8 The Statesman, Salem, Oregon, f ridgy, July 18. 1952
Small Potato
Worth Saving
Until Winter
When the home gardener digs
summer potatoes, small potatoes
art ofter left on the ground good
to eat, attractive to serve, yet
abandoned as not worth bother
in i with. However, thrifty home
rmJcers have repeatedly asked
how to serve potato "marbles"
an i now research scientists in the
U. S. Department of Agriculture
ha.e experimented with house-
ho d methods of preserving them
by freezing and canning.
rlere are directions for home
fpezing small new potatoes, found
sa jsfactory by food specialists.
Select potatoes about 1 to 1 Ms
inches in diameter. Scrub the po
tatoes vigorously in cold water or
scrape them to remove all skin.
Heat the potatoes in boiling water
for 4 minutes, then cool promptly
in cold water, and drain.
Pack the potatoes into contain
ers for freezing, leaving no head
space between the packed food
and the closure. Seal the con
tainers and freeze and store at
0 F or below.
Following are directions for
canning small potatoes, developed
by the Massachusetts Agricultural
Experiment Station, in coopera
tion with the Bureau:
Select potatoes 1 to 2li inches
in diameter. Wash and scrape or
peel to remove all skin. Cook in
boiling water for 10 minutes.
Drain.
To can in glass jars, pack the
hot potatoes to hi inch of top.
Cover with boiling water, leaving
inch space at top of jar. Add
2 teaspoon salt to pints, 1 tea
spoon to quarts. Adjust jar lids
and process in steam pressure
canner at 10 pounds pressure
(240 degrees): pint jars, 30 min
utes; quart jars, 40 minutes. As
Boon as jars are removed from
canner, complete the seals if the
closures are not self-sealing type.
To ean in tin cans, pack t'-e
hot potatoes to V inch of top.
Fill to top with boiling water. Add
H teaspoon salt to No. 2 cans,
Hot Deviled Eggs
Make Main Dish
A good idea for main dish pre
pared in this manner is most de
licious. This entree sparked with
ripe olives to give it individuality
is ideal for Friday fare but will
be so popular you'll be asked to
serve it on other days, too.
HOT DEVILED EGGS
4 tablespoons butter or mar
garine 4 tablespoons flour
4 teaspoon dry mustard
Vs teaspoon paprika
1A teasDoon salt
4 teaspoon Worcestershire
sauce
2 cups milk
Bit of bay leaf
6 hard cooked eggs
hz cup chopped ripe olives
V3 cup grated Parmesan chees
Melt butter and blend in flour,
mustard, paprika, salt and Worces
tershire sauce. Add milk and bay
leaf, and cook and stir until thick
ened. Remove bay leaf. Cut eggs
into halves lengthwise and remove
yolks. Mash yolks and -blend with
a little sauce. Season to taste.
Heap into whites and arranged ir
shallow baking dish. Stir Oliver
and half of cheese into remaining
sauce and pour over and around
eggs. Top with remaining cheese.
Bake in moderate oven (350) If
to 20 minutes, until thoroughly
heated. Serves 4.
COLD PLEASURE
Cherry growers offer a new idea
for this year putting a few cher
ries in small bags and freezing
the ripe cherries with stems on.
They are served for out-of-hand
eating while still frosty, to bring
summertime pleasure into winter.
1 teaspoon to No. 2Vi cans. Ex
haust by placing open filled cans
in a kettle with boiling water to
within 2 inches of can top. Cover
kettle. Bring water back to boil
ing boil to minutes. Seal cans.
Process in steam pressure canner
at 10 pounds pressure, (240 de
grees): No. 2 cans, 35 minutes;
No. 22 cans, 40 minutes.
Beverages for
Summer Use
Fruits, Fizz
Our friends the home demon
stration agents at the Marion
County Agent's office have come
through with their usual monthly
newsletter and with it some re
cipes. Here are the contributions to
cookbooks of Salem and vicinity
for the month.
LEMONADE
2 cups sugar
2Vi cups water
Juice of 6 lemons
Juice of 2 oranges
Grated peel of orange
1 cup mint leaves
Cook sugar and water 5 minutes
Cool. Add fruit juices and peel.
Pour over mint leaves; cover and
let stand 1 hour. Strain into y.iv
and place in refrigerator. Use '3
cup syrup for each glass; fill with
crushed ice and water. Serves 10
to 12. Makes 3 pints.
RASPBERRY MINT CRUSH
2 cups sugar
3 cups boiling water
2 cups lime juice
1 cup red raspberries
1 bunch mint
Dissolve sugar in hot water and
chill; add berries, crushed with
mint, and lime juice, chill 2 to 3
hours in refrigerator. Strain and
pour over cracked ice in small
glasses. Serve with additional
mint leaves. Approx. yield: IVi
quarts.
HOMEMADE ICE CREAM
SODA
, 1Jz to ti cup vanilla ice cream
l-2 to 2i cup ginger ale
1 teaspoon whipped cream
(may omit)
1 maraschino cherry or sprig
of mint
Large tall glass
1 or 2 colored straws
Spoon
Place 1 tablesoon ice cream in
glass; mash somewhat. Add 2
tablespoons ginger ail and stir.
Add medium serving ice cream;
fill glass to 1 inch of top with
ginger ale. Top with whipped
cream. Place cherry in middle of
cream. Serve with straws and
spoon. Makes one serving.
HAWAIIAN PUNCH
Prepare 4 cups strong black tea.
Cupcakes Flavored
With Molasses
Cupcakes and other forms of
quick cake are handy to have on
the list of familiar recipes. Here's
one where lemon joins molasses
as the flavoring.
LEMON MOLASSES
CUP CAKES
2 cups sifted flour
2 teaspoons baking powder
k teaspoon soda
114 teaspoons cinnamon
V4 teaspoon salt
Vi cup butter
h cup granulated sugar
1 egg, well beaten
V2. cup New Orleans molasses
Vz cup milk
Grated rind of 1 lemon
Sife together first 5 ingredients.
Cream butter, add sugar gradual
ly; cream until light and fluffy.
Add egg and molasses; then dry
ingredients alternately with milk,
a little at a time. Beat after each
addition until smooth. Add lemon
rind and beat again. Bake in
greased gem pans in moderate
oven (350 ) 25 minutes. Makes 16.
While hot add lli cups sugar. Stir
'til dissolved. Chill. Add li cup
lemon juice and 6 cups water. Add
IVi cups pineapple juice, 4 cups
red raspberry juice and juice of 1
lime. Serves 25.
PID HE REMIND!
lYOU TO INCLUDEl
A CASe"of1
I refreshing!
QLYMPIA BEER I
on your week-end!
(SHOPPING LIST? I
mWU IRCWM6 CO.. Olympu W . USA
Beans, Rice in
Main Dish for
Family Meal
This quick cooking vegetable
features a trio of family favorites,
rice, green beans and tomatoes.
Their flavors combine as they cook
together and the result is good.
Stir the easy recipe together in
a hurry. Then dish up the steam
ing goodness of a wonderful rice
dish and enjoy some vegetable
eating that is pretty exciting to the
taste buds and special enough for
company!
SNAP BEAN SPECIAL
tablespoons fat
small clove of garlic, siiced
in half
cup uncooked rice
cups snap beans, cut
cups tomatoes, drained and
cut up
teaspoon salt
teaspoon pepper
cups water
Melt the fat in a skillet or sauce
pan. Brown the garlic and the rice
3
1
z
2
2
1
2
In the fat, stirring occasionally.
Discard the garlic. Add the beans
which have been cut into halves
lengthwise and then cut into 2
inch pieces. Add the torn, toes, salt,
pepper and water. Mix well and
bring to a vigorous boil. Lower
the heat, cover with a lid and cook
until rice and beans are tender.
Stir occasionally to prevent stick
ing and add additional water if
necessary. Almost all the liquid
should be absorbed when the dish
is done. Serves 6.
Addition to State
Brand Book Ready
The first supplement to the 1951
Oregon Livestock brand book is
now ready for distribution, the
State Department of Agriculture
reported Thur.-day.
It contains 600 new brands and
47 transfers and covers recordings
made from September 1, 1951 to
April. 1952.
Orders for the supplement, avail
able at nominal cost, should be
directed to the agricultural depart
ment's division of Animal Indus
try, Salem, officials said.
RASPBERRIES ARE HERE!
Put up JAM and JELLY
with CERTO pectin today !
Cms farther! You can make tuo batches
from one bottle!
Easier! No dissolving because Certo is a
liquid patural fruit pectin product!
More real, frcsh-frult flavor with Certo!
Fresherl Every bottle coded to assurt
freshness!
HOMEMADE JAMS AND JELLIES
Taste beut . . . Cost Imam I
redact
Favorite Chicken
Dish of Singer
Onions, celery and carrots Join
in a chicken dish, said by ddie
Cantor to be his favorite:
EDDIE CANTOR'S CHICKEN
3 to 4 lb. chicken, cut up
hz teaspoons salt
6 small to medium onions
6 small carrots
3 ribs celery, coarsely chop
ped Pepper
Cover chicken with hot water,
add salt and simmer until tender,
about 1 !-2 to 2 hours. Remove
chicken, drain and set aside. Add
whole or unformly cut pieces of
the vegetables. Cook in the chick
en broth until tender. If dumpl
ings are desired, prepare favorltt
recipe and cook dumplings iQ
chicken broth from which vege
tables have been removed. Then, t
return chicken and vegetable! t6
broth, season to taste, beat and
serve in casserole.
State Bar Examinations' ,
Completed Thursday
State bar examinations, in prog
ress here since Tuesday, ended at
noon Thursday.
Approximately 175 applicant
wrote in the examinations. Re
sults probably will be announced
early in August. The examina
tions were conducted by the state
board of bar examiners.
r
TUMID KT...
and mfelrfy foo d
-or e'm,-teo(
Vary summer meals with Porter
FrU-Ut, SaladeHes, Midget lea
Shells, and Kurle-Q Noodles.
Your grocer stocks them all.
3
3
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juu uuuw np, r--
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fe ( - - -1 1 "" 1 r 1- r - '
J r :
reutn runaiT rie 1
1 pkg. Strawberry Jello I
T4 Cups Hot Water I
1 Pint Vanilla Ice Cream I
1 cup Drained Sweetened Sliced Peaches, I
fresh or frozen I
1 Baked 8-inch Pie Shell, cooled I
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COPYRIGHT PILLSBURY MILLS INC 1952
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jtw A -,
s- ICG CQGAr.l PAQFAIT PIE
QGCIPGS It! EVGRY SAC
OIF Pillsbury 's DGST Flour
mow rii t.
fI Dissolve Jell-0 in hot liquid.
JELLO
DELICIOUS FLAVORS:
4 p"9. 35
Add a pint of Ice crean
and stir until melted.
Place in refrigerator
to thicken slightly.
SWEDISH
ICE CREAM
MADE BY BERGS
45 c ot
Fold In fruit Mixing .time,
5 to 7 minutes.
NO 2Vi
HUNT'S SLICED
4
Pour Into pie shell made
from Pilisbury's Best
Then chill until firm.
PILLSBURY'S
FLOUR
5 51c
30
Bag
Lb.
Bag
25 ,
10
97c
2.19
Turn To Page 3
For More
Food Values
Ai Bergs!
Turn To Page 3
For More
Food Values
At Bergs!
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