Florence Morning News Newspaper Archives Sep 17 1970, Page 21

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Florence Morning News (Newspaper) - September 17, 1970, Florence, South Carolina7777 Here s a perfect fall meal with an International flair designed to satisfy the most demanding epicurus French onion soup is Fol Lowed by roast duckling with nutritious fresh vegetables. Crusty French bread a Leafy Green salad and a fresh fruit cup Complete our piece de resistance. What More enticing Start than a Hearty potage while the French have Long been known for their classic cookery you Don t have to be an alumnus of cordon Bleu to master the Art of a Gour met soup a 1 mignon s in Vous Plait. This great brew is thickly laced with thin slices of pungent onions seasoned with Mellow Sage a fragrant Bay Leaf and full bodied dry red wine. Generous slices of homemade French bread spread with Margarine and a Sprinkle of grated Parmesan cheese top each serving. This exquisite can to do without Garnish brings the soup to perfection and voila everyone s bound for pleasure. If you re limit about baking your own bread relax. Homemade bread is surprisingly simple to make these Days thanks to the rapid mix method developed by the enterprising test kitchens of Fleischmann s yeast. It s a great innovation Lor homemakers who have yearned to do their own baking but were concerned with com plex techniques. With the no dissolve rapid mix method yeast is treated As a dry ingredient and this new fashioned formula guarantees an old fas noned Success. Use an electric mixer for initial beating Steps Lor a lighter dough that s easier to handle. Then and mire your craftsmanship As unforgettable baking Aromas cast a Heady atmosphere throughout the House. Next comes our elegant entree. Thin slices of roast Duck Are complemented with fresh carrots and potatoes pan roasted right alongside the Bird adding a delicious sparkle to a meal headed for sure Success. A tossed Wisp Green salad offers a Nice Light touch along with lots of French bread As you go Petit Parisien. Fresh fruit cups say Fini in a most refreshing Way. Pretty fancy fare even if you Are on a limited budget and you la rate four stars for cuisine Par excellence. French onion soup roast Duck with vegetables Green salad double loaf French bread fresh fruit cup Coffee French onion soup cup Margarine pounds onions thinly sliced about s cups 1 Teaspoon sail Teaspoon sugar s Tablespoons flour 2 cans ounces Cadi condensed beef Broth 5 cups water 1 1 Bay Leaf Teaspoon powdered Sage melt Margarine in Large Saucepan. Add onions. Cover and Cook Over Low heat 15 minutes. Remove cover add Salt and sugar. Cook Over medium heat stirring often until onions Are a deep Golden Brown. Sprinkle flour Over onions mix Well. Slowly stir in beef Broth. Cook stirring constantly until mixture reaches boil ing Point. Add remaining ingredients. Simmer uncovered 30 minutes. To serve spread Margarine Over thick slices of homemade French bread. Sprinkle grated Parmesan cheese Over bread. Ladle soup into Ovenproof crocks. Top each serving with a bread slice. Broil Kulil bread is lightly browned. Makes 2 quarts. Bouillon May be substituted As desired. Roast Duck with vegetables 1 Duck about s pounds 1 medium sized onion peeled 3 whole cloves Teaspoons Salt Teaspoon thyme Teaspoon Pepper 4 medium skid potatoes 8 medium sized Frosli carrots cup chopped fresh onion Wash Duck thoroughly truss if desired. Stud whole onion with cloves place in body cavity of Duck. Combine Salt thyme and Pepper Sprinkle Over surface of Duck. Place on rack in baking pan. Roast in oven 2 hours. Pare and Cut potatoes in half. Scrape surface of carrots if necessary. Cook potatoes and carrots in covered Saucepan in Small amount of boiling salted water 10 minutes. Drain. Forty five minutes before Duck is done pour All drippings from roasting pan. Add chopped onion and a Little boiling water to roast ing pan return to oven. Thirty minutes before Duck is done arrange potatoes and carrots around Duck. Continue roasting turning vegetables once and adding boiling water if Neces sary so that vegetables do not stick to pan. To serve arrange Duck potatoes and carrots on serving Platter. Garnish with Parsley if desired. Makes 4 Servings. Double loaf French bread to cups a sifted flour 2 Teaspoons sugar Teaspoons Salt 1 package Fleischmann s Active dry yeast 1 Tablespoon softened Fleischmanns Margarine cups very hot tap water -130 Cornmeal 1 egg White slightly beaten 1 Tablespoon cold water in a Large bowl thoroughly mix cups flour sugar Salt and undissolved Fleishmann s Active dry yeast. Add softened Fleischli Mann s Margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium Speed of electric mixer scraping bowl occasionally. Add cup flour or enough flour to make a thick Batter. Beat at High Speed two minutes scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured Board knead until smooth and Clastic about 8 to 10 minutes. Place in greased bowl turning to grease top. Cover let Rise in warm place free from draft until doubled in bulk about 1 hour. Punch dough Down turn out onto lightly floured Board. Divide dough in half. Roll the dough into an 18 x 7-Inch rec tangle. Roll up from Long Side Pinch Bottom seam arid ends to Seal. Repeat with remaining dough. Place loaves scam Side Down on a Large baking Sheet or two Small sheets that have been greased and lightly dusted with Cornmeal. Cover let Rise in warm place free from draft until doubled in bulk about 45 minutes. With a Sharp knife make 4 Diagonal cuts on top of each loaf. Bake in a hot oven 30 minutes. Combine egg White and 1 Tablespoon cold water. Remove loaves from oven and Brush with egg White mixture. Return to oven bake 10 minutes longer or until done. Remove from baking skeet and place of wite tack to Cool. Makes 2 loaves

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