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