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Tired of dull eating? Try a fondue for fun
3 (1
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By SUE DAVIS
Battalion Women’s Editor
Tired of eating canned spaghet
ti and hamburgers ? Why not try
a fondue? It is simple to make
and easy and fun to eat and serve
at a party. Whether you prefer
cheese, meat or a dessert fondue,
you and your guests will enjoy
this delightful Swiss meal.
Whether you have an electric
fondue pot or one that is heated
by a fire underneath it, fondue
can be a great conversation piece
as well as just plain fun.
The origin of fondue is obscure,
but many believe that the word
"fondue” comes from a French
word which means “to melt,”
while others believe the word
means “to dip.”
In any event, dipping is a ne
cessity when fonduing. Equipped
with individual forks, everyone
dips into the same pot, creating
a gay, congenial atmosphere.
In this country, probably the
best known is the Swiss cheese
fondue, although abroad meat and
dessert fondues are equally as
popular.
Fondue lore provides for fes
tivity as well as feasting. If a
would-be dunker loses a piece of
food from his fork while dipping
into the pot, he can be held ac
countable for the next bottle of
wine or can be more pleasantly
“penalized” by having to kiss the
person of his choice.
The classic cheese fondue is
made by melting a natural Swiss
cheese in dry white wine. Each
guest spears a cube of bread
(from the soft side through the
crust) and dips deeply into the
pot with a swirling or figure-8
motion. This motion insures am
ple coating of the cube and also
stirs the fondue—a must if it is
to keep its creamy consistency.
The brown crust which may
form at the bottom and sides of
the fondue pot is a coveted deli
cacy, and can be awarded to the
person who has not lost a bread
cube in the pot.
Cheese fondue can be served as
an appetizer or main course. Sim
ple accompaniments for a main
course can be a tossed green salad
or relishes with fresh fruit for
dessert. Great dunkers for this
fondue are French and Italian
bread, hard and Rye rolls and
onion or garlic bread.
Ingredients for the classic Swiss
fondue are:
% clove garlic
2 cups dry white wine
% cup kirsch
1% tablespoons cornstarch
IV2 lbs. natural Swiss cheese,
grated
M teaspoon baking soda
Dash of white pepper, paprika,
nutmeg
Rub the inside of the fondue
pot well with garlic, then discard.
Mix cornstarch and kirsch, set
aside. Put wine into fondue pot
and heat at highest setting until
bubbles start to rise to the sur
face. Add cheese by thirds, stir
ring constantly until all cheese
is melted. When mixture starts
to bubble, quickly add cornstarch
mixture, stirring constantly until
thickened. Reduce heat to medi
um, add baking soda and spices,
mixing well. For serving, adjust
the heat to maintain a bubbly
consistency.
This fondue will serve four to
six persons as a main course, 10
to 12 as an appetizer.
If you cannot afford all the in
gredients for the above fondue
or if you just prefer not to bother
with it, try one of the packaged
fondues. Just fix according to
package directions.
Meat fondues make cooking as
much fun as eating. Beef fondue,
sometimes called “Beef Bour-
guignonne,” has been featured
for years in European restau
rants. It consists of raw beef ten
derloin cut into bite-size pieces
and cooked in hot oil to the de
sired degree of doneness by each
guest. Any number of zesty
sauces, such as Bordelaise and
Bernaise or the ones given below,
are served as accompaniments.
Provide each guest with a plate,
preferrably a sectioned one for
meat and sauces, a fondue fork
for cooking and a fork for eating.
The sauces are passed by the
guests at the table. Each guest
spears a cube of meat on the fon-
For all your insurance needs
See U. M. Alexander, Jr. ’40
221 S. Main, Bryan
823-0742
State Farm Insurance Companies - Home Offices Bloomington, 111.
CANDLE VALENTINE
Send your Valentine a ring of hearts
candle that releases a delicate scent
of JaSmirfe as it burns.
Packed in a Valentine mailing
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801 Texas Ave. Bryan 822-4670
due fork and cooks it from 15
seconds “rare” to 60 seconds “well
done.” Transfer meat from fon
due fork to plate and dip into
one or several of the sauces and
condiments. To complete the din
ner, serve a tossed green salad
with garlic bread.
All a beef bourguignonne re
quires is:
% to % lb. beef tenderloin
per person
3 cups peanut or com oil
1 teaspoon salt
1 teaspoon salt
Cut meat into bite-size cubes.
Let stand at room temperature
30 minutes. To prevent splatter
ing, blot off excess moisture, es
pecially if frozen. Lightly salt
and pepper.
Set fondue pot on a tray or
place mat in center of a small
table. Put oil into pot and add
salt (to prevent splattering). Set
control at highest setting and
heat about 15 minutes. Then you
are ready to eat.
My favorite sauces for the beef
fondue are the traditional Brown
and White Sauce.
All the Brown Sauce requires
is:
2 tablespoons butter
1 thin slice onion
2 tablespoons flour
1 cup beef broth
14 teaspoon salt
% teaspoon pepper
Heat butter in skillet over low
heat until golden brown. Add
onion; cook and stir until onion
is tender. Discard onion. Blend
in flour. Cook over low heat, stir
ring until flour is deep brown.
Remove from heat. Stir in broth.
Heat to boiling, stirring constant
ly. Boil and stir 1 minute. Stir in
salt and pepper. It yields one cup.
Beef broth can be made by dis
solving one beef bouillon cube
in one cup boiling water, or use
canned beef broth.
A medium White Sauce con
tains:
2 tablespoons butter
2 tablespoons flour
!4 teaspoon pepper
dash paprika
California Dean Benson to address
13th secretaries seminar
(continued from page 1)
some families refused to leave.
Police equipped with loudspeakers
rolled through neighborhoods,
passing the word, and said any
persons refusing to leave would
be removed forcibly.
Authorities estimated that 75
per cent of the 80,000 people in
the area had left voluntarily.
Earlier Gov. Ronald Reagan had
asked for evacuation of 250,000
residents of a wider section of
the valley before he flew from
Sacramento for a first-hand view.
However, the 250,000 figure
was scaled down after dimensions
of the threat of any possible flood
became more apparent.
Despite the quake it was busi
ness almost as usual in downtown
Los Angeles on Tuesday, with
some exceptions. At the central
library, for example, they offered
free parking to anyone who would
come in and help restore to
shelves 100,000 books scrambled
on floors.
Except for a few buildings
closed for inspection, most were
open for business, shattered win
dows and all. There was heavy
absenteeism as many workers
stayed home to clean up quake
damage.
Employes arriving early heard
scores of burglar alarms still
ringing, the shriek of fire sirens
and found sidewalks littered with
glass.
Elsewhere, three dead were
found at Olive View Sanitarium,
a new $23-million country struc
ture that was pronounced almost
a total loss after walls collapsed.
It is a mile from the veterans
hospital.
Two others were killed wjhen a
freeway overpass collapsed at
Sylmar, another died in a bridge
collapse at Newhall and another
in the collapse of a roof at a
skid row mission in Los Angeles.
Psychiatric worker
to speak Thursday
Mrs. Helen Haft Goldstein,
chief psychiatric social worker
for the Brazos Counseling Serv
ice, will speak at an educational
psychology colloquium Thursday.
Mrs. Goldstein’s topic is “Pro
moting Mental Health of School
Children Through Group Work,”
said Dr. Arthur J. Roach, head of
the Educational Psychology De
partment.
He said the 3:30 p.m. collo
quium will be in Room 224 of the
Academic Building.
mooe a drv would like to
LET YOU KNOW THAT WE HAVE
ADDED TWO NEW DEPARTMENTS
TO OUR STORE:
• MATERNITY DEPARTMENT
• FORMALS DEPARTMENT
AND DON’T FORGET ABOUT OUR SALE GOING ON NOW
DRESSES Reg, $7.99 to $15.99 . . . NOW ONLY $5 to $10
CHILDRENS DRESSES Reg. $4.99 to $7.99 . . . NOW ONLY
$2, $3, & $4.
mOD€O DRV
Open Thursday evening until 8
119 N. Main Street In Downtown Bryan
Dean Fred J. Benson of engi
neering and Dr. Raymond P.
Witte of St. Mary’s Dominican
College, New Orleans, will ad
dress 200 persons attending the
13th annual Seminar for Secre
taries Saturday at the Memorial
Student Center.
The program, which begins at
8:30 a.m. is sponsored by the
Bryan-College Station Chapter of
The National Secretaries Asso
ciation.
Benson’s speech, “How Open Is
The Door?”, highlights the pro
gram theme. His talk is pre
ceded by welcomes from Mrs.
Bettye Kahan, chapter president,
and Gen. A. R. Luedecke, execu
tive vice president.
Dr. Witte, executive vice presi
dent of St. Mary’s speaks at
11:10 a.m. on “I’m the Door-
tonight on the tube
Numbers in ( ) denote
channels on the cable.
2:30 3 (5) Edge of Night
15 (12) Sesame Street
(PBS) (Repeat
of Tuesday)
3 (5) Corner Pyle
3 (5) Town Talk
15 (12) University
Instructional
3 (5) That Girl
3 (5) Bewitched
15(12) What’s New
(NET)
3 (5) General Hospital
15 (12) Misterogers’
Neighborhood
(NET)
3 (5) CBS News
15 (12) Sesame Street
(PBS)
3:00
3:30
4:00
4:30
5:00
5:30
6:00 3 (5) Evening News
6:30 3 (5) Courtship of
Eddie’s Father
15 (12) Campus and Com
munity Today
7:00 3 (5) Room 222
15 (12) NET Playhouse
7:30 3 (5) To Rome with Love
8:00 3 (5) Stand Up and
Cheer
8:30 15 (12) Soul (PBS)
9:00 3 (5) Hawaii Five-0
9:30 15 (12) Hollywood Tele
vision Theatre
(PBS)
10:00 3 (5) Final News
10:30 3 (5) The FBI
11:30 3 (5) The Law and
Mr. Jones
Bingo—Weekdays at 5, BCS*TV/9. Nothing to
buy. You need not be present to win.
OPEN
SUN.
THRU
THUR.
TIL
1 A. M.
BUY A
'■'uao mark ^
AND
KEEP THE GLASS
35c
16-OZ. GLASS
A CONTEMPORARY
GLASS FOR
COCA-COLA
Trad«-mark($
COLLECT YOUR SET
OF 6 OR 8!
BierWefimrhmtzel
501 S. Texas Ave.
THE BATTALION
Wednesday, February 10, 1971 College Station, Texas Page 3
1 cup milk or half and half
cream
Melt butter in sauce pan over
low heat; add flour and season
ings and stir until blended, but
not browned. Add milk slowly,
stirring constantly, and continue
to stir until smooth and thick
ened.
For a special taste, try adding
one of these seasonings:
% teaspoon Worcestershire
teaspoon grated onion
% teaspoon celery seed
1 teaspoon sherry
These dishes are guaranteed to
please the menfolk, for both the
flavor and the good things it
does for his wallet. Your guy will
really appreciate the thought and
you.
So go ahead, be daring. Try
something different. Fondues are
a delightful change and great for
getting a party going. The Swiss
are past masters at the art of
conviviality, and more often than
not, it is over the traditional
cheese fondue.
WOMEN
NOW
Ramp Ten Girls
join hall activities
keeper.” He is past president of
the Police Scholarship Founda
tion, Inc., of New Orleans, a
group dedicated to upgrading the
police force through higher edu
cation.
The seminar is designed to pro
vide new innovations in office
relations and procedures. Mrs.
Kahan said the program pro
motes “professionalism in the
secretarial field.”
A business machine show in
cludes exhibits of the latest of
fice equipment demonstrated by
leading manufacturers.
Mrs. Pauline H. Peters of Dal
las will moderate the afternoon
“buzz session.” Mrs. Peters is
corporate secretary and admin
istrative assistant to the presi
dent of General Packaging Corp.
Since the establishment last
October of the “Ramp Ten Girls,”
women have become an integral
part of the activities of Law Hall,
Donald Hackler, chairman of the
Publicity Committee, said.
The Ramp Ten Girls, so called
because Law Hall has only nine
men’s residence ramps, are hon
orary members of the hall. When
they were first organized, the
girls attended only normal hall
functions, such as steak fries and
speaker programs, Hackler said.
“But as the organization grew
more popular, the activities took
on a distinctly unique appear
ance.”
“The first successful powder-
puff football team in the Univer
sity history” was formed by the
Ramp Ten Girls, Hackler com
mented. They have twice defeated
teams from the University Wom
en. The two games were aug
mented by a special Midnight
Yell Practice and a series of steak
fries.
The female members of Law
Hall also planned and organized
the hall’s Christmas dance. This
is the first successful dance held
with women only from A&M,
Hackler said.
Activities already under way
this semester include the forma
tion of two powderpuff basket
ball teams, a “live-in” and various
social activities.
“The success of the Ramp Ten
Girls is the explicit result of con
sidering the women as full mem
bers of the hall, with all the
associated privileges and respons
ibilities,” Hackler said.
Because programs are planned
for the benefit and enjoyment of
all members of the hall, women
have begun to participate on hall
committees, he added. The com-
mitteewomen include Mary Beth
Beard and Cindy Crane on the
Hall Council; Cindy Crane, Grace
Crane and Carole Key on the Pub
licity Committee and as contribu
tors to the hall newspaper; and
Engle Harrock as the official hall
photographer.
The program continues to grow
at a steady pace, Hackler com
mented. Last week eight new
members were added, bringing
the total membership in the Ramp
Ten Girls to 24.
Jeanne durrefl
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Polyester and cotton fabric is quick
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Open Monday, Thursday
and Friday til 8:00 P.M.
llii—
1907 TEXAS AVENUE
BRYAN TEXAS 78801
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