. -- L VST.',?' 1
PcltlO New rca'; or summer menus is this Patio slices of avocado. Vary the aspic by adding
p. Chicken. Perfect to serve with it are Cranberry gingerale for new sparkle or exotic spices for
1 cirty AsPic Salad Molds, banked with grapefruit and an Oriental touch.
DevileH Crab
Dish Calls
For Repeats
Lots of favorite spices and
seasonings, teamed with crab
meat, sliced almonds, OKgs and
milk make "Deviled Crab j
Amandine" a main dish to re-
member. In fact, anyone who I
savors it the first time you
serve it isn't likely to let you
forget to bring it back for re
peat performances at the din
ner table.
Baked in individual casse
roles, it's easy to prepare on
short notice and all you need
to accompany it is a vegetable
salad and hot biscuits. .
Deviled Crab Amandine
2 cans (7V4 oi. each) crab
meat
H teaspoon dry mustard
'4 teaspoon mace
va teaspoon salt
teaspoon cloves
' teaspoon pepper
t teaspoon Tabasco
2 eggs, beaten
ll4 cups milk
H cup sliced unblanched
almonds
Drain, rinse and flake crab
meat into a mixing bowl; sprin
kle with seasonings and Tabas
co. Stir in eggs and milk.
Turn into 6 individual rame
kins or casseroles and sprinkle
with almonds. Place in a shal
low baking dish, pouring Vt
inch hot water into bottom.
Bake in 350-degree (moderate)
open 30 minutes.
Makes 6 servings.
Emm imtt'mtti
LANK COUNTY HOME NEWSPAPER.
SECTION C
EUGENE, OREGON, THURSDAY, JULY 5, 1962
Baking's Easy With Yeast Secrets
You don't have to be an old
fashioned girl to make home
made bread regular fare at your
house, says Miss Virginia Hout
chens, Lane extension agent in
home economics.
"There's a lot more to home
made bread than checked ging
ham, nostalgia, and an unfor
gettable aroma," she says. "The
homemaker who masters the
simple methods of using mod
ern yeast finds a whole new
world of baking adventure."
Even the "brown and serve"
rolls she picks up at the corner
grocery can be a homemade
product to be stored in the
home freezer to serve fresh and
hot within 25 minutes.
Or she can develop her favor
ites satisfying desserts that are
easy on the calories such as
Yeast Chocolate Cake and Or
ange Oat Buns; or the makings
of quick snacks and hearty sand
wiches in Peanut Butter Loaf
and Cracked Wheat Bread.
Important clues in using
yeast? Miss Houtchens empha
sizes these:
Be exact ahout water tem
perature when dissolving yeast.
Let the thermometer be your
guide in water at 95F. for dis
solving compressed yeast; water
at 105 F. for granular dry yeast.
Be exact about measuring
liquids. Hold the measuring cup
at eye level.
Well developed gluten's im
portant to the texture. Don't
cheat when the recipe says
"knead for 10 minutes," or "mix
thoroughly."
For increased volume and
improved texture, let the dough
rest for 10 minutes after the
final kneading and before shap
ing into loaves.
If you'd take breadmaking
success for granted, follow the
directions in the Extension bul
letins: "Give Us This Day,"
manners
"R.S.V.P." meonj, "please
hays enough courtesy to say
whether you're coming to my
party."
"Yeast Rolls," and "Use o(
Abundant Foods"; yours by call
ing Lane Extension Service at
DI 2-1311, Ext. 201.
Cracked Wheat Bread
2 cakes yeast
cup lukewarm water
3 cups cooked cracked wheat
3 tablespoons melted shorten
ing 3 tablespoons sugar
1 tablespoon salt e
6 cups sifted flour
Dissolve yeast in lukewarm
water; mix lukewarm cracked
wheat, shortening, sugar and
salt together; add yeast, mix
well. Add flour. Turn out on
floured board and knead about
hy millctt 10 to 15 minutes until elastic.
Place dough in greased bowl,
cover and set in warm place,
free from draft. Let rise unti
doubled in bulk, about 1 hour
and 15 minutes.
When light divide into 2 equal
portions and shape into loaves.
Place in greased bread pans.
Cover and let rise until light,
about 55 minutes. Bake in mod
erate oven at 400F. about "1
hour.
Makes 2 loaves.
In cooking cracked wheat,
use 1 cup cracked wheat to 3
cups water and cook about 1
hour.
Supper's Served
Summer Sets an Easy Pattern
Crystal clear cranberry aspic
salad molds add a cooling flavor
change to summer menus and
they go especially well with a
new patio ehicken recipe.
The sparkling cranberry as
pic molds are made with color
ful cranberry juice cocktail.
You can add- a refreshing spar
kle with ginger ale, a new fla
vor twist with bouillon, or an
Oriental ' touch with exotic
spices.'
Patio Chicken Is a new treat
for summer menus. Terfect to
serve with a Cranberry Aspic
Salad Mold nested in avocado
slices and grapefruit sections.
Try this combination soon.
Patio Chicken
2 pounds chicken breasts
and legs
'A cup melted butter
1 cup bread crumbs
1 teaspoon onion salt
V teaspoon garlic salt
Vi teaspoon each: pepper
monosodium glutamate
chopped parsley and curry
powder
1 cup mayonnaise
Brush chicken with melted
Careful Shopper Knows
How to Select Lettuce
You know your lettuce types
by sight, of course, but can you
name your favorites when you
send somebody else to the store
to do your shopping?
The five lettuce types are
erisphead, butterhead, romaine,
Bibb and Leaf.
Crisphead (also called Ice
. berg) is a big firm head with
crackly-crisp leaves. This is the
one you'd be most likely to get
if you just asked for "lettuce",
for it is the main commercial
type.
Butterhead (also called Bos
ton lettuce) is smaller, softer,
smoother than crisphead. Its
leaves are tender rather than,
crackly and the inner leaves are
light yellow and of satiny
smoothness.
Romaine or Cos is a long
headed lettuce with stiff leaves.
The leaves are coarse and succu-
lent, quite sweet.
Bibb is especially treasured
by the epicure. It's like. a tiny
.butterhead with delicate, small
leaves which round into a tulip
shaped head.
Leaf lettuce doesn't head, of
course, with loose leaves grow
' ing from the stalk.
To make lettuce cups for
pretty salads, remove the core
from a head of. lettuce one
which isn't too solid. Hold the
lettuce head, cored side up,
under the faucet and let run
ning water loosen the leaves.
PETUNIA!
Spicy Knot
Are now adorning
My breakfast table
On Sunday morning
And they're delicious. Petunia, as
well as decorative! Tie strips of
biscuit dough into knots ... grease
lightly... dip in cinnamon and
sugar. ..then bake!
butter. Roll In a mixeure of
bread crumbs, onion salt, garlic
salt, pepper, monosodium gluta
mate, parsley and curry, pow
der. Arrange crumb coated
chicken on foil - lined cookie
sheet, skin side up and not over
lapping. Place in hot over (400") for
15 minutes to set crumbs. Re
move from oven. Brush gener
ously with mayonnaise. Reduce
heat to 300 and bake for 1
hour or until chicken is tender.
Patio chicken may be
served hot or cold with Cran
berry Aspic Mold. '
Cranberry Cooler Aspic
Salad Mold
1 envelope unflavored
gelatine
lMi cups cranberry juice
cocktail
Vt cup tangerine juice
Yt cup apple juice
Vt cup gingerale
Soften gelatine in Vi cup cold
cranberry cocktail. Heat 1 cup
cocktail to boiling point. Add
softened gelatine and dissolve.
Stir in tangerine juice, apple
juice and gingerale.
Pour into lightly-oiled Indi
vidual molds. Chill until firm.
4-6 servings.
Gala Cranberry Aspic
Salad Mold
Vi cups cranberry juice
cocktail
1 package lemon gelatin
V teaspoon ground ginger
Vt cup muscatel wine
V cup apricot nectar
Heat 1 cup cranberry juice
cocktail to boiling point. Stir in
lemon gelatin and ginger until
dissolved. Add remaining cran
berry cocktail, muscatel wine
and the apricot nectar. Pour into
lightly oiled individual molds
and chill until firm. 4-6 servings.
Summer Camp
F L O R E N C E A summer
camp for young people will be
sponsored by the Evangelical
United Brethren Church Aug.
13-17 at Gamp Siuslaw, the 4-H
camp on the Linslaw River near
Mapleton.
BOYS' SPECIALS
SIZES 6 TO 18
DI?AKcSR PANTS' I69
short or CMIDTC 129
ONG SLEEVE Jnl5IJ I
esse pants x
HUNDREDS OF OTHER ITEMS LL ON SALE AT
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