22-(Sec. Ill) Statesman, Salem, Ore., Fri. Jan. 17, "58
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THURS.-FRI..SAT.
Custards in
Variety of
Desserts
1 THURS..FRI..SAT. N I M 7 '
AAtxh of the interest in curry dishes is found in the accompaniments which may range from spicy chutney to peanuts and
toconut. Here we have a shrimp curry, made quickly with a soup mix, with almonds, coconut and spiced fruit to give the
needed contrasting flavor. 5-
What Goes Over Curry Important
Curry which has long been a ; This delightfully different dish
cookery staple in India has be- u ideal for entertaining because
eome increasingly popular in this it is so easy on the cook. All she
country. Its exotic taste does does is melt a half cup of butter
much to counteract the blandness in a large skillet, blend in the
of many dishes while lending a . flour and then add applesauce,
dash of interest. Naturally it must ; onion soup mix. water, curry, gin
be applied with a light touch. ger and lemon juice. Once this
In this recipe for an Easy has thickened, the shrimp are
Shrimp Curry several interesting , added and simmered briefly. Now
flavors appear together. Apple, jit's ready to be served over hot
curry. giagerMemon and onion 'fluffy rice accompanied by appro
coup mix to combine to give the pnate condiments: chutney, grat
hnmp an intriguing background, ed orange rind, coconut and al-
The typical skillful American
touch in this recipe is the addi
tion of a package of onion soud
mix. It goes double duty in lend- to your guests.
Big the distinctive flavor of gold
en toasted onion and hearty beef
stock to the other ingredients. The
resulting flavor is intriguing.
mends. Serve this dish at your
next buffet supper and be pre
pared to hand around the recipe
EASY SHRIMP CIRRY
H cup butter
( tablespoons flour
2 cups applesauce
1 package onion soup mix
2 cups water
2 to 3 teaspoons curry powder
i teaspoon ground ginger
U cup lemon juice
3 cups deveined, shelled raw
shrimp or
2 packages frozen, raw
shrimp
Cooked rice' (4 to S cups)
In large skillet, melt butter and
blend in flour. Stir in applesauce,
onion soup mix. water, curry pow
der, ginger, and lemon juice. Heat
and continue stirring until thick
ened. Add shrimp and simmer 3
to 5 minutes or until shrimp are
pink and tender. Serve over hot
fluffy rice. Makes a servings.
Wintertime
Salads on
Needed List
Midwinter salads are often quite
different from those of any part
of the year, for materials are
limited to canned fruits and vege
tables except for a few all-year
items.
There are certain types of sal-
though, that are good the
Those creamy, rich egg and j
milk mixtures, the custards, need
not be limited to being served
plain or over one-egg cakes as des
sert. Fruit can be combined with 1
the custards to make a new des- j
sert, thus:
APPLE Cl'STARD
1 cup canned apple slices,
drained
S tablespoons sugar
teaspoon salt
2 eggs, beaten
I't cups hot milk
Nutmeg
Arrange apples in bottom of four
custard cups. Combine sugar, salt,
and eggs. Add milk slowly. Pour
over apples, sprinkle with nutmeg.
Set cups in a pan of hot water.
Bake at 550 degrees F. (moderate
oven) for 30 to 40 minutes, or un
til custard is set.
But custards can surprise you. i
try this sweet potato one, first
cousin to pumpkin pie filling:
SWEETPOTATO CUSTARD
i cup sugar
H teaspoon salt
teaspoon nutmeg
1 teaspoon grated orange rind
1 cups milk
2 eggs, beaten
2'2 cups Uneiy shredded raw i
sweetpotato (shred just be-1
fore using) i
I tablespoon melted butter or
margarine
Add sugar, salt, nutmeg, orange
rind, and milk to the eggs. Mix
thoroughly. Add sweetpotato and
fat. Pour into greased custard
cups and set in a pan of hot water.
Bake at 350 degrees (moderate
oven for about 30 minutes or ua
til set. 6 servings.
Put meringues on soft custard
vear around and psneriallv. wel
comed now that the variety of anQ nave ,ne 010 issnionea lawr
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One of the nicest of meats is a rolled Shoulder of lamb, here cooked on a spit. The modern
rotisserie has made such roasting a familiar method, lamb lends itself especially well to
this type of cooking.
Open Faced Pie Includes Apples
Here's aa open-face apple pie
that starts with the sliced raw
fruit. la French Apple Pie the
filling is baked under a crumb
topping of walnuts, butter, brown
agar and flour. Look for the new
crop of walnuts at your grocers
mi. With a supply of these fine
goldea nuts on hand your holiday
baking wiil take on new flavor
and texture interest.
FRENCH APPLE PIE
4 te t cooking apples
cup granulated sugar
' 1 tablespoon flour
Vi teaspoon salt
1 teaspooa cinnamon
Pastry for single 9-inch crust
4 cup sifted ail-purpose flour
H cup brown sugar (packed)
H cup butter or margarine
H cup chopped walnuts
Pare, core and slice apples.
Mix with sugar, 1 tablespoon flour,
salt and spice. Turn into pastry
lined pie pan. Blend i cup flour,
brown sugar and butter until
crumbly. Mix in walnuts. Sprinkle
over apples in pan. Bake in very
not oven (450 degrees) It minutes.
Reduce heat to moderate (350 de
grees F.) and bake 45 minutes
I longer, or unui appiea may oe
pierced easily with a fork. Makes
one 9-inch pie.
NICE FLAVOR '
Some good cooks like to add
minced fresh dill (or a finely
chopped dill pickle) to a dry but
tery bread stuffing for poultry.
PEPPT DRINK
"pep up tomato juice to be served
as a first course by adding Worces
tershire sauce, lemon juice and
celery salt.
WHAT'S AMISS
If your cake is crumbly, you
may have added more baking pow
der than necessary or your oven
temperature may have been too
kw.t
QUICK DESSERT
A custard sauce is delicious over
fresh berries or sliced fresh fruit
limited. We offer two salads for
your interest first a frozen fruit
salad that s good for . the very
nicest parties:
FROZEN PINEAPPLE
CHEESE SALAD
1 8-ounce package of cream
cheese
1 cup mayonnaise
2 tablespoons confectioners'
sugar
2 cups pineapple tidbits
4 cup chopped maraschino
cherries
1 cup heavy cream
Add mayonnaise to cream
cheese, blending until mixture is
smooth. Add confectioners' sugar
and fruit. Whip cream and fold
into the fruit mixture. Pour into
t or t individual molds and freeze
until firm. Serve on salad greens
and garnish with pineapple tidbits
and maraschino cherries.
And another that is a party dish.
or one that is good for just ordi
nary occasion. It's an old favorite.
LUNCHEON SALAD
1 small can cream of tomato
, soup
Vt cup mayonnaise
1 cake cream cheese
1 tablespoon plain gelatine
Vi cup celery (chopped)
1 green pepper (chopped)
V cup stuffed olives (sliced)
ite. Floating Island. Here's a basic
recipe with some ideas.
MERINGl'E
2 egg whites
' teaspoon salt
V4 cup sugar
Beat egg whites with salt until
stiff. Beat in sugar slowly until j
smooth and glossy. ' !
To bake a pie: Spread meringue !
over slightly cooled filling in a 1
baked pastry shell. Bake at 330 j
degrees (moderate oven) for about
12 minutes or until meringue is
set and browned.
For topping desserts: Pile mer-1
ingue lightly on a greased baking '
sheet in f large or 12 small ;
mounds. Bake at 350 degrees ;
(moderate oven) for 10 to 15 min-!
utes or until set and, browned.
Place on dessert, hot or cold.
Another way to cook the mer
ingue is to drop mounds of it on
simmering water, covan, and cook i
for 10 to 15 minutes or until set.
Remove from the water imme
diately.
Soak gelatine in Vi cup cold
water. Heat the soup to the boiling
point. Add gelatine and cream
cheese. When slightly thickened.
add celery, olives, green pepper,
and mayonnaise. Mold in individ
ual molds, chill, serve in nests
of lettuce, garnishing with spoon
ful of mayonnaise and olives that
have been sliced.
Serve for luncheon or supper
with whole wheat bread and but
ter sandwiches, small cakes or
other dessert.
REALLY SIMPLE
Add a few drops of almond ex
tract to a can of fruit cocktail.
and turn, into a refrigerator tray
to freete. When syrup is icy but
not solid, spoon into chilled dishes
and top with' whipped cream for a
divine and divinely-easy dessert.
Pelota Balls on
Party Menus
Once tried, these hot cheese rice
balls with the Spanish name Pe
lota wW become a tradition at all
your parties, especially, morning
coiiees.
HOT CHEESE RICE PELOTA
4 cups cooked rice
2 eggs, slightly beaten
1 teaspoon salt
V4 teaspoon pepper
1 teaspoon dry mustard '
. 1 teaspooa Worcestershire
sauce ,
1 tablespoons horseradish
l'i cups grated Cheddar cheese
ii cup fine dry bread crumbs
Rice should be cooled to luke
warm. Combine eggs, salt, pepper.
dry mustard, Worcestershire sauce
and horseradish in mixing bowl
Add cooled rice and cheese; mix
thoroughly. Chill.
Roll mixture into small balls
about inch in diameter.. Roll In
bread crumbs. Fry la deep not fat
(37$ degrees) until golden, about
minutes. Drain on absorbent
paper. Serve piping hot. Yields
about dozen cheese rice balls.
iK Cud oil Coffee ond 0 Piece of
41 in a
-'eeneds COFFEE CAKE
Remember, January It Coffee Cake Month
At The Peerless. Be Sure to Try
DANISH COFFEE CAKE
, Made With Fresh Pure Butter
Choose front These Delicious Flavors
CHOPPED APPLE TOASTED PEANUT
DATE NUT CINNAMON ALMOND
ALMOND WREATH AND THE EXOTIC PALM ROYAL
When You Enjoy Our Coffee Coke You Help the
. March of Dimes
'For every Coffee Coke Sold ... we will put o dime in
xir Giant Iron Lung Coke . . . See it displayed in our
itore., ..'
170N. COMMERCIAL
era
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PH. EM 3-5704
" Bakers For Her Majesty The Housewife
LUiFGirilDey's rJUGjffCioft
ISO North
Commercial"
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Ph. EM 3-SS63
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YOUNG LEAN CENTER CUT
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PORK STEAI1 , m
PORK LIVER -a
HORMEL BACOH H" n2f
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STEER DEEF HIND QUARTER TX 95)
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STORES
SAVE 13c-OCCIDENT
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U.S. NO. 2
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HEINZ-FULL OF FLAVOR
CMS
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PERFECT BAKING EVERY TIME
AA LARGE FRESH
FANCY FIRM
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BLUE GOOSE-YOUR CHOICE
PEAS
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PEAS
8t iMWl
CUT COM .
l.'3t
Crackers
Hilb Bros.
Coffee
1 x
lb. 2
lb. WB
MARKET BASKET
312S N. River Rood
No. 1
Ph. EM 4-4233
MARKET BASKET
1230 Wheeflond Rood
No. 2
Ph. EM 4-4055
With 13c Coupon, Pago 2, Food Section
14-oz.
Bottle
Doz.
Blue Bonnet ; U
Margarine m.
"Dole . " " ." U"
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chris' missus
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