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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 9, 1927)
FMS&RECffESAIGE ffllS - rr tnow &M2Q The Family Dinner Planked Steals Potato Hoses j Stuffed Onions flnnamon Apples Buttered Oreen String Beans . , Graham Rolls Head Lettuce Thousand Island Dressing lee Box Dessert Coffee 1. Ice Box Dessert Cook to a paste and add 4 egjj yolks beaten in one at a time. lb. sweet chocolate 3 tbsp. powdered sugar ,3. tbsp. water ' When cold fold in 4 egg whites beaten stiff. Fold in 1 cup cut marshrnallows and nuts. Lino a mold with lady fingers (split open)i Pour in tho chocolate mixture and let set 24" hour. Serve with whipped cream. 2. Baked Halibut with Tomatoes ' Pu Vs lb. slice of halibut in a buttered baking pan. Sprinkle with salt and pepper. Put on top 5 three-fourth inch slices of tomato. Then sprinkle with thin strip! of green pepper. Bake in a hoi oven 2 5 minutes basting 4 times with melted butter. , 3. If am Loaf for Sis 1 lb. smoked ham 1 c. cracker rrurabs Salt 2 lbs. fresh pork , 1 c. milk 1 ej?K Mix well. Press into a loof, shape in a dripping pan. Pour over the loaf one can of tomato soup. Bake in a Blow qven 2 hours. Apple Dessert 3 bi apples chopped c. Fisher's Blend flour 1 tbsp. melted butter 1 tsp. vanilla 1 c. Busar 2 up. ralumet bak. pwd. u tsp. italt 1 egg pan. 1 c. nuts, raisins, dates oti cocoanut. Mix in the order Riven. Turn into a buttered squnro cake Bake In a moderate oven 4 0 minutes, Serve horor cold with whipped cream. 5. Chocolate Jelly Roll 4 eggs 1 c. so ear 1 tsp. Calumetbak. pwd. Vi c, cold water 1 4 c. pastry flour 1 tsp. salt 14 cocoa . Boat eggs till light. Add cold water, sugar and cocoa. Beat. Then salt, baking powder and floury Pour into a 6xl pan lined with oiled paper. Bake 15 minutes in a moderate oven Turn onto a sugared cloth. Remdve paper. Spread -with orange marmalade or marsh mallow filling. Boll up at once In the cloth. 6. Marshmallow Filling 4 lb. marshmiillows melted over hot! water 1 c. sugar cup water Boll sugar and water till it spins a thread. Pour over 2 beaten egg whites. Beat in the melted marshrnallows. Beat till cold. - 7. Fa6rite Dessert 2 c. whipped cream -4 c. BUgar Freeze 3, hours in a mold. 1 box raspberries 1 c. walnuts The Party Luncheon PIXK AND LAVENDER Strawberries au Natural Creamed flweetbreads and Mushrooms in Creamed Puff Cases Parsley Potato Balls Petite Peas Hot Parker House Rolls Blackberry Preserves Molded Grape Gelatin Salad , Open Sandwiches Angel Square with Cherry Sherbet Topped with Whipped Cream and Lavender Cocoanut J Coffee Candies Nuts ' . Recipes 1, Cream Puff Cases ' i c. butter 1 c- Fisher's Blend flour 1 c. boiling water 4 eggs In a sauce pan melt the butter in the water. Add the Hour. Remove the pan from the fire. Beat well. Place oter the fire and stir until the paste comes away from the pan. Don't over-cook. This takes but two or three minutes. Re move from the fire. Add the eggs one at a time. Beat oualy Drop by spoonful onto a buttered baking sheet. Bake 2& minutes in a hot ovea with the heat comlug front the bottom.5 Opea the door and let the puffs dry out well or they yrU fall. ' These cases may be used to hold creamed meat, fish or vegetables. 'Of they may be used with fresh or preserved fruit and whipped cream or filled with a frozen or gelatin dessert. To make chocolate puffs, omit 2 level tablespoons of flour from the above recipe. When the eggs are beaten in. add 1 Me oz chocolate melted over hot water. When cold, cut off the top. Add a teaspoonful of strawberry or apricot marmalade, and top w1thT sweetened whipped cream. Other Recipes 1. PORK TENDERLOIN IN BROWN SAUCE Saute pieces of tenderloin cut and mashed flat. When brown cover and let steam 15 minutes. Add thin cream to cover the pat ties and simmer gently V hour. Season with salt. Remove patties. Thicken the liquid in the pan with flour. Add a little lemon juice and pour over the pieces of tenderloin. ' i BAKED SWEETBREADS Parboil sweetbreads. 6k In.- Marinate in French . dressing 1 hour. Drain. Season -with salt and pepper. Roll in beaten egg and sifted cracker crumbs. The sweetbreads should be cut into individual serv ings before crumbing if they are not to be served by the host at the table. Place in a baking pan. Put in a strip of bacon on each piece of sweetbread. Bake 20 minutes, basting with melted fat. 8. JIAWAIIAXKKE SWEET POTATOES Parboil sweet potatoes. Cut into slices 4 inch thick, place In a buttered baOcing pan. Put a spoonful of grated pineapple on each, slice of potato.. Cut a half a banana in half lengthwise. Roll in butter, then in powdered sugar. Place such' a piece on each piece of sweet potato. Bake about 20 minutes, basting with pineapple juice until the banana is baked.' j" 4. CHESS PIE Cover the dutside of deep gem pans With pie dough. Trim edges and prick with fork. Bake. Fill ritli the following mixture:- FOR SIX SHELLS 1 cup augar, 4 cup butter. M cup milk. 1 cup walnuts, .i teaspoon salt, 1 cup raisins, 3 egg yolks.' 4 ' tablespoons flour, 1 teaspoon vanilla. Simmer seeded or puffed raisins in water to cover until all the water li absorbed and the raisins are puffy. Add- the rest of the Ingredients. - Cook till thick. Fill In pie shells. Cover with A meringue made with the stiffly beaten whites of 3 -eggs to which baa been added 3 tablespoons brown sugar and tea spoon vanilla. Brown In the oven. j 5. : FRENCH PASTRT White, chocolate angel, or sponge take? may be cut into squares then into thin layers. Put together with a butter frosting,' frost the surface and v dec orate' with butter frosting.- Angel cake cut into two layers jtod filled win a nut cnstarcT or penoche nut filling, then" tot Into squires ?ancr frosted make delicious desserts? -Batter frosting la' made by creaming V4 ewp butter- Add 1 egg yelk. Beat. - Beat in 1 M cups powdered sugar; Flavor with vanilla, chocolate, or toffee. Keep eold. t tt"x-'a. FROZEN FRlTT BALAD I cup stiff mayonnaise, 3 cups cream, 1 teaspoon gelatin 2 "'tablespoons boiling water. 1 cap salad -fruit. Whip the cream till stiff and combine ' with the mayonnaise with Wesson Oil. t Dissolve the gelatin in the-' belim water? ; Add slowlyl to mayonnaise. Fold in mixed dlced'frtilt as p!neapple,-caerries.iOrages, strawberries. baSanas. 4 Pack in mold Patron, cover of buttered paper. Add corer of mold Bnry in tub of Ice land salt -using L-part of salt to 4 parts or ice. - Let stana.t nours. serve on letmce with mayonnaise,' MERmiffiS (IE) 1 cup egg whites, teaspoon salt, 1 cup fin whiu uigar. i teaspoon vanilla. Beat eg .whites until stiff. . .Vbik ln i cup sugar slowly. Beat well. Fold in z cup sugar lightly. Put a sheet of wrapping paper on the bottom of an inverted dripping pan. Drop the mixture by spoonsful onto the paper. Set into a warm oven and let dry out rather than bake for 1 hour. Brown slightly. 11a rnove from paper. Serve filled with whipped cream, ice cream, fruit or preserves. 8. HAM MOUSSE r tablespoon granulated gelatin. . cup hot water, 2 cups ground boiled ham, cup heavy ercam. Dissolve the gelatin in the hot water. Add' to the cold ground ham. Fold In stiffly beaten cream. Turn into a mold and fet stand till stiff. Chicken or veal may be usd In place of ham. An Easter Buffet Luncheon Salad Sandwich Loaf Stuffed Baked Potatoe.- Hard Rolls Ripe Olives Cucumbers Devil's Food Meringue Coffee Recipes For 8 Servings l. Salad Sandwich Loaf 2 cups meat or fish salad cut fine 1 sandwich loaf of bread 2 e. Mayonnaise made with Wesson oil Salted almonds Parsley Butter Cut the crusts from the loaf of bread. Cut tho loaf in thirds lengthwise. Spread each strip of bread with butter. On one strip of bread spread 1 cup of the salad. Put on top of this a second strip of bread. Spread on this tho other cup of salad. Top with the tblrd strip of bread. Frost the entiro loaf with may onnaise,. Garnish with flowers made of salted almopds and parsley. 2. Devil's Food Merringue Make a devil's-food cake snggosted-: 4 c. Snowdrift 4 c. bromn sugar V tsp. salt li c. sour milk tsp. soda in a loaf pan. Tim recipe a 14 c. boiling water 1 egg 1 c. Fisher's Blend flour l-:i c up cocoa tsp. vanilla. Bake 20 vi c. orango juice 1 tbsp. grated rind t f'KK yolks 1 tsp. butter Mix with hot orange juice. I'se the conventional rake method of mixing. minutes at 3.r.0 degrees. Coed thoroughly. Make an orange filling using 6 thsp. Fiher's Blend flour la c. sugar 2 tsp. lemon juice Combine sugar and flour Cook till clear (about 10 minutes). Add beaten egg yolks butter and lemon juice. Bring tea boil. Cool thoroughly. Spread this orange filling over the devil's food loaf. Cover the entire loaf with a meringue made of 2 egg whites 6 tbsp. gr. sugar Beat whites stiff. Add the sugar gradually and continue beating until dry. Bake 10 minutes at 3 50 degrees till browned hut not tough. Other Recipes and Suggestions 1. Club House Sandwiches Using Chicken, Roast Veal l or Pork 2. Ham Tim bate 1 c. soft bread crumbs 1 c. milk 4 tbsp. butter 1 c. chopped cooked ham Cook the bread crumbs anc milk until a smooth paste. Add the butter, ham and seasoning. Fold ni the stiff beaten whites of eggs. Fill a buttered mold two-thirds full. Set in a pan of hot water. Cover the mold with buttered paper. Bake in a moderate oven till firm about 30 minutes. H tsp. salt 1 tsp. pepper Whites of 2 eggs 3. Date Torte for Six 3 tbs. Fisher's Blend flour 1 tsp. Calumet Baking Powder 1 lb. dates 1 c. walnuts 2 eggs ' 14 c. sugar Kl nno jinri rut nn tho riatcn eggs. Combine all the ingredients and bake in greased cake pan SO minutes in a moderate oven. Chop the nuts. or cold. Cut Into squares and serve with whipped cream 4. Chocolate Angel Food Beat the a square Serve hot li tsp. salt i tsp. cream of tartar 1 tsp. vanilla li tsp. cinnamon 1 c. egg whites c. Fisher's Blend cake flour 1 c. sugar c. cocoa Whip the egg whites and salt till frothy using a whisk. Add cream of tartar. Beat till stiff. Fold in the augar (sifted once.) Sift the cocoa and cinnamon with the flour four times. Fold these Into the mixture. Add vanilla. Bake in an un greased tube pan In a slow oven one hour.. 1. The Family Luncheon Creamy Omelet With Asparagus Luncheon Rolls Fruit Salad ' Tea Recipes for Four Creamy Omelet t- 3 eggs 1 c. medium white sauce 1 can peas Beat yolks. Add hi c. white sauce. Fold in beaten whites. Cook in buttered frying pan over a slow fire till browned on bottom. Place the pan in a slow oven for five minutes to set the top. Remove from oven. Run a spatula around edge and underneath the omelet. Make a slight crease through the center of the omelet. Fold the omelet by tipping the pan. Serve at once with creamed asparagus. 2. Luncheon Rolls 1 Dozen ! 2 lie Fisher's Blend flour 1 tsp. salt 2 tsp. sugar 3 tsp. Calumet Baking 4 tbsp. Snowdrift powder Combine as for baking powder biscuits. Add cup milk mixed with 1. egg. Roll ont to U inch thickness. Cut with biscuit cutter. Brush with butter. Fold over as Parkerhouse1 rolls. Bake in a quick oven. 3. Golden Dressing li c. pineapple juice 14 c. orange juice li c. lemon juice 2 eggs Vz c. sugar Vs c. heavy cream Pour the hot juice over the beaten eggs and sugar. Cook till thick. Beat till cold. Fold la cream whipped stiff. May use all pineapple juice if tart fruit la used in the salad. Other wise the dressing will be too bland. Other Suggestions and Recipes 1. Orange Tea Biscuit' To baking powder biscuit dough made in the usual way add grated orange peel. Soak small cubes of sugar in orange juice. Press a soaked cube of sugar on top of each biscuit. Bake, 2. Salmon Souffle 1 lb. salmon 14 tsp. salt 2 tsp. Jemon juice bread crumbs (soft) 5 egge Vt c. milk f l f : Flkfce salmon for other fish) and remove bones. Add e.-ukming. Cook bread crura ob in -milk five minute.. -Add alnion and beaten ; folks. Fold, In beaten wbHea. Bake in n bullet td mold in a moderate even till set about 30 minutes. TTe a; once. - 3. Effff Cutlets 4 hard cooked eggs li c. bread crumbs 1 tb?P.' melted butter 1 tbsp. chopped chires or c. milk onion " Hftt bread crumbs in milk to form paste. Add chopped eues and seasoning. Cool. Shape in patties. Roll in Beaten ess uad fine crumb. Smite in butter. Serve with cream, tomato, or cheese sauce. I. Au Gratin Fish Flakes in Potato Cases 1 c. oysters, cooked flaked fish ot chopped moat may tw used with 1 cup medium white sauce. In a glass baking plate make 6 nests of hot mashed potatoes. Fill tho net with the creamed mixture. Cover with buttered crumbs or ginfVd cheese. Place in the oven lo brown and melt the cheese. 3. Baked Rarebit for Six Cut stale bread in one-third Inch slices. Butter. Cut into strips. Lino a mold with these strips. Fill with the following mixture : 2 eggs beaten. 1 enp milk, 1 tablespoon melted butter. 1 teaspoon salt. '- teaspoon mustard. M lb. cheese cut fine. Bake 30 minutes in moderate oven. Serve hot. fi. Raked Macaroni With Chipped Beef I Cook cup macaroni (or rice) ni boiling salted water. Drain, put a layer of the cooked macaroni in a buttered baking dish. Add a layer of dried beef. Put a layer of macaroni on top. Pour over two cups of medium white sauce. . Cover with buttered crumbs. Bake till hot and browned. Combine In the order given and drop by teaspoonfHl onto greased baking sheet. Bake in a quick oven 4oo degrees. To Add lOOO Island DrossinR 2 r. mayonnaise A tart added to c. chopped olives c. chopped pickles c. chopped celery c. chile satu pickle relish may the mayonnaise etad of the above- suggestions. Chocolate Irop Cookie Pineapple Banana Cream 1 can sliced pineapple bo 1 c. piucaple juico 2 tbsp. lemon juice 14 c. sugar 3 tbsp. granulated gelatine 14 c. cold water 1 pt. heavy cream Heal pineapple juice. Soak gelatine In the cold water. Add UJ hot juice. Stir until dis solved. Add sugar, Jemon juice, and pineapple cut into small pieces. When the mixture 2 lt c. Fisher's Blend flourbeglns to set. stir well. Fold 1 c. raisins and nuts in beaten cream and chill till 1 tsp. vanilla lirm. Irop 1 c. sugar c. melted Snowdrift ;t sq. chocolate incited 14 e. milk 2 eggs beaten 1 tsp. soda 1 tsp. Calumet baking powder New Ice Cream Makes Appearance in Salem Cream T Have An Appropriate Name To lfc Selec ted Soon We are li1nir in an era of -new" things. We have "new" I foods, and new and better proces- j f,es for making all oiuer commodi ties that we use, and so. to fol low out a natural course of events iVie Western Dairy Products com pany, which is operating the local Ice cream plant, have through their laboratories created a new ice cream. The cream will have an appropriate new name to be selected by the public and for the present will be sold only in brick form. In this product there are the finest ingredients with a body of specially selected sweet cream from nearby dairies. They have no competition in this new field as this cream is processed by a method known only to the West ern Dairy Products Company and manufacturers of Weatherly cream under the management of G. W. Weatherly. These two groups have an investment of a million dollars in plant and equipment and have one of the largest ice cream fac tories in the West. Much enthusiasm is being shown over the unique way that they have decided to use in put ting tbis new product on the mar ket. The manufacturers are able, by this new process to include a greater amount of butter-fat in (he formula without destroying the solid body of the cream, giving it a new taste and a much greater nutritive value. HOUSEHOLD NOTES Pineapple Pork Roast Is an ap petizing, economical and decora tive dish. It is made by sewing or tying together two sides of pork sparerlbs to form, a crown, with the bones standing up. Have the butcher trim the bones clean so that they may be decorated with paper frills a'fter roasting. The center of the crown is filled with a dressing made by chopping together one onion, one carrot, one-half cup of celery and two sprigs of- parsley. These are fried in a lit,tle salad o'il until the onions are tender and a paleyel low. Neit add one cup of tender, boiled rice, three teaspoons of salt, one-half teaspoon of pepper, one teaspoon of parsley and one quarter teaspoon of cloves and cook for a minute longer. Then add one-half the contents of a medium size can oft drained crushed Hawaiian pineapple, one half cup raisins and two cups of fresh bread crumbs. , Stirr well together and arrange in the mid dle of the roast and cook for two hours in a slow oven. Just be fore serving, slice parboiled sweet potatoes or canned sweet potatoes which are really. the, same thing over the top. Brush with butter and put back in the oven or under the broiler to brown. Surround the roast with the remainder of the can of crushed pineapple and decorate with parsley. To Get Canned Foods Which Hteain Full Flavor and Color the housewife should ask for foods packed in gold enamel lined cans. The enamel lining preserves the natural color of foods indefinitely. All red fruits are now packed in gold enamel lined cans. Straw berries and raspberries packed id this way show the same red color that they had when picked from" the vines. One-third of all the corn packed last year was packed in enamel cans. Other foods which the housewife may ask for, thus packed, are pumpkin, squash, beets, rhubarb, peas, tomatoes, salmon, shrimp, lobster, clams, and many fruits. Good Breakfast Omelet can e quickly made by surrounding the omelet on the plate with the con tents of a can of prunes. Prunes are now canned both dry-packed and in juice. Use the latter for the omelet and serve a little of this juice with each helping. This will take the place, of marmalade and add health to the breakfast menu. Simpler Labels for Canned Foods was urged at the recent convention of canners and food brokers, held in Atlantic City. It was agreed that labels should teU at a glance not only the kinl of food and the amount that the can contains but the quality of that food, so that the woman who buys knows exactly what she is paying for. Better distribution and high er standardization of quality of canned foods was also planned. All topics regarding canned foods were discussed at the convention from the viewpoint of the house wife, in the effort to give her the most satisfactory product in the most convenient form. To Save Labor in Preparing Bake Rite Bakery . 345 State St. 4 Today's Specials! Orange Cream Pie Regular. 30c 23 a Our Famous Milk Bread 4 loaves 25c Bear Claws 6 for 25c j Butter Horns 6 for 25c Hot Cross Buns 25c dozen E U. 8. Government Inspected MEAT A. STEUSLOFF BROS. MARKET Corner Court and Liberty , Phone 1528 i that you have heard Mrs. Beth Bailey eminent DnmoeJ Science authority explain! all: about the superior! quality of Calumet BaU ing? Powder ?at the free cookinc? schnol produced better resui more delicious and health fill foods and have actu ally seen with your own eyes the light, tempting and evenly raised bakings it produces. - ----- THE WORLDS GREATEST OVA( ks It you were one of the few who did not attend this cooking school, it i not too late to learn how Calumet simplifies bak- ing and improves foods. Try it. You will find that it wasn't the skill of the expert demonstrator that produced such wonderful results it was Calumet quality Calumet's infallible action. You will find too that you can produce bakings every bit as good every time you use Calumet. The Double Action of Calumet provides proper leav ening force and gives you de j pendable baking protection. - j DOUBLE ACTING meant a baking powder with two Ieavenim unto. One bczin to work when thm dofteh it miird. the other wait for the heat of tb even, then both units work ton ether. Order can todav. Um tlu b-king powder that U employed by th beat cookj in America V-A LCJ M 1 1 . SALES aV, TIMES THOSE OP ANY OTHER BRAND Spinach canned spinach may be used, t Since most canned spinach is grown under irrigation where it is not subjected to rainfall, it is free of all sand and grit, which sometimes creeps into the home cooked spinach, even after the ut most Icare in washing. Also the mechanical washing which it re ceiveq in a modern cannery is far more j efficient than the home kitchen can afford. The natural flavo and tender quality of can ned spinach will be enjoyed. Stravvberry Prices Down; So Are String Beans, Peas i PORTLAND, April 8 AP) Supplies of string beans are heavier than the demand at the prevailing prices so considerable reductions are being made by most dealers. Sales 'are being, made at $.1.50 tip 4 per hamper. Some are oversnpplied with green peas, also and there is a wide range of prices from 12 ft 17e per pound, . Strawberries are slightly lowfi at $2.50 per crate. buyers an not keen for high priced luxurid during the cooLweather. Oregon asparagus Is tomii; very slowly. ! Few receipts 2 around Arlington bring ?,vV dozen bunches or 25c per pound it comparison with California' stook at 15f 17c. ' " L. A. Sbeeler Auto Wreckln; Co., oldest in the Willamette val ley. New and used Darts ani equipment. - Low prices and qualltj' service here, 1085 N. Com! All Sized Films, Kodaks, Dent oping Oar Specialty Prompt Service J. F. TYLER'S DRCQ STORI 157 South Commercial "The Home of Drug Stor Service" Q o S S3 "WHERE A DOLLAR DOES ITS DUTY You Can 77 $ 3OIT0 Why not buy your meats at Mc Dowell's and have money left for other things? PORK ROAST Pound-i-iA.-:.. SPECIALS FOR TODAY ;. :.20c SUGAR CURED BACONV BACKS Light and lean, pound.... . 'OUit VERir BEST BACON Pound ,m Tit,.' i ' PURE KETTLE RENDERED LARD Pound-.. SALT PORK Pound. 25c 30c 16c 15c NICE FAT HENS Mcdowell market "Where a Dollar Docs Its Duty" . " 1 73 S. COMMERCIAL i ' TELEPHONE 11? "WriEREA DOLLAR does Itsi bU'lVZ C f J .1 .