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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (May 1, 1952)
THE HOUSEWIFE'S HANDY FOOD SECTION! aeinJ Authentic Jccc (juije to Setter iiin$ Capital Journal LATEST IDEAS FOR YOUR AR EC ET B Nl 0 Salem, Oregon, Thursday, May 1, 1952 Top Buys In Marts Discussed May is the month when west coasters really revel in green leafy vegetables; when tender young chickens are at their broiling and frying best; when dairy products are plentiful and reasonable in price. Well, any way, buttermilk, cottage cheese and cheese are good buys and good values; and butter is a few cents lower than in recent months. As far as the fluid milk situation is concerned, non-fat dry milk solids can- be bought in packages that make five quarts of milk ideal for cooking purposes at somewhat under 50 cents. Many like it for drinking, too. Other May plentifuls for thrifty shoppers include canned ad frozen orange juice, canned stfapefruit juice, dried prunes and raisins, peanut butter, sal ad oils and vooking fats. Eggs continue on the econo my list and might well serve as a thrifty main dish at least once a week. Now is the time to enjoy custards, cakes, pud dings and other egg-rich des serts. Fish and shell fish are in ex cellent supply. Try new varie ties; a suggestion which we make almost every week. The Fisheries institute tells us that fillets are pronounced fill-ets to rhyme with skillets. Pork continues the best meat buy, both fresh and cured. Canned Peas are a genuine bargain. There are five million more cases (24 cans to a case) available for consumers today than last year at this time. Nu tritionally, they're packed with' good things. Taste good, too. Certainly no vegetable is easier to fix. Butter, salt and pepper seem to do it to everyone's sat isfaction. Best vegetable buys. May is the month for cabbage, green onions, radishes, spinach, car rots, asparagus, cauliflower, celery, lettuce, onions, rhubarb, turnips, beets. Shop carefully fpr cucumbers, eggplant, peas, pentpers, potatoes, squash, to matoes, artichokes, broccoli and sweet potatoes which are rea sonable to high dependent on quality. Best fruit buys. Oranges, grapefruit and local apples with reasonable prices on avocados, bananas. Strawberries are in creasing in supply right along. Orange, Walnut Cake Good High and fluffy "Orange Walnut Cake" tastes as good as It looks. Grated orange rind and finely chopped walnuts fla vor the batter, and a swirly white frosting goes over all. Orange Walnut Cake ?i cup walnuts cup shortening 1 cup beet or can sugar 2 eggs 2 cups sifted cake fluor 1 teaspoon salt 1 teaspoon baking powder i teaspoon soda 1 cup buttermilk 1 teaspoon vanilla extract 1 tablespoon grated orange rind Fluffy white frosting Chop walnuts finely. Cream shortening, and gradually blend in sugar. Add eggs one at a time, beating very thoroughly after each addition, but togetn er flour, salt, baking powder and soda. Blend into creamed mixture alternately with but' termilk. Stir in vanilla, orange rind and walnuts. Pour batter into two greased 9-inch layer cake pans. Bake in moderately hot oven (375 degrees F.) 25 to 30 minutes. Cool 5 minutes, then turn layers out onto wire rack to cool. Frost with fluffy white frosting flavored with 1 teaspoon each lemon juice and grated orange rind. Makes 1 (9-inch) cake. A Tasty Salad This salad is a bit different, using the old reliable cottage cheese. Pineapple-Soya Cheese Salad 2 cups cottage cheese M cup crushed pineapple, drained cup corn soya shreds Blend cottage cheese and crushed pineapple. Chill. Top with corn soya shreds just be' tore serving. Serve on crisp Casserole for That Luncheon Here is a delicate dish to serve for an early sum mer luncheon Dartv. or for din ner when the weather is really warm. Though considered a lux ury, sweetbreads are very rea sonable in price in those locali ties where the demand for them slight. Sweetbreads With Ham and Peas 1 pair calf sweetbreads, 1 lb. Vi teaspoon kitchen bouquet V cup butter 1 tablespoon minced onion cup flour teaspoon salt 'A teaspoon pepper 116 teaspoon mace l4 cups milk 3-ounce can sliced broiled mushrooms 1 cups diced cooked ham 12-ounce package quick frozen green peas Cook sweetbreads as soon as possible after purchasing, de frosting partially before cooking if frozen. Drop sweetbreads into enough boiling salted water to float them freely. Bring to boil again and simmer gently for 15 minutes. Drain immediately and plunge into ice water to cool. Remove membrane with sharp knife, or slip off with fingers under water. Cut out any dark veins. Drain well. Keep in re frigerator until ready to use. Then divide into four portions. Place in a bowl and sprinkle with kitchen bouquet. Stir gen tly to coat all pieces evenly. Melt butter over moderate heat in small frying pan. Add sweet breads and brown lightly. Re move sweetbreads to centers of four greased shallow ramekins. Add onion to butter in pan and cook 1 minute. Stir in flour, salt, pepper, and mace. Add milk and contents of can of mushrooms. Cook, stirring constantly, until sauce thickens and boils. Re move from heat. Add ham and pour over and around sweet breads in ramekins. Place in moderate over, 350 F, to heat thoroughly, about 25 minutes. Meanwhile cook peas until bare ly tender. Drain peas, season and arrange around borders of rame kins just before serving. Serve immediately. Yield: 4 generous servings. Vary Egg Cookery You do not always have to fry, soft boil or scramble those eggs. Try baking them. Baked Eggs x 6 tablespoons milk 6 eggs Salt and pepper 1 cup popped rice cereal 1 tablespoon melted butter or margarine . . 2 tablespoons grated cheese Grease 6 custard cups. Pour 1 tablespoon milk and break 1 egg into each cup: sprinkle with salt and pepper. Crush cereal into fine crumbs and mix with melt ed butter. Sprinkle crumbs over eggs in moderately hot oven (400 F.) about 12 minutes. Yield: 6 servings. Nutrition Helps "As the twig Is bent, so the tree will grow" is an old adage that's easy to prove in terms of nu trition; and it's one that mothers will do well to remember as the nation celebrates Child Health day. 'Child Health Day' Reminds Need for Good Diets Throughout Year By ZOLA VINCENT (Foods Writer) The future good health (and you'll be giving him the variety fortune) of our nation depends very largely on what our grow ing boys and girls are eating to day. During the growing years, quantity as well as properly balanced variety of foods is es sential. Growing children are building new bones, teeth, blood and tissues. A wise mother frequently takes time to appraise the diet provided for the child or chil dren. Now, as we celebrate Child Health Day, is a fine time to spin the wheel of good nutrition and review what it reveals. As to types of food, there are three general classifications which should be combined in the child's daily diet. They are: Body-Building Foods The body-building foods build and repair muscle and tisseu. In this class are milk, eggs, meat, fish, cheese, nuts and certain elements in grain foods. Protective Foods These are rich in vitamins and minerals that help fortify the body against many diseases and encourage buoyant well-being. Outstanding in this group are milk and dairy products, eggs, fruit, vegetables, whole wheat and vitamin enriched breads Certain meats, notably liver and kidneys are in this class. Energy Foods Last but not least, the "ener gy" foods since 85 per cent of all we eat is used by the body for its energy requirements. In this category are bread, cereals, macaroni, rice, cake, cookies and many vegetables. The "fuel foods" which are akin to the energy foods are butter and all meat and vegetable fats and oils, Plan your child's menus to include foods in each of these classes every single day and of nutriments he requires. The Council on Foods and Nutrition gives us this chart: Milk. Three to 4 glasses. To drink, combined with other foods in ice cream and cheese. Vegetables. Two or more serv ings besides potato. One green or yellow; "greens " often Fruits. Two or more servings. Citrus fruit or tomato daily, Eggs. Three to 5 a week; 1 daily preferred. Meat, Cheese, Fish, Poultry One'or more servings. Cereal and Bread. Two or more servings. Whole-grain val ue or enriched. Butter or margarine on bread and with other foods. We are also reminded that Vitamin D is important in the daily diet of growing children. Rich sources are fish liver oils and Vitamin D milk. Other Foods. To satisfy appe tite and complete growth and activity needs, give additional servings of any of the above woods and simple desserts. Servings vary in size with the age of the child." Give small ones at first. Let the child ask for more. Food Binges Not Abnormal So Junior goes on a food binge. In special clinics such as the Rochester Health Institute, they are making an intensive study of the psychological as pects of infant and child feed ing. Through these experiments it has been shown that chil dren, provided with a spread of nutritious foods, made wise choices when they used only their appetite as a guide in mak ing their food selections. Parents, they have concluded, should respect the wishes of their children in food. They fur ther conclude that there will be changes in tastes and food binges where a certain food or class of foods will be preferred for a period of time. From which we conclude that food binges are natural child phenomena and should be indulged. They'll un doubtedly outgrow the notion; perhaps quickly, unless frustrat ed. The amount of food a child eats depends on how much exer cise and fresh air he has had and how tired he feels. Not all children eat the same amounts nor does a child always eat the same quantity at every meal. The best guide in overcoming these mistakes is to allow flexi bility in the selection of foods and a willingness to consider the child's wishes. Children Like Variety The experts agree that the right selection and preparation of food and the atmosphere in which it is offered the child are extremely important factors in promoting good eating habits. Children react favorably to contrasts in color, texture, con sistency, flavor and temperature. A very young child prefers luke warm foods and may be reluct ant to eat heavily creamed dishes and food mixtures. Finger foods like whole pieces of fruits, vegetables, are excel lent for toddlers who learn food through touch as well as taste. The commercially packed jun ior foods along with milk, cer eals, orange and tmoalo juices and cod liver oil, are the real answer to the toddler's diet They are available in amazing variety; soups, vegetables, meat lood products, puddings and fruits. These require only heat ing and they're ready to serve. They save time, energy, money. When Junior comes of teen age, he often surprises and even dismays his parents by his enor mous appetite. Many a mother complains that he eats more than his Dad, yet is always hungry. that he gels the lion's share at meals and still raids the refrigerator. Nutritionists of the U. S. De partment of Agriculture, how ever, view this appetite favor ably. When his period of rapid growtn and development begins, they say, a boy needs more cal ories and also more protein, vita mins and minerals not only food to fill him up but the right Kinds of food. When Junior asks for seconds or thirds or even more, recon cile yourself to the fact that the extra cost of feeding him well is a good investment in health. This condition is likely to last throughout the teens, so don't say we didn't warn you. Pickles Aid Vegetables It is not easy to think of new, ways to serve vegetables that will warrant a call for seconds, but the home economists of the National Pickle Packers asso ciation have taken the problem in hand and offer some mouth watering suggestions. Gourmet Asparagus . (Makes 4 servings) 1 10-ounce package frozen asparagus Vt cup chopped sweet gher kins 1 tablespoon chopped pi miento 2 tablespoons butter or mar garine Salt and pepper Cook frozen asparagus, trim and cook in boiling, salted water until tender. Drain; save vegetable liquid for soup. To asparagus, add remaining in gredients; mix ' lightly. Stir gently until butter or margar ine is melted. Season. Dark Green Salad (Makes 4-6 servings) pound washed raw spin ach cup sweet pickle relish cup French dressing V2 teaspoon grated onion teaspoon salt Freshly ground pepper 2 hard cooked eggs, sliced Tear spinach into pieces and place in a large bowl. Add other ingredients; toss lightly but thoroughly. Add egg slices and serve. The Sunday Waffles Want, to vary those Sunday waffles? Try this recipe: Corn Meal Waffles 1 cup sifted Hour 2 teaspoons baking powder i teaspoon soda 1 tablespoon sugar 4 teaspoon salt 1 cup yellow corn meal 2 eggs, slightly beaten ?i cups buttermilk t.y Good Leftovers Creamed Ham and Mushroom l'i cups diced cooked ham cup lard or drippings l-i cup enriched flour Vi teaspoon salt Pepper l'i cups milk 1 small can button mush rooms 1 tablespoon grated onion 2 tablespoons diced green pepper Melt lard or drippings. Add flour, salt and pepper, stirring until smooth. Add milk and cook until thick, stirring con stantly. Add ham, mushrooms and juice, onion and green pep per. Heat thoroughly. 6 to 8 servings. 6 tablespoons melted marga rine or butter Sift flour, baking powder, so da, sugar and salt together. Add corn meal. Combine eggs and butfermiik and add to dry in' grcdients. Fold in melted mar garine or butter and blend with batter. Bake In a hot waffle iron until steaming ceases and waffla is golden. Serve with sausage gravy or butter or margarine and syrup. Yield: 6 waffles. THE EASY WAY TO A MAN'S HEART Are Dishes Hearty and Tasty and NEW You Can Serve In '52 with fH-mix ... the Ready-to-Use Deliciously Seasoned FRYING FLOUR MX PEJtMCT HYINO of Fish, other Sea Foodi, Chicken, Ma TO MAKE A BETTER for Shrimps, Oysters, ond doiens of other delightful treats TO THICKEN AND FLAVOR Gravy, Soups, Stews -easily, perfectly, with NO temps easy fo use costs less tasfes better fri mix Get it NOW! At Your Grocer's READY-TO-USE ' .(' I"h Red-and-Yellow Pochaae I ATT E It J Prawns. jt xmm 7T 7 mm MOCK CHICKEN LEGS I pound veal iteal 2 Ibtp. water I pound pork (teak 'j cup shortening I egg FRI-MIX Cut veal and pork steak into Vz squares. Thread skewers, alternating veal and pork; dtp in fri-mix, thon in egg which has been beaten with water, then in frii-mii again. Brown in hot shortening, reduce heat, cover, and cook until tender. Remove Mock Chicken Logs and niako country gravy as follows: Add shortiit'.ing (if necessary) until you have 4 tbsp. of drippings, add 4 tbsp. fri-mix, brown slightly, stirring with fork. Add 2 cups of milk and cook until thickened. Fork Chop Reminder Pork chops should always be braised, never fried or broiled. Braising means cooking the browned chops in a covered skil let. This brings out the ricli fla vor of pork and makes the chops juicy and tender. For a fine ac companiment, brown and braise canned peach halves in the skil let right along with the pork chops. m mm imosn 1, Not a powder! Not a grind! But millions of tiny "FLAVOR BUDS" of real coffee. ..ready to burst instantly into that world-famous MAXWELL HOUSE FLAVOR! Utterly unlike old-style "instants".. .just as quick but tastes so different! Never before a coffee like this! Never again the fuss, muss and bother of "brewing your own". . . never again the disappointment of old-style "instants"! In the famous Maxwell House kitchens this "superb, roaster-fresh coffee is actually brewed for you. At the exact moment of fresh-brewed perfection the water is removed leaving 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 know at once that you can never go back to old ways! Saves you money, too! Economical Instant Maxwell House saves you up to 25 compared to a pound of old-fashioned ground coffee. ( :r -V" -. ( )("P Special cleaning-time size Johnson's Glo-Coat with Johnson's Glo-Coater Applier A wonderful combination offer to save you tima and money! You get Glo-Coat in a special giant "cleaning time" size enough to wax all the floors in the average home. And what a polish! Without rubbing or buffing, Glo-Coat gives floors a beautiful mellow wax luster that lasts for weeks. You can damp-mop it again and again without taking off the shine! Tho easy way to apply Johnson's Glo-Coat to your floors is with tho handy long-handled Glo-Coatcr and thnt's why it's included in this remark able offori The flufly chenille pad docs a perfect job of spreading the polish on amoothly and evenly. You're through in minutes standing up! I! (IfiMrulimt SALE Dealers arc now featuring this I II MmWmi I special dmplay to remind you of fjW I C I fi 0 A W W$ 1 tfw Gto-Cont Cleaning Time Sale. far 1 J Mil 1 I l 1 I I -.. . s sasu'r i mm i iwi ii ' i i ' vTiyj I uiiRRY! YOUR WAX DEMER'S The only instant coffee with that GOOD-TO-THE-LAST-DROP flavor! tlttuce. Yield: 6 servings (approxi mately Vi cup). A FVaeJtftt
