Tuesday, February 21, 1939
Eioh
The Capita! Journal, Salem, Oregon
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tolled rib rout o( beel garnished with Drowned bananu snd spiced gooseberries.
Rib Roast Of Beers A Regal Dish With Yorkshire Pud
ding, Or Not One of the things America can thank old Eng
land for is its liking for roast beef, the aristocrat of meats.
You can't go wrong, when your budget permits, if you serve a
juicy rib roast. One of the best ways of getting a good roast
Is to patronize a reliable butcher.
There are certain testa you can
apply In picking the cut of meat,
but they're not conclusive. Tender
beet usually la well streaked with
dear, cream-colored fat, the flesh
Ham and Scramble
4 tablespoons fat
a tablespoons chopped onion
8 tablespoons chopped celery
V cup cooked green beans
H cup diced cooked bam
3 tablespoons flour
1 eat
1 cup tomatoes
teaspoon salt
teaspoon paprika a
Brown onions In fat melted In a
trying pan. Add rest of seasonings,
beans and ham. Cook slowly and
tlr until well browned. Add flour
and when blended add rest of the
Ingredients. Cook three minutes. Stir
constantly.
A Case for Tarts
Pit pastry Into shallow Indivi
dual pans. Cut out pastry rounds
the same diameter as the top of
the pans, and using a thimble, cut
several rounds from each pastry
circle. Bake tart cases and pastry
circles. Fill the cases with fresh
or canned fruits or berries, sweet
en, and cover with the little tops.
Tall-Vase A to race
It you have difficulty finding a
place to store tall pitchers, vases
and candlesticks, build a cupboard
or act of shelves above the refrig
erator. The cupboard can be open
or closed and the shelves spaced
far apart.
Plain Chocolate
Square Cake
Vt cup fat
1 cup sugar
1 teaspoon vanilla
teaspoon salt
3 squares chocolate, melted
1 eta
ltt cups flour
1 tap. baking powder
1 teaspoon soda
1 cup boiling water
H cup raisins
Cream fat and sugar. Add
rest of Ingredients and beat
two minutes. Pour Into shal
low pan lined with waxed pa
per. Bake 40 minutes In mod
erately alow oven. Cool, frost.
White Mountain Cream
Frosting
1 cup granulated sugar
1 teaspoon vinegar
H cup boiling water
1 egg white, beaten
teaspoon vanilla
Boll togeUier and without
stirring, sugar, vinegar and
water. When a fine thread
forms when portion of hot
syrup Is poured from spoon,
pour the hot syrup slowly
Into egg white. Beat until
frosting Is cool and thick. Add
vanilla and frost cake. This
frosting Is adaptable to any
kind of cake.
Is firm to the touch, smooth, fine
grained and glossy.
Freshly cut beef Is bright red.
When It has been hung exposed
to the air the meat darkens. Many
people who fancy themselves as epl
cures spurn the freshly cut beef.
They say It's not worth eating un
til the meat Is dark. With some It
has to be quite dark, too.
Note the Weight
Two or three ribs will be enough
to serve the average family, four
or five for a larger group. Some
people like to serve a standing
roast one that is cooked with the
bones In It. But If the butcher
removes the ribs you get a rolled
roast the meat Is tightly rolled
and held together with cords or
skewers.
It Is wise to note the weight of
the roast when you buy It. That
will help In the cooking. To bring
out the flavor of a standing roast,
proceed this way:
Wipe the roast with a damp cloth,
then rub It well with salt, pepper
and flour. For a three-rib piece
these are the proportions: A tea
spoon of salt, half a teaspoon of
pepper and two tablespoons of flour.
Put the roast, fat aide up, on a
rack that's raised a quarter of an
Inch from the bottom of the roast
ing pan.
Roasting Time Scale
Turn the oven on hot (500) for
the first 20 minutes of cooking: that
will sear It. Then lower the heat
to 300 degrees and cook according
to this scale: 16 minutes a pound,
If you like your meat rare; 23 min
utes a pound for medium, and 30
minutes a pound for well done.
You should not cover the pan;
the fat not only seasons the roast,
but also keeps It moist while cook
ing. Baste the meat every fifteen
minutes or so with the drippings.
A rolled roast Is cooked In much
the same way. But since It doesn't
have so much fat you'd better put
halt a cup of water In the roast
ing pan. And since the rolled roast
Is thicker than a standing one, add
five minutes to the cooking time In
each of the classifications Just
given.
When your roast is done, lift it
off the pan. Pour out of the pan
an out iotir tablespoons or fat and
then make your brown gravy in
the pan In this manner: Sprinkle
In four tablespoons of flour and
mix well, add two cups of boiling
water and a little salt and pepper
and boll the mixture on top of the
stove, stirring It frequently.
Yorkshire Podding
Before starting the gravy, be sure
to remove from the pan any little
bumed particles of flour; they
would darken the gravy might
even give it a bitter taste. If the
pan Is too brown. It's better to make
your gravy In a separate receptacle.
If you like your beef the real
English way. youH serve Yorkshire
pudding with it. Here's a good
recipe:
Mix a cup each of flour and milk,
two cgra and a fourth of a tea-
Specials Wed. and Thurs. Only
35c lb. Value Double Dipped
Peanut Clusters n 19c
I'ounds or More With Adv. Only
Old-Fashioned
Chocolate Drops lb. 9c
With Adv. Only Pounds or More
Winstel's Chocolates
Two layers of Fresh, Creamy, Assorted Chocolates
Fresh Each Tuesday
Full Two lb. Box 98c
Hand Laced Bill Folds IOC
Worth Much More With Adv. Only Cloae Oat
The Bigr Tenslar lc Sale
4 Days March 1, 2, 3, 4
Scliaef er's Drug Store
" unginau renow rroni urug ana Candy Store ol Salens
135 N. Commercial St. Phone 5197 or 7023
spoon of salt. Pour to a thickness
of one Inch In a shallow pan gen
erously greased with dripping from
roast. Bake twenty mlnutea In a
moderate oven, basting three times
with drippings. Cut into squares
and arrange them around the roast
on the serving platter.
To take the guesswork out of
roast cooking, use one of those spe
cial roast-meat thermometers. Make
an Incision so that the bulb reaches
the center of the roast and cook
until It reads 140 degrees for rare,
160 for medium and 180 for well
done.
However, with little practice you
can do your beef to a turn without
a thermometer.
Apricot Whip
Delicious Dessert
Dan Cupid ti supposed to be the
instigator of those romantic episode
which end with then words, "And
they lived happily ever after A
glorious ending Indeed I
Speaking of endings, no Valen
tine' party could poasibly be des
cribed aa a complete success without
a grand finale. In other words, a
glorious dessert or other refresh'
ment to climax the evening's fun.
In search for Just another recipe?
Perhaps you are and the following
Apricot Whip will end your quest
It's d llclously appetizing and pret
ty as a picture.
Apricot Whip
1 eup well sweetened, cooked dried
apricots
1 eup liquid firm apricots
1 tablespoon oorzutaich
4 tea poor, cinnamon
F?w grain aalt
1 tablespoon granulated gelatin
8 tableipoona o d water
1 cup whipping Team
S tab lea poo n granulated sugar
eup honey
Toasted shredded coconut
Beat apricots to a pulp, ad 1 liquid,
cornstarch, sploe and salt: blend thor
oughly and bring to a -oil. Coc and
stir until thick and cornstarch
cooked (2 01 3 n tutr.) Re more
from fire and add geiatln that has
been moistened in cold wrier, and
stir to dtMolve. Cool but do not let
stand until firm. Whip cream tMck
but not stiir. ad" sugar and blend
Whip cooled apt-. cot mixture Into
crefim a small portion at a time
Chill thoroughly. Pile into stemmed
glasses and top each serving wttn
honey and sprinkling of coconut. If
preferred, rreese refrigerator tray
ana mice 10 erv.
Serves 4 to 0.
Orange Egg Nog
1 egg. separated
t tablespoons sugar
Vj cup evaporated milk
1 cup orange Juice
Orange Juice and milk should be
cold. Beat egg yolk until light
Beat egg white until stiff, but not
dry adding the sugar gradually
Combine egg yolk and white, and
stir In the milk and orange Juice.
MODEL FOOD MARKET
275 N. High St
Phone 4111
FREE DELIVERY
Thirty-day Account Service
Mid-Week Specials!
Manning's Fresh Roaster
Cottiree pound 2Jc
The Blue Bag Reg. 29c This Week Only
Ground When Ordered
Libby Yellow Cling Peaches ICg
IV4s. dozen $1.75
Libby Stewed Prunes Ifie
IHs, dozen $1.90
Dr. Phillips' Grape Fruit 2 cans 25c
Is, dozen $139
Paradise Dill Pickles, y2 gal, jars .-30c
M.J.B. Rice, 2-lb. package 7c
Doumack's Fluffy Marshmallows ....15c
Pound cello.
Jewel Salad Oil, 1-gal. decanters ...AM
K-gallon decanters 75c
These Decanters Mate Very Useful Water Juga
Mazda Lamps, 25-40-60-75-100-watt . jc
Calavoes, large size J for 2C
It
, - FOR A DRY, FLAKY,
V LINED WINTER SKIN
v h
HELENA RUBINSTEIN'S
PASTEURIZED FACE CREAM 1.00
Use this unique cream every night and morning to
cleanse, refresh and animate your complexion. See how
it lifts away the dull drawn look. Softens chapped,
parched skin. Use it on rough, reddened hands on
chapped lips, to make them lustrous and young-looking
again. Use it for two weeks and see your skin
take on new radiance, new bloom. 1.00.
i
H your skin b very dry and lined, use Helena Rubin
stein's Youthifying Tissue Cream every night after
cleansing. This rare herbal blend will aid remarkably
to keep your skin unlined, free of crow's-feet. 1.00
For outdoor protection and make -up glamoor use
Town and Country Make-up Film. Contains biolog
ical ingredients that protect your skin from wind and
cold. Gives your complexion a luminous transparency.
Keeps your powder perfect the day through. 1.50
WIIXETTS
Capital Drug Store
State and Liberty Situ Phone 3118
Fish Corn Chowder
I tablespoon minoed onion
H cup diced celery
1 cup diced raw potatoes
1 cup water
teaspoon salt
i teaspoon paprika
S tablespoon butter
1 table poo na flour
s cupa milk
H cup cooked ftah
Simmer ao mlnutea In cov
ered pan onions, celery, pota
toes, corn and water. Add salt
and paprika. Melt butter, add
flour and when blended pour
in milk. Cook slowly about S
minutes. Add other Ingredi
ents and cook slowly until
smoking hot. Serve In bowls
with lots of crackers.
Celery Soup
3 table poo na butter
3 cup finaly chopped celery
3 tab lea poo na finely chopped onion
Vi teaspoon aalt
pepper
3 tableapoon flour
3 cupa celery broth
3 cupa evaporated milk
Melt butter. Add celery, onion,
salt and pepper. Cover closely and
sunnier for 15 minutes over a low
name. Sprinkle with flour, stirring
to blend well. Then add the celery
broth, made by boiling celery tops
and coarse outside stalks In about
3 cups boiling water for IS minutes.
Cook until soup begins to thicken,
then add milk snd heat thoroughly
One teaspoon finely chopped parsley
improves appearance and flavor of
soup. Yield: 6 servings, 6 cups.
Serve with or without cracked ice.
Yield: 3 servlni?.
Bridge Party Dish
Try codfish loaf with crab sauce
tht next time you have your bridge
For Quick Cough Relief.
Mix This at Home
Sarea You Much Money, and
It's So Easily Mixed
Here's an old borne remedy your
motber used, but, for real results, it
is itlll one of tbe most effective and de
pendable, for cough due to colds. One
tried, you u swear oy iu
It's no trouble. Make a syrup by stir
ring 2 cups granulated sugar in 1 cup
water a few moments until dissolved.
No cooking needed a child could do it.
Now put 2V4t ounces of Pin ex into a
pint bottle, and add your syrup. This
gives you a full pint of actually truly
splendid cough medicine, and givea you
about four times as much for your
money. It keeps perfectly, tastes fins,
and lasts a family a long time.
And you'll say It's really amazing,
for quick action. You can feel it take
hold instantly. It loosens tbe phlegm,
soothes the irritated membranes, and
helps clear the air passages. No cough
remedy, at any price could be mora
effective.
Plnex is a compound containing Nor
way Pine and palatable guaiacol. In
concentrated form, well-known for Its
prompt action on throat and bronchial
membranes. Money refunded if it
doesn't please you in every wsy.
club. Economical, very appetizing
Use soaked codfish in your own fish
loaf recipe. Add cooked crab and a
little chopped sweet pickle to the
cream sauce you usually serve with
fi&h loaf.
Cooked beet balls, marinated half
an hour or longer In French dresa
lng. make appropriate fillings for
green pepper rings placed on crisp
salad green. These carry out the
holiday colors.
Sckoen's bake ZO varieties of de
licious breads try several of
them now. If your grocer does
not carry a complete supply a
phone call from him will obtain
your order for you.
Salem Baking Co.
445 Court St.
Phone 7810
SPA
The
sot
FISH OR MEAT ENTREE
French Fried Potatoes.
Vegetable. Salad.
Hot Rolls. Letter and Jam.
Utf ysta wmmij
Coffee. Tea. Milk. Buttermilk
DESSERT
Pudding or Fruit Cobbler A b Mode,
Sparce Cream or Sherbet,
Cake A la Mode. Fruit Pie or Jello
&u 'ceuri 9tl'miU cam pm
f.U so. MU
'
Soup. Tom no Juice or Fruit Cocktail
5 extra
.
eUsibtimUtmlltilihekitemt ymAr
fU yn m Juifr4i(mt 30t
IURKEY AND 8TEAK DINNERS
60c. 75c
The SPA
382 State St.
-""-"I
NEW FOOD-KEEPING MIMGLE...N0W AT OUR STORE
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325 Court St
Phone 6022