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LANE COUNTY'S HOME NEWSPAPER
SECTION B
EUGENE, OREGON, THURSDAY, MAY 1, 1952
PAGE 21
Dales of Nature's Nicest
Answers to Dessert Variety
AJ.THUUiili inis pie luting ciegum, n is a very simple lemon
iiffon recipe that you can make quickly and easily. To make
flic pic seem glamorous, braid three narrow strips of pastry,
arrange them around tne edge ot the unbaked pastry shell,
. , , . '
emon Chiffon Pie Is Winner
a competitive bake-off with
ires of other pies, this luscious
on chiffon beauty took top
Siors! The bake-off included all
jos of lemon pies sponge,
iam, meringue, and two-crust,
Cor den Show"
icklesKids
i Club Meet
IRVING Rabbits and animated
getables ran riot at a recent
I Scout Pack 52 (Irving) meet-
when local Cubs produced a
irden show" of cut-out vege-
les and re-inacted Peter Rab
s family in old Mr. MacGreg
i vegetable patch.
Awards also were presented,
fey were: Doyle Kridelbaugh, a
I badge, .one gold and one sil
I arrows; James Scofield, gold
low on bear badge; Billy Foley,
Ir badge, one gold arrow and
t silver arrows.
Plans also were discussed to
nsor a Softball team with, Rich
t Mainwarlng, Irving teacher,
Icoach. No definite tournament
fcue games were decided upon,
ever.
fcs a home project all Irving
lis have been assigned to plant
ine tree and be responsible for
culture. Trees were obtained
the local Cubs from the agri-
Rural department of the Oregon
te College of Corvallis.
as well as chiffon. The light ten
der texture plus the delicious
fresh lemon flavor helped to give
it the blue ribbon for pies.
Bake the pie crust, cool and fill
with lemon filling. Make circular
swirls with knife or back of tea
spoon. Cut tiny lemon-shaped
pieces of lemon peel and arrange
on top of pie with mint leaves.
Chill until ready to serve.
Prize Winning Lemon Chiffon Pie
4 egg yolks
cup fresh lemon juice
I V cup sugar
1 tsp. salt
1 Tbs. gelatin
Vi cup cold water
4 sgg whites
cup sugar
Beat egg yolks until light. Add
lemon juice, Vi cup sugar and salt.
Cook in top of double boiler over
rapidly boiling water or over low
heat until thick, about 20 min
utes. Add gelatin which has been
dissolved in Vi cup cold water.
Cool.- Beat egg whites until soft
peaks form, gradually beat in
cup sugar. Fold egg whites into
cooled custard mixture. Pour into
baked 9-inch pastry shell. Chill.
Dates, sweet, mellow and marlv
for eating, are one of nature's
answers to dessert variety. Their
fine, rich flavor forms a perfect
blendin? with thi nnnvnnwnt onri
economical prepared package
puaaings wnere tney may oe used
frequently for a wholesome and
simple dessert.
It's easy to pit California Dates,
because each bit of fruit is whole
and spnaratp. nleacant tn handle
Use a sharp pointed paring knife
heat in boiling water, then slit
xne aaie lengthwise and remove
the pit. Heating the scissors, too,
will make them sharper when
cutting up the dates into rings,
slices, pieces or strips.
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Prepare one package of prepar-
cup date pieces, cup walnut or
Chocolate Data - IVfmhmallnw
Pudding To one recipe of pre
pared Chocolate pudding, add
cup.marshmallows, quartered and
'A cup fresh California Date rings.
Vanilla Date Pudding To one
recipe of prepared Vanilla pud
ding, add 1 cup rings of fresh
California Dates. A grating of or
ange rind is delicious in this com
bination. Jellied Ambrosia Arrange lay
ers of orange slices, sliced Cali
fornia Dates, and grated coconut
in mold, pour plain lemon gela-
WEIGHT WATCHERS, try this
under-400-calories breakfast. One
medium orange, oatmeal (or a
regular sized serving of any ready-to-eat
or hot breakfast' cereal)
with tsp. of sugar and t4 cup of
skimmed milk, 1 3-minute egg, 1
slice of toast with ounce of but
ter, and coffee.
Students Perform
In Portland School
Students in the University, of
Oregon foreign language depart
ment will present "Le Medecin
Malgre Lui," or "The Doctor in
Spite of Himself,." Saturday at
8 p.m. in' Lincoln High School
auditorium, Portland.
The play, which was written by
the noted 17th century French
playwright, Moliere, is a three'
act farce and was presented at the
University by. members of Pi
Delta Phi, French honorary, in
April.
Dr. R. D. Horn, professor of
English in the University, will
give an English prologue to the
play. He will give a summary of
the play in verse form which he
wrote, . ,
CUTTING CAMELLIAS .
Cuttings of Camellias, Daphnes,
Azaleas, Rhododendrons and oth
ers that are very slow to root, can
be made to callous in considerably
less time by dipping their moist
ened tips in rooting powder im
mediately before placing- in
mixture of moist sand and peat.
tin which has been prepared and
allowed to chill- around the Am
brosia mix. If desired, a round of
sponge cake may be placed over
the top which will form a base
for the dessert when it is served.
Fresh Date Bread
Date Bread is an old favorite
and California Dates add an extra
fresh and delicious flavor to make
it even better.
2V4 cups sifted all-purpose flour
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 cup whole wheat flour
2 cups pitted and finely cut
dates
Vi cup sugar (white or brown)
cup chopped nut meats
1 egg, well beaten
2 cups sour milk or buttermilk
3 tbs. salad oil or melted
shortening
Mix and sift flour, baking
powder, soda, salt and sugar. Add
the unsifted whole wheat - flour,
then the nut-meats and Califor
nia Dates. Combine sour milk
with beaten egg and oil. Combine
liquid ingredients with the dry
ones, stirring as little as possible
Pour into well greased loaf pan
and bake one hour at 350. Cool
thoroughly.
Open-face tea sandwiches are
delicious made from this bread
spread with slightly ' moistened
sweetened cream cheese. Or an
equally good idea is to toast this
bread.
California Date Bars
1 cup (1 lb.) pitted fresh
dates, coarsely chopped
1 cup boiling water
1 tsp, soda
Wi cups sifted flour
"1. tsp. baking powder
Vi tsp. salt
14 cup chopped walnuts
Vs cup shortening
cup sugar
1 egg, beaten
1 tsp. vanilla
Add boiling water and soda to
chopped California dates and let
cool. Sift flour, baking powder
and salt; add nuts. Cream short
ening with sugar until light and
fluffy; add egg and vanilla and
beat well. Add cooled date mix
ture, then stir in dry ingredients,
Bake, in greased 8" x 12" shallow
baking Dan in a fairly slow oven
(350 F.) about 35 nuns. Cut into
bars while hot, and rolLlhem in
powdered sugar if you like. Makes
about 3 dozen bars.
Date Delights
Make date ' filling of 2 cups
mashed date, cup nuts and
moisten with orange juice, lemon
juice, or cream. Cut circles of
day-old bread with doughnut cut
ter and spread with date filling-
Serve cold, or sprinkle with
brown sugar and heat in oven,
. .... ;
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i
Special (leaning-time size
Johnson's Glo-Coal
with Johnson's
Glo-Coater Applier
A wonderful combination offer to save you tim
and money!
You get GIo-(?oat in a special giant "cleaning,
time" size enough to wax all the floors in the
average hornet
And what a polish! Without rubbing or buffing,
Glo-Coat gives floors a beautiful mellow wax
luster that lasts for weeks. You can damp-mop
it again and again without taking off
the shine!
The easy way to apply Johnson g
.Glo-Coat to your floors is with the
handy long-handled Glo-Coater and
that's whv it's included in this remark-
' able offer. The fluffy chenille pad does
a perfect job of spreading the polish on
smoothly and evenly. You're through
in minutes standing up!
Umlen art now featuring mit
ipecial display to remind you of
the Glo-Coat Cleaning Time Sale.
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HURRY! YOUr WAX DEALER'S
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TEACH YOUNGSTERS how to
open cereal packages properly,
Many packages give instructions
such as "Cut on .dotted line to
open;" "To open, push in lift
up;" "Push thumbhole in and roll
top back." In thecase of some
ready-to-eat cereals, the package
top should be opened carefully to
avoid tearing the inner wrapper.
Unfold the top of the inner bag
and pour out the needed cereal.
then refold to close.
EI -4 r, T-W 7
- -
AN APPETIZING platter covering your entire main course can be
made with a mound of canned peas and rice surrounded by golden
fried chicken. Chicken is a thrifty buy these days, and canned peas
are both plentiful and economical. The economy theme continues
with use of thrifty evaporated milk In the gravy. The recipe will
found on this page.
Chicken and Rice Dinner
Ail-Time Menu Favorite
Fried chicken with rice andi Put chicken in - bowl; pour
peas is an established menu fav- evannrated milk over phicken.
orite. When you use canned peas m h Drain, and reserve
you take advantage of a whole i ,,.,.
industry's, years of processing ic,aH'" -n
progress to bring you a product! of flour, 2 tsps. of the salt and
which is' canned at the peak of
flavor and nutrition. In addition,
canned peas offer convenience,
since all the work of preparation
has been done by the canner.
Chicken, Peas and Rice Dinner
3-pounds chicken cut up
1 cups (1 tall can) evaporated
milk
cup flour
3 tsps. salt
Vt tsp. pepper ,
2 1-pound cans peas
4 cups hot cooked rice
SERVE
SNOW'S
CLAL
cHomn
tKOZcN
Frosty Fruit Cup
Low Calorie Dessert
Are you reducing? Here's
"Frosty Fruit Cup" which will
keep your spirit. by way of a low
calorie dessert. It's made with un
sweetened canned fruit cocktail,
which you can buy at any groc
ery store, flavorings and some
no-calorie sweetening tablets.
Yoii'll-"like the effect partially
frozen fruit cocktail juice, poured
over the mixed fruits, gives this
low calorie dessert. .
Frosty Fruit Cup
1 No. 2 can unsweetened fruit
cocktail , .
tsp. grated lemon rind
2 tbs. lemon juice
Drop almond extract
Drain fruit cocktail and mix
syrup with lemon rind, juice and
almond extract. Add 2 crushed
sugarless sweetening tablets, if
desired. Turn into refrigerator
tray and place in freezing com
partment with control set at low
est temperature. Freeze until
mushy (about 30 to 45 mins), stir
ring once with fork. Chill fruit
cocktail meanwhile. To serve,
spoon fruit into serving dishes
and top with frozen juiee. Makes
4 servings. Calories: 42 per serving.
Vf tsp. of the pepper; roll chicken
in mixture. Brown chicken In hot
fat about 4-inch deep in skillet
about 45 mins. or until tender.
While chiclen is frying, drain
peas; add enough liquid to evap
orated milk to make 2 cups;
reserve. When chicken is cooked,
remove from skillet and put in
a warm place. Drain off all but
3 tbs. fat. Add remaining 4 table
spoons flour, 1 teaspoon salt and
Vs tsp. pepper; stir to a smooth
paste. Add reserved milk-pea
liquid and cook, stirring con
stantly, until mixture thickens
rend comes to a boil. Heat 3 cups
of the peas in remaining pea
liquid; drain and combine with
cooked rice and pack into a greas
ed bowl. To serve, unmold peas
and rice in center of platter; place
chibken around edge. Spoon gravy
over peas and rice; serve with re
maining gravy, 6 servings.
EVERY GOOD COOK knows
how to whip up a batch of bak
ing powder biscuits but here's an
idea .to make them better than
usual, Combine the usual dry in
gredients with cup seedless
raisins and cup grated Ameri
can cheese before adding the li
quid. They're wonderful with lun
cheon salads.
Here's Beet Sugar's brand
new gift booklet for you who .
want to put up something
really choice this summer.
"Well Preserved" gives you -over
30 "pages of wenderful
recipes and tips
$0ME OF THE HIGHMGHTS -
Jellies, jams and preserves
with unusual flavor combi
nations . . . surprise treats of
uncooked jelly, cantaloupe
butter, pickled fruit, frozen
jam and garnishes. Helpful
fharts, too. Send for free
copy of "Well Preserved"
today. (Address below.)
For garnish, use large berries with
green caps. Wash in cold water;
drain well. Place in single layers
on cake cooling rack in freezer.
When light and hard (about 4
hours), wrap in aluminum foil;
label. Store at 0 F.
STRAWBERRY STATISTICS
cup fresh straw
'w berries contains
. j. . about as much Vi
Vi2i2r tamin C as , cup
orange juice.
w 10 iatge strawber-
a , ries only 40 cal-
oriB.
14
The Beet Sugar helps keep the
whole berries bright and plump in
luscious, thick, transparent syrup.
2 eup whole
strawberries ' ,
2 cups Beet Sugar '
2 tablespoons water
1 tablespoon lemon ulc
Sort, wash and hull strawberries;
drain in colander. In a wide-bottomed,
shallow (3-qt.) preserv- .
ing kettle,' combine sugar, water
and lemon juice. Mix together;
place on medium heat until''
bubbles form on surface (about 6
minutes), stirring frequently.
(Mixture becomes liquid but not
transparent.) Add berries; bring
back to boil, stirring often; boil
just 4 minutes. Remove from heat;
pour carefully into shallow plat
ter; skim. Let stand at room tem
perature 48 hours, stirring occa
sionally. Pack into hot, sterilized
jars; seal at once. Makes about
3 half pints.
(In the early 1800's, Appert, the
: French scientist, invented a meth
od of preserving food which was
' the forerunner of today's canning
. industry.
; For home-preserving, there is no
better sugar in all the world than
V.S.-grown Beet Sugar proved
unsurpassed by every scientifte
test. When you use Beet Sugar,
you support one of America's
most important industries.
& Words to TftE wMs
Still available "Answers By
The Canning Doctor." Send now
for your free copy.
CONSUMER SERVICE
WESTERN BEET SUGAR PRODUCERS, INC
P.O. Im 3594, San EiandiM It, California
MS)!!
AMERICA'S MOST DELICIOUS Mayonnaise and Salad Dressing!
Made from an exclusive new formula developed after intensive
testing and experimentation in the Borden kitchen,
Try both todayl
NEW WIDE-MOUTH JAR only Borden's has it! Easy to spoon out!
Re-ifte it for gtor' ig refrigerator foods, for scores of other kitchtn
usesMnofAer plus Special design enables bottom of jar to fit
nugly on cap of one beneath. Saves refrigerator space!
coup. ..e."