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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Aug. 21, 1953)
f . I ' I ' " 1 -: - - V --N ? . - ; . ; : t , . ' - i . " - r - v i ... . ?; . i . - - """"'-,' ' . - : t' I , - , ': .... - A - ' - ---- -4 )? v .Vr4 ' ----- 'rif sM I 11 'fMtit r 'f ? tjfjff. t,tt ' - J V 4 Hit D ) : s - 4 . -;. fi Mocha jumbles are another of the many fine cookies to serve. With a cup of steam ing coffee and far a morning "coffee" or informal afternoon party.. Hy Cookies Stric Year 'Round Food i,H By MAXINE BUREN . i j Statesman Woman's Editor Let nJ winter cookie maker be deluded by propaganda into believing that cookie are seasonal No day, no climate, time er occasion haj a corner on cookies. They are just downright good I" " ' awr. . eating on any occasion. And the nice thing about . v f them is, they are limitless in variety. fl-j " One could write a daily column on cookies, . ," I indeed two women did write a book on them (Cookies and More Cookies, by Sumption and Ashbrook) and we will devote a mid-season story to them. Summertime is an excellent season to spend gazing out the window or watching the trees sway in the breeze while lying prone in a hammock. To enjoy these ' strictly summer pasttimes, one must have cooking out of the way, and one of the better methods is to bake up a batch of cookies', to do for several desserts. Here is -a recipe we have had around for some time which combined the old couple, cookies and coffee. The "mocha" of course, is the coffee-chocolate combination. MOCHA JUMBLES t Can Maxine Burea 4 tablespoons butter: or margarine 1 cup sugar 1 egg, beaten 2 tablespoons strong! cold coffee cream butter or 1 cups sifted, enriched flour 2 squares (2-oz.) unsweetened chocolate, melted 2 teaspoons baking powder Vt teaspoon cinnamon margarine until consistency of mavonnaise Add sugar slowly while continuing to cream. Add beaten egg and coffee. Add melted chocolate. Mix welL Mix and sift remaining tout rs inch thick on lightly floured board. Cut with doughnut cutter. Sprinkle with granulated sugar. Bake on greased cookie sheejt in moderate oven (350) 10 to 12 minutes, Makes about 2 dozen Nothing is handier for the summer cook than those delicacies that can be made in advance to be used in small batches as needed. Pineapple Ice Box Cookies are the perfect example. - These delicious cookies are rich and crisp with a surprise in gredient flavorful shredded pineapple. They are the ideal accom paniment to serve with; fruit or ice cream for the family or guests. PINEAPPLE ICE BOX COOKIES cup butter tw margarine 1 teaspoon baking powder 1 cup brown sugar! firmly 3 cups flour packed 1 teaspoon soda 2 eggs Vt teaspoon salt Vt , cup crushed pineapple, 1 teaspoon vanilla well-drained Cream butter or margarine and sugar, add eggs one at a time and beat welL Stir in well-drained pineapple and vanilla. Add flour sifted with soda, salt and baking powder. Shape into 2 rolls! 2-inches in diameter and wrap in floured waxed paper. Place in refrigerator for 2 hours or overnight. Cut in slices H-ineh thick. Bake, on a greased baking sheet in a moderate oven (375;) for 15 minutes or until slightly browned. Makes 5-dozen cookies, j i NOTE: If crisp cookies become soft, they will be crunchy again after a 3 to 5 minute warming in a slow oven (325). Party Food Be Sandwiches With Glamour Sandwiches for coffee and teas can taste just as appetizing as they are pretty. Confetti sand wiches are truly party fare. Small bits of red radishes and green cucumber add a gay touch. CONFETTI SANDWICH Bread Butter or margarine 1 3-ounce package cream cheese 2 tablespoons milk Vt cup chopped radishes Vt cup chopped cucumber Dash salt Cut bread into desired shape. Spread with butter or margarine. Combine cream cheese and milk and mix until smooth and well blended. Add radishes, cucumber and salt and mix well. Spread on buttered bread. Makes about IV dozen 2-inch sandwiches. Introduce your family to hot sandwiches by serving Deviled Cheese Grill You're serving them a handful of nutrition. Add the. nutrients of the hearty filling to the three B-vitamins, food, iron and protein of the bread. The re sult is a good share of the day's requirements. Deviled , Cheese Grill, fried to a nice golden well as the oldsters eating heart ily. DEVILED CHEESE GRILL 3-ounce package cream cheese 3 ounces deviled ham (1 can) ' Vi cup chopped sweet pickle 1 tablespoon chopped onion Vt teaspoon Worcestershire sauce Vt teaspoon horseradish 8 slices bread Melted butter or margarine - Mix cream cheese and' deviled ham and beat until creamy. Add pickle, onion, Worcestershire sauce, horseradish and salt and; mix until well blended. Spread on 4 slices of bread and top with re-: maining 4 slices. Brush with but ter or margarine and brown light- i ly on both sides on hot griddle or skillet. Makes 4 sandwiches. i Cool comfort is found in these fruity- crisp cookies that take well to easy decorating. Pineapple icebox cookies, one of the dozens of kinds of these kitchen wonders, are espe cially refreshing for summer. - Smoked Tongue Makes Good As Sunday Meat; Jelled Loaf Homemakers often overlook the fine menu possibilities of vari ety meats when looking for "something different" to serve for casual company suppers. One of the most versatile, and also a great; favorite with the menfolk, is smoked beef tongue. This is a happy choice for hot or cold service and alone or in combination dishes. Nutritious beef tongue, often a thrifty cut, , is most popular when! packaged and smoked, and usually weighs from about two to five pounds. Smoked beef tongue, like all variety meats, must be kept cold. The smoked tongue may be kept in its! original casing in the re frigerator, and should be used within three days of purchase. Easily Prepared Bujy homemakers will appreci ate the simplicity of preparing tongue. Just cover the smoked beef tongue with cold water, and! bring; the water to a bou. Reduce the heat and let it simmer until the meat is fork tender. This takes; approximately 1 to IV4 hoursj per pound. When the tongue is done, re move lit from the water and cool slightly. Slit the skin from the thick lend to the tip on the under side. Use a paring knife to loosen the skin at the thick end. Then pull and peel the skin off the Ozone Lamp brown, will find the youngsters asf tongue, using care not to roughen the surface. The tongue is now ready to slice and serve hot with piquant sauce. Tongue is deli cious cold too, so you may want to chll it for later use in sand wiches, salads, or in combination dishes such as this cool and Jellied Tongue Loaf. . JELLIED TONGUE LOAF tablespoons unflavored gelatine Va I cup cold water 2Vt cups beef bouillon, heated 8 slices cooked beef tongue 2 cubes cooked beef tongue 2 hard cooked eggs, sliced Vt cup chopped gceen onion Vt icup chopped celery 1 1 teaspoon salt 2 tablespoons lemon juice Soften gelatine in cold water. Add bouillon. Line sides of loaf pan, 9x5x4 inches, with slices of tongue. Arrange slices of egg on bottom of pan. Pour Vt cup of gelatine over slices of tongue and egg to "seal" them to pan. Place pan in refrigerator until gelatine is set Chop remaining sliced egg and combine with gelatine, cubed tongue, green onion, celery, salt and lemon juice. Spoon tongue mixture into loaf pan. Chill until firm. Serve with sliced tomatoes. TONGUE AND SWEET POTATO SOUFFLE cup butter or margarine cup flour cups milk teaspoon salt cups ground cooked beef tongue tablespoon horseradish eggs, separated cup mashed cooked sweet potatoes Melt butter in a saucepan. Stir in flour. Add milk gradually. stirring until sauce is thick and. smooth. Add salt and cook 2 or 3 minutes longer. Combine white sauce with tongue. Add horse radish. Beat egg yolks and gradu ally stir in white sauce mixture. Stir in sweet potatoes which have been seasoned to taste. Cool slightly and fold in stiffly beaten egg whites. Spoon mixture into a buttered 1 -quart casserole. Bake in a slow oven (325 1) for one hour and 15 minutes, i j A new ozone-generating lamp recently has been perfected, for use in kitchen or bathroom, to destroy odors and keep the air fresh. This is similar to the type used for some time by the meat industry to prevent fungus from growing on stored meats. The ozone lamp also is useful in eliminating many of the air- Dome suDsunces which cause. hay fever, asthma and other al lergies, says Dr. Hazel J. Berg lund, co-author of the new book, -It's Not All in Your Mind." lVt 1 lVt 1 2 1 SAVE STITCHES Save ravelings as an excellent mending yarn for silks and wools. Statesman Solera, Ortw Friday, 21. 1S53 (Sec. 2) 1 Fancy Food Has Shrimp Filling r Here's a recipe tha? could be called tarts, salad or fish course. SHBIHP SALAD TARTS 1 cup coarsely chopped wal nuts or pecans , 2 tablespoons butter or mar- garine . ! 2 ups cooked or canned shrimp (whole if small, cut up if large) i 2 cups diced celery! Mayonnaise (about Vk cups) 2 tablespoons lemon juice v 2 teaspoons grated onion Salt and pepper to taste Vt teaspoon monosodium glute mate 6 to 8 baked 4-inch tart shells Additional mayonnaise and pa prika for garnishing Saute nuts gently in butter just until golden brown. Stir frequent ly' and watch carefully! Mix shrimp, celery and nuts; add en ough mayonnaise to moisten mix ture nicely; add lemon juice, onion, salt, pepper and monoso dium glutemate. Chill thorough ly. At serving time; fill tart shells with the mixture, allowing a heaping Vt cup per shell if 6 are to be filled, less for S shells. Top salad with a bit of mayon naise and a, dusting of paprika. Place each tart on i plate and garnish with salad greens and as sorted relishes ripe or green ol ives, radishes, cucumber sticks, carrot I curls, hearts of celery. picuesj or wnatever you like. serves o nearuiy, a less gener ously, (crabmeat, tuna, or chick en may be substituted for ' the shrimri in this recipe, if prefer rea.i . 1 Miniature tart shells filled with the abjwe salad fit nicely 4nto an afternoon tea 'or wedding recep tion menu. TALL, Servb chilled noon nectar freeze You knack 4 CHILL ! 1 ' i cool fruit drink in tall glasses for a warm after- or evening refreshment. SThis one's delicious and easv to do. Put 2 cups apricot whole fruit in refrigerator tray and until nectar's about half frozen! Turn into bowl, add u pint ite cream and beat until fluffy, or put in blender. Sprin kle a little nutmeg on top and pow ihto glasses. s MOREj SHELLAC can keep 'a brass knick- from tarnishing, and also save constant polishing by clean ing it and then applying a thin coat qf fresh white shellac. REFRESHER During these warm summer days, a cooling drink for grown ups and children alike is! this Pineapple Juice Refresher, jpour Pineapple juice into a tall glass and add 2 tablespoons frozen con centrated orange juice (undilu ted). Stir and serve immediately. ' ' " - ; r- The most fender part-of T-Bone ? The most tender part of tuna The BWetl ? . 1 n S ST tiff I X III ; Little Miss Mermaid Says -BUY Famous WUTE STJBRTDC3A' At Salem (Grocers Flying The Flag Of MISS MERMAID Trio Tuna For the main course of a luncheon or. sup per, try a Trio Salad. Arrange on a luncheon plate 3 lettuce cups. Fill one cup with well-seasoned Tuna salad made with White Star solid pack or chunk style Tuna, another with cooked asparagus tips marinated in nippy French dressing, and the third with a deviled egg. Pass Thousand Island Dressing. year, more tuna is bought with label than any other brand. That $ because million t of tuncnlovers know that the choice light-meat center cut of White Star brand are uniformly tender, tasty . . make every tuna dish extra-delicious. White Star brand.., tuna at its finest! ' '''' ' ' Salad i C )A 1 mM r 1 M't'lWf: .. ' S-T tWhito St.r j ! BP SOLID PACK ylr " J Vz S WhitelSlir 1 Y W xd-' rm lit CTYIC Serve it often A Vm Ci-r $ FooJ ptdd W VAN CAW SEA fOOD COMPANY. tUQ, Mm 0- TwmI hU4. CMom tfOPfWtfr Ct$SPy$ &VOftTEx rong. ioUhy bodies! Moro profetofch. ounce for ounce, than practically oH 751 as an energy-ricK food. basic foods. More economical, tool Page 3 For Regular IGA Specials!) Shop Every Day at Ypur Favoritf IGAI ET.IERY'S IGA FOODLINEX Wallace Rd.at7th West Salem VISTA . MARKET 3045 S. Commercial STATE ST. 1 - MARKET 1:30 State St. i - j ORCUTT'S MARKET i 4200 N. River Rd i : !:-' I : " ! ; i ! sl
