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.