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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 In i " 4 Ti 11 v' l Mai X" Breakfast should be a persuasive meal. It should start - the day right and lift the spirits even of those who "hate to get up in the morning." Now that the weather is cooler, it is easier to tempt that illusive morning appetite. And with the days filled with the activities of a new season, it is very im- uortant tnat tne lirst meal or uie?' d&y provide energy for work and play. One of the best ways of turning breakfast Into a real meal U to include bacon or ham or sausages In the menu. These are not only appetite tempters but they are en- ergy providing foods, giving the body "fuel" for the wear and tear of the day. Variety Is as necessary In a breakfast menu as in any other meal of the day, and homemaker who realize this are always glad of ideas for quickly and easily pre pared breakfasts which are just a little different. Little link sausages, delicately browned, served with patties of corn meal mush, cooked the day before and then browned in the sausage fat Just before serving, are suggested for Uie family breakfast Tills combination, by the way. is Beef Loaf Mix 3 pounds ground beef. 1 pound ground pork. cup minced onion, H cup horse-radish, 1 tea spoon prepared mustard, 2 eggs, 1 teaspoon salt and ' teaspoon pep per. Pour H cup tomato ketchup Into bottom of well-greased pan Pack In mixture. Bake In moder ate oven, and turn out. Ketchup side up. Serve in a ring of fluffy hot rice. Veal Loaf 2 pounds Teal round V. cup chopped celery cup chopped ptmlento k cup chopped onion 1 tablespoon chopped jwrtlT m teaspoons salt it tesspooD paprika Vn eups soft bread 9 eggs, beaten cup veal stock W cup mlik a tablespoons butter, melted Cut veal Into two-inch pieces. Co ver with cold water. Slowly bring to boll. Add seasonings and cook for S5 minutes over ft moderate heat. Cool and drain off the veal stock, rsome of the stock will be used lat er). Cool and shred the veal apart with fork. Add rest of ingredients to cooked veal and seasonings. Pour Into a buttered loaf pan. Bake for 80 minutes in a moderate oven. Lamb Croquettes 3 eupg minced cold cooked lamb cup chopped walnuts H cup peas 1 teaspoon onion juloe 1 teaspoon lemon julc H teaspoon celery salt Caytnna nit and pepper 1 cup thick white sauce I egR 3 tablespoons milk floe dry bread crumbs Combine finely minced cold look ed lamb with chopped walnut and peas and season with onion Juice, lemon Juice, cayenne, celery salt and pepper. Moisten with thick white sauce. Shape Into croquettes and chill. When firm dip into bread crumbs, egg beaten with milk. nd again in bread crumbs. Fry in deep hot lard at ft temperature of 350'F. Relish Salad 1 pkg. lemon flavored felatm 1H cups boiling water 4 cup vinegar 5 tablespoons granulated sufa i cup ehopped pirn lento v. cup chopped green peppers H cup chopped sweet pickles y cup chopped celery Vt teaspoon salt 1 tablespoons salad dressing Dissolve gelatin In water. Cool and arid the rest of the Ingredients. Pour Into a mold. Chin until stiff. Serve on lettuce and top with more salad dressing. Lamb Stew S pounds lamb shoulder 4 tablespoons fat H cup chopped onions cup diced celery 2 tablespoons chopped parsley 4 cups water 1 teaspoon salt a cups diced carrots 1 cup cooked lima beans 4 tablespoons flour Cut lamb into Inch cubes and brown well In fat melted in ft fry ing pan. Add seasonings and let simmer for five minutes. Add wa ter and salt. Cover and ftllow to simmer one hour. Mix the flour with one-fourth of a cup of cold water and when blended add to cooking mixture. Add rest of In gredients, Uncover and let simmer to minutes. just as good for a supper dish. This is the way to prepare It. Sausage and Cora Meal Patties Place little link sausages in a cold frying pan. Cook slowly. If desired, a tablespoon of water may be added, the skillet covered and the sausages allowed to cook until done. Then the lid is removed and the sausages are browned. Remove the sausages and brown the slices of com meal mush in the fat. This is delicious served with grape or apple jelly. Hominy may be used instead of the corn meal mush, If preferred. The hominy is heated in the saus age fat. Bacon may be used Instead of the sausages. Bacon Is best cooked over slow heat It should be turned often and the fat drained off fre quently so that the bottom of the pan is only well greased. It should be cooked until it is a golden brown and evenly crisped. Another sausage combination for a tasty breakfast is baked sausages and apples. Place the link sausages In the center of a roasting pan and let brown in moderately hot oven. Core tart apples and place them around the sausages. Return to the oven and cook slowly until the sau sages and apples are well baked. Baste them occasionally with drip pings In the pan. Sausage links and pineapple are served together frequently for a tasty breakfast combination. The sausages are cooked first; then the pineapple slices are browned In the sausage fat. Chicken Pfe Make a rich white sauce to which add 1 tablespoon onion juice. Sea son with salt and pepper and i dash of paprika. If chicken stock is available use it cream in making white sauce. Add 2 cups diced cooked chicken. Prepare hot bak ing powder biscuits. Split, butter and fill liberally with chicken mix luxe. Italian Beef Hash 3 cups cold roast beef cup macaroni cup grated cheese 2 tablespoons flour 3 tablespoons butter 1 cup meat stock or water I teaspoon Worcestershire sauce salt and pepper Cut cold roast beef into dice. Cook macaroni in boiling salted water un til tender. Place macaroni In a bak ing dish, pushing It to the sides- Fill the center with diced beef. Sprinkle with grated cheese. Brown the flour by stirring over a. hot fire in a dry skillet. Add the melted butter. Add meat stock, salt and pepper and Worcestershire sauce. Pour over meat and macaroni in casserole dish and bake for thirty minutes in moderate oven 350T. Want a delicious salad? Slice ba nanas and place them on lettuce leaves. Top the combination with peanut butter ttnd salad drersfng. Chocolate Sponge Cake Unusual Ukv ail women who have been keeping house for long time, our slosan Is "give us something differ ent." Try this recipe for chocolate snonse cake. The combination of chocolate to a sponke cake texture is most unusual, but the crowning touch of delicious novelty is the com bination of orange and chocolate to the frosting. Chocolate Sponge Cake 4 squares unsweetened caocoiste cup sugar I cup milk 1 teaspoon vanilla 1H cups airted cake flour 2J; teaspoons baking powder U, teaspoon salt 1 cup sugar 3 tablespoons water 4 egg folks, unbeaten 4 es-e whites, stllflv beaten Add chocolate and sugar to milk In double boiler, and cook io minutes, or until smooth and thick, stirring conntantlv. Cool, covered, stirring oc casionally. Add vanilla. Slit flour once, measure, add baking powder, salt and cup sugar, and sift to gether three times. Add water to egg yolks end beat with rotary egg beater until thick and lemon-colored. Add tfc cup sugar gradually, bestins until very thick about ft minutes. Fold In flour, alternately with chooolate mix ture. t at a time, adding chocolate mixture last: then fold in esg whites. Turn Into two silnhtly greased 9 tnch laver pans. Bake In moderate oven f550F. SO minutes, or until done. Spread Chocolate Orange Frost Inx between layers and on top of cake. This hatter may be baked as cup cakes; turn into very sllghtlr greased cup-cake fans, filling them almost to the top. Bake in moderate even 30 to 30 minutes, according to size. Makes IS large, 24 medium or 48 small cup cakes. Chocolate Oranve frosting a teaxpoons grated orange rind 4 tablespoons butter 3 cuds sifted confectioner's sugar 1 4 squares unsweetened chocolate. melted Dash of salt 8 tablespoons orange juice about) Combine orange rind and butter; cream well. Add part of anger gradu ally, blending alter each addition. Add chocolate and salt and mis well. Add remaining sugar, alternately with orange Juice, until of right consis tency to spread. Beat thoroughly after each addition. Maxes enough frosting to cover tops of two 9-lnch layers, or top and aides of 8 32 -inch cake, or about 3 dozen cup cakes. To Measure Butter When a. recipe calls for melted butter, don't measure the butter until it is melted. But if the direc tions read "butter, melted" measure before melting. Peanut Mufftrtg I Sift 3-3 cup Cream of Wheat. : cup flour, 4 tablespoons sugar and: 2 teaspoons baking powder. Stir in 1-3 cup chopped salted peanuts. Blend 3 tablespoons peanut butter with X egg. gradually add cup evaporated miifc and i cup water. Beat smooth, com'-V dry and li quid ingredients. Pour in greased muffin tins. Bake 30 to 25 mui ntfs in hot oven. TBS SWEETEST 8 O V X D 3 i S PRAISE ;;; v. f "I certainly am fortunate tobav lionet with yea!" tvm Woman lorn a Comhiment But trust a woman to tell whether a compli ment is genuine. For example, she knows there is nothing forced in these words, "Now, that's what I call good toffee!" . . . For sixty years women who have used Hills Bros. Coffee have received such praise. The secret! The matchless flavor of Hills Bros. Coffee never varies. It is the coffee that brings compliments again and again. HILLS BROS COFFEE lh Gcwuck Gjiind tot uct tows nr tm mmot Of rnw irim 1 7 Cookie Facts Cookie making states back to the ancient Egyptians who prepared theiB for religious ceremonies. Every country since then has fashioned its own cookies. Each seems to have Us favorite kind Germany is famous for Christmas cookies, Hoiiand is proud of her Sprits cookies, Norway its Selskeb and Denmark its Smor- Krlugler, American women, though. have originated the greatest variety : of cookie recipes. The filled cookie: jar on the pantry shelf has always been popular with the whole family in this country and the task of keep- ing U full has encouraged women to invent new recipes. Cookies answer to many needs ; from large old-fashioned sugar ones to dainty Uttte macaroons and bars. They are appropriate on the mct elaborate tea tables in children's lunch boxes- or packed In fancy boxes as gifts. coce Cookies may be classified accord ing to the method of preparation. They may be dropped filled, rolled or refrigerator cookies. Refrigerator cookies are favored by homemakers (or they can be baked when needed ar.d the result is that the cookie sup ply is always fresh. oooo If cookie dough Is difficult to work with and this Is especially true of rich cookies), place ft in the refrig erator to chill before handling it. oooo Roiled cookies are easier to make if the chilled dough is roiled out on lightly floured pastry cloth. To make cookie cutting: easy, dip the cutter Irt Hour before cutting each cookie. By tapping the witter on the pastry board, there witi be no ex cess flour on the cookies. oo Drop cookies are a quick kind of cookie to make. They contain less; flour than roiled cookies but are stiff enough to hold their shape af ter being dropped from a spoon. oooo A foundation drop cookie reeV may be varied in several ways. The cookie dough is divided into three parts and different flavorings, fruit or nut may be added to each part. For Instance, to one bowl of dough add chopped pecans and chopped dates; to another, a dash o2 cinna mon and chopped candled orange peel; and to the third, shredded co cc&mu and vanilla extract, oooo Refrigerator cookie dough is divid d and roiled into roils about two inches in diameter and about eight inches Jong. These roils are wrapped in waxed paper and placed in the refrigerator until the dough is stiff enough to cut In thin slices. U "chewy" cookies are preferred to crispy ones, cut the cookies about inch thick. Filled cookies may be made trom a rolled cookie dough. Children like this type of cookie because of the "surprise1 inside. Such cookies are HUie fancier than usual and are nic to tern vith in. The- filling may be & thick Jam, a mixture chopped dates and nuts or any pre served truiis which ii! not absorb; quteWy into Ih aaka dough. For added variation, Ush of spices is added to the dough. The tiiiing is placed telten two cookies and the edges pressed together Witts tinea : ot tork cetore baking. Economics! But So Delicious Economy rota ot meat may be: served in a way to please an epicm.: A dish which wili appeal to the most : ie&Udious paiate is found in this: unusual way ot preps ring cubes of beet. Beef riibea in 9aur ftvaat 2 pounds beer shank or neck S medium sired oolons H tup Ifeica sour cnam H eup water 2 tablespoons arated chaes salt BBri pepper Have oeef shank or neck cut into 1-fcwh tabes. Dredge these with Hoar and brown to not lard. Add the onions, water, scar cream, grated cheese, salt and pepper. Cover tight ly and iet cook siowiy anUJ tender, about two hours. Gripe fruit Satad 1 cup 41ced crapetrutt H cup diced oelerr 4 cup chopped areen peppn teaspoon salt i cup French dressnit Mix and chili Ingredients and serve in a howl lined with crisp salad freen. Coosavant cteaaener To freshen dry cocoannt, soak tha coroan&t tor Hit minutes In anotith roiik to cover St. Then spread It Qiav ly in a shallow pan and neat It for iive minutes in a taoderat oven. It you like toasted cocoanut, heat at xmii it inrm a iisht orown. 4 NEXT FRIDAY Bigger St Better? m Set ready to participate in this big eastestgamsi ASK YOUR GROCER FOR TRIANGLE PRODUCTS TRIANGtE MILLING CO. Poetitna, Oregon you can't blame love FOR WALKING OUT IF YOU SET ttMlPOtE-AGfSKlJl! If yoo wast to bold a tain's Jo? Itt -roar compltiion uBootb and yottftjc? &str 4ry l&ieu "Millie-Ate" Skiai Becsuse VimoUr is nb vjib Oliv and Palm Oils, mtttTc's 4nM ttesmr tids? Huff whj it's to jcood fof 4?r, tifeUW ckia. I fftMic,4i6ercacitiaercicease so tfcorougfaJ softcot v& K&te ici e A A l S3 ORE.6.D.A. 351 State St. Salem's Retail Pocking Picmt ORE.S.D.A. Every Day Prices Not 'Specials ILflini (SIhinpssmaiiLean0nesi1'- 2(D)c The Recent Drop in the Pork Market Mokes it Possibls for Us to Offer Yob These Vetoes. The Above Cuts ore from Prime Grain Fed Young Porkers. They Have that Tender, Chicken like Textare . . . White-mecfed when Cooked. IPtf IEaistl:s Meaty lb. EdD i?flnim St2BaakounBeefib- U2 Pure Pork Sausage W Heartliy Inviie You to Try Thin Delicious Satssage ... It is Supremely Good. Pound Fresh Ground Beef It means Just Thst. The Meat is Fresh the grind ing i fresh. Useless to Pay More Risky to 'ay Let Pound 15C IPnHllfl(gS Sugar Cured a. Egc jrwllla(g(D)im Sliced Lean Ib E7 LOW PRICES have undoubtedly attracted many people to this marker, but we are sure that it is the quality of our meats that causes them to become steady patrons and boosters. That's how we have grown to be Oregon's Largest Retail Meat Market, We Have a Plentiful Supply of the Cuts We Advertise We Are Seldom "just Out" When You See It In Our Ad It's So
