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Little trees take long ladders in the olive orchards of Spain. Here,
; duriof two. weeks ia September,-'nimble , fingers harvest the
fragile olives and burros carry the fruit in baskets from the field
to plants for processing into green olives for American tables. -
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Shredded strips of the Spanish sweet pepper, which we know as
- pimiento are stuffed one at a time into the pitted tared olives.
After pitting, the olives are ! washed and sorted for size before
being loaded into brine-laden casks for eiport to the ; United
States. ' :i
t ..." Af V I :A
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f " By MAXINE BUKEN
' Statesman Woman's Editor
Among the most intriguing foods seen at the grocery store ;
and food specialty shops are olives the big black beauties, the ;
bright green, pimiento-stuffed Seville olives and the intermedin
ate kind, the green-ripe.
Today i we consider the pimiento-stuffed green olives, and'
if you are an olive lover too, the chances are, the green ones
you eat came all the way from Spain. They go through a long
series of processes before they arrive at your table to delight ,
your eye and stimulate the taste buds.
Practically the total of the world's supply of green cured '
olives is produced within a radius of 20 miles of Seville, Spain. :
The groves of delicately-leaved trees stretch for miles,. and in
September the, trees are heavy with fruit
Pickedj by hand, the olives are gently handled by experts, :
and carried to the processing plant in trains of a dozen burros. '
The olive tree is an evergreen, bearing fruit only every other ,'
year. Maturing only after 23 years, it reaches its peak of pro
duction when 35 to 40 years old. Queen and Manzanilla are
the onlyivarieties exported to the U.S.
: After a bath in caustic soda the olives are washed for hours .
to remove it. A month in brine, during which time fermenta-'
. tion takes place, softens the flesh of the fruit and produces
the succulent, fruit we know.
I HAND WORK
To be stuffed, the olives are first pitted by hand, stuffed '
by hand with tiny shreds of pimiento grown in nearby fields.
These pimientos are picked, steamed to loosen skins and seeded
by handiThey, too, are brined and then art shredded by hand. ;
Workej-s novrstuff the strips of pimiento into the olives, fold-
ing them in to replace the pit.
. Sorted: again by hand, the olives both stuffed and unstuffed,
are placed in casks and barrels in brine. Government inspectors ;
at the Seville docks sample the shipments, imposing fines for
inferior fruit
Then one more hand-process is required, women packers in
the United States place them in jars, add more brine, seal and
label them for marketing.
Stuffed olives, though primarily used as a relish, are taking
their place more and niore these days as a "flavor-lifter for hot
- dishes. For instance, chopped stuffed olives taste wonderful
when added to the butter sauce that goes over steamed carrots
or potatoes. Green stuffed olives, added to gravy that goes over .
meats, to rarebit omelets and fish sauces give that desired
color and flavor so important in winter coooking.
Here for instance is a special hamburger recipe, made much
better by green pimiento-stuffed olives.
One of the highlights of the week's activities at the Food
Editors' Conference in Chicago is occurring today in the grand
ballroom of the Drake Hotel when the Green Olive Commission :,
will entertain the editors at a "Luncheon in Old Seville." The
food and decor, typically Spanish," will create a feftive atmo- ;
sphere in which to enjoy Spanish cuisine and learn of the many
uses of the pimiento-stuffed green olive in meals.
Though . we are not attending the Food Editors' Conference
this year, and will therefore miss the fun of such luncheons as
this one; we can at least pass on the recipes sent us by the
Commission.
OLIVE HAMBURGERS WITH MUSTARD SAUCE
j ' (Makes 4 Servings)
1 pound ground beef round steak
cup chopped, pimiento-stuffed green olives
1 tablespoon grated onion '
Vt' cup catsup
, V cup mayonnaise
2 teaspoons prepared mustard
Buttered hamburger rolls
Combine beef, olives, onion and catchup: mix well. Shape
into four patties. Broil 3-4 inches from, source of heat until
browned on both sides, about 10 minutes. Combine mayonnaise
and mustard; mix well Place hamburgers on rolls. Top with
mustard sauce. Garnish with olive slices, as desired. Serves 4.
GREEN OLIVE SWISS CHEESE RABBIT
4 cups grated Swiss cheese (about 1 pound)
1 teaspoon dry mustard -1
Dash cayenne
. Vt teaspoon paprika
. Vt cup light cream .
1 egg, slightly beaten .,,....
1 pound shrimp, cooked, shelled and deveined
V cup! chopped pimiento-stuffed green olives- -
. Salt and pepper to taste
Toast slices ; -
Combine cheese, mustard, cayenne, paprika and cream. Cook
over hot water until cheese is melted.. Add a little of hot mix
ture to eg?; mix welL Add to remaining cheese mixture and
cook, stirring constantly, until thickened. Add shrimp, olives
and salt; and pepper; heat to serving temperature. Serve over
toast..
DATE WITH SALAD
- Mold grapefruit sections and
sliced, pitted fresh dates in a
lime gelatine souffle salad base
when you're looking for some
thing special in the way of a
make-ahead dinner salad.
Peachey Pie
.A handsome meringue-topped,
canned peach pie makes a most
delightful dessert. Pour the
cooked, peach custard filling into
a flaky baked shell. Top with
swirls of meringue and bake un
til golden..
BRIGHTEN UP
Rooms with walls that are
painted a light color will look
larger. :
SUPPER PLATTER
For an attractive supper plat
ter, arrange sliced Thuringer and
bologna on a chop plate with
thick tomato slices, topped with
mounds of ripe olives and pota
to salad. Pack the salad tightly
into custard cups; then loosen
around edges to turn out on to
mato slices. Garnish with shiny
whole olives. -.
This Spanish girl deftly pits cored olives one at a time by means
fcr oil and pulverized pulp converted to fuel
of a hand-operated machine. Metal pia punches pits oat and
into a basket beneath the table. These pits are later crashed
Two Desserts Feature Fruit
' Most families need more des
sert recipes, especially the kind
that use fruit in some form. Here
are two good recipes for such
dishes: The first used lemon and
the second bananas and prunes.
ORANGE MARSILMALLOW
TORTE
(Serves eight)
13 cups toast crumbs "
3, tablespoons sugar
cup melted gutter
Mix the crumbs with the sugar
and stir in the melted butter.
Press this mixture onto the sides
and bottoms of eight individual
greased pie pans. Bake at 330
deg. : for 10 minutes. Remove
pans from the oven and. when
cooked, fill with the following:
Filling
4 teaspoons gelatine V
Hi 'cups water
18 marshmallows
lVs cups heavy cream
1 cup sugar
cup lemon juice
3 tablespoons pecans
Soften the gelatine in one
third cup of the cold water. Place
the marshmallows in the cream
and allow them to soften. Place
the sugar with the remaining cup
of cold water in a saucepan and
heat. Add the gelatine mixture
and stir until it is dissolved. Re
move from the heat and when
cool add the lemon juice. Whip
until stiff the cream and marsh
mallows and fold into the gela
tine mixture. Pour the filling
Into the individual crusts; sprin
kle the top of each with the nuts.
Chill thoroughly before serving
BANANA PRUNE BETTY
- l'i cups cooked prunes, pitted
14 cups bananas, sliced
4 cups bread, cubes ; i
1 cup prune juice--' 1
2 tablespoons lemon juke
cup brcnn sugar
t teaspoon salt
t tablMM buHor
mix with the bananas. In a but
tered baking dish . arrange one
third of the bread cubes, add one-
half of the fruit Cover with an
other third ' of the - bread cubes,
add the remaining fruit and top
with the crumbs. ,, - ,
Mix the prune; juice with the
lemon juice and stir In the sugar
and salt Pour over the pudding.
Dot (he top with butter and bake
fcr 30 minutes at 350 deg. Serve
with cream or hard sauce.
see what a difference C-'H makes
...IN TEXTURE... IN TASTE... IN ALL-AROUND PERFECTION
1 1
cane
sugar
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TINY TIDBITS
Small wedges pi stuffed celery
are pleasant, to come upon in a
salad. Try : stuffing the celery
with a mixture of cream cheese
and minced anchovies; then cut
the stuffed stalks into bite-size
wedges and add them to mixed
greens that have been tossed
with French dressing.
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A dark-eyed senorita proudly displays a platter of olivet which
she has staffed one at a time by simply folding a shredded strip
0 Spanish sweet pepper, which we know as pimiento, into the
olive to replace the pit.. ' j . i !
Canned Corn in Pudding Recipe
Some of those corn specials
found at the grocery store will
go well in such recipes as. this:
CREAMED CORN PUDDING
1 No. 303 can cream-style corn
1 cup earn liquid v
4 tablespoons butter or
margarine
2 tablespoons flour , . ."
1 cup milk '
Salt !and pepper
3 beaten eggs
teaspoon paprika
i Drain corn 'and reserve liquid,
adding milk to it to make one
cup. Melt butter in skillet, add
flour until well blended. . Slowly
add the corn liquid and milk (2
cups in all) and cook until thick
ened, stirring constantly. Season.
Add drained corn then stir in
eggs. Turn into greased baking
dish and bake in a moderate
oven, 350 deg. .about 90 minutes
or until pudding is firm. Gar
nish with sprigs of parsley.
Statesman, Salem, Ore., Friday, October 7, 1?55 (See. 3 1
Surprises Please School Lunchers
Kids love to find surprises in
their, school lunches, and these
date confections fit cozily into
lunch box corners. Date Surprises
are simply delicious fresh dates,
each wrapped around a meaty
walnut and baked in a meringue
mixture. Wonderful too, for pass
ing around when friends drop by.
DATE SURPRISES
1 cup fresh dates
Walnuts
. 1 egg white V
Dash salt
, cup sugar
Vt teaspoon vanilla
Pit. lates and stuff with wal
nuts. Beat'egg white with salt
until stiff. Beat in sugar, 1 table
spoon at a time. Fold in vanilla.
Dip dates in meringue mixture
rolling around to coat Place on
COLORFUL, TOO!
Pretty vegetable platter: cauli
flower surrounded with alternate
mounds1 of carrots and green
peas or! snap beans. .
IT SATS HERE
Do not use salted butter for
greasing a cake pan; the salt in
the butter is apt to' make the
cake stick.
baking sheet covered with brown
paper. Bake in alow oven (275
degrees) about 40 minutes, until
very lightly browned." C00L Re
move carefully from paper with
spatula. Makes about 15.
Ice Cream is
Year 'Round Treat
Ice Cream, especially when H
has an : interesting flavor, is a
year ."round dessert. ; Here wo
have one that's made at home
and good.
LIME ICE CREAM
- Dissolve thirteen lime drops
(one package) in two cups of
scalded milk. Mix one-half a cup
of sugar, two tablespoonfuls of
cornstarch and one-eighth a tea
spoonful of salt with two table
spoonfuls of cold. milk, and cook
until thick, ' stirring constantly.
Remove from the fire and color
a delicate, soft green. When cooL
add two cups of cream. Freeze
to a thick mush, turning the
crank of the . ice .cream freezer
steadily; add one cup of seedless
raisins which have been boiled
five minutes, drained, and cooled;
then finish freezing... -
1 Hunters! Let Us Custom
Cut & Wrap Your Deer Meat
Toung Eastern Ore. Hereford Guar. Tender
LOCKER BEEF
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orange blossom' cake frosting
THE MIT CANE SUiAt
1EFINLB IN THE WEST!
A liSireit ud Iksc'iibs tristitif hr yiar (avtriti paclaitl tiki ah.
Sift 1 lb. (4 cups) C and H purt CANE Powdered Sugar (for the smoothest frosting
ever!). Gradually add about Vt of it to 4 tablespoons soft butter, creaming tnor
oujtily with electric mixer er spoon. Beat in, 1 it 1 time, 2 unbeaten tu whites.
Add dash of salt and 2 teaspoons grated, orange peel, or teaspoon lemon
extract Beat ia rest' of sugar and 1 tables pooa orange juke or undiluted frozen
rang! concentrate. Tint delicate orange with yellow food coloring plus 1 or 2
drops rid, and but wilt. Spread ea cool caka. Enaugk for two 9 layers,
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