Eureka Humboldt Standard from Eureka, California on April 14, 1962 · Page 32
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Eureka Humboldt Standard from Eureka, California · Page 32

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Location:
Eureka, California
Issue Date:
Saturday, April 14, 1962
Page:
Page 32
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HEINZ BABY WEEK OFFER! Cookbook (.Continued from page 10) D R E C K CHILDREN SHAMPOO with 12 labels from Heinz Baby Foods ' New! Won't sting baby's eyes as other shampoos often do. Made especially gentle for babies' fine hair, skin and scalp. Hospital-tested--safe for babies and older children, too. Lathers and rinses quickly; works well even in hard water. Breck Children Shampoo comes In handy unbreakable container. · Heinz Baby Foods have safety sealed screw-on caps of pure aluminum, and are guaranteed to please both mother and baby --or your money back! HEINZ" Baby Foods LBABYFO ° D " WORTH 6(K --clip and mail How to get free shampoo-- 12 I Offer K'xjil only In U.S.A. ami tr · lilliiTMiti- n-slrlrlrll. Use fur an) I Hf'lHHHtj by KTOIIII* or n r K a n j / a l l ZONE- f »mh!ll!ei], InxctI or tj runstUulw fraud, iiilr,'! July 31. 1SGJ. Eggs Fare! TO PREPARE: 40 MIN. TO COOK : 20 MJN. 1 tablespoon instant minced onion 1 tablespoon water 54 cup butter or margarine Vi cup thinly sliced celery '/2 Ib. fresh mushrooms, sliced through caps and stems '/z cup flour Vi cup chicken broth 1 teaspoon salt 3 cups cream % cup pitted ripe olives, quartered lengthwise Deviled Eggs (see recipe) 1 large tomato, cut in thin wedges '/z cup coarse dry bread crumbs 1 tablespoon melted butter 1. Soften onion in water. 2. Heat % cup butter in a large, heavy saucepan; add celery and onion; cook S min. Add mushrooms and cook until tender, about 5 min. Remove vegetables with a slotted spoon and set aside. Remove saucepan from heat. 3. Mix flour, chicken broth, and salt together; add gradually to the liquid in saucepan, blending well. Stir over medium heat until mixture bubbles. 4. Gradually add the cream, stirring constantly. Bring mixture to boiling over medium heat, stirring constantly; cook 1 to 2 min. 5. Blend in the reserved vegetables and the olives; heat. 6. Arrange Deviled Eggs in a 2- qt. baking dish; pour the creamed mushrooms over the eggs. Top with the tomato and a mixture of the crumbs and melted butter. 7. Set under broiler, about 3 in. from source of heat, until crumbs are browned. Serve immediately. S to 10 servings Deviled Eggs--Cut 8 hard-cooked eggs in half, lengthwise. Remove egg yolks, keeping egg whites intact. Press egg yolks through a sieve; add % cup mayonnaise, % teaspoon dry mustard, % teaspoon Worcestershire sauce, Via teaspoon salt, and a few grains black pepper; mix thoroughly. Fill egg whites with the egg yolk mixture. If desired, top with additional ripe olive wedges. Roasted Canadian- Style Bacon Remove casing from a 2-lb. piece of Canadian-style bacon. Place, fat-side up, in a shallow roasting pan. Insert about 10 whole cloves in bacon. Roast, uncovered, at 300°F about 2 hrs., or until internal temperature reaches 160°F to 170°F. Place on a heated serving platter. Family Weekly, April is, 1362 Mustard Sauce Mix together in a saucepan 1 cup firmly packed brown sugar, 2 tablespoons prepared mustard, 1 tablespoon butter, and Z tablespoons cider vinegar. Stir over low heat until sugar is dissolved and mixture is thoroughly heated, about 10 min. Serve hot with ham or Canadian-style bacon. % cup sauce Croissant Dainties Warm from the oven, -assorted tiny sweet rolls and corn muffins are elegant and easy to eat. TO PREPARE: 30 MIN. TO BAKE: ABOUT 17 MIN. (allow time for chilling) 2 cups flour ^ teaspoon salt 1 cup butter or margarine 1 egg yolk, slightly beaten '/, cup thick sour cream Vi teaspoon vanilla extract '/, cup sugar 1 teaspoon ground cinnamon J / cup finely chopped walnuts 1. Cut butter into a mixture of flour and salt with a pastry blender until mixture resembles small peas. Blend in a mixture of next 3 ingredients with a fork. 2. Divide dough into thirds; chill several hours or overnight. 3. Roll each into a 12-in. round on a lightly floured surface. Mix remaining ingredients; sprinkle one-third evenly over each round. 4. Cut into 16 wedges. Roll each wedge firmly, starting at outer edge. Place on ungreased baking sheets with points underneath; curve into crescents. 5. Bake at 375°F about 17 min., or until light brown. Remove to cooling racks. 4 doz. rolls Petite Frosted Snails Prepare 1 pkg. hot roll mix according to the package directions. When ready to shape, roll dough out % in. thick. Cut into 4x%-in. strips. On lightly floured surface, roll strips with hands into 6-in. pieces. Starting at one end of each piece, coil to form a snail; place on greased baking sheets. Tuck a semisweet chocolate piece into snail. Allow to rise until doubled. Bake at 400°F for 10 min., or until golden. Spread with Glossy Orange Frosting. Glossy Orange Frosting -- Beat 1 egg white slightly; beat .in l»/ 2 cups confectioners' sugar. Add 1 tablespoon butter, melted, % teaspoon salt, 1 teaspoon vanilla extract, and % teaspoon orange extract; beat until smooth. About 1 cup frosting

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