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