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Show Amrat Sarah, I low ym Remember my 10th birthday, when you gave me that funny piece of green paper and everybody made such a fuss over it. (Except me.) Frankly, it was a pretty disappointing present for a kid. I couldnt eat it, couldnt play with it, couldnt wear it and Mom took it away from me practi-call- 'r the minute I got it. And every birthday after that (and Christmas, too), you gave me another one of those Bonds, you called them. I thought you were pretty gooney. At least, I never had to guess what I was going to get from good old reliable Aunt Sarah. And what I got was good old able U.S. Savings Bonds. reli- What I didnt realize then was that you gave me a gift of security for the HMnnutzes for Peggeril by Beth Mcrriman future. Thanks to you and those Bonds, I had extra funds for college. And they helped when I bought my first new car. Next week, Im giving my nephew, his U.S. first Savings Bond. Harry, I know the kid is gonna think Im some kind of nut. But, someday . . . PARADE FOOO EDITOR them crepes, blinis or blintzes, Callthin, lacy pancake folded around a filling of some sort and served with a sauce is good eating whatever it is named. This recipe for Orange Blintzes makes an exquisite dessert, very impressive, yet not difficult to prepare. Orange Blintzes 3 eggs 2 egg yolks V cup milk Vi cup orange juice 2 tablespoons Bonds art safe. If Lit, stolen, or destroyed, we replace them. When needed, they can be cashed at your bank. Tax may be deferred until redemption. And always remember, Bonds are a proud way to save. Take stock in America. Now Bonds pay a bonus at maturity 10 S Covertuntfu dun sue pay for thn advrtturtnrtit. It a preMMcd at a public service m cooperation vah The of die Treasury and The Advertising CouociL Drfwrtraet TV V cup unsifted flour teaspoon salt 1 tablespoon sugar 1 teaspoon grated vegetable oil orange peel Beat eggs and egg yolks. Add remaining ingredients; beat until smooth. Let stand at room temperature for at least 1 hour. Lightly brush hot 7- - or skillet with oil. Add 2 tablespoons batter to skillet; turn and tip skillet so mixture covers bottom evenly. Batter will set immediately into thin lacy pancake. When it browns, in about 15 to 20 seconds, loosen with spatula and flip over. Brown other side, in just a few seconds; turn crepe out on foil or waxed paper. Repeat with remaining batter. se 3U Filling IV2 cups creamed cottage cheese jl' Wi 1 1 1 teaspoon grated orange peel tablespoon sugar FROM PARADE'S TEST KITCHEN Combine cottage cheese, orange peel and sugar. Put a tablespoon of cheese mixture in center of each crepe; fold over ends; roll up. Sauce Vi cup soft butter or margarine Vi cup confectioners' (powdered) sugar 1 tablespoon grated orange peel 3 tablespoons orange liqueur Vi cup orange juice 1 cup orange sections Cream butter with confectioners' sugar and orange peel. Gradually blend in orange liqueur. Blend with orange juice in large skillet or chafing dish over direct flame. Heat until bubbly. Add filled blintzes; heat, spooning sauce over. Add orange sections; heat 2 or 3 minutes longer. Makes 6 servings of 3 blintzes each. Beth Merriman, whose "Fondue Cook- book" proved so popular with our readers, has written a sequel called "The Fondue Party Cookbook." You will want to own her new book with its recipes and menu suggestions to make your party a success. The price is $1. Send check, cash, or money order to PARADE, P.O, Box 145, Kensington Sta., Brooklyn, N.Y. 11218. Print name, address, zip code and allow three weeks for delivery. PHOTO BY WALTER STRELNICK PARADE SEPTEMBER 5. T1 |
