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Statesman. Salem, Ore., Friday. May 21, 1954 (Sec 3) 1
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Fluffy coconut adds style and texture to a fruit cup and gives it a bit of that "am
brosia" flavor that is so popular. Here is a fruit cup which includes pineapple chunks,
fresh pears and canned peaches, with a cherry cr so for color. Served with drop qpok
ies the dish makes a good refreshment for afternoon tea cr evening snacks.
Fluffy Food
Coconut Adds Fillip
To Desserts Cookies
By MAXINE BURF.N
Statesman, Woman's Editor
Coconut, fresh or ready-shredded, has been a familiar food
glamorizer for many generations, and its popularity and uses
have not diminished through the years.
?Sr"",?s " Pretty as a picture" is a good descrip
tion oi manv tne foods in which coconut
ft VJ is used. Take a coconut cake, for instance.
i The shredded fluffiness of the coconut gives
a linish to an otherwise ordinary cake. Sot it
is with other desserts. We have pictured sev
eral which will look pretty on the table, and
add interest in flavor and texture.
Over at the left is one of the nicest of old
time desserts, ambrosia. We like to serve it
as a finale to a large meal. The recipe calls
merely for orange cubes or slices, sweetened
and tossed with any amount of shredded co-
conut that suits the fancy. In the picture, the
hostess has added a maraschino cherry for accent.
The cookies pictured are macaroons, which are nut-filled,
since ambrosia is served, but which can very nicely include co
conut when served with other desserts.
A very good oatmeal-coconut cookie is pictured also on the
page and the recipe goes like this:
jo
H cup soft shortening
1 cup brown sugar (firmly
packed) 1 large egg, unbeaten
1 teaspoon vanilla
4 cup sifted flour
5-IN-l OATMEAL COOKIE
'2 teaspoon soda
3 , 1 r a nrf n wait
1 cup rolled oats
1 cup shredded coconut
V cup walnuts
Measure shortening, sugar, egg and vanilla into a larne
bowl. Beat until well blended, then add flour, soda and salt
that have been sifted together, adding along with te remaining
ingredients. Mix to make a stiff dough, drop on a cookie sheet
And bake at 375 degrees for 10 to 12 minutes or until lightly
browned. Remove to wire rack to cool before storing. Makes
35 dozen.
Variations of the recipe can be made by using cup gran
ulated sugar and half cup brown sugar instead of all the brown,
by using 1 cup raisins in place of coconut: 1 package sweet
chocolate bits to replace coconut; or 1 cup mixed nuts.
Pictured above at the right is apricot plum ambrosia, a
new variation of our old friend. Here's the recipe for that
an excellent dish to serve now that there's a slump in fresh
fruits.
APRICOT PLUM AMBROSIA
2 medium sized oranges 1 No. 24 can purple plums
1 No. 2l7 can whole apricots 1 cup shredded coconut
Peel oranges and cut in chunks. Toss fruit together with
coconut and add half the juice off fruit. Chill several hours
before serving.
Coconut is used in India to go along with curried chicken.
It gives a change in texture and enhances the dish.
Looking in an old book (1928) of coconut recipes in our
file we find a lot of unusual recipes including sandwich fillings
'.hat take this tropical product. One sandwich filling takes the
following:
CALCUTTA SANDWICH
1 cup cucumber chopped 2 tablespoons mayonnaise
r cup coconut
Combine ingredients and spread on bread. Makes 1 cup.
Others include cream cheese, coconut and mayonnaise and
yet another takes nuts, lemon, sugar, raisins, cream and coconut.
if 'V s
Five-in-One cookies take oatmeal and coconut, and
you can vary the basic recipe with brown sugar, choco
late, raisins or different nuts.
Points About
Pre-Packaging
Mostly Good
So many fresh vegetables and
fruits are prepackaged for retail
sale today that family food shop
pers as well as all concerned with
marketing need to understand
both the advantages and problems
of this new trend.
If properly cared for, pre
packaged produce has several ad
vantages over that sold in bulk,
says H. A. Schomer of the U. S.
Department of Agriculture. It
makes self-service possible for
many items that otherwise require
handling, weighing and wrapping
'Trjr3cirks. Thus, it saves time and
labpif Tor both shoppers and re
tailers. It is more sanitary and
save? waste from handling by
shoppers. Some special services
for the housewife are included
for example, spinach is washed
before packaging, sweet corn is
husked and trimmed, slaws and
salads are cut or otherwise pre
pared for serving. If vegetables
and fruits are packaged near
where they are grown, shipping
space and expense is saved. Also
the wrap protects against loss of
moisture and wilting an import
ant advantage.
Some Problems
But there are special problems,
too. One is cooling or refrigera
tion, especially in retail stores.
In the moist atmosphere inside
the package, some fresh fruits or
vegetables are more perishable
more likely to decay or discolor
unless kept cold. Cuts and bruises
from trimming or other prepara
tion of vegetable before packag
ing add to their perishability.
One decayed fruit or vegetable
may mean loss of the whole pack
age or repacking. Thus, it pays
to package only high quality
fruit or vegetables. Prompt cool
ing after harvest and before pack
aging is needed because the pack
age slows up cooling. Packages
then must be kept cold in stor
age, shipping and in retail stores.
Fresh vegetables and fruits are
still living when packaged, thgs
differ from canned or frozen pro
ducts. Perforations or other
"breathing" arrangements must
be "made for transparent film
packages. Costs of labor and ma
terials, also the smaller quantity
from trimming, need close calcu
lation so the packaging will not
make the product too expensive.
Chill Quickly
When the more perishable
fresh vegetables and fruits, now
selling in film packages, come
home from market, they need to
go into the refrigerator promptly
if they are to keep fresh, special
ists of the U. S. Department of
Agriculture advise family food
shoppers. The film wrap keeps in
moisture and thus helps prevent
wilting or drying out. But cold
keeping also is needed to avoid
decay or discoloration. Wrapped
in film, lettuce or other greens,
celery', carrots, radishes, salads
and slaws may be placed on stor
age shelves in refrigerators, the
wrap serving as an individual hy
drator. If vegetables are put in a
good refrigerator-hydrator, wraps
may be removed.
Juicy berries or cherries may
be spread out on a large plate or
platter in the refrigerator and:
covered with waxped paper. Wrash
just before serving.
Very perishable items are those
which have been cut or trimmed
before pre - packaging. Mostly
leafy vegetables, peas, broccoli,
and other members of the cab
bage family, carrots, sweet corn,:
apples, small fruits and fully ripe
peaches, pears and tomatoes keep
best in the coldest part of the re
frigerator that is, just above
freezing.
Restaurant Type Chicken Special
Perhaps you have been to a
good old type restaurant that
serves standard food of the bet
ter kinds, and have seen Chicken
Tetrazzini on the menu. The
dish is usually priced pretty
high, and worth it.
Try making your own "bought
en meal" by this recipe, to be
cut to scale of course.
CHICKEN TETRAZZINI
18 to 20 cups cooked chicken
(in large pieces)
z cup butter or margarine
(Vi lb.)
Vi cup all-purpose flour
teaspoon pepper
5 teaspoons salt
teaspoon nutmeg
2 quarts chicken broth
1 cup heavy cream
3 lbs. mushrooms, sliced
3 cup butter or margarine
Chicken broth
2 tablespoons salt
3 8-oz. pkg. fine noodles
cup melted butter or
margarine
2 tablespoons lemon juice
2 oz. grated Parmesan cheese
(3 cup)
In large double-boiler top over
direct heat, or in kettle, melt 4
cup butter; stir in next 4 ingre
dients. Gradually stir in chicken
broth and cream; set over boiling
water; cook until thickened, stir
ring occasionally. Saute mush
rooms (about 34 lb. at a time)
in 34 cup butter. Meanwhile, for
noodles, bring to boil any remain
ing chicken broth, plus enough
water to make 8 qt., and 2 table
spoons salt. Add chicken and
mushrooms to sauce; heat. Cook
noodles until tender 10 to 15
minutes: drain; if desired, add 4
cup melted butter; season with
salt and pepper.
Add lemon juice to chicken.
Arrange serving of noodles on
each dinner plate: top with chick
en: sprinkle with cheese. Makes
25 servings.
5l "
SL
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III
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Canned fruit goes Into this dessert that gets its glamour from coconut. Included are
canned apricots and purple plums, orange segments and coconut. The dessert gives a
springlike ending for an ample meal and tastes extra good these days of a lull in the sup
ply cf fresh fruits.
Egg Salad Really Casserole Dish
STAIN OFF
You can remove tea stains on
cups and saucer by rubbing with
damp salt and vinegar.
This recipe starts out like sal
ad, but ends as a casserole dish.
Eggs are the main ingredient.
EGG SALAD CASSEROLE
6 to 8 coarsely chopped hard
cooked eggs
IV2 cups diced celery
U cup broken pecans
1 teaspoon minced onion
2 tablespoons snipped parsley
l teaspoon pepper
4 teaspoon salt
!n cup mayonnaise
U pound process sharp Ameri
can cheese, grated (1 cup)
1 cup crushed potato chips
Start heating oven to 375".
Combine all ingredients except
cheese and potato chips, tossing
lightly. Turn into 4 individual
casseroles; sprinkle on cheese,
then potato chips. Bake 25 min
utes. Stakes 4 servings.
mm
t aissM
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. oun-
Premium Frank are made
from selected cuts of tender beef and juicy pork.
All the skill of Swift's long experience goes into the
making of these delicious franks. The hiscious
links are carefully, delightfully seasoned. Each
one has the same perfect flavor that's made them
America's favorite frank. Remember only
the tenderest, tastiest links are labeled
SWIFT'S PREMIUM FRANKS!
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Will Fffifflll MHBSi
SWIFT.. . fo serve yew family befferf
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