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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Oct. 21, 1938)
Friday, October 21, 1938 The Capital Journal, Salem, Oregon Eleven jTTl I art blended for a rich Food Combinations Govern Meal Success The success of a meal depends quite as much on interest ing food combinations as on good cooking. Imagination, a study of the market and an understanding of basic princi ples of cookery turn the trick. Let us start with one of the economical meats and see how many ways we can use it. Pure pork sausage la a truly good buy if In This Dish Two Patrician Foods, oysters and mushrooms, dinner. blended luncheon or Broiled Oysters With Mushrooms 1 pint Bluepotnt oysters, drained 34 med. mushroom caps, peeled melted butter salt, pepper Season oysters with salt and pep per. Brush mushroom caps. Inside and out, with butter and season with salt and pepper. Cook mush rooms under broiler about S min utes or until browned; then turn and cook about 5 minutes, or until done. Cook oysters under broiler about 3 minutes, or until edges be gin to curl. Place 1 oyster In each cap. Serve at once on hot buttered toast. Oyster are back. To many of us that's as thrilling as harvest-time or the opening of the football season. Ev ery oyster-growing section of the country boasts of the superior declicacy of the local product. But regardless of origin, individual flavor or size, oysters can be prepared and served by the same general me- thods. nuw wm wt uric uui yjyovcia i Well, let's start with the cocktail. Use your favorite variety and see that they are fresh, well chilled and toned up by the right sauce. Serve about six to the portion and always Include a wedge of lemon for each service. Serve the oysters on the half-shell or In small glass cups lined with cress or shredded lettuce. Here's a recipe for a universal cocktail sauce: Mix half a cup of catsup, a third of a cup of chill sauce, two tablespoons grated horse radish, a fourth of a teaspoon of salt and an eighth of a teaspoon each of paprika, celery salt and granulated sugar. Mix and chill. This Is enough for six or seven servings. If you're extra fond of seasoning, top the oysters with a little chopped, crisp bacon, minced parsley and pirn ten tos. Perhaps you'd like to launch your luncheon or dinner with something hot Oyster bisque Is Just the ticket. Chop oysters and heat them In melt ed butter, then add to savory cream soup sauce. Serve In cups or plates and garnish with whipped cream and paprika. For a change include some corn or mushrooms with the oysters. Oyster a bobs are Just the thing to serve for an Informal supper. Alternate eight oysters with squares of bacon on long skewers. Broil or bake until browned, season with a mixture ef salt, pepper, celery salt, chopped parsley and chill sauce, and serve on hot buttered toast. Creamed with peas, mushrooms, hard cooked eggs, chicken or ham. oysters make a one-dish meal well worth considering. Mix equal por tions of oysters with one of the foods mentioned and add to a thick, cream sauce, well seasoned. Cover with but tered crumbs and bake in casserole In moderate oven for 15 minutes. Over-cooking may toughen the oys ters. Did you ever think of adding horseradish to cream or Holland diae sauce when you serve it with fried oysters? A grand idea. Use three tablespoons of horseradish with each cup of sauce. And have you tried adding chopped pickled beets to tar tar sauce served with fried or broiled oysters? It's a Very tasty addition. Oyster Creole are a triumph In the art of seasoning. Brown three table spoons each of chopped onion, cel ery and green peppers in four table spoons butter. Add one and a half cups of chopped oysters and simmer five minutes. Then add three table spoons of catsup, two of chill sauce and a fourth of a teaspoon each of salt and paprika. Thoroughly heat the ingredients, then serve them, topped with browned mushrooms, on hot toast. There's one other way of serving oysters you should keep In mind. If you add them to stuffing for fowl your stuffing will step out In the lead. Add one cup small oysters to each four cups of savory stuffing or wild rice. That's rich eating. it is fresh, fine flavored and good quality. It is never economy to use an inferior sausage because no am ount of "doctoring" can correct that fault. Let's take a pound of sausage and combine with It four tablespoons of chopped onion. Cook in a frying pan, stirring until the onion Is browned. Add I cup diced celery, 2 cups cooked rice or 3 cups toasted bread crumbs. Combine thoroughly. This sausage dressing may be baked in a pie pan in a slow oven about 45 minutes. Serve with a tomato or brown sauce. Or use this dressing to fill parboiled green pepper or onion cases. Then bake In a slow oven 45 minutes. Small acorn squash cut into halves and hollowed out, may be filled with the sausage dressing and baked one hour in a slow oven. Some may prefer to use a head of cabbage. Cut off the top of the cab bage and with a sharp knife cut out the center which may be used at another meal. Parboil the cabbage shell in boiling water. Fill with dressing and bake an hour in a slow oven. This sausage combination also makes a fine stuffing for chicken, heart, flank steak, and veal shoulder. The richness and savory flavor of the sausage adds a delightful touch to these meats. Many other luncheon and supper dishes use as the basis fresh, fine Baked Ham Bake ham In the usual way but vary the flavor by using any of the following: Mix 1 cup brown sugar with 1 teaspoon dry mustard and 3 to 4 tablespoons vinegar. Spread over ham. Mix Juice 2 or anges, tt cup pineapple Juice, Vt cup each white corn syrup and su gar, ..Baste. Season tart apple sauce with a little brown sugar and cinnamon. Spread over ham. Heat 1 cup cherry Juice and 1 cup honey. Baste with this. 1 soON. I St l flavored sausage. All ot the follow ing suggestions are excellent com blnatlons worthy of a clever cook. Baked Sausage and Eggs Fill Individual baking dishes. ramekins, full of sausage. Make a cavity in each with a spoon. Into each cavity break an egg. Sprinkle paprika on top. Bake in moderate oven 350F.) about 30 minutes, or until sausage is cooked and egg has set. Serve with Beet top greens, can ned figs, beverage. Sausage and Vegetable Goulash A pound sausage V4 cup water 2 medium potatoes 2 medium carrots 2 cups chopped cabbage 1 teaspoon salt 3 tablespoons grated cheese 2 tablespoons bread crumbs Run the uncooked potatoes, cab bage and carrots through the coarse knife of food chopper. Add the oth er ingredients, except the grated cheese and bread crumbs. Turn into baking dish. Sprinkle cheese and bread crumbs on top. Bake in mod erate oven 350F.) for 35 minutes. Serve with toasted buttered bis cuits, crabapple Jelly, grapefruit sa lad. Mexican Luncheon 1 cup sausage 1 cup hominy 1 cup yellow corn Vt cups tomatoes cup green pepper Brown sausage in skillet, stir and cook about 15 minutes. Drain off all Jellied Olive Mold Novel 2 tablespoons granulated gelatin Vt cup cold water y, cups boiling water 3 tablespoons granulated sugar 2 tablespoons vinegar cup chopped green olives yA cup chopped sweet pickles S cup chopped pimientoa 4 cup cooked peas a cup diced celery teaspoon salt 4 tablespoons salad dressing Soak gelatin for five minutes In cold water and dissolve in boiling water. Cool and let thicken a lit tle. Fold in rest of Ingredients. Pour to thickness of two inches In a shallow pan. Chill until firm. Cut into squares and serve on lettuce. Grind leftover meats. Place them in biscuits, stuffed eggs or sandwich fillings. the fat. Add other ingredients and simmer together about 15 minutes, Good with coleslaw, wholewheat bis cuits, pickled peaches, beverage. Sweet Potato Sausage Croquettes pound sausage 2 large sweet potatoes 2 tablespoons butter Vt teaspoon salt teaspoon nutmeg ,i teaspoon cloves U teaspoon cinnamon 1 cup cornflakes 1 egg 2 tablespoons condensed milk Form sausage into patties, fry un til well cooked and browned. Boil peel and mash sweet potatoes (there should be about 2 cups). Add the remaining ingredients, except corn flakes and egg. Mix well. Form into croquettes, using cooked sausage patties as center. Roll in egg and then in rolled cornflakes. Fry In deep fat until golden brown. Serves six. Delicious with fresh buttered spinach, tomato and head lettuce HINTS TO THE WISE Prepare a small handsaw for stor ing by first heating it in an oven and then quickly rubbing it with lard or any unsalted fat. Hang the saw on a nail on a wall. Wipe off the surplus fat when you use the saw again. Grated raw carrots give cabbage salad added color and flavor. Minc ed green peppers or pimlentos will do the same for creamed potatoes, turnips, cauliflower, lima beam or corn. Brighten up the sun porch this fall by using gaily-colored awning materials for shades on the win dows and doors. The materia is not expensive. You can tack it onto the regular window shade rollers quite easily. Add fringe as a spe cial decorative touch. Use dry bread crumbs up in mac aroons. Add half a cup of crumbs to a third of a cup of granulated su kar, one teaspoon of almond extract, an eighth of a teaspoon of salt and one egg. Shape into small balls. Bake in moderate oven. Salad Dressing 1 teaspoon salt 'i teaspoon paprika 4 teaspoon celery seed yt teaspoon dry mustard teaspoon chopped onion 1 teaspoon chopped parsley 4 tablespoons granulated sugar cup salad oil 2 tablespoons catsup 2 tablespoons chill sauce 4 tablespoons vinegar Mix dry ingredients. Slowly add rest of the ingredients. Beat until thick. Chill. Peach Nectarine . Punch Delicious The bowl of fruit punch, really a simple expedient for light refresh ments in formal style, .leeds sub stantial fruit flavor, a flick of tart contrast, and an inexpensive diluent, to rate in the most popular brack ets. The accompanying recipe for Peach-Nectarine Tea Punch has these characteristics: the velvety, characterful flavor bestowed by pulp and Juice of peaches and nectarines in whole-fruit nectar form, sweet ened lemon Juice, a mere dash of clove extract, and inexpensive, di luting black tea. Joined in a really energizing beverage for your next punch bowl service. You may vaiy Its character by alternating the peach-nectarine nectar of the recipe with plum, apricot, pear or peach nectar In the same proportions. Peach -Nectarine Tea Punch 3 cups chilled peach -nectarine nee tar 14 cups strong black tea Infusion . Va cup lemon Juice ft tablespoons granulated sugar few drops clove extract few grains salt Combine all Ingredients and stir to blend. Serve very cold. This recipe may be varied by the substitution of plum, apricot, pear or peach nectar. Makes about 1!4 quarts. Eggs Creole (Delicious for Any Meal) 8 tablespoons butter 3 tablespoons chopped onions ' 2 tablespoons chopped green peppen 2 tablespoons mlnoed parsley S eggs, beaten cup milk H teaspoon paprlks 4 teaspoon salt Melt butter in a frying pan. Add and brown the onions and peppers. Add the rest of the Ingredients which have been mixed together. Cook slowly and stir constantly until thick and creamy. Serve immedi ately. : AT YOUR DEALER'S WHILE THEY LAST Aet now, if yon want one of thee beautiful cereal bowls without pay ing a cent for itl These gay, attree tive bowls are made in the new Patio-Ware. Yon can get them in two colors flame orange or green The inside of the bowl is white- typical of the newer, finer pottery Used for Cereal Bowls, also as candy dishes, centerpieces or for after dinner favors. S UfTJn) lnXJr, -r'V Madam, - W 4 : 4 : ) ffl Please Accept This, ''r;ilvh I IfM - . Handsome v. 'tf' " Sise of cereal bowl Is 5 Inches) """""M aaii, tO wide, 2V4 inches high. W(M Ibis til mwL WITHOUT PAYING A SINGLE CENT EXTRA F WHEN YOU PURCHASE 2 PACKAGES OF (tiFT : 1 . JOT The Wonderful New ready-to-eat Breakfast Cereal at the Usual Price THIS OFFER made solely to Induce you to try this delicious, new, ready-to-eat cereal that contains a combination of vitamins, minerals and food values, that n ready-to-eat breakfast cereal ever bad before. - O How You Get One Of These Attractive Cereal Bowls . . and give your Family a Brand-New Taste Thrill JUST t'link of itl You can have one of these gay, colorful Patio-Ware Bowls . . . without it coating you a tingle penny. AH you do is just go to your grocer and ask him for two packages of this wonderful, new. ready-to-eat cereal called Com K1X. He'll give you one of these beautiful bowls without charging you a cent extra. 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Com KIX is a new breakfast dish . . . exciting . . . different . . . delicious ... the outcome of an effort to give you a "perfect" cereal I Your family will find a new thrill In these crisp, crunchy globes of deliciousness that stay crisp in cream until the last spoonful then just seem to melt in the mouth. And Com KIX has a combination of food values that tw ready-to-eat cereal ever had before. Children and grown-ups. too. need the vitamins and minerals you get in Con KIX. Let your whole family try this new taste thrill for breakfast tomorrow. And, without paying a cent extra, get one of these beautiful Patio Ware Cereal bowls to add color to your break fast table. Buy two packages of Com KIX from your grocer today. He will give you your bowl without extra charge. But act now I This offer is good only while supplies last. General Mills, Inc. Minneapolis, Minn. jWfffff J 1 Never before a wady-to-eat corn ccrral with such wonderful crispnesa . Stays crinp in cream until the last spoonful. Am much Vitamin D In one large helping as In one teaipoonfu I nf stand ard Cod Uer Oil. A corn cereal with more Vitamins than Nature hersel f pu t In to t he corn enriched with cal cium and phottphorun. NEVEI BEFORE A READY TO EAT CEREAL WITH THIS COMBINATION OF VITAMINS. MINERALS AND FOOD VALUES VITAMIN 0-Com KIX con tains Vitamin D. This eswntial vitamin, a ho known a? the tun shine vitamin, aids in building bones and teeth. Children, espe cially, need it. CALCIUM Com KIX also con tain calcium. Calcium helps to build bones and is necessary ( sound teeth. Growing children in particular need plenty of it. PHOSPHORUS -Corn KIX a) enriched with phosphorus, which combines with calcium to help build bones and teeth. Children require relsttvelf mre phosphorus than is " quued by adult. s
