HomeMy WebLinkAboutClinton News-Record, 1978-02-16, Page 37•
Fecist for two......
• from page 14
blended. Stir in \4 heatena
and raisins. till greased muf-
fin cups ' , full. ILtke approx-
imately 25 minutes, or until
golden brown. Serves 2.
Serve hot with Nutter and
strawberry jam. Yields 6
medium-sized muffins.
slcll'N s('C11 s'1'l!FFIN(;
1/2 cup minced onion
I r cup diced green
peppir
rcr cup butler or
margarine
'tit cup Wheatepa cereal,
uncooked
I egg, beaten
2 packets chicken or
beef broth seasoning
mix
r/r teaspoon pepper
11/2 cups water
Melt butter in a 10 inch skil-
let, saute onion and pepper
until tender. Combine
Wheatena,• egg, broth mix,
pepper and water. Add
slowly to onions and mix
well. Let mixture come to a
boil, turn heat to medium and
continue to cook, stirring
constantly until thick about 5
minutes or to desired consis-
tency. Serves 2: Serve hot.
Any leftovers can be used
again by adding a small
amount of water and reheat-
ing.
LOVEY-DOVEY LEMON
CUSTARD
!'r cup sugar
r'r teaspoon salt
3 tablespoons
all-purpose flour
1 cup milk
11/2 teaspoons lemon flavor
(extract)
2 eggs, beaten
2' tablc.poon.\\ h► ate nu
c,•rral, un, uok, d
in a saucepan prix sugar. salt
and flour. Stir in milk and nn'.
until smooth. Cook ,o‘ er
medium heat, stirring con-
stantly until it boils; boil I
minute. Remove from heat
and let cool about S to 10
minutes. Add half the mix-
ture at a time to Neaten eggs.
Stir in Wheatena and lemon
flavor. Heat again for 1 min-
ute or until mixture boils,
stirring constantly. Pour into
2 small dishes and let cool in
refrigerator. if desired, add a
dab of whipped topping.
Serves 2.
A guide to the
art of napkin
folding
For centuries napkin fold-
ing has been a household art;
now you can pursue this art
and create a gala table by
sending for this step-by-step
illustrated booklet, "Guide
To Napkin Folding."
Choose from any one of
the 10 unique napkin folds to
fit the occasion. and table de-
sign; and free your imagina-
tion for the final touches.
"Guide To Napkin Fold-
ing" single copy postpaid,
25a. Write: Belgian Linen
Association, Dept. M, 280
Madison Avenue, New
York, New York 10016.
New fashions for groom
add dash, color to
traditional formalwear
It is apparent that the
wedding scene continues
to be a stronghold of
tradition despite the fad-
dists, cultists, and sensa-
tion -seekers.
For spring '77 the bride
contiriiaes to reign su-
preme on her day, dressed
most often in traditional
white. The look of total
femininity is expressed in
lace and applique trims on
clinging bodices, see-
through . effects on sleeves
and a variety of head-
pieces ranging from small
half hats to mantillas.
The big news on the
nuptial scene this year
throws the spotlight on
fashions for the groom
and his men, according to
Robert C. Rudofker, Pres-
ident of After Six, Amer-
ica's largest designers and
producers of men's for-
mals.
Previewing his com-
pany's new spring formal
collection, Rudofker stat-
ed, "Young men have re-
sponded to the feeling of
dashing romanticism
we've captured in an ex-
pression of color harmony
and two very distinctive
silhouettes.
"Last year," he contin-
ued, "we streamlined the
tailcoat and suggested
that this be worn by the
groom to distinguish him
from the other men in the
wedding party.
"Response by formal -
wear specialists whose
primary bti iness is rent-
ing elegant male apparel
for special occasions sub-
stantiated our belief that
today's groom was ready
for a new idea with more
than a hint of the tradi-
tional.
"We're advocating this
style. for spring in fresh
soft shades of ice blue,
snappy ginger, sunshine
yellow, sandy beige, and
white."
Rudofker showed the
dashing Cordoba tailcoat
trimmed with matching
colored satin. Accessories
including ruffled shirts,
bow ties and groom sash
are available in matching
colors as well. to create
color harmony and unity.
For the groom who opts
to dress himself and his
men in like fashions, Ru-
dofker recommends the
Seville, a one -button tux-
edo style, with peak lapels
framed with matching col-
or satin.
The jacket is shaped to
accent the trim figure of
the all-American man.
Here again, matching tone
shirts, vests, ties, and
trousers provide total col-
or continuity.
Wrapping up his pre-
view, Rudofker stated,
"Our company is sensitive
to changing color and fab-
ric trends. The major mills
and fiber producers are on
our team. But perhaps our
greatest help comes from
formalwear specialists
across, the country.
in response to questions
of etiquette regarding the
wearing of formalwear to
daytime functions, the ex-
perts at After Six prompt-
ly reply, "Formality, tra-
ditions, and elegance do
not stop and start with
the tick of the clock, it's
a state of mind."
pi
Ageless catalyst for sparkling evenings
ngs
"Something old, some--
thing
ome=thing new; something bor-
rowed, something blue," is
an American bridal tradi-
tion that has been handed
down through the years
and remains as popular,
today, as in the past. In
spite of . our fast -paced,
contemporary lifestyle,
traditions have long influ-
enced the various mar-
riage ceremonies through-
out the world.
In Japan, a golden rice
wine known as Sake and
often .referred to as the
nectar of the gods, is an
essential part of the wed-
ding ceremony. The bride
and groom each take three
sips from three cups of
Sake signifying fidelity,
happiness and harmony.
According to an ancient
Japanese saying, Sake
should be served warm .. .
and by a warm-hearted
woman, for it is meant
to be a person-to-person
drink.
Among lovers, an ex-
change of Sake cups holds
a deeper meaning than a
kiss; among friends, an
exchange of Sake cups
indicates the deep regard
for each other; among a
roomful of strangers, it is
meant to make close
friends.
Sake, one of the oldest
drinks in the world, has
been improved and re-
fined from special strains
of rice for over 2,000.years
to bring out the not too
dry, not too sweet, delicate
nut -like flavor.
Traditionally Sake is
served slightly warmer
than body temperature,
about 100 to 105F, for
heating releases its heady
bouquet. Today, though,
many enjoy it chilled,
poured over ice or right
out of the bottle.
If serving it warm, it
adds to the enjoyment to
follow the Japanese cus-
tom: Decant the warm
Sake into a small ceramic
Page 15
flask called tokkuri which
is brought to the table•and
poured into tiny ceramic
cups called sakazuki.
(Tokkuri and sakazuki
may be obtained at any
oriental goods store and
some Sake producers en-
close the set with a bottle
of Sake in attractive gift
packages — unusual and
ideal for the newlywed
host and hostess.)
Whether served in a
traditional or contempo-
rary manner, Sake is the
timeless catalyst for spark-
ling evenings. It goes „well
with everything enjoyable;
an adjunct to warm gra-
cious living.
You can celebrate with
Sake, relax with Sake or
even cook with Sake. Sake
can be used in any recipe
calling for dry white wine
or sherry and unlike other
wines, Sake will maintain
its special qualities after
uncorking (refrigerate
please) almost indefi-
nitely.
52,
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