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
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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.
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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
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Give your family a brand-new dessert thrill tonight! Serve
ROYAL INSTANT Pudding! Also makes delicious fruit
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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