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A sxaprise awcdts the persbn whd sinks his teeth Into
flavor is of gingerbread. It is indeed a new one, combining
doughnuts -with the seasonings for gingerbread.
A New Quirk in Doughnuts
In This Yeast-Raised One
Something new in doughnuts
now. A raised doughnut has the
flavor of gingerbread which
ihould make it good dessert ma
terial RAISED
GINGERBREAD DOUGHNUTS
1 cup milk
cup sugar
Vk cup warm, not hot, water
(lukewarm for compressed
yeast
1 package or cake yeast, active
dry or compressed
AWa cups sifted flour
1 teaspoon ginger
1 teaspoon cinnamon
Vt teaspoon nutmeg
Vi teaspoon allspice I 1
Va cup shortening
Vt cup molasses
teaspoon salt ,
2 eggs, beaten
Scald milk and add sugar. Set
Chicken Breasts
Good for Company
X Now that one can purchase
chicken breasts separate, you can
make such super-elegant dishes
as this:
BREAST OF CHICKEN
BRAZILIAN
cup raw regular or
processed white rice
6 chicken breasts
, 1 teaspoon salt
Va teaspoon pepper
cup otivt or salad oil
S chopped shallots or small '
onions
quartered medium
tomatoes i
V. cup snipped parsley !
cup chopped ready-to-eat
ham
1 tablespoon flour
1 cup canned chicken broth
4 cup water
1 tablespoon chili powder
Va teaspoon paprika
Diced pimento
Shredded coconut
Cook rice as package directs;
Keep -not Meanwhile season
chicken breasts with Vt teaspoon
salt and V teaspoon pepper.
Place in hot oil in large skillet:
cover; saute 12 minutes. Add
shallots, tomatoes, parsley, and
ham. Cover; simmer 6 minutes.
, Mix flour with Va cup broth to
form smooth paste: then add to
skillet with rest of broth, water,
chili, Vi -teaspoon salt, paprika.
teaspoon pepper. Simmer 10
minutes. Serve chicken on rice,
garnished with pimento, coconut
Pass sauce. Makes 4 or 5 serv
ings. - f
GLAZED HAM
' For an after-the-game buffet
supper we suggest cider-glazed
baked ham with peaches, scal
loped potatoes and a green vege
table for the main course. To
glaze the ham. spread the scored
fat surface with a mixture of
teaspoon dry mustard, 1 cup
brown sugar and a sprinkling of
black pepper. Baste, while it
finishes baking, with apple cider
15 minutes before removing it
from the oven. Surround with
hot peach halves filled with
whole cranberry sauce. Baste
them with the juices in the pan.
TEACH HIM RESPECT
Don't encourage a ckikj
beret (lis school teacher.
He skwU U tovehl to
respect authority.
V:
vim'.- -
aside to cool to lukewarm. Mea
sure water into a large mixing
bowl (warm, not hot, for active
dry yeast; lukewarm for com
pressed yeast). Sprinkle or crum
ble yeast. Stir until dissolved.
Add lukewarm milk. Sift together
flour, ginger, cinnamon, nutmeg
and allspice. Add 2 cups to yeast
mixture and beat until smooth.
Cover and let rise about 1 hour
in a warm place. Cream shorten
ing, gradually adding molasses.
Stir in salt and beaten eggs. Stir
this into yeast mixture. Stir in
remaining flour. Place in greased
bowl, cover and let rise until
double in bulk. Roll out Vi inch
thick on floured board and cut
with doughnut cutter. Place
doughnuts on floured board or
greased baking sheet Cover with
cloth and let rise until double.
Drop into hot fat (360 degrees)
raised side down. Cook 2 or 3
minutes, a few at a time, turning
once. Glaze while warm: Dip into
a glaze made by stirring 1 cup
confectioners' sugar into Va cup
boiling water and Vi teaspoon
vanilla. Makes 2 dozen dough
nuts. ENJOY IT TO
l V ss Taste this salad and youll ' i
J- Made wrm CSIMSi3 P-
w -f i T3 fT3 Follotc these simple tips U make k
-TN CQOAnfy "Gl picture-perfect! .
y VSw U Alj&smmSmSl Slet m. 2 rm frmit ccfctei... fresh oranges
St 2Bi& y Lni., ' i ...and Kraft Cottage Cheese at your grocer's.
y A tffiL fVJ5 jaCIS Vm Kraft Cottage Che. For Kraft is made
&e&Ckj$ - K VjLil Jl in plants especially designed for cottage cheese,
I r 4&X&!i& i $ T and is made from specially-purchased sailk t.
rtJfrf- PERFECT S " N, - . - produce a clean, balanced taste that harmonizes
"000ZOcaM. jiWfw 3ALAD I IL ""' "ITOr her salad ingredients.
MTlKSr VS "i Tm .ix-dram fruit cocktail tWoUghlT...tc
v3vf IP llff A - " tow cottage cheese and fruit lightly with a fork
Aaw v J ft ' ' V so as not to mash the tender cottage cheese enrds.
vVS3 J l-'Sy Srwon into large sherbet glasses; top with range
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if- I
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these doughnuts, Jor tha
the technique of raised
'
Meringue Pie Take
Very Top Prize
Meringue pie may be just mer
ingue pie to you but not to the
judges in a recent contest who
awarded first place to this recipe:
LEMON MERINGUE FIE (
IVi cups sugar
7 tablespoons cornstarch .
lVt cups water
3 egg yolks, slightly beaten
3 tablespoons butter ' - -6
tablespoons fresh lemon
juice
2 tablespoons grated lemon
peel
Mix together sugar, cornstarch
and water and boil 6 minutes,
stirring constantly. Remove from
heat, stir in egg yolks, return and
cook over low heat for 6 minutes,
stirring constantly. Then add but
ter, lemon juice and grated peeL
Stir only until well blended. Pour
into 9-inch baked pie shelL Top
with meringue.
MERINGUE
3 egg whites
teaspoon cream of tartar
6 tablespoons sugar
Vt teaspoon vanilla .
Beat egg whites and cream of
tartar until stiff. Add sugar grad
ually, add vanilla last and beat
until meringue is glossy and
stands in firm peaks.-Spread on
pie and bake at 400 fr 10 to 12
minutes.
A MINUTE-..
TWE ULL. -.
Dcljcqte Pie Uses
Gelatine for Fluff
"When you are planning a din
ner party, youll do well to con
sider having this delicate pie for
dessert. You can make it the day
before if more convenient.
PINEAPPLE CHIFFON PIS
1 envelope plain gelatin
y cup cold water -
3 eggs, separated T
cup sugar - -- A'-'
Va cup crushed pineapple, not
drained
1 teaspoon grated lemon peel
3 tablespoons lemon juice
Va teaspoon salt -,
I baked 9-inch pie shell' :'
Vt cup heavy cream, whipped
Add gelatine to cold water and
let stand. In a double boiler stir
together the egg yolks, Vi cup
of the 4ugar, the crushed pine
apple, lemon peel and juice; cook
over hot water, stirring constant
ly, until smoothly thickened. Add
softened gelatine and stir until
dissolved. Remove from, heat
Add salt to egg whites and beat
stiff; gradually beat in remain
ing Vt cup sugar., Fold in hot
pineapple mixture. Heap into
baked' pie shell and chill about
3 hours, or until Jet At serving
time, spread with whipped cream
and decorate each serving with
a spoonful of drained crushed
pineapple. Serves 6.
Bone Soup Comes
After Sunday Meal
The bones left from the chick
en will make fine mid-week eat
ing when made into soup.
"DEM BONES"
"" CHICKEN SOUP
Bones left from roast chicken
Any leftover stuffing, optional
2 quarts cold water
1 pared, sliced carrot
V sliced onion
1 stalk celery, sliced
2 sprigs parsley
1 bay leaf
3 peppercorns
2 teaspoons salt
teaspoon pepper.
Combine all ingredients in
large kettle; cover; simmer
hours. Strain; season to taste. If
made in advance, cool quickly;
refrigerate. Makes 1ft quarts.
To Vary: To completed soup,
you may add some canned toma
toes, or 1 or 2 cut-up fresh to
matoes; any leftover meat: a little
rice; some curry; dried or fresh
herbs, etc. Simmer, covered, 10
to IS minutes.
MOKf- w- ;J; Air I
Hello Delicious is the theme for growers of this fine
eating apple. Here it's at Its best In a salad. Thinly sliced
unpeeled apples, chopped celery, salted peanuts and
cheddar cheese are tossed together and moistened with
mayonnaise and cream. .
Little Pot Roast i
Uses; Beef Shank.
If you would like to serve in
dividual potroasts you may when
you purchase , cross-cut beef
shanks. Just as their name im
plies, they are small pieces of
beef made by cutting across the
shank bone. Ifcre they're teamed
with a vegetable gravy. , .
BEEF SHANK POT ROAST I
3 lbs cross-cut beef shanks
cup flour '
3 teaspoons salt
teaspoon pepper '
3 tablespoons lard or
drippings
1 onion, finely chopped
1 cup water
2 cups chopped carrots
1 green pepper, chopped .
1 cup chopped celery . . ,
Dredge meat in seasoned flour
and brown on all sides in lard
or drippings. Add onion and
water. Cover closely and simmer
3 to 4 hours or until tender. Add
vegetables and cook about 10
minutes. Remove meat and vege
tables and make gravy from
liquid in which meat and vege
tables have cooked. 6 servings.
SOMETHING CRISP S
Pan fried frozen fish fillets
are extra good when served with
something crisp. Our favorite
fish sauce has crisp slivered
almonds in it and is made like
this. Saute Vi cup slivered al
monds in a bit of butter until
golden. Add 2 teaspoons flour,
Vt teaspoon salt and a dash black
pepper. Slowly add Va cup light
cream and cook and stir until
thickened. Enough for 4 servings
fish.
RICE IS TT
To the people of the Orient
and South Pacific the word food
means one thing: Rice. But rice
has many, many other uses. Be
sides being eaten, rice is worn as
a cosmetic drunk as a beverage,
treasured as a medicine, honored
as a god, slept on as a mat,
burned as a fuel, molded into a
home as, plaster and straw board.
Casserole Has
Onion
A pie it's called, but a casserole
it is and suitable for winter
meals because it is filling.4 .
; PIE OF PLENTY
1 pound sausage meat
Vt cup chopped onion ,
2Vt cups cooked tomatoes
(No. 2 can)
1 eup cooked mixed, vegetables
Mix sausage meat and onion in
skillet and brown welL Drain off
excess fat Remove handle from
skillet (If handle is not remov
able, spread meat mixture in 2
quart casserole.) Top with layer
of tomatoes and mixed vegeta
bles. Drop biscuit topping by
spoonfuls on vegetables.
Biscuit Topping
2 cups sifted flour
.3 teaspoons baking powder
1 teasppon salt
Va cup shortening
1 cup milk
Sift together flour, baking pow
der and salt Cut or rub in short
ening until mixture is. crumbly.
Add milk and stir until flour is
well moistened. Drop about half
of batter by spoonfuls on sausage
vegetable mixture. Drop remain
ing batter on ungreased baking
sheet. Bake casserole in hot oven
(423) 20 minutes. Bake drop bis
cuits 13 minutes. Makes 4 servings.
al lie (::t ci
the Bridge
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Open Every Day .
Prices Gocd
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HALF OR WHOLE
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VANILLA QUABTS
SUNSHINE KRISPY
3 Limit
i
TUNA FEAST LIGHT MEAT
Tin
Limit
SWUTS CREAMY OR CHUNIY
MM BuMer
? Large 20-ox.
I
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Pinh Erapefraii
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of the Underpass
Salem"
. 8 a. n; Id 10 p. n.
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