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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 8, 1952)
rOUH MEDfORD (OREGON) MAIL TRIBUNE Thursdiy, Mir 1 1202 N.Riverside Phone 2-2984 AWFUL GOOD STUFF TO EAT Feeding the Family By Zola Vincent Food Editor MM Sunshine and Ltmon Chiffon Pies for Mothtr'i Dif There are so many wonderful Jessert for Mother's Day. Straw berry shortcakes, strawberry or other Ice cream sundaes, angel food cake, any of the colorful chiffon cakes, buttercup cakes. We thought them all over and de. cided to feature these two chif fnn nle redoes and also to men tion other desserts worthy of special occasions. You can make these in either 0-inch or individual size. We will quickly review the making of crumb crusts whicn are so popu lar. Use either graham crackers or vanilla wafers. Either crumble crackers as suggested in the next paragraph or merely line bottom and sides of pan with whole crackers or wafers and fill cracks with crumbs. Crumb Crust. Mix 1V4 cups finely crushed cookie crumbs (about 20) with 3 tablespoons melted butter or margarine. Press into 8-inch pie plate with back of spoon dipped in cold water. Bake in slow oven, 300 - degrees, 10 minutes. Lemon Chiffon PI 1 envelope unfavored gelatine V cup cold water V4 cup lemon Juice ' teaspoon salt 23 cup sugar 1 teaspoon grated lemon rind 4 eggs, separated , 9-inch cookie or crumb crust Soften gelatine in cold water and lemon juice in top of double boiler; add salt and 13 cup of the sugar and lemon rind. Place over boiling water and stir until gelatine is dissolved. You realize that the gelatine is the secret for success? Beat egg yolks slightly. Slowly pour small amount of hot mix ture over egg yolks. Return to double boiler and cook over hot, not boiling water, stirring con stantly until mixture is thick ened slightly. Remove from heat; cool. When gelatine mixture is consistency of unbeaten egg whites, beat egg whites until stiff. Gradually beat in remain ing 13 cup sugar. Beat lemon gelatine mixture, then fold into egg whites. Turn into cookie or crumb crust; chill until firm. If desjred, garnish with whip ped cream. Or arrange sliced, sugared fresh strawberries in cir cles or overlapping rows around the edge or any other way that occurs to you. Sunshine Chiffon V. Another dessert to make at leisure and store In the refrig erator until you're ready. The gelatine helps make this pos sible. 13 cup sugar 13 cup lemon and orange Juice (half and half) 3 teaspoons unflavored gelatine 'A cup cold water Dash of salt 3 egg yolks H teaspoon grated lemon rind V teaspoon grated orange rind Vi cup sugar 8 egg whites 1 baked crumb or regular pie shell ,4 cup whipping cream or sliced, sugared strawberries or both. Combine sugar and Juices. Mix gelatine with cold water and set aside. Add salt to egg yolks and beat until thick. Blend juice mixture with yolks and cook In double boiler until mix ture coats the spoon. Remove from heat and add gelatine and water. Stir until gelatine dis solves. Add grated rinds. Chill until almost firm. Beat egg whites until foamy; gradually add sugar and continue beating until stiff. Fold into custard mixture and pour into cooled, baked shell. Chill. Just be fore serving, whip cream and spread over pie or arrange sliced, sugared strawberries . . . or both if you feel so Inclined. Strawberry Shortcake EaiT Now, If ever, come shortcake days. First of the new season berries, glowing, luscious straw berries will be at their best from now until mid-June. This is the simplest, most satisfactory short cake recipe we know about, ex cepting those given on packages LttDK ON nDgc 3 SECTION TWO TODAY FOR GROCETERIA SAVINGS! of quick biscuit mixes and they also are easy and quick. 1 quart strawberries Sugar 2 cups sifted enriched flour 1 tablespoon baking powder 1 teaspoon salt Vi cup sugar 13 cup shortening 1 egg Vi cup milk Butter or margarine Sweetened whipped cream Crush and sweeten 3 cups of strawberries reserving 1 cup whole berries for garnish. Sift together flour, baking powder, salt and sugar. Cut or rub in shortening. Beat egg and add milk. Add to flour mixture. Stir only enough to moisten flour. Pat dough into 9-inch round pan. Bake In moderately hot oven, 400 degrees, 20 min utes. Split scone In half and spread with butter or margarine. Cover lower half with crushed berries; top with other half of scone. Cover with crushed ber ries and whipped cream. Gar nish with whole berries. Makes 6 secvlngs. Buttercup Cakes So easy to make, so delicious and so good with ice cream or with any canned, frozen or stewed fruit. Cream Vi cup butter or mar garine, 2 tablespoons grated or ange peel and "A cup sugar. Add 1 egg and beat well. Sift 113 cups flour, Vi teaspoon salt and 2 teaspoons baking powder; add alternately with 'A cup milk and A cup orange juice. Fill cupcake tins half full. Bake at 375 degrees for 18 minutes. For frosting, blend smoothly 1V4 cups confectioners' sugar, 2 tablespoons cream, 2 table spoons orange Juice and 2 table spoons grated orange peal. SUNDAY GLAMOUR FOR EVERY DAY No doubt about It, as popular as It is, and no matter how often we serve It, Ice cream continues to give any meal party atmos phere. Few people realize that in addition to being a sweet ending for a meal, ice cream also offers excellent protein, cal cium and several essential vita mins. It Is not only good but good for you . . . but of course we shan't mention that to the children. Ice cream toppings are easily prepared, can be stored until needed. Berry Sauce Press a thawed package of frozen sweetened strawberries or red raspberries through a fine sieve. Blend 1V4 tablespoons cornstarch with Vi cup cold water. Add to the berry puree. Cook in heavy, saucepan, stir ring constantly until thickened and clear. Add 1 tablespoon lemon Juice. Chill. Makes 1 13 cups sauce for six to eight servings. Pineapple Sauce Drain 1 cup canned sweet ened crushed pineappel. Add Juice gradually to 1 tablespoon cornstarch In heavy saucepan making a smooth mixture. Cook, stirring constantly until thick ened and clear. Remove from heat. Add pineapple. Add 2 tablespoons lemon or lime juice. Cool. Makes about 1 cup sauce for four to six servings. Caramel Sauce Cook 'A cup light corn syrup in heavy saucepan over moder ate heat without stirring until light brown. Reduce heat slight ly and add 3 tablespoons cream o , , ; SUNSHINE CHIFFON PIE What could be more dreamy, creamy and springlike than this Sunshine Chiffon pie for Mother's very own day? Fluffy and fresh, the pastel color is perfect for such a special occasion. Recipe is In the accompanying article. and 3 tabiesnoons milk slowly, mixing until smooth after each addition. Add a few grains oi salt. Six servings. Jiffy Quick Toppings Chocolate chips, slivers of bit ter or semi-sweet chocolate, crushed hard candy (peppermint is especially good), toasted coco nut, chopped pecans, walnuts or almonds, crushed macaroons, gum drops, frosted animal crackers. And we know of nothing finer than unsulphured molasses Just as it comes from the container, Add A Bay Leaf Bay, or laurel leafr adds a tempting spice note to meats, potatoes, stews, soups, sauces and fish. A chef's favorite sea soning the world over, this de licious aromatic leaf can give more flavor to a host of dishes. Bay leaf has a natural affinity for the flavor of tomato. Tricks and Seasonings For Broiling 8teaks We can dream, can't we? Per haps Mother's Day is the day for a broiled steak. Whatever the special occasion, here is the simple rule for all broiling. Broil until one side Is brown. Season. Turn with tongs to pre vent piercing the meat. Broil the other side. Season. Serve at once on a heated platter. Test for doneness to your liking by cutting with sharp knife near the bone. SEASONINGS FOR STEAK Seasoned Buller Whip V4 cup butter until soft. Add 2 tablespoons chopped pars ley, green onions, chives or 1 tablespoon paprika, catsup or chili powder. Spread over hot broiled steak. Garlic Sutler Mnjh one clove of garlic. Blend with 'A cup butter. Spread on' broiled steak. Roquefort Spread top of broiled steak lightly with mashed Roquefort or Blue cheese. Lemon Juice. Mix well Vi cup cup butter, Juice of 1 lemon, 1 tablespoon chopped chives. Spread over steak. Worcestershire Sauce. Mix 1 tablespoon Worcestershire with 'A cup butter. Bottled Steak Sauce. There are a number of bottled steak sauces on the market. These may be served to allow indi vidual seasoning or a tablespoon of one of the sauces may be mixed with '4 cup butter or margarine and spread over the hot steak. Steak Seasoning Salts. There are several different shakers of blended seasonings for use on steaks. A make-your-own sea soning salt may be made for use on broiled steaks; 2 table spoons salt, 2 tablespoons pap rika, 1 teaspoon freshly ground black pepper, 1 teaspoon onion salt, 1 teaspoon garlic salt. Blend thoroughly. Put into a shaker and use in place of other seasoning except butter. STEAK ACCOMPANIMENTS Good potato ways are mashed, French fried, creamed, baked, stuffed and boiled. Good but tered vegetables include peas, beans, asparagus, broccoli, sprouts, carrots. Broiled slices or halves of tomatoes are very good. French fried onion rings. Vegetables fried in batter. Hoi pickled peaches, crabapples, or ange slices, mushrooms. Lemon Barbecued Broilers A rarely delicious and per haps different way of fixing plentiful broilers. Prepare Lem on Sauce as indicated below. If possible, allow sauce to stand overnight to blend flavors. Soak broilers in sauce one hour be fore broiling. Shake off excess sauce and broil slowly, turning about every 10 minutes, using remaining lemon sauce to brush chickens during broiling. Takes about 40 minutes altogether. Serve on hot platter and pour pan drippings over chicken. Sprinkle with parsley. Lemon Sauce. Mash 1 garlic (Continued on page five) Mrs. David Anthony Drexel Puts On Blue Bonnet -Appreciates F.N.E.! r j? 2a Mrs. David Anthony Drexel offers a auKurauon for you. Put on BLUE Bonnkt Marcanne for F.N.E. Flavor, Nutrition, Economy! Like the society leader, you will love the delicate, sunny-sweet taste Blue Bonnet adds to any food! Vou'll appreciate Its nourishment, too. No other spread for bread is richer in year-round Vitamin A! And you'll welcome its economy. Tiro pounds of Blue Bonnet cost km than one pound of high-priced spread! So re member the letters ...F...N...E! Buy All-Vegetable Blue Bonnet MDrna.En. tl.ll .1 II B ' i.tw am. pet. mii mree r .aver! 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