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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 16, 1954)
Chocolate on Prepai i irea Easter Eggs Home-made Easter egg candies can be simple to prepare and pre sent a rather important looking effect. Here the candies include marshmallows and . rice cereal, which are chocolate coated: Here's the recipe in detail: CHOCOLATE EASTER EGGS 2 tablespoons buter or margarine pound (about 16) rnarsh mallows 3 cups oven-popped rice cereal 2 cups (12 oz.) semi-sweet chocolate pieces Melt butter and marshmallows over boiling water until syrupy, stirring occasionally. Measure ce re 1 into buttered bowl. Pour on syrup, stirring until well-coated. Form into egg shaped balls. Let stand until cool. Melt chocolate over hot but not boiling water. Dip "eggs" in chocolate. Place on cake rack or waxed paper; let stand in cool place to harden. Yield: 12 choco late covered Easter eggs. Lemon Gives Generously Of Its Flavor Frozen lemonade is one of the handiest of all foods the grocer has to offer from his refrigerated display counter. One of the most important reasons we like the frozen juice is that it's quick to use and the cook can use only what the recipe requires, putting the well covered can back into the freezer for future use. Here are some handy hints us ing frozen lemon juice: For an easy cream dressing for lettuce or cole slaw, mix 2 parts frozen concentrate for lemonade with 1 part thin cream; add salt and pepper if desired. Serve over leaf lettuce or shredded cabbage. Use frozen concentrate for lem onade to season mince or apple pies. Spoon 2 or 3 tablespoonsful of the concentrate, undiluted, ov er the pie filling just before you put on the top crust. Good with other fruit pies, too apricot, peach, or cherry. Season cooked prunes with frozen lemonade. It's good with other dried fruits, too. Cook the fruit just as usual; then add 3 or 4 tablespoons of the frozen con centrate for lemonade, undiluted, just before you take the fruit from the fire. Simmer just a few minutes, then chill. With Berries Two flavors that just naturally combine are those of frozen lem onade and strawberries. Mix the concentrate for lemonade with a package of frozen strawberries, use as sundae topping or to make ice cream parfaits. If you're using frozen sweetened strawberries for shortcake, add a few spoonsful of concentrate for lemonade to them, too, for a delicious new shortcake flavor. Rhubarb season is another time to season with frozen lemonade. Cook the fresh rhubarb as usual and, when nearly done, season to taste with a few spoonsful frozen concentrate for lemonade. Sim mer just a few minutes longer. Serve chilled. Mix frozen concentrate for lemonade with honey, equal parts; heat just to piping hot (don't boil), and melt in a lump of butter. Delicious as syrup on waffles, pancakes, or biscuits. Brush frozen concentrate for lemonade over banana slices tbe next time you make a banana cream pie then proceed with the pie as usual. Keeps the sliced bananas from discoloring and adds flavor, too. Brush brown-'n-serve rolls with frozen concentrate for lemonade just before you put them in the oven. Glazed and lemon-flavored, they're delightful with fruit or chicken salads. Rich Top Lemonade biscuits are easy with the back of a spoon, press a dent in the top of each biscuit before you bake them; put in a spoonful of frozen concentrate for lemonade. Sweet and lemon-flavored, these are a delicious biscuit variation. COOL OFF Don't be in a hurry to clean your toaster right after using it; make sure it's cool and discon nected. YOU'RE SMART and peppy, too, p when you diet deliciously . $ . - 1 : - fx 'v : i V?. - ; --r -- - . h f , f w if Last minute candy Easter eggs are simple to make from the recipe that uses marshmallows, prepared cereal and semi-sweet chocolate pieces. These eggs are for eating, not hiding. Bedtime Bookworm Needs Best Lighting to Be Kind to Eyesight By ERMINA FISHER County Extension Agent Home Economics Are you a bed-time book worm? If so, you'll be interested in how to provide eyesight comfort for the bed-time readers in your home. For years, we've heard said that it is harmful to read in bed. Let's discard that idea. It isn't a question of where to read, but the kind of light you have to read by. Reading in bed if only for a short time is still a "seeing task" and requires the same amount of light as reading in one's favorite chair in I : the livine room Many lamps are sold as "blti lamps" which are not satisfactory as a lamp for bed-time reading. Myrtle Fahsbender, director of home lighting for a well known appliance manufacturer, tells of a study seeking the answer to "What is the best light for read ing in bed." Seventeen different bed lighting installations were used in the study.. Room and Page Must Be Lighted The most important finding was that there must be a general room illumination as well as dif fused light on the reading page A satisfactory lamp for bed-time reading should give some upward light into the room and provide glareless downward light. By having both up and down light, you avoid sharp, disturbing con trasts. In the study, they found sev eral lamps which gave the quan tity and quality of light needed. Two wall units practically tied for top honors. One was an incan descent wall lamp with 150-watt bulb and white-lined, open-top silk shade 13" in diameter. The glass diffusing bowl permitted a distribution of light up, and a generous amount of soft, down ward light The other wall lamp was a specially . designed one us ing a 40-watt fluorescent lamp. The old standby, the table lamp did the next all-around lighting job, being equipped with a dif fusing bowl or a mushroom shaped white indirect light bulb. Many stores,;in Salem carry this white indirect light bulb and the wide harp which is used with it Less Serviceable Lamps The tests showed that bullet shaped spotlights create a con fined and excessively bright spot on the page, contrasting sharply with the dark background. The pupil of the eye has difficulty in adjusting to the bright spot on the page and the dark backgroun of the room. Lighting fixtures that clamp on the headboard were ruled out. Usually the reader is forced into uncomfortable positions. In using a table lamp for bed time reading, the relationship of lamp and table height to bed height should be such that the bottom of the shade is approxi mately 20 inches above the top of the mattress. Those who go in for wall mounted units above the head board of the bed should allow ap proximately 30 inches from the top of the mattress to the bottom edge of the shade. Following these dimensions there will be light on the reading - YOU'RE SLIM with amazing new WHITE DIET Bread! MADE WITHOUT FATS OR SHORTENING I 53 MORE PROTEIN I 3 TIMES THE VITAMINS 1 ONLY 44 CALORIES PER TASTY SLICE! NUTRITIOUS DELICIOUS I Wiffc Mcb mol, enjoy two d)kiout tatiitying lct of longendorf Vilo-H.gh Prolan Whit Dit ft cod o"d ttill Hoy withm yovr colorio limits Try it today. Tart Lemon in Chiffon Filling The flavor of tart lemons is a favorite in pies, especially chif fon pies. Here is one of the many recipes for such a pie, it may be the best you've tasted. LEMON CHIFFON PIE 9 inch pie shell m teaspoons gelatine r3 cup cold water 4 eggs, separated 1 tablespoon grated lemon rind x4 cup lemon juicp 1 cup granulated sugar Vi teaspoon salt cup heavy cream Add gelatine to water. Jet stand 5 minutes. In top of double boiler stir together egg yolka, lemon rind, lemon juice and V4 cup sugar. Stir over boiling water until thickened, about 5 minutes. Add gelatine and stir 1 minute. Re move from heat. Beat egg whites with salt until stiff. Gradually beat in Vi cup sugar. Fold in cooled lemon mix ture. Pour into baked shell. Chill 3 hours or longer. Spread with whipped cream before serving. CREAM PIE Fill a flaky pie shell with creamed chicken. It's a delicious combination and attractive, too, if you bake some pastry cutouts and place them over the chicken before serving. Use any cookie cutter shape you like for the cutouts. page, none in one's eyes and- no disturbing shadows across the page. All dimensions are based on the eye position of a person of average height seated in bed. Cf MOM THE FAMOUS K& QJ M.C.P. KITCHEN LABORATORY Jficg THINK OF ITI WONDERFUL BERRY JAM MADE ANYTIME . . . FOR licious jam it is! . . for it has ALL the natural berry flavor and color because cooking and boiling are eliminated! Make some today! Uncooked Berry Jam Recipe (I'aing Frwxen Strawberi tea or Red Rapberrie) 316 01., or 4 12 ex., or 5 10 ox. packages t. Partially thaw the irozen berries and put them in a 2 or 4 quart kettle. Using a potato masher, crash berries thoroughly to ob tain enough liquid to disaolve the pectin. Place kettle over alow (ire and warn to 100F. (or temperature you'd use for baby'i 'm;lk). No hotter, please ! Remove from fire. 2. Sift 1 package (31'5-oz.) M.CP. Jam and Jelly Pectin into thawed berries, stirring vigorously. Set aside for at least 20 minutes, stirring occasionally to assure that pectin is fully dissolved. 3- Stir to 1 cup light corn syrup, and stir well. 4. Now, stir m 6 level cups beet or cane sugar (previously and accurately measured). Mix well. 3. With Red Raspberries the iam is ready to eat when sugar is dis solved. With Strawberries, add cup lemon juice after sugar is dissolved; mix well. Makes 3nJl pints or 13 ( lb.) (lasses. NOTE: If jam it to be kept for time, put in pint jars or paper cartons, well covered (do paraffin needed), tad chill for 24 hours in deep freeze, or freezing or ice cube compartment of refrigerator. Then, store as vou would milk, sad use as desired. Never store these jama pantry snelt. iney wiU not aim aur tnis nLurr.: (It's not in the folder in the M.CP. Pectin pack age. Or, write Mutual Citrus Products Co.. Ana heim. California, for complete uncooked jam recipe ,(,er- Opr. 1953 M.C.P. Co. YOU CAN MAKE FINE only a few minutes tunc, a minimum of cort, snd oast Kirk. Surprise year family with delicious grape or apple jelly mr rKc T M.CJ "7 with bottled iutccs! 4 5 Icebox Cake Fancy Looking Refreshments A dessert that looks like the cre ation of a master pastrj chef is this party treat, a strawberry brownie refrigerator cake made with commercially baked brownie cookies, strawberries and cream With the chocolate-brown cookies arranged decoratively on the pale pink mold, and its fancy edging of whipped cream, the cake is a treat to eye and the palate. STRAWBERRY-BROWNIE ICEBOX CAKE 1 envelope unflavored gelatine cup cold milk cup sugar l teaspoon salt s4 cup mashed strawberries (frozen or fresh' 1 cup heavy cream 2 egg whites 1 box brownie-type cookies Line a round or oblong quart mold with brownie cookies and place several cookies on bottom of mold. Soften gelatine in cold milk. Place over boiling water and add sugar and salt. Heat, stir ring constantly, over boiling water until gelatine and sugar are com pletely dissolved. Remove from heat and stir in strawberries. Chill until mixture is slightly thick er than the consistency of unbeat en egg white. Beat cream until stiff. Beat egg whites until stiff enough to form soft peaks when beater is lifted out. Gently stir the gelatine mixture into the beaten egg whites. Stir in the whipped cream and tur mixture into cookie-lined mold. Place 5 or 6 cookies in decorative arrange ment on top of mixture. Chill un til firm. Unmold onto plate and earnish with whipped cream and a whole strawberry. Makes 6 to 8 servings. BUTTONHOLE HINT It's easier to make buttonholes in thin material if you first rub a little library paste on the wrong side. 15c A GLASS! WITH FROZEN BERRIES . . . AM) WITHOUT COOKING . . . with tmazinjc new uncooked jam recipes developed exclusive! by M CP. Jam tad Jelly PECTIN! But, you say frozen berries are expensive. They are . . . yet. this fine, economical M.C.P. recipe (below) make more than 13 (It lb.) glaaea fbr lea than I5e a a-laaa! And what extra de keep without refrigeration. GRAPE OR APPLE JELLIES, TOO, ANYTIME YOU LIKE! JUST USE BOTTLED JUICES . . . and the easy recipes en back page of tbe Recipe Folder in the .package of M.CP. Jam sad Jell PECTIN. A batch of fresh-made, homemade feUy is a bit lift so the family larder . and the M.CP. Pectin recipes take Cook With New Ideas Takes to Veal Cookery The cook who delight in cre ating new food combinations is usually one who has mastered the basic principles of cooking and who has a sood food imagination. For instance, variety with veal is easy; and fun once you ve learned the technique of basic veal cook ery. Veal chops, steaks and cutlets are best when braised so when preparing, cover the meat with a protective coating, brown in fat and cook slowly in a liquid until tender. Following these simple steps will result in veal at its ten der best, and then you can begin to vary it in exciting ways. Because veal is the most deli cately flavored of all meats, you can give your ingenuity free reign when choosing seasonings. If tbe family likes herb cookery, add a pinch of marjoram or thyme for intriguing veal flavor. Or try a bit of garlic or onion juice for "what's in it" interest. Fritter batter is a choice veal coating, or you can cover veal chops or steaks with a thin beaten egg and cracker crumb mixture. Fruit juices, spiced raisin sauce and sour cream are just a few of the liquids that add a gourmet appeal to veal cookery. So, actually, there are all sorts of ways to make your cooking more enjoyable just by knowing basic food preparation and imagi natively varying it. Here are two delicious veal receipes de signed for the freative cook. All are for 4 servings. VEAL WITH GINGER-MUSTARD SAUCE 4 veal cutlets V4 cup flour 3 tablespoons fat 1 cup boiling water 1 bouillon cube 1n teaspoon ginger ' teaspoorf dry mustard 1 teaspoon garlic powder h teaspoon pepper 1 teaspoon salt Roll veal in flour. Pan-brown on both sides in hot fat in a heavy skillet. Add remaining ingredi ents. Cover. Simmer over low heat 30 minutes, or until veal is tender. Thicken sauce if neces sary. VEAL AND VEGETABLES 4 veal cutlets ' cup flour 3 tablespoons fat cup chopped onion cup chopped green pepper 1 large carrot, cut in pieces 2 stalks celery, cut in pieces IVi teaspoons salt 14 teaspoon marjoram teaspoon basil 1 cup water Roll veal in flour. Pan-brown on both sides in hot fat in a heavy skillet. Add onion and green pep per. Brown lightly. Add remain ing ingredients. Cover. Simmer over low heat 30 minutes or until veal is tender. the flavor is GRAPER THAT INSTANT California GRAPE DRINK Here's that wonderful ready-to-mix-and-drink grape beverage. Not frozen. Keeps anywhere. Its concord purple is a technicolor preview of its deep, rich grape flavor. Healthful. Refreshing. ' Each economical 6 ox. can makes 1 quart. 00000 GRAPE DRINK , jv Lju 0 DL EH J 1940 Mission St. Phone 2-7661 IF YOU'RE NOT SHOPPING AT NAMELESS - YOU'RE SPENDING TOO MUCH Wf WILL BE CLOSED EASTER SUNDAY REG. 10c PK.PAAS 5WAIISD0WII Catce Nix 5)i Pk. 2 mm raiow emu food Del Monte I GRAPEFRUIT PINEAPPLE I HOT I , CORK JUICE JUKE SAUCE T0"'0 303 Sift 46 oz. Cans 46 oz. Cms 16 Cms JUIlt 7 w99c4 99c 4 99c 99c 9- NAMELESS FOOD MARKET EST BORDEN'S Mayonnaise JHI DURKEES COCONUT Vi LB. ?) PK. JEWEL SALAD OIL Qt. FRESH Sri rnv cello pack ripe red SEDRTYC SALAD TUBE HEARTS mix TOMATOES Pkg. BP Pkg.' 5 SI)' HI-H0 CRACKERS Lge. Box BEEF ROAST GROUf' LARGE SELECTION OF HAM EF SHORT Ml FRYERS FRONT QUARTEI LB. WE WILL ALSO NO ffir Statesman, Salem, Ort- FrL. April 16, 1954 (Sac 2) 5 . Si PRICES IN TOWN Jar TUNA FISH Flakes JFdjCiE3(! FOR EASTER DINNER D om FotYour Easfer Dinner its Pan-readf ... LOCKER BEEF j 02 WHOLE ;V.ar i LB. HAVE AVAILABLE THE NTOSHANXLESS AND SKINLESS SWIFT'S PREMIUM HAWS , RIND NO SHANKALMOST WASTE FREE 0 Pk. ROYAL 1 Instant Pudding Pk. HAS THE LOW ANT TOWN BEER PRICES WESTERN BEER Can Beer . 6 -99c Stubbies i2.c.,o l90 Full Caso 3.79 Quorts BoHi Deposit 38c Includes .... . . - EASTERN BEER Can Beer. H 6 110 Quarts 45c These Are Our Regular Shelf Prices Always FRESH 7 Cat s s . . . each B!K9 CUA17I1 LB. t CAN 4 CANS WATEt - 1 OUAIT now at yovr grocer's! j S
