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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 16, 1951)
i A MnOToole Has His Day ; On Saturday ; : -; - - -" Whether your name is OToole, O'Shea, Gilhooley or just John Doe March 17 is a day to be celebrated. The custom of honoring St. Patrick is really an old one that lor years was strictly Irish. But through the years it has become a colorful, festive, happy occasion that appeals to every one. -. St. Patrick's Day might call for ' an ' Irish , stew, rich with , good gravy. Topped with green-specked parsley dumplings and: an extra garnish . of, more x crisp .'sprigs of parsley, .his makes . a . green-clad dish to pease every true Irishman -nd his neighbor,': i -j. -r -To- make., dumplings, use this recipe.!; It makes .the good - old fashioned, kind of . buttermilk or sour milk dumplings your mother used to make, but has . the mod ern convenience of substituting vinegar and . sweet milk for the sour or buttermilk she used. -- IRISH LAMB STEW . 2 lbs. lamb shank or shoulder 1 quart water -Vi teaspoons salt . 4 medium onions, quartered 3 large carrots, diced 1 cup diced yellow turnip Pepper to taste - Emerald Isle Dumplings Cut meat into 1-inch cubes; put water and salt in heavy kettle and bring to boiL Add meat. Cover and simmer IVj hours. Add onions and cook 15 minutes; add remain ing vegetables. Cook until vege tables and meat are almost tender (about 30 minutes). Make up Em erald Isle dumplings: 2 cups sifted enriched flour, 1 teaspoon baking soda teaspoon salt 1 tablespoon shortening Va cup vinegar cup milk Va cup minced parsley Sift together flour, baking soda and salt into a large mixing bowl. Cut in shortening with pastry blender or two knives. Mix to gether vinegar and milk. Add to dry mixture all at once with minced parsley. Stir lightly with a fork until flour is moistened. Drop by tablespoonfuls on top of stew, making sure dumplings- rest on piece of meat or vegetable. Cover and steam 20 minutes more. Pour off all liquid from stew and thicken with a paste of 2 table spoons flour .mixed with enough water to moisten. Place meat, vegetables and dumplings on deep platter or serving dish and cover with gravy. For Evening Eating : ... , il 3 Cake Takes on Applesauce Taste Applesauce cake has long been a favorite which gives the effect of richness ,yet is relatively in expensive. The applesauce gives wonderful .flavor. APPLE SAUCE CAKE 14 cups sifted cake flour teaspoon soda Va teaspoon salt .. 1 teaspoon cinnamon teaspoon cloves cup butter or other short ening 1 cup sugar 1 egg, well beaten 1 cup finely cut raisins, floured 1 cup chopped currants or nut . . meats, floured . 1 cup strained hot thick apple sauce Sift flour once, measure, add soda, salt, cinnamon, and cloves, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream to gether until light and fluffy. Add egg, raisins, and currants, and beat well. Add flour, alternately with apple sauce, a small amount at a time, beating after each ad dition until smooth. Bake in greas ed loaf pan, 8x4x3 inches, in mod erate oven (350 degrees) 1 hour, or until done. Serve plain or with caramel icing. Salmon. Sauce on Cheese Fondue The home demonstration agents offer a fine sounding recipe for spring luncheons. CHEESE FONDUE WITH SALMON SAUCE 2 cups, scalded milk 2 cups soft crumbs pound grated American cheese 2 tablespoons butter 1 teaspoon salt 6 eggs, beaten separately Hot appetizers are a fine Idea for late, evening snacks. These mor sels of tomato, sardine and cheese are pizsa pies. Serve them i be fore dinner and listen for lots of enthusiastic comments. For; six appetizers, split 3 round biscuits or rolls, lightly batter them and place under the broiler until they're light brawn. Finely chop 2 whole fresh or: 1 cup drained canned tomatoes, Va of a medium size green pepper, and Vs of a medium onion. Mix and spread en toasted biscuits. Top each with a slice of cheddar cheese and 4 or 5 sardines. Place appetizers under broiler long enough to melt cheese. Garnish each with a mushroom button, if yon like. Serve piping hot, whole on plates with forks, or If yon prefer, eat into pie shaped pieces to be eaten out of hand. For that extra flavor, let each person squeeze; fresh lemon juice over the sardines just before eat ing. Make any night a special occasion by serving these on a tray with tomato juice before dinner. Ham Morsels Beginnihg for Rich Tinri bales Flavorful morsels left over from a ham go into the making of these timbales. And for a hearty com bination, spoon curried peas over the timbales. The latter is Ian easy and quick to fix dish for (canned peas and evaporated milk are used. The double rich" milk makes the sauce creamy and smooth and makes possible the use off all the flavor-laden and; nutritious veg etable liquid. HAM TIMBALES I 1 cup ground baked or cook ed ham 2 tablespoons' butter f rh cup fine dry, bread fcrumbs cup evaporated milk cup water ' g 1 tablespoon tninced parsley 2 eggs, slightly beaten Vz teaspoon salt g Few grains peper Use medium blade of food chop per in grinding ham. Melt butter. Add crumbs, then remaining in gredients, and mix thoroughly. Spoon mixture Into 4 wellt greas ed custard cups. ; Place in' baking pan and surround cups with hot water. Bake in- moderate oven (375 degrees) until firm, 25 to 30 minutes. Unmold on serving plates, spoon curried peas over timbales, and serve at once. Makes '4 serv ings, j CURRIED PEAS 1 No. 2 can peas 1 tablespoons butter , t 2 tablespoons flour -Vi teaspoon salt - Few grain$t PPPerj Vz to 1 teaspoon curry powder 1 cup liquid drained f rpm peas 1 cup evaporated milk Drain liquid frOm peas and save for use in sauced If liquid is less than 1 cup, add water to make that amount. Melt butters Blend in flour and seasonings.- -"When cheese, butter and salt." Blend well. Cool. Add the egg yolks that have been beaten until they are thick and lemon .colored. Fold in the stiffly beaten; egg whites. Pour into an oblong, well buttered, bak ing pan. Bake in a preheated oven for 25 minutes at 350 degrees. Cut in 3 men squares. Serve cream sauce containing Pour the hot milk over crumbs,Iumps of salmon. , 1 0--OlV- ; TV"-' 1 -WW - Aid: m"- -t . ..'a VMS. www" - : - v . r os - in if nan " - ji ii ; y a v- smooth and bubbling, stir in ; the liquid from peas, and cook until the mixture thickens. Gradually add the milk, and continue cook ing until thickened. Stir in peas and heat to serving temperature ispoon over nam timbales. Makes 4 one-cup servings. QUICK TOO This quickie frozen saled is popular for a party luncheon menu. Drain a No. 2A can of fruit cocktail and combine it with a creamy smooth dressing of 2 small packages cream cheese and i cup mayonnaise. Turn into a refrigerator tray and freeze iintil firm, j ii WITH METAL KlVMl I ' PLASTIC STORAGE BAGS 3 Palmotiv or Coshmer Bouquet wroppors,or I box fop from Supf Suds, Vol or fab, or any part ofAeur can. GET FREE ORDER BLANKS SS- KIO. Sill li.U '.TllUnTi In.nil TJt I 1 I 1 ATH SIZf 229c 229J 1 pjf5i 1 35 r.in 227c Dicksca's Ilatcl 12th SL Cal-Off a t9-E IB war Proteins in Desserts for. Whole Family Themain course of the meal Is the usual place for the high Drotein dish, but when ep are plentiful - and inexpensive a pro- lein casn can come last tor ex ample, a generous egg dessert like custard or pound cake. Some of the . most , delicious desserts are lavish In eggs and spring Is the time manr families ran affnrel fn indulge in them, the TJ. S. denart- ment of .agriculture says. uaked custard, ..a favorite with all aes ' of the famllv'can hA touched lin so that each' serving is, diXferent, according to cookery specialists. An easy, way ; to- do it is , to line - up . six custard cups and - put a few raisins in. one, nutmeg In another, cooked dried apricots In a third, honey i in a lounn, cnocoiate cnips in a Iiftn, then fill all six cups - with the custard mixture and bake. When done, this assortment Is turned upside down in individual des sert dishes so that the trimmings are on top. ine one plain custard may be touched un with frozen strawberry sauce at serving time. ine specialists say that greasing the custard cups helps make apri cots or nutmeg stay In place. The baked custard recipe used for this assortment calls for: Va cup sugar; Va teaspoon salt; 3 eggs, beaten: 2 cuds hot milk? 1 teaspoon vanilla. To make, com- Dine sugar, salt and eggs. Add milk slowly, then vanilla. Pour into custard cups and set in a pan of hot water. Bake in a slow oven (325 degrees) until custard is set 30 to 40 minutes. When egg prices are down, here's a 5-ege loaf cake worth : j . . 1 j j ' I . - . : ' ' f .. ' "- Vv-': I Slow braislncj accovuits for the rich color and tenderness of this potroast. . The process of brcdsincj is cookincj with ci bore amount of. water, rather them coverinc' the meat with it The result is more tender- meat and better appearance.!'; '7-: ':. considering: Ingredients. 1 cup fat; 1 cup sugar; 1 teaspoon grated lemon rind; 2 tablespoons lemon juice; 5 medium-sized eggs (1 cup); 2 cups cake flour; 1 tea spoon salt. Method: Cream fat and sugar together! for 10 minutes. Beat in lemon rind and juice. Add eggs, one at a j time, beating 1M minutes after each addition. Add the flour sifted with salt all at once. Beat one minute. Turn bat ter into greased and floured loaf pan (9 by 5 inches). Bake in a slow oven (300; degrees) 75 to 90 minutes. : Chocolate frosting: Mix 2 cups confectioner's sugar; 4 tablespoons table fat and i enough cream to FISH AND NUTS ! -"f. ; V Crusty brown broiled fish fillets become an exotic company dish when you top them with slivered roasted almonds and avocado balls in a melted butter and - lemon juice sauce. Add the topping just before serving. BREAD STUFFINGS : . A lemon, or other tart stuffing, brings out the full j flavor of fish filets, and increases the servings per pound. Baked fish with bread stuffing will please the family and ease the budget. : spread well.' Add 2 ounces of melted chocolate. 'The Elatetm'dn. Salem, Orecon, Friday. Tlasth IS. lt 513 Thrift With : ; . , ..... . . . .. - . . Wool Wise ; ; In Economy : .". Jf 'shopping ' for coat or .' suit fabric this spring, avoid wasting valuable wool and money -by -trying .out -the . paper pattern first. advises, clothing .specialists :jn. the US. department of agriculture. - .. Pattern: companies, explain -.the specialists, usually do . not fit the pieces : tight . to .space, .but - allow some margin for . the person who might need extra fullness at some point, .for ' for,.-the. 'inexperienced dressmaker ..who .might not be able, to manage a 'closely figured i-",Two-.ways--.to try. out an; unfa miliar f , pattern- are: suggested; Measure the pattern to . the person who will wear the--garment, al tering the pattern - where; neces sary. Then ; lay out -.the altered pattern to cheel the amount of fabric needed. r . 1; : ; The living room - rug makes! a handy i background for the paper pieces. It provides a square corner and straigt edge and can be mark ed with pins to show the extent of a 54-inch fabric, or ' other widths that you may . wish r to buy. Allowing for adequate seams and . keeping the pattern' in right relation to the straight of the goods or fold of the goods, fit the pieces- compactly, and note the amount of pre-shrunk fabric need ed In goods of that width. For still more accurate 1 prepa ration, the specialists advise mak ing up the coat or suit roughly in muslin. Material- in old sheets' is handy for this. But only the good portions that will not stretch are - suitable. The muslin model need only be put- together for a first-fitting, using long ma chine . stitches, . no hems, no fin--ishing of lapels, and only marks to show where buttons aryj pock ets will go. - . - , s.' -i The muslin garment serves two purposes. It helps in altering the paper pattern to the wearer's re quirements, thus saving tome ad justments in fitting, and it help the wearer to judge ahead of time the hecomingness ' of the chosen' style. ' The original Edison phonograph was described . as a ."speaking machine.- " - : ' 3 Featuring A , Complete Line Of- ,1.-1- Stratned and '. . - .... ,1 ,; Junior Foods V rooos TOIIATO i i SOUP 3 for 29c , I OH ATP 1 Twelfth Street Market Inc. 13SS S. 12i!i Si. I Your dealer and Colgate-Palmolive-Peet offer you these amazing work and money savers X WmW) V 'i J I K i Jl iiA 1 ji m w . .v,-.'. 'j.' -7t m m . . 'j... . o ..... '.',.w. 1 '.-. v .v, o .v.,i'. . 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