T wkm IfSt 1-ir vy i I 2X4 .-'' ' VtTJ The Bend Bulletin. Thursday. February 3. 1955 la -'ftJL-i VTA , iiwi h- 1 ' YOU CAN'T BEAT THIS ONE Velvety chocolate cake, with creamy chocolate icing, is the All-American'favorite. Mrs. Ruby Millard has just the right touch. (Bend Bulletin Photo) Good for Winter Chili-Hot Dishes Cold-weather appetites welcome cliile dislits from the southwest. This bean pot recipe is from San Antonio, Texas. Your family will enjoy it. Chili Beat Put Two cups dried red kidney beans, 6 cups (No. 5 can) tomato juice, 2 cups hot water, 2 tea spoons salt, 1-3 cup brown sugar, 5 teaspoons chili powder, 1 tea spoon powdered dry mustard, i teaspoon ground black pepper, g cup chopped green pepper, 2 me dium onions, chopped, 1 pound ground beef, 1 tablespoon shorten ing or piece of beef suet. Wash beans. Cover with tomato juice and water. Heat to boiling point. Remove from heat. Soak 1 hour. Add suit. Cover. Cook until beans are tender, 1'4 hours. Mix blown sugar, chili powder, dry mustard, and add to the beans, ulong with the green pepper. Brown onion and lean beef in shortening or beef suet and mix with the beans. - Pour into bean pot. Cover. Bake in a preheated slow oven (300 de grees F.) until tender, about 3 hours. Stir 5 times during the cook ing period. Remove cover. Bake until beans are brown, 20 to 30 minutes. Chill Beet Tie With Potato pastry (Yield: 68 servings) One pound lean beef stew meat, 1 tablespoon shortening, Ms cup sliced onion, "4 cup' diced green pepper, 2 cups (No. 303) can to matoes, 3 teaspoons chili powder, 2 teaspoons salt, 14 teaspoon ground black pepper, V. cup sliced ripe olives, 20-ounce can red kid ney beans. Cut beef in 1-inch cubes. Brown shortening. Add olives and green pepper and brown. Add tomatoes and seasonings. Cook until slightly thickened, about 10 minutes. Add olives red kidney beans. Heat throughly. Pour into a 10x5x2inch baking dish. Cover with potato pastry. Trim, turn under and flute edge. Cut a gash in the crust to allow for escape of steam. Bake 20-25 minutes in a preheated very hot oven (450 degrees F. ). MONDAY'S DINNER: Chili bean pot, cornbread or muffins, butler, Waldorf salad (apples, wal nuts and celery), cranberry-raisin pie, cheese, coffee, tea, milk. The most easterly town in the United States is Lubec, Me. $ STIDD'S Chili Con Cdrne 4$1.00 With Beans Delicious Desserf Favorites Special fies of Mrs. Millard By IIA S. OR A XT Women's Director The fame of Mrs. Ruby Millard's home-style pastries has spread far and wide..For her, baking is both a hobby and profession. She has selected from her files two cakes, a frosting, doughnuts, drop cook ies, lemon pie and a molded chick en salad, to share with Bulletin readers. Spanish Bun Cake 1 cup sugar 4 cup butter 2 eggs, separated cup sour cream 1 Tbsp. molasses 114 cups flour 1 tsp. soda 1 tsp. cloves 2 tsp. cinnamon Cream sugar and butter, and add beaten egg yolks, cream and molasses. Sift dry ingredients to gether and add, mixing well. Fold in beaten egg whites last. Bake in three 8-inch layers at 350 degrees. 2 tsp. soda 4 cups mincemeat Vi cup nuts Flour, about 3'4 cups Cream shortening and sugar, add eggs, salt, soda, mincemeat and nuts. Add flour until dough is right consistency to drop from spoon. Bake on lightly oiled cookie sheet in hot oven, until lightly browned. Sour Cream Cake l's cups sour cream 3 eggs, separated l'a cups sugar 1 2-3 cups flour 1 tsp. soda 2 squares chocolate Mix sour cream with beaten egg yolks and mix in sugar. Add melt ed chocolate, then flour sifted with soda. Fold In stiffly - beaten egg whites last. Makes one large loaf or two 9-inch layers. Hunt's 40-oz. Cans Tomato Juice 4$1.0C Chef Bn.varde22-lb. Spaghetti end can Meat Balls 53c Crisco 3lli. Can 89c ANGLO Beef with Natural Juices 12-oz cans 3$1.00 Pillsbury's Hot Roll Mix pkg 29c FRISKIES Cubes or Meal 2 lb pkgs 239C li&n Freestone Peaches No. 2 2 Cans 389c Dromedary Muffin Mix 225c Dromedary Gingerbread 3 49c Royal Puddings 325c Hi Ho Crackers 1 lb box 35c Van Camp's Pork & Beans 23 5c New Pink . Dreft giant pkg. 69c ROYAL INSTANT PUDDINGS 2 pkgs. 19c Carnation Wheat Flakes Mb Pkgs. 225c Fancy Crisp Celery ib 7c Fancy Fresh Brussel 2 lbs Sprouts 25c RADISHES or GREEN ONIONS 2 bun. 9c Snoboy Avocados ea. 10c New Crop Navel Oranges box s2.49 Prices Effective Feb. 4 and 5 Fudge FiostiiiR 2 squares chocolate 4 cup cream 3 Tbsp. butter 3 cups confectioner's sugar M tsp. salt 1 tsp. vanilla Melt chocolate and set aside. Meanwhile scald cream, add but ter and stir till melted. Remove from heat and add sifted sugar and salt, and vanilla. Blend in chocolate and beat to spreading consistency. Doughnuts .4 eggs, beaten 1'4 cups sugar 4 cups flour 2 tsp. baking powder 1 tsp. soda 14 tsp. salt Juice and grated rind of one lemon Sift together flour, baking pow-Hoi- coHn and finlt. Rent epes and add ingredients in order listed. Roll out 'i-inch thick on lightly fintireH hnard rut with douehnut cutter and fry in deep fat. Sprin kle with powdered sugar or lrost with powdered sugar icing when cool. Drop Cookies 1 cup butter or shortening 2'4 cups sugar 2 tsp. salt 6 eggs, beaten Lemon Pie 3 Tbsp. cornstarch l'a cup sugar Rind and juice of l'-i lemons 3 eggs Vi cups boiling water Mix cornstarch with sugar. Sep arate eggs and reserve whites for meringue. Add lemon juice to egg yolks and beat until thick and light. Add rind and boiling water and cook in double boiler until thick. Direct heat may be used if mixture is stirred constantly and heat is controlled carefully. Pour filling into baked pie shell. Beut whites till frothy, then add 6 Tbsp. sugar, 2 Tbsp. at a time, beating until stiff and glossy. Pile uneven ly on pie and bake in moderate oven about 15 minutes, or until lightly browned. Chicken Salad 1 package lemon flavored gelatin 1 cup hot chicken broth 2 Tbsp. vinegar 1 cup whipping cream 2 cups white chicken meat 2 cups diced celery 1 pimiento, diced Dissolve gelatin in hot chicken broth. Add vinegar and cool till syrupy, then whip till frothy. Whip the cream and add. with diced chicken, celery and pimiento. Chill until firm in deep loaf pan. To serve, unmold and serve slices on lettuce, with mayonnaise. . J. A L IT'S SO GOOD! Perfect lemon pie, rich and tangy, Is a culin ary triumph. Mrs. Ruby Millard tolls how. (Bend Bulletin Photo) Buy Hamburger; Freeze Patties A smart weekly marketing pur chase always is a few pounds n hamburger. Price-wise it's a real attraction and it's the handiest of meats to have around. Junior loves hamburgers for lunch and Dad finds them the most satisfying of late evening "snacks". In addition. the family loves its tasty dinners of meat balls with spaghetti and chili con carne. When you bring hamburger home from the store, if you do not ex pect to use it that day or the next, freeze it. If you don't have a regular freezer, you can freeze the hamburger in your ice cube section for a week. In freezing hamburger, it's a good idea to make it into individ ual patties and wrap these m free zer paper or foil. Pep Your Menus Let lamb give a lift to your menus. So many homcmakers for get the tasty lamb cuts such as shanks, shoulder chops and stew meat which can lend variety to their dinner menus. Here are cooking lips for pre paring two of these cuts: Braised lamb shanks, a famous German dish, is prepared by browning seasoned shanks in hot fat, adding water or tomato juice and seasonings and cooking over low heat about two hours. After l'.i hours, onions, celery, potatoes and carrots may be added. Lamb shoulder chops, braised with lemon and thyme make an interesting dinner meat. Brown the chops, season with suit, pepper and a pinch of thyme. Turn heat low and add the juice of Mi lemon and 4 tensooon of sugar. Cover the skillet and cook slowly for ',4 hour or until the chops are tender. Creamed Shrimp, Curried Rice, Good Together For an extru-speciul luncheon or supper dish, serve creamed shrimp on curried rice. Creamed Shrimp on Curried Hire One pound fresh shrimp, 2 cups water, ' teaspoon salt, K cup margarine or butler. !4 cup flour, 2 cups shrimp stock, cup heavy cream, h teaspoon garlic powder, '4 teaspoon onion powder, tea spoon ground black pepper, 14 teaspoon sail, curried rice, 1-3 cup toasted blanched almonds. Peel shrimp before cooking. Place in a saucepan. Add water and the 'a teaspoon salt. Cook un til shrimp is pink. Make a cream sauce of the margarine or butter, flour, shrimp stock, and cream. Add seasonings. Serve over cur ried rice. Sprinkle with toasted blanched almonds. Be sure to make this sauce with the slock in which the shrimp was cooked, which is the reason for peeling shrimp before cooking. Curried Men (Yield: 6 servings) Five cups boiling chicken broth, '4 teaspoon salt or salt to taste (the amount of salt used, depends upon the amount of salt thai is in the chicken broth), teaspoon ground turmeric, 2 teaspoons cur ry powder, 1 cup white rice. Add seasonings to chicken broth. Bring to boiling point. Sprinkle in the rice. Cover. Cook until rice is tender 20 to 25 minutes. The rice should have absorbed nil the chick en broth when it is done. Note: If chicken broth is not available, use 4 bouillon cubes and 5 cups of toiling water. TOMORROW'S DINNER: Have creamed shrimp on curried rice, chutney, 'mixed vegetable salad with French dressing, hard rolls, butler, lemon meringue tarts, cof fee, tea, milk. New Shortcake Delicious Dessert Oranges and cranberries are a happy conbination, both colorful and delicious. Here are two recipes you'll enjoy. Ornate Criinlx'rry Shortcake (Vii lil: S to 6 servings) One cup sifted all-purpose flour. l's teaspoons double-acting baking powder, "4 teaspoon salt, 2 table spoons sugar, 2 teaspoons grated orange rind, '4 teaspoon grated lemon rind, 3 tablespoons butter or margarine, '4 cup strained fresh orange juice, orange - cran berry sauce, 'it cup heavy cream, whipped. Sift the first 4 ingredients to gether. Blend in orange and lem on rind. Cut in butter or marga rine. Stir In orange juice. Turn dough onto a pastry board, knead about 20 strokes. Roll to -inch thickness. Shape with a 3 - inch cookie cutter. Bake 12 to 15 min utes in a hot oven (450 degrees F.l. Cool. Split biscuit and ar range on a serving plate with orange-cranberry sauce in short cake style. Top with whipped cream. Orange-Cranberry Sauce " -(V'leld: 2 cups) Three cups fresh whole cran berries, l',4 cups sugar, X cup fresh unstrained orange juice, 2 large fresh oranges. Wash and pick over cranberries. Place in a 1-quart saucepan with sugar and orange juice. Mix well. Cook until all the cranberries pop their skins. Simmer 3 minutes. Cool. Peel oranges and separate the sections, being sure to remove all the white tough portion and the membrane. Mix with the cran berries. MONDAY'S DINNER: Cold sliced pot roast, chill sauce, fried leftover potatoes, canned corn, shredded lettuce and green pepper salad, orange-cranberry shortcake, coffee, tea, milk. Eggs, Turkeys, Citrus Fruits, Plentiful Now I By C.AYNOR MADDOX Eggs are one of our best pro tein foods. They are an essential part of any balanced diet. So it's big family news today that high quality eggs will be in big supply during February. That means the prices should be correspondingly low. Big turkeys. 18 pounds, and over, will also be plentiful. So will dairy 'oroducts because this is the sea son when cows begin to produce more milk. Milk, of course, is an essential food. So let's use more of it especially now that It is so plentiful. If you like to bake with lard it's good news for you that lard is abundant, too. Citrus fruit, fresh and processed oranges and grapefruit will be abundant and so will raisins. California and Arizona will send huge supplies of crisp head nr fee berg-type lettuce to market. Flo rida and Texas have large crops also. If you like carrots, and under stand what a rich source of essen tial vitamin A they are. February will be a good month in your nu tritional calendar. Texas, Arizona md California are producing great crops of carrots and sending mosl of them to market in transparent film bags minus their green tops This keeps them fresh longer. TOMORROWS DINNER: Try grapefruit, cold sliced turkey, cran berry sauce, creamed potatoes canned peas, hot biscuits, butter lettuce salad, chilled custard wit! preserved strawberries, coffee, tea or milk. Omelet Expert Has 350 Varieties Madame Romaine de Lvon is France's gift to American egg pro ducers. She runs the only restau rant in the United States where nothing but egg main dishes are served. She has 350 omelets on her menu. Her squeeze-in restaurant at 133 East aGlh street in New York Citv. seats only 22 guests, most of them socialities and screen and stage celebrities. Madame, herself, does all the cooking and a young wom an from Alsace-Lorraine the serv ing. The fame of her omelets has spread over the civilized world. Right now we have the biggest crop of midwinter eggs on record and prices are lowest in many years. With that favorable situa tion in mind so far as the house wife is concerned, not the pro ducernow is a good time to fol low Madame Romaine's advice about omelet making. She uses 3 eggs for each indi vidual omelet. Break eggs in a bowl and stir with fork until egg whites and yolks are well mixed. But do not beat until fluffy as though making a souffle. Add salt and pepper and 1 teaspoon of cold water for each three eggs. Melt a heaping tablespoon of s.vcet butter or margarine in n saucepan. Pour in eggs. Cook over moderate hot fire, holding pan in hand a little away from heat. With spatula or fork, as eggs begin to cook around the edges of the pan push the done part away from edge to permit the uncooked part to flow against the edge. Cook only until the bottom is slightly browned and the top slill moist Never overcook your omelet that is her advice. When (lone, fold over in pan and serve at once on hot plate. If you use filling, add it just before turn ing the omelet. Madame Romaine prep;ires n 'special "midwinter omelet" filled wjth chicken pieces cooked in wine and then sprinkled with brandy, nuts. sliced aoples and tiny pieces if toasted French bread. With it she served a delicate mixed green salad with her own subtle dress ing brioche, French pastry and coffee. One of her mosl famous ome 'ets is filled with chicken cooked in wine, truffles, pate de fois gras. and served with a sauce of cream, brandy and Madeira wine. So be Inspired bv this talented French woman and take advan 'see of our American bumper crop if low-cost eggs. Sunday's brunch: Ornnpe juice vlth an e(? beaten In it. chopped hicVen liver omelet, brioche or ousted muffins strawberry jam. 'nssed preen salnd. oil and vine 'ar dressing, assorted French pas try, coffee, tea, or milk. Featured at your grocer's this month the national favorite Cherry-Vanilla Ice Cream that has passed every "taste panel" test with "Oh's" and "Ah's"! With "Farm-fresh" cream for richness and juicy red cherries tcr-add flavor, Medo-Land experts just naturally make Cherry-Vanilla the best eating ice cream you've ever spooned into. The truth is, more and more people are eating Medo-Land Ice Cream than ever before for just one reason ...it tastes so good! If you haven't tasted Metlo-Land Cherry Vanilla Ice Cream... try a treat! MEDO-LAND HAS WON MORE OREGON GOLD AWARDS FOR ICE CREAM THAN ANY OTHER OREGON ICE CREAM MANUFACTURER UU JU BEND, CORVALLIS, EUGENE, KLAMATH FALLS, OREGON jj