fWScc. Ill) Statesman, Salem, Ore, Fri., Fek 24, ofl
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(tarnation
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Breakfast Is
Timo to Serve
Fancy Breads
Holidays and special occasions
demand something special in the
way of food. And what could be
more special than something you '
bake yourself? I
Start off Sunday In a grand .
manner by serving this breakfast
ring made from scone dough. The
filling of currant jelly and
chopped nuts adds an extra en
ticing note.
BREAKFAST RING !
2 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
i cup shortening
1 egg, beaten
H to H cup milk
i cup currant jelly
1 tablespoon butter or
margarine
Vi cup chopped nuts
Sift together flour, baking pow
der, salt and sugar. Cut or rub
In shortening until mixture is
crumbly. Combine egg and milk.
Add liquid to flour mixture to
make a soft dough. Turn out on
lightly floured board or pastry
cloth and knead gently 30 sec
onds. Roll out to rectangle about
6x12 inches. Combine icily and
butter or margarine in saucepan
and heat to melt slightly. Stir in
nuts. Spread evenly on douch. Roll
tip like jelly roll. Form into ring
on greased baking sheet. With
cissors, cut through ring almost
to center, in slices about 1 inch
thick. Bake in hot oven (425'F.)
bout 13 minutes. Makes 1 coffee
1 cake.
Cherry treats are traditional for
celebrating Washington's Birth
day but are just as welcome any
time of year.
CHERRY DANDY COFFEE
CAKE
1 package yeast, .
compressed or dry
Vt cup water (lukewarm for
, compressed yeast, warm
', for dry)
k cup milk
cup brown sugar
1 teaspoon salt -
2 tablespoons shortening
2 cups sifted flour (about)
1 egg
1 teaspoon vanilla extract
i cup brown sugar
1 tablespoon cornstarch
i cup cherry juice
1 cup tour pitted cherries
Butter Crumb Topping
Soften yeast in water. Scald
milk. Add Vi cup brown sugar,
alt and shortening and cool to
lukewarm. Add 1 cup flour. Beat
t well. Add softened yeast, egg and
jani'lla Ytrttft find ml until
smooth. Add enough more flour
to make a thick batter. Beat thor
oughly. Cover and set aside while
preparing filling and topping. To
make filling ' combine . ..Ik 1 cup
brown sugar and cornstarch in
mall saucepan. Add cherry juice
and stir until smooth. Cook until
clear and thickened, stirring con
stantly. Stir in cherries and cool.
Beat Batter again. Spread half
of batter into well-greased 8-inch
square pan. Spoon filling over
batter and drop remaining batter
by spoonfuls over filling. Sprin
kle Butter Crumb Topping over
11. Let rise in warm place until
doubled (about 45 minutes)! Bake
in moderate oven (350'F.) about
35 minutfs.
Butter Crumb Topping
2 tablespoons melted butter
or margarine
k cup brown sugar
cup enriched flour
Combine ingredients and mix
Well. Sprinkle over tp of coffee
cake. Makes 1 8 inch square cof
fee cake.
QUICK TRICK
Add orange juice to mince
meat and heat. Serve over cot
tage pudding or white or yellow
cake squares.
Medium tgg NexJ1
Homtityl Egg Noodlo
Kurl-0
ChinoM Egg Noodles
Egg Noodlo
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Mild Sugor Cured
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Lobster Newburg sauce served with handy fish sticks makes an interesting main
dish for the fish dinner. One 5-ounce can of lobster meat will make enough of this
colorful and popular-flavored sauce to serve six to eight people. The fish sticks are among
the most popular of frozen foods.
Fish Sticks Will Make
Lobster Go Farther
The most popular of ill frozen
:The convenience of sticks, has
on short notice, but their fine flavor had made them also excellent
food for more deliberately planned
They can be merely well heated and
tartar sauce, or made into a
party dish with a flavorful sauce.
Here we suggest a way to make
a Lobster Newburg sauce that will
turn two, packages of fish sticks
and one small an of lobsters into
a delightful dish for 6 to 8, per
sons. LOBSTER NEWBURG SAUCE
Meit 2 tablespoons butter in top
part of a double boiler. Remove
from heat and blend in 1 table
spoon flour. Gradually add 1 cup
light cream and return to heat.
Cook, stirring until sauce is thick
and smooth, but do not boil. Add
1 5-ounce can lobster meat broken
into small pieces. Add salt and
cayenne pepper to taste. To 2
well-beat en egg yolks add a little
of the hot sauce, then stir the
mixture into the sauce. Cook over
boiling water for 3 minutes, stir
ring well. Add 2 tablespoons dry
Sherry (or 1 tablespoon lemon
juice and 1 tablespoon water).
Makes six to eight servings.
Rice Mallorca
Tuna Fish Dish
Mallorca is a beautiful island off
the coast of Spain. Its cuisine is
colorful and rich and numbers
many fish .and rice, variations.
This Riee Mallorca is akin to
many of- their f avorites-iAmerl-canized
for todays cooks.
Without sacrifice to flavor good
ness, it is made quickly and easily
with packaged pre-cooked rice, to
mato sauce and canned tuna.
RICE MALLORCA
Vi cup bacon drippings, better,
or margarine
1 medium onion, thinly sliced
Vi medium green pepper, diced
1 1-3 cups packaged pre-cooked .
rice
1 cups hot water
2 cans (I ounces each) tomato
sauce
1 teaspoon salt I
Dash of pepper
1 can (7-ounce) solid-pack
tuna, flaked
Melt fat in saucepan or skillet.
Add onion, green pepper, and
rice, and cook and stir over nigh
heat until lightly browned. Add
water, tomato sauce, salt, and pep
per, Mix well. Bring quickly to a
boiL Cover tightly and simmer 10
minutes.- Add tuna fish, mix well
and heat thoroughly. Makes 4
servings.
FOR FINER FLAVOR
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CNR1CHEDI
Wl FEATURE U.S. GOVT. INSPECTED MEATS '
Good Grodc
Center Cut
FOSX
ROAST .
STEAKS W
f.aod Grade Tut and
Wrapped for Yeur Locker
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fish products, fish sticks, have
made thorn a food to be served
menus.
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served with lemon or 1
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Crown Koast ot pork stuff ed with mushrooms and
rice may seem a bti like a gilded lily, for the stuffing alone
would make a wonderful dish, nevertheless we suggest us
ing your fanciest bread dressing in the elegant roast.
Husky Breakfast Is
If your husband speaks nos
talgically of the good old days
when his mother whipped up
mountains of eggs and bacon,
country sausage, or scrapple for
breakfast, try him out on a big
Sunday breakfast and make up
some extra-specialties like these
light-as-a-feather yeast-raised frit
ters. Maybe soon he'll think that
in these good modern days break
fast is still worthwhile getting up
a few minutes early for.
APPLE FRITTERS
Vi cup warm, not hot, .water
(lukewarm for compressed
yeast) ,
1 package or cake yeast, active
dry or compressed
3 tablespoons sugar
1 tablespoons shortening, melt
ed H teaspoon salt
Vi teaspoon cinnamon
1 egg, beaten
m cups sifted enriched flour
14 cups chopped raw apples"
- Measure water into a large mix
ing bowl (warm, not hot, water
for active dry yeast; lukewarm
for compressed yeast)." Sprinkle
or crumble in yeast. Stir until
dissolved. Stir in sugar, shorten
ing, salt, cinnamon and egg. Add
flour. Stir about 1 minute or un
til well blended. Cover. Let rise
in a warm place, free from draft,
about 40 minutes or until doubled
in bulk. Stir batter down. Stir in
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GARNATIRE
Mix hot dog relish with mayon
naise; put a teaspoon or so of
the mixture into the cavities of
drained canned peaches. Broil un
til thoroughly hot. Serve with ham.
SPICY STORY
Sprinkle grapefruit with
mixed either with cinnamon,
meg or mace and broil.
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Fun to Eat
apples. Drop batter by teaspoon
f uls into deep hot fat 375' and
fry about 3 to 5 minutes until
golden brown. Turn just once
during cooking. ScrVe with Apple
Jelly Sauce. Makes about 2 dozen
small fritters.
APPLE JELLY SAUCE
Combine i cup spple jelly
with 3 tablespoons water in a
saucepan. Cook, stirring constant
ly, until blended. Remove from
heat; stir in 1 teaspoon lemon
juice. Serve hot.
Bunny Lunch
Spring Special
Spaghetti Bunny Lunch is just
the dish for hearty noontime ap
petites during the weeks before
Easter.
Spaghetti Bunny Lunch
4 ounces spaghetti
3 tablespoons butter . or .....
margarine
3 tablespoons enriched flour
-s teaspoon salt - " " "
t teaspoon pepper
14 cups milk
4 cup shredded American
cheese
1a cup chopped green pPIr
i cup chopped celery -
cup chopped pimiento
3 hard-cooked eggs, chopped
1 cup cooked, cut green beam
4 cup sliced mushrooms, if
desired
Add 2 teaspoons salt and spag
hetti to 3 cups boiling water.
Boil rapidly, stirring constantly,
for 2 minutes. Cover, remove
from heat and let stand 10 min
utes. Meanwhile, melt butter or
margarine in top of double boil
er. Mir in Hour, salt and pep-
! per. Gradually add milk and cook
I until thickened, stirring constant
ly. Add lj cup cheese, green
pepper, celery, pimiento and
eggs. Mix lightly. Rinse spaghetti
with warm water and drain well.
Fold spaghetti into cheese mix
ture. Combine cup cheese,
green beans and mushrooms.
Place bean mixture in center of
individual baking dishes. Pour
i spaghetti mixture around beans.
Make in moderate oven (330 de
grees F.) 20 minutes. Makes
servings. ., . ;
JUST RIGHT .
The amount of icing used for
two-layer I inch round cake will
also frost an I br 12-inch cake,
tops of 24 cupcakes, tops and sides
of 13 cupcakes, or th top of two
Ej'l-iodi tuaxe cakei.
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A thin edging of fat laemmes ine pom uiups as me new 1956 models. Braising is the recom
mended method of cooking the fine-flavored chops- and it is easily accomplished by brown-
ing the meat, then adding a small amount of liquid, and cooking slowly until chops are fork-tender.
Year's Newer
Pork Shows
Minimum Fat
Pork chops with a minimum
covering of fat are ready for
home-makers in 1956. The
riurtinn nf meat tvnp hoes, which
yield a significantly higher pro-j
portion of lean cuts, plus the
packer trimming of fat from !
larger hogs provide homemakers
with pork that has more lean and
less fat per serving.
Pork chop cookery one of the
simplest of all the culinary tasks
is among the the first lessons
the new bride learns, for pork
chops have long been a favorite
meat with the American public,
land especially American men.
(Though considered elementary
cooking, pork chop cookery tech
i niques might well be reviewed
1 by even the long-time fiome-
maker, for pork chops more than
any other meat are most often
mistreated.
,
I Unlike other chops and steaks.
! pork chops should not be broiled.
The high heat of broiling dries
i the exterior of the chop before
the interior is cooked, toughens
the meat, and a result harms the
flavor.
As easy as reciting the ABCs
are the steps in rendering pork
chops succulent and favorite food
for everybody.
HOW TO COOK PORK CHOPS
A Choose chops Vt to I inch
thick; use thicker chops for stuff
ing. B Brown meat thoroughly i
over low heat, in a heavy skillet,
turning chops to . brown - both
sides. Use a- little lard for brown
ing the meat, or trim some of the
fat from the chops and fry it out
in a skillet lor browning.
C Season with salt and pep
per. Add a small amount of
water 'a cup for four chops is
sufficient cover pan tightly and
cook slowly on top of range or in
a 325 degree oven 43 to 60 min
utes. Pork chops, like all fresh
pork, should be cooked thorough
ly until there is no trace of pink.
To test doneness of pork chops,
use a knife and slit meat at bone.
The flavor variations possible
with pork chops are almost end
less. Simply by varying the liquid
used in braising the chops, the
flavor of the cooked meat may
be changed. Orange, pineapple
and cranberry are some of the
fruit juices to be used; canned
tomatoes, tomato juice, bouillon.
onion soup, and sour cream are
other flavoring agents popular
for braising pork chops.
By adding a pinch of spice. or
herbs with the salt and pepper,
the flavor may be changed. Chili
powder, paprika, curry powder,
oregano, sage, crushed coriander,
and ground anise add interesting
flavor to the cooking pork chops.
tr
- II
I
Choosing Silverware Matter
Of CostUsage and Pattern
By BARBARA FESSLER
County Extension Ageat, Home
Economics
Shall I buy sterling or plated
pro-L.n L,r,
The sterling, of course, is much
more expensive than the plate
ware. Silver plate is made of a
base metal which is plated with a
layer of silver. The amount of
silver used is small. It would take
all of the silver on 20 plated tea
spoons to make one sterling silver
teaspoon. Sterling is 92'4 percent
pure silver.
You will decide whether to get
sterling and perhaps take longer
in accumulating it which will
remain beautiful more than a life
time and can be passed on from
generation to generation, or to
select one of the beautiful patterns
of plate which will also give many
years of service.
Take plenty of time and care in
choosing the pattern, no matter
which kind of silver you decide to
buy. Look at the designs and de
cide how they will look with the
dinnerware and crystal you want
to have in your home. The pattern
should express your own personal
ity and taste.
To "Ca With" '
Silver patterns can be divided
roughly into those with a plain
panel and those with a decorative
design. In sterling, the tiny scrat
ches which accumulate with years
of use add luster and beauty to a
plain panel. The panel also em
phasizes the dignity and classic
beauty found io sterling.
On the other hand, the decorative
design also becomes more beauti
ful with use because the natural
process of oxidation, or darkening,
causes the design to stand out. In
silver-plate, the plain panel may
not be so desirable because it
scratches more easily and the dis-!
tance through the silver to the
base metal is very small.
If you do decide on sterling,
remember this: The more sterling
is used, the more beautiful it be
comes. Of course it needs good
care and handling, but each use
adds to its beauty. So don't keep
it locked away in a chest just for
special occasions.
I s It Oftea
You'll get the most service and
enjoyment from your silver if you
clean it correctly. The method in
cleaning silver is the same for all
pieces including flatware, hollow
ware, picture frames and other
ornamental pieces. First apply the
cleaner, rubbing the piece until all
tarnish is removed. Then wash in
hot, sudsy water. Rinse in hot,
clear water and then dry immedi
ately with a soft towel. Pieces
that may be cemented together,
such as candlesticks or mirrors
should never be immersed in hot
water.
In cleaning plain silver use
your family needs
the energy and
food value of
OREGON
POTATOES
Ortgoa RutMt Pomioci give
you a trnModoui food
btrgiia in Biinenli, vitamins
nd energy. They're truly youf
bttt food buy ! Your family
will like the hearty flavor and
smooth texture of Uwm top
quality potatoes, Aad Oregoa
Jtuiwti cook to jwrftctk ao
auttw how you tern thmal
Start (erring your family
ttfoa Ruucti at leaat oace
a day, oow, Buy Oregon
RuMt Potatnct nest
titM you ahop. -
OHGON rOTfitO COMMISSION
rather long, lengthwise strokes
when applying cleaner. Never use
a circular or scrubbing motion.
Use a dampened sponge or soft
cloth. Never use a brush for plain
silver but vise a soft one for pat
terns with deep indentations. If
the design depends on natural oxi
dation or darkening in the deep
areas to bring out the beauty, be
careful not to remove too much of
this oxidation.
If it is necessary for you to store
all the silver, or pieces which are
used only occasionally, use a spe
cial tarnish-resistant chest or rolls
for the flatware. Thes- are treated
so silver which is clean and pol
ished when it is stored will be in
good .condition when taken out of
chest or roll.
FOR VARIETY
Vary the sauce for good old
Cottage Pudding. Make it choco
late, butterscotch, coffee, lemon
or orange.
MORE TARTNESS
Grated orange and lemon rind
does wonders for canned whole
cranberry sauce. Diced mem
brane free sections of orange
may also be added to the sauce
with delicious results.
IT HELPS
If there is a slight accidental
cigarette burn In your best carpet,
clip the blackened end of the tufts.
Then a soapless cleaner-and-water
sponging should clear up the burn
nicely. . '
TINY TIDBITS
Serve heated small cocktail
sausages with a cheese dip as an
appetizer along with tomato
juice, .
Kitchentowelssend
her home to mother
Young Mrs. Wright has so msny
Cannon kitchen towels (She gets
one inside the Giant Economy
size box every time she buys
Breeze) that she's giving some to
her mother! Breeze is the deter
gent she trusts for all her wash -work
clothes, dishes, fine things.
You've got to like Breeze too, or
Lever Brothers will refund every
penny you paid, plus postage.
MMaMaKttaftat
ietiTiti
Favorites
Chowders
W THEM SOW!
CARNATION HOME
SERVICE DIRECTOR
You know, I used to think all Cot
tagc Cheesa tasted pretty much
tha samt-Hjntil I tried Carnation.
Honestly,' I'vt never enjoyed
Cottage Cheese with such fresh,
tangy flavor. Only Carnation could
make it so good! '
Carnation Cottage Cheese tastes
so wonderful all by itself just tha
way it comes from the carton. And,
you know, that's tha real test of
any cottage cheese. But, don't
just take my word for it. Try Car
nation yourself and see how good
Cottage Cheese can be.
Carnation Cottage Cheese blendl
perfectly with other foods, too. For
instance, it's delicious in this
time and-work-saving dinner salad
which does double duty for tha
children's lunch next day. (I know
that Carnation Cottage Cheesa
gives them more protein, calcium
and vitamin A than even fresh,
whole milk )
(Maktt 1 10 swvinti)
1 package lima gelatin
2 cups hot water (or syrup from
pineapple and water)
1 cup (i2 pint) CARNATION
COTTAGE CHEESE
teaspoon ginger"
2 tablespoons lemon Juice
2 cups chopped unpeeled applet
Vi cup chopped nuts
y cup well-drained canned
crushed pineapple
Dissolve gelatin in hot water. Chid
about 20 minutes (to thickened,
syrupy consistency). WhipCottaga
Cheese, ginger and lemon juict
until creamy. Add apples, nuts
and pineapple. Blend Cottage
Cheese gelatin mixture together
Place in mold or loaf pan (9 x 5
3). Chill 2 3 hours or until firm
Unmold. Serve on lettuce with
tart dressing.
Carnation Cottage Cheese is tha
best way I know to add vital nour
ishment to your meals when
you're dieting, too. It's higher in
protein-lower in calories than any
regular cheese.
The origin of cheese goes back If
to antiquity. Historians believe it
was developed shortly after tha
domestication of the cow (around
9000 B.C.). Arabians probably
took canteens of milk along on
their desert travels. Chances are
that the constant motion of the
camels caused the milk to form
curds and became tha world's
first cottage cheese.
Of course, cottage cheese-making
Is a lot mora scientific today. Car
nation Cottage 'Cheese is made
fresh every dav. from fr.. r.,
ktion milk, and rushed to you at
m pea or itsiavor. Try a carton
oon. won't you?
(arnation
'COMPANY
Phont 4-5441