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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (May 29, 1935)
WEDNESDAY, MAf 29, 1935 THE CAPITAL JOURNAL, SALEM, OREGON STRAWBERRY f IS FAVORITE If God ever made a berry better an the strawberry," said Jona- han Swift, author of Gulliver's avels, "it would be another straw- rry. That was two centuries go, and his opinion has been ech- med by millions. That so good a fruit should have uijw owwwciij iwvcio. j.1110 w mi- .1taiiht.priiv who the hnusewiff htisips herself with jelly and jam-making n a season, such as now, when tttrawberries are plentiful and at their best. Then, when the fresh fruit Is no longer in the markets, the flavor of strawberries is re tailed in the ruby glasses spark ling gaily in the jelly cupboard. STRAWBERRY AND PINEAPPLE JELLY I 2 quarts strawberries ' 1 pineapple 6 '4 cups 2 lbs.) sugar 2 boxes powdered pectin To prepare fruit grind fully ripe berries and fully ripe pineapple. Combine fruits. Place in jelly clotti and squeeze out juice. Place kettle, containing juice, over hottest fire. Add powdered pectin, mix well, and bring to a boil, stirring constantly with wooden spoon. As soon as mixture boils hard, pour in sugar, stirring constantly. Continue stir ring and bring to a full rolling boil; then boil jelly minute by the clock. Remove from fire, skim, pour quickly. Pajraffin hot jelly at once. Makes about 6 glases (6 fluid ounces each). SLICED STRAWBERRY JAM 414 cups (1 lbs.) prepared fruit 7 eups it lbs.) sugar H botUe fruit pectin To prepare fruit, cut about 2 quarts fully ripe berries in halves 'lengthwise; large berries In quar ters. Measure sugar and pepared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 3 min utes. Remove from fire and stir in bottled fruit pectin. Then stir and skim by turns for just 6 minutes to cool slightly, to prevent floating fruit. Pour quickly. Paraffin hot Jam at once. Makes about 10 tfasses ( fluid ounces each). 2-3 cup stiff mayonnaise. Mix cream and mayonnaise. Add i rest of ingredients. Pour into tray in mechanical refrigerator and in about 4 hours the salad will be frozen. Serve on lettuce and top with more mayonnaise. If desired the salad can be frozen by pouring into mold, sealing tight ly and burying 4 hours in 4 parts chopped ice and one part coarse salt. SWEET POTATO CHARLESTON 2 oups sliced sweet potatoes cup dark brown sugar 1 tablespoon flour V, teaspoon salt 4 teaspoon pepper 1 sliced orange 3 tablespoons lemon Juice 1-3 cup water 3 tablespoons butter Mix potatoes and rest of ingredi ents. Pour into buttered baking dish and bake 35 minutes in moderate oven. Cover during cooking, remove lid and bake 10 minutes to brown. HOT STRAWBERRY SHORTCAKE Sift 3 cups flour with 3 table spoons sugar, 4 teaspoons baking powder and Vt teaspoon salt. Cut in 6 tablespoons shortening. Add X cup milk and mix lightly. Turn on lightly floured board and knead gently. Divide in two equal parts and pa Unto sheets to fit a 2 quart caserole. Butter top of each sheet, put buttered sides together and place in greased casserole. Bake in moderate oven for 40 minutes. Set in warm place till serving time. Separate layers, spread with butter and cover bottom layer with crush ed sugared strawberries. Replace top layer and cover with berries. add whipped cream and top with berries. ESCALLOPED MUSHROOMS 3 tablespoons butter 4 tablespoons flour 1 cup milk 2- 3 cup cream 2 cups cooked, mushrooms teaspoon paprika Va teaspoon salt teaspoon celery salt Melt butter and add flour, when blended add milk and cream and cook until creamy sauce forms. Stir constantly. Add rest of Ingredients and cook 2 minutes. Pour into but tered pan and cover with crumbs. Crumbs 3- 3 cups crumbs 4 tablespoons butter Melt butter and add crumbs. Sprinkle on top mushrooms. Bake 30 minutes in moderate oven. Serve in dish in which baked. CHEESE CAKE For the crust roll k package zwieback into fine crumbs and add 1 tablespoon butter and 1 table spoon sugar. Put blended mixture in bottom of a spring form pan and press down evenly. For the filling sift Vi cup sugar with 2 table spoons flour and teaspoon salt and work thoroughly into 3 pack ages of cream - cheese. Add V tea spoon vanilla and yolks of two eggs and cup milk. Mix well and fold in beaten whites; pour the mixture on the crumbs and bake in a moderate oven for 45 minutes. Do not remove from pan till cool. FRUIT SALAD An appetizing warm weather salad Is made of apple and orange segments, sliced bananas and mar aschino cherries tossed In mayon naise and served in a large salad bowl in a bed of lettuce. A SALAD OR SO SIIRIMP AND PINEAPPLE SALAD (Tasty Combination) Twelve slices pineapple, 3 cups shrimps, 1 cup French dressing, teaspoon salt, hi teaspoon paprika, watercress. Carefully clean shrimps, add dressing, salt and paprika. Chill. Chill rest of Ingredients. Arrange pineapple on serving plates, top with shrimps, add rest of dressing and garnish with cress. Serve lmmedl- fcfely. SOMERSET SALAD Eight slices tomatoes, 2 cups cooked asparagus, 4 tablespoons chopped pickles, 4 tablespoons crop ped ripe olives, 1 tablespoon finely choped onion, hi cup French dress ing, & cup Rouquefort cheese. Crumble cheese with fork, add dressing. Chill. Mix and chill rest of ingredients. Arrange on crisp lettuce and top with dressing. Serve immediately. VEGETABLE SALAD One-half cup cooked asparagus. cup diced celery, hi cup shred ded cabbage, 2 tablespoons chopped green peppers, 4 radishes (sliced), 1 tablespoon cropped onion, hi tea spoon salt, hi teaspoon peer, cup saiad dressing. Mix and chill ingredients. Serve r crisp cabbage leaves. FROZEN FRUIT SALAD One cup diced peaches, 2-3 cup diced pineapple, 2-3 cup diced pears, a tabiespoona lemon juice, 4 table- apoons sugar, 1 cup whipped cream, :jM.0mMi:mt I .50 - iL;1 i i ..riH ? j) ' r I;. 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