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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 21, 1952)
aletn J Authentic Joed (juide to Setter itting THE HOUSEWIFE'S HANDY FOOD SECTION Capital LATEST IDEAS FOR. YOUR. Journal 4 Salem, Oregon, Thursday, August 21, 1952 t a i. r- j. c i . ni. High; Suggestions for Cooking, Serving Outlined r . w a m if - ' iiO ' Ik Salmon Top Fish Salmon i the best known and most popular fish that swims in the sea. Pacific coast salmon differs in many ways from salmon caught in other waters. It is unexcelled simply broiled or planked. By ZOLA VINCENT FxU WrtWr) Thanks to rapid transporta tion and controlled refrigera tion, fresh, delicately flavored west c6ast salmon can be bought practically anywhere in the United States today. We fortun i ate west coasters get it practic ally as it leaps from the water. Pacific coast salmon differ in many respects from those caught in Atlantic or European waters. Two varieties are abun dant here: the Chinook or king salmon and the silver salmon. King salmon is the largest of the family; silver salmon is a small variety. Salmon serving ways are be yond numbering, but we'll name a few. Most popular ways with a fresh fish are: baked whole, in slices or fillets; boiled and served with various sauces, broiled or planked steaks or fillets. , .;, v;,;, Leftover ' cooked or canned salmon goes into practically any aspic salad or main dish calling for fish such as baked in pep pers, baked in tomatoes, creamed, deviled, escalloped, cutlets, patties, souffles and loafs. When purchasing salmon, you'll want to count dn about pound per person. Salmon cooks quickly. Many think it at its best like this: Broiled Salmon Steaks Sprinkle salmon steaks with lemon juice, salt and white pep jer. Put on preheated greased broiler pan. Place pan 2 inches from source of heat. Broil 3 minutes. Turn carefully and broil S minutes, Serve on heat ed platter, garnished with chic ory and piekled onions. Planked Salmon Dinner Arrange Hi pounds salmon steaks in center of oak plank or heat-proof platter. Place 4 potato patties and 2 large to matoes cut in half, around fish. Blend together 2 ablespoons butter or margarine, 1 teaspoon kitchen bouquet, Vt teaspoon ' salt, M teaspoon powdered thyme, hi teaspoon pepper and spread lightly over . fish and vegetables. - Place in preheated broiling compartment and broil under low heat for 'about 25 minutes, or until fish flakes readily. Serve with plenty of lemon wedges and crisp watercress or parsley. We've been asked several times about cooking fish in foil. If you haven't tried it, we think you've an exciting culinary ex perience awaiting you. In foil, the fish cooks in its own Juices, the fish doesn't break up and the foil holds both aroma and flavor intact. Fish in any form is definitely a budget item. So why not do this often? This serves two gen erously, so double, treble or whatever, doing each serving separately. Fish Dinner in Foil 1 package frozen fish fillets Vt lemon J ,, 1 large onion V Paprika ' J1; 1 large potato 1 teaspoon chopped parsley 1 teaspoon chopped chives or green onion tops Salt and pepper 1 tablespoon butter Set oven at 425 degrees. Un wrap package of fish fillets. Cut frozen block in half. Place each half on a large square of aluminum foil. Squeeze juice of half a lemon over fish. Cut on ion in 4 slices and arrange 2 slices on each block of fish. Sprinkle with paprika. Cut potato into French-fry sticks. Roll in chopped parsley and chives. Arrange around edge of fish. Sprinkle fish, on ion and potato with salt and pepper. Dot with butter. Bring foil around the fish and secure with a double fold, leaving no air .holes. Place the two pack ages on a cookie sheet. Bake in hot oven 40 minutes. Serve on dinner plate just as it comes from oven. Snip open-foil with scissors. Foil keeps fish hot, makes service simple. A green salad and plenty of bread and butter and dinner is served. We note again. This serves two generously. Double or treble as desired. Snack Burgers Here's a quick trick for snack time. Cut a canned luncheon loaf into slices and broil, then spread with prepared mustard and serve in hamburger buns. Be sure to have sweet relish on the side. Blueberry and Plum Pie Good It's fruit pie season. Tucked into this flaky lard-made pie crust, you'll find a new and different fruit filling. It's a combination of fresh blueber ries and canned purple plums. Blueberry Plum Pie Crust: 2 cups sifted all-purpose flour 1 teaspoon salt cup lard 4-5 tablespoons cold water Sift flour with salt. Using a pastry blender or two knives, cut half the lard into flour un til it resembles coarse corn meal. Add remaning half of lard and cut in until it is the size of small peas.. Sprinkle water. a teaspoon at a time, over dif ferent areas of the mixture and combine lightly until all par ticles stick together. Form pas try into a ball and cut in half. On a lightly floured board, roll half of dough to l-inch thick ness. Line a 9-inch pie pan. Filling: 2 cups blueberries 1 large can purple plums (1 pound 13 oz.) Vt cup sugar 2 tablespoons quick cooking tapioca V teaspoon salt 1 tablespoon lemon juice Combine sugar, tapioca and salt and sprinkle half on sot- torn crust. Wash blueberries, drain and put in pie shell with the drained and stoned plums. Sprinkle with lemon juice. Add remaining sugar mixture and cover with top crust. Slash crust to allow escape of steam and bake in 425 degree F. oven, 40-50 minutes or until crust is brown. Vienna Baked Beans Spicy little canned Vienna sausages with baked beans make casserole news. Here's all you do. Place a can of baked beans in a baking dish, add catsup to your taste, then top with onion slices. Heat for 20 minutes, then ar range the sausages over the cas serole and return to the oven for an additional 10 minutes. 'Dos and Don'ts' Listed In Making the Pickles And here are the "dos" and "don'ts" that the experts give us if we want plump, tart, spicy successes. . . Do use modern-day recipes; old-fashioned recipes call for too much of today's vinegar which has been pickle perfected. Do use pure granulated salt in brining if local stores carry it. Results are better. Don't let cucumbers stand too long or you'll have hollow pickles. Pickle 'em within 24 hours. Do use soft water in making a brine if possible. If you must use hard water, add a little vine gar unless the recipe calls for vinegar anyway. Calcium and other salts in hard water may stop the pickling process. ' Do use enough salt in the brine. Don't place - pickles in ex tremely strong salt, sugar or vinegar solutions without a pre liminary treatment in a weaker solution or they're likely to shrivel. '. Do keep pickles , well below the brine. Do take the scum off top of brine every day to keep .top layers from spoiling. Do use only enamelware, alu minum or stainless steel kettles. Do use glass lids when pack ing pickles in jars. Do use perfect jars. Sterilize both jars and lids by boiling them 15 to 20 minutes just be fore packing with pickles unless pickles are to be jar-processed. Tomato-Fruit Pickle, Looking for a new pickle that will cause all comers to ask "however in the world did you make this divine stuff?" You do not often encounter a fruit mix ture like this and it is one of the best. After all, tomatoes are a fruit, you know. 10 large ripe tomatoes 2 pears 2 apples 2 large ripe peaches 1 large onion ?a cup vinegar 1 Vt cups sugar 2 teaspoons salt 3 tablespoons mixed pickling spice Peel fruit and onion. Chop or cut into small pieces. Tie spices loosely in cheesecloth bag. Com bine all ingredients in large saucepan and simmer until thick, about 1 Vt hours. Stir occasional ly. Pour into sterilized jars and seal immediately. Makes 4 pints. STRENGTH JX ARM & HAMMER SAL SODA CONCINTRATID Wonderful for wash ing dishes, makes your glassware and china bright and sparkling. M Cattleman's Casserole Adequate and Tasty Dish on Family Menu To tell the" truth, we're not sure whether the maker and namer of this recipe had in mind our friends in the wide open spaces or Junior in front of the television set, but we do know that it is adequate to satisfy the entire family. Tastes good, too. Cattleman's Casserole 4 ounces medium noodles 3 tablespoons butter or margarine 1 tablespoon chopped onion 3 tablespoons flour V teaspoon salt Dash pepper . Hi cups milk 1 cup shredded American cheese 2 '4 ounces drief beef 8 cooked asparagus spears fTsA pnr'ittA froeh f rmnrt nr in boiling salted water until ten der (about 5 minutes). Drain and rinse. While noodles are cooking, melt butter or margar ine in saucepan. Add onion and brown lightly. Stir in flour, salt and pepper. Add milk and cook until thickened, stirring con stantly. Add cheese and stir until well blended. Mix noodles, drief beef and lhi cups cheese sauce together lightly. Pour into 1 quart casserole. Arrange cooked asparagus spears over top of cas serole and pour remaining cheese sauce over the top. Bake in mod erate oven, 350 degrees, about 20 minutes. This Qualifies as Complete Meal Dish This complete meal uses only one pan. Chicken Upside Down Pie 2 1-lb. cans chicken fricassee 1 No. 2 can peas or 1 pkg. frozen peas, cooked 1 pkg. of plain brown-and- serve rolls Open 2 cans of chicken fricas see. Empty the pieces of chicken and the gravy into a medium size loaf pan (9"x5"x3" deep). Add drained peas. Cut brown-and-serve rolls in half and arrange halves over the top. Bake in a moderate oven (350" F.) for 10 minutes. Turn loaf pan upside down on a platter. Add a dash of paprika and a sprig or two of parsley. Serves 5 to 6. Melons Now Among Best Buys in Mart Now is melon time. These luscious western melons are at their best right now: casabas, Persians, honeydews and that all time favorite, watermelon. There are also nutrition-packed cantaloup e,s. Nutritionally speaking, cantaloupes supply extremely Important amounts of Vitamin A, thiamine, riboflavin, niacin and ascorbic acid, all of which are important to a well balanced diet. They are also a source of minerals, calcium, iron and phosphorus. Weight watchers are pleased to know that half an average cantaloup yields only 30 calories. Enjoy plentiful cantaloupes. Other good buys in fruits are pears and peaches. If you have in mind any last minute peach canning or freezing, you had best be about it. The grape season is well un der way with Thompson seed less particularly abundant. Best vegetable buys. Solid, green, new cabbage; tender young cucumbers, snowy white cauliflower, shiny Bell peppers and lettuce, both romaine and Iceberg are in good supply. Ex cellent quality corn continues low in price. Tomatoes are an other vegetable that's especial ly reasonable now. Lamb is available in a va riety of economy cuts encour aging us to enjoy it often and to store, some in the deep freeze, it any. Breast of lamb is a gen uine bargain and the family will be extravagant in their praise if you simply salt and pepper generously, roast, uncovered. with no water in a 350 degree oven for an hour and a half. Three to four pounds will cost you less than a dollar; give you mighty good eating. Lamb shoulder roasts are another economy cut to be enjoyed now. Leg of lamb is probably as low priced as you're likely to find it the remainder of this year. Smaller turkeys are promi nent in markets due to this year's record-breaking crop. They are mighty handy for feeding "Just the family." Salmon, king of sea foods, is at its tasty, plentiful best and so good prepared in a wide va riety of ways. Now! Royal Brings You an ) Exciting New Kind of Pudding ( ( 1 You !r:i Have to Cook! ' i5 A; 111 r er Ravr! CreamfcrTexfum! IspAAt (?0,an9! YNT Ui No Lump-No Rubbery IS-d Nto Standing over J m 3fc Rfm! -)) ShotcfoVP' AT LAST I The different Instant Pudding you've been wait- W V ,, -,-.-l!J Y ft (i. tllrUA I in '"'-genuine ROYAL INSTANT Pudding! Needs Nft ($1260 ! S' llS HOfllOQCniZGu absolutely no cooking because it's pre-cooked! It's better ) PJ because ROYAL INSTANT Pudding is homogenized I "" lbQuick!5bEaju No Pot to Wash! LhiHomqgenM. as? AT LAST I The different Instant Pudding you've been wait ing for -genuine ROYAL INSTANT Pudding! Needs absolutely no cooking because it's pre-cooked! It's better because ROYAL INSTANT Pudding is homogenized I FLAVOR! Homogenizing gives a deeper, richer taste to every luscious spoonful! TEXTURII Homogenizing makes ROYAL INSTANT Pudding creamy-light and fluffy-no lumps, no rubbery 61m on topi DIGESTION I Homogenized ROYAL INSTANT is easier to digest! Give your family a brand-new dessert thrill tonight! Serve ROYAL INSTANT Pudding! Also makes delicious fruit and nut puddings, pies, ice creams, parfaits, refrigerator cakes, beverages, sauces, cake frosting! and fillings. Look today for the new packages on your grocer's shelves that read "ROYAL INSTANT Pudding"! Light ar a WhisperrVt (Creamy, RuffijTetfurelflT j 3 Vtonderfuf Flavors ! Chocofafe-Vaniffa-Buiferscofch
