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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
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One sip and you'll know at once that
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Instant Maxwell House snves you up
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g '
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