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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Aug. 18, 1935)
Part 7 Fresh Grapes Available to Pacific Coast For Long Season The Oregon Statesman Recipe Section First Prize Winner MRS. THKLMA KXSLEY Box 155. Turner Vintage Dessert 2 cups hut grape ju'u'e 'i cup minute tapioca Put in double boiler and cook 15 minutes or until tapioca la transparent. Stir occasionally. Add: 1 cup auger 'i cup orange Juice 2 tablespoons maraschino juice 10 maraschino cherries, chopped Serve with whipped cream. August Special 1 medium sized ftrfn tomato ()ut turning) per person lienarou helping buttered com per person Cenerotis helping rioed potatoes per person Uarnishos, minced onion, minced green pepper Knongu of clean and daintier corn husks from next to the cob to form a boat for each plate Grated rheeae Wash and slice tomatoes from to M Inch thick, dip in flour and fry to a nice brown. When they are turned the first time, salted and peppered, sprinkle Into the surplus butter a minced on ion. Just before lifting out of pan, sprinkle ' a teaspoonful of grated cheese over the top of each slice. Arrange a helping of corn, held In corn husk boat through the center of the plate. Sprinkle a bit of green pepper on the corn. On one aide put a mound of riced potatoes, topped with but ter. On the other side arrange the slices of tomato. Pried cucumbers, egg plant or summer squash in the same man ner are good In place of tomatoes. Garnish Grapes Select Thompson seedless grapes which are firm and green in appearance, remove stems and wash. Pack into dean jars, fill ing each jar to within 1 inches of the top. Cover with a syrup made in the proportion of 1 cup ful sugar to three cups water. For the ruby grapes, color the syrup with red vegetable coloring, mak ing it a rich, deep red. The syrup may be flavored to taste with al mond or cinnamon flavoring if de sired. For the emerald grapes, color the syrup a deep green and flavor with mint extract or pep permint flavoring. Adjust covers and process in oven at 250 de grees for 4 5 minutes for pints and 35 minutes for half pints. This fruit is used for garnishing salads sod desserts. Carol Clark 1625 N. Winter Grape Juice Pie 1H pa crap isle 1 ps anger teaspoon aalt tablespoon cornstarch Batter ait of welnnt fepoa elor teaspoon cinnamon Tolka of 2 fgs Put juice in double boiler and when boiling, stir in rest of in gredients, blended together with a little water or grape juice. Pour into a baked pie shell. Whip the whites from the two eggs with 2 tablespoons sugar and cover the top roughly. Bake a light brown. Dell Schellborg 647 S. Commercial Second Prize Winner KS TELLE PHILIPPI Mehama, Ore. Ruby Grapes 3 1 e c t Thompson seedless grapes which are firm and green in appearance, remove from stems and wash. Pack into clean jars, fill each jar to within 1 inches of the top. Cover with a syrup made In proportion of one cap of sugar to three cupful of water. For the ruby grapes, color the syrup with red vegetable ' color ing, making it a rich deep red. The syrup may b flavored to taste with almond or cinnamon flavoring if desired. For the emerald grapes, color the syrup a deep green and flavor with mint extract or . peppermint flavoring. Adjust covers and process in oven at 260 degrees, 45 minutes for pints and 35 minute for half pints, the cold pack method may be used also. The balf-pints are better In most cases, as this fruit Is used for garnishing salads and desserts and only a small amount will be used at one time. Grape Season L The coming; of fresh grapes Is always a season for rejoicing on the part of the housewife. Grapes solve so many dessert and garnish problems. Grape Jelly Pie 1 unbaked pi shall 'ii cop batter V cop eugar 3 toblespoona flour Pinch of aalt 8 egg yolks Juice of Vt lemon cop srapo iHr Cream butter, add sugar grad ually and cream together well. Add flour and salt and beat un til light and fluffy. Add well beaten egg yolks, then all lemon juice and grape jelly gradually, beating well. Pour jelly mixture Into pastry shell and bake 10 min utes in a hot oven, 450 degrees. Decrease heat to moderate, 350 degrees, and bake 8 minutes. Open oven door and continue baking 25 minutes longer. TJse egg -whites for a top meringue if desired or chill and serve with whipped cream. Serves 6. Mrs. C. A. Stuart 1250 Fairmoiint Grape Sherbet Place 20 marshmallows and 1 cup of grape juice in the top of a double boiler. Stir frequently and cook until marshmallows are dis solved. Remove from heat and add 2 tablespoons orange juice and 4 tablespoons lemon juice. Cool and pour Into a refrigerator tray. When frozen mushy, add beaten whites of 2 eggs and 1 tablespoon sugar. Return to re frigerator and freeze. ServeB 6 portions. Mrs. Martin Schmidt, Route 4, box 314. Frosted Grapes Take bunches of seedless grapes, pick off bad ones. Wash and drain dry. Thoroughly chill. Dip In the stiffly beaten white of an egg. Lay on a paper and sift powdered sugar over, shake and sift on more until evenly coated. Lay on waxed paper until thoroughly dry. These are lovely in a silver or glass fruit dish for table or buffet decoration. Also delicious as a fruit confection. Mra. Olive Carter, 1S36 Ferry. Grape Conserve S lb. Concord frapea 5 lbs. augar 3 lba. aeetled ratalna 5 oranges Remove skins from grapes and boil pulp until seeds are loosened. Then remove seeds by putting through colander. Add the skins of the grapes, pulp of 5 oranges and skins of 3, chopped fine and parboiled. Then add raisins and boll 15 minutes. Add the sugar ahd boll 30 mlnutea or until Jel lied. Put up same as a marmal ade. Lavlnia Brown, Route 4. Box 272. Grape Sherbet 1 pint grape Jala 1 cop augar t, quart milk Warm grape juice and In It dis solve sugar. Mix thoroughly with Ice cold milk and freeze at once. This makes a lilac colored sher bet. Ellen Robins. 571 N. Church. Fresh Grape Pie In the cool of the morning bake a pie shell or Individual shells. When ready to serve dessert, fill the pie shells with fresh seedless is Happy Time . ,,;,' ev ' grapes and cover with sweetened whipped cream. If the fruit Is kept in the refrigerator during the day this makes an exceptionally cool and refreshing dessert without any last minute work. Serves six. Carol Clark, 1625 N. Winter. SAVE SAVE Kmw V " ii i 1 l- fcfrw m TZTTTT jTfl See Its 14 i I fff L f Lato - : 4 B3 Features I7 1 lpHj ruin rswtn.rsi mil B JsiLy I 'ggsH m esMBsMBl af''NtaW BsJBbaJ" Hstaer'lewraW 1 :SSSs fill Rattle I 111 f5"E Dr I : I I ! L JJ nstTOTs Over Sy2 Cu. in This Ward Yet Wards price it less than smaller models of other electric refrigerators ! Extra power for the hottest days I 11 sq. ft. total shelf area. 63 fuU-siscd cubes, 5 lbs. of icel More power, more features, more capacity than others near its low price! You save up to 41 Free Installatlett ass -275 N. Liberty St. Vintage Pie 1 quart stemmed blue grapes K to 1 cop sugar 1 's tablespoons lenon juice 1 tablespoon grated orange rind 1 tablespoon instant tapioca or 1 ta blespoon cornstarch SUp grapes out skins. Save skins. Cook pulp until seeds loos en. Press pulp through coarse sieve to remove seeds. Mix pulp, skins and all ingredients. Let stand five minutes. Pour into 9 Inch pie plate with flaky pie crust. Cut remaining pastry Into strips and lay criss-cross over the top of the fruit filling. Lay a long strip of pastry around the edge and crimp down with a fork. Bake in a hot oven 10 minutes. Lower heat to moderate and bake 20 minutes longer. Chill. Serve with whipped cream. Mrs. Laura Pardun, 743 Union. Roman Punch 4 doaen lemons, juice and polp 1 doten oranges, juice and pulp 1 lb. whit crape, seeded 2 quarts grape jolc 2 quart canned cberrle 4 rana grated pineapple 10 lba. augar Place all in a large stone jar. when ready to serve add four gal lons of ice water and several slices of orange and lemon. Serves 50. Mrs. Lewis L. Brown, Route 4, box 272. w-irai&OT J IFD Ft. Capacity Refrigerator A A 4 Cubic Foot cm a, .v. Second Prize .Winner CORLISS CLARK 1625 X. Winter Filled Mellon Rings Cut a cantaloupe into rings about Vt Inch thick. You may re move rind but It is pretty left oa, Place the rings oa dessert pistes and fill the centers with grapes, preferably seedless. S q u e s orange juice oyer the grapes.' Then, to give that cool, frosted -look, sprinkle with fine powdered sugar. Serve very chilly. Baked Egg Tomatoes 6 large tomatoea 1 onion shopped fin Ui cups seasoned broad aratobl mixed with old roost pork egti Peel tomatoes and cut off topi. Scoop out the pulp. Salt th In" side and drain. ' Sprinkle wttb the onion. Fill half full with the sea- s soned crumbs and meat which is finely chopped and set in the ovea at 400 degrees. Bake for 15 min utes. Remove and break a whole egg into each tomato. Salt, pep-1 per and butter the top and return to the ovsn nntll eggs are nicely jellied. Serves 6. Mrs. S. 18. Turner, Route 2. Box 154-B. ' FoU ttesJsd frtstfts- 42 lass Pottos tfg Trs Us S3 DOWN as Monthly Small Carry lag Charge Refrigerator $99.95 s mm i Phone 8774 5
