Cage 28 Begister-uuara, cugene, ure. xnurs., reo. zi, isaz
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Fluffy Rice Dessert Parly Meal Iopper
A real party meal topper is this
rice dessert: It has all the qualities
of a successful dish . . . good
flavor, attractive appearance and
a variety of tc.'.jres. The solt
sweet of the marshmallows and
! the crispness of the fresh apple
cubes ... the foamy fluff of the
: whipped cream and the topping of
; toasted shredded coconut all go to
make it into a favorite . . . but it's
the rice that adds the extra nutri
tion and makes it into a dish suit
able for special occasions or every
day dinners. The children's
portion may have extra rice added
to. make it a simpler, more whole
some and less expensive, but still
a first choice dessert.
2 cups cooked rice
1 cup whipping cream
24 marshmallows cut in quar
ters 1 cup chopped eating apples
fAP Wircphotol
Postmaster
Rlfl .TOR FOR SMALL POSTOFFICE
George FIcagle, who presides over one of the nation's
smallest postoffices, works at a pile of nearly 11,000 ad
vertising circulars which an Eastern concern sent to his
postoffice in the belief it had that many postoffice boxes.
Whnnlpr Snrinps. Calif., has only 50 post office boxes, and
postal regulations require that Fleagle return each of the
circulars, putting a nana-canceuen stamp on tacn,
LEMON BLANC MANGE
cup sugar
Y teaspoon salt
3 tablespoons cornstarch
2 cups milk
2 eggs, separated
1 teaspoon grated lemon rind
Va cup lemon juice
Mix sugar, salt, and cornstarch;
add Vi cup milk and blend until
smooth. Scald remaining milk in
a double boiler. Pour a little
scalded milk on cornstarch mix
ture, stirring to blend. Pour into
remaining scalded milk and stir
constantly until pudding thickens.
Cover and cook 15 to 20 minutes,
stirring occasionally. Beat egg
yolks until thick; add grated rind
and lemon juice. Add a little hot
oa pudding to egg mixture ana oiena.
ti?vB Pour egg mixture into pudding,
stirring thoroughly and cook 2
minutes. Fold into stiffly beaten
egg whites to which Yt cup sugar
has been added. Pour into wet
molds and chill. Unmold and serve
with canned or fresh fruit. Serve
with light cream or milk. Serves
6. . .
'4 cup sugar
Yz cup shredded coconut
(toasted)
1 cup pineapple cubes
Cherries for garnish
Put 1 cup of white rice, 1 tea
spoon salt and 2 cups cold water
in a two-quart saucepan. Cover
with a tight-fitting lid. Set over a
hot flame until it boils vigorously.
Then reduce the heat as low as
possible and simmer for 14 mins.
mo;e. During this time the rice
will absorb the water and come
out deliciously tender. Remove the
lid to permit the rice to steam
dry. Lift rice with a fork to test
its consistency. Never stir rice
while cooking . . . and the grains
will be separate and tender. Makes
approximately 3 cups fluffy white
rice.
This produces very firm rice
grains. If you preier more tenaer
grains use cup additional water
for each cup of rice ana. increase
vour slow cooking period 4 or 5
mins."
To make the rice dessert, mix
all ingredients except whipped
cream, coconut and cherries, and
allow to stand for an hour in the
refrigerator. Fold in the whipped
cream, garnish with cherries and
toasted coconut. Serve at once.
This will serve 8 to 10.
Norwegian Meat Rolls GoVeiTIOr UrQ6S
fn. in looonH imnH does t &
uuiuim i" r
PORK CURRY
Here's a dish to interest lag
ging appetites curried pork. Cook
1 cup of sliced onion in drippings
for about 5 minutes, then add 4
cups of diced tart apples, cover
and cook until tender. Make a
thin graw with 1 tablespoon each
of flour and drippings and either
1 cup of milk or water. When
thickened, add 2 cups of cooked
pork, 1 tablespoon curry powder.
2 tablespoons of lemon juice and
salt to season. Add meat in gravy
to apple-onion mixture and heat
thoroughly. Serve on fluffy white
rice.
come from the North, specially in
the way of the famous old Scan
dinavian favorites. The tradi
tional recipes of the hearty eating
and hearty-living Norwegians
have many treasures for lovers of
good living and good eating. ror a
Sunday evening buffet, Norwegian
meat rolls are magnificent for the
taste, beautiful to look at when
they are properly garnished and
the hree different meats make a
great conversation piece.
Norwegian Meat Rolls
1 small beef flank
1 pound lean pork steak
1 pound lean round steak
1 pound veal steak
2 large onions; minced
3 teaspoons salt
1 teaspoon pepper
1 teaspoon allspice.
2 cups water in cooker with
rack.
Cut beef flank Into 7 by 7 inch
pieces and separate into sections.
keeping membrane on each. Cut
pork, beef and veal into 1 inch
strips and place on flank, keep
ing membrane on outside. Add
onions, 2 teaspoons salt, Y tea
spoon pepper and allspice. Shape
in 7-inch rolls and sew roll firmly
with cord, so it will keep its
shape. Tie roll with cord in cheese
eral places and wrap in cheese
cloth, if desired. Season with re
maining salt and pepper. Prick
rolls well with fork to prevent
bursting during cooking. Place
on rack with water in cooker.
Place cover on cooker. Allow
steam to flow from vent to release
all air from cooker. Place indicator
weight -on vent pipe and cook 45
minutes with stem at cook posi
tion. Let stem return to down
position. Remove from . cooker
and place in a press for several
hours or weight overnight with
any heavy material. Serve cold.
Yields 3 rolls.
Day of Prayer
Gov. Douglas McKay of Oregon
this week joined the chief execu
tives of other states in the nation
in ursine citizens of the state to
narticiDate in a World Day of
Prayer, Feb. 28.
Special services are planned
that day by the department of
United Church Women, of the Na
tional Council of Churches of
Christ 'in the U.S.A.
McKay urged all organizations
to join in "this effort to re-emphasize
the values that stand as bea
cons lighting tne roadway to
peace."
Rights Displayed
In Modern Manner
TOKYO W) Woman used to
be mighty meek in Japan when
they didn't have any rights, but
not in this democratic day.
iMrs. Kisaku Inoue beat up her
husband, an unheard of feat in
the old days. Inoue sued for
divorce.
Japan's Supreme Court said
Wednesday it was OK for Mrs.
Inoue to beat her husband. '
It said Inoue wasn't entitled to
a divorce because his philandering
started all the trouble.
Mrs. Roosevelt Rides
In Camel Procession
KARACHI, Pakistan UP)
Mrs. Franklin, D. Roosevelt rode
in a procession of 127 camel carts
Wednesday as a part at Pakistan's
welcome to her.
She was greeted on her arrival
at the airport for a seven-day
visit by 10,000 persons, mostly
women and children.
Mrs. Roosevelt dined with Prime
Minister Khwaja . Nazimuddin
Wednesday night.
Hatchet Spuds
Garnish Meat
February 22
Salute February's notable birth
days! For Instance, remember
America's first president on Feb
22 to your family with a gayly
garnished meat platter.
In keeping with the occasion
decorate your roast beef, ham or
pork platter with potato "hat
chets." Simply cut potato slices to
resemble little hatchets, then fry
them in deep hot lard as for
French fried potatoes.
If the main, dish for dinner is a
?ew- tun I' ' '"to a meat pie.
Merely top the meat chunks and
vegetables in gravy with minute
"stars" and "stripes" cut from
pastry or biscuit dough. Biscuit or
pastry hatchets make .n,l
clever topping for your stew
They 11 be all the more interesting
if you serve the stew in individual
table casseroles. Or you can cut
your pastry or biscuit dough" in
the form of Washington's famous
incorn nai, men decorate the hat
with bits of pimiento.
3 t04unce!dHegg!
6slicbuTeSrl
Mel butter
Pan or skm. . heaw
Q.? until slirt,,.?" bJ
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and season 7.tl00?4 t
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IIMDll-SPfH
Popular "Wild oso"Porfem
m Soft Gray-Blua on Ivory
No waiting no coupons no money to lend
for these premiums! They're inside every bit
square Package of Mother'. Oats. Take you?
choice of this China, Aluminum Ware, "Fire.
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You get ioMt value! Money can't buy a
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MOTHER'S OATS-o product of THE QUAKER OAIS
SPICE TIPS
Nutmeg is a real all-around
snice. It works wonders when
sprinkled on cauliflower, spinach
or string beans. And just a pinch
in the crust makes even a meat
pie more flavorsome than ever.
Meat balls, fixed Swedish Style,
also call for a dash of nutmeg.
Delicious sprinkled over ice
cream or puddings, nutmeg (or
cinnamon, If you prefer) adds
special flavor to a quick sauce.
Just add V teaspoon to Yi cup of
any of the prepared chocolate
syrups. Serve it over vanilla, rice
or custard pudding. This spicy
Chocolate Syrup (or sauce) Is de
licious, too, In plain milk or egg
nogs (an excellent way to get that
"eee a day" into young sprouts).
For a more flavorsome use of
cottage cheese it's always good to
remember nutmeg as the spice for
more flavor. Its wonderful sweet
spiclness adds a warm undertone
to naturally bland cottage cheese.
Try making cheese baals for gar
nishing salads. Dust with nutmeg
or for a variety of flavor, you
can vary your spice dust one with
paprika, one with cinnamon, or
even an herb such as basil.
Nutmeg is ideal for desserts.
And to many people the perfect
dessert is always sliced apples,
cheese and crackers. For flavor
variety, however, give the, apple
slices a quick sprinkle of powder
ed nutmeg (or mace) you'll love
the difference.
Good as a dessert, but equally
fine as a meal starter, is broiled
grapefruit. Try this ' seed the
grapefruit halves and remove the
center. Cut around sections.
Sprinkle with a dash of powdered
nutmeg or mace and a little brown
sugar. Broil slowly 15 to 20 min
utes (watching so it doesn't burn).
Garnish with a maraschino cherry
and serve hot you'll have the old
amiliar grapefruit but with a
"new look."
CHOPS, CELERY STUFFED
Celery stuffing is ideal for pork
chops. Simply add chopped celery
to bread stuffing and season with
minced onion and parsley. To
sluff, cut the chops along the bone
fill with celery combination, then
brown them thoroughly in lard or
drippings. Cover and cook on top iter
of the range or in a 350 F. over
for 45 mins. to 1 hour.
Sandwiches Ideal
For Serving Crowd
Almost everyone likes sand
wiches particularly if they are
the hot and hearty kind. They're
ideal for feeding a crowd and
can be served with plenty of pa
per napkins to save on dishwash
ing.
A cheese sandwich li an old
American favorite and tastes good
whether grilled or broiled open-
face in the oven. Cheese will add
flavor and substance to many
types of sandwiches for in
stance, slices of sharp Cheddar
cheese added to a tunafish , sand
wich makes an excellent flavor
combination. For extra goodness
dip the sandwich in a milk and
egg mixture and French toast In
butter.
Chicken- Turnovers are a won
derful idea if you know of a party
a day or so ahead. Make the
creamed chicken (a fairly thick
sauce) and pastry ahead, then the
morning of the party assemble and
bake the Turnovers. Just before
serving reheat and wrap lndi
vidually in waxed paper.
For easy, flavorful contrast to
hot sandwiches serve crisp cel
ery, pickles and olives. Tall glasses
of cold milk, egg nog or steaming
cups of hot cocoa are an ideal
beverage. For dessert serve va
nilla ice cream and chocolate
brownies.
French-Toasted Tuna Cheese
Sandwiches
1 7 oz. can tuna flakes
1 tsp. lemon juice
',i cup diced celery
3 tbsp. mayonnaise
4 tbsp. butter
12 slices bread
6 slices Cheddar cheese
2 eggs, beaten
Y2 tsp. salt
1 cup milk
2 tbsp. butler
Combine tuna flakes, lemon
juice, celery and mayonnaise. But
ter slices of bread on one side;
spread 6 buttered slices with tuna
mixture. Top each with a slice of
cheese and place remaining slices
on top; chill. Combine eggs, salt
and milk; stir to blend. Dip each
sandwich in mixture. Melt but-
frying pan and lightly
brown sandwiches on both sides,
turning once. Serve hot. Serves 6.
Broiled Cheese Rolls
'4 cup chopped celery
j cup pickle relish
6 frankfurter rolls, split length
wise Butter, softened for spreading
1 jar dried beef or small can of
deviled ham, tunafish or crab
2 cups grated Cheddar cheese
Combine celery and pickle rel
ish. Spread cut surfaces of rolls
with butter. Place layer of meat
or fish on each half. Spread celerv
relish mixture over meat and
sprinkle tops generously with
cheese. Broil sandwiches about 5
inches below broiler until cheese
melts and bubbles, about 5 mins-
with COUPON
On Page 21
IP M
At Your Favorite
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