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