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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 13, 1953)
's Bay jH0tyMiis warn -G Time "for Special rriiu ings . Menus Tri Hi i r I I- 4 1 - -- - By MAXINE BUREN '. Statesman: Woman's .Editor Valentines Day, of all the festive days, is best adapted to remembering. The approved colors, red and white,, are easy to Ceindeccting and in foods. The love theme is certainly a good excuse zor a oit cxua biicuuvu w ukuot. of the family or friends. " ? -: . Looking over" the Valentines in the shops, we find a wide assortment, anything from the definitely sentimental to the humorous.. Some are small, and there's a huge jumbo-size card for children that would really set their ; little hearts awhirl. . ' Flowers, too, come in for notice on this spe cial day. If you don't get flowers as a gift, you might bur a bunch to flatter your own self. It's a simple matter to plan a menu for Val entine's Day. Dress It Up A family affair can be made a gala occasion by merely add ing a heart here and there. Red jelled salads are easy, and if Su've no heart-shaped molds, decorate with dressing put on in art-shapes made with the back of a teaspoon. 1 Even biscuits can take on'the desired shape, and the biscuits can be used just for eating, to top a meat pie or for shortcake. Fortunately, one of the first cookie cutters one buys is a heart-shaped one. Also fortunately, red is a good color for food. Cakes, too. j . ; ' . , Pictured on this page are heart-shaped meringues that make dessert for the day. No extra equipment like molds or pans are needed for the shells and yet they look very sophisticated. FROZEN STRAWBERRIES DE LUXE IN MERINGUE SHELLS 1 envelope unflavored 1 tablespoon lemon juice gelatine 1 12-oz. pkg. frozen straw- cup cold water berries, defrosted y4 cup hot water . Vi cup heavy cream, whipped Soften gelatine in cold water; dissolve in hot water. Stir dis solved gelatine and lemon juice into defrosted strawberries and fhtn until partially set. Beat until light and frothy; fold in whip ped cream. Distribute mixture into meringue shells and chill un til set. Garnish with dabble of whipped cream if desired. Amount: 6 to 8 servings. , . MERINGUE SHELLS ' ' S egg whites ' 4 cup sugar teaspoon salt 4 cups corn flakes Beat egg whites with salt. Add sugar gradually during last half of beating; continue beating until stiff. Crush cornflakes slightly and fold into beaten egg whites. With back of spoon shape into 6 to 8 heart-shaped meringues on a well greased cooked sheet dusted with cornstarch. Bake. Temperature: 250'. Time: 60 min utes. Run spatula under shells to loosen from cooky sheet im mediately upon removing from oven. Amount: 6 to 8 shells, ap ' proximately 3 to 4 inches in diameter. Eggs Bake in Bread Containers Bread-filled cup cake pans will provide the holders for baked eggs in this recipe BAKED EGG CUPS 4 slices bread 2 tablespoons melted butter or- margarine 4 eggs Salt and pepper 4 teaspoons' granted Parmesan cheese Trim crusts from bread. Press one slice gently into each well greased muffin cup and brush with butter or margarine. 'Break egg in center of each slice of bread. Season with salt and pepper. Sprinkle with Parmesan cheese. Bake in moderate oven (350 de grees) until egg is set (about IS minutes. Makes 4 servings. , Fish Sauce Adds Pleasure An appropriate sauce one that adds to fish's flavor, not the ready made kind just poured from a bottle is half the delight of a fish dinner. "Americans display a genuine unkindness to their stomachs when they dump catsup, mustard, or a spicy-hot sauce on their fish, writes J. George Frederick in an article called "Fish Sauces" in the February is sue of the Fisherman Magazine. "There are two main classes of fish (1) lean and (2) fat," says Mr. Frederick, who is president of thftGettrmet Society of New York City; ""Each type demands a spec ial sauce. The lean fish call for fat, which is absent in them; the fat fish call 'for a piquant, tart sauce to minimize the excessive fat which is already there." "Fish sauces. In general, are al- 3 7- r '4. :'. U - -f.vN . wrr-j ..... lCiruiMi Ml mm t) urn Th Oregon Statesman; Salem.- Ore rridcry. rebruary 13 1353 Valnut Frosting Rich, Crunchy This frosting tastes just as good as It sounds. It's the kind you re member so fondly rich, cara melly and full of crunchy walnut pieces. W like it best on tender white cake or a light spice one. MOTHER'S -WALNUT FROSTING : 2 cups brown sugar (packed) 4 cup table cream . Vi cup water Few grains salt . : 1 teaspoon vanilla extract , 4 cup chopped walnuts Combine sugar, cream, water and salt, -and cook and stir over low heat until sugar is dissolved. Boil without stirring, to soft ball stage' (236 degrees). Add vanilla and beat until creamy. Stir ia walnuts, and spread on ; cooled cake. Makes enough frosting for top and sides of 2 (8-inch) layers. DOUGHNUT MAGIO Here's a quick trick that will transform left-over doughnuts in to a fragrant dessert. Split the doughnuts in half crosswise, then spread lightly with butter or mar garine and toast under the broil er until lightly browned. Sand wich a golden pineapple slice be tween ' two halves and top with canned chocolate syrup. - Sentimental thoughts and decorative (pods are in order on Valentine's Day. Here is a luscious dessert to serve family or guests and surprisel It's simple enough to make. The strawberry-filled meringues are In the true tradition of the day. 7- so of two different kinds: (1) in dependent 'strong sauces which ignore the delicacy of fish taste and offer a sharp, often over whelming taste of their own such as barbecue sauce, horseradish sauce, Hollandaise sauce, tartar sauce, Creole sauce, etc.; or (2) companion sauces which harmon ize with the fish to make a good combination such as shrimp sauces or lobster sauce, anchovy sauce, veloute sauce, etc." "The game of being an. amateur fish saucier is varied and fascin ating," says Mr. Frederick. "It is the best thrill in cookery. It can lead to complex combinations, un ique creations, and new taste sensations. We Americans, unlike many Europeans have hundreds of different kinds of fish with which to experiment, and being a saucier is a fitting accompaniment to being a fisherman!" NYLON BAG An old nylon stocking can be used as a laundry bag when wash ing small things in a washing machine. Put the little garments in the stocking, knotting the open end, then you will not have to grope lor small pieces after the sudsing and rinsing. Broiled Pears Provide Ways To Vary Winter Family Menus Broiled pears are versatile, and fit into many a role. They may be used as a great. meat accompani ment, a salad or a dessert. Halve and core fresh pears and place on broiler pan about 6 inches below the source of heat. It will require about 7 or 8 minutes to broil the pears, depending upon their ripeness. For a meat accompaniment, top pears with a bit of butter and brown sugar. Put under broiler unit and broil until barely tender, about 7 minutes. A broiled pear may become a salad if topped with mayonnaise when about half done. The mayon naise will bubble and brown un der the direct heat. A dessert may be quickly and easily prepared by topping a ripe pear half with a sweet fruit sauce. Or, put a marshmallow on top of the pear when it is Just tender and permit the marshmallow to brown slightly and melt to form a sauce with the juice of the pear. There are many ways ;to fix broiled pears. These are only a few suggestions. Try them and broiled pears will find a perma nent place in. your cooking repertoire. Look to the Man 4 - The Millinery Merchandising Executives Association was ad vised to pay more attention to the man of the family if it wants to sell more women's hats. Thous ands of sales are lost each year, the association was told, because husbands frown at the hats his mate tries on. This attitude was attributed largely to ignorance of style-by the average male, une other roadblock is the fact hat in too many instances the average woman is forced to wear far-from-flattering hats that were created for professional models and the editors of fashion magazines. te. mm- n D TO EE'S- AffS IQooo IDGOGLlCHsn OHO O Beautiful "Axur-fo" Blu CoforJ Lovly Modern Design O Stands Oven Heat, without cracking O Made by Anchor Hocking Glass Corp, famous for fine glassware How exciting to open a big square pack- . age of Mother's Oats and find inside a . beautiful, smartly designed "Fire-Kingcup and saucer. ' Yes,' every package is a domhls valoe be - cause money can't buy a finer quality, more delicious more nourishing oatmeal : than Mother's Oatst It's the good, hot, - creamy-smooth oatmeal your , family lores on chilly mornings! . Start collecting these lovely cups and saucers today! No wait ing! No coupons! No money to ;send! Just ask your grocer for i Mother's Qu with "Beautiful Cup and Saucer." . . V you ob-pv0 end , i v' 1 Atu:?A - 1 . 11 laTainiuJ .: J V-;iJ 01? J I Sj ly Products of Tho Cuelcer Ocrts Company 0f. A 86-page handbook of lessons in sugar magic the easy but sure guide to perfect frosting and how to use them best to dramatise every cake you bake from quickies to elaborate wedding and anniversary cakes. Special decorating ideas too. Send to Nancy Haven for your free copy of "Fashions in Frosthigs.' Addreaa below. Cover your favorite cake with white boiled frosting, then swirl on this shiny extra to make it twice aa good. There's enough for the topknot and some to spread between th cake layers. Combine cup Beet Sugar with cup ach evaporated milk and cream-style peanut butter. Cook on medium heat about 7 minutes (222 F.) stirring constantly (it will be like thick sauce). Beat a min ute to cool before spooning over frosted cake in m design to suit your fancy. : - Here's a trick that will help you frost your cake neatly right on the serving plate a paper collar protects from dribbles. Place a square of waxed paper on the cake plate; , cut a circle from the center,' 1 inch smaller than the cake. Tear away the paper while the frosting is still moist. rTTTn 1 Cut sheet cake into IXomino blocks, frost in white. With a toothpick, outline and dot with melted chocolate. 09 0H The energy units of augaf coat only a fraction of what you pay for them in most other foods. Yet sugar has advanced less in cost than any other major food . . commodity.-.-:- . - -, . In alt the world there in ne bet ter $uvnr than U. S.-frown Btet gtg'V for every vtfir ue,', ' Cut sheet cake into fancy tiny -shapes layer together with frosting and string, en broch ette style. on ooera stick candy. cc::su"Z2 sxsyici nmi ttrr sssit rtc&ocm, tic f. 0. Ss 15t4. Sss fraatiMS If, CUle Colored Pan-IIeafly Gel. Over lVs-Lb. Averago Skinless Uieners .Xb. 390 Ilinced Ham Xb. 390 QUALITY GOVERNMENT INSPECTED MEATS DENNISON-S CATSUP Cm Bottles USD'S 2l HOUR COFFEE SWEET SIXTEEN LIARGAniilE Cm Lbs. 370 BETTY CROCKER CRUSTQUICK Cm Boxes - VELVEET21 Cheesa Food 2 '79 U00BBTJI1Y SOBP Bcdh A Clxa Bars a n EX n n - n - n ' ii sit rtzL A 12-02. Jar A nnr? 27G H-GoL Iuj 276 YES I We henra plenty of Tha Wonderful New TDESjD Ve Reserre tha Eight to . Prices EHecttra Friday end Echtfday Feb. 13 & 14 Mill iiiii r mLl : . . JZZZZ. Gel a a a , a r a a . n a P v M . p p a p P p n rj u u a a n n p r i I L i 1 1
