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Show i MARCH 16, 1983 3 V If L Easter Food Amd Decor : 1 tsp. glycerine or water. Stir and mix color through coconut until well blended and let dry for several hours before with By KATHRYN JENNINGS Ada Stewart has planned several lovely Easter decorations and foods to serve as this special season of the spring. Make something special for Easter, foods and decorations. using. USE GREEN coconut as a nest on top of cake, adding a few colored candy eggs or spice drops. This is a colorful and easy cake appropriate for Easter or without nest on top, at any other occasion. THERE IS a strawberry jello dessert and could also be used for a salad luncheon, served with hot rolls, beverage and perhaps the strawberry cake which is quite festive. This colorful salad is bright with cranberry sauce or jelly, pineapple and frozen strawberries. Sour cream is used for a layer between layers of the jello, then refrigerated until it PANORAMA EGGS iVi cups granulated sugar 1 egg white MIX SUGAR and egg white together with hands until sugar is completely moistened. Color with a few drops color if desired or leave white. To check mixture, to be just right, squeeze the mixture and when it holds a finger print, it is just right. If too dry, add a few drops of water, or if too wet, att a bit more sugar. is firm. THIS IS the colorful straw- berry cake, decorated with an Easter egg nest, usually slightly green tinted coconut and a few candy eggs in the nest. This would make a beautiful colorful centerpiece on the table, to be served later for the dessert, with small cakes for PACK THIS sugar mixture firmly into plastic egg molds to the top, invert on a board and tap mold to loosen. Now bake at 200 degrees for just 10 minutes, with oven door slightly open. Allow to cool until sugar feels crusted. Hold gently and scoop out the soft sugar until the shell is the desired thick- gift giving. The panorama eggs take a little time and careful putting together. These would make a beautiful centerpiece for any Easter table. Later on, the eggs of sugar could be stored carefully and used for several years. There is no deteriora- ness. Before baking the 10 minutes, cut an opening in the pointed end of sugar egg, being tion of these eggs made of sugar. Ada Stewart has planned several lovely Easter deocorations and foods to serve at this time of the season. STRAWBERRY JELLO : DESSERT 2 ripe bananas 1 no. 2 can cranberry sauce careful not to break the molded egg. USE THE Royal icing to "glue or jelly 1 8 oz. can crushed pineapple, drained 1 10 oz. pkg. frozen strawberries, not thawed 1 6 oz. pkg. strawberry jello 1 13 cup boiling water 1 pt. or 16 oz. sour cream the halves' of egg together. sour cream. Refrigerate overnight or until good and firm. At serving time, cut into squares, 12 to 15, oras desired, and top with a dollop of topping or sour cream. Sprinkle with chopped nuts or colored sugar, as desired. MASH BANANAS and add to cranberry sauce or jelly which has been stirred slightly smooth. Add drained pineapple and the frozen whole strawberries. - In a large bowl, dissolve jello in the boiling water and add fruit mixture, stirring to blend thawed strawberries. Spoon batter into 2 9rinch layer cake pans which have been greased and floured, or you can use 2 pans with enough batter left for 4 cup- STRAWBERRY CAKE pkg. white or yellow cake BAKE AT 350 degrees for 25 with following: mix FROSTING oz. pkg. strawberry jello 3 Tbsp. flour Vi cup water V cup oil 1 well. 3 or a 10 oz. pkg. frozen strawberries, thawed mix. POUR HALF the fruit ture into an 8x12 inch pyrex pan and refrigerate until almost firm. Smooth the sour cream over this layer of jello and carefully pour remaining chilled jello mixture over the powdered sugar Vi cup shortening Vi cup frozen strawberries, thawed BEAT UNTIL smooth and add more sugar if necessary to a spreading consistency. Put COMBINE cake mix, jello, layers together, frosting beflour and mix well in mixing tween and over the cake. bowl. Add water, oil and eggs Before baking cake, color and beat well until smooth. some coconut with a few drops Now stir in the V package of green cake coloring mixed V'V i frothy tsp. cream of tartar Wi cups powdered sugar, or more if necessary V k t; f"- t HAVE THE icing firm, keep bowl covered with a damp PRICES EFFECTIVE MARCH towel or it will harden and cannot be used in the decorator, for it clogs the flower tips. ,V' 0 halves of egg together, "cement tiny figures of plastic, such as animals, flowers, etc. into a bit of green tinted icing which has been spread over the bottom half of the sugar egg- 14-1- 9 WHOLE Before putting the two 3 cups 4 eggs V ROYAL ICING egg white, beaten until cakes. to 30 minutes until done. Frost 1 1 w 1F13VIEBS at... Sf- j - THEN USE tinted icing around egg halves and decorate top as desired. Let dry be- fore using for decorations. u Vf Swift, 12 oz. "V'ty n't. BEEF FRANKS Vegetarian Aid To Protein $ By LELORD KORDEL Number Seven of a Series I am not an advocate of vegetarianism. However, I realize there exist strong religious convictions which reconcile thousands of persons to a meatless diet. And I have no intention of attempting to convert them to a meat diet (although I shall suggest foods that can inin such a diet without crease the amount of the bulk). materially increasing All too frequently, enthusiastic vegetarians will convert to their way of eaing, others whose health my diet, and actually be endangered by this who have no strong religious convictions to prevent diet. It is to their adopting a more these fad vegetarians that any efforts at conversion in this chapter are principally directed. My wife told me not long ago of a couple who unloaded 24 packages of macaroni and spaghetti from their basket onto the checkers counter in a large supermarket. Were vegetarians, the woman said to the checker, evidently by way of explanation. high-prote- in low-prote- in youth-protecti- supply their bodies with the minerals and vitamins in concentrated form, which they miss by not eating fish, poultry or red meats. One prejudice against meat grew up in the old days when a mistaken theory was advanced that dangerous and toxic effects of putrefying bacteria in the lower intestine was a result of eating meat. Nothing, of course, could be further from the truth. Any putrefaction that takes place in the intestinal tract usually results from starches in a digestive system that is overloaded with carbohydrates. with its accomDont bring on panying dangers to your health and to your desire to avoid growing old too soon, merely to avoid a vague disorder, not scientifically established. Properly cooked meats do not implant germs in the body, nor produce toxic conditions in the intestines. The hydrochloric acid in your stomach juices is so powerful a germ killer that by the time the digestive acids finish their job on the meat you eat, it is wholly NestiS, Quik White Satin NESTLE 10 lb. bag SUGAR QUICK half-digest- protein-starvatio- 2 lb. can n, g39 2 lbs. ZESTA CRACKERS bacteria-fre- e. Meat is the most easily digested protein food and is highly nourishing. To shun it for any reason whatsoever e is to cheat the body of a protein that carries with it valuable supplies of minerals, vitamins and other high-grad- HIGH-STARC- H DISHES BAD Thats exactly the danger point in most vegetarian n dishes take the place of diets. High-starc- h foods. And the protein obtained from lentils, legumes, soybeans and nuts is neither a complete protein nor all the pure starches ample enough to counter-balanc- e eaten to atisfy hunger. Actually, many vegetarian diets are nothing more nor less than biologically unsound h diets. Generally speaking, vegetarians fall into three classes: The first group includes those who live mostly on fruits and nuts, and regard all animal food as physically degenerating and morally debasing. The second group objects to eating animal flesh, either for religious or moral reasons, but includes all vegetable foods, in addition to fruits and nuts. The third group is composed of dieters known as that is, they are permitted all vegetable foods plus milk, milk products and eggs, although no animal flesh, either because of sentimental reasons or because of a false notion that a meatless diet makes for better health. high-protei- high-starc- lacto-vegetaria- LARGE QUANTITIES NEEDED nutrients. diet to Its next to impossible for an provide your body with an abundance of the essential nutrients so vitally needed if you are to enjoy a long life and a youthful one. f NOT TRUE VEGETARIANS Time and again I have had George Bernard Shaw and Mahatma Gandhi pointed out to me as good examples of vegetarians who lived long and vigorous lives. Yet heres the flaw in this argument: Neither was a vegetarian in the strictest sense of the word - they simply did not eat meat. Both ate liberally of eggs, milk and e cheese, thereby fortifying their bodies with protein. If you do not touch flesh food (the most concentrated e source of protein), then by all means you should include ample quantities of eggs, cheese, skim milk powder, buttermilk or other sour milk products, and seed cereals in your daily meals. Using skim milk powder liberally in cooked and uncooked foods is a splendid way of fortifying a diet with extra protein. One advantage of a diet is that you can eat less in bulk, yet be well nourished, whereas the h diet overloads the stomach, placing average a severe strain on a heart. -- non-me- CHEESE 28 Margarine I high-grad- t 1 high-prote- in eating nothing except In the first two groups-tho- se fruits and nuts, and those eating these foods together with all vegetables - enormous quantities of plant foods must be consumed to provide even a minimum of the hubodys daily protein requirement. After a time, the man digestive tract is likely to have trouble taking care of so much bulk. eaters. are merely The high-grafrom eggs, protein Since they are obtaining cheese and other milk products, theirs is by far the safest vegetarian diet, providing they are careful to 1 lb. COTTAGE MARGARINE -- high-grad- Cream OWeber. Blue Bonnet, 1 lb. high-starc- I 20 lb. bag POTATOES Condensed from the book "Eat and Grow Younger by Lelord Kordel. All rights reserved. Distributed by Specialty Features Syndicate. at Next: Mans oldest beverage Mi assumes new form in non- fat powdered milk; found full of vitamins, minerals and proteins. V L 'Ml' 'M ly i b 1 1 |