-Sc 3)-Stat.m,n, Salom, Oregon, Friday, Jan. 21, iHomOmadO Mfa fef PlCS 1$ ECOnOmiC?!
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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
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'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
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WORLD'S MOST POPULAR FORTIFIED FOOD 'BEVERAGE
Ovaltine comes in two t
kinda. Plain, and Chocolate
Flavor. Qiildren especially
Iowa Has asaalcta Flavored.
!
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