Image provided by: University of Oregon Libraries; Eugene, OR
About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 14, 1952)
afattJ Authentic Jcccf (juicfe to ?ettc hVnp C apiialj Journal THE HOUSEWIFE'S HANDY FOOD SECTION! LATEST IDEAS FOR YOUR MARK IE TONIC Salem, Oregon, Thursday, August 14, 1952 Nonfat Dry Milk Used In Many Foods; Good For Low Calorie Diets By ZOLA VINCENT Foods WrlUr) Consumer acceptance and use of nonfat dry milk solids is one of the Important food stories of the year. Used by bakers, ice cream manufacturers and other food processors for more than 25 years, it appeared in consumer-size packages in 1948; sold more than 60 million pounds last year. Waist-line watchers may well look to nonfat dry milk as a Worthy aid that will be wholly Jatisfactory to all other mem Sfers of the family. Nonfat dry milk, which is milk with only the fat and water removed, is one of the staples for which a homemaker can thank her lucky stars. Nonfat dry milk is an excel lent source of protein, calcium, riboflavin and lactose. It is ex tremely versatile for it can be used In cooking, baking, on cer eals and as a beverage. It makes fine frozen desserts And it can also be whipped, believe it or not. It will keep almost in definitely on a cool dry shelf if the package is closed carefully after each using. It is on food store shelves in easy-to-carry one pound packages which yield five quarts of nonfat milk for as little as nine cents a quart. We shan't take space telling you how to "make" it because the directions on each package are simple, clear and easy. Lime or Lemon Freeze ' This looked and tasted so cool and refreshing when we got it made that we just naturally reached for cool, fragrant canta loupe halves in which to present it to an admiring family. 1 envelope plain unflavored gelatine iVi cups cold water i cup boiling water 1 cup sugar ' cup lime or lemon juice 8 drops green or 3 drops yel low vegetable coloring 'A cup water 1 tablespoon lemon juice Vi cup nonfat dry milk For Lemon Freeze, add Vi tea spoon lemon rind. Set refrigerator control at coldest point or plant to put in deep-freeze. Soften gelatine in in 4 cup cold water, 5 minutes. Add softened gelatine and sugar to boiling water and stir until thoroughly dissolved. Add re maining 1 cup cold water, lime juice and green coloring. Pour into refrigerator tray. Freeze until ice crystals begin to form to a depth of V4 inch on bottom and sides of tray. Pour cup water and 1 tablespoon lemon juice into a deep 1-quart bowl. Sprinkle nonfat dry milk over water and beat with rotary beater or electric mixer until stiff, about 8 to 10 minutes. Scrape partially frozen mixture into a chilled bowl; beat quickly with rotary beater or electric mixer until the consistency re sembles strained applesauce. Fold whipped nonfat dry milk into beaten lime or lemon mix ture; pour into two refrigerator trays and return to freezing compartment; freeze about 2 hours or until sherbet consis tency. If you wish, top with sweetened whipped nonfat dry milk made like this. Whipped Nonfat Milk Topping Use in place of whipping cream anytime for desserts, etc Put Vi cup water into a small (one-quart) mixing bowl. Stir in 1 tablespoon lemon juice and 1 teaspoon vanilla. Sprinkle Vi cup nonfat dry milk over top of liquid; beat with rotary beater or electric mixer until stiff, about 10 minutes. Sprinkle 3 tablespoons granulated sugar on the surface. Beat until sugar is blended and mixture is stiff enough to hold soft peaks, about five minutes. Takes a little time! AAA i iMnjai J mrrr m iron Low Calorie Dish Everything about a lime or lemon freeze made with low calorie and low cost nonfat dry milk is cooling. Delicious served in sherbet glasses or scooped into the heart of plentiful, low calorie cantaloupes. Ideas on Freezing Food Listed When it comes to preparing food for freezing or canning, there is bound to be some var iation because yield depends partly on such factors as quality and maturity of product, the way you cut or trim it and the style of pack. However the food preservation specialists of the U.S. department of agricul ture have given us this brand new table which is a great help in determining how much pack aging material to get out, how much syrup to make for a fruit, etc. We earnestly recommend that you cut this out and keep it handy with your other home freezing directions. For 1 pint of frozen food, you need approximately: Beans, limas in pods, 2 to 2V4 pounds. Beans, snap, to 1 pound. Berries (except raspberries and strawberries, IVi to 114 pints. Broccoli, 1 pound. Cantaloups, 1 to IVi pounds. Cherries, sweet or sour, IVi to IVi pounds. Greens such as collard, kale, spinach, 1 to 114 pounds. Peaches, 1 to Hi pounds. Pears, 1 to IVi pounds. Peas, 2 to 2Vi pounds. ' Plums, 1 to IVi pounds. Raspberries, 1 pint. Strawberries, quart. Fresh Fruit Dressing For fresh fruits, singly or in combination, and for canta loupe rings, half moons, balls or cubes, with or without sher bet topping, this dressing is per fect. Blend together V4 cup salad oil, Vi cup fresh lemon ju ice, 2 tablespoons honey and Vi teaspoon salt Makes 1 cup dressing. Now! Royal Brings You on ' Exciting New Kind of Pudding You Don't Have to Cook! JVSTMtK WTTHMtUCf J 1 iMiOB3SH23i Barbecue Cookery Popular For All; Sauce Important Within the past few years the popularity of outdoor barbecues has grown by leaps and bounds. People . all over America are learning that meats take on ex tra goodness when they're fla vored by a combination of smoke, sauce, and sociability. Sauce Made the Difference It is the barbecue sauce that gives the piquant tang to the meat, and old-time barbecue specialists usually had secret barbecue sauce recipes which they guarded zealously. Sauces used in the Southwest gained nationwide fame for their tangy flavor, part of which came from the use of chili pow der made from sun-dried Ancho chili peppers imported from Old Mexico. Of course, if you don't have facilities for outdoor cooking, you can still enjoy barbecue, because with the right sauce you can turn " out barbecued burgers, spareribs, steaks, chick ens, weiners, meat loaf and many other meats that are a joy to eat. Broiled Chicken With Barbecue Sauce So -jTJs"- For Richer Ravor! CrmiVTextam! Easy Digestion! Hi U9W fW' Mo At last! The Instant Padding that you've been waiting for genuine ROYAL INSTANT Pudding! Needs absolutely no cooking because it's pre-cooked! Tastes better looks better and is better because ROYAL INSTANT Pudding is homogenized f ' t - New homogenized ROYAL INSTANT Pudding makes your favorite desserts turn out better than ever! Try ROYAL INSTANT for luscious, easy-to-fix fruit and nut puddings, pies, ice creams, parfaits, refrigerator cakes, beverages, sauces, cake frosting and fillings! 3 Vfenderful vanua ATT VOUR GROCERS NOW 5 3 broilers Melted butter or margar ine Split broiler down back, brush with melted butter; sear under hot broiler flame. Re duce flame; cook about IS min. Brush with barbecue sauce; turn over twice during cooking to brown evenly. Serve with barbecue sauce. If prepared Barbecue Sauce is not available, it may be easily prepared as follows: Vi c. butter or margarine 1 small onion, minced 1 clove of garlic, minced Vt t mustard IVi t. salt 2 T. chili powder 2 c. tomato soup 6 T. lemon juice or vinegar Vi c. water Cook onion and garlic in but ter until tender; add other in gredient; boil for S min. or un til thick. Pour over broiling or roasting meat or use as sauce for the reheating of cold meat. Serve hot. Note: Amount of but ter varies from four tablespoons to one pound . . , the more sur face exposed, the more butter needed. Yield 2 cups. Barbecued Spareribs Place spareribs, fat side up, in shallow baking pan. Brush with barbecue sauce; put in 350 degree F. oven. Brush tops of rib section every IS or 20 min. with barbecue sauce for first hour; baste periodically with drippings for balance of cooking priod; from IVi to 2 hours, depending on amount of meat cooked. Ranch Style Meat Loaf -2 pounds ground beef 1 pound ground pork Vi cup minced onion Vi cup prepared horse-radish 1 teaspoon prepared mustard 2 eggs, beaten 1 teaspoon salt V teaspoon pepper Vi cup tomato catchup Barbecue sauce Combine measured ingredi ents and mix well. Pour catch up into bottom of greased pan. Fill mold with meat mixture and bake in moderate oven (350 degrees F.) 1 hour. Unmold and pour hot barbecue sauce over meat loaf. Sauce Soubise That just means cream sauce in the French manner . . . This Is marvelous with potatoes. Chop 2 large white onions and cook gently in 3 tables spoons butter or margarine un til tender but not brown. Blend in 2 tablespoons flour. Add 1 Vs cups milk, including top milk, gradually. Stir until thickened. Season with salt, pepper and a pinch of marjoram. Serve over 8 freshly boiled new potatoes. Flavoring Extract One can tell whether a fla voring extract is pure or imi tation by carefully reading the label. If imitation, the fact is clearly stated. RARE QUALITY 0F lOLYMPIA BEER MAKES lT ACCEPTABLE! FOR ALL OCCASIONS! I WHEN THIRST ! CALLS FOR LIGHT! (REFRESHMENLj OtYNPUt IREWIM CO.. 0rl. . li t.. OREGON 11 CAN'T Ml THESE RE MEWIER S ss with W uu Ji u uu yr m orrTAD rsm IPranV UrUC feEQWlnsT CP Only Sparry can give you these famous Martha Meade failure-proof recipes! Only Sperry develops recipes for your home town . . . and guarantees they'll work in your kitchen, your oven. Yes, it's true! If you carefully follow a Martha Meade recipe step by step and use Sperry Drifted Snow "Home Perfected" Enriched Flour as she recommends, you cannot have a baking failure! Sperry Drifted Snow is the West's favorite all-purpose flour. Homemakers have relied upon Sperry for 100 years. Ask your grocer for it today! PAUL BUNYAN ROLL-AROUNDS Hot dog! You can make a meal on these stuffed frankfurters in their golden brown biscuit blanket. The Stir-N-Roll biscuit recipe is 100 right for this area; guaranteed against failure when you do exactly as Martha Meade telle you, and use Sperry Drifted Snow ''Home-Perfected" Enriched Flour. All measurements an level. Sift flour before measuring. Have ready 8 frankfurters prepared mustard sweet pickle relish 8 strips American cheese 8 Stir-N-Roll Biscuit Strips Slit frankfurters open, lengthwise, to form a deep pocket. Spread with mustard and pickle relish, and insert a strip of cheese in each opening. Wrap Stir-N-Roll Biscuit Strips around filled frankfurters 3 times, covering both ends so cheese will not run out during baking. (Dough will not completely cover frank furters, some meat and filling will show.) Place on lightly greased baking sheet and bake for 15-20 minutes, in a preheated not oven, 426 , or until crust is nicely browned. Serve hot with additional relishes, if desired. 8 servings. Stir-N-Roll Biscuit Strips Sift together into a mixing bowl 2 eups lifted Sperry Drifted Snow Flour 3V4 teaspoons double-action baking powder 1 teaspoon salt Measure in same cup and add ail at once V4 cup Wesson Oil cup cold milk Stir until mixture cleans sides of bowl and rounds up into a ball. Divide dough into 8 equal-size pieces. Roll each strip on lightly floured board, with palms of hands, into a 15-inch rope. THE DALLES COTTAGE PUDDING Pick your favorite berries for this old-tune summertime des sert. This recipe has been home perfected for you in this com munity and will work like a charm in your oven. Follow the recipe carefully, rely upon Sperry Drifted Snow Flour and you canx miss! All measurements are level. Sift flour before measuring. Sift together into a mixing bowl 1 cup tilled Sperry Drifted Snow Flour cup sugar 1 teaspoon double-action baking powder Vi teaspoon salt Vi teaspoon cinnamon Add- 2 tablespoons cooking oil 2 tablespoons milk Vi cup whole egg, unbeaten (1 large) Beat to a moderately stiff batter. Spread one-half over bottom of buttered baking dish, 10x6x2 inches. Cover with half of 8 eups raspberries (or other berries) mixed with Vi r Vi cup sugar (depending on tartness of berries) Spread remaining batter evenly over berry layer. Top with re maining sugared berries. Bake for 40-50 minutes in preheated moderately hot oven, 375, or until lightly browned. Serve warm with cream or ice cream. 8 servings. COUNTY FAIR CHOCOLATE PIE Here's a show-off pie for you! Rich chocolate-mint filling in a tender, golden-brown crust. Absolutely lauure nroof in this area. Just renxmber two thinca: Follow Martha Meade's recipe exactly and use Sperry Drifted Snow Flour as she recommends. Together: "Success guaranteed! All measurements are level. Sift flour before measuring. Measure into a saucepan IVj squares unsweetened chocolate, (IVi ox.) Vi cup coffee beverage 1 tablespoon granulated gelatine, soaked in Vi cup cold water Stir together over medium heat until chocolate is melted and gelatin dissolves. Remove from heat and add 2 esg yolks, well beaten with '3 cup sugar 1 teaspoon vanilla 2 or 3 drops peppermint extract (optional) Beat until well blended. Set aside to cool and thicken. When mixture begins to jell, fold in 2 egg whites, beaten to a meringue with Vi cup sugar Then turn into a baked and cooled 9-inch pie shell Set aside in a cool place until firm. Just before serving garnish with sweetened whipped cream sprinkled with crushed hard peppermint candy. 6 servings. Pastry Measure into a mixing bowl IVi cupa tifted Sperry Drifted Snow Flour 1 teaspoon salt Add all at once cup Wesson Oil (Vi cup plua 2 tablespoons) 3 tablespoons cold milk Stir lightly with fork until pastry clings together. Press into a ball, flatten slightly, and place between 2 sheets of waxed paper (12-inch squares). Roll out gently until circle reaches edges of paper. Peel off top paper, then pick up pastry and bottom paper by one edge (they will cling together). Place pastry, paper-side up, over a 9-inch pie pan. Then loosen at edges and carefully peel off paper. Ease pastry snugly into place. KiniBh edge as desired and prick bottom and side thoroughly with a table fork. -Rake on -lower rack in a preheated very hot oven, 475 , for 8-10 minutes, or until golden brown. Cool before filling. 1 in every sack. Redeemable for lovely "Queen Bess" Tudor Plate made by Oneida Community Silversmiths. It's silverware you're proud to own. Start a set; easy to get. The larger the sack, the greater the value of the coupon. More recipes in the bag... easy, new, failure-proof ways to una Drifted Snow Flour in Martha Meade's famous Success recipes for western ers. Look for them. Spen:v DRIFTED SNOW FLOUR "HOME-PERFECTED" ENRICHED Skerr.y Another fine product of Sperry... for lOOytana leader in the Weit leek (or Sperry Drifted Snow iMturtd el your fiocir't end listen to Sperry Breakfast News with Sam Hayet on your MulualDon lee Station at 1Ai im. Monday thru Salufda and the Bill Ring Show oa your ABC Station at 1 :0C p.m. Monday thru r noay
