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Fluffy
Soction III
Tk Statesman .
- Salem, Ore. -TtU
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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.
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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 .
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- -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
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