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