a Rosy Peaqh" Serves Oregonians Well..,
Color hat been edded to these canned peaches, which, when centered with maraschinos are
ost about the handsomest fruit you ve ever seen,
re extra good for salads or garnishing.
Peach Crop Awaits
Family's Pleasure
The maraschino, stuffed peach halves
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Two of late summer's favorite fruits, peaches end plums, combine to make an excellently flav
ored jam. Because natural pectin is lacking in these fruits, it's best to use prepared pec
tin, liauid or powdered so the lam will jell.
8 41
By MAXINE Bl'REN
SUtnmai Wamaa't Editor
Easterners may look to Georgia for their peaches, but generous
Oregon glorious Willamette Valley produces enough of the luxur
ious fruit for us, and po amount of southern accent could improve
them.
The season for. .peaches is usually marked
by a flurry or canning, stepped-up fresh fruit
V T eating and the appearance of peach pies and
.143B, je" I shortcakes.
f I aj- :t The fresh peach season is all too brief for
M mncf hul annA n ran h mjlH nt thil noDular
fruit, either fresh or cooked.
In salads, as dessert or morning fruit
peaches are satisfactory any time of day served
fresh. They're good too with other fruits, in pud
ding, merely sweetened in pie, or served up in
tapocia cream like this dessert:
PEACH PUDDING PIE
3 tablespoons quick-cooking tapioca
i cup granulated sugar
cup firmly packed brown susar
l teaspoon salt
' tenppoon cinnamon (optional1
.1 cups sliced fresh peaches
1 cup water
1 to 2 tablespoons lemon juice -Combine
tapioca, sugars, salt, cinnamon, peaches and water in
a saucepan. Cook and stir over medium heat until mixture comes
a boil. Remove from heet and stir in lemon juice. Cool, stirring
once after IS to 20 minutes. Pour into large serving dish or in
dividual dessert dishes. Before serving, top with small Pastry Cut
Outs. Or if pastry is cut the siie of the serving dish, put one piece
of pastry in dish, fill with pudding, and top with remaining pastry.
Cut in squares or wedges to serve. Makes about Z'i cups pudding,
or servings.
Pastry fat-Outs: Prepare half recipe of pie crust. Roll pastry
inch thick. Cut out 2-inch designs, using s cooky cutter or paper
pattern and sharp knife, or cut pastry into 2 pieces, each the size
of the serving dish to be used. If desired, sprinkle pastry lightly
with a sugar-cinnamon mixture. 'Use 1 tablespoon sugar and L
teaspoon cinnamon.) Dace on a baking sheet and bake in a hot
oven'425i 8 to 10 minutes, or until lightly browned. Cool before
serving.
Though the flavor of canned peaches can't be beat, the appear
ance may be made even better if color contrast is used in the re
cipe. Here is the suggestion which might be just what you're look
ing for by way of company fruits for winter use.
COLORFl'L CANNED PEACHES
1 cup granulated sugar 16 to 20 marchino cherries
2 cups water 8 to 10 peaches
Measure sugar and water into a saucepan. Bring to a boil, stir
ring until sugar is dissolved. Keep syrup simmering ho tuntil ready
to use, but do not let it boil down. This makes about 2V4 cups me
dium syrup.
Use firm-ripe peaches, free from bruises. Dip in boiling water
for about 30 seconds to loosen skins, then dip into cold water. Slice
peaches into halves: pit and slip off skins. Drop fruit into cold salt
vinegar water ' 1 teaspoon each salt and vinegar to 1 quart water)
tb prevent darkening! rinse off in fresh water before canning.
Drain cherries well: place one in center of each peach half.
Put peaches into hot sterilized jars ( pint or half-pint), leaving 4
Inch head space. Cover with boiling syrup, removing air bubbles if
necessary. Adjust lids. Process 20 to 30 minutes in boiling water
bath. Fills about 4 pints, depending on size of peaches.
, Peaches and plums are-an especially fine twosome when they're
In a jam. The mixture is a delicious spread for breads or a zippy
accompaniment for meats. So while these two popular fruits are
abundant, try this recipe for making jam with prepared pectin
which replaces this element missing in both these fruits.
PEACH AND PLL'M JAM
I cups prepared fruit (about 2 lbs. ripe peaches and m lbs.
ripe plums) ,
cups 2 lbs". 10 oi). sugar
1 box (24 ox.) powdered fruit pectin
Peel and pit about 2 pounds fully ripe peaches. Chop very fine
or grind. Pit (do not peel) about 14 pounds fully ripe plums. Cut
in small pieces and chop. Combine fruits and measure 5 cups into '
a very large saucepan. Measure sugar and set aside. Add powder
ed fruit pectin to fruit in saucepan and mix well. Place over high
heat and stir until mixture comes to a hard boil. At once stir in
sugar. Bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat and skim off foam with metal spoon.
Then stir and skim by turns for 5 minutes to coot Slightly, to pre
vent floating fruit. Ladle quickly into glasses. Cover jam at once
with 4 inch hot paraffin.
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Fresh peaches join tapioca to make a good dessert Ipr this time of-year. The Peach Pudding
Pie might be made from canned peaches later in the season. Tapioca, peaches and a dash
of lemon juice cook a few minutes and are seasoned and cooled, the cooked rounds of pas-
try are added when served. . . - . .
Shortcake Is for
Just Any Season
Probably Bo one dessert is
more popular in summer than
fresh strawberry shortcake. And
with frozen strawberries always
available anytime is the time to
try this super deluxe shortcake
made with hot-from-the-oven bran
shortcake biscuits. The biscuits.
made with whole bran cereal,
have a rich nutty flavor, good
moist texture, and make a won
derful taste combination with
fresh sweetened berries. Simple
to make, they require Just a 10
minute baking period. ,
BRAN SHORTCAKE BISCUITS
4 cup ready-to-eat bran
1 egg, well-beaten ';
4 cup milk "
14 cupi sifted flour
4 teaspoons baking powder
4 teaspoon salt
3 tablespoons sugar
4 cup shortening
1 tablespoon , butter or mar
garine, melted ; i .
Combine bran, egg and milk;
let stand until most of moisture is
taken up. Sift together flour, bak
ing powder, salt and sugar. Cut
in shortening until mixture re
sembles coarse corn meal. Add
all-bran mixture and stir only un
til combined. Turn dough out on
lightly floured board and knead
gently a few times. Roll out to
4 inch in Ihickness; cut with
floured J4-inch biscuit ; cutter.
Place half the biscuits on un
greased baking sheet; brush with
melted butter and top with re
maining biscuits. Bake in very
hot oven (450 F.) about 10 min
utes. Split and serve with sweet
ened fresh or frozen strawberries
between halves and on top. Yield:
( shortcakes.
Soups Good on Hot, Cold Days
Onion soup leads an interesting
double life. Served piping hot and
fragrant with grated cheese, it is
perfect on a cold day but on a
warm day! and there are still
quite a few in view, it can be
magically transformed into a de
licious chilled soup.
The magic ls accomplished by
combining a package of onion
soup mix with tomato juice,
water and diced celery in a jar.
This is chilled in the refrigerator
for a couple of hours. Then just
before serving, the mixture is
strained and a cup of sour cream
is added.
The end result is a rich,
smooth, creamy soup permeated
with the savory essence of the
rich, beef-flavored stock-and gol
den toasted onions that make up
the onion oup mix.
Try this new chilled soup to
perk up flagging appetites. You'll
find it an easy soup to make
without ever going near the stove.
BUMMER TOMATO-ONION
'SOUP
1 quart tomato, juice
14 cups water
t
mix
cut
In
1 package onion soup
2 small stalks celer,
1-inch pieces
1 cup commercial sour cream
Combine tomato juice, water,
onion soup mix, and celery in a
2-quart jar. Chill in ' refrigerator
1 to 2 hours. Strain into bowl and
blend in sour cream. Makes 6-8
servings.
Canned Soup in
Quick Meat Dish
can of Scotch broth 'begins
very good main dish using
A
this
leftover meat:
COTTAGE MEAT PIE
14 cups cubed cooked meat
2 cans (24 cups) condensed
Scotch broth
4 cup water
2 cups seasoned mashed
potatoes , ' .
Combine meat, soup and water;
simmer I minutes. Place in a large
casserole; cover with mashed po
tatoes. Bake in a hot oven (409 F.)
for 15 minutes. servings.
Limas, Mushrooms
In Curry Sauce
In place of a green vegetable
or a salad as an accompaniment
to meat, serve Saucy Curried
Limas. They eat well with frank
furters, hamburgers, shun kabob
and roasts. Diced onion, mush
room soup and curry powder give
delectable flavor to cooked large
butter beans.
SAUCY CURRIED LIMAS
1 diced onion
14 tablespoons butter or mar
garine 2 tablespoons curry powder
1 (104 or 11-ounce) can con
densed cream of mushroom
soup
cup milk j
2 cups cooked large dry
limas
Mince I parsley
Saute onion in butter until soft
and golden in color. Blend in
curry powder and heat a few
minutes. Stir in soup and grad
ually blend in milk. Heat thor
oughly. Put lima beans in small
casserole, or individual baking
dishes. Cover with sauce. Bake
in moderate oven (350 degrees F.)
about 20 minutes. Sprinkle top
with parsley. Serves 4. About 14
cups before cooking. - -
GREEN AND GOLD
Top carrot slaw with lots of
minced green parsley or chives.
Informality
Shows Most
During Meals
Art you a hostess who has
found brunch a good time to en
tertain? Many busy homemakers
like the informality and ease of
having guests for brunch rather
than dinner or supper which usu
ally means more elaborate plan
ning and preparation. Deviled egg
halves arranged on buttered toast
and topped with a green olive
Swiss cheese sauce are delicious
for such an occasion. Or if you
prefer, slice the eggs and serve
with an olive-mushroom sauce.
EGGS WITH SWISS OLIVE
CHIVE SAUCE
1 hard-cooked eggs, cut in
half lengthwise.
2 tablespoons mayonnaise
2 tablespoons butter or
margarine .
2 tablespoons chopped chives
2 tablespoons all-purpose
flour
4 teaspoon pepper
14 cups milk
2 cups grated processed
, Swiss cheese (about 4
- pound)
4 cup chopped pimiento-
stuffed green olives
I slices buttered toast
Remove yolks from eggs.- Com
bine egg yolks and mayonnaise
and- blend. Pile lightly in egg
whites.
Melt butter or margarine; add
chives, and saute 5 minutes. Add
flour and pepper and blend.' Grad
ually add milk and cook over low
heat, stirring constantly, until
thickened. Add cheese and olives
and cook, stirring occasionally,
until cheese is melted.
Arrange eggs on toast. Top with
Swiss olive sauce. Sprinkle with
paprika, if desired. Serves .
EGGS WITH OLIVE MUSHROOM
8AUCE
3 tablespoons butter or
margarine
1 2 -ounce can mus! rooms,
drained
3 tablespoons all-purpose
flour
4 teaspoon salt
4 teaspoon pepper
14 cups milk
4 cup sliced pimiento
stuffed green olives
I hard-cooked eggs, sliced
3 English muffins, split in
half and toasted
Melt butter or margarine; add
mushrooms and saute until lightly
browned. Add flour, salt and pep
per and blend. Gradually add
milk and cook over low heat,
stirring constantly, until thick
ened. Add olives and r wk 8 min
utes, stirring occasionally.
Arrange eggs in muffins. Top
with olive mushroom sauce
Serves e.
7
Statesman, Salem, Ore., Fri, Sept. 7, "56 (Sec. II) 11
SPECIALTY
Fill muffin-pan wells one-third
full of cornmeal muffin batter;
drop a blob of deviled ham In
each well; add enough batter so
wells will be two-thirds full. Bake
and serve hot with butter. Good
with fried chicken 1
BUBBLY GOOD
Pep up those baked beans by
adding 3 tablespoons of minced
onion, a tablespoon of molasses,
a teaspoon of Worcestershire
sauce and 4 teaspoon dry mus
tard to a 1-pound size can. Mix
well anc bake in a hot oven until
heated through and bubbly.
FLAVOR and QUALITY
FAVORITES
FOR OVER 40 YEARS
NOW
ENXICH2)
CONSUMER FAVORITES because YOU CAN SEE
and TASTE THEIR SUPERIOR QUALITY
Porter SPAGHETTI products are snade only with Grade-A-No.
1 Durum Semolina and select bard wheat ioun.
When you cook them you quickly SEX their better cooking
quality. The moment yow eat them you readily TASTE their
for Baking ORANGE DROP COOC1BGC
Got Coupons good for 25 oh purchase Occident Flour
and FREE 6 bottle carton Nesbltt Orange Drink
RIGHT
'til
Avocados Go In
Pretty Appetizer
Diced ovocado is dressed with
a partially frosen mixture of
apricot nectar and lemon juice to
make an extraordinarily pleasing
Frosted Avocado Appetizer. When
you're shopping for svocados, be
on the lookout for summer varie
tiesthey're thick skinned and
some are the familiar pear-shape
while others are roundish.
FROSTED AVOCADO ,
APPETIZER
' . 1 cup spricot whole fruit
nectar .
2 tablespoons lemon juice
1 cup' diced avocado
Lemon juice for avocado
Blend nectar and lemon juice
in refrigerator tray. Place in
freezing compartment and freeze
until mushy, about 1 to 1H hours,
stirring occssionally with a fork.
Cut avocado into halves length
wise and remove seed and skim
Dice fruit snd sprinkle with lem
on juice.' Arrange in four chilled
cocktail glasses and top with
frozen nectar. Serves 4.
ENERGY ERNE
THB 6IE5TA, ERNIE7
KILLEKMcGCON H WOO MO HEAPlM
THS SCWEe WITH AWZV LOU!
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mneJ
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Wt're so exdtsd about new recipe for Orange Drop Cooluea
that well pay you for trying OCCIDENT all-purpose Flour and
' Nssbitt'a Orang Drink! W mean it! Ws'Il asnd you two coupon
one good for a free 4 bottle carton of Nesbitt'a Orange Drink
and a second worth 25 toward purchase of OCCIDENT Flour,
by accepting our invitation to bake Orange Drop Cookies with
high protein OCCIDENT Flour and Nssbitt'a Orang Drink mad .
with real oranges. Don't dtlsy do it today! . ..
How to Dake Yummy Orange
Drop Cookies and get paid for Iff
Buy a sack-the new ortnrt sack of OCCIDENT all-purpoa
Flour at your trocar' and while you're st the store, buy a 6 bottle
carton of Nssbitt's Orang Drink. Then bak delidou Orang
Drop Cookies and writ why you lilts this new baking senatio
and mail with your nam and address to Orang Cooki Offer,
Bos 661A, Minneapolis, Minnesota. We'll send you two coupon
-one good for a free-6 bottle carton of Nesbitt'a Orange Drink
snd the other worth Vi on a purchase of OCCIDENT Flout.
Hurry offer expires October 30, 1954.