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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 11, 1952)
Sfcdesaian, Salem. Oron.'fridar. April' 11, 1352 A Desserts fn the illustrations above are three good looking springtime des serts. Reading from left to right they are a super strawberry pie, built from graham crackers and frozen berries or the first fresh ones of the season; a refrigerator cheese cake which starts with a graham cracker crumb mixture in the refrigerator tray and another spring specialty, chocolate cake, whipped nip from a package of ready mixed cake and topped with a thick layer of g$od old Seven Minute Icing. SI PER STRAWBERRY" PIE Cmst: tO graham crackers, finely rolled (13 cups crumbs) 4 cup softened butter or mar garine '-4 cup sugar Thoroughly blend together gra ham cracker crumbs, softened but ter or margarine and sugar. Pour mixture into 9-inch pie plate; firm ly press into an even layer against bottom and sides of plate. Bake in moderately hot oven (375) 8 min Ctes. Cool. STRAWBERRY FILLING 1 quart fresh strawberries S tablespoons cornstarch 1 cup sugar Juice of 1 lemon Heavy cream, whipped Wash and hull berries, saving three for garnish. Put half of the berries into a saucepan and crush with a fork or pastry blender. Add cornstarch, sugar and lemon juice. Cook and stir over moderate heat until mixture thickens and be comes clear; cool. Cut remaining berries in halves and stir gently into cooked mixture. Pour into graham cracker crumb crust; gar nish with whipped cream and whole berries. Chill. REFRIGERATOR CHEESE CAKE FILLING 1 envelope ur.flavored gela tine 4 cup cold water I egg yolk, slightly beaten cup milk l2 cup sugar 1 cup cottage cheese 3-oz. package cream cheese Grated rind of '2 lemon teaspoon vanilla 3 cup light cream Juice of -2 lemon 1 egg white, stiffly beaten Soak gelatine in cold water 5 mmutes. Combine egg yolk, milk and sugar; cook 5 minutes, over low heat, stirring constantly. Re move from heat; add gelatine and stir until dissolved. Cream cheeses together; add lemon rind and van illa. Add gelatine mixture. Chill Beat cream until foamy; add lem until mixture begins to thicken, on juice and whip until thickened. Fold cream and beaten egg white into cheese mixture. Pour into wedge-shaped pieces. Serves 6. FLl'FFY EGGS Fluffy scrambled eggs and strips of crisp bacon or broiled ham can't be beat for popular fare for Sunday morning. Cook a couple of sliced green onions a few min utes in melted butter, then add the egg-milk mixture and cook slowly until soft and creamy. Lastly fold in H cup of ripe olives cut from pits into large pieces, and serve immediately. Curly's Milk three times Vfday, eh? Yes, CURLY'S MILK three times a day does wonders for building strong bodies 'or young sters. Always keep CUR LY'S MILK on hand. CURLY'S Phone 3-8783 Your Friendly Home Owned Dairy A I SIGN OF SPRING ' Pretty as Rhubarb Dessert Has Noodles Too Fried noodles, cooked in deep fat, are the beginning for a recipe that includes rhubarb in fluffy gela tine. It sounds a bit odd, but read the recipe and see. RHUBARB CHIFFON WITH NOODLE NUTS 4 ounces fine noodles Fat for deep frying 2 tablespoons melted butter or margarine Vi cup confectioners' sugar 2 cups sliced rhubarb pound) Va cup water cup sugar i cup water 1 package gelatine 2 egg whites, stiffly beaten Place small amount of uncooked noodles in flat-bottom wire basket or strainer. Fry in deep fat (375 degrees) until golden brown (about 2 minutes). Drain on absorbent paper. Crush lightly. To noodles add butter or margarine and con fectioners' sugar, mixing well. To rhubarb add Vi cup water and H cup sugar. Cook until rhubarb is tender (about 10 minutes). While rhubarb is cookfng, soften gela tine in 14 cup water. Add rhubarb mixture to gelatine and cool slight ly. Fold into egg whites. Press J,3 of noodle mixture in bottom of refrigerator tray. Pile 4 rhubarb chiffon on nooodles. Spread H of noodles lightly over rhubarb and top with remaining rhubarb chif fon. Sprinkle remaining noodles over top. Chill in refrigerator un til firm. Makes 4 servings. A 1230 State St. These delicious hams have been carefully selected and tenderized to aire you the utmost quality at reasonable prices. Country Style Pork Sausage it. Lean Rib Pork Cops 59c ib. rm 1 Tin ifTM,t ADD ONLY WATE3 1" - - i a Picture - - RHUBARB SPECIAL Fresh rhubarb in the markets is a sure sign that spring is here. Cook it this way so you preserve its pink glow and wonderful flavor. Slice 1 pound fresh rhubarb into H-inch slices. Add Y cup water and 1 cup seedless raisins. Cover and boil gently about 5 minutes or until tender, stirring once or twice. Add Vt cup brown sugar and stir until dissolved. Serve chilled. Meat, Macaroni in Baked Hot Dish Cubed table-ready meat of your choice is the beginning for this macaroni dish. DOWN EAST MACARONI 4 ounces elbow macaroni 1 cup cubed table-ready meat 2 tablespoons chopped onion 1 tablespoon fat or drippings 2 tablespoons flour 1 teaspoon salt Vt teaspoon dry mustard Dash pepper li cups cooked tomatoes 2 tablespoons molasses 1 cup shredded American cheese Cook macaroni in boiling salted water until tender (about 8 min utes). Drain and rinse. While mac aroni is cooking, brown meat and onion lightly in fat or drippings Stir in flour, salt, mustard and pepper. Add tomatoes and molas ses and cook, stirring constantly until thickened. Stir in cheese and macaroni. Pour into greased lVfe quart casserole. Bake in moderate oven (350 F.) about 25 minutes Makes 4 servings. Phone 3-9127 For Yoar Easier Dinner Bath's Blackhaawk MS Fresh Lecm Ground Beei 69c ib. MorreU's Yorkshire Sliced Bacon 45c ib. 7.y. .1 .hi 1 1 1 j , . , j , j mi i . jejuni .ij.wjwu i.sju CAKE MIX mmmmmmr"'T':Wr&r'Yi"- 'JV awti m m wim in i nm ru in i mmmmmt i 1 1 iiiiiii i w V . :-i ' . y '. 'S' x ' " If? v - t - - INTO 3 Pictures FRUIT GARNISH One of the prettiest garnishes for baked ham, whether you sery it for breakfast or dinner, is broiled canned peach halves filled with tart Jelly. Broil the drained peaches only long enough to heat them through. jul5liDTiu Not a powder! Not a grind! FLAVOR BUDS" of reg coffee ... into that famous MAXWELL Ml moment of fresh-brewed perfection the water is re moved leaving the millions, of miracle "Flavor Buds"! 100 Pure Cotta-No Fillers Added I You fust 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! Saves you money, tool Economical Instant Maxwell House saves you up to 25 compared to a pound of old-fashioned ground coffee. The only instant coffee with THE ICEBOX Dessert or Salad Includes Oranges This mixture of fruit and rice has a dual personality, it's either dessert or salad and serves equally well in either capacity. ORANGE RICE SPECIAL cup orange juice H cup white corn syrup cup light brown sugar 2 cups diced orange sections V teaspoon almond extract S cups cooked rice Utterly unlike old-style "instants'. . fust a quick but tastes so different! In the famous Maxwell House kitch ens this superb, roaster-fresh coffee is actually brewed for you. At the exact GOOD-TO-THE.-LAST Combine orange Juice, corn syr up, and brown sugar in a sauce pan. Bring to a boil and boil for 5 minutes. Add orange sections, almond extract and rice. Cook for 5 minutes, stirring occasionally to prevent sticking. Chill before serving. If desired, top or garnish with orange sections, whipped cream, mayonnaise, salad dressing, toast ed coconut, chopped nuts, mar aschino cherries, or a sprig of mint. Recipe makes seven Va-cup servings. See how Flavor Buds "come to life" in your cup! I g u. J MAGHREB VIEW of new mirmcto "Flaw Bud" abowa bow ut tarljr different tfaey are fromoid- of tru eoffa flavor ia locked is tiny boUow that -DROP flavor! , i V T T rTn , M mmf J r M t M - -' A - IT'S A QUICKIE CONSISTENTLY ear 5." But millions of tiny ready to burst instantly HOUSE FLAVOR! sat TIE MSTAXT yon add hot "FlaTor Boda" burst releas ing flood of deiiooua Maxw0 Houae fiaror. This u eoffe aa perfect aa any yoa'wm 5 1 ni -1 v I i 1 X ' -- : J - 1