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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 18, 1952)
f The Stole num. Sclem, Oregon, FrldaT. January 18, 1952 Hkillet-Cooked Dish Is Speedy Spaghetti comes to the rescue of le cook who's in a hurry, in this oeedv dish. HASTY TASTY SKILLET 2 tablespoons fat or drippings pound ground beef 4 cup chopped freen pepper 2 tablespoons chopped onion Vj cups cooked tomatoes (1 No. 2 can) IV4 teaspoons salt V teaspoon pepper 1 teaspoon Worcestershire sauce. 1 cup thinly sliced carrots t4 cup mushrooms i cup water 4 ounce elbow spaghetti Melt fat or drippings in heavy killet. Add ground beef, green ?epper and onion and brown ightly. Stir in tomatoes, salt, pep and Worcestershire sauce. Add carrot and mushrooms. Bring to boll, cover, reduce heat and sim mer 30 minutes. Add water and ztfr in snashettL Makes 4 serv- ags- DELICIOUS FOR NIBBLING Hot, crispy morsels add zest to salads, soups, and vegetable juice appetizers. Combine butter and ooueh minced onion to taste and spread on crackers. Toast the crackers on a cookie sheet under low br ter heat until brown. Figs Hdppy Thought in Winter Menus We Just bought a package of nice moist dried figs the other day and have had lots of fun us ing them. Our inspiration came when we discovered, through pu blicity realeses, that this is dried fig month. Here's a dessert that uses the fruit: EASY-DOES-IT DESSERT 20 Dried figs, -3 Grapefruit 1 can eoeaanut y cup canned pineapple juice (Save the rest for breakfast) Cover the figs with boiling wa ter. Cover. Simmer over low heat until tender, about 20 minutes. Cool. Snip off the stems and cut them into small pieces. Arrange in dessert dishes with the grape fruit. Add Juice of grapefruit and the canned coconut ana the pine apple juice. Chill several hours. Serves 6 or 8. And here's a pudding. BRIDGE CLUB FIG PUDDING About 20 dried figs 4 eggs, beaten until Uight colored delicately firm. Cool. Cut irto squares and, with a pancake turn er, place on dessert plates. Top with vanilla ice cream or sweet ened vanilla flavored whipped cream. Serves 6 or 8. Figs join pears in a dessert: FIG AND PEAR DELIGHTFUL DESSERT Core and halve winter pears and place eat side up in a baking dish that has a tight lid. Cover dried figs with boiling water and let stand for 10 minutes. Drain and, with scissors, snip off their stems. Then snip the figs into small pieces. Place the figs in the cavi ties of the pears. Pour 1 table spoon strained honey over the figs on each pear. Sprinkle well with sugar and cinnamon. Place enough water in the bottom of the baking dish to make a nice juice after bak ing. Add a little sugar and cinna mon to the water. Cover and bake in a moderate oven (350 degrees f.) for about 30 minutes or until the" pears are tender when gently pierced with a fork. Serve warm or cold with or without top milk. And here's a sandwich filling for the kids TERRIFIC SANDWICH FILLING 20 California dried figs cud peanut butter cup chopped salted peanuts, with or without skins Maple syrup to moisten. Cover the dried figs with hot water for 5" minutes. Drain and, with -.scissors, .nip off -their stems Then f snip rmemgs into very small bit. Add tthe peanut butter and 1 teaspoon baking powder Vt teaspoon i salt 1 teaspoon vanilla ' 1 cup chopped walnut meats Cover the figs with boiling wa ter and let stand for 10 minutes. Drain. With scissors, snip off the stems of the Jigs. Then "snip "the figs In to .-am a 11 bits. Combine with other ingredients and place in a flat baking dish that has been very 1 cud suitor 1 cup dry fine bread ccrumba M the Chopped peanuts. Stir together and .add maple syrup as needed tosnake aandwich gpxead of good consistency. Extra good on Boston Brown Bread but mighty nice, too, on white or wheat bread. Makes about 6 or 8 sandwiches, MIXTURE'S POPULAR Use whatever fresh fruits available apples, bananas, thoroughly buttered. Cover tightly, oranges, grapefruit and fresh win- Bake in a slow oven (350 degrees ier pears and combine them f.) for about 45 minutes or until with sweet meaty walnuts and a Yolks Used In Two Helpful Cake Recipes Using up the yolks of eggs has been a problem ever since the first angel cake was made, unless there's another little angel in the family which dines almost exclus ively on egg yolks. But even if the baby Is an eeg yolk eater he grows quickly into the whole-egg eating class and then the opposite of the angel cake is again sought after. One of the Old standby cake flour manufacturers offers two recipes for using yolks, not a whole dozen apiece, but a help never-the-less. The first is a but ter cake: ECONOMICAL GOLD" CAKE 2 cups cake flour 2 teaspoons baking powder cup butter or other shorten ing 1 cud sugar 3 egg yolks, beaten until thick and lemon-colored 1' teaspoon vanilla, or Vk teaspoon orange extract Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring and beat thoroughly. Bake in greased pan, 8x8x2 inches, in moderate iven (350) 50 minutes, or until done. Spread Seven Minute Frosting or aour cream dressing for a won derfully Tick salad. Cut the fruits into bite-sized pieces and break or chop the walnuts into small pieces. Orange Bt ter Frosting generously 1 on top an sides of cake. Double recipe for two square layers. Or bake in ti o greased 1-inch layer pans in moderate 'oven (375 ) 25 to 30 minutes. The second uses a lot of yolks: GOLDEN SPONGE CAKE 1 V cups sifted cake flour iy teaspoons baking powder 4 teaspoon salt cup plus 2 tablespoons sugar egg yolks, beaten until thick and lemon-colored teaspoon lemon extract teaspoon orange extract tablespoons cold water Sift flour once, measure, add baking powder and salt, and sifi together three times. Add sugar gradually to beaten egg yolks, beating with rotary egg beater af ter each addition until thick anr' light. Fold in flour, a small amount at a time, and blend. Add flavor ing, then add water gradually mixing only enough to blend. Bakr in un greased tube pan In slow over (325) 1 hour. Remove from oven and invert until cold. 1 B 1 1 6 SOUP TOP January days are soup days and for the busy homemaker canned souds are the answer. Combine a small can of shrimp with a can of cream of celery soup and V cup milk. Season lightly with Worcestershire sauce and Tabas co sauce. Serve piping hot with a few balls or slices uf avocados on top. BRFAKFAST KRIOT For a breakfast fruit or dessert baked apples stuffed with chopped raisins and walnuts are tODS. Use cooking apples and pare the top third. Core ana nil wiin equaj nart ehoDned raisins and walnuts. KH-V with whole cloves. Place in a baking dish with a syrup made of Va cup sugar and i cup water. Cover and bake in moderate oven until tender. JVJ f YJxJ J U LI 1 11 1 Not a powder! Not a grind! But millions of tiny "FLAVOR BUDS ' of real coffee ... ready to burst instantly into that famous MAXWELL HOUSE FLAVOR! Vf. .--, "w . c Unity unlike old-style "Instant". . . just as quick but tastes to different! In the famous Maxwell House kitch en this superb, roaster-fresh coffee if actually brewed for yoa. At the exact moment of fresh-brewed perfection the water is re moved leaving the millions of miracle "Flavor Buds"! 100 Pure Coffee -No Fillers Added I You just add hot water . . . and the bursting "Flavoi Buds" flood your cup with the richest, most delicious coffee you've ever tasted. One sip and you'll never go back to old ways! Sves you money, loo! Economical Instant Maxwell House saves you up to 25 compared to a pound of old-fashioned jrroundcoffea. rho only instant Jeoff do with that G0D-7-7EE-LAG7-DnP flavor! Sco tev Fhrcr Duds "cc.:s fo j?fe"jjr;rcp l . I iSSFOCCIerwrsBirade TK WttXiXl ym 4d boi water, " ' ' f TTor BmVxm how a- "Flaw Boda" bcrrt rw , . iwffitMI sswj aiefciiMoid- Sood of AUidvm MazweU aljwawilwiwaStilMai Hi ml Hoi Savor. This it eoffm . raato- n9fon sv m m. w -"un c r -eo n your Congress Is again In session. The news from Washing ton thit year will be of vital importance to every Am erican citizen. The Statesman Is prepared as never before to give its readers a full and accurate report on events and per sonalities In the national capitol. It has this Washing ton coverage: 1. Full leased wlro service of the Associated Press. 2. Regular factual reporting of Congressional Quarterly, an unbiased agency which keeps the score on Con gress. 3. The Statesman's special correspondent A. Robert Smith who covers news of concern to the northwest. , 4. Regular columnists Joseph and Stewart Alsop, recog nized as leading reporters on national and interna tional affairs. KEEP UP WITH WASHINGTON THROUGH v -r f Vf?K- e-fv JI JU 1 tfTxgfi frT'. .. 1 I 2!" H VI H II H IKJL. II II II Vt 1 1 1 I a w a - -iM m m m mm mm mm mm m -vkw mm mm m u a a m . W EVERY MORNING OF THE YEAR! By carrier, $1.20 per month By mall In Oregon, $9.00 per year