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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (June 3, 1955)
,i "" '- . Fluffy Soction III Tk Statesman . - Salem, Ore. -TtU laae t, 1955 ' t as a as Air . . . I Y u If. ' ' A I "! : , V ( t V 4 t -t- ! A grape dessert that catches the eye and ; intrigues the palate. is., this Grape, Marlow that takes grape joice'or grape drink and tapioca. .The marsnmallows provide added interest. ' ' ' ' -- - ' ' Desserts are Summer Colorful, Flavorful And Good to Look at ' ; : : , ; By MAXINE BUREN ' ; i Statesmaa Woman's Editor Summertime's a season when ice cream is the bis news as far as desserts are concerned, but other fluffy light desserts that attract the eye and appeal to the taste, will be very ' welcome during the next few months. I So even if yours is a family that will take ke cream three 'times a day without a murmur of anything but delight, try them out on some of these other pretty concoctions. J , CRAPE-MALLOW PUDDING j . . , i ' ' (4senrings) - I I -cups -concentrated grape ; -1 tablespoon lemon juice " 1 drink, diluted '. Dash of salt 1 S tablespoons quick-cooking 1 package ( lb.) marshmal- tapioca ' - - - lows i ' - Combine grape drink, tapioca, lemon juice and salt in small aucepan; bring to rolling boil, stirring constantly. Remove ; from heat; cool slightly. Cut up marsnmallows, reserving four; fold into grape mixture; chill. Serve topped with reserved i marsnmallows. 1 . " Canned grape drink comes concentrated in 6 01. cans; - dilute according to label directions. Or use 2 cups grape juice. . Or try this one on the family, it's" a glorified strawberry pie if you please! . STRAWBERRY VELVET Jellied Soup Has Place on Menu You can jell soup and make it a summertime dish. " Here's one that takes tuna. JELLIED TUNA SOUP 2 cups canned tomato juice tablespoon grated onion whole cloves -package lemon-flavored gelatine can (7 oz.) tuna, drained and finely flaked tablespoon lemon juice or vinegar teaspoon salt Lemon wedges . Combine - tomato juice, onion and doves; simmer 3 minutes remove cloyes. Pour, hot tomato juice over, gelatine; stir until dissolved. Add tuna; lemon juice or vinegar and salt Pour into 8-inch square pan. Chill until firm. Cut in cubes; serve in chilled bouillon cups with lemon wedges. Makes 4 servings. 1 3 1 is- Tangy Taste Gives Salad New Lifo Pale pink shading to red, sur rounded with green leaves sounds like a flower. This time, it's a salad shrimp in aspic on chicory, or other leafy greens. Besides being cool and attractive to look at, and delicious to eat, the salad is high in protein and minerals because of the shnmp. And, if you don't eat it with the mayonnaise or tartar sauce sug gested in the recipe below, you'll find it a slimming food because shrimp ii extremely low in cat A glorified pie is made in an oblong dish and filled with a pink-cloud, gelatine mixture into which bright red strawberries have been folded. Savory Eggs With Cheesy Filling Eggs, that versatile ever popu lar dairy product, are well named here, for "Savory Eggs they are, in this entree! -Toast slices are covered with cheese in a baking dish, and then a delectable sauce of bacon, hard-cooked eggs and wonderful ripe oaves is spooned over the top and the whole is heated. SAVORY EGGS V cup ripe olives . 4 strips bacon , 2 tablespoons flour ' .1 cup milk 4 teaspoon salt teaspoon Worcestershire sauce 4 slices hot toast 4 slices processed cheese 2 hard-cooked eggs Cut olives into large pieces. Cut bacon into Vi-inch strips and cook until crisp. Remove bacon from pan and pour off all but 2 tablespoons fat Blend flour into fat Add milk, salt and Worces tershire sauce. Cook and stir until thickened. Arrange toast slices in shallow greased pan (about 9 inches square) and top 1 cup milk - " " 2 large eggs ' a cup granulated sugar , Vt teaspoon salt - Vi cup strained lemon juice 1 tablespoon unflavored gela tine 1. teaspoon vanilla extract . cup whipping cream 1V4 cups strawberries FRUIT DISH Canned peach ' slices,- moist shredded coconut and sliced ba nanas are an elegant trio in a fruit compote. Add extra . aip to the peach syrup with a little frozen limeade concentrate. Let the flavor of the, fruits mellow an hour or longer at room temperature before scrying. l 'S ;-r AA '' Peaches, Sausage Combine Well - How long has it been since you added that perfect touch to a meat dish -4-1. right .fruit accompanf- ment" One of the best of such luncheon dishes is Sausage Peach Balls. Make our favorite sausage balls, being certain to use soft bread crumbs . for. a "light, fluffy balL Arrange . peach halves, cut side up, in a shallow baking dish. Stick several cloves around the out er edge of the peaches and place a sausage ball in center of each. Bake in a moderate oven (330) for, 45 minutes. Drain off fat and pour peach juice ever Sausage Peach Balls. each with cheese slice. Set in moderate oven (350 degrees). Dice eggs into hot sauce and blend in bacon and olives. Spoon over cheese and bake 10 to IS minutes longer, until cheese is melted and dish is thoroughly heated. Makes 4 servings. Give Deviled Egg: Spot of Cheese Blue cheese gives these deviled eggs something to talk about DEVILED EGGS WITH BLUE CHEESE SAUCE hard-cooked eggs . tablespoons mayonnaise teaspoon grated onion teaspoon sweet pickle . relish , '. teaspoon prepared mustard teaspoon salt tablespoons butter tablespoons flour , cup milk cup crumbled American . . Blue Cheese (about IV4 ounces) , . 4 slices toast Cut eggs in half lengthwise; remove yolks. Mash egg yolks and combine with mayonnaise, onion, pickle relish, mustard and salt; mix well: Refill whites with yolk mixture: Meanwhile," melt butter and blend in flour. Add cheese and ' stir until melted. Arrange 2 stuffed egg halves on each slice toast and serve with cheese sauce. Makes 4 servings. 4 2 1 1 2 1 1 Peach Dessert Has Gelatine Start Here's . a Southern belle that will charm you much. Charlotte, a dessert made with whipped cream, lady fingers and gelatine, is always gay and partified. This "charlotte" goes by another name Louisiana Peach Dessert be cause it . has the extra luscious flavor of golden canned peach slices; uses whipped evaporated milk instead of whipped cream. But it's the same festive, fluffy sweet stuff. LOUISIANA PEACH DESSERT 1 cup canned cling peach slices cup syrup from peaches cup sugar " Few grains salt envelope 1 (tablespoon) plain gelatine cup water - -: cup lemon juice cup chilled evaporated milk 12 lady fingers . , Canned cling peach slices for garnish Drain 1 cup peaches and dice. Heat- syrup with sugar and salt Soften gelatine in water and dis solve in hot' syrup. Add -lemon juice and diced peaches.. Chill until partially thickened. - Whip evaporated milk in chilled bow until stiff. Fold into gelatine mix ture. Line 1-pint mold with split lady fingers and fill . with gelatine mixture. Chill untii firm. Unmold to serve. Garnish' with additional peach malices. Makes 8 servings..- , v. ROUND AND ROUND Rolling a skein of yarn can be simplified by loosening the screw on top of a lamp shade and wind ing the skein around the shade. The shade revolves, making winding easier. , i Barbecue Sauce" For Outside Meal Barbecue sauce is one of the handier things for outdoor cooking. Heres one especially recommend ed for hamburgers or steaks. BARBECUE SAUCE Vi cup finely chopped onion cup finely chopped celery clove garlic, minced 3 tablespoons melted shortening or oQ 1 can (Hfc cups) condensed ; tomato x tablespoons brown sugar 2 tablespoons Worcestershire sauce . 2 tablespoons lemon juice or vinegar 2 teaspoons prepared mustard 4 drops Tabasco sauce, if desired Cook onion, celery and garlic un til soft in shortening in a heavy skillet. Add-remaining ingredients stir well; simmer 10 minutes. Ex cellent on broiled steaks, chops. chicken, baked spareribs, meat loaf r with hot dogs or hamburgers. Makes about 2y cups. 1 Vi V 1 ories. . In fact, an average ing of four to six shrimp baa 64 calories 13 fewer than one boiled egg, 44 fewer than half a cup of cottage cheese,. 37 fewer than a lamb chop or slice .of roast beef. ! ' TANGY SHRIMP GELATIN -1 pound shrimp, fresh or frozen 1 package lemon gelatin 1 cup hot water 1 cup tomato-vegetable juice Cook and clean shrimp. Dis solve lemon gelatin in hot water. Stir in tomato-vegetable juice. Chill. Arrange shrimp in tiny fish molds or in 8 by 8 by 2 inch pan. Before gelatin mixture be gins to gel, pour mixture over shrimp. Serve with j lemon wedges and mayonnaise or tartar sauce. - Makes 8 appetizer serv ings or 4 main dish servings. Napoleons Make Party Desserts These graham cracker Napoleons are among the nicer desserts to serve when you want something a bit unusual in the dessert line. GRAHAM NAPOLEONS Vi cup heavy cream i teaspoon vanilla 16 graham crackers V4 cup jelly Whip cream stiff; fold in vanilla Spread each graham cracker with a thin layer of jelly, then a layer of whipped cream. Put together in stacks of 4. Frost 2 ends of each tower with remaining cream, leave 2 sides unfrosted. Chill in refrigera tor about-3 hours. -To serve, cut each stack in -half through frosted ends. Serves 4. - - Curried Fish One More Good Dish A gobd dash of curry will give fish interesting flavor.' riSH CURRY IVi cups liquified nonfat dry milk 3 tablespoons flour 1 teaspoon curry powder Vi teaspoon salt Dash of pepper " Vt (8-oz.) package sharp process cheese, shredded 1 pound halibut, cooked and flaked 4 hard cooked eggs, chopped 2 cups cooked rice Pour milk into top of double boi ler, spnnue Hour ana seasonings over surface. Beat with rotary beater until just blended. ,C 0 0 k over hot water, stirring constantly. until just thickened. Add cheese: cook stirring constantly., until cheese melts. Stir in fish and eggs. Arrange over bed of rice. Place un der broiler three inches from heat until lightly browned. Serves 4. CHIVE TALK If you have a pot of chives growing on your window sill, or can get some from your vegetable market, mince some of them and add them to scalloped potatoes. They're delicious, too, sprinkled over bowls of creamy clam chowder. Measure 1 cup of the milk into top of double boiler, heat V - over boiling water until scaiaea. in we meantime pui up. ' . . mr,A .-If inU m small kAvl V1I Hlff1f1 Sftfl Deaieu exits, ugu uu mh - constantly wniie aaain scaiaea mint ana gunuuot cwnuj , over the boiling water, stirring occasionally, until the custard j thickens slightly and coats a spoon. This will ( be about 10 minutes. Remove from heat and add 1 tablespoon granulated . gelatine that has been soaked in Vi cup cold milk. Stir until the gelatine dissolves, cool until mixture begins to jell. Then stir in lemon and vanilla and if the mixture thins when lemon is added, let it set for 5 minutes longer jell again. Now fold In cream and hulled strawberries. Pour ittto a baked and cooled - 10x6x2-inch pastry shell and let stand in refrigerator or cool place until filling is firm an hour er more. Just before serving, garnish with more whipped cream and some berries ' with stems on. ; - Fruity Salad in Vegetable Class What mote heavenly salad than this made with refreshing, sweet nertar the drink of the gods! Shimmering apricot whole fruit Nectar Gelatin Sala'd, highlighted with crushed . pineapple, . green weet pepper and sprinkled with dashes of celery salt, lemon juice, sugar and prepared mustard. An cut-of-this-world salad for any occasion. NECTAR SALAD 1V4 cups apricot whole fruit nectar -y. cup lemon, juice . 1 teaspoon prepared mustard 1, teaspoon salt teaspoon celery salt 2 tablespoons sugar . 1 envelope (1 tablespoon) plain gelatine -2 tablespoons cold water Vi cup well-drained crushed pineapple - " cup chopped green sweet pepper .. : ; v ' ' cup mayonnaise . Shredded crisp lettuce French dressing . rnmKin nectar, lemon juice nmtarrf salt celery salt and ur ami heat to just below boil ing. Moisten gelatine in cold wat i and dissolve, in hot nectar, chin until thick but not firm. -Fold in pineapple, pepper and mavonnaise. Chill until firm. Un- moid and ferve on lettuce-gar nished salad plates. Makes servings. .1 SCOTTISH LILT Criss cross strips of process American rheese OO slices Of bread generously spread with De viled Ham. Broil a few minutes until chm. heins to soften and melt Serve at once while hot. GREEN THUMB Interesting house plants can be grown from grapefruit . seeds, weet potaties and the large seed fan avocado. COLD DESSERT The whole family will love this springtime dessert of cling peach slices crowned .with- a scoop of 1 mint sherbert or ice, cream. Pass a pitcher of bittersweet chocolate I sauce to pour over the top. as: lUfdiiitfifr beat lelteWw- lor th best Summer's best refresher and entrey builder ... fresh Sunkist Valencia Oranges from Califor nia and Arizona. ..arc in your market today! fOR SUMMER Ii DESSERT HINT. Individual meringue shells filled with scoops of vanilla ice cream, topped with well-drained canned fruit cocktail and glazed with melted currant jelly, make a beaut iful dessert for a bridal shower. Thin Rye Bread Makes Snack Treat Two dozen slices of thin party rye bread spread with parmesan cheese make special treats for supper other informal meals.. Pkrmesan Bye Toasties . 3 tablespoons soft butter or - -margarine , '? "- " t tablespoons finely grated" " ;?' Parmesan cheese 1 - .3 dozen thin slices party ryt ' ' bread 1 Combine butter and Parmesan cheese. Spread on each lice of rye bread, using teaspoon Parr mesan butter per slice. Place on a' cookie sheet, spread side up, and toast in a hot oven (400) for ten minutes, or until crisp. Serve as a snack, or with salads and soups. KX MOM THI FAMOUS QyS. M-C. W. KITCHEN LABORATORY J$& fOyOPR 1953 OTUAl vau WIOOWCT!l8oS Wiesi yoT family eats them or drinks them (with healthful solids left in the juice) they get vitamin C, vitamin A, the remarkable protopectins, the bioflavonoids that have been front page news recently, and all sorts of other good things they need to keep happy and peppy in warm weather. Insist ea the fresh fruit because strained, proc essed juice just can't give you all the wonder ful health nature put into oranges. And insist , on Sunkist . . . they're always good because they have to be the btst to get the Sunkist name.' ? I v? y from California and Ariztm . ) .... 4 . i?imy M : - -U WV -MtfA I -IV iV- Ji r sugar j -v vTN (fi- GrSOM JjUMOM? Ml) 1 iuj IF YOU WANT THE BEST JAMS OF ALL MAKE THEM THIS NEW UNCOOKED WAY! THERE'S ONLY ONE WAT to get 3mi with fall 100 flavor and color eliminate the cooking and boil ing (no matter how short) that cause loss of flavor and color, and reduce yield, too! By using the ancokc4 jam recipes, developed exclusively by M.C.P. JAM AND JELLY PECTIN, the usual cooking- and boilinr are done away with, your jams are perfect in flavor and color, and yota use lesa fruit and sugar yet get More jam a pint for each cap of frait! What's more ... if berries are scarce or high priced, yoo can always use from berries and get as many as IS glaanes (each Vi lb. for leaa than 15c a glass ! Complete recipes for making M.C.P. ancooked jams with either fresh or frozen f raits and berries are in every package (3Vt oz.) of dependable M.C.P. PECTIN. (Recipes, too, for making th finest possible cooke jams ami jellies, II yon prefer tbat method.) i I FEW PRODUCTS HAVE AS MANY WONDERFUL HOME USES, DAY IN AND DAY OUT! ITS LEMON JUICE we're speaking of and th convenient, economical way to supply all these daily meeds is M.C.K. CANNED LEMON JUICE. It cost little and is always ready for use without any muri or fuss, it makes wholesome, refreshing lemonade in' jiffy; it's most important for best results in most jam and jelly recipes, it has dozens of cooking and baking uses, is perfect in salad dressings; and makes a wonderful daily "tonic in a glass of water. You can use M.C.P. LEMON JUICE with complete confidence that it is pare, uaadulterated. full strength, rich ia Vitaain C H's NOT reconstituted" . . . contain a preservatives of any kmd. such a unwholesome sulphur dioxide er benzoate of soda. (When you buy any, -lemon juice, canned or bottled, be sure U read the label carefully :j M.C.P. LEMON JUICE is so useful and convenient youll never want t be without it. Write for a FREE Recipe Folder to the M.C.P. KHeheaj -Laboratory. Anaheim. Calif. (There's M.C.P. FROZEN LEMOM1 JUICE, too. If your grocer hasnt got it, ask hrm to get it for yoo.) DO YOU COUNT YOUR CALORIES? Trn You Nd M.C.P. "LOW SUGAR" PECTIN The FIRST and ONLY Product of its Kindf With it you can now use less, little, or sugar at all to awake fraal desserts of many kinds, pie fillings, jams, jellies, custards, etc. . . . make recipes that meet the rigid sugar and starch restrictions s diabetic diets, the exacting requirements of weight coatrai diets, er simply your taste preference for things "less sweet than usual.'' AneV yon can make them aay tistc of year because jra can aae xieaal canned, or bottled inuts ana juices. M.CP. "LOW SUGAR" PECTIN is yet avaM ha aW i bat if you'd Bke to try . - - without chare ... AH sat lor UCMEKOUS rU& SAMrLL. , , MUTUAt emus aaooucrs co. YM, N Mm to try al.Cr. '-OW to ftH SAMPU ym MAMC. at-i leaaL. MOTS, ) ST a a It Sat:
