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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 8, 1955)
17v) Just Like s. a SOCIETV-CLHBS I , - .77 7 ; y--.y:, 7'y.y ; - ' . : . i V i Mother Made- 'i -. , -- , .1- y, : ' i (; ? r my Remem ber Mama Recipes They Moder and Find nize Wei t. j - , By MAXINE BUREN Statesman Woman's Editor Just as Mother's clothes were the most beautiful in the world then, so was her food wonderful to taste. And her gown would probably have had the makings of a, modern dress too, but only with considerable modernizing, so some of the dishes she served might profit by re furbishing to fit into the newer scheme of culinary things. ; The pudding we show on this page is , reminiscent of mother's, Floating Island, only different Here it's made from either ready mixed butterscotch pudding; or a similar one from your own recipe file, and given an extra fillip of figs, then topped with "islands' of whipped cream or meringue. ISLAND FRUIT PUDDING 1 package butterscotch pudding mix 2 cups milk cup softened dried figs V4 cup chopped maraschino 'cherries 4 cup chopped nut meats i Prepare butterscotch pudding as directed on package. Chill. Add fruits and nuts that have been cut fine and turn into serv ing disk Garnish with sweetened whipped cream and cut nuts or one-egg meringue. Makes 4 to 6 servings. To soften figs, cover with hot water and let stand a few minutes; drain. ' Chicken pie was a good old standby, 2nd always welcome. Frozen vegebtables and non-fat dry milk solids modernize an old recipe and make it quicker to prepare. . - CHICKEN, PIE WITH POTATO. TOPPING 4 medium-size onions, quartered . 2 cups mixed vegetables "7 2 bay leaves r 2 cups diced, cooked chicken li cups liquefied instant nonfat ; dry-milk 5 . cup flour ' 1 teaspoon salt 1 chicken bouillon cube 4 medium-size potatoes, cooked ' v cup liquefied dry. milk i V teaspoon celery salt r - - V teaspoon pepper Cook onions in salted water until almost tender; add vege tables and bay leaves and cook until vegetables are thoroughly heated. Drain; remove bay leaves. Combine vegetables and chicken in 1 quart casserole. Pour IVi cups liquefied dry milk Into sancepan and sprinkle flour and salt over surface; stir until well "blended. Add chicken bouillon cube. Cook over low heat until slightly thickened. Pour over vegetable chicken mixture. Mash potatoes; add cup liquefied milk and seasonings. Whip until smooth and fluffy. Spoon potatoes over casserole; if de sired, sprinkle with paprika. Bake in very hot 'oven 450 de crees) 30 minutes -or-uatil potatoes are browned and gravy' bubbling, , . . ' ' a A modern way to make that old dessert Floating" Island begins with butterscotch "or vanilla pudding mix, or your own favorite recipe for boiled custard. Make, the' islands" of whipped cream topped with, nuts, or,'a ;rneringue Some, fried: fruit has rbeen -added to this recipe: i ' : - Danish Cookies .Deep Fat Fried The Scandinavians are noted for their delightful sweets, and here s one of the several deep fat fried 'affairs the people are famous forr DANISH KLYNER 2 whole eggs - 6 egg yolks , "4 cup .sugar 2 tablespoons cream - ' 1 tablespoon melted butter or margarine 0. Grated rind of 1 lemon 1 teaspoon lemon juice 3 to 32 cups sifted flour Fat for deep frying Confectioners sugar " ,--- " Beat eggs and egg yolks. Stir in sugar. Add cream, melted butter or margarine, lemon rind and juice, mixing' until well blended. Add flour to make a soft dough. Chill. Roll out on lightly 'floured board or pastry doth to 116-inch thickness. Cut into strips .1x3 inches, making a slit in the center of the strip. Pull one end of dough through slit Fry in deep fat 373 degrees F.) until, a light golden brown; Drain on absorbent paper. Dust with confectioners' sugar. Makes about 6 dozen Kly ner. " Note: Flavoring extracts may be substituted for lemon rind and juice; Dumplings Atop Soups, Stews There is a knack to making dumplings.f but once you get the hang of them. they, come in very handy on gravies, meats, soups and desserts. Here is one made with prepared flour: DUMPLINGS X cups pancake and waffle mix 1 cup milk 2 tablespoons melted shortening or oil Triclcs Handy When Cooking Pork Roasts Even if you're new j to the cooking arts, you can prepare j and serve meals worthy of .the best cook's pride. j . j -When you plan a meal for company, do it the easy way around the meat dish. This menu features luscious roast pork ten derloins. You'll discover from reading the recipe-that it's -the easiest food on the menu to pre pare. Roast the tenderloin, un covered, . without wateri on a pack in a roasting pan in; a mod erate oven (350 degrees)!. Allow li to 2 hours for roasting. With Potatoes - For the vegetable dish, boil potatoes just until they are ten der. Prepare a medium thick white sauce, allowing about 1 cup for each 2 or 3 servings of creamed vegetables. Add the drained canned or cooked frozen peas and cooked potatoes to the cooked white, sauce. The Salad takes only , a few minutes to prepare. Use crisp greens and chilled, canned peach halves topped with ' mayonnaise, and a few chopped nuts if de sired. , .?' ---7.y ' Th i-nlle nit nrtlirli 'watmiA f tf ew minutes in the oven. - r For . the dessert, serve scoops of ice cream on wedges of angel food cake. Spoon chocolate syrup over the top. '. U Now, there's a meal to surprise anyone who knows you're Jnew at cooking! j 4 ROAST PORK TENDERLOIN 2 nork tenderloins j Salt I Pepper j Place pork tenderloins; on a rack in an open roasting pan. Insert a roast meat thermometer in the center of the largest ten derloin. Season. Do not add wa ter and do not cover. Roast in a moderate oven (350 degrees) un- Two Favorites In One Casserole Leftovers can become the main Heat thoroughly. Stuff the mix- ! - attraction of any meal - when served in an interesting way. For instance, . cut the last, of the' baked ham into small cubes and fold gently into your favorite macaroni and cheese mixture., ture into large green peppers from which the centers have been scooped. If there is .any ham-macaroni mixture left, pour it into a greased round baking dish. Arrange - the pepper eups in the center of the baking dish. !' Chicken pie was a favorite with the last generation of cooks just as it is today ex cept that now we can use frozen mixed vegetables, and dry milk solids for ease and' economy in its ..making. Here, as MotherX recipe may have specified, the top crust is whipp ed potato, browned to1 a delicate crispiness. -. .' 1 ; ON TOAST : , Slice a banana thin and overlap the rounds on hot buttered whole wheat toast. Small fry usually en joy this snack. Top. with, crushed corn -flakes. Bake in moderate oven (350 de grees) 20 minutes. Canned Sauces Are Shortcuts These busy spring days, use short-cuts in meal preparation. Canned barbecue sauce makes a tasty main' dish casserole when teamed with tender, cooked spa ghetti. Sprinkle with buttered bread crumbs and bake in a mod erate oven (350 degrees) 20 minutes. There are 87,000 4-H clubs in the United States. Homema r. S( acm V 1 '0 . - ' j f rora your own oven no trick with results are assured with Drifted Snow because it'sl'home-perfected". Treat your family V the homemade good ness that coKi:from baking with Drifted Snow. M.. ;1lia Meade recipes and Queen Bessfltern silverware Combine ', and stir - dntil well , til the thermometer registers 185 blended. Drop by spoonfuls onto j degrees. Allow about 45 minutes hot chicken or meat stew." cover per pound for roasting. tightly and allow to steam for .15 Sour Cream at Handy Stores Sour cream cookery has come back into its own since it is avail able at the grocers now most of the time. Here is one grand recipe for using sour cream with meat. VEAL CHOPS IN SOUK CREAM 4 lean veal chops -2 tablespoons butter ; Salt and pepper . I - 4 large slices sweet onion i 'cup water 1 cup dairy sour cream Grated Parmesan cheese Brown chops in butter in fry ing pan. Arrange in baking dish. Season to taste with salt and pep per and place an onion slice on top of each chop. Mix Vi . cup water with the drippings in the frying pan ard pour over the chops. Cover and bake is a 350 degree preLeated oven for 45 minutes. Remove the cover, spread sour cream over the tops of the chops, sprinkle with grated Parmesan cheese, and re turn to the oven for 20-30 min utes more. to 20 minutes. Do not remove cover during steaming. Serve immediately. Ohio produced 7 per cent of the U.S. apple crop in 1900 but only 3 per cent in 1954. . U " "With Ready-to-Spread Calce Icing Even a Busy Woman has time to bake!" r y7 ' : ' I 1 fcod time to Wkc Uec smelt -u Wr wa calces iacc dmt utuzinf ew Towoe Pride Butm Oeme Cut kinp but doae awif kh the tea sod bochcr of aulcios tike kiacT m Mrs. Saua Va Clmc. baif caKit ttatatj; "Why. i w csjt to have a- dclicioas trtaaiT taaooifci cake kiof jo tccoadt! All vaa ao it aoca the tia aa4 spread iifkt ca dx cake! I aiwsss kem boca Savon ea baad..bwa rridt Buna Crcsw C3ocola sa4 tVaaOlaT BEST RITE , - , - . Electric blender rule: cut raw 1 vegetables and fruits into small pieces before putting them into the blender container. If you are planning .to liquify the vegetables and fruits make sure you add enough liquid to the blender con tainer to cover the agitator blades. . I v I '' -. " y ' y -: lovat fndc Bona Cam I DtUdoaf Boat Craw PWM ' Oocolaw aad VaaOta I.V t - ' .ajcayiU Weir WmiE PRIDE Buffer Crene Coke kings Save Viae, Taste Better! You'll find that your cakes will taste EVEN BETTER when iced with deli 'cious, easy to use, ready to spread Town Pride Butter Oeme Cake Icings. They're so good and so creamy-smooth you'll . wonder how you erer got along without them. No cooking! Nothing to be added t No muss or fun just open the tia and they're ready to spread. Try them today and you'll find out why busy women tr erfwbere are using Tovne Pride Butter Creme Cake Icings for the most tempting cakes they ever nude. f Toiijniffililc II ClIMKail ICINSI MOWJtf JttSI Tim . mi frU n 7 n (i Uy . "i ' i i, W P. :;;U uvjL Lev.;: z - ' "X 'ys-- , c ' - . ' . v - f'-jt. yjd. . -,tu ;: y , -. . : - faimyyi vN , - ' f ' y f. i7 1 V - . v - ' " ' t 1 v . . h 1 ' ; 1 J-y i i ? ' " ' s r ' " I x r- -:: f' ' " ' i -...'Xx ' . ';,. F ' - y - ' Ji?;.. 7---7 1 .. Mi j Ono bowl 3 minutes to min! Sift intd m mixing bowl lVa cups sifted Drifted Snow Flour teaspoon baking soda teaspoon salt Add- 1 cup brown sugar (packod Y cup soft shortening 1 teaspoon vanilla Vt cup milk 1 largo ogg 2 squares unsweetened chocolate, melted C2 ex.) Beat by electric mixer on medium speed or vigorously with a spoon for 3 minutes. Scrape sides and bottom often. Let batter stand a few minutes. Drop by large tablcvpoonfuls on un greased baking sheets. Bake in inoderaielf hoc oren, 375 12-15 minutss. Makes IVi dozen. When cool spread on' 4 1IOWNIO lunn FiosTiNOt Heat Va cup butter until brown. Blend in 2 cups sifted powdered sugar, 2 tablespoons cream, Yz teaspoon vanilla, variationsi Frost with Chocolate jlcing or White Icing tinted pink and green. . Qttmtb SNOW FLOUR Sperry Division of General Mills.. Wor d'sXargest Flour Millers
