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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (March 24, 1955)
s - 4c The Bend Bulletin, Thursday, March 24, 1955 Spiced Orange Wedges Can Glorify Glazed Easter Ham Martha Tipper, born in Missis sippi, now a foremost food author ity and wonderful cook as well, ' recommends glazing the Easter ham with an orange molasses glaze, and garnishing it with spiced orange wedges. Here are her recipes. Mrs. Tupper advises us to glaze the ham one-half hour before the meat is fully cooked. Remove rind then, score, and stick with cloves and then brush with glaze every 20 minutes until done. Orange Molaiwes (ilaze One-quarter cup orange mar malade, M cup unsulphurcd mo '.lasses, Vi cup prepared mustard, ?4 teaspoon Tabasco. ".' Combine all ingredients, Brush -1-3 over ham according to direc ttions. Yield: cup. Spiced Orange Wedgin Four Valencia oranges, 2 cups sugar, 114 cups water, Vj cup vine .gar, 12 whole cloves, 3 pieces slick cinnamon. ' Add water to whole oranges to 'cover; bring to a boil. Boil 20 ; minutes, or until easily pierced 'with a fork. Drain and cut Into eighths. Combine sugar, waver, vin egar, cloves and cinnamon; stir over low heat until sugar is dis- solved. Bring to a boil; add pieces Z of orange and simmer about 20 minutes Cool; cover and store in refrigerator. Serve wilh ham. Note: Oranges may be spooned into hot sterilized jars and waled. Ellen Sallonstall of New York, another expert who knows fine food, gives us an Easter dessert suggestion s Coffee Jelly I'arfuit One envelope unflavored gela tin, 2V4 cups strong coffee, 1-3 cup sugar, 1 tablespoon brandy flavor ing, 1 cup whipping cream, ',s cup canned chopped buttered al monds. Soften gelatin in Vt cup of the cold coffee. Heat remaining coffw to boiling point. Add softened gelatin and sugar; stir until gela tin dissolves. Add flavoring. Pour into jelly roll pan or any shallow pan to a depth of about ',4 inch. Chill until firm. Cut into Vi-inch cubes. Whip cream and sweeten to taste. Arrange alternating layers of coffee jelly cubes, whipped cream and almonds in tall dessert glasses. EASTER DINNER: Shrimp or oyster cocktail, glazed ham with baked potatoes, baby Lima beans, buttered new carrots, soft rolls, butter, relish tray celery, rad ishes, olives, cucumber sticks coffee jelly parfait, coffee, lea milk. 1 1 fesfCIirftsa z I lm , Fs-f'-. , n iff. ; J BF.ADTIFVL C LAZED EASTER HAM la famished with spiced T ' orange wedges. ool Aspic Salads Appeal in Spring ', Z Now Hint spring is here offlcial- -ly, it's lime to think of cool re- "freshing uspic salads. They add a .touch of delicacy to the meal, plus ",cxlra nutritional value, and are I livery .simple to make. ' 2 Easy Tomato Aipio - (0 servings) I One envelope unflavored gelatin, -Ji cup cold canned mixed vegela ; hie juices, 1 cup finely shredded ! .cabbage, l!i cups diced celery, 2 tablespoons chopped green pepper. ! Z Sprinkle gelatin on the cold veg- -etable Juice to soften. Add hot j "vegetable juice and stir until dis '. -solved. Chill until Hie mixture is ' thc consistency of unbeaten egg ! white. Fold in cabbage, celery -and green pepper. Pour inlo (i in I "dividual molds and chill until firm, . -Unmold oil salad greens and serve "with mayonnaise or French divss- : Zing. . . '. 'J Perfection Salmi ' "' (6 nervines) . s One envelope unflavored gola- .tin, ' cup cold water, ?i cup not I water, 'i cup sugar. Vj tensimin - salt. ',, cup mild vinegar, 1 table- Filled Potatoes New for Easter This recipe for baked potatoes, Easter style, comes from Kathryn B. Niles of Chicago. She is the author of the new book "Food Preparation Recipes," and certain ly knows her victuals. Stuffed Baked I'otulors, Kaftter Style Four medium to large potatoes, freshly baked; 1-3 cup butter or margarine, 2-3 cup hot milk, teaspoon ground pepper, 1V4 tea spoon salt, 2 teaspoons grated onion, 4 hard-cooked eggs, finely chopped. If desired, reserve sev eral slices for garnishing. Cut baked potatoes in half cross wise or lengthwise, scoop oui pulp, taking care not to break the skins (shells). Mash pulp thor oughly. Add remaining ingredi ents and blend thoroughly. Reill potato shells. Bake in a moderate over (.too degrees r.) auoui zu minutes, or until thoroughly heat ed and tops are delicately browned. If reserved for this pur pose, garnish with egg slices. Makes 8 stuffed potato halves. Try Chefs Trick On Canned Ham Did you ever try the popular chef's trick of slicing and then glazing a canned ham? Take the well-chilled 'ham from the refrig erator, open the can and slice the ham VI -inch thick. Carefully press all the slices together until the ham is in its former shape, then wrap string around and around the sides of the ham to hold the slices in place. Spread the ham with any de sired glaze and heat and glaze in a 32j degree oven. For a six-pound ham this will require about 1!4 hours; for a 10 pound ham about 2 hours. Cut the strings and the ham is all sliced and ready to serve! FOB SMALL FAMILY A two-inch thick ham slice is a good choice for the small family at Eastertime. Cut deep gashes one inch apart in ham fat. Bake uncovered in a 325 degree F. oven for 1 hour (for an uncooked ham.) Spread with Vj cup pineapple pre serves mixed with 1 tablespoon prepared mustard and bakj; 45 minutes longer. Sour Cream UsePointers Given To most good cooks today sour the use of medium-rich sour cream table or coilee cream rresniy You may want to make these coconut puffs as an Easter extra. Coconut I'uffs (Makes 6 dozen) One cup butter or margarine, i cup sugar, 2 teaspoons vanilla. 2 cups silted flour, Vt teaspoon. salt, Mi iwund pecan halves, shred-1 dod coconut, , chopped. Use whole blanched almonds, dale, or candied cherry in place! of pecun halves for surprise cen ter. Cream butter or margarine, su gar and vanilla util fluffy. Sift flour with salt and add to creamed mixture, blending thoroughly. Shape dough nmund each half pe can to form 1-inch balls. Roll in shredded coconut. Place on un gieased cooky sheet. Bake in slow oven 1325 degrees F.) about 20 minutes. Cool and store in loosely covered container. TOMORROW'S DINNER: Sliced cold meat with hot gravy, stuffed , baked potatoes, Easter style; but-; tered beans, rye bread, butter, i raw carrot slicks, coconut puffs. coffee, ten, milk. cream means the thick, fluffy, delicately-flavored, dairy-made prod uct found in pint and half-pint car tons in the grocer's refrigerator. To some it means fresh table or coffee cream quickly soured at home. To others it means memory of crocks of naturally-soured, un pasteurized heavy cream that Great-Grandma kept in her cellar and used lavishly in her baking, mixing in generous pinches of judgment along with those pinches oi "saleratus. ' - An understanding of the differ ence between the various types of sour cream will help you in your cooking and baking. In general cooking, the kind of sour cream you use is not too important. You can easily tell whether to add a little more butter, liquid or thickening. In baking, however, the creams richness (that is, percentage of butterfat) and sourness (degree of acidity) has a great deal to do with the success of a recipe. Most old-time recipes for sour cream cake and cookies, etc. were designed for the use of extra rich cream, corresponding to present day whipping cream. Today's sour cream recipes are designed for soured either at the dairy or in the kitchen. Commercial or dairy- made sour cream is this type of cream, made thick and fluffy by homogenization. When you use today's medium rich sour cream in an "old-fash ioned" recipe, you will usually need to add about 3 Tbsp. of but ter or other shortening for each cup oi "heavy sour cream" called for. Allow not more than lk tea spoon of soda to each cup of sour cream for leavening in baking. What about using vinegar-soured evaporated milk in modern sour cream recipes? This is a thnlty idea and a good one. For though undiluted evaporated milk con tains a lower percentage of butter fat (between 7 and 8 per cent) it "acts like" sour cream in baking recipes and gives excellent results. When you need sour cream to use" in a recipe and have none on hand, you can make it this easy, quick way: Put 1 Tbsp. vinegar or Wi Tb.-o. lemon juice in measur ing cup; fill cup with table or col- fee cream, or undiluted evaporated milk. Stir. Let stand 10 to 30 min utes, in a warm place, until milk thickens. iPRING CLEANCtO CLUE In the flurry of spring cleaning, meals often suffer. They need not, when you have your favorite soups right on your kitchen shelf. Com bine any two soup mates with an equal amount of liquid for four ronormic RPrvmes. TTV Onion SOUP and beef noodle, vegetable soup and Scotch broth MEATLESS LINCHEO.t For variety on meatless days. try combining two meatless soups in a new Soup-mate comBination. Just add equal amounts of water to the soups for four servings. Two good ideas: green pea and tomato, clam chowder and mushroom. Km THE DIFFERENT HOT CEREAL NOW BETTER THAN EVER I TODAY'S IMPROVED CARNATION INSTANT WHEAT (arnation INSTANT WHEAT' NW imui I" spoon lemon juice, cup finely shredded cabbage, 1 cup dieeil celery, 2 tablespoons minced green popper or 2 tablespoons chopped pimento. Sprinkle gelalin on cold water In soften. Add hot water, sugar and salt and stir until dissolved. Add vinegar, and lemon juice. Chill until mixture is in the consistency of unbeaten egg white. Stir in cali-j bnge, celery and green popper or pimento. Turn inlo large or individual molds and chill mil il firm. Un mold on water cress or other salad greens and serve wilh mayonnaise. SUNDAY DINNER: Fried chick en, gravy, mashed potatoes, but tered beans, hot biscuits, butter margarine, easy tomato aspic, rhubarb pie, cheese, colfee, lea, milk. NAMED FROM IH II.IlINd Scotland Yard, headquarters of the lyondon Metropolitan police got its name from the building in which the London police were houses until IKIHI. Use Ground Pork In Skillet Dish With Noodles The news that pork is plentiful probably sends you to the store with pork chops and pork loin roasts at Ihc top of your marketing list. In choosing pork for your dinner menus, don't overlook the many other good tasting cuts pork shoulder steaks, pork hocks, diced pork shoulder, to name a few. Ask your meat nr.in to grind some pork shoulder for you to use in this tasly pork skillet dish. I'ork ami Noodle Skillet Dish 1 pound ground pork Vj cup chopped onion I 1 tsp. salt 1 tsp. chili powder 2 Isp. Worcestershire sauce 3 cups uncooked noodles 1 can tomato sauce "i cup water 'Lightly brown pork and onion in a little hot fat. Add seasonings Cook noodles in slightly salted wa ter for 10 minutes. Drain and add to pork wilh tomato since and wa ter. Cook over low heat tor 15 min utes and season to taste. Add more water If mixture is dry. I The Working Man's Market WE ARE DOING IT AGAIN! First Cut Chuck POT ROASTS ib. 79' Center Cut Chuck POT ROASTS ib. 35 Lean Doneless BEEF STEW Guaranteed Tender SIRLOIN STEAKS ib. 39' Guaranteed Tender T-BONE STEAKS ib. 59' Guaranteed Tender RIB STEAKS ib. 39 Fine for Swissing ROUND STEAK ib. 59 Swift's Layer SLICED BACON Canned Goods Specials ' Swift's 12-oz. Prem tin 35c Dundee, No. 2V4 Pineapple tin 27c S and W, No. 303 tin Grapefruit tin 25c Hudson House, No. 303 tin Fruit Cocktail tin 21c II andD, No 2',-i tin Freestone Peaches 25c Del Monte, No. 2!i tin Cling Peaches 33c Oregon Finest, No. 303 tin Peaches tin 17c Dundee, No. 2Vi tin Apricots 29c Yamhill No. 2'i tin Bartlett Pears 29c II and D, No. 2 tin Sliced Apples 25c Dundee, No. 303 tin Cream Corn 11c Dundee, No. 303 tin Whole Kernel Corn 11c Mission No. 303 tin Peas tin 10c Hudson House, No. 303 tin Fancy Peas Santiam, No. 303 Green Beans Dundee, No. 303 tin Tomatoes tin 19c tin 21c tin 13c Trellis, No. 303 tin Cut Asparagus 13c Hudson House, No. 303 tin Spinach tin 13c II and D, No. 2,i tin Sauerkraut tin 15c Open Daily 8 a.m. to 9 p.m. Sundays 9 to 6 p.m Pay Roll Creeks Gladly Cashed Bath Size, dozen Lux Toilet Soap Dozen 9c AA Large, dozen EGGS Dozen Standby, 46-oz. tin Tomato Juice Occident, 25 Ib. bag FLOUR 90c Steak Knife Free with each Bag 53c 25c 1.98 Miscellaneous Specials 23c Doxee's, tin Minced Clams Tiny Tot, Flat tin Imported Sordines 29c Sta-Flo Liquid Starch 2 qts 29c Nestles. 2 38 lb box Quik (hot chocolate) 95c S and W, 46-oz. tin Apricot Nectar 49c Nescafe, 6-oz. iar Instant Coffee $1.35 Karo, Red or Blue Vi lh. bottle Syrup btl. Darigold, tall cans Milk 3 for Pillsbury's, 10-lb. bag Flour bag Mission, 24-oz. pkg. Macaroni pkg. Mission, 24-oz. pkg. Cut Spaghetti Starkist, No. 1 tin Egg Noodle & Tuna Albers, 4-lb. bag Flapjack Flour Reg. or Chocolate Ovaltine , lg. size Hershey, 6-oz. pkg. Chocolate Dainties 25c 35c 95c 33c 33c 25c 49c 59c 27c 5C SALE 5C Fresh Vegetables Calavos 5c Fresh California Carrots ch5c Fresh Red Radishes 5c Cello Bags Salads - 5c Fresh Cabbage 5c Fresh Green Onions bunch Kwality Kash Market Phone 303 Where Your Money Buys More! ih. 39c ih. ib. 39' Boneless Cross Rib BOASTS 59' Bud Huston Phone 2 4 Free Deliveries Daily Joe George 933 Wall St. Tender, lean cuts Beef Roasts Mild cure, partially boneless pork SMOKED Boston Butts 45c Sugar cured, nice flavor, layer pak Sliced Bacon 5 to 6 Ib. colored Stewing or Roasting Hens Just arrived Fresh Smelts Your choice, ROUND or T-Bone Steaks Guaranteed tasty and lean, tender Diced Min. Steaks 69c 49c , 39c 6-1.00 59c Borden's high quality Cottage Cheese ii. 20c Salmon, Halibut, Oysters, Prawns, Fillets of Red Sncppcr, Kippered Salmon, Crabs. ' REAL ECONOMY! THE lttT StUIXI tcicHur ni the wono 14-ci bottle Heinz Ketchup 23 FROZEN SOUPS Oyster 35c shrimp 35c Potato 23c Pea 23c Heinz, strained in glass jars Baby Food Heniz, Junior in glass jars Baby Food Heinz, 24-oz. jar Dili Pickles Heinz, 11 -oz. tin Tomato Soup Heinz, quart 5c W39' 6 59' 6 or 89 39 3 33c Pure Cider Vinegar 29 Heinz, 4-oz. tin, Meat Variety Soup 3 , 49, "3 ran
