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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 21, 1955)
J 4-CSec. SV-Sfeftsman, Sslsm, Orecsn, Frfsyr Jen. 21, 1953 If! 3 k VU Lb U 1940 Mission Street Fhona, .2-7661 J", ' ' - j , - , , -"-w SVIFTS-RASHIR-SLICED rv n 0) 7m ! 0 lb. (P) V i .: . a vw v.- .vA . . . , t . - V FROZEN-VAN VALEN'S CHICKEN BEEF EACH To each'his own coffee cake! These little coffee cakes go one to a customer, and will ptease either family or guests no end. To the accompaniment of a good cup of coffee, they'll make lovely refreshment for mid-morning guests. Little Coffee Cakes Make Refreshments - . ..---. -'-;.... When your church or club Croup comes in for a planning aession at mid-morning, you'll want a little "something-different" to serve with -the coffee. What to do? Just bake this deli cious coffee cake in individual pie pans and you'll say you never saw a cup of coffee kept company by a more unusual snack. INDIVIDUAL COFFEE CAKES V cup shortening . 1 cup sugar i i 2 egg yolks 1 cups sifted, enriched floor 2 teaspoons baking powder cup chopped walnut meats Vt teaspoon salt Vt cup milk 2 egg whites cup sugar Vx teaspoon cinnamon Cream shortening. Add 1 cup tmrar eraduallv and cream thor oughly. Beat egg yolks. Add to first mixture. Mix and sift flour, haklnff nowder and salt and add - alternately with milk. Beat egg tff mt nnt &T7. Fold in. tvnrr into wll-ereased individual pie pans. Mix Vx cup sugar with cinnamon ana cnoppea wuuui snrinkle over batter. Bake in moderate oven, 373 degrees, 9n tn 25 minutes. &erve not. Yield: a - : : Poach Dossort Fluffy Golatino Here's one of those wonderful make-ahead refrigerator desserts. It's party-pretty yet economical for the faniiiy food budget Caooed Xnrht give this charlotte its -fruity flavor with vanilla wafers ni tvtKMiw Mlaljoa mixture mAMnm rrwm AfwlnMC. W like to crepare this delicious dessert m G rnornmg wznie xa weamer ?i mnl tlwn take it from the refria- nster and serve slices risht at the zaer table. PEACH CHARLOTTE t cups earned peach slices cup granulated sugar - Few crates salt 1 cup syrup from peaches ' 1 envelope (l tablespoon) plain gelatine v cop cold water t l cap chr&ed evaporated milk H teaspoon grated lemon rind s tablespoons lemon juice IS vanilla wafers Drain peaches. Heat sugar, salt and syrup together. Soften gela tine in cold water and dissolve in hot syrup. Blend an rind. Cool until slightly thickened. Whip evapo rated mOk until stiff and gradu ally beat in lemon Juke. Fold fata mtatiiM mixture. Line bot tom and sides of 2-qoart mold with vanilla wafers and peach shoes. Fill mold with alternating ' and far CM11 imt3 firm. Un layers gelatine' mixture, peaches man to serve, aerves tns. Rib Roast Still Top Eating Meat shallow pan in a slow oven (325 F.) Ulbs. 1 hrs. 140 F. (rare) and roast according to the follow ing schedule. Weight Approx. i Internal Tune Temp. 1 hrs. 140 F. (rare) 160 F. (med.) 170 F. (well done) 140 F. (rare) 160 F. (med.) 170 F. (well done) 140 F. (rare) 4 lbs. 6 lbs. 2V hrs. 3 hrs. 3V hrs. 3 hrs. AV hrs. 3tt hrs. In all our' rush to budget the meat, we may forget about some of the roasts that really should be included on the menu occasionally even in the family that watches its meat dollar. One of those meats is rib roast of beef. Every child, than we sav. should have a stand ing rib roast at least once during bis childhood just to rememoer. When purchasing your Deei roast i. tks. for an occasion, select only topi 414 hrs. 160 F. (med.) mialitv heef which bears a too I e i,m 170 V f nrll rinne) quality brand to assure gooaness. 1 These schedules are based on Vmi maw fifi1 f onlTI (T ri) FAAtfjl I f f 1 I. 4UM im C at your dealer's carrying different inches from the tip of the rib to stores roasts are priced differently Kjt ... ionger than 6 inches will in accordance with the amount 01 f at i t'm to roast 1UJU S.HAS mKmaIa 4Va VAA MM. I ICuUCsT CjC 1 1 IM ft-" use svodb vvwi- tatac- Thtw. the "first" ribs. CUt mh v wtlmi nrt fn th cfpaVx I FRTTTT IDEA may be somewhat higher priced Bake winter pears and serve per pound than tne rios cui xromi witn a soil cusxara utc xvi ti ..... 4V. ilimiUar I ..mnTv i1csrt TVlA tlP.aTS Will prized ribs may be sold under the bake tender in three-quarters to name or rirsv nDs or as uib xxiu i one nour ia uiuui.c u. and 12th ribs. ' Baste the pears with a light syrup A fine roast deserves proper while they are baking. a a I cooking, so be sure to cook toe msaf- at a lnw tpmrwratirrc. in re tain the tuices. Also, ore-browning jitst RIGHT w ai!n thai maat hafnr rnast.l A caiUrl it lust ins is unnecessary for a juicyiricrht tn -rv with sDaehetn. to roast if you start with top quality I f0UTf use a quart of loose- meat and roast as uw tempera- t. nacVed mens and V4 to i - . . .... hi ii Prepare rib of beef for the oven hv nlartnff it fat side in in a shal low, open pan so the rib bones form a rack to keep tne meat ott the bottom of the pan. Then roast in a slow oven (323 neg. r.) unui thA rfpsired decree of doneness is reached. A roast meat thermome tr u thK most accurate suide to doneness. Insert it in the thickest part of the meat not touching hnn nr fat. Internal tempera tures should read 140 F. for rare, 160 F. for medium, and 170 F. xor .'nail ilnna rnact. ; To roast a standing rib Deei mast, ttace it fat aide up. in a cup French dressing. and pepper to taste. Add sal G 12 fcr $70 Those fish sticks yoo see in the frozen foods counter at the grocers are the begin ning for a nice dinner. Her they ar served with Spanish rice for a sudden supper, when company unexpected arrives. The rice is made with chopped onion, pepper and celery sauteed in: butter, then tomatoes are added and combined with the cooked rice. , j PURE Walnuts Dipped For Next Party CiKrairod walmit ttns m DODUlar candy, easy to make and greatly appreciated, n SUGARED WALNUTS 1 cups granulated sugar V4 cup honey Vt cup water 3 cups walnuts Vt teaspoon vanilla extract Combine sugar, honey, and water in a saucepan and cook to 342 de crees or until a Utile of the mix tare when dropped into cold water forms a soft ball between (he un- . .a . .a J 3 gers. Remove from tne near, aaa walnuts ana vamua ana sur uaui ttie syrup has become creamy ana MrV Turn MltA WU DaneT 10 harden, then break into individual pieces. For the aafce ot appear- aw amM wmr fktrnrless ColomZ material. Or add grated orange noaJ or otmnawiflH to the srrop for variety. Makes asoui iv as. Vour Gvaryday Sugar! 111 I i n"i"iT- i ' lbs. (p)(p) G KITCHEN QUEEN 25 lb. Bags Tretty Print" 10 lbs. for everyday this year PHEASANT BRAND Boasting Oiicte PLUMP AND TENDER lb. : A TTTo - MSiteralsoM AD rmn Applo Flavor in Chiffon Typo Pio A Mttttn nU thst takes dder Of anols faice and choDoed apples is n intarastins' ime to serve com- cany sometime. Nuts add to the interest. CIDER NUT rwmrnv prK 1 tablespoon unflavored gelatine cup cold water teaspoon salt, cup sugar 1 cup hot ciaer j V, mm rhoooed floole 2 tablespoons lemon juice cup chopped nut meats 9 ftf vhitaa 1 Graham cracker pie shell Whfooed cream Soften eelatine in cold water 5 1 tnimitaa A(M ult and Vl CUD SU- gar to cider, add gelatin and stir - a aH aj a a I until dissolved, uuu unui inics. Whip. Blend apple with lemon Juice ami uU viih ruts to whinoed gelatine mixture. Beat egg whites until stiff, beat In remaining sug ar and fold into mixture. Pour into pie shell and chill until firm. I Snread with whipped cream. Makes 1 (94nch) pie. mm. OF TUEwHIGH-PniCE"SPREAD ARE Hi TODAYS IhiiKBtB(n) Jlme COTTAGE-TALL TINS EACH . 7,lSt-MMMsAu- - AaO TIT tpnina. triiliiili Mil u rx - ;l tea tstB fila, fj HiisTm aal tesagaa. I . . - fctlll icunai m uaon oa. soaaaMB, otsoco - , Compared to the "ffigh-Price" Spread, Blue Bonnet gives you: ALL THE MILK MINERALS 1 ALL THE CALCIUM ALL THE PHOSPHORUS Four times more VITAMIN D More dependable VITAMIN A each pound the year round VITAMIN E AND ALL THE VALUABLE FOOD ENERGY Jf' RITZ FAMOUS POUND BOX U&l Va ' mm: "M ;Bag C) Limit WONDERFUL FOR YOUR FAMILY! Blub Bonnet provides ALL THE NOURISHMENT you could get from the best grade of the "high-price" spread! lp fact. Blue Bonnet is a more uniform source of vitamins than the "high-price" spread and gives just as much of the milk minerals. And you'll love blue Bonnet. Every pound tastes just so sunnyweet and spreads so tmooUuy on your breaa 1 1 k.a..-ir.i nii hi m 4 ' ' TV. .r v, V MELTIMO ON HOT FOODS, or tpread o tread. BLUE BONNET Maroarint ne&s o pntr Umgt ui staniiy tft a bunt of Ik rnny twtct flavor to? tore. 'tvaa .aaSPZ- lb. Borden's Instant Povjdered fJlilk 3.75f DEMONSTRATION FRIDAY AND SATURDAY . Grapcfniit 8-lb. fol B3 Tubs Tl fol' f Fkg. iicJ r fflim TlRmnrnTmnAubpi qmirkoan qcoiiowy! SAliD MIX VECETADLES IF
