Alton Evening Telegraph from Alton, Illinois on August 9, 1956 · Page 22
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Alton Evening Telegraph from Alton, Illinois · Page 22

Alton, Illinois
Issue Date:
Thursday, August 9, 1956
Page 22
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PAGE TWENTY-TWO ALTON EVENING TELEGRAPH THURSDAY, AUGUST 9,1954 Favoring Is The Art of Home Cooking Really on Its Way Out in The United States? By EDITH M. BARBER Recently, a mar who is an expert in at least one of the food fields, stated that cookery was on its way out in the home kitrh- en. He prophesied that women were interested nowadays only in prepared foods. From my own experience, I take issue on this. I do not go KO far as a reader who recently wrote me that she objected to my article that mentioned, "Cake mixes are here to stay." According to her, "They are dead and mortified," and she quotes a well-known cooking specialist. She goes on to say, "There is nothing that compares with a butter cake for flavor and freshness." 1 agree with her that there is nothing better when a tested recipe is used and followed exactly. The porportion of the in- griedients as well as their quality must be exactly right for good results. I have had homemade cakes offered me that could not qualify as first rate. Probably the balance of shortening, sugar, flour and baking powder was improper. These points are all taken into consideration by the manufacturers of good r.ake mixes. Like my correspondent, I enjoy making a homemade cake occasionally. Working with the ingredients gives me a satisfaction many cooks share. At the same time, I do not discount the place that a mix has in helping to solve that three-meal-a-day problem. By the way, a good angel food mix which, of course does not call for shortening is, in my opinion, just as good as an angel cake for which fresh egg whites have been used. Cream Filling -a cup sugar \i cup flour % teaspoon salt 2 cups scalded milk. 2 egg yolks 1 teaspoon vanilla extract ',2 cup heavy cream, whipped Mix sugar, flour and suit in top of double Iwiler. Stir in scalded milk gradually. Stir over hot water unti! mixture thickens, cover, and cook ten minutes. Stir in egi. yolks quickly, one at a time, and continue stirring over hot water one minute. Cool. Fold in vanilla extract and whipped cream. Place between cake layers, or split a cooled angel food and place between layers. Note: For CHOCOLATE FILLING— Mett two squares chocolate with the milk, and increase sugar to one cup. Bittersweet Frosting 8 squares chocolate 1 cup-sugar% cup water Cut chocolate in small pieces and melt in double boiler. Combine sugar and water and bring to boiling point. Cool until lukewarm. Stir into chocolate, blending well. Cool, stirring occasionally. Yield: Frosting for two nine-inch layers or two dozen cup cakes. Note. If desired, add M cup more sugar for a sweeter frosting. (Copyright, 1956 General Feature* Corp.) Follow This Recipe Melton Mowbray Pork Pie Is Reeipe From England Well Worth Giving A Try MBy GAYNOR MADDOX Chef Phillip Harben of London, England, Is now here in the United States. The British Travel Agency is sending him to various cities to demonstrate how good English dishes can be. Melton Mowbray Pie is one of his recipes- These pies are eaten cold and out of hand in England. Want to try a few? Here's an American version of Chef Harben's recipe, simplified a little and not so time consuming- ! Melton Mowbray Fork Pie Crust: 5 cups flour, 1 teaspoon salt, l a ,i cups shortening, 1 cup water. Filling: 1^, pounds lean pork, %. cup diced onion, 1 Jfcounce. can chopped broiled mushrooms, % teaspoon cloves, % teaspoon nutmeg, % teaspoon cinnamon, 2 teaspoons salt, 1 teaspoon pepper, l>/a cups well-seasoned meat stock, 3 envelopes unflavored gelatin. Glaze: 1 egg, 1 teaspoon water. Sift flour and salt together. Blend fat into flour with pastry cutter until fat is finely cut. Add water a little at a time, mixing lightly with a fork until flour is moistened. Press dough into a ball. Reserve tt of the dough. Divide remainder of dough into 12 pieces. Roll these into 5-inch circles and fit into a deep 2!4-inch muffin pan. Roll the larger piece into a circle about %-inch thick. With a 3- inch cookie cutter, cut out six circles to use as tops and with a leaf-shaped cutter cut IS leaves each about 1-inch long to use as decorations. With a very small cutter or knife, make a hole about % inch across in each circle. Cut the meat into & inch pieces and place in bowl. Stir in onions and drained mushrooms. Add seasonings dissolved in mushroom juice. Fill the shells to within % inch of the top, using about % cup of the meat mixture for each pie. Place pastry cover on top of the meat. Pinch edges of shell and cover together, fluting them by using the thumb-and forefinger. Blend together the well-beaten egg and .water and use to brush the top of the pastry. Place 2 pastry leaves on each pie and brush these with the egg glaze. Bake in 425 degree.F. dven for 13 minutes, then lower heat and bake another 1% hours at 375 degrees F. Remove pies from oven. Cool and then refrigerate until chilled. Meanwhile, soften gelatin in Va cup of cold meat stock. Melt over hot water and add remaining stock. Chill until the consistency of egg white. Pour about Vi cup of the gelatin mixture into the hole of each pie, using funnel or small pitcher. Refrigerate until gelatin is set.' Serve cold. HEY KIDS! FREE RIDES ON OUR 10 BURROS AT OUR NORTH ALTON SUPERMARKET - 2600 State FRI.-SAT. AUGUST 10-41 from 10 a. m. These burros are gentle and well trained. Bring Your Camera Take Some Photos! For Barbecues Lemon Butter Sauce Is Fine With Corn on The Cob B.v GAYNOK MADDOX The Harland Leonhard family ot La Canada, Calif., gave a barbecue party for us. For the basting sauce they used lemons picked from a tree beside the kitchen door. Hospitable people, casual, with a sense of good food and good fun, they made that outdoor party one of the rrosl memorable. Everybody gobbled the barbecued turkey, wolfed corn on the cob, had seconds of the green salad with sour cream dressing. While Harland Leonhard and his two teenage sons did the bar- becuing, Mrs. Leonhard gave us a few recipes. Lemon Bitter Sauce for Corn on the Cob Six ears of cor", 6 pieces of aluminum foil (about 6x12 inches). Vz cup butter or margarine, melted, % cup lemon juice, Va teaspoon grated lemon peel. Place ear of corn in center of each piece of aluminum foil. Blend butter, lemon juice, grated j peel and pour a littlr over eachj ear of corn. Bring the sides of i the foil together and fold over. I as for drug store wrap. Fold each end over tightly so steam will not escape. Place wrapped corn on the brazier and cook until tender (20 to 30 minutes). Serve in foil with salt and pepper. Foothill Barbecue Sauce One-half cup lemon juice, Vs cup salad oil, 1 tablespoon soy sauce, 1 clove parlic, crushed, 1 teeaspoon Worcestershire sauce, 1 teaspoon salt, M teaspoon freshly ground black pepper. Combine 'emon juice and salad oil. Add seasonings. Let stand several hours for flavors to blend. Brush turkeys generously with the sauce during cooking period. Chopped Chive Sour Cream Dressing Three-fourths cup sour cream, % cup lemon juice, IVa teaspoon salt, 1 teaspoon chopped chives or green onion tops, 1 teaspoon suger. Combine all Ingredients thoroughly; chill. Makes about 1 cup dressing. PERFECT! it's pure cane.! NATION-WIDE STORES Prices ANo Effective at lY-RITE Stores food needs \ If lore UaiueA at llation- Wide 16-Or. Jar Topmost Seedlen Preser/et RASPBERRY _______ Gebhardf—make delicieui chili tmirowDER------'^if Foaming action eleenier DiDA 0 OQ C bAbU - L cant .la Green Giant—tender, tatty NIBLETSCORN __._ __ 2 !£ 35' Green Giant—with sweet peppert MEXICORN NIBLETS _ .. n £ 1? Blues whire you wash BLU-WHUE FLAKES __ FUvorlciit Orange Cream SANDWICHES Free Whiiooke in package KELLOGG CORNFLAKES _ '5? 21' lt'» new—-iT'i a detergent RINSOBLUE fctf aL of tL American Lady SALAD DRESSING Summertime « salad timt. Her* is your chance to gat thit favorite brand at • price that will save you money. Get American Lady Salad Dressing thii week. Quart Jar 39' i Get these values at Nation-Wide too! Jbtt I flout* —Mede from tumipejnejd fruft PINEAPPLE JUICE Jim* {^umMm —Buy (evvrel ft thi* low priee » £K ^A NORIBEBN TISS11...4 = 61 Jopm tt TWLW TISSUE Firnaet Quality end A • Real Value at Thit 7 Lew Price ** — deficient flevw GOLDEN CORN J that oeOai/y JUtpL Value* ttae Met* eMietow toerted undwfthei i Utttt* — ^y Ik* Betty Creeier Staff M £1 GOIDMEDAI FLOUR....:?. 49 c 2 KRAFT YH.VSTA _ Meke tnty inecb in e jiffy—KRAFT OHZ-WHZ ___•£ Colored '/4-lb. ftith PARKAY MARGARINE •illibury Buttermilk vf BALLARD BISCUITS 2 , 25 Exfra Fancy Michigan CUCUMBERS 2-15* Ca/i/ornia Seed/ess GRAPES.... 2 - 29 C No. J SWEET CORN 6-1? California Baitlett PEARS..... 2 - 29 ( Boston Buff Sfyle PORK SHOULDER ROAST Leon and Tender PORK S1EAKS Premium Rolled VEAL ROAST Krey or Hunter COMBINATION SPECIAL SKINLESS f IENERS, .) A A SPICED LUNCHEON MEAT •> **• ||J| Single Pound 39c GROUND BEEF..... Q fc 00 Single Pound 39c (J |/if c 4 >^.mMi>.'^.:mmmb^^mmm^mmtmttm^ ( #

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