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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (June 21, 1935)
10 SALEM, OREGON, WEDNESDAY, MAY 29, 1935 FRIDAY, JUNE 21, 193S MENUS 'oftfiA. DAY CREAM TAPIOCA 4 tablespoons pearl tapioca or VA ta blespoons mlouw tapioca 3 cups scalded milk 1-3 cup sugar teaspoon salt 1 teaspoon vanilla Soak peal tapioca for one hour In cold water to cover and drain. Minute tapioca does not need soak ing. Add It to the milk and cook It in a double boiler until the tapi oca Is transparent. Add the sugar and salt to the egg yolks, slightly beaten. Pour the hot mixture slow. ly over this, return to the double boiler and cook until it inicKens. Remove It from the fire and add the stiffly beaten egg whites. Add llavoring and chill tne puaaing. FIG TAPIOCA i cup granulated tapioca V, teaspoon salt Vj cup brown sugar Sft oups boiling water 1 cup cliopped figs u cup chopped nuts Cook tapioca, salt and boiling water together until clear. Add sugar, figs and nuts. Cook five minutes, chill and serve with cream. CORNSTARCH PUDDING 4Vj tablespoons cornstarch Ztt cups milk 3 eggs Bait 1-3 cup sugar 1 teaspoon vanilla Scald three cups of milk. Mix the cornstarch with the remainder of the cold milk and add to the scalded milk In the double boiler, stirring constantly until the mix ture thickens. Cover 'and cook for at least 20 minutes. Beat the eggs and add the sugar and salt. Pour 'some of the hot mixture slowly over the mixed egg and sugar, stir ring constantly, add to the mix ture in the double boiler. Cook Into molds to cool. To make a light, three minutes, add vanilla and pour BONELESS VEAL ROAST Servo with potatoes browned with the roast, grilled tomato slices and bnissels sprouts. LEMONADE Take half a pound of loaf sugar and reduce it to a syruD with 1 pint of water; add the rind of 5 lemons and let stand 1 hour. Remove the rinds and add the strained juice of the lemons; add 1 quart of charged water and pour Into tall glasses filled with ice. Add 1 thin slice lemon to each glass. fluffy pudding the yolks and the whites may be beaten separately. tne yolks mixed with the sugar and the whites folded in after the pud ding has been removed from the fire. For chocolate pudding mix four tablespoons of cocoa with the cornstarch, or scald 116 squares of chocolate with the milk and beat well. The eggs may be omitted, CREAM FILLING i cup sugar 1-3 cup flour Mi teaspoon salt 3 eggs 3 cups scalded milk 1 teopoon vanilla or 'A teaspoon lemon extract tt cup whipped cream Mix the dry ingredients, add the eggs slightly beaten and pour on gradually the scalded milk. Cook 16 minutes in a double boiler, stir ring constantly until thickened, af. terward stirring occasionally. Flavor and cool in refrigerator. Before filling cream-puff shells old In the hall cup of whipped cream. of Ingredients. Stuff peppers. Chill 2 hours or longer. Using sharp knife cut into one inch crossway slices. Arrange, with edges over lapping, on tray. Garnish wilh parsley and pickle slices. Chocolate Sauce 1'4 tablespoons flour Pew grains salt 2 cups milk 1 teaspoon vtnllls 2-3 cup sugar 2 squares chocolate 2 tablespoons butter Mix all ingredients, except the vannia, in a saucepan or Email fry ing pan. Place the saucepan or fry ing pan on the surface unit of the electric range, and switch to low heat. Stir occasionally until steam ing hot; stir constantly as sauce thickens, and remove from the sur face unit. ORANGE TEA BISCUITS 2 cups sifted flour 4 level teaspoons baking powder ti teaspoon salt 2 tablespoons of sugar. 2 tablespoons grated orange rind 4 tablespoons shortening 3i cup milk Sift flour, sugar, salt and baking powder together. Add the grated or ange rind and chop In the shorten' lng. Add milk and mix to a smooth dough, roll out and cut with n bis cult cutter, place in pan well trreos ed with shortening. Dip a cube of loaf sugar into orange juice and press into the center of each- bis cuit. Place in hot oven (400 degree.-; . and bake 10 to 12 minutes. HAM STUFFED PEPPERS 6 large peppers 2 cups chopped cooked ham A cud diced celerv 2 tablespoons chopped green pep- 1 tablespoon chopped onions ? teaspoon salt teaspoon pepper cup salad dressing tnblcspoon granulated gelatin 3 tnblesnoons cold wnter Wash peppers. Remove and dis card seeds and pulp. Soak gelatin in water S minutes. Dissolve over boiling water, cool and add to rest If you want to know what a fine K5f 0? tastes like., taste this one! Yon know, of course, that Port is good for you . . . and the better die port the better it is for those who drink it.. .Guasti, California's foremost vintner, makes a Port that is a revelation even to palates accustomed to higher-priced wine... it is not expensive, but tastes as if it were . . . and though its body is rich, it's not too rich, but just that happy medium that will please your guests and you. ..try it and see what a fine Port tastes like. A High-Priced Imported Flavor in a Low-Priced Domestic Port SWEET WINES Port, Sherry, Tokay, Angelica, Muscatel DRY RED WINES Claret, Burgundy, Zinfandel DRY WHITE WINES Sauterne, Riejlrng, Chablis FRUIT INDUSTRIES Ltd. lot Angela San Francisco Chicago New York ANGEL FOOD CAKE Sift 1 cup cake flour 4 times. Beat 1 cup egg whites and lk teaspoon salt with wire whisk. When foamy add 1 teaspoon cream of tartar and continue beating until eggs stand up in peaks. Fold in VA cups sifted granulated sugar. Fold In tea spoon vanilla. Then sift small amount of flour over mixture and fold In carefully, continuing until all Is used. Pour into ungreased angel food pan. Bake cake In slow oven 50 to 60 minutes. Begin with moderate oven and after 30 minutes increase heat and continue baking. Remove cake, invert pans for 1 hour or until cool. Ice Box Cake 2 squares cake choco.ate cut fine 2-3 cup sugar K teaspoon salt xh cup milk 1 teaspoon granulated gelatin lk cup cold water pint whipping cream 1 teaspoon vanilla. Lady fingers or sponge cake. Soak the gelatin in the cold water for three to five minutes. Mix choc- ola to, sugar and salt; add the milk and cook together, stirring constant ly, until well blended. Add the soft ened gelatin to the chocolate mix ture and stir 'til dlssoived. Chill un tll the mixture begins to thicken, VETERAN RELIEVED OF CONSTIPATION BY NATURAL FOOD Kellogg's All-Bran Corrects His Condition Here is an interesting, unsolicited letter: "I have used Kellogg's All Bran for about 4 years, and find it a wonderful relief for constipa. tion. While in Government Ser vice in the P. I., I contracted con stipation in 1898-9D. "I consider your All-Bran in torms of miiliotts, instead of the cost of a box of pills, for it surely nas saved tne. 1 eat All-Bran every morning." F. L. Wylie, visaua, uam. 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Get your five bars of Crystal White Soap today. A product of Col gate Pal molive-Peet, makers of quality soaps for 1 29 years Tun In! "THEATRE OF ROMANCE" Mon. A FrU 9:30 A. M. KOIN Contttt wlnntn will b en this program. r Txvi ruvis v then whip the cream, add the vanil la and beat the chocolate mixture Until frottlV. Fold tho flnvnreH cream into the chocolate mixture ana pour into molds which have been lined with strips ol sponge cake or sections of ladv flncera if a in pan Is used as a mold, it should be iinea witn wax paper. Small indivi dual molds should be lightly oiled. This recipe serves six. CHOCOLATE FILLED CAKE V cup butter ltt cups sugar 3 squares chocolate, melted 1 teaspoon vanltla 1 cup sour mlllc U teaspoon salt 2 eggs 2 cups flour 1 teaspoon soda H teaspoon baking powder Cream butler and sugar. Add rest of ingredients and beat 2 min utes. Pour Into 2 layer cake pans lined with waxed papers and bake 25 minutes in moderate oven. Add filling. FILLING (For White, Yellow or Chocolate Cake) cup sugar tnblpjspoons flour 1 egg H teaspoon Bslt 1 square chocolate, melted cup milk teaspoon vanilla Blend sugar and flour. Add egg, salt, chocolate and milk. Cook slow ly, stirring constantly until filling becomes very thick and creamy. Add vanilla and cool. Use as filling be tween baked cake layers. CREAMY FROSTING 3 tablespoons hot cream 3 tablespoons butter teaspoon vanilla 1 1-3 cups sifted confectioner's sugar U teaspoon salt Mix ingredients. Let stand 5 minutes. Beat well, and frost top and sides ol cake. A boiled frosting can be used in place of this one if desired. Stuffed Eggs Six hard cooked eggs, 4 table spoons salad dressing, 2 tablespoons, chopped pickles, 'A teaspoon salt, ft teaspoon paprika, . teaspoon celery salt. Cut eggs in halves. Remove and mash yolks with fork. Add rest of ingredients. Roughly fill egg white cases. Chill. 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Ice Cream Powder 1 Ctf 5C 5C 17C 10c IOC SHREDDED WHEAT original large package each IOC Assorted Flavors, 3 Pkgs.. TUNA FISH White Star, Us RAISINS Seedless, 15-oz. Pkg CRACKERS Rite, Pkg TOILET SOAP White King. 3 bars CLEANSER Lighthouse, 4 cans Buy Your Meat at Pay & Takit 1 Where Your Patronage is Appreciated IBeefiSteaks ss &. 19c Sc each CANTS Vine Ripened Yellow Meat CUT FROM YOUNG, TENDER BEEF Leg of Lamb sl n &6k A DELICIOUS ROAST Lamb Chops Your Choice LOIN OR RIB "16ic Lamb Roasts - ilk TENDER, MEATY Dry Onions California Yellow 3 lbs. IOC Oranges Sweet and Juicy 2 doz. 25C Lamb Stew DELICIOUS WITH VEGETABLES lb 72C LETTUCE LUNCH MEATS A generous assortment, sr 25c For the Plcnle Plenty of fresh killed fryers. Drawn and ready for the pan DILL PICKLES Firm and crisp, with meat purchase, per quart- Fresh Local Large Solid Heads lap, wiiu a st 5C 3 f or 5C 2 Stores 935 South Commercial Street (Open 'till 8 p. m.) and Corner Court and Commercial Streets jricesAlso Effective at Hollywood Safeway Self Service Store, 1978 N. Canitnl St.
