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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 24, 1952)
aetn'j Authentic Occc (juide to Settw XiMtg C aortal k Journal THE HOUSEWIFE'S HANDY FOOD SECTION LATEST IDEAS FOR. YOUR MARKET! NIC Salem, Oregon, Thursday, July 24, 1952 Peach Preserves - Unusual! 1. Peel and dice coarsely 4 or 5 ripe, rich-flavored peaches 4-enough to measure 4 cups after dicing. Measure 3 cups sugar. Sliver Va cup blanched almonds, and slice lh cup Maraschino cherries, ready for use later. JT FX 2. Add sugar to peaches in large, broad kettle. Heat to boiling, stirring constantly; boil, stirring frequently, 20 to 25 minutes, until peaches look almost transparent. Add almonds and cherries, and again heat to boiling. 3. Pour hot preserves into a shallow pan, and stir oc casionally while cooling. Let stand overnight. (This permits peaches to absorb syrup, and prevents them from floating). Spoon the cold preserves into hot, sterilized small jars, and seal at once. Makes about 2 pints of bright, fine-flavored spread. French Fried Shrimp Easy You've enjoyed French fried shrimp as a restaurant spe- j cialty and perhaps in the home of a friend but have you per sonally discovered that you can easily prepare them for fam ily enjoyment? JShrimp, you knot, is far and away Ameri ca's favorite crustacean and is avnllble the year around in iced or quick-frozen form. One pound of shelled raw shrimp is about right for serv ing 3 persons generously. French Fried Shrimp 2 pounds green shelled shrimp '.i cup flour V teaspoon baking powder 1 teaspoon sugar H teaspoon salt 1 egg U cup milk or water Clean but do not cook shrimp. Sift flour, measure and resift with baking powder, sugar and salt into a mixing bowl. Beat egg, add milk or water and add to flour mixture; stir just enough to blend. Dip raw, clean ed shrimp into batter one at a time, drop into deep fat heat ed to 360 degrees. Fry to a delicate golden brown. Lift out onto absorbent paper to drain a few moments and serve piping hot with Tartar or Soy Sauce. When cooked shrimp are used, iy Hi (uglier iciupvrMiurv, iiivrci quickly. j . Hearty Cabbage Salad Cook 3 ounces elbow macaroni in boiling water until tender about 10 minutes. Drain and rinse. Combine cooked macaroni, 4 cups finely shredded cabbage, 2 tablespoons chopped green pepper, 2 tablespoons chopped red pepper, Vi teaspoon salt and . cup salad dressing. Chill. Makes 4 to 6 salads, dependent on accompaniments. Sour Cream Dressing For Avocado Salad Salads will take on a new look and taste when crowned with this excellent "Avocado 'Sour Cream Dressing." The summer varieties of avocados are on the market now and are of very fine quality. You'll like to use them in this delectable dressing. Avocado Sour Cream Dressing Vt cup sieved avocado Vt cup thick sour cream 3 tablespoons lemon juice 1 teaspoon granulated sugar Vt teaspoon salt Few grains cavenne pepper Dash Tabasco sauce To prepare avocado, cut into halves lengthwise and remove seed and sk:n. Force - fruit through sieve. Combine all In gredients and blend thoroughly. Good on mixed greens or chopped or shredded cabbage. Makes about 1 cup dressing. Some Things to Remember About Making Preserves, Jellies, Pickles, Jams flow do you like your jam? it up sidewise. When the Firmly jelled, or a little on theUyrup forms 2 thick heavy drops "runny" side? Some families like It one way, some the other. And each group feels strongly on the mat ter. Here are 10 steps to remem ber: 1.. If you prefer thick jam, use powdered or liquid pictin (following directions that come with the package or bottle), rather than cook away the fresh fruit flavor by long boiling. And even when you are not adding pectin, you'll have a prettier, fresher-tasting jam if you boil it rapidly a short time rather than slowly a long time. 2. Be sure to use a really big, broad pan so that the jam or jelly can bubble violently with out boiling over, and excess water can vaporate quickly. Stir constantly with a long handled wooden spoon to avoid burns from spattering syrup. 3. Old-time jellymakers used to boil down fruit juice before adding lie sugar. And they used to heat the sugar, too. Now, the best jellymakers sim ply add the sugar to the cold fruit juice and stir while heat ing. 4. When you use liquid or powdered pectin in making jams and jellies, be sure you time the ' cooking accurately. For timing 1 or 2 minutes, if you haven't a clock with a sec ond hand, use an egg-timer, or count seconds by saying "one and, two-and, three-and," etc. Over-cooking makes for tough ness. 5. Do you live in the moun tains? Remember, then, when you use a candy thermometer for jellymaking, to allow for the effect of altitude on the boiling point of liquids. For each 500 feet of elevation above sea level, subtract 1 degree from the temperature given in the recipe. For example, a jelly that is cooked to 220 degrees F. at sea level would be cooked to 218 degrees F. at 1,000 feet elevatoin, and so on. Incidentally, you'll be wise to use the spoon test for doneness even when you use a thermom eter. Dip a clean metal spoon into the boiling syrup, and hold Rice Salad Offei rs Variation There's no secret to prepar ing an array of nutritious warm weather salads when you alter nate combinations from a wide selection of' ingredients and fre quently introduce an entirely new food to the salad bowl to create additional interest. A discovery to most home makers is that rice yes, the same cereal grain used with gravies and in puddings can be chilled and put into salads with marvelous results. It com bines perfectly with most fla vors and is a most economical stretcher for the more expen-J sive foods. I ' Used first to replace potatoes in the traditional picnic salad, its vast possibilities for other salads were soon recognized The little preparation.necessary makes it especially adaptable to American habits and it is now used in combination with meats, vegetables, and fruits for main courses or accompani ments. Almost as new as the rice salad itself is the recent dis covery of an exclusive patent ed process whereby select long grains of rice acquire properties which make them ideal for cold dishes. The grains cook up fluf fy and separate and keep their distinctive shape even after several days storage in the refrigerator. The delightful whole - grain flavor and the extra B- vita mins, along with the elimina tion of the necessity for wash ing, are other advantages of this rice. Several cups may be cooked at a time and what's not used at once can be kept for later needs. Marinate rice in your favor ite dressing. Toss with cubes of left-over chicken or ham and crisp greens. Garnish with raw vegetables and serve as a main dish for lunch or supper. A congealed Rice Salad is a natural choice for Sunday night when a somewhat dressed-up dish is needed. It's economical and can be prepared in the cool of the morning or even tht night that slide together at edge of spoon, your jelly has jelled. 6. Remember that jam thick ens considerably during ool ing, and still more during stro age. Even when you add pec tin, you'll find some jams and jellies need to stand a few days to stiffen properly. 7. Why do some recipes for jams, preserves, marmalades, and pickles call for adding the sugar in installments? That is because '.he pieces of raw fruit can absorb a thin syrup better than a thick one. When the sugar is added gradu ally, the fruit takes up the syrup more evenly. And so the pieces do not tighten up into tough little knots, as sometimes happens when they are started cooking in a very heavy syrup. 8. Why do some recipes call for pouring the hot jam into a shallow dish and stirring oncai in a while as it cools? That's so the piece of fruit will absorb syrup and plump, up, and won't float. .In a cool climate It is all right to pack this jam cold in sterilized small jars. 9. Is it necessary to boil jelly glasses to sterilize them? No, if you wash them in hot soapy water, rinse them thoroughly in boiling water, then drain them thoroughly upside down on a rack, they'll be all right. The large amount of sugar in these products acts as a pre servative, so the ordinary clean liness of good housekeeping is sufficient. (This does not hold true when canning fruits or non- acid vegetables. Extra precau tions must be taken for com plete sterilization of jars and lids as well as of the food.) 10. As soon as the jam or jelly is in the jars or glasses, cover them with a thin layer of hot paraffin. Pour the melted paraffin from a tablespoon, us ing just 1 spoofnul to a glass. (Old recipes -used to call for adding a thick layer of paraffin but modern experts find it works better to use a thin one.) Put on the metal lids, label. and store In a cool, dry, dark place. before. Congealed Rice Salad 1 cup converted rice, cooked i cup flaked tuna 1 tbsp. gelatin, plain 1 cup boiling water cup cold water 14 cup mayonnaise i cup vegetables, cooked (diced carrots, peas, etc.) 2 tbsps. green peppers, chop ped 2 tbsp. chopped pimiento 2 tbsp. pickles, sweet, diced 1 tbsp. lemon juice 1 tsp. salt Soak gelatin in cold water. Add hot water and dissolve. Cool. Add other ingredients and mix well. Set in loaf pan (one quart) or individual molds to chill until firm. Unmold onto cold plate and garnish with quartered tomato, egg slices, and ripe olives. Note: Finely chopped chick en, grated crab meat or sal mon may be substituted for the tuna. ing . . . and so YOUR GROCER tooi Spaghetti, Sea Shells and yjy"conenience! J l wV With Porter FRIL-LETS always H - I ij iJ on hand, a little meat goes a 3 - IVTJL tuJh long, long way . . . your leftover I v fTSJ fish, fowl or vegetables " V y Pu'y bacome homey, hearty; cz -M Economical, delicious, healthful, novriih- Ham for Baked Ham Party (ap Nmioiuru) Want an easy-do main course for a porch or backyard supper? Then choose a canned ham; you get a lot of boneless meat for your money, you can prepare it quickly, and carve it into attrac tive, uniform slices. Practically everyone likes ham, so you're safe in serving it for a party. But one precaution: After you buy it, keep the unopened canned ham in the refrigerator. With the ham serve scalloped potatoes or potato salad; in eith er case add a tossed green salad for texture contrast. Rolls, rel ishes, a frosty beverage, fresh fruit and cookies can complete the menu. Here s a special reci pe for the ham: Baked Canned Ham for a Crowd Remove ham from can. (Save jelly surrounding ham for soups or sauces.) Slice ham into one eighth to one-quarter inch slices. Tie slices together with string to form original-shaped loaf. Place on a sheet of aluminum foil and bring foil up to cover sides of ham. Spread orange marmalade over top surface. Place ham on a rack in a shallow baking pan. Heat in a moderate (350 F.) oven 114 hours. Remove string and serve hot. Plan on 4 to 5 servings per pound; one pound will yield about 5 slices one-quarter inch thick, 10 slices about one-eighth inch thick. Here's an interesting recipe but don t try to substitute a fan cy cut of beef for the low-grade beef called for it just won't work as well! Beef Tenderloin Royale Ingredients: 1 beef tenderloin (low grade) 4 to 6 pounds, V cup salad oil or bacon drippings. Method: Remove surface fat and connective tissue from ten derloin. Place on a rack in a roasting pan. Tuck narrow end of tenderloin under to make the roast an even thickness. Brush with oil. Insert a roast meat thermometer into the center of thethickest part. Roast in a hot oven (450F.) 45 to 60 minutes or to an internal temperature of easy to pnpan. ASK for mete Porter product!, Soladtt-i, Macaroni, Kurle-Q-Noodlet, wSISi TH,S TaS" I LABEL Mmfffflg a Crowd! fare from a can 140F. Serve hot with fried onion rings or browned mushrooms. Yield: 8 to 12 slices (1 inch thick). llurrr ! Hurry! Just a short time left! frrmmm SAW-TOOTH EDGE itR"""y I f I for slicing bread, cak. tMtfm Ef m h I cold Mot,ond far art- ikim ma 4m m X - k I ting through grfBri. - II l ri ; J HOLLOW-GRODNO ( A A-T I - f T" STRAIGHT EDGE HfifflD ? lor aiy slicing of ko) . , , , J nan. and fowl. 1fiHlf1S3QCP bK i til III, TEMPERED ZlSEWflTn I i ; i MADE BT IX ruiiui. f Hi ywr mpmmf bock. E I r 1 unii I I AAPnifllft I Solid brou rlolod I to handlo. I Corroilon.frool L GENUINE ROSEWOOD HANDLE ql Will not I obwrb I aro. V 7 1! Jack-in-the-Pulpit wmKttmmne-mviwMi mm tuna (Makes 16) 8 slices bologna 3Vi-lnches diam) 1 5-oz. jar smokey cheese spread 2 gherhin pickles, cut into slivers Spread each slice of bologna with about 1 tablespoon cheese. Cut each slice in half. Roll each into the shape of a cornu copia. Place pickle sliver in center of each corn icopia. Chill until ready to serve. Squaw Corn As wonderful as corn on the cob is, sometimes you want to serve it differently. Boil corn on cob 5 minutes or less, plunge in to cold water; trim off the gol den kernels with sharp knife. Brown Vi to 1 cup cubed cooked ha mlightly in 2 tablespoons fat. Mix together 2 beaten eggs, salt and pepper, 24 cups corn cut from cob and 2 tablespoons cream or top milk. Pour over ham and cook over low heat, stirring constantly until eggs are set. You can use the niblet type of corn, either canned or frozen for this. If you like. WHAT A BUY I You lave of tootf $1.75 on the retail value! TWO BIG "EXCIUSIVES" FOR YOUf Yes, the Slicer is exclusive. ..can't be bought in any store ... yet offered to you at way below what the retail price would be I And the offer is made to you by the Nation's biggest-selling and best-loved tuna ...the brand packed exclusively from tender, light meat tuna filets ... at no extra cost to you I A VAN CAM? UA POOO teltd b VAN CAMP SEA IOOO COMfANV. MC O Main OlfkCi Ttfntoo! hloNd. CoMoi Order several Wttoy poiMBtl Ofltf SMlMdbrMPplvon I Chlckm Of TM Sm. BOX 41, Ingliihtown, Ntw imtf PImm tond no. .Hot 104 IN COIN plgi Hw laboli from 2 com Whlto Star Irond TmM. PlEASf HINT CIEAIIY AND ALLOW 1 WEEKS Kl OELIVHY. Offc bom. 4v ta U.S. wn! H iwrttoftal dowmiIom tntf It oW M torn of NWtfcoftdliirt It tw4. Hem or roMb'toa' to your city, cowry Of itoir Cost. lu el coupon llOt. mm Curtain Calls For Meat Dishes For the return engagement of leftover beef, pork and ham, here are good ideas. 1. Leftover ham loaf or pat ties are enhanced by the addi tion of some peanut butter mixed with the meat. Serve with fried pineapple or apple slices . . . or with friend peach halves spiked with a clove or two. 2. Slices of leftover roast pork or diced pork are good with bar becue sauce on toasted buns. 3. Leftover roast beef makei an extra casserole this easy way. Fry some chopped onion and green pepper in a little hot fat and add to the cubed leftover roast along with some sliced olives and hard-cooked eggs. Add enough cream of mushroom soup to moisten well and pour in greased casserole. Top with buttered crumbs. Bake in 350 degree oven about 20 minutes. KoolAid iBirrepwis.-sAVfcxi at this low price I hand w4 any bn wtlhdwM witfioiif prtof mMqb. Cold Sllctrti). For ooch illcor I ondoM
