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Newspaper
Muscatine Journal
Location
Muscatine, Iowa, United States of America
Date
May 28, 1964
Page
12
Two brunch successes hinge on a new concentrated orange juice and a banana bread baked in a ring mold. The orange juice is a non frozen concentrate mixed 7 to 1, stored in a tiny can with no opener, and reconstituted with water before serving. The banana bread uses ripe bananas, buttermilk, brown sugar, and a nut glaze, baked in a ring mold at 350 for 30 to 35 minutes, then glazed with confectioners sugar and vanilla.
Cecily Brownstone presents methods to prepare fresh pineapple in slices spears and pick ups. Techniques cover cutting, coring, and shaping plus serving options with shrimp or berries, mint garnish, and shell presentations for four servings.
The text describes a bean recipe using small green beans drained, four tablespoons of fryings or oil, three cups chopped onions, a quarter cup chopped celery, and salt. Beans are heated through, then garlic juice and vinegar are added and simmered about ten minutes.
Recipe fragment for butter sugar cinnamon dough forming cheese rolls and olives with a 300 degree oven bake. Indicates chilling rolling to Y inch thickness and cutting rounds, sugar cinnamon sprinkle, bake about 25 minutes yields 36 pieces.
Quick and easy dessert uses canned peaches and pantry staples. Drain peaches into a small pie plate, add lemon zest and juice, mix flour with brown sugar, cut in butter and mix with pecans. Sprinkle over peaches and bake at 400 degrees until bubbling and lightly brown, about 20 minutes. Serve warm with custard sauce for six servings.
A make ahead dessert for a company dinner uses crushed pineapple, unflavored gelatin, orange juice, and sugar folded into whipped cream. Dissolve gelatin in warm orange juice, combine with pineapple syrup, chill until thickened, then fold in pineapple and whipped cream. Turn into a mold and chill. Serves eight.
A recipe fragment lists coffee divinity candy and a coffee flavored fudge process with sugar corn syrup water and salt, plus egg whites beaten to stiff peaks and hot syrup poured in stages to 248 then 272 degrees. Also notes vanilla and pecans yields about 14 pounds. Cooked vegetables offer color to tossed salads with small herb aims.
A pasted recipe for chocolate cookies from Louise Guekle includes steps to mix dry and wet ingredients, bake on a jelly roll pan, and finish with nuts and cocoa. The note invites readers to mail their recipes to the Recipe Editor at Mayseatine Journal.
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