Ten
Die Capital Journal, Snlem, Oregon
Thursday, April 17, 1941
Serve Jair
mon
Fritters of all kinds thou that
were the ample, golden crisp main
stays of the menu, and dessert frit
ters that so gloriously crowned a
feast were great menu standbys of
old-fashioned cooks.
They were favorites with hungry
families, too. For, hidden within
their crisp brown coatings were all
manner of menu surprises.
One could never be quite certain
Just what variety of fritter 'twas,
until the first savory mouthful re
vealed the secret that the snug bat
ter coating concealed!
In the class of main dish fritters
none ranked higher in days gone by
and none has since surpassed the
salmon fritter for high food value,
economy and savory flavor. One of
the simplest, but also one of the
most delicious versions of the sal
mon fritter uses generous sized
flakes of canned salmon, dips them
Into a plain batter mixture and
fries them quickly to golden brown.
Served after our modern manner,
with a colorful tossed vegetable
salad and with Individual servings
of tartar sauce and lemon wedges
these simple salmon fritters make
a satisfying main dish for a lunch
eon or 6iipper menu. With such
additional menu accessories as but
tered peas and whole kernel corn,
salmon fritters are also a happy
choice for the main dish of a din
ner menu.
They are good news to the family
budget, too. For canned salmon Is
one of the best "buys" on the gro
cer's shelves. It la a genuine eco
nomy food because It furnishes such
high food value at so modest a price.
Each can of salmon contains sub
stantial stores of high-grade pro
tein, calcium, phosphorus, iodine
and vitamins A, D and Q in addi
tion to the energy units of the rich
salmon oil.
fritters for a 'ZJreal
Salmon fritters and all deep fat
fried foods are easier to prepare In
this day of the modern electric
range than ever before. For tern.
perature, the most Important factor
In deep fat frying, can now be reg
ulated easily and unfailingly in the
deep well cooker or on the surface
unit of the electric range. A choice
of 6 speeds on the cookers and sur
face units of these new ranges, pro-
vldes Just the proper heat for every
cooking operation. That means
more reliable cookery, better re
suits, and greater economy, too.
Deep well cookers on these new
ranges are ideal for deep fat fry-
lng. The stralght-slded kettle Is
built-in, and out of the way, so
there's no danger of tipping the ket
tle and spilling hot fat.
A group of Camp Fire Girls asks me to endorse dunking so that, as
their letter explains, "a week's doughnut drive which we ore sponsoring
In X-town may have the benefit of your printed approval." There is
nothing that I would rather do than agree with a group of young people.
But I really can not go on record as saying that dunking Is good table
manners! On the contrary, dipping
a great round object Into a coffee
or teacup and then biting Into this
sopping object Is about as bad an
example of table behavior as could
be found. But I can say to those
who evidently think a doughnut
sopped In coffee tastes better than
a dry doughnut, that you could
drop a mouthful at a time Into the
coffee and then lift It to your
mouth with the spoon. Since this
Is permissible with pieces of crack
ers In soup, why not with dough
nuts In coffee? (Of course it It Is
a case of, right or wrong, dunk you
will, then at least break your
doughnut In half, and dip an end
In slightly, and bite off the dipped
part. But don't quote me as saying
this Is best manners! It a only Bet
ter than worst.)
Wedding Presents with the Groom
In Mind
Dear Mrs. Post: I believe you said
one time that when the groom-to-be
was a good friend and the bride
either little known or unknown, the
wedding present might be some
thing chosen more for him than for
her, even though sent to the bride.
Will you name some of the Items
you had In mind.
Answer: In addition to the ubl.
qultous cigarette boxes or ash trays,
you could send something for his
desk. For example, an Inkstand or
paper cutter and scissors, or paper
weight, or book-ends, or magnify
ing glass or desk clock, eto.
Grandmother Number Three
Dear Mrs. Post: My little boy has
two real grandmothers and one
step-grandmother. He ta going to
see his step-grandmother for the
first time and as he now speaks
clearly he has to be told what to
call her. But what?
Answer: lie might call her what
ever name Is left over meaning
grandmother. If he calls the two
real grandmothers any 01 tnese
names, Grandmother, Grandmama,
Grandma, Grammomle, Granny.
Gran, or Gromsy, then he can call
Caramel Merfflroe Cake
cup fat
1 cup granulated augar
3 eggs, beaten
1 teaspoon vanilla
14 ttanpoon almond extract
W teaepoon salt
j cup milk
3 cups pastry flour
8 faapoons baking powder
Cream fat and sugar. Add
rest of Ingredients and beat
three minutes. Bake In two
layer cake pans, lined with
waxed papers, 33 minutes in
moderate oven about 350 de
grees F. Cool and add filling.
Filling
Vt cup dark brown sugar
U cup flour
a egg youca
U teanpoon salt
a ta
tablaapoons butter
ly cupa milk
1 teaspoon vanilla
Mix sugar with flour, add
yolks, salt, butter and milk.
Cook slowly and stir constant
ly until thick. Add vanilla and
cool.
Meringue
3 egg whltae. beaten
H cup dark brown sugar
1 teaspoon grated orange
rind
teaspoon salt
Add sugar slowly to whiles
and beat well. Add rest of In
gredients. Frost top and sides
of cake. Bake 10 minutes In a
moderately hot oven about
3TS degrees F. Cool and serve.
her a left-over one of these. Or bet
ter still, he might ask her what
she would like him to call her.
Writing Thnnk-You Notes
Dear Mrs. Post: Will you please
tell me the exact time a bride Is
allowed to write thank-you notes
for her wedding presents?
Answer: She writes them, as
many as sho can, every day before
the wedding trying If possible to
send a thank-you note the day
each present Is received. It Is true
that the bride who receives dozens
a day may not be able to keep up
with her list, and will therefore
have to wait until after she gets
back from her wedding trip to send
her thanks for those that arrived
the last day or two before the wed
ding. It may be that she manages
to find time to write a few espe
cially appreciative notes while she
Is away. In any case, she writes
to everyone when end as she can.
In other words, the obligation of a
bride to write her notes of ttionks
Is one of the very few exactions of
courtesy that knows no compromise.
Ba sura thai tout stationery and
phrasFolocy Is correct whenever you write,
a letter. Bend for Emily Post's booklet,
"The rtlqnetta of Letter Writing," en
closing ten cents. Address Kmlly Post,
c-o Capital Journal. P.O. Box 75. Sta
tion O. New York, W. Y.
Chicken Loaf
And Savory Sauce
3 curs diced cooked ehlrken
1 tablespoon minced parsley
S tablespoons chopped celery
3 tablespoons chopped plmlento
(optional) t cup soft bread enimbs
H teaspoon salt
H teaspoon paprika
1 cup cream of mushroom soup (or
milk)
3 egt, beaten
a tablespoons butter, melted
Mix ingredients and pour into
buttered loaf dish, Bnke 50 minutes
In moderate oven. Carefully unmold
and surround with savory crenm
sauce, creamed mushrooms, tomato
sauce or creamed pens.
SPRING
MENU
MAGIC!
Tuty, nourishing dlihel (hit
what the growing spring appa
tltta of your family are tha gift
of FRIL-LETS. Ask your trocar
for them today cellophane
wrapped.
SiNO 15 POMtk LABELS
ni riclv j
thrtt-quirt n
uirtf hard-iluml
num mi c iron t
itnlntr end vie
tb1 coltndtr poitpiid,
POIIU SORmU MACARONI tO,POBlUMO.OH
VA tablespoons butter (melted)
2 ess yolks (beaten)
H cup milk
H cup flour
1 lb, can salmon
Add butter to egg yolks and milk.
Blend liquid ingredients with flour
to make a smooth batter. Separate
salmon into large sized flakes. Dip
in baiter and fry in deep fat (370
degrees) until browned (about 3
minutes).
New England Specialty
Favorite with Housewives
Indian pudding has been a New England specialty for generations.
Colonial housewives certainly Improved upon the original recipe, If It ever
came from the first inhabitants of this country. Propably It was first
called Indian corn pudding to describe the cornmeal, which furnishes the
foundation. The milk whleh is another Important ingredient was, of
course, unknown In this country
until cattle were brought over from
the old world. Maple sugar was
probably used for sweetening for
long years until molesoes became a
commodity.
When the Dutch oven was heated
for many hours before the coals
were raked from It, a pudding was
put In to bake after the pies and
loaves of bread had come out. The
last remnants of the heat were used
for baking the beans and the pud
ding. Today we bake Indian pud
ding in an oven whose heat can be
regulated merely by setting the
temperature control.
A recipe for a type of Indian
pudding which contains both tapi
oca and cornmeal was given by a
friend. This recipe came from Ver
mont and Is known as Ascutney
pudding, taking its title from the
mountain of that name.
Indian Pudding
4 CUPS RtllC
'.a cup molassea
U cup auaar
1-3 cup yellow cornmeal
9 teaspoon salt
Vt teaspoon cinnamon
m teaspoon nutmeg
3 tablespoons buttsr
Heat three cups of the milk In
top of double boiler. Add molasses, I
sugar, cornmeal, salt, spices and
butter. Cook over hot water, stir-'
ring occasionally, about 20 minutes,
or until mixture thickens. Pour
In 1 quart casserole and add re
maining cold milk without stirring.
Bake in a slow oven, 300 degrees
P., two and one-half hours. Serve
warm with plain cream or with
small balls of Ice cream.
Ascutney Pudding
1-3 cup pearl tapioca
11a cup cold water
1 quart scalded milk
14 cup yellow cornmeal
Vt cup molassea
Vi cup suzar
A teaspoon cinnamon
teaspoon nutmez
$4 teaspoon slnser
1 teaspoon salt
1 eaa. well beatee
cup cold milk
W cup raisins
Soak tapioca in cold water sev
eral hours. Scald milk In top of
double boiler, sprinkle in cornmeal,
stirring constantly and cook four to
five minutes. Stir in, tapioca and
cook five minutes. Remove from
heat, add molasses, sugar, spices,
salt and egg and blend well. Pour
In 1M quart casserole, set in a pan
of hot water and bake In a moder
ate oven, 350 degrees P. After 10
minutes add cold milk and raisins,
but do not stir. Bake two hours.
Chile
United
Is shipping melons to the
States.
Your Need '
Is a Good
Dollar Idea
A resourceful woman In a very
average American community had
a good idea that she has turned
Into needed dollars. Starting in her
own attic, her business has now
grown into a rented space In the
business section. Her merchandise
Is second-hand baby furniture, car
riages and such like.
The Idea come to her when she
was on a clearing-out spree and
wondered what to do with an out
grown high chair, play pen and
cart. Certainly plenty of people
ought to be able to use them but
who? And many attics around
town must be full of perfectly good
baby equipment that was Just In
the way and gathering dust. In a
flurry of enthusiasm, she cleaned
her pieces up, gave them a going
over with fresh enamel and got
her husband to replace lost screws,
fix the wheels and castors. Then
she advertised them in the classi
fied section of the local paper and
sold them the next day.
That Inspired her to scout around
among her friends for more cast
off baby stuff which she bought,
renovated and sold at a profit. Her
attic "did" very well as a workshop
In the beginning but as she became
established she needed more space
and a more central location. Now
she keeps a very full stock of sec
ond-hand baby furniture, carriag
es, pens, scales and such like
which are very dainty and clean by
the time she's done them over.
Many women, wishing for a way
to augment the family Income,
could carry on such a business right
from home. Or the local P.T.A. or
the woman's society of the church
could make money by starting a
shop like this they could get the
old things donated, share the Job
of renovating them, take turns
selling and clear a nice sum regu
larly for their organization.
A protective coat of furniture
polish on window sills makes their
cleaning easier.
Sugar Cookies
Easy to Bake
cup fat
2 cups granulated sugar
3 feb s. beaten
V, cup sour cream
i teaspoon mace
1 teaspoon vanilla
i teaspoon colt
3 teaspoons grated orange rind
3'i cups flour
1 teaspoon poda
It teaspoon baking powder
Cream fat and sugar. Add eggs
and cream, beat a minute. Lightly
mix in rest of ingredients. Chill
dough if convenient. Drop portions
from tip of spoon onto greased bak
ing sheets. Flatten each cookie with
broad side of knife. Bake 8 min
utes in moderate oven.
Authorized BotrJen EAMAGES, Salem, Ore.
fife J!!
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