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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 31, 1952)
t ... THE HOUSEWIFE'S HANDY FOOD SECTION LATEST IDEAS FOR YOUR G apital jftJoiiinial Salem, Oregon, Thursday, July 3 1, 1952 Gel -Cookery Popular Year Around; Ideas for Many Salads, Desserts ,.,), i -',wti,!FiV, ' t1'-' ' " . " "i i i, ii? """) i ' "111 jt - -, ... - r, -r-, 1 Gel-Cookery We think of nothing that produce! more showy results than easy, cool, effortless gel-cookery. Today we suggest decorative, appetite-satisfying main dishes and salads for summer enjoyment by family and friends. By ZOLA VINCENT (FOMto 'Writer) We think of no food that calls! dip the mold. Just to the top, for forth more immediate exclama tions of admiration than a hand some, shimmering gelatine mold ed entree, salad or dessert (ex cept possibly a standing rib roast or a sirloin steak). We've watched this phenomena since childhood. A gelatine mold seems to have everything: color, texture, flavor, form and per haps most import of all, an ele ment of surprise. One never knows just . what- lurks inside until the hostess cuts a portion and it is likely to fall over on its side, revealing all. And have you noticed that it is always the woman of the house who pre sides over the "gelatin mold"? Gel-cookery is welcome any time of the year, but seems ideal for the good old summer time. Perhaps because it always looks cool and the hostess looks cool, having made the piece de resist ance in the cool of the morning. Enough deliberations! Let us be about making some good things and showing them off. Three Easy Steps Named . Just three things to remem ber when using unflavored gel atine. First, the envelope of un flavored gelatine must be soft ened in Vi to Vi cup of cold liquid, water, fruit or vegetable juice, milk or broth. Second, the softened gelatine must be thor oughly dissolved in hot liquid or over hot water. Third, add sea sonings as you like: sugar, spices, vinegar, mustard or lem on juice. One envelope jells up to two cups of liquid enough for four servings. If . a recipe calls for solid ingredients fruits, vegetables, meat, cheese, eggs, poultry or fish up to 2 cups may be added. Before add ing the solid ingredients, chill the dissolved gelatine mixture to the consistency of unbeaten egg white. r The first chilling is necessary to assure even distribution of the solids. Hundreds of gelatine dishes are possible by varying combinations of fruits, vege tables or protein foods. Gelatine Molds The molds in which to chill gelatine salads and main dishes can be loaf pans, cake pans, bak ing dishes, or pound coffee cans. For individual molds, tea or cus tard or paper cups will do the trick. In other words, if youl don t have special molds, there are many containers found in the kitchen in which the chill the gelatine. When it is serving time, I a few seconds in not water. Loosen gelatine from mold by running a paring knife around the top edge. Place a platter or serving dish on top of the mold, turn upside down, holding serv ing dish tightly to mold. Care fully lift off mold. Gelatine Is Protein Food Unflavored gelatine is all pro tein; no sugar or other sub-' stances have been added. Thus, t can -becounteet-on to extend and supplement the protein foods with which it is combined. Being unflavored, the natural flavors of the added ingredients are fully savored. Cheese, meat, poultry, fish, fruits and vege tables can be combined in many different ways with unflavored; gelatine as the master blender, i Molded Ham-Potato Salad Sins Layer 1. Grind or finely chop one 12-ounce can spiced ham or luncheon meat. Combine -with 2 tablespoons minced onion, Vi cup mayonnaise or salad dressing, Vi cup chili sauce, l teaspoon horseradish, 2 teaspoons pre pared mustard and Vi teaspoon tabasco. Soften 1 envelope un flavored gelatine in Vi cup cold water; dissolve thoroughly over hot water. Blend into meat mix ture. Turn into 5-cup ring mold; chill until firm. Layer 2. Combine 2 cups diced cooked potatoes, 1 cup diced cel ery, Vi cup minced onion, 2 tablespoons finely chopped green pepper, Vi cup mayonnaise or salad dressing, 1 tablespoon vin egar, 1V' teaspoons salt, Vi tea spoon pepper. Soften 1 envelope unflavored gelatine in Vi cup cold water; dissolve thoroughly aver hot water. Blend into pota to mixture. Turn on meat mix ture; chill until firm. Unmold and garnish with salad greens and wedges of tomato. Makes 8 servings. Salmon or Tuna Mold Use either home-cooked or canned salmon or canned tuna. Both are bargain priced. You might aid the budget by doing this with tuna one time, saimon soon. Makes six servings. 1 envelope gelatine 1 cup milk 2 egg yolks 1 teaspoon salt 1 teaspoon prepared mustard Vi teaspoon paprika 2 tablespoons cider vinegar or lemon juice 2 cups flaked salmon or tuna Soften gelatine in cold milk in top of double boiler. Put over boiling water and stir until gel atine is dissolved. Combine the egg yolks, salt, mustard and paprika and beat slightly. Add small amount of the milk to the egg yolk mixture and re turn to double boiler. Cook over hot, boiling water, stirring con-! stantly, until mixture thickens. Remove from heat; cool. Stir in lemon juice and flaked fish. Turn into large or individual molds and chill until firm. Un mold and serve with cucumber dressing, made by slicing un peeled cucumbers into sour cream, or mayonnaise, or both. Season to taste. Fresh Vegetable Salad Sparkling, easy-to-make mold ed salad that is nourishing, sat isfying. Unflavored gelatine re tains the full natural flavor of the vegetables. 1 envelope gelatine Vi cup cold water 1 cup boiling water Vi cup sugar 2 tablespoons vinegar 2 tablespoons lemon juice i teaspoon salt 1 cup thinly sliced carrots Vi cup shredded cabbage Vi cup peas, cooked Vi cup small cucumber cubes Soften gelatine in cold water, dissolve thoroughly in the hot water. Add sugar, vinegar, lem on juice and salt; stir well and cool. When mixture begins to thicken, fold in the vegetables Turn into individual molds that have been Tinsed in cold water. Chill. When firm, unmold on salad greens and serve with may onnaise. Makes 8 servings, Ham Used In Supper, Lunch Dish Something different under the summer sun. A fine luncheon or supper main dish. Use leftover ham or coid cuts or mince up some canned luncheon meat or spiced pork. Recipe makes 6 servings of 2 fritters each. Ham Fritters, Mustard Sauce 1 cup sifted all-purpose flour lVi easpoons baking powder Vi teaspoon salt 1 egg, well-beaten Vi cup milk Vi cup minced ham 2 teaspoons chopped parsley Vi teaspon grated onion Vi cup oil Mustard Sauce. Mustard Sauce: Measure 2 teaspoons corn starch, 1 table spoon dry mustard, teaspoon salt, IVi teaspoons sugar and dash of cayenne into small sauce pan. Add 2 tablespoons salad oil and blend well. Gradually add cup milk. Cook over low heat, stirring constantly, until mixture thickens and comes io a boil. Remove from heat. Combine one egg yolk and 1 tablespoon cider vingear; gradually stir into cooked mixture. Return to heat and cook 1 minute, stirring con stantly. Serve hot or cold. Makes 5 cup sauce. Very good also on ham, frankfurters, fish or po tato salad. A Festive Dish Stuff tomatoes with pork and Sift tneethpr flour, bakinfl Deans lor a leslive dsn. One powder and seasonings. Combine jl-Pound can of ork and beans eoe and milk: add to flour mix- n tomato sauce is enough to ture, stirring just enough to dampen flour. Fold in ham, pars ley and onion. Heat saiad oil in large skillet over medium heat, about 3 minuses. Drop batter by tablespoons into hot oil. Fry un til golden brown on one side; turn to brown other side. Drain on absorbent paper. Serve with fill 6 medium tomatoes. Scoop centers out of tomatoes and mix with beans; then spoon mixture into tomatoes. Put a short slice of uncooked bacon on top of .asjtKmtaisa a iavoriie for children parties. TiVrto -fy TVilt C Hv-,! , YSeclat lemonade t i m "' "j'.' -' !""'.; !". i Make leman&de according la the directions on a can of froz en lemonade concentrate. Add a 12-oz. can of apricot, peach. or raspberry nectar and mix well. Crus-App! Cfcilitr Mix equal parts tf chiiied canned orange and grapefruit juice, and canned or bottled ap ple Juste. MWtn to taste. Freeze Maraschino cherries ia ice cubes io use in glasses. Crape Juice Float Fill tall glasses about half full with canned or bottled grape juice. Add a scoop of vaniils jce cream and enough gmgerale to fill glasses. Tuna or Salmon Sandwiches Combine canned tuna, or sal mon, with chopped hard cooked eggs, finely diced onion and cel ery, and sharp mayonnaise. Use as filling for plain or toasted sandwiches. Teenagers like jum bo sandwiches made of this fill ing ia hamburger buns. Deviled Ham Spread Mix deviled ham, or meat. Tall icy fruit juice drinks iop)or with snacks or sandwiches. the list of satisfiers when the) Hawaiian Fizz each. Bake in a hot oven (450 temperature soars. Fruit juices Put scoops of sherbet in tall! with pfckie reiish and mayon degrees F.) for about 10 min- are good for us as well as being glasses. Add equal parts of gin- naise. Use with thin slices of utes or until tomatoes are ten- good thirst-quenchers. Serve gerale and canned pineapple cheese lor sandwiches, or on der and bacon is browned. 'alone as a mid-day refresher, jjuice. Stir until foamy. This is'crackers for snacks. Orange Glazed Beets Are Good Beets are marketed with or without tops. Personally, we pick out the bunch with the freshest tops, caution the checker-outer not to remove them and later! add them to saiad greens or pan quickly and add to cooked beets at the last minute. Orange juice and grated rind do things to beets like this: Orange Glazed Beets Vi cup butter or margarine Vi cup sugar Vi cup orange juice 2 teaspoons grated orange rind 1 teaspoon cider vinegar 1 tablespoon cornstarch 2 tablespoons cold water 3 cups cooked, sliced beets Heat and bring to a boil, the butter or margarine, sugar, or ange juice, orange rind and vin egar. Reduce heat and cook 10 minutes. Blend cornstarch with cold water and stir into sauce. Cook until thickened and clear. Add beets and simmer 10 min utes. Serve hot. Six servings. Circle if once more . . . I wanna make sure that's CURLY'S MILK on the porch! MOM 3 8783 TOW RIBWIT ROME OWNED DiltV The richer the milk . , . the better the taste that's why youngsters look for CUBLY'S MILK. That cream-rich flavor of CUBLY'S MILK makes a hit with adults, too. Order plenty today. CURLY'S GRADE "A" MILK and . ''CkP flyS M JAM AND UT MAXIMO. . "HSt 7 M O it kfl KlW S I nr ill rntW m4 w ig Hn w mm ' I iTTPMV X ' Just in Time for Carefree Vacation Meals! Stock up now... enjoy delicious pancakes j.jf and waffles all summer long! j CZT bp 'Sf pad5 , I ftT? mm&mm. m3&tmm5& jf w P g 4 Stimm&iitwtyijetiiw So good, so easyto-flxl CIlMM - tit t Hmtmt itif ttvmvt tftif MtM. lftMrm and Mrvt mwm. WUk twkt W(fU -ttittry pintfnto int itrvt. Wivn Aunt ftminit fancaiik Ww roun it - not ovff rt. Iili tool with rtrtwbtrQr PftMnrtt. rt(x fW Ut4 Wf Kit vt tnvh. tsi pout TicTtttTDnvn tu Mmrtwrt crtoppM ptttnt. Ct. 1IMN JUKI ''IJretrA .tKhrrritsn, J
