f -
:
v
ill
Next time vou are clannincr
fhemxstyle. The sauce begins
- ij ,r t ? e - .si
. . i r-A ' - , ...
"x V
A mighty good looking dish that is also wonderful eating, is mis flaked salmon casserole
that takes lemon juice and mayonnaise for flavor, iread crumbs for a filler.1. - f ; ' ,
Middle ; Age
Imp
ortant as Riddler; Teen
fiy ERMINA FISHER 1
County Extension Agent, Home Economics
We hear folks talking about how to get along with the teen-ageer
or about the needs of the pre-schooi child. Between thes two ages we
have children who need as much consideration as ithr th younger or
older.
The child at this age has a great need for giving and receiving
affection. He may have lost his "two front teeth," his face may be
covered with freckles; he
per
haps isn't as lovable and attrac
tive as a toddler. For this very
reson he" needs, more than ever,
to know he is loved and valued
by the most important people in
the world his , own- family.
Tell Stories ; -
He is fascinated by the stories
rof our childhood. Those tales
from our own experience are as
important to the middle age child
as were the fairy tales and
rhymes 4e liked as a child. He
likes to play games which can be
shared with adults Winning part
of the time is important, but he
wants to earn it
is important that he feels
adequate in his own group. He
is accepted by others of his age
if he can "do things." What it is,
is less important than that he can
do it well. Remember to praise
him when he succeeds and en
courage him when failure comes
bis way. -: -: .
T Know So Much ' ?. ''
-'He wants and needs to know
about everything. He will ask you
the "hows and whys" of many
things. Many a well informed
adult may quail before the .ques
tions put to him by a nine-year-old.
Reading with him to find the
answers is a wonderful activity
for-both parents. . -v
The child of this age likes to
Storing Poultry
Takes Best Form
' - When you buy poultry wheth
.er it is the broilers or fryers al
ready in abundance on markets
- or the small turkeys expected in
good supply by Eastertime re
member that .you have one of
the perishable foods, the U.S. De
partment of Agriculture reminds
housewives,
Store fresh-killed, freshly
drawn, or cooked poultry in the
refrigerator, loosely covered,
i preferably at a temperature as
cold as .35 to 38 degrees F. (Re
. move cellophane - or - film -wrap
: from : nfroten poultry before
placing in the refrigerator, loose-
- ly wrapped.; ; Use within 2 or 3
- days. ; !
r. If you want to hold r.w or
; cooked i poultry longer than , 3
"r days, freeze it, after wrapping
. "properly to prevent -drying out
' When you buy frozen, ready-to-cook
poultry,, store it in a freezer
' or in the freezer compartment of
the refrigerate while i is still
- hard-frozen. Properly packaged,
quickfroxen poultry will bold its
- quality for several months at a
stzaperatart sx.e F. or lower.
J .
ori hamburgers for a meal,
with a dehydrated onion , soup
ia Children
argue this is his way of trying
out , his own ideas.' If your child
seems to argue too much, it may
be because -you are too ready to
argue with him. You can stop
any time you want No one can
argue alone it takes at least two.
He Has to Learn
i Whenever possible, allow the
child to make his own decisions.
It takes a lot of practice to make
wise decisions. Don't expect the
child to make decisions which call
for greater understanding or ex
perience : than the child has.
Three-year-old Sally can decide
whether to wear a pink of blue
dress. Nine-year-old Bob can de
cide, after reading the thermom
eter, whether he needs a sweater
or a coat?
Thre seems to be a need to be
messy' and untidy during this
stage of growth and children care
Very little whether adults like it
or not If possible, give him some
place where-he may be as untidy
as he likes.
i Children are reasonable crea
tures. They will usually cooper
ate with us if we cooperate with
them. They need to. do things in
tneir way part of the time.
a
BROWN CRUMBS X x
Lightly brown a quarter cup
of fine dry bread crumbs in two
tablespoons of butter; sprinkle
over heated drained canned
green asparagus just before
serving.
HAM BASTE f
Use the leftover syrup, 'from
canned fruits in 'gelatin salads,
on cereal, in a dessert sauce or
for basting ham.
gountonC-H
fort flauo11
SO mm. -Bmiict- ycti tm
MMr wtm C mt N Caw 9mm
'V
I
: r
make this onion sauce to. give
and cooks in 10 minutes.
Rice Pudding in
Family Menus
For . all the convenience of
quick, light. puddings, there, are
times when-a good old fashioned,
long-cooking dessert is welcomed.
Here we have a rice pudding, an
old favorite but with a new fla
vor new that is, to rice pudding.
The coffee that goes into it to
give the modern touch,, may be
leftover from breakfast -
COFFEE-RICE PUDDING
lVa cups packaged pre-cooked
rice - .
1 cup strong coffee
1 cup milk x U '
V cup seedless golden raisins
Vi cup butter or margarine
3 eggs, slightly beaten
1 cup sugar
1 teaspoon vanilla
V teaspoon salt '
2 cups milk ' r
Nutmeg
Combine rice, coffee and 1 cup
milk in top of double boiler.
Cook over ' boiling f water until
rice is tender and most of liquid
absorbed (about 15 minutes).
Stir in raisins and butter or mar
garine. Let stand, stirring occa
sionally with a fork until butter
is melted. Meanwhile, combine
eggs, sugar, vanilla; salt and re
maining 2 cups milk. -Mix well
and add to rice mixture. Pour in
to creased IVi qt casserole and
sprinkle with nutmeg. Set Cas
serole in pan of warm water and
bake in moderate oven 40 to 50
minutes or until knife inserted
at outer edge of pudding comes
out clean. Serve hot or cold, with
plain cream. Makes 6 to 8 serv
ings, i , ' A , -
STUFFED MEAT I '
Spread thin slices of veal with
bread stuffing, then roll the
meat around, the stuffing and
fasten with toothpicks. Panfry
in hot fat, then add a little liquid,
cover and x simmer for about
three-quarters of an hour. The
gravy in the pan may be thick
ened, if desired, before serving.
Add anv seasonings you prefer
at the time you add the liquid
to the stuffed veal, rolls. '
UK) t-Omft Kmwv Ui Dw trim -
Sasar.
Soup, Mayonnaise May Get Into
The Act at
Some of the foods we find
mediate- use have more possibilities than one would guess.
Biscuit mixes have had
I
The soup
It's good for
good ideas (and a pretty picture
is a menu lhat includes ' hamburgers withnlon' sauce the i latter made from onion soup mix.
-' ONION SAUCE FOB.
i - - ! HAMBUBGEBS
2 cups water v
f 1 package onion soup mix " :
i' 1 tablespoon Imtter or
margarine " -.
2 tablespoons flour mixed with
' up water -
Bring water to a boil.' Add on
ion soap mix and butter or mar
garine. Cover and -cook 10 min
utes. Stir in flour-water mixture
and continue stirring until thick
ened, -J
This sauce is well-flavored, so
add little or no seasoning to your
meat ! . ;
- f SWISS STEAK
1 ' package'onion soup mix . '
2 cups boiling water
Combine above. Take 2 - lbs.
round steak 1-inch thick, dredge
with flour and pound. Brown both
If s the "Prime Flavor" coffees j
in Maxwell House that make such
a wonderful difference in flavor!,
These selected coffees grown m
just three regions in the world
are the heart of a fine blend. 1
Some brands contain only small
i amounts of these extra-flavor coffees. '
Some contain none. But Maxwell House
. is made first and foremost !
of "Prime Flavor" coffees.
Maxwell House is bought and
enjoyed by more oeoole than anv
other brand. They Jtrww eveTy;
Ctm 11 Gnncf tn th Tjis TVnr1 ! ;1
' - :
' s ''l
Unexpected
' By MAHNE BUKEN ,
Statesman Woman's Editor ; -.
on the grocers', shelves ready-mixed
considerable 'publicity in their,
cuits, as toppings lor meat pies, fruity desserts, fancy hot breads and even
as part. of the ingredients for cakes. J , ; !' " ; s
One product we've long been -using to the kitchen! for :bther. than its
regular purpose, is dehydrated onion soup. We use a certain well known
brand which we find gives delightful flavor td lots of dishes. We add a
spoonful or seJo any food which needs flavor, such as vegetables, meat
sauce or stcclc. l v , " j ; 4 : Y; ';-. J
nugives nice color. too,, along with its mild oniony- taste.
soup? j
ow comes someecipes from the manufacturers of this soup, with two
of one) tar the onion soup with meat Pictured, on this page
sides in hot fat, dd onion soup
mixture, cover andNcook l hour
in 350 oven until tesder.
Mayonnaise is ' another pack
aged (or bottled) food that has
more jutes than some people re
alize. Becently-we included s
mayonnaise cake among, the an
swers to requests and now we
offer a casserole dish as pictured
on t h 1 s page, which included
mayonnaise to give it excellent
flavor. I ' . :! ' i ,
This time of year-is the one
where the family cook puts her
mind to turning out extra nice
fish dishes. Though yours is a
family of all-year fish-eaters, yet
you probably have a few extra
thoughts 1o this food during the
pre-Easter season.
You may have stuffed a baked
fish with good bread dressing.
has to ee
. .-
MAKE SURE iroa ask the oxie cofee
you, know is
Roaster-Frith . . . VcurnPacked
V. s to ktmo it thai war!
' i
4
Points
. and -packaged ' for im
,
many uses for other than bis
Now try the same trick with an
accessible can of salmon. The
taste treat suggested here is re
warding out of all proportion to
the simplicity of its preparation.
o FLAKED SALMON;
WITH DRESSING
2 1-pound cans red salmon
v juice of lemon i
6 tablespoons milkr .. J'J
V 6 . tablespoons' mayonnaise- f t
' 3 cups soft bread crumbs r
2 tablespoons chopped parsley
2 tablespoons chopped .
pimiento ,
2 teaspoons minced onion I
Vt teaspoon salt
Drain salmon, remove bones
and skin and flake with a fork.
Squeeze lemon juice over fish and
toss lightly. Add milk to mayon
naise, aux witb . bread crumbs,
parsley, pimiento onion and salt.
every cup o
good io Hie
BW
GOOD TO THE LAST DBOP
t
Statesmaxu Salem. Orw FrU
Seafood Makes Flavorful Cakes
j Fresh or canned lobster meat
goes into this nicely flavored
dish, for one of those days when
you are hungry for seafood. If
preferred, crabmeat can be used
in place of the lobster.
LOBSTEX CHOPS
j 8 tablespoons butter or mar
garine . vf
2 tablespoons flour
1 cup light cream, heated ' "
teaspoon salt , i
teaspoon pepper ' i
IVi cups (1 7-oz. can) lobster
meat, shredded M
! 2 egg yolks, slightly beaten j
Grease a shallow 8-inch baking
dish. Line the bottom with one
half the salmon. Top with bread
dressing and press lightly with a
fork. : Spread remaining salmon
on top. Cover and bake in a mod
erate oven j (350) 20 minutes.
Remove cover and bake 10 min
utes longer. Yield: 8 to 8 serv
ings. - - '
X .
cofee
last drop...
t.
March 12. 1SS1 (Sec 3-l
" 2 cups corn flakes
VI egg, well-beaten -
: 2 Jtablespoons shartesi-ig
: ; Melt butter in frying pan; stir
in flour and cook until lightly
browned. Stir in cream, salt and
pepper; coolt . until thickened;
stirring, constantly. Fold in lob
ster .meat. -Stir small, amount of
hot . mixture into egg yolks; add
ta remaining . hot mixture and
cook over low heat about X min
utes , longer, stirring constantly.
Spread inch thick in greased
shallow .', 8x&Vinch ' pan. CooL
Shape 'into chops. Crush v corn
fliku tntn f1n mrmhi .Til ft
chops in beaten" egg, then' roll,
in corn flakes '' crumbs. Fry- in
heated shortening until lightly
browned and serve , immediately
with lemon "slices pipped in
paprika. Yield: chops. .
GOOD PAIR -Drain
canned green snap
beans and heat with a cn of
cream-style corn.
4 m