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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 13, 1955)
Think Kin f Section III -Salem, Ore., Miy IS Remem r io o 1 X -Xl W ocue be dly i I -:-'.v. '---'" "T Ice box desserts spell good looks and richness. Here iButter Cream Slices which consists of layers of split coconut mixture of confectioner's sugar, cocoa and butter. If a dab on the top it'll add to the dessert's glamour. ' Rich Desserts Prove Downfall of Dieter; ButVery Pleasant v By MAXINE BUREN Statesman Woman's Editor Of course dieting does play an important' part in many lives these days of weight consciousness, but there is such a thing as going too far in culinary austerity. Whal'i fun about life if you 'A 1 J cake. It takes bakery made coconut macaroons the thick thewey kinds are preferred. MACAROON BUTTER CREAM SLICES 1t teaspoon almond, extract Vz cup (1 stick) butter 1 cup chopped almonds 2 cups confectioner's sugar 2 tablespoons butter Vt cup cocoa r 12-14 coconut macaroons 1 egg Sift sugar and cocoa together and add the Vt cup softened butter gradually. Add egg and almond extract and beat until smooth and creamy. Brown almond in the 2 tablespoons butter. Cool and add to cocoa mixture. Butter a small loaf pan, line with waxed paper and put more butter over the paper. Split the macaroons and place a layer of them in the. bottom of the pan. Spread a of the cocoa mixture and repeat the process, ending with a layer of chocolate. Chill for several hours in -refrigerator. To serve remove from pan and cut in small slices as this is a very rich dessert - ! A little less rich but no less delightful dessert Lemonade Boston Cream Cake is also pictured above. The recipe makes use of the handy frozen concentrate for lemon but fresh lemon juice may be used. : - Two light, fluffy layers are piled high with bright yellow lemonade filling, and the top is sprinkled with powdered sugar (or it may be iced with sweetened whipped cream). LEMONADE BOSTON CEAM CAKE cups cake flour, sifted 2 teaspoons baking powder ; 1 it teaspoon salt Vi cup milk lor lemonade Sift sugar. Cream butter and sugar together and beat until they are very light Beat in the eggs one at a time. Add concen trate for lemonade. Resift flour, with baking powder and salt Add sifted dry ingredients . to the batter alternately with the milk. Line two 8-inch layer cake pans with waxed paper, pour batter in them and bake in moderate oven (375 degrees) for about 25 minutes. Cool the layers. , LEMONADE FILLING 4 cup muK or water 2 egg yolks 3 tablespoons frozen concen trate for lemonade -- 7 teaspoon salt Melt butter and add sugar, flour, and salt. Stir in milk gradu ally, and cook over boiling water until thickened. Add slightly beaten egg yolks, mixed with the concentrate for lemonade, and cook 1 minute longer. Cool before putting between cake layers. Put cake together and sift powdered sugar over the top.- -IP, ; ;, 1 love to eat and can t But let's think kindly on desserts just for once. Cakes, cookies, baked or boiled des serts, ice creams, ice box cakes all sound so good and make life so really worth living, even if clothes will soon need easing over the hips and in the waistline. So here's to fritters, ice box cakes and fruit pies and let avoirdupois fall where it may! " . 1 Desserts pictured on this - page - are it- signed to quickly melt away any resistance on the part of the listeners toward rich desserts. Look for instance at the ice box 4 cup sugar ; cup butter 1 teaspoon frozen concentrate 2 tablespoons butter or margarine . , Ya cup sugar ; 3 tablespoons flour Oil CGSEHS 7km Soa? XX X4 -; -A: a concoction called Macaroon macaroons alternating' with a of ice cream is given a plact" '"'V " ; ; . ' ; V e in Dressing for Many Salads The following distinctive salad dressing will add a 'smart new note to one of your fruit luncheon salad plates. Serve it with any of these combinations: 1 Diced red apple, drained pine apple chunks or tidbits, sliced cel ery and chopped walnuts. A mound of cottage cheese on split bananas, tolped ' generously witn drained pineapple tidbits, f Arrange pineapple chunks and thick' slices of banana (dip in pine apple syrup -and iToll in finely chopped nuts) -on salad greens. Garnish with maraschino cherries. Arrange pineapple slices on salad greens. Garnish with watercress and cream : cheese that has been formed into balls and " rolled in chopped nuts. Arrange half slices of pineapple with' lengthwise slices of un peeled apples on salad greens. PINEAPPLE DRESSING , One-third cup j sugar 4 teaspoons cornstarch Va 'teaspoon salt j 5 Juice ,of 1 lemon ' - c'' Juice of 1 orange 1 cup pineapple j juice : 2 eggs - 2 (3-oz.) packages of cream cheese j Blend ingredients and cook for 20 minutes in a double boiler: Stir constantly to prevent lumping. Slowly stir mixture into 2 beaten eggs. Cook 5 minutes more, stir ring constantly. Cool slightly and add softened cream cheese and beat in the cooked mixture. Chill. Yield: two cups, j SUNDAY NIGHT SUPPER Make sandwiches of bread, sliced cheddar cheese and sliced fresh tomatoes. Dip in French' toast batter and dry until golden Dress up that plain applebetty! Serve it with a honey hard sauce made by creaming butter or margarine with strained honey and a little lemon or lime juice. SUNDAY SUPPER Marinate : cooked cauliflowerets In a tangy French dressing, then mold jn aspic. Wonderful for Sun day night, supper with leftover roast chicken. ! - 1RG) GfiSm 9B5 Pineappl QCinr? - W M IB a m mm w ! 11 & this cake ct Vt na when you buy two ot usuc! prict : Why Wi Offer Yes Tk!s Grtst Sav!s3 W beliarc, em yoa try SwtttHttn, youH . iwwr hm happy with any other Wkp. So wo in- ', vite you to try SwectHeart, whil this giant K Price Sal lasts. Sm why 9 oat of 10 load- . ing Cover Girb woo maka beauty their bust net prafar pura, mild SwectHeart. While special H price packs last, get SWEETHEART That AOUiS with fevr SUmj Speaking of spring, would anything be more appropriate tor a May day than lem-. onade Boston Cream Cake, a lighthearted lemon-flavored cake with filling of creamy lem on custard? 1 . Celery, Ham in Good Baked Dish Combine ham with plenty of celery in a very good baked dish. CELERY HAM CASSEROLE 1 small onion, chopped 2 tablespoons butter or marga rine 1 can (iy cups) condensed' cream of celery soup - Vt cup milk 2 tablespoons chopped parsley "You ca'n I r,"M"f' ' " " " " v - 1 .mini ""J ' - ;' t '' ji ; pcr- , jimi-1' mf, -.. XX N vX XX S . . :; s ' '" - y 1 i : '" , " " , .. .. f Uamas Vtch fr "Annie Oakley," KOIN-TV, Sundays, .v 3 cups diced cooked potatoes 2 cups cubed cooked ham - Cook onion until soft in but ter. Add soup, milk and parsley; mix well, then add potatoes. Place of this - mixture in a greased 1 -quart casserole; add 1 cup of ham in a layer. Repeat layers, ending with potato mix ture on top. Bake in moderate depend on them today and every day! ..... 0 : I MENU IDEA Sunday brunch will be something to look forward 'to if yoa serve thin French pancakes rolled around cream cheese that has been beaten until fluffy with a little cream and topped with a fresh strawberry sauce.. ; oven (350 degrees) 30 minutes. 6 servings. o 4.30 - 5. - 00 P.M. Hear Frank GlrOCB cms -Car nation Upside Down Cake The combination of sweet ten- der prunes and tart colorful ap ricots makes one of the best-fla vored upside-down cakes ' you've ever tasted, an4 pretty as well. Once you try it, you'll agree that this nrune and anricot dessert is yummy tasting and rates high with hungry diners.. -PRUNE AND APRICOT UPSIDE-DOWN CAKE 3 tablespoons butter or mar garine Vi cup brown sugar (packed) Ji cup dark corn syrup 15 cooked prunes 15 cooked dried apricots Vi cup shortening Wa cup sugar l.egg 1 teaspoon grated lemon rind. ' 1 teaspoon vanilla l'i cups sifted cake flour i 2 teaspoons baking powder ' Vz teaspoon salt , Vi cup milk . Melt butter in bottom of 9-inch square pan and blend in brown sugar and corn syrup.' Pit prunes and arrange with apricots in bot tom of pan in syrup. Cream shortening and sugar to gether thoroughly. Blend in egg. FRESH T.1I Lit (cQ Si Goss an) the News, KOIN-CBS, Daily, 5:45-5:55 P.M. Has Dried Fruits rind and vanilla, and beat thor oughly. Sift together flour, bak ing powder and salt. Add to creamed .mixture alternately with milk, beginning and ending with flour. Pour batter over fruit in pan. Bake in moderate oven (350 degrees) 50 to 60 minutes. Invert pan to remove cake. . Serves 8 to 9. Sparkling Punch Is Bubbly Kind Spring ' is a particularly - good time for entertaining with punch, and a good foundation' on which to build a punch is refreshing pineapple juice. -To make one gallon of punch,' dissolve 3 cups of sugar in 3 cups of hot water. Allow to cool Add 6 cups of pine apple juice and . cup of lemon juice. Chill. At serving time, add 3 pints of sparkling water. Serve in punch bowl over a block of ice. Garnish with fresh or frozen strawberries and pineapple slices. (Yield: 35 servings.) 1 j WHITE IVORIES , , A vinegar-moistened cloth, will help keep piano keys while. PRODUCTS t.
