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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 30, 1951)
alw& Authentic Jcc4 (juiJle tc Setter tMnq Gaoital 4 Journal THE HOUSEWIFE'S HANDY LATEST IDEAS FOR YOUR FOOD SECTOO AR EC ETi NG Salem, Oregon, Thursday, August- 30, 1951 Barbecued Spareribs and Italian Salad Will Please Split Pea Soup Makes Hearty i Luncheon Dish Old fashioned split pea soup, so hearty and good, is a satisfy ing mainstay. A steaming bowl makes a nourishing lunchean main dish for those youngsters trekking home from school for the midday meal. And an ample bowl, teamed with a salad of crisp greens and fruity rich des sert, such as upside down cake will please papa as an evening repast. In fact, this latter menu idea is ' one for supper parties after the game or as a prelude to an evening of canasta, bridge or just chatter. The wonderful thing about this recipe is that with this new method of cooking the split peas, the cooking time is speeded up tremendously. No more soaking the peas overnight or for hours prior to cooking. Here the peas and this works for all dried peas or beans are washed and picked over of course, then put in the kettle with the water and salt and brought to a boil and boiled for two minutes. The peas arc then removed from the heat and soaked for just one hour. Then back they go on the range to cook until tender, which takes much less time than by the old method. The basic part of this split pea soup can be prepared ahead of time. Just at serving time the milk can be added and the soup heated to piping hot- ness. Split Fea Soup 1 cup split peas ( pound) 3 cups water 1 teaspoon salt IVi tablespoons bacon or ham fat, or chopped ham trim mings Vi cup finely chopped onion 1 tall can evaporated milk 1 cups) Few grains cayene 2 frankfurters (optional) Wash peas. Add water and salt. Boil for 2 minutes. Remove; from heat and let peas soak for 1 hour. After peas have soaked, do not change water. Add fat and onion, then cover the kettle and bring peas to a boil. Con tinue boiling slowly until peas An Old-Time Favorite in Modern Method Straight out of "The Homely Woman's Cookery Page" from an English woman's magazine of the year 1897 came the idea for this delightful dessert apple jelly with custard sauce. This recipe resembles the original but slightly as to ingredients or cookery technique, for food preparation has become stream lined. The goodness of this ten der and shimmering apple gela tin mold laced with a rich cus tard sauce is a tribute to the creative cookery of another era. arc tender, about 40 minutes. There should be about 5 cups peas and liquid together. If not, add water to make that amount, Add the milk and cayenne. Heat before serving, but do not boil, If desired, slice frankfurters in thin rounds and float several slices on top of each serving. For a memorable dessert treat do try this modern version. Custard Sauce 1 egg Vt cup sugar teaspoon salt 1 cup evaporated milk cup hot water 1 teaspoon grated lemon rind Beat egg with fork in the top of a double boiler. Add sugar and salt and beat well. Add milk, then stir in water. Cook over hot, not boiling water, stirring constantly, until mixture begins to thicken slight ly and will Just coat a spoon, about 2 to 3 minutes. Do not overcook or sauce will eurdle. Remove from heat and cool im mediately by placing top of double boiler in cold water, stir ring occasionally. Stir in lemon rind and chill thoroughly. Serve over Apple Jelly. Sufficient for 6 servings. are good stewed, the shoulder may be roasted. Breast, neck and shoulder of veal offer good values for the homemaker who is watching her Makes 6 cup (6 to 8 servings).! budget. The breast and neck Jf sweet soft drinks leave you thirsty. Switch to Squirt NEVER Ml AFTER-THIRST Fresh, clean taste si yon drink Srptirt. fresh, clean Insle after yon drink Squirt... never an after-thirtll Dr. Pepper Bottling Co. Phone 3-6116, Salem An Appetizing Dish Whether prepared indoors or out-of-doors, family and friends will greatly enjoy these barbecued ribs with vegetable salad-Italia, (By Zola Vincent, foods , authority, writer) This is the sort of thing that makes west-coasters famous for their cooking, combining as it does two popular ways of pre paring food, western style. Make the most of spareribs now. Pork remains the best buy among meats and ribs are one of the best buys among pork. To do the ribs: Barbecued Spareribs 1 large onion, finely chop ped 1 clove garlic, finely chop ped 1 green pepper, finely chop ped 1 cup tomato juice 1 cup water 1 cup vinegar Vi cup ketchup Va cup Worcestershire sauce Vi cup butter or. margarine 1 teaspoon salt 4 pounds spareribs Combine onion, garlic, green pepper, tomato juice, water, vinegar, ketchup, Worcester shire sauce, margarine and salt and simmer for 20 minutes. Pour into a container to use when grilling spareribs. Wipe spareribs with a damp cloth. Place with rounded side down on broiler over glowing coals and broil on both sides, turning with a long toasting fork or tongs. Then brush with barbecue sauce, using a swab made by wrapping a clean cloth around end of a long stick, basting, then turning meat every ten minutes until well browned and done. Allow 45-60 minutes. Serve re maining barbecue sauce, piping hot in a bowl. Makes 8 servings. Can be done in oven broiler of course. Oven takes less time. Perfection Salad Good A captivating salad for end-nf-nummer meals planned around cold cuts 'and cheese is this variation of the old favor ite perfection salad. Later on, this salad will be at home in menus where chops or 'roasts are the starring item. The gelatin base of this per fection salad is made with lime flavored gelatin. Whipped evap orated milk and mayonnaise are folded in to give the salad a rich creaminess and smooth texture, which contrasts so de lightfully with the crisp shreds of cabbage and carrot. LIME PERFECTION SALAD 1 package lime flavored gelatin . 1 cup boiling water 2 tablespoons vinegar 1 cup mayonnaise Vi cup finely grated carrots cup finely grated cabbage 1 Vi teaspoons minced onion Vi cup evaporated milk, chilled icy cold. Place the gelatin in a medium size mixing bowl. Add the water and stir until gelatin is dis solved. Stir in the vinegar. Chill until gelatin is of the consist ency of unbeaten egg white. Then add the mayonnaise and beat with a rotary beater until the mixture is well blended. i Fold in the carrot, cabbage and J onion. Whip the chilled milk stiff. Then fold into the gelatin Two Good Dishes BOLOGNA BURGERS WITH COLESLAW Snlit two hamburger buns, butter and toast under broiler. Cut slices of large bologna Yi inch thick; place one slice on j half of the split buns and brail i 3 to 4 minutes or until the meat is slightly browned. Place on platter with remaining halves of buns which have been heaped with cole slaw and topped with a slice of dill pickle. SKILLET MEAL Brown 1 pound bulk pork sausage in a skillet with 1 me dium onion, chopped. Pour off drippings and stir in 1 cup of cooked rice, 1 can tomatoes and add prepared mustard, chili powder and salt and pepper to taste. Cover and cook slowly about half an hour. Serves 4. mixture. Turn into a loaf pan i 8x4x2Vfe inches, or into individual molds. Chill until set. i When ready to serve, unmold ; and garnish with cress or other greens. Makes 6 to 8 servings. pTTTteTToTI RfADr-CUr SPAGHETTI Soothe savage week-end hungers with the only. Chuck Wagon Style Pork an' Beans r 4 . r - r FRESH FOODS liireraitrai. EASTERN OREGON Vine-Ripened WATERMELONS THOMPSON SEEDLESS LB. GRAPES LOCAL SOLID HEADS CABBAGE 2 lbs. LB. SWEET AND GOOD PURE GOLD 6-LB. BAG GRAPEFRUIT LOCAL DELICIOUS Grand Island Beauties SPEARMELON GRAVENSTEIN APPLES LB. Goad eating or cooking BOX OPEN 9 'til 10 Seven Days a Week And Labor Day Too! MARKET 3045 SOUTH COMMERCIAL Poncho soys: Ail you fine people en- joy yourselves over the holidays . . but be careful so you can come back and tee us again next week. But before you leave, come to THE VISTA MARKET for al! your food needs . . . whether if be a picnic or a grand fiesta. Adiot for new. omigos . . . I'll see you at THE VIS TA ond of ffte Fair, 300 CAN 2 lot M 3 for 37 2 con 234 1 tor 41 "S&Srs Get filore Servings per Poanfl with oar mii-mnima mm i ALL DINNER-QUALITY MEAT! IP" rssfii M 9 1 1 mm U.S. Inspected, Tender, Skinless Swift's Premium 'mih FRANKS 1-LB. CELLO PACKAGE Swift's Oriole, Dubuque Mississippi SLICED BACON Fancy Troy Pock IB. 49c FRESH FRYERS Large Colored Pan-Ready Young and Tender EACH $1.39 PORK SPECIALS 100 Pure Lean and Tender Shoulder Sausage Steaks Roasts 45c, 1 53c, 1 49c HENS Farm-Fresh Colored 0en Ready IB. 56c Hormel's and Dubuque Half or Whole HAMS Cooked Ready to Eat Armour's Star Tender Horns 59 C LB. 63c lb. I I A k ini inTnf Swift's Premium riMtvi D U lVJ E IV J CORNED BEEF mica Pki For Fr3f!n9 WniWlxCiN 2 lb. 2 ox. can. 10 oz. con Swift's 12 oz. can Gerber's Strained or Junior. , BABY FOOD yg"j"tg Breakfast of Champions Swift's Brookfield BUTTED lb. 69c CUT GREEN BEANS LUMBERJACK SYRUP k i. r. rws s-rnk.! TANG CANNED MILK Capitol No. 303 can 5 lb. can Pint, . Ail-Pure Toll cans. 2 for 25c 79c 33c Quart 59c 2 for 25c EGGS Medium Doz. 67c pin MUSTARD French's t 14c When Shopping at the Vista Market SUPER SPECIAL ASPIRIN -$129 HAIR TONIC ""M0,L 2 39c 5H00-FLY AOIOM TOY ... 9c
