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- -- - 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-
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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.
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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
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. 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.
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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
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YES I We henra plenty of
Tha Wonderful New
TDESjD
Ve Reserre tha Eight to
. Prices EHecttra
Friday end Echtfday Feb. 13 & 14
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