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! NutritlonI Econom-e-el
make
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try ... why Hill Bros Coffee make-and keeps-friendil
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JELLO 4 35c
HUNTS FRUIT
Cocktail no. 300 19c
46 OUNCE
V-8 JUICE 39c
DOLE 46 OUNCE
Pineapple Juice 31c
OPEN
EVERY NIGHT
Till 10 p.m.
nggesHonsj
GERBERS
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Strained and Junior
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Corned Beef Hash 39
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HALEY'S
FARM FRESH PRODUCE
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Corn on the Cob 2 for 23
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JUICE
ORANGES doz. 28e
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Asparagus 2 ib. 25t
NICE AND RIPE
Strawberries"'
Pers. Size
27c
Bath Size
fc&U 2 for
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