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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 8, 1952)
H EMM F HEADLIN d) fiffioiffc Wkarn Maxm The Oregon Statesman, Salem. Owgon. Friday February 8. 1952 Eggs Make The Menu Eggs are down and might very well take the top place on menus right now. You get a lot of nour ishment from a main dish where eggs are the chief ingredient, and you produce a glamorous dish, very easily by using eggs in the recipe. SOUTHERN EGG BREAD 2 cups white corn meal 1 teaspoon baking powder 1 tablespoon flour 1 teaspoon salt 4 teaspoon soda 2 eggs l1 cups buttermilk Mix dry ingredients, then add eggs and beat. Add buttermilk to form a fairly thin batter. Grease skillet or shallow baking pan well with melted bacon grease or other fat. Pour batter, in preheated skil let or pan and cook in 450 degree oven for about 20 minutes to 25 minutes. The center of the egg bread will cook more firmly if skillet is placed under broiler heat for 2 or 3 minutes at the end. Serves 6. EGGS PENNSYLVANIA Each serving consists of a piece of toast browned very lightly, over which is laid a layer of as paragus canned, frozen, or fresh well drained. Over this slice a whole hard-cooked egg, and cover the egg with a thick cream sauce. Sprinkle with grated cheese and broil until cheese melts. Sprinkle with paprika before serving. EGG PANCAKE WITH CRAN BERRY SAUCE 1 cup milk 2 eggs beaten 2 tablespoons butter Vz cup all-purpose flour By MAXINE BUREN Statesman Womn' Editor SWEETHEART DAY COOKIES FILLED COOKIES Here we are again hurtling into the month of February month of many holidays. Most mothers like to recognize holidays with something special in the way of food$ and come a holiday when the food at hand and the colors required are reconcilable and she's lucky. Red is the generally acceptable color for all the February observances, Lincoln's and Washington's birthdays and St, Valen tine's Day and fortunately it lends itself to foods quite nicely. Today's pictures are of special Valentine's food, and feature desserts. On this page you'll find two cookies made especially for Valentine's Day. Raisins and bran cereal give flavor to that pic tured below, the wrappings are special feature of the centerpiece page 2. Rest of the menu should predominate in red, and a few favors will help. cup shortening 1 cups brown sugar 3 eggs, well beaten Vi cud milk I hi cups seedless raisins 3 cups sifted flour 4 teaspoons baking powder Vi teaspoon salt VI teaspoon mace i teaspoon cinnamon 1 cup bran flakes Blend shortening and sugar; add eggs, milk and raisins. Beat well .Sift flour with baking powder, salt and spices. Add to short ening mixture with bran flakes; mix well. Drop by spoonfuls onto greased baking sheet. Bake in moderate oven (375) about 15 minutes. Yield: 54 dozen cookies, 2-inches in diameter. In the picture today, the cookies are packaged in a heart shaped box which, as you probably suspect, is a relic of last year's Valentine candy. The packaging only goes to prove the wisdom of saving almost everything re-useable even though family senti ment says "toss it out." 2Vi cups flour ' 1 teaspoon baking powder Vt teaspoon soda 1 teaspoon vanilla Filling . : ij,:. cup raisins, ground Vx cup sugar ; f cup nut meats, chopped cup water I fine 1 tablespoon flour ll 1 cup sugar M cup shortening Vz cup sour milk 1 egg 1 h'2 Cut cookies heart-shaped and put filling (which bat been boiled together and cooled) in center and place one cookie on top, press around edge with fork and bake. ' w The filled cookies are especially good for cutting into fancy shapes and you'll find these and other similar cakes popular for their attractive appearance and extra good taste. Raisins in the filling can be replaced with dates, or mincement can be Used as a filler. '.$ f - r r ?1Jtf Valentine's Day rs one occasion where you can go all out in appropriate refreshments. Cookies here- lend themselves to the Saint's day. This time the young lady cook will per haps preview her Leap Year Day activities by practicing up on especially attractive cook ies. Here they are made with raisins and bran. 1 teaspoon soda Vz teaspoon salt Melt butter and combine with milk and eggs. Combine dry in gredients and add to the liquid liixture. Beat well to make thin mixture. Spoon " Onto hot griddle to make "fr-rteft pancakes. Turn once to brown " llehtly on bothK sides. Spread lightly with fresh or canned cranberry sauce, fold, and dust with powdered sugar. Serve piping hot. Makes 6 to 8 servings. SOFT CUSTARD 3 cups milk cup sugar y teaspoon salt 3 eggs beaten slightly 1 teaspoon vanilla Scald milk with sugar and salt added in top of double boiler. Beat eggs slightly and slowly stir into the hot milk. Strain, if de sired; and return to double boiler. Cook over one inch of simmering water, stirring constantly, until mixture just coats a metal spoon. Custard will thicken somewhat on cooling, so do not cook it until thick, for this may cause it to curdle. Remove immediately from heat and set pan of custard in cold water to cool. Add vanilla. Chill in refrigerator before serv ing. Serve in sherbert glasses or sauce dishes. 5 servings. This cus tard is also delicious cold sauce for cake or pudding, or it may be served hot over cake or pudding immediately after cooking. EARTHY MENU ' George Catlin (1796-1872), fam ous painter of American Indians, found that many ate a pound of dirt daily, apparently to satisfy their need for minerals. Pears au Gratin New Taste Treat Ripe pears take on new flavor interest when rolled in cornflake crumbs, dotted with butter and baked until tender. The lemon sauce has flavor to complement the pears for a dessert that's crunchy and good. PEARS AU GRATIN 3 fresh pears 1 cup corn flakes 1 tablespoon butter or margarine Pare, halve and core pears; roll in corn flakes which have been crushed into fine crumbs. Place in buttered baking dish, cut side up Dot with butter. Bake in moder ately hot oven (400 F.) about 25 minutes. Serve with lemon spice auce. LEMON SPICE SAUCE Vi Cup sugar 1 tablespoon cornstarch 1 cup water or fruit juice 2 tablespoons butter IVi tablespoons lemon juice Vi teaspoon nutmeg Va teaspoon salt Mix sugar and cornstarch to gether. Add water or fruit juice gradually and cook, stirring con stantly until sauce is clear and slightly thickened. Add butter, lemon juice, nutmeg and salt. Serve over hot baked pears. Yield: 6 servings. Turkey Salad Impressive Dish Impress your bridge club set with this elegant rich and won derful fruited turkey almond sal ad and some hot rolls. Make it with diced cooked turkey (or chicken) and combine with celery, pineapple and a mayonnaise dres sing. Stir in the crisp roasted blanched almonds just before serv ing. FRUITED TURKEY ALMOND SALAD 2 cups diced cooked turkey 2 cups sliced celery 1 cup diced pineapple 23 cup mayonnaise 2 tablespoons lemon juice Salt Pepper cup roasted blanched al mond halves Lettuce Combine turkey, celery and Onions, Glazed For Wintertime Onions, though a summertime special when the green varieties are growing in the back yard gar den, are just as good in winter in their dried state. As seasonings, onions are indespensible. and as a vegetable all by themselves they are handy. Here's one of the many recipes for onions that are popular with many households: GLAZED ONIONS NEW ORLEANS l1 pounds onions Salted water 1 cup seedless raisins x,i cup molasses Vi cup butter or margarine Peel and wash onions. Bring salted water to boil and add on ions. Cook, covered 20 to 40 min utes or until barely tender. Drain. Mix onions with raisins and place in baking dish. Add molasses and dot with butter. Bake at 425' (hot oven) 30 minutes, basting occa sionally, until glazed. Makes 4 to 6 servings. SPICEY TOUCH If you want to give your home make spiced peaches a real jarty touch, make them this way. Com bine the syrup from a No. 2J2 can of peach halves with 1 cup each water and sugar, Vz cup each red cinnamon candies and vinegar and a couple drops red food coloring. Boil 5 minutes. Add peaches stud ded with whole cloves, and simmer j minutes, iet stand in overnight. syrup Bed Placement Makes Window A Focal Point Placement of bedroom windows often presents a problem in furni ture arrangement. Where to place the bed so that part of it will not overlap a window is usually the sixty-four dollar question. While most homemakers faced with this situation treat it so, it actually can be an asset. There is no reason why the bed should not be placed squarely in front of the window and the window be treat ed in such a way as to make the setting the decorative focal point of the room. A simple studio bed mattress and bedspring-on-legs works out best in this kind of arrangement, either with or without a head board. A headboard is not neces sary, however, as the window treatment will form the backing. Extend a wide, boxed valance out from the top of the window to form a partial canopy. Cover it in a fabric which will match or com pliment the bedspread. Ruffled curtains can then be attached to this valance on the sides and they can be either tied back or hung loosely as desired. The same kind of curtains should cover the win dow. Result: an attractive focal point. EASY SHEET Stuffed prunes make a popular confection. Put prunes in strainer over boiling water, cover closely and steam 15 minutes. Slit each prune down one side and remove pit. Fill with walnut half or roast ed almond. Roll in granulated sugar. HIGH VALUE ADDles. eaten as fresh fruit, help the system to absorb the calcium in other foods. Apples are aiso a good sourse of vitamin A which helps to ward off colds and other infections, according to findings reported by the apple growers. to taste. Pour over turkey mixture and blend lightly. Just before pineapple. Blend mayonnaise and I serving mix in almonds. Serve on lemon juice and salt and pepper 1 crisp lettuce. Serves 4 to 6. A Sunday Smkfast treat INDIANS FIRST American Indians were the first to freeze cranberries by gathering them in early fall and placing them in sacks which hung outside their teepees during the winter months. OLD SHOES If you have some shoes around that haven't been worn in a long time, throw them out or give them away. jjj Any day of fche Meafe Light 'n tender pancakes... just swim min' in syrup ... a Sunday treat any day of the week . . . when made with CENTENNIAL PANCAKE k WAF FLE MIX. Real. ol' pancake flavor, too . . . because Centennial Pancake & Waffle Mix is made with "soft-test" wheat flour specially blended for per fect flavor. Next time you make pancakes, be sure you're using CENTENNIAL PANCAKE & WAFFLE MIX ... it so easy . . . Just add milk or water. V AH 5mm 1230 Slate Sf. Phone 3-9127 SWISS Boneless U. S. Inspected. Govt. Graded Lean IPurh Steak IPork Loin HoasS PanSead Fryers l?ork Sausage Pure Pork Country Style Lb. Lb. Lb. Lb. 49c 53c 69c 55c Breakfast for 6 for 79c! 1 Doz. Large Grade A 1 Lb. Armour's Crescent Sliced MINCEMEAT TREAT Serve a hot mincemeat sundae for one of your family desserts. Combine a half cup of sugar with a few grains of salt and 2 tea spoons cornstarch. Blend in 34 cup water and cook until clear. Add a cup of moist mincemeat. Serve warm over hard ice cream. Curry Gives This Soup Good Flavor A can of chicken soup takes a dash of curry powder to make it "unusual." CURRIED CHICKEN SOUP 1 can condensed cream of chicken soup 1 can water 1 teaspoon curry powder Blend cream of chicken soup, water and curry powder in sauce pan. Heat to boiling point. Pour into 4 individual soup dishes. Garnish each with sprig of pars ley. Accompany with crackers. Serves 4. SCOOPED OUT For a colorful addition to your buffet or hors d'oeuvers tray, hollow out tiny, pickled beets. (Use the or Vt teaspoon of your set of measuring spoons for this.) Fill with tuna salad. Chopped Nuts in Cracker Rolls There's not a bit of cooking and hardly any work at all to putting this partyish date walnut roll to gether. DATE WALNUT ROLL 1 cup walnuts l'i cups finely rolled graham cracker crumbs 20 finely cut marshmallows 1 cup sliced dates 6 quartered maraschino i cherries ? cup orange juice Chop walnuts. Combine with remaining ingredients, mixing, well. Shape into roll and wrap In waxed paper. Chill overnight. Cut into slices to serve, and garnish with whipped cream, if desired. Serves 8. t -a Salted Nuts f To 1 cup toasted filberts and 1 tablespoon butter or cooking ieil, add 1 teaspoon salt. i ffca Whiffs a potato ( i Mortons?!! When it rains! it Dours PLAIN OR IODIZED 1 v . yh ICQ 6RBAC1 T" "A " e 5 ; I r i s n n 77Z We hope there's enough of this "February Favorite to go 'round this year! Seems like ev erybody likes our Whitehouse Cherry Ice Cream. Maybe it's the bright red cherries smothered in the rich, nour ishing ice cream. Or maybe it's because Medo-Land Ice Cream is smoother, creamier than any other. Anyway . . . Whitehouse Cherry is a party dessert ice cream that is easy to serve and always calls for a "second helping." Hurry and try it I J4mis A "e i ' e 'ill Hill 0 0 i.
