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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (June 25, 1954)
Baked Alaskas Make Fascinating Dessert That's Hot and Cold By MAXINE BUREN Statesman, Woman's Editor If you've never made Baked Alaska, you've never lived, eulinarily speaking. There is no better way we know of that a cook can display sophistication and utter fearlessness in cooking like making this amazing dish, which has a warm, brown, crisp outside and an icy interior. Between us girls, it's really quite simple far less compli cated and skill-requiring than an angel cake. All you. have to use is a slice of cake, ice cream and four sweetened egg whites, ) except when that ice cream goes into the oven one must have also, nerves of steeL Of course the secret is that the cake (or other accessory and the meringue act as insulators to keep the heat from the ice cream while meringue is browning. Though there are variations, basically all Alaskas are the same. On this page we have pictured one that takes a crumb pie erast and another that is topped with sliced peaches and nuts. Here though is a plain Baked Alaska you might try out first on the family. BAKED ALASKA Cover a bread board with white paper. Place a thin round of sponge cake on the paper and arrange a quart gf hard ice cream in brick or mold on the cake, so the cake extends H to 1 inch beyond the ice cream all around. Trim cake to fit ice cream shape. Cover rim of cake and entire surface of ice cream quickly with a meringue which has been previously prepared. (Use 4 egg whites, beaten stiff enough to form peaks, and add it cup confectioner's sugar, folding in slowly.) Dust meringue with powdered sugar and set Alaska in a hot oven just long enough to brown the peaks of the meringue. The board, paper, cake and meringue act as insulators against the heat. Slip the browned Alaska quickly onto a chilled platter and serve at once. Here is another Baked Alaska with a pretty name and an interesting appearance. Pink Lady Alaska (as pictured on the page) begins with a graham cracker crust and is to be cut in wedges like pie. Here is the recipe. PINK LADY ALASKA 18 marshallows i cup sugar 2 tablespoons crushed strawberries Ya teaspoon salt 2 egg whites 1 pint very hard 1 cup sliced strawberries ice cream Stir and melt marshmallows with crushed strawberries over low heat until smooth. Beat sugar gradually into beaten egg whites until they hold a peak. Add salt Gradually beat in cooled marsbmallow mixture. Fill a graham cracker crust with the ice cream, cover with sliced strawberries and top with swirls of the meringue. Brown quickly under the broiler and serve im mediately to a wide-eyed 6 to 8 guests. GRAHAM CRACKER CRUST 20 graham crackers, crushed Ya cup softened butter (about lYt cups crumbs) Ya cup sugar Blend together, press firmly oh bottom and sides of a 9 Inch pie tin. Bake in a moderately hot oven, 375, for about 8 munutes. Chill. This should be loosened before filled with the ice cream, and well chilled. Scrambled Eggs a Buffet Meal Item Scrambled eggs has many uses, not the least is as food for a buffet supper. Here the eggs are put into giant toast cups for style necessary for the best buf fet foods. BUFFET SCRAMBLED EGGS 1 loaf unsliced white bread Melted butter or margarine 1 dot eggs 1 teaspoon salt to Ya teaspoon pepper. j cup milk 2 6-oz. pkg. chive cream cheese, crumbled Va cup butter or margarine 8 slices bologna, halved. For giant toast cups, cut loaf of bread in half horizontally; slice piece off rounded top half so it will rest flat Remove most of bread from inside of each half, leaving 2 shells about " thick; gash sides of each shell for easier serving. Brush shells with melted butter; set aside. Into medium bowl, break eggs; add salt pepper, milk, and cream cheese; with fork, beat just enough, to blend. Melt Va cup butter in 10" skillet, tilting it so bottom and sides are well cov ered. When hot enough to make drop of water sizzle, pour in egg mixture. 1 Cook eggs over low heat, gent ly scraping bottom and sides with spoon as mixture sets, so liquid can flow to bottom. (Don't scrape to rapidly or eggs will look curdled.) Cook until set but still moist Remember, heat of skillet removed from range continues to cook eggs. While eggs are cooking, toast bread cups in broiler. Saute bologna in bit of butter or marg arine until lightly brown. Then line one side of each toast cup with bologna; spoon scrambled eggs into center. Makes 6 to 8 servings. Mushroom Scramble: Increase milk to 1 cup (or use light cream). Substitute 2 cups sau- teed fresh mushrooms for chive cream cheese. Cheese Scramble; Increase milk to 1 cup (or use light cream). Substitute cup grated process sharp American cheese for chive cream chese; add bit of minced onion or parsley. Bacon Scramble: Increase milk to 1 cup (or use light cream). Substitute 8 crisp bacon slices, crumbled, for chive cream cheese; or substitute Yt cup minced cooked ham or tongue. Berries Garnish Pretty Dessert Fresh strawberries go around an extra nice rice mold in this recipe from the files of a noted cook. . STRAWBERRY SINGAPORE Ya cup rice 1 quart milk Yt teaspoon salt Ya cup sugar 1 teaspoon vanilla 2 envelopes gelatine Ya cup water 1 cup heavy cream- 3 cups strawberries Yi cup confectioners' sugar Cook the rice in the milk with the salt and sugar. When the rice is very soft and creamy, force it through a fine sieve. Then add the vanilla and soften the gela tine in the water and allow it to dissolve in the hot rice. Cool the rice to lukewarm; whip the cream. Mix this into the rice and turn the mixture into a lightly-oiled ring mold. Chill for the next two hours. Unmold on a cold round platter and fill the center of the ring with the straw berries which, have been sprinkl ed with a little of the confection ers' sugar. Save the best of the strawberries to garnish around the outside of the ring. Make ros ettes with whipped cream around edge of mold if desired. ( 'JT f r- , , g - - imii ifl Fish Patties Are Fried Crispy Almost any kind of cooked fish will make this recipe good. Try it with tuna or salmon first. QUICK-EASY TUNA PATS Stt-oz. can tunaish or salmon flaked 1 egg unbeaten Yt cup fine bread crumbs Yt cup chopped dill pickle 1 teaspoon chopped onion 4 teaspoon salt Ya teaspoon pepper cup shortening Mfcr all ingredients except fat and shape into 8 patties . . . Fry patties in hot fat in skillet until brown on both sides. . , Makes 4 servings. WASH LINE If your rope clothesline is dirty, wash it, let it dry and then rub it with a piece of paraffin until it is well coated. Pink Lady Alaska even though a rather simple dish to prepare, like all Baked Alaskas, never fails to bring forth exclamations of wonder from guests. Here it begins with a graham cracker crust and is filled with ice cream and topped with swirls of strawberry meringue and baked. Secret of getting the crust into the pie shell evenly is to use another pi plate to press it. Crab Bisque Has Economy Angle How would a creamy crab bis que appeal to you for lunch or supper one of these days? Sounds like an expensive gourmet dish but it really isn't, if you follow the recipe given below, and make it with nonfat dry milk, an in expensive food which has the added advantage of being low in calories. This is a true bisque, by the way, as follows the defi nition given by the Encyclopedia of Cookery "a thick rich soup made with a shellfish base." And this recipe really is "penny wise," as the name suggests, when you consider you're using only one can of crab meat to make six first-course servings or four main-course servings. PENNY-WISE CRAB BISQUE Ya cup nonfat dry milk 3 cups lukewarm water 3 tablespoons margarine or butter Ya cup. flour Ya teaspoon peeper 1 teaspoon salt 1 sprig parsley 1 cup canned bouillorr or chicken bouillon cubs in cup boiling water 1 GVz oz. can crab meat, flaked, or 13 cups cooked fresh crab meat 1 sliced, peeled medium onion Yx cup grated cheddar cheese Pour lukewarm water into mixing bowl. Sprinkle milk on top of water. Let stand a few minutes, then beat with rotary or wire beater, scraping down any nonfat dry milk that sticks to the sides of bowl and beating until dissolved (about 1 min.). large saucepan; stir in flour, salt, pepper. Add milk and bouillon gradually, stirring over low heat until thickened. Add crab meat, onion, parsley. Cover; simmer 10 minutes. Remove from heat; strain, forcing as much of the crab meat through the sieve as possible. Add grated cheese and reheat, stirring occasionally till chees is melted. Makes 6 first course, 40 main-course servings. 1 1 toast trick When a piece of bread gets stuck in your toaster, don't try to take it out with a fork, the tines might do damage to the toaster. Take the cord out of the outlet, turn the toaster upsidedown and shake the bread out. STICK - UP Magnetized holders are now available for keeping knives handy on the kitchen wall. If you prefer to keep your knives out of sight, partition a cabinet drawer so that each space will hold no more than two or three knives. I 1t i. 1 ?jl z; sun" Z'- FRUIT &LAD DRESSING Fold one-half cup of drained crushed pineapple into one-half cup of mayonnaise combined with one half cup of whipped cream and serye over molded fruit salads. h ': . ' 1 ' - - if 1 ,i 1 -v . " . - t -in iiiniiMnni llllll miim,mmmm lllllllllllMW IIMiiIIIW J Stcrtesinan, Salem, Oro Fridcry. luno 25. 1954 (S. 3) 1 Mint Flavor Adds To Taffy Goodness Good old taffy is one of the most popular of home made can dies even after all these years. But here is a variation that might go well if your family likes to make its own candy. MOLASSES MINT TAFFY 1 cup "sugar 1 cup light molasses cup water 2 teaspoons vinegar 2 tablespoons butter or marga rine Ya teaspoon salt Ya teaspoon baking soda Yt teaspoon peppermint ex- . tract Combine sugar, molasses, water and vinegar in heavy four-quart saucepan. Stir over low heat until sugar is dissolved. Cover and boil three minutes. Uncover and boil over moderate heat to 280 degrees or until syrup dropped in cold wa ter separates into threads that are hard but not brittle. Stir frequent ly toward end of cooking period. Remove from heat, blend in but ter, rait and soda. Pour onto oil ed marble slab or shallow enamel pan. As candy cools, turn edges with a spatula toward center for even cooling. Sprinkle mint ex tract over candy. When cool enough to handle, grease hands, gather into ball and pull until it is a light color, porous and diffi cult to pulL Twist into a rope about Yt inch in diameter and cut with scissors into Yt inch piec es. Makes one pound. MEXICO WAT The Mexicans are famous for their pudding known as "Capiro tada." It's a sweet pudding ac cented with apples, raisins, al monds, peanuts and Monterey cheese. The cheese flavor as such is lost but it combines with the other ingredients to give a flavor of sheer elegance. NO STRAIN When lifting a heavy article, bend your knees, keep your back straight, then straighten your knees as you lift YouH avoid strain this way and win be less likely to have "an aching back. 1 Make your next birthday cake into an extra fancy affair by arranging a few brownie-type, ready-made cookies on top and piping around with whipped cream. Simple enough for even a moderately important occasion. . 1 I K-v vtvwC AwwmmNuJ .-v:-.v......J O DsQ o) Co) I7Q . 7?GD on your purchase, of a can of fin Coffee prices these last few months arerit the fault of your grocer! He's been keeping retail prices as low as possible, just as we have been trying to "hold the line" against the higher prices, we have had to pay for the choice green coffees required to maintain the traditional uniformity and high quality of Hills Bros. Coffee. Sooner or later, the price of coffee is bound to come down. In the meantime, considering the price you have to pay for any kind of coffee today, what you get for your money is really something to think about! No matter what happens to coffee prices, our com pany wUl, never lower the quality standards of our prod uct. We have said this before . . . and we say it again! If you haven't tried Hills Bros. Coffee, we don't want you just to take our word for it! We want you to prove it for your self. We are so confident of the coffee enjoyment and complete satisfaction you will find in Hills Bros. Coffee that we offer the coupon below to prospective new customers, as well as to the mil lions of people who are already steady users and know what we are talking about. Take this coupon to your grocery store and save 10 on a can of Hills Bros. Coffee! 1 " ji m CeprriqM l4 by HTIli trM. CaffM, toe. This coupon is cur invitation to prove for yourself that Hiiis Bros always gives you the best there is in coffee. Take it to your grocer today and save 10. t0f FREE COUPON- Hg WORTH Ilk TOWARD PURCHASE OF A CAN OF HILLS BROS COFFEE Take this coupon to your grocer today! Buy a can of HDls Bros Coffee and SAVE 10 TO DEALER: Hill Bro.Coffa, Inc, wiBradMm this eouoon foe 10c ph ?Ae for handBno) V you and hav eooplM with tho term of this offer. Prow coupon to our Salts Raprwiontativ or maa to any affie of tha Company. Collection fo for rwtomption throogh outskte agenci, bnkar, oto, win not b paid. Any a)M tax muat bo paid by custonw. VoKt in any ctata or municipal tty wfcer arohibitad, taxad or othorwia raatrictad. Milia Bra. Coftoa, Inc, 2 Harmon St. San Franciace, California. -A. THIS OFFER EXPIRES AT MIDNIGHT, JULY 31, 1954 tabnmlaatlojal
