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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 18, 1952)
A The SfatwiTnofTtr Salea& IQrsyonv Friday. 11952 New Cake Recipes Add to Repertoire A new cake recipes now and then does a lot to increase interest in meals and especially will they give a lift to the lady who makes the cake. Then when the family comments, she may either be glad of her old recipe which everyone agrees was the best after all, or reveal in the ocmpliments about the new. Here, for instance, is a bright springtime recipe to try out on the little cake-eaters in your house hold: ORANGE GLOW CAKE Yi cup shortening 2 cups sifted cake flour lYz cups sugar 4 teaspoons double acting baking powder 1 teaspoon salt cup milk 1 teaspoon vanilla 1 teaspoon grated orange rind 2 eggs Yi cup unstrained orange juice Place shortening in bowl. Sift together flour, sugar, baking pow der, and salt into bowl. Add milk, vanilla, and orange rind. Beat 2 minutes on medium speed of electric mixer, or by hand using 15C strokes per minute. Add eggs and orange juice. Beat for 2 additional minutes on medium speed Pour equal amounts of batter into cake pans. Bake in -.moderate oven (375 degrees) for about 30 minutes. SNOWY ORANGE FROSTING Ys cup shortening 2 to 2V4 cups sifted confec tioners' powdered sugar 2 tablespoons milk 2 tablespoons orange juice 4 teaspoon salt 1 teaspoon vanilla Vi teaspoon grated orange rind Cream shortening until soft and fluffy. Add confectioners' sugar, milk, orange juice,' salf, vanilla, and orange rind. Beat until smooth. Covers two 9-inch or three 8-inch layers. Then there's the cake pictured n this page, one of the specialty cakes found in a nationally known flour expert's new booklet. It's done by a quicker mixing method than grandma used, COMPANY'S COMING WHITE CAKE 2 V cups sifted cake flour 4 teaspoons double-acting baking powder 1 teaspoon salt IVi cups sugar Yi cup shortening cup milk cup egg whites ( medium), unbeaten Vi cup additional milk 1 teaspoon vanilla Vt teaspoon almond extract Sift together cake flour, baking powder, salt and sugar. Add short ening and milk. Beat for 2 min utes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.) Add egg whites, milk and fla vorings. Beat for 2 minutes. Pour Into two well-greased and lightly floured 8-inch square or 9-inch round layer pans. Bake in moder ate oven (350). Cool and frost with fluffy white frosting. Sprin kle with coconut. Makes two 8 inch square or 9-inch round lay ers. FLUFFY WHITE FROSTING Combine 2 egg whites, 4 cup sugar, Ys cup light corn syrup, 2 tablespoons water, l4 teaspoon salt, Vt teaspoon cream of tartar In top of double boiler. Cook over rapidly boiling water, beating with rotary beater or electric mixer un til mixture stands in peaks. Re move from heat. Add 1 teaspoon vanilla; continue beating until thick enough to spread. Frozen Shrimp Served on Rice Quick-frozen shrimp is being distributed in tremendous quanti ties all over the United States some 26 H million pounds, accord ing to the marketing association. No wonder they have been putting out so many good recipes for us ing up the shellfish. Here is a typi cal recipe offered for your use: 1 pound uncooked shrimp, fresh or frozen 2 tablespoons vegetable oil 2 medium onions, sliced 1 clove garlic, minced 3 stalks celery, chopped 1 tablespoon flour 1 No. 2 can tomatoes 1 bay leaf Yt teaspoon thyme 1 teaspoon chili powder 1 3-oz. can chopped mush rooms, drained 2 pimentos, chopped Salt and pepper Heat oil in a large frying pan. Add onions, garlic and about two thirds celery. Cook until onions and celery are tender. Sprinkle in flour and continue cooking, stir ing constantly until mixture is slightly browned. Add tomatoes, bay leaf, thyme, chili powder, mushrooms, and pimentos. Season with salt and pepper. Cook at least 10 minutes. Just about 5 minutes before serving time, add shrimp and remainder of celery. Takes only about 3 minutes for shrimp to cook. Celery will still be crisp. Serve on hot fluffy rice. Makes 4 servings. Asparagus Takes Deluxe Sauce Here's something you'll want to try as a bright springtime dish. The fine flavor and rich green color of asparagus together with a creamy sauce of cheese, eggs, and olives blend perfectly into a new dish. Served over crisp Chi nese noodles, there's also a pleas ing contrast in texture. ASPARAGUS-CHEESE DE LUXE 1 package frozen asparagus 2 tablespoons butter or margarine 2 tablespoons flour 1 cup milk Y pound cheese, grated 2 hard cooked eggs, chopped Vt cup sliced stuffed olives Chinese noodles Cook asparagus according to di rection on package. Melt butter or margarine; add flour and mix to smooth, paste. Stir in milk and cook until smooth and thick. Stir In cheese until cheese is melted and well blended. Turn off heat; add ctiHpod eggs and olive slices and mix well. Place asparagus over Chinese noodles and pour sauce over asparagus. Amount: 3 10 serving. Orange Biscuits For Fancy Meal These easy biscuits will make a big hit on an Easter Sunday breakfast menu. There's nothing much to putting them together and yet they look ultra festive. Crisp walnuts and orange rind are stirred into the dough of the drop biscuits. Then sugar cube dipped in orange juice is put in the middle of each before baking. ORANGE NUT BISCUITS Yt cup walnuts 2 cups sifted all-purpose flour 2 tablespoons granulated sugar 4 teaspoons baking powder 1 teaspoon salt Yi cup shortening 2 teaspoons grated orange rind 1 cup milk 16 sugar cubes Orange juice Chop walnuts. Sift together flour, sugar, baking powder and salt. Cut in shortening. Stir in rind and walnuts. Add milk and blend well. Drop by tablespoonfuls onto greased baking sheet. Dip a sugar cube in orange juice and press into top of each biscuit. Bake in hot oven (400 degrees) about 25 minutes. Serve at once. Makes about 16 drop biscuits. 1 t, - s ', - 1 v, - u White cake somehow, carries with it an air of elegance. Here we've a company cake which fulfills the promip of something extra nice. Cheese Cake Has Rolled Oats Rolled oats (the quick cooking kind) combines with sugar and cinnamon for a crumby topping in this dessert. LEMON CHEESE CAKE Toppteg Y cup melted margarine 2 cups quick oats Yi cup sugar 1 teaspoon cinnamon FUHnc 3 eggs 3 cups creamy cottage cheeaa cup sugar cup evaporated milk m tablespoons flour Ya teaspoon salt 2 tablespoons lemon juice 2 tablespoons grated lemon rind Maraschino cherries and al monds Combine melted fat with oats, sugar and cinnamon, and spread about half in bottom of we 11 'greas ed spring form pan. Beat eggs, add to cottage cheese and sugar. Add milk, flour, salt lemon juice and rind. Spoon carefully over oat mix ture in pan. Sprinkle remaining oat mixture over the top. Bake in moderate oven (350) 45 to 55 min utes. Just before serving, garnish with cherries and almonds. Yield: 8 to 10 servings. BREAKFAST IDEA Plump seedless raisins in hot oatmeal add a delightful accent. Add Vi cup raisins to the boiling salted water before stirring in the quick cooking oats. Remember the proportions for good oatmeal are twice as much water as oats. ' ADD INTRIGUE Chicken and fluffy dumplings have been family favorites for centuries. The modern trick is to add some ready chopped ripe th H,lin rWoritnu adA the ! Remove Seed and skin and Pla milk. The flavor combination is START WITH AVOCADO If you'd like something pretty in the way of a luncheon salad, try this. Start with a ripe avocado and cut it into half-inch circles. superb. Remember, however, that it's no peeking while the dump lings steam, if they're to b light and fluffy. Apricot Flavor Given to Sherbet Although this recipe for Sherbet specifies an ice cream freezer, it can be made in a refrigerator. To insure a smooth refrigerator des sert, dissolve a tablespoon of plain gelatine in a little of the apricot whole fruit heated to boiling. Add to the mixture and place in the freezing compartment to freeze. NECTAR CHERRY SHERBET 4Vk cups apricot whole fruit nectar H cup lemon juice IV cups granulated sugar Y teaspoon salt 6 finely cut maraschino cherries 2 tablespoons maraschino cherry syrup 2 egg whites Blend together nectar, lemon Juice, sugar, salt, cherries and sy rup. Pour into an ice cream freezer and freeze to a mush consistency Mix in a stiffly beaten egg whites, scraping frozen mixture from sid es of freezer. Continue freezing until firm. Sufficient for a 2 -quart freezer 3 circles on each garnished plate. Fill avoeado circles with orange sections, grapefruit sections and pineapple chunks. Serve with a honey and lemon juice dressing. GAY SALAD A salad as gay and colorful as a flower basket can be made this way. Place large canned peach halves on finely shredded lettuce dressed with French dressing. Combine canned fruit cocktail with cut-up marshmallows and fill the peach halves with the col orful mixture. Serve your favorite dressing separately. Biggest Eater in Family Is Teen Age Boy When Junior comes of teen age, he surprises and even dismays his parents by his enormous appe tite. Many a mother complains that he eats more than his dad yet is always hungry, that he gets the lion's share at meals and still raids the refrigerator, or that it costs more to feed him than anyone else in the family. Nutritionists of the U.S. De partment of Agriculture, however, view this appetite favorably. When his period of rapid growth and development begins, they say, a boy needs more calories and also more protein, vitamins and minerals not only food to fill him up but the right kinds of food. In the family food plans developed by he Bureau of Hu man Nutrition and Home Eco nomics, the boy from 13 to 20 years is allotted more food than older or younger members of the family. The extra cost of feeding him well is a good investment in health. He needs a quart of milk a day (or its equivalent in dairy foods like ice cream) especially for cal cium for growing bones. Many teen-age boys nowadays like milk weu enough to drink more than a quart a day all to the good, the nutritionists say, unless they take so much fluid milk before meals that they slight other need ed foods. To get Junior to take his quota of fruits and vegetables often is the big problem. He needs 3Vj to 4 pounds of leafy green and yel low vegetables a week. Mothers often can arraange this by serv- ing attractive salads as a first : course at lunch or dinner, or meat i and vegetable combinations like i stews. Studies show that among teen-agers boys are more likely to run low on vitamin C than girls. Junior needs 3 to pounds of citrus fruit or tomatoes a week, and breakfast seems to best time to serve them. Studies show that if he misses vitamin C foods at breakfast, he's unlikely to make up the lack at other meals. Boys of this age incline toward foods that fill them up fast like bread or baked goods, or sweets that assuage the appetite. It's easy for them to overdo these foods at the expense of vege tables and fruits. Round Steak on Plank Flavorful By arranging on a plank, and putting under the broiler, you can make ground steak into a mighty nice dinner meat. PLANKED ROUND STEAK 1 small chopped onion 2 tablespoons butter or margarirTe 2 eggs m pounds ground beef Yt pound ground pork 1 cup milk 2 teaspoons salt rt teaspoon pepper 1 teaspoon Worcestershire sauce 1H cups rolled Oats 3 cups mashed potatoes 6 parboiled onion cups filled with cooked, seasoned peas Saute onion in fat for few min utes platter; score la diamond, chapes) across top. Bake for 40 minute In hot oven (425). Arranga mashed potatoes along the two long sides of loaf and filled onion cups s Wends. Brown in hot oven. Yield: 6 servings. f NUT-COVERED i Thick slices of. peeled bananas rolled firsts in mayonnals and then in chopped walnuts are th beginning of a good salad. Ar range the nut-coated banana slices and sliced oranges in a pretty pat tern on lettuce-garnished salad plates. A bright cherry on top adds a gay note. FAMILY SANDWICH Once you serve your family this triple decker sandwich for lunch it's become a great favorite. Tak 3 slices of whole wheat toast and Beat eggs and add to meat use crisD bacon and lettuce for am with milk, onion, seasonings and i filling and thinly sliced avocado oats. Mix thoroughly. Form into a ' and tomato for the other. Cut into flat loaf on a greased plank, shal-' triangles and fasten each with a low baking dish or oven-proof a pick for easy eating. YOUR FOOD BUDGETwith PORTER'S FRIL-LETS! f I V I COO KINO TIM I ALSO TtY-Sp?ktft. Soid 0) 115 1 15 Crt) nrunTO nrT Mfl HIOTSMBSJ SBMMMBJRstSSSSSSSBBSiSt BsSSBsaSBSSSl WW a powder! Not a grind! But millions of tiny "FLAVOR BUDS" of real coffee . . . ready to burst instantly into that famous lYlaxwell House flavor! Snow Pudding Frothy and Fruity For a dessert that's as light as spring itself, you'll like this snow pudd4. U.st? the syrup from can ned jeachs with a little lemon juice for the frothy gelatine mix ture.. Fold in fluffy egg whites and sieved canned peaches. Chill in a fwreUy mold and serve with a sM custard sauce. SNOW PUDDING 1 trtMespoon plain gelatine 2 twWcsjKxms cold water 5 cxtf svrup 2 tablespoons lemon juice 14 tCf)iKKHi grated lemon rind 2 tsblcsfvoons granulated sugar Y teasi con sa ! t 2 to 4 peai h halves 2 egg whites Srft custard sauce Soften gelatine in cold water. Heat teach yrup and dissolve geiame in it. Add lemon juice and rind, sugar and salt, and Wend weH. Cool until thickened. Mash peaches er force through sieve to make cup pulp. Beat egg whites until stiff. Whip gelatine until frethy and light. Fold in egg whites and peach pulp. Pour into mM and chill until firm. Un mokl, and serve with soft custard of egg yolks. Serves S to ft. Utterly tsfkt cSd-stySa "isstsatsl . . jast is qrHtk fcst testes so iSfferest! In the famous Maxwell House kitchens this superb, roaster-fresh coffee is actually brewed for you. At the exact moment of fresh brewed perfection the water is removed leaving the mil lions of miracle "Flavor Buds"! It0 Pars Caffte No Fi2rs ftdtell You just add hot water . . . and in stantly the bursting "Flavor Buds" flood your cup with the richest, most delicious coffee you've ever tasted. One sip and you'll know at once that you can never go back to old ways! Sifts yoi EtOSeJ, tso! Economical Instant Maxwell House saves you up to 25 compared to a pound of old fashioned ground coffee. :-ir!ui 1 V l 1 liQ? J fx m& JM The only instant cofToo with that COOD-TO-TIIE-LACT-DnOP flavor! 3 Fresh 'Ranch 'A' Large Eggs 49c Dos. Giant Size Pfflsbury's Sno-Sheen CAKE FLOUR 390 CAKE FLOUR 2V4-Lb. Pka. BEST FOODS French Dressing 190 7-Ounce Bottle QUIP S49 0 10-Lb. Bag C&H SUGAR 95c I C Farm Blt,Tffl h I BT Pol Roasis u 65 J Pork Sausages ZXZIu, 450 f J Fresh Young Hens I Bin Boiling Beef ALL-PURE STARK3ST CHUNK STYLE "mm . M HORMEL'S Chili Con Carne SSBSM K for 4 for No. 1 can 27c Ea. 3 99e OUSTS Spaghetti and Cheese with Tomato Sauce - Butter and Beans - Pinto Beans ChiH Beans -Red Kidney Beans No. 1 Can 10 for NEW Borden's Llayonnaise ou. 59 Complete line ef TageUbles and Bedding PUals ObIm Seta a4 rianta uartfea seco Get y naptlcs sera. Cabbage u,5c Calf SeU4 Greeai Beads Carrots 3 Bun. Faacjr Fresh Fall Baacbes Leiftice e. Garaea Fresa Heaaa Granefruil a Arisaaa Seeaieii Iare Sktm BA0ISHES Aim GDEEII onions 3 ta 10 ZOc 10c 5c c 325 Edgewaler Sireel TWO LOCATIONS 33S3 II. PcrUana Hczd
