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j LISTEN TO THIS! Lighthearted pouf of strawberry
rhubarb fluff is a delightful dessert for special meals.
; Two favorite fruits of springtime make a pretty picture
in a pale pink blend made with whipped evaporated
milk.
WHITEHOUSE CHINA
TIP FOR GOURMETS
By adding a teaspoon of dry
tarragon leaves to one conven-
'ent can of tomato sauce, sim-
HIGH FASHION DESSERT COLORS
Many years ago a learned phy
sician uttered some profound
words about the strawberry
"Doubtless God could have made
a bettor berry but doubtless God
never did.
If you're a doubter, you won't
he. not after making and tasting
this delicious strawberry-rhubarb
iluff. It s a luscious pink con
coction with a flavor as fresh as
the first springtime strawberry.
The rhubarb "mostly" slips in a
little subtle background flavor for
extra tang.
A dessert that's as gay as a
pink party gown is strawberry
rhubarb fluff. It has a texture as
smooth as the finest chiffon high
lighted with the frivolous flavors
of springtime. The very freshness
of flavor with a light and airy
texture makes it an especially de
lightful finale for special dinners.
Outstanding in this recipe is its
ease of preparation. Cooking is
confined to a brief simmering of
the rhubarb with just an occa
sional stir. The strawberries
come in frozen form ready for in
stant use when the package is
opened. The hot rhubarb sauce
does all the defrosting.
When the fruit mixture has
cooled it is changed to a magi
cal pink Hull by lolding in
whipped evaporated milk. It's an
easy matter to spoon it into des
sert dishes and the amount in
each is up to you. The dessert is so
very refreshing you may want
to add a little extra just for good
measure.
STRAWBERRY RHUBARB
FLUFF
1 pound fresh pink rhubarb
'a cup water
4 cup sugar
2 envelopes unflavored gela
tin
1-3 cup water
1 pkg. Ufl 02.1 frozen sliced
strawberries
2-3 cup evaporated milk,
chilled icy cold
1 tablespoon lemon juice
Wash rhubaib. Cut off and dis
card root ends and leaves. Cut
pink slalks cross wise into
inch slices. Mix sugar and the
'a cup water in a medium size
saucepan. Add rhubarb and bring
to a rolling boil over medium
heat. Reduce to simmer and
cook, stirring occasionally, until
rhubarb is sauce-like, about
City Grade School Menus
Monday,' May :
Pork and Noodles
Carrot-Raisin Salad
Buttered Homemade
Fruit
j pint milk
Rolls
Tuesday, May 21
Barbecued Beef on Homemade
Buns
Cheese Sticks
Buttered Corn
Dish of peaches or other fruit
' j pint milk
Wednesday, May 22
Creamed Turkey o, Mashed
Potatoes
Vegetable Salad
Stuffed Celery
Homemade Buttered Rolls
Jcllo
2 pint milk
Thursday, May 23
Chili Beans
Raw Vegetable Finger Foods
Homemade Buttered Rolls
Fruit cup with Bananas
i pint milk
Friday, May 24
Grilled Cheese Sandwiches
Macaroni Salad
Buttered Green Beans
Dish of fruit
'i pint milk
minutes. While rhubarb is cook
ing, sprinkle gelatin over the 1-3
cup water and let stand S min
utes to soften. Add softened gel
atin to hot cooked rhubarb and
stir until gelatin is dissolved. Add
frozen berries ' and stir until
thawed and separated. Cool, then
chill until mixture begins to set.
When almost set, whip icy cold
evaporated milk in small bowl of
electric mixer until it is stiff and
will hold a peak. Beat in lemon
juice. Fold rhubarb mixture into
the whipped evaporated milk
lightly but thoroughly. Spoon into
individual dessert dishes. Chill
until set. about 1 hour. If desired,
garnish each serving with a fresh
strawberry. Makes 6 to 8 serv-
mering briefly and gently, then
chilling in the refrigerator, you've
created an excellent sauce toj
serve with cold cuts.
Roosevelt Dinner Plate
To replace the Lenox dinner
service ordered by President
Woodraw Wilson in 1918. Presi
dent F. D. Roosevelt ordered a
1.T22 piece in IMS. The design of
this service, the dinner plate of
which is shown above with
cream soup and stand, is a de
parture from the rather severe
lines of the Wilson service, which
had an etched gold rim and shoul
der line w ith the President's seal
on an ivory border.
The beautiful china has been
on display at Oarcelnn's in Klam
ath Kalis.
appears to indicate to some
extent the difference in the per
sonalffies of the two presidents,
Wilson (lie scholar and Roosevelt
the colorful extrovert.
The dark band on the Roosevelt
plate is a deep cobalt blue deco
rated with 48 gold stars. The
roses and plumes in the circling
gold design were taken from the
Roosevelt family coat of arms.
The President's seal on each
plate is in subdued colors and
stands out against the creamy
background of the ware. I
DATE DESSERT
Sweet and simple describes this
date dessert. Beat 3 egg whites
with 4 teaspoon cream of tartar
until foamy. Gradually add 1 cup
sugar and continue beating until
very stiff. Fold In 1 teaspoon ma
ple flavoring, 12 crumbled soda
crackers and 'j cup chopped fresh
California dates. Place in greased
D-inch pie pan and bake in mod
erate oven about 25 minutes. Cool
and fill with vanilla or maple-nut
ice cream.
Cook lamb at low temperatures
to retaid shrinking and retain
flavor and juiciness.
W1
By RUTH KING
HERALD AND NEWS, Klamath Fails, Ore.
Thursday, May 16, 1963
PAGE 1 B
Canned Clings
Fruit Compote
Chilled "Golden Fruit Com
pote" fits equally well into three
different categories an eye-opener
at breakfast, a luncheon appe
tizer or a dinner dessert served
with wafers.
Sunny canned cling peach
slices and diced orange are top
ped with prunes and drizzled with
a rieliglillul dressing oi cannco
cling svrup, honey, lemon rind
nd lemon juice.
Golden Fruit Compote
1 can it lb. I cling peach
slices
1 tablespoon honey
1 teaspoon grated lemon rind
2 tablespoons lemon juice j
I large orange
1 can H lb. i cooked prunes
or 12 stewed prunes
Drain peaches, saving H cup;
syrup. Blend syrup, honey, lem
on rind and juice. Pare and dice
orange; combine with peach j
slices. Spoon into 6 compotes or
dessert dishes. Top each serving
with 2 prunes. Pour syrup mix-i
lure over fruits and chill well.
Makes 6 servings.
Mm
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1
So
Right
for
Spring..
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