Capital journal. (Salem, Or.) 1919-1980, August 21, 1952, Image 24

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Capital journal., August 21, 1952, Image 24

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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 21, 1952)

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Newspaper Page Textt See. Iff, Capital Journal. Salem, Or., Tburi., Aug. tl, 1951 Onion Soup Always Tops With Family Onion soup ii always a favor ite with the family. The busy hoinemaker will wel come this quick onion soup reci pe when assured that the result will be a soup with that "little French restaurant" flavor. The quick, flavor secret is a relatively modern trick of us ing full-bodied bouillon cubes for the stock base. There are two ways to serve onion soup. One, dish it up in small tantalizing cups to pre cede a steak or hamburger main course. Or, second serve it as the whole meal in big earthenware tureens accompanied by a whop ping chef's salad and a he-man dessert like cherry pie, apple dumplings, or three-layer devil's food cake. Quick Onion Soup 4 large onions 4 tablespoons butter or margarine 8 beef bouillon cubes 4 to 6 cups boiling water Salt and pepper Toasted French-bread Parmesan cheese Peel and slice onions very thinly. Melt butter or margarine and cook onion in it until they are golden brown. Dissolve bouillon cubs in boiling water; pour over onions. Cover and simmer 45 minutes. Season to taste. Place one slice toasted French bread in each serving dish. Fill with soup; sprinkle liberally with Parmesan cheese. If de sired, run under the broiler for a few seconds. Makes 8 servings. The amount of water de pends upon how "strong" a bouillon flavor you like. Use Melon A well-chilled fruit salad is one of the most appealing and tasty luncheons a person could eat on a hot day. Place a thick ring of cantaloupe on each garnished salad plate and fill with a mixture of cottage cheese and chopped celery. Sprinkle the cheese generously with slivered salted almonds and garnish each salad with 3 plump cooked prunes. Orange-Tea Punch Cooler When you are having a dozen or more friends in for afternoon or evening hospitality, why not simplify your beverage prepara tions by serving a cool, refresh ing wine punch. Orange-Tea Punch sauterne would be a de licious choice. Made with the traditional tea base, it is inter estingly flavored with orange I marmalade, lemon and orange juice. Orange-Tea Punch Sauterne i cup orange marmalade Vt cup sugar 1 (H qt.) bottle sauterne or other white table wine 2 cups strong tea 2 cups orange Juice Vi Cup lemon juice 2 cups sparkling water Combine orange marmalade, sugar, wine, tea, orange juice and lemon juice. Chill in refrigerator for several hours to blend fla vors. Shortly before serving, strain mixture into a punch bowl. Pour over a block of ice or two trays of ice cubes. Add sparkling water just before serving. Yield, about 2Vi quarts, before dilution bv ice. or aDnroximatelv 23 3-oz. I servings. RANDALL'S FINE MEATS 1288 STATE ST. -PHONE 3-6489 LOWEST PRICES IN YEARS YOUNG EASTERN ORE. HEREFORD YOUNG EASTERN ORE. HEREFORD BEEF STEAK SQ' BEEF ROAST AQ Round - T Bon - Rib LB. Arm Blade Rump IB. Prices effective all next week till Thursday. Avail yourself of these money-saving val ues. Plan to buy a week's supply. Any of these retail cuts wrapped for your locker free! Plenty of experienced courteous service at your disposal. Fancy, Pan-Ready, Colored, Fresh tm Fresh-Dressed and Drawn mm mm j FRYERS each 1 FANCY HENS lb. 45 Freshly Made MFf I Lean, Meaty fft Extra Lean ff0 6rounJBeell,4j I Short Bibs , 07 Grnd. Beel ,1 37 PORK CHOPS ib 75c I PORK STEAK ..55c Country ) ft NEBERGAIX'S mm Sausage 07 I 8cuug SLICED BACON lb. 49 Fancy Lean Boneless fpji mwA Extra Fancy Boneless mfmfi BEEF CUBES lb. 59 NEW YORK CUTS lb. 79 I fIefCD Yonns, tender, Eastern Oregon Here BEEF ford beef, the best selection in the valley at the lowest prices In the state. We urge you for economy's sake to fill your locker now. lb. French Cookery Easy at Home; Results Delicious 4? Spaghetti Aux Fruits de Mer . . , French treat. (AP Ni!turei You can stay right at home the great recipes of France are for the rest of the summer and eat some wonderful French dishes. All you need is a copy of "Paris Cuisine," by James A. Beard and Alexander Watt (Little, Brown. $3.00.) When the authors met in France last summer, they dis covered that they both wanted to write a guide book to Paris restaurants that -would also be a cook book. Mr. Watt, an ex acting taster, had already done some of the work of sifting the restaurants and wheedling reci pes from their chefs. Mr. Beard well-known as the author of several fine cook books help ed the good work along; he put his extraordinary knowledge of French and American cooking to work and tested the recipes in his New York kitchen. The descriptions of the 60 restaurants included in the book tell, with charm and practical ity, just what you would want to know should you be lucky enough to be in Paris to visit them. The restaurants were chosen from three classes. Some come from that intermediate type of restaurant that may be found anywhere in Paris in a railroad station or behind a cafe. The second group in cludes fashionable establish ments dedicated to the classic and expensive French cuisine. In the third group are the bis tros the little restaurants with their humble appearance and prices, that nevertheless of fer food of superb quality. When I asked Mr. Beard why French cooking occupies its place of eminence, he said that in his opinion . it was because never tampered with. As one generation after another uses them, there may be an occa sional variation on a theme, but the variation is always made with the greatest discretion. He added that all French food isn't elaborate; many of the finest dishes are simple. The inter national flavor of the ' French cusines is another delight, and as an example of it Mr. Beard cited the spaghetti and seafood dish (Spaghetti aux Fruits de Mer) from "Paris Cuisine." He suggested that if you want to use it as the main dish for a buf fet supper, you might make your first course melon and thin slices of Prosciutto (an Italian type of ham), have a green salad and crusty bread with the spaghetti-seafood dish, and end with Chocolate Mousse and coffee. Here is the main dish recipe from "Paris Cui sine." If you haven't the shal lots called for, use a small onion instead; and the saffron may be omitted if it is not available. Spaghetti aux Fruits de Mer Ingredients: V cup olive oil, 3 small onions (finely-chopped), 6 shallots (finely chopped), 114 pounds tomatoes (peeled and seeded and chopped), 2 table spoons fresh or 1 teaspoon dried tarragon, salt, pepper, pinch of saffron, 1 pound shrimp (shel led and de-veined) or 2 pack ages frozen shrimp, 1 pound lobster meat, Vt pound spa ghetti. Method: Heat the olive oil In a large skillet and in it saute the onions and shallots until they are Just loft. Add the to matoes, tarragon, salt, saffron and pepper to taste; simmer for about 1 Vi hours. Add the shrimp and lobster and continue cook ing slowly for 10 minutes. Cook the spaghetti in boiling salted water until just tender (al dente). Drain and steam for 2 minutes over hot water. Ar range the spaghetti on a hot platter and top with the sauce. Serves 4 persons. Note: If you use live lobster, split it and let it cook in the sauce for 10 minutes. - Remove the meat and cut into small pieces. Return to the sauce. If you use the frozen meat, cut it into small pieces and add to the sauce Just long enough to heat it through. Heres' Good Summery Dessert This delightful combination of fruit juices, sugar and cream, frozen in your own refrigerator is perfection in cooling summer desserts. Serve it with Crunchy Lemon Squares. Recipes for both follow. Pacific Freese cup fresh orange juice V cup fresh lemon juice Vt cup pineapple juice 1 teaspoon grated orange peel 1 cup sugar 1 cup whipping cream Combine fruit juices, peel and sugar. Whip cream until stiff; fold juices into whipped cream. Pour Into ice try and freeze; stir once when half frozen. Makes six servings. Cranchy Lemon Squares Can't think of anything finer to accompany that Pacific Freeze. Vt cup shortening Vt cup confectioners sugar 2 egg yolks 1 cup flour 2 teaspoons grated lemon peel Lemon Merinque Topping Cream shortening. Gradually add sugar and blend until light. Add egg yolks. Mix In flour and grated peel. Spread evenly in bottom of ungreased 13 x 9 inch pan. Bake 10 minutes at 350 de grees. Then spread with Lemon Meringue Topping Beat 2 egg whites until stiff, gradually adding Vt cup sugar, 1 tablespoon lemon juice. Fold in Vi cup chopped nuts. Spread this over cooked mixture and bake 20 minutes longer. Cool slightly and cut into squares. Salad Plate Delight Peel ripe cantaloupe and cut across : to make rings. Heap cream cheese balls rolled in chopped watercress or parsley in the cantaloupe rings. Serve or pass any favored French dressing. Serve hot berry muf fins sprinkled with sugar be fore baking. Obviously this takes care of dessert also. Cucumber Molds for That Saltless Diet "Low Sodium Cucumber Molds" make wonderful salad fare for folks who are restricted as to the amount of salt they may use. Thinly sliced green onions provide excellent seasoning and iiic vaajr - tu - - - www." 'canned unsalted tomato juice I makes an excellent base for the (crisp cucumbers. Canned vege tables are a wonderful help for low salt diets. Low Sodium Cucumber Molds 1 envelope (1 tablespoon) plain gelatin 2 tablespoons cold water IVt tablespoons vinegar IV cups unsalted canned tomato juice . . Dash Tabasco sauce 1 thinly sliced green onion 1 cup diced cucumber Lettuce leaves Soften gelatin in water and vinegar. Heat tomato. Juice, and dissolve softened gelatin in it. Blend in Tabasco sauce. Cool until syrupy. Fold in green on-, ion and cucumber. Turn into in dividual molds and chill until firm. Unmold on lettuce leaves to serve. , Makes 4 (B ounce) servings. Hawaiian Spiced Bananas For a delightful accompani-' ment for many meats, especially '. ham, these are recommended highly. Just boil cup vine gar. 2Vt cups sugar, 2 dozen whole cloves and a stick of cinnamon until sugar is dis solved and syrup thick. Then, drop the bananas into the hot syrup and boil for two min- . utes. Remove from fire, cool -and serve bananas whole or cut. Strain and save remaining spice sauce for net batch of spiced J bananas. - the Answer is Cream Style LARGE CURD Country Style SMALL CURD Phone 2-9205 "isl BIGGEST LITTLE MARKET IM TQWM BACON SQUARES AGED CHEESE 54c . Year X X 4 MmWm 'V W -m. Ik X r X' X PORK ROAST 55c b Round or Loin STEAK Boneleit Pound CRISCO, SPRY SNOWDRIFT 3 lb. can BEEF STEW Capitol 303 Slit) SPAGHETTI AND MEAT BALLS Dennlwn'i BEEF ROAST 65c n. Guaranteed PURE PORK SAUSAGE Country Styl Pet Pound Hot Master Bread 4 P.M. Every Day Except ' Tuet. and Sat. APRICOTS 25c GROUND BEEF 49c b CAPONIZED FRYERS 1 each JUST PURE BEEF I I Z V So 3?c I T A Ah. AT AW Large K.I. Reds 25c Pint Cheese Cottage Fischer's Rlr ADDIfflTf UUlft I Ml mVlaV jT A MR X -V X OO- No.2V, v7 Can 25c IAV Celery w e AT . AT V Zee 4 I f 39c r WAX PAPER 19c m GRAND ISLAND SWEET CORN. . . V AT vviy MELONS and BEVERAGES At No Extra Cost to You Don't Forget C Our VWMIIHJf FRESH FRUITS VEGETABLES SLICED BACON 53c b SWIFT'S ORIOLE T-BONE STEAK 95c TENDER HALEY'S SLICED BEEF With m f em 49c PEAS $2.59 CASE OF 24 303 Slxe COTTAGE BRAND PINEAPPLE JUICE 25 c 46 OZ. COT. BRAND TOMATOES KRAFT CHEESE! SLICED Swiss American Pimento CANTALOUPE STORE HOURS: 8 A. M. Til t P.M. . EVERY DAY BROADWAY MARKET BROADWAY AND MARKET STREETS X X hnnt I ears 29C OV 2 b, 19c V ib- Ut L Vtf X 25c Yk MARGARINE 2 lbs. 45c ARMOUR'S 3 Cant Mains Coast SARDINES A WW 1 1 ft Large 2-layer Dale-Nut' Cake 85c A delicious, fruity cake COOKIES Sugar, Peanut Butter, Granger Oatmeal, Chocolate Chip 25c do,. VEGETABLES You will always find stacks of farm fresh vegetables in our refrigerated cases. SPECIALS Fancy Local Grown - CARROTS t bunches 25c Danish Squash Now fine' for baking 7c ib. Cauliflower, Broccoli, Egg Plant, Green Peppers, Solid Cabbage, Large heads Lettuce, Green Beans, Oregon Giants, Coast Peas, Bunch Carrots, Cu cumbers, Tomatoes, Endive, Romaine, Parsley. FRUITS Firm, Golden Ripe Bananas 2 lb.. 29c Gravensteln Apples 4 ,.. 29c Bj the box $2.49 Grapes ISSL 2 29c MELONS GALORE Persian, Crenshaw, Cassaba, Spears, Cantaloupes, Water melons, Honey Dews. Avocodoet, Grapefruit, Limes, Lemons, Oranges, Lady Finger Grapes. Strawberries at their best Fresh Every Moraine PEACHES Hale Haven ..., 49c Fine for slicing Canning peaches by the bushel and crate should be in fall swing the first of Beit week. Groceries at These Lew Prices 3 lbs. Snowdrift &SSr 83c Pork and Beans Sn'r. 2 ,r 35c Darigold Skim Milk x.,b.Pkg.35c Swift's Peanut Buffer ,.,... $1.98 Boned Chicken 8BKEY 2C.. 89c Dinfy Moore Beef Stew 49c Orange Marmalade ,nb(jaKre,,y 39c FrisWe Dog Food 5 Ib, 75c S4WCoHee.,85c$l69 Ovaltine 75c Urge Jar (Chocolate or Plain) 39c V-8 Veg. Juice Pure Imported Italian Olive Oil Pint 85c Quarts 1.65 Salted Peanuts -"'.-65c noma Minced Clams 2 85c Hershey's Cocoa .49c Maine Sardines 3 - 29c CHOICE FULLY DRESSED ROASTING or BAKING CHICKENS PAN READY FRYERS 65 Ib. HOFFMAN'S RAISE THEIR OWN FRYERS. BE SURE TO TRY ONE. THEY'RE DELICIOUS! Swift's Ready to Eat Premium Ham 79 Ib. Really Special for Any . Occasion SARATOGA LAMB CHOPS For Something Different All Meat U.S. Gov't Inspected MODEL FOOD MARKET . 27S N. High St. (Next to City Hall) Phone 3-4111 It-day Accounts The Store of Friendly Service Ne Charge for Delivery