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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
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Tai VAMUY WHMT MOM, 153 N. Michigan Ave, Chicago, 1, HI.
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Ocha-Coconut Mousse
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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
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la Mure IS-. b""aaw
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Sim! Wsnii-
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