Sunday Gazette-Mail from Charleston, West Virginia on June 30, 1974 · Page 123
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June 30, 1974

Sunday Gazette-Mail from Charleston, West Virginia · Page 123

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Location:
Charleston, West Virginia
Issue Date:
Sunday, June 30, 1974
Page:
Page 123
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Page 123 article text (OCR)

FMMWl* *ii*t'*C «*··* or M»tic twk ky pMrfiil. ttrf-OMtiiM* H»» opifltM to MnMl Mlir pressure. Mo Wwc v flwn- Clot '«'*- tiSF. twly HutoU*. N*e ktstntat i*te i»»t ro»«, d«. MrtMit witk *i»itt - ttt nCt Of TOUT (MM. FiMMMt Onter imwrics iwittd. Frtt oW* MB. Ot*4 J-43, tax 10M7, HtwtM. Tw. 77011 UJ Q you face tomorrow depends on how you save today. It's easy to put off saving money. But you can't put off the future. So maybe you'd better make sure tomorrow doesn't catch you with your savings down. One of the easiest ways to get the edge on saving is to join the Payroll Savings Plan. - Just sign up where you work. An amount you specify will be set aside from your paycheck and used to buy U.S. Savings Bonds. ' By the time the future catches up with you, you'll have a solid siockpile of Bonds to fall back on. Join now. So you can face tomorrow. Now E Bimds pay 6% intcn-sl when hek! to · maturity of 5 years t4';$ the first year). Bonds are replaced if!(«. MAen or destroyed When needed, they ran be i-ashed at your hint. Interest is iHit subject to stale * ««s« income taxes, and federal tan may be tWcrnil until redemption. Thke run* EUqANT f RENch by bEfh MCRRiMAN PARADE FOOD EWTOR Although European-bom toy Andries de Groot is Wind, his one of this country's most dbcnminaang gourmets. As food editor of "faquire"magazine^ authored a"Handbook for Hosts" (Grotset Dunlaphand he appears on TVs "Today Show" as ''gourmrt-in-re»d*nce.'' His many admirers find him an apparently inexhaustible source of food lore and good i copes. One of de Groofs favorite dishes for entertaining is Kata- touifle, a recipe from Nice, in the south of France, that combines gently simmered fresh vegetables with elegant seasonings. Pronounced "rab-tah-too-ee," this light delicacy is easier to prepare than to pronounce. "Make H a day in advance/' advises de Groot, "and keep h covered in the refrigerator--that way the various tastes and textures Mend and mature overnight'' He serves H as a refreshing appetizer, along with a good, robust California ros* wine. - tATATOuilli A U wkotse Va cup olive or vegetable oil 3 medium onions, coarsely chopped 3 medium green peppers, cut into 1-inch pieces 2 medium eggplants, cut into chunks without peeling 3 medium zucchini, cut into chunks without peeling 2 garlic cloves, finely minced 1 can (about 11b.) Italian peeled plum tomatoes with juice iVz teaspoons whole coriander, coarsely ground with mortar and pestle Salt and pepper to taste Small handful parsley, chopped Small handful fresh basil, chopped, or 1 teaspoon dried basil Pour oil into flame-proof casserole or Dutch oven. Saut6 .onions in hot oil until just transparent Add green peppers, eggplant, zucchini and garlic, stir to coat with oil. Lower heat to simmer; cover; cook 40 minutes,in their own juices, stirring occasionally. Add tomatoes with juice, coriander, salt and pepper; mix well. Boil gently, uncovered, for about 10 minutes, stirring often to..,reduce excess liquid. Blend in parsley and basil. Refrigerate overnight. Serve slightly chilled but not ice cold. Makes four servings. TESTED IN PARADE'S KITCHEN Gourmet Roy Andries de Croot (right), who is 6/ind, and French chef* Raymond Granet discuss ingredients for m MElON MCfllOdS · Buy a whole melon rather than a pre-sliced one^the vitamin C content is damaged by light and heat. · For adding a fresh touch to breakfast and brunches, serve peeled slices of chilled cantaloupe with bacon, or wedges of honeydew melon with thin, rolled slices of harm. · Cantaloupe wedges dipped in lemon juice, and rolled in slivered almonds or toasted coconut, make a wonderful accompaniment to omelets, fried chicken or cold cuts and cheese. · Diced cantaloupe and strawberry halves make a cool appetizer or dessert when served covered with sauterne or rose wine in oversized goblets. OVEN NOTES The most modem ovens now on the market blend conventional methods of cooking and microwave speed-cooking. "Combination cooking," as it's ' called, allows roasting foods to brown nicely and cook rapidly. Meanwhile, back at the range, some cooks even avoid electric burners--they claim that gas ranges give the most precise results. Some people with large families^-or big appetites--purchase commercial ranges from restaurant supply stores. These ranges have six or more burners, sometimes a double oven, and are ideal for cooking a lot of food at once. RAW FACTS Purchasers of "raw" sugar are actually buying a partially refined sugar, called "turbinado," that resembles raw sugar in appearance. True raw sugar contains so many impurities that it has been banned for sale by the Food and Drug Administration. PHOTOGRAPHED AT THE IRVING TRUST COMPANY.

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