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