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46 THE OFHAWA TIMES, Setwrdey, Juss 6, 1000 HAWAIIAN EVENING AT HOME A Dinner Party With Atmosphere | i mice sae wen Is Entertaining At Its Best Want. to know the remedy for Mfiing winter-bound spirits? Round up your favorite neigh- bors ome of these evenings, and transplant theme to @ tropical night in Hawaii! Atmosphere comes first. Use a gay, Bowered bable cloth or reed vote five minutes fo needle, thread and raffia and whip to- gether a pair of intriguing thatch- od huts. Props emough to pique the fabhcy. Then on to the kitchen fo create the authentic item of this different evening -- a dish they'll talk about for a year and a day, "Hawadan Chicken and Pineapple Curry", This recipe was actually bor- towed from fhe kitchen files of one of the Island's best cooks. Food froma Hawaii reflects the mingled nationalities that com- prise the population, for # Is as windy March | ning cosmopolitan as New York, Parisian or Montreal cuisine, The | Islanders understand the impor- | éance of a good appetite, good health and well-being, and they | understand too that a "thivd shaker" is necessary for that touch of flavor genius in all their food preparations. Ac'cent (pure monosodium glutamate) the kit- chen-made of both sald and pep- per, i8 your assurance of flavor perfection. You will offer your friends a taste of food at is best, and a taste of tropical surf, sky and sunshine at yowr 'Hawaiian Eve- ning Af-Home", | CHICKEN AND PINEAPPLE CURRY 2 cups coconut milk i. cup minced onion 1/5 cup butter or margarine 3 cup flour tsps. curey powder tsp. salt isp. monosodium glulamate tsp. ginger cups chicken broth cups diced cooked chicken cup cubed pineapple, fresh or canned Cook onion in gavine until soft Blend in flour, butter or mar- but not brown. | Curry powder, Pretty Dessert Of Canned Pears Since canned pears are very re'sonable in price, you would be wise to have them on yowr: shop- ping list often. Harlequin pears are colorful, quite different and a little more filling than, most canned fruit desserts. HARIL.EQUIN PEARS 15-ounce tins pears (halves) > teaspoon essence of pepper- mint drops green coloring cup secdicss raisins 2 cup peaniifs Drain pears, reserving the yup. Add peopermint flavoring | to ssrup and divide into two equal portions. Add green color- ing to .one portion and place in it alf the pears. Chill until lightly tinted. Add rest of pears fo re- maining syrup. peanuts through the food chopper using medium. blade. Moisten with two tablespoons syrup drain- ed from pears and mix well, Drain pears and fill each cavity with raisin - peanut mixture. Place one tinted and one un- tinted half, cut side wp, in each serving dish. Yield: six serv: fogs. sal, monosodium, glutamate and | er, Add coconut milk and broth. Cook over low heat, -shir- constantly until thickened. Add chicken and pineapple. Heat thoroughly. Serve (it wooden ses- vice dishes if you have them) with fluffy rice and curry accom. paniments such as chutney, Taising, shredded coconut, maca- damia nuts (or peanuts), 6 to-9® servings: Prepare coconut milk as direct- | i€ fresh is not obtain- | ed below, able, Coconul Milk Pow 2 cups of hot nik over | 4 cups grated fresh coconut or confents of 2 packages or cans of | coconut. Let stand 30 minutes. Strain through double cheesecloth, pressing to remove all liquid. Discard eoconut. Chill coconut milk until ready to use. Makes 2 cups. (Fresh coconut milk is a common cooking - in- | gredient in the Islands. It dis- | | tinguishes Hawaiiam cuivy from | East Indian cw ry. ) Inexpensive Dates Add Rich Flavor LATE DATES Fresh fruit salads suit the sea- son to a T. And dates contribute their OASIS SALAD (Serves 6) fresh pineapple 1 12 bananas large oranges 1: lb dates Lettuce cups, mint or water! cress Dressing % cup strained honey Ya cup lemon juice Cut pineapple in wedges, re- moving peel. Slice bananas, and Blend honey lemon Here's a light but filling des- sert. And so.good for everybody | when you serve it with a custard | | sauce made with the egg yolks. DATE WHIP (Serves 6) | 12 1b. dates egg whites | Ys teaspoon = sait otsp. lemon juice i Ya cup sugar tasp. grated lemon rind Soak dates for 2 hours in water to cover. Stew until soft. Add salt to egg whites and beat until stiff, Pit dates and press through a coarse sieve. Add lemon juice, sugar apd grated rind. Fold into egg whites. Pour into a baking dish. Set in a pan of hot water and bake at 275 deg. F. for am hour. ito fluffy tapioca? Put raisins and | Did you ever add chopved dates | orange or lemon peel peps i up into the gourmet class. When {chopping dates remember to dip the knife or scissors info cold water occasionally. QUICK TRICKS Thin slices of avocado and | grapefruit sections make a re- | freshing salad. Serve with French | dressing. a few slivers of almonds to the butter and brown for a mimue or two. Chopped dill pickle is a sod 'addition to devilled eggs. Makes | inimitable flavor to same, A little grated! When serving broiled fish, add | Ask any man to name his [ive favorite desserts and he's sure to include at least one made with apples. Butterscotch flavor is an- other time-tested favorite. Com- bine both apples and butterscotch flavor and the result is a des- sert that's sure to be a winner in most homes. This Baked Apple Pudding is as easy as muffins to make and the fine-flavored sauce may be prepared in minutes. This pudding served with a top- ping of Butterscotch sauce gives a flavor combination that's bound to bring plenty of oh's and ah's, BAKED APPLE PUDDING Yield -- 6 Servings 2 medium-sized tart apples 14 cups once-sifted all purpose flour or 1% cups once-sifted ' pastry flour 2 teaspoons baking powder iz teaspoon salt i cup seedless raising 8gg 5 cup midk 15 teaspoon vamitla i melted 4 pup. Ditter or inargaiie 3 tablespotins bwown sugar Ts teaspoon ground cinnamon 1 thsp. butter or margeriie Grease a 6-cup casserole. Pre- | heat oven to 350 deg. F. (moder- ate). Peel apples and cut into eighths and core. Sifi the al: | the powder, salt Baked Apple Pudding Takes A Veil of Butterscotch Sauce sugar together into a bowl; mix in raisins. Beat egg well; stir in milk, vanilla and the Y4 cup melted but- ter. or margarine. Make a well in dry ingredients; add liquids all at once and combine lightly, Turn info prepared casserole. Press apple wedges, core-edges down into batter. Sprinkle with a mixture of brown sugar and cinnamon and dot with 1 tablespoon butter or margerine. Bake pudding in preheated oven until cooked and golden -- about 50 minutes. Serve | with the following Butterscotch | Sance. BUTTERSCOTCH SAUCE iL tablespoon corn starch | IF'ew grains salt '2 thsp. butter or margarine | brows suger in a small sauce ! usstil the sauce is smoothly thick- ened and comes fo the boil. Just "before serving, stir in butter or] | margarine, | purpose or pastry flow, baking trips to the seaside for 250 handi- and granudated capped people, iL eup lightly-packed browns sugar | 1% cups boiling water Combine eorn starch, salt and | pan; gradually stic ia boiling | | water. Cook, stitping constantly, SEASIDE TRIPS WORCESTER, Eagland (CP)-- Council of this city has approved 'of £200 to give free Jersey Milk Regular Milk Homogenized Milk Skimmed Milk Our List of Dairy Products ls Ganiyln Chocolate Milk Whipping Cream Table Creem Sour Cream Buttermilk OSHAWA DAIRY LID. RG a Butter Sweet Butter Cottage Cheese Chickens and ducks welcome a bit of powdered ginger in the sea- soning. Especially good with frie- DRAPERIES Custom Draperies, . . the finest materials . . . ex- quisitely 'colored and superbly fashioned. por. BY THE YARD finely fashioned in more de- signs and colors 'than one' can" imagine . . . Come in and see! Broadioom . . . eo VENETIAN BLINDS : KIRSCH RODS and TRACKS o BEDSPREADS 3! SLIP COVERS UPHOLSTERY INTERIOR. DECORATING SERVICE Havahdli. DRAPERIES 926 SIMCOE ST. N., OSHAWA DIAL RA 5-3144 HOWARD VICE, Prop. Bm Pet iia BRINE Si a "@ ne IR | | { | | sec- 'tion oranges, and pit and chop ' dates. i juice, pour over combined fruits and toss gently. 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