Galesburg Register-Mail from Galesburg, Illinois on October 15, 1953 · Page 29
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Galesburg Register-Mail from Galesburg, Illinois · Page 29

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Galesburg, Illinois
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Thursday, October 15, 1953
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Page 29
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Hospitality Hints Given Here Try Snow White Pudding for Company Dinners —Pineapple Growers Association Photo A dessert makes news when it t is pretty to look at and is nourishing and delicious as well. Snow White Pudding rates a banner headline on both counts. This dessert is perfect for one of your company dinners for it readily adapts itself to lovely decoration. 11 can be made ahead of time and kept covered in the refrigerator until needed. When ready to serve, "frost" the pudding with coconut and garnish with frciih or frozen berries and golden pineapple slices. It is a dessert any hostess will be proud to serve. Ifegister-Mail THE DAILY GALESBURG, ILLINOIS, THURSDAY, OCTOBER 15, 1953 SNOW-WIHTK PUntMNO WITH It OS K-RED SAUCE 4 teaspoons plain gelatin 1 No. 2 can (2V4 cups) of pineapple juice •4 cup sugar Dash of salt 1 teaspoon grated lemon peel 2 tablespoons lemon juice 1 cup heavy cream, whipped V-i cup shredded coconut 1 package frozen strawberries or raspberries, thawed, or use 2 cups halved fresh strawberries, slightly sugared. 3, rocedded ^smpmve flew The average person is eating 44 per cent bnltor than he did pre-,arc literally revolutionizing food war, a food industry expert told ^elegaffs io ihe tenth annual News-\manufacturing methods, he said Savory Spaghetti Casserole With Meat Sauce for Fall Menu paper Food Editors conference in Chicago last week. William J. Scarlett of Philadelphia pointed out that the average- diet today contains less fat and 6'/z per cent more proteins, 10 per cent more carbohydrates, 17 per cent more calcium, 20 per cent more plus an average of 25 per iron plu.s an average cent more vitamins. Scarlett, food industry manager for the Industrial Division of Minneapolis-Honeywell, said the increase fn the quality of food consumed annually is a result of a continuing evolution in food production, manufacturing and distri- In particular he saw the bulion. in trend toward scientific niques in food processing a major contributor to the higher eating standards Electronic devices, some so sensitive that they can detect a pinch of .salt in a huge' vat of soup, Jieur-de-cjCiA at anevj. ^Jea These automatic instruments sensitively control temperature, pressure, flow viscosity, alkalinity and other conditions necessary to guarantee a product consistent in quality, nutritional value and tceh-jP a ' alc appeal. "Trial-and-error tests, intensive experimentation, all of the scientific research and engineering skills developed over the years have given the food producers a practical knowledge of such conditions as the effects of hot and cold; of the uses of spices and sugars as preservatives; of drying, pickling and smoking techniques and how to retain nutritive qualities, flavor and palatability," Scarlett explained. He added that this continuing fight to preserve and conserve our food supply has also led to studies arresting the deteriorating SEC. 3, Biscuit Mo<rk Lasauge Is Quick (A streamlined American version of Lasagne) (Makes 4 servings) 1 package bake and eat biscuits 1 cup (8-oz. container), country style cottage cheese 1 (8-ox.) can spaghetti sacuo , 2 slices of a J /z lb. package sharp cheese slices Arrange unbaked oiscuits in oblong baking dish (10 x 6 x 2- inches). Pat out biscuits to make top surface even. Bake in hot oven (425 degrees F.) 8 to 10 minutes. Remove from oven. Lower oven heat to (350 degrees F.). Spread cottage cheese over hot biscuits. Pour spaghetti sauce over all. Place cheese slices over sauce.j Return to moderate oven (350 degrees F.) and bake 10 to | Next time you're called upon to make fancy sandwiches for i Add gelatin to '/i cup of the party, try these Fleur-De-Lis. They're a lot easier to make than you'd PA GE 29 ;pjncapple juice; then stand 5 min-lthink. With some cookie or sandwich cutters you can cut the fancy jutes, then set in pan of boilingjshape.s, spread them with chicken spread and decorate with bits of 15 minutes or until cheese is w '' ltc ' r dissolved. Ilemove'pimienio, chopped parsley, olive or any other colorful touch- melted and lightly browned. Serve 'from heat. Add rest, of pineapplej The ribbon sandwiches are just as easy to make. Spread alter­ am once. juice, sugar, salt, lemon peel andnatc sices of white and whole wheat bread from which the crusts have J ljuice; stir until'sugar is dissolved.jbcen trimmed with chicken! Vmi r -4ti rt „kP Ihis pl -imnrm-iJ Cml mlil Partially Ihickoncdjspread, stack five slices, wrap! CHICKEN SPREAD You can ftidkc this *.ldmorou.s; f|jk( , unl}catcn Cf , fi whilc , t then tightlv in waxed paper or alumi- dessert several days belore ynu :b ,, at with rotary beater or electric num foil, then in a damp cloth having company. Prepare ajrnixer until fluffy. Whip creanijand chill in the refrigerator for a cf- Spaghetti with meat sauce is a popular dish any time of the year, Today we bring this old time favorite in a new dress— as a casserole. It's tasty, colorful and easy to prepare and serve. It combines the «!sly flavor of sharp cheddar cheese, olives and meat sauce and when baked together with the spaghetti gives a deliciously seasoned flavor. The meat is browned with onion and green pepper, if desired—then fects of light and air, of the de-j t0 mato catsup and tomato juice with sugar arid"Worchesershire sauco velopment of new packaging tech-' are g^ed to the meat. The spa- niques and of the fortification and enrichment of some staple foods. are graham cracker crust and press against the sides and bottom of a pie plate. Chill the crust for two or three hours, then fill with strawberry ice cream softened to spreading consistency. Sprinkic .with same beater and fold quickly few hours. Before serving, cut into whipped gelatin along with!into V*" slices, then cut each slice most of coconut. into thirds or into three triangles. 1 bar ('.a cup) margarine 1 cup ground cooked chicken ,: i cup finely chopped celery V 's teaspoon salt Dash of white pepper Let margarine soften in mixing (Continued on Page 32.) Chocolate and Walnut Combined in Cupcakes Crisp morsels of walnut enhance the chocolate flavor of these cupcakes. Baked Ham Stuffed Baked Potatoes Corn and Cabbage Slaw Bread and Butter Chocolate-Walnut Cupcakes Beverage Chocolate-Walnut Cupcakes Ingredients: S A cup sifted flour, l A teaspoon baking soda, V* lea- spoon salt, 1/2 cup sugar, 3 tablespoons cocoa, Vfc cup walnuts (chopped), 1 egg, Vi cup butter milk, 3 tablespoons shortening (melted), V* teaspoon vanilla. Method: Sift together flour, baking soda, salt, sugar, coca; add walnuts. Beat egg until thick and pale colored, and combine with buttermilk, shortening and vanilla. Add dry ingredients and beat well (about 2 minutes). Turn into greased muffin pans. Bake ghetti mixture contains the mushrooms, cheese and olives. Then the spaghetti and meat sauce are placed alternately in the casserole starting with spaghetti and meat sauce are placed alternately in the casserole starting with spaghetti and topping the casserole with meat sauce. Cheese adds flavor and nutritive value to this dish. It is an important source of protein—the same as meat, eggs, and fish. A pound of cheese contains much of the concentrated goodness of 10 lbs. of milk. This is a good casserole for Sat % cup catsup , 1 cup tomato juice 2 tsp. sugar 2 tablespoons Worcestershire sauce Vz lb. pkg. spaghetti, cooked in boiling water J A cup cut mushrooms Vi lb. cheese,, diced Cook spaghetti in salted boiling water. Rinse well with hot water. Saute onions and green peppers in butter. Add meat and brown. Mix catsup, tomato juice,. sugar, Worcestershire sauce and add to meat mixture, cooking until Well blended. Mix cooked spaghetti, mushrooms, cheese and olives to- l^htS XlEa tSkether Place * spaghetti mixture vegetable salad and watch the:'" buttfred eassetoe foils enjoy themselves.and ask former.Wjthfe oMhj me^mt,- anc l|and meat. Place in preheated oven. utes. Frost as desired. Makes about 2 dozen very small cup cakes. • I 1 11/ I lU U1J1US " l 1L '"' mice kii<iitgii.o. c „. _ _ Jour into 1 Quart or 1« quart; Thc secret of thc F i eur . De . L j s <bowJ, the " cream thoroughly withlin moderate (350F) oven 20 min- molcl 01 bowl. Chill. fltfr-ietivpne^ k' mixing spoon - Add remaining in- ! »*« *v«ct « Hndrprf Makes , r ? -W unmold on plate, %£°P ih ™ o nP fh> redients and mix well. Yield: . . sprinkle with rest of coconut; ar- ; ™. nitKtn spicati. one ot the ab _ t he top with finely crushed gra- |range a fcw bcrries am , pincapple All-in-Ono Sandwich Spreads d P .-j 1 1/2 cups ham cracker crumbs and store in. s |i ccs aroim( j base. Serve at table, velopcd in a large company's test the freezer compartment of yourip ass res t 0 f berries in bowl to kitchens, the chicken spread is refrigerator. Thaw a package of| S poon over individual servings. i vel '.v easy to make, keeps per- Makes 6 to 8 servings as' it is! f c c 'ly in the refrigerator so you quite rich. (For shower parties, can make it up ahead of time.! mold pudding in hcarl-shapc.) i a "d eliminates the extra step of. more. The recipe doubled an 8'/& x 13M: casserole serves 8-10 people. SAVORY SPAGHETTI CASSEROLE Serves 4-6 2 qt. casserole 3 tablespoons butter 1 large onion, diced 1 green pepper, diced IV2 lbs. ground beef 1 tsp. salt % tsp. pepper % cup chopped, stuffed olives Alternate slices of cooked beets and hard-cooked eggs on salad greens and serve with a dressing of olive oil, red wine vinegar, prepared mustard, salt and pepper. This makes an unusually delicious luncheon course when it is served with whole-wheat bread and cream-cheese sandwiches. frozen strawberries and serve as a sauce with thc ice-cream pic. • A dash of dry mustard and d few drops of tabasco sauce will enliven cream sauce that's to be Icombincd with diced cooked ham. spreading the bread. The basic A glass quart measure with a i ingredient, margarine, makes it; rounded bottom is useful for mix-jsmooth, spreadable and better ing and pouring batters. Itasting. <*» **** - i NOiff-Folgers [MSlWTf Bra Mew Coffea (TasfeTfirill *i MOurnM* wow*/ Now you'll know a new kind of coffee enjoyment. For now the Folger people have developed an exclusive new process that captures the true flavor of fine Mountain Grown coffees in wonderful new Folger's Instant Coffee. This unique new Folger process brews your coffee for you—gives you the flavor essence of choice coffee, Then, when you add water, the rich flaye* nuggets flash instantly into delicious, sparkling- clear coffee—made in less time than it takes to tell about it. Try Folger's Instant Coffee and be among the first to discover the pleasure of coffee made this exciting new way. Flv« IMNM You'll Prefer IOO% PURI New Potter's INSTANT Coffee 1. Mountain Grown CbftwJ All the superb flavor and character of the finest Mountain GTOWH coffee you ever tasted. 2. Perfect Co /9— fvmry Tftml fom fame as a cook will E >w. WHh New Folder's Utta/U Coffee you'll never ve a feUwP* 8. $0 fwjrl lo VMM Make tt quickly and neatly right in your <»p. No leftover coffee to throw away. 4. Sparkling deer Coffml Folger's flavor nuggets give you brilliant coffee. No sediment—no cloudiness. 5. Phcm fvery Coff— fast*! Just vary the strength to suit each individual taste. Everyone will compliment your coffee. Folger's Tnstant Coffee MOUNTAIN GROWN I RED& WHITE FOOD STORES HURRY KIDS - JUST A FEW MORE WEEKS TO SAVE RED & WHITE BUCKS FOR A FREE SCHWINN BUILT BIKE! 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BIRDSEYE FROZEN PEAS 15 BIRDSEYE FROZEN FORDHOOK LIMAS 2 PlB , 49* MINUTE MAID ORANGE JUKE 2 c.7. 39* Forrest Olson 647 WEST IOSEY STREET Store Hours: Mon.Jhurs. 8 a.m.-© p.m. Fri-Sat., 8 a.m. • 8 p.m. No.SideFoodMart 1178 NORTH SEMINARY STREET Store Hours: Monyfri., 7:30 a.m. • 6 p.m. Saturday, 7:30 am,• 8 pm.

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