Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 2, 1954)
? . ' n : - . - . v .. , i - . - , r - - -: 4 i. ' , :, .. " . ', i : . . , .-K, ( :.1-:;..;y-y: -v r -. i. .:.: " i j.--.- j r- - . , -i i . ,,nn... ., -, mi-almmSm liaifT Planked lomb steak just cbout tops in elegance of flavor and service. Here the 2-inch thick steak has been browned about 3 inches from source of the heat on one side, then placed browned-side down in a plank or flameproof plate. Cooked Brussels sprouts or carrots are arranged around the steak after it is browned on the second side. Potatoes are piped around the arrangement and the dish is then browned lightly under the broiler. Regular Meals, Periodic Checkups Safeguard Health By PAULINE SCHAPLOWSKY Marion County Home Demonstration Agent When we stop to think about health, we realize it is often neglected. As long as we "feel fine" we can and often do just let it go. However, authorities idvise a check-up on health habits. Often the things we are the most neglectful about are the ones that might be easily remedied. Let's take a look at our eating habits. Yet how many of us in clude the Basic 7 Foods in our meals each day? Our bodies need the vitamins and minerals these foods contain. Many of us are not getting the food we need. One idea suggested to help all of us better our food habits add to the amount of fruit, cooked cereals, and vegetables you are eating at present. Subtract from the amount of sweets, bottled drinks, and coffee. Eat Regularly Eating srt regular times each Frozen Lemon Pie Said Good As Fresh Made Welcome news to the home maker is the fact that lemon meringue pie is just as simple to freeze as any other pie and day is also a good health habit has more advantages, if you use to adopt Our bodies need proper a few little tricks. Thanks to food at morning, noontime, and i modern conveniences like a evening hours. And mealtime freezer, it is easy to bake two should be an unhurried, restful ! pies at once, eat one and freeze occasion. Many families find that j the other for'a future day. The most of the time they spend to-1 frozen one will be just as good gether is at meals. Perhaps it as the one you ate the day you would be worth a special bit of baked it! effort to make sure it is a pleas-' The Utile tricks which help ant time. Skimping on sleep and rest is another way we modern people puhish our bodies. Short rest periods throughout the day help our bodies to "take It" And rest ing before we are "worn out" will do us the most good. The amount of sleep and rest our bodies need varies with the in dividual, but regularity here is what counts. We should also remember to "play a little every day." Both bodies and minds need a change of pace, and outdoor exercise is a must. Giving attention to personal cleanliness will also pay divi dends in good health. It pre vents diseases and also promotes morale. We will do the best job of car ing for our health if we use community medical and public health services fully. Prompt at tention to minor ailments such as colds, headaches, and injuries is important At the launching of our health campaign (and following it regu larly) is that important physical examination. A thorough exami nation by a doctor, chest X-ray, eye check-up, and visits to the dentist should be on our regular health schedule. Without them we are cheating our bodies out of the care they deserve if they are to serve us well produce a perfect pie every time are the result of testing and re-testing a variety of lemon pies in a newly complet ed test kitchen by trained home economists. For best results, freeze the baked pie shell with only the filling in it. Freeze the unbeat en egg whites to be used for the meringue separately. Or, use them up and make the meringue with fresh egg whites when the time comes. On the day you want to eat the pie, you follow three steps: make a meringue, spread it on the unthawed froz en pie, bake briefly to brown the meringue. That's all you need do to serve a delicate pie. Bake the pie shell in a regu lar or foil pie plate, pour in the cooled filling, cover with a pa per plate, and keep it in place with a piece of tape. Place in foil, or moisture-vapor proof pa per or in a pliofilm bag and fas ten securely. This way, the pie is protected and other foods can be stacked in with it Store at zero degrees. Length of time frozen lemon pie can be kept in the freezer successfully is longer than you'd think. A lemon meringue pie using fresh lemon juice (meringue made at serving time) was baked and frozen on Decem ber 8th in the Sunkist kitchen. It was eaten on February 2nd with flaky crust, good flavor and consistency in the filling, good volume in the meringue a ' delicious pie! If you freeze the egg whites, h sure thrp i tin eoo vnllr in i Here's an old-fashioned cake with them Tn thaw tn ronm that has a spicy-nut flavor. Be- temperature before you make cause it stores so well, it can be the mctngue, take egg whites made days ahead. j from tne freezer two or three CHOCOLATE POTATO CAKE I hours before you'll use them, cup butter or margarine (V 1 Or, move them from freezer to Potatoes Find Place in Cake Pineapple in Sweet Rolls Give Flavor Sweet rolls have always been popular breakfast and brunch fare, especially when you want a good breakfast to start a busy ; day. These rolls are satisfying for any meal. Part of their flavor comes from the fruity pineapple filling. Serve with a bit of con fectioner's sugar icing. ROYAL HAWAIIAN ROLLS Pineapple Filling 4 cup sugar 2 tablespoons cornstarch 1 cup (1 8-oz. can) crushed pineapple 1 tablespoon margarine 1 tablespoon lemon juice, if desired Mix sugar and cornstarch in small saucepan. Stir in pineapple and juice. Cook over moderate ! heat until thickened, stirring ! constantly. Remove from heat. Add mar j garine and lemon juice, mixing j well. Cool. This filling may be kept in refrigerator for several days, if desired. Makes 18. DOUGH 2 cups sifted flour 2Vz teaspoons baking powder Vi teaspoon salt 2 tablespoons sugar V cup margarine 1 egg, beaten Vi cup milk Prepare two 8x8-inch pans as follows: put 1 tablespoon mar garine in the bottom of each pan and set in oven to melt as oven heats. As soon as margarine is melted, spread over entire bot tom of pan and sprinkle with 1 tablespoon sugar. This puts an attractive glaze on the bottom of the rolls. Sift together into bowl, flour, baking powder, salt and sugar. Cut or rub in margarine until the mixture is as fine as corn- j meal. j Combine beaten egg and milk ! and add flour mixture. Stir only I until well moistened. Turn out on lightly-floured board or pas try cloth. Knead lightly 30 seconds. Roll out into long narrow sheet about 8 inches wMe and 18 inches long. Spread cooled Pineapple Filling evenly over dough. Roll up like cinnamon rolls. Cut into 1-inch slices. Put each slice cut side down and a half inch apart' into prepared pans. Bake in moderately hot Oven, 425 degrees, 18 to 20 minutes. Turn out of pan at once. If de sired, pour thin confectioners' sugar icing over tops. Separate with fork and serve hot, with margarine. pound) l2 cup shortening 2 cups sugar 3 eggs 2 tablespoons milk refrigerator to thaw overnight. then bring to room temperature for one hour before beating. When you have made the me ringue, it goes right on the 2 cups sifted all-purpose flour j frozen pie (no thawing here) cup cocoa 2li teaspoons baking powder teaspoon each cinnamon, nut meg, allspice l teaspoon salt 1 cup coarsely chopped walnut meats 1 cup hot mashed potatoes (1 large) In mixing bowl cream butter or margarine, shortening and sugar together well. Beat in egg yolks, one at a time. Add milk. Stir in sifted dry ingredients; then nut meats and mashed potatoes. Last ly fold in stiffly beaten egg whites. Distribute batter evenly in lightly-greased 10-inch tub pan. Bake in a moderate oven, 350 degrees, about 1 hour. Invert to cool. Serves 16. CUT IT OUi" If a convalescent in your fam ily needs a "light diet" it is well to avoid fatty meats, strong flavored or harsh-fibered cooked vegetables, hot breads and con centrated sweets. and immediately into a 350 de gree oven, where it will brown in 15 to 20 minutes. Because you have spread the meringue on a cold pie, It acts as an in sulator, and will cool in less time than usual after you take it from the oven. Here are the recipes for fa vorites all easy to make and delicious: LEMON MERINGUE PIE FOR THE FREEZER 23 cups sugar M teaspoon salt 1 cup cornstarch 3 cups hot water egg yolks 3s cup fresh lemon Juice 2 teaspoons grated lemon peel 2 tablespoons butter 2 9-inch baked pieshells Mix sugar, salt, and cornstarch in pan. Add hot water gradual ly, cook over direct heat,' stir ring constantly, until thickened and clear (8 to 8 min.) Remove from heat Stir cup of hot mixture gradually into beaten egg yolks; stir this back into hot Any Chocolate Can Be Included Your favorite dessert can be made with either sweetened ground chocolate or cake choco late. Here's how: If it calls for cake chocolate, substitute one fourth cup of the ground product for each ounce (or square). Many authorities advise ' the addition of one tablespoon of shortening for each V cup of cocoa used in a recipe calling for chocolate. mixture. Cook for 6 minutes at low heat, stirring constantly. Re move from heat; add lemon' juice, grated peel, and butter. Cool slightly; pour into cool baked pie shells (9-inch). Top with meringue according to di rections. MERINGUE FOR PIE ! BAKED AT ONCE: 3 egg whites Vi teaspoon cream of tartar 6 tablespoons sugar Beat egg whites and cream of tartar until frothy. Add su gar gradually, beating until me ringue ' holds in firm glossy peaks. Spread meringue on pie. Bake at 400 degrees (7 tot 10 min.) until brown. MERINGUE FOR FROZEN FIE If, you use frozen egg whites, thaw o room temperature before beating. Follow directions above, but brown in a 35 degree oven for 15-20 minutes. Statesman, Salem, Orcw Friday. April 2 1954 CSC Z) S PIGGLY J7IGGLY . . SUGGESTS ... A new&zen omn i MADE WITH UllsC AOo Drilled Snow Flour AND ill mm (sold Frozen Orange Jnice 6-oz. ) (S p Can 10-Lb. Bag SERVE WITH r .ASf if 'i, ' ( "You Can't Male a Bad Cup of MJB" 13. $03 FOR COMPLETE RECIPE SEE PAGE 2 THIS SECTION Armour's Siar Long Bologna PIXIE IIARSHIIALLOWS Pkg. DERBY SPAGHETTI 16-ox. Tin - DUNDEE PEACHES No. 2 Vi Tin J Lb. KRAFT COTTAGE CHEESE Pint U. S. Good & Choice Bib Steaks Lb. U. S. Good ound SieakLK fjSJc MARASCHINO CHERRIES Pennant . Paiiy Dae RAISINS Seediest 0 8-oz. 1 "ish Poultry Cheese r llfl Mission Polaloes BIRDS EYE Mixed Vegetables 2 pkgs. BIRDS EYE French Fried Poiaioes 2 pkgs. Frozen Fish Slicks pkg. Can-A-Pop All 51 Flavors 10c I. mw f mate Cokq A VAN CAMP m iiuna 2 - 53c NOR SARDINES In Tomato Sauce 9-ox. Tin Coflee Plymouth . Eh 4 til Easier -gg Colors pkg Calo Horsemeal . 3 for 500 Nabisco Rilz Crackers Pkg. & r VheaJies 2,(c SN0B07 wnn Packed In Pliofilm 4; jf For Freshness r;.2 for 1 f C -Pica. -Wieenos l WITTTT iUax Paper Tender i Crisp Green Peppers Radishes Grapefruit (White) mit rr-F m vn if is' l:f Ii; m i n i y ii: ii AK 'Ml 1240 N. Capitol ISave S&H IrecnSferaps' flu. S. NO. 1 I ' ifPoialoes 2W. ff Slect Bakew 10 fcreVSyi'y'T sV SlMi '-iir- 4.'.- f j ' F . iWI ITieWlili if It EACH