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p«0» 4 NORTHWEST HERALD Section B Wednesday, August?, WK Food Finnish-- easily. Stir in milk, pepper, and butter. Mix gently and bring Just to a toil. Turn off flame and let sit 5 minutes before serving. Stir in milk and pepper. Miners, borrowing from the Cor­ nish tradition, found pasties a com­ plete and portable meal to tote in their lunch pails. Today the art of making a good pasty seems to be out. While pasties may be on certain days in local gro­ cery stores and cafes, the best ones still seem to come from home kitch­ ens. Authentic pasties are made with whole rather than ground meat. Pasties Ingredients for 1 pasty: l/t lb. beef and pork, cut in small pieces 1/4 cup onions, diced fine 1/1 cup potatoes, sliced fine or cubed 1/4 carrots or rutabaga, sliced or cubed Salt and pepper to taste putter Pastry: 1 cup shortening 1 cup boiling water - 3 cups flour It. salt « ; Combine ingredients for crust, . letting shortening melt. Refrigerate | while you mix filling. - When pastry is chilled, roll into 8- inch circle. Place filling on crust and dot with bitter. Bring up edges of crust to meet over the mixture on top, crimp, and seal. Bake l hour at 400. NOTE: The secret to a delicious pasty is not to eat it immediately after baking but leave it in the oven for at least a half hour after baking. Or, remove pasties from the oven to a rack and immediately cover with a towel until serving. Coffee played a big part in the lives of Finnish people. My mother recalls her grandmother putting the . coffee pot on the minute she heard !- visitors arrive. 7« Souffles •CContinued from page IB ) She ground only enough beans to be used for one time, and always added a dash of salt to the fresh, cold water. For special occasions, she added an egg with the coffee, making it more rich. The coffee cooked to the boiling point, and she was always careful not to let the mixture froth. The pot was set aside for a few minutes so the grounds settled, and a little strainer always came to the table when coffee was served. The coffee came to the table in thick, white mugs and saucers. While children drank milk, they also joined the adults for coffee. Coffee for all was usually taken with cream and sugar. Many old- timers still drink their coffee the old-fashioned way: a lump of sugar in the mouth, a bit of coffee poured in the saucer, and a drink from the saucer after the coffee has cooled. Also a must with the coffee was a sweet. If nothing else, a home usual­ ly had this next recipe, cinnamon toast. Korpuja 2 pkgs. yeast, dissolved in 1/2 cup warm water Mix together: 2 cups scalded milk, 2 t. salt, 1/2 cup sugar Add to yeast mixture, then add 2 beaten eggs. Stir in 8-10 cups flour; knead until smooth and satiny and let rise until doubled. Divide into five loaves. Let rise 1 hour. Bake 20 minutes at 375. Re­ move from pans and let dry one day. Slice loaves. Mix sugar and cinna­ mon to taste. Roll or sprinkle on slices. Place slices on cookie sheets and bake 10-15 minutes at 350. Cool. Store in dry paper bags. My great-grandmother baked this flat bread when she was running out of regular bread and there was no time to make rye bread. While not a good keeper, this solid bread was a good go-with for coffee, especially hot from the oven and served with butter. Or, it was served for supper, broken into a bowl and topped with hot milk. Today it's served for its own enjoyment and often appears at church suppers. Reiska 3 cups flour 1-1/2 cups barley flour 31. baking powder It. soda 1-21. sugar 2t. salt 1/2 cup margarine 2 cups buttermilk Mix dry ingredients; work in shortening. Stir until soft dough forms. Pat or roll on greased cookie sheet. Bake 425 for 15 minutes. Oven-baked pancake is another traditional Finnish dish. On my last visit, we enjoyed this against a backdrop of towering pines and a clear pond. We made this with fresh milk from that morning's milking, but it's good with store-bought milk, too. Serve with plenty of steaming coffee. Kropsu 3 eggs 1/2 cup sugar it. salt 2 c. milk 1-1/4 c. flour Butter or margarine, melted Put all ingredients except butter into bowl. Beat with rotary beater until blended (batter will be very thin). Melt about 1/2 stick butter in a nine by 13 inch pan. When melted, add about one-half the melted but­ ter to the batter, leaving rest in bottom of pan. Stir batter again and pour over hot butter in pan. Bake 375 for 30 minutes. Pancake will puff up while baking but collapse after removing from oven. Cut in squares and serve. NOTE: this is also good cold. Variations: Substitute 10-oz. pkg. frozen raspberries, thawed, for raspberries and sugar. Substitute four 2/3-cup souffle dishes or six 1/2-cup souffle dishes for souffle dish. MANGOSOUFFLES - 1 envelope unflavored gelatin 1/4 cup cold water 1 cup pureed mango (about 1 mango) 1 tablespoon lime juice 2 egg whites 1 7-oz. jar Kraft marshmallow creme 2 cups thawed whipped topping with real cream Soften gelatin in water; stir over low heat until dissolved. Stir in mango and juice. Chill until thickened but not set. Beat egg whites until soft peaks form; ? gradually add marshmallow (Continued from page IB) creme, beating until stiff peaks form. Fold in gelatin mixture and whipped topping. Wrap 2-inch collar of foil around top of each of four 2/3-cup souffle dishes or six 1/2-cup souffle dishes; secure with tape. Pour mixture into dishes; chill until firm. Remove collars before serv­ ing. 4 to 6 servings. Variation: Substitute 1 cup pureed apricot for mango. SALE DATES AUGUST 7 THRU AUGUST 13 WHILE QUANTITIESLAST CHECKS ACCEPTED ONIYWITHOUR CHECK PURCHASING CARD MERCHANDISE CLEARANCE CENIER Vy 301 W.VIRGINIA AVE. 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Wise. 53184 Why electric heat pump owners have second thoughts when the weather gets cold. For people who bought electric heat pumps, cold weather can be bad news indeed. Because heat pumps lose capacity as the out­ side temperature drops. At some point, usually right around freezing, they need help from a backup heating system. Usually, it's electric resistance heating, so you end up heating your home with one of the costliest heating systems just when the weather gets really cold. In contrast, gas furnaces and boilers have no trouble coping efficiently with severe winters. Whatever the outside temperature, - the new high efficiency models can continue to squeeze up to 95% of the available heat out of every cubic foot of gas. S<3 you're getting maximum efficiency to minimize heating costs in bitter cold weather. Another argument for a gas furnace or boiler is the cost of natural gas itself. Today, it's the least expensive fuel available in this area, and current forecasts indicate it will continue to maintain a • strong competitive advantage for years to come. If you're thinking about adding to or replacing your home heating system, we strongly suggest you go with natural gas. • It's the only way to be sure you won't be having second thoughts when winter comes to Illinois. © NORTHERN ILLINOIS GAS One of the NiCOR fMSie coerqv companies