Rio Grande Herald (Rio Grande City, Tex.), Vol. 35, No. 3, Ed. 1 Thursday, November 4, 1976 Page: 6 of 10
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THE RIO GRANDE HERALD
PAGE!
THURSDAY, NOVEMBER 4,1971
Pears
Go Into
Salads
Fresh Bartlett pears, one of
summer's delicious and plenti-
ful fruits, have been used in
salads since the end of the last
century, when Americans start-
ed to take salads seriously.
In 1899, "The American Salad
Book" by Maximilian De Loup
was first published; it became
popular enough to go through a
number of editions. My copy
(the 4th edition, revised with
additional notes) was issued in
1928 and a whole chapter is giv-
en over to "Fruit Salads."
However, fruit salads in those
long-ago days did not neces-
sarily mean fruit, salad greens
and salad dressing. A large
number of De Loup's fruit sal-
ads are desserts. Here is his
Pear Salad:
"Peel and slice, or divide into
sections lengthwise, five sweet
summer pears that are ripe but
not soft. Sprinkle fine sugar
over them with a little maras-
chino, or ginger syrup may be
used both to sweeten and fla-
vor. Serve with a little cream."
The maraschino suggested is
a liqueur, not maraschino cher-
ry juice. The ginger syrup is, of
course, from syrup-preserved
ginger. I have tried both of the
De Loup "pear salad" sugges-
tions and served them — minus
the cream — as desserts. They
are delightful.
Several years ago I dis-
covered how good fresh Bart-
lett pears are when added to a
tossed green salad. There is
only one caution: the pears
must be r pe but firm and
sliced rathei than diced so they
won't get "mushy" when tossed
with the greens c.nd dressing. A
dressing of oil, vinegar, salt
and Dijon-style mustard is de-
lightful for this salad.
If you trv this tossed ereens-
and-pear salad you may find,
as I have, that it is excellent
served with summer's assorted
cold meat or cold sliced chick-
en or turkey. It's refreshing,
too, offered after chili or such a
robust casserole dish as tamale
pie. Just one reminder: when
fruit goes into the salad it
should not appear again as des-
sert. For a happy ending bar
cookies are a good choice.
(i
COOKING
IS FUN
BUFFET SUPPER
Cucumber Fish Salad
Meat Loaf Celery Potatoes
Grilled Tomatoes Rolls
Fruit Cardamom Balls
BEATRICE OJAKANGAS'
CUCUMBER FISH SALAD
2 cups (about 12 ounces)
skinned and boned smoked
white-or other fish in
large chunks
2 cups thinly sliced peeled
cucumbers (2 small)
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon prepared
mustard
Vi teaspoon sugar
Dash of salt
I^ayer fish and cucumber in
shallow serving bowl. Blend re-
maining ingredients; spread
over fish and cucumber. Makes
6 to 8 salad servings. This de-
lightful recipe comes from a
marvelous article, "When the
Garden Delivers Its Bounty" in
the current August issue of
"Woman's Day."
COME FOR DESSERT
Caramel Coffee Cream
Coffee
CARAMEL COFFEE CREAM
Complicated to make, but
worth it.
1 envelope unflavored
gelatin
2>4 cups milk
34 cup sugar
4 egg yolks, slightly
beaten with a dash of
salt
1 teaspoon powdered
instant coffee
4 egg whites, stiffly
beaten
1 cup heavy cream, whipped
Sprinkle the gelatin over 2 ta-
blespoons water (in a cup) to
soften. In a 2-quart heavy
saucepan heat the milk until
very hot. In an 8-inch skillet
over moderate heat, stirring
constantly, dissolve the sugar
in l4 cup water; boil gently,
stirring often, until golden; re-
move syrup and milk from the
range; at once carefully stir
the syrup into the milk — it
will bubble up. Stir about half
the milk-syrup into the egg
yolks; stir back into milk-syrup
mixture; cook gently without
boiling, stirring constantly, un-
til mixture coats a metal spoon.
Stir in the gelatin and coffee
until dissolved; pour into a
large mixing bowl Chill, stir-
ring often, until beginning to
thicken. Fold in the egg whites,
then the cream. Turn into indi-
vidual serving bowls. Chill until
set — it will not be firm enough
l<j unmold Makqp 8 servings.
FROZEN FOODS!
FANCY
U.S. GRADE
and...FILL VOUR FREEZER WITH THESE Si SPECIALS
FRIED CHICKEN
BANQUET•FROZEN
10-PiECES OR MORE - FULLY COOKED
2 POUND PACKAGE
$
159
-t€:
FROZEN
BANQUET POT PIES
MEXICAN DINNERS
BUFFET SUPPERS
CREAM PIES
FROZEN • ASST D.
8 OUNCE PACKAGE.
BANQUET• FROZEN
12 OUNCE SIZE
BANQUET• FROZEN
2 POUND PACKAGE
BANQUET • FROZEN • ASSORTED
14 OUNCE SIZE
27®
45c
$139
45°
BANQUET
CGQKIir
BAGS
ASSORTED
FLAVORS
5-QUNCE
SIZE
25
0
sliced turkey
with giblet
iafiMimi: v %
MM:■
Sfiori
Et W
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vu ml 5 A
kfrtc&art JUi • •%*•* M hmrt
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CHECKERBOARD FARMS
GAME HENS
SERVE CORNISH GAME HENS
WITH VILLAGE PARK BROCCOLI
OR MIXED VEGETABLES.
AND STEAMED WILD RICE
22-OZ. SIZE ■ EACH
J*
mined center and
end cut pork chops
can be served with
village park cauliflower
or leaf spinach
pound
S
RED APPLES
RED OR GOLDEN
DELICIOUS
WASHINGTON
POUND
FRESH
OYSTERS
10-0UNCE JAR
RANCH COUNTRY-SLICED
BACON
12-OUNCE PACKAGE
BACON Ranch Country Thick Sliced ^ ^
SJ98
99®
ICED
99c
LAMB RIB OR LOIN CHOPS Jl"
LAMB SHOULDER CHOPS ,b*l39
FRESH LAMB PATTIES ™ .b$1°9
C
A COMPLETE VARIETY OF FKESH
CUT LAMB AVAILABLE
PR ■ 11 If A RANCH COUNTRY
PRANKS fsasu
59°
PRO/TEEN —
69®
Bucket ol Chicken
, 39°
^ - '" Is.
- -*£53
SWIET ZIPPER SKIN
TANGERINES
29c
TEXAS SWEET
ORANGES POUND
15°
TEXAS RUBT RED
GRAPEFRUIT
25c
CALIFORNIA GREEN PASCAL
CELERY IARGI STALK. CACH
33°
TIXAS GRIfN
ACORN SQUASH POU„b
19c
U S II COLORADO
YELLOW ONIONS ^
15c
U.S. II GOIOIN
SWEET POTATOES „UNo
25°
Plants & Flowers
HANGING
BASKETS
<299
ASSORTED
5 '/i -INCH
POT
ASST. COLORS
FOIL WRAP
6 IN. POT ...
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Solis, Tony. Rio Grande Herald (Rio Grande City, Tex.), Vol. 35, No. 3, Ed. 1 Thursday, November 4, 1976, newspaper, November 4, 1976; Rio Grande City, Texas. (https://texashistory.unt.edu/ark:/67531/metapth194583/m1/6/: accessed May 7, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Rio Grande City Public Library.