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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
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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
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Just in Time for Carefree Vacation Meals!
Stock up now... enjoy delicious pancakes j.jf
and waffles all summer long! j
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