Pacific Stars And Stripes Newspaper Archives May 14 1983, Page 8

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Pacific Stars And Stripes (Newspaper) - May 14, 1983, Tokyo, Japan 8 Pacific stars and stripes food May but tit i Ionics and o by Betty Grayson doom top the evening with a Fondue treat a dessert Fondue makes a Wel come final course or Between meals since most dessert fondues Are there Best enjoyed with a beverage after a Light serve one or two an assortment of dippers and a beverage to complement an afternoon Bridge a Small party with or an after theater you can prepare most of the dessert fondues before serving for fondues that involve Dee fat Cut dippers into bit size pieces and store them properly to maintain just before serving heat cooking Oil Over the prepare a sauce Type Fondue in a Saucepan and then Transfer it to the Fondue keep sauces Over Low heat so there warm but not too at the each person can Fry his or her Choice of dippers in hot Oil or dip them in a warm chocolate Fondue is the classic dessert originally developed to promote Swiss Choco it soon sparked ideas for a variety of dessert including other warm dessert sauces and deep Otfried Here Are a few for you to including the classic chocolate chocolate Fondue six 1ounce squares sweetened chocolate Ivy cups sugar in 1 cup Light Cream Viz cup butter or Margarine is Teaspoon Salt 3 Tablespoons Creme de Cacao or Orange liqueur in Saucepan melt Over Low add butter and stirring about 5 minutes or till stir in pour into Fondue pot place Over Fondue Spear dipper with Fondue Fork dip in makes 6 to 8 suggested dippers Angel Pound Maraschino butterscotch Fondue Viz cup butter or Margarine 2 cups packed Brown sugar 1 cup Light Corn syrup 2 Tablespoons water one 15ounce can sweetened condensed milk ivs cups 1 Teaspoon Vanilla in Saucepan melt butter stir in Brown syrup and a bring to stir in milk stirring till mixture reaches thread stage stir in pour into Fondue pot place Over Fondue Spear dipper with Fondue Fork dip in swirl ing to if mixture becomes too stir in a Little More milk or makes 8 suggested dippers Pound Vanilla fruit fritters v Viz Teaspoon grated Orange Peel set aside 2 Tablespoons Orange juice 1 Tablespoon sugar 2 firm bananas 1 medium Apple 1 Small fresh pineapple 1 cup Al purpose flour Viz Teaspoon baking powder 1 slightly beaten egg cup milk 2 Tablespoons melted it Teaspoon Lemon extract Viz cup sugar 2 Tablespoons cornstarch 1a cup Orange juice 2 Tablespoons butter Teaspoon grated Lemon Peel 1 Tablespoon Lemon juice cooking Oil one 4ounce Jar Maraschino Well drained Combine 2 Tablespoons Orange juice and 1 Tablespoon Cut fruits into bit size let stand in Orange juice mixture till Combine baking and Viz Teaspoon Combine melted butter and extract add to flour beat until for Combine Viz cup cornstarch and dash stir in cup Cook and stir till bubbly Cook and stir 3 minutes remove from heat stir in Orange it cup Orange remaining Lemon Peel and Lemon keep pour cooking Oil into Metal Fondue cooker to no More than Viz capacity or to depth of 2 heat Over Range to add 1 Teaspoon Transfer cooker to Fondue have Well drained pineapple and Maraschino cherries at room temperature in serving Spear with Fondue Fork dip in Fry in hot Oil 2 to 3 minutes or till Transfer to dinner Fork dip in serves 6 to adults outnumber kids As Brown bag ranks grow new York up a Market researcher says school children have become a minority among Brown bag lunch even though More of them than Ever before take their mid Day meal to adults represent the says David and on any Given according to a Survey he 47 percent of All households 60 percent of the population contain at least one in families with school the tendency increases that the male or female head of household will also carry lunch to Lyon although the sexual revolution has affected a lot of household he it has not affected who packs mama there Are men and teenagers who pack for but it is almost unheard of for men to pack their childrens a new products consultant for most of his working said he set up the Brown bag after it is hard to Tell what Brown bagging school children eat at he even Mother Doest she knows what she packs but she Doest know if what she packs is used for trading or mothers tend to pack what they think the children will Lyon what lunch is carried in represents almost a rite of Lyon preteens characteristically carry lunch in some kind of teen agers be seen dead with they literally use Brown sandwiches Are still the 1 Choice of he up to about 11 or 12 children want the same Type of Sandwich every after they want a lot of fresh fruit gets packed for school lunch Lyon a Sweet snack and to a substantial a Salty these May be snack cake or homemade cake or cookies or pie to a lesser degree or Salty snacks May be a Chip product or pretzels or hot dishes such As soup and Stew Arent carried As much As you would he the problem of washing up the thermos at the end of the Day is not particular but mothers love the idea of giving kids hot i hear it Over and Over again in focus Lyon

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