Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 27, 1953)
u-Thl Skrtesxigaj .Selern Oregon,, Friday .1 ,m A ' -" " - - ' i ... ' - V J f a ' 'OX. j. Still the -world's favorite cake, chocolate Devils j when topped with a fluffy frosting. Food cake gets added popularity Chocolate Cake Still ' Tops . . Cakes may come and go, but no der and salt Cream together short other holds to universal popularity I ening and sugar until light and like chocolate cake. Here we've fluffy. Add eggs and beat very found a good old Devil's Food cake with fluffy" white icing to refresh the memory of cake cooks who . may have been going off on tan gents -in their baking. .' DEVIL'S FOOD CAKE ' 2 cups sifted flour 3 teaspoons baking powder : V4 teaspoon salt j cup shortening 1 teaspoon vanilla extract 3 eggs r 3 . squares ' unsweetened . I chocolate, melted i 1 cup milk j'1V4 cupsrfugar. Sift together flour, baking pow- welL Stir in melted chocolate. Add flour mixture to creamed mixture alternately with milk and vanilla extract, beating to smooth batter. Pour into 2 greased, paper-lined 9-inch layer pans. Bake, in mod erate oven (350 degrees) 35 min utes. When-cool, frost with Fluffy Frosting. Makes 2 9-inch layers, or 3 8-inch layers. , FLUFFY FROSTING 1 cup sugar teaspoon salt teaspoon cream of tartar '2 egg whites -3 tablespoons water 1 teaspoon vanilla extract Combine alTthe ingredientl ex cept flavoring in ' top of double boiler. Beat with egg beater about 7 minutes, or until icing stands in peaks. Add flavoring. Makes en ough frosting for 2 9-inch layers or 3 8-inch layers. SALAD FOR TODAY Especially popular during spring, is a good tuna salad. Make it a real meal-in-one by mixing in hearty large dry Urn as. Chill the cooked, drained limas a while before adding them to the salad. Bright bits of plmiento and chop ped parsley look and taste good in it, too. STIR UP The yolk will stay in the cen ter of a hard-boiled egf if you stir the water while cooking. Gives Style . To Beef Dish x '. Beef practically always turns tip at the poll when the. question is, "What's your favorite meat?" So, here's a beef dish youll hurry to add to your favorites list once you've tried it Beef JJourguignon. . To make it, great tender chunks of juicy beef are simmered slowly in a rich, dark brown, sauce, and the sauce t is the secret. Herbs, spices, onions, and. a half a - cup of streng.- black coffee, among other things, go into its making. Then pour the piping hot, savory beef into a bed of buttered, golden noodles sprinkled with fresh pars ley. Serve with it a green salad, sharp dressing and large cups of steaming coffee, as complete and hearty meal ; Beef Bourguignon is also econo mical. vth" nrtnrilps artintr n a I meat stretcher and a flavor com plement. This means that you can make this delectable dish often and on a modest budget. " - - ' This is one meal where coffee with" is quite as indispensable as "coffee after." f BEEF BOURGUIGNON .4 tablespoons butter or margarine ' : 3 lbs. round steak, cut in 34 Inch cubes -: 1 dove garlic, crushed - 3 onions, sliced 4 tablespoons flour -i 2 cups stock or bouillon ' ' 1 cup water ' ' . -' 2 teaspoons salt teaspoon monosodium ' glutamate " " Vt teaspoon pepper.' "' V teaspoon marjoram . Vt teaspoon oregano cup strong black coffee - ' Melt butter or margarine ' in deep frying pan or chicken fryer; add cubed round steak; brown on all sides. Add garlic an donions; cook until onions are soft, but not add sides. Add garlic and onoions; from pan, Blend flour with butter remaining in kettle. All liquid sea sonings . and coffee Stir until thickened. Return meat and onions to kettle. Cover; bring to boll; simmer 1 hours or until meat is tender. Serve with par slied, butter broad noodles. Makes 8 servings. 1 y-r - w r, J s r -m r3 -x -.v. - V I -4 In Beef " Bcmrguignon it' the sauce that counts. A rich gravy that gets its personality from the spices, herbs and a half cup of strong coffee that are Included. ! 1 " 1 : Shrimp Bisquo Main-Dish Soup. Fine noodles join shrimp in creamy , soup, j; ; , " ' j SHRIMP BISQUE , Vk cup butter or margarine H cup chopped celery Vi cup chopped onion 2 tablespoons flour ' 1 teaspoon salt. Dash pepper 'f Vk teaspoon caraway seed . (if desired) "L - " 2 cups milk 2 cups water 4 ounces fine noodles 1 cup cooked cleaned shrimp (5-ounce can) ' Melt butter or margarine in large saucepan. Add celery and onion and brown lightly. Stir in flour, salt, pepper and caraway seeds. Add milk and water and cook until slightly thickened, stir ring constantly. Add noodles. Cover, reduce heat and cook about 4 minutes or until noodles are tender. Add shrimp "and heat thor oughly. Makes about 6 servings. Chopped Peanuts In Macaroons Peanut butter cookies have long been a favorite with grownups and children, but that is the us ual extent of women s. knowledge of 'peanuts ; as an ingredient In baking. Now we find other recipes. Here is one that uses the pea nuts themselves i in cookies: PEANUT MACAROONS cup shortening , v 5 -Vt cup sugar . ' . ' " 1 egg, well beaten : 1 cup chopped peanuts V teaspoon almond extract . 3 cups cornflakes Cream shortening and add sug ar gradually. Beat in egg, add pea nts, flavoring and cereal. Press mixture into dowi 01 tablespoon, drop on greased sheet 2 inches apart and bake at 373 tor 12 t 15 minutes or until well browned This makes about three dozen. CmU MARINATED STEAKS - For extra flavor in steaks, chopc or chicken to broil, marinate the meat in 1 part vinegar to 3 parti oil for several hours. Season the marinade with onion and chill powder. Mix the chili powder with the - vinegar before adding to the oil. .'; .. , . CHILI-SEASONED GREEN BEANS Perk up .canned green beans by heating about 3 ' tablespoons of oil, adding a sliced onion, 2 tea spoons vinegar and chili powder to taste to 1 can of beans. " For He-man, appetites ScrvcHoppsFavoritoTUnAI ; Ounce for ounce more body-building proteins j than practically any of the 751 basic foods I O van am ma fooe ovanv. inc. QUICK DUCK De-feather a wild duck the quick way by dipping it in boiling water and wrapping it in a thick towel to steam loose the feathers. HEBE WE GO AGAIII . . . AII0THEI1 SHIPHEIIT OF THAT UOIIDEnFUL Siocli Your Lcclrer M Thesa Low Prices! 1 B m m I ARM OR BLADE mom nnnsTs 1OEI6 STEAK THAT IS LB. PURE Ground Beof j3 Um. CASCADE POBE LilRD tlh. Pkg. CASCADE Lb, Folks This May Bo Your Last Chance At This Quallrj-Acjed Beel Better Stock Upl - PHODUCE!! SOLID FRESH CuLbago Lb. 2H$ U. 8. NO. 1 DESCHUTES - , Pcldoei : 50 & 5iCD GARDEN FRESXI RADISHES OR -GREEN OinONS 3 tu- lCc Arizona Seedless GRAPEFEUIT , V5 U bs'&C U A Truckload ol HOOD RIVER Delicious Apples Tnaso Are Boau!ul -Clean, Sound Applss v " . Ho. I Call For Them By Number I o SPECIAL" o I I Youll Have to Come Out J To See -You Won't Go Wrong We Guarantee! f Ho. 2 X Call For Thorn By Numbexl i I o SPECIAL o l LOOK FOR IT - ITS PILED HIGH 7 J IIO. 3 v Call For Thorn - y By Numborl j o SPECIAL o : J I , THIS ONE'S TOO HOT Y ' FOR NEWSPRINT! ' 7 Can For Thorn - ' By Nuxnbor! ; '5)" IjffSSEaff S) - o - sPssanE, -. 3 ;. WE Hmn THE E0C3 - j , HAS GOXZ STARS . IlAVt:&C2A2YI , mm I in n' 1'' 1' ill "'-Si i f r Just Take a Look at Thesa Values and See How Much You Can Savel Shop Ebner's Daily for Budget Savers Solid Pack i Size Can Whito Star Tuna Thompson's Seedless Raisins. 35c 29c Tastewell Cubed Colored .1.00 PRODUCE for 25c Med. Size Calif. Avocados 3 Med. Size Smnklst Oranges. Margarino Hl-IIo Batter Crackers Star Klst 15-oz. Can Tuna & Hoodies Alice Love, 20-ec Jar Strdvbcrrv Jam. m Borden's 7 Hhmu pkr. f.lacaroni-Chceso Dinner 2 pkgt. 25c Chocolate Malted - S-e. Cans Toddy Milk U. 8. No, 1 Deschatea . Potatoes 10 ibs. 49c Fresh t Rhubarb Is ibs. 25c TURNIPS PARSNIPS RUTABAGAS MJB QUICK RICE cka.25C Free lOe Coupon la Each Faekare - Dnncan Bines Fresh Frosen Pkg. 20 Flavor-Pae Fresh Frosen Corn on Cob . Old South Fresh Frosen o Juico Arden's Flavor Fresh ko Cream : Dos. 29c 7 . If M9d If S ! .5 I ' Peas r- J - Orann I ; round U - I i - a mm'K . vC - - SVJiFTfnriG : - x - I " - - - : ' JT JT I J .1 ..iliB.H.M.W..i.i .mum -ib. 25c B29c 39c 3 for 35c QUAKER OATS Reg. or Quick It 41c Free lOe Coupon For Spry In Pkf. 2 pk8s. 39c pk8. 23 c JSm cans 29c -G.I. 51.65 largs Package FRESH CREAT.1EIIY BUTTER j & 69c lb. can 69C OA It CRY VEGETABLES LOCKCR1 r.