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