a WKNTY*EIGHT ALTON EVENING TELEGRAPH THURSDAY, SEPTEMBER 26,1963 THURSDAY, SEPTEMBER 26,1963 ALTON EVENING TELEGRAPH PAGE TWENT¥*N1NE Nuptial Soup Also Touriii B.v POPPY CANNON At the close of September ; cozy change of pace is indicated What could be more of a Swedis! blueberry pancake — which ma also be made with apples! The original recipe was given to me years, ago in Helsinborg ij the south of Sweden by the siste of a nobleman who had come U live in the United States. He lov ed practically everything abou his new country except "the blueberry so-called pancakes, speck led," he said, "with a few lonel; berries." How he had longed fo: the great gold fruit-filled, dnna mon scented discs that he re membered from his childhood. A Nobleman's Pancake To make a main dish pancak for two or four (depending upon one's appetite and degree of devotion to this pancake) stir to gether until smooth % cup flour % cup milk, 1 teaspoon sugar % teaspoon salt. Beat in one a a time, 2 egg yolks. Beat 3 egg whites, adding, after they are slightly stiffened, 1 tablespoon sugar, and continue to beat unti they stand in peaks. Fold into the batter. Heat in a large heavy skillet 1 tablespoon butter and 1 table spoon salad oil. Pour in half of the batter. Cover with a single layer of fresh or frozen blueberries or diced, canned, sliced ap pies, or tart green apples very thinly sliced. Sprinkle with the batter. Cook over high heat unti' the bottom is nice and brown This you can judge by peeking or by noting the presence of a rim of golden brown around the edges. Place the skillet under a preheated broiler watching carefully until the top is cooked, puffy and delicately browned. Serve instantly, cutting the pancake into 4 sections. Some say that maple syrup is the only wor ' thy accompaniment. Others insist upon sugar and cinnamon and a wedge of lemon to squeeze. Frankfurter Casserole For Luncheon By UNCLE FRANK KOHLEB (Chief Skilleteer) "Frankfurter — Pickle Casserole makes a fine luncheon dish with a salad and fruit for dessert," writes Mrs. Chris Nissen, Chicago Daily News Chapter. 6 medium-size potatoes 1 pound frankfurters 3 medium-size dill pickles 4 hard-boiled eggs, sliced 2 tablespoons butter 1 cup soured cream % teaspoon dried dill Boil potatoes in their Jackets, cool slightly, and slice. Place half the potatoes in the bottom of a lightly greased casserole. Wash, dry and cut the frankfurters in 1 - inch pieces and arrange over the potatoes. Slice pickles thin, and spread them over the franks, and spread the sliced eggs over the pickles. Top with remaining potatoes. Dot with butter, pour the soured cream over all, and sprinkle with the dried dill (you may use minced fresh dill if you have it). Bake at 350 degrees for about 45 minutes, until top is lightly browned. Strawberry Cheese .Cake is great, with fresh strawberries in season. You need a 9 - inch spring form pan for this beautiful and delightful dessert. 2 tablespoons unflavored gela tin % cup cold water 3 eggs, separated 1 cup milk 1 cup sugar % teaspoon salt 3 cups creamed cottage cheese 1 tablespoon lemon juice 1 teaspoon grated lemon rind 1 teaspoon vanilla 2 tablespoons butter % cup crushed graham crackers 1 quart fresh strawberries 1 cup heavy cream, whipped Soften gelatin in cold water. Beat egg yolks slightly. Add milk, sugar and salt and cook over low heat, stirring constantly until slightly thickened. Add gelatin mixture, and stir until gelatin is dissolved. Chill until slightly thickened, then mix to cheese and next 3 items and blend well. Chill again until slightly thickened. Meanwhile, combine graham crumbs and butter and mix thoroughly. Sprinkle over bottom of the spring form. Wash and pick over the berries, and put half of them on the crumbs in the pan. Beat egg whites until stiff but not dry, and fold into the cheese mixture. Pour over the berries in the pan, and top with remaining berries. Chill until very firm. Fruited Cole Slaw is a refresh- Ing thing. To a fine - shredded half of a small cabbage add 1 cup well - drained canned fruit cocktail and H CUP black or broken English walnut meats. Toss lightly together. Combine 1-3 cup soured cream with 1-3 cup mayonnaise and stir in a little prepared mustard and salt to taste. Toss witt) the salad and chill well. (0 IM8. O>n>r»i Feature* Corp.) VIENNA — An Austrian store will soon sell tractors. Four dollars have Magic Buying Power during the Celebrating 25 Years of Guaranteed Fresh and Tender Beef! U.S. Choice Tenderay Brand Center Cut KROGER Chuck Roast U. S. Choice Tenderay Brand Shoulder Roast . . U. S. Choice Tenderay Brand Standing Rib Roast . U. S. Choice Tenderay Brand Rib Steaks . . . . U. S. Choice Tenderay Brand Boneless Rib Steaks . U. S. Choice Tenderay Brand Delmonico Steaks . U. S. Choice Tenderay Brand Rolled Boneless Brisket U. S. 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Kraft—French or Miracle French Dressing . . . . , Hawks in action! 50 Extra Top Value Stamps on the purchase tit New Powd. Kandu—Giant Box 680 King Size Box 1.08 or 25 Extra Top Value Stamps I'urchuse ul u 'I0-Oi. Box 2Bc Coupon expires sia. N u- S " '* Hood through Saturday nlulu, September 28, I ft 03 "1 Grape, • I Blueberry Pie Great By ALICE DENHOFF We're enjoying the wonderful seedless grapes fiow on the market In such abundance. We've been eating them out of hand, blending their deliriously sweet flavor with other fruits and using them in desserts. M you can still find some fresh blueberries in the «ttw, M we did, perhaps you might like to make grape - blueberry pl« ncfo instead of filing away the recipe until next July, when both fruits are again on the market. Fre«h Grape and Blaeberry Pie 3 c. green seedless grapes 1 c. blueberries c. sugar tsp. ground dnnamon 3 tbsp. tapioca tsp. salt Pastry for two-crust, 9-lnch pie 2 tbsp. butter or margarine Combine first 6 ingredients. (If grapes are large, cut in halves). Turn into a 9-inch pie plate lined with unbaked pastry, rolled in. thick. Dot fruit with butter or margarine. Roll remaining pastry H - Inch thick and place over pie. Trim, turn under and flute edge. Make 2 to 3 slits in crust to allow steam to escape. Bake at 425 degrees F. for 30 to 35 min. or until crust is brown. Cool before serving. Grape and Pear* With Current Jelly Sauce 2 c. green seedless grapes 2 c. diced ripe pears 6 oz. jar currant jelly About 2 tbsp. hot water Grape clusters Wash grapes. Cut in halves and add to pears. Melt jelly over low heat. Add enough hot water to thin jelly to pouring consistency. Cool. Pour over fruit. Chill and serve with a garnish of small clusters of green seed- ess grapes. Serves 6. Grape and Ham Buns % c. green seedless grape halves % c. sliced cooked ham, diced y» c. shredded Cheddar cheese Vt c. diced clery % c. mayonnaise % tsp. black pepper Hamburger Buns Combine first 6 ingredients, mixing well. Spread on buns. Wrap in aluminum foil and heat in a 350 degree F. oven for 15 min. Serve warm. Makes 6 delicious servings of a light yet hearty snack with a specially fine flavor. Nobleman's Pancake Fall Eating Treat By POPPY CANNON A recent supper party on our hill in Connecticut turned out quite unexpectedly to be an engagement announcement of our neighbor's favorite godchild, Remembering her own. girlhood in France, the first course was a Tourin often known as Nuptial Soup. This tomato soup gets its name because it is a custom in Perigord (the region most famous for its truffles) for wedding guests to take this soup to the newly married couple in the middle of the night. Whether they want it or not, the young couple must drink it. "By this time," as our hostess told the story, "the wedding guests are in a merry mood. They also have their share of the soup which is supposed ID have a soothing, cheering, invigorating and sobering effect." Our neighbor confessed that flying in the face of tradition, she started her Touriu with a can of condensed tomato soup. Tourin Or Nuptial Soup Chop a large onion finely and simmer it gently in 2 tablespoons butter about 10 minutes. Add 2 tins condensed, plain (not cream of) tomato soup; 2 soup cans water. Bring to a boil. Add 2 tablespoons very fine vermicelli. (The finer and thinner, the more appropriate. In Perigord, they uae a vermicelli that is so fine that It is known as Angel's Hair). Serve Tourin in mugs with croutons of toasted bread. Serves 6. September goto In France, as in Connecticut, the first of the new cider is likely to be made in September. And people look forward to this delicious seasonal delicacy. For each person, provide 1 or 2 fUletu of sole or flounder. Butter a shallow ovenproof dish and arrange tht> fillets on the dish. Sprinkle with salt and pepper, then with 3 chopped shallots or 1 tiny chopped onion and a little garlic suit. Pour over 1 or 2 cups fresh cider according to tht number of fillets. Cook In a moderate oven (350 degrees) about IS minutes or until the flab is tender and flakes easily when touched with a fork. Pour off cider into a small saucepan. Add 4 tablespoons butter; 1 tablespoon flour. Stir well uotil it begins to thicken slightly and i« perfectly smooth. Add 1 tablespoon chopped parsley. Pour over fUh. AIRES— Twelve new passenger coaches are to bt built in the Argentine and shipped to Italy for use on her railways.
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