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Three Dishes for June
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One of the important dairy products it cheese, in all of its many forms Here we've a fine com
bination of citrus fruits and cottage cheese as a refreshing summer salad.
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We Go Along Gladly
With Dairy Month for
Food Will Be Popular
Br MAXINE Bt'REN
Statnmaa Womaa't Editor
Really, every month is dairy month, but Juno is set aside
each year to be a special time for noticing dairy products. Of
course, they're o popular because they're always with us, easy
to use and so very versatile.
Whether you re going to feature milk, cream,
butter or cheese in June or all of them you'll
be entering to the spirit of Dairy Month.
It's 00 task to suggest good recipes the
world abounds with them, but here we've some
ideas that may add interest to your summer
menus.
For a salad course will be orange and cottage
cheese salad with a special dressing.
CITRl'!i SALAD
Oranges Cottage Cheese
French Dressing
"Chill oranges before preparing. Cut off peel in circular motion,
cutting deep enough to remove white membrane. Go over fruit
again to remove any remaining white membrane. Cut oranges '
into slices. Arrange slices on serving platter with collage cheese.
Serve on salad greens. Serve with French Dressing.
FRENCH DRESSING
teaspoon salt h cup lime juice
si teaspoon dry mustard 4 cup olive or salad oil
teaspoon Tabasco . 2 tablespons sugar
Combine all ingredients: beat or shake until blended. Approxi
mately 1 cup.
One couldn't do better for a main course than fried chicken
with rich cream gravy and new peas.
Oven-frying of course is what more sensible housewives are
doing these days with their frying chicken. They merely dip
theiii in seasoned flour, arrange in a pan in which has been
melted enough butter or other shortening to well cover the bot
tom. Turn the chicken over so there's some shortening on top
of the pieces, and put into a 400 degree oven for about 40 minutes.
You only turn it once.
I'se the drippings for the gravy, of course.
To make cream gravy, remove chicken to warm platter. Meas
ure 2 tablespoons fat from skillet and baking dish for each cup
of gravy desired. Add an equal amount of flour and mix lo a
paste. Use V cup light cream and '4 cup milk or chicken slock
for each cup of gravy desired; combine and add gradually to
paste. Cook and stir until thickened. Season with salt and pep
per. Serve with chicken.
For dessert we've chosen one that doesn't exactly go with this
chicken dinner but's awfully good on ils own. As it is a parfait
it should have the added decofalive touch that tall, transparent
parfait glasses bring to a festive "scene. And the sweet itself
is most appealing to the eye, with its blend of cream and gold
colors. The cream shade is supplied by a custard blended of
cream, eggs and butler the whole delicately sweetened with
-confectioners' sugar. Crushed vanilla wafers make a pale gold
layer, crushed pineapple a deeper tone, while pieces of candied
ginger strewn on top give an amber hue. All in all, Demetria's
Downfall would make any dinner or buffet table glow.
And to make our dinner complete, serve coffee, abrew that
measures up to the rest of your refreshments. That kind of coffee
is rich in flavor, wonderfully hot, refreshing and bounteous.
DEMETRIA'S DOWNFALL
W cup butter 1 can (approx. 1 pound 4
Vi cups confectioners' sugar ounces) crushed pineapple.
2 eggs well-drained
'2 pint heavy cream ? cup diced candied ginger
1 package vanilla wafers '25
Cream butter until light and fluffy. Add sugar gradually while
creaming. Add eggs one at a time, beating well alter each addition.
Cook over hot water, stirring constantly, until mixture thickens.
Cool. Whip cream and fold jn. Crush vanilla wafers. In 12 parfait
glasses, alternate layers of wafer crumbs, custard and pineapple.
Top each with a few pieces of candied ginger. Chill for several
hours before serving. Serves about 12.
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Statesman, Salem, Ore., Fri., June 15, "56 (Sec. III)-21
watch rr
Fill cake pans one-halt to two
thirds full to allow for rinsing
of the batter.
Rinte bleached dothlnl thor
oughly because any bleach that
remains In the fibrle continue
it action and may weaken libera,
Old-fashioned Peach Pie
And don't forget miik as a fancy beverage-say like these five
refreshing drinks that begin with chocolate milk. It's poured
right from the bottle, as the milkman delivers it
More About Milk
During the warm weather, when thirst-quenching beverages are
downed in quantities, it's important that you pay particular attention
to w hat you and your family drink and the milkman cjmes in here.
Featured below drinks all take advantage of June's plentiful supply
of chocolate milk.
Chocolate Milk Raspberry Frosted
1 quart chocolate milk
1 pint vanilla ice cream
1 cup raspberries
1 8-ounce bottle ginger ale
Raspberries
Combine chocolate milk, ice
cream and 1 cup raspberries. Reat
until frothy. Fill glasses 3 full;
top with giner ale. Garnish with
raspberries. Serves 8.
Punch Especially
For Vyeddings
In June, wedding receptions and
other parties call for new punch
recipes. And here is a punch that
lis especially sparkling and pretty
to serve.
It's Lemonade-Pineapple punch,
made with frozen lemonade, or
I ange and grapefruit juices, and
: pineapple. The citrus juices com-
bine deliciously, and serving chunk
pineapple in the punch gives nice
Oven frying itiicken is the popular method now days, because it requires little looking after- contrast in texture and flavor.
.. x u j r .., t ; Frozen lemonade is an ideal
important especially in summer. Here our fresh frozen fryer is served with rich cream gravy ,h base or jt is purc lemon
and fesh peas. Dad's already waiting with his cup of coffee. juice already mixed with sugar.
It points up the flavor of other
i frtiitc nnrl arlHc ite nun Ipmnn Tpt
TfS&.jktk.VA tanK-
Around the base of the punch
1, ferns and lilies of the va
or other small white flowers.
make an especially pretty decora
tion. Often, at party favor coun
ters, you can find very tiny white
wedding bells; these are effective
tied to the handles of the punch
cups with white ribbons.
Here is the recipe for the punch
LEMONADE-PINEAPPLE
WEDDING PINCH
4 16-oz.) cans frozen concen
trate for lemonade
1 t6-oz.) can frozen orange
juice
1 '6-oz.) can frozen grapefruit
juice
2 (No. 2) cans pineapple chunks
2 (28-o.) bottles sparkling water
2 (28-oz.t bottles ginger ale
Ice, or ice cubes
Fresh lemon slices for
garnish
Mix the concentrate for lemon
ade, orange, and grapefruit juices
and combine with pineapple. Pour
over ice in punch bowl. Just be-
loreserving, add sparkling water
and ginger ale Garnish with fresh
lemon slices. Yields 48 (4-oz.)
servings, punch glass size.
fL hf
Chacolate Milk Marikmallow .
16 marshmallows
1 quart chocolate milk
1 tablespoon water
1 egg white
I'j teaspoons vanilla extract
Chocolate shot
Cut 12 marshmallows in half
add to chocolate milk and heat
until dissolved. Chill. Cut remain
ing marshmallows in quarters. Add
water and cook over low heat until
dissolved; cool slightly. Beat egg
white until stiff but not dry. Grad
ually add marshmallow-watcr mix
ture and beat until mixture stands
in peaks. Add vanilla extract to
chocolate milk mixture. Pour into
glasses and top with egg white
mixture. Top with chocolate shot,
Makes 4 to 6 servings.
Banana-Nutmeg Choealate Milk
2 medium-sized ripe bananas
1 quart chocolate milk
'2 teaspoon nutmeg
4 cup heavy cream, whipped
Banana slices
Mash bananas and add chocolate
milk and nutmeg. Mix well. Pour
into glases and top with cream
Garnish with banana slices. Serves
4 to 6.
Spired Chocolate Milk
1 quart chocolate milk
3 sticks cinnamon
6 whole cloves
Combine chocolate milk, cinna
mon and cloves. Heat to boiling
point. Cook over low heat 10 min
utes; strain and chill. Serves
quick and easy with
instant fruit pie fillings
Nothing to mix. Nothing to add. Jtnt
spoon Lucky laof right from con to
ennt. Cevar with top crust, lata until
golden brown. One-crust a'wi art easy, .
too. You get all tht froth fruit uko
and flavor." An exclusive lucky loaf
proctu tools thorn In-keopt fruit
plump and firm,
lake your family's favorite tonight.
Choose from all these fruits and berried
APPU ILUtUMY CHERRY STRAWBERRY IIACKKRRI
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This r;ch dessert takes heavy cream as its contribution to dairy month. It's a luscious parfait,
combining the cream with butter, pineapple, candied ginger and vanilla wafers and served in
tall glasses. Coffee s the ideal beverage with the dessert.
! MEASl RE FOR MEASURE
I A pound of sugar equals 2'j
'cups (firmly packed).
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