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
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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 :
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