Andree Rooks Reveals French
By EDNA RAMP
Of The- Bcclster-Guard
Cooking is not a chore but an
"aifair of the heart" for Mrs.
Chester Rooks.
- Nearly a decade in time and a
continent and ocean in space sep
arate her from her homeland,
France. But each day when she
goes into her kitchen, she is back
in St. Amand lcs Eaux.
She has no French cookbooks.
The recipes she uses are those
told to her by a much-loved and
loving mother. They will be given
in turn to the two-year-old daugh
ter, Noclla Darune, who already
finds the little kitchen at -1748
High St. a fascinating place.
"She loves to watch me and
even dries the dishes," says the
golden-haired, blue-eyed Andree.
Mrs. Rooks has been cooking
from the time she was eight years
old when her mother was left
f lone with three daughters.
REMAINED HOME
"I've always loved to cook,
she recalled in an interview. "As
soon as I came home from school,
I went into the kitchen instead of
going out to play. Mother gave
me directions as she sat at her
sewing. I couldn't do right the
first time, but she helped me and
I learned that way. By the time
I was 11, she trusted me with any
thing." Young Andree remained at
home, keeping house and cooking
for her mother and sisters until
the war came. During the years
of the German occupation, she
was recruited for work in a fac
. tory, winch made sweaters and
socks.
Andree met her American hus
band when she and. a friend went
to buy shoes in a neighboring
town, Valencienne. He was sta
tioned there with the American
trqops and a girl friend of An
dree s introduced them.
"I guess it was just destiny,"
she says now.
PREPARES FOR GUESTS
Many American customs the
French girl finds quite different
from those of her country. One
is the matter of entertaining.
Guests just don t come unexpect
edly in France, unless, of course,
they are members of the family.
"Anyone is welcome,'" she
smiled. "But no one just walks
in. We know two or three days in
advance so we can really prepare
a meal.
Dinner is served at 7:30 to 8
in a Ercnch household. The
youngsters go to bed immediately
, afterward. A snack (drop-in com-
pany is acceptable here) is serv
; ed at four o'clock, similar to the
J English tea hour, but in France,
the drink is coffee or chocolate.
Served with it are sandwiches)
hot buns, cookies or crepes (a
type of pancake), so everyone
can "stand up until dinner time."
; Lunch in the French household
) also is a big meal, for most work
ers come home for the noon hour.
One custom which Mrs. Rooks
didn't have to get used to in
America was that of "taking
snapshots of everything."
"I love to take pictures," she
said, as she leafed through her
photograph albums.
i MAKES PANCAKES
It's also a hobby of her twin
sister, who now lives in the
Southern part of France where
' eh.- and her husband have a res
taurant. As the photographs go
back and forth and lives are shar
ed, somehow it shortens the dis
tance between the two countries.
French ways are maintained in
the Rooks' kitchen, but there are
American customs, too.
"For instance, we in France
had only toast and coffee or
French bread with a bit of cheese
for breakfast," she said. "Now I
make pancakes for my husband."
Most of Andrce's cooking utcn-
'With Ready-fo-Spread
Cake Icing Even a Busy
Woman has time to bake!
(mil id
"Now two borr workim wom
en Itk ametf an nod tine to tnkv
Wet ova caJrw itnce th imazins
orw Tovoe Price Bmr Crwne Cke
Iciaas bac done rnr nh the fius
tod botber of nuking csfce Kiev;'
urt Mn. Sana Vin Clrvc. bur
exeemm tecnurj. "V?bi. it's
ttsy to hive deliciou creamy -smooth
cak kin in jsn seconds!
Alt too do if open the cm and
prod riht on the take! 1 alwn
keep both Ixvon on hand . . .Towne
Pride Boner Creme Chocolate and
Tbvat Pndc Buna Otoe VuiU-C'
2 Delicious Buner Create Flavors
Chocolate and Vanilla
jfC y ffc molr.ff ol TOWNl
rmm '
. IH. 1 ' U.. f I-
sils are of heavy aluminum or
cast iron.
"Thcy-are better for slow long
cooking and also keep food hot,"
she explained. "You don't have
to warm it up all' the time that
is not good for the food flavor."
As symbolic as the coffee pot
in a Swedish kitchen is the kettle
for cooking French fries it's
used exclusively for that and
used often. ,
LIKE FRENCH FRIES
"Any time of the day we have
Franch fries," Mrs. Rooks re
ported. "They are good with al
most everything. Remember al
ways to keep the grease hot, for
if it cools, the fries are not crisp.
Also the potatoes must be drained
and completely dry before fry
ing."
In France, she continued, salad
is not served with the main meal,
but as a separate course. The
greens may be lettuce, endive
or whatever, you prefer. A bit of
garlic, Some onion, salt and pep.
per, half as much vinegar as
salad oil and there it is.
"Again, be sure "the salad
greens are dry," she cautioned
She herself uses a wire basket
from France in which she can
"shake" vegetables dry.
Mrs. Rooks lists the following
recipes used frequently in her
home. Exact proportions, she
cautions, are sometimes difficult
to estimate.
"My mother taught me to meas
ure, she admitted with a smile,
"but I do it by the eye."
Crepes
Sift 3 cups of flour into a bowl,
Add 3 tablespoons salad oil, V-
teaspoon salt, 2 egg yolks, 1 ta
blespoon sugar, 1 teaspoon vanil
la, W-cube of dry yeast which
has been soaked in lukewarm
water. Mix well. Add milk until
the consistency of hot cake mix.
Let stand IS minutes. Cook in
slightly greased, very hot skillet,
just like hot cakes. .Serve with
brown sugar or jam.
HewlOWHEPMDt ,
Buffer Creme Cake kings
Save Time, Taste Better!
You'll find that your calces will tte
EVEN BETTER when iced with deli
cious, ttsy to use, ready to spread Towne
Pride Butter Creme Cake Icings. They're
so good and so creamy-smooth you'll
wonder how you ever jfot along without
them. No cooking! Nothing to be added!
No muss or fuss just open the tin and
they're ready to spread. Try them today
and you'll nnd out why buiy women ev
erywhere are using Towne Pride Butter
Creme Cake Icings for the most tempting
cakes theyajver made.
ToMEiptitie '
tuitu cum CAKI ICINSt
MDl Toppings ond fruit fdn
(Register-Guard photo, Wiltshire eng.)
MRS. CHESTER ROOKS AND DARLINE
Mother Teaches Daughter Cooking Secrets Brought From France
Cassoule
Cook a package of white navy
beans In salted water until beans
are soft but not mushy.
While they are cooking, melt
Vi-squarc of butter in Dutch oven.
Fry slowly 4 slices of bacon, 4 Vi-
inch slices Polish sausage, 4
Vienna sausages, 4 link sausages
and 4 -inch slices of salami.
Cook on low heat for 15 minutes.
Add 1 cup water. Don't pour
off the grease, for the "beans will
ask for it." Add 1 can tomato
paste and more water if desired,
salt and pepper.
Drain beans and add to meat
mixture. Simmer IS minutes on
low heat. This is excellent with
new potatoes, boiled with the
jackets on.
Mousse au Chocolat
Melt in the oven 4 ounces of
sweet cooking chocolate and
cube of butter. Work into the
chocolate mixture 4 tablespoons
of sugar and 4 egg yolks. Add
stiffly beaten egg whites. Fold
in until the whole mixture is
foamy. Cool in refrigerator. (In
France, this dessert is allowed to
What every
good cook knows:
Just a little difference in ingredients ' ' ' ' 1
makes -a big difference in cooking results , ' ' ' I
Snowdrift is just a little lighter than any other shorten- ' ' , ' , iMm ' i ' tfWtm t ,
ing and that can make the big difference m giving i ' ."-Avj T$W M -" ' $
your family lighter, more digestible foods. ' Jf '
Snowdrift gives just a little more
safety than ordinary shorten
ings, becauae it fries perfectly at
correct high temperatures. That
can make the big difference in
digestibility of fried foods.
No other shortening at any price is
so creamy, so digestible - and .so light
Snovdrift
Recipes.
?TT..r
set in the cave (cellar) until
chilled).
Roast
Butter a beef or lamb roast
Salt and pepper. Insert 2 or 3
cloves of garlic. Place in a 500
degree oven for 20 minutes 10
minutes to each side, basting
with the juice.
Steak '
Use round or flank steak. Rub
with garlic. Fry in very hot but
tered skillet, 3 minutes on each
side. Salt and pepper.
Cauliflower au Gratin
While cauliflower is cooking,
prepare a cream sauce as follows:
Blend 2 level tablespoons flour
into hi cube butter, melted. Cook
10 to 15 minutes over very low
heat, being careful not to scorch.
Add salt and pepper. Stir in milk
until sauce is the consistency of
pudding. Remove from stove. Stir
in 1 egg yolk, beaten, and 1 cup
grated guyere cheese.
Place drained cauliflower In
cascrole. Cover with sauce. Bake
in 350 degree oven until golden
brown.
Snowdrift's ingredients are just
a little costlier than any other
solid shortening's (yet .you pay
no more). That can make the
big difference in better tasting
foods, whether fried or baited.
I n TH! WIUOH OA rtoni
. a
SECTION C EUGENE,
-jC Food Features f-
FOODS AND FANCIES
Concluct Kitchen Experiments to Discover
Interesting New Combinations for Menus
By EDIE EULANE
or The Regliter-Ga&rd
You don't need a white coat
and a row of test tubes to con
duct a laboratory.
Convert your kitchen into a
taste-basting center. Your results
will at least
make family
history, even
though they
can't compete
with Salk.
Try out dif
ferent combina
tions of food
flavors ... it
will help in building interesting
menus, which can be repeated
over and over through the years.
The result of a series of experi
ments at our house has brought
about this menu which never fails
to please. Sometime I think I'll
share it with guests, even if
sauerkraut isn't generally consid
ered "a company dish."
Start out with fresh sauerkraut
.'. . you can get it at several
stores either in a jar or cello
phane bag. Add a small amount
of water and cook on top of stove
for about 10 minutes.
Place a package of smoked
sausages (the big fat ones
about 7 to a package) in a heavy
skillet. Cover with water and
8?
Tender, Fresh Asparagus
Insures Delicious Souffle
In April that tender, fresh,
western grown asparagus comes
into the market in quantities that
take it out of the luxury class.
If sometime soon you rc plan
ning a very special luncheon, we'll
guarantee you 11 really impress
your guests with this recipe. It's
a tender souffle with a tang of
cheese flecked with the delicate
green of fresh asparagus. Try it
soon.
Fresh Asparagus Souffle
Vt cup butter or margarine
V cup sifted flour
I'M cups warm milk
5 eggs
1 pound fresh asparagus, finely
chopped
Country good
Pure, fresh honey- Wf$J
natural graham flour 'A A ACMM ifTtl
In nabisco Sugar Honey grahams give a
wholesome flavor children love, day after
day. They're baked tender and golden by
special nabisco methods. Won't spoil
appetites because they digest so gasily. A
perfect Betwccn-meal snack! Buy nabisco
Grahams this kind will please you most.
NPTIONAt8l$CUIT COMPANY
.NABISCO Sugar Honey GRAHAMS
LANS COVHTs HONC KWIMtEa
OREGON, THURSDAY, . APRIL 21, 1955
cook for 7 to 10 minutes. I
Put sausages in pan with sauer
kraut, add about Hi cup of the
water in which they've been
cooked. Continue cooking at low
heat about -20 minutes, so the
flavors are well blended, but
don't let the kraut get mushy.
For the next taste treat you'll
need 2 slices of bacon, cut in
small pieces. Fry in heavy kettle.
along with 2 tablespoons of minc
ed onion. When golden brown,
add 1 can cream of mushoom
soup and blend well. Add 2 cans
of drained green string beans
which have been heated in a sep
arate kettle. Stir gently until all
beans covered with the cream
sauce. Add Vt to 1 cup of grated
sharp cheddar cheese. Conk on
very low heat for 15 minutes.
Both the sausage and sauer
kraut dish and the bean dish can
be put in casseroles and' placed
in a 300 degree oven, if you wish,
instead of keeping them on low
beat on top of the stove.
With these two main dishes,
we have hot biscuits. Make your
own if you prefer. . . I always
use a package mix and make the
biscuits thin and rather crisp. No
jam or honey. .' . just lots of but
ter. A vegetable gelatin salad is
good with this meal. We, how
M teaspoon minced garlic
1 teaspoon salt
V cup grated American cheese
METHOD: Melt butter; add
flour and mix into a smooth paste.
Add milk slowly and cook over
low heat until thick, stirring con
stantly. Add cheese and cook only
until melted. Remove from heat.
To cheese mixture, add egg yolks,
well-beaten with V4 teaspoon salt.
Add garlic and asparagus. Sprin
kle egg' whites with V4 teaspoon
salt and beat until stiff. Fold in
cheese mixture and mix only until
blended. Bake 60 minutes at 350
F. in a well-greased lV4-quarl
baking dish, placed in a larger
pan with 1 inch of hot water.
Makes 6 servings.
m
ever, prefer stuffed celery sticks
ana sliced fresh tomatoes. Cu
cumber chip pickles are a must.
As for dessert ; . . plan to
serve home-canned fruit and
home-made cookies. They'll keep
well for the next day. . . I pre
dict you won't want them after,
the meal outlined above.
Chocolate Mint Ribbon Cake
1 package chocolate or devil's
food cake mix
1 quart peppermint ice cream
Crush peppermint stick candy
Prepare chocolate cake mix as
directed on package. Bake in
waxed paper-lined 13x9x2" pan in
moderate (350 degree) oven 30
to 40 minutes or until done. Let
cake stand 10 minutes: remove
from pan. Cool.
Cut cake in half lengthwise.
(Frost half for tomorrow's des
sert). , -
Trim half to fit freezer tray.
Split cake crosswise to make two
layers. Place one layer In freezer
tray. Stir ice cream to soften and
spread half on cake in tray.
Place other layer of cake over
ice cream; spread with remain
ing ice cream. Swirl top. Decor
ato with the candy. Freeze until
firm. Makes 8 servings.
Western
Flavor!
Enjoy the pleasant company
of really good coffee.
K.ptfrih In
IN-IR-MAI.
wax packet!
Cabbage Rolls
Stuffed With
Corned Beef
Traditional in European cooking
is the stuffed cabbage roll. Since
cabbage is one of the most plenti
ful year-round vegetables from
California and Arizona, a more
up-to-date version of this classic
is a suggestion for a main dish.
With quick-cooking rice and
canned corned beef, it can be pre
pared in a jiffy. But there are no
short cuts in flavor. You'll find
it's a wonderful dish for informal
entertaining.
Cabbage Meat Rolls
1 large head of cabbage
1 12-oz. can corned beef, ground
1 cup minced onion
!4 cup packaged pre-cooked rice
1 teaspoon salt
Vt teaspoon pepper
2 tablespoons melted butter or
margarine .
1 cup grated American cheese
1 No. 2A can tomatoes
METHOD: Cut core from cab
bage and carefully separate 16
leaves. Parboil cabbage leaves in
boiling, salted water about 3 min
utes. Drain leaves and lay out,
placing two together so that you
have cases for 8 rolls. Combine
next five ingredients. Divide even
ly between cabbage leaves. Roll
up each, folding ends toward the
center. Secure with toothpicks.
Place in 12-inch or large skillet
coated with melted butter. Drain
tomatoes and place in borAW
around edge. Sprinkle with cheese
and pour over the tomato liquid.
Cover and simmer 40 minutes,
until tender. Makes 8 servings.
A hybrid rice has been devel
oped which may double the yields
of Asian fields.
Goldenfest
the coffees witii that special
k Now ach cracker breaks Into
perfect size for taty eating.
e