tH-(Se& III) Statesman, Salpm, Ore.. Fri., Feb. 21, 58
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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.
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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!
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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
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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
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lines
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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 '
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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
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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
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