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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Jan. 6, 1963)
( PARTY THEMES rwr--"s. ?UVaX . J ' s s i i i CreattotM accentuafinp the taniad'ztng flavors of Japan (from top, clockwise): Ocha-Coconut Mousse, Duckling, d la Gourmet with Sauce Orientate, Fish in Coconut-Mushroom Sauce, White Peach Dessert, and Creamy Mandarin Orange Salad. UUmtitial Cnisiitl No Miter how many oriwr cookbook, you now own, you'll twrn ofloii o IfcU ono. .Herring Hio gonlul of worM-famoui chefi. It contain, a collodion of rich and wbtty flavored foodi thai will light up every Important occaiion. THE GOURMET FOODS COOKBOOK rOURS FOR ONLY S0( BACH fOSTP4ID Tai VAMUY WHMT MOM, 153 N. Michigan Ave, Chicago, 1, HI. Endoaod find . for which plocno lend no poitnaid . copies of "Gourmet Foodi Cook booh" K oach. (No Ilowpt or COO. ordort, pleaset loNifacNon goaranteod Of Pioooy refunded.) City Zona Mnl or WriM latlMy Ocha-Coconut Mousse nooroo imiMiir It is the green tea that makes the difference! ' 1 cup packaged grated coconut 3 cups milk Vt cup sugar 1 tablespoon (1 cur.) untlavored gelatin V cup light corn sirup 10 bags Japanese green ten (about A cup ten) Few drop green food coloring . Few drop yellow food coloring I cup chHled whipping cream, whipped " 1 ll-oi. can Mandarin oranges, drained and chilled 1. Heat coconut and milk to boiling in a sauce pan. Remove from heat and blend in a mixture of the sugar aiid gelatin, stirring until gelatin is dissolved. Blend in the corn sirup. 2. Add tea bags (or loose tea tied in a cheese cloth bag) and allow to steep 5 min. Press liquid from tea bags and discard bags. Stir in food coloring. Cool. 3. Chill mixture until slightly thicker than the consistency of thick, unbeaten egg white. If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir frequently. l 4. Beat gelatin mixture until light and foamy. Fold in whipped cream. 5. Pour into a 1-qt. bombe mold and freeze until Arm, about 8 hrs. or overnight. 6. Unmold onto a chilled plate and garnish with the orange sections and mint leaves.. 6 to 8 servings Duckling a la Gourmet with Sauce Orientate 1 4- to S-lb. duckling, cut in quarters 1 egg, slightly beaten Vi cup packaged grated coconut ' cup flour lVi teaspoons salt V, teaspoon black pepper Sauce Orientate (see recipe) 1. Prick the skin of the duckling with a fork. 2. Place skin-side up on a rack in a shallow roasting pan. 3. Roast in a 400 F oven for 1 hr. Remove fat from pan. 4. Brush duckling with the egg. Sprinkle a mix ture of the coconut, flour, salt, and pepper over the duckling. 5. Return to oven and continue to roast for IS min., basting once with the drippings. 6. Serve with the sauce. 4 servings family Weekly. January t, 1M1 Family Weekly Cookbook MELANIE DE PROFT, Food Editor I Give beautiful fdr Here are suggestions for inspiring dishes, Japanese in character but with a blending of the American. Any selection (or several) is worthy of providing the theme for an exotic Oriental party. Sauce Orientate lVi tablespoons cornstarch 1 ll-oi. can Mandarin oranges, drained (reserve sirup) Vi cup maple sirup 2 tablespoons lemon juke 2 tablespoons dark seedless raisins , 1 tablespoon butter 1. Combine cornstarch, sirup from oranges, maple sirup, and lemon juice in a saucepan; stir until smooth. Add raisins. 2. Bring to boiling over medium heat, stirring constantly; boil 3 min. 3. Stir in butter and oranges. Bring to boiling, reduce heat, and simmer for 2 min. 4. Serve hot with the roast duckling.. About 1 cups sauce Fish In Coconut-Mushroom Sauce 1 Syj-oi. can flaked coconut l'j cups water 1 2-os. pkg. dried Japanese mushrooms 1 lb. sole or other fish fillets 1 egg, slightly beaten Vi cup cornstarch Shortening 2 teaspoons cornstarch 1 scallion, sliced Vi cup sugar Vi teaspoon sslt 1 to lyi tablespoons lemon Juke 1 Vi teaspoons Japanese soy sauce (shoyu) 1. Combine coconut and water in a saucepan; . bring to boiling. Strain, pressing coconut to ex tract liquid; reserve liquid and cup coconut for garnish. 2. Soak mushrooms according to package direc tions until softened. Reserve liquid and 8 or 9 mushrooms for garnish. Slice enough of the re maining mushrooms to measure cup. 3. Dip fillets into egg, then into the cup cornstarch, coating all sides. Heat enough short ening to cover the bottom of a large skillet. Add fillets and cook about 2 min. on each side, or until lightly browned and fish flakes easily when tested with a fork. Arrange fillets on a heated platter and set aside in a warm place. 4. Blend 2 tablespoons of the mushroom liquid into the 2 teaspoons cornstarch until smooth. Add with the sliced mushrooms and last five ingredi ents to the coconut liquid in a saucepan. Bring rapidly to boiling, stirring constantly, and cook until slightly thickened, about 3 min. 5. Spoon sauce over fish and garnish with toasted coconut and reserved mushrooms, heated in some of the reserved liquid. to 4 servings Toasted Coconut Heat 1 tablespoon butter in a skillet; add the V4 cup drained coconut and heat until lightly browned, stirring occasionally. White Peach Dessert 1 J-oi. pkg. strawberry-flavored gelatin 2 tablespoons sugar Few grains salt 1 cup boiling water 1 15-os. can Japanese white peach halves, 'drained (reserve sirup) teaspoon almond extract 1. Mix gelatin, sugar, and salt together in a bowl; add boiling water and stir until gelatin is completely dissolved. 2. Add enough water to the reserved peach sirup to make 1 cup; stir with the extract into gelatin. 3. Rinse four individual molds with cold water. Place a peach half, cut-side up, into each. Add about Vz cup gelatin to each mold. Chill until firm, about 2 hrs. 4. Unmold onto chilled serving plates and garnish - each mold with a ring of sliced white peaches. 4 servings o Creamy Mandarin Orange Salad 1 3-oz. pkg. lemon-flavored gelatin 1 cup boiling water 1 11 -oi. can Mandarin oranges, drained (reserve sirup) 4 cup mayonnaise Vi cup diced celery cup thin onion rings 1. Lightly oil a 1-qt. mold with salad or cooking oil (not olive oil) ; set aside to drain. 2. Pour boiling water over the gelatin and stir until gelatin is completely dissolved. 3. Add enough water to reserved sirup to equal 1 cup. Stir into gelatin. 4. Blend a small amount of the gelatin mixture into the mayonnaise, then add to the remaining gelatin mixture and blend well. 5. Chill until mixture begins to gel (becomes slightly thicker). If chilled in refrigerator, stir occasionally; if chilled over ice and water, stir mixture frequently. 6. Mix in the remaining ingredients. Spoon into the mold and chill until firm, about 3 hrs. 7. To serve, unmold onto a chilled serving plate and garnish with salad greens and additional Mandarin orange sections, if desired. About 8 servings Family Weekly. Annum , 1M1 VALENTINE'S DAY Jade is fashion news ... say "I love you" with a dra matic gift of superbly polished and richly mounted jewelry as mysterious as temple gongs! Genuine jade (in Chinese, 'YU') is held to be lucky for the wearer and an omen of good fortune. All Valentine Gift orders packed in attractive heart box. la Mure IS-. b""aaw I . i l Morris Goodman Aueciates jewelry Department 163 F P. O. flex 279, leading, fa. Enclosed find check or money order in the amount of $ , pay " ment in full of the Jade items cheeked below. You will ship my order pottage pre paid, and refund the purchase price on items returned to you by February 2lsf. QUANTITY OUAMWT .Pendant $7.50 (105) Cuff linkj $7.50 pr. Ke, Chain $2.00 (104) Tie Claip $5.00 (I03 Earrings $5.S pr. (107) Earrings i 10.00 pr. 11041 Pin $5.95 H08I Pendant $7.50 (10t 102) Packed in Voentne's Day gift box. Sim! Wsnii- City s 5tot ' rlMO FtlM w Wrlto I Ml
