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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 5, 1954)
1 r ; . i . ; ' ' ' ' ! ' ' : ; J f Vs f ' ' " : - : vA4" :- r V-' ' :Xj: 'v fi v- 'A 1 A' ' i,-i'-V n' --"-'iA - XIX V : ir r W. t Z a; V my Statesman, Salem, Ore Friday. March 5, 1S54 (Sec 2) 1 X"; - -.xr l: : - IV " V- . ' J l fit : - iv" 'V ... s- hi " T j. . -C A, ' 4 . .. Peaches atop cupcakes that are deed and then sprinkled with coconut, ' make a colqrjui dessert that combines fruil end cake. Here-a cherry inside the peach makes even more: color. ..- ! " . i ; Fruity Desserts v.7 I are Answer to Housewife With Hungry Family By MAXINE BUREN .-.t. Statecjnan Weman't Editor 1 To get variety into desserts and not to make ! vfthem too fattening, is the problem that faces ! Jnic ucuu Hunger uumig mese wintry aays. Fruit is such a handy dessert throughout part j of the year, but right now there's only an oc- i vasivuai 1IC3U aiicijr iu use. . To get fruits into the dessert you can of i course go into canned fruits, or you can make use oi aried iruits .which many women for- j get all about, but which are really very nice, ! or you can use fruit juices. imea apricots, prunes, peaches and apples are found in the larger markets and will rive ... i , . variety io aessens. i ne woman whose family like! prune whip, might try apricot or peach whip from the same recipe. Chiffon pies lend themselves admirably to peaches, Prpnesand apricots. Use your favorite whin dessert. Dilin? th lining into the baked or unbaked shell, whichever the recipe i designates. - - : A bountiful meal calls for a light dessert like this Prune Apri- I cot Tapioca. The tapioca is colorful and nourishing with plump i prunes and sunny drietd apricots, and it' extra fluffy with beat-l! n fgg white. This pudding is a paper-cup treat in a lunch box TOOV ' - -V ; . j - . -t PRUNE APRICOT TAPIOCA . . V 2 cups milk ' ' legg if: -f ": i ;! 3 tablespoons quick-cooking tapioca: cup granulated sugar c teaspoon salt teaspoon vanilla extract Vi cup cooked prunes ..- . H cup sweetened cooked dried apricots - - - - Combine milk, lightly beaten "egg yolk, tapioca, sugar and! salt, and cook and stir over moderate heat until mixture reach-! es boiling point. Remove from heat at once. Fold in stiffly ! beaten egg white and v,anilla. Pit and chop prunes. Slice apri- f cots. Fold fruits into tapioca. Stir once after about 15 iftinutes. I Serve plain or with cream. Serves '4 to 5. . -!. Frozen fruit juices certainly have Hone much to simplify one j task for housewives. There's considerable variety in juices to: be found in the frozen foods cases now, and one of the most at tractive to look atand nice -flavored ones is lime juice. Frozen juices are ideal for frozen desserts, and just at St Patrick's Day would be an excellent time to try lime juice in this attractive sherbet . . ' t . 1 ' . X ' LIME ICE ' 1 cup sugar t::..' lcupmilk j 1 cup heavy cream 1 ean fresh frozen limeade " 2 cups water ; 5 drops green coloring r . , Blend sugar, milk and cream together in heavy pan and stir over moderate heat only .until sugar is dissolved. Remove from heal Blend contents of limeade can with 2 cups water and stir slowly into milk and cream mixture. Blend in green color ing. Pour mixture into 2 refrigerator trays and place in freez ing compartment of refrigerator. Set dial for fast freezing. W hen mixture is frozen (in about 2 hours) return dial to nor mal. 8-10 servings. - " ' ' ' .x; ItVfoiMo playraround with canned fruits for dessert too. Of course there's unlimited opportunity for originality. Peaches provide refreshing taste and nice color. Put fruit atop cup cakes that have been frosted with whipped cream and sprinkled with coconut Or arrange peach slices around Bavarian cream. Peach or apricot upside down cake makes variety where pine apple upside down cake is frequently served. I - i ' . .--A- j ; j"V v 1 -a I;.' & " - y v . I ! Lime ice is c refreshing winter dessert and now' days may b made with fresh frozen Kmo juice. The crttractive green ice is certainly appropriate to St. Patrick's month, cmd also gives a spring-like touch to any menu. f ' ; -A !, : ' V There just couldn't be ci nicer dessert io serve at this rime of year when fresh fruit's at a premium.,,The dessert uses dried prunes and apricots with tapioca made fliiffy with egg white. Two Molasses Cookies are Good f i i Molasses has .long been a fa vored ingredient for cookies, with its tangy sweetness and rich brownness Here! are two cokies that use molasses," the first just a little more sophisticated, the last an inexpensive recipe, suited es pecially for kids with big cookie ap petites, j ; 2 eggs - S ' Vi cup molasses 1 cup chopped dates 1 cup chopped nuts cup sifted flour 1 teaspoon baking powder ' Vt teaspoon salt j Beat eggs until very light; slow ly add 4 cup molasses, . beating constantly. Add ! dates and nuts. Combine flour, baking powder and salt; add to first mixture. Mix well. Spread in greased 8" x 8" x 2" pan. : Bake at 325 degrees s!ow oven! 30 minutes. Remove .from oven; spread remaining Wcup mo lasses over top. Bake 10 minutes.' Cool. Cut in sticks 1" x 3 inches. Roll in confectioners sugar if -de sired: Makes 16. 1 - ' . LUNCH BOX COOKIES cup sifted all-purpose flour "Vt cup iion-fat dry milk r. 1 teaspoon baking soda 7. -j .' Vt teaspoon salt " V' . V teaspoon " aUspice" - j teaspoon tinnamon' . Vt cup shortening ' i t Hcupkugar- , ' 1 egg, .unbeaten V ' cup molasses . ' 1 cup .seedless raisins (if de-' sired) ' , . ' . 2 cups rolled oats Sift together I flour, dry ; milk, soda salt and spices Cream short ening; beat in' sugar gradually. Blend in egg and molasses; beat well. Stir in sifted dry ingredients. Fold in raisins and rolled oats. Drop by teaspoonfuls 2" apart on greased baking; sheet Bake at 325 degrees-(slow oven) 12 to 15 min utes or until firm and brown. Re move at once 1 to cooling racks. Makes 4 to 5 dozen. - - 4 . , IN A NAME S ' ' There's - a I difference . . between beef ' marked i prime and that marked choice.! Prime beef is pro duced ' from young and Well-fed beef-type cattle; it has "liberal quantities of 5 fat ' interspersed within the lean meat Choice beef is of high quality, top, but has less fat than prime. j Points in Buying Sewing Machine Told How to make a good buy in a home sewing-machine is a ques tion of concern to many families now that there are so many types of machines selling at different prices and suited to different purposes.' In response to demand from families the country over, the U. S.!! Department, of Agri culture has just . issued "Buy ing Your ! Home Sewing Ma- chine" (HG-38), an illustrated publication prepared by a com mittee of State and Federal Ex tension specialists. Single copies are free from the Office of In formation,: U. S. Department of Agriculture, Washington 25, D. C. Before you go shopping for a machine, the specialists advise considering the kind of sewing for which you'll use it For plain sewing, making simple garments, patching, , mending and darning a straight-sewing machine is sat-, isfactory. Many women prefer it for fine dressmaking and tailor ing where; machine-made decora- tSnn Tint iikmI Tn An tract the swing-needle or rigzag-typej or in the oxen.. Serve leafy I spin machines are for specialty sew-fch or reS T noped whether , specialty istitchingj will be done often enough to warrant the added cost' of such a '! ma chine. ' " ! i : 1 ;? Whether fo buy a cabinet or portable machine is another im portant question. A cabinet with well-supported leaves and sturdy legs gives good, sewing support and is ready for immediate use. The portable is the choice where space is limited as in small homes or apartments, or where the machine must be moved, oft en. ' ! .i ; I Many other points to help buy ers choose the machine that will be a good lifetime , investment are included in the new publica tion, j ! .r i STRETCH IT To stretch a little chicken tur key or ham for a luncheon dish, add it to the filling for stuffd baked potatoes after you chop it fine. Sprinkle the stuffed potato with grated: cheese or paprika be fore reheating under the broiler ing such as decorative stitching, embroidering, making place mats and napkins, finishing seams and buttonholes. -These -'machines,' in part, dfr the jobs, 4oten4e$ Jor the attachments. that - can :be bought for straight-sewing ma chines and which are so seldom used. Blue Ribbon for Fig Bar; Betty ' Whether you. are. putting a meal on the table for the ' family or very special . guests; here's the dessert for enthusiasm. Peach betty is a baking dish blend of sliced peaches' and fig bar . cook ies. Grated lemon' rind and juice give it just tbei right tartness to be pleasing in any 'menu. If you like to .be artistic, save a few of the peach- slices to go on the topi This dessert has another - fea ture. It fits into almost any day's schedule for you 'can serve it warm or cold. Put 5 a pitcher of cream on the. table for those who want it. ,. r. ' PEACH FIG BAR "BETTY 1 lb. fig bars. i 1 No 2Vt can sliced peaches j 1 teaspoon, grated lemon rind j 1 tablespoon lemon juice " 2 tablespoons butter, or mar- j . garine ' ' x j Thin cream . (optional) .. , j. Cut fig bars into tiny cubes and cover the bottom of a buttered baking dish with half of them. Put in drained peaches and top with rest of cubes. Add. lemon rind and juice to 1 cup of the peach syrup and pour into baking dish. Dot with butter, and bake in a moderate oven (375 degrees) about 20 minutes. Serve Varra or cold, with or without cream; Six servings.- ! ! Sweat Breads on Party Menu List - . . Nuts, fruit or other sweet breads are welcomed as for en tertaining or for just nice family meals. Mertly spread with butter, a bread like the following date nut recipe, makes fine food for luncheons, afternoon coffee or evening snacks. 1 jDATE NUT BREAD . Vt cup margarine or other ' shortening 1 ' ' '. , 2 cups boiling water 2 teaspoons soda 1 cup chopped nuts ; 1 cup chopped, pitted dates 1 cup brown sugar; packed 1 cup granulated sugar 2; eggs 1 : teaspoon vanilla : 4 j cups sifted flour f Combine water, soda, nuts and dates. Cook stirring constantly about 4 minutes. C00L Cream together shortening and sugars. Add I eggs and vanilla and beat until fluffy; Add flour and date mixture: Mix well : Pour batter 1 . into two greased 9x5x34nch loaf pans. Bake in a slow oven (325 degrees) IV to 1V4 hours or unV til cake tester comes out dean. Remove from pans and cool. May be made early then sliced and toasted at service time. Makes 2 " loaves.: 'V ' - ' KEEP CLEANV ;' . The removable drip tray under the burner - section of - your gas range can be cleaned as easily as any cookie' sheet. 'Just dip it in to warm soapy water, , nnse an wipe dry. But don t forget: to the bottom of the tray, too. PRETTY GARNISH - , j' Walntu halves k make j a .pretty garnish for a pumpkin pie. Use six to eight of the nutmeat halves, --, and space them evenly . around j the outside rim of the pumpkin filling just as soon as UV pie fc comes out of the ovenr 1 tomatoes with the potatoes. --4 i- I FAMILY CHOICE i j -If "your j family' hkes: thejeom hbUorii ot: jaf apple: and Celery mixed ;wiaJrnayonnaise for a sal ad they'll enjoy having you serve this' salad with a chicken or ham Youll need ? to f "decide sahdwichJ for lunch; ! j Oregon Chocolate Cookies New! Easy! Delicious! A SPERRY FAILURE-PROOF RECIPE EXTRA ONE- -X "-- ,J -4 ;. .Make enough pastry for an ex- ftra shell when you are baking.- pie. Fill the .baked shell i with sJiced bananis, and package vanilla pudding; top with coco nut. " 'r ... s- - STAIN REMOVAL 1 V : The tarnish , of copper, brass, tin and other tr.etals often stains textiles. To remove, apply vine gar, lemon juice, or a tea-per cent solution of acetic acid; Rinse well as soon as the stain has dis solved. Do not use chlorine bleaches , or sodium preborate to remove mese aiasv . - i ' JN t ' ' . u u SX u " u u I 1 i I I I 1 I I J Cir ; ... 4 .- f ' . - -' j ; -;,X '' : Not a powder! Not a grind! But miTHons of tiny "FLAVOR BUDS" of real coffee. ready to burst j! instantly into that famous ITaxwcll House flavor! v. p , Brterty icLke eU-stk but tastes so cSfferent! '4j ;X5fCH"fX w X Martha Mead and her Home Staff perfected thete rich, crispy cookies far you and your f fiends. If you follow this home-tested recipe and use reliable Drifted Snow Flour, success is yours every single time! Try these delicious cookies soon, won'tyout . .. s I Whole Wheat in This Hot Bread - - Although mere is no poll to prove, hX we'd bet our last cookbook there's nothing that quickens the appetite on a cold day more lhan the smell of hot bread in the oven. Here's a bread that should spark interest: : . . t TOMMY TUCKER BREAD ' 2 tablespoons shortening . - 1 cup sifted all-purpose flour . 2 teaspoons baking powder 1 teaspoon salt 3 tablespoons sugar 1 cup uncooked whole wheat cereal (instant or regular) - 1 egg x. . m cups milk Heat oven to hot (450 degrees). Grease S or J-Lnch square pan. Melt shortening and set aside to cool slightly. Sift together: Into 6-cnp bowl the flour, baking powder, salt and sugar. Add uncooked whole wheat cereal and mix welL Make a hole in center of dry mixture Add egg. milk, and cooled melted shortenings Break up esg yolk and stir mixture only until dry ingredi ents are wet. Do not beat or over mix. Pour into greased pan. Bake on center rack foe, 30 to 35 min utes or until brown on top. Cut into 2-inch squares. Serve hot Makes IS S-indi squares. I Even tte kite Bit $Q)d FRESH CSRAE!RIP t -when KberaM stiCT Mr. ' . - i' i rv.t ) Ml km lliirilriiil lariljiiw- An amazing discovery from America's lead .ing coffee company! So 'different so delicious ! 1 1.. U . u uicuuj uic na tion's ' largest-selling -instant coffee! In the : famous Maxwell House Jdtchens this superb coffee is actually brewed for you. At the exact moment of perfec tion the water is removed leaving v the miracle "Flavor Buds"! Xx- " : v. , .1 -. -?t , : - , f ;1C0 Pure CffecNo fCen Added! Just add hot water ... and the burst ing Flavor Buds" flood your cup with V the richest coffee you've ever tasted. ; Youll never go back to old" ways! Sam Money, too! The large economy size jar saves up to 75 , compared' -;' to three pounds oground coffee! f XX:X-.N ' X iX'ri is m . m m m m . m mm mm m . , - mm 1 ljJJ ;t-uVj - . ( . . . - j .. .; . . . v X:.;-X X :X- "V";--v.'X- K--'- ,t ; x- t .'.",:. ,4 , . CHOCOLATI RAISIN NUTCLUSTIRS j All measurement are level. Sift flour before measuring. Measure int a medium-size mixing bowl - x - -. -, i- - Vi cup soft shortening- (part butter or margarine) ' l'cun sugar ', f ,-. . V"--i '- ' . " i'V ;' :v '! 1 teaspoon vanilla. I ! T ' '-:' v -; X- Cream together until fluffy. Then'add . X . - : V4-V4 p; whole eggs, unbeaten (2 large) , s , 3 squares unsweetened chocolate, melted 3 ox.) ; Beit until ingredients are well blended. Sift together 1 cup sifted Sperry Drifted Snow "Home-Perfected" Enriched Flour ' 4 teaspoon double-action baking; powder . ! - ,-- .. n. and add to chocolate mixture along with I J. cup seedless raisins X 1 cup walnuts or pecans, chopped Mix to a moderately stiff dough. Drop in small mounds from a tea- spoon onto lightly greased cooky sheet. Bake in a preheated mod rats oven,,350 for 8-10 mindtes. Be careful not to overbake these -rich' cookies. (When baked, tops will spring back when lightly pressed with the fingertips.) Remove cookies to wire racks to cool before storing. Makes about dozen cookies. ..1 1 C'-CS?5 17 gP g a I DniFTED SNOW f FLOUR 5 "HOME-PERFECTED" EN RiCkO A Prtf&tM it GosWf fw9SM) Tho only instant coffco with that C C C 3-TO-Ttin-LACT-CnC? Ccvcrl NEVER A' BAKING FAILURE x VilTH SPEWY DRIFTED SKCY Sperry guaraatees it! Try reli able Drifted Snow Flour in any racipa you like. If it doaaat oat- L bake any all-purpose floor you nave ever used, regaraiess or brand, send grocer's sales aGp (howiac parebase ef Drifted 8oow) to Sperry Floor, Smn Fraa cisco 6, sod gt doable your money back! j Valuable silTerware eeupeu ia every sack. Get Queen Bess pa t- tftru silverware in Tudor Plate made by Oneida r CemaaattySilverwBfitha.j r i lOiKsliijhi'lflii K mis iihwuiimhiw w 1 v ..-"xXXX' X-J'X f 1 ' " - X r X - X' ' ' ' . ' ' . j - 1 f : H l . ... 4 ' ' . 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