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Th Oregon Statesman, Salem, Oregon. Friday. May 1851
I
A Three-Way1 Success ;
I. :
Culinary genius nas
of Pleasingi the
Taste Bud and Budget
Way
i
By Maxine Buren 5
Statesman Woman's Editor I
' Three attributes set a good cook out from the crowd and
mark her as a genius in the kitchen her: cooking appeals to the
eye, the palate and the pocketbook. i i ' ; f '
Cooking becomes an adventure wnenj
one delves into the secrets of the past,1
seeks the exotic or ventures into the un-j
' . usual. , , , " '
Mow take soups for instance a cook
can prepare marvelous concoctions of meat
Juices combined with flavors of vegetables,!
she can serve delicately jellied consommes
or hearty chowders. She can make a"
Russian Borscht or a French Vichyssoise."
Or she can gear her soup making to the
weather and the season. This rhubarb
soup fills several bills, it's.-appealing to
see, good . to eat and definitely seasons
able: ' ' i I
Fruit soup, and consequently the rhu-j
barb, soup too, becomes a colorful begin-;
ning to the meal, and serves to whet the
appetite. Serve with crisp crackers or crisp, paper-thin toast.
RHUBARB SOUP 1
p?3?
1 pound rhubard, cut small
1 quart water
Ya cups pineapple juice
Ya cup sugar
IVi tablespoons cornstarch
2 tablespoons cold water
3 tablespoons lemon juice
1 tablespoon grated lemon
rind T - !
Ya cup real mayonnaise
Ya cup cream j f
I - J
J,
Add rhubard to water in saucepan; cover, bring to a boil and
cook until rhubarb is very soft. Set a few; pieces aside for garn
ishing. Press rest of cooked rhubarb through; a sieve. Add pine
apple juice and sugar to pureed mixture. Blend cornstarch with
the cold water; add to rhubarb with lemon juice. Cpok until
clear, stirring constantly. Bring .to boil, and boil for- 2 minutes.
Cool slightly; stir in lemon rind. Chill if desired. Before-serving,
top mixture with cream whipped and blended with real mayon-"
naise. Garnish each serving with, a piece of rhubarb. Serves 6.
There's something daring about serving meat on skewers it
smacks of a dim-lighted Armenian restaurant or a mysterious
Russian cafe. While there's nothing unusual about the ingred
ients in this dish, the method of cooking makes the appeal.
- 1
LAMB AND PINEAPPLE SKEWERS j
1 lbs. lean shoulder lamb - 6 pineapple rings i
cup French dressing Salt and pepper
; . - f 1 S
' Cut lamb in "1-inch cubes, removing fall fat possible. Coat
lamb cubes with French dressing and let stand in dressing several
hours or overnight. - Cut pineapple in sixths. Alternate meat
cubes and pineapple oh skewers. Place on rack and broil at a low
heat 15 minutes. Turn meat frequently while broiling; salt and
pepper when turning. Serves 6. ! J '
ft'-'
.. 1
j
EYE APPEAL is the first of the three attributes that food, prepared PALATE APPEAL Is the second requisite for real good food. Here is PURSE APPEAL Is the third, and perhaps now the most difficult to
w -. -v. nm -h-K-rb Km. la a. dish im bW- Ptwed lamb-pineapple en bronehette. Delightfully contrasting in achieve of the requisites for perfect food. Here a smoked beef Um-
by aa inspired cook most have Here rhubarb soap im a aisa to texture and flavor, simple to make but thrilling to serve. Ariee- sue provided maximum of goodness and a minimum of cost. Tens
gin a very good meaL Its good to look at and rerresning to eat. mushroom combination completes the main dish arrangement on the goes a long way, for there's no bone, the potatoes are seasoned wU
wviwi mm j , aim fft. m. . t . m . i n huh v m.wm.
RICE AND MUSHROOM SUPERB
Ya cup mayonnaise
1 package pre-cooked rice
1 3-oz. can broiled, sliced
mushrooms andiiquor
f
1 bouillon cube
1 cup hot water
! Y cup chopped parsley
Heat mayonnaise in a saucepan over very low heat. Add rice
and stir until browned. Add mushrooms, liquor and parsley.
Dissolve bouillon cube in water and add to rice. Bring to boil,
cover and boil 5 minutes. Remove from heat and let tand,
covered, 10 minutes. Garnish with parsley. Serves 6.
Purse-satisfying, the good cook's third i attribute, enters in
when beef tongue appears on the scene. Here we have a recipe
for tongue with spicy sauce, and one can use either a freshf tongue
cr a smoked one. A beef tongue serves a lot of people !for the
amount it costs and it's a right handsome meat when served, too.
1
1
S
SMOKED TONGUE WITH SPICY SAUCE
4i
smoked beef tongue
onion, sliced
bay leaves 1
spicy sauce
2 tablsps. margarine or butter i 1
Wt tablespoons flour
Yt cup boiling water - Y
: 1 teaspoon vinegar ' . '1 "2
i i -
cup chopped celery with
leaves
teaspoon peppercorns
$ i
tablespoon mustard-with-horseradish
-teaspoon
salt I
tblsps. orange marmalade
' IS . . 5
Cover tongue with water. Add onion,; celery, bay leaves and
peppercorns. Simmer until tender (2 to 4 hours). Let stand in
stock until cool enough to handle; peel off outer skin and cut out
the dry hard portions and roots. Slice thin. To make sauce melt
fat, add flour and blend welL Add rest of ingredients: except
marmalade. Cook, stirring constantly until sauce thickens.. Just
before serving, add marmalade. Serve hot. Serves 6. j
Prune Bread is
For Refreshments
Prune bread is Ideal to serve
with cream cheese or a dainty
orange rind and butter spread for
a shower or tea. Prunes, walnuts,
whole wheat flour and sour milk
account for its unusual flavor and
texture.
PRUNE BREAD
1 cup prunes
cup sifted flour 3
2 teaspoons salt ..
2 teaspoons baking powder
' I teaspoon soda
14 cup granulated sugar 4 1
1H cups whole wheat flour
I i cups buttermilk
cup melted butter. or mar-,Y
garine "; , . .
2 esgs -
H cup coarsely chopped nuts ,
Cover prunes with water and
boil S minutes. Drain and cut from
jiti into small pieces. Silt all
purpose flour with 'salt, baking
pevdar, soda and surar. Comtlne
wi whole wheat flour. Add but
terrrJIk and blend well. Beat la
tulter, tgz prunes and cuts. Pour
rreased loaf -pan (atcut Mix
tV.xI'i inches). Eal la moderate
CTta )2I3 V.i Lcurs. Ccrvo tot
GLAMOR TREATMENT
GIVEN HOT NOODLES
i i s
. Hot noodles become party fare
when you give them this glamor
treatment. Sliver some almonds
and brown in melted butter then
toss with the hot cooked noodles
and sprinkles generously , with
poppy seeds. 5
m i 1 I . .
MINT IS OLD I
-i t I
; That the present custom of using
mint sauce! with lamb is a very
old custom is indicated by the
fact that a bit of verse from the
medieval- era has these two lines:
"Always have lobster sauce with
salmon, u -And
put mint sauce your roasted
lamb on.? " " .-,; . ;
mz.
Veal and glazed carrots make
main dish for today, fresh straw
berries are dessert,
Veal Supreme
Glazed Carrots Celery
New Potatoes
Strawberry Shortcake
VEAL SUPREME
2 pounds boneless veal should
er, cut in cubes f
2 tablespoons shortening or
bacon drippings '
Water to cover; j
Yi teaspoon salt )
Yx teaspoon dill seed !
Yi cup fresh or canned mush
rooms 1 cup sour cream j
teaspoon vinegar , ; i
Flour - - j - 1
Brown meat in fat. Cover with
water. Season with salt and add
dill seed. Cover and simmer 1V4
hours or ' until tender. Remove
meat. Add mushrooms, cream and
vinegar to liquid remaining in pan.
Thicken with flour to gravy con
sistency. Add meat to gravy. 6
servings. i j .
Noodle Turnovers
Glorified Omelet
Eggs are most plentiful ! during
the month of May. Stretch them
even further with noodle turn
over, a glorified type of i omelet
which can be served as a 'lunch
eon or supper main dish. For four
servings take 4 beaten eggs and
4 ounces fine noodles, cooked. Add
small amount of melted butter
or margarine and season with salt,
pepper, ' a dash of Worcestershire
sauce, minced parsley and about
8 medium sized i stuffed I olives,
chopped. Heat some xat in: a skil
let and pour in about Yz cup noo
dle mixture for j each turnover.
Cook until brown, which will take
about 4 minutes. Turn the noodle
cake and cook 3 minutes more.
Fold omelet fashion and serve hot
with a creamed vegetable sauce or
tomato sauce. .- , ,
Fish is Good i
To Serve More!
Often on Menu
, "- -1
Fish is such good food, and de
serves more frequent inclusion in
menu plans. With the variety of
fresh and frozen fish fillets avail
able today, it is easy to serve at
tractive fish entrees with a mod-
ium of fuss and bother. Here the
fillets are broiled in cream sauce;
merely evaporated milk season
ed with Worcestershire, prepared
mustard and lemon juice or vine
gar. The dish can be prepared in
a matter of minutes, looks attract
ive and tempts even those who
ordinarily disdain fish. f
This is a wonderful quickie idea
for preparing fillets of fresh 'fish
either purchased, or those from
fish your family fisherman is
lucky enough to catch.
FISH BROILED IN !
MUSTARD 8AUCE ! ,
t - ." - !
. 1 pound package frozen ; fish
fillets
cup evaporated milk
1 tblsp. Worcestershire sauce
2 tblsps. prepared mustard ,
teaspoon salt
1 tablespoon lemon juice or
vinegar 1
Few grains pepper
Thaw fish fillets according to di
rections on package. Mix milk,
Worcestershire sauce, mustard,
lemon juice, salt and pepper thor
oughly, and let stand several min-4
utes. Arrange fillets in bottom of a
lightly ' buttered shallow baking
pan sufficiently large so that filets
do not overlap. Cover with auce.
Broil - under 4, medium ' heat until
lightly browned, about 15 1 to 18
minutes. It is not necessary to turn
fillets while broiling. Baste with
the sauce if fish becomes dry.
Fillets are done when tender and
are easily flaked with a toothpick.
Lift carefully to heated serving
plate and spoon any remaining
sauce over fish. Garnish with pars
ley and , serve immediately with
lemon wedges. Makes 4 servings.
What to Look for
Rhubarb soup and pocket appeal...
Strawberries make menu debut
Good germ makes ginger brownies..
Croutons have quite a repertoire
Hih cost of living in high style-
Chicken appears in three good ways..
Barber pole turns into sandwich
What freezing specialists say about bags..
1
1
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s
'4
4
4
Curried Salad
Fills Peach Half
This curried peach salad is
something a little out of the ordin
ary. Season the ; creamy cottage
cheese with a little curry powder,
onion and a few drops of Tabasco,
and place in golden canned peach
halves.
CURRD2D PEACH SALAD
4 canned peach halves
1 cup cottage cheese
' teaspoon curry powder
Few drops Tabasco sauce
Salt and pepper
2 teaspoons grated onion
Salad greens
Drain peaches. Combine cottage
cheese, curry powder. Tabasco
sauce, salt, pepper and onion, mix
ing lightly. Arrange peach halves,
cup side up, on salad greens. Fill
with seasoned cottage cheese. Ser
ves 4.
PEACHES ARE SPICE
You'll be surprised how spiced
canned peach halves doll up a
menu which features an entree of
canned meat. Serve the meat
hot or cold. To spice the peaches
heat them briefly in a spicy vine
gar syrup and let them chill in
the syrup overnight.
CALORIE NEEDS DOWN , .
The 1950 census j reveals that
there are 100 women to every 98.2
men. As women need fewer calor
ies than men, this change in per
centage will alter the total calorie
needs in the United States.
HORSERADISH GRAVY r
For a tempting gravy for a pot
roast, after browning the meat
spread it with prepared horse
radish. When the meat is cooked,
thicken the liquid for gravy.
Cobblecake is
Gobbler, Cake
And Yery Fruity
Have you ever heard of cobble
cake? Neither had we until this
week. It's a combination of short
rake and cobbler which came to
our desk the other day and sound
ed too good to pass up. Shortcake,
since it uses biscuit dough, straw
berries and cream. And cobbler,
because the fruit is baked in "the
dough. The result, a fresh flavor,
entirely different.
STRAW3ERRY COBBLECAKE
1 1 pint strawberries !
: 1 teaspoon vanilla - v .
' 2 tablespoons sugar ' '
1 cup sifted flour . , t
' Ya teaspoon baking soda : . ,
Ya teaspoon salt -:
3 tablespoons sugar
; Ya cup shortening ; '
2 tablespoons vinegar i
I cup milk . v- .
Yx cup heavy cream ;
' Select - 6 well-shapped straw
berries, and wash, but do not hull,
reserving these for garnish. Wash,
hull and slice remaining straw
berries. Combine with vanilla and
sugar and let stand. Sift flour into
large mixing bowl with baking
soda, salt and sugar. Cut in short
ening, using pastry blender or two
knives. Mix together vinegar and
milk. Add and stir lightly with
fork until just blended. Turn onto
floured board and knead S or 4
times. Pat out M inch thick i
rectangular shape. Cut into six 4
Inch squares. Press down into
muffin tins. Beat heavy cream un
til stiff. Drain strawberries and
fold in. Fill soda biscuit cups with
whipped cream mixture. Bake mt
425 (hot oven) IS minutes or until
biscuit is thoroughly browned.
Garnish with whole strawberries
and serve at once. Makes 6 cobble
cakes. . i j j
THEY DIE YOUNG
In Nigeria, where the per capita
consumption of meat is less than
five pounds a year, IS per cent of
all children under three die of
malnutrition and 51 per cent die
before they are six. j i
So Ad on This Pace!
"Strawberries; 'n Q7I?
car that way about
each other 1
- I ' 1
BOTH AVAILABLE
HERE TODAYI'
VISTA MARKET
S025 So. Commercial EL
if vx- r
1230 Stale Si.
Phone 3-9127
COTTAGE
Practically Boneless !
Easy to Slice L
mm
u,.SSe
: - ... : - -. '. ' - .',: !
For Slicing .- j ' - IL
and Seasoning '
1
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' !
3C
Peril I : S Ad On This Pace!
' - n m ' - : cowberries 'n Q.J
s : v i u Lr TbsA VTcry-Aboct "-:t;-
v . ; I-- J : IZach Clhesl" :-"' '
" K - rorn avaxxjitls -;
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