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