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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 21, 1955)
-Sc 3)-Stat.m,n, Salom, Oregon, Friday, Jan. 21, iHomOmadO Mfa fef PlCS 1$ ECOnOmiC?! 4 f t i Canned pears can come in very handy and provide lots of ideas for winter desserts, when fresh fruits are limited. Here is pictured an interesting dessert called Mincemeat Gingered Pears, which begin .with a can of Bartlefts and include ginger snaps for the spice. Qinger, Mincemeat, Pears in Frozen Dessert for Occasion . Ptmuit nai-titt niri m the hasi few this dessert so if you I haven't already acquired the habit of keeping several cans on hand always, start at once because this is the perfect answer, v I Before we divulge the recipe for Mincemeat Gingered Pears : it miirht he well to think for a moment about canned pears. The perfect pears which you find when you open a can are the result of a Jong, painstaking process, f Honey in the Food Makes Taste Interest There are lots of possibilities in I . . i a jar of noney. you can mereiy put it on bread with butter, drib ble it on the toast or dunk biscuits in it if you like, but you'll, get more pleasure if you heed some of these ideas. English muffins, broken apart. daubed with butter and broiled un til peaked with brown, can't be J beat for a wonderful breakfast J; A pastry mix ttat.can be, made ahead of tune and stored easily is the perfect answer to quick baking and delightfully different desserts. Of course, the pastry mix you make yourself is not only a time saver,, but features' the wonderful "home-made" qualities that go along ' with home-mixed pastry, and it is so much leas expensive. The ingredients make the mix, so use a quality, all-purpose short ening, an all-purpose flour, and double-acting baking powder ; for best results. A quality shortening is especially important because it supplies the necessary high short ening power, richness, and a spe cial quick-mix ingredient for su perb pastry penormance. Use standard measuring cups and aooons when preparing the and measure accurately, When using the home-prepared mix in a recipe, spoon it into the cud to measure instead of sifting or packing it. in. You'll find the pas- try.mix is convenient to store be cause you can keep it in a closed canister or can in the pantry in stead of using precious retngera tor space will enjoy makinig extra-good pies. and the family wm no oouni in sist on lots of them. Here is the basic mix recipe and also a deli- ciously different pie made from me mix. Apple pie is always a des sert special, and the added sour cream filling adds an intriguing touch. ' 1 . ' PASTRY MIX 1 cups shortening 1 tablespoon salt " C cups sifted flour Sift flour with salt into a bowl Cut in shortening using a pastry blender or fork, until the mixture is the consistency of eornmeal and small peas. Store ina covered container in a cool place. Use as needed to make pie dough. See chart and method below. Hakes about cups. m . THE PASTRY Size 1 crust, t-lB. 2 crusts, 8-in. 1 crust, f-ia. 2 crusts, 9-in. Place pastry Mix iy e. 2 c. ltt c. IVt e. mix in Water 1-1 T. 2-2 T, 2-3 T. 2-4 T, bowL Sprinkle cold water, a little at a time, over different parts of pas try mix. Toss together lightly with a fork, use as inue water as From this easy pastry mix, you possible, just enough tq make dough hold together. Place dough on waxed paper! Knead 3 times. Press gently with- a . paper into a balL Let stand at room temper ature for IS to 20 minutes. Light ly flour pastry doth or board and covered rolling pin.. THE CRUSTS For One-Crust Pies: Roll dough into circle tt-inch thick. Use light strokes working out from center. Lift rolling pin as it nears edge. (To measure, invert pie pan on dough; cut 1- inches beyond edge of pan.) Fold pastry in half; lay fold in center of pan: unfold. Fit pastry into pan. Do not stretch pastry. , Press Tith finger tips ' from 1 center - out to remove air bubbles. Fold edge of pastry under to fit rim of pie pan. Flute edge with finger tips. SPICY STORY Heat apple. cider with a small stick of cinnamon, some whole cloves, and whole all-spice; add brown sugar to taste. Serve pip ing hot in mugs topped with freshly-ground nutmeg. Delicious with crackers and a Cheddar cheese spread. -I Cocktail With Smooth Flavor We thick this cocktail ia tops, especially the use of crunchy cel ery with crisp grapes and smooth, buttery avocado. Tbe trick m making cocktails exceptionally ap petizing m to serve them very cold, so be sure to keep afl of the ingredients a well chilled as pos sible. Tasty Aveeade Cocktail 1 cups cubed avocado Salt cup sliced seedless grapes 4 cup sliced celery Lemon-honey dressing To prepare avocado, cut into halves and remove seed and skin. Cut into cubes and sprinkle light ly with salt. Arrange m dulled glasses with grapes and celery. Pour chilled dressing over all. Dressing: Blend cup lemon juice with cup honey; dull. Serves S to . Shrimp has Place In Many Menus Shrimp are fished fronv waters around - the world.. When ', caught, they may be grayish green, pink or. brown; they may have smootn heads or grooved; they may be as tiny as your, little finger nail, big fellows 11 inches long, or some where in between. Regardless of their color, . nationality or size, their popularity ir the same and they all turn the same rosy-pink when cooked. You can find recipes for shrimp in cook books the world over. Chinesse call these shell fish ha; Italians, gamberi. or scampi; French, crevettes; Span ish, camarones;' Danes, rajer; Norwegians, -strandreker; Ger mans, garneelen; Greeks, natant ia; Siamese, kun. And many for eign shrimp recipes have been adopted by Americans, such as this one from the Shrimp Associa tion of the Americas for Gamberi con Riso, which is simply Italian for Shrimp with Rice. -. GAMBERlCON RISO , I , ' (Shrimp, with Rice) - 1 ! 4 cup butter 1 1 1 large onion,, finely chopped i 1 can sliced mushrooms , -. i , 1 green pepper, "finely chopped W cups uncooked rice. .: P washed and drained K teaspoon nutmeg ' i' l cup dry white' wine - 1 teaspoon salt teaspoon pepper t 4 cups stock or water - I tablespoons chopped parsler teaspoon thyme 1 large bay leaf 2 pounds uncooked shrimp, shelled said -, deveined Melt butter and 43d onion. mushrooms, pepper, rice, nutmeg, salt and pepper.-.: Stir frequently until rice is golden brown. Cook about . S minutes, until liquid is reduced. Add stock . or water!, heated, parsley, thyme, and tny leaf. Cover and cook for 10 miiv utes. stirring occasionally. Ad J shrimp and cook 10 minutes more or until shrimp have turned nink. Remove bay leaf. Serve immed iately; Makes 4 to 4 servings. SWEET STUFF . . If you have maple sugar In th house, you can make a delectable topping with it Beat some of the crushed sugar into heavy cream as you finish, whipping it Serve with apple cobbler. ; . Good sauce for shrimp: a can of mushroom soup mixed with a half cup of milk and seasoned with grated onion and soy .since. Serve over rice mixed with green peas. : ; r. I First the. pears must be hand picked at just the right degree of ' maturity. They must be carefully handled on the way to the can ningplant so they'll not be bruis ed. Then they're peeled, halved, graded for size and finally pro cessed. Yet, despite the .tender, living care they receive, pears if-e inexpensive to serve and though highly nutritious, have a surprising low calorie count They adapt themselves to every meal and are delicious in salads, desserts, cocktails and appetizers. MINCEMEAT GINGERED PEARS ' 8 canned Bartlett pear halves Vh cups crushed ginger snaps 3 tablespoons melted butter Vh cups mincemeat toast. Better yet. though, if you I 1 teaspoon grated orange rind serve mem with plenty of honey Mix crushed ginger snaps with to smear over the top after they're loasiea. For an informal buffet supper party serve honey-glazed corned I pork along with a corn and ripe olive pudding. Cut the olives in I melted butter and press into bot tom of two shallow refrigerator trays. Combine mincemeat and orange neel and spread on top of crumbs. Arrange pear naives cut side up on top of mincemeat chunks so you have big wedges mixture and spoon juice from mincemeat over them. Place in freezer compartment and partial ly freeze or chill until firm. Serve with whipped cream, aerves o. Chocolate Gives Cako Popularity Most men like cake as long as It's chocolate. So if you want to nlease vour menfolk, beres one that we can guarantee to 'keep . not only the menfolk, but the ' women and children happy, too. It's real chocoiaty and tender and light, with good crisp wal nuts scattered through it It keeps well. too. if you can fend off would-be consumers. ? ; CHOCOLATE NUT CAKE 3 squares unsweetened chocolate i cup hot water 2 cup shortening Vz cups granulated sugar 2 eggs 2 cups sifted cake flour .-. 1 teaspoon salt 1 teaspoon soda 1 teaspoon baking powder 3 cup buttermilk or sour milk 1 teaspoon vamlla'extract 3 cup chopped walnuts Melt chocolate over hot water. then stir in xh cup hot water, blending welL Cool slightly. Add eggs, one at a time, beating thor oughly after each addition. Blend In chocolate mixture. Sift to- i gether flour, salt soda and bak ing powder. Blend into creamed mixture alternately with butter milk. Blend in vanilla and chop ped walnuts. Turn into 2 greased 9-inch layer cake pans. Bake in moderate oven (350 degrees) 30 to 35 minutes. Let stand 3 min utes. Turn out onto wire rack to cool. Frost as desired. Makes 1 (9-inch) cake. of them to contrast in texture. flavor and color with the other I ingredients in the pudding. In Dessert Give your tapioca cream pudd ing a brand new taste by sweeten ing it with honey. Combine one lightly beaten egg yolk with 2 cups milk, 2 tablespoons honey. 3 taoie spoons quick-cooking tapioca and dash of salt. Cook and sur over medium heat until mixture boils briskly. Remove from heat, and fold in one stiffly beaten egg white. ChilL When winter food seems a little dull brizhten up the menu with a fruit salad. Wedges of red-skinned apples, orange and grapefruit sec tions on crisp lettuce are eye ap pealing as well as, delicious eat ing. Equal parts' of honey and lemon iuice make a simple. and! tasty dressing. An exceptionally good sweet I potato casserole is put together 1 like this: arrange 10 sliced cooked sweet potatoes in layers with thin ly sliced orange (rind included) with a sprinkling of brown sugar and butter between layers. Over this pour a cup of orange juice and a half cud honey. Then top with a sprinkling of fine dry bread crumbs and brown sugar. Cover and bake 45 minutes m a moderate oven. Remove cover and bake 13 minutes longer. Add a little honey and eornmeal to the pancakes and they're a new flavor treat; V CORN CAKES 14 cups Pancake and Waffle flour cup yellow corn meal 2 eggs I cups milk 1 tablespoon honey 2 tablespoons melted butter Mix pancake and waffle flour and corn meal thoroughly in a bowl. Beat eggs slightly and add milk, and add to, dry ingredients. Beat in honey an melted butter. Bake on moderately hot pancake griddle. IS cakes. (Bigndi m tit! P'&' Mill by a lack of rrtial food elements neceasary to normal growth nd hoaJtk. 1 . ; . contains up to 3 times more appetizing meat and liver protein than any canned dog feed, yet costs lets than half as muck to food. it 5 5 :. wiwjw1!':-:.-... . 1 rff' ";"v ' Vtym y . " .-'i:l 1 1 'til IVe had my inorning Ovciltine ! Thai it's risht! A hot drink at breakfast gives your youngsters a "lift"-same as it does you. So why give thera an crdinary. imsatisfying cold beverage when you can serve the right hot drink for children-Ovaltine! Nothing could be more right for them! Ovaltine the food drink is rich in nourishment. Made with milk, it is loaded with important nutrients. It's rich in vitamins, minerals and other nutritional essen tials which children should have enough of to be at their best all day long-at school and at play. And, Ovaltine is instant! Just add 3 teaspoons of Ovaltme to a cup of hot milk and it's ready to serve. How kids love it-that delicious chocolate flavor, malted for extra goodness! - r , So, Mom, help your youngster start' the day right with Ovaltine. Get a jar at your grocery store today. See how your youngster takes a new interest m break: tot-beginning tomorrow! v. Tu ' , JuiiDREN AT BREAKFASt ,r,C tf ?HT mat nniMJf' l-UK Vn. 1 -sn r mui trsur- - - t 1 ? i f " i i ) ( ! ( ;1! x v- 1 'IP- J ( .1 J WORLD'S MOST POPULAR FORTIFIED FOOD 'BEVERAGE Ovaltine comes in two t kinda. Plain, and Chocolate Flavor. Qiildren especially Iowa Has asaalcta Flavored. ! i 4 ( I
