Image provided by: University of Oregon Libraries; Eugene, OR
About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (June 19, 1952)
2 Sec.IIT, Capita! Journal, Salem, Ore., Thursday, June 19, 1952 I Baked Alaskas Elegant Dessert; Pineapple Used Most women shy away from recipes dubbed "Baked Alaska. 'Surh tftnmnrmis dishes must be hard to make," they say, and It takes a lot of convincing to have them believe otherwise. But Fruit Alaskas that's some thing else again. Because the base of each fas cinating dessert is as simple as a slice of canned pineapple or a half sugared grapefruit prepar ed as for breakfast, they seem easier than the large cake and meringue dessert that may go abegging with guests' diminish ing appetites. Easy to do is rightl All there Varied 'Butter' Spreads Celebrating National Dairy month, we review the various "butters" that add flavor dis tinction, Interest and color to many foods. Butter Is a deli cious food fat, rich in vitamins and an excellent source for health giving energy. Soften butters before spreading. Use cold in pastry bag for garnish ing. Cream Cheese Butler To Vi cup butler, creamed, add 1 ounce cream cheese; sea son. Color with tomato paste. Add 2 tablespoons finely chop ped nuts. Use as canape spread or for stuffing celery stalks, en dive blades, green peppers, etc. Blue Cheese, Roquefort, Parmesan Butler To Vt cup butter, creamed, add 1 to 2 tablespoons blue, Koqucfort or Parmesan cheese, rubbed through strainer. Sea son. Worcestershire is a per fect compliment to this and many like a bit of garlic salt. Nut Butter To V cup butter, creamed, add 2 to 4 tablespoons finely ground walnuts, pecans, filberts or almond nutmeats; season with salt. Use as canape spread; also excellent with fish, liver, broccoli, etc. Lemon Butter To Vi cup butler, creamed, add 'A to 1 tablespoon lemon Juice, a few gratings lemon rind and dash of salt. For Orange or Lime Butter substitute or ange or lime rind and juice. Use as canape spread or with meat, fish or vegetables. Chive, Parsley or Mint Butter To '.i cup butter, creamed, add 1 tablespoon minced chives, parsley or mint and 1 teaspoon lemon juice or tarragon vine gar. Use as canape spread on boiled white vegetables or on steaks. Garlic Butter To Vi cup butter, creamed, add 1 to 2 cloves garlic crushed with hi teaspoon salt, dash of freshly ground black pepper. Vi teaspoon Worcestershire sauce and 1 to 2 drops each tabasco sauce and slcak sauce. Omit sauces if desired. Ex cctlcnt with boiled cod or mac kerel, steaks or for garlic bread. Shrimp, Lobster or Crab Meat liulter To "i cup butter, creamed, add 34 to 1 cup cooked shrimp, lobster or crab meat, finely shredded or crushed; season with salt, cayenne popper and paprika. If raw shrimps are used, cook in boiling sailed water with 1 bay leaf until Just pink. Shell the shrimps pound shrimps and shells to gether In mortar, then rub through a fine sieve before add ing to creamed butter. Shrimp shells ndd flavor. Use as can ape spread or sauce for fish. is to their making is canned pineapple (or grapefruit; and canned cling peach halves ought to be good!), ice cream, and meringue plus a deft touch to be sure. The fruit and ice cream are as handy as your neighborhood store. Egg whites and sugar arc in every kitchen. Ail of which makes this a good last minute dessert which is just what it is! So what are we waiting for? An Alaska, you know, is a dessert that has cake or fruit as a base, ice cream in the center completely covered with me ringue yes, the kind we use for puddings and pie. The cake or fruit and meringue, along with the board on which these desserts are fashioned, serve as insulation which keeps the ice cream from melting during the very fast and hot sojourn In the oven. You just can't make this des sert in advance, for It must be served at once. So best you do a little preparing ahead! Ready to Go! 1. Assemble the ingredients. 2. Drain the pineapple and pat dry with paper toweling. Place on wood cutting board or cookie sheet covered with 2 or 3 thicknesses of heavy brown or white paper. Place in the refrigerator if possible. 3. Separate the eggs and al low the white to stand at room temperature. 4. Measure sugar. The Makings for Fruit Alaskas (for 6 servings) 6 slices drained chilled pine apple from No. 2'A can 3 egg whites, at room tem perature 6 tablespoons granulated su gar 1 to 1 and Vz pints vanilla ice cream Note If grapefruit Is used, core halved grapefruit, cutting out more of the center than usual. Allow 1 grapefruit half for a serving. Cut around each section with a sharp knife and sprinkle with powdered sugar. Chill thoroughly. The How-to-Dos (Use same procedure for grapefruit) Step 1. Place drained chilled pineapple slices on board. Beat egg whites with hand or electric beater until they stand in peaks when beater is raised. Add su gar slowly, while beating until stiff and glossy. Stop 2. Using an ico cream scoop or spoon, quickly place very firm ice cream in the con- tor of each pineapple slice. Im mediately cover completely with meringue out to edge of pineapple. Place board in very hot oven of 475 degrees atid bake for 4 to 5 minutes, or un til a delicate brown. Step 3. Take from oven. Im mediately place on chilled serv ing dish or tray. Garnish with whole strawberries and mint loaves. Serve at once. Note; To vary, just before baking, sprinkle cocoanut or toasted slivered almonds on the meringue. The fruit may be spread with molted mint jelly before placing the ice cream. Oatmeal Cookies Liked by family Everyone is capable of mak ing good cookies, but few are so nostalgically recalled as the oatmeal cookies grandmother used to bake! What a special treat to cat them warm from the oven, still soft and chewy,' fat raisins inside and just covered with sugar! Grandmother called them, simply, "Oatmeal Sugar Cookies! 1 Those memories come alive when you bite into this modern version of an old favorite, for these Oatmeal Sugar Cookies are every bit as good. If by chance they are new to your family, they will be established quickly as the favorites. The modern Oatmeal Sugar Cookies are simpler to make, too, for they use a quick mixing method that grandmother would have appreciated. One bowl, three or four minutes of mixing, and they are ready for baking. Fill your cookie jar with these Oatmeal Sugar Cookies today and star! a whole chain of pleas ant memories for your own youngsters. Your cookie jar will be the favorite gathering spot for the whole family! Oatmeal Sugar Cookies (Makes 3 dozen cookies) 1 Vi cups sifted enriched flour 1 teaspoon soda 1 teaspoon salt 114 teaspoons cinnamon 'a teaspoon nutmeg cup shortening, soft 'A cup granulated sugar 1 cup brown sugar 2 eggs Vt cup milk 3 cups quick rolled oats, un cooked 1 cup raisins Sift together flour, soda, salt and spices into a large bowl. Add shortening, sugars, eggs and milk. Beat until smooth, about 2 minutes. Fold in rolled oats and raisins. Roll out on lightly floured board to Vi inch thick ness; cut with large floured coo kie cutter. Place on a greased baking sheet. Sprinkle lightly with granulated sugar if desired. Bake in a moderate oven (375 degrees Fahrenheit) 12 to 15 minutes. Remove from baking sheet immediately. Cottage Cheese Pear Salad Canned pears are bareains right now. Stock up on them anead of the fresh pear season. Canned pears are so handy, con venient and delirious Plato pear halves on lettuce or other greens, cut side up. Sprinkle with salt and tnn with snnnnful of cottage cheese. Sprinkle with ginger snap crumbs made simply by crumbling ginger snaps. Serve with mayonnaise or French salad dressing for a reauy distinctive and delicious salad. June Month of Festive Entertaining; Watch Meats If any season of the year can be said to rival the festive Yule tide season, it's the merry, merry month of June. It's the time for feting the new bride and honoring the June graduate. Entertaining goes on throughout the summer, with aunts, uncles and numerous oth er relatives popping into town. Nothing so fittingly celebrates these special occasions as a broiled steak dinner. Perfect Broiled Steak A steak cut 1 to 114 inches thick will give much better re sults than a thinner one. A sir loin steak cut l'A inches thick will serve six generously. Broiling directions vary with different ranges. However, these general directions may be fol lowed with good results: 1. Preheat broiler. 2. Slash fat edge of steak in several places to prevent curl ing. 3. Broil steak 3 inches from source of heat. For a medium done steak, broil approximately iu minutes on each side. (To test doneness, cut into steak close to the bone and note the color.) Season, turn with large fork stuck into the fat and broil second side. 4. Serve broiled steak im mediately. It tends to overcook and dry out if allowed to stand. Extra seasoning tricks: Rub steak with cut clove of garlic before broiling or season with garlic salt instead of plain salt. Festive Rib Roast Another way to entertain your summer guests handsome ly is with a rib roast of beef. No meat dish could be simpler to prepare than this king of roasts. Just put It In a shallow pan, ribs down, and slip into a 325 degree F. oven where it will cook without watching or basting until done. Do not cover the pan. Follow this time schedule in cooking beef to the desired degree of doneness: Rare beef . 22 to 26 min. per Rare beef . 22 to 26 min. per lb. Med. done. 26 tcr 30 min. per lb. well-done 33 to 35 min. per lb. A meat theremometer will insure beef's being cooked just the way you like it. Insert thermometer through the out side fat into the center of the lean meat. When it registers 140 degrees F. the beef is rare; medium 160 degrees F.; well done 170 degrees F. Canned Ham for Buffets If you're entertaining a crowd this summer, you could n't do better than to invest in a canned ham. For a small group (12 to 15 guests), the 6 pound ham is ideal; larger hams of 10 to 11 pounds will serve thirty to forty people. Always refrigerate canned hams. Slice ham cold for a buffet or remove from can, heat and glaze. Here's a buffet supper menu to serve with can ned ham: casserole of potatoes, pimiento, green pepper and cheese sauce; green beans or peas; ellied fruit ring filled with cottage cheese; relishes; sherbet and brownies. Ever-ready Cold Cuts It's fun to plan a cold cuts platter for summer entertain ing. The artistic side of you can have full sway. Choose cold cuts which contrast in color, texture and shape, and arrange them as prettily as you please. Laguna Cabbage Saled For a colorful, unusual slaw, toss together 3 cups shredded cabbage, Vz cup diced celery, 'A cup shredded carrot and 1 cup sour cream dressing and serve crisp and cold on leaves of iceberg lettuce. Refreshing, Coo Salad With Avocado Here's a cool refreshing "Frozen Avocado Fruit Salad" to tempt your appetite when temperature sizzle. It's a color ful combination of avocado, orange, pineapple, canned cling peaches and cherries. Fold the fruits into a cream cheese, may onnaise and whipped cream mixture and freeze quickly un til firm. Frozen Avocado Fruit Salad 1 (3-ounce) package cream cheese Vi cup mayonnaise 3 tablespoons lemon juice 2 tablespoons granulated sugar Few grains salt cup whipping cream 1 avocado Vi cup diced orange 'A cup cubed pineapple 'A cup cubed canned cling peaches Vi cup sliced maraschino cherries Salad greens Combine cheese, mayonnaise, lemon juice, sugar and salt, and stir until smooth. Whip cream until thick, but not stiff, and blend with cheese mixture. Cut avocado into halves lengthwise and remove seed and skin. Cut into thin slices. Combine with with other fruits and fold care fully into cheese-cream mixture. Pour into refrigerator tray or mold. Place in freezing com partment with control set at lowest temperature and freeze until firm. Reset temperature control to normal. Unmold on salad greens and slice or cut into squares to serve. Serves 8 to 10. r., iwy."-" tyv ,m,."''i'tivii?sir5! Cool, attractive salad Summer Salad Idea Springtime is salad time. From now on, through the next few months of warm weather, it will take light food, attrac tive in appearance, to tempt the appetites of your family. Sparkling molded salads have that eye-appeal, so stimulating to jaded appetites. When ginger ale is used as the liquid in which to dissolve the gelatin, there is an extra sparkle to the salad and the flavor is extremely re freshing. These salads can be served often without becoming monotonous since there are many combinations of fruits and vegetables that may be used. Here is one, using tuna fish as its main ingredient, that is de licious. If apples are not avail able, you might substitute drained pineapple tid-bits, or celery. Ginger Jellied Tuna Salad 2 envelopes unflavored gela tin Vt cup cold water 2 cups hot ginger ale Vt teaspoon salt 1 tablespoon lemon juice 1 7-oz. can tuna, drained and flaked Vi cup diced, peeled apples 14 cup broken walnut meats Sprinkle gelatin on cold wa ter. Dissolve in hot ginger ale. Add salt and lemon juice. Chill until consistency of unbeaten egg white. Fold in tuna, ap ples and walnuts. Spoon into large mold which has been rinsed in cold water. Chill un til set. Unmold on chicory. Makes 6 to 8 servings. Honey Orange Sauce Blend honey into one cup orange juice to sweeten to taste. Add two tablespoon grated orange peel. Blend well. This is an excellent sauce to serve on waffles, hot cakes and French toast as well as on snort-cake. fP BIGGEST LITTLE MARKET IN TOWN Where Your Dollar Gets Time and A Half CAPONIZED FRYERS Large $1 OQ R.I. Reds I J7 each Aged Cheese u. 54c Year Old BEEF ROASTS u 63 c Guaranteed SWIFT'S LEG OF LAMB IB. 49c Wt Will Have Enough Thit Week SWIFT'S PREMIUM SLAB BACON IB. c 6 to 8 lb. average Any size piece SWIFT'S PREMIUM READY TO EAT PICNICS 5 to 8 lb. Averag LB. 49c LAMB CHOPS Lb 59c Swift's Swift's Premium Pork SAUSAGE a 49c Round Steak Lb 89c Boneless Tm.i','!!lJ 10 OK v -777 FOR THIS LABEL GARDEN FRESH FRUITS AND VEGETABLES wish everything was as good and easy to serve as CURLY'S COTTAGE CHEESE Yes, there's no kitchen muss or fuss when you serve tempting, delicious CURLY'S Cottage Cheese. Serve it right from the carton the whole family will love it. CURLY'S PHONE 3 8783 YOUR FRIENDLY HOME OWNED DAIRY RADISHES GR. ONIONS or BEETS 5c bunch GRAPEFRUIT SEGMENTS Am cans 29c Tasty Pak No. 2 can SNACK LUNCHEON MEAT 12-ci. tin 39c m OLIVES Can 25C Ripe No. 1 Diced Carrots CanlOC Case of 24 $2.35 MARGARINE 2 ib, 39c Armour's - BANANAS 2 ib, 29c Fancy Moko This Your Cold Beverage Cold Melon Stop. No Exchange Chg. PEAS 12c 303 size can Capitol Brand MAINE SARDINES 3 can. 25C Toilet Tissue 3 rails 25 c DICED BEETS CanlOC Case of 24 $2.35 Cantaloupes 2 for 25 c Vine Ripened STRAWBERRY JAM Case of 24 $5.75 TUNA Tin 29C Fancy Solid Pak KOOL AID 6Pkgs. 25c POTATOES 10 ib, 65c Shaffer Whites Hot Master BREAD Every Day at 4 p.m. Except Tues. & Sat. PEARS Can25C No. 2'j sixa Orange Juice 4t::- 25c Cottage Brand STORE HOURS: 8 A.M. 'TIL 8 P.M. SUNDAYS 8 A.M. 'TIL 7 P.M. PRICES GOOD FRI., SAT., SUN. BROADWAY GROCERY Broadway and Market Srs. 3! Swiss Steak Hows And Whys to Follow Next time you're planning on Swiss steak for dinner, ask your meat man to cut you a chuck steak (from the beef shoulder). Use this instead of the more ex pensive round steak. Pound flour into the meat, as usual. (Pounding breaks down the meat fibers and increases tenderness.) Flavor the steak interestingly, add some dry mustard and paprika to the flour. Brown the steak thor oughly in hot fat. This gives the finished product a good ap pearance. Lightly browned meat often becomes pale dur ing the cooking process. For the liquid in which to cook a Swiss steak, used canned tomatoes or tomato juice. Be cause of their acid content, these help to tenderize the meat and shorten the cooking time. Add a little Worcestershire sauce and some sugar to the tomatoes. If you prefer, you can braise the meat in meat stock (bouil lon cubes or meat extract dis solved in water). Add to the stock sliced onions, sliced cel ery and grated carrots. Favorite Sour Cream Dress ing for celebrating National Dairy Month. Beat together, 1 cup thick sour cream, 2 table spoons vinegar, 1 tablespoon fresh lemon juice, 1 tablespoon finely minced green onion, V2 teaspoon salt, 5 tablespoons sugar, dash of pepper. Serve on cabbage mixture. Good with mixed greens, too. Bacon Big Boost To Daily Menus Bacon goes well with so many y foods that you don't want to; get :j into a "bacon and eggs only" . rut. Now's the time to allow , yourself a free hand with bacon, j. for it's selling at attractive c prices. t ; For instance, try this tasty i baoon and sardine combination, j It's sardine and potato cakes t with bacon. The cake's are crisply browned on the outside' j and nicely flavored with Wor- . cestershire sauce and onion. Bacon with Sardine Cakes Vz pound bacon 2-3 Vi oz. cans sardines, drained ' 2 cups mashed potatoes (with- out milk) I 2 tablespoons minced parsley 2 tablespoons grated onion .' 2 teaspoons lemon juice 3 1 teaspoon salt J teaspoon pepper 1 egg, beaten ! Mash sardines and add re- I maining ingredients except Da' con. Chill well and' shape into eight patties. Fry bacon slices until crisp; drain on absorbent paper. Reserve bacon fat to fry patties. Fry sardines pat ties until brown on both sides. Serve patties with crisp bacon slices. The amount of soda needed to neutralize the acidity in one cup of the average honey is 'A teaspoon. When sour milk and honey appear in a recipe, it is not necessary to add any extra soda for the honey. Cleans kitchen table tops, counters, sinks, waste cans, wast bowls, bath tubs. DOUBLE STRENGTH YOU COULD MAKE IT YOURSELF - but why bother? I ,t: REG tpp" JUST PUNCH AND POURI : a s' BIG 46 OZ. T1S l COSTS IESS ...vll6 ,NOT CARBONATED ..m No fooling-you rm make an orange drink tt good as Green Spor-but ft will probably cose you more, because you're buying to mall quantities. And then there's all that kitchen I utter-cutting, squeezing, mixing. It's so easf to open the big Green Spot 7-Server tin lerve as much as you like, and keep the rest m (he refrigerator. The easy way to givt all the family a golden taste treat! GUP GEHD 0239 CHEEP 4N
