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
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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
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