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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1939)
Tan The Copitol Journal, Salem; Oregon Tuesday; March 211939 ALMOST everyone like sur prises for they bring new Joy to living. Hero is dessert which not only hu surprise clement bat n wonderful new flavor com bination. It is called Cherry SurpriM Cake and is a most In genious arrangement. Small cup cakes of feather lightness are used as a base. SURPRISE CUP CAKES H cap shortening 1 cup sugar 1 teaspoon vanilla extract I eggs t cups flour H teaspoon salt I teaspoons baking powder cup milk Cream shortening and sugar thoroughly. Add flavoring and Roast Loin of Pork There Is no meal that makes a mors appetite-inspiring appeal in the winter menus than Roast Loin of Pork. Dellclously browned, and wonderfully aromatic, it both looks and smells and tastes delicious. How to buy a Pork Loin Roast: The meat dealers buy pork loins in whole, long loins that extend from the shoulder, clear back to the ham. Whole loins will weigh all the way from 8 to 20 pounds, depending on the original weight of the hog. The smaller loins are usually younger and have a little less fat. The lar ger ones are fatter and have a slightly coarser grain. Ordinarily a household will buy H to M the length of loin making a roast that weighs In the neigh' borhood of 4 to a pounds and mea sures about 8 or 9 Inches in length. There is a decided difference in the character of the meat from one end of the loin to the other. The shoulder end Is thick and chubby In appearance and shows a portion of the long, flat shoulder blade bone running through it. It Is the least expensive end of the loin, but tastes Just as good and Is as dell clously tender as need be. It does not carve to as good advantage as either the middle or loin end and Is therefore, not as good a choice for "company cut." The middle of the loin Is the part that the rib chops are normally cut from. Left In one piece it makes a roast that Is especially nice to carve and serve. This is the lightest weight part of the loin. This same portion Is sometimes made into a crown roast, by shap ing it into a circle with rib side out, and cutting the ends of the rib bones free from meat Such a crown or circle roast Is usually filled with dressing and roasted like any pork roast The short, thick third of the loin nearest the ham contains the tender loin muscle and Is, there fore, a bit the choicest of loin cuts. It Is compact and meaty and carves to good advantage. It is often slightly more expensive. Any pork loin roast to be top quality should show pinkish grey color to the lean, a clear firm white fat and about a V Inch layer of fat over the whole outside of the cut The texture should be fine and well marked with extra fat Deep red color and no Inside fat in dicates poor quality. Cooking a Pork Loin Roast Just one thing must always be remem bered In cooking pork. Cook it well done, so that no tint of pink re mains in the meat Juice when it Is cut In a roast this means about 80 to 88 minutes to the pound. A pork loin roast should never be covered. Its own fat covering, placed uppermost in roasting, pro tects it from drying, self bastes It. and gives it a delicious brown crusty exterior. Roast Loin of Pnrk With drape Apples 4 to B pounds loin of pork 4 teaapoona salt H teaapoon pepper Servea 3 to the pound. What to Mrre with Roaat Pork tain Appjf aa-ice, plain or spiced with CHILDREN'S COUGHS (dut to colds) Don't let dtatrtM of cheat coldi or apa modio CTOupjr coughs dut to cold ffo untnatedl Rub Children ' Mustrorsoa ehild's throat, chest and bark at one. This milder form of regular Mueterola jMMtratai th nirfara akin, warm and atimulstes local circulation. Floods the bronchial tube with Ita soothing, raltav fngrapors, Musfrola brings such speedy relief because It's MORE than "just a aim Rccommandcd by many doctor and nurses. Three strengths: Regular, Children's (mild) and Extra Strong, 40. Appro red by Good Housekeeping Bu . All dniggwta. reau CHILDREN eggs. Beat until fluffy. Sift flour, measure and resif t with the other dry ingredients. Add flour alter nately with milk, mixing thor oughly after each addition. Bake in well greased muffin pans or in paper baking cups set in muffin pens in moderate oven (350F.) 25 80 minutes. Yield: 16 cup cakes. To decorate cut a cone shaped piece out of the top of each cup cake with a sharp knife. In this cavity place a spoonful of sweet canned pitted red cherries and cover with a large spoonful of whipped cream. Then replace the piece of cake which had been re moved, pressing down very gently. This makes a nice party dessert. 6 Jonathan apples cup grape Juice cup sugar oup water Wipe roast with damp cloth. Place fat side up In shallow roasting pan. Place meat thermometer, If available, In thickest part ol roast. Add salt and pepper and place In a 360 P. oven. Let roast for 30 minutes to the pound, or until the Internal meat temperature reaches the "well done" mark on the thermometer. Core and peel apples. Place grape Juice, sugar and water In sauce pan and bring to a boil. Put apples In syrup and cover the pan. Boll gently, turning the apples In the syrup and cook until Just tender. Remove to flat dish, cover with syrup and chill. Serve with roast pork, using green garnish of parsley or watercress, red cinnamon candles. Baked or cinnamon apples. Pried pineapple, or pineapple rlnas sprinkled with cheese and broiled. Broiled peach halves. Cranberry sauce, plain or spiced lightly with cloves, cinnamon and allspice. cranberry and orange relish served In orange peel cups. Hashed aweet potatoes heaped on to pineapple rings and toasted In the oven. Candled aweet potatoes, or baked sweet potatoes. Baked stuffed Irish potatoes. Baked acorn aauash or mashed Hubbard squash. Hcnuopcq onions or celery. . . . that's why you automatic GAS water IUY Apple-Filled Pork Chops 6 thick pork chops I tableepoona flour I teaspoon salt & teaepoon pepper 1 cup boiling water Select chops one and one half inches thick. Have butch, er make silts in them to hold the stuffing. Carefully stuff and sprinkle with flour and seasonings. Arrange In a shal low baking pan. Pour In water and cover. Bake one hour In a moderate oven. Baste fre quently. Apple alumni 1! cups altced apples 3 tableapoona brown augar 1 tableapoon diced paraley t tableapoon chopped onions 3 tatneapoona chopped celery toaapoon salt K teaapoon paprika 3 tbapa. butter, melted Mix Ingredients with a fork. Stuff the split chops The ap ples may also be used as fill ing for two thin pork chops held together with skewers. Jellied Fish Mold Novel 1 package lemon-flavored gelatin y cups boiling water 3 tablespoons lemon Juice 1 tablespoon granulated sugar lVi cups canned salmon k cup chopped celery cup chopped sweet pickles 1 tablespoon minced parsley Plmlento hearts (tiny) Dissolve gelatin In water. Add juice and sugar. Cool and let thick en slightly. Add salmon, celery, pickles and parsley. Pour Into heart-shaped mold and chill until firm. Unmold on shredded lettuce, Top with plmlento hearts and pass salad dressing. If heart mold Is not available, pour an inch and one-half layer of gelatin into a shallow pan. When stiff cut out In a heart shape, using a paper pattern. If you do not have a flower holder for the vase or bowl try this: Crum ple some tissue paper Into the vase, or use extra ferns or other greenery to provide something to hold the flowers In place. For that final Mchefg touch garnish with Schilling imported Hungarian Paprika! It gives a note of color that pleases the eye and tempts the appetite. Schilling Spices have been add ing flavor and goodness to foods for more than half a century. 37 SMCIS-19 IXTtACTI x stMTl aw 'IT v 1 Gas heats water faster,hetter, cheaper ... is always available to give unrestricted service. An automatic gas water heater keeps plentiful hot water on tap 24 hours a day never AN AUTOMATIC GAS WATER HEATER N0WI Small down payment convenient term Combine Calavo And Eggs Soon Mexican cookery Is certain to be flavorful. It may also be pungent ly hot for American taste, a circunv stance entirely under your control in me accompanying recipe for Calavo and Egg Mexicans by the simple expedient of suiting the ad dition of chill powder to personal taste. Among the charms of the Calavo and egg combination are its colorful character and the quick preparation which permits Infor mal cookery on short notice. A to mato sauce forms the base of the dressing, well seasoned with chop ped or sliced ripe olives and para ley. Cubes of Calavo added Just before serving dress the scrambled eggs into a final fillip of color and flavor. Calavo and Eggs Mexicans medium sized calavo cup tomato sauce 'i cup sliced ripe olives i teaspoon chill powder 1 tablespoon minced parsley 1 tablespoon flour 6 scrambled eggs 3 tablespoons chopped onion Grated cheese Cut calavo Into halves lengthwise, remove seed, pull off skin and cut fruit into cubes. Combine tomato eauce. olives, chill powder, parsley and flour and stir to blend. Bring to a boil and cook and stir two or three minutes. Arrange eggs on serv ing piste. Add calavo cube to to mato mixture Just before serving and pour over eggs. Sprinkle with on ion and cheese. Serve Immediately. Servea 4. Rove's Recipes From Here V There Beef Rice Curry 1 pound beef chuck 4 tablespoons flour 4 tablespoons bacon fat V cup chopped onions cup chopped celery 3 tablespoons chopped green pep pers (optional) 1 tablespoon curry powder teaspoon saH 1 cup tomatoes 1 cup boiling water 3 cups boiled rice Cut beef Into one-Inch pieces. Roll in flour and brown In fat melt- Schilling: need heating! mm needs attention costs lets to buy and use. Make clean liness easier for your fam ily, too. Call any plumber dealer or visit our show rooms today. Cottage Pudding 4 tablespoons butter Vs cup granulated augar 1 egg teaspoon vanilla Vi teaspoon salt cup cold water 1 cup flour 1H teaspoons baking powder Cream butter and sugar. Add remaining Ingredients and beat one minute Pour In to s shallow pan which has been lined with waxed paper. Bake for 30 minutes in a mod erately slow oven. Cut Into squares and serve fresh. Caramel Sauce 1 cup caramels (candles) cup milk V. teaspoon salt Cook ingredients In a cov ered double boiler. Stir fre quently. The sauce Is done when It la creamy and well blended. ed In a frying pan. Add onions, celery and peppers. Pour in curry, salt and tomatoes. Simmer 30 min utes. Stir frequently. Add rest of Ingredients and cook 20 minutes. Serve very hot. Cheese-Vegetable Souffle 4 egg yolks 1H cups soft bread crumbe IM cups hot milk 4 tablespoons hot cream 1 cup grated cheese H teaspoon salt teaspoon paprika 1 cup cooked green beam 1 tablespoon minced pirn ten tos (op tional) 1 teaspoon minced parsley 4 egg whites, beaten Mix Ingredients. Pour Into but tered baking dish. Bake In a pan of hot water In a slow oven for one hour. Serve In dish used In baking. Chocolate Cream Cake H cup fat 1 cups granulated sugar 3 squares chocolate, melted 1 teawpoon vanilla Cut Your Housework IN HALF with RightNowCleaner by Hermosa Products Co. Portland, Oregon for cleaning slass, woodwork, linoleum, upholstering-, etc, MRS. J. F. WEISSER Distributor 629 N. Winter St. Phone 3S5S SAVES FOODS VITAL JUICES FROM DRYING OUT ! V - .jO' mJl- f Vai wr 1 but o s te XmaiiBf Oieree 1. jt S eggs, beaten teaspoon aatt I eun auiiip milk inr hnttrtnltr . 31-4 cups flour I teaspoon soda Cream fat and sugar. Add re maining Ingredients and best one minute. Pour Into two layer-cake pans fitted with waxed papers. Bake for 23 minutes in a moderate oven. Cool. When ready to serve spread one layer with two cups of whipped cream blended with four tablespoons of confectioner's sug IIMob I MID-WEEK SPECIALS! ,0UR BEANS RAM PEARS ROAST prime rib boned and Ground Beef BACON Btpndaad fnm artifud, mmrtHmtktd tbfgrmpki tdtubul Mail, nfrturttti, 9 Now . . . f of the first time . . .you can store even highly perishable foods, prolong their mp aW fmbntu, retain their rich KKtrithnsl 9ime ...save their ftk fmb JUimr . . . djt longer thin ever before! Fresh vegetables and from, even when kept uncovered on open shelves, don't lose their it tnaiveness through vildDg,shhrDg changing color! Left-over meats, peas, beans, oatmeal, even mashed potatoes star as fresh sod delicious at when first prepared! Because with the new "Cold-Wall" Principle, food is not dried out by mourare-robbirig air cunena. And odot-and- r COME IN AND ar mixed with one teaspoon of vanilla. Cover with other layer and lightly spread with a thin chocolate frosting. Serve prompt ly. For additional flavor sprinkle top with shredded toasted almonds or broken pecans. Salmon Samoset , I cups boiled lice 3 tablespoons buttei 4 tablespoons flour 3 cups milk teaapoon salt Northern All-Purpose Hard Wheat SANTIAM Cut No. 2 tin 4-Pound Bag STAREGON No. 2V2 tin lean side Come in. See it SEE HOW IT WORKS . NOW. FOR THK FIRST TIM I t. THI NtW "riFW-FUMH SMI-.l SOLID GLASS PARTITION ntVtnH THS CABINET INTO a COMPART MBNTS. W . 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