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