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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 7, 1952)
akra Authentic feed (juide tc Setter litiiwq G apital Aomraal THE HOUSEWIFE'S HANDY LATEST IDEAS FOR YOUR MAR ECHOING FOOD SHCTI Salem, Oregon, Thursday, August 7, 1952 New Bartlett Pears Now In; Eat Them Fresh, Also Canned and Preserved r -sr Pears Favorites Pacific coast orchards are pouring their bounty of luscious Bartlett pears into local markets. They are unsurpassed for eating out-of-hand, in fruit cups, salads, desserts. Plenty of fresh Bartlett pears brimg refreshing goodness for erking out-of-hand from early .'morning until bedtime. Versatile pears fit into any menu. Bartlett pears are the best for canning. New freezing meth ods are also given here. Give your family a treat by keeping pears on hand flow; canning, freezing and making spicy pear butter or preserved pears for winter eating. This year's crop is only aver age in size, but much more fruit than usual will be marketed fresh because canners are tak ing less, due to tremendous storage stocks. Bartletts are at their flavor ful best when they are fully ripe. Like all pears and unlike peaches, they ripen best off the trees. Good place to ripen at home -is a cool basement. Warm kitchen or sunny window is not good. Bartletts are ripe when the skin has a yellow tinge re placing the green and the pear yields to gentle pressure of the hand. After pears have been ripened, place them in the re frigerator to chill for maximum eating-out-of-hand pleasure. ' Fears In Salads Next to eating out-of-hand, fresh pears are most popular in salads. Use them alone, with cottage cheese, balls of cream cheese or combine with any and all available fresh or canned fruits. For a surprise delight, delicious salads can be made by using minced chicken, crab or turkey with pears. Soup and Salad Good For Summer By ZOLA VINCENT (Foodt Writer) Pears, Baked, Broiled Next time you bake, broil or glaze pears, try molasses, honey or brown sugar and spices. singly or in combination. Serve them warm or fix anytime and chill them in the refrigerator for serving cold. Ever try a smooth custard sauce over cook ed pears? Worth doing. Pears and Cream for breakfast is a delightful dish, with or without cereals. Pear-Cheese-Cracker Tray Here you have a sophisticat ed dessert that needs little pre paration. Offer guests and family a tray with an arrange ment of chilled fresh Bartletts accompanied by a cheese dip or cheese assortment and a variety of crackers. -Good dip combines soft cream cheese and blue cheese seasoned with salt, pa prika and lemon juice or Wor cestershire sauce. Canning Pears Easy The cold pack method is the most satisfactory for canning Bartlett pears. Wash, peel, halve and core the ripe pears. If quantity is prepared at one time, place in water to which a small amount of salt or vine gar has been added Pack into clean, hot jars. Cov er the pears with a medium syrup made of 1 cup of beet or cane sugar to 2 cups water, al lowing '5-inch head space in top of the jar. Work' out air bubbles with a silver knife, Adjust lids according to the manufacturers' i n s t r u c tions. Process the fruit in boiling wa ter bath, timing it for 20 min utes after the water returns to boiling. On removing jars from canner, separate them well for quick cooling, allowing 3 to 4 inches between jars. If heat is held in jars too long, pears may be overcooked causing them to take on a pinkish tinge, -b-w U k Freezing Pears: New Method Bartlett pears in your home Up soar the appetites when 4 Via tYacrronna nt snun and the ,h nnl of salad are com- 'reezer wiU ive vou lresh f- bined In summer meals. These two dishes always har- grant pears well into winter for a method has been found for freezing pears. The method is monize into happy eating, but I quite different from that used esneciallv so In warm weather.; for other fruits so follow care- iuiiy. Aiier pears are wasnea, peeled and cored, they are dip- pc,1ite or eat "like a bird." A ped into boiling 40 per cent sip of delicious soup, then a bite syrup for 1 to 2 minutes, then of taste-tingling salad and chilled. The pears (sliced, quar there is eating at its best. ters or halves), are then packed Soup-salad meals offer other j into freezer containers and cov- T!y are pleasantly satisfying wftether you have a terrific ap- eood reasons for being so pop ular in the summer. You know they are a cinch to fix. And you can take your pick of condensed soups and of the salads so you have something new for each meal. Just mix and match to your heart's content. Take any one class of the con densed soups such as chicken and you have a big variety of meals at your command. Serve chicken noodle, chicken gumbo, chicken with rice, or cream of chicken soup; each of these tastes like a million with a tart ly sweet' fruit salad. Or how about tomato soup? You'll find it's a good friend to a long list of salads. Chock full of pleasant eating are the following: -Perfect-Pair Soups and Salads Chicken noodle soup Bana ' na, orange, and raspberry salad. Cream of chicken soup Pine apple and cottage cheese salad. Chicken gumbo soup or chick en with rice Peach salad topped with cream cheese and chopped nuts. Tomato soup Tuna salad or vegetable salad with cubes of ham. j ered with cold 40 per cent syrup to which ascorbic acid has been added, using Vt teaspoon to each cup of cold syrup. Place pad of locker paper in top of con tainer to hold fruit under syrup. Seal and freeze. Forty per cent syrup is made in proportion of I cup sugar to lVi cups water. Baked Salad Provides That Different Angle Ever bake a salad? Here's a recipe for a light, delicious and easy to prepare seafood entree. Perfect for that "special guest," the secret lies in the combination of two favorite sea foods fresh shrimp) and crab meat. Mayon naise, 'Worcestershire sauce, cel ery, onions and green pepper are added. The mixture is turned in to a shallow casserole; topped with crispy corn flakes and baked for thirty minutes. Serve with fresh vegetables and French .bread. You'll find your guest hinting for another "in vite." Baked; Sea Food Salad 4 cop chopped green pepper Vt cup minced onions 1 cop chopped celery 1 cup flaked crab meat 1 ctip cooked or canned sbrimp 2 tablespoons butter or mar garine 1 cup mayonnaise . 14 teaspoon salt 1 teaspoon Worcestershire sauce 2 cups corn flakes Paprika Combine green pepper, onions, celery, flaked crab meat, shrimp, mayonnaise, salt and Worcester shire sauce; mix lightly. Place mixture in individual shells or shallow baking dish. Sprinkle with . crushed corn flakes and paprika, dot with butter. Bake in moderate oven (350 degrees F.) about 30 minutes. Serve with lemon slices. ' Yield: 6 to 8 servings. Applesauce In Muffins Being your favorite bran muf fins to the table in a new dress as Applesauce Bran Muffins. They are moist with the apple sauce, spicy in flavor, and of course carry the nutrition bonus of the whole bran. Make a double batch first half for lunch or dinner, second half, for tomorrow's breakfast, These tender-crusted muffins stay, moist, and can be re-heated easily in your bun warmer, in a brown, paper bag sprinkled with water, or simply in the top of a double boiler. Applesauce Bran Muffin's IV leups sifted all-purpose flour V4 teaspon cinnamon Vi -teaspoon cloves V teaspoon nutmeg 3 teaspoons baking powder Vi teaspoon salt 3.-tablespoons sugar 1 cup whole bran egg, beaten V cup milk cup thick applesauce Vt cup melted fat Sift together flour, spices, bak ing powder, salt, and sugar. Mix in i whole bran. Combine egg, milk, applesauce, and fat. Add to dcy ingredients all at once, stir ring only enough to moisten. Fill greased 3 x lH-inch muffin pans full. Bake in hot oven (400 F.) about 20 minutes. Yield: 12 medium-size muffins. Mixing Tip: Go easy with the beating arm; your muffins will be more tender if you stir just enough to moisten when com bining ingredients. Punch Drink at Home, Also on Picnic In addition to packing picnic lemonade for a lunch in the park, many homemakers like to keep it on hand in the refri gerator. It's a jiffy drink that can be whipped up for the kids when they come in for some thing cool to drink. It's not only cooling but replenishes much-needed pep and vitality for hot summer days. Frozen Orange Punch i cup sugar V teaspoon salt 2 cups water 1 6-ounce can frozen concen trated orange juice (undi luted) I 6-ounce can frozen lemon juice 4 cups cold water Boil sugar, salt, and two cups water for five minutes. Cool to room temperature. Add orange juice, lemon juice and four cups water. Stir until lemon juice is completely melted. Freeze in refrigerator tray at coldest point until firm, stirring occasionally. Makes 10 cups. To serve, spoon into tall glasses, garnish with orange slices. I DID HE REMIND MIND) Sjde 1 YOU TO INCLUDE A CASE o7 I refreshing! I QLYMPIA BEER) ON YOUR WEEK-END 1 SHOPPING LIST? mnt iwwm co.. rm. wmi. 1 . When It JtXL K pours M"J Plain or iodiad What's a tomato without Morton's? Frosty Iced Coffee-It's Good jq When Heat and Humidity race to see which can go the higher, a tinkling glass of iced coffee will help you forget the summer weather. Serve the coffee with cream and simple syrup or fine sugar for sweetening. Chicken and Potato Salad Ring Winner For Picnic Dinner Perfect for a picnic and very easy to do if canned chicken is used. Chicken in Potato Salad Ring 1 can chicken 3 cups diced boiled potatoes 1 cup shredded carrot Vt cup chopped chives or green onions H teaspoon celery seed V4 cup French dressing Vi cup mayonnaise Salt, pepper and paprika to taste Chill 1 can chicken. Mix pota toes with remaining ingredients and chill in 1-quart ring mold. Then when you're ready to eat, unmold salad on bed of leaf let tuce. Slice the cold canned chick en and arrange in the center of salad ring. Garnish with parsley, tomato quarters and deviled eggs if desired. Makes 4 to 6 servings. For Appetizer Tray Add these good little bites to your appetizer tray. Dip large cubes of Calavo in lemon juice and roll In crushed potato chips. Eat them as finger food or serve with picks. Easy and delicious! Corned Beef Dish Canned corned beef hash takes on new interest served this way! Pack it firmly into a well-greased baking dish. Place canned ap ple slices on top and bake at 350 degrees for 45 minutes. NIFTY IDEA lor thrifty meals! 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