t 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