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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 17, 1952)
aem A Authentic 0cc4 .(ju'rfe tc Better Jt-iiuj Gabital- k Journal LATEST OOEAS FOR. YOUIH THE HOUSEWUFIE'S HANDY ARKETING HON Salem, Oregon, Thursday, April 17, 1952 Look Over Good Buys In Market The west coast is the fastest growing market in the United Stales, said W. D. Termohlen, director of the production and marketing administration, poul try branch, recently when he addressed Pacific Dairy and poultry association members at Coronado. Foods writers also were invited to this conclave and learned much of interest concerning coast-grown poultry and dairy products. You doubtless will be sur prised to learn, as this editor was, that west coast market de mand for eggs and chicken mea is substantially in excess of . local production. In 1950, more than 2 million, 600 thousand cases of eggs and 155 million pounds of chicken had to be f. Umported from surplus produc- 'JShg areas elsewhere in the United States. lurkeys are the big excep tion in the poultry picture. In 1950, the west coast surplus turkey production was enough to teed 20 million people. (1950 figures are most recent, conclu sive figures but indicate the trend which likely is continu ing.) are interested, your per capita share Is 395 eggs. Have them for breakfast more often. Catch up on cake baking. Meat eaters, and who would n't like to be, will be interested to know that consumption of meat per person is now 2 to 3 pounds more than the 138 pounds indicated in 1951. Total meat productio is above 1951: is highest since 1947. Fork and pork products continue to be much the best meat buy with lamb and beef loosening up a little. Coast-caught fish and seafood and frozen fillets of several kinds continue plentiful. Treat the family to a new and differ ent kind this week-end. Vegetable Buys. Snowy cau liflower, crisp cabbage and cel ery, firm parsnips, golden car rots and nearly all bunched veg etables continue the very best buys. Reasonable prices mark asparagus, lettuce, onions, pota toes, rhubarb, spinach. Fruit Buys. Most markets list one or more varieties of apples though it is growing late in the season. Choose with care. Or anges, grapefruit and dates are good buys. Keasonable prices mark avocados, bananas. Straw berries have appeared in some markets. Apple Corn Muffins This meal briehtener is made simply by adding 1 cup chopped WinesaD aDDles to anv standard r,ggs continue pientilul and corn muff in mix just before add reasonably priced. In case you'ing the liquid. Chocolate Cake Always Brings 'Raves'; Proves Farhily's Favorite Dessert Desserts Popular A recent survey revealed that more homemakers use more printed dessert receipts than any other kind. We give you today, a superb chocolate cake that relies on soured milk and soda for its distinctive flavor and texture. By ZOLA VINCENT (Foods Writer) The time has come to bake. Set oven at 350 degrees A Wonderful Taste Thrill creamy vanilla pudding topped with a colorful mixture of canned fruit cocktail and shredded cocpanut, both of which have been sauteed in melted butter. Served in tender, flaky, little pastry shells, they're different and wonderful. They're Hawaiian Tarts. mixture comes to a boil and is thickened . . . about 5 minutes. Turn pudding into bowl, cover, ana emu again. Melt butter in saucepan. Add coconut; cook over low heat. stirring occasionally, until . co conut is lightly browned. Re move coconut and add fruit cocktail. Saute 2 minutes. Com bine fruit cocktail and Vi cup of the coconut. Top each tart with coconut-fruit mixture and sprinkle with remaining coconut. Hawaiian I Tarts Are Top Dessert Whether or not we have ever been to Hawaii, most of us can conjure up qi.ite breath-taking mental pictures of those lovely islands of the blue Pacific. A little of all this comes to your table in these delectable Hawaiian Tarts. At first glance, you have here little pastry shells filled with canned fruit cockta". and shredded 'coonut. And very good that would be, too! But that isn't all. What you don't see and this is sur prise number one is the layer of vanilla pudding under the fruit and coconut topping. Ah, but there is even more here that doesn't meet the eye! Sur prise number two and this will make the taste sparks fly is that both the fruit and the coconut are sauieed in melted butter before you put them to gether in the tart shells. And if you don't think that makes I for a taste sensation you won't V readily forget, just try it! I Hawaiian Tarts 5 1 package prepared vanilla pudding 2 cups milk 2 tablespoons butter 1 cup shredded coconut 1 cup drained canned fruit cocktail 6 baked 3', 4 -inch tart shells Place pudding powder In saucepan. Add milk gradually. stirring constantly. Cook and stir over medium heat Dried Fruits in Jams and Jellies No need to have the jam and jelly shelf empty! Make a "prune and apple butter" with dried ap ples and prunes which are in season the year 'round. You'll like the two fruits combined with a few spices. Prune and Apple Butter 2 cups cooked prunes 4 cups cooked dried apples 3 cups granulated sugar 2 teaspoons allspice 2 teaspoons cinnamon 1 teaspoon mace . teaspoon salt 2 tablespoons vinegar Pit prunes. Press prunes and apples through sieve or colan der. Boil 10 minutes. Add re maining ingredients and boil 45 j minutes or until of desired con-j sisteney. Stir frequently to pre vent scorching. Pour into steril ized glasses and seal. Makes until about 2',i pints. another chocolate cake to de light the family; the kind of cake that will be good to the last crumb. Everyone knows that chocolate is the family's favorite flavor. A recent sur vey of hmoemakers indicates that more women use more printed recipes for cakes, pas tries, cookies and pies than any other food category so we'd best catch up on our baking. But first let's catch up on the importance of good old baking soda. Before the days of bak ing powder, our ancestors made their own leavening by using soda with some acid, either soured milk, soured cream or molasses. Many, today, prefer the dis tinctive flavor of soured milk or cream and soda in griddle cakes, waffles and a wide va riety of baked goods. Many good cooks agree that soda and sour milk are unsurpassed for making wonderful tasting, fine textured chocolate cakes like this one. -When soda is used in a recipe it should be mixed with the dry ingredients so that the release of the gas will be delayed until the liquid is added in the final mixing. When measuring soda, first shake the container to insure a uniform packing. A measuring spoon is then dipped into the container and filled heaping full. It is leveled off across the top with a straight-edge knife. Always use standard measuring spoons as the spoons of dinner sets may vary considerably from the standard teaspoon or tablespoon. Chocolate Cake 2 cups sifted cake flour 1 teaspoon baking soda i teaspoon salt Vt cup cider vinegar ' cup milk 1 teaspoon vanilla 2 eggs 1 cups sugar 'A cup cooking or salad oil 3 squares chocolate, melted Line two 8-inch layer pans, lYt inches deep with waxed paper. Grease waxed paper lightly. Sift cake flour onto a piece of waxed paper. Measure 2 cups and sift with baking soda and salt onto another piece of wax ed paper. Set aside. Mix to gether vinegar, milk and vanil la. Set aside. Put eggs and sugar in large mixing bowl. Beat for one minute, about 125 strokes. Sift in sifted flour mixture. Add cooking oil and one-half of milk mixture. Stir until flour is moistened. Beat vigorously one minute. Add remaining liquid and chocolate. Beat one minute. Turn into prepared pans. Bake at 350 de grees au minutes. Batter will be thin so do not let it worry you. Cool in pans on wire racK about 10 minutes. Turn out on cake racks and remove paper. When cold, brush off crumbs. Place one layer on cake plate, bottom side up. Spread with Chocolate Frosting (or you might like to make a filling of Philadelphia cream cheese). Cover with second cake layer top side up. Frost sides, then top of cake. Chocolate Frosting 3 squares unsweetened chocolate Hi cups sifted confectioners' sugar 2 'A tablespoons hot water 3 egg yolks 4 tablespoon butter Melt chocolate in double boil er. Remove from boiling water, add sugar and water and blend. Do not worry if this becomes crumbly. Add egg yolks, one at a time, beating well after each. Add buptter, a table spoon at a time, beating thor oughly after each amount. You may think there will not be enough . . . but there will be. Gingerbread, Hot or Cold If you haven't pleased the family recently with ginger bread, you'll find it easy to do with this recipe which com- More About Use Of Asparagus During Spring Serve from hot platter or ar range 5 to 7 tips each on slices of buttered or plain hot toast. Many agree that there s no finer way to fix fresh asparagus than to simply "dress 1 it with lemon butter, made by adding lemon juice to hot fresh butter or margarine. There are those who become rhapsodic about chopped almonds sauted in the hot butter before the lemon juice is added. Then there are these ways: Asparagus Polonaise Drain one pound or more cooked asparagus; sprinkle with chopped hard-cooked eggs, chop ped parsley, juice of one lemon Just before serving add two ta blespoons fresh bread crumbs to 4 tablespoons browned hot but ter and pour over the chopped eggs. Asparagus Milanaise Drain asparagus; place in serv ing dish with a little melted but ter. Sprinkle with grated Par mesan cheese. When ready to serve, add hot browned butter. Asparagus April serve hot cooked asparagus with sauce made of cup melt ed butter, 2 tablespoons chopped pecans, 1 teaspoon lemon juice, V teaspoon salt and dash of pepper. Asparagus Vinaigrette If you're looking for some thing really superb, serve hot cooked asparagus with this sauce. Combine 1 teaspoon salt. Mt teaspoon black pepper, Vz tea spoon coarsely crushed pepper corns, teaspoon dry mustard, Vt teaspoon sugar, Vi teaspoon lem on juice, dash of Worcestershire, 1 tablespoon tarragon vinegar, 1 tablespoon cider vinegar, 10 ta blespoons salad or cooking oil. Then add very slowly, over ice, Vt cup heavy cream, 2 table spoons chopped mixed fresh herbs and 1 tablespoon finely chopped green olives, 1 finely chopped hard-cooked egg and 4 tablespoons finely chopped fresh tomato pulp. Serve this sauce separately surrounded by crushed ice. Yes. we know, hot asparagus, ice cold sauce. Suggestions , On Leftover Eqq Ports In these days of plentiful, rea sonably priced eggs, we're using more for baking and that often means that separated egg whites or egg yolks left over. Make the most of these fine nutrition wise eggs in ways like these. It might be a good idea to clip this and put it in your cookbook for such emergencies since few cook books cover this item. Egg Yolk Uses To hard-cook, put in strainer and simmer In salted water for 15 minutes. Drain, chill and sieve. Use in sandwich ruling with a bit of chopped celery, pickle and mayonnaise; as a gar nish for vegetable salad or sprinkle on hot vegetable greens. Use in cream sauce for extra rich flavor and color. Add a small amount of white sauce to egg yolk. Stir mixture into rest of sauce. Or use extra yolks in making Hollandaise. For coating croquettes, cutlets or breaded chops, the leftover egg is a natural. Excellent as a binder in cro quette and meat loaf mixture. Use them to make soft cus tard substituting two egg yolks for 1 egg to thicken 1 cup milk. In cooked salad dressing or mayonnaise, they can be used to good advantage. Try them in gold cake, fluffy frosting or egg nog. Egg White Uses Use them in angel cake, white cake, pie meringue, individual meringues, seven minute frost ing, fluffy hard sauce. Or make some divinity candy. Hard cook the whites. Place strainer in simmering salted wa ter, drop in egg whites, turn off flame. When egg whites appear solid, drain, chill and chop or shred and use as a garnish on vegetable greens or add to tossed salads. 'Hot Beef Pie Tasty Leftover For Main Dish April showers not only bring May flowers, but frequently dull appetites as well. For this sea son you'll want to plan meals designed to tempt appetites, and in this class are found hearty casseroles. For instance, a hot beef pot pie is one suggestion. Combine cubed leftover beef with minced onion, celery, mushrooms, cook ed potato cubes and carrots In a leftover gravy or in a cream sauce. Place the mixture in in dividual table casseroles and top with a pastry crust. They'll be ready to serve after only about 20 minutes in a 450 degrees F. oven. Two good spring foods, ham and spinach, join for'the second casserole treat. For this dash. combine either 2 packages of cooked frozen spinach or two No. 2 cans of spinach with medium white sauce. Arrange a layer of this mixture in the bot tom of a greased baking dish then over It arrange a layer of cubed ham. Alternate the ham and spinach until the casserole is filled, the top layer being spinach. Sprinkle buttered bread crumbs over it and bake In a moderate oven (375 degrees F.) for about 20 minutes. Appetizer Deluxe For an extra special dinner. get gasps of gastronomlcal de light with this: Quarter canned artichoke hearts and combine with balls of calavos and tiny cocktail onions. Douse liberally with a spicy cocktail sauce and serve chilled. Mrs. Harry Conover Puts On Blue Bonnet -Appreciates F.N.E.! Chili Biscuits Made by adding 1 teaspoon chili powder, dash of onion salt and 1 teaspoon paprika to a standard biscuit mix. bines molasses, sour milk and soda in a way to delight epicures. 1 Va cups sifted flour 3 cup sugar 34 teaspoon soda 1 teaspoon ginger Vz teaspoon cloves 'A teaspoon cinnamon '& teaspoon salt cup shortening Vt cup molasses k cup sour milk 1 egg Sift flour, sugar, soda, spices and salt into mixing bowl. Drop in shortening. Add molas ses and sour milk and beat 150 strokes (114 minutes on mixer at low speed). Scrape bowl and spoon or beater. Add egg and beat 150 strokes again. Bake in 8x8x2 inch shortening coated pan in moderate, 350 degree oven, 30 to 35 minutes. Mrs. Harry Conover puts on Blub BuNNfcT Margarine lor F.N.E. Flavor, Nutrition, Economvl Lik Oie noted beauty and TV person ality, you will love the delicate, sunny-sweet taste Blub Bonnet adds to any food! You'U appreciate its nourishment, too. No othor spread for bread is richer in year round Vitamin A! And you'll like its real economy. Two pounds of Blub Bonnet cost less than ona pound of hieh-priced spread! So re member the letters . . . F . . . N . . . E.I Buy All-Vegetable Blub BONNET Margarine and get "ail three" Flavor! Nutrition! Econom-e-e! Fruit Salad Final Touch At this season of the year we combine grapefruit, oranges, bananas, fresh winter pears, sliced celery and cut-up marsh- mallows with a fluffy cream dressing. Now sprinkle halved toasted almonds over the top or mix them with the other gredients. A T YOUR GROCERS CHimMG Pure VoninqN YkS' Make yout desserts more delicious with J REMEMBER! Schilling Product art new packed ander any other nam 3j $ I : : the good word you're hearing all over town. Yes, indeed 1 News like this travels fast when folks first try RICE CHEX The Sensational New Bit Size Cereal How about yout Once you taste this different, delicious Bite Size cereal you'll join the chorus YUM' Why not tomorrow rooming? 6et RICE CHEX at your qrocer'sl 'ftatiton Purint Co., St. Lou it. Mo. 1 Not a powder! Not a grind! But millions of tiny "FLAVOR BUDS" of real coffee . . . ready to burst instantly into that famous Maxwell House flavor! Utterly unlike old-style "instants"., just as quick but tastes so different! In the famous M axwell House kitchens this ; superb, rooster-fresh coffee is actually brewed for you. At the exact moment of fresh brewed perfection the water is removed-heaving the mil lions of miracle "Flavor Buds"! 100 Pure Coffee-No Fillers Added! You just add hot water . . . and in stantly the bursting "Flavor Buds" flood your cup with the richest, moat delicious colfoe you've ever taated. One sip and you'll know at once that you can never go back to old ways! Saves you money, too! Economical Instant Maxwell House snves you up to 26 compared to a pound of old fashioned ground coffee. " rfect g ' The only instant coffee with that GOOD-TO-THE-L AST-DROP flavor!
