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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Sept. 21, 1951)
I- I" o I'M ixnt .-yrf V- 1 ill il : ym Ufa' II f 0 IMI vim in mx O O o It's a Gift... Talent for Works in Br Uaxine Bores ' : f ' - "; " ' Stateamaa Woman's XAHot V F U -Doing a bit of sift wrapping in the kitchen can make meals Jot of fun. Such well-wrapped packages as pigs In blankets, filled "I cookies, fruit yut UliCU HlUA unites . ; ' " H ' of pimiento M flour mixture I If you're I dish wrapped j though many UaxlM Boren xamiiy taste: i - s i? ..na. ni privvrra j ' ; . t C A 1H cups sitedall-purpose .. 2 teaspoons baking powder teaspoon salt -. fl rranxrurters Evening Snacks Bogin With Cheese Longer evenings and fireplace fires encourage evening snack en joyment. When friends drop in it's nics to serve something in the cheese line. - -VA few jars of cheese spreads, a brick of true American cheddar cheese and bleu or other veined cheese will give the needed varie ty. Crackers, rye crisp, thin rye bread slices and some form of oth er form of thin cracker will be all that's needed for serving. Shape small chunlcs of bacon and other flavored cheese spread into balls and roll in crushed shredded wheat wafers. Serve with toothpick. The thin-sliced rye bread when toasted becomes crisk and attrac tive. Cut the loaf of bread as thin as possible. Place on a baking sheet, brush liberally with butter or margarine and bake at 450 de grees until crisp.. . For variation, spread the bread with shredded cheddar cheese be fore baking. For something t sweet try: PINEAPPLE CHEESE SPREAD 1 5-ounce jar pineapple cheese spread- . V cup sliced toasted almonds . 1 tablespoon fresh chopped mint leaves.. Mix all ingredients thoroughly. Spread on crackers. Dieters Salad Takes Cherries Just because this dieter's cherry salad has few calories, don't think it doesn't taste good. It's really delightful and it wouldn't hurt any of us in the, slightest to do without sweeting in fruit. As matter; of fact, true fruit flavor is much more pronounced when there is little or - no addition of sugar. You'll find this salad is a tasty addiuon to any summer menu. ; - DIETER S CHERRY SALAD 1 No. 2 can Royal Ann cherries 1 envelope (i tablespoon) plain gelatine . J tablespoons lemon Juice -H cup orange juice Few grains salt Is cup chopped celery i Salad greens Drain cherries, reserving juke. Remove pits from cherries. Mea sure cherry juice, add water to make 1 H eups, ana heat. Soften gelatine in lemon Juice and dis aolve ill hot liquid. Blend in orange juice, sail ana z or 3 non caloric sweetening tablets, if de sired. Cool to consistency of un beaten egg white. Fold in cherries and celery. Turn into individual molds and chill unUl firm. Un mold on salad greens to serve. Hakes 5 (5-ounce) molds. Calories 63 per serving. :, . " if - ' A Car for fancy' wrapping doesn't need to stop the day after Christ inas, you can use your talents in making interesting dishes. Hera pancakes arm wrapped around fresh blueberries. I . ; k i l vvraDD mq Kitchen too turnovers and, as pictured above, - ' l : I Main "Vrapping". is biscuit Or other dousb. chief decoration is a sprig of parsley, a piece or a garnish of frut1 U The pancakes wrapped around fresh blue berries and accompanied by a generous amount of crisp bacon certainly make a simple enough breakfast, but unquestionably a delightful one. (The one pictured above is even made from the that comes in at package.) smart you'll think up i other gift r r - wrappings to present to the family of a mom I Pigs in Blankets are among the popular main - up foods. Here's an official recipe, women vary theirs to suit the - 3 tablespoons shortening H cup milk (approx.) ; -Butter or margarine - Prepared mustard or pig sausages Sift flour, baking soda and salt into mixing bowl. Cut in shorten ing unui mixture r resembles corn meal. Add milk and stir to make soft dough that can be handled. Scrape: ball! of dough onto lightly floured board. Knead slightly, then roll into circle a little less than one-fourth inch thick. Cut dough into six pie-shaped wedges. Spread each wedge with butter or marga rine and prepared mustard. Lay frankfurter i on end of doueh onco- site point. Roll up and press point to seal dough. Place point-side down on cookie sheet! Bake 12 to 15 minutes i n a ! very hot oven (450 degrees). Serve hot with cat sup or chili sauce. L Thert there's a recipe that will be a good dinner; dish for a bit later in the season when one gets into the sweet potato mood. It com bines ham, walnuts and honey with the potato. tin -HAM WALNUT ROLL-UPS thin slices ham if cups mashed cooked sweet f potato '1 i cup well-drained crushed ; pineapple t 1 teaspoon salt; ji teaspoon ground cloves tablespoons honey cup chopped! walnuts 1 li s li Have 6 very thin slices cut from shank half of ham. Mix sweet po tato with -pineapple, salt, cloves, honey and walnuts. Put about Vt cup of this ;mixture on each ham slice. Boll up and place in shallow baking pan. Bake at 325 degrees (moderate) about 130 minutes. Small meat turnovers or rolls make good juse of leftover; foods. ana tne gravy mat remains from the meal before can be reheated and served on top, lK t But Pall that's rolled in biscuit dough is not meat There are fish mixtures that can be rolled up for main cushes. Combine tuna and cooked onion, a thick cream sauce and seasonings and roll up, cut rolls in one inch lengths, set on end in a greased pan and bake unul done. Serve; with well sea soned cream sauce or ; other pre- rerrea cover. - l ? BoUed Vegetables' fl -Vegetables can be rolled In th dough too, they'll serve; as biscuits as well as accompaniments to the mam Ush i:- : . t Then of course! the trolls filled with something sweet or fruity can make dessert. For a; dessert roll make biscuit dough and roll out fill with berries or other fruit or even a combination I of several kinds and roll up either in indi vidual rolls or cut the longer one into pieces and bake. ' . ;; '. DESSEKT IN A CAN , A slrnpe baked) custard served with a garnish of canned fruit cocktail is a dessert children will really enjoy. Makes H easy on the cook too. because you can bake a dozen individual cusUrds at the same time and keep them on hand In the ; refrigerator. Cnmold, and at serving time top with drained canned fruit cocktaiL I : 1 1 i i is-'. :V RabbifGomes To Menu AH . Through Year The tender yet leani white, deli cately flavored meat of young do mestic rabbit is a happy choice for menus, suited to salad and many other favorite summer dishes, of ten made with chicken, t About 85 per cent of the estima ted 40 million pounds of domestic rabbit meat produced yearly in the U. S. comes from young fryer size rabbits averaging about 4 pounds in weight or 24 pounds dressed, according to , rabbit spec ialists of the U. S. department of agriculture. ' Today much of this tender white meat is cut up in serving pieces. packagedf for convenience; and sold frozen op fresh. Once sold mostly in specialty shops or. direct from rabbit raisers, this meat now is gaining favor in large city markets and in self-service shops. . Domestic rabbit has long been a regular item on meat counters and meal tables on the west coast. But bighjQr prices and shorter, supplies of many other meats has spurred interest ' in rabbit raising in . all parts of the country. At last count some 17,518 4-H boys, were raising a total of 182,341 rabbits. ! In many places cooperative' processing plants buy and prepare for sale on city markets locally raised rab bits. ' ' . - - Domestic rabbit meat differs from wild rabbit in being all white. Because of its gam In favor and larger supplies on markets, new rabbit recipes recently were de veloped in , institutional' cookery laboratories of the ; department's bureau of human nutrition and home economics. Many home cooks who find rabbit on their - retail markets are interested in serving it for variety in the family menu. CREOLE BABBIT 2 medium-size onions, sliced 1 clove garlic, finely chopped 1 tablespoon chopped parsley S tablespoons , butter .or forti fied margarine j - 1: cups tomato juice (No. 2V4 ' can) t ! "teaspoon Worcestershir sauce, if desired I 1 young rabbit cut in serving pieces j j j Va cup milk , - cup sifted all-purpose flour - 1 teaspoon salt ! . f . V teaspoon pepper " i . Fat for browning rabbit - Cook onion, garlic and parsley in butter or margarine until golden brown; add tomato juice, Worces tershire sauce and salt Boil gently 15 minutes. Dip rabbit : in milk, then in flour, salt and pepper sift ed together. Brown rabbit lightly in th fat Place pieces in a baking pan and add the tomato' mixture. Cover and bake at! 375 degrees (moderate oven) for lVz hours or until tender. Uncover and bake 30 minutes longer to brqwju Serves 6. BABBIT SALAD 2 w 1 cups diced cooked rabbit cup chopped sweet picklt cup chopped celery tablespoon chopped onion cup cooked rice- tablespoon pickle juice 1 Vi tablespoon lemon juice . ' Va cup mayonnaise or cooked salad dressing j. L teaspoon salt j Combine all ingredients and mix welL Chill. Serves 4. ; Coupon Pacja 3 This Section! Ttrfm fZm my LAWLmoA b..ii LmiJLk. XL Liver Road hcdccai ysr 13 j At- . I r-. Only a pie, but the shell's the trick. The lady who made this berry pie -used her cookie cutter and her crinkly pastry wheel to do q bcmcj-up Job of a. top crust. Of course the success - of her concoction will depend on whether she's a good pie-maker but the fancy cutting is :the last word in, fpastry-making and when you look at it it's simple enough. ; . . SOMETHINQ WITH CURRY Blanched or unblanched alm onds, mixed with a little salad oil and baked 20 minutes in a slow oven come out tasting mighty good. For an extra bit of flavor sprinkle the hot almonds with a tiny bit of curry powder or cin namon. Delicious with summer salads. ! " KIBBLING FOOD w V Children take to the sweet mel low flavor of ripe olives from the time they are two-year olds. Ripe oives are very easily digested and have an excellent supply of min erals and vitamins. They're nib bling food. : . j. ' ' ' .! : : -I . . M A- '.-rT. ! ' - - iyi ; v -kTT" 7 is It, a real bargainee e'anstjytm '- ill (. - : nirirV CT ' I . beat; eoff In tesrss V 1 ; : ;" I "V" i jy ;! VI - TLik all gaola friends, it's alvars so4 erpSTrr9 mm?) Sautecd Scallops Nico Dinner Dish 1 . " Aw. i . Mady local folk enjoy eating scallops when dining at a rest aurant, but never think of them as a possibility for, home cooked meals. : The scallop Is a shellfish and the heavy muscle which con trols the shell movements la all that's eaten, h One can dip the scallop in batter and fry in deep fat, or us other recipes such as the louowing: 8AUTEED SCALLOPS 1 pound scallops cup flour s ; V teaspoon salt f k teaspoon pepper . Va cup butter or margarine Wipe scallops with damp towel. Roll in flour seasoned with salt and pepper. Melt butter in skillet. Add scallops. Cook 5 minutes only over high flame, turning constant ly to brown evenly, serve lmmea lately. Cocktail Saaee: Blend and chill 1 tablespoon grated - horseradish. Vi cud tomato ketchup, juice of half a lemon. I drops Tabasco, teaspoon, salt, teaspoon celery salt. ; Tartar Saaee: Mix together cup mayonnaise and 1 tablespoon each minced pickles, minced pars ley, minced capers, minced onions. yo1i Cud ki any eof? ewp. tldll and cara katp ' w bdencad Islanding and "ConfreBad Racsiing ; ! i el tha wedd's choicest cofTets; X triad ill Th 'Oregon Start man? Salem. Bacon Needs Slow Cooking to be Best In Looks, Flavor Bacon has an established spot in the ) day's menus, but many cooks fail 'to get the most for the money. A meat expert gives these sug gestions for serving bacon at its finest. The prime rule to remem ber lis always cook bacon slowly. Neverj allow the fat to smoke. Bacon may d cookea ty any one of three methods in oven, broil er. I ci frying-pan on top of the ranee. -. 1 When curiae cooaxng, piac in bacon in a cool - frying-pan and cook slowly until golden brown. It Is necessary to pour off the Meka frtandt wUh tht f Aim! theft no hoppy oceWant. ..- HSSli Erot. CoRaa dwoyt dandously tha tarnm - ' - j " I . t t - : f - I i ) I . 1 . . J v& - ? ! Oregon, Friday. Sept. 21. 1 SSI drippings during cooking so that the bacon will not cock in its own fat.' Also, it is necessary to turn the slices ; frequently for even . cooking. 1 i . . - If you re serv ing a large group n is convenient to use' your oven since little watching is required. Simply place the bacon on a rack in your roasting pan and cook in 300 oven until th meat is golden. When using your broiler, place tb bacon about 2 inches from the heat so that it will cook slowly, r RATSENS IN MUFFINS : A few plumped seedless raisins . added to th batter of rich muf fins will make them taste ; even better. Bake in small muffin cupar Th minute th muffins eoraa from the oven, roll them quickly in melted butter and then In sugar cinnamon mixture. I i mm n$f, frUncHIetl fkrvef Ixptltif,
