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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 9, 1951)
'! " 1 - I C-itl!e ClaiaS'OrWoguTiIiaT l-TarchS; 1S51 Breakfast Important Meal of Day Life for many, begins with breakfast. Whether you are one of those persons who is a menace to society before breakfast, or merely look foreward to that first meal of the day with pleasure, you will find variety in the menu welcome. The person who cuts out DreaJE fast is indeed a pitiful creature, for that first morning meal can be very interesting and delightful One of our very favorite morn ing menus includes fried apples, and milk toast. Another is hot biscuits with creamed chipped beef and a third is mashed potato cakes with bacon and fried eggs. "We like our coffee for breakfast, always. When we fry our jrV leave the skins on, core and cut the fruit into quarters o nj, and fry in butter until slightly cooked. We add brown sugar and cover the skillet sometimes adding a little water, then we let the ap ples simmer in the syrup until done. : Some sort of hot bread, like gra ham muffins, Sally Lunn, coffee cake, or plain biscuits are good with soft cooked eggs. Drop bis cuits in the morning will - save work for the cooks, as there's no rolling pin or floured board to wash. - - . You can get the hot bread all ready the night before if you wish, adding the egg and liquid the next morning. The old custom of making yeast hotcakes is run. to try sometime, too. Here is a basic griddle cake to try and there are variations also. BASIC GRIDDLE CAKES 2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt ; cup melted shortening 2 tablespoons sugar 2 eggs cups milk ; Sift flour, then measure and add baking powder, salt and sugar and sift. Blend with milk and eggs and shortening. Beat util smooth. Pour batter into slightly greased grid dle and bake until surface is bub bly, turn and cook- on other side. Walnut griddle cakes: Walnut griddle cakes Add cup finely chopped walnuts to batter. ? . Apple griddle cakes Add 1 cup grated or finely :chopped apples. Waffles Increase shortening to instead of Y cup and add 1 more tablesspoon sugar. . French Pancakes Add cup milk to basic receipe. Mix as di rected. Pour half cup of batter on greased griddle and spread quickly with the back of a spoon to , fill pan. Cook as for other pancakes. Spread with jelly or jam and roll up, sprinkle lightly with powdered sugar. Sandwich Has-" : Veal for Chicken' . Soup and cheese give much of the flavor to this recipe. . taSxtt mock chicken sandwiches 1 small - can condensed cream of mushroom soup 94 cup milk 2 cups cooked veal, diced ; 6 slices bread, toasted and buttered 4 cup cheese, grated : Combine soup and milk, heat, stirring constantly .Remove from Sue, add veaL Place bread in shal low baking pan. Spread veal mix ture-over toast and sprinkle with Pretty Enough for a Party 4 t : Cheese timbctles'iform the main course at a luncheon, served with spicy -tomato sauce, they make a handsome . dish. Ki i vt';',: ;1 V ";'' If ;.- ' . . CHEESE -XIMBALES 3 tablespoons margarine I . , 1 onion, finely minced 3 tablespoons flour - " s , 3 cups milk 1 teaspoon salt 2 cups grated Cheddar ' 2 teaspoons mustard-wlth , cheese : V horseradish j 1 5 eggs . Dash of cayenne ', i " - 1 Melt margarine in top of a double boiler, blend in flour and seasonings. Add onion and milk. Cook about 5 minutes, until sauce, thickens. Add grated cheese;, stir constantly until -Cheese melts and sauce is smooth. Beat eggs slightly, gradually ; stir cheese mixture into eggs. Blend well. Pour mixture into greased 6-ounce custard cups. Place cups in a pan of hot water. Bake in a moderately hot oven (350) about 30 minutes or until a knife inserted in center comes out clean. Loosen, turn out on platter. Serve hot with a spicy tomato sauce to which Vx cup. , sliced mushrooms has been added. Garnish top of each timbaleiwith a sprig of parsley.. Serves 6. : - - cheese. Bake " in hot oven (400 degrees) 10 minutes, pr until cheese is melted. Serve ; immed iately. Serves 6. , CRISP SCALLOPS - I If you want fried scallops to be brown and crisp on the outside when you fry them, dip in crumbs. or first in egg and then in crumbs, before you put them in the fat. KIND OF HEAT . Tender meats take to; dry heat via roasting, broiling, and pan broiling. 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Mesh Bag VrJ T IMPERIAL CARROTS 2 Bunches 'for; OREGON ONIONS No. 1 Ylow 3 IbufHor nUCE Large Solid . nn n raWEf. : - Mil 1 I(4li44l)1 1 1 TORE POBK 1 ' , . , i ? 1 ABMOOTS BWrato - j ; w -i (Q)i 1 !tARGE TENDER r" 7 1 jfT WISE J&ESj$ .; :IS-' )'; U fnnffffH1 ML l(0) 1L. : Oregon-whole milk ennss , ( DrcoIifiGld DnIIsf 02 Lb. ; " MocdlesSOukiiQia 29-oz. Tin (J)-: 39 f - SUNSHINE . i GIIOCQLATE PUFFS ' Cello Pkg. 27t CLOIIOX BLEACII ' So4 5L7! iESMN. Lxra Grtn- Bunches Home Economist Shows You How To STOP Y7ASTIIIG COFFEE l (S Page One This Section) 1 lb. Can . . ;J .:CC3 2 Lb. Can !l U G1.77 LARGE ; iHiaSoIlzcr..5!c giant sizE-j-VAsixnn: lair nonic.i.i3 BIRD'S EYE Cut Green Dsnns p!xg. Viz HlPBBVBlBJBBVBBBBllBBBBBBBSBBBVBBVBBBWMBBBBVMBBBBBBSft BIRD'S EYE French Fried Pciafsss..;24s TEESit mozni 12-oz. Plcg. pride or onsaoii - Slrauhrri:- diced Frozen 'i WW7' Cr-ZCIilLS GC3D FZL-SnT.-EUII. r i n IK pn7 I lp 7 Ly. vu u (