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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
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ON YOUR WEEK-END
1 SHOPPING LIST?
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When It JtXL
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M"J Plain or iodiad
What's a tomato
without
Morton's?
Frosty Iced Coffee-It's Good
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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!
TRY
Chef Boy-Ar-Dee
Sauces on:
toasted chta
sandwich,
spaghetti,
macaroni,
affieUtt,
and Uftovtnl.
HEAT AND
POUR ON
2 kinds: meat or mushroom
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PI C Try CHIP BOT-AR-DEI
V.SPAGHITTI and MEAT
BALLS, Thrifty. Tatty. Juit haat.
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