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
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r