'Home-Baked
a . - P
r r 7 i
oeansojoeai, s
Kr Freezer '
Real home-baked beans fciste a
lot better when you are not re
mincfed of how long thfy tok to
make. The sftution is to makif a
quantity, at least six quarts, pack.
Hicin in ine new waxaoara irccz
ng container and 'freeze then?' for
future enjoyment . "i
If you are shopping for a iew
bakW bean recipe, and one whlrh
freezes, try .this one. There is
enough here to fill six quart-size
freezer cartons.
HomeBfned Beans " 1 .
3 pounds of dried beans '
IVi pounds of lean silt pork -
3 medium onions i, r, .,
3 cups darif molasses. .
.3 teaspoons salt
3 teaspoons dry mustard
Soak beans overnight in enough
water to cover them. Next morn
ing, cook thcgi in the same water
to which you have added enough
more to cover beans. Let boil,
then simmer for a few minutes,
Remove from fire.
For this quantity of beans,
three quart-size bean pots with
covers are needed. Place one
whole onion at the bottom of
each pot. Mix the cooked beans,
molasses and seasonings and put
equal amount in each pot.
Cut the salt pork into 2-Inch
cubes and tuck the pieces into
beans near the top. Add water to
fill pots within an inch of the
top, cover, and bake in low oven
for 10 hours. At intervals of three
hours, add more water to fill
pots. At the end of 10 hours, re
move covers and bake for another
hour.
Quick-cool by lowering pots In
ice water. Then spoon contents in
quart-size freezer cartons and put
Immediately into freezer.
ft . o '
o k .- j '. ....
'I 3 - .-j YV
Jarrjs and Jellies
rolling boil
0 .a
(Continued from page 1C)
v at
tie. Bring to
hich heat
Reduce to medium hrtt ad
cok unti. thick, stirring tjften,
inr aunui id minutes, vv uhui
twd thilki heavy .drops- run to-l
Bother j)if a clcan.metal spoon.
Remove from neat: sKim, pour
Into hot sterihziyif jars; seal at
once. Makes abouf 4 pints of Jan.
i 1
1 - -) i' - sic -; J
'" Cherry-Pinealiple Consoryq. .
4-cups cherries ' . .
1 tijp drained crushed plnfr-.
apple- 1.-7:, - .
3. xups. sugai "-' ? . '!
Wash and pit cTierriesind run
through food chopper.- Measure
out 4 cups ' Add the drained pine
apple and sugar. 'Cook, rapidly
stirjini;. -constantly to prevent;
sticking, ; until thick ; and tlear,
Ada Cup chopped' nuts. Pour
into sterilized jars, and seal while
hot. May add orange or lemon
rind if desired.
Cherry Jelly '
3 cups cherry juice
1 cup raspberry or loganberry
juice
6Vi cups sugar
1 eight-ounce bottle fruit pectin
Wash Anritem ahnnt 4 nnnnHc
of pie cherriBs. Do not pit. plaC
in pan wun crwugn water to Keep
arom siiiKins. Bring t a boil. Re
move froi.i heat, mafh down, cov-'
er and le,t 'stand -about, l2:houra.
Strain through jelly udoth to ob-
taitt juice. .'
Combine cherry juice, raspber
ry or logan berry juice, sugar and
pectin. Bring to full rolling boil
and boil one minute, stirrine and
skinflning..-Remove from hertand
ana i uioiesRoon aimona extract.
. 4 our into sterilized jelly class
es. and seal with paraffin. (Note:
this jolly-will set immediately)
YFrozen Bread
Makes Tasty
Sandwiches
Ever try making sandwiches
with frozen slices of bread?
Agnes Kolshorn, extension nu
trition specialist at Oregon State
college, says the latest sugges
tion to keep the fresh quality
of bread, help "refrigerate" the
lunch box, and save time in mak
ing sandwiches is to do just that.
Bread is easier to spread when
frozen than when soft and crum
bly, the specialist explains. The
chill from frozen slices put to
gether in closely wrapped sand
wiches keeps the .filling in be
tween fresh and even keeps let
tuce crisp for several hours. That
chill also helps keep other foods
in the lunchbox cold.
When the slices thaw, they have
"the characteristics of fresh bread.
All in all, it may be considered
a "cool" idea, especially for July
"Sandwich Month" when lunches
often suffer from hot weather,
the specialist reports.
Miss Kolshorn says the best
way to keep bread fresh and
avoid staling is to keep it frozen
in the freezer, the frozen food
compartment, or even the ice
cube compartment of the
frigerator.
Many families purchase a sup
ply of bread for a week or two
and keep it in their freezers,
says the specialist. Frozen sliced
loaves are especially convenient
because the slices separate readi
ly without thawing and may be
used frozen not only for sand
wiches but also for toasting.
(Wiltshire engraving)
STEW FOR THE FREEZER For convenience, freeze your family's favorite dishes
so that they'll be ready for a hurry-up meal. Remember food should be quick-cooled
before freezing. Try placing the cooking pan in a dish of ice cubes for an easy cooling
method.
Pacific Dressing
Has Fruit Flavor
The way to salad taste enchant
ment is through new dressings.
Here's one that will please your
family with its tantalizing flavor.
Pacific Dressing
1 teaspoon grated orange peel
1 3-oz. package cream cheese
3 tablespoons orange juice
1 teaspoon lemon juice
2 teaspoons sugar
Vi teaspoon salt
METHOD: Blend orange peel
into softened cream cheese. Add
remaining ingredients. Serve with
western Iceberg lettuce and fresh
fruit combination. (4 servings.)
Freeze Stew, Casseroles,
Other Family Dinner Fare
One of the conveniences of
home freezing is being 'able to
serve your family's favorite dish
es in just the amount of time it
takes to partially thaw and heat
them.
For example, a quantity of
tangy beef stew, packaged in
moisture-proof freezer cartoons
can be stored in the freezer for
as long as two months and served
in a half hour's notice.
Thre are several important
things to remember when pre
paring stews and other casserole
dishes for freezing. Be sure that
Ihe vegetables are not fully
cooked. They may be soft and
tasteless when they are cooked
through after reheating.
Hints Given
k On Freezing
Meat Dishes
Many homemakers arc pretty
much up on their ABC's of meat
freezing but often do not know
too much about freezing cooked
combination meat dishes. Here
are some tips which may be help
ful: 1. Slews, soups, casseroles, and
spaghetti sauces all may be fro
len for use later. When freezing
stews, slightly undercook the
vegetables as they will soften
further during cooking and re
heating later. It is preferable to
omit potatoes and add these
' when reheating as they tend to
become mushy when frozen.
2. Cool the cooked dish
quickly as possible, then pack in
a feezer carton. (Place the stev
pot in a bigger pan of cold, wale.'
to hasten cooling.)
3. Meat sandwiches may he fro
ren. Wp each sandwich" indivi-
V dually but do ndt include maynn-j
liaise or lettuce as' these do not
freeze well.
4. Use 'frozen combination meat
dishes wilhin about a amnth.
' Mousse Uses
tStrdwbenies -
WJjile the strwhiry si;;on Is
still here, tr this 'delectable
frozen dessert. ;re it in your
freezer until you're ready to
serve it.
STRAWBERRY MOlSE
1 quart straw:r.fs
1 cup sair 0
6? 2 tablespoons gflatiift o
Food must also be quick-cooled
before freezing. An easy method
is to place the cooking pot in a
dish of ice cubes for a few minutes.
Most important, food must be
packaged in moisture-proof,
tightly-sealed containers, such as
the new wax-board, square con
tainer with rigid plastic lid.
You can make your own tomato
juice cocktail this way. Open a
can of tomato juice: add salt,
pepper, onion powder, celery seed
and chopped parsley. Let stand
several hours to chill and blend
flavors. Strain and serve with
crackers and a cheese spread
Fresh Salad
Sparks Meal
For an unusual and delightful
salad, use western-grown lettuce,
tomatoes and sardines. It makes
a fine main course for luncheon
or an appetizing starter for
dinner.
Seascape Salad
1 head lettuce
1 small onion, finely chopped
6 radishes, sliced
V2 cucumber, sliced
1 can sardines, cut" into thirds
2 tomatoes, quartered
METHOD: Tear lettuce Into
bile-sized pieces in a large bowl,
Add remaining ingredients and
toss lightly with a French dress
ing. A few of the whole sardines
may be used as a garnish, if de
sired. (6 servings) -
" '- Quick Danish Rolls
1 envelope dry yeast
V4 ;p Jukewarm water
cup evaporated milk
Vi teaspoon salt
3 tablespoons sugar (white
or brown)
1 egg
3 to 3Yi cups flour 1
Crumble yeast into water and
let stand for 10 minutes. Add
milk, salt, sugar and unbeaten
egg. Stir in lVi cups of the flour.
Cover with a lid and place nan
of dough in pan of hot (but not
boiling) water. Let stand until
water is nearly cold to the touch.
Remove pan from kettle of water.
Add 1V4 to I-! cups flour.
Knead in until dough does not
stick to an unflourcd bread board.
Spread dough with M pound of
oleomargarine or butter and
knead it in.
Put back in bread pan. Cover
and put in place free from drafts.
Let rise until double in size.
Punch down and shape into rolls.
Bake in greased shallow pans
25 minutes in 400 degree oven.
Makes one dozen rolls.
Special Dressing
Uses Sour Cream;
Ever have' some one say to you
'This dressing is fit for the
Gods'." You wfll when you serve
this special ejressmg, which is
very aptly named.
' Green Goddess Dressing
METHOB: Combine lcu may
pnnaise, 1 clove garlic, minced,
3 chopped anchovies, v cup
chopped parsley, 1 tablespoon
fresh lemon juice, 1 tablespoon
tarragon vinegar, V teaspoon
salt, and coarsely, ground jiacK
pepper to taste. Blend well, then
fold in Vi cup sour cream,
whipped. Tear western Iceberg
lettuce intS bite-sized pieces, or
cut in wedges. Serve with a gen
erous amount of the dressing.
Makes 1 pint.
Register-Guard, Eugene, Ore.
Thur,, July 21, 1955 9C
Nspecial -for July :
ji wild mountain
f blackberry
ICE CREAM
ARDIN FARMS CO.
a
BARBECUING?
If yoo're barbecuing In your own bock
yard . . . pienicking up the river or at
the coast, bring along a six bottle cdrton
of Dad's ... it jnakes the whole day
so much better . . . adds a real tang to
any outdoor cooking.
Locally bottled and distributed.
Available at your favorite jrocers.
Like canned ' plmientos? Fill
them with seafood or chicken
salad and serve on greens.
They'ro particularly nice, this
way for a company buffet.
So.o.oglj
WOW
Hurry! Hurry!
set your...
Not much more time to
PIECE X "
m ev&uf can oft
0
0
F '
uowi doauMMe CALO
PIRATE PAW Kfn
ONLY 50$
..and one label from any White Star
or Chicken of the Sea product!
It's a complete party kit..'. Invitations, ploce mots, napkins,
hats, GAMES . . for, a party of 8. And, you get this com
plete 73-Piece Party Kit for only 50c plus one label from
ony 5f the White Star or Chicken of the Sea Brond products
Dsted below. And fax your-party, be sure lo serve one of
tlje recipes featuring delicious White Star Tender Turta cuts.
Jfour groter hos thefh!
CI93S Va Cap a Food Componf.'lnc T.mtnol klimd, CoMorftia
'.-cup com water
4 lhlespoon" hot wafer
USE ifttt from ny"of !se products
ordering Pira; Party Kit.-
teS' "s OcVfi ot t Sei
Fftreti Tuni de. frcSen flma Cner;
Wiilapoint Brind OjUrs, Oyster Stew,
1 Dint cream 2 . o
Crush strawb(tfKeovor with;
sugar and let stanf one Jour. Ft
thtch cirO r. Soak gelatine
in colt's water, dissolve ?n jriot
water. add to s-awbeni
Chill, and when not quae st. add
to Of earn, whiwed stifSMoId.
AO0fSS
USE IHIS ORDtjt FORM,'. . . OR GET ONE FROM YOUR .GROCER I
r- -
I HATt PAITT VrT j3. 34. Sot trtmcitea, Clilio
I . f '
lV. " 73 fiec. Pi. fo'ty Kin. For Mth Irl
I I am .flcloiing S0 (no ttomgl, pl.oi.) Oftd on. lol frOM ony
OWhitt star or Chicbe lh 5ui pjMuej ti,ra. It I e nor cam-
fnwliico I will ro-tfiv a futlOt rttund lor ..ry kit rturn.
wif. Z i .
CITY 4 iTATt
Th qplitr may bt writbdrofi without ptioe fleffe.
PRODUCERS
PUBLIC MARKET
FROM LANE
COUNTY FARMS
TO YOU
CORNER BROADWAY AND CIIARNELTON
PEOPLES
)J - n the
MARKET
Broadway Sido
Public Market
Karl the Neat Nan Says:
He Is having a sale on pork chops, pork loin, roast anil whole
or half pork loin. Shop wisely, Shop at the People's Market.
29cib
29eib
29eib
lb.
39c
39 ib.
39C!b
39cib
39 e ib
Fresh Ground Sausage
Fresh Ground Bee!
Pot Roast
Veal Steaks
Veal Roast
Center cut chuck roast
Skinless Wieners
Asst. Luncheon Neats
Pork Loin whole or half 49,
Country style spare ribs lTJ 49cib
Rib Steak 49c.b
Pork Lain Ro.ast 49;ib
Center Cul Pork Chops SS 59;.b
i i Swisj? Steaks, Wireless y"5?ciy;
Beef plate sfcorDiba. - 15
o 8
'Beef Brisket ! . 8 12
lb.
SHOP
BLANTON'S
Market Grocery
"Your Green Stamp Store"
Pheasant
Selocl Ripe
O (
Olives
NO.
19'
1 TINS
Blantons
m a ii i
Drip or Reg.
Narshmallows
Petite
2 ,or25C
Pie Cherries Diamond A No, 2 can
Red Tart - Sweetened & Pitted
25'
Red Arrow
Ginger Snaps
Sot Vanilla Wafers
ruii ib.
29
4
Bisquick 39'
Fishers Flour
10 lb. 93e.
tomato Soup
Hoinj
10'
Can
NaVgariitQ
Sunspun
9
5 f, 1 .oa.
.
S 'H 'GREEN. STAMPS
WITH EVERY PURCHASE .
v.
gJBLlCMABMET ONE-STOP SHOPPING CENTER
ana ireeze.
rill
4 $9
o
e n
0 Q