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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 20, 1951)
Statesman s Market Section i of - . -: 111 A 9 att&k SOWCM euer cwin POUNDOD 1651 9 SECTION TWO The Oregon Statesman, Salem, Oregon, Friday, April 20. 1951 a j All in a Good Cause Morni s- rr . ng UDrreerime For Salem Women By Maxlne Bnren Statesman Woman's Editor There's something big afoot among the women of this area something that's eventually going to cost about 3000 women two dollars erch and furnish them with five dollars worth of fun. It's the "Chain Coffees" that the YWCA executive board will launch on Monday. . The idea (worked up for the purpose of raising funds for the YWCA building fund) is for 60 women to invite four guests each for coffee next Monday morning. Only butterhorns or dough nuts and coffee are suggested as a menu, nothing elaborate or expensive. Each hostess then gives $2 and her guest $1 to the fund. The. following Monday each of those 240 guests in turn in cites four to her home for coffee, she gives only $1 as does each of her guests. The third Monday each gives a dollar and that ends it. If the chain is not broken $6,000 could be raised without any one paying more than her two dollars. ' Many women will plan to serve doughnuts from the baker's or grocers, and it's been rumored that some merchants plan to go along with the. idea by offering specials on these three Mondays. Other women may like to produce butterhorns or coffee bread of their own as many who like to bake just love a good excuse to whip up a yeast mixture. A filled coffee cake (pictured on this page) is one of the many possibilities. This one is baked in a heartshaped pan for variety's sake. The fun is in the filling. YWCA COFFEE CAKE 1 cake compressed or dry Ya cup sugar 1 teaspoon salt 1 egg teaspoon grated lemon rind 2Yt cups sifted flour- yeast Ya cup lukewarm water ,i cup milk 2 tablespoons shortening Melted butter or margarine i Soften yeast in lukewarm water. Scald milk. Add shortening, . sugar and salt. Cool to lukewarm. Add 1 cup flour and mix well. Add softened yeast, egg and lemon rind. Add enough more flour to make a soft dough. Turn out on lightly . floured board and knead until satiny. Place in greased bow, cover and let rise un til doubled (about Yz hours). Punch down, cover, and let rest 10 minutes. Divide in half. Roll out each half of dough to long nar row sheet about 8 inches wide and Va inch thick. Brush with melted margarine or butter and sprinkle with date surprise fill ing. Roll jelly roll fashion and seal edges firmly.i Place rolls in greased cake pans, sealing edges together apart in the top of roll. Let rise until doubled and bake in moderate oven (375 degrees) about 30 minutes. Ice with a thin confectioners icing and deco rate with red cinnamon candies. DATE SURPRISE FILLING Ya cup brown sugar cup sliced dates 1 teaspoon cinnamon 1 cup corn flakes 8 marshmallows, diced Crush corn flakes and mix with sugar and cinnamon. Add marshmallows and dates and mix well. Yield: 2 coffee cakes. Fish Pudding Has Nice Sauce Halibut or other white fish goes Into a main dish for supper when Xish is wanted. , ' FISH PUDDING jl quart boiling water 1 lemon, sliced ! 1 onion, minced Salt Bay leaf Whole allspice l'-i pounds halibut 6 tablespoons butter 6 tablespoons flour 2 cups rich milk 1 teaspoon salt Pepper 2 teaspoons onion juice 4 egg yolks . 4 egg whites, stiffly beaten Combine water, lemon, onion, salt, bay leaf, and allspice; Sun mer fish in this liquid 30 min utes. Cool. Remove skin and bones, flake. Make white sauce with but ter, flour, milk, and seasonings. Add egg yolks and fish. Fold into egg whites. Pour into buttered ring mold, place in pan of hot water. Bake in a moderately slow oven (325 degrees) 45 minutes. Serve with sauce over it or in center of ring. ' FISH PUDDING SAUCE 3 egg yolks 1 tablespoon butter 1 teaspoon lemon juice Salt Cayenne pepper Yi teaspoon flour Ya cup liquid fish was boiled in 2 tablespoons capers (optional) Combine first 6 ingredients, add liquid, add capers. Serve with pudding. Serves 7 to 8. HASH GOES GLAMOROITS Slice contents of a can of corned beef hash into four slices. Then place a canned peach half on each slice and toD with a Diece of un cooked bacon. Secure in place with a tootnpicJc and bake or broil un til bacon is crisp and fruit and hash are heated throueh. Makes a gooa supper: dish, ... Citrus Fruits in Jellied Salad Grapefruit and limes join in making an excellent party salad. MOLDED GRAPEFRUIT-LIME SALAD 2 packages lime gelatine 2 cups boiling water 2 cups cold water - teaspoon salt 2 to 3 cups grapefruit sections pound Philadelphia cream cheese Halves of walnuts Dissolve gelatine in boiling wa ter, then add the cold water. Pour half the gelatine mixture into a large ring mold that has been rinsed with cold water. Let stand in a cold place until firm. Keep tne otner naix at warm, room temperature so it will not harden until needed. Soften the cheese with a little cream and add salt Form into small balls and place the balls between two halves of nuts. Place cheese balls and large grapefruit sections alternately on the molded gelatine. Over all pour remaining gelatine and cruIL Serve very cold on crisp lettuce or endive. Attractive served at table. Serve with mayonnaise thin ned with a little cream, or may onnaise . into which, an equal amount of whipped cream has been folded. Serves 8 to 10.' - FROZEN MEAT STORAGE Store all frozen meats at 0 de grees I or lower. The maximum storage time for meats held at this temperature is 1 to 3 months for ta.us3.ge and ground meat; 3 to 6 months for fresh pork. 6 to 8 months for lamb and veal , and to 12 months tot beet. Towels Have Dual Purpose Many homemakers now buy xoweis in matched sets not only because of their style and beauty, but also beenus thv am nrai. tical for family use. Individual sets mane it possible for various members of the familv to Irfpntifv their own personal towels and wasn ciotns. The larpei familv Viath be attractive and harmonious with matched sets, no matter how many amerent towels and wash cloths are in use. ! Homemakers who huv maiphed seis wiui a view i to their decora tive Qualities at Wfll nc their uunty take full advantage of towels to highlight the decor of uie Damroom. with a wido var etv of colors, designs' and tpvtnro, to choose fron they can coordinate oamroom iurnisrungs. In general, it is best tn nco retain or simple bordered towels against paixernea wans, u walls are plain, towels with patterns and bold de signs are suitable: As n mlo it -i best to use' no (more than two mam colors in the bathroom with DOSSiblv a third as arrent mlnr in small towels, borders, mono grams, or accessories. OLIVE SAUCE Turn leftover ham into a luncheon favorite. Place ham tlices on split biscuits and serve with white sauce dotted with stuffed olive slices. They're; super . . . They make 'em with CURLY'S ICE CREAM! A malt ;6r shake made with CURLY'S ICE CREAM is really, something. You can taste the difference ' in CUBITS ICE CREAM . and the difference tastes swell. CURLY'S Phone 3-8783 Your Friendly Homo Owned Dairy For Morning Entertainment y -x y . x Use V x " 7 1 5 ft it 4 , r V " ' -A 7 v " Nut Cake Uses; . Brown Sugar L Brown sugar and crushed wal nuts give good flavor to this cake: UT CAKE & cup butter 1 ( cup brown sugar S , . 1 ' teaspoon vanilla .2 egg yolks . 1 Y cups cake flour ' 2 .teaspoons baking powder Yt teaspoon salt " Yx cup milk 1 cup walnuts crushed f 2 egg whites ? ' Cream : butter "and hrnum : thorouehly.- Add vanilla ' then yolks, mix welL Add sUf ted dry ingredients alternatelv with milir Add nut meats, stir slighUy. Add beaten egg. whites, folding lightly. Bake in two buttered layer pans (8-inch) in a moderate oven (350 degrees) 30 minutes. PLATTER DINNER Dinner on a nlatfer l tM bination of a beef tot-roast on egg noodles. Sprinkle green peas over -the noodles for the final touch. 4 VEAL, POTATO DISH " Here's a cold day favorite veal choDS and notatn raswml Prepare scalloped potatoes, then piace crowned veal chops over the top. Sprinkle with grated cheese, cover the casserole , and cook in a slow oven (300 degrees) for 1 Vi hours or until cooked. . Vegetables Take Sour Cream Sauce ' ."" ' . ." The sauce can sometimes make the dish. ' Here's one that usp sour cream, or you can add some vine car to sweet cream snd lt it curdle. ' SOUR CREAM SAUCE ' 2 egg yolks cup thick sour cream X tablespoon lemon juice . ',4 teaspoon parsley, minced Ya teaspoon paprika Ya teaspoon salt i Combine egg Yolks and cream. Cook, stirring constantly, until sauce begins to thicken. Remove from fire, add lemon 1iHro nan- ley, paprika and salt. Serve on vegetables. r , Prizewinner Recipe Here , Mrs. Ivan T, Lowe, 895 Electric avenue, Salem, submitted a recipe to Better Homes and Gardens and took a prize. The recipe, as pub lished in the May issue is: $ PEPPERMINT CHIFFON PIE " i 1 tablespoon (1 envelope) tin flavored gelatine - 1 f ' - Ya cup cold water ! ' 1 cup heavy cream, whipped . " ' cup sugar . - t-y - 3 stiff-beaten egg whites I - 1 teaspoon vanilla ,i . Ya teaspoon peppermint extract Y cup finely crushed pepper mint candy ,s j Soften gelatine in cold water. Dissolve over hot water. Cool to room temperature. Stir slowly in to whipped cream. Beat sugar in to egg whites; fold iri flavorings and candy. Pour into chocolate . crumb crust. Chill, f Chocolate Crumb Crust: Combine Vk cups crushed chocolate wafers, 6 table spoons melted butter or fortified margarine, and 2 tablespoons su gar. Press into 9-inch plpepan. Chill . ! This yeast coffee cake is one of the many which might be used for early morning; entertaining or family breakfast. The sweet filling of dates and cornflakes is a feature of the bread. 1 'i s 1 JS gpZCfAL LOWPMCB! tAuV (y HIGH PRICES FOR SOAP? TRENP & tcn'r miss rrl At your, gpocer-tws week so to fz tei m your dishes seem to do lhemseh3Sl t. ashoftQOAK 2.awx$MS ZACWvtWAtSE A few minn Wsoalc Ing in rich Trend ads. ..and dishes cem to "do" them, selves! 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