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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (June 21, 1962)
Pe 4C EUGENE REGISTER-GUARD, Thuri., June 21, 1962 Foods and Fancies Make Special Dish For Your June Date By -EDIE ELLANE Of th RcfllteMjilftrd June is a month full of de lightful things! There are all sorts of special days today, which marks the beginning of summer happens to be VERY special to rain- soaked Oregon! ans who are finding the sun right in their own backyards, after all. June's marked hy national events which range from Mute Your Muffler Month and Na tional Ragweed Control Month (ah-choo!) to National Recrea tion Month and Portable Radio Month those two can go to gether for outdoor fun. And celebrations, too. Fort- landers mopping up from the annual Rose Festival can read how they mark June in Two Rivers, Wis. with a Snow Festival. It's on the weekend of June 30 and there are snowball fights galore the ammuni tion frozen last winter and kept in freezers for this occasion. That's real cool fun. People born during this month boast the lustrous pearl as their birthstone and the rose for their flower. So what better way to celebrate a June birthday than with "The Pearl" a "pearl" of a salad in a suitable sea setting, with the rose for the flower theme. Other special occasions this month need other special foods , , . here are recipes for two wonderful desserts and there's a sauce that would he perfect on ice cream to go with a birthday cake. "The Pearl" ' 2 rcgulai size packages (3 ounces each) lemon flavor gelatin (or one 6-ounce pkg.) !& teaspoon salt 2 cups boiling water 1 cup cold water Dash of pepper 2 tablespoons lemon juice (optional) 1 cup large curd cottage cheese 2 cans (fi'i ounces each) crab meat 1 cup diced celery Vi cup mayonnaise Dissolve lemon flavor gelatin and salt in boiling water. Add cold wnler, pepper, and lemon juice. Chill until slightly thick ened. Fold In cottage cheese. crab meat, celery, and mayon- quenlly. egg yolk mixture and pecans. told in egg white mixture. Sprinkle half the vanilla waf er crumbs over botton if lightly greased 8x8x2-inch pa four cnocoiate mixture over crumbs. Top with remaining crumbs. Chill in refrigerator o, freezer until set about ! hours. Cut into squares and garnish with whipped cream, Sprinkle with grated choco late. Make 9 servings. Chocolate Custard Sauce (for ice cream, angel cake puddings) 1 square unsweetened choc olate 1 egg, slightly beaten V cup sugar ' teaspoon salt Vh cups milk lh teaspoon var'lla extract Melt chocolate over hot watur. Combine egg, sugar, salt, and milk in top of double boiler. Cook over boiling water, stir ring constantly, until mixture begins to thicken slightly and coats a dry metal spoon (about o minutes). Remove from heat. Stir . in melted chocolate and the v : il la. Beat with egg beater until blended. Chill. Makes 2 cups sauce. Raspberry Cream Angel Loaf cup sifted cake flour 'A cup sugar cup egg whiles (5 or 6) teaspoon salt 'i teaspoon cream of tartar Va teaspoon pure vanilla ex tract y teaspoon pure almond ex tract cup fresh sweetened rasp berries 1 cup heavy cream Sift flour once, measure, add ' cup of the sugar, and sift together four times. Combine egg whites, salt, cream of tar tar, and flavorings in large bowl. Beat with flat wire whip, sturdy egg beater, or at high speed of electric mixer fmtil egg whiles are stiff enough to hold up in soft peaks, but are still moist and glossy. Add re maining V4 cup sugar in four ad ditions by sprinkling 2 table spoons at a time over egg whites and beating until sugar is blend ed. When beating by hand, beat 25 strokes or turn after each addition of sugar. Sift about half of the flour mixture over beaten whites. Fold in with IS complete fold- over strokes, turning bowl fre- naise. rour into large round metal howl. Chill until firm. Unmold and serve with mayon naise. Makes 10 to 12 servings. Toffee Refrigerator Dessert 1 square unsweetened chocolate 2 egg whiles 2 cups confectioners' powdered sugar 2 egg yolks, beaten cup butter - 1 tablespoon quality instant coffee Vi teaspoon salt 3 tablespoons milk ' 1 teaspoon pure vanilla 1 cup pecans, toasted "i cup crushed vanilla wafers Sweetened whipped cream Unsweetened chocalate, grated Melt 1 square of chocolale over low heat. Cool. Meanwhile heat egg whites until foamy. Add J4 cup of the sugar, 2 tablespoons at a time. '4 cup of the sugar to beaten egg yolks, blending well. Cream hutter. Sift coffee, salt, and remaining l1 cups of the sugar together. Add to butler and mix well. Blend in choco late, milk, and vanilla. Fold in i cukes. Add remaining flour mixture in three more additions, folding it in with 15 fold-over strokes, turning bowl frequently. Pour batter into ungreased 10x5x3-inch loaf pan. Bake in moderate oven (375'F.) 25, minutes, or until cake springs ! back when pressed lightly. Re-1 move from oven, invert pan on rack, and let stand 1 hour, or until cake is cool. i Place cake on serving plate. Using a sharp knife, cut a V- shaped wedge lengthwise from top of cake, about 3 inches wide and l'i inches deep. Cut wedge into 1-inch slices. Combine raspberries with chilled heavy cream, and whip until stiff. Carefully spoon mix ture into center of cake. Insert wedge slices on top of filling. Chill. Serve garnished with whole raspberries and sprigs of mint. NOTE 1: Remove eggs from refrigerator several hours be fore using. Kgg whites heat up lighter and more easily when at room temperature and give in creased fineness of grain and delicacy of texture to angel food Z ALE'S iV. 1" Your money back in 60 dayi if you find a belter diamond value anywhere! '0IJ. ill OUK COMFlfte SElfCtlON YOUR CHOICE Eight beautiful diomondi in I4K gold biidal itl. O, . ,4. u n CONVENIENT TERMS "Goloxit" 3-diomond interlocking bridal pair, UK gold ivt'jngi. Illvitrtini mIoi4 t K rf,itl " " Ice Cream Fills Almond Crisp Dessert In most sandwiches it's the filling rather than the bread that is more interesting. But the filling and "bread" share the limelight in "Almond Crisp Ice Cream Cakes," a modern varia tion on old-fashioned ice cream sandwiches. Slices of vanilla Ice cream are placed between cooky-like crisps made with crunchy sliv ered almonds, sugar, butter and flour for an ideal warm-weather dessert. Speaking of summer weather, almonds eaten out-of-hand on hot days are important energy boosters, rich in B vitamins, calcium and iron and with as much body-building protein as lean meat, milk or eggs. Store them In the refrigerator. 1 Almond Crisp Ice Cream Cakes V4-cup toasted slivered almonds Vi-cup lifted all-purpose flour Vi teaspoon salt Vi-cup sugar V4-cup butter or margarine 2 tablespoons light cream 1 quart firm vanilla ice cream Combine all ingredienti ex cept ice cream in saucepan. Cook until mixture begins to bubble; remove from heat and stir briskly for a few seconds. Drop by teaspoonfuls, about 4 inches apart, on greased, lightly-floured baking sheet. Bake only 4 or 5 crisps at a time in 375-degree (moderately hot) oven 5 to 6 minutes. Cool 2 minutes on baking sheet before lifting with spatula to waxed paper-covered racks. (If crisps harden before they can be removed from sheet, re heat in oven a few seconds to soften.) Slice ice cream into 8 equal parts. Sandwich one slice of ice cream between 2 crisps for each serving. Drizzle with chocolate syrup, if desired. Makes 8 servings (and 16 crisps). Shading Sunshine A bright summer sun can fade many fabrics, so it's a good idea to keep your furniture away from the window, or the shades drawn, during the long summer days. You needn't worry about your window sills or adjacent floors, however, if they're surfaced with ceramic tile. Real tile's colors are com pletely fadeproof and they cant be damaged, either, if pelted by a sudden summer shower. mi ..t S -sp-v A'.v o Ppoyjc Celebrate June birthdays with' foods to match the "Jewel of the 1 CO! lo jhe Month" in this case the pearl. Serve this "pearl" of a salad Xy in suitable setting with, of course, the June flower, a rose, to i iea.Se set the decoration theme. (P till ? on5aon5 : Are you one of the many women or girls who shud der at the thought of how other people see you? Are you afraid you're not dressed correctly, that your hair is unflattering and you lack poise and self as surance? Perhaps embarrassed about your figure, worried about your makeup, or how you stand, walk, speak? Let us help you overcome the insecurities that stand between you and being sure you're at your best, sura of yourself in ony situation with poise & confidence. SUMMER CLASSES SCHEDULED FOR 'TEENS 'BUSI NESS GIRLS 'HOMEMAKERS SMALL BUDGET TERMS AVAILABLE. . . , PAY AS YOU GLOW ... 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