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.
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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.
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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