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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 20, 1958)
f . . ..1 I 7 & v vY Y : 7 V- it f'.-"-,: '7.-. Aparagu'CheHe Souffle ) pood iicim TO PREPARE : 15 MIN. TO BAKE : 45-50 MIN. 1 10'i- to 1 1-oz. can condensed cream of aiparagui oup V teaspoon dry mustard Few grains cayenne pepper 1 Vj cups (about 6 ox. ) grated sharp Cheddar cheese 6 egg yolks 6 egg whites 1. Set out a 2-qt. casserole; do not grease. Fold a 2-ft. piece of waxed paper lengthwise in half; with folded side up place around casserole, overlapping the ends. Tie with a string to secure. 2. Blend together in a saucepan the un diluted soup, mustard, and cayenne pepper; heat thoroughly. Remove from heat and add grated cheese all at one time. Stir rapidly until cheese is melted. 3. Beat egg yolks until thick and lemon colored. Slowly spoon sauce into egg yolks, while stirring vigorously. 4. Using clean beater, beat egg whites until rounded peaks are formed. Gently spread egg-yolk mixture over beaten egg whites and carefully fold together until just blended. Turn mixture into casserole. Complete as directed in Cheese Souffle (omit sesame seeds). About 8 servings to If! Cheene Souffle TO PREPARE: 25 MIN. TO BAKE: 50 MIN. cup butter cup flour 'j teaspoon dry mustard teaspoon salt Few grains black pepper '4 teaspoon Accent s teaspoon paprika 1 cup milk 1 ) cups (about 6 ox.) grated sharp Cheddar cheese 4 egg yolks 4 egg whites 2 teaspoons sesame seeds 1. Set out a 1-qt. ungreased casserole. 2. Melt butter in a saucepan. Blend in a mixture of the flour, mustard, salt, pep per, Accent, and paprika. Heat until mixture bubbles, stirring constantly. 3. Remove from heat. Add milk gradu ally, stirring constantly. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 to 2 min. longer. 4. Cool sauce slightly. Add grated cheese all at one time and stir sauce rapidly until cheese is melted. 3. Beat egg yolks until thick and lemon colored. Slowly spoon sauce into egg yolks, while stirring vigorously. 6. Using clean beater, beat egg whites until rounded peaks are formed. Gently spread egg-yolk mixture over beaten egg whites. Carefully fold together until just blended. Turn mixture into casserole. About 1 to lVfe in. from edge of casserole, insert the tip of a spoon 1 in. into mix ture; run a line around mixture. (Inner part of the mixture will form a "hat" when baked.) Sprinkle sesame seeds around outside rim of "hat." 7. Bake at 325F about 50 min., or until a silver knife comes out clean when in serted halfway between center and edge of souffle. Serve at once (while top hat is at its height). About 6 servings Pastel Cucumber Mold TO PREPARE: 20 MIN. TO CHILL: 4 HRS. cup undiluted evaporated milk 1 pkg. lime-flavored gelatin Vj teaspoon seasoned salt teaspoon paprika 1 cup very hot water 'i cup cold water 1 large cucumber 2 teaspoons grated onion 1 tablespoon lemon ulce 7 slices cucumber, unpared 1. Chill evaporated milk in freezing compartment of refrigerator until icy cold. Set a bowl and rotary beater in re frigerator to chill. 2. Put gelatin, seasoned salt, and pap rika into a bowl. Add the hot water and stir until gelatin is completely dissolved. Stir in the cold water. 3. Chill in refrigerator or over ice and water until mixture is slightly thicker than consistency of thick, unbeaten egg white. If chilled in refrigerator, stir oc casionally; if chilled over ice and water, stir frequently. 4. Lightly oil a 1-qt. ring mold with salad or cooking oil (not olive oil); set aside to drain. 5. Rinse and pare the cucumber. Cut lengthwise into halves; remove and dis card seeds. Chop enough cucumber to yield 1 cup; drain. 6. When gelatin mixture is of desired consistency, mix in the chopped cucum ber and the onion. 7. Using chilled bowl and beater, beat evaporated milk with lemon juice until very stiff. Fold into gelatin mixture. Turn into prepared mold. Insert cucum ber slices evenly around the edge and chill until firm. 8. To unmold, run tip of knife carefully around edge of mold. Invert onto a chilled serving plate and remove mold. (If necessary, wet a clean towel in hot water and wring it almost dry; wrap hot towel around mold for a few seconds. If mold does not loosen, repeat.) Garnish with radishes and curly endive. About 8 servings Chilled Water Cress Soup CONVINIINCI rooo nciri TO PREPARE: 20 MIN. TO CHILL: 3-4 HRS. 1 10 -ox. can frozen condensed cream of potato soup 1 cups milk 2 tablespoons Instant minced onion teaspoon celery salt 2 drops Tabasco 1 cup finely cut water cress 1. Remove soup from can according to directions on can. Put into a saucepan and blend in the milk, onion, celery salt, and Tabasco. 2. Heat slowly until soup is melted; stir occasionally. Bring mixture to boiling. 3. Remove from heat. Put through a fine sieve and cool. Blend in the water cress and chill thoroughly. About 4 strvings 12 Fomilu Weekly, July 20.
