Galesburg Register-Mail from Galesburg, Illinois on October 22, 1953 · Page 17
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Galesburg Register-Mail from Galesburg, Illinois · Page 17

Galesburg, Illinois
Issue Date:
Thursday, October 22, 1953
Page 17
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^Jroni JPertonalities to ^jlood Jacts in C?onj?c erence By ADELINE KERR Merlins people, visiting with them, exchanging views, learning -that's what, in part, made my attendance at the Newspaper Food Editors Conference in Chicago really Interesting as I look hack on it now. People llto Miss Edith M. Barber who writes Hie food coUimns for a national syndicate ami has ' _ judged more food contests than she can remember. She's charming and twinkly and adds her years graciously. There's Chicago's Mary Meade, pretty, dark-haired and tiny, whoso real name is Mrs Ruth Ellen Church and who has won yearly prizes for her food pages. There were many others—from New Orleans, Washington, Montreal, a red-head from Hawaii, the noted Miss Clementine Paddleford from New York. There were also a few men who have made names for themselves foodwise, both writing for newspapers and as syndicated columnists. Meeting officials of the various food companies was interesting too. At the Quaker Oats luncheon, I was so fortunate as to sit by the BUY! ONLY 7 MINUTES president of the company, Mr. Muz izey, who asked to be remembered to Harold F. Nichols, president of the Galcsburg First National Bank land Trust Co. Mr. Muzzey sal at the right of Mary Alden, who was at the head of the table and is the company's home economist. At her left was Burr Tillstrom, creator of the Kukiapolilan Players, who added to the merriment and .atcr presented a puppet show "A Day in the Life of a Food Editor." We were all very close to the dessert tabic where the Drake's (noted chief, Arturo, created the flaming sauce for the cherry lorte —then spooncd'il into the air a' yard high unlil it was streak of (blue flame that spun back and forth to whip back into the sauce There were many others of in tcrcst, but I'd better catch up on the final news which I'm relayin; to you about the conference. Instituc Helps Bakers Ever heard of the American In stitute of Baking? In a new ultramodern building at 400 E. Ontario St., Chicago, there arc ail kinds of research laboratories, spick and span kitchens to aid in the proc esses of helping bakers turn out, as near perfect bread as possible. Bakers from companies over the state and nation benefit from the Institute's work. To keep you feeling as you should, Drink Meadow Gold — it's mighty good! Meadow Gold HOMOGENIZED Milk tSedtrice Toods to, BUY IT AT YOUR GROCERS OR PHONE 4561 evtew We toured the building after hearing Dr. William I). Bradley, scientific director of the Institute, explain that grain products, principally enriched bread, furnish to the daily diet, 31 per cent of Its thiamine, 25 per cent of the protein, H per cent of its calcium, 28 per cent of the iron, 18 per cent of (lie riboflavin and 27 per cent of the niacin for only 11 per cent of the money spent for food. "It's time to be skeptical about breads which claim special nutritional value because of their unique Ingredients," he warned. Something of the same idea was voiced by George L. Morrison of ^ (Continued on page 19) Full Coffee Flavor in Neiv Confection Here's for a chilly afternoon— a smooth and chewy taffy, a rich treat chock-full of coffee flavor. Everyone enjoys the fun of "pullin' taffy." And if the recipe is as delicious as this one, everyone will enjoy the result. The flavor secret is the fine coffee, packed fresher and kept fresher under pressure. And all the true coffee flavor is found in this luscious tempting Coffee Taffy. COFFEE TAFFY 2 cups sugar '/•i cup light corn syrup 1 cup coffee, brewed regular strength 2 tablespoons _margarinc .1 teaspoon vanilla Combine sugar, corn syrup and coffee in a 3-quart saucepan. Cook over medium heal, stirring constantly, until mixture begins to boil. Continue cooking, without stirring, to 264 degrees F. (A small amount of syrup dropped into cold water will form a hard bail.) Remove from heat. Stir in margarine and vaniila. Pour into a greased shallow pan. Let stand until cool enough to handle comfortably. Pull candy until it is light in color. Pull into ropes of desired thickness and cut with scissors into suitable lengths. Wrap each piece in waxed paper or cellophane. Makes about VA pounds. Tropical Neapolitans Have Party Air Dried fruits have lost much of their moisture and so they are very sweet, but when they are cooked they reabsorb just about the same amount of water as they lost in drying. Prunes and raisins may be cooked without additional sugar, but a few slices of lemon enhance their flavor. NEAPOLITANS TROPICAL arc novel delicacies made by combining petite circles of french-whip pastry with pineapple cream filling. The tops arc garnished with bits of crushed pineapple and "snips" of green citron. French-whip pastry is a new switch on the famous water-whip method developed in the test kitchens of a national company. Here is the recipe. "FRENCH-WHIP" PASTRY a A cup vegetable shortening 3 tablespoons boiling water 1 tablespoon milk 1 tablespoon lemon juice 2 egg yolks, unbeaten 2 cups sifted all-purpose flour 1-3 cup sugar 1 teaspoon salt Put vegetable shortening in medium-sized mixing bowl. Add boiling water, milk, and lemon juice and break up shortening with fork. Till bowl and, with rapid PINEAPPLE CREAM FILLING 1 3-o'z. pkg. cream cheese 2 tablespoons sugar Dash of salt ',s teaspoon vanilla \'z cup heavy cream Vz cup crushed pineapple, well drained I teaspoon lemon juice Let cream cheese soften in mix- ling bowl about 10 minutes, then cream thoroughly with mixing spoon. . . . Add sitgar, salt, and vanilla and mix well. . . . Whip cream until stiff; fold into cheese cross-thc-bowl strokes, whip withj mi £ turc l unlil1 .^' c11 landed. . . . ... .... .. . „ k „„ fc „jiTakc out a little of the mixture fork until all liquid is absorbed jfor garnish (hcn add pineapple and mixture holds soft peak swhen. and ]enion j uicc and bIend fork is lifted . . . Add egg yolksjUse as filling in making Neapolj- and beat until well blended Sift flour, sugar, and salt onto the creamy-gold "French-Whip." Stir quickly with round - the - bowl strokes into a dough that clings together and 'cleans' the bowl... Pick up and work into a smooth dough; shape into a flat round. Use for making Neapolitans . . . Makes enough pastry for 12 rectangular Neapolitans, 3"xl%", or 20 round Neapolitans 2" in diame ter. Use the pastry trimmings for making additional treats with fa voritc baked-on toppings of nuts, coconut, colored sugars, etc tans Tropical. . . . Makes enough filling for twenty 2" Neapolitans. NEAPOLITANS TROPICAL 1 recipe "French-Whip" Pastry 1 recipe Pineapple Cream Filling Divide pastry dough in half and shape into 2 flat rounds. . . . Roll leach round separately on floured cloth or board or between two 12' squares of waxed paper into a cir cle about size of paper and Vs" thick. Peel off top paper and, with 2" scalloped cookie cutter, cut out circles. . . . Remove care fully from paper and place on tin- greased baking sheet. . ,. . Prick with fork. . . . Bake in hot oven (400 degrees F.) 10-15 minutes, or until pastry is honey-gold in color with light brown edges. . . . Remove from sheets to wire racks and let cool. . ., Repeat with other half of dough. There should be 60 circles in all. . . . Spread a layer of Pineapple Cream Filling on 40 of the baked circles then put together in pairs. Top with remain ing 20 circles. . . . Spread a little of the plain cream filling in center of each top and garnish with bits of crushed pineapple and "snips" of green citron. . . . Makes 20 Neapolitans. rm DAILY. GAtESBURG, ILLINOIS, THURSDAY, OCTOBER 22, IMS SEC. 2, PAGE 17 Poached or soft- or hard-cooked eggs should be served on a reducing diet rather than eggs that are scrambled or fried in butter or margarine. Templing Punch For Fall Parties Made From Tea Your fall parties will demand-a new punch recipe — refreshing, full - flavored, and economical. Here's just what you've been looking for: a punch flavored with lemon and pineapple juice, wifh a base made of zesly Tea. One kind of lea is now available packaged so that each tea bag is in its own individual envelope and at. no extra cost. This "tidy pak" eliminates tearing or tangling, and brings an extra bonus of tea freshness and lively "new leaf" flavor. Of course this lovely fruit-flavored punch may also be made with fine loose tea — or even the extra- speedy instant 100% real tea. HAWAIIAN PUNCH 2 tablespoons Orange Pekoe and Pekoe tea, or H tea bags 1 quart freshly boiling water 1 cup sugar 1 cup cold wafer 214 cups (1 No. 2 can) unsweetened pineapple juice '/2 cup lemon juice Place tea in large lea pot or pitcher. Pour boiling water over tea. Cover and allow to brew 5 minutes. Strain, or remove tea bags. Cool at room temperature. Combine sugar and cold water in saucepan. Place over medium heat. Bring to a boil and boil 5 minutes. Cool. Stir in pineapple juice and lemon Jufce. Add cooled tea. Pour over cracked ice and serve with a sprig of mint in each glass, Makes 2 quarts. Note: 2 tablespoons Instant 100% real lea may be substituted for the lea leaves or bags in this recipe. Dissolve in boiling Water and proceed according to directions. Gelatin is fine to use in family desserts because it Is so easily digested. It also recommends itself because it makes a perfect base for the odds and ends of fruits that may be on your refrigerator shelves. WHAT IS THAN BiTTto ? GIFT! THIS WEEK Buy 5-lb. sack of Miller's Dog Meal or Miller's Kibbles at regular prices —and get this new sweet treat for your dog free! With Dog Meal or KIBILES Amazing SEW Mixes! Win on A1L4 MUSIS •for homemade cake! Win over alt other leading cake mixes in National Home-Baking Tests on /. Homemade SIZE! 2, Homemade TEXTURE! $. Homemade M0ISTNESS! Homemade TASTE! i Product! of Guittrol fwit ?JM> kvm mm vrnti** v -rr- - <J I. Make 'em sure! Make 'em easy! Use the mixes with the homemade "musts"! Hi* i P. S. Try SWANS DOWN ANGEL FOOD MIX for heavenly angel cake. So sure! So easy! SAVE RED & WHITE BUCKS - YOU MAY WIN A BIKE! RED& WHITE MORRELL'S PRIDE FOOD STORES HUNT'S HALVES PICNIC HAMS - 39 39 59 RATH BIACKHAWK SKINLESS WIENERS SWIFT'S ORIOLE SLICED BACON Swift Brookfield Roll I Swift Select Chuck SAUSAGE ib. 491 1 ROAST. » 49* Swift TENDERGROWN FRYERS LB. CELLO PKG. LB. CELLO PKG. Swift Select Chuck 2 Ib. average $1.09 PEACHES 2Vz CANS $100 THANK YOU BRAND, IN HEAVY SYRUP, BARTLETT PEARS CANS RED & WHITE FLOUR RED & WHITE WHOLE KERNEL C LB. D BAG 1 $|00 43 GOLDEN CORN * S, 3 3 LIBBY'S PUMPKIN * 29 Taylor Vacuum Pak No. 3 Can SWEET POTATOES.. 29* Andes Candies Pecans, Chocolate and Caramel PECANETTES.... IT 89* Meadow Gold In .lb, 69* BUTTER Quarters. Clearfield Brand CHEESE SPREAD V-' 69* NABISCO PREMIUM CRACKERS 25 c lb. box UPTON CHICKEN NOODLE or VEGETABLE SOUP MIX (With 10c Coupon from Nabisco Premium Crackers) 3 PH .. 29 E FLORIDA SEEDLESS GRAPEFRUIT io -49< WISCONSIN RUSSET POTATOES io 43' Sunkist 1 California Pascal ORANGES 2 49* 1 CELERY 2 ,.,29* FANCY TOKAY CRAPES 2 .25' FROZEN FOODS SWANSON CHICKEN or BEEF PIES Each 35c BOOTHS FROZEN PERCH .... Ib. 39c Pete's Market 788 NORTH SEMINARY STREET Store Hour*: Monday thru Saturday 7:30 a.m. • 6:00 p.m. Forrest Olson 647 WEST LOSEY STREET Store Hours: Mon-Thur. 8 «.m.-6 p.m. Fri.-Sat., 8 a.m. * 8 p.m. No.SideFoodMart 1178 NORTH SEMINARY STRUT Store Hours: Mpn.-Fri., 7:30 a.m.? 6 p.m. Saturday/ 7:30 *m. • • p.m.

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