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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (Feb. 21, 1952)
r lblt has won a per feci the American Tuot only does " s6ltNLnu also has e " Stages of .its '..HI cflit tconoi 'StCne, and there .nther waste. .. int of a dressed J Ula ' nis mkes domestic ,mical meat i kinh in calories eau of Animal . L Department of 01 u.. an average of P r pound.. Unlike S rabbit, the meat is M'. weather as in pod w omrn Fried Rabbit' rabbit ' IDS. ui" salt crumbs Kpe the rabbit wllh lt Cut into 6 pieces (. . iM salt and pepper K. Dip rabbit pieces then roll In Cin in "ft fat. ... i ..,!. and cook WTXiZ. or until noOTT.T.E Annual con- Kil meeting of the mem tilii Presbyterian church LnUte Monday evening. tA dinner will be served W - ., L.iai.iiiii eaceinn kjnatne bu Lit 8. Following election rr .... iu -nmiritf voar Lift rnr uie vuuui'fi making of pians ior uie tfflson. pictures will be Everyone is welcome. hy Not Try These Rabbit Recipes? ...nnccT Itender. Servps H n i c BJORSEX litr-uurd iistinct . cent of a dressed tender. Serves 3 or 4. Serve on a " nee witn brown gravy. To make the brown gravy, drain off all fat remaining in pan ex cept 3 tablespoons. Blend in 3 tablespoons flour, teaspoon salt and teaspoon pepper. Cook stirring until brown. Stir in Hi cups of water or rabbit stock. Boil 2 mins., stirring constantly. VB Mb UI1.C Tasty Rabbit Pot Pie 1 to 2 lbs. dressed rabbit 3 cups boiling water 3 tablespoons butter or other fat ' 3 tablespoons chopped onion 1 teaspoons salt Vi cup diced green pepper 3 tablespoons flour Va teaspoon pepper Wash rabbit and cut into tWm for serving. Cover and cook slow- ilferville sbylerians Monday ly in boiling Water in xi.hinh 1 teaspoon salt has been added for iy hours, or until tender. Drain and save broth. Remove meat from bones and dice. Melt butter in saucepan. Add onion and green pepper and cook 5 minutes, or until tender. Blend in flour, salt and pepper. Stir in broth and boU 2 minutes. Add rabbit meat and heat thoroughly. Pour into baking dish. Cover with pot pie crust. (Use your favorite pie crust recipe.) Bake in hot oven (4250 F.) for 20 minutes, or until crust is brown. Serve at once. Serves 4. Tangy Hassenpfeffer 1 to 2 lbs. dressed rabbit 1 cup cider vinegar Vh cups water 2 teaspoons salt Vi teaspoon pepper 1 teaspoon whole cloves WHAT'S FOR BREAKFAST, LUNCH, DINNER? Why not grape fruit? Let this versatile fruit lake care of any number of menu spots. Time now to learn the variety of ways in which you can utilize mis nutritious and delicious fruit, right now at its very best, and one of the best buys in town. Any Way You Cut It, in Halves, Juice Or in Sections, Grapefruits Good 2 teaspoons suger 6 bay leaves 1 cup sliced onions 6 tablespoons flour Wash and cut rabbit into pieces for serving. Put into enameled, china or glass bowl. Pour over the mixture of vinegar, water, salt, pepper, cloves, sugar, bay leaves and onions, C eorvand let stand in refrigerator over night, or for 12 hours. Take rabbit from liquid and drain. Roll in flour and brown in 4 inch of hot fat. Add liquid in which rabbit was soaked, cover tightly and simmer 1 hour, or until rabbit is tender. Serve with gravy remaining in pan, strained if desired. Serves 3 to 4 Savory Roast Rabbit lYi to 2 lbs. dressed rabbit Hi teaspoons salt 3 tablespoons butter or other fat 3 tablespoons chopped onion 3 tablespoons chopped green pepper 3 cups day-old bread cubes 1 slightly beaten egg Vs cup milk Va teaspoon pepper 2 tablespoons flour 4 slices fat bacon ' 1 cup boiling water Wash and wipe rabbit with damp cloth. Sprinkle inside with Vi teaspoon salt. Melt butter, add onion and green pepper and cook 5 minutes, or until tender. Re move from heat. Add bread cubes and beaten egg mixed with milk. Season with Vi teaspoon salt and few grains pepper. Fill rabbit with dressing and sew opening. Rub surface of rabbit with flour mixed with remaining salt and few grains pepper. Lay rabbit on side, cover with bacon and add water. Bake uncovered in moder ate oven (350 F.) for 2 hours, or until tender, basting frequently. Garnish with whole carrots and onions filled with chopped ipinach. Serves 3 or 4 LANS COUNTY' HOMI NIWPA SECTION 6 EUGENE, OREGON, THURSDAY, FEBRUARY 21, 1952 PAGE 21 Gingerbread Favorite Of Many U.S. Presidents Presidents are no different from other men. Washington, Lincoln and many of the presidents who followed have put their favorite foods on record. The surprise is how many of these great men of history agree on a favorite des sert gingerbread. Judging by the presidents, tangy hot ginger bread is even more American than apple pie and ice cream. Through our early history, molasses was used for a spread for bread, as syrup and in cookies. But ginger bread was the mainstay it could be served as bread for breakfast and lunch, as a not-too-sweet dessert for dinner. The presidents joined the nation in enjoying this spicy treat. When you're looking around for the nerfect dessert to serve, cast vour eyes in the direction of home-made gingerbread. Bake it CHERRY CORDIAL 1 No. 2 can Bing cherries Vs cup sugar 1 teaspoon cornstarch Dash of salt Few drops almond extract 1 quart vanilla ice cream Drain juice from cherries, measure ?4 cup into saucepan, bring to boil. Combine sugar, cornstarch, and salt; add to boil ing juice, stirring constantly. When juice is clear and slightly thickened, remove from heat; add almond extract and 1 Cup pitted cherry halves, drained. Cool, stir' rine occasionally. Chill until serv ing time. Pile ice cream into serv- yourself, using good spices and luscious molasses. Bring it up to date with a rich frosting which makes it Gingerbread Tropicale. Here's the gingerbread and the luscious frosting in the best presidential manner! Gingerbread Tropicale Vi cup shortening Vi cup sugar 1 egg 2'k cups sifted enriched flour Hi teaspoons baking soda I teaspoon cinnamon 1 teaspoon ginger 4 teaspoon cloves Vz teaspoon salt 1 cup New Orleans mollasses 1 cup hot water Cream together shortening and sugar. Add egg; beat well. Sift together flour, baking soda, cin namon, ginger, cloves and salt. Combine molasses and water; add alternately with flour mixture to creamed mixture. Line 8"x8"x2" pan with greased waxed paper. Pour in batter. Bake at 350' F. (moderate oven) 50 to 60 mins. Cool 5 minutes. Remove from pan. Top with Tropical Frosting; Vi cup butter H4 cups sifted confectioners' sugar 1 egg white. 1 teaspoon vanilla 1 can moist-shred coconut Cream butter with wooden spoon until fluffy. Add half the sugar and beat well. Add egg Mustard and Cayenne Add Zip to Salads Dry mustard and a speck of cayenne pepper provide an un usual accent for the canned fruit cocktail used in these "Snow Queen Fruit Salads." Add the zip py seasonings to a lemon-spiked gelatin and when it's thickened, fold in whipped cream, celery and the fruits. Snow Queen Fruit Salads 2 cups canned fruit cocktail 1 c.up syrup from fruit cocktail 1 envelope (1 tablespoon) plain gelatin Vt cup cold water Vi teaspoon salt Vi teaspoon dry mustard Dash cayenne pepper Vi cup lemon juice Vi teaspoon grated lemon rind Vz cup whipping cream Vi cup chopped celery Salad greens Drain fruit cocktail and heat syrup. Soften gelatin in water and dissolve in hot syrup. Blend in salt, mustard, cayenne, lemon juice and rind. Cool until slightly thickened. Whip cream until stiff and fold into gelatin mixture with 1 cup fruit cocktail and celery. Turn into oiled molds and chill until firm. Unmold on salad Ventriloquist To Entertain At Walterville WALTERVILLE The public il invited to attend a morning as sembly Feb. 28, at the Walter ville school. Clarence Bessert, ven triloquist, with his puppets, Hec tor and Zeke, will entertain th children of the school and their neighbors and friends. An admis sion fee will be required of both children and adults. A percentage of ihr proceeds goes into the stu dent body fund. ONE-DISH SAUSAGE MEAL Here's a one-dish sausage meal. Shape one pound of bulk pork sausago into six rolls and place them in a cold frying-pan. Add 2 or 3 tablespoons of water, cover and cook until the water evaporates, about 10 mins. Alter nate layers of cooked macaroni seasoned with grated onion and sauerkraut in a caserole. Arranga the sausage rolls, wheel spoks fashion, over the top. Add 2 table spoons of sausage drippings and bake in a moderate oven (350 F.) for 1 hour. ing dishes. Top with cherry sauce, on gingerbread and sprinkle with Serves 6. , coconut. manes u servings, white and vanilla and beat until gieens and garnish with remain- ugm ana iiuuy. u ieiiiaiiiui6,ng frujt cocktail. Serves 8, sugar graauauy Dealing weu unci each addition. If frosting seems to stiff, add a little light cream. Pile GOLDEN GUERNSEY MILK Echo Hollow Dairy Phone 5-6809 Phone 4-5929 Cafeteria Woe School Received OE-The new Monroe School cafeteria, which In. 17, reports serving to between 95 and 10U md seven teachers each bets are sold every Thurs-fcg-twenty meal tickets od the five meal ticKet III Tickets are punched to u the tray is received. Minced type A lunettes kid from plastic trays, -jf tuple menu may include noodle soup, potato salad, frail,' carrot and celery tutterscotch pudding and ft pint milk. looking is done in new Heel and heavy alum ni! and on two Frigidaire Only a refrigerator Is lor the cafeteria is pro- lit In the multi-purpose rut recently completed. Iiir Tish and Mrs. Al Zei- p In charge. p gilt of $33.90 was rer pvtn to the cafeteria with to buy cooking utensils. square Dance Club made Grapefruit halves, properly pre pared, are one of America's fav orite wakeup fruits. Many per sons take their grapefruit without sugar; some use salt instead and insist that it brings out a wonder fully .different flavor. . If your sweet-tooth is still insatiable, though, try your breakfast grape fruit with sugar, honey, or molasses. To fix a grapefruit half so that you can get the maximum pleas ure from eating it, halve the fruit, then cut around each section loos ening the fruit from the mem brane. Do not cut around tne entire outer edge of the fruit. If you wish to decorate the center f'iAre Guests- v more Homes WORE Mr. and Mrs. Pat 01 Koseburg, visited at wimen noma over the od Mrs. Ralph Hapner of wo ipent Sunday at the m home. Mr. Hapner rwivirs. uugan. Leaburg Brownies See Color Slides Of French Morocco LEAGURG Brownie Scouts, Troop 86, met Feb. 18 at the home of their leader, Mrs. Cecil Mc Fadden where a group of color slides of Casa Blanca and French Morocco was shown to the girls, These pictures were taken by Mr, McFadden on his recent trip to that port. The purpose in showing the slides was to work tne world Friendship theme into the 1952 Girl Scout project. The Brownies also are furnishing a baby layette for overseas shipment and gather ing warm clothing for Kirea. At the meeting of the Bownies next Monday arrangements have been made to take a field trip to Williams' Bakery and the Childrens Hospital School at Eugene. Mrs. Clifford Ccabtree and Mrs. Frank Taylor will as sist with transportation. Cecil McFadden is now enroute on the S. S. Java Mail to Yoko homa, Kobe and Hong Kong. He is at present a radio officer in the Merchant Marine Service. for special occasions, clip out the core with scissors. For a. new taste treat, buy the smau size grapefruit, halve, and ream just as you do oranges. Big beakers of fresh grapefruit juice are tne world's most refreshing source of Vitamin C, and this time of year you need plenty of that to help build resistance to colds and other respiratory ailments. For salads and fruit cups. sec tion the plump juicy fruit. First peel like an apple (take care with the knife; grapefruit are bigger tnan other fruit more economi cal, too!). Remove all white mem brane. Then remove section by section, over a bowl so that you catch all the good juice. Combine with greens, or with seafood, other fruits, for the tangiest salads imaginable; mix with other fruits. or with canned or fresh shrimp or crabmeat for fruit cups. Use with fish, with ham or pork, as garnish. make mend lb Is "v i r !ft"w ' wr t .1-1 . , 1 ikv f li - .1.1 ' V tr' -7 ; to I. - -- hi . r-S 'A . I II0' ? . II O M Al rVN. V " rr'- 0 N ARTIFICIAL FLAVORING . . . EVERI Prove it I The next time try Allsweet J' ' y,i7ri 1 1 F ' Jj and discover that here is truly the flavof "m5SSL'- " H ' you want in a spread: delicate, notera flavor I nT Q A V F REDEEM thh COUPON af your grocer's today I I rl k trmUKjr ' 1 a Ti Tr'iliSteL s C ifr W ( W l ! TO tHI DIAIERi Thi coupon will be redromod by 8wift ft Company for H provided (a) I I I I K.VgJ 'I A 9PM f y srtfaT ft0 & ' W V dealer has taken it in exchange for Swift & Company's merchandise mentioned herein; III I DllBI J I 2 ' 4Wl & I 19 af J. (b) dealer presents coupon to Swift ft Company, either by (i) nailing it to Swift & Com- "aXlT "s JL y 1 1 ttV-JC psny himself, or (ii) by personally handing it to Swift & Company's salesman (coupon 54 SfrkvF I U sr ' will not be redeemed if presented through agencies, brokers, etc.); and (c) it is presented mi" J 1 1 '1 j 'or redemption before Jan. 1, 1953. Customers must pay any sales tax. fJ a 01Ef3 Sas, nil I DflllUn Invoices proving purchase of sufficient stock to cover coupons presented for redemp- m mW lei v I DNAP0UND tion must be shown upon request. Swift & Company. IUinlljJal Vv I HP 1IICUIPFT The redeemable value of this coupon is 120 of 1 cent cash. This ooupon is void if taxed, V1aTJ7,J1 JLss I prohibited, or restricted by law. ! "a Curtomir'i soms J if HEAR "". M AUtweet mmU y 'SWeM il . L flZSf& nir-Lintm for it-on local italiont, I wJJWilNf ?i tMmttitlm.iiXHioti.tmmmt-mitniMM.im V!! ttotral timu a day. 'l City Zon Jlot I Cheese and Walnuts Ideal Sandwich Filling Our "Cheese and Walnut Fill ing" is perfect for lunch box sand wiches so keep it in mind for Len, ten fare. It's nourishing as can be with walnuts and grated cheese. Add a bit of celery for crunch, and mayonnaise to hold It to gether. Cheese and Walnut Sandwich ' Filling 23 cup walrtuts . 1 cup grated American cheese Vi cup finely cnoppea celery Vi cup mayonnaise Chop walnuts and blend with remaining ingredients, manes iyi cups filling. Bake meat loaf mixture In muffin cups and then serve with tomato sauce pepped up witn little prepared horseradish. , III "m why Hill Broi Cofftj make$-and.keepfriendil i , '
