PAGE -B HERALD ANT) KEWS. Kl.malh Fall.. Or..
Thunday, June , 1963
- I Summer Goodness In Fruit Salad
....
fiA -si. C
4
RECIPE FROM AFAR From the heart of Austria comes Raspberry Linier Torte, a
dessert so delicious it belongs on every table throughout the world. Raspberries will
soon be ready so this recipe is timely.
Linz, Austria, Noted For Torte
What a difference a day
makes, 24 little hours." accord
inR to a favorite old son. A person
can become a year older, a pay-
heck richer, or enjoy Heavenly
Fruit Salad.
In just 24 little hours, a med
ley ot succulent summer - ripe
fruits sauced with rich Creamy
Dressing harmonizes into n
blend of tasty eating. Fruits such
as sweet seedless grab's, sun
ripened bananas, succulent pine
apple and juicy Bing cherries join
together to make a refreshing
dish.
Not to bo overlooked is the tart
good taste added by fresh oranges.1
and the summery flavor of rijw
melon balls and dark purple
plums. Miniature marshmallovvs
give the faint flavor of candy-sweetness.
The high note in this salad is
the Creamy Dressing a tangy.
sweet-sour mixture of eggs, or
ange juice and delicious dairy
fresh sour cream. The Heavcnlv
Fruit Salad is appropriately
named as it tastes even better
the second dav than it did the
first.
For a quick change, this salad
comes with a second dressing-
fresh sour cream spooned right
from the carton and mixed with
the fruits. It blends in just 24
hours to the same luscious flavor
as the Creamv Dressing.
Although there is more work to
the cooked Creamy Dressing than
to the Quickie Dressing, it's well
worth your while to prepare it.
The uses are many as garnish
for fresh or canned fruit salad and
cup, as topping for fruited gelatinj
alad, or as the sauce over grilled!
fruit to accompany meats
CHKA.MY DltKSSlNG
Yield: 2 cups
2 eggs
2 tablespoons sugar
2 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon butter
Dash of salt
2 cups dairy sour cream
In a small saucepan, mix egg:
with sugar, orange juice and
vinegar. Cook, stirring constantly,
until mixture thickens. Remove
from heat and stir in butter and
salt. Cool: then, fold in sour
cream. Chill while preparing
Irults.
SALAD
I cup seedless green grapes
1 cup diced banana
1 cup diced fresh pineapple
1 cup pitted Bing cherries
t cup diced oranges
1 cup cantaloupe balls
2 plums, sliced
2 cups miniature mai sha-
mallows, or
16 large marshmallows,
quartered
Combine fruits and marshmal
lows. Fold in Creamy Dressing:
poon carefully into serving bowl.
Chill 24 hours to allow fruit and
dressing flavors to blend fully
Garnish with fruits and sprigs of
mint, if desired.
QIICKIE DRESSING
Two cups of dairy sour cream.
or more, depending upon desired
creamincss, used right from the
carton can be used in place of
tile Creamy Dressing.
Alky , X V ' '
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linn Ii i nnirt li- iiiiM.lrtr.i-4
"SIMPLY DIVINE" Marinate assorted fruits in creamy dressing or sour cream for a
Heavenly 24-Hour Salad that is one of the most delicious put -together by good
coolcs. The dressing harmonizes into a blend of tasty eating.
In Austria, there is an ancientl
but romantic old town of I.inz
lucked into the countryside. This
little town is famous for the
plump red raspberries that have
grown there in great profusion
for many years.
Years ago, the good cooks of
Linz created a delicious rich
dessert using their abundant rasp-:
berries with two other specialties
creamy custard and rich,
sweet pastry. They named it Lin
zer Torte, after their little town.
A truly elegant and fine
flavored dessert, Raspberry Lin
zer Torte has a crisp, cookie
like crust flavored with cinna
mon, cloves and lemon. Ground
almonds give the crust a nutty
flavor and crunch. Though it is
Cook's Tour
NEW YORK (UPI1 Barbe
cuing has gone from big feasts
to big business via little feasts
in the backyard.
Old-time political barbecues fea
tured 1,000 to 1.500 pound cattle,
quartered and roasted over open
fires. Halved sheep and whole
pigs were cooked the same way.
An estimated 10.000 persons ate
.SO oxen and a herd of sheep at
one such cookout in West New
York, N.J.. says Col. Edgar Gar
hisch, president of Grocery Store
Products, Inc.
Garbisch. a retired Army colo
nel, added that this summer alone
81 per cent of American families
are expected to buy $100 million
worth of cooking equipment and
$750 million worth of food for 1.3
billion outdoor meals.
In popular usage, the noun,
barbecue, means any meat, poul
try or fish cooked on an open
fire and basted with a sauce. But
the word's origin is disputed, said
the colonel. Some historians trace
it to the medieval French prac
tice of spit-roasting whole animals
from "barbe" to "queue "whisk
ers to tail.
Others credit the Spanish "bar
hacoa." a dual-purpose wooden
framework used-either for cook
ing or sleeping. European inad
ers of lfith century Mexico cooked
meat on such a device. So did
American Indians, who supported
the cooking food on green twigs
held in place by four forked sup
ports. Smoke from the green wood
also flavored the food. Col. Gar
bisch added.
Barbecuing had political over
tones in late 19th century Amer
ica. Opposing parties competed
with each other to supply the
largest amounts of food and drink
for bi-partisan barbecues, said
Col. Garbisch.
Dainty hors d'oeuvres and cana
pes were unheard of. Typical
fare consisted of barbecued meat,
sweet potatoes, corn, thick slices
of homemade bread, and fresh
and pickled cucumbers, washed
down with hot black coffee, bran
dy or whisky, and plenty of beer
or wine.
Plain salted water was used to
haste the meat during cooking
Dipney. the equivalent of today's
barbecue saut. was daubed on
at the carving table. It was a mix
ture of sweet country lard, stronc
vinegar, and red and black
PfPPer-
Here's a modern ail-purpose
harbecue sauce for marinating
and cooking meat or fowl.
In a saucepan, combine 2 table
spoons each of salad oil and vin
eaar. 1 tablespoon of bottled
gravy coloring. 'i cup each of
catsup and finely diced onion. '
cup of water. I garlic clove,
minced. 2 teaspoons of Worcester
shire sauce. 2 drops of liquid red
pepper sauce, I teaspoon of salt
i teaspoon of chili powder, and
' teaspoon each of black pepper
and dry mustard.
Bring to boil. Cool before using
as marinade. Several hours chill
ing help the flavors blend
Makes about I'i cups, cnouch for
4 to A steaks, or B hamburgers,
or 4 split broilers.
more moist than regular pastry
dough, the crust is handled much
the same. With leavening added,
it rises on baking as a cookie
would to form a thick, tender lay
er. A creamy custard filling goes
into the crust first. The custard
must cool before it's poured into
the crust. Then the bright red
Raspberry Glaze spreads over
the custard. Finally, a lattice
work of crust covers the glaze and
the torte is baked until the crust
is richly browned.
Here is definitely an elegant
dessert that is nutritious, as well..
The crust is made with enriched
flour, which means generous
amounts of thiamine, niacin, ribo
flavin and iron have been added.
Enriched flour supplies these nu
trients to all baked products you
prepare. The baked foods you pur
chase from your grocery also pro
vide these enrichment nutrients
for your family.
Raspberry Linzer Torte is deli-!
emus either warm or chilled.
However, if served warm, the
custard filling will not be as firm
when it's cool, Be sure to
store any leftover torte in the
refrigerator.
RASPBERRY 1.INZKU TORTE
I'x cups sifted enriched flour
cup sugar
1 teaspoon baking powder
teaspoon salt
'j teasoon cinnamon
' teaspoon ground, cloves
1-3 cup butter or margarine
li cup ground unblanched al
monds Grated rind of ti lemon,
about 1 tablespoon
1 egg
Custard Filling
Raspberry Glaze
Sift together flour, sugar.
baking powder, salt and spices.
Cut or rub in butter or margarine
until mixture is crumbly. Stir in
almond sand lemon rind. Add un
beaten egg and mix well. Turn
out on lightly-floured board or
pastry cloth and press together.
Reserve one-third of dough and
place in refrigerator while pre
paring torte. Roll remainder of
dough into circle 'inch thick.
Fit into nine-inrh pie pan. Trm
edge. Pour Custard Filling into
tone shell and cover
with Raspberry Glaze. Roll out
remaining torte dough and cut
into strips '2-inch wide. Arrange
strips over glaze in lattice pat
tern. Press several strips together
to form one long strip and place
around outer edge of torte. Crimp
to form fluted edge. Be sure
dough edge does not overlap edge
of pie pan. Bake in moderate oven
1350 degrees F.I 40 to 45 minutes
or until browned. If edge of crust
browns too rapidly, cover with
narrow strip of aluminum foil for
last 15 minutes. Cool and serve
Makes one nine-inch torte, about
six servings.
C't'STARD KILLING
i cup sugar
'.4 cup cornstarch
'-.i teaspoon salt
1" cups milk, scalded
1 egg. beaten
1 teaspoon vanilla extract
Mix sugar, cornstarch and salt
in heavy saucepan. Gradually stir
in milk. Cook over moderate heat,
stirring constantly, until mixture
boils. Boil one minute: remove
from heat. Stir a small amount
of the hot mixture into the beaten
egg. Add egg mixture to remain-!
ing milk mixture and blend well.
Return to heat and cook about
one minute more or until mixture
thickens, stirring constantly. Re
move from heat and add vanilla.
Cool thoroughly before pouring
into torte shell.
RASPBERRY GLAZE
i cup sugar
2 tablespoons cornstarch
2 cups fresh raspberries
pint, cleaned i
Combine cornstarch and sugar
in saucepan. Add raspberries and
stir gently. Bring mixture to boil
and cook until raspberries are
tender and sauce thickens, three
to five minutes.
If desired, use frozen raspber
ries. Combine two tablespoons su
gar and two tablespoons corn
starch in saucepan. Add enough
sirup from a one-pound package
of thawed frozen raspberries to
make a smooth paste. Add re
maining sirup and raspberries and
cook until sauce thickens, three
to five minutes.
COTTAGE CHEESE M'dB" - 19 c Fri7t ' pftS" I
ii i "; l ? Dt w 'I
I ; Reg. 79c 4 Bag . I Jji n. wjj
l POTATO
N CHIPS S OIL
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KJyc If.' Hershey's 5c If I
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5 ill 00f SWEETHEART : '..
lL BREAD 1
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249
tSyl Pock At JJ
sir
FLOWER PLANTS
Large Variety
ALWAYS
LOW PRICE
207 E. Main
ORDER
YOUR
GARDEN
FRESH STRAWBERRIES
NOW
SLICED SUGARED CHILLED
These strawberries are excellent for making cooked
or frozen jam. For deliciout dessert just repackage
into your own fomily sized contoincrs and FREEZE
'EM.
lb. tin . . .
30
28
Locker M f
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Good Locker
BEEF
by th
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lb
25 Ibt.
BEEF
Fomily Pack
14
25
Custom Cooling
and Cutting
Beef by the V or Vi
PEARS S 4&1
Tomato Sauce 14i1
HUNTS 8-oz. Cans
Cream Com
Peaches
Libby't
Freestone
No. 2Vi
3I89C
argarineD49
log rood
Dr. Ross
lb.
bag
198
MILK
Gallon
Jug
79'
SWIFT PREMIUM
FRYERS
U.S. Good
ROUND
STEAK
TOMATO JUICE
GERBER'S BABY FOOD
STRAINED
" . 111'
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THICK MEATED LARGE SIZE
CANTALOUPES
2 37(
WATERMELONS
Average OOc
Size Each
PAN CAKE MIX
BISKIT MIX
CAKE MIX
FRESH HOME-MADE STYLE
PURE PORK
SAUSAGE
Standby
Big 46-oi.
Cans
4V2-01
Fisher's
4-lb. pkg
Fisher's
40-oi. pkg
Swansdown, Large Pkg. 12 Kinds
Waldorf Tissue
"Hi E" 17ft Effa H E" orgon rca F r QQ E
'MEAT PIES as g 3s49c
POTATOES iStfj
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Meat Cut to Order. Lockers Arailable
South 4th St. Lockers
Popl Rod
SPOT ADS
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4707 South 6th
TU 4-4758
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