Eugene register-guard. (Eugene, Or.) 1930-1983, August 21, 1942, Image 9

Historic Oregon Newspapers

Eugene register-guard., August 21, 1942, Image 9

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Newspaper Page TextAugust :U9 THE REGISTER. GUARD. EUGENE. OREGON. L:j(, AUK"" " ' -"- oiLn-uuAM;, lUUtflt, UttiUUR Page Nine. Lch Season On For Local Area; Fruit Popular Fresh and Cooked t ,r Outlines Some C J UJIVi ww.... ' ' -s-1 w . outers in l nis ravome riiofWillametteValley By MRS. MAHGAKET TAXIAJK ,Uerober Lme County Nutrition Committee) i. live in the Willamette valley are richly blessed wM "nis ls a double blessing, for they are essential '"t diet for their bulk and alkaline reaction, and , ... men inr Lucu ... ... v.... u.m- Lior-geee group is the peach, which pleases Pembfor aroma texture! and taste. It also has the k:rB. coior. prepared for serving, either raw, Li 'dried, cannea or u. " fmiti the yellow rj M "the Crawford. JH- Kv,t.min A intent, be P lr by the apricot t eeach contain, prac butBOout ' .u. .l!ow in other "fne yu P""1 13lso EVrofiin A content up S, r dried, which is Pmt Sbered in this time of j, ire !so one of our best MiiU m imi"'" , . . rv.iite Milk 1 v" kctlUlt Cheese Butter hemens Bros. 04 Phone 1241 content They ire exceeded in this respect by gooseberries, prunes, oranges, and are about the same as grapefruit, figs, and bananas. ! They are also listed as a fairly' good source of Riboflavin (Vit. B2), but are one of the lowest in Ascorbic acid (Vit. C). The white peach being slightly better than the yellow one in this respect. They contain traces of the min erals calcium, phosphorus and iron. The caloric value is low. mailing mem ucsirauie jor inose .uen w no mignt play major who must watch their weight. , role in any invasion of Europe Regardless of the method of are U. S. air force officers preparation care should be used to Brig-Gen. Frank Hunter, obtain tree ripened fruit if at aU Brig.-Gen. Robert C. Candee! I '.up?!c,n, !:!""i-Gen. W. H. Frank and Hunter Candee Peach Pie Rales As Tops; Other Recipes Presented Along with her comments on the value of peaches as a food, Mrs. Taylor gives several ap I pealing recipes, as well as sug gestions on preserving, this fruit PEACH FIE SIPREME Line a pie pan with pastry 4-6 peaches 2-3 cup of sugar 1-8 teaspoon of cinnamon H cup of sour cream i cup grated snappy cheese Cut the peaches in eighths. Mix the sugar, flour, cinnamon and cream. Pour over after plac ing them in the pie pan. Sprin kle cheese over peaches and bake in a moderate oven 20 to 30 minutes. cover with rest of cake. ChiU sev-1 and finish freeiing. erai noun or over night. Un mold and serve plain or garnished with fresh fruit Frank Duncan SECOND FROXTERS? ttlCTKIC RANGES STILL AVAILABLE fetDoint HONS & PETERS and in natural sugar, during its peach is a very delicate fruit last days on the tree. However a when fully ripened and cannot be handled roughly or transported any distance, unless specially packed, without damage by bruis ing. Peaches may be served in many ways. One of the favorite and most simple methods is to peel, remove pit, slice and serve raw with sugar and cream, either Brig.-Gen. Asa N. Duncan, are in England. PEACH COBBLER 1 can sliced peaches (Ui cups) cup sugar 1 tablespoon lemon juice l'-i cups sifted flour 2 teaspoon baking powder 4 teaspoon fait 2 tablespoons shortening 1 eeg. well beaten 6 tablespoons of peach syrup i cup peach syrup 1-8 teaspoon almond extract Place peaches in 8 inch baking dish greased with shortening. Sprinkle with sugar and lemon avoid juice Sift the flour with the baking powder and salt cut in the shortening until the mix- is as fine as commeal the beaten egg and ix All I O QAJTneBniittcTe-hone 1632 1 LOCKER BOX SPECIALS EEF CHUCKS SQRE 1 DT A1TC TO BOIL a una. mm OR sake Lb. 18c to 20c Lb. 12c to 14c ICON, small cats Lb. 25c tAMB STEAK ...... Lb. 29c .1SKICS, Ready to eat . . Lb. 33c gBBOIL ........ LbTijc .1C FEET, Pickled . . , 2 lbs. 29c jot ROAST, Lean beet . . Lb. 25c lARD . . . . . . . 4-lb.pkg769c p STEAKS ..... . Lb. 29c ,-OUNDBEEF . ... . 2 IbsTjjc MISACE, Country style . 2 lbs. 35c GROCERY DEPARTMENT Nutrition Headquarters Eat Nutritious Food P PEACHES FARGO BRAXD Mc per can -tomato soup no for 27c TOMATOES Gallon JktinslSc WESSON OIL garpex $1.00 per can PICKLES ui. COSMOS OLIVES jjorj5c No. 2 tin 17c RESERVE THE RIGHT TO LIMIT plain or over cereals. To discoloration they should be serv ea immediately after slicing. They may be diced and used in . tnro fruit salad. They may be served on ! combine a lettuce leaf with cottage cheese tablespoons of syrup and add to ana nuts in me center. Jelt overs . the flour mixture, mixing until may be mixed with with fresh!, soft dough is formed. Spread fruits and served as a fruit cup i the dough over the peaches with the addition of a thin syrup: Bake in a hot oven 42S degrees Brow ned Chops fieapoliun 4 loin veal or lamb chops 1 egg. beaten i cup cornmeal i teaspoon salt t teaspoon pepper U teaspoon celery salt 3 tablespoons chopped bacon 'i cup canned cream of aspar agus soup Wipe off chops with damp cloth and dip in egg. Sprinkle with meal and seasonings, blended. Quickly brown on both sides in bacon heated in frying pan. Add soup. Cook in covered pan for 15 minutes over moderate heat. Turn several times tor even browning, Middlebury Ice Cream (Without Sugar) 1 cup maple syrup 2 eggs beaten (or 4 yolks) 1- 3 teaspoon salt 2 cups milk 1 teaspoon vanilla 2- 3 cup cream lt cup chopped nut (butter nuts preferred) Heat syrup In double boiler; slowly pour over eggs. Return to boiler and add salt and milk. Cook 2 minutes. Stir constantly. Cool and add milk, vanilla and cream. Freeze until quite stiff. Add nuU Potato Surprise (Meat Alternate) 4 large baked potatoes 4 one-inch cubes chee-e 1 hard-cooked egs. slued 2 tablespoons butter 1-3 teaspoon salt 4 teaspoon celery seed 1. teaspoon white pepper Press baked potatoes open on one side. Insert cheee in the cuts. Add portions of rest of Ingredi ents. Arrange upright in shallow pan and bake 10 minutes in mod erate oven. Victory Salad Deuert 1 package lemon gelatin 1 2-3 cups boiling water 2 tablespoons lemon Juice 1-8 teaspoon salt I cup sliced peaches 1-3 cup raisins t cup broken nut meata Dissolve gelatin in water. Coo. until quite thick and syrupy. Beat until frothy and thick. Lightly fold in rest of ingredients. Chill until thick. Stir well and pour to the thickness of about one inch. Chill until firm. Cut in square, and serve atop lettuce or cresi. Mayonnaise or salad dressing may be added. e&L ON WESTERN HIGHWAYS ZWlN WESTERN HOMES 33 IT MAKES THE SALAD or syrup from any canned fruit. Recipes By THE ASSOCIATED PRESS Chicken Squares 2 cups boiled rice 1 tablespoon chopped green pep pers 2 tablespoons chopped pimlentos i cup soft bread crumbs s4 cup chicken stock ij teaspoon salt 'i teaspoon paprika 2 beaten eggs or 4 yolks 2 tablespoons butter or chicken fat. melted Mix ingredients and pour Into buttered shallow pan. Bake 35 minutes in moderate oven. Cut in squares ain serve warm topped with tomato sauce, creamed mush rooms or hard-cooked eggs. Cabbage Relish Salad 2 cups shredded cabbage 2-3 cup diced cucumbers 'i cup chopped olives 1 tablespoon chopped onion 1-3 teaspoon salt J teaspoon pepper 1-3 cup salad dressing. Chill ingredients and combine. Bettina Cobbler (Peach) 3 cups sliced peaches '4 cup sugar 2 tablespoons flour 'i cup strained honey 1 teaspoon cinnamon ' teaspoon salt '4 teaspoon grated lemon rind 4 cup peach juice or water 2 tablespoons butter Soft biscuit dough (using 2 cups flour) Mix peaches, sugar, flour, honey, cinnamon, salt and rind. Pour into buttered shallow baking dish and add juice and butter. Cover with dough. Make 4 slits or holes in top to allow steam to escape during cooking. Bake 35 minutes in moderate oven. Serve warm or cold with cream. Jiffy Creole Loaf 1 pound hamburger steak (ground) 1 teaspoon salt !4 teaspoon white pepper i teaspoon celery seed 1 teappoon minced parsley 2 cups canned spaghetti and tomato sauce 2 tablespoons butter, melted 1 egg or 2 yolks cup grated cheese Mix all ingredients except cheese. Lightly pat into buttered pan. Bake 50 minutes in moder ate oven. Turn out and sprinkle with cheese. Sunshine Salad 1 cup diced pears 1 cup diced peaches 1 cup sliced oranges i cup diced celery I tablespoon lemon Juice cup French dressing Mix and thoroughly chill pears, peaches, oranges and celery. Add rest of the ingredients. Pile into F for 15 minutes combine lt cup syrup and almond extract and nour over puooing. ne- turn to the oven and bake 10 to 15 minutes longer. Serve with a pitcher of cream serves 8. PEACH MOUSSE 1 cup whipp'ig cream 1 cup pear1! pulp 5 tablespoons sugar 2 egg whites 1-18 teaspoon salt Whip the cream. Peel and slice ripe peaches, and rub enough through a coarse strain er to make 1 cup of pulp. Add the sugar, and fold quickly into the cream before the peaches discolor. Add the egg whites, which have been beaten with the salt, pour into a tray or mold and freeze. PEACH SWEET PICKLES 1 quart vinegar 8 pounds of sugar i 12 pounds of peeled fruit Make a syrup of the vinegar and sugar and add a spice bag made of one tablespoon of cloves, and 1 piece of ginger root, if de sired. Add 4 or 5 whole sticks of cinnamon to the syrup and drop a few peaches into this syrup at a time. Cook until the peach can be readily pierced with a straw, let stand in a covered kettle over night. Next day pack in clean Jars to within half inch of top, covering fruit with the syrup. Put on cap, screw band firmly tight. Process In water bath at simmering temperature (180 degrees F) for 20 minutes. Kerr Canning recipe. DRIED PEACHES To stew dried peaches; wash well; place In hot water tn cover: simmer until fruit Is soft about 40 minutes. Sweeten to taste and stir until the sugar is dis solved. Remove from heat and cool with lid tightly covered to get a nice syrup. May be used in the Mousse recipe or eaten with whipped cream. g0N WESTERN HIGHWAYS . .2WlN WESTERN HOMES tyeaduie Chelt of Flood,. NALLEYS PDCCSILIES a chilled bowl filled with salad green. Spinach Savory 2 tablespoons butter 1 tablespoon minced onions 1 tablespoon chopped pimentos 2 cups cooked drained spinach 'i teaspoon salt H teaspoon pepper Heat butter in frying pan. add onions and simmer 5 minutes. Pour in rest of ingredients and cook until hot. Fruit Thrill 1 tablespoon granulated gel atin 1 cup seeded red cherries 4 cup sugar 1 cup water 1 teaspoon grated lemon rind 1 tablespoon lemon juice t, teaspoon salt 2 beaten egg whites H cup heavy cream or evapor ated milk, whipped 8 slices angel food or sponge cake Soak gelatin S minutes In cher ries. Heat in double boiler and stir until gelatin dissolves. Add sugar, water, rind, lemon juice and salt. Cool and chill until thick. Fold In egg whites and milk. Place 3 slices cake in mold (glass sug gested). Add gelatin blend and lit The B.st Yet! Christensen's GRADE A BUTTER Its chum-fresh flavor will add test to your favorite recipes in cooking Its equally grand for table use. 148 East Broadway Saturday Only Libby's Baby Foods AU kinds Can PHONE YOUR C.O.D. ORDERS TWO FREE DELIVERIES DAILY fnlnfTAt fstnnlcni 1 125 East Broadway Phone 1747 960 Charnelton Street Phone 428 Saturday Only Libby's Chopped Foods TJ4-ounc Tins " T Saturday Only With Each $1.00 Grocery Purchase IBUTTEK Brookfield Grade A Pound 43c Flavor-Aid 3packages . White House 8-oz. tins You Can Buy at the Following Prices Until Friday Evening, August 28 Peanut Butter 23c I Bouillon Cubes 45c Certo.i. IOC 19c Peanuts FudgeMix X4, ...... 19c Ammonia tle 13c Folger's Coffee aprnd 30c Folger'sCoKee 59c .... 58c .... 25 Bisquick PX ......... 25c Seftasilk SSsL. Waffle Flour f.Kck Ritz Forraay JSfjf Cocomalt irund Crackers 1-lb. package . Shredded Wheat Pep Kellogg's package . N-B-C pkg. .. 20C 23c 13c . 9C 9c Borene Giant Package .... 52c Laborlite 16-ounce package .... 34-ounce package Lucky Boy Flour 49-1 b. sack , !)3-lb. sack . $1.39 2.63 Betty's Pride Flour 49-ib. sack . 98-lb. sack , $149 .'2.88 2-pound Jar Chicken 10c tin . 39C 14' Palraolivefbaaprs ......... 10c Soap Chips Peets Crystal White Giant 4 bars Crystal White 5-lb. package . Granulated Large pkg. ... Cfir.R.fp Wax Paper -. 14 -39c ..25c 1Ak 200-ft. roll JfctV Elastic Starch Jkgs .... 25c Sweetheart ?baaprs. 16c Matches 18c Tiroa Flakes 25c Flour Drifted Snow $J A riwur 49.1b, sack liOy Macaroni '3;eUL. 2Qc Snider's Catsup 14-or. bottle 16e Cocktail Sauce 8-oz. bottle ...... 16c Cocktail Sauce 11-oz. bottle ...... 19c Chili Sauce 12-oz. bottle 2flc s Peas Sweet Case 24 cans Garden Case 24 cans $290 New pack will be about 25 higher Nalley's Tang 24c ?.urrt 40c Libby's Spaghetti & Meat ..15 No. 1 can Libby's Tamales No. 1 can 15 Libby's Corned Beef Hash ... 35 No. 1 2 cans Libby's Vienna Sausage 25c 2 cans cans ...... Vegetable Dept EVERGREEN MARKET 1 Store Only 960 Charnelton Phono 190 Fr lirtivm LEMONS ZXJr" 3 doz. 35c (This la not a misprint) FIT All. TO!' 'T SPUDS land Locals 25 lbs. 73c In chopping Tint SWEET CORN doz. 25c CANTALOUPES XT 4 for 25c PEACHES (Fancy Blcl4 Crawford) Local Pnrhr at Thrlr Watermelon, ftrape. Pears, ft eel ftpuds. Peppers , . . everthing at competitive price. P.. W. MORGAN. Mir. Steen's Meat Market Phone 437 1 Store Only 125 Eaat Broadway Price. EffeetlT. Saturday and Monday FrM DallTary VEAL STEAKS The Best Shoulder Cut. Lb. 32c BACON BRISKETS Streaked With Lean Lb. 29c SEASONING SQUARES Well Cured and Smoked Lb. 17c CHOICE BEEF ROASTS All Center Cut. Lb. 27c PORX CHOPS Cut from Either Ends . Lb. 39c DILL PICKLES Qt 13c SLICED BACON armoirs star , Lb. 45c