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Once For Royalty Cottee-Rum Parfait de Luxe I you think of ices and ice cream as dating from the inven- tion of the refrigerator, you have a surprise in store for you. In the 13th Century, Marco Polo told of seeing Mongolian princes eating great dishes of flavorful, colored ice when he returned to Venice from the fairy - tale court of Ku- blal Khan, It's certain, though, that the fabled ices were not for ordinary people, and even Kublai Khan's court never had anything as good as Coffee-Rum Parfait. After all, the poor things didn't even have coffee! Now that ice cream and cof- fee are staples of everyday diet, we can airily eat our Coffee- Rum Parfait without caring that such a dish would once have been worth a prince's ransom, COFFEE ICE CREAM = cup sugar teaspoon cornstarch cup strong hot coffee whipping cream Poss Fo sugar and cornstarch. Add coffee, and cook over hot water 20 minutes, stirring con- ring occasionally, Cool. Whip cream and fold in. Pour into freezing tray of automatic refrig- erator. Set control for fast freez- ing. Freeze until firm, stirring after first half hour and again JCP). ovis. Mikes 4 0 9 rye COFFEE-RUM PARFAIT Cover % cup seedless raisins with boiling water. Simmer 10 minutes and drain, Put through food chopper, using fine knife, or press through a food mill or sieve. Add 2 teaspoons rum fla- voring. When coffee ice cream is stirred the second time, stir in raisin mixture, Freeze until firm. Serve n parfait glagscs, alterna- ting ice cream whipping cream. In order to make fine dry bread crumbs, dry owt the bread in a slow oven (about three hun- dred and twenty-five degrees F.) Then grind the dry bread through a food chopper, using a fine blade and sift the crumbs through a sieve. To make soft bread crumbs, stack two or three slices of day old bread on a bread board and cut into cubes. Soft bread crumbs can also be made by tearing the day old bread into small pieces with the fingers, or grating it through a wine cake rack, Serve Sole Louise With Chef's Touch Of White Wine Simplicity is often the key to success, be it in home decor, a gay summer outfit or a mood- evoking musical score, It's true of food too. Some of the most outstanding dishes are those in which one special distinctive touch, be it seasoning, sauce, garnish or the serving method, gives to something basically plain that indefinable plus to elevate it to ranks of gourmet fare. Other than specialty seafoods, fish is often neglected for company menus. When - you start with something like fillets of sole, deftly shape them into rolls and poach them in a fragrant liquid | subtly seasoned with the unique touch of bay leaf and ginger, the results are simple elegance. Sole Louise is one of these easy to prepare fish dishes that any host- ess can serve with real ee and satisfaction. SOLE LOUISE 6 fillets of sole (or flounder) Salt and pepper 6 tbsps. white wine Juice of one lemon bay leaf, crushed ps. tbsps. finely chopped ondon tbsp, chopped parsley Season fish with salt and pep- per. Roll each fillet and fasten each roll with a toothpick. In a skillet pour liquid and lemon juice. Add bay leaf, ginger, but- ter, onion and parsley . Let come to a boil. Turn heat down $0 mix- ture simmers. Add rolled fillets fd Joach for 10 minutes, spoon- uid over fish. Turn fish 196 Nou Cover pan and cook 5 Ninos more, Sprinkle with salt pepper. Serve very hot. LM, 6 servings. Give your sewing machine new life. by changing its oil. First warm the oil by shining a heater on the machine; then clean mov- ing parts with 'kerosene, getting rid of the dry old oil and adding new. A trick that's good: serve a wedge of lemon with the fried chicken, THE OSHAWA TIMES, Soturday, June 6, 1959 23 LIKE MUSHROOMS Whenever you serve broiled meats, serve broiled mushrooms, too! Separate stems from caps and use stems in the gravy. Brush mushroom caps with but- ter, place (rounded side up) on broiler rack about 3 inches from heat, Broil fresh mushroom caps 8 to 10 minutes; canned mush- rooms only until heated and gold- en, Next time you bake a meat loaf, be sure to include some mushrooms in the mixture, Set aside a few of the mushroom caps and about 20 minutes bee fore the meat loaf is done, are range the caps on top. Finish baking, basting every few min utes with the pan, juices. Raw mushrooms have an inter esting, firm texture and pleasant flavor, and when stuffed are a fine addition to the relish tray. Choose medium size mushrooms, wash and remove stems, Season plain cream cheese with Wor- cester sauce and a little chopped onion or chives and fill the mush room caps. For a change, add a few chopped anchovies to the cream cheese mixture. 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