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