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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Feb. 21, 1958)
tH-(Se& III) Statesman, Salpm, Ore.. Fri., Feb. 21, 58 , -W f - Raisin Cake Uses Coffee Flavor Too td recipes are always fascinat-, ins SDeetally when thev sound! utterly delicious and reflect an aft; of roomy. open hearth kitch ens and immense mil door appe tites. Such ia this hundred year. .jj caMiftNtviiN rrtn fnr Vnrha oi .ifwn ...... . Raisin Cake. J Relieve tt or not. thin rich. firm, rhotoiatcy cake was orijinallv a breakfast rake. eaten by Nor wfin'ftr a hearty breakfast at eorrkUf. fish, potato, bread mi plenty of steeped coffee. Now. hewaiiT. the recipe has hwn re nuhuhed just for our use The rati itself has been nit down to the,' proper site for the smaller American family. Modern ingredi ents' replace some of the old hard-! uts and n a neen careiuuy tested and retested in a shiny. neW wen. Beat of all. Mocha Ratlin Cak is now an all-around eaJt perfect for the kaffeeklatsch and also as a memorable dessert If e do say so ourselves, it's just, as food as the ordinal' MOCHA RAISIN TAKE 1 cups st ron coffee brew 1 cup sugar 1 tablespoon breakfast cocoa Imp needless raisins, cut up W cup ahorteninf . 1 cup sugar t teaspoon vanilla 1 eg J, unbeaten I cup sifted all-purpose flour 4a teaspoon baking soda 1 teaspoons bakinf. powder teaspoon salt 1 teaspoon each cinnamon and But met teaspoon cloves Koraa Raisin Cake is so won derfully sweet that R doesn t need a bt of idnj for extra fiavor. forever, for a lovely final touch, nefocboners t u g a r sprinkled through a paper daily does the tnck. With the illusion oL-anew-fikm. on your cake and your a.. wt cupa on the table, you lave the perfect settinj lor a de nxbtful aew eaUnj experience Just be sure to make plenty of extra coffee ta complete your own success story! --v.. .... "rn'"' a I a aaa isbw- . - - . 1 . i-r- ,...,JM.,.J .... asV.iaJali.iaBSBlaasaAaM Hot Drink Of Cocoa, Peppermint Ctiocolate milk ia the answer to the hot dunk problem during the cold months of January and February. It's so easy to pre pare. All you need do is pour the contents of a bottle or con tainer of chocolate milk into a saucepan to be healed and in just a few moments you have a warming, nutritious and delirious drink. For variety in serving, we offer these hot chocolate milk combinations. Candy Slick H.t Chm-oUte Milk 1 quart bottled or cartoned chocolate milk ' cup instant coffee powder 2 teaspoon almond extract 3 candy sticks, about 6 inches long Add chocolate milk gradually to coffee powder and mix until ! smooth Heat to serving temper ature and add almond extract j Serve with candy aticks as stir rers. Mocha Chocolate Milk with Lemon Cream i 3 cups bottled or cartoned chocolate milk 1 cup strong coffee 1 cup heavy cream, whipped 14 teaspoons lemon juice Combine chocolate milk and coifce- mix well. Heat to sening temperature. Combine man: and lemi n juice: blend. Serve mot ha choculale milk topped with lem on cram. Spinach Soup Includes Olives Olive spinach soup is a recipe cateting to sophisticated palates. Ripe olives and fresh spinach go into this unusually delicious cream fouo. 1'nlike many gourmet rec ipes, tins one is quick and easy. OLIVE SPINACH MH'P s cup ripe olives 3 tablespoons but tea or margarine S tablespoons sifted all-purpose flour 1 cups milk 14 teaspoon salt s cup finely chopped uncooked spinach Cut olives into large pieces. Melt butler and blend in flour. Arid mi'k arri salt, and' rook and stir until thickened. Add spinach and cook ovjr low heat lur 5 min utes St ir in olives, and serve very hot. Makes S to 8 nerving. Scone Braid New Yeast Hot Bread Mincemeat is a flavorful filling lor easier Ihnn it looks acone Rraid a tasteful accompaniment to or ange juice, a French omelet and coffee or milk for breakfast. SCONE RRAID 2 cups sifted enriched flour 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons sugar 'i cup shortening I egg to S cup milk l'i cups mincemeat Sift together flour, baking pow der, salt and sugar. Cut or rub in shortening until mixture is crumbly. Beat egg and add milk. Add to flour mixture, mixing only enough to moisten flour. Turn out on lightly floured board or pastry cloth and knead gently .K) seconds. Roll out to reel ancle 8 x 10 inches Spread mincemeat on center third of dough, making a strip actoM the width of the rectangle Sla-h the dough at both sides of filling with Scissors, cutting from outer edge in toward the filling and forming ribbona I inch wide, l-ace these ribbons, alternating sides, across the filling. Rake on un created baking sheet in hoi nen 142.1 degrees about 20 minutes. Makes I servings. EASY WAY ! Wrap a loaf of Prench bread In foil and heat in a moderate oven for about IS minutes. Good when you're having a casserole for a main dish. Instead of using foil, you ran place the bread in a brown paper hag, twisting (he ends closed, before heating. NEW FLAVOR Add thyme to (he water In which you simmer sparerihs be fore broiling them. be sure... 1 cane sugar Chocolate Milk a a wonderful wintertime beverage, easy to prepare and popular in flavor. You can add a b toi glamour by giving it a peppermint slick for stirring and added flavor. GOOD DISH When you are frying scallops, 'drain well before dipping in fine ; dry bread crumbs, slightly beaten egg mixed with a very little water and again in the crumbs. ' 1 J"H fhc pure cane sugar fiorritoaii BEST TEST I To test a ateak for doneness. TO SPREAD insert the tip of a sharp knife ; Tmy pil.kM onjons re into the meat close to the bone ; i ded t0 cream cheese for a pull the meat back and look at cracker spread. Chop the onions its color. before adding. Moot tho now protein broad you'ro going to enjoy! if ' J 0 momn J BREAD ...Because fl tastes so good Yam Spice Cake Keeps For Awhile Itisk winter days spell their svt kaad of m a ( i e. Outdoors fa snap air quickens our steps sad transforms every breath to cloud of silver frost Indoors the wonderful aroma of good bautiBf ia Home ovens i ef j f 4 ' t " r1 ' tt. -.fyn ; .... VVKw -Sz i ' A' it t . . ? . r- '.hi Leading bakers Mas rich promise of delectable Yam quick cake, fragrant with spice, keeps moist for days and is therefore an extra nice recipe The tantalising fragrance spices vans througn i n e m and anddenlv we under Mil ln men once risked the seas to fiad new sources of these flour, salt, baking powder and sBdispcaaable seasonings. ipices. Mix 1 tablespoon of the to make a few days ahead. Yams give a nice texture to the cake and impart good color and flavor as a special banut Serve plain or with fruit sauce dry ingredients with the nuts la akiac day is legacy handed uaHiAAa ia a mart. BJaad many recipe have been "other bowl combine shortening kept ia the same families for de- nd augar. Beat in eggs, one at a eases. Ia a precious pantry time. Stir in mashed sweet pota aatebook of a hundred vears ago ,0 lnd ,tlf ln ,he ,lfte1 dry in. rVTwaB ri.ked'W-I 'yam p!c'e ri"U alternately w.th the cake. Famibes. then as now. fav- "range juice. Turn the bitter or xreealv-baked spice cakes into a greased and floured loaf mat of all. pah (84x44x3 inchest and hake For a new combination of flav- in a 350 degree oven for 35 min- orftrt tafredienu. try this yam utes. Serve hot or cold. Slices of iptre rake, a delightful loaf, the cake served with hot fruit made of sugar and spiee and sauce make a fine quick dessert. iwrrming nice, is a treat ior WALLA WALLA PEAS any occasion. Hot, it s heavenly wita tea or coffee or as a spe cial snack when the children rem home front school. Cold, witk a hot orange sauce, yam awe cake doubles delightfully for dessert. YAM SPICE CAKE 1 tap sifted flour teaspoon salt i teaspoons double-acting baking powder M teaspoon baking soda teaspoon each allspice and elovt Vi teaspoon each cinnamon and nutmeg H teaspoon each cinnamon aad autmtg 4 cup chopped nuts 4 cup shortening 1 1 cap sugar 2 (us 1 cup mashed cooked yams or sweet potatoes Vt cup orange juice lift together into a bow! the l I a. 4Nt I lines t Caoars we at( ! On. 4pt ttu. rfckr vataH .' !CaWrsarflletraasMUeaa- MM at Um Suot MaritiX artauai aapar nartan, lsju iws SklU aa. Saw ItpaJr Shepi. St i ; 10c StartaV VirWy, Dnf, erscary tad . . i - ORANGE S.U'CE l'i cups orange juice 14 tablesooons cornstarch 4 cup sugar Pinch of salt " 1 tablespoon lemon juice In a saucepan combine ingredi ents and cook, stirring, until thickened. tender-sweef-garden fresh TODAY'S BEST BUY mum FRESH COLUMBIA RIVER SMELT FRESH SPRING CHINOOK SALMON FRESH DEEP SEA Crab ib. 35 FRESH FOR STEAMING Clams lbs. 1 FRYER Rabbits lb. 65 FANCY WHOLE CVT-l'F i u s las. ... lb Fryers Jj 53 FRESH CHICKEN LIVER AND GIZZARDS FRESH FILLET OF Sole , 59 Fresh Columbia River fffc Ataa. Sturgeon . ,b. 07 ROASTING Hens lb. 45 wa 9 1 1 . w a v kw "Sw as a ami as PSOAS Fresh. Sea Food and Poultry 21 N. Commercial St. Fhone EM 4-4705 bring you 1 1 1 i i r 11 f" , 1 M W4. ji&jA'SJi 0 niisXrSK Rich in "oomplefa" protetn-renetwn' jrsw,. X UrA44 VAK fV. 'J factor in food. Yat Lean in caloneal N rfA S W , T ' iryt'Si F A'1 If Complete health demands complete M4 Y "TV '4;' K jfil Jf' Ptn- Be sure you get all you needl if . ; if ' ; I ' J M 1 ( . ,-' 7k, -..,- . w '" .'.2m ,. '-i a- I I, aT aT " y-::-K J BREAD sl .a. Afeef V-iO Protein Bread, a development of the Wisconsin Alumni Research Founda tion. It's rich in protein . . . new V-10 protein, the kind of complete protein that's in milk, meat and eggs. It's lean in calories. And it's rich in B -Vitamins and iron NOW you ran have the complete protein you need at mmy meal- easily, inexpensively! Because "complete" protein now cornea ia bread! V-10 F'rotein Bread. It's so Rich in V-10 protein that jwt two slices a meal jive yoo 22 of your protein need for the day (adult requirement). And it's wsy w take! Not dark, but light creamy -whit. Simply loaded with flavor. And so delicious toasted, it makea breakfast a treat MCINSED BY THE WISCONSIN ALUMNI RESEARCH FOUNDATION mi.KImI.mi i prU kJ. MmI-nI t. Mankwwl I h rnwttrt.u. pMMWwrMl ft. t,IU-tm mtth will, . I. frm im I"1". h Fnund.iHm mm i tK. l'liMMlfW.MMl K rM,,.-. hn4 th. BvlMl iwtft.) Ml V-IS ft.MMI :- r-mt'.H. mm4 Ix-mimm rKf iMtrlHitM. irf IW pmtM w lu ( V.l FVM. kM. Tradrassrik of Wlaosaahi A hi ml RaMrek Ffeaaettsaa Thii wlvertiaeinent ii presented by F. H. Peavey & Co., Minnetpolii, Minn- on behlf of bakers of V-10 Protein Bread O - Ft',N 11 . 1 in lyw-Jiy - "y
