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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Sept. 24, 1954)
- I ' ' ' . . V; ' ' ' - - - A J :: ." . i . ' - .. A ' ,. : ': ; - v . . ; . t - " . . ! . 4 j -, - j. " " i ..- -- - -. . ' t , - : I ,. ! A - A - -:, A. : . - ": ;:'-.-- -!-, .- .r.--;f i - -'-:aa-:- . - 2 See. 5) Stateiaera, 'CaSsm. Or. Friday, Sept. 24, 1954 W ... : Two Fresh Foods In Casserole Dish Fresh mushrooms I and fresh li For old-fashioned good eating prepare a hearty beef stew with vegetables. Combined with these tender chunks of beef are whole carrots, potatoes sprinkled with parsley bits, whole onions and cut green beans. 1 ! : ! ' s ' s Size, Finish of Pans for i Baking Important to Result i " By ERMLVA FISHER i i ';-.- County Extension Ag ent. Home Economics Better pans mean better baking. Maybe you followed that new cake recips and it was a failure. A faulty oven or recipe may nave been the cause, j but it might have been the baking pan you used. The size, and shape, the material used, the finish, color and condition of the pan are all important. So take a look at your pans. The size is important Try using two 9-inch cake pans instead of 8-inch. Actually there is 20 i two per cent more space in the 9-inch ; pan than the smaller one. j The cake will be thinner, and if baked the full time will be dry and I brown. The newer baking. pans 'on the market do have the size marked on the bottom. If it does not have, you might like to write the dimensions on the bottom of the pan with fingernail polish. Even when baked, the polish will stay on a Ions time. , Consider the Materials $ Aluminum distributes beat even ly and if brightly polished it re flects heat so the food is only slightly browned. Unpolished or dull aluminum absorbs beat and produces a browner crust So, if your family likes things real brown, choose the less bright pans. Avoid dark, dull pans they' ab sorb the heat and tend to over bake. Instead of a tender crust on the cake, it is likely to have a dry, hard crust. Tinware, when bright and new reflects oven heat, browning the food lightly. With use it darkens and browns food more. Some tinware usually in light weight has a.pressed-in rippled or honeycomb pattern which helps the pan resist warp ing. Glassware absorbs heat read ily and holds it wen, making uten afla rood for serving as well as cooking food.. Foods baked in glass arm nsnallv -crusty and rather heavr crust is not desired, use an open temperature 25 degrees lower than for baking in 1 light-colored mtj! Redoe temperatures are usually based on the use of alum inum. ! Cookies seed shiny pans and good circulation of heat that's why there are little or no sides on a cooky sheet. Make sure the cooky sheet is at least 3 or 4 inches smaller than your oven t in width and depth. -., Pies need a different treatment tts el am. dull finished metal pie plates to get an evenly browned shell or crust .. : i i If you like crusty bread use Aiii aluminum or glass pans. For light color crust use a wight; pan. in Butterscotch Freezer Cookie Overnight cookies take kindly to butterscotch flavor. Here is one recipe for them:. i BUTTERSCOTCH I REFRIGERATOR COOKIES 1 cup butter . j! j ",1 cup firmly packaged j brown sugar : 2 eggs , j 1 teaspoon vanilla ! teaspoon grated lemon rind f 2 cups sifted flour 1 teaspoon baking powder I teaspoon soda teaspoon salt Cream .butter, add sugar and eggs, and mix thoroughly: add flavoring. Sift together remaining dry ingredients; add to butter-su gar mixture and mix thoroughly. Shape into 2 small or 1 long mold about 2 inches thick: wrap in waxed paper and chill thorough ly. Cut in very thin slices; place on unbuttered sheet and bake in hot oven (400) for 8 minutes or until browned. Hakes 7to 8 doz en. i Peanut Break in Quicker Bread Salted peanuts give this quick bread a nice flavor: . PEANUT QUICK BREAD . 2 cups lifted flour 2 teaspoons baking powder 1 teaspoon salt cup sugar : 2 tablespoons shortening . 1 cups milk I egg -i X cup chopped salted peanuts Sift dry ingredients together. Cut in the shortening. Beat egg with milk and stir into the first mixture. Add - chopped peanuts and mix. Four into a lightly greased loaf pan (8V x 4Va x 2ttinehes) and bake at 350 (moderate oven) about 1 hour. ... ! BEVARE ; of . miTATlOUS LOOK fOKTHI HAPPY UT7U DOO TOPS 111 QUALITY! ibl'JEJ phisj1 Broccoli With Cream Sauce Good . - ::, : : HI : ; Make a cream sauce nicely sea soned with onions and use it with broccoli by this recipe: j! BROCCOLI SAUCE BEARNAISE 1 bunch broccoli !l i 1 tablespoon lemon juice or vinegar; 1 teaspoon salt i Cream sauce Remove all j large leaves and the - tough woody parts of the stalks of .broccoli: wash I well Plunge into a pan of boiling wat er with about l tablespoon lemon juice or vinegar and 1 teaspoon salt and cook: 15 to 20 minutes or until just tender; broccoli will lose its color if overcooked. Drain well and arrange carefully around a' hot serving) dish. Four sauce over broccoli and serve at , once. Last of Yield Goes in Pickle The vegetable garden yields -n abundance of produce about this tane of year. Here's a pickle to use some of the surplus, i SWEET MIXED PICKLE j 2 quarts cauliflower flower ets (2 medium heads) I 2 medium! green peppers, cut j iuw n-incn sirips i i pounds (9 medium) onions, 1 peeled, quartered 2 cups distilled white vinegar iv cups water 1 cups granulated sugar 3 tablespoons salt 1 tablespoon mustard seed i l tablespoon celery seed teaspoon tumeric fwash cauliflower; i break into small flowerets. Cook in small amount of unsalted boilin? watr 5 minutes. Drain. Wah and pre pare remaining vegetables. Com bine remaining ingredients; heat w coning, covered. Add vege tables and boil, uncovered, 2 min utes. Quickly pack one, hot ster ilized jar at a time, filling to u inch from top. Be sure vinegar solution covers vegetables. Seal each jar at once. Yields 5 to 6 puts. Whipped Cream in Waffle Recipe j J. Whipped cream does something for these waffles, but that's no thin new. What recipes arent unproved by whipped cream any WHIPPED CREAM WAFFLES 1 cups sifted flour i 4 to 6 tablespoons sugar : I 2 teaspoons baking powder i teaspoon salt 1 4 eggs,' separated ! 2 cups heavy cream, whiroed 3 tablespoons butter, melted 1 Sifi dry ingredients. Combine well beaten egg yolks, cream and butter; add to flour mixture. Fold in stiffly beaten egg whites. Bake in hot waffle iron. Makes 8 waffles. mint give cucumbers a novel fla vor in this recipe: CONCOMBBES A LA TOSCANA 3 small cucumbers i 4 tablespoons butter i " 2 tablespoons flour Salt - : I . Cayenne nepperi , 4 tablespoons finely sliced i . ... mushrooms . cup cream 1 egg yolk 2 teaspoons chopped fresh , mint i ! - 2 slices bread j , Peel 2 cucumbers but slice all 3 into 1-inch thick slices. . Cover with cold water and bring to a boil; drain and reserve the cu cumber stock. Melt 2 jtablespoons butter over low heati add flour and 1 cup stock, stirring until smooth and mixture comes to a boiL Season with teaspoon salt and dash of cayenne pepper. Add mushrooms and (cucumbers, cover and simmer gently until the cucumbers are just soft; add more salt and pepper as needed and keep hot over hod water. Stir cream into slightly peaten egg yolk and add to vegetables. Add mint and serve in hot casserole with fingers of bread toasted. 2 Yx 1 V 1 Gnocchi Tales Spanish; Sauce Gnocchi is one of those very good foreign dishes that catch the fancy of Americans. Here is a recipe for it with Spahish sauce, though you can vary yiur gnocchi to suit your taste. GNOCCHI WITH SPANISH SAUCE cups milk I : cup farina ! 1 tablespoon butter or mar garine i teaspoon salt egg-' n-i lb. cheese, shredded Cook the milk, farina, butter or margarine and salt In a double boiler, as for cereal When well cooked and thick, remove from the heat and add the weU beaten egg and one-half cup of the shred ded cheese. Four into greased in dividual ring molds, and cool them. When ready to serve, un mold each ring in a shirred egg dish, sprinkle them with the re maining shredded cheese j and serve with Spanish sauce, ' first placing them under lew broiler heat a lew minutes td melt the cheese, i j I SPANISH SAUCE Melt 3 tablespoons putter or Parkay margarine in a frying pan. Add 4 tablespoon! chopped onion, S tablespoons j chopped green pepper. cup diced celery: cook slowly until onion! is golden brown. Add 10 sliced stuffed ol ives, Yt cup sliced sauteed mush rooms, 1 No. 2 can tomatoes. Cook slowly until sauce is thick. season with salt and pepper. GRAVY MAKINGS When you have broth left In the pan after baking meat leaf, use it in a sauce for the loaf or in a gravy for another meaL Armour's Steer Beef SUISf-ST1AK HOFFMAN 150 N. Commercial J Salem MEATS, INC. Phone 35563 ! i ynf j and eiydy Maxwell jHouse i Jp3 ) - - - t ! i - - ... - : . ! !l. - A A : TOKES SUPER V GRAN D See II el Marion Motors 333Cirier mi mm New 1954 Nash METROPOLITAN PRIZE DRAWINGS I At All Salem IGA Stores . . v v ' - ' ,,ir -.-' Saturday, September 25, 8 p.iTi. 6 PRIZES 5 Bags of Groceries V Revere-Ware 8-inch ; Covered Skillet and 1J6-quart Covtred Sauca Pan ! Obliga ifng to Buy . . . No tion . . . Register at Your IGA Stores Saem EVERY WEEK LOOK AT f HIS LINE-UP mm Employees of I0A Stores, IGA Supply Depot and Mn ion Motors and their families are net eligible to win.. Tou need not be present to win. Persons under 18 years old are not eligible to win. Names of weekly prize winners will be posted tn ail Salem IGA Stores. LOOtC FOR TAGS Extra "Bonus Prize Met" Item Prices Effective Thur., FrL, St., Sept. 23, 24, 25 PRIZE DRAWINGS At Marion Motors, 333 Center, Monday, September 27, 8 p.m. A YeaKs Supply of Marians Margarine i A poand each week for 52 weeks v Year's Supply of IGA Snokreem Shortening , A three-pound tin each month for 12 meaths i A Year's Supply of IGA Deluxe Coffee A poand a week for 52 weeks : A Year's Supply of IGA Cutter i A pound a week for 52 weeks . An IGA Table-Rite Fryer . Each week for 52 weeks , A Pound of IGA Table-Rite Franks Each week for 52 week- A 10-Pound Bag of IGA Fbur . Each month for 12 months ' A Package of IGA Pancake Flour " Each month for 12 months ' TWO AUTOMOBILE ACCESSORY ITET.U Get Extra "BONUS PRIZE TICKETS" On EXTRA Cwa Kosher Dill TllGSG Products Bonus Frlxo Tkket hem 7b Tin Each , ' ' 29c VH1TE SATI1I SSBS'-' Skippy DOG FOOD 10c Case 48 Tins $4.69 Extra "Bonos Prize Ticket" Item Extra Bonus Prize ' Ticket Item; Lb. pkgV Par-T-Palc Beverages Assorted Flavors o, 20c Plus Deposit Extra Bonus Ticket Prize Item ' O'CEllOSSS 1 1 Sponges per package-One for Every Use m Reg. Value &2 (AID Extra Prize -. nAfi a Ticket Item Lb. Ha i CAT FOOD 12 for $1.65 , Get Ccnus Prize Tickets at These Sa!:m IGA Stores IGA STOKES RESERVE TEE BIGHT Ttf LDHT QUANTITIES mm 1233 SWe N Sirttl Orcull's ISA 42C3Korft LVtrteiJ Emery's ' - - BA I ?fh ViJla ISA KAtXET CcsnssrcMl mm At Tow ISA Sfort Prkii to SiTt Ton K:r.f f