PAGE EIGHT
Thm OREGON STATESMAN. SALEM, Oregon. Thursday Morning. Dcinbr 4. 1941
Auditorium Filled! At Opening of Statesman Cooking School
Prepared Dishes
Are Chinese
be
may
now-a
. Real Chinese dishes
prepared very easily
days when canned Chinese veg
etables and soy sauce are found
at the grocer's in the proper
proportion for certain dishes.
Here's a popular recipe:
EGG FOO YONG
(One dozen)
10 eggs
1 cup shredded onion
2 cups LaChoy sprouts
1 cup finely cut roasted or
boiled cold meat of any
kind, or shrimp, . lobster,
crabmeat or tuna fish.
Drain all juice off the sprouts
(this is very important). Mix
thoroughly with meat and on
ion. Beat the eggs slightly and
add to the mixture. Divide into
equal parts by using a soup la
dle of three-quarters cup capa
city. Lower ladle into, a frying
pan containing one-half inch of
very hot fat and hold until crust
on edge is formed. When one
side is browned, turn over and
brown the other.
Gravy: Thicken the quantity
needed of good soup stock with
corn starch and brown with
LaChoy brown or soy sauce.
Add salt and pepper to suite
your taste. Serve hot over egg
foo yong with rice.
L J V- t" $-Tjp$y ,
A REMINDER Each winter fruit cake is a must go on
many good cakes' lists. Remember that decoration on the top
adds to the interest of the cake if it's to be a gift White or
dark, fruit cake is appreciated as a Christmas gift.
LaCHOY CHOP
OR CHOW MEIN
SUEY
The prepared LaChoy fine cut
chop suey or chow mein is a
ready-to-serve food. The ingre
dients of this delicacy include
tender pieces of fresh meat,
bean sprouts, celery, onions and
water chestnuts.
Delightful for spur-of-the-moment
lunches, dinners and sup
pers. Both children and adults
are fond of these foods and will
enjoy chop suey or chow mein
again and again.
Each can contains two por
tions. Simply heat thoroughly ,
Serve piping hot with LaChoy ,
noodles for chow mein or with
LaChoy cooked rice for chop
suey. Flavor to taste with La
Choy soy sauce.
GARNISH FOR CHOP SUEY
OR CHOW MEIN
Beat two eggs slightly. Add
salt and pepper, to taste. Fry in
buttered skillet until set but not
browned. Turn and cook other
side, remove from skillet to
bread-board. Slice in very thin
strips, then cut into pieces of 2
inch length. Cut one bunch of
green onions into thread-like
strips. Place green onion strips
on center of mound of chow
mein and strips of eggs on each
side of onion. Sprinkle a few
toasted almonds (one cup need
ed) over each serving. NOTE:
This is enough garnish for 12
servings. Reduce quantities of
ingredients proportionately for
smaller number of portions.
DEVILS FOOD CAKE
2V4 cups sifted Fisher's
Spun cake flour
'2 teaspoon salt
Fine
1 teaspoon double action bak
ing powder
1 teaspoon soda
3i cup Ghirardelli's ground
chocolate
'.2 cup Crisco
l3A cups White Satin sugar
2 eggs
z cup buttermilk
1 teaspoon vanilla
1 cup boiling water
Sift together flour, salt, bak
ing powder and soda. Cream
Crisco, sugar and eggs until
light and fluffy, add vanilla
and chocolate. Blend well. Add
dry ingredients alternately with
buttermilk, beating smooth after
each addition. Last, add boiling
water and pour into two well
"Criscoed" 8-inch layer pans and
bake at 350 degrees 40-45 min
utes. (This makes a very thin
batter.) When cool, put together
and frost with Verde frosting.
PORK CHOPS AND RICE
6 pork chops 1-in. thick.
Crisco for browning
Henry's Melange Seasoning
6 thick slices onion
2 tablespoons Worcestershire
sauce
2 cups hot H-D Tomato juice
Season pork chops with
Henry's Melange seasoning and
brown in small amount of Cris
co. Lay slice of onion on each
chop. Add dry rice, Worcester
shire sauce and hot tomato juice.
Cover tightly and cook on
"warm" about 1 hour, or until
the chops are tender.
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Master
ScEciDitcBlh dSiFgaDiisinDii
AT YOUR GROCER'S
. and featured by
New Container
For Coffee
'An innovation in coffee pack
aging is being introduced by
Emmrich coffee in its new air
tight, moisture-proof, heat seal
ed, pliofilm lined "Flav-O-Tainer."
This new kind of pack
age insures this select brand of
imported coffee being delivered
to your grocer at the peak of
freshness.
Miss Nancy Baker, -who is fea
turing this populaf brand of
coffee at The Statesman cook
ing school this week, points out
that this novel type of contain
er keeps coffee fresh from three
to five times longer than the
ordinary type of package, and
at no premium price.
The "Flav-O'-Tainer" makes
important use of the new "plio
film" liner. This liner keeps out
all air which would tend to
make the coffee stale and ran
cid.
BUCKWHEAT HOT CAKES
2 cups milk
2 cups boiling water
1 yeast cake
4 cups Fisher's Buckwheat
flour
Vz teaspoon soda
1 teaspoon salt
1 tablespoon molasses
1 cup hot water
Scald the milk, . add boiling
water, cool to luke warm, then
dissolve yeast cake in mixture.
Add enough Buckwheat flour
to make a batter thin enough to
pour. Let rise overnight. In the
morning add the soda,- salt and
molasses blended with the hot
water. Bake on hot griddle.
QUICK NUT BREAD
3 cups Fisher's BisKit Mix
4 cup White Satin sugar
IVz cups chopped walnuts
1 egg, well beaten
VA cups milk
Combine BisKit Mix, sugar j
and nuts, milk and egg and blend
well. Pour into well Criscoed
loaf pan and bake 50 minutes in
a moderate oven (350 degrees
F). Serve cold. (Raisins, figs,
prunes or dates may be used
with the nuts.)
SMALL STANDING RIB
ROAST
2 ribs of beef
Weigh meat, season with Hen
ry se Melange reasoning ana
place on rack in open roasting
pan. Do not add water and do
not cover. Set temperature con
trol for 350 degrees, turn switch
to "preheat."
Time Rare 24-26 minutes per
pound.
Medium 28-32 minutes per
pound.
Weil done ii-il minutes per
pound.
PASTRY
1 ntr f"Vicrrfc
3 cups sifted Fishers Blend
n
iiour
l'z teaspoons salt
Ice water
Sift flour and salt. Cut in Cris
co, using pastry blender or two
knives until particles are about
the size of large peas. Add just
enough water to barely hold to
gether.
PUMPKIN AND COCOANUT
TARTS
2 cups H-D pumpkin
1V8 cups White Satin sugar
Vz teaspoons ginger
1 teaspoon cinnamon '
1 teaspoon salt
3 well beaten egg yolks
2 cups milk
xh cup moist cocoanut
3 stiffly beaten egg whites
Fold the egg whites into the
other ingredients that have been
well blended together. Fill pas
try lined tart shells with the mix
ture and bake at 450 degrees F.
for 10 minutes. Reduce heat to
325 degrees F. and bake until
set (when knife comes out!
clean). This may be baked in a
large pie as weu as tne tarts.
Serve with whipped cream.
SPINACH LOAF
2& cups chopped H-D spinach
2 cups Challenge cottage
cheese.
2 eggs, beaten
1 tablespoon grated onion
1 bouillon cube
2 tablespoons water
Henry's Melange Seasoning
Dissolve bouillon cube in wa
ter. Blend all ingredients toge
ther. Bake in Criscoed casserole
or loaf pan about 1 hour at 300
degrees. Serve with H-D tomato
sauce.
RULES FOR GOOD COFFEE
1. Always use fresh water,
and be certain it is boding.
2. Measure 1 coffee and water
accurately.
3. Never allow coffee to boil.
4. Use clean coffee pot and
preheat before using.
5. Remove grounds from cof
fee as soon as it is made.
6. Serve 'at "once or keep hot
over very low heat. Never boil.
7. Do not reheat.
8. Serve very hot
FRIL-LETS
VEAL
WITH RIBBON
"-.
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S 1. V'. ....
at the
1 8-oz. pkg. Porter Fril-lets
1 cup grated Challenge cheese
1 pound round of Midget veal
V cup Challenge butter
1 can tomato soup
1 onion, minced
1 tablespoon Henry's Melange
seasoning
Small clove garlic minced
Cut the veal into ribbons and
CftEAM OF tUlEEO
Oyster and Cfaa fcj
ah with fresh whole Bilk.
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DJDfl)IX EMtB Dm CD 4ML
w t
brown with the garlic and onipn
in the butter. Add " the tomato
soup, and Henry' Melange sea
soning. Cover and cook on "low"
for half an hour. Add half the
cheese and cook on "Warm" 10
minutes. Cook the noodles in
. boiling salted water and drain
well. Place cooked noodles on a
platter, make a hollow in the
center and fill with the sauce
Arrange ribbons of veal over
the noodles and serve with re
maining cheese.
DRD7 COFFEE
Use 1 rounding tablespoon
Emmrich coffee for each cup ( Vi
pint) of boiling water. Preheat
coffee pot Put coffee in contain
er. Pour on fresh, briskly boiling
water Cover and put in warm
place until water has dripped
through once. Remove upper
part cover and keep hot Flavor
usually better if allowed to stand
about five or ten minutes after
water has dripped through.
LARGE QUANTITY COFFEE
Put 1 pound ground Emmrich
coffee in a cheese cloth or mus
lin bag which is large enough to
hold twice the amount to allow
for circulation of water. Place
bag in a large kettle containing
2 gallons of boiling water. Cover
tightly, reduce heat to under
boiling and let stand 8 to 12
minutes. Remove bag and keep
hot Serve about 40.
"HENRY'S" SALAD DRESSING
(Sufficient for six people)
1 teaspoon Melange
1 teaspoon White Satin sugar
2 tablespoons Dundee catsup
or H-D tomato juice
2-oz. water
2 oz. olive oil
(or any salad oil)
2 oz. vinegar
1 teaspoon tarragon vinegar
Place all ingredients together
and mix well with an egg beater.
Lutefisk Dinner
Set at Woodburn
WOODBURN Mrs. William
Nelson entertained the officers of
the Ladles Aid of the Xmmanuel
Lutheran church at her home and
plans were made for the annual
lutefisk dinner December 6, at the
Lutheran halL
Mrs. Chris Oure will be chair
man of the food committee and
Mrs. Henry Mathieson Is chair
man of the dining room commit
tee. Dinner will be served at noon
and also at night starting at 0
o'clock.
The menu will include the tra
ditional lutefisk" Swedish meat
balls and "lefse."
The Marlon county Christian
Endeavor retreat at Nelscott was
attended by Georgia Frentz, Emir
Templeton and M a r 1 1 Morrison,
First Presbyterian church. Wood-burn.
As...
Miss Nancy Baker, Economist in Charge of
The Oregon Statesman "Happy Kitchen
WILL FEATURE
Nancy Baker
I Fin 2sJ
L APPLIANCES
EXCLUSIVELY
At the School
I . . ..... . .
- f ''S y
s- i k s V- I
.ft yvV 1 4
(fir t t
The New BUTTER
CONDITIONER
HOLDS a chip or a pound of butter and auto
matically keeps it at the correct, smooth
spreading consistency... ready for use at all times.
, rmfKwRfv .( mv. i'' -n ATZ
s f Jt r , r ' " y . - ' - 4 " .
niiZi& t tM 1ir.1i rt-
ELECTRIC REFRIGERATOR
PLUS Big Bottle Space
and Many Other :
7 food storage zones. (1) Speed Freezer.
(2) Six-Way Cold Storage Compartment.
(3) New Butter Conditioner. (4) Giant
Bottle Zone. (5) General Food Storage
Zone. (6) High Humidity Compart
ment. (7) Extra Bin for Dry Storage.
PLUS . . .Vacuum Sealed Thriftmaster
Unit... Pop-Ice Trays... a new 16-Point
Temperature Control . . . and many
other great features. See it todayl
51 95
C3 Convenient
Terms
Prices Start at
$139.95
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DOK1C DCLUXE. A big 7caMcffc, ikff.
fmmilj ism rmfrifrrttw. A big rate at
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Immediate Qelivery on Most Models
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