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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Feb. 21, 1952)
Satepi'j Authentic Jce4 jui4e to Setter iMn$ THE HOUSEWIFE'S HANDY LATEST IDEAS FOR YOUR MARKETING Journal IF Salem, Oregon, Thursday, February 21, 1952 Capital ji Geo. Washington's Birthday Serve Duckling i r rv An Variety of Ways Means Cherry Pie tor All For Dinners III ,f M-J II 'II T1TI rh. nrli Cherries offer lively interest in the Feb ruary dessert course, being well identified1 with George Washington and the tree that produces them. Besides, your foods editor has been accused of neglecting pie, so today we bake cherry pies. By ZOLA VINCENT (Foods writer ! Here we are In the middle of National Red Cherry Week and looking forward to a special pie for dinner celebration of George Washington's birthday. Seems appropriate and the sponsors of canned red cherries obviously think so, also. We haven't the figures handy, hut we've a well defined Impres sion that cherry pie is right up there among the masculine fa vorites; perhaps even next to nnnle nie. So let's please Papa with a cherry pie in perfect pastry. Just a mixing bowl and a fork; no special skill, no muss; nnt even extra flour to be gath ered un. because you' lust roll this out between squares of waxed paper. Perhaps the ma .1. I In ,,afncf limits Hnrt. 11 It iv .a in lume - . . "ening; the refined corn oil you have on hand for salad dressing . and for cooking. - Pie Pastry 2 cups sifted all-purpose flour 1 teasDoon salt .., 14 cup refined corn (salad) oil ticup plus 1 tablespoon Ice water Recipe uses exact measure ments and all measurements are level. -Sift together flour and i salt. Combine the oil and the lee water and beat with fork until thickened and creamy. To ' avoid separation, immediately pour liquid, all at once, over surface of flour mixture. Toss and mix with fork. Dough will be moist. . Form .into two balls Before rolling, ' shape each half with hands Into a flat round, making top edges smooth, Roll dough between 2 squares of waxed paper. No extra flour. , Remove top sheet, invert .over pan! Peel off paper. Fit pastry into pan. ' , For one pastry shell, fold edge and flute. Prick entire surface of crust lightly with fork tines, If shell is to be pre-baked, bake in hot oven, 475 degrees, 10 to 12 minutes. Fill pastry lined pan with any desired filling, For a two crust pie, roll out top crust between squares of wax paper, place top of crust over filling and trim inch beyond rim of pan. Seal edge , by folding top crust under bot tom crust. Flute edge. Cut w gashes in any preferred design. W Cherry Pie Like Picture A No. 2 can of pie cherries holds about two cups of cher ries, so you'll need two cans and will have enough left over for a half-pie or other cherry dessert, 2 tablespoons corn starch cup sugar Vi teaspoon salt ' cup juice, drained from cherries 8 cups canned cherries, drain ed 1 teaspoon lemon Juice 1 recipe perfect pastry . 2 tablespoons butter Combine corn starch, sugar, . salt and cherry juice in a sauce pan. Place over medium heat and cook, stirring constantly un til mixture thickens and comes to a boil. Add d rallied cherries and lemon juice. Line a 9-inch i pan yith the pastry rolled H ; inch thick. Fill with cherry mixture. Dot with butter. Roll f out remaining pastry for top crust. Make several slits in crust or any desired design. Place over cherries: seal and flute edgej. Place pie on lowest rack posi' tion in oven. Bake in not oven, 450 degrees, 10 minutes; reduce heat to moderate 350' degrees and bake 1 hour longer or until browned. Cherry Cream Pie Make and bake pastry shell as indicated for perfect pastry. Filling: Combine n cup beet or cane sugar, 3 tablespoons of corn starch; Vt teaspoon salt in top of double boiler; slowly stir in 1 cups milk. . Cook over hot water until thick, about 5 minutes. Remove from hot wa ter. Quickly stir in 3 slightly beaten egg yolks. Retur nto hot water to cook 2 minutes longer, stirring continuously. Remove from hrat. Stir in 1 teaspoon vanilla extract when cool. Spread evenly. In : cooled pie shell. Cool. Topping: In saucepan, blend cup sugar, 3 tablespoons corn starch, Vi teaspoon cinnamon, Vt cup cherry juice (if less, add water to make up to 'amount.) CooK over medium heat until thirK and clear. Stir in 12 drops SNAPPY HOT DISH cold r -tW Young, fast-grown ducklings, fed and bred for finest quality are a mealtime treat to De en joyed now. They re worth a little hunting for and are likely to be comparatively reasonably priced when you do find them. ROAST DUCKLING Stuff or not. Start breast down on rack in slow oven, 325 degrees. Turn breast up after 1 hour. Well-done duckling re quires about 35 minutes per pound ready - to - cook. That means about 2 Vt hours for a 3 pounder. Test for doneness. Drumstick meat feels soft; drum stick moves easily in its socket. FRIED DUCKLING Have duckling cut in quarters or smaller pieces. Coat witr seasoned flour same as for chicken. Fry in Vt inch layer of moderately hot fat until well browned, turning as necessary. Pour off excess fat; add broth or water to cover bottom of pan. Cover tightly; simmer un til fork tender, about 40 min utes. , BARBECUED DUCKLING Coat and brown as directed for Fried Duck. Instead of broth or water, use favorite barbecue sauce and spoon over occasion ally while cooking. BROILED DUCKLING Place halved or quartered duckling in bottom of broiler pan, without rack. Season well with, salt and pepper. Squeeze lemon juice over surface. Leave skin side down. Place pan in broiler at least 7 inches from heat. Broil 15 minutes and turn. Broil another 15 minutes. Pour off fat; add enough broth or water to cover bottom of nan. Cover with aluminum foil or any suitable pan. Bake in 350 de gree oven until meat is fork tender; 40 to 50 minutes. Pancakes In Order Tuesday Pancakes are the order of the day February 26. It's Shrove Tuesday, the day before Lent begins, and from merry old England comes the custom of serving golden wheat cakes. With meat consumption re stricted during Lent, British housewives are. said to have hunted for a way to use the fats still left in their larders. Pan cakes were the colution. bo how about serving up some of your own light and puffy pancakes when Tuesday comes around. For brunch or lunch, try pan cakes topped with a fruity Or ange-Raisin Sauce. Chances are once you've tasted it you'll be serving this one many times over. , Orange-Raisin Sance 2 tablespoon flour Vt cup sugar V teaspoon salt Vi cup light corn syrup 1 cup orange juice Vt cup seedless raisins Vt teaspoon grated orange rind 1 tablespoon butter Combine flour, sugar, and salt. Stir in corn syrup. Add orange juice and raisins. Cook, stirring constantly, until thick ened. Remove from heat. Stir in orange rind and butter. Serve hot over pancakes. For a party snack, an after- the - theater bite - to - eat, or for dessert that's truly different, make sweet and creamy dessert pancakes. Sweet and Creamy Dessert Pancakes Top one large pancake or a stack of three small ones with a mound of cream cheese that has been mixed with a bit of milk and beaten until light and fluffy. Over all, pour desired amount (1 or 2 tablespoons) jelly that has been melted over low heat. (Raspberry, elder berry, blackberry, cherry, or red currant.) Pancakes make a hearty and satisfying main dish when top ped with condensed cream of chicken soup, cream of mush room soup, or cream of tomato. Pancakes with Soup Here's the complete recipe for you to clip: 1 10 ounce can condensed cream of chicken soup or cream of mushroom soup, or 11 -ounce can tomato soup, undiluted , 2 tablespoons water Blend soup and milk or water together. Heat thoroughly. Serve over pancakes. Makes 1 Vi cups sauce. Pan-Fried Liver Good for Diet Nutrition authorities urge us to eat liver at least once a week; remind us that all meat sundries such as hearts, kidneys, brains, honeycomb tripe, veal sweet breads and liver are flavor-rich, economical and tops In nutri tive values. One pound of liver will serve 4 persons. It should be refriger ated and used soon after pur- chase. Do not soak or scald liver except when it is to be ground. Pan fry or broil calf, lamb or young beef liver. Braise pork or older beef liver; that means brown, then cook with a little added liquid in a covered skillet. To Pan Fry: Have calf or young beef liver sliced thin. It is not advisable to remove skin or membranes as this tends to tear the liver. Heat a little fat in a skillet; use lard, bacon drip pings, butter or margarine. Fry slices gently in moderately hot fat a few minutes on each aide. Be careful not to overcook. CUP AND SAUCER IH MOTHER'S OATS Bwutiful "Azur-ltV Blue Glaiswar by Anchor Hocking Inside every big square package of Mother' Oats you get a valuable, useful premium. Actu ally a doublt value because money can't buy a finer quality, more delicious, more nourishing oatmeal than Mother's Oatsl . Start now to give your family this good, hot, crcamysmooth oatmeal every morning. And get famous "Fire-King" Cups and Saucers, or Aluminum Ware, "Wild Rose" pattern China, or Carnival Ware. Buy Mother's Oats today! 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