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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (May 8, 1952)
aiflttJ fiuiaetiuc j (. . ' - ... Ml' THE HOUSEWIFE'S HANDY G apital A Journal iCTION AIRECETONC Salem, Oregon, Thursday, May 8, 1952 Choosing Right Dessert For Mother's Day Easy; 'Special Pie Always Good . For Mother What could be more dreamy, creamy and spring-like than this Sunshine Chiffon pie for Mother's very own day? Fluffy and fresh, the pastel color is perfect for such a special occasion. By ZOLA VINCENT (Foods Writer) There are so many wonder ful desserts for Mother's day. Strawberry shortcake, straw berry or other ice cream sun daes, angclfood cake, any of the colorful chiffon cakes, butter cup cakes. We thought them all over and decided to feature these two chiffon pie recipes and also to mention other des serts worthy of special occa sions. You can make these in either 9-inch or individual size. We will quickly review the making of crumb crusts which are so popular. Use either graham crackers or vanilla wafers. Eith er crumble crackers as suggest ed m the next paragraph or merely line bottom and sides of pan with whole crackers wafers and fill cracks with crumbs. Crumb Crust Mix l'4 cups finely crushed cookie crumbs (about 20) with 5 tablespoons melted butter or margarine. Press into 9-inch me plate with back of spoon dipped in cold water. Bake in slow oven, 300 degrees, 10 min utes. Lemon Chiffon Pie 1 envelope unflavored gela tine V cup cold water cup lemon juice Vt teaspoon salt cup sugar 1 teaspoon grated lemon rind 4 eggs, separated 9-inch cookie or crumb crust Soften gelatine in cold water and lemon juice in top of double boiler; add salt and M cup of the sugar and lemon rind. Place over boiling water and stir un til gelatine is dissolved. You realize that the gelatine is the secret for success? Beat egg yolks slightly. Slow ly pour small amount of hot mixture over egg yolks. Return to double boiler and cook over hot, not boiling water, stirring constantly until mixture is thickened slightly. Remove from heat; cool. When gelatine mixture is consistency of un- Deaien egg wnites, beat egg whties until stiff. Gradually Beat in remaining 'a cup sugar, Beat lemon gelatine mixture, then fold into egg whites. Turn into cookie or crumb crust; chill FOR A HEARTY "PARTY" fA dish... fun3S Do-1' This delicious, nourishing "pry" lunch ton, or dinner dish is just on of many tattt-teaiing, family pUaiing cooking tricks you can do with fi ri-mix Delieiously Seasoned FRYING FLOUR MAKES A BETTER BATTER V Quicker V Tastier V Easier V Cheaper Get if NOW AT YOUR GROCER'S In the Red-and-Yellow Pacttagt until firm. If desired garnish with whip Or arrange sliced. ped cream. sugared fresh strawebrries in circles or overlapping rows around the edge or any other way that occurs to you. Sunshine Chiffon Fie Another dessert to make at leisure and store in the refri gerator until you're ready. The gelatine helps to make this pos sible. A cud sugar Vb cup lemon and orange juice (half and half) 2 teaspoons unflavored gela tine Vi cup cold water Dash of salt 3 egg yolks ',4 teaspoon grated lemon rind Vi teaspoon grated orange rind Vi cup sugar 3 egg whites 1 baked crumb or regular pie shell cup whipping cream or sliced strawberries or both Combine sugar and juices. Mix gelatine with cold water and set aside. Add salt to egg yolks and beat until thick. Blend juice mixture with yolks and cook in double boiler until mixture coats the spoon. Re move from heat and add gela tine and water. Stir until gela tine dissolves. Add grated rinds. Chill until almost firm. Beat egg whites until foamy; gradu- lly add sugar and continue beating until stiff. Fold into custard mixture and pour into cooled, baked shell. Chill. Just before serving, whip cream and spread over pie or arrange sliced sugared strawberries . . . or both if you feel so inclined. Now, if ever, come short cake days. First of the new season berries, glowing, luscious strawberries will be at their best from now until mid-June. This is the simplest, most satis factory shortcake recipe we know about, excepting those given on packages of quick bis cuit mixes and they also are easy and quick. Strawberry Shortcake 1 quart strawberries Sugar 2 cups sifted enriched flour 1 tablespoon baking powder 1 teaspoon salt I cup fri-mix 'A teaspoon salt Va cup wafer Dash pepper 2 A'j-or. cans 2 tablespoons finely tunafish minced onion or I tsp. onion salt) Mil together fr!mii.and water to male thick batter. Mil other ingre dients together. Use I tbsp. of tuna fish mixture) for each Doii-Do center. Flatten with hand to about 'g-inch thickness. Dip into batter and fry in deep fat 350 degrees about 4 minutes. Drain on absorb ent paper. Serve hot . , . NOTE: Don't uie frying basket. Just drop Doii-Dot in hot fat . . . Centers may be varied by using any meat, ftsh, fowl, or cheese. P i rvi i nntn Sandwich Always Hit From Georgia, where 95 of the pimientos in the country are grown and canned, comes the recipe for old-fashioned pimien- to - cheese sandwiches. These make a wholesome "m a i n course for lunches because they are nutritious, well - balanced, and rich not only in protein but in Vitamins A and C. The sandwiches are delicious when toasted too. The melted cheese and bright red flecks of spicy pimento are pretty and appetizing. This special pimiento-chcese may be made in quantity and kept in the icebox, ready for hungry youngsters and hungry parents, too. Note the many ways there are to vary it. Pinriento Cheese Sandwiches Basic recipe; Chop 4-oz. jar of can of pimientos (drained) into Vi lb. grated American Cheddar cheese. Mix with 1 teaspoon dry mustard, dash of salt, and enough mayonnaise or cream to moisten. Spread generously on bread or toast. Vary this by add i ing (1) teaspoon Worcestershire sauce, (2) teaspoon horseradish, (3) teaspoon sugar or honey, (4) dash of Tabasco, (5) teaspoon grated onion, (6) dash of garlic salt. Vi cup sugar A cup shortening 1 egg 14 cup milk Butter or margarine Sweetened whipped cream Crush and sweeten 3 cups of strawberries reserving 1 cup whole berries for garnish. Sift together flour, baking powder, salt and sugar. Cut or rub in shortening. Beat egg and add milk. Add to flour mixture. Stir only enough to moisten flour. Pat dough into 9-inch round pan. Bake in moderately hot oven, 400 degrees, 20 minutes. Split scone in half and spread wlthbutter or margarine. Cover lower half with crushed bcr ries; top with other hall of scone. Cover with crushed ber ries and whipped cream. Gar nish with whole berries. Makes 6 servings. So easy to make, so delicious and so good with ice cream or with any canned, frozen or stewed fruit. Buttercup Cakes Cream Vi cup butter or mar garine, 2 tablespoons grated or ange peel and cup sugar. Add egg and beat well. Sift 1 'h cups cake flour, Vi teaspoon salt and 2 teaspoons baking powder: add alternately with Vi cup milk and Vi cup orange juice Fill cupcake tins half full. Bake at 375 degrees for 15 minutes. For frosting, blend smoothly 1 V4 cups confectioners' sugar, 2 tablespoons cream, 2 table spoons orange juice and 2 table spoons grated orange peel Like to see a kid REALLY EAT? rfiM I The new rice cereal Y tOASTCP children love... Sflgl J t STAYS Crisp in Milk S rf.U!lSl"Cil 1 foON'T fT CO0y. MUSH OR TOUO-m) ) wtttwW Tom""" " Sandwich Loaf For May Time Luncheon Party The month of May often brings with it more Entertaining than usual. There's the bride-elect you want to fete, the graduate or it's the last club meeting of the year. Whichever is the case. tasty, gay and attractive refresh ments are in order. For these occasions a lunch- con planned around a sandwich loaf is ideal. To make this at tractive serving, cut the crusts from a loaf of bread, then cut the loaf into 3 or 4 lengthwise layers. Butter the inner sides of th clinoc nnrl cni-nrf lli firsf layer with deviled ham mixed with mayonnaise; on the second arrange thin slices of tomato; the third spread with a combina tion of pimienlo cheese, crisp bacon bits and chopped ripe ol ives. These layers may be var ricd. Ground ham, tongue, liver- wurst and many other meats are excellent. When you have the layers put together, frost the top and sides with cream cheese, moistened with cream or whole milk. Wrap the loaf with a moist tea towel and chill well until you are ready to serve. Then gar nish with pimiento, stuffed ol ives, parsley or water cress. For serving fun, slice the loaf at the table (with a sharp knife) and serve on inividual plates. Your refreshments will be complete with coffee and dessert. More on the hearty side come entree meat salads. Suggested is a Fruited Ham salad that is aas refreshing as its name. To pre pare, cover seedless raisins with orange juice and let stand 20 to 30 minutes. Then toss with diced cooked smoked ham, diced cel ery, orange sections, diced un- peeled apple and green pepper Moisten with mayonnaise and serve in crisp lettuce cups. Join with potato chips, hot rolls, choc oclate refrigerator cake annd cof fee. Gingerbread Treat Card Gingerbread 4 cups sifted enriched flour lVfe teaspoons soda 114 teaspoons salt 4 teaspoons ginger 2 teaspoons cinnamon cup butter or margarine 1 cup unsulphured molasses cup sugar 2 eggs Sift together first five in gredients. Melt butter or mar garine in a 2-quart saucepan. Stir in molasses and sugar. Beat in eggs. Gradually stir in flour mixture. Chill dough until it can be handled (about 1 hour). Roll dough on 2 greased cooky sheets or on backs of 2 cooky pans, into a 12xl0x '4-inch rec tangle, having waxed paper be tween dough and rolling pin. Bake 15 minutes or until brown in a preheated, moderate oven (350 degrees F.). Cut each rec tangle into 18 card shaped pieces. Yield: 36 pieces. LOOK U buys i ! I v n j l I n k I o Let's talk about strawberries Fair quantities will continue throughout the summer as usual but watch May markets for best buys for eating fresh, for freez ing and for "preserving." If you arc home canning or freezing strawberries, talk over "timing" now with your fruit man. Pacific coast states are now large commercial strawberry crop producers. Strawberry jam and frozen strawberries continue to head lists of commercial 'packs Citrus fruits are plentiful. Fresh grapefruit and oranges, canned grapefruit sections, can ned and frozen concentrated orange juice are all very good buys. Watch newspaper adver tisements and displays. . Eggs continue plentiful at reasonable prices. Two eggs for teen-agers as well as their father at breakfast is a good idea. They will enjoy custards more often, itoo. Pork products, both fresh and 'cured" continue the best meat buy. In order to divert from the market temporary surpluses of pork and eggs, the U. S. depart ment of agriculture's production and marketing administration has announced a program to purchase shell eggs and smoked pork products for distribution to non-profit school lunch programs and other eligible outlets. So do not be surprised when pork pro ducts and eggs show up often on your children's school lunch program menus. Other plentiful foods include dried prunes and raisins, domes tic dates, fresh fish, frozen fish fillets, peanut butler, cooking fats and salad oil, turkeys and dairy foods. Broilers and fryers are reason ably priced but turkeys offer the best value if you are planning a week-end family reunion for Mother's day or other special occasion. Seasonal spring vegetables are likely to have variable prices be cause of spring rains. Reasonable prices mark asparagus, cabbage, carrots, celery, lettuce, onions, most bunched vegetable. Gro cery advertising columns reveal many good buys. Good fruit buys include grape fruit, oranges with reasonable prices on avocados. Now is the time to enjoy strawberries to the fullest; make canning or freez ing plans. , Popular Cupcakes A large freshly baked choco late cupcake makes a good des sert, if you serve it this way. Cut a cone-shaped section from the top of each cake. Fill the hole with whipped cream and finely chopped walnuts and re place the top, pointed side up. A few slices of canned cling peaches arranged on a plate around the bottom of each cake will add even more to its good looks and wonderful taste. Ice Cream Still Top Dessert for All Occasions No doubt about it, as popular1 as it is, and no matter how often we serve it, ice cream continues to give any meal a party atmos phere. Few people realize that in addition to being a sweet end ing for a meal, ice cream also offers excellent protein, calcium and several essential vitamins. It is not only good but good for you . . . but of course we shan t mention that to the children. Ice cream toppings are easily prepared, can be stored until needed. Berry Sauce Press a thawed package of frozen sweetened strawberries or red raspberries through a fine sieve. Blend 1 M tablespoons cornstarch with Vi tup cold wa ter. Add to the berry puree. Cook in heavy saucepan, stirring constantly until thickened and clear. Add 1 tablespoon lemon juice. Chill. Makes l'A cups sauce for six to eight servings, Pineapple Sauce Drain 1 cup canned sweetened crushed pineapple. Add juice gradually to 1 tablespoon corn starch in heavy saucepan, mak ing a smooth mixture. Cook, stirring constantly until thick ened and clear. Remove from heat Add pineapple. Add 2 ta blespoons lemon or lime juice. Cool. Makes about 1 cup sauce for four to six servings. Caramel Sauce Cook cup light corn syrup in heavy saucepan over moder ate heat without stirring until light brown. Reduce heat slight ly and add 3 tablespoons cream and 3 tablespoons milk slowly, mixing until smooth after each addition. Add a few grains of Save 59c on introductory offer! See how this new hard-lustre wax won't scuff off! Don't miss outl Now you can buy two pint cans of the new 1952 Simoniz Self-Polishing Floor Wax and have the full price of one returned to youl You save 59 on this sen sational 2-for-l offer. Tougher, brighter shine without rub bing! 1952 Simoniz dries in minutes to a beautiful hard-lustre finish. It'snon-scuff and so water-repellent, it gleamed thru as many as 29 damp mopping in laboratory tests for water resistance. It holdn the shine you don't wax again up to 5 full weeks! HOW YOU SAVE! Pay your dealer full price temporarily for special 2 pint pack. Then just tear off your CASH REFUND COUPON, and mail it (to gether with the cap liners from both cans) to Simoniz. You'll get your 69c promptly through the mail! One offer to a family. Ex pires July 31, 1952. Get yours nowl salt. Six servings. Jiffy Quick Toppings Chocolate chips, slivers of bit ter or semi-sweet chocolate, crushed hard candy (peppermint is especially good), toasted co conut, chopped pecans, walnuts or almonds, crushed macaroons gum drops, frosted animal crack ers. And we know of nothing finer than unsulphured molasses just as it comes from the con tainer. Soft Prune Cookies Liked by Family These old - fashioned "Soft Prune Cookies" are so good they almost melt in your mouth. They have sweet flavorful prunes in them with a light cinnamon ac cent. Imagine how good they will taste with a dish of vanilla ice cream or a glass of ice-cold milk. Soft Prune Cookies 1 cup pitted cooked prunes V2 cup shortening 1 cup brown sugar (packed) 1 teaspoon vanilla extract 1 egg 1 Vt cups sifted all-purpose flour 1 teaspoon baking powder V4 teaspoon salt 2 teasoon cinnamon Vi cup cooking liquid from prunes Chop prunes. Cream shorten ing and sugar together thorough ly. Add vanilla and egg, and beat well. Sift together flour, baking powder, salt and cinna mon, and add to creamed mix ture alternately with cooking liquid. Blend in prunes. Drop by tcaspoonfuls onto greased cooky sheet. Bake in moderate oven (350 degrees F.) 12 to 15 min utcs. Remove to wire rack to cool. Makes about 3 1 i dozen cookies. HORRY! LIMITED OFFER! Touch of Cheese For spring vegetables like as paragus and green beans, chees'.- sauce is a luxury touch. Make sauce the quick way with condensed cream of mush room or celery soup as the base. Just stir together one can (1 cups) of the soup and '.i cup of shredded Cheddar cheese; heat over low heat, stirring con stantly till blended. Pour over the cooked vegetables. This is enough sauce for about 2 eup of cooked vegetables. Mrs. David Anthony Drexel Puts On Blue Bonnet -Appreciates F.N.E.! Mrs. David Anthony Drexel offers a suggestion for you. Put on Blue Bonnet Margarine for F.N.E. Flavor, Nutrition, Economy! Like the society leader, you will love the delicate, sunny-sweet taste Blub Bonnet adds to niy food! You'll appreciate its nourishment, too. No other spread for bread is richer in year-round Vitamin A! And you'll welcome its economy. Two pounds of Blue Bonnet cost less than one pound of high-priced spread! So re member the letters ...F...N...E! Buy All-Vegetable Blue Bonnet Margarine and get "all three" Flavorl Nutrition I Econom-e-e! (Off Bargain JcWjSfffl V now Jf3
