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