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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Feb. 27, 1941)
Thursday, February 27, 1941 The Capital Journal, Salem, Oregon riine $acon and ried sppie IfFJi 2avorite ui r .Bacon's the basis for many a teal, and breakfast Is but a third t It. In the picture above, we see dressed up tor appearance on the ncheon or dinner table, paired up (rith one ot many ideal compan Bns, fried apples. "Bacon-ands" In juria tnmntnpR. cheese, eces. liver. Euqns, ana more, bo orusn up uu our bacon cookery right here and ow: To Fan Fry Bacon: Place slices bacon In cold pan. cook siowiy id turn to brown evenly. Pour off tat as It accumulates; dram on Ibsorbent paper. To Broil: Spread sliced bacon on iroiler rack. Broil 3 inches from teat. Turn to cook uniformly. . To Bake: Spread sliced bacon on irlre rack. Place in a dripping pan. Bake in a moderate oven (370 de- p-ees P.) for about 15 minutes or tntil brown and crisp. It usually is ot necessary to turn. fried Apple Slices Core apples, cut into wedges or lUCe crosswise to maise tutwo. may be peeled or not, as desired). fif In hot lard until tender and jllghtly browned; serve hot. Cookie Jar . . i.- ui.., j t Brownies, tnose Wjuaie ttvr.c-nr.c i ipokies rich with chocolate and nuts, have long been favorite cook (es of children at all ages. Chewy pudge Brownies are a glamorous lerslon. containing, of course, plen of chocolate and nuts for flavor s fend chewlness. 1 Be sure to melt the chocolate '! ver hot water to prevent burning. Seat the eggs in a large bowl so f .directly to them, thus saving a 6, bowl. Chewy Fudge Brownies are line Mkie-lar fillers, if they can be v M sept long enougn iu uu ,wiwc O cookie-jar fillers, if they can be A 1 Jir! j t Chewy Fudge Brownie ! P.- I em cups brown auar squares chocolate, "melted teaspoon vanilla extract Zlk eups sifted flour IX ..annnn aalt. 1 eup chopped nuts nnt well. Add BUKnr tradually, beattna until well mixed. Blend tn melt ed chocolnt and mnUta. Sift flour and salt together and ittr Into est mixture. Add nuts. Pour Into wall-treascd 8"xl2'V pan. Bake In moderate ovtn 330 degrees T.) as minutes, uut m squares, yield: lfl 3"x3" hrqwnlet. . A six-Inch bund of soft linen or I cotton, hemmed and basted onto the I upper end of a comfort, saves soil ' ing the comfort. The band can be easily removed, laundered and re 1 basted onto the comfort. This is f especially helpful on children's bed f coverings, Sausage Recipes Pork Sausage, Pineapple and Curried Rice 1 pound pork snusage llnkt - 4 slices pineapple H teaspoon curry powder ,t teaspoons cornstarch 1 cop pineapple Juice IHcubs cooked rice Puceh sausages In a cold frjlni pan and 1 cook slowly for 10-13 minutes, oourlafc oft the excess fat. Turn sev iral ttmee to brown evenly. Remove tausaiet to warm platter. Saute the pineapple slices In the pan that the lausagei have-been cooked in. When a tolden brown add the curry powder ind cornstarch, that has been molt tened with the pineapple Juice. Cook over a low flame until the iravy la thickened. Place the sausaites and oineapple on a plate with a mound of rice in the. center. Pour the iravy over the rice. Serves S-S. Sausajre and Fried Apple Biota 1 pound pure pork sausage 3 tart apples Wash and coret he apples and cut 'nto Inch slices. Place the sausages in a cold frylna pan and set over a moderate fire. Let fry slowly for 12 15 minutes, pouring off the fat as it accumulates. When brown, remove lausates to hot platter and add the PPle tines to the frying pan. Cook lowly in the sausage fat until ten der. Arrange sausages on platter with apple rings for a border. Oarnish with parsley or fresh watercress. Serves 4. Sausage Porkuplnea - 1 pound pork sausage meat 1 egg, well beaten Vn cup uncooked rice i medium size onion, slices 4 cup fine celery 2V4 cups tomato Juice I teaspoon minced parsley 3 tablespoons vinegar fl CAbbaee leaves Add the well beaten egg and rice to the pork sausage meat. Shape Into 6 balls, fry in heavy skillet over a low flame for to minutes. Wrap each ball In a cabbage leaf and cover with to mato Juice, vinegar celery and parsley. Cover and cook slowly for to 3 hours. Serves 6, ----- WiatiiMjajafflWWwii i i rzZAiimliimiisamr ., Bacon Turns The Clock Ahead Bacon, long a favorite on the S-eakfast table, asserts itself as it goes into every meal on the day's menu. Here you see it as the main course for lunch or dinner, served with a pile of fried apple slices. Combined with one vegetable and a salad, it's as hearty and delicious a meal as you could ask for. so why not ask for an extra supply of bacon next time you go shopping? You'll be taking on an extra supply of flavor and nourishment as well, for bacon has recently been found to contain vitamin B, precious for promoting healthy appetites and normal growth. Look for more ways with bacon elsewhere on this page. Coffee Rick with Cream Newest Color for Spring Coffee, rich with cream, in fashion's newest color as well as America's favorite beverage these days as Pan-Americanism grows apace. Brazilian beige, a color inspired by "coffee, rich with cream," took spotlight honors when gowns, hats, bags and shoes were paraded before a brilliant gather ing of fashion editors, society leaders and prominent South Americans now in New York, at the fifth Color Affiliates fashion-show and lunch eon In the Hotel Pierre in New York recently. Coffee "opened" the Latin-American luncheon and "closed it," too. for guests attending the fashion show were served Spiced Coffee on arrival to "spice the appetite" and coffee ice cream with demi-tasse coffee for the desert course. "Demi" and "Tasse," two pint sized burros, were "on foot" to re ceive the guests, "Demi" wearing authentic Brazilian coffee baskets, filled with the fragrant beans, and "Tasse" pulling a gay little South American cart, from which two pret ty girls, in Brazilian costumes, dis pensed cups of steaming, spicy cof fee. Every plateful paraded across the table-tops was as Pan-American as the colors of the costumes paraded before the guests. . "Arroz Con Polio" (chicken with special Spanish rice) was the main dish, served with "Ensalada Mexl- cana" (mixed -green salad) ana fol lowed by "Helado Brasilero" (cof fee ice cream) and demi-tasse. "Good neighborliness" was the or der of the day and the Pierre chef did his part by "giving away" the recipes for the various dishes serv ed at the luncheon. So why not enter the prevailing "South American spirit," and give a Pan-American feast of your own with the following directions to guide you? Spiced Coffee 2 pieces 3-Inch stick cinnamon 12 whole cloves 1 quart water a heanlnc tablespoons coffee Place the apices In the upper bowl of the vacuum coffee maker; or Into the cold water for percolator and steeped method or Into the lower compartment of the drip maker. When coffee Is made serve immediately In demi-tasse cups, plain or with cream. Makes a to 8 serv ings. Actos Con Polio (Chicken with Special Spanish Rice) Chop and fry one large size onion In 4 tablespoons of olive oil for two min utes; add to the onion one 4-pound roast ing chicken which has been cut In pieces, as for stewing. Cook with onions for five minutes; add one quart of boiling water, salt and pepper; one No. 2 can or four fresh tomatoes, four large mush' rooms, cut In pieces, a pinch of thyme leaf, a pinch of chopped saffran and one chopped green pepper. Cook for 20 minutes and then add one cup of rice, rnntt Eflln for IS to 20 minutes (sim mering) with the pan well covered. Add a little water If necessary. Makes 6 to 8 servings. Ensalada Mexican (Mixed Green Salad) Ingredients' Lettuce, escarole, chicory watercress, radishes, rings of red and grrvn peppers. Rub a wooden salad bowl with a piece of garlic. Put in the salad greens. To French salad dressing add 1 tablespoon each chopped chives and chill sauce. Pour the dressing over the mixed greens and toss together until thorough ly mixea. Helado Brasilero (Coffee lee Cream) H cup ground coffee V,i cups milk (scalded. cup sugar 1 tablespoon cornstarch H teaspoon salt cup cold milk 3 egg yolks 3 egg whites 1 cup heavy cream Add coffee to 1'4 cups of the milk In top of double boiler. Place over boiling water, cover and heat 3 minutes. Strain through double cheese cloth. Mix togeth er auger, cornstarch and salt, add U cup of cold milk and slightly beaten egg yoixs. combine with coiiee milk and re turn to double boiler. Cook, stirring constantly, until thickened; cover and cook 5 minutes longer. Cool. Beat crk whites until nlff, but not dry and fold Into the mixture. Whip the cream and fold In. Turn Into tray of automatic refrigerator and freeze until firm. Stir once during freezing. Makes 1 quart e-B servings. IHOFFMAN'SC Quality Meat at LOW PRICES! Al's Dixie Cured Smoked Pork Loin H Good!p0Und 23c Swift's Fine Small Ham;t0nrdWl!:!:: 23C And Valley Packing Co. PORK LOIN ROAST ISLIC. Leon BACON Bacon ' jwgjgL .. 21C Lsan PORK CHOPS I PURE LARD pb:m.!:...,. 2SC 1 4 ib.. Zl 29C UAPrMAM'C MEAT 146 N. Commercial MARKET Phone 5563 A speck of powdered cloves gives extra punch to creamy chocolate pudding. Lemon Fruit Ice Box Dessert H cup butter cups confectioner's sugar 3 egg yolks, beaten M cup lemon Juice 1 teaspoon grated lemon rind Yx cup drained crushed pineapple 3 egg whites, beaten 3 doien vanilla wafers Cream butter and sugar. Add egg yolks and beat two minutes. Add Juice, rind, pineapple, and whites. Line bottom and sides of loaf dish with wafers. Add an Inch layer of fruit mixture, cover with wafers, add more fruit and wafers. ' Use up all the ingredients, having top layer wafers. Chill 12 hours or longer. Unmold, sprinkle with nuts (optional) and cover with whipped cream,-Serve cut In slices. Now Is the Time For Heavier Meals When the thermometer tumbles, let the calories climb I Three good re- fuelers are: Pork Chops stuffed with Corn Dressing; Steamed Carrot Pud ding (you wouldn't know It had carroU in it I) and Banana Bran Fritters. The recipes are worth saving. Next month may be cold, tool Pork Chops with Cora .Dressing; 4 cups soft bread immbs cup bran 1 tablespoon chopped onion H cup chopped celery 3 tablespoons fat t teaspoon salt U teaspoon pepper i teaspoon poultry geasontn 1 cup drained whole kernel corn 1 cup corn stock, corn liquid, or milk 4 pork chops tt teaspoon salt Combine bread crumbs and bran. Cook onion and celery In fat until lightly browned; add to bread mixture with sea sonings, corn and stock or other liquid. Mix thoroughly. Press into Dating aisn. arrange chops on top of dressing and sprinkle with salt. Cover and bake In moderate oven ma aegrees r.i aoout minutes; uncover and bake 18 minutes longer. Yield: 4 servings (H-inen easing aisnj. Banana Bran Fritters 1 cup flour i cup sugar 3 teaspoons baking powder VA teaspoons salt 1 egg v cup milk 3 teaspoons melted shortening V4 cup bran 4 bananas k cup flour rind Date Dainties Brighten Menu cup fat ' 1 cup dark brown sugar 3 eggs, beaten 3 tablespoons cream 1 cup chopped dates " V cup chopped nuts 1 teaspoon vanilla 14 teaspoon salt 34 cups pastry flour ',4 teaspoon soda 1 teaspoon baking powder Cream fat and sugar. Add rest of ingredients and mix lightly. Drop portions dough from -spoon onto greased baking sheets. Flatten each dainty and bake 8 minutes in a moderate oven. Vt cup sugar Hi tablespoons flour ' ft teaspoon salt 3 teaspoons grated lemon 1 cup water 9 tublpsooom lemon Juice Sift flour with sugar, baking powder tind unit. Combine slightly beaten ttt and milk, add sifted dry Ingredients. Add melted and coo ed shortening ana bran, stir until batter is smooth. Cut each banana Into four pieces. Roll In flour, dip batter and fry In deep fat at 379 de gress F. until golden brown, serve not with Lemon Sauce. For sauce, combine sugar, nour, sait nnd lemon rind: stir In water and cook slowly until slightly thick and clear. Add lemon juice. Yield: 16 fritters. Steamed Carrot Pudding 3 eggs 1 cup sugar 1 cup grated raw carrots 1 cup milk 3 tablespoons melted shortening 1 cup bran 1 cup fine dry bread crumbs 'A teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 14 teaspoon cloves 1 cup seedless raisins !i cup chopped candled citron U run rnndlpri orftnsn neel Beat eggs until light: add sugar and beat until fluffy. Add carrots, mnjc. snor- tenlng, bran and bread crumbs which have been mixed wtlh salt and apices, Add ratstni. citron and orange peel. Mix well. Fill greased 1-quart mold or 1-pound coffee can three-fourths fuu, cover tunny and steam about 3 hours, serve hot with hard sauce or any desired pudding sauce, Yield: 8 servings. 1 Cold Weather Ideas Hot aplced grape Juice hits the spot after a skating party. All you do Is add a cup of boiling water to a quart of grape Juice. 4 cloves, a pinch of cinnamon, 3 tablespoons of lemon Juice and simmer for fifteen minutes. Oriddle cakes are one of the crowning joys of winter. Add a half cup of grated cheese to your batter and serve for lunch. Cabbage and carrots are winter stand bys. Chopped green peppers and nuts give cole slaw a new lease on life, while carrot creamed In canned mushroom soup net the. lamuy down to dinner in rush. Here is a new cocktail. Dip small button mushrooms in- highly sea soned-mayonnaise and broil until well browned. Stick with picks and pass. Pinwheel Beef Pie 3 cups cubed beef, cooked 4 tablespoons flour 3 tablespoons chopped onions 3 tablespoons chopped -elery 4 tablespoons tab (bacon suggested) 1 cup water 1 cup milk U teaspoon salt 14 teaspoon peppei 1 teaspoon chopped parsley Sprinkle beef with flour and brown it with onion and cel ery in fat heated in frying pan. Add rest of ingredients and simmer five minutes. Pour into buttered, shallow baking dish and cover with Plnwheels. Pinwheels 3 cups flour 4 teaspoons baklnr powder U teaspoon salt 4 tablespoons fat teaspoon celery salt cup milk 3 tablespoons butter Vi cup chopped cooked moat 1 tablespoon aravy (left-over) or cream Mix flour, baking powder and salt. Cut in fat and celery salt. Slowly add milk until soft dough forms. Pat it out with rest of ingredients. Roll up and cut off half Inch slices. Arrange these, flat, on top meat and bake 25 min utes In a moderate oven. baking sheets. Flatten with back of spoon. Bake 10 minutes in moder ate oven. Macaroni Creole is "Something Different" 3 cup. cooked m.c.ronl t Ubletpoom butter 4 UblipooQ. flour 5 cup milk cup chiu uuu te.woon Mil V, tctpoon piprtka A cup ir.ted cbeeM 44 cup buttered crumb. Melt butter and add flour. Mix tn milk and cook until creamy sauca forms. Stir constantly. Add sauce, seasonings and cheese and cook 2 minutes. Stir constantly. Add mac aroni and pour Into buttered baking dish, sprinkle with crumbs and bake 35 minutes. For Lent, casserole dishes topper with golden buttered bread crumbs offer many possibilities. To put under the topping, try corn and oyster, escalloped eggs, macaroni and cbeese or eggs a la king. r, H l M SALEM Match the Spring sunshine with a lovely new dress . . 7.05 to 29.75 Whole Wheat Drops Vi cup fat 1 cup dark brown sugar , cup granulated sugar 3 eggs, beaten 3 tablespoons sour cream or buttermilk 1 teaspoon vanilla A teaspoon salt cup chopped roasted peanuts 3 cups whole wheat flour 1 cup flour 1 teaspoon soda 1 teaspoon baking powder Cream fat and sugars. Add eggs. cream, vanilla and salt. Beat a min ute, then add remaining ingred ients. Mix lightly and drop portions xrom tip of spoon onto greased i FATHIRi "X think breakfast on Sunday is the best meal of 1 fjCtfJv tbew'" tfiMj f MOTHIai "No wonder, you hae JUTlAnw " ' , 4, time for a second cup of Hills WWWW At f Bros. Coffee." ( FOR MAKING PERFECT COFFEE gaftm- JUST FOLLOW THE Jiasi DIRECTIONS ON (ftf ., (rT U .1) THE SIDE OF jt k ss THE CAN siifjJ-f I ' abundance of flavor and " AniSiriSCj aroma that makes Hills Bros. llftlnifOTTTpf ' 'Bk. Coffee so popular with critical lM,Y "UJajyUiAl people. And they will tell you that SftJ '""On FT d, w ' lik -cf"uu Oldnd simplifies cof- Ll PIm 44 '''I t "Al sfV f-n"ling. Hills Bros. Coffee is lu 111 t 'ivkrJiXffSt ilffilj one coee t'li" can be success ItjSiW &MptlAy fry fl'y ued "as is" yes, without T. jj 1 li regrinding in any kind of cof- I "'"" fee maker. Tht CoVtact (Jjund'lt guaranteed to produce best results In DRIP GLASS MAKER PERCOLATOR OR POT If directions on the side of the Hills Bros Coffee can are followed Large, ancy Cooked Prawns, Razor and other Clams, rresh Spring Chinook, Filets of Red Snapper, Flounder and Sole, Barbecued Cod, Kippered Salmon, Shellfish; other Fresh, Smoked and Salt Fish. FnTSnvTariet Fancy Poultry, Completely Dressed & Drawn A Complete Line of Monarch Quality Canned Foods FREE DELIVER! - 10 A. M. and 4 P. M. 216 N. Commercial Phone 4424 From Every Corner of the Globe Thousands of Trained Newsgatherers Send You, Through the Capital Journal, their Reports, Observations and Comments on all the doings on this busy planet Keep Yourself Posted on TODAY'S Events with TODAY'S Capital Journal Just Phone 3571 Your CAPITAL JOURNAL Will Start at Once 60 Per C Month by Carrier $5-00 Per Year by Mail CapitalMJournal SALEM'S LEADING DAILY NEWSPAPER r
