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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 6, 1952)
alem'j Authentic Jce4 fyi4e to Setter tiring 4 THE HOUSEWIFE'S HANDY LATEST IDEAS FOR YOUR MARKETING Journal Salem, Oregon, Thursday, March 6, 1952 Capital Look" for Bargains In Marts The one who is wise gets the best buys. Watching grocery ad vertisements and market reports can mean substantial savings on grocery bills. Every day bargains right now include evaporated milk, margarine, fruits and veg- etables in season. 100 per cent whole wheat bread and whole grain cereals to be cooked, lean meat, pork liver, cottage cheese, Grade A medium and Grade B eggs. In .each of these items, the cook gets a maximum of food value for minimum expenditure, Citrus Fruits The average town family spends 64 cents a week for citrus fruits; 52 cents for the fresh pro . duct. 12 cents for canned and frozen citrus. That's the national average; chances are the west coasters spend considerably more. Anyway, there's plenty of excellent quality oranges and grapefruit available fresh at bar gain prices and plenty of canned and frozen citrus products at rea sonable prices. . Loads of Lettuce Lucky us, to have so much fine western head lettuce of high , quality rolling into our markets. The average American uses 17 pounds of lettuce a year. Step up vitamin C in meals this month by combining lettuce with sliced or anges and grapefruit segments with a dressing made with lem on or grapefruit juice. Egg Situation The excellent quality and at tractive egg prices are a result of record production with western egg production eight per cent higher than last year at this sea son. Eggs with clean shells keep best. Never wash eggs. Keep in refrigerator or other cold place Nutritionists recommend an egg a dav for each member of the family in one form or another (the egg, that is). Best Vegetable Buys Look for lettuce, cauliflower, onions, cabbage, celery, topped' carrots. Reasonable prices mark broccoli, carrots, spinach, Brus sels sprouts, bunched vegetables. Asparagus, ' beans, cucumbers, peas, soft squash and eggplant are likely to be luxury items Rhubarb is a welcome new-season item. Best Fruit Buys Local . varieties of apples, grapes, grapefruit, small size to medium oranges. Reasonable prices mark small avocados, fancy grapes, bananas. For a spe cial treat, try winter pears, and pineapples. Pink grapefruit, cut in seg ments, makes a most attractive fruit cuo when it is combined with orangesections and seeded halved Emperor grapes. Versatile Tomato Soup Big; Boost for Menus i' ' 4irfy mS&tinMmmmmmmJtSm Using Canned Soup Many a super Lenten-season supper specialty will be brighter, more vitamin-ful and inviting when popular tomato soup is used as an ingredient. A half dozen good casserole cookery suggestions are in the columns today. By ZOLA VINCENT . (Poods writer) The soup most folks like best is tomato. A survey revealed that tomato soup is served as a regu-l lar thing in 88 per cent of Amer ican homes; revealed too, that two out of three west coast I cooks like it as an Ingredient. Today we give you recipes that should increase that proportion considerably. Condensed tomato soup prob ably would show up as No. 1 on any hit parade of luncheon fav orites, accompanied by grilled cheese sandwiches or a green salad. Right? It also rates as a deluxe sauce, seasoned to taste and simply poured over meat loaves, chops, croquettes, stuffed peppers, cauliflower and many another dish. But today, we're concerned with Lenten-season casserole cookery and suggest I that tomato soup adds both zest and color to dishes like these: Tomato Macaroni 'N Cheese This is pictured. Heat 1 can condensed soup, Vz cup milk and 1M cups shredded sharp Ameri can cheese over low heat. When cheese melts, add Yt cup finely chopped parsley. Blend with 4 cups cooked macaroni (2 cups before cooking); pour into a greased 2-quart casserole or in dividual ramekins. Top with Yz cup shredded cheese and 2 table spoons buttered bread crumbs. crushed potato chips or crushed corn chips. Bake 20 minutes in a hot oven, 400 degrees. Makes servings. Tomato-Ripe Olive Rarebit Combine 1 can condensed to mato soup, Yi cup milk, 1 cup shredded sharp American cheese, Vi teaspoon mustard, 2 -eggs that nave been well beaten, and cup chopped ripe or stuffed ol ives. Heat over low heat, stirring constantly until cheese is melt ed and rarebit is thickened. Serve on toast or crackers. Makes 6 servings. Rosy Scalroped Potatoes Combine 4 cups thinly sliced potatoes, 1 can condensed toma to soup, Yt cup chopped parsley and 1V4 cups shredded sharp cheese in a lli quart casserole or in individual ramekins; dot with 1 tablespoon butter or mar garme. Cover and bake in a mo derate oven, 3S0 degrees, for 1 hour. Remove cover; stir pota toes gently. Pile another Yi cup shredded cheese on top; continue baking, uncovered, for 20 to 30 minutes longer. Makes six serv ings. t Tomato Super Supper Spread Vi cup soft butter or margarine on 6 slices toasted bread; cut each slice into 6 squares. Grease a 2-quart baking dish; in it, place alternate lay ers of bread squares and 2 cups shredded American cheese, ending wjth a top layer of cheese. combine z cans condensed to mato soup, Y teaspoon salt and Yt teaspoon dry mustard; pour over cheese and bread layers Bake in a slow oven, 325 degrees. for about 1 hour. Garnish with a border of finely chopped green pepper and sprigs of parsley Serve piping hot as a hearty luncheon or supper dish. Makes 6 servings. Dinner in a Skillet Meat eaters will be enthusias tic about this dish which com bines plentiful, economy-priced pork with tomato soup and a dash of tabasco. ' Brown 6 pork chops in a deep skillet or dutch oven; remove chops from pan. Arrange follow ing vegetables in order given in layers in the deep skillet, sprin kling each layer with salt and pepper; 4 cups pared, sliced po tatoes, cup diced green pep per, 1 cup diced celery, 1 cup sliced onion. Place browned pork chops on top of the seasoned vegetables. Combine 1 can condensed to mato soup with cup water and Vi teaspoon tabasco; pour over meat. Cover and cook on top of range over low heat, 1 to 1 ii hours. Makes 6 generous servings. Everything in one "dish," so that only a salad, des sert and beverage are needed for a very satisfying meal. If you want to heat crusty rolls put them in a brown pa per bag, fasten down the top of the bag, and place them in a moderately hot oven for about 10 minutes. Tart Sauce or Fish, Vegetables Serve hot or cold over hot fish or cold salmon loaf on mold Very good hot over asparagus, Brussels sprouts, green beans, cauliflower or broccoli. Put in double boiler, 2 egg yolks. Yt teaspoon salt, 3 table spoons lemon juice, a flick of nutmeg. Cook until thick and creamy stirring constantly, about three minutes. Careful not to overcook. Stir in tablespoons butter, bit by bit Serve at once. Royal fan Practices With June Allyson Petite though she is, June ALLYSONsets a terrific pace.Butner 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 youngsters love the rich, creamy-smooth taste of Royal Puddings.Try all 7 flavors. Currently starring inHCH'l "THE GIRL IN WHITE" tea I "OPEN HOUSE" is continuous at FRANZ. Her is a home-owned food plant to modem in Its methods and so clean and sanitary in avery detail that it invites your inspection onyti'mt, day or night. View Interest ing bread baking processes through street-level windows at N.E. 12th and Flanders (near the Benson Polytechnic School), Portland. Bakery Is In operation daily, except Tuesdays ond Saturdays. A now "PftOOF ROOM", usf roconlly Intlalltd el Iho fKANZ MKEftY, is shown fo the feff. In Ifcls spoffeit, stainless Hoof room, dough It properly processed prior fo balking. lemperaluro and' humidity at uvtomatlcally tonlroltd f an txtKtof dtgrf. FRANZ Enriched White Bread has earned its outstanding con sumer preference in this region because it is uniformty good uniformly fresh. And remember penny for penny enriched bread provides more of the things your body needs, more generously, than any other food. Make it a practice to serve your family FRANZ each day. You'll never buy a better bread I FRANZ BREAD IS BAKED IN ONE OF THE NATION'S FINEST HOME-OWNED BAKERIES 1
