Friday, October 21, 1938
The Capital Journal, Salem, Oregon
Eleven
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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.
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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
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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.
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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. These lovely bowls
have a dozen uses as cereal bowls ... as
favors or candy dishes ... for the center of
the table, with flowers.
Cereal bowls like this are all the rage just now.
?2pQ LOOK FOR
NYftTSJ THIS DISPLAY
LCiiSm T V0UR
TSppjJJJJ DEALER'S
This gay, attractive Patio-Ware is sweeping
the country. It has the charm and gaiety of
genuine Italian pottery.
One of these cereal bowls will add a real touch
of color to your breakfast table. Today, the
new vogue is to have cereal bowls in a variety
of colors and shapes. And here's just the bowl
to delight some member. of the family.
This valuable offer is made for just one pur
pose. To get you to try this amazing new
cereal creation Com KX.
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.
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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