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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 21, 1938)
Teh Thi Capitol Journal, Salem, Oregon Friday", January 11, 1938 Dutch Appto Cake Are you tired of the tame old des Mrts? Want something new and xtra-deUclouft that'a easy w can be to makef Then thli Dutch Apple Cake li Just what you've been look tag fori It't baked upside-down, with a marvelous combination of cinnamon, brown sugar and butter baked Into amber apple slices. And the "cake" Itself is as light, tender and fine flavored as Its spicy fruit topping! In fact, this dessert Is so attractive and delicious that you'll be proud to serve It any time, yet so Inexpensive you can afford It when the food bud. get's low. Easy to mix, too, with triple-creamed shortening. Try It once with this topping and you u want to use then same tender biscuit crust for your berry and other fruit cobblers. Cut out the recipe at the right and try this Dutch Apple Cake soon. Its tantalizing aroma, spky flavor and tenderness will bring you compli ments galore I r "I a a mmm n- m tt i ami rra-iinrniiifiniaMawatiiiBlil In paper sack or covered pan. In a moderate oven. These breads, split and toasted. are good with creamed foods or as accompaniments to soups and salads. Hollowed out, buttered and toasted, they make cases for creamed foods really a party dtsh. People are Inclined to frown on Good When Saocy That old-fashioned bread pudding, topped with some hard sauce, Is among the tastiest of desserts. ine post nouaay season ormgs a lull in our activities. That Is true nowhere as much as In the kitchen. The housewife who has been trying to excel her own efforts In prepar ing holiday meals for augmented families Is likely to sit back and serve the folks Just anything that cornea to her mind. For some reason, It Is a season of leftovers, too. Well, we can't throw away everything we dont eat, but It la worth our while to make our left over dishes tempting. It makes It more pleasurable to pare the food budget when we do. Put Them In Solitary Most families are finicky about heated-up foods, but here are some disguises you can use. m the first place, leftovers will be more palatable If you are careful when clearing up after a meat Be Datch Apple Cake S cups st f ted flour t teaspoons baking powder 1 tablespoons sugar U teaapoon salt U cup shortening 1 egg, well beaten cup milk k f tablespoons shortening 1 table poon butter cup brown sugar, flrmlj packed 1 teaapoon cinnamon ;. 1 tablespoon top milk 1 cups apples, sliced thin. Sift flour with baking powder, sugar and salt. Cut in cup shor tening until mixture Is as fine at corn meal. Combine beaten egg and milk and add to flour mixture, mixing until a soft dough U form ed. Melt I tablespoons shortening andn butter together; add brown sugar, cinnamon and milk and mix well. Pour into 8x8 inch pan greas ed with shortening. Press apple slices Into mixture in circles. Spread dough over apples. Bake In moderate oven (350'P) 50 to 60 minutes. Serve upside down with whipped cream. Serves a to 10 and they'll love It. (All measurements In this recipe are level). Seven Days of Vegetables bread pudding, but they shouldn't. It can be varied In several ways, all of them as tasty as any pudding should be. Elsewhere In this story is a fine recipe; here are four pleasant variations: CARAMEL Melt butter, add sug ar, cook very slowly, stirring until sugar Is brown. Add milk, eggs, salt and vanilla. Four over bread and bake. RAISIN Add one-half cup raisins and one-fourth cup chopped nuts. PDUNE Add one-half cup cooked prunes, pitted and cut in halves, one tablespoon lemon juice, or one table spoon orange Juice and one teaspoon grated orange rind. BUTTERSCOTCH Use three fourths cup brown sugar Instead of one-half cup white sugar. Follow directions for caramel bread pudding. Tbe Interesting Potato Potatoes can be put to many Inter esting uses. Regular browned ones are re-heated, hashed browned, or That you may have a fine variety of vegetables for your menus this week, we give you seven recipes as briefly as possible different one for each day. For Monday! French Beans Ale- mandet String, cut In Julienne (fine strips) and cook the beans quickly in boiling salted water, In which you have put a little red wine and bacon cut In dice. Or you may use a few drops of elder vinegar In place of the wine. Now cook two tablespoons of chopped onion In two tablespoons flour; add a little flour, moisten with consomme; drain the beans and fin ish cooking them In this sauce. For Taeednyi Fetal oca with Chives, Peel potatoes and cut them In small dice. Pry In hot butter until done; when nearly cooked add a few bread crumbs and one or two tablespoons of minced oUvea, i cording to quantity of potatoes and flavor desired. Serve while crisp and piping hot. Wash and scrape the parsnips and cook In boiling salted water. Drain and toss in hot butter until lightly browned, adding a little chopped parsley, which gives a delightful fla vor to parsnips. For Thursday: Bis a la Greeejae. Cook washed rice for 17 minutes In plenty of boiling salted water; strain It and lei cold water run through. Now add a little butter, some sausage meat fried and crumb- lad, a cup of French peas, two tables poons of diced punientos. mix wen, heat thoroughly and serve at once. Fer Ftdayi Tomato Hasaarde. Hollow out tomatoes and stuff with a mixture of chopped punientos, sauted mushrooms, chopped tongue, a few bread crumbs and a spoon ful of chopped gherkins. Blend with Bechamel or cream sauce, and fill lightly Into the tomatoes. Sprin kle with buttered crumbs and bake In the oven. Fer Saturday: Spinach Soolfle. Mix half and half of spinach puree (well drained) and heavy white sauce; add the beaten yolks of three eggs, season with pepper. salt and a speck of nutmeg. Beat three egg whites to a stiff froth and fold Into the spinach mixture. Pour in a souffle dish, sprinkle with grated cheese mixed with cracker crumbs and cook In a slow oven un til nicely set For Sunday : Brussels Sprouts limousine. Cook the sprouts In boil ing salted water, strain well and toss In butter with pieces of cooked chestnuts. Or you may prefer to have Casdlflowers Ormtln, which are cooked, drained and tossed In but ter, then placed In a baking dish and covered with Bechamel sauce or a heavy cream sauce, sprinkled with grated cheese and set to glass In the oven. added to gravy or sauce. They are good In meat pie or hash combina tions. When re-heating mashed potatoes, add a little egg yblk, hot milk or cream, or gravy to make them fluffy. Heat slowly and stir constantly until well blended. Mashed potatoes make a covering for meats, fish, fowl or vegetable pie, Or when combined with a thick, sav ory sauce they can be made Into cakes or crouqdettes. For a different leftover try a mashed potato surprise. Line a but tered baking dish with mashed pota toes, fill It with creamed turkey and stuffing, creamed mushrooms, hard cooked eggs and gravy or carrots and peas. Cover with more mashed potatoes and bake 20 minutes In a moderate oven. Sweet potatoes can be used the same way as white ones. i The Royal Bird Now for letfover turkey. It's so good cold, sliced for sandwiches or when diced It can be used In sandwich,- salad and canape mixtures. Combined with vegetables, gravy and stuffing It develops Into a pie, or added to creamed and a la king mix tures It makes a real festive food to be served on crackers, toast or In pastry shells. For soup, place the turkey carcass. celery leaves, leftover vegetables and some pronounced flavor foods In kettle, cover with four inches of cold water. Cover the kettle and simmer the mixture two hours. Strain and you have the last of the royal bird. HINTS TO THE WISE Her are six nice vegetablt piste combination: (1) Broccoli ' with Hollandalse sauce, beets, banana fritters, green beam; 2) creamed ens on toast, cheese-stuffed cel ery, buttered spinach: (3) poached eggs In spinach nests, browned eggplant fingers, creamed onions (4) com souffle with creamed mushrooms, spiced beets, aspara gus, pickles; (6) broiled tomatoes on cheese toast, creamed carrots and turnips, spiced pear; (6) creamed peas, mashed squash, French fried potatoes, buttered beets. Remember, only crisp crackers or wafers should be served with soups, salads or cheese. Often crackers In a fresh box need re heating for five minutes In moder ate oven. Leftover stuffing Is tastier If you reheat It and serve It with gravy or sauce. Another good way to utilise It Is to moisten It with milk or gravy, press It Into a loaf pan or Individual molds and bake It 15 minutes. If molds are used, ar range the unmolded cakes to out line a platter of cold sliced fowl or meat. Serve a gravy or creamy sauce witn It. Radical Change in Oven Roasting In recent years there has been a radical change In our Ideas about the beat oven temperature for roast ing. No longer does one use a very hot oven because the roast will loose too much of Its Juiciness. Instead It Is recommended roasting an neat In moderate oven about 1M de grees T. A beef roast wm require about 11 to a minutes per pound lor rue, a to X minutes for mediueo, and XI to M minutes for well-done beef. Remember, too, that a large roast will continue to cook for about half an hour after It It removed from the oven, so If one wants a rare roast be sure to time the cooking period to as to avoid a delay In serving, or reduce the tooting time. Try aarvmf beef chuck em roast with browned potatoes, hot spiced apricots and buttered string Mix a few raisins, dates, flft, nuts or aomt coconut in your next pumpkin pte. A third of a cupful win be enough. All mv bridrro club agree a It's the Blend that makes FISHER'S BLEND the unsurpassed family flour as good for flaky pie crust as for bread Family url"" . .1,1 " - tn FISHER'S BLEND Flour 'a mined expressly for ' successful home baking. Only choicest wheats tie used specially selected to product an til pur pose flour. With exacting precision these wheats art scientifically blended according to t laboratory tested and home-proved formula used exclusively by Fisher's. The result is the unsurpassed all-purpose flour, Fisher's Blend, the one flour you can use for ell home baking. Buy a sack today. Your grocer has Fisher's Blend in six convenient sizes. S. vs -"V. v.- T M iiv.rj.i. i.... .i i 1 IWTHnAi . Sow ' 1 iM. '. &lii&T'4 S HtUow Cm U..I. C.. fWl f. i; , JJf 1 t '4 J ' "' ," X!CSir ' ,. w Bread PudrHnr 2 tablespoon butter 8 eggs slightly beaten H cup augar 14 teaapoon salt 1 teaapoon vanilla 1 quart milk 8H cupa bread cut In eubes Melt butter and combine with beaten eggs, augar, salt, vanilla and milk. Mix and pour over bread eubes. Bake in moderate oven, 350. 46 to 50 mlnutea. If the bread la dry. heat It In the milk before adding other Ingredients. Hard Haute cup butter 1 Vi cupa confectioner's augar tp ft spoon vanilla Nutmeg Cream the butter, add the iu gar gradually and continue beat ing until the mixture la light and fluffy, pile it in a aervlng dlah sprinkle top with nutmeg and chill until firm. ORE.'S.D.i Salem's Retail Packing Plant a CO 440 ORE.S.D.A. sure to transfer leftovers to small, Individual containers before putting them Into the refrigerator. It helps them to retain flavor. Cover them with waxed papers, secured by rub ber bands. This will prevent shrink age and drying. Put garnishes, vegetable borders end stuffings In small dishes. Rinse vegetables to free them of sauce or seasoning that might not be so tasty when warmed over. WraD leftover KtmI In I paper before putting It Into the bread box. They can be put to many uses. Rolls, biscuits and muf flnn can be reheated five minutes DON'T BULLY CONSTIPATION If you suffer from common constlpauon. due to lack ol bulk In the diet, harsh cathartics dont ret at the cause of your trouble. You can avoid this kind of con stipation by eating KH loRgs All-Bran. This tasty cereal not only contains the Intestinal tonic vitamin B,. but also provides the bulk you need. It absorbs moisture... softens luce a sponge Into a water-softened mass that encour- " ages and aids natural elim ination. Use Kellorrt All-Bran m muffins. Or as a break fast cereaL But eat All Bran every day and drink plenty of water. Made by Kellogg at Battle Creek. EVERY DAY PRICES - - NOT "SPECIALS" - - INSPECTED MEATS BEEF POT IRO ASTTS pound ioc T-1BODJE STEAKS pound age Pgime BEEF ROASTS ". a 21c SMLOHPT STEAKS Tender ib. age "Flavorized" SLICED BACON Mild and Lean Sugar Cured LOIN BACKS ib. 2(ID Light Weights Lean Streaked BACON SQUARES Fry Like Bacon rE? ?"Td M'!lU' "ke ou7 Fr'sh Pork CuU' are ,r0m Youn Graln Fed Porkers. Tht meat U tender and of fine texture. Do not confuse with the coarse, heavy, bargain kind . . . There's a Difference I FEES1H PHCMCS T. Roast lb. l2;c IROUETHD STEAKS Swiss cuts ib. aoc LOHKf IPOEK CITOIPS . 20c WHEN YOU SEE IT IN OUR AD IT'S SO! N OUR We Give the Presents! You are Invited to Attend Our Birthday Party W Have No End of Surprises for You. Nice Hot Biscuits, Piping Hot, Brookfield Sausage and Just Oodles of Other Delicious Surprises for You. Be Here Early Sat- 1 T OjH 'eve. a as uraay wen -arty" All Day Long. mm Free Balloon with 2 Pkgs. Morton Salt 15c M: J. B. Coffee 2gC lb. saaaaaaaaaaaaaaaaaaaaaaasaTeHHisisggggH Heinz Soups AO 15e lze $159 Dozen SERVED HOT ALL DAT Porter's macaroni Choice SPAGHETTI or NOODLES Reg. 25c Value cmsco, s ibi. 49c Crown Pancake Flour 10 Ib. Bag WHEATIES 2 pkgi. 19c Mail In offer for Jaek Armstrong"! Whistling Ring 10c and only on bos top. - ' We Sell Only Salem Made Bread. Help Salem Grow by Cooperating with Home Industry IPapamouiEnil Ma&'Eieti Court & Liberty St meMrmy a Da; t. Phone 3161 WE GIVE Sfrjif GREEN STAMPS
