S A
THURSDAY. JULY 11, 1963
MEDFORD MAIL TRIBUNE, MEDFORD, OREGON
-
SaLAD OR DtSSERT-ior salad or dessert drama offer bite
fize chunks of ripe golden peaches and slices of tart, dark
plums arranged attractively and served Willi whipped cream
dip and toasted coconut. Many exciting ways with plentiful
iruits are included in today's food columns.
Feeding the Family
By ZOLA VINCENT
Food Editor
Peaches and Plums
Offer Exciting Eating
: Nothing quite compares
with the tangy sweetness of
juicy fresh peaches. Today's
peach is a versatile fruit. It
js one to cat like an apple, to
dice and serve with cream,
soft ice cream or with dairy
sour cream; to picklo, to
spice, to can, to dry, to freeze
or to cook into pie or jam.
. Many think peach pies and
cobblers without peer.
Fresh California plums, so
well liked for their refreshing
tart sweetness are currently
in peak supply. Other vari
eties from other areas come
later. Although there arc
many varieties of plums pro
duced for the fresh market,
the Santa Rosa is considered
by many as the queen of
plums. It maintains Its lead
in both popularity and vol
ume supply. Cut up an.I ve
in fresh fruit salads. Try them
also in fruit cups, elegant
sauces, pies and pastries,
frozen desserts, quick breads,
crisps and cobblers.
Peach-Plum Picture
Try a serve - yourself salad
or dessert of cream-capped
peaches and plums. It re
quires only a few minutes to
peel the ripe goiden peaches
and slicethe tart, dark plums.
Slice fresh plums into quar
ters. Peel fresh peaches and
cut Into bite-size chunks. Ar
range in an attractive serving
dish and sprinkle lightly with
lemon juice. Serve with this
I whipped cream dip and toast
ed coconut.
Vt cup (V4 pint) whipping
cream,
'j cup powdered sugar
2 tablespoons orange
juice (Grand Marnier,
Orange Curacao or Con
treau)
Whip cream until almost
stiff. Add sugar and continue
whipping until soft peaks
form. Fold in desired flavor
ing. Many Ways With
Fresh Peaches
Sort' peaches and use the
ripest ones first. Place ripe
peaches in a flat pan, one lay
er deep since they are easily
bruised if piled. It is best to
store ripe peaches on coldest
shelf in refrigerator. If
peaches are a little green, let
them ripen at room tempera
ture (70-80 degrees) away
from direct heat or sunlight.
Plan to peel peaches just
before using them. To mini
mize browning, sprinkle fruit
with lemon, orange or pineap
ple juice. Here are some sug
gestions for serving peaches:
Appetizers, Combine with
other fruits for fruit cups.
Garnishes. Broil peach
halves with lamb chops; grill
them with barbecued chick
en, glaze them with baked
ham; or fill with whole cran
berry sauce to accompany
poultry or fish. Slice peaches
to top any cereal.
Salads. Combine with other
fruits and serve plain or set
in gelatin. Halved and topped
with blueberries and dairy
sour cream, they're super.
Halve peaches and fill with
cream cheese or cottage
cheese, raisins and chopped
nuts. Serve sliced peaches
alone or in combination with
melon slices and perhaps
grapes as a fruit plate.
Dosserts. Serve whole or
sliced and topped with dairy
sour cream, sweet cream or
whipped cream. Combine
peaches with fresh raspber
ries and serve plain or with
ice cream. Turn into baked
desserts such as puddings,
pics, cobblers, dumplings and
shortcakes. Or put them into
frozen desserts such as ice
cream, sherbets and parfaits.
Appetising Apricots
Have Great Appeal
Apricots not only are ap
petizing and appealing but
11
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BRIGHT FOR TASTE-FULL COLA FLAVOR
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A Product of Royal Crown Cola Co. f fisti . f H
DRINK ALL YOU LIKE-LIKE ALL YOU DRINK
they're loaded with vitamin
A which is needed by all age
groups for quick adaptation to
darkness and for healthy skin.
Two to three medium size
apricots will furnish you with
one-half your day's needed
vitamin A. Apricots are also
prized by weight watchers,
there being only about 20 cal
ories in an apricot.
Enjoy apricots out of hand.
They're good in fresh fruit
salads and cocktails. Apricot
shortcake, pie or whip are
other popular desserts. Spice
or pickle apricots as attrac
tive garnish for many meat
dishes.
When you can or freeze
apricots to add sunshine to
meals later on, plan to can
some with a few pits in, others
without. Skin on apricots is so
tender that it needn't be re
moved. Apricot Pudding
Apricots combine well with
puddings. You can either
start from scratch with a
tapioca, cornstarch or other
pudding or use a pudding
mix. Apricots may be used
only as garnish for the pud
ding or chunks of the fresh
apricots may be folded into
it.
A tasty and pretty pudding
is mashed apricots in tapioca.
Prepare tapioca according to
directions on the package.
Add one cup mashed ripe ap
ricots to the stiffly beaten
egg whites indicated in pack
age directions. Fold into the
hot pudding. Top with slices
of apricot and dollops of
whipped cream jor some
thing special.
Apricot Fritters
Apricot fritters are an un
usual dessert you'll enjoy
serving. Use fresh apricot
halves. Beat two eggs until
very light. Add one cup sift
ed flour, one-eighth teaspoon
salt nnd one tablespoon melt
ed butter. Beat in two tea
spoons lemon juice and just
enough cold water to make
a batter like heavy cream.
Dust apricot halves with
flour and dip in batter. Fry
in deep cooking oil or short
ening. Drain and dust with
powdered sugar. Top with a
tart jelly for added attrac
tion.
Tart Plum Jam ,
Most of the crop of tart-
sweet plums will be eaten
out-of-hand but they are high
ly regarded also as a relish
for serving with any meat,
poultry or fish when pre
pared simply and quickly
like this. Regular jelly glass
OS are fine. Recipe makes
about nine glasses for a very
good batch.
3 cups plum pulp
, (pit plums and put
through food chopper or
blender before measur
'.. ing) . i
6 cups sugar
1 package powdered pectin
1 cup water
Combine measured plum
pulp and sugar; let stand 20
minutes, stirring occasional
ly. Stir pectin Into the wat
er, bring to boil and boil rap
idly for one minute, stirring
constantly. Remove from
heat. Add fruit and stir about
two minutes. Pour into jelly
classes. Cover and let stand i
at room temper Uure 24 to 48
hours until jelled. Seal with I
paraffin and store in freezer j
or It will keep several -eeks ,
in jars at refrigerator tern-:
pcraturc. I
Strawberries and Cream
Deluxe dessert is quickly
achieved like this. Combine
two cups sliced fresh straw
berries and one tablespoon
sugar; let stand 10 minutes.
Fold into one-fourth pound
diced or miniature marshmal-
lows and one cup (one-half
Dint) dairy sour cream. Re
frigerate at least one hour
before serving. Serve In sher-!
bet glasses or best sauce :
dishes topped with whole
berry. Six servings. J
Raspberry Sauce
Raspberry sauce is tremen
dously popular for topping
Ice cream, puddings, fresh or
leftover cake, throughout the
short season of fresh raspber
ries. Recipe makes about lli
cups sauce. Wash 24 cups
fresh raspberries. Measure
two cups and crush slightly
(do not mash). Add one-half
to three-quarter cup sugar
and pinch of salt; stir gently.
Let stand one hour or more
in rcfrigc.-ntor. Just before
serving, fold in remaining
one-half cup whole berries.
Eugene Attorney
Indicted by Jury
Portland - IHPIt - Eugene at
torney Charles L. C. Edwards
was Indicted on 25 counts In
volving violation of federal
income tax laws by a federal
grand Jury here Wednesday.
He was scheduled to an
swer the Indictment this week.
Edwards was rhnrged with
17 counts of failure to pay
taxes on returns prepared by
him for clients. The indict
ments alleges he diverted
more than $10,000 Riven him
for tax payments for his own
use.
He was charged also with
causing false tax credits to
be claimed and falling to file
tax returns for 1959. I960 and
1961.
,3fl rr2'"
r r- ...an i r if, -
SHRINERS HAVE FUN Fez-wearing, fun-loving Shriners
invaded Chicago" by the thousands to attend the 89th Im
perial Council session. Here Shriners John McBratney is
"choked" by Gordon Calligan, left, and Fred Sargeant as
they try to dump him in a city trash can. They are from
Ramcses temple in Toronto, Canada. (UPI)
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