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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (Feb. 21, 1952)
lowers Mparts exports In 1951 it below ',l0?l.i,. orevious year, Plreliminary reports. ft' . 109.260 carloads H vegetables were e- ilriction-ln West Ger- h Britain due iu ,u "24 Ore", re- the increased KJ in F" .,,.naDer, J5. . same two !nain, France, 'Africa and Holland, tfwa's Italy's poor snricov " "i"- BEAN POT SUPPER Call on your emergency supply shelf for a bean dish' that will bring you fame to rival Boston', Pour a can of pork and beans in mmaiu sauce into a casserale or bean pot. Mix in cubed canned luncheon meat (about ii of p. ounce can). Dot with" butler. Bake in a moderate oven for 20 minutes. JIFFY CREAMED POTATOES From ordinary to extraordinary eoes the Dlain nntatn t..h0 sauce it with condenser! , mushroom soup. To fix these cut about 4 hot, cooked Dotatnc: into cubes. Then lightly brown cup of minced onion in 2 table spoons of butter or margarine add the nofafnps. 1 ran rtf ..-u ' room soup blended with 14 cup o mint, ana a aasn of pepper. Enough for six. Nutmeg One of Seasonings Useful in Variety of Foods GREEN PS EXTRA SPECIAL! NO CEREAL ADDED ROM EEF Lean Q M Lb. ion Squares 251 j!D GOOD NO BONE aund Steak 8l IH id Snapper 491 We Buy Livestock -Fat & Feeder Cattle! II Bill Greene 5-2340 or 4-7911 W SUPER MARKET Phone 5-2340 America's growing spice appetite is our increase in me use of nutmeg. Imports of this spice have risen from about 4 '2 million pounds pre-war to about 6L million today. The n neg, seed of a peach like fruit, is one of few season ings which is useful in a variety of foods, including soups, salads, sauces, vegetables, meats, fowl, baked goods and desserts. Prior to World War it mnct nutmegs were grown in the East nuies. ine island of Grenada, in the West Indies. nmrtnH i : about one-sixth of the wnrM'c supply. Today Grenada, "The Nut meg Isle," is the source of almost one-half the world's nutmeg It can take as little as a month irom the time nutmegs are har vested in Grenada to the time they are available fm- aie t k. American consumer. The nutmegs are stored whole and ground only a day or two before they leave the spice plant, so that they will reach the consumer's kitchen as fresh as possible. Tourists walking through the streets of any Grenada town al ways ask about the sharp crack ing noises that they seem to hear all about them. The noise is sim ply the cracking of nutmeg shells, an operation which natives per form with light wooden hammers. Nutmegs grow on trees which range in height from 25 to 50 feet, reaching maturity in about 20 years. The trees can continue to bear for 100 years. On Grenada 10,000- acres are devoted to the cultivation of nutmegs. All plant ings, both in the East and West Indies, ' are on islands "within sight of the sea." Mace and nutmegs come from the same fruit. The mace is a' fleshy covering around the nut meg kernel. Each fruit yields about four times more weight of nutmeg than mace. Apple Crisp Pie 3A cup sugar 4 tablespoons flour . Vi teaspoon salt .teaspoon nutmeg Vi teaspoon cinnamon Vi teaspoon powdered mace Grated rind 1 lemon 6 medium sized pie apples cup fine dry bread crumbs cup light cream 2 tablespoons butter 9-inch unbaked pie shell. Combine sugar, flour, salt, spices and grated rind. Blend well. Peel, core and slice apples. Place one-half the apples in pie shell. Sprinkle with half the sugar mixture. Arrange remaining ap ples in crust. Combine bread crumbs with remaining sugar mixture. Sprinkle over top of pie. Pour- cream over apples and dot with butter. Bake in moderately hot over (400'F.) 60 minutes. Makes 1 9-inch pie. Serve warm or cold. Scalloped Cabbage . Nutmeg Sauce ' 1 small head cabbage, coarse ly shredded 2 tablespoons butter or mar garine 2 tablespoons flour Vh cups milk ' . teaspoon salt 116 teaspoon pepper Vi teaspoon nutmeg 6 tablespoons grated Parmesan cheese 1 tablespoon lemon juice Extra nutmeg for topping Boil or steam cabbage until ten der but still crisp. Melt butter in saucepan. Stir in flour. Remove from heat and gradually blend in milk, stirring until smooth. Add salt, pepper and nutmeg. Beturri to heat and cook until thickened, stirring constantly. Add 4 table spoons cheese and stir until melt ed. Remove from fire and stir in lemon juice. Place , cabbage in greased baking dish. Pour over sauce. Top with remaining 2 tablespoons cheese and a light sprinkle of nutmeg. Bake in hot oven (460'F.) 6-8 minutes or until top is golden brown. Serves 6. Nutmeg French Dressing ,z teaspoon salt Vi teaspoon paprika 1 teaspoon nutmeg Vs' teaspoon pepper Vi teaspoon onion salt Yt cup sugar Vi cup honey Vt cup lempn juice cup salad oil Combine dry ingredients, then add remaining ingredients. Beat or shake well to blend. Makes 114 cups. Serve on a fruit salad. A particularly good combination is: 2 apples peel, cored and diced 2 oranges, peeled and cut in segments - 1 grapefruit, segments cut in half Shredded lettuce ' Combine fruits and lettuce in bowl. Pour dressing over salad and toss lightly to blend. Serves 6. Nutmeg-Raspberry Bavarian 1 package raspberry flavored gelatin cup boiling water 1 teaspoon nutmeg V2 teaspoon cinnamon 2 teaspoons lemon juice lVi cups light cream Dissolve gelatin in boiling wa ter (if necessary, set over low heat for a minute or so to completely dissolve). Combine spices and blend to smooth paste with lemon juice. Add to gelatin. Cool about 10 minutes. Stir in cream. Blend well. Turn into serving dish and chill several hours in refrigerator until set. If a fluffier dessert is desired, beat- with rotary beater when mixture is partially set. Dish may be lined with lady fin gers if desired. Serves 5-6. OLIVE SAUCE I Ingredients: 2 tbs. butter or margarine, 2 itbs. finely chopped ' onion, 1 tbs. finely chopped pars-' ley, 2 tbs. flour, Vi ts. salt, dash pepper, Vi ts. paprika, 1 cup milk, 3 tbs. chopped olives (ripe). Method: Melt butter in small saucepan over low heat; add onion 1 and parsley and cook until light ly browned. Blend in flour, salt, pepper and paprika. Remove from heat. Add milk gradually, stir ring until smooth after each ad dition. Return to low heat and' cook and stir until bubbly; cookj and stir for 2 more minutes. Stir in olives. Makes 1 cup sauce. Register-Guard, Eugene, Ore.Thtirg,, Feb. 21, 1952 Page 23 THE BIG Y MARKET BRINGS YOU THE CISCO KID K0RE 7:30 P.N. Mon. - Wed. - Fri. Big Y Market Snoifidrtfe Easier, tastier pie crust without any guess work! Start the usual way cut in Snowdrift with all the flour. Extra easy with quick-blending Snowdrift, your emulsorized shortening. Now comes Snowdrift's wonderful new se cret for sureness! This pie crust is made with milfc-an exoct amount no guessing how much to add. Result: a crust rich In flavor and color with "golden flake" goodness clear through! Rolls neatly, too, between waxed papers. - You'll call this your "trusty crust recipel Just be sure you use Snowdrift-pure all-vegetable shortening. waranteed GOOD! no ntiraty RED CHERRY PIE with Snowdrift's New "Golden Snowdrift wh Milk fllv.i you Ih. crutl you eon tru.t .very time-golden yields a double-crust pie or lattice-top pie, or a pastry shells. Preheat oven to 425. 1. Mix In large mixing bowl t cupt iKt.il oll-purpon flour, uch at Gold M.dal 1 ataoon .alt cup Snowdrift using blender or Knives, uncu mix ture looks like coarse meal. Re-. move Vt (4tbsp.l Step 3. coarse il. Re e Vi cup p.) for 1 3. Measure Vi cup milk and stir In 14 cup of the Snowdrift-flour Stir together and mix into the 1 malnlng snowumi mixture to form dough. Press Into a ball ana nai- ten slightly. c ..11 iiiiik yy WESSON OIL I VJ5S!' SNOWDiirr UlT CO.. INC. II I Flake" Pie Crust brown and rich In flovorl t. Roll half the dough between two waxed papers (12 Inches square). Ease 6ft top paper. Pick up bottom paper at top corners. Dough will cling. Place (paper eiae up; m tr Innh rjie pan. Peel oil paper; fit Into pan. Trim. Add fife. fUllntr. W CHIttltr HltlNOi Drain 1 (No. 2) can red sour cher riet; save Juice. Combine 2 tojp. cornstarch, K, ,10 -h cup sugar and dash salt. Stir in cap canned cherry We. Cook until thick and clear. Add top. almond eifroet. Turn drained cherries Into pie shell, add thickened Juice and dot with 2 tbsp. butter. Cover with lattice pastry. TO MAKI IATTICI TOPi Roll re maining dough as above. Peel off top paper. Cut Into -inch strips. Weave strips crisscross on waxed paper. Flip quickly over filling. Seal ends without moistening and flute edge. Bake In hot oven, 425'F., about 40 minutes. MADt OF FINER, COSTLIER VEGETABLE OIL YET IT COSTS YOU NO MORE I I SCHILLING Flavor Variety For "different" desserts, choose from 21 Schilling flavoring extracts! BREASTS & LEGS 87c LB. BACKS & NECKS...31c LB. WINGS 46c LB. CHICKEN STEAK...27c EA. ROASTING HENS ....67c LB. GIBLETS STEWING HENS 59c LB. LIVER SOc BOX I - HEARTS 50c LB. I GIZZARDS ....50c LB. 1 TURKEY PIECES FRYER RABBITS 59c LB. FRESH EGGS CHICKEN HOUSE 110 W. BROADWAY . PHONE 5-5270 OPEN 'TIL 8:00 P.M. FRI. OA- ; REGISTER-GUARD WANT ADS BRING RESULTS REMEMBER! Schilling Products are never packed under any other name 'nSfML UYiAl inn 311 Hlsweeo,, You don't have to be a bonnte Scotchman nor to appreciate thi savings you can make by shopping at Red & White. In any lan guage, Save on Foods spells Red & White Stores' Specials for Friday and Saturday, Feb, 22 and 23 fsm &white C 0 IF F IS E 'JiJ -e. I SAVINGS! Sunspun A-- ftlARGAMHE pgg p ZDennisoni CHILI CON CARNE WITH SCANS It 39' YCurstm Yen ffO tnmtrftmr fUmmfn x CLOROX jSiSo MO"""" Minnas J Qi. 17J W sal. 29e1 Gal. 49 Jen-! Jell-0 Puddings 7 flavors 4 for 28c Our Value TOMATOES 2 49c No. 2Vi Can KRE-MEL Lemon Pie Filler 5' PHEASANT Solid Pack TUNA 'i'l . 33' Red & White Hard Wheat FLOUR 10 lbs.. SB A. 43 IDS. E.95 Red & White 8 ox HOT SAUCE 4 ' 25' Pheasant SALAD DRESSING 45c Quarts . Pheasant Light Meat Grated TUNA 25' t85oo sTf.PFc.-vf 1L3 r v-: TIDE Reg.. Pkg. 32c JOY Reg. Bottle 32c WHITE GOLDEN YELLOW CHOCOLATE FUDGE Pillsbury CAKE MIXES 37 A FAMOUS FAVORITE just add liquid, stir-bake PANCAKE MIX 10 ib. $1.09 4 lbs. 53 e WHITE KING Granulated SOAP Reg. Pkg. ffi ti
