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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1935)
10 THE CAPITAL JOURNAL', SALEM, OREGON THURSDAY, MARCH 21. 1935 LENTEN MEALS DEMAND FISH It comes along every year the miracle of approaching spring and the problem of planning Lenten meala. This month we are sug gesting a Lenten platter delicately crusted Salmon Patties around a hill of greens, the whole garnished with sliced beets and pickle fans, which are made from small, sweet gherkins, spilt In half lengthwise, then cut into very thin parallel sections almost the length of the pickle the sections spread out care fully like a fan- In the recipe for Salmon Patties canned salmon may be used; you use the salmon liquid, also, which Is full of flavor and the sunshine vitamin D. And that new touch of minute tapioca, used as a binder gives you tender, shapely pat ties, and extends the fish so that you get a dozen patties from 2 cups of salmon. SALMON PATTIES 3 cupi flaked salmon cup salmon liquid and water B chicken-flavored bouillon cube. If desired 4 tablespoon! mlnutfl tapioca H teaspoon salt Dash of pepper U teaspoon minced onloa Sifted bread or eracker crumbs 1 esc, beaten with t tablespoons milk and dash of salt Drain liquid from salmon and add water to make cup; place In top of double boiler, add bouillon cubes, and bring to a boll over direct heat Combine minute tapioca, salt, pep per, and onion; add gradually to li quid and bring to a brisk boil, stir ring constantly. Place Immediately over rapidly boiling water and cook 6 minutes, stirring costantly. Add salmon and mix thoroughly. Chill mixture thickens as It coots. Shnpe into patties. Roll in crumbs, dip! In egg mixture, then roll again In crumbs. Fry in skillet In a small, amount of hot fat, turning patties to brown both sides. Drain. Makes 12 patties. Tuna or other cooked fish may be substituted for salmon In this recipe. Salad Ideas GINGER PEACH SALAD Drain the peach halves from half a No. 2 can and lay In lettuce leaves on salnrt plates. Mnsh one cream cheese, add two tablespoons mayonnaise, and cream together. Crumble three glngersnaps and mix in carefully. Pile this mixture on top of the peaches, and chill. Gar nish with the rest of cup may onnaise. Serves four. PEACH AND COTTAGE CHEESE SALAD Have everything very cold. Drain four peach halves (half of No. 2 can), and place, cut side up, In lettuce leaves. Pile 14 cup cottage cheese on top, put a dab of Eng lish Chutney (you will need two tablespoons of it) on top of each, and garnish with four tablespoons mayonnaise. Serves four. JACK-O-LANTERN SALAD Chill 12 small-sized canned peach halves, drain and slightly scoop out cavities to make holes larger. Mix cup halved, seeded white grapes and 14 cup chopped salted almonds with enough mayonaise to moisten. Stuff cavities with this and then press the two halves together. Place each stuffed peach in a wreath of shredded lettuce. Make a Jack-o- lantern face on each with bits and strips of date. Makes six salads. FIVE FRUIT SALAD Drain a No. 2 can peach halves, j a No. 2 can grapefruit and a 10 ounce can figs, and chill. Remove, all the skin and fibre from two oranges, and cut in thin circles on in sections. Cut two bananas In! fingers. Place a peach half In the center of a bed of lettuce and fill the cavity with cream mayonnaise to which has been added bits of preserved ginger and chopped salted almonds. Arrange the other fruits in groups around the peach. Serv es eight. Clear Lake SERA Classes Will End Clear Lake The ladies' club met at the church for an all day meet ing and an SERA class In the morn ing. Mrs. Holden gave a lecture on nutrition. A class was also held Thursday morning Instead of eve ning as previously. This week will finish Miss Wheeler's SERA classes at Clear Lake. Those present were Mrs. E. Du tolt, Mrs. Theo Stolk, Mrs. Lois Stolk, Mrs. Loyd Mason, Mrs. Amos Smith, Mrs. James O'Nell, Mrs. Guy Smith, Mrs. Edna McLeod. Mrs. Ce cil Boyd, Mrs. David Schlag, Mrs. Orall darner, Mrs. Roy Smith, Ha zel Clement, Mrs. Llnquest, Miss Ly dia Powell, Mrs. John Berle, Mrs. Fred Hammack and daughter, Nor ma, Mrs. Arthur Baker and Mrs. Fred Hammack. Sr. Proof of the Pudding This column Is for the benefit of Capital Journal readers. Contributions ot reel pes will be sladlr accepted and any qaerieo as to recipes, party plans or aeons should bo addressed U Boveu Errs. Food Pais Editor, Capital Journal- Dear Miss Eyre: May I trouble you for recipe for a coffee spice cake and orange bread, using candied peel In the latter? I enjoy your food page very much. Mrs. K.H., Salem. Ans.: For the cake: V. cup shor tening, 2-3 cup sugar, 1 egg. 1 cups flour, 14 teaspoons baking powder, W teaspoon cinnamon, ',4 teaspoon cloves, cup cold coffee, tea 4 teaspoon vanilla. Cream the shortening with sugar; add beaten egg and mix well. Sift flour once, measure and sift again with baking powder, salt and spices. Add alter nately with the coffee. Add vanilla and beat thoroughly. If desired, half a cup of seedless raisins, cut into pieces, may be added Pour into greased muffin pans and bake In a moderate oven 270 degrees F. about 20 to 25 minutes. Serve fresh. Orange Bread: 2 cups flour, 4 teaspoons baking powder, teaspoon salt, Vi cup sugar, 1 egg, VA cups milk, cup chopped orange pee, 2 table spoons butter, melted. Mix Ingred ients and pour into greased loaf pan and let rise 10 minutes. Bake 50 minutes In moderately slow oven. Food Page Editor: At your cook ing school last year a recipe was giv en for an "all In a dish" dinner. I have not been able to find the one I saved and am woderinr If you have one on file. Thank yon. K.L.G., Salem. Ans.: The recipe I have for an "all in a dish" dinner Is one that should be prepared in an electric casserole. The time for cooking is 1 hour and 15 minutes Use 4 med ium sized potatoes, 4 medium sized tomatoes, '.4 cup mushrooms, 4 slic es pineapple, 8 link sausages, 8 lean lamb chops, salt and pepper. Lay pineapple in bottom of dish on which place chops. Arrange vegetables and sausages at side of dish. Place mush rooms over all. If you use the oven. cook at 275 degrees for the same amount of time as designated above. Miss Eyre: Will you lease print a recipe In your weekly column for cheese biscuits. B.A., Silverton. Ans.: 2 cups sifted flour, 2 tea spoons baking powder teaspoon salt, 2 tablespoons butter or other shortening, 1 cup grated American cheese, cup milk ("approximately). Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening and cheese. Add milk gradually until soft dough is formed. Turn out immediately on slightly floured board. Roll inch thick and cut with 9i inch floured biscuit cut ter. Bake on un greased baking sheet in hot oven 12 to 15 minutes. Makes 2 dozen small biscuits. Women's Page Editor: Will you please suggest some ways for serving- asparagus. I would like recipes that will allow for the serving of six people. J.S., Wood burn. Ans.: Asparagus and Cheese: 1 ta blespoon butter or margarine, 2 ta blespoons flour, 1 cup milk, aspara gus tips, 1 cup blanched almonds, ltt cups yellow cheese Melt butter and add flour. Add milk gradually and cook until thickened, stirring constantly. Add liquid from aspara gus and bring to the boiling point. Add asparagus tips cut in small pieces, chopped almonds and grat ed cheese. Serve in patty cases. Asparagus Itallenne: 1 large bunch asparagus, 2 tablespoons butter or margarine, 4 eggs, salt, pepper, grat ed Italian cheese. Cook asparagus until tender. Cut into pieces and put in pan with butter. Cook two or three minutes. Beat eggs well, add salt and pepper to taste and pour over asparagus. Before the mixture sets, sprinkle the cheese over it, and stir until done. Serves 6. Asparagus and olives au gratin: 2 cups cooked asparagus, cup ston ed chopped olives, 1 hard cooked egg, 1 cup milk, 2 tablespoons flour, 2 tablespoons butter, teaspoon salt, teaspoon pepper, 1 cup but tered crumbs. Place iayer of aspar agus In bottom of a greased baking dish. Sprinkle with chopped olives and egg. Make a white sauce of milk, butter, flour and seasonings. Pour the sauce over the Ingredients and cover with crumbs. Bake in hot oven until crumbs are brown. Casserole of Fish, Italian style. I think you'll like it. Use U pound (t cup) mushrooms, washed and slic ed, H cup diced celery, 1 medium onion, finely chopped. 4 tablespoons butter, 3 tablespoons minute Tapi oca, 1U teaspoons salt, A teaspoon pepper, 2 teaspoons sugar, 2 cups flaked cooked fish (anything you wish cod or haddock are fine), 3 cups canned tomatoes, 8 to 10 un baked baking powder biscuits, roll ed V. inch thick. Saute mushrooms, celery and onion in butter until ten der. Combine with remaining ingre dients in order given. Turn Into greased casserole and bake in hot oven for 25 minutes, stirring mixture I twice during first 10 minutes of! baking. Place biscuits on top ofj fish mixture after it has baked 10 minutes; return to oven and bake 12 to 15 minutes longer, or until bis cuits are browned. Serves eight. Willamette Talent Heard At Assembly Turner At the special assembly program Tuesday morning in the high school auditorium, Willamette university students were the enter tainers. Under the direction of Richard Lucke, student body presi dent of the university, who gave a short talk of some of the opportun ities at Willamette, those on the program were Introduced: Alexan der Melovidoff, distinguished musi cian who has played before the king and queen of England, delighted the students and faculty members with violin and saxophone selections, and vocal solos and Interesting readings y Earle Potter, Miss Mary Jane Hottel and Miss Anna Jo Fleming. SALMON IS VALUABLE AID If you've children in the family, be certain that they get enough salmon. It goes to build sturdy bones and good tee th . Blc h in iodine and vitamin D (the sunshine vitamin), you see how important it is that your child gets the necessary amount of this popular fish. Out here on the west coast there's no excuse for us not eating lots of It. A few tins of canned salmon on the pantry shelves come In handy, too, if you haven't the fresh Chinook. Here are a few recipes: Miss Eyre: My family is especial ly fond, of fish prepared in casser ole but I have completely run out of ".new ideas." Would you please suggest something on your food page? M.N., Salem. Ans.: One recipe which I have found very satisfactory Is called Of Course It's Less At Caplan's Caplan's Gash Grocery 137 S. Commercial St. PHONE Close Out ON Albers Minut Oats Large Size Pkg, 17c OXYDOL large size pkg. 20c 2 giant bars P .& G Soap FREE MARSHMALLOWS Fancy lib. in cellophane pkg. 13c PURE CANE SUGAR cloth bags 10 lbs. 49C CHOCOLATE Parrot Brand 1 ib. can 16c "S,8. iktt POWDERED GRAPEFRUIT ARMOUR'S MILK Tall nSf2 SUGAR-3 lbs. AV Arizona, large fft(r can, 3 cans mA PEARLS OF WHEAT 4 for 1UC for 17C T1 IOC ,TapN , 14C rlNK SALMON, 0. DTR- ! " ' MATCHES SUGAR 3 lbs. 2 lall cans 19$ hrfwhet. u.t pan iTc0" I?Mn'- Strinrt' VANILLA, factory deal, sack .'. 31.54 LESLIE SALT 1Ct rc bottle. 8 oz. bottle, 4 oz ' SOAP-Palm iXt 7 lb- snck botle XJ bottle. Both for . Z4C Olive. 3 cakes.... 15C MRS, STEWART BLUING large bottle 13c MACARONI or SPAGHETTI 3 lbs. 16c Velvet & P. A, Smoking Tobacco tin 8c SOLID PACK TOMATOES 21 size can lie CRISCO THE DIGESTIBLE SHORTENING GET THIS FULL SIZE ONE POUND CAN for 5 59c Swan Down Cake Flour 27C Pan Free BAKERS PREMIUM CHOCOLATE 21C Pan Free Premium Cocoanut $ lb. pk. 17c Pan Free Kitchen Queen FLOUR Hard Wheat 49's $1.54 Biscuit Pan FREE Schilling Yunqarian Rct red. 'Delicate flavor. J CANNED SALMON LOAF One can salmon, one cup cracker crumbs, one egg, two tablespoons sweet milk, nutmeg, paprika and salt. Break the salmon into flakes add beaten egg, seasoning and crumbs. Put into buttered baking dish and cook 15 minutes in a mod erate oven. Serve hot. CANNED SALMON SOUFFLE Flake a can of salmon and sea son with paprika, salt and two tea spoons of lemon juice. Cook one half cup bread crumbs in one-half cup of milk for five minutes. Add the salmon and beaten yolks 01 three eggs, then fold in the stiffly beaten egg whites. Turn into a buttered baking dish, place In a pan of hot water and bake In a moder- oven about half an hour, or until firm. 100 PROOF, The back label is an important guide to follow when you buy low-priced straight whiskey. 75' I, 4D.177-C II ZUIIIUUI lift -Pints II siroW II! 5 lor No. PI BwrtonWsliH)r , - i!IS 11111 WINDSOR STRAIGHT WHISKEY Pao-Miry1ind Corp., A Dirhion of Nittona! Distillers, Executive Offset t New York, N. Y. Hot Sandwiches Hot chicken sandwiches may be made in several ways. If you had chicken with biscuits and gravy for dinner a very easy sandwich Is made by removing the meat from uie bones, reheating it In the gravy and serving It on the biscuits which have been split and toasted. (you call yourself a modern) 1 wife -yet you're really yl v- yOLD FASHIONED (its OLD-FASHIONED TO SCRUBUSE rinsq) v n SOAKS CLOTHES ftfSV WHITER WITHOUT J jSPyjjy SCRUBBING NEXT WASHDAY S TRUE ! RINS0 REALLY SOAKS CLOTHES 40R5 SHADES WHITER AND ITS SO EASY ON MY HANDS iheT Asy RINSOi0tfi ouc dirt saves scrubbing and boiling. Cloches come 4 or ) shades whiter, tafely! And they last 2 or 3 times longer this "scrubless" way. Rinso gives creamy suds tven in bardtit water. Great to washers. TIT AMIIIICA'S IIOOEST-SIILINO PACKAOI SOAP NIXT WASH DAT v , n .1 JT ill. Vtm IM Milium. 1 EflH BIT DEPT"aGR1C out ton M5IrAGRIC 1 ORIGINATORS OF LOW PRICES 351 STATE ST. d EISMG MEAT PRICES Mean little to shoppers who make this market their meat headquarters. Meat values that stretch budgetsquality that makes cooking and eating enjoyable. This ad will help you plan lower priced, better meals. Milk Fed Milk Fed Fresh LEG O'VEAL Veal Steak Beef Hearts 1 5c lb. 16c lb. 8c lb. Prime Beef Prime Beef Tender Beef Roast SHORT RIBS Sirloin Steak 14C lb. IOC lb. 15c lb. THE DAILY GRIND We grind our meats fresh every day. Us delicious flavor is found h miwuwl .mll.ln.lf .. h..nt -:J .I.. m:j.. j "VI ' .. c mntic Jiru a a j m iioTvn v mioi me iTuugci mr ground meais. fresh Pnro Pnrk SAUSAGE 20c lb. Useless lo pay more Risky to pay less I Ground Beef 15c lb. Pure Pork Little Links 22c lb. 'Flavorized ' HAMS 22c ib. A fancy ham with that home cured flavor Sugar Cured Picnics 17c u. Prepare and serve them just as you would a ham. I Thpv'l-o small Vegetable Fresh Home Rendered Shortening MARGARINE PURE LARD 12je lb. 2 lbs. 25c 15c lb. Young Pig . Young Pig Daintv Lean Pork Roast Pork Steak Pork Chops 17c lb. 20c lb. 25c lb. til 1 J .11 1 . ... - nine nunoreas 01 omer nome managers, you loo will una mat the meat vou purchase is a "builder-upper" of health and a "cutter-downer" to the budget and you are sure of the quality as well as the price at all times. b 1 1 1 1 1 1 1 1 . We close at 6 p. m. On Saturdays at 7 p. m. harry ,m. , .,,m I I I I ! t
