Image provided by: University of Oregon Libraries; Eugene, OR
About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 25, 1951)
SALEM'S AUTHENTIC FOOD GUIDE TO BETTER LIVING G apil A Journal FOOD SECTDONI FOOD SECTDOIN1 Salem, Oregon, Thursday, January 25, 1951 Italian Supper Dish "Fills the Bill" For Hungry Appetites Italian Supper Dish 2 tablespoons margarine or butter Yi medium onion, sliced . Ai pound salami, minqed 1 can sliced mushrooms 1 cup canned tomatoes 1 10V4-oz. tomato puree Yi teaspoon sale Ys teaspoon pepper 2 cups rice Vi cup margarine or butter, melted Parmesan cheese Melt margarine or butter in a large skillet and brown onion slightly. Add minced salami and continue browning until salami (is crisp. Add mushrooms, to matoes, tomato puree, salt and pepper. Cook 20 to 30 minutes over very low r?at. In the mean time cook rice in boilii. water U-til tender. Drain. Pour mar garine or butter over rice and mix well. Pour sauce over rice and sprinkle with cheese. Serve hot. Serves 6. Swedish Aspic "i pound shrimp 1 pound salmon Z quarts IV2 tablespoons white vinegar Vz teaspoons salt 8 peppercorns 8 whole allspice 2 bay leaves l',2 taspoons dill seed 4 tablespoons gelatin 2 egg whites 3 hard-cooked eggs Yi cup mayonnaise ' Watercress Co-' " mp and salmon 15 to 20 minutes in water to which has been added vinegar, salt, pepper corns, allspice, bay leaves and dill seed. Remove fish and strain stock. Add water, if necessary, to make lVz quarts. Soak 4 tablespoons gelatine in Yi cup cold water. Add to stock. Add egg white and pour Into sauce pan. Bring slowly to boiling poin' -tirring constantly. Cover and allow to stand 15 minutes. St through cheesecloth; add salt and pepper to taste. Pour in a tissue-thin layer of gelatin stock on bottom of mold which has been rinsed in cold water. Chill. When set, arrange 2 eggs cut In quarters and cleaned shrimp attractively on gelatin. Combine mayonnaise with 1 'A cups gelatin stock. Pour over fish gently allow to set. When stiff, arrange cooked salmon cut into serving pieces on top of mayonnaise gelatin, Pour over rest of stock and chill until firm. Unmold on chop plate, garnish with watercress and sliced hard-cooked egg. Serve with additional mayon naise. Serves 6-8. Fool-Proof Pie Crust Every bride in the country is going to be able to make a per- lect pie. New methods are mak ing failures unnecessary when it comes to concocting pastry. Latest of these methods is called "Water-Whip," developed by expert home economists and using homogenized shortening. No more "cutting in" of the shortening, no more worrying about just the right amount of liquid. The dough is easy to mix and handle, and it can be rolled oat on a floured pastry cloth or board, or between two sheets of waxed paper. Water-Whip Piecrust Ingredients: cup homogen ized shortening, Yi cup boiling water, 1 tablespoon milk, 2 cups sifted all-purpose flour, 1 tea spoon salt. Method: Put shortening in medium-sized mixing bowl. Pour on boiling water and milk and whip or beat with fork until mixture is smooth and Ihick like whipped cream. Tilt (bowl and use rapid cross-the-bowl strokes. Sift flour and salt together onto shortening mixture. Stir quickly, with ' round-the-bowl strokes, into a dough that clings together and "cleans" the bowl. Pick up and shape into a smooth, flat round. Makes pastry for a 9-inch 2-crust pie. ARM & HAMMER SAL SODA CONCENTRATED, Is completely soluble, no residue to clog drains, the cleanser that's kind to your plumbing, helps keep pipes open. Downy-Textured Party Cake Easy with White Cake Mix How do you spell "party"? C-A-K-E? Of course, that's correct. And you can go to the head of the class if you make a cake that is really tops. This isn t hard with a white cake mix that's as easy to put together as one, two, three. Just add milk, mix and bake and you'll be assured of a downy-textured cake that is sure to bring pleasure to your guests and to add to your prestige as a cook. It really takes only four minutes to get two generous 8 inch layers in the oven. And as there is a special package of the mix for high-altitude baking, the mountain cook, too, can count on a light and luscious cake. Frosting and decorating the cake are almost instant chores, too, if your use an uncooked orange frosting made with con fectioners' sugar, and put a row of pecan or walnut meats around the edge of the cake. Another easy and eye-appeal ing decoration is made by wreathing the edge of the cake with chopped orange peel and bits of citron. Orange Frosting Cream Ya cup butter with Yz tablespoon grated orange rind and dash of salt. Add 3 cups sifted confectioners' sugar gra dually with Yi cup orange juice, beating well. Add 2 drops al mond flavor. To Denver Station McMinnville Word has been received by Mrs. Zelma Wiltsey of Fourth street, McMinnville, that her son, Albert Roy Wiltsey who has been in training at the Lackland, Texas Air Force Base, has been sent to Denver for fur ther instruction. He enlisted on Nov. 26, 1950. Timely Desserts For Winter Menus There's no more timely dessert for a February menu than one featuring figs, for it is during this month that the National Fig Festival is being celebrated. Sherry Cream Ring with Fig Topping, which combines figs and mellow sherry wine, is at tractive to look at, delicious to eat and simple to prepare. Busy hostesses will appreciate the fact that this dessert may be prepared the day before serving. Sherry-Cream Ring with Fig Topping (Serves 6) 10 Fig bars cup sherry wine 1 envelopes (IV2 tablespoons) plain gelatin 3 eggs, separated lYi cups milk Vi cup sugar Dash of salt Whipped cream Cut fig bars into small pieces witn scissors; place in a small bowl; add Y2. cup of the sherry: mix well and let stand 5 minutes or so.' Spoon mixture evenly over the bottom of a 1 Yi -quart ring mold. Soften gelatin in re maining Yt cup sherry. Place egg yolks in top of double boiler and beat slightly; add milk, sugar and salt; mix well. Place over boiling water and cook, stirring constantly, until mixture coats spoon. Remove from heat; add soft ened gelatin and stir until dis solved. Let cool, then chill un til mixture begins to thicken; fold in stiffly beaten egg whites, blending gently but thoroughly. Spoon this mixture carefully over fig bar-sherry mixture in ring mold. Chill several hours or over night. Unmold on a serving plate and place a small bowl of whipped cream in the center of Quick Energy Iron Found . In Molasses Although molasses dishes arc good at any season, they are particularly appealing on cold winter days. Then, appetites are husky and bodies feel the need for heartier food. Molasses is an excellent food in itself, supplying quick en ergy and available iron and cal cium for building red blood and strong bones and teeth. More over, it is an important ingred ient of many delicious, hearty dishes. In olden days when winters were long and cold and heating facilities were inadequate, the molasses jug was found in ev ery kitchen. Grandma felt that she couldn't feed her family properly without it. Molasses was used regularly over pan cakes, as a spread over bread, in baked beans, gingerbread, and in almost everything she baked. It gave her dishes a delicious rich flavor and was a contribu ting factor in keeping her fam ily healthy. Here are are few versions of grandma's old fashioned mo lasses recipes. Molasses Cake Fruit Ring 1 cup sifted enriched flour teaspoon salt lk teaspoon ginger Yi teaspoon cinnamon Yt cup shortening 1 tablespoon sugar (beet or cane) Vz teaspoon soda V2 cup unsulphured molasses 1 egg, unbeaten Yi cup sour milk 4 apples or pears, cut into rings Yi inch thick Heat oven to 350F. (moder ate). Sift together first four in gredients. Cream shortening, sugar and soda. Add molasses. Stir in Yi cup flour mixture. Beat in egg. Add sour milk al ternately with remaining flour mixture. Beat batter 'A minute. Bake 25 minutes or until done in a well-greased, lightly floured 8-inch ring mold. Turn out on wire rack to cool. Place on plate; fill center' with cooled and drained apple or pear rings, cooked until almost tender in a syrup made with 1 cup sugar and 1 cup water. If desired, add to the syrup 1 tablespoon butter or margarine, 2 tablespoons lem on juice, 1 tablespoon corn starch mixed with 1 tablespoon Insemination Head McMinnville Rosa rVulrlr.; shank has been re-elected presi dent nf th Yamhill r,n,,r,4.. A tificial Insemination association. Election of other officers saw Earl Johnson. Salpm na,v, oc vice president and Lee Albright or McMinnville named as direc tor. Aubrey Tangen, Newberg, was elected as a director of the uregon .Dairy Breeders associa tion. Membership in the associa tion, which is now in its eighth year, has reached 700 with 45 new members added during 1950. Everyday Ui, '51 Crown wtl brwj you, bala'nj -run I January -favorite Crown's choice for January baking pleasure is this delicious cream-filled prune cake with mocha butter frosting . . . the favorite recipe of Mrs. Alice J. Thompson, Crown's Cook-of-the-Month from Eugene, Oregon. Mrs. Thompson uses Crown Cake Flour for excellent baking results. Her friends agree that her cakes are always light and moist with even, uniform texture and delicious, melt-in-your-mouth goodness. No wonder the best cooks in town use Crown! Crown Cook-of-ihe-Month Sift together; 2Vj cupt lifted Crown Cakt Flour 3 teaspoons baking powder 1 teaipoon ioda a 1 teaipoon alltplce Vi teaspoon salt 1 teaipoon cinnamon 1 teaipoon nutmeg Cream together until light: a cup shortening 1 cup sugar Add, on it ft time, and beat thor oughly after each addition! I egg, unbocrttft 1 cup cooked prune pulp Add dry ingredient! alternately with Vt cup ur cream cup prune ulet Stir only enough after each addition to blend thoroughly. Pour into 2 greased or paper-lined 9-in. layer pans l'z in. deep. Bake in a moderate oven (550 F.) about 30 minutes. SOUR CREAM FILLING Beat until lemon-colored: 4 egg yolks Add gradually, heating tontiamtlyt cup sugar Add: teaipoon tart 1 cup sour cream 1 cup chopped dried prunes Stir well and cook In double-boiler until thickened (about 15 minutes). Add: 1 teasoon rum flowing Yt sws) chopped nuts Decorate with a mocha batter frosting and then top with chopped nuts. MRS. ALICE J. THOMPSON Eugene, Oregon Filet of Sole Lenten Dish Take a tip from the French ci "ine and feature filet of sole Amandine in a Lenten dinner menu. It's the sauce that makes the dish, and such a sauce! Slivered almonds are cooked to a golden brown in butter, then white table wine and a dash of lemon juice are added for piq uancy and a bit of chopped pars Icy is stirred in for color and extra flavor. The result is a per fect companion to the delicate flavoring and texture of the sole. Glasses of sauterns, riesling, chablis or other white table wine will make filet of sole Amandine taste better than ever. Be lure to chill the wine for several hours before serving. Filet of Sole Amandine (Serves 5 or 6) Yz cup butter or margarine Yi cup slivered unblanched almonds cup sauterns or other white table wine 2 teaspoons lemon juice 2 tablespoons chopped pars ley 2 pounds filet of sole Melt butter, add almonds and cook over low heat, stirring fre quently, until almonds are nice ly browned. Remove from heat; add wine, lemon juice and parsley. Broil or pan-fry sole. Just before serving, reheat sauca over very low heat and pour over fish. A COMPLETE CHINESE DINNER SPECIALOFFER Two 16-oz. Tins Heinz Oven Baked Beans and 2 individual Bean Pots for 55c Crown Cake Flour 2Ju,Pkg.. Kitchen Queen Flour ..... Wheat Germ Crown T lb. tin 25 lb. sk. 29c 1,69 29c B'S&W COFFEE ,b 85c Occident Cake Mix AiiPurPosePk9 33c Skippy Peanut Butter isobar 37c Cashmere Bouquet 329c Bath 22 7c nn Aft- Bleach 2 gal. r7C gal. t7C Palmolive Reg. 327c bath 227c 82c SAM HAYES' BOOSTER CONTIS1 M M rt f t-iorox M 1 I flftfflffll 5 in rttiE? $ 60Mf ICTf CONTlSf ANP 5 Cunpr Curio . , $ SNTKy BLANK AT PISflAV S JUpCl JUU3 Gia. pkg. s s Cleaser Aiax 2 can, 25c 10-lb. sack Bii 1.09 SBorene Lge.Pkg 33c Spsrrr PANCAKE ah WAFFLE MIX Delicious Meat Priced Right LJ Morrell't Pride or Hormelj AI - rlCniC riamS Short Shank 4-6 Ib.ave lb. 4C EASTERN GRAIN FED PORK ROASTS Center Cut Shoulder or Loin End lb 49c HORMEL'S EASTERN BACON Sliced or By the Piece lb 3.3C P Swift'i Premium Large Colored 1 OC rresn rryers pan Ready, Nowasto ca. io5D 69c ARMOUR'S "STAR" BRAND U r n U. S. Govt. Insp. and Graded Deer KOaSfS Round Bono or Chuck .lb. Produce in the Peak of Its Goodness GRAPEFRUIT C0r Jumbo Bae 69c Jumbo Bag Large Juicy Arizona White ORANGES Sunkist 100 size at their best doz. LEMONS Sunkist Large 360 size doz APPLES No. 1 Rome lieautlcs face & fill bx POTATOES U. S. No. 1 Drschutcs 25 lb. bas. . 39c 2.49 85c THE FRIENDLY STORE Budget Savers Parking Store Hours 9 a.m. to 9 p.m. MARKET ED" Gotsm Cate Flour 3045 So. Commercial 0OUIU STMMM
