Memphis World
Memphis World Publishing Co.
1970-08-01
J. A. Beauchamp

BREAKFAST AFTER MIDNIGHT—AT WELLS
People enjoy golden brown fried chicken'n waffles at Wells
any hour of the day or night. When you and your friends are
unable to frequent Wells, serve light and tender Creamy

Dixie Waffles with Log Cabin Syrup. They are mighty good,
too.

Anti-Clutter Tool Saves Time, Tempers
Nothing is more annoying than looking for something yon
need in a hurry and not being able to lay your hands right
on it, especially in the kitchen where most of your work is
done. How much easier it is on your nerves to have everything
clearly identified — saves steps, saves time!
Have you ever turned your house upside down and topsyturvy 
looking for, a particular item in a hurry, or rummaged
through a catch-all drawer of accumulated clutter? You fret
and fuss, and wear your temper to a frazzle.
Consider what professionals in business and industry do.
Office managers and production supervisors, who can't afford
to lose their cool, have found an answer to the problem of
what to do with unidentified
objects, and additionally, a
simple way to convey important 
messages. They use tape
label-making systems to organize 
supplies, identify
equipment with correct operating 
instructions, and to post
safety warnings. In many
cases just the simple use of
strategically-placed label tapes
has paid off, according to
Dymo Products Company
which manufactures these systems, 
in more efficient use of
equipment, improved employee
relations, fewer wasted steps,
and a curb in industrial accidents. 

Now, the idea of systematic
organization has been adapted
for home use. Dymo has developed 
a tiny tool called the
Label-Ette that, like the bigger 
models used in industrial
applications, produces color
ful, 
easy-to-read embossed labels. 
You simply click out the
letters you imprinted on precut 
strips of vinyl tape. The
tape strips can then be applied 
to anything that requires 
a quick, permanent
identification.
A few of the uses around
the house: in the kitchen to
identify spice cannisters; in
the linen closet to save time
in locating the correct size
sheets and towels; for posting
emergency telephone numbers;
instructions of how to change
a fuse or circuit breaker; organizing 
the family workshop.
Youngsters, especially those
just learning to spell; can
print their own personalized
labels to identify their toys,
books, clothing, sporting
equipment.
While similar in principle
to the more complex versions
used in industry, the inexpensive 
Label-Ette is completely
safe even for the youngsters,
and a snap to use.

Mealtime Magic — Hobo Hamburgers
The outdoor grill is sizzling,
the picnic table is set, and
the guests are ready to eat.
Then—rain! What started out
as a chef's dream becomes a
scene of mass confusion. Hot
coals sputter to a soggy mass
of ashes, and everything's
rushed inside.
The weatherman can scotch
even the best-planned cookouts. 
To avoid disappointment
and inconvenience, plan a
cook-in, skillfully researched
in Alcoa Wrap Test Kitchens.
Summertime foods, cooked
in handy, disposable aluminum 
foil, can retain all the
zest and flavor associated with
outdoor cooking, and can be
prepared leisurely without
fear of getting water-logged
by inclement weather. For
your cook-in, try this delightful 
new eating twist from
Margaret Mitchell's Mealtime
Magic Cookbook — the hobo
hamburger. All you need is:







Mix together ground round
steak, salt, pepper; divide into 
four portions; form into
patties; brown in butter (do
not cook through) and reserve 
the drippings. Place one
patty in the center of each of
four 18-inch squares heavyduty 
Alcoa Wrap; gather foil
loosely around meat and top
each patty with slices of tomato, 
potato, onion, ¼ package 
frozen mixed vegetables
and ½ can sliced mushrooms.
Season with salt, pepper,
thyme and pour one tablespoon 
drippings over top.
Close foil around food sackfashion, 
allowing the ends to
flare out like a hobo's knapsack 
and place on baking
sheet. Bake '1½ hours at

350* F for four delicious servings. 

The hobo theme may be carried 
out by using a foil hobo
sack with fruit in it: bandannas 
for napkins and place
mats.
Twenty minutes before the
hobo hamburgers are done,
place foil-wrapped dinner rolls
in the oven to be heated.
For an easy dessert with a
touch of coconut, whip up a
batch of chocolate sticks
while your hoboes are baking.
The ingredients are:








Cream the butter then add

sugar gradually, continuing to
cream until light and fluffy.
Blend in eggs, salt, vanilla;
beat well and gradually add
flour; mix thoroughly. Fold in
chocolate bits and toasted
coconut.
Fold two 36-inch pieces of
heavy-duty Alcoa Wrap in half
lengthwise; make a pleated
pan by folding foil crosswise
in one-inch pleats or troughs;
open slightly to fit baking
sheet approximately 17 inches
by 14 inches. Drop level teaspoonful 
of dough into
"troughs" in the pan abouttwo 
inches apart; do not use
two outer troughs. Bake 25-30
minutes in 325° F; cool five
minutes: pull edges of foil to
flatten pleats; loosen sticks
from foil. This simple recipe
will yield four dozen cresentshaped 
sticks.


GOLDEN TOUCH
OF HOSPITALITY
BY JANE ASHLEY
Sponge cake layers put
together with jam and sprinkled 
with confectioners sugar
is a dessert named after
Queen Victoria.








Grease 2 (8 × 1½-inch)
layer cake pans; line with
waxed paper. Sift flour, sugar,
corn starch, baking powder
and salt together. Combine egg
yolks, corn oil and water
lightly with fork and stir into
dry ingredients. Beat egg
whites until stiff peaks form;
fold into flour mixture. Pour
into prepared pans. Bake in
375° F. (moderate) oven 25 to
30 minutes or until top springs
back when touched. Remove
from pans; cool. Sandwich layers 
together with raspberry
jam and sprinkle with confectioners 
sugar.

Dessert Fit For A Queen
BY JANE ASHLEY
Sponge cake layers put
together with jam and sprinkled 
with confectioners sugar
is a dessert named after
Queen Victoria.








Grease 2 (8 × 1½-inch)
layer cake pans; line with
waxed paper. Sift flour, sugar,
corn starch, baking powder
and salt together. Combine egg
yolks, corn oil and water
lightly with fork and stir into
dry ingredients. Beat egg
whites until stiff peaks form;
fold into flour mixture. Pour
into prepared pans. Bake in
375° F. (moderate) oven 25 to
30 minutes or until top springs
back when touched. Remove
from pans; cool. Sandwich layers 
together with raspberry
jam and sprinkle with confectioners 
sugar.

Victoria Sandwich
BY JANE ASHLEY
Sponge cake layers put
together with jam and sprinkled 
with confectioners sugar
is a dessert named after
Queen Victoria.








Grease 2 (8 × 1½-inch)
layer cake pans; line with
waxed paper. Sift flour, sugar,
corn starch, baking powder
and salt together. Combine egg
yolks, corn oil and water
lightly with fork and stir into
dry ingredients. Beat egg
whites until stiff peaks form;
fold into flour mixture. Pour
into prepared pans. Bake in
375° F. (moderate) oven 25 to
30 minutes or until top springs
back when touched. Remove
from pans; cool. Sandwich layers 
together with raspberry
jam and sprinkle with confectioners 
sugar.

It's Our American
Privilege to
REGISTER
and
VOTE

Dining Out: Third Dimension
In Foreign Travel
If you are planning to travel
abroad on your next vacation,
American Express suggests
fairing dining-out one of the
highlights of your trip. Sampling 
regional food specialties
can be more than a delightful
adventure in dining — it can
truly enhance your appreciation 
of the country and its
people.
Since the heritage of every
country is reflected in its cuisine, 
familiarity with national
dishes and distinctive ways of
serving them is one of the
things that make travel abroad
rewarding. Every country has
its traditional delicacies, and
in many provincial restaurants
the flavor of the region is often 
captured in the local costumes, 
folk music and dancing. 

American Express presents
a few tips for becoming an
international epicure:
1. Don't hesitate to ask the
waiter what the specialties 
of the house are. Also 
what wines he recommends 
to accompany the
dishes.
2. Check on the dining hours
since they vary from country 
to country.
Don't expect instant service 
in every case —many
dishes are cooked to order. 

4. Make it a hobby to "collect" 
internationally known
restaurants or off-beat bistros 
where ancient traditions 
flourish.
Collect books on foreign
foods and wine to add an
international flavor to
home entertaining and
cooking. Many are fascinating 
travel books as well.
6. Shop for colorful table accessories 
to complement
the recipes you may collect 
along your travels.
7. Do a little reading "home
work" 
on the countries
you'll be visiting, their native 
specialties and dinning
customs.
Among the stimulating and
informative books on the aesthetics 
of gastronomy and culinary 
sojourning are the following: 

Massee's Wine-Food Index
by William E. Massee (McGraw-Hill), 
more than 11,000
entries on famed national and
regional dishes, fine wines and
restaurants throughout the
world; the Alitalia Book of
Authentic Italian Cooking by
Barbara Stacy (Thomas Y.
Crowell), over 100 recipes;
Contemporary French Cooking 
by Waverly Root and Richard 
de Rochemont, two wellknown 
journalists and devotees 
of French cuisine (Random 
House), more than 400
dishes, hors d'oeuvres to desserts, 
and glossary of cooking
terms; The Wonder of Food
by K. Cyrus Melikian and
Lloyd K. Rudd (Appleton-Century-Crofts). 

Of interest to amateur gourmets 
as well as experts are:
The Fine Art of Chinese Cooking 
by Dr. Lee Su Jan (Bobbs
Merrill), the philosophy and
art of over 22 centuries of Oriental 
cooking, containing
more than 200 recipes and
menus adapted to the American 
kitchen and supermarket;
Menus for Gourmets by Andre
L. Simon (Herbert Jenkins,
London); The Wine Country
of France by Edward Hyams
(J. B. Lippincott); Foreign
Dining Dictionary by Robert
Jay Misch (copyright Misch
and Browne-Vintners); Mexico 
Through My Kitchen Window 
by Maria A. de Carbia
(Houghton Mifflin); The SAS
World-Wide Restaurant Cookbook 
by Charlotte Adams
(Random House); Casserole
Cookery by Pamela Vandyke
Price (Herbert Jenkins, London). 


Ice Cream Menagerie
Here's a great idea to perk up those heat weary children's
appetites — a merry menagerie of ice cream animals and funny
faces — sure to be devoured instantly... with a lick and a
crunch.
Just the thing for that summer birthday party — or any occasion 
— or non-occasion that arises.
A new twist for two old favorites — ice cream and pretzels.
Use hard frozen ice cream, scoop and decorate quickly and
serve at once, Ice cream may be scooped ahead of time and
frozen until ready to serve. Decorate with pretzels at the last
minute.
: Place 1 scoop Ice cream on a small plate using pretzel
sticks for whiskers, eyes, nose and ears.
: Place 1 scoop ice cream on a small plate. Use
pretzel nuggets for feet and face; use pretzel sticks for tail.
: Place 1 scoop ice cream on a small plate. Stud
all, over with pretzel sticks using a pretzel nugget for nose.
: Use pretzel sticks or small pretzelettes 
for hair. Press into scoop of ice cream placed into a flat
bottom ice cream cone. Use pretzel rings for ears and raisins
for eyes and pretzel stick pieces for the mouth.
Pretzels with ice cream have been a favorite with the Pennsylvania 
Dutch for years. Why not try this combination and
see how quickly it will become your favorite, too!

food news & cues
from the Aunt Jemima Test Kitchens
Here's a tasty version of the ever popular cheese-bacon-tomato 
sandwich with crisp waffles as the bases of the colorful
open-face sandwiches. By using the convenient frozen waffles
that you simply heat in toaster or oven, you get the special
golden goodness of waffles, but spend less time in the kitchen
— an important consideration during hot summer weather.
Topped with cheese, tomato and bacon slices and a chilled sour
cream-mayonnaise sauce flavored with onion, the waffles can
become your own luncheon specialty. Treat the family soon.
Makes 6 servings










For sauce, place sour cream, mayonnaise, onion and salt in
small bowl; blend well. Cover and refrigerate until ready to use.
Heat oven to not (400°F.). Place bacon on rack in shallow pan
and bake about 15 minutes; drain on absorbent paper. Prepare
waffles in oven according to package directions.
Place a tomato slice on each hot waffle. Top each of 8 waffles
with a cheese slice. Trim cheese slices along one side to fit
waffles. For each of last 4 waffles, use 2 pieces of cheese trimmed 
from whole slices. Cut bacon slices in half and crisscross
2 halves on top of cheese. Bake in preheated oven (400°F.) 4
to 5 minutes or until cheese is melted.
For each serving, place 2 waffles on a plate. Top each waffle
with a tablespoon of chilled sauce.

Summer Sandwich Specialty
Here's a tasty version of the ever popular cheese-bacon-tomato 
sandwich with crisp waffles as the bases of the colorful
open-face sandwiches. By using the convenient frozen waffles
that you simply heat in toaster or oven, you get the special
golden goodness of waffles, but spend less time in the kitchen
— an important consideration during hot summer weather.
Topped with cheese, tomato and bacon slices and a chilled sour
cream-mayonnaise sauce flavored with onion, the waffles can
become your own luncheon specialty. Treat the family soon.
Makes 6 servings










For sauce, place sour cream, mayonnaise, onion and salt in
small bowl; blend well. Cover and refrigerate until ready to use.
Heat oven to not (400°F.). Place bacon on rack in shallow pan
and bake about 15 minutes; drain on absorbent paper. Prepare
waffles in oven according to package directions.
Place a tomato slice on each hot waffle. Top each of 8 waffles
with a cheese slice. Trim cheese slices along one side to fit
waffles. For each of last 4 waffles, use 2 pieces of cheese trimmed 
from whole slices. Cut bacon slices in half and crisscross
2 halves on top of cheese. Bake in preheated oven (400°F.) 4
to 5 minutes or until cheese is melted.
For each serving, place 2 waffles on a plate. Top each waffle
with a tablespoon of chilled sauce.

BACON 'N TOMATO WAFFLE SANDWICHES
Here's a tasty version of the ever popular cheese-bacon-tomato 
sandwich with crisp waffles as the bases of the colorful
open-face sandwiches. By using the convenient frozen waffles
that you simply heat in toaster or oven, you get the special
golden goodness of waffles, but spend less time in the kitchen
— an important consideration during hot summer weather.
Topped with cheese, tomato and bacon slices and a chilled sour
cream-mayonnaise sauce flavored with onion, the waffles can
become your own luncheon specialty. Treat the family soon.
Makes 6 servings










For sauce, place sour cream, mayonnaise, onion and salt in
small bowl; blend well. Cover and refrigerate until ready to use.
Heat oven to not (400°F.). Place bacon on rack in shallow pan
and bake about 15 minutes; drain on absorbent paper. Prepare
waffles in oven according to package directions.
Place a tomato slice on each hot waffle. Top each of 8 waffles
with a cheese slice. Trim cheese slices along one side to fit
waffles. For each of last 4 waffles, use 2 pieces of cheese trimmed 
from whole slices. Cut bacon slices in half and crisscross
2 halves on top of cheese. Bake in preheated oven (400°F.) 4
to 5 minutes or until cheese is melted.
For each serving, place 2 waffles on a plate. Top each waffle
with a tablespoon of chilled sauce.

Globetrot With Rice
So much of today's entertaining centers around international
party themes. And the perfect companion for so many dishes
with foreign intrigue is rice. It's served in countries all around
the world and it's a great go-with food.
For a rice dish with Mexican accents, you can simply cook
rice with beef bouillon, onion, and chili accents. Just before
serving toss it with diced avocado and pimiento.
The secret to the success of the dish is specially processed
Uncle Ben's CONVERTED? Rice, which when cooked according 
to package directions results in perfect non-sticky rice
every time you prepare it. The special process also assures you
that you're getting twice the level of natural B vitamins.
Following is the recipe for Acapulco Rice, a great accompaniment 
to barbecued hamburgers, spit roasted beef or baked ham.







Cook onions to melted butter in a saucepan until soft. Add
bouillon and water and heat to boiling. Stir in chill powder,
celery seed and rice. Cover tightly and cook over low heat until
liquid is absorbed and rice is tender, about 25 minutes. Mix in
avocado and pimiento. Serve hot.
Makes 6 servings.

ACAPULCO RICE
So much of today's entertaining centers around international
party themes. And the perfect companion for so many dishes
with foreign intrigue is rice. It's served in countries all around
the world and it's a great go-with food.
For a rice dish with Mexican accents, you can simply cook
rice with beef bouillon, onion, and chili accents. Just before
serving toss it with diced avocado and pimiento.
The secret to the success of the dish is specially processed
Uncle Ben's CONVERTED? Rice, which when cooked according 
to package directions results in perfect non-sticky rice
every time you prepare it. The special process also assures you
that you're getting twice the level of natural B vitamins.
Following is the recipe for Acapulco Rice, a great accompaniment 
to barbecued hamburgers, spit roasted beef or baked ham.







Cook onions to melted butter in a saucepan until soft. Add
bouillon and water and heat to boiling. Stir in chill powder,
celery seed and rice. Cover tightly and cook over low heat until
liquid is absorbed and rice is tender, about 25 minutes. Mix in
avocado and pimiento. Serve hot.
Makes 6 servings.

They're Nutritious, Too!
Homemade? Well... almost. Cool vanilla pudding layered
with crumbled Danish Go-Rounds pastries make Pastry Puddings 
as tasty as they are eye-catching.
Pastry Puddings are nutritious, too. Danish Go-Rounds pastries 
contain sufficient amounts of thiamine, riboflavin, niacin,
vitamin C, vitamin B, and iron to make this dessert a terrific
way to provide your family with the nutrients' they need.
Danish Go-Rounds pastries have luscious fillings of strawberry, 
blueberry, orange, brown sugar-cinnamon, honey crunch
and cinnamon-raisin. Serve your favorite.



1. Prepare pudding according to package directions. Chill in
refrigerator about 5 minutes for instant pudding or until
cool for cooked pudding.
2. Serve dessert in either of the following ways:
a. Layer pudding and crumbled Danish Go-Rounds pastries
into parfait glasses saving a stick of pastry and some
crumbs for a garnish.
Yield: 6 Pastry Pudding Parfaits
b. Place banish Go-Rounds pastries on dessert plates; top
with pudding. Garnish with chopped nuts or whipped
topping.
Yield: 4 Pastry Pudding Surprises

PASTRY PUDDINGS
Homemade? Well... almost. Cool vanilla pudding layered
with crumbled Danish Go-Rounds pastries make Pastry Puddings 
as tasty as they are eye-catching.
Pastry Puddings are nutritious, too. Danish Go-Rounds pastries 
contain sufficient amounts of thiamine, riboflavin, niacin,
vitamin C, vitamin B, and iron to make this dessert a terrific
way to provide your family with the nutrients' they need.
Danish Go-Rounds pastries have luscious fillings of strawberry, 
blueberry, orange, brown sugar-cinnamon, honey crunch
and cinnamon-raisin. Serve your favorite.



1. Prepare pudding according to package directions. Chill in
refrigerator about 5 minutes for instant pudding or until
cool for cooked pudding.
2. Serve dessert in either of the following ways:
a. Layer pudding and crumbled Danish Go-Rounds pastries
into parfait glasses saving a stick of pastry and some
crumbs for a garnish.
Yield: 6 Pastry Pudding Parfaits
b. Place banish Go-Rounds pastries on dessert plates; top
with pudding. Garnish with chopped nuts or whipped
topping.
Yield: 4 Pastry Pudding Surprises

GOLDEN TOUCH OF HOSPITALITY
BY JANE ASHLEY
Sauces seem to be popular with vegetables; so many come
packaged together. Borrow an idea from the Brazilians and
make your own vegetable sauce with coconut.







Heat milk to boiling. Add coconut. Remove mixture from
heat. Let stand 15 to 20 minutes. Strain, Melt margarine in saucepan. 
Stir in coin starch, salt and ginger. Remove from heat.
Gradually stir in coconut milk. Bring to a boil over medium heat,
stirring constantly. Cook and stir for one minute. Remove
from heat and blend to lemon juice. Serve hot over vegetables.
Makes 1 cup coconut sauce.

Give Sauce a Brazilian Flair
BY JANE ASHLEY
Sauces seem to be popular with vegetables; so many come
packaged together. Borrow an idea from the Brazilians and
make your own vegetable sauce with coconut.







Heat milk to boiling. Add coconut. Remove mixture from
heat. Let stand 15 to 20 minutes. Strain, Melt margarine in saucepan. 
Stir in coin starch, salt and ginger. Remove from heat.
Gradually stir in coconut milk. Bring to a boil over medium heat,
stirring constantly. Cook and stir for one minute. Remove
from heat and blend to lemon juice. Serve hot over vegetables.
Makes 1 cup coconut sauce.

Coconut Sauce for Vegetables
BY JANE ASHLEY
Sauces seem to be popular with vegetables; so many come
packaged together. Borrow an idea from the Brazilians and
make your own vegetable sauce with coconut.







Heat milk to boiling. Add coconut. Remove mixture from
heat. Let stand 15 to 20 minutes. Strain, Melt margarine in saucepan. 
Stir in coin starch, salt and ginger. Remove from heat.
Gradually stir in coconut milk. Bring to a boil over medium heat,
stirring constantly. Cook and stir for one minute. Remove
from heat and blend to lemon juice. Serve hot over vegetables.
Makes 1 cup coconut sauce.

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