The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963, May 26, 1955, Image 8

Historic Oregon Newspapers

The Bend bulletin., May 26, 1955, Page 8, Image 8

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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (May 26, 1955)

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Newspaper Page TextT Cake-Making Easy Nowadays r r i u.l rr t ' rrosTing-maKing ccasy, 100 Making a cake is easy and prac ticably loolproof these days. Thi excellent quality and variety of cake mixes on the (jrocern shelves make It possible for Mrs. Homcmakcr to bake a delicious cake in a matter oi minutes. Tile frosting on the cake is mighty important, we think, it cat) transform a simple cake into a memorable dessert and so easily, too! A good frosting should com pliment the flavor and texture of the cake, as well as decorate it attractively. It should be njxdc with fresh wholesome ingredients, lor on ilavors in frosting are easily detected. Avoid too-rich frostings or fillings which young slers can't enjoy and many adults do not cure for. , A plentiful supply of dairy foods aids greatly in preparing the best frosting for your cake. A smooth creamy butter frosting is one of the most popular cake toppings with homemakers. Flavored whip pod ' cream makes a wonderful frosting for a freshly-baked cake it's best to frost close to serv ing time, however. A ! quick and easy frosting for the Mother who counts minutes is Baked Bulter-Nut Frosting. An other easy family favorite is Cream Cheese Frostingand it lends Itself to a variety of flavors ' Bulter Mint Frosting 14 cup butter 2 egg yolks 54 tap. salt 14 cup cream 1 lb. powdered sugar, sifted 3 drops peppermint flavoring 6 ,drops green food coloring 1 sq. (1 oz.) chocolate, melted Cream builer until soft. Add egg yolks, one at a time, beating well after each. Stir in salt and cream. Add sugar gradually, boating un til light and fluffy. Add flavorinc and coloring and bent until blend- Fresh Produce Now at Prime , Rtrfrlgeratcd trains from Ari zona! and California are rushing artiohokes, asparagus, broccoli, pcarf, carrots and onions to our markets. The California avocado growers report the largest crop on record. So let's enjoy ourselves. Burbara Clinton, home econo mist' of the Western Growers As sociation, developed these two re cipes for us. They are really delicious. Hearty HtnfVd Artichokes ; (M'rvet, fl) Si x wes t ern a rl i chok es, -pound lean ground beef, & cu? finely chopped onion, 2 table spoons salad oil, 2 tablespoons choji))ed parsley, cup soft bread crumbs, 1 egg, 6 slices tomatt, 2 tablespoons fresh lemon juice, sali, pepper and dash of allspice Wash artichokes, trim stems, pull 'off tough outer leaves. Cut off i-3 o( lop. Spread artichokes opeir by placing upside down on tnble! and pressing stem ends firmly. Dift out center leaves and fuzzy portion with spoon. Brown beef and 'onion In salad oil; remove from! heut. Stir In parsley, bread crumbs, egg, salt, popper and all spfefj. Fill centers of artichokes with -a thin tomato sltee. Season generously with salt and salad oil. Tut one Inch of water In baking dishj add lemon Juice. Cover tight ly nnd bake at 350 degrees F. for horn's, or until tender. Fresh Aapurnitus With Dutch 'm CrumlHi (Serves (1) To; prepare Dutch crumbs melt H cup butler or margarine In small skillet or saucepan. Slir in v. cup dry crumbs nnd brown well. Wash two pounds of aspar nnus; thoroughly and remove anv loose" scales. Place whole stalks in onn inch of boiling salted water. . Cook covered 10 to 15 minutes no longer. They will he flavoi-fel and tender. Remove stalks from water carefully, top with Hutch crumbs and sorve Immediately. MONDAY'S DINNKH: Tomato juice, hnmhnrgers. frozen French fried potatoes, fresh asparagus with Dutch crumbs, soft rolls, but ter, leftover cake with custard samv, coffee, tea, milk. ed. Spread on cake. With a tea spoon, pour thin lines of choco late, across the cake, then cut .cross the chocolate lines lightly with a knife, pulling the chocola'e nto an attractive wavy design Best with a chocolate cake. Makes enough for 2 9-Inch layers. Chocolate Whipped Cream: In a bowl mix xfa cup powdered sugar ;tnd 3 rnsp. cocoa; add 1 cup whip ping cream and k tap. vanilla. Jhill 2 hours. Shortly before serv ng, whip stiff and serve on slices squares of cake or frost cake, jood with white, gold, angel, cho colate, chiffon or sponge cakes. Baked Butter-Nut Fronting: Melt cup butter. Blend with 1 cup rown sugar. Add cup evapor ated milk and 1 cup shredded co- :onut. Spread on freshly baked rake and return to oven for a few minutes until it Is crusty and de cately browned. Good on butter jakes or any yellow cake. Orange Cream Cheese Frosting: Blend 1 3-oz package cream cheese with 2 Tbsp. butter and tsp. grated orange rind. Gradually blend in 2 cups powdered fwir, sifted, beating until I':;ht. Thin with orange juice if needed Good on orange cake, yellow cake, chiffon or sponge cake. ft ' sirA A PARTY WITH PUNCH If iweet, it's cold, and it', good for thorn. Guaranteed to keep birthday revellers happyl Big Punch Bowl, Paper Cups, Serve Party Drink in Style Those cups and that pretty bowl hold a mighty delicious party bev erage. A festive punch like this, blended of orange soft drink pow der, and tangy juices, sweetened, iced and served in style ought to keep birthday revellers happy and out of mischief. And, although there's usually plenty of action at a small fry "affair, this drink will keep 'em cool Orange. Punch 1 package orange soft drink powder 1 cup sugar 2 cups pineapple juice M cup lemon juice Water and ice cubes to make 2 quarts Combine all ingredients. Stir un- iu sou drink powder and sugar aie dissolved. Makes about 2Vj quarts, or about 20 servings. of milk go with every teen-age, party, by the guests' own choice. When serving more substantial re freshments, feature baby pizzas. One-half cup butter or shorten ing, 6 tablespoons granulated su ar, 6 tablespoons brown sugar, 1 egg, I'A cups sifted all-purpose Hour, i teaspoon baking soda, teaspoon salt, few drops hot wa ter, cup chopped nuts, 1 6-ounce package (1 cup) semi-sweet chocolate morsels, V teaspoon vanilla. Blend butter with sugars. Add egg, beat thoroughly. Sift together flour, baking soda and salt; add to mixture; mix well. Add a few drops ' of hot water and mix to gether until well blended. Stir in nuts, semisweet chocolate mor sels and vanilla. For 6 extra-large jumbo cookies from this batch, use about cup batter for each cookie. Place on baking sheet; Batten with back of spoon to about Vi-lnch thick. ., . , , .IDdKU O tJVIUUS Hi a IIIIIC III U r,,cu1n.-.1raw,lnu,uiv,uuiumod(,rate oven (375 dc)!rees F., candles and forgct-me-nots add a2 to 15 minutes. For 12 smaller What to Serve Teen-Age Group l?t's ask a teen-a:;er what her I bolter, baking 4 cookies at a time, croud likes ai a geHogtt!ir. To: Bake 10 to 12 minutes, cap the etimax at a party, you I Party Pizza make giant-size choc jlate chip (16 plzzaa) cookies, ft saves passing the! Eight English muffins, 1 stick rookie plalter. Quarts and quarts! butter or margarine ( table- Between meal snacks for teen agers will be nutritious as well as, popular when milk, fruit and ice cream are combined in a flavorful novel twist to the birthday theme, jumbo cookies, use about A cup beverage. spoonsi, melted; 2 cans '8 ounces) tomato sauce, pound American or Mozzarella cheese, grated Parmesan cheese, ore-gano. Cut English muffins in half and brush with melted butter or mar garine, then toast until goiaen brown. Spread each muffin with a tablespoon of tomato sauce. Cover with slices of American or Mozzarella cheese. Sprinkle wilh grated Parmesan cheese and ore gano. Spoon a teaspoon of melted but ter or margarine on each pizza before putting in oven. Bake in moderately hot oven (400 degrees F.) for 15 minutes. TOMORROW'S DINNER: Try Broiled ham steak, candied sweei potatoes, buttered Lima beans, rye bread, butter, sliced cucum bersblackberry pie, cheese, cof fee, tea, milk. 2a Th Bend Bulletin. Thursday, May 26, 1955 VtMnUDPIIL flavor JwnJ now E Tfaose same wonderful ejtg noodles are now enriched with important amounts of your daily requirements of vitamin Bl, vitamin B2, iron and niacin. Each half cup (4 oz.) contains only 100 calories. Buy some today! Also try these other outstanding Porter-Scarpelli macaroni products -Spaghetti, Saladettes, Macaroni. Sea Shells, Kurle-Q-Noodles and Lasagne, Company Denied Salvage Plan SKATTl.E (VV) The VS. inv miiTr'tlon sen'ice this week denied M polilinn from the Bunkers Life and Casualty Co. which hail sought to innvit JN1 Jiiivinrse nationals t'i calv c:e scrap iron in the Aleu tian island. The order said there was IiismT ficient Information in support i hit d M'unirnl'i to establish lhat tlv aliens were of "distine.uish-M merit or ability." The onler nlso pointed nut thai the petition M hl hare dix'iinients from the U.S. Kmpl-y-mcnt' Sen-ice to show that suffi cient' American lalHM' could not be obtained. Aleutian natives nlarmed over the plan had stated thut they wen prewitt'd to use force If necessniv lo keep the Japanese workmen off the island. ln-nddition to Mm: the hard est rtf minerals, the diamond is the em which has the widest iMtige of color or luster. Thriftway PICNIC DAYS ARE HERE AGAIN! THE DAYS WHEN WE ALL ENJOY THE OUTDOORS. PAR TICULARLY WITH BASKETS FULL OF GOOD THINGS TO EAT . . . GOOD FOOD JUST NATURALLY SEEMS TO TASTE BETTER WHEN EATEN OUT IN THE WIDE OPEN SPACES START YOUR PICNIC PLANS WITH A TRIP TO THRIFTWAY . . . LEARN HOW MUCH LESS YOUR FOOD COSTS WHEN YOU BUY ALL YOUR FOOD NEEDS AT THRIFTWAY'S EVERY DAY LOW PRICES. FOR IDEAS OF WHAT TO TAKE. HERE IS A LIST OF PICNIC SUGGESTIONS: Dixie Hot or Cold prrryeirs For Holiday Enjoymenr Fresh Pan Ready lee White Paper Napkins Pkg. of 80 10 15' Swift's and Armour's Open Firs Flavor . Tender Plump Juicy Wieners Assorted Cold Cuts Pickle-Pimiento Veal-Olive Macaroni & Cheese Chicken Loaf ib 49' lb. 39, Popular Brands Hams Orangeade 25 Half or Whole lb 55' Vitamin Enriched Hi-C 46-oi. tin Lean Center Cut Pork Chops ib 79c 1 ... TVffcMiBnViMhrti 'fhii linf-- j' Lesiionacle Flav-R-Pcc Frozen Just Add Water 6-oz. tins $1. Paper Cups Purity or Diamond , Paper Plates 17c Assorted Colors, Ideal Plastic Spoons & Forks 10c Extra, Strength Zee Wax Paper Columbia Genuine Dill Pickles French's Creamy Salad Mustard Serve Boston Style, B & M Baked Beans Dennison'i Tomato Catsup 125-ft. roll Qt. 6-oz. ar 19' 35' No. 2 tin 14-oz. Bot. 15' For Picnicking or Barbecuing 10 Ib. bag Hot-Glo Charcoal 1-30 Reynolds Charcoal Starter Fuel 3 p" Shurfine Book Matches 2 Kaiser Aluminum Foil Wrap Boxes of 50 25-ft. roll All Flavors Makes 2 Quarts 6 9 25 Grange, B end or Grape Beverage 6-oi Bast fin Real Gold Just Add Water to 24 oz. bottle Portland Pusich S5( Keeps Foods and Boverane'; Cool Ice . tin 49s Serve With Chicken Ocean Spray Cranberry Sauco 300 Tin Cream or Country Style COTTAGE CHEESE Bo;ns 29e BEER 6 Western Bots Si CO stubbies Delicious Hot or Cold Van Camp's Pork & leans otato Salad Fresh Homemade Style lb. 39 Always Fresh, Crisp Blue Bell All Pure MILK Packed in Gold Lined Tins Tall Tin 10 'otafo Early California Cadet Size A D Chips No. 2i tin Reg. 23c Size 9 Libby's cMaer Corned BEEF HASH "ft 27" CORNED BEEF '(fr 43 Vienna SAUSAGE 13 Whole Bean R'ch, Aromatic Flavor Shurfine M ''j, Mellow TV.fing Viking ft CCc Ripe Olives ressinq with a lang kj 911 v an Flavor You'll Like Nalley's Salad Dressing Complete Selection Gerber's Strained ot. 4 Sutvhin-3 Product CHEEZ-ITS 6-oz pkg. Do lit' i Oil'. HI-HO 1-lb. CRACKERS box Haby rood Cris, Swi-pt ( Lettuce LarRi? Slicrn Cucumbers Pi'lirlniiH hi (irccn Sntads Avoccdos Rcdishes or Green Cr.ions Bananas head 10c cv., 19c 2 for 19c 2 buns. 9c Ib. 19c Red Ripe 19e 33c I vor rvmlv l'or I'lrar rii'turi's lie nP1,r'(' Sim(nn BflHnrioc Ensimon Band-Aids Se & Ski UaiTClieS hmlnk llim 1'liwlii strip lollun ... 15' 45 1 59' "59 TOMATOES ib. 29' SS 29' 29' 29' 15' & 82c