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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (July 9, 1954)
t : r n Statesman, Sedera Ore Friday, July 9 1954 (Sec 4) 1 . r r - ; V ; . . ----- -- - Sing Ode to Angel Cake, e Served... Long May It B ex Heavenly Desserts Airy, Light, Flavorful . - ; By MAXINE BUREN . ' Statesman Woman's Editor - Whoever named angel cake Angel Cake was certainly inspired, for it is really heavenly- food, and as one person said, if angels go around cooking on their heavenly little stoves, they'd surely produce Angel Cake. - The other day we ran across two delightfully ethereal desserts which begin with light and airy angel cake. So we'll sing an ode to '-,'4 Maria Bore With this mixture to give a not-too-sweet blending of flavors. , Since this is such an elegant cake, serve the iced coffee in stemmed goblets if- you have them. And remember that a simple lyrup made of sufcar and water is the most efficient sweetener for iced coffee. Cuts spoon-swizzling to a minimum. COFFEE ANGEL TORTE - -1 package angel food mix 24 ntarshmallows cup strong hot coffee I cup whipping cream ' Prepare angel food mix as directed on package. Lightly grease 4 JMnch layer cake pan! Line bottoms of pans with waxeji paper. Spread batter evenly in pans. Bake in moderate oven, 323 degrees, 25' to 30 minutes, or untH top springs back when lightly touched with fingertip. Invert pans ton cake racks to cooL When thoroughly cool remove from pans. Meanwhile mett marshmallows in-coffee over low heat, stirring often. Chill until partially set. Whip Vi cup cream; fold in. Spread between cake layers. Chill until set. Whip remaining cream; fold- in chocolate syrup. Spread on. top. of cake. Garnish with shaved chocolate if desired. - -v " a nnthor iourt that Iostials would deli eh t udctb is one called Angel Parfait Cake Surprise. Beginning with ready-mixea angei cake baked in a large pan as directed on the package, th center is carefully removed and the opening filled with a special mixture. Vnu ran rhanirp the filline' flavor and make any numbertjof in teresting variations. One of the ready mix packages suggests several flavorings for the cake; spicy angel (for lemon parfait filling), cherry nut angel (for cherry parfait center), chpcolate angpl (for n orange-coconut filling). . ' ANGEL PARFAIT 1 Bake angel cake as directed Darfait (below r. Cut a horizontal cake. (Use a knife with serrated vn1t VviV anil fnrth with vin tnnfinn thrflliph rakt I Remove center portion two 4Ui tiac 4,vv pulling but pieces with the fingers. and eaten by the family or broken filline. oiled in sherbet glasses SDoon celatine-ice cream parfait mixture, thickened but not L-into hollowed out cake. Replace top slice. - Chill until lilling is set, 30 to 40 minutes and if desired, spread top with sweetened whipped cream and garnish top with orange segments or strawberries. ; ' -cup water Vi : cup orange juice (fresh or frozen) Heat water and orange juice ttir in eelatine. add ice cream, cut until melted. Chill until mixture minutes, fold in 2 oranges peeled ami diced. - , STRAWBERRY FLUFF PARFAIT 14 cups crushed, sweetened " . ; berries "' f 1Y cups liquid - Drain berries and use juice sired amount of liquid. Heat to boiling, remove from fire, sur in eelatine and ice cream until melted. Chick 15 to 25 minutes. Add hprries. chill again unui aunosw tngel cake. . Seafood Chowdor Has Milk Powder . - There's many a supper that can get its main dish in servings of hearty chowder." Seafood chow der, enriched with an extra amniint at milk nutrients through the use of economical nonfat dry milk, makes mighty good eating. By using nonfat ; dry milk powder in this recipe the home maker is able to eliminate the step of making a roux for, a cream-type soup. Here's a recipe topical of those good for supper. SEAFOOD CHOWDER -evip finely diced salt pork H cup chopped onions . cup finely chopped celery cups diced uncooked pota- :- toes -r'-s : :"H 2 cups water 1 pound fresh of frizen bad dock; or perch- fillets, cut into Vt inch cubes " i cup nonfaf dry milk V cup flour ' teaspoon salt 5 ' . Dash of pepper. . . 3 cups water Cook salt pork in large sauce pan until almost crisp, about' 5 minutes. Add onions and celery; t aute until tender but not brows ed. Add potatoes, 2 cups water and fish fillets; cover and cook over low heat, about 15 minutes or until fish and potatoes are tender. Remove from heat. Com bine Starlac nonfat dry milk powder, flour, salt and pepper. Sprinkle over surface of 3 cups water. Beat with rotary beater until just blended. Add to fish mixture. Return to heat Cook, stirring constantly, until mixture is slightly thickened and thor oughly heated. Serve with crack ers. Makes 2 quarts. Coffee' Angel lone ana Angei ranau ; surprise Cake, may they both serve you and your guests welL And while we are shouting the praises of these desserts, let's not forget to do our toasting with tall glasses of frosty iced coffee, another food fit for angels thirsty angels. - The foundation of both cakes is ready-mixed angel cake, but if you wish to spend the day over a hot egg beater whipping up your own version of an angel cake that you could pour out of a box in matters of moments, you may. The first of our special recipes is baked in four layer-pans to make four fairly thin layers. The magic is in the filling and topping, made with coffee as flavoring. The cake is permeated 2 tablespoons chocolate . syrup Shaved unsweetened chocolate (optional) .. . f . CAKE SURPRISE , ' ' on package, cool. Prepare orange- slice an men tnicK irom p oi edge or heavy tewing thread. inches wide and two inches deep iff incr rlAwn frnm ton- and e " . - - r (These pieces may be retained up, combined with more of the and chilled.) : " , " 1 package orange gelatine 1 pint vanilla ice cream 2 peeled. diced oranges to boiling. Remove from heat. In nieces, and stir immediately is thickened but not set, 20 to 30 1 package lemon gelatine 1 pint vanilla ice cream with enough water to make de sei iu w mwuiesj ana uu - ; TEAM UP When spinach and green cab bage ere eaten raw they are a good source of vitamin C, but most' of this vitamin is lost when the vegetables are cooked. Young tender leaves of spinach taste de licious in salads. If your family is tired of plain slaw, team, the cabbage with pineapple, orange or apple lor a change. ALSO TRY Spghti, Solodcttos, rL-H- twtim your food KCCT5rciri?515 - S-C 5". 'cooking' V3k Tis heaven sent lor surel V - ''--J C : -.-0 delidously different filling made of coffee and chocolate, and topped with chocolate- curls. With ice coffee it here provides elegance to the very nicest menu. Bread, Cheese Outdoor Dish Those casserole dishes are coming into prominence again these days, for there's nothing better for outdoor meals. - CARNIVAL MACARONI 6 ounces elbow macaroni . 3 tablespoons butter or marga . . rine : cup button mushrooms (4-ounce can) -cup chopped green pepper 2 tablespoons chopped pimiento 3 tablespoons flour 1 teaspoon salt Dash pepper - ' Vk cups milk . 1 cup shredded American : cheese Vx cup grated Parmesan cheese . Buttered bread crumbs Cook macaroni in boiling salt ed water until tender (about 7 minutes). Drain and rinse. While macroni-is cooking, melt butter or margarine in saucepan. Add mushrooms, green pepper and pi miento and brown lightly. Stir in flour, salt and pepper. Add milk and cook until thickened, stirring constantly. Add cheese, stirring until well blended. Fold in macaroni. Pour into 1-quaft casserole and top with buttered bread crumbs. Bake in moderate over (350 degrees) 25 minutes. Makes 4 servings. Corn Fritters on Midday Menus This recipe for corn fritters may remind you that this is good food. Try serving with a crisp fresh vegetable salad, or with cold meat or deviled eggs for luncheon. y SOUTHERN CORN FRITTERS 1 cup sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon salt teaspoon pepper 2 cups caned whole-corn ker nels, drained 2 tablespoons finely chopped . parsley (optional) 2 eggs, separated y cup milk ' Mix first 4 ingredients in mix ing bowL Add corn and parsley and mix. Beat egg yolks well, add milk, then stir into corn mixture Beat eez whites until stiff and fold into mixture . . . Fry round ed tablespoons of mixture in deep hot fat (375 degree) about 3 miiL, or until golden brown. Delicious with chicken or maple sirup. Makes 24 fritters. - , ft Ha I u .. , . wv ---.V' Here cm angel cake is bared in Little Bit of Norway Found In Home of Country's Envoy --.'!.. By JANE WASHINGTON Mrs. Ilunthe wife of the Norwegian ambassador, bassy here as truly a part of her the heart of Oslo. . The family converses in Norwegian. All the servants are Nor wegian. Norwegian dishes comprise and customs of the Land of the Midnight Sun are observed .meti culously. ! i v "Iq fact, our grandson.! Wilhelm Morgenstierae Coleman, 2, speaks nothing but Norwegian," good-looking Marjorie Morgenstierae told me. "We're going to teach him English this summer so his little friends will be able to understand him." The ambassador recently com pleted 20 years, as chief of the mis-, sion. As dean of the diplomatic corps, his official and social obli gations are stupendeous. but the handsome and popular diplomatic couple discharge these ticklish duties with natural savoir faire and charm. Their perfect dinner parties and big receptions are the envy of ambitious hostesses here. The ambassador first came to the United States some 44 years ago. He recalls the early days be fore Norway had an embassy here. when he served as an assistant to the mission chief. He went to White House parties and danced with Miss Martha Bowers, who later became the wife of the late Sen. Taft (R-Ohio). He used to ride a bicycle to work. Once he walked to Baltimore to pay off a bet. In 1329 he was appointed consul gen eral in New York City. ; j In 1925 de Morgenstieme married the tall, blue-eyed Marjorie Eliza beth Alder of Winnipeg. They have two daughters, Mrs. John Coleman of Washington and . Solvig. 17, a talented, award-winning artist who will graduate next year from Hoi ton Arms School here.? ' "We try to get to Norway every other year, Mrs. de Morgenstierae told me. "We by-passed this year to waif until Solvig s graduation. when we will have more tune. I guess I've made at least 35 or 40 ocean crossings since my mar riage." ' :--. The de Morgenstierne's, like many other diplomatic families. maintain a summer cottage at t i .- - IF USE EZ OKI ' STRAWBERRIES 5- .-. 9 ,MI ' I 0 SUGAR The Amofgomated Sugar mm I W(4i .-1k-1BSMHBWH .lour layers, spread with a . . EADS de Morgenstierae, Canadian-born for 20 years has kept the em adopted country as if it were in the daily, as well as party fare. Beef, Potatoes in Good Main Dish Chipped beef makes a surprise appearance in this recipe with potato dumplings: . CHIPPED BEEF POTATO DUMPLINGS Vi pound chipped beef i cup lard or drippings " cup flour . 1' 13-ounce can evaporated milk 1 cups potato, water -Y teaspoon Worcestershire sauce r Pepper '.nil Potato Dumplings Brown chipped beef lightly in lard or drippings. Blend in flour and sradually stir in evaporated milk, potato ; water and Worces tershire sauce. Cook until thick ened, stirring constantly.. Season with pepper. Serve over potato dumplings. 6 to 8 servings. POTATO DUMPLINGS 4 medium potatoes, boiled rcup sifted flour Vt teaspoon baking powder ' 1 teaspoon salt teaspoon pepper , 2 tablespoons grated onion Yt cup dry bread crumbs . 1 teaspoons melted butter or margarine ' 1 egg, -slightly beaten 3 quarts boiling water Yt teaspoon salt Rice potatoes. Sift together flour, , baking . powder, salt, and pepper. Combine riced potatoes. f 1 o r mixture, onion, bread crumbs, butter or margarine and egg; Mix well Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water. Cover and boil for 15 minutes. nearby Reboboth Beach, Del., but they also spend a month every year in Maine. . lock ia more fresh Error aod,MMXuatr coioc ai- i tfgSA ifasohriog. Co, Portland Nysso, Oregon . i 4 A t " - !f ( , I y . - - S v - - ') y . , - . . 1 - - ' - V - , - X '' v i i Wv--,s-. '. w . .... l - ,; rft . . ' '. ' '' v.:::. :.-.J.':;::xJi:.:.. iLiwfc " ir iini 1 r "fc ii v,,nifif iiiliil h i i" f ff mi m n - iiHi m n 'Trw -mi fiiyiiandOiiltil -ir 'i iii in t isA leMtmiMii m Fluffy as a cloud are Loth your choice of fillings and do it mix and baked ia a large pan) eft the cake is sliced into several layers and spread with filling. Top is covered with sweet ened whipped cream and garnished with .fruit - Sour Cream for Summer Salad A sour cream dressing makes this summer salad: MIXED SALAD 1 small head cauliflower, brok en into flowerettes Vx I medium size cucumber, sliced thin S medium size tomatoes, cut into eighths ' 1 pkg. frozen pineapple chunks, thawed and drained Combine ingredients and serve with SPECIAL SOUR CREAM DRESSING 1 small clove garlic Ya teaspoon salt teaspoon curry powder Y teaspoon dry mustard Few grains cayenne pepper - 1 teaspoon sugar , 2 tablespoons lemon juice ' 1 cup sour cream Mash garlic with dry ingredi ents. Add lemon juice and sour cream and blend welL This is an excellent dressing' for. tossed greens, too. Pow Wow Relish Recipe to Know Another relish recipe to add to the long list of notable ones is this,-with a good rousing name. POW WOW RELISH 12 apples, cored 12 tomatoes 9 onions . 3 green peppers 1 quart vinegar 3 cups brown sugar 2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon ginger. Vi teaspoon ground cloves Put apples and vegetables through food grinder. Add re maining ingredients and simmer 1 hour or until most of the li quid has evaporated. Pour into sterilized jars and seaL Yield: 10 pints. ;i . Z : - ? . ' '. lLl.i.:..i'.......f thcr Flvor-Guard your, bomamade jami and jellies. Here's why! . '-. ( ' fD Witih Certoor Sure-Jell nannraf fruit pee tins 70U boil your fruit just awuto,' taring precious natural fruit fiaror. The only pectins coded for freshneaa are Certo and. Sure-JelL You know they tm fresh when you buy them. This guaran tees perfect results every time when you follow the recipes exactly. . , r -. , - , HOMEMADE JAM9-AND JELUE2 ; : angel cake and tiling' in this one of two ways. At the right the cake (made from prepared is hollowed out, filled with the parfait mixture, and at the Eggs Make Sweet Eggs play an important part in this recipe for a dessert pancake that includes fruit as a sauce. CONTINENTAL DESSERT PANCAKE I eggs - - ." . . ' teaspoon salt 1 tablespoon sugar cup sifted, all-purpose flour ; Yi cup milk ' Butter or margarine Applesauce " teaspoon cinnamon N Yi teaspoon nutmeg ; Lemon wedge (optional) Confectioners' sugar Start heating oven to 450 de grees F. In medium bowl, beat eggs, salt, and sugar with egg beater or electric mixer till blend ed. Add flour and milk. - Ia deep If sweet soft drinks leave ' you thirsty;.. SWITCH TO NEVER All AFTER-TIIIRST Freth, clean tatte you drink Squirt . Fre$hf clean ta$te aftr you drink Squirt ; Never an after-thirst! DR. PEPPER BOTTLING CO. .JT Qnty Cerlo and SutB-J&ii paciins your jams and sure results arary CltTO Ol SUI . . " your choc a liquid or 1 : ' oowimtti natural fruit ! 1 light summertime dessert Take Dessert Pancake skillet (10" to 12" in diameter, with metal handle), heat 1 tablesp. butter until drop of water just K177I0S urhn rirnnnorl intn Kutter Pour in all of batter. Cook over surface heat 2 min., or until batter just starts to rise at edges. Bake in oven 10 to 15 min., or until pan cake is puffy,, , well risen, and brown. Dot surface - with butter and applesauce combined with Cinnamon and nutmeg. If desired, squeeze lemon juice over surface. Roll; or fold from opposite sides to center, making 3-layers. Turn out onto warm platter. Sprinkle with confectioners" , sugar. Serve promptly. Makes 2 to 4 servings. You may substitute canned whole-cranberry sauce or thawed frozen strawberries for apple sauce. ' time.i - Jlll - tk. ' - and jellies JTi i . 1 111 A 1 ' I uw : I