The Palm Beach Post from West Palm Beach, Florida on November 14, 1968 · Page 57
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November 14, 1968

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The Palm Beach Post from West Palm Beach, Florida · Page 57

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West Palm Beach, Florida
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Thursday, November 14, 1968
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Page 57
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Post and Times. Thursday. Nov. H.196SFN3 Grapes, Poached Salmon Are Congenial Companions .ft , I 1 U -j 3 K m 4 salmon steaks, about 1 inch thick 2 teaspoons salt 8 peppercorns Juice of Demon 2 bay leaves 't cup white wine water lcup (', pint) sour cream H cup prepared French dressing 1 cup Thompson Seedless grapes Put salmon steaks Into a large skillet. Sprinkle with salt and peppercorns, lemon Juice, bay leaves and white wine. Add enough water to just cover fish. Cover and cook over low heat at a simmer until salmon turns pink throughout. Cool salmon in broth. Drain salmon. Place salmon on a platter and chill. Combine sour cream, French dressing and grapes, and spoon over salmon. Chill until ready to serve. (2) For a flavor surprise to be spooned over ice cream or cake squares fold halved Thompson Seedless grapes into fudge sauce. (3) For a quick melba sauce combine equal parts stemmed seedless grapes and raspberry jam. Spoon over fruit, lady fingers or sherbet. (4) Combine equal parts mayonnaise, sour cream and whipped cream. Fold in seedless grapes. Makes a creamy sauce that can be spooned over fruit cups, cupcakes or banana slices. (5) Drain the juice from spiced crab apples or spiced apple slices. Add an equal amount of water. Thicken the mixture with cornstarch mixed with water. Cook until thickened and then chill. Fold in a generous handful of Thompson Seedless grapes. As a dessert sauce, you can spoon it over baked apples, cake squares or a home-made ice cream sundae. It can also be spooned over sweet potatoes and ham slices. COLD POACHED SALMON WITH GKAPE LEMON SAICE (Serves!) "The English have sixty different religions and only one sauce," a French wit once quipped. He had Rood reason to feel superior about it; sauces are what give French cuisine its incomparable reputation. A good sauce, as any chef knows, has the power to turn a plain dish into a mouth-watering work of art. But there's one type of sauce in which we Americans traditionally outdo the French sauce made with seedless grapes. It's no accident that a favorite French grape sauce is called "Sauce a la Amerl-caine." There's good reason for American pre-eminence in grape saucery. Seedless grapes came into their own here in the 19th century, when a California farmer named William Thompson gave the world a new variety that is now known as the Thompson Seedless: actually the familiar "white" grape. Americans quickly adopted the Thompson as their favorite eating grape, and among other things, turned traditional American inventiveness to the problem of how to use it in sauces. 5 EASY GRAPE SAUCES A great sauce needn't be difficult to make. Some of the best sauces are made by stirring a few simple Ingredients together. To begin your adventure in grape saucery, here are five easy things you can do with grapes and a few other common ingredients (1) For a quick sauce for cooked chicken, veal, shrimp, ham, tongue, crab meat or rock lobster heat cream of mushroom soup with a little cream. Add Thompson Seedless grapes and heal for 5 "" S i X Bit LOOK FOR THE COUPON WORTH EXTRA TOP VALUE STAMPS IN TODAY'S PAPER On Page F N 23 j. " t, The Role Eating Well Plays In Your Life 4 W MY 2-foot By GAYNOR MADDOX Many young marrieds today spend money for liquor on advice of their parents. It's the thing to do, a status symbol, they are told. So often, they lay out part of their food money for alcohol. Many foreign-born Americans continue to buy their food at the small stores despite higher costs than supermarkets. They like being able to WTTZrr, Enjoy the frosty taste of Fresca and get this 2- St. Bernard "Blizzard Dog" plush toy for only c'ii-. ; $4.99 and 6 cap liners from bottles of Fresca. W I " ' : value $15.00! And 6-inch St. Bernard "Blizzar Enjoy the frosty taste of Fresca and get this value $15.00! And 6-inch St. Bernard "Blizzard Retail Co author of "Introduction' to Nutrition," a text book for col e students, Dr. Fleck observes "Being able to sell the importance of nutrition to young people is a grave challenge to get them to realize that fiom th moment they are born nutrition has a vital impact on their entire life. Eating well, or eating poorly or unwisely, plays a role in the quality of their living. "Our job is to talk of benefits, not to scare young people. How can we make It clear to Puppies" are available for only 500 and cap liners! Retail value $3.00! Enjoy rresca ana get tnese xoy "Blizzard Dogs." Offer expires January 1, 1969. Get free details wherever you buy Fresca. to FRESC (i Blizzard Puppies"also available! corvmoHT O ltu, tut eocveou company. Bottled under the authority of The Coca-Cola Company by , Coco-Cola BorHinq Co. of Vvfest Palm BeaoS MADE WITH i cash checks, to get credit, to speak and hear their own language and to find native products. Many young marrieds have their milk delivered daily even though it costs more than direct purchase at the grocery store. They pay only once a month for the milk delivery when they get pay checks. Among many of the underprivileged, government donated foods, such as pork loaf, eheese. powdered milk, though nutritionally needed, are often thrown away because the recipients don't know how to prepare them. Many young marrieds on a limited food budget foolishly pay as much as 49 cents a pound for tomatoes, believing they must have the vitamin C in them. If vitamin C is the main question, the least expensive source is canned grapefruit Juice. Dr. Henrietta Fleck, chairman of the Home Economics Department of New York Education, gives the above example of the importance of education in they buying and use of foods. She says "There is tremendous research In nutrition going on In universities and labrotorles. We have volumes of these scientific findings. But to get the practical understanding of these findings to the eating public Is today a major problem of educators." FRErH CAUGHT FISH m Contains all the nutrients known to be needed for a well-balanced diet LOW COST TOTAL NUTRITION lllllllllllllliP ... iV- i ff v. ' 2 SIZES 15 0Z.&8 0Z.1 DR. HENRIETTA FLECK all ihn mnnM m an uic Hiinu there's iust one i i t Iceland. K ;'.Wv. . j A '' ' : 1 - them that good nutrition every day, not Just now and then, pays off? That Is the job we are working on." She believes the curriculum should be flexible, not static. "We must adjust to the changing patterns of living. Breakfast, for example is a lost cause. Why go on preaching about the importance of a good breakfast which most people don't eat any more? We must show breakfast skippers how to make up for the foods they missed at breakfast during the rest of the day in snacks or what have you. Get some citrus, some first-class protein extra, yes. But It can be done if they think about it." she savs. "Senior students in home economics at New York University must have practical experience in helping urban families. For example, one group worked with Puerto Kl-can housewives In the Chelsea district who did not use the donated foods. Our students worked out special recipes adapted to their tasted for these foods and then showed the women how to prepare them. As a result they began to Incorporate them more and more into their family meals. "To change a person's eating habits is one of the most difficult tasks in the world. These habits have deep-seated Influences ethnic, family, status, religious or group consciousness," Dr. Fleck believes. "We constantly study methods to interest young people In better nutrition. How can we compete with the lure of sports, music, cars and all the other contemporary Interests of the young? It's tough going but we must make it." The world holds special places near and dear for certain foods. South America for bananas. Kansas for wheat. Iowa for corn. There's also a special place for rice. The Grand Prairie of America. Rice Bowl of the world. Riceland. In Riceland, the topsoil Is deep, rich and porous. There! a clay subsoil that holds aK the water rice has to have. The rnatu'ring season is the longest in America. Over 140 days. The sun is hot. The nights are cool. And the rice is coaxed to plump and tender perfection. The world does its best for Riceland Rice. So do your best to try it. J 5? "' . : 7' I ; (' ( Q V X frL t f " - .'' .1 1 I Riceland nice lis Choienby 38 countries OffimM " v- ' C 1

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