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THE HOUSEWIFE'S HANDY
LATEST IDEAS FOR YOUR
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A IR ISC E T 0 IN! G
Salem, Oregon, Thursday, February 7, 1952
Capital M,
IT
Frankfurter-Sauerkraut
Week Dishes Suggested
By ZOLA VINCENT
(Foods Writer)
Sauerkraut which is reallyi
pickled cabbage is prized for its
distinctive flavor and health giv
ing qualities; comes in three pop
ular and convenient can sizes.
The No. 303 can weights one
pound, contains 2 cups or 3 to
4 servings. The No. 2 can con
tains 1 pound and 3 ounces or
2i cups which makes 4 to 5
servings. Largest and most pop
ular size is the No 2'-i or 1
pound 11 ounce size which con
tains 3 ',i cups or 6 to 7 serv
ings. Frankfurters are the na
tion's best loved sausage and al
so the nation's best meat buy. All
lean, fresh meat, finely "rounc1
U&htly seasoned and stuffed into
I Jnder casings or skinless, frank
furters are thoroughly cooked
Special
Valentine
Dainties
St. Valentine's day, February
14, calls for something special
at one or more of the day's
meals. Try one of these:
Valentine Salad Symphony
Easy to make, pretty to look
at and satisfying to eat. Place
a border of thin stripes of pi
miento around the bottom of
heart-shaped molds. Place small
hearts cut from pimiento in cen
ter. Sprinkle 1 envelope un
flavored gelatine over 2 table
spoons cold water and dissolve
over hot water. Add 14 cup
chopped celery, salt and pepper
to lVa cups cottage cheese and
mix well.- Fill the molds with
the cottage cheese mixture.
Chill. When firm, unfold on
lettuce leaves with paprika.
Stuffed Pimiento Potatoes
Pretty
Pink, too, for a special Val
entine flourish. Bake 3 large
potatoes and cut in halves
'lengthwise. Scoop out inside
iHia masn tnorougniy; add 3
tablespoons butter or margar
ine, hi teaspoon . salt, Vi tea
spoon white pepper and about
V4 cup hot . milk. . . Beat- until
light and . fluffy; add.. . table
spoons eaeb-giiated--cheese and
chopped pimiento and continue
beating. Or substitute 2 table
spoons chopped plmien to-stuf
fed olives.
Beets in Horseradish Sauce
A red vegetable for hearts
and flowers day. Mix 2 table-
spoons flour with 1 cup sour
cream until, smooth; cook over
hot water stirring, constantly
until thickened. Add 1 table
spoon horseradish and 1 tea
spoon vinegar, and season with
salt and pepper.- Add hot cook
ed fresh or canned beets and 3
tablespoons beet juice. Reheat.
Six servings.
Glazed Red Apples
They look like candy apples;
taste even better. Appropriate
for Valentine's. Good any time.
Boil 4 cups water and 2 cups su
gar in a saucepan. Add red
coloring (about 2 teaspoons) to
desired shade. If you've some
of those cinnamon redhots, per
haps you'd like to toss in a few.
Pare and core 5 large apples.
Two small pans are better than
one because it will require less
syrup to cover the fruit. Cook
slowly until tender, about 30
minutes. Drain and fill apple
centers with chopped raisins
and nuts ( 'A cup of mixture will
do it.) Sprinkle a few extra
s over surface for color con-
'ast. When serving, allow
some of the syrup to remain in
the dish around the apples. Very
good.
with steam and many are smok
ed over hardwood fires. Because
they are already cooked, they re
quire only enough time to reheat
thoroughly.
They're a fine combination
and we stirred up this concoc
tion to celebrate National Kraut
and Frankfurter week. We pre
dict that this recipe (pictured)
with its ruffle of mashed pota
toes and cheese, will become ;
family standby.
Frankfurter-Sauerkraut
Casserole
O-' medium size potatoes
1!2 teaspoons salt
4 ounces American cheese
2 tablespoons butter or mar
garine
Milk
No. 2'i can sauerkraut
'.! cup chopped onion
Ms pound frankfurters
Pare and quarter potatoes.
Add 1 V teaspoons salt to rapid
ly boiling water .n saucepan
Add potatoes and cook until
tender. Drain thoroughly and
beat until smooth. Add cheese.
butter and enough milk to make
fluffy mashed potatoes. Warm
milk makes superior mashed po
tatoes.
Combine sauerkraut and Onion
and place in 1 'i quart casserole
Using a pastry tube or spoon
make a decorative border of
mashed potatoes. Arrange frank
furters on top and bake in
moderately hot over, 400 de
grees, 25 minutes or until pota
toes brown on edges.
Krautfurters With Apples
Cooking apples and onions are
fine complements for sauerkraut
any time. There are those who
like to add a tablespoon of mo
lasses to this recipe.
3 or 4 tart cooking apples.
1 onion, sliced.
No. 2Vi can sauerkraut
3 tablespoons butter or mar
garine 3 tablespoons white or brown
sugar
Frankfurters
Peel, core and cut apples in
to eighths. If red apples are used,
do not peel. Alternate layers of
kraut, apples and onion in a 2 or
3 quart saucepan. Add small
amount of water, heat to sim
mering; reduce heat and simmer
20 to 25 minutes. Add butter and
sugar, stir to blend carefully
Top with frankfurters; simmer
another 15 minutes. Offer to
family with hot cornbread, muf
fins or toasted French bread.
Compliments!
ft rSiv v 1
A Good Casserole It's no hardship to celebrate sauerkraut
and frankfurter week with a recipe like this one and others
in our columns today. Father and the budget will both be
pleased with this nutritious, delicious, low-cost meal.
Economical
Meat Loaf
Meat loaf is always a standby,
and there are little touches to
add to its flavor. Try this recipe
Penny-Stretcher Meat Loaf '
1 egg, slightly beaten
Vz cup milk .
. 2 tablespoons chili sauce .
1 teaspoon chopped onion
1 cup tiny bread cubes
or coarse crumbs
pound ground beef
"A teaspoon monosodium
glutanate
1 teaspoon salt
Va teaspoon pepper ' .
Pinch of thyme (optional)
' cup mashed or chopped
cooked vegetables.
Potatoes, carrots, peas any
thing leftover except beets or
tomatoes. '
Combine all ingredients except
beef; let stand until milk is ab
sorbed by bread. Add beef; mix
thoroughly. Turn into loaf pan,
or shape into loaf in shallow
baking dish. Bake in slow oven
(32a F.) about 50 minutes.
Makes 6 servings.
Sandwich Designs
Sandwiches , are all the more
fun for your youngsters . to eat
when you use your cooky em'
ters to make them- in various
shapes and sizes - stars, cres
cents, rounds, etc. Spread with
such tasty mixtures as liver sau
sage and minced sweet pickle
moistened with mayonnaise, pea
nut butter and chopped crisp
bacon, chopped prunes and crisp
bacon bits. . , . . , -'
This Swedish
Soup Appeals
From Sweden comes this pop
ular cabbage soup with meat cro
quettes. This soup is so satisfy
ing that it need only be followed
bv a dessert, for the heartiest
of appetites.
Swedish Cabbage Soup with
Meat Croquettes
(about 6 servings)
Cabbage Soup
. 1 small cabbage
3 tbsp. butter or margarine
3 qts. beef stock or bouill
- cube liquid
.8 to 10 peppercorns
1 oz. white rum
Remove the outer and coarse
leaves of the cabbage and the
ribs. Chop the cabbage and saute
in. butter or margarine to a
light color. Add the stock and
peppercorns, cover and simmer
for about 22 to 3 hours. Just be
fore serving, pour in rum.
Frikadeller (Meat Croquettes)
,V. lb, chopped beef
2 tbsp. butter or margarine
1 tbsp. breadcrumbs
V4 cup milk
1 tsp. flour
Salt and pepper to taste
' Croquettes, are always served
with the above cabbage soup
Blend, meat with the Ibutter or
margarine?, bread crumbs,1 flour
anl''JniU;;,8nd season with salt
and pepper. The mixture should
be quite smooth. Shape into vers
small balls,' and boil in salted
water for about 10 minutes.
Oranges
Plentiful I
On Marts
Oranges are plentiful in the
markets now and there are so
many ways to use this healthful
and delicious fruit that adds so
much to wintertime menus.
Breakfast Combination
Try this one for a breakfast
fruit dish for a large group:
Pour 2 quarts of orange chunks
into a large bowl; add Vi pint
of sugar; mix well. Add '
cup of fresh lemon juice, 1 pint
of pineapple tidbits (or sliced
apples), 1 pint of sliced ba
nanas and the syrup from the
fruits. Submerge banana slices
to avoid discoloring. Keep re
frigerated. When ready to
serve add V2 pint of canned
cherries, white or red. This is
a special dish for those who like
mixture of fruits. Also this
dish may serve as an appetizer.
a dessert or as a salad.
California Salad
Edible Bouquets I
Of Vegetables
All "arrangements" to pretty
up your table don't have to be
confined to the floral varieties.
Mighty pleasing edible bouquets
may be made of vegetables, both
uncooked and cooked. Relish
plates of crisp raw vegetables
add color and a springtime per
kiness to winter-drab tables.
E y e-appealing combinations
by way of cooked vegetables
may obligingly match your col
or scheme and, at the same
time, tempt reluctant appetites.
Arranged on a chop plate instead
of numerous serving dishes, it
pleases the one who serves as
well as she who "washes up."
Butter 'Em Up
But, "pretty as a picture" is
n't enough to gel vegetables
eaten. It's the flavor and there's
no better trick than to "butter
them up" butter to lop vege-
ables when they're cooked but
better still butter cooked into
them.
When cooking in the modern
way with very little water, top
cooked vegetable.
Savory Butter Sauces
To make any of the following
sauces add a half cup of butter
heated to a golden brown:
' Celery butter sauce: 1 tea
spoon or more celery seed.
Cheese butter sauce: V cup
(4 tablespoons) grated Parmesan
or Swiss cheese.
. Garlic butter sauce: 1 large
clove of garlic, peeled and cut
in halves. Spear with wooden
picks. Remove before serving.
Lemon butter sauce: 1 tea
spoon grated lemon rind, 3 to 4
A colorful salad is made as
follows: 8 or 10 slices of or
anges; several well chilled Em
peror grapes, a few pieces of
banana sliced lengthwise, half
slices of red-skinned apples and
6 or 8 orange sections. The fan
shaped alternated sections of
oranges and red-skinned apples
is very effective. Top with your
favorite dressing for such salad
which may be placed on lettuce
leaves, or water cress.
With Sandwich
An attractive complete lunch
for the light eater includes:
Neatly arranged, quartered,
double decker sandwich sepa
rated by orange slices and by
orange sections alternated with
half slices of red-skinned apples.
A center island of creamed cot
tage cheese on lettuce leaf, top
ped with a slice of stuffed green
olice complete a well balanced
lunch.
teaspoons lemon juice. Some
time serve shredded toasted al
monds as a topping.
Lemon chive butter sauce:
Add 2 tablespoons chopped
chives to lemon butter sauce or
1 tablespoon each of chives and
minced parsley.
Browned butter sauce: Brown
Vi cup butter until dark, then
add 2 tablespoons of lemon juica
or vinegar.
Use honey, In plentiful supply,
to flavor milk drinks for small
fry.
A Sunday
reaasfc treat
Flavor a white sauce with dry
mustard, paprika, and Worces
tershire sauce when you are
planning to use it over vegcta
Ibles.
One-Dish Sausage Meal
Here s a one-disn sausage
the uncooked vegetables with
butter, add seasonings, and cook
covered until almost tender, un
covering too cook down the re
maining liquid. Of course vege
tables may be cooked in parch
ment or aluminum foil, and
again try the butter trick.
Flavor's the Thing
There are little flavor tricks
to add, shredded lettuce or mint
leaves with peas; chopped chives
or fresh herbs marjoram, sav
ory or thvme with carrots:
!iinrorl nnralfv nut phivtt nut.
meg and a "squeeze" of lemon
to buttered new potatoes; chopp
ed onion to spinach while cook
ing (butter added alter drain
ing); grated Parmesan cheese
sprinkled on when serving cauli
flower or broccoli; caraway
seeds added to cooked shredded
cabbage. You'll be surprised
what these will do for ail-too
often scorned vegetables.
Touch of Glamor
Have you ever tried the novel
idea of passing a little pitcher
of melted seasoned butter to add
a note of glamour to vegetables?
meal. Shape one pound of bulk Uu you do is heat bullel. unli-,
pork sausage into six rolls and it just begins to turn brown,
place them 111 a cold fryingrpan.
Add 2 or 3 tablespoons of water,
cover and cook until the water
evaporates, a' bout 10" minutes.'
Alternate layers of cooked mac
aroni seasoned with grated on
ion and sauerkraut in a casse
role. Arrange the sausage rolls,
wheel spoke fashion, over the
top. Add 2 tablespoons of sau
sage drippings and bake in a
'Fahrenheit) for 1 hour.
then add whatever best suits the
vegetable. And don't be afraid
to experiment. If you can t
choose, ,serw iwaw: more. Any
leftover may be reheated and
used again or poured over the
EflSIER,feiPIE CRUST
Royal Fan Practices
With June Ailyson
Petite though she is, June
AiXYsoNsets a terrific pace. But her
young friend knows the secret of
Keeping up. She gets extra food
energy from Royal Puddings.
Every package of Royal Pudding
contains more food-energy than a
full pint of sweet, fresh milk! Mothers
know the magic in milk so rich in
proteins, vitamins, minerals food
energy, too. And youngster? love
the rich, creamy-smooth taste of
Royal Puddings.Try all 7 flavors.
orrentlr lUrrlnc In MGM'l
THE GIRL IN WHITE"
&WM lW$fQtd With
t A A.
puoranteed
Any
the mm
day
of
Lighl 'n' tender pancakes... just swim
min' in syrup ... a Sunday treat any
ilav 0 the week . t . when made with
CENTENNIAL PANCAKE & WAF
FLE MIX. Real oF pancake flavor,
too . . . because Centennial Pancake &
Waffle' Mix is made with "soft-test"
wheat flour specially blended for per
fect flavor.
Next time you make pancakes, be
sure you're using CENTENNIAL
PANCAKE & WAFFLE MIX . . . it's
so easy . . . just add milk or water.
1 wsmzanpsmi&mi
Easier, tastier pie crust without any guess
work! Start the usual way-cut in Snowdrift with
all the flour. Extra easy with quick-blending
Snowdrift, your emulsorized shortening.
Now comes Snowdrift's wonderful new se
cret for sureness! This pie crust is made with
milk an exact amount no guessing how
much to add. Result: a crust rich in flavor
and color with "golden flake" goodness clear
through! Rolls neatly, too, between waxed
papers.
You'll call this your "trusty crust" recipe!
Just be sure you use Snowdrift-pure all-vegetable
shortening.
RED CHERRY PIE with Snowdrift's New "Golden Flake" Pie Crust
Snowdrift w Milk gives you Mi crust you can trust sjvory Hmo golden brown and rich in fkivorl
Try Snowdrift"! New ie
Oust Today. It's guarantttd
good. It you or not entirely
satisfied, write Snowdrift. 210
Baronnt Street, New Orleani
12, la. and cost of ingredienti
will be refunded.
1
I
Yields a double-crust pie or lattice-top
pie, or 2 pastry shells.
Preheat oven to 42S.
1. Mix In large mixing bowl -2
cupi tiffed oM-purpoee fteur,
tuch OoM Medal
1 teaspoon soft
U cup Snowdrift
using blender or
knives, until mix
ture 100KS
like coarse
meal. Re
move 4 cup
(4 tbsp.) for I
Step 3. j
CHIRP.Y flUINOi Drain 1 (No. 2) can red tour ener
rta; save Juice. Combine 2 tbsp. cornstarch, ' J to i
cup moor and tush nit. Stir tn 4 cap canned cherry
juice. Cook until thick and clear. Add 1 tip. almond
extract. Turn drained cherries Into pie shell; add
thickened Juice and dot with 3 tbsp. butter. Cover
2. Measure
tup milk
and stir In
. 14 cup of the tnewdrift-our
- mixture
' Stir together and mix Into the re
maining Biwwonii-Huur
mist.iir to form dough.
Press Into a ball and flat-,
ten slightly.
3. Roll half the dough between
two waxed papers (13 Inches
square). Ease oft top paper.
Pick up bottom paper at top
corners. Dough will cling. Place
1 paper aiae upj in w
inch pie
pan. Peel
off paper;
fit into pan.
Trim. Add
filling.
with lattice pastry. TO MAKI IATTICI lOPi Roll re
maining dough as above. Peel off top paper. Cut Into
ii-lnch strips. Weave strips crisscross on waxed
paper. Flip quickly over filling. Seal ends without
moistening and flute edge. Bake In hot oven, 425F.,
about 40 minutes.
s
1
Siwiriffit
MADE OF FINER, COSTLIER VEGETABLE OIL
YET IT COSTS YOU NO MORE I
I W'' "". "i'v iKfct! This 42-page booklet
I '"'" ' Cwl vSi 'Xs U crammtd fuIt of delightful, tested
I !iCW XV j recipes is yours for the asking. Just
I L ' ' send your request for Mayflower's
' A- "Dairy Magic" recipe folder to the
j j asf8 address below.
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phone 3-9205