALOUPE CHIFFON CUPS
1 envelope ' unflavored gela
tine V cup cold water
4 eggs, separated
Vi cup fresh lemon juice,
strained
teaspoon sait
cup sugar
1 teaspoon grated lemon rind
3 ripe cantaloupe;
Soften gelatin in cold water.
Beat yolks until thick and lemon
colored. Add lemon juice, salt
and Vt cup of the sugar. Cook ov
er hot water until thickened, sto
ring constantly. Add gelatin and
stir until dissolved. Chill in re
frigerator until begging to set,
(consistency of unbeaten egg
white). While custard is chilling,
halve the cantaloups and remove
seeds. With spoon scoop out some
of the pulp, leaving about
inch rim of pulp in the shell
Notch edges if desired. Crush
pulp with potato masher and
measure 2 cups of pulp. Beat
whites until stiff. Gradually beat
in remaining sugar. Fold in gela
tin mixture, grated rind and can
taloup pulp. Pile into cantaloup:
shells and chill until firm. Gar
nish top with sprig of fresh mint
if. desired.
.'Approximately 178 calories
pf serving. Serves 8.
JELLIED FRESH FRUIT MOLD
'.2 packages lime flavored.
;; gelatine
2 cups boiling water
'.tii cup fresh lemon juice
cups cold water
pint sour cream
'.- 2 bananas
;-,3 cups diced fresh fruit
Iceberg lettuce
t Place lime flavored gelatin in
beVL Add boiling water and stir
until completely dissolved. Add
lemon juice and cold water. CooL
Place in refrigerator until thick,
bit not firm. Beat with rotary
btater until very light and fluffy.
fV3d in sour cream. Pour 2 cups
!" mixture into deep 1 lx quart
loaf mold. Cut bananas into quar
ters, lengthwise. Place on gela
tine mixttfre. Fold fresh fruit in
fo remaining gelatine. Pour into
mold. Chill in refrigerator until
firm. Serve on. bed of Iceberg let
tuce garnished with fruit.
, Peaches, cherries, melon balls,
grapefruit sections, white grapes,
raspberries, strawberries or cur-j
(ants may be used. Use at least
three kinds of fruit. ,
.-Approximately 130 calories per
lerving. Serves 10.
CANTALOUP SURPRISE
3 ripe chilled cantaloups
6 egg whites
Vi teaspoon cream of tartar
1 cup sugar
4 teaspoon grated lemon rind
3 teaspoons fresh lemon juice
Half cantaloups and remove
Seeds. Scoop out pulp with ball
cutter or teaspoon. Pile back in
to shells. Place in refrigerator.
Beat whites with cream of tartar
until stiff. Gradually beat in su
gar, 1 tablespoon at l time. Con
tinue beating until stiff and glossy-.
Fold in lemon rind and juice.
Pile meringue on top of canta
loup spreading to the edge.
Bake in very hot oven (500'F.)
about 3 minutes or till delicately f
browned. Serve immediately.
Approximately 181 calories per
serving. Serves -6.
Other well-chilled fresh fruits
including (diced) peaches, or ba
nanas, blueberries, or strawber
ries may be combined.
!
i
.
X.
5
For cn informal meed try this dish that takes ham
type luncheon meat and hamburger buns. On a baking
platter arrange slices of the meat, alternating with large
slices of sweet onion and top with a quick melting cheese
food. Over all, pour a can of condensed tomato soup and
bake at 350 long enough to heat meat and melt cheese.
When serving, slip spatula under slice of meat, onion
and cheese and put on each half of a toasted bun. Pour
sauce over each serving.
Sausage, Beans In Casserole)
The spicy bite of pork sausage
is a good accent for the deli
cately-flavored large limas used
in this casserole. Form half the
bulk sausage into tiny balls and
brown for the top of the dish.
The rest is cooked with onion for
the inside of this satisfying lima
bean casserole.
SAUSAGE LIMA CASSEROLE
pound pork sausage
Y cup chopped onion . '
3 cups cooked large dry
limas
Y teaspoon dry mustard
1 tablespoon brown sugar
Vt teaspoon salt
V cup catsup
V cup hot water
Form half the sausage into tiny
balls. .Brown lightly and drain.
Remove excess fat from pan and
brown remaining sausage and
onion. Pour off fat Stir in limas,
mustard, brown sugar, salt, cat
sup and hot water. Pour into cas
serole and top with sausage balls.
Cover and bake in moderate oven
(350 degrees) for 30 minutes. Re
move cover last few minutes to
crisp up the top. Vi cups un
cooked limas makes the 3 cups
cooked.
Serves 4 to 8.
QUICK FOOD
With those tinkling icy glasses
of lemonade pass a plate of crisp
homemade cookies. Use prepared
cookie mix and stir in chewy
sweet raisins and chopped wal
nuts or almonds. Simple to do,
and really hits the spot for sum
mer afternoon refreshments.
Wild sheep are all horned, but I
uy
horns.
By GRETCHEN
: , Each year this department re
ceives request for recipes for
jams and jellies using pectin.
Each woman has her : favorite
type, liquid or powdered. Here
are recipes, they appear In the
folders that comes with the pack
ages but even the best cooks lose
recipes and so we publish them
for all. to see;
STRAWBERRY MARMALADE
J cups prepared fruit (1
' orange, 1 lemon, and about
1 QL ripe strawberries)
4 cups sugar
1 box Sure-Jell powdered fruit
pectin
Remove skins and half of white
portion 1 medium-sized orange
and 1 medium-sized lemon. Quar
ter. Slice remaining rind very
fine. Add cup water and 118
teaspoon soda; bring to a boil
and simmer, covered, for 10 min
utes, stirring occasionally. Cut
off tight skin of peeled fruit and
slip pulp out of each section.
Add pulp and juice to undrained
cooked rind and simmer, -covered,
15 minutes longer. Crush
thoroughly ajbout 1 quart fully
ripe strawberries. Combine fruits
and measure 3 cups into a large
saucepan.
Measure sugar and set aside.
- f t jucm0tuv uu
xv . . uomesuc oreeas naven Add powdered .fruit pectin to
fruit in saucepan and mix welL
Place over high heat and stir un
til mixture comes to a hard boiL
At once stir ja sugar. Bring to a
iuu rowing dou and boil hard
minute, stirring constantly. 1 Re
move from heat' t Skim off foam
with metal spoon. Then stir and
skim by turns for 7 minutes to
cool slightly, to prevent floating
iruu. LAdie quickly into glasses.
cover marmalade at once with Vs
inch hot paraffin. Makes 7
glasses. .;. ,
STRAWBERRY JAM
3 cups prepared fruit
Vk cup lemon joice
7 cups sugar V '
tt bottle Certo. liquid fruit
pectin r- . ,
Crush completely, one layer at
a time about 2 quarts fully ripe
scrawDernes. Measure 3J4 cups
into . a very large . saucepan.
Squeeze the juice from 2 medium-sized
lemons. Measure V cup
into saucepan with fruit '
Add, sugar to fruit in sauce-i
pan and mix welL Place over
high heat, bring to a. full rolling
boil and boil hard 1 minute, stir
ring constantly. Remove " from
heat and stir in liquid fruit pec
tin. Skim : off foam with metal
spoon. Then stir and skim by
turns for S minutes to cool slight
ly, to prevent floating .fruit La
dle quickly into glasses. Cover
jam at once with H inch hot par
affin.. Makes 10 medium glasses.
: . - : ."k , "
V iff
I'
7 A
Strawberry season means the beginning of Jamming
and , jelly-maldng days in most households. Here we've V
pictured; the makings for both types of spread. ' - '
put theA
back in your diet with
TO AH?
sweet, low-calorie
dietetic foods!
COFFEE it CREAM PANCAKES
Measure 2 cus pancake ready-
mix into mixing bowl. Combine X
cup strong cold coffee with 1 cup
heavy cream or undiluted evapo
rated milk. Add liquids slowly. to
the ready-mix. Brown on a hot
greased griddle until pancakes
are a golden-brown underneath
and bubles on top have set Turn
and brownon other side. Makes
servings. ' - , .
HONEY ORANGE SAUCE . 4 . . .' ,
' Blend honey - into one ' cup
orange juice to sweeten to taste.
Add ' two . tablespoons grated
orange peeL' Blend welL This is
an excellent sauce to serve on
waffles, hot cakes and French
Toast as well as on short cake. '
Use a wooden spoon for stir
ring a food in an enamel sauce
pan; metal spoons leave marks
that have to be 'scoured.
ESSE
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f
Dressing Has
Fruit Flavor
' Fruit salad time is here so it's
high time to start looking for
special dressings to serve with
them. Our "Creamy Nectar
Dressing" is really delicious. It's
made with sweetened apricot
whole fruit nectar seasoned with
lemon juice, mustard and Ta
basco .sauce. Whip the mixture
into evaporated milk to give it
the rich creamy texture.
CREAMY NECTAR DRESSING
a cup apricot whole fruit
nectar
1 tablespoon granulated
:- sugar
.S-lt to taste
tX 4 tablespoons lemon juice
cup evaporated milk
X-1 tablespoon mild prepared
, mustard :
V-Few drops Tabasco sauce
XCombine nectar, sugar and salt,
)tnd boil about 5 minutes. Stir in
8 tablespoons lemon juice. ChilL
&hip chilled nectar mixture into
aporated milk a small portion
ml- a time. Whip in the remaining
2 tablesooon . lemon juice, . mus
tard and Tabasca ChilL Serve
iiver fruit salads.
vSMakes about 1 cups dressing.
. - -
?overover:
iTUse lettuce to reheat a roast
Mthout drying it to a crisp by
mering the roast completely
fiiji lettuce leaves before you
put it in the oven. 1
TtUII LEWIS
Now even on a rtdutini diet you
can eat sweet desserts every day of
the week and lose weight. Dip into
creamy, rich-tasting puddings and
cut calories. Top off your salads with
'zesty Blue Cheese Dressing and still save calories.
HOW IS THIS FOSSlftlE? With TASTI-D1ET the new
kind of low-calorie dietetic foods that put the taste
and texture back in your diet. Sweet, delicious, grand
tasting foods these but fret from added sugar! Yes,
Tasti-Diet Dietetic Foods make possible a whole new
concept in intelligent eating and weight control diets.
This means you can now enjoy the regular type of meals
you are accustomed to yet save up to 76 in calories!
Try Tasti-Diet today. You'll agree with grateful thou
sands from coast to coast . . . Dieting is Sow Tklicious!
TTLLIE LEWIS Most Famous Woman in Food
has pioneered in the development of sweetened
low-calorie foods. For your free copy of her book
let Tillie Lewis Tasti-Diet Plan, including low- -calorie,
nutritionally complete menus and recipes,
write today to: Tillie Lewis, Tasti-Diet Foods, Inc.
Dept. C-16.' Stockton, California.
ATTENTION DOCTORS. Tasti-Diet Low-Calorie
Dietetic Foods have been accepted for advertising
by California Medicine and other leading medical
journals. For samples and complete analyses,
write: Tillie Lewis, President, Tasti-Diet Foods, Inc '
. Dept C-16, Stockton, California.
LOW-CAlOllt DIETETIC
FOODS
33
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Vr HUDSON HOUSE
Ar Sweet -Tender
if PLIES' I
No. 303 Cm ?
1243 iionra CAPITOL
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Kosher Dill
( iPKsisiyisi
No. IVt Glass
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BMAI7AS
Golden Ripe
CELERY
Very Nice
Lbs.
Lb.
T0I2AT0ES -
Large Size .
CAULIFLOWER
Local
Lb.
CAIITALOUPES
Jumbos L--
Lb.
If Tr u 1
43 Count Bag f;
10c Deal Pkg. ' i JSt
Save 19c JSr
jnr Venus
Ek Lmf
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lWGreeny JJ
Every
Purchase
ff CAKE fJSK 1
mm
jelly-rmmiiG
SPECIALS
:
CERTO 2 Bottles
SUBE"JiIiIi 3 for
p
Jyr Dnrlree's
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SWUTS BRANDED BEEF BLADE OR ROUND BONE CUT
nr -
LB.
store noons:
8:30 A. M. 9:00 P. VL
Sunday 10 to 7
READY TO SERVE ARMOUR'S STAR
-LB.
1
Fresa"
Med. Size
PXNT
SWUTE AND ARMOUR'S
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