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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 24, 1935)
V&ge Tweity-Tjiie Apples Provide Large Variety of Popular and astnes The Oresrott Statesman ' Recipe Section. February 24. 1935 Tasty P First Prize Winner Mrs. Walter Batch Route 2. Sclo Apple and Pineapple Pie 1 quirt chopped tart applet ' 1 cup sugar 2 traspoont batter 2 egg white stiffly beaten T rtip pineapple 4 eup sugar r'ew thops lemon Juice 2 tablespoons powdered sugar Line a deep pan with pastry. Add apples, sugar and batter. Cook until apples are tender. Hare pineapple, 'sugar and lemon Juke boiling hot. Spread over the apple filling and cover with mer ingue or whipped cream. ddiyeb xxarcr Roast Chirken Cabbage Carrot Salad Hashed Potatoes Pickles Hot Crisp Boll Apple and Pineapple Pi Cheese Coffee " Aplets , 2 cop unsweetened apple palp 2 caps white eager 8 tablespoons solatia teaspoon cold water 1 cap chopped not 1 tablespoon lemon jnie Powdered so far to roll them in Peel and cut Jonathan or De licious apples in pieces. Put Into a saucepan with M. cup water and cook tender. Then sieve. Add tha sugar to the pulp and cook for about half an hour until very thick. Meanwhile soak the gela tin la the cold water. Prepare lemon juice and chopped nuts Add gelatin to apple mixture and tir until dissolved. Cool slightly. then add nuts and lemon juice, stirring well. Pour into flat pans, allow to stand on ice over night. When firm, cut in squares and roll In powdered sugar. If a tablespoon of cornstarch is add ed to powdered sugar it helps to keep candy from getting sticky. Mrs; W. Oldenburg, . - , Route 8, box 129. Grandma's Apple Kugen 5 mediant tart mellow apple cap floor, scant 1 np rnfar 4 enp whol milk dash of salt eianamon Peel and core apples and slice about of an inch thick or thin ner. Sift flour, sugar and salt into bottom of an unbaked crust. Fin with apples packing firm Pour the milk. Into this and the other half cap of sugar. Brush the cream over top and sprinkle with cinnamon. Bake in a mod erate oven one hour or longer de pending on apples. Bake to a golden brown. Very nice for luncheon served with eheese and coffee. This pie will, serve six. I use a large pie tin, 9 by 1 deep. r Mrs. F. A. Miller, Route 1, Box 296 A. Apple Roll t ep floor 4 level teaspoons baking powder 3 teespeeno nit - tablespoon lard Mix as for biscuit dough. Roll at and brush over with melted butter, sprinkle with cinnamon. Peel, core and chope fine i or S apples and place on the dough. Roll like a cinnamon roll and slice. Put cut slices In a pan of syrup made with 2 cups sugar and 2 cups water and a piece of butter. Put In a few cinnamon candies and 'jake until apples are done. Makes a dozen rolls. Marie Sundberg Route .". Box 144 Apple Candy tart apple J 5 cap segar lVfc enp water enp eianamon candies Cook apples In water, put through sieve. Add sugar and candies. Cook until It pulls from side of pan. Cool. . Put out on waxed paper. Cut In rings or cubes and roll in granulated su gar. Makes 30 to 40 pieces ac cording to site. Mrs. E. A. Prultt, 940 Madison, o Apple Crisp Wash, pare, core and slice - S tart apples. Put Into greased casserole dish, sprinkle with 4 cup water In which 1 teaspoon of cinnamon has been mlved. iOver this put 1 cup sugar, 4 cup flour, and 4 cup butter, worked until It has become crumbled. Bake at 450 degrees for about 4 min utes. Serve with whipped eream. This is much quicker and more delicious than the common apple pudding. Mrs.. Ralph Borrego, Route 7, Box 12. Don't These Provoke Longing? .... . -. A . -11' ', -V " Baked apples! ! Yum-m-ni, says Pa and all the children. Grand for dessert or served as a relish with meat. Apple Iling Salad Wash well but do not pare bright red apples. Core, enlarg ing the hollow left by the re-1 moval of the seeds and cut cross wise in slices of an inch thick. Brush each slice with lemon Juice and dip In French dressing. Set apple rings on lettuce leaves, leaving a space between each slice In which put'a little pile of mixed chopped hickory nuts and celery. Put a ball of cream cheese rolled in the chopped nuts on top of each apple ring and turn mayon naise over the whole. Eunice Timm, Dayton, Ore. Texas Salad 1 pkf. lemon gelatin 1 enp boiHns water cup eold water tabiespoona lemon jniee V teaspoon salt ; 1 cup diced celery 1 enp diced, unpe'eled red apple H enp seedless raisins rap American eheese, cubed Dissolve gelatin in boiling wa ter. Add -cold water, lemon. Juice and salt. Chill until it begins to thicken. Fold in' remaining ingre dients and mold and chill. Serves 6. Elizabeth Esplin 1296 S. Commercial Baked Caramel Apples 8 tart apples, cored 1 enp brows sugar 1 eup white sugar 1 cop eream Halve and core apples. Bake with a teaspoon of sugar and sprinkling of cinnamon. Boil the sugar and cream together until a -thick earmel. Place apples on serving dish around a pork roast and cover witnthe carmel. For special occasions,: cover with nuts. eneva Kline Route 4, Box 103 Baked Apple, Honey Dressing Core and br :w six large apples Before bakln put into the core cavity teaspoon honey and teaspoon suar. Bake until well done and cool. Mix Vi cup whipped cream, 1 tablespoon honey ana 4 cup chopped walnuts over the apples and serve immediately. Serves six. Mrs. Estella Tracy 1170 Market Second Prize Winner Mrs. J. 8, Miller 139 Ferry St. Stair-Step Salad 2 Urge eookiag apples - enp einnsmon red hots t enp softr 2 enp water pint eottoce cheese, slightly salted 6 tablespoons mayonnaise 1 No. I can sliced pineapple (8 slices) 6 large maraschino cherries Paprika . Put red hots, sugar and water Into pan and rook- until dissolved. Peel and core apples, slice into 1-3 or Vt inch thicknesses and cook in syrup until tender but not soft. Let cool, remove .care fully from pan and drain for about 5 minutes. Arrange slices of aple on a lettuce leaf, lay a slice of pineapple on the apple. then 1 tablespoon of cottage cheese sprinkled with paprika, Top with; 1 tablespoon mayon naise and a maraschino cherry on each. This makes a delicious salad with a meat course and is very suitable for a single course. It is also delight fut for luncheon with .salted wafers spread with creamed cheese. The syrup can be reheated and sealed for later Rice Spanish Red Hot 1 enps rice 3 large oniona 1 medium can of tomatoes or 4 fresh tomatoes 6 strips bacon or more salt, pepper and other seasoning if desired t tablespoon bntter Boil rice until done. Fry on ions and add to rice. Add toma toes and if they are fresh, boil for a few minutes first. Fry ba con. Chop part of It and add to mixture. Add seasonings and mix Ingredients thoroughly. Put In bal ing di-h and cover with cracker crumbs or toasted bread crumbs. Dot with small pieces of butter. Lay remaining strips of bacon across top of dish. Put in oven and bake for 30 minutes. Serves six. , Mrs. Martin Schmidt Route 4, Box 314 Rice Dainties lrs cup rice 3 cups boiling water 3 eggs . Vt cup sugar 6 tablespoons flour 14 teaspoon salt 4 teaspoon vanilla V teaspoon nutmeg 3 teasDoons bakinr powder Boil rice until very soft. Cool, Two cups of left-over rice may be used. Stir In slightly beaten eggs. Add nutmeg and vanilla. Sift together the flour, salt, sugar and baking powder and add to mix ture. Mix well and drop from a teaspoon into hot fat, 365 de grees. When golden brown re move and drain on unglazed pa per. Makes two dozen cakes. Serve while hot Mrs. L. F. Capps, 1795 S. Commercial. Veal With Rice Boll cup rice in salted wa ter until soft. This may be done the day before it is to be used. Cut 1 to 3 lbs. of veal in cubes. Heat in a kettle with 2 tablespoons of butter. To this add the meat and a sliced onion. Cook until the meat is yellow. Add the rice thinned with 6 tablespoons of water to which meat extract has been added. A little grated Parmesan cheese may be added. Cook in a closed kettle in the oven " minutes. Freda Esplin 1105 S. Liberty Kippered Salmon Supreme 1 pint flaked kippered salmon t cup boiled rice eup cream 1 tablespoon minced onion 2 tahlespoons tomato chutney 2 tablespoons butter , Melt butter, add onion and brown. Put in kippered salmon, rice and cream, stirring very gently. Add chutney and let sim mer over hot water for 15 min utes, stirring only enough to blend. "Very nice for an electric grill. Servo with olive or lettuce sandwiches. Serves 4 to 6 people depending upon size or portions. Gladys Hamel H65 N. Summer Easy Rice Pudding 1H quarts whole milk H cup rice 4 cup brow sugar pinch of Salt and dash of nvo Put ingredients into a buttered pudding pan. Bake in oven 2 or 3 hours and stir quite often. Makes'. 8 servings. Mrs. Carrie Hocbspeier, Route 1, Jefferson. Upside-Down Cake 4 cup butter rr AS . 1 enp brown sugar . 5 applea sliced thin Melt, butter in a 9 by 12 pan. Spread sugar over butter and I .y sliced apples over sugar and but-. ter. Sprinkle with 1 or 2 tea spoons water. Let this' mixture stand while you make the follow ing batter: 3 separated egg i cup water 1 cup white aucer 1 teaspoon vanilla i cop all bran 1 enp whit floor l' teaspoons baking powder St or leks teaspoon salt Beat egg yolks, add one-half of the water and beat in the sugar and vanilla. Sift flour and baking powder and salt. Add the bran and mix well. Add half of the dry ingredients to the egg mixture thfn remaining water fol- wwe oy tne.rest or tne ary in gredients Last, fold In egg whites beaten stiff. Pour this batter over the sugar and apples in baking pan and bake about. 4 5 minutes in a moderate oven. When done, turn put upside down on a large plate or platter. Spread the- car mel or syrup from ,an over t";e top and sprinkle with ground nuts over all. Cut in squares and serve with whipped cream or a sauce. This serves a family of 8 or 10. Mrs. George Olmsted 2 S. 19th Baked Apple Dumplings 2 cops flour 3 teaspoons baking powder Vt teaspoon salt 4 tabiespoona shortening eup milk 1 quart sliced apples or mere 1 teaspoon cinnamon 2 tablespoons bntter rap sugar (according to tartness of apples) Sift together flour, . baking powder and salt. Add shortening, then liquid slowly to make a soft dough. Roll out to about -lnch thickness, spread with apples, generously dot with butter and spread sugar and cinnamon over top. Roll as a jelly roll and cut in slices. Place in a baking pan. Cover with sauce made of 2 ta blespoons cornstarch and 1 cup of boiling water. Bake in a mod erate oven for 30 minutes. Serve with whipped or thick cream. De licious either warm or col d. Serves 6. Blanche Syverson Route 1 "BURT" CRARY CATERING SERVICE 1689 "B" Street Phone 6753 SALEM, OREGON Any Number Any Occasion Banquets Dinners Luncheons Picnics Home Service Refreshments Special Foods to Your Order Second Prize Winner Mrs. CV F. Skeltow Itout 4. Bo.- 15 Apple Butter 3 gallons nnsweetrned apple sane T lbs. brown sugar I pint ciJer vinegar (aewfit) Cinnamon, allspice and cloves re taste This amount makes about ! quarts of apple butter when bojl ed down ready to real. The recipe also tabes care of the wind, fall apples. Sliced Apple Cookies J cups sugar 2 cups sliced apples 2 c;gs Vi cup sour milk 1 cup shortening 1 cup raisina. chopped cup wnlnnts ehopped 3 cups flour I teaspoon sod 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon vanilla pinch of salt Sift dry ingredients together. May use sour cream and cut down amount of shortening. Cream shortening and sugar. Add beaten eggs and sour milk then rest of ingredients and chill. Drop from a teaspoon f . a greas ed pan arM bake in a moderate oven. Makes abou": 6 dozen. Sto j with several fresh apples in a cookie Jar. Will keep for a long time. Mrs. E. A. Stenson Rickreall, Ore. Rose Apples Cere 8 apples. Fill centers with sugar and tiny red cinnamon can dies. Bake in pan. adding a little water. Serve with whipped cream and a maraschino cherry on each. Mrs. John Woodward ' 1140 Lee The SPA For the Best Ice Cream Phone 5419 IT
