22-(Sec. Ill) Statesman, Salem, Orel, Fri.; Mar. 15, '57.
Apples Give
Lift to All
Day's Menus
For Sunday breakfast or
brunch, treat the family to to
day's delicious tasting, fresh .ap-
ple-and-eurrant rolli. A minimum
of preparation time ii required
and the rolls will bake in 20 min
utes, while you're getting the rest
of the breakfast ready. The cur
rants go right into the dough mix
ture in this recipe while the
chopped apples serve as a filling
when the dough it rolled, as for
a jelly roll. Then the roll is cut
into thick slices and baked in a
brown sugar syrup which adds an
inviting caramel-like flavor ac
cent. Winesaps are suggested for
these roll because these all-purpose
apples hold their texture
and fresh fruit flavor while bak
ing and lend a desirable mois
ture. You'll find these late-harvested
Winesaps in good supply
now and excellent for fresh fruit
eating as well at in baked and
cooked dishes. Other good late
applet, of course, will be good.
FRESH APPLE AND
CURRANT ROLLS
1 cup flour
U teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
S tablespoons shortening
Vi cup currants
1 egg
hi cup milk
1 tablespoon melted butter
or margarine
cup brown sugar
X cut water
-----
2 Winesap applet, peeled and
cored
, Sift flour, measure and sift
again with salt, baking powder
and sugar. Cut in shortening un
til mixture it crumbly. Stir in
currants. Combine beaten egg
. with milk and stir lightly into
1 flour mixture. Roll out to inch
thicknesa and brush with melted
butter or margarine. Combine
brown sugar with water and bring
to a boiL Pour into a greased 8
inch square pan. Force applea
through a food chopper. Spread
chopped apples over dough and
roll as for a jelly roll. Cut into
alices Vt inch thick. Place cut
aide down in hot syrup. Bake in
hot oven (429 F.) for 20 min
utes, Serve warm. Serves t. "
An easy way to dreu up potato
salad it to add crisp; fresh red
applet for color, flavor and crun
chy texture contrast If yon like
potato salad served warm, the
apple can go right into tba dress
ing. Start by cooking unpeeled
potatoes in boiling, salted water
-until tender when pierced with
a fork. While potatoes are cook
ing, place 1 cup tour cream in a
salad bowl, add 3 tablespoon
lemon juice, 14 teaspoons salt,
H teaspoon dill seeds, 1 unpeeled
red Delicious, Winesap or other
winter apple, chopped, and Vt
(mall onion, chopped. Peel and
dice hot potatoes right in with
tint dressing. Serve 4.
PUDDINGS, TOO
A delicious apple pudding with
a new flavor twist it made with
graham crackers, and it both
quick and, easy to prepare. Com
bine 1 -cup graham cracker
crumbs, 4 Winesap or other good
late-harvested applet, pared and
sliced, Vt cup chopped walnut,
Vt cup browa sugar, th juice
of 1 lemon and cup water.
Turn into well-greased casserole
and bake, uncovered, in moder
ately hot oven (373 F.) for 23
minutes or until applet are ten
der. Serve warm. Serve 4.
A jellied apple dessert salad
that t sure to pleat starts with
y cup cinnamon-flavored hard
candies crushed and combined
with 1 package cherry-flavored
gelatine. Pour over 1 cup boiling
water and stir until gelatine it
dissolved. Stir in 1 cup cold water
and bcill unitl syrupy. Make a
Waldorf mixture ot chopped De
licious, Winesap, or other win
ter apple, chopped celery and
nuts, to measure approximately
Vt cups. Add to tlighUy thicken
ed gelatin mixture. Turn into
large ring meld or individual
molds and chill in refrigerator
until firm. Garnish with cream
cheese ball.
Slow Braising
Best for Beef
Slow cooking it the secret of
goodness of the less tender cuts of
meat. The flavor is even superior
to expensive cuts, the method is
simple, but slow.
BRAISED BEEF WITH
VEGETABLES
4 pound beef (chuck or
bottom of the round)
4 carrota
4 onion
; 4 potatae
Salt- '
Pepper
H cup water ,
Wipe the meat with a damp
cloth, roll in flour and tear in hot
fat from the beef trimminfs. If
desired, the meat may be cut into
pieces convenient for serving. Ar
range the meat ia a baking dish
or casserole and add three-fourth
cup of hot water. Cover and cook
In a slow oven, 325 degrees F..
about two hours. Open the baking
dish and add more water if necet
tary alto the carrot, onion and
potatoes. Season with pepper and
tilt. Continue cooking about two
hours longer or until the meat is
tender. Servo the meat urroundad
with tba vegetable.
;t ,. xT""-----'
i i n ff w -A
Party Cake Has Fruit, Gelatine
Golden Refrigerator Party Cake
will make a pretty company des
sertulne a handsome mold with
ladyfingers and fill it with a
yummy gelatine mixture of apri
cot whole fruit nectar and whipped
cream.
GOLDEN REFRIGERATOR
PARTV CAKE
4 teaspoons plain gelatine
,' . 1 12-ounce can apricot whole,
fruit nectar
i cup sugar
.,.l..ags
1 tablespoon lemon juice
4 teaspoon salt '
1 cup whipping cream
-2 dozen small lady fingers
Soften gelatine in V cup nectar.
Heat remaining nectar with V cup
sugar. Separate eggs and beat
yolks liehtly. Stir a little of hot
'nectar into yolks, then combine
with remaining hot nectar. Place
oyer hot water, and cook and stir
until mixture coats spoon.. Add
softened gelatine and stir until it
is dissolved. Remove from heat
and stir in lemon juice. Cool until
mixture thickens slightly.- Beat
egg whitet with salt until stiff, and
gradually beat in remaining
cup sugar. With same beater whip
cream until stiff. Fold egg whites
and cream into gelatine mixture.
Line 2-quart mold with split lady
fingers. Fill mold with layers of
gelatine mixture and remaining
ladj fingers. Chill tevertl hourt or
overnight. L'nmold to serve.
Makes servings.
KEEP AWHILE
Leftover egg whites will store
well for as long as 10 days if
they are refrigerated in a covered
container,
' TXTKMT
You can prepare on ot the
easiest and best cake froitlngs
from commercially-prepared tour
cream. Just melt a six-ounce
package of semi-sweet chocolate
pieces and blend it with a rup of
sour cream. Add vanilla if you
like.
NIPPT TASTE
If you have golden raisins left
over from, baking, serve them at
one ot the accompaniments for
curry. Rinse the raisins in hot
water and drain well before us
ing.
WATCH DATE
a
If you use active dry yeast in
baking, be sure to look at the
package and use it before the
date (given on th package) expires;
Here art three ways to serve those versatile avocados, in a
party dip with cheese and mayonnaise; in avocado chicken
soup; in avocado salad dressing for head lettuce.
Crunchy Peach Cobbler Simple
You'll be seeing lots of interest
ing new ways to use canned cling
peaches, as the industry celebrates
the centennial of the commercial
canning of this fruit in California.
Here't a jew version of tn old-
fashioned favorite, a Crunchy
Peach Cobbler. Spicet and orange
rind add just the right bit of
flavor to lsciout peaches, and a
sprinkling of brown sugar on the
biscuit crust furnishes the crunch.
This recipe will bring requests for
repeats, to file it where you can
put your hand on it easily.
CRUNCHY PEACH COBBLER
I'4 cups canned cling peach
slices
H cup syrup from peaches
v teaspoon cinnamon
Vii teaspoon allspice
i teaspoon grated orange rind
1 tablespoon butter or
margarine
1 cup sifted all-purpose Flour
t teaspoons baking powder
H teaspoon salt
S tablespoons shortening
h cup milk
1 tablespoons browa sugar
packed) - - -
Cream
Combine peaches, syrup, spice,
rind and butter in 1 quart baking
dish. Sift together flour,' baking
powder and salt. Cut in shortening.
Add milk and mix well. Turn onto
lightly floured board and roll Into
circle size of baking dish. Cut
slits in top. Place over peaches
and sprinkle with brown sugar.
Bake in hot oven 400 degrees F.)
about 30 minutes. Serve warm,
plain or with thin cream. '
Serves 4 to I.
jmfjiws -mum
150 N. Commercial "We Feature U.S. Gov't. Inspected Meats
Couode Tender, Juicy
3
STANDING
Prime Rib Roast... . lb.
FANCY SHAPE
A fluted cutter can be used to
cut potatoes in lattice design.
Nice when potatoes are to be
deep-fat fried.
Fresh, Fully Dressed
Fryers Wht 391 Short Ribs
Uoa
U.S. GOVT. INSPECTED
Beef Hind Quarter
Cut and Wrapped For Your Locker
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instant coffee that smells like coffee!
New Instant Hills Bros Coffee
with the original Taste'Lok
that i assures freshness
CofHMHIC TM
Rich coffee aroma wafts from the cup rich coffee tasta lingers
on your tongue -you get the full enjoyment of wonderful
flavor in new Instant Hills Bros. Coffee. ' " t L
That's becaiisewe've found the way to capture the elu
sive flavor "esteri" the delicate flavor tones that are usually
-lost in processing instant coffee.
And this coffee goodness comes to you fresh-packed In a
flavor-protecting vapor which is locked inside the jar by an
inner-seal of aluminum foil that keeps taste in, keeps air out
( ... Hills Bros, original TASTE-L0K.
Why not reward yourself soon with the full pleasure of
this instant coffee that smells and tastes like coffee? It's at
food stores iri 2-ounce and 6-ounce jars, J .j .
J . ,
HILLS BROS. COFFEE, ISC
WW
WW
SALEM'S FOOD BUDGET SAVER HEADQUARTERS!
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Cello
Bag Each
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Bananas 2 ; 291 Carrots 2. 1 5'
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