Janesville Daily Gazette from Janesville, Wisconsin • Page 27

Feeds 'Starving Girl Campers By RUTH FOSTER Speaking conservatively, Mrs. Ralph Arnold, Rte. 1, Milton Junction, prepared 7,650 meals in a single month this summer. The bunch she served didn't have small appetites, either. Mrs.

Arnold has been cook for the girls' four-week session at Camp Rotamer for 11 years and the camp is attended by 85 to 90 girls who arrive at the table "starving" three times a day. Theu" cook loves her job and the girls dote on her Cinnamon Rolls, Raised Doughnuts, and anything else she prepares. "They're hungry all the time," says Mrs. Arnold who enjoys cooking for good eaters. The young campers show their appreciation for her efforts by tripping to the kitchen to tell her how they like their meals and by the little gifts many present to her on the last day they are In camp, usually handicraft items they have made while at camp and which Mrs.

Arnold cherishes. Two high school girls assist Mrs. Arnold in the kitchen each summer and the campers themselves do the dishes. Camp Rotamer's roster of girl campers has increased vastly since the days in 1956 when Mrs. Arnold started cooking there.

At that time there were atjNOUt 37 enrolled each week for two weeks. Mrs. Arnold started her big quantity cooking at Milton Union High School but has now given up that job. The Arnolds operate a farm Of about 200 acres. Mr.

Arnold raises pigs and milks cows, the Chickens are Mrs. Arnold's department. She raises about 400 a year, 200 layers and 200 to be dressed out and sold to her private customers. "They go like hot cakes," she says. Mrs.

Arnold, the former Evelyn Tyler, and her husband, are both natives of the Milton Junction area. They have four children, Wayland, who is employed with the Milton Junction Telephone and has four children; Mrs. Robert Heilman, 855 Blaine Sally, a freshman at Whitewater State University this year; and Douglas, a junior at Milton Union High. The family belongs to Milton Junction Methodist Church. Mrs.

Arnold's hobby is rug- braiding and she makes the rugs entirely of wool. A 9 10 rug takes her spare time for about a year. One she has in progress is made of coat material and the hit-miss patterned rug is "like lead" it's so heavy. An interest she has acquired more recently is collecting cups and saucers. Our cook uses the same recipe for her Cinnamon Rolls and Raised Doughnuts but the rolls, of course, are baked and the doughnuts are fried.

CINNAMON ROLLS RAISED DOUGHNUTS cups milk scalded 1 ,4 cup sugar 1 T. salt 5T. shortening 2 pkgs. or cakes yeast cup warm water 1 egg, beaten 6 to 8 cups sifted flour Dissolve and shortening in scalded milk. Cool to lukewarm.

Dissolve yeast in warm water. Stir into milk mixture. Mix in egg. Add flour, one cup at a time, blending until a stiff dough is formed. Let rise in warm place until double in size.

Raised dough about -mch thick. Cut with doughnut cutter and let rise until doyble. Fry in shortening at 375 degrees and drain. Frost with favorite frosting while still warm. Cinnamon dough about thick.

Sprinnle evenly with cinnamon and sugar and roll. Cut off slices about thick and arrange in a grease cake pan. Let rise until double. Bake at 350 degrees until golden brown. Cool slightly and frost, if desired.

SILVER TORTE Crust: 2 T. sugar 2 cups sifted flour t. salt This picture will bring back happy memories to the some 340 girl campers Mrs. Ralph Arnold, Rte. 1, Milton Junction, served three times a day for a month this summer.

Mrs. Arnold's Raised Doughnuts and Cinnamon Rolls are "the greatest," campers and the camp staff are convinced. (Gazette Photo) FrencK Bread Rises By CECILY BROWNSTONE DEAR CECILY: I read with interest your recipe for refrigerator-rising bread. Now I wonder whether you have a recipe for French bread that can rise in the refrigerator. I often bake French bread the usual way for company suppers and always have a problem in timing so that it will be crisp and hot from the oven when I'm ready to serve.

It seems to me thai of all homemade yeast breads, French bread is the one for which it would be most helpful to have a recipe using the refrigerator method. L.R. DEAR MRS. L.R.: You asked for a recipe I wanted myself, and one which I believe is bound to interest many other cooks. So as soon as I ferreted out the following rule for Refrigerator- rising French Bread, we tried it in my test kitchen, and I'm delighted to pass it along.

This recipe makes two excellent loaves their interior is more compact than regular French bread, but their crust is crisp. The baking may be timed so the bread will be ready and hot at the moment you want to offer it. REFRIGERATOR-RISING FRENCH BREAD 2V4 cups warm water 2 pkgs. active dry yeast 2 T. sugar 1 T.

salt 3 T. butter or margarine to cups unsifted flour Cornmeal Salad (not olive) oil 1 egg white 1 T. cold water In a large warm mixing bowl, dissolve the yeast in the warm water. Add sugar, salt and butter. Stir in 2 cups of the flour.

Beat with a rotary beater (electric or hand) until smooth 1 to 2 minutes. Add 1 cup of the flour. With a wooden spoon, beat vigorously until smooth 150 strokes. Work in enough additional flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic about 10 minutes.

Cover with plastic wrap, then a towel; let rest on board for 20 minutes. Punch down dough; divide in half. On a lightly floured board, roll each portion into a 15 by 10-inch rectangle. Begixuiing at the 15-inch side, roll up tightly toward you; seal edges by pinching together ends by rolling gently back and forth. Place loaves on a large greased cookie sheet sprinkled with cornmeal.

Brush loaves with salad oil. Place plastic wrap over top of pans to cover loosely; do not tuck wrap under cookie sheet or loaves will be too tightly covered. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Carefully uncover the loaves; let stand for 10 minutes at room temperature.

With a greased toothpick or metal skewer, puncture any gas bubbles that may have formed. With a razor blade, make 4 diagonal cuts on top of each loaf. Bake in a very hot (450 degrees) oven for 25 minutes. Remove from oven and brush with the egg white mbced with cold water. Return to oven: bake 5 minutes longer.

Makes 2 loaves. Tonesville Doily Gazette, Thursday, September A Try Foil for Barbecues cup butter cup other shortening Mbc sugar, flour and salt, which have been sifted together, with shortenings. Mix with a fork to make a crumbly mixture. Press into a large pan. Bake 30 minutes at 350 degrees.

Filling: 2 cups sugar 8 eggs Juice of 2 lemons 1 T. unflavored gelatin Two-thirds cup cold water Ck)ok one cup of the sugar, yolks of eggs and lemon juice in a double boiler until thick. Dissolve gelatin in water, add to yolk mixture and cool. Beat egg whites into cooled yolk and gelatin mixture. Pour over cooled crumb crust and place in refrigerator until chilled.

PLAIN ROLL DOUGH 1 pkg. active dry yeast or 1 cake compressed yeast cup water 1 cup milk, scalded 2 T. sugar 2 T. shortening 11. salt cups sifted all-purpose flour legg Soften active dry yeast in warm water (110 degrees), compressed yeast in lukewarm water (85 degrees).

Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beating well. Cover and let rise in warm place (82 degrees) till double to 2 hours).

Turn out on lightly floured surface and shape as desired. Richer Version: Increase either the shortening or sugar or both to Vi cup. BUTTERSCOTCH ROLLS Roll recipe Plain Roll Dough (richer version) on lightly floured surface to 12x8-inch rectangle. Brush with cup melted butter; sprinkle with mixture of cup brown sugar and 1 teaspoon cinnamon. Roll length-wise.

Seal edge; cut in 1-incfa slices. In 8x8x2-inch pan, mix Vz cup brown sugar, Vi cup butter or margarine, and 1 tablespoon light corn syrup; heat slowly, stirring often. Place rolls, cut side down, over mixture. Cover; let rise in warm place till double (35 to 45 minutes). Bake at 375 degrees about 20 minutes.

SIMONSEN Grocery Free DeUveTy Sexvice GROCERIES AND MEATS 601 GLEN ST. DIAL 754-6673 It Iff HRl'S' SPORTS PREDICTIONS GOOD LUCK lo Lairy Hough el Jaaesville and hit 4 -man crew a( Yugo- Mlavia't World Regatta now thiu Sunday. BALTIMORE DUMPS Gre.n Bay Saturday for ihwit tint loss. BLACK "MUSLIM" will apptoptiatt to wtap "Craiiiui" Clay in altn 'M lawi up thtit Saturday. WE HOPE YOU LIKE fally h0ih meat and produce baeauMo hav thii waki Your tamilr will lovt you mora It yea servo them better meals with better moats horn Simontea'al Cool 2 to 3 minutes; invert on rack; remove pan.

Makes 12 rolls. CLOVERLEAF ROLLS Shape remaining dough from Butterscotch Rolls into small balls. Three should half-fill a greased muffin pan. Brush with melted butter. Let double (25 to 30 minutes).

Bake in hot oven (400 degrees) 10 to 12 minutes. Makes about 24. OATMEAL CRISPS 1 cup shortening 1 cup brown sugar 1 cup granulated sugar 2 eggs 11. vanilla IV2 cups sifted all-purpose flour 11. salt 11.

soda 3 cups quick-cooking rolled oats cup chopped California walnuts Thoroughly qream shortening and sugars. Add eggs and vanilla. Beat well. Sift together flour, salt, and soda; add to creamed mixture. Stir in rolled oats and nuts.

Mbc. Form dough in rolls, 1 to 1V4 inches in diameter. Wrap in waxed paper, aluminum foil, or clear plastic. Chill thoroughly. With sharp knife, slice cookies about Vi inch thick.

Bake on ungreased cooky sheet in moderate oven (350 degrees) 10 minutes or till lightly browned. Makes about 5 dozen. 'Mamas and Papas' Stay- Happy Even With Money By BOB THOMAS AP Movie-Television Writer HOLLYWOOD (AP) A year ago they were penniless and happy on the beach in the Virgin Islands. This year they are apt to earn a million doUars, yet they manage to remain happy. They call themselves the Mama's and the Papa's, though none of them is.

They look odd, but they sound good, as demonstrated by their biggest hit record, "Monday, Monday." Their melodious, her- monic quality is like a breath of That One Warm Dish Hot Chicken Salad could be just the ticket for your next luncheon. The buttery crunchy topping is high proteui cereal mixed with meltea butter. Serve it with crisp relishes, warm rolls, tall iced drinks, ice cream. No individual casseroles? A shallow baking dish will do nicely. Hot Chicken Salad bakes in only 15 mmutes.

Remember it, next time you tend to slip into the summer luncheon routine. HOT CHICKEN SALAD cups high proteh) cereal 3 cups diced, cooked chicken 1 cup finely cut celery Vi cup chopped, pitted ripe olives 3 T. cut pimiento 3 T. finely chopped green onions Vi t. salt 1 cup cooked salad dressing 1 T.

Dutter or margarine melted Crush cereal into coarse crumbs. Combine all ingredients except cereal and butter. Divide chicken salad into 6 greased in- One warm dish is always welcome, even at lunch on a hot day. Make it Hot Chicken Salad. dividual casseroles.

Combine real with melted butter and sprinkle over chicken salads. Bake in moderately hot oven (400 degree about 15 minutes or until thoroughly heated. Yield: 6 servings, about two- thirds cup each. South Seas iresner in a Refrigerator Are you the hostess for the next bridge club luncheon? Are you planning a bridal or baby shower or just having a few friends over for lunch? Whatever your reason for entertaining, you'll want a menu that's easy to serve and good to eat. A molded salad fits both requirements and so we suggest this recipe for South Seas Salad Ring.

Pineapple tidbits and chopped chutney molded in sparkling lemon gelatin form a delectable ring around a creamy mound of cottage cheese. For extra taste and eye appeal, pineapple slices and watermelon balls grace the edge of the serving plate. With South Seas Salad Ring, serve bread and butter wiches, mugs of milk, ice cream and butter cookies. Easy menus like this one help make summertime entertaining as pleasant as a cool breeze. SOUTH SEAS SALAD RING 13 -or.

pkg. lemon-flavored gelatin 1 cup boiling water 1 13M -0Z. can pineapple tidbits cup chutney with liquid, finely chopped 2 T. lemon Dash salt 2 to 3 cups cream-style cottage cheese Salad greens Mayonnaise or salad dressing Dairy sour cream Dissolve gelatin in boiling water. Drain pineapple thoroughly and measure cup of juice.

Add to dissolved gelatin. Add chutney, lemon juice and salt. Chill until the mixture begins to thicken. Add well-drained pineapple tidbits. Spoon into a IVi- quart ring mold, (or 6 individual molds), and chill until firm.

Un- mold on a large salad plate and fill the center with cottage cheese. Garnish with salad greens and serve with a dressing made by combining equal parts of mayonnaise or salad dressing and dairy sour cream. Makes 6 servings. For Kid's Party Get ready for that small fry party! Roll balls of ice cream in chopped peanuts, wrap individually and store in the freezer. A BARBECUED MEAL IN ground beef and vegetables pepped up with onion gravy mix right from the package, the modern cook can take life easy.

And there are no dishes to do! smogless air amid today's cacophony. I finally caught up with the Mama's and the Papa's at NBC Studios where they were taking part in a Rodgers and Hart special for ABC, which rents the opposing network's color facilities. Since I am no good at four-way interviews, I chose John Phillips, the apparent of the M's and the P's. "Last year I was in the music business in New York singing with a folk group," he said. "I got fed up with the commercial grind and quit.

With 10 friends I went to the Virgin Islands, where we lived a communal life in a public park on the beach. Their idyllic existence came to an end as their money ran out, and they came to Hollywood to produce some records. The fh-st one, "California Dreamin'," was released Dec. 21 and was an immediate hit. Such are the logistics of the music world that they found themselves earning more money in one night than any of them had seen in their young lifetimes their usual fee is $10,000 per performance.

"We just got our first record royalty check today," Phillips said, "This was just for records sales from December to May and doesn't include money from performances or sheet music (he writes many of the songs). It came to over $200,000." Who are the Mama's and the Papa's? "There is Papa John, 25, born at Parris Island, S.C.; he attended two years of Annapolis before cutting out for the music world, Cass Elliott, 22, from Baltimore, a girl of Kate Smithian proportions, Dennis Doherty, 24, Halifax, N.S., a motorcyclist with Prince Valiant hau-, Michelle Gilliam, 22, Long Beach, petite and lovely; she recently returned to the group after reconciling with John, her sometime husband. With an envelope of gravy mix and foil to help, you can be the "fastest chef in the Middle West." Besides being quick and easy, there's an extra bonus: to a foil dinner no plates, pots or pans to wash afterwards. A barbecued meal in foil is a neat package of food to serve mdoors or out. The juices from the meat and vegetables combine with gravy mix to make a delicious sauce.

The contents can be wrapped ahead and refrigerated tmtil cook-out time. Ground beef and vegetables with onion gravy sauce are suggested for the "nonwork" barbecue. For the more ambitious backyard chef there are "Peppy Barbecue Chicken" and "Sunset Beef Kabobs," both of which are cooked directly over charcoal embers. BARBECUE MEAL IN FOIL 1 lb. ground beef Salad oil 8 medium carrots, cut into lengthwise strips 1 green pepper, quartered 1 envelope (1 oz.) onion gravy mix B-B-0 Tuna Boats Combine cup ketchup, tablespoons water, 2 tablespoons choped olives, 2 tablespoons lemon juice, 1 teaspoon Worcestershire sauce, teaspoon dry mustard, and dash of garlic powder.

Simmer 5 to 6 minutes to blend flavors. Add 1 can or 7 ounces) tuna, drained and flaked; heat well. Spoon tuna mixture on each of 4 hot dog rolls, split and toasted. 4 servings. Baked Apricot Crisp Dram 1 can (1 pound) apricot halves and place fruit in a 1- quart casserole.

Sprinkle with 1 tablespoon lemon juice. Combhie Vi cup brown sugar, 2 tablespoons melted butter or margarine, and 1 cup cornflakes. Spoon over fruit; sprinkle with 2 tablespoons flaked coconut. Bake at 400 degrees for 20 minutes. 4 servings.

Use Chocolate Chips Cook 1 package (4 ounces) vanilla pudding and pie filluig, following package directions. Remove from heat; add V2 cup semisweet chocolate pieces. Chill. Serve with cup heavy cream, whipped with teaspoon each instant coffee and sugar. 4 to 6 servmgs.

2 firm tomatoes, cut in half crosswise Shape ground beef into 4 patties. Tear off four 14-inch lengths of heavy duty aluminum foil. Pour about a teaspoon of salad oil in center of each piece of foil. Place meat patty in center. Arrange carrots and green pepper around sides of each patty.

Sprinkle with gravy mix, directly from envelope. Top each meat patty with a tomato half. Bring edges of foil together and seal with double folds to make airtight packages. (These can be made in advance and refrigerated). Place on grill to cook about 1 hour, tuning packages occasionally.

To bake in an oven, place packages in a shallow pan in a 350 degree oven; bake 45 to 50 minutes. Serve in the foil packages. Four servings, PEPPY BARBECUE CHICKEN 3 broilers, split (about 2 lbs. each) cup salad oil Vi cup cider vinegar 1 envelope spaghetti) sauce mix cup catsup Vi cup water Dry surfaces of cleaned broilers with paper towels. Combine Vi cup of the oil with vinegar.

Brush this mixture over both sides of broiler halves. To make the barbecue sauce, blend together the remaining oil, spaghetti sauce mix (directly from the envelope), catsup and water; set aside for use later. Place broilers on grill over bed of coals, placing cavity side down. Turn chicken occasionally. The last 10 minutes of cooking, brush both sides generously with the barbecue sauce.

Six servings. SUNSET BEEF KABOBS boneless round steak 1 envelope (IV2-0Z.) sloppy joe seasoning mix cup salad oil vinegar 2 T. water 1 soy sauce 2 green peppers 3 medium onions 2 zucchini squash Cut steaks into strips, about wide. Combme seasoning mix, oU, vinegar, water, and soy sauce. Add steak strips; let marinate 2 hours or longer.

Cut peppers into squares. Cut onions and squash into cubes the same size. String meat strips, accordion fashion, on a long skewer, altematmg meat with pieces of vegetables. Reserve marmade. Grill kabobs over glowing coals (or broil) turning and brushing with marinade until done.

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