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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 10, 1952)
THE HOUSEWIFE'S HANDY FOOD SECTION SaletnJ Authentic Jcc4 (fut'4e to Setter living Capital Salem, Oregon, Thursday, April 10, 1952 ournal LATEST ODtEAS FOR YOUR ARRETING Easter Time for Using Eggs in Varied Ways; Suggestions Submitted paw : mmm -s lit - fc . v: safe.-" ' -"k. Using Eggs Easter seems a fine time to pay tribute to America's most amazing production plant, the hen! Day after day she produces one of the world's most highly concentrat ed, best balanced foods. Egg recipes and uses having been counted high in the thousands. Suggestions for using eggs are presented today, including a Polka Dot pie. By ZOLA VINCENT (Foods Writer) That powerhouse of produc- means 1 ',2 pound of mighty tion, the little red hen and her ' good eating at very low cost sundry sisters are working overtime in specially construct ed eggeries, and probably lis tening to radio music The re sult is an abundance of eggs that is likely to continue for some time. West coast egg pro duction is up 8 per cent, and that is mighty good news for all cooks since eggs by the' dozens appear on every week's shopping list. If tile shopper is to take full advantage of the situation, she should reflect that while top quality eggs are good for all uses, the lower grades serve just as well for cooking pur poses. Grade "AA" and Grade "A" are top quality. They are usu ally delicate in flavor; ideal for poaching, frying, cooking in the shell or shirring which means baking In a dish in the oven. Grade "B" and Grade "C" are good eggs. Most of. the white is thin" so'tWggs spread over a wider area than the "A's" when opened. Such eggs have dozens of uses in which appear ance and delicate flavor are not so important; scramble, in ome lets, for baking of all kinds, in thickening custards, pie fillings, sauces and salad dressings; for hard-cooked eggs to be served creamd or in salads; with other foods such as mushrooms, onn ions, spaghetti, tomatoes and cheese. Buying Tips. Buy from a dealer who sells graded eggs in cartons and keeps them in a clean, cold refrigerator. Note grade, size and date of grading. Size may be jumbo, extra large, large, medium, small and pce wee and refers to weight per dozen. Large eggs mean at least 24 ounces per dozen. That Home ' iCare. Take them straight home and put in the re frigerator; every hour they are at room temperature or warm er, their quality decreases. Keep clean, covered and cold; remove only as many as you plan to use at one time. Rich in Food Value. For the many meatless meals of Lent, eggs are a fine meat sub stitute because they contain protein in the top class wifh foods like meat and milk. They also contain important vita mins, iron, phosphorus and oth er minerals needed daily. Polka dots are perennial fa vorites in the fashion field, but they are somewhat new in pie circles. For spring coloring, add a mere drop of red, yellow or green coloring to this cus tard-gelatine delight for Easter week eating. Take it easy for a little coloring goes a long way You want the merest wisp of a pastel tone. Folka Dot Fie 1 envelope unflavorcd gela tine 1 '4 cup cold water ?a cup sugar 1 tablespoon cornstarch 4 eggs, separated 2 cups milk, scalded 1 package semisweet choco late morsels 1 teaspoon vanilla favoring Vi teaspoon salt 1 10-inch pastry crust Soften gelatine in cold water Combine Mi cup of the sugar and cornstarch. Beat egg yolks slightly; slowly add scalded milk. Stir in sugar mixture Cook in double 'boiler, stirring constantly, until mixture coats spoon. To 1 cup custard, add 4 package semisweet chocolate MtiKtmnmr&t morsels. Stir until chocolate is melted; set aside. To remaining custard, add softened gelatine. Stir until gelatine is dissolved; add vanil la and tiny spot of coloring. Chill until the consistency of unbeaten egg white. Beat egg whites until stiff; gradually beat in salt and remaining Vi cup sugar. Fold in custard-gel atin mixture over chocolate layer and chill until firm. Scat ter remaining morsels of choco late o-'cr pie to resemble polka dots. Be sure to put dots in upside down. High in protein, eggs make attractively priced main dishes replacing the more expensive meats from time to time. You'll like this Omelet with Indian tomato sauce. Golden Rice Omelet Vj cup uncooked rice 4 egg whites Vi cup lukewarm water teaspoon salt 4 egg yolks 2 tablespoons butler, mar garine or salad oil Heat oven to 325 degrees. Cook rice in customary manner for IS to 20 minutes or until tender. Meanwhile, beat ogg whites until stiff but not dry. Add lukewarm water and salt to egg yolks and beat until foamy. Quickly, but thoroughly, fold beaten yolks and rice into whites. Heat fat in skillet with heat resistant handle until it is hot enough to make a drop of water sizzle. Pour in omelet mixture. Spread evenly.. Cook over low heat without stirring until well risen and slightly browned on the bottom. Place in oven, 325 degrees, for about 12 minutes or until top is slightly browned. Remove from oven and slip from skillet onto warm serving platter. Serve this sauce in fold of omelet Indian Tomato Sauce. Com bine cup tomato ketchup, . V4 cup water, 2 tablespoons mayon naise or salad dressing and I tablespoons India relish; heat to boiling. Serve between foIH of omelet. These "hot" eggs are a ranch er's special; can be made in in dividual casseroles or custard cups. Their zest comes trom a combination of ketchup season ed with bits of onion, a touch of garlic and a sprinkling of grated cheese. Good, morning. noon or night. Eggs, Western Style V4 clove garlic, minced Vi chopped onion 1 tablespoon shortening 3 tablespoons tomato ket chup 1 egg 1 tbalespoon grated process cheese Salt and pepper Parsley Saute garlic and onion in shortening until tender. Place in individual ramekin with ket chup. Drop an egg on top Sprinkle with grated cheese, salt and pepper. Bake in mod erately slow oven 325 degrees until white is set, approximate ly 15 minutes. Garnish with parsley. Six Quick Desserts Using Apple Sauce 1. Top slice of plain or toasted pound cake with ready-to-use apple sauce. Decorate with whipped cream and maraschino cherry. 2. Line sherbet dish with lady fingers or vanilla wafers; fill center with canned apple sauce, sprinkle with coconut. 3. Mix raisins through ready prepared apple sauce, top with sliced bananas, serve with cream. Nice with sour cream, too. 4. Fill sherbet glasses with al ternate layers of nutmeg-flavored canned apple sauce and sweetened whipped cream, fin ishing witli the whipped cream. Dot with ennnamon candies or with semi-sweet chocolate curls. 5. Serve heated canned apple sauce over hot gingerbread square. 6. Use canned apple sauce as filling and top for shortcake made of biscuit mix. Dust with nutmeg and serve with thick cream. Good Shopping In Markets for Easter Week-end Locally grown turkeys vie with ham for the traditional Easter family dinner. Both are good meat buys and both are certain to offer more good eat ing for a day or two or three af ter the Sunday feating. Both are festive and especially ideal for family gatherings. Easter Ham Mellow brown, sugar-cured and slow-smoked ham, scored and glazed to a golden brown makes tempting slicing. The fam ily carver might well cut a few slices in the kitchen to give him self a little start on hungry on lookers. Select a quality ham and bake according to directions on companymg tag or wrapper. Ham might be appropriately garnished with hard-c o o k e d eggs, shelled and tinted with edible food dyes in springtime hues. Easter Turkey Turkeys in all sizes and styles are plentiful. So many stuffing recipes call for "day-old" broad. Today's bakery bread keeps fresh longer than it used to. For a drier stuffing, we suggest that you cut the sliced bread into cubes and toast lightly in the oven to dry out and crisp the cubes. Remember that both pork sausages and giblets must be thoroughly pre-cooked before using in stuffing mixes. Broilers and fryers are plenti ful and likely to continue in good supply. Best buys in general continue to be eggs, oranges, processed orange and grapefruit products, domestic dates, dried prunes, raisins, lard, vegetable shorten ing, salad oils, pecans and al monds. High protein foods at reasonable prices include cottage cheese, nonfat dry milk solids, fresh fish, frozen fish fillets, peanut butter, dry beans, canned tuna, turkeys, split peas. Canned peas arc bargain- priced. Canned peas are selling at 15 to 20 cents for the No. 303 can, fancy grade; considerably below last year's price. In fact, the lowest since the 1930s if you can remember back that far. Invest in a dozen cans or so now. Vegetable buys arc cabbage, I ips on Cockim Veal Roast With a new season it s wise to inject variety into menus. Perhaps you've overlooked serving a veal roast lately. It's an ideal choice for a spring day Veal, the same as beef, lamb and cured pork, is roasted in a 30 Odegree F. oven. Through extensive research it has been found that this low temperature produces a jucier, more tender roast. Because veal is a young ani mal and has little fat, it's sug gested you lay strips of bacon over the top of the roast before cooking. Then place the roast on a rack in a shallow roasting pan and cook without a cover and without water. A leg roast requires approximately 25 to 30 minutes per pound cooking time. Garnishes show off your roast. Perhaps you'll want to center canner pear halves with bright red maraschino cherries and circle them around the roast. Whole cooked carrots with a brown sugar glaze make another colorful companion for the veal roast. cauliflower, most bunched vegc tables, carrots, celery. Fruit buys arc local apples, grapefruit, oranges with reason able prices marking avocados, bananas. Happy Easter shopping and eating! .Si Good Supper Dish Poiluck Special 4 pound pork 3,4 pound veal Vi cup flour 2 tablespoons lard or drippings 1 u teaspoons salt V teaspoon pepper 2 cups uncooked spaghetti 1 cup whole kernel corn 1 can mushroom soup 2 cups milk Have meat cut in 1 inch cubes. Dredge with flour. Brown in lard or drippings. Season. Add re maining ingredients. Cover closely and cook slowly for 1 hour. 6 to 8 servings. JlVf It's Wonder Wonderful Stuff! THIY CLEAN IT UP THIN EAT IT BY THE AT MEAKFAST... HANDFUL AFTER SCHOOL I Cftldnen Love . fWVV - 'the cereal that STAYS Crisp in Milk (DOtS NT orr MUSH, soggy or tough) fUlstoo Punoa CooBptoy, 9L Lauit, Mm. mm mm 10 Not a powder! Not a grind! But millions of tiny "FLAVOR BUDS" of red coff ee ... ready to burst instantly into that famous MAXWELL HOUSE FLAVOR! Utterly unlike old-style "instant". . . just as quick but tastes so different! f In the famous Maxwell House kitch ens this superb, roaster-fresh coffee is actually brewed for you. At the exact moment of fresh-brewed perfection the water is re movedleaving the millions of miracle "Flavor Buds"! 100 Pure Coffee No Fillers Added! You just add hot water . . . and the bursting "Flavor Buds" flood your cup with the richest, most delicious coffee you've ever tasted. One sip and you'll never go back to old ways! Saves you money, too! Economical Instant Maxwell House saves you up to 25i compared to a pound of old-fashioned ground coffee. See how Flavor Buds "come to life" in your cup! MAGNIFIED VIEW of new miracle "Flavor Buds" shows bow ut terly different tboy are from old stylo powdeniRnd grinds. Secret of true coffee flavor in locked in then tiny hollow spheres. THE INSTANT you add hot wolcr, "Flavor Huds" buret releas ing flood of delicious Maxwell House flavor. 77iw it coffee as perfect as any you've ver lasted! 'e A! The only instant coffee with that GOOD-TO-THE-LAST-DROP flavor! f -nit i i i it I.
