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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 17, 1958)
2A MAIL TRIBUNE. Medford1, Oregon, Thursday, April 17, 1958 Feeding the Family By ZOIA VINCENT Feed Editor Deiserls Easy to Make With These Techniques Discovering last week that lemon meringue pie is a top favorite with the entire fam ily brought the realization that chiffon type deserts are tremendously popular. We went straight to the test kitchens of the country's leading maker of unflavored gelatine; asked them the new est word in the preparation of Snows, Spanish Creams, Bavarians, Charlottes, Mous ses and Chiffon Pies. Here are surprises for old-timers in gel cookery; newest techniques for new-timers. Egg Whites Unbeaten The familiar method for preparing gelatine snows calls for the addition of beaten egg whites to a whip of un flavored gelatine, fruit juice and the desired amount of sweetening. Today's method calls for egg whites added "as is." When the whole mixture is beaten, the eggs give the gelatine pudding the same light and airy texture; eliminates one mixing bowl. Of course you know that eggs to be beaten should be at room temperature. Meringue Technique Where beaten egg whites are folded into the thickened custard or mixture in chiffon-type desserts, part of the sugar called for in the recipe should be beaten into the egg whites as in meringue. The air cells are less rigid and the egg whites can be folded more evenly and thoroughly throughout the whole mix- ture. In recipes with one third or less cups of sugar, however, this meringue tech nique may not be possible. Softening Gelatine One envelope of gelatine will gel two cups of liquid. First step in gel-cookery is softening the gelatine. Mod ern method suggests that we "sprinkle one envelope of unflavored gelatine on one half cup cold liquid to soften" rather than the one-fourth cup formerly suggested. In the larger amount, gelatine absorbs the liquid more quickly. Gelatine in Milk Unflavored gelatine plus milk or milk and eggs cre ates the base for fluffy cus tards such as Spanish Cream, Bavarians, Charlottes, Mous ses and Chiffons. Streamlined technique speeds the soften ing process. Stir the gelatine into the cold milk; or first, mix the gelatine with the sugar or part of the sugar called for in recipe. Pineapple Chiffon Like the Picture Glamorous and with a com pany of festiveness, this re cipe for molded pineapple squares uses evaporated milk, crushed pineapple; gets check erboard topping of chocolate cookie crumbs rather than whipped cream. Though you can have whipped cream too if you wish. Drain one No. 2 can crushed pineapple. Soften one envel ope unflavored gelatine in pineapple syrup; place over boiling water and stir until gelatine is dissolved. Add one-fourth cup sugar and one fourth teaspoon salt; stir un til dissolved. Add crushed pineapple, one teaspoon grated lemon rind, two table spoons fresh lemon juice. Chill until mixture is con sistency of unbeaten egg white. Beat one cup evaporated milk and one tablespoon lem on juice until stiff; fold in gelatine mixture. Line bot tom of an 8x8x2 inch pan with waxed paper. Turn in gelatine mixture and chill until firm. Combine one-third cup chocolate cookie crumbs and one tablespoon melted butter or margarine, tossing lightly. - To unmold, loosen dessert from sides of pan with tip of paring knife; invert on plate. Remove wax paper; mark gel atine into nine squares. Top alternate squares with cookie 1 crumbs In checkerboard ef-' , feet. Additional cookie crumbs may be passed if you like. Bavarian Cream This satisfying dessert may be served with fruit, berry or chocolate sauce topping. Or it may be used as the filling for a nine inch crumb or baked pastry crust. Eight servings. Mix one envelope unfla vored gelatine, one-fourth cup of sugar and one-eighth tea spoon salt in top of double boiler. Stir in 1U cups cold milk. Place over boiling water and stir until gelatine is dissolved. Separate two eggs. Beat egg yolks slightly; add small amount of the hot mixture slowly, stirring ra pidly. Return to double boil er and cook, stirring con stantly, until mixture coats the spoon. Remove from heat; add one-half teaspoon pure vanilla. Chill .until mixture is slightly thicker than the con sistency of unbeaten egg white. Beat egg whites until stiff but not dry; gradually beat in one-fourth cup sugar. Fold in beaten egg whites and one cup of heavy cream, whip ped. Turn into a five cup mold or individual molds or spoon into dessert dishes. Chill until firm. Unmold. Applesauce Snow A low calorie dessert of surpassing goodness; a snow pudding made with plentiful, low-cost apple sauce. Eight servings; 72 calories per serv ing. Mix one envelope unfla vored gelatine, one-fourth cup sugar and one-fourth teaspoon salt thoroughly in top of a double boiler. Add three quarters cup water. Place over boiling water and stir until gelatine mixture is thoroughly dissolved. Remove from heat; add one-half tea spoon grated lemon rind, one tablespoon lemon juice and 13A cups (one pound can) of sweetened apple sauce. Chill until mixture begins to hold its shape. Turn into a five cup mold or individual molds. Chill until firm. Custard Sauce Egg yolks remaining when you make chiffon-type des serts might immediately be made into this custard sauce. Scald IV2 cups milk in top of double boiler. Beat one whole egg and two egg yolks; stir in three tablespoons of sugar and one-eighth teaspoon salt. Gradually add small amount of hot milk at a time, stirring constantly. Re turn to double boiler and cook, stirring constantly over hot, not boiling, water until mixture coats the spoon. Re move from heat; cooL Stir in one teaspoon pure vanilla extract. i iit j : r, rm . 3" Ilk " ! - g,. Sj"-'-'" :rmJ APRIL DESSERT It's your move toward a gay April des sert when you serve . these molded pineapple squares. A gelatine chiffon or crushed pineapple with fresh lemon flavor has checkerboard topping of chocolate cookie crumbs. This and other good recipes are included in today's food columns. Why Worry About Beef? Enjoy Caliente Chicken ' The beef growers simply produce enough fancy beef to supply the demand so prices are temporarily high. The poultry- growers are produc ing more chickens and tur keys than we can eat so the prices are very low. Solution for budgeteers is, to enjoy this amazingly good Mexican inspired recipe using a roast ing chicken. Ripe olives give it new texture and flavor in terest. Have meat man cut four to five pound roasting chick en into serving pieces. Brown chicken in one-fourth cup hot California olive oil in a large skillet. Add one cup chopped fresh or canned to matoes, one-half cup chopped onion, one-half cup chopped green pepper, one minced clove garlic, two whole cloves, one bay leaf, one pinch oregano, two teaspoons salt and one-half teaspoon pepper. Simmer five minutes. Pour into large casserole. Heat two tablespoons olive oil in same skillet; add one cup uncooked rice and cook, stirring, until rice is: golden brown. Add; to chicken. 5n casserole. Add 2V2 cups water and bake in moderate oven, 350 degrees, an hour longer until chicken is tender and rice is cooked. Gently stir mw (el send a child to the store? How 13 it you know you're taking no chances ( when you let a youngster take your shopping list? Isn't it for the same reason that you buy 70 of your family's food without actually seeing it? You know that A good brand is your best guarantee ; : : and that the name on the label is your best buying guide. You have learned to count on good brand names. You know the company stands back of them. You know. they protect you. The more good brands you get to know, the fewer buying mistakes you'll make. Get ac quainted with those brands in this newspaper. You'll get more value for your shopping money if you do. BRAND NAMES FOUNDATION Incorporated A Non-Profit Educational Foundation 37 West 57th St., New York 19, N. Y. Medford Mail Tribune in one cup ripe olives that have been cut into large pieces, one-fourth cup chop ped canned pimiento and one cup cooked peas. Bake 15 minutes longer. Eight servings. Bake Perch Fillets Ocean perch is a white- meated fish with a definite flavor; is one of the lowest Three Persons Gef Sentences In Circuit Court Three persons received sus pended sentences during ap pearances Tuesday in circuit court before Judge Edward Kelly. Anita Lorraine Weeks, 36, Talent, pleaded guilty to charges of uttering and pub lishing a false check. She was sentenced to two years in the Oregon state penitentiary, suspended if she abides by pa role and probation rules and makes full restitution of the bad check, the court reported. James Corbett Smith, 28, route 3, Medford, received a six months' sentence to the county jail after pleading guilty to a charges of using a motor vehicle without per mission of the owner. The term also was suspended on cost fillets in our markets; rates your menu considera tion more often. Here we give it a cheese sauce. Dip one pound ocean perch fillets into heavily salted milk using one tablespoon salt to one cup milk; then toss fillets in fine bread crumbs. Place in an oiled baking pan; sprinkle each fish with a little salad oil. Bake 10 minutes in a very hot oven, 550 degrees. The pan will be quite dry under 'neath the fish and each piece will be nicely browned. Blend two tablespoons salad oil and two tablespoons flour. Cook two minutes stir ring constantly. Add one cup milk gradually, stirring con stantly until thickened. Add one tablespoon lemon juice, three-quarters grated Ameri can cheese, one teaspoon pre pared mustard, salt and pep per to taste. Cook just until cheese melts. Serve with fish. good behavior. Fred W. Jasser, 27, of Idaho pleaded guilty to charges of uttering and publishing a false check, was sentenced to two years, six months in the penitentiary He was released on condition he observe im mediate restitution of the check. Charged With Grand Larceny Pleading guilty Monday be fore Judge Kelly was Theo dore Crosby, 22, of Florida, who was charged with grand larceny involving car theft. The case was continued await ing sentencing. The case of Donald Conrad Hansen, 21, Brookings, charged with burglary not in a dwelling, was continued awaiting Hansen's plea. Bruce Manley was appointed as his attorney by the court. Hansen was arrested by deputy sheriffs in connection with the entry of O. K. Rub- Welders, Ashland, FeK bcr 14. Carl Weiss Jr., 24, 808 East Ninth St., pleaded guilty to a charge of burglary not in a dwelling and the case was continued awaiting sentence. The charges involve the entry of Hal "K" Appliances store April 4. Earliest route to the West led through the Cumberland gap instead of the more con venient Hudson valley, prin cipally because the hostile Iroquoise Indians lived there. SI JIM MEATS 838 W. McAN DREWS RD. PHONE SP 3-1666 LEAN TENDER BEEF ROASTS 4S ib. LEAN TENDER LEAN TENDER T-BONE SIRLOIN STEAKS STEAKS (Trimmed) . RIB STEAKS (Trimmed) 69 Ib. ORI! LOINS Vi or Whole 59 CHOPS 79c ft Cut and Wrapped LOCKER MEATS Northern Stamps, Too Vl Beef 49c Lb. I FAMILY BUDGET ORDER Hind Quarter. ...55c Lb. I A lbs. BEEF $1045 Front Quarter 45c Lb. B FARM KITCHEN: IN THE by Ann Pillsbury 2 New Yeast-raised baked foods win top "Bake -Off" prizes! Prize winners combine Red Star's Special Active Dry Yeast with Pillsbury 's netc, higher protein flour! What excitement these baked foods caused at Pillsbury's BEST 9th Grand National Bake-Off! We tested them and tasted them they're wonderful. Thrill your whole family with these excit ing new baked foods as soon as you can they'll love you for it. CHUNK O'CHEESE BREAD $5000 WINNER Second Grand Prize, Mrs. R. V. Ojakangas, Duluth, Minn. Adapted by Ann Pillsbury BAKE at 350 for 45 to 55 minntea. MAKES 2 loaves. Combine in 2-quart saucepan lt cups water yi cup corn meal and 2 teaspoons salt. Bring to boil, stirring constantly; cook until slightlr thickened. Remove from beat. Add -.yi cup molasses and 2 tablespoons butter. Cool to lukewarm. Softeo. i.. 1 package Red Star Special Active Dry Yeast (or 1 cske Red Star Compressed Yeast) in cup warm water in mixing bowl. Add the corn meal mix ture; blend thoronghlT. I Ada gradually. .4 to 5 cups sifted Pillsbury BEST All Purpose Flour to form a stiff dough. Knead on well-floured surface antd smooth and satiny, a boot S minutes. (To knead, fold dough over on itself and push with palms of hands. Repeat this process rhythmi cally, turning dough one quarter way around each time.) Place in greased bowl and cover. Let rise., .in warm place (85 to 10 F.) until light and doubled in size, 1 to 1 hours. . Cot 1 lb. American cheese into VS. to H-nch cubes. Line two 8 or 9-inch round pans with 12-inch squares of aluminum foil, edges extending over pan; grease well. Place dough on surface sprinkled with corn meal. Work cheese into dough, $i at a time, until cubes are evenly distributed. Divide into two parts. Shape into round loaves, covering cheese cubes. Let rise., .in warm place nn til light and doubled in size, about 1 hour. Bake in moderate oven (350) 45 to 55 minutes until deep golden brown. SWEET PETALS Senior Winner by Mrs. Grace Antrev, Denver, Colo. Adapted by Ann Pillsbury BAKE at 350 for 25 to 30 minutes. MAKES 1 coffee cake. 'Soften 1 packet Red Star Special Active Dry Yeast (or 1 cake Red Star Compressed Yeast) in 14 cup warm water. Conii'.'nc. . . . cup hot scalded milk 3 tablespoons shortening 2 tablespoons sugar and teaspoons salt; stir to melt shortening. Cool to lukewarm. Stir in the softened yeast. Add gradually. 2V$ to 3 cups sifted PiMsbary'i BEST AH Purpose Flour to form a stiff dough. Kocad .... on Soured surface nntil smooth and satiny, 3 to 5 minutes. Place in greased bowl and cover. Let rise .. .is) warm place (85 to 90 F.) ontfl light and doubled in sixe, aboat 1 hour. Place a 15-inch sheet of alnminnm foil om baking sheet. Grease; turn up edges to form a 12-inch round pan. Pinch off. .smalt piece of dough, enough to roll into a 6-inch strip, J-inch thick. Dip in melted butter (hi cup in all), then in Cinnamon-Sugar Topping. Wind into a flat coil in center of pan. Continue making strips, placing them Hose together to make a round flat coffee cake. Cover. Let rise., -in warm piaAeuntil light and doubled in size. 45 to 60 minutes. Bake in moderate oven (350) 25 to 30 minutes until golden brown. Cool slightly. Drizzle with a glaze of J-2 cup sifted confectioners' sugar and 1 to 2 teaspoons milk. Cinnamon-Sugar Topping Combine J cup sugar, 34 cup firmly packed brown sugar, 2 teaspoons cinnamon and H cup chopped nuts. Editor's Note: To be sure of prize-winning results with these recipes, Ose only official ingre dients: Red Star Yeast and netc higher protein Pillsbury's BEST Flour in 25 and 50-pound sacks. See the difference Pillsbury's new higher protein flour plus Red Star Yeast can make ORDINARY 10.8 Protein Flour n r NEW HIGHER PROTEIN Pillsbury's BEST Flour You see it in the dough . . . springier, faster rising -Sh ' ORDINARY I SfjEW HIGHER PROTIIlf Ml 10'8 Pr0tein tlour f Pli'sbury'. BEST Flour ' v r'l ' ' - ' " ' " ' Nr ' U-L. mmmmm4'(n 1 T iiiiftliritfT itrr STT' f y 1 You see it in the bread... larger and firm textured because the flour's milled from more expensive, higher protein wheat and because Red Star Yeast is special active. What a wonderful bread-baking team new Pillsbury's BEST and Red Star Yeast. (The yeast that rises quick to give. you that springy, "lively" dough that bakes up a dream.) You'll fed the difference in every noble loaf about one inch higher, even textured and golden crusted. Pillsbury and Red Star promise your favorite bread will - look, feel and taste better than ever. See free offer below. Official 9th Grand National Ingredients Get 2 pkgs. Red Star Yeast iaH!S e. e 5:..v.v::5- TLOUR e in specially marked 25 & 504b. bags of Pillsbury's BEST Flour
