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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 16, 1951)
2 Tli Statesman, Salem. Ortqon. Friday. March 16. 1851 Easter Ham JvAay be a Tradition ; Ham tor Easter is a tradition In jnany households. Rosy-hned slices of this meat are the perfect flavor foil for early spring -vegetables and the ease of preparation of a ham makes it an ideal selection, j Just as Easter fashions vary with the years, styles of ham have -h..ni tn twin this meat to you In an easier-to-prepare f orm. To- dajrs modern, mua cure nam j - a far cry from the old-time pro duct that required xnany hours ,f pre-soaking and cooking.: Beady Prepared ; Today you select either the -cook before eating style which requires a short baking time to i bring it to the table perfectly Airwi nr th "fullv cooked, ready- i to-eaf, style which may be serv- ' ed just as it is taxen -irom me 'wrapper. The latter style which, i i- ti imnliM. is readv for j the table, may be scored and glaz ' ad quickly in a hot oven and i served with its gleaming golden - brown surface making an enticing : picture. Both types of ham in Clude complete cooking directions n th ta attached to the bone or on the wrapper of the better brands. it MinMH Vaster pffs are i hmit tradition, use delicately 1 tinted hard cooked egg halves to ! add color tor the ham i piaixer. 1 Shell hard-cooked eggs and tint In oHiKla fnmi eolors. Cut almost through so the yellow and white i of the gg show and nesue mem m parsley or cress beds around the meat. tr Half ITam A half ham may be your choice. Tn mast nlaee the ham fat side up on a rack in an open pan.'Do not add water. Koasx in a pre- v,ootvrt w oven 1325 decrees ) J2 minutes oer pound or about iu hours to an internal tem- Add a browning or glazing per tsA nf ahniit 15 minutes in a hot oven (400 degrees) to 162 degrees ; Internal temperature, four ou I drippings before adding glaze to ham. . Here's an intriguing recipe for Ham Muffettes with Horseradish Sauce to use the last leftover fla vorful bits of the ham. HAM MUFFETTES Yield: 6 servings 2 cups ground cooked ham 1 cup shredded American Cheese Vi cup sliced pimiento olives Vx cup fine cracker crumbs 1 egg, beaten 1 cup milk Combine ' all ingredients. Pack Into 8 large muffin cups. Bake in a moderate oven( 35t degrees) for SO minutes. Serve Wrtb horseradish aauce. HORSERADISH SAUCE 1 cup. sour cream 2 tablespoons horseradish Combine sour cream and horse radish. Heat slowly. Doughnuts Have Polish Ancestry : Those . women who like to delve into the mysteries of yeast breads, will find this Polish doughnut something to try. v rUNCHKI 1 cake compressed yeast 2 cups scalded milk, cooled to lukewarm T cups flour 4 egg yolks - 1 egg cup sugar Vt teaspoon vanilla Rind of lemon, grated 1 teaspoon salt Vt cup butter melted Dissolve yeast in milk. Add 2 cups flour. Let stand in warm place about Vx hour. Beat egg yolks, egg, sugar, vanilla, lemon rinrf and salt together until lieht. add to first mixture. Add butter. Add remaining flour, beat wen. Cover and let risei unuT,.double in bulk. Put on floured board, pat until dough is Vx inch thick. Cut with doughnut cutter and let rise. Fry in deep hot fat (365 to 375 de grees) about 3 minutes. Pudding Recipe For Dinner Even springtime is not too late to serve an occasional steamed pudding, and here is one that Is not uj ricfi. . GKAKSSIA'S HATE fLUUlMQ 1 cup sour milk 1 cup chopped suet Vx cup nut meats 1 cup stoned dates Vt teaspoon salt, t 1 teaspeon soda 3 tablespoons molasses . 2 tablespoons brown sugar Vx teaspoon nutmeg : 2 cups floor Mix, turn Into wall oiled mold and steam S hours. Sanest Flavor hot cream with sugar and grated nutmeg. mi a i. a & "wn 11 1 2Zi Ilxuhroom ChlcxanNoodla -T"V, I vi Xioocua Orest - ---if ! '-:;-V.'-- ' ' : -'L ' 1-1 ; . Tops in Eating - w . ' , ' .. - t&':' .L , - v v- V" ? ' "- v-':' , - Thick, rosy-hued ham slices make the J Easter dinner a festive affair. Select a whale or half ham and bake ac cording to 'directions on the wrapper or on the tag attached to the ham. At the end of jhe baking period, remove the r skin and score the; fat into tiniform diamonds. Cover with orange marmalade lor a rnixture of honey and brown sugar and glaze in a 400? F. ovenj for 15 minutes or until the fat is a golden brown. 1 I Vitm (nr lmr Wham - 1 ; l ' i . . Luxurious Line Hand Woven Drapery, Upholstery, Curtain Fabrics Available By Sue Gardner i A luxurious line of hand wov en drapery, upholstery and cur tain fabrics comes from the looms of two sisters, . ; Ann and Grete Franke. Prod ucts of their studio have been exhibited in museums around the country and ap pear in lounges of luxury liners. Their creations for American I homes have wonderful textures and coloring. Usually it is one piece that ap pears on a favorite chair, but oc casionally a homeowner is lucky enough to afford a whole home of furnishings in the Franke fab rics. S The curtain fabric is of deli cate linen or fine rayon yarn shot through with metal threads, and ranging from sheer fine sur- BREAD CROUTONS WITH SOUP Croutons provide an appetizing way to use leftover bread and they add extra flavor to soups. For example, serve parsley strips with onion soup. To j make the taosted strips, spread! a mixture of creamed butter or margarine, grated American cheese, .cream, prepared mustard, and minced parsley on strips of bread with crusts removed. Broil; until de licately browned. Tomato soup is more appetizing served with crou tons made by spreading horse radish flavored butter or margar ine on toasted bread. Cut the taost into cubes and float them on the bowls of soup. Caraway seed strips are delicious with beef bouillon and other clear soups. They are made by brushing bread strips with butter or margarine and sprinkling them with caraway seeds. Toast the strips in a mod ern oven until golden brown. These suggestions are ,for only a few of the many kinds of crou tons and toast strips that may be served with soups. Colorful Salad j Takes Vegetables" Grapefruit and red cherries Join vegetables in this salad recipe, good to serve with an ample Sun day dinner. GRAPEFRUIT. CHERRY, AND CELERY SALAD 1 large head chilled lettuce f cup diced celery ' j f cup well-drained red canned cherries 1 I" generous cup grapefruit sec " tions , ; f Shred lettuce as fine as possi ble, and combine with fruit and celery. Mix with golden French dr raring, Dress loosely on crisp salad leaves and serve with cheese stra I J UliUVJ Do these 3 things with richer over Golden West and save VI We unotrt rkm flavor la each fraxTtnc, aaturjiag cup of coffee vheayou: t 1. Use oolf ONS ronJJ txble of extra-rkh Golden MTesc coffee per cop of water. . (This alone gives you 20 extra cops of xkocx flavor coffee pet pooacL) X ttcaaccK ea oastc Coal 3. Make 00 more daa you oecxi. Leftover coffee is waited coffee IosiAoaCttUeaXrest.gettkher -- flavor sacisfactMMi la every cap sad car your coffee bill bf ae least ri. faces to a nubby texture. In the heavier fabrics for drapes and upholstery, the Frankes have in troduced a new type of material strips of leather woven with rayon boucle in delicate shades and neutral wool yarns. The upholstery fabrics are sturdy weaves, some with a hand done needlepoint effect, such t a dark brown with red and beige flocks, or herringbone weaves in neutral shades with just a bit of color here and there. One broken stripe pattern is on an off-white blackground with turquoise, red and blue worked in a delicate set of stripes. There are beautiful tweedy styles that have a sug gestion of a small pattern far traditional furniture. i A group of bedspread fabrics in brown and yellow tones have the appearance of South Ameri can loom products. Many of the drapery fabrics can also be used for bedspreads. (Copyright 1951. General Features Corp.) Pears for the Cof f ee i Party We know apples as a fine addi tion to the top of a coffee cake, but here's a new one with pears. So try it for refreshments when guests are invited over for coffee. SPICY PEAR COFFEE CAKJK IVx cups sifted flour cup sugar 2 teaspoons baking powder Vi teaspoon salt 1 teaspoon cinnamon Vt teaspoon cloves 1 egg s Vi cup milk V cup melted shortening or salad oil 9 quarters of canned pears Sift together all dry ingredients. Beat egg with a fork, then mix together all liquid ingredients. Add the liquid to the dry ingre dients. Mix lightly. Spread batter in greased and floured 8-inch square pan. Arrange the pear quar ters on the eop of the batter. Sprinkle with 1 teaspoon cinna mon mixed with 2 tablespoons of sugar. Bake in a 375 degree oven it 25 to 30 minutes. Serves nine. GLOVE ETIQUETTE ! Although elbow-length leather gloves have been found among cave man relics, it's doubtful that he worried f much about "glove etiquette." Today, however, cer tain practical rules should be ob served when gloves are worn, says Miss Murle Scales, extension clothing specialist at Oregon State college. For example, gloves should be removed while eating. If tha occasion call for gloves and tseta are few that don't they shoedd be warn and not carried. When not being worn, they can be racked In a purse. if ft - r i f 1 Beans Help , In Economy Family Meal The housewife who knows that dry beans are the buy when sav ing pennies . counts, more than saving minutes. ; jr - j- I One pound of dry beans mea sures more tnan z ' cups, ; ana z cups is enough for 6 to 8 servings of baked means or 12 servings of hearty bean soup. '.-.- ' - ' S Tips to remember: In preparing dry beans? Wash thoroughly, dis carding any that are imperfect before adding 1 water. Then the same water can be used for soak ing and cooking. This saves vita rnins and minerals. Out of date is the old method of draining off soaking water and : adding fresh for cooking. Gentle boiling cooks beans as fast as rapid boiling and keeps them from breaking and becoming mushy. Watch the pot, stirring occasionally and, adding water when necessary to keep beans from sticking and scorching on the bottom. Lots of Combinations " ' I Beans have such a mild flavor that they combine with many dif ferent seasonings, thus need not become monotonous even when served often. Boston baked beans take their traditional blend of flavor from molasses, mustard and a little cured pork. Other appetiz ing additions are: tomato sauce. catsup, onion, celery, seasonings Hke savory and chili. Cooked beans may be combined . with Cream sauce, then topped with grated cheese and browned. I Preparing dry beans need not be in the long process of all-night Soaking and all-day baking or fstewing in the pot" used by our grandmothers. Sometimes it's con venient to soak beans overnight so they will be ready to cook first thing in the morning. If not, here's a short-soak method: To 2 cups of dry beans, add 6 cups water, boil 2 minutes, remove from heat and let soak an hour. Then boil beans gently in the same water until tender about an hour to use the following recipe: I QUICK BAKED BEANS 7 f 2 slices bacon; 3 tablespoons finely minced onioni 1 tablespoon molasses: 1 Vi tablespoon catsuo: Va teaspoon salt; Vi teaspoon dry mustard; Vi teaspoon Worcester shire sauce, if desired; 2 to 3 cups cooked dry beans. To make: Fry bacon, remove from pan and cook onion in bacon fat a few minutes. Add molasses, catsus. salt, must ard and Worcestershire saace. Add beans and mix lightly. Pour into baking dish. Break bacon in bits and sprinkle over top. Bake 20 minutes in a moderate ovea (350F.) Or heat ia a saucepan on top of the stove,' crumbling bacon Over the top before serving. Serves 4. BEAN SAUSAGES Two cups cooked dry beans; cup bread cubes; 1 egg, beaten; Vi teaspoon saee or savory seasoning; Salt and pepper to taste; milk; Xxna dry crumbs. To make: Mash beans. Mix well with bread cubes and egg. Add seasonings and moisten with 1 v . 1 v u 11 a r . 1 1 1 1 1 1 n ' DELICIOUS ; COLOBCD PORK PAiinEAOY sausage Fryers 1 1 LEAN, MEATY SWIFTS OBIOLE P03K SLICED BOAST ; BACOb asis tHl I . " I... . ue ennn? uiiniiDs milk. Shape the mixture into the form of sausages. Roll in crumbs. Brown in a little, hot fat. turning to form a good crust all over. Cook slowly about 20 minutes. (If de sired, these sausages may be serv ed with hot tomato sauce.) Serves 4. To complete the meal, the menu may include: Panned cabbage; carrot, celery, and onion salad; banana cream, pie. - BEAN SOUP 1 cup dry beans; 2 quarts water; Y pound i salt pork, cut in tiny pieces; 1 onion; few stalks celery; 1 tablespoon flour; salt and pep per. -To make: Soak beans over night in 1 quart of ! cold water or use -short-soak method above. Brown salt pork and add the soak ed beans, onion, celery and anoth er quart of water. Simmer until beans are tender. Press t through strainer if; smooth soup is desired. Add flour mixed with a - little water and cook, stirring constant ly until thickened. Season with salt and pepper. Serves 6. Menu suggested with this soup: Tomato aspic or fruit salad with cottage cheese; custard pie. I Cauliflower! With Carrots, Onions ; Cauliflower is again in the mar kets, after a short time when it had lost its crisp whiteness. Here is a recipe for combining it with carrots and cheese. " GOLDEN CAUIJFLOWEK 1 . medium head cauliflower 1 cup raw carrits, diced -Va cup onions, chopped Salt Paprika 2 tablespoons butter, melted 1 cup rich milk 1 cup cheese, grated Break cauliflower into flower ettes. Arrange cauliflower and car--rots in buttered casserole. Cov with onion, seasonings and but ter, pour milk over it, sprinkle with cheese. Cover, and bake at 350 degrees for about an hour, removing cover last: 15 minutes. Serves -9. ADD FRUIT JUICE The next time you prepare a package of vanilla pudding mix, use apricot whole fruit nectar or other canned fruit juice for the liquid. If you want it to be extra fancy, fold in a little whipped cream after the padding cools. Buy Tho OVEN Baked ' sSr 2 far 29e ull fofulaii 0? nmis ! KIDS ivi". Q CUP STEAKS! Q I Ssrvt thriffe red meat Chip Steaks f fj ... make a maai ia minutes 1 : A 1 tmui riizn rtt unrm ' II l Disarlfenta ? I CM tea Co. ot Orefoa II Raisin Squares P Have Frostina ! These ! Chewy-Haisin Squares may be called cookies or a quick type cake. We prefer them served warm so thai you can get the full benefit of the baked-on frost ing made of brown sugar, shred ded coconut and cream, ; l ' i CHEWY KAISIN SQUARES 1 cup seedless raisins ! . 1 1 2 cups water i ; :. r.- .j. - vi-C:': 1 ,cup granulated sugar i 1 Vi cups sifted all-purpose flour 1 teaspoon cinnamon : v i 1 ; teaspoon allspice J ! 1 ' teaspoon cloves ' ' A ; Weekly Bulletin of NEIV C0LGATE-PALT.10LIVE-PEET SALES PROMOTION j OFFERS S ALETA C0I jSlir.lERS PLASTIC ! ZIPPER DAGS I w - ft A- 1 -- 1 Bek atcssley. left, advertising manager for Bergs Feed Market learns frem J. aiuji 1 1 lass mkam m all 11 1 1 on the Job of 1 mm Salem I soap I Casiwnere f ouquef wrappers, or j I hex top irom Supmr Svdt, Vef I or fofc, oreaiy port 0 Afax con. CUP SPECIAL ORDER mm gins BLANK ON K J I PLASTIC "Mfe IGTOnAGG! Ml (WITH METAL ifuYli 1 ;! f. j ZIPWS Ml ltj iVvV 14 W oia - m teaspoon salt cup shortening; . 1 teaspoon soda . Bins raisins, add water and boil-liquid down to up. Sift together sugar,' flour, -spices and salt Blend shortening into hot raisins and water. Mix' in soda quickly, and add at once to dry mixture. , Beat until thoroughly blended and pour into greased 8 inch square pan. Bake in moder ate oven (350 degrees) about 33 minutes. i ' !- t FROSTING . 1 cup brown "sugar (packed) -1 cup shredded coconut . - 3 tablespoons cream . . y Blend - together all ingredients. Interest to Consumers 1 1 ' f r . afire m. l J - sfcf. wr .. 1 " ' 1,111 V h " W. Larlce, company representative are offered at; considerable savtnxs the tight ia the eempeaite pictore CUP THIS OUT . " CONVENIENT I 1 vSH0P-RIN.fi OSIiii I Make it a habit to use this space each week to I jot down your food needs as you read the gro- i eery ads iri your Statesman. Clip it out and take I it along with you on your shopping trip. You'll I rr I !a .i.....:..ai ; .1 - - : i 1 iiiiu 11 buiiveiiioiiii : I i t I 1 - YOUg CROCKS BASINGEX-RANDALL' EE2GS BYRON COOLEY . ESNDTS PARX44-MAKKET CKICKSON'S SUPCZ MARKETS ' FTTTS MARKET IGA STORES McOOVYEU'S MARXXT ; MIDGET MARKETS PIGGLY-VY1GGLY SAFEVAY STORES SAVING CENTCt STORES STATE STREET MIAT IAARXET . I T CUT FOOD COSfS . SHOP IN I spread over hot cake and. return to oven for about 5 minutes "or until frosting mixture melts. Serve cake warm. Serves to 10. PARTY POTATOES You can dress up baked pota toes to give the rosy touch to a meal. Scoop out potato shells and mash' potatoes well. Then for each one, j add 2 , tablespoons tomato , soup, 1 tablespoon grated cheese, 2 teaspoons butter, salt and pep per. Mix well and stuff in shells. Brown in a hot oven and serve. and Food Merchants all about the new Colgate-Palmal- for the Salem area. The special to eonsamers. No. yea are not Is the same Mr. Irlos oa the left. I j ADVERTISED PRODUCTS ARDEN'S ICE CREAM ! BLUE BONNET MARGARINE (BUMBLE BEE TUNA I CINCH CAKE MIX f CAH SUGAR I' ; ; aoRox j-" I COLGATE-PALMOLrVXfEIT . 1 (Soay Prodnets) - i CROWN FLOUR DESCHUTES POTATOES , i DURKEFS MARGARINE! 1 FISHERY FLOUR I FLAVt-PAC FROZEN FOODS GOLDEN WEST COFFEE ii , HEINZ 57 VARIETIES I HOODY'S P-NUT BUTTCt JAN-U-WINS DINNIXSf JOLLY TIME POP CORN ( KRAEjr COTTAGE QIZ1S1 MJS COFFEE : ' -I;"' MORTON SALT ? ; NUCOA MARGARIN2 i , OREGON CHIP STEAKS f PENNANT SYRU? rOLSSURY PAIiCAKE I.'JX PORTCTS FR1L4XTS ; STAR-K1ST TUNA i TREND ' i I VHITE STAR TUNA ' :A :-jYiiuQwrs cum ' r;": r 1 w. . f . 1 vt If- AnrAM f?TATf!CM A M PAGE tSZ Zlaxket St, 1 M Kami la fte rt,7Jt ajKT,ltaftata,i rUSlbSM 12C3 Zlz!. Eeet H1C29 C-C127