THE HOUSEWIFE'S HANDY
FOOD SECTION!
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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
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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" -.
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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