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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 20, 1951)
Eggs; Cereal Combine in Main Dishes Eggs are plentiful in the spring and can be used ' a little more lavishly. But any time of year eggs are precious enough that you want to get the most you can from them, here are a few points worth keeping in mind: Eggs should be cooked slowly, gently, over low heat. They're tenderer that way. Eee whites beat up to their fluffiest when at room tempera ture. You can use the less expensive Email eggs in cooking, without guesswork, if you measure tnem instead of counting them. There are 5 average sized whole eggs in 1 cup, 8 average egg whites in 1 cup, and 12 to 14 average yolks Jn l cup. So n your recipe cans for' 3 whole eggs, you will' use a little over half a cup. If it calls for 3 v egg whites, you will use about V cup. If it calls for 3 egg yolks, you will use Y cup. 1 Here are two recipes for eggs i as a main dish. EGG AND CHEESE ! CASSEROLE 3 .tablespoons shortening 3 tablespoons flour i teaspoon salt Dash pepper ! 1 teaspoon dry mustard ! 1'4 cups milk 1 cup grated soft American ! cheese . 6 hard-cooked eggs ! 2 cups corn flakes 1 tablespoon butter or mar garine - Melt shortening in top of double boiler; add flour and seasonings and stir to smooth paste. Add .milk, cook, stirring, until thickened-. Add cheese and stir until melted. Cover the bottom of bak ing' dish with sauce. Cut hard cooked eggs in half lengthwise. Arrange eggs on top of sauce. Crush corn flakes into fine crumbs, mix with melted butter. Sprinkle crumbs over eggs and sauce. Bake in a slow oven (300 degrees) 10 minutes or until crumbs have browned. Yield: 6 servings (10x6x2 inch dish). BAKED EGGS 6 Tablespoons milk 6 eggs Salt and pepper j 1 cup rice cereal 1 tablespoon melted butter or . margarine 2 tablespoons grated cheese Grease 6 custard cups. Pour 1 tablespoon milk, and break 1 egg in each cup; sprinkle with salt and pepper. Crush cereal into fine crumbs and mix with melted but ter. Sprinkle crumbs over eggs and top with grated cheese. Bake in moderately hot oven (400 de grees) about 12 minutes. Yield: 6 servings. . . Downtown Drink Afternoon Treat Soda fountain treats can be very easily, made at home. Here's one to try on the kids when they're hungry: FRESH BANANA FROST 3 ripe bananas, crushed 3 scoops vanilla ice cream 2Va cups milk Combine all ingredients. Beat with egg beater until creamy. Serve at oncei Serves' 6. WRINGING A BLANKET To put a blanket through the wringer of the washer, select the lowest wringer pressure possible. Then fold the blanket lengthwise eo that it is two inches narrower than the width of the wringer rolls, and put it through the wringer. LIFE'S LITTLE CRISES ... by Mitflttadf (f I T ABOUT MftS.SMlTr)ffS TxtyflT'l AUWAY KgTP5 A CAN 1 v? yTLA G Sum euc see I The fast-to-fix tuna with the company taste - DUMBLE BEE TUNA Home late after canasta? Relax... and reach for that handy' can of wonderful Bumble Bee best taste in tuna) Ounce for ounce Bumble Bee Tuna gives you more protein than beefsteak. All solid tender light meat tuna... so firm, so flavor rich that ifs perfecqQfcuV cious right out 0 the etui. Buy it...try it...today...and ( arSSSefcl en IUaMP ...s-j r.::::'jns Vael e ' ' f ?. l',''?,,,i;;:.'!:;.i."".? r I - J ' ' . v f-V x t " ' j-; J : v "f . ..f vi"-: . - : ? . Jr t -''. -f-'-i . . vv-Vfii,-:;.? . ... : : , vnV: -iii ;-h r - - T - N vz - - T -t : - i. r i- t 'T---n , hi --i - - - -- i - --" t " w - Dips have taken their place in modern menus in the past few years and have become really important.' The basic ingredient is often, though not always, mayon naise. Raw cauliflower makes one of the best foods for dipping, though ydu may like other raw Dried Fruits in Coffee Cake i Tangy dried apricots are com bined with brown sugar ana crumbs for the topping on tnis coffee cake. It's a recipe you'll want to put in your "use often" files, because your family and friends will love it. Serve it as the star attraction for a spring brunch. APRICOT COFFEE CAKE i cup sifted all-purpose flour 3 teaspoons baking powder Vi teaspoon salt teaspoon cinnamon cup granulated sugar s4 cup fine dry bread crumbs 2 tablespoons shortening 1 egg i 12 cup imiilk 14 cup cooked dried apricots .14 cup brown sugar (packed) 14 cup fine dry bread crumbs 2 tablespoons butter or mar garine Sift together flour, baking pow der, salt, ipice and sugar. Stir in crumbs. Blend in shortening. Beat egg lightly, add milk, and add to first mixture, stirring only to moisten dry ingredients. Pour into greased 8-inch square pan. Drain apricots thoroughly and chop. Spread over batter. Blend brown sugar, crumbs and butter; sprinkle over apricots. Bake in moderately hot oven (375 degrees) 20 to 25 j minutes. Serve warm. Serves 9. j NEW IN FLAVOR Ever hear of 'cream of curry soup? It can be made like a regu lar cream5 of vegetable soup with a dash of Scurry for accent and a lopping of elegant crip slivered roasted almonds for good taste and glamor, f you'll keep it handy for ev ery meal-time emergency! Bumble Be J 3 -LAYER TUNA MOUSSE pUnty ot chopped calary to year rite toaate ospic. for tha tint loyar. Tot th second kryar, ate pleia ' BeJotia delicately flavored with leatee. Third loyec -- lie. contents of 7-oanco con of Swwkte See Tee wrltfc mo-yon noise sJigMfy thinned. Serve chilled M crisp lottvco . t 'RATIO. Fori Crisp Enjoyment vegetables too. Here is a recipe for the dip pictured here. MAYONNAISE DIP 1 cup mayonnaaise 1 teaspoon grated onion 1 teaspoon horseradish 1 teaspoon tarragon vinegar FRESH FROM GARDEN The first feed of fresh aspara gus tastes best of alL A little lem on juice and melted butter with slivered roasted almonds makes a memorable topping for it. It's a little expensive early in the season so if you're, counting your pennies save the idea for later on in spring. Make Vacuum Do More Work You can eliminate the need for a carpet sweeper or broom by using your vacuum cleaner at low speed for light, once-over carpet cleaning. The floor brush attach ment is perfect for dusting bare floors or linoleum. Here's a new use ; for your vacuum cleaner: use the uphol stery tool attachment to clean heavy overcoats, snowsuits and muddy overshoes. KEEP STEAM UP iWhen cooking meat and vege tables together in deep well cook er be sure to maintain the steam ing point to prevent transfer to food flavors. If the cover is re moved or additional food added, switch to a high heat until the cooker is steaming freely and then turn to the original cooking heat. GET THE WHOLE MAYFLOWER LINE AT YOUR STORE or AT YOUR DOOR! Vi teaspoon curry powder Raw cauliflower flowettes Combine the mayonnaise, onion, horseradish, vinegar and curry powder; blend well. Chill, and serve surrounded with crisp flow erettes of cauliflower, broccoli or other crisp vegetables. Luncheon Plate Is Filling Dish Service for one, that's what this interesting arrangement will make. The cottage cheese pro vides protein to make it a main dish DAIRY LUNCH PLATE On a bed of lettuce place a slice of pineapple. Cover with Va to J4 cup cottage cheese, seasoned with salt, pepper and moistened with whipping cream. Cover with another slice of pineapple if pre ferred and top with a spoonful of the cheese. Arrange slices af avo cado, grapefruit sections, tomato wedges, and strips of lean broiled bacon attractively around pine apple. Serve with French dressing. American cheese cubes and ba nanas cut in half lengthwise or sliced may be added. Serves one. LENTEN RAHBIT Condensed cream of celery soup is the base for this delightful cheese dish. Put soup into a saucepan and stir until smooth. Then blend in 2 beaten eggs, Yt cup grated Cheddar cheese, and k cup milk. Cook over low heat until well blended and heated through, stirring constantly. Serve at once on crackers or toast. Serves 6 e (u a MmwM . J W iff wWi In grocery stores, in restaurants, in homes every where - Mayflower milk is growing in popularity day by day. Order it today and youll agree that Mayflower is your first choice for flavorfor fresh ness and for food value. - Baby Beets l Quick Grown. For Delicacy j t"or those tender baby beets, so popular these days for home can ning, pickling and cooking, garden advisors of the U. S. Department of Agriculture i say: Grow them fast and pull them young when they are about an inch In diam eter. Fast growth makes beets ten der and for it,' beet plants heed fertile, non-acid, well-drained soil. They thrive in rich sandy loam or friable silt loam, but in heavy clay the struggle may make them tough and of poor quality. ' Beets are very sensitive to acid soil, so lime should be applied as needed, j Eeets are also, sensitive to heattand will not do well in the hotter parts of the country iti the summer. ' i . About one ounce of 'beet .seed is - enough for . 100 feet of row. Because, beets are hardy to cold, they can be planted two to four weeks before the frost-free date in most areas. I Early! in the season soon after the plants come up. they twill need thinning.' And the thinnings, as good cooks and gardeners know, make delicious cooked greens. Leave the plants about an inch apart after .the first thin ning for baby beets. Later, when the beets have begun to form, alternate plants may be pulled for the second round 01 greens before the plants crowd each other in the row. I The little beets so tender and attractive for canning and pick ling whole, will not do for storage because they are . not mature enough. But -in recent years they have become very popular for canning, ' Small and medium-size beets now command a premium from the canning industry. Rood evidence of the popularity of these round red "babies among con sumers. : Defrost Freezer If Supply Low It's time to defrost the freezer when the accumulation of ice on walls cannot be easily scraped off with a dull knife or plastic scraper. Disconnect the plug from the convenience outlet, remove freez er contents, defrost and clean the interior, sponging all water from HO BONE! HO GRISTLE! NO WASTE! Serve thrifty, red meat Chip Steaks . . . make a meal in minutes ! : M CIOCEIJ FI8ZH HOB CJIMfTSt Distributed by: Chip Steak Co. of Orecon (J i - !: . - : r l , " ' f t i - - x th bottom, and Jeave the freezer lid open until the irt&ide hits dried thoroughly. The freezer should be defrosted when supply of frozen foods is limited.-' Wrap 'packages in ! newspapers or, if v space per mits, place in refrigerator during defrosting to prevent thawing. ...... . ....... . , 1 . v-- NEW INSIDE ! I " A tender -chocolate sponge cake roll put together with a f creamy dried; apricot filling is a most delicious combination. To make the filling,- thicken pureed sweet ened cooked dried apricots with a little gelatine and then fold in the whipped cream. It's elegant enough for a party, and 4 dessert your family will adore. ; i n- A Weekly Bulletin of Pid Vou I Enon That the IFood For the 1 -People in .the I r : - , J , '.t-'f, Je M WEI SHOP THE FOOD PAGES OF THE STATESMAN EACH WEEK MAKf YOUR PURCHASES AT YOUR FAVORITE 1 ADVERTISING FOOD STORE! CAU FOR PHILIP MORRIS - . 1 ; UUl lilC vHlilv.J J AT Ydun I FAVOltlTE I Tha Statesman, Scjem, HambPatties - Lamb, like other meats, goes especially : well with fruit. Ground lamb formed into patties are among the less " expensive meats but make a handsome dish. aVAMB PATTYPINEAPPLE GRILL 1 pound ground lamb -, 4 slices bacon , f 4 pineapple-slices Shape ground lamb into 4 pat ties 1 inch thick. Wrap patty with mmmo Interest to Consumers "EXCEEDS PER mm f " I f ( e . S 9" xm : : - S I L?w I CLIP THIS PUT j I CONVENIENT I Make it a habit to use this space each week to I I jot down your food needs as you read the gro- I eery ads in your Statesman. Clip it outand take ' I it along with you on your shopping trip, you'll Tina it convenienn I 0 . YOUR GROCERS BASINGER-RANDALL BERGS BYRON COOLEY ESNETS PARX-N-MARKET RICKSON'S SUPER MARKETS rms MARKET IGA STORES McDOWEU'S MARKET : MIDGET MARKETS PICGLY-VIGCLY . SAFXYAY STOSIS SAVING CENTER STORES STATE STREET MEAT I Oregon, Friday, April 23. 1SS1 3 bacon, fastening bacon with picks.' Arrange patties and pineapple slices on broiler 'rack. When pat ties are brown, lay ! brown $id down on pineapple, slices and lin ish 1 cooking. 4 servings, iu f . STORAGE OF SPECIAL MEATS '.- Always store luncheon meats, variety meats such as liver and kidneys', ground meats and fish in the freezer compartment of your refrigerator, if you plan to Keep them more than one day. Wrapped in ; moisture-vaporprocf material, they can be stored in the freezer compartment for about two weeks. and. Food Merchants Salem - r- YEAR? bOSll I v - 1 Acea f-- ! I 1 . WHAT DOES YOUR FOOD DILL AVERAGE k $600? $700? 800? $900 $1000? WHEN YOU DUY FOOD BUY NATIONALLY ADVERTISED BRANDS . . . In YOU'LL BENEFIT BY- ! 1 1. QUALITY! . 2. .CONSISTENCY! ADVERTISED PRODUCTS ARDEN'S ICE CREAM BLUE BONNET MARGARINE BUMBLE BEE TUNA . CINCH CAKE MIX CtH SUGAR . CLOROX r COLGATE-PALMOLIVE-PEET (Soap Products) CROWN FLOUR 1 DESCHUTES POTATOES I DURKEE'S MARGARINE 1 FISHER'S FLOUR' I FLAV-R-PAC FROZEN FOODS I GOLDEN WEST COFFEE GOLD SEAL GLASS WAX I HEINZ 57 VARIETIES HOODY'S P-NUT BUTTER I JAN-U-WINE DINNERS JOLLY- TIME POP COSN I KRAFT COTTAGE CHEESE MJ3 COFFEE , ... MORTON! SALT I NALLEY'S FOODS 1 NUCOA MARGARINE I PENNANT SYRUP , I PHai? -MOSRIS I CIGARETTES I PIUSSURY PANCAKE MIX , PORTERS FRIL4.ETS i I STAR-KIST TUNA 5 1 TREND f- I VANO POVDIrtlD t LEA CM I WHITE STAR TUNA , WILLISON'S CHIP STEAKS I 1 H uA GROCERY STOuE JT - -T-l WRJGLEY'S CUM 2135 Fairgrounds Road Phone 3-9205