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Capital jk, Journal
THE HOUSEWIFE'S HANDY
FOOD SECTHOIN
A R K ET I N G
Edited by Marian Lowry Fiicher
Salem, Oregon, Thursday, October 23, 1952
Published Thursday Each Week
It's National Rice Week;
This Food Good as Dessert
And in Many of Main Dishes
Desserts Popular Poll reveals unprecedent pouplarity
of rice in desserts. We predict a landslide for this Jamaica
Rice Pudding.
By 'ZOLA VINCENT
(Foods Writer)
Since we're celebrating Na
tional Rice week, here's some
"straight talk" you can count
on about rice.
It used to be that most of our
rice was imported, but Ameri
cans are now growing an in
creasing amount, with Califor
nia producing all that is grown
in the westernmost part of the
United States.
This economical nutritious
grain has a place on your bal
lot for any meal from breakfast
time cereal, to the perfect dinner-time
dessert. Two out of
three users vote for rice desserts
so we hand-picked two luscious
rice pudding recipes to cam
paign for your approval.
Fluffy Rice Always
On this platform we firmly
stand. No more accidental
soggy messes to be laughingly
called rice. No one can talk
about rice today without men
tioning converted rice, which
first appeared in 1942 and has
been increasing in popularity
ever since. Called revolution
ary then, it has indeed revolu
tionized the average concept of
rice cookery. With heat, pres
sure and vacuum, a patented
process seals B vitamins from
the hull into each rice kernel.
Rice produced by this process
cooks up the same every time,
white and fluffy, each grain
separate. Easy to do by exactly
following directions on the
package. Converted rice will
convert you because it needs
no rinsing, no steaming, no
draining. It keeps perfectly In
the package all year round and
after cooking may be kept cov
ered in the refrigerator for
days.
Another fairly recent rice in
ovation is the minute type rice
which makes for quick meal
time preparation.
Old-fashioned rice pudding
may be a fond memory, but
here is a new-fashioned dessert
that puts it in the gourmet class.
Full flavor-support is given by
the thimble full of rum or rum
flavoring, blended with the cus
tard and with the whipped
cream topping,
Jamaica Rice Pudding
M cup converted rice
IVi cups milk
4 egg yolks
V-i cup sugar
cup hot milk
Piece of vanilla bean or Vi
teaspoon vanilla
1 envelope unflavored gelatin
2 tablespoons cold water
2 tablespoons rum or rum
flavoring
Topping
Cook Vi cup converted rice
according to the double boiler
method on the package, using
milk instead of water. Let cool.
Combine egg yolks with sugar
in top of double boiler. Stir in
Vi cup hot milk: add piece of
vanilla bean or vanilla extract
and cook over boiling water un
til smooth and thick. Stir in gel
atin which has been softened in
cold water. Add rice, rum, blend
tnorougniy and chill until mix
ture sets.
Topping. Just before present
ing to the audience, top with 1
cup whipped cream to which 2
tablespoons sugar and 1 table
spoon rum or rum f lavorina have
been added. For glamour touch
you can sprinkle lightly with
grated or shaved chocolate. Six
servings.
This will be a cinch vote-getter
among the children, and we
are sure Dad will climb on the
band-wagon, too.
Butterscotch Rice Pudding
2Vi cups cooked converted rice
2 tablespoons butter or mar
garine
cup dark brown sugar
Vi teaspoon salt
1 cup evaporated milk
Cook butter, brown sugar and
salt in saucepan, over low heat,
3 to 5 minutes stirring constant
ly. Pour in milk and blend; add
10 cooKea rice and cook in dou
ble boiler 40 minutes or until
pudding thickens. Chill. Serve
with whipped cream. Six serv
ings .
v Sauerbraten !
Good Eating
For true eating delight serve
your family Sauerbraten. This
is the famous old European dish
prepared with beef pot-roast.
The beef is first pickled for
several days, then it is cooked
slowly by the braising process
until tender.
To make the spicy brine for
the pot-roast, heat 114 cups
each of vinegar and water with
2 bay leaves, 12 whole cloves, Vi
teaspoon each of pepper and
mace, IVi teaspoons salt and 1
tablespoon sugar. When at the
boiling point, pour this mixture
over two large sliced onions.
Cool, then stir in 1 cup of cook
ing oil.
The mixture is then ready to
De poured over the pot-roast.
(This is enough marinade for a
3 to 5 pound pot-roast.) Let it
stand in your refrigerator for 2
to 4 days. Be sure to turn the
meat once a day to marinate it
evenly.
When ready to cook drain the
marinade, then dredge the meat
with flour. Following the brais
ing cookery method, brown the
meat on all sides in lard or drip
pings. Add one cup of marinade,
cover the meat closely and sim
mer for 3 to 4 hours or until
the meat is tender.
You'll want gingersnap gravy
to go with the meat. To make
this, add enough marinade to
the liquid in the pot-roast uten
sil to make 2 cups. Thicken with
3 tablespoons of flour. Bring the
gravy to a boil and cook it until
it is thickened. Then add i cup
of fine gingersnaD crumh. just
Here's Thrifty Dish
And Nourishing One
"A penny saved is a penny
earned," said a thrifty man.
(What's penny, daddy?) Anyway
if you want an economy dish
that is certain to keen vm. in
office as chief cook, this is it.
meai-in-une casserole
Vt pound ground beef
Vi pound ground pork
1 cup sliced onions
1 teaspoon salt
Vt teaspoon pepper
2 cups cooked sliced potatoes
or cooked noodles
1 No. 2 can whole kernel corn
1 can tomato soup
Vi cup milk
Cook onions until soft in a
little hot fat in medium
skillet. Push to one side and
lightly brown meat. Add salt and
pepper, in a greased casserole,
arrange lavers of mmt snd
onions, potatoes or noodles and
drained corn. Dilute tomato soup
with the V cnn milk-
casserole, lifting layers so soup
can uiorougniy moisten all in
gredients. Bake in moderate oven
350 degrees 30 minute
4 to 6.
For Hot Pudding
Hot puddings are favorite fall
time desserts that will be even
more dflirinnv nruorl tirttk
pineapple hard sauce. Add Vi
cup thoroughly drained crushed
pineapple for each cup of pow
dered fiUffar railed far In vnni
own recipe for hard sauce.
Any leftover roast duck In the
tinmaf f ,. ! 1 Ui .1 i
t mi in uiw-sizea
pieces and add it to g salad of
tossed greens, segments of or
ange (membrane-free) and tangy
r u ,j :..
Looking
Over Best
Buys in Mart
Aren't we lucky to be living
in a day and age when foods
which were unobtainable a com
paratively short time ago are de
livered to our markets fresh each
day. Speedy refrigerated trucks,
trains, ships and even planes
bring us rich bounty from the
world over. Most important to
us though is the variety of fresh
produce, meats and fish which
make up the bulk of our every
day eating. Here are some of the
good things you can have for the
buying at your favorite market
this week-end.
Meat Department
Here we find inexpensive buys
in beef by way of pot roast, bris
ket (either as corned beef or
fresh), short ribs, flank steaks.
ground beef and don't forget
that neck pieces make excellent
soup stock. For the least expen
sive buys in lamb we suggest
lamb breast or shoulder cuts
(chops or roasts). Since this is
National Rice Week, why not
combine rice and lamb for that
ever-popular Lamb Curry and
Kice. Fork loin roasts would be
a good choice if pork is what
you're craving.
Best Fruit Buys
Again apples are stressed. De
licious apples are best eaten out
of-hand or fresh in salads. The
Jonathans are good all-purpose
apples, while Pippins are best
when cooked. Grapes and plums
in many varieties are available
to add color to your fruit bowl,
for nibbling purposes and for
salads and garnishes. Thanks to
our nice Indian Summer, canta
loups, Casabas and Honeydews
are still available at moderate
prices. Pears, grapefruit, small
oranges and lemons are in good
supply, with persimmons and
pomegranates in light supply.
Best Vegetable Buys
The vegetable buys include
all bunch vegetables; carrots,
green onions, parsnips, turnips
and beets. Head vegetables: cab
bage, cauliflower and lettuce are
good buys. For additional vari
ety and in good supply we have
celery, corn, cucumbers, egg
plant, . squash, tomatoes, both
white and sweet potatoes, bell
peppers and onions. Peas, beans
and artichokes are available, but
in light supply.
Fish and Shellfish
Have you served fish or shell
fish this week? Among the many
available varieties are shrimp,
oysters, sole, rock cod, mackeral,
sea bass and smelt. A shrimp or
oyster cocktail can start dinner
off with a real flavor treat.
Good marketing . . . Remem
ber, get out to vote. . . . See you
at tne polls November 4.
Swedish
Meat Balls
Popular
A proud member of the mnln
dish eround beef fnmilv Is the
internationally famous Swedish
meaiuau. r,very cook should
have an easy-to-prepare, tested
recipe lor tnis good economy
dish in her recipe treasury.
Recipe serves four.
Swedish Meat Balls
1 nound ffrnnnri tieef
2 tablespoons finely chopped
onion
1 egg
Vi cup fine dry bread crumbs
cup milk
1 teaspoon salt
Vt teaspoon pepper
1 teaspoon brown sugar
Vt teaspoon allspice
Vi teaspoon nutmeg
4 tablespoons fat
1 cup milk, light cream or
bouillon
Flour
Have the meat irrnitnd vv!
fine (at least twice). Combine
meat, onions, beaten egg; crumbs,
seasonings and sugar. Mix thor
oughly. Shape into balls H4
inches in diameter and roll in
flour. Fry in melted fat over
medium heat until well brown
ed on all sides. Remove from
frying pan. Add 1 cup milk,
light cream or bouillon. Mix 2
tablespoons flour to a smooth
paste with Vs cup water added
to milk; stir until thickened.
Season with salt and
Add meat balls, cover and cook
gently 20 minutes.
Good cqpking tip: When pressure-cooking
corn on the cob,
leave one or two layers of husk
attached to the corn. The husks
seem to improve the flavor.
... . i r "i
Meat Patties Using
Wheat Germ in Mix
Patties are one way of
stretching" the supply of ground
meat.
Broiled Beef and Wheat Patties
1 pound ground beef
1 tablespoon minced onion,.
cup milk
Vi cup wheat germ
1 teaspoon salt
Vi teaspoon freshly ground
U -"Y for
VSEr THIS
1$? LABEL
pepper
6 slices bacon
In a bowl, combine beef, on
ion, milk, wheat germ and sea
sonings; mix thoroughly. Shape
meat mixture into patties. Wrap
bacon slices around patties and
fasten with toothpicks. Place on
broiler rack and broil about 3-4
inches from source of heat until
meat it done. Turn patties only
once. Serve piping hot. Makes
4-6 servings.
Stuffed Pork With Spiced
Cranberry Sauce Delicious
Now that fresh cranberries
are in season, why not use them
often to add variety to your fall
menus? They're chock full of
good nutrition, too, to add a plus
in good meal planning. Fresh
cranberries can be used in a
main dish, as in a stuffed pork
roast with spiced cranberry
sauce. They can also add color
and variety as a side dish in a
1
good old - fashioned cranberry
jelly. Fresh cranberries can also
be used in making goodies for
the youngsters. These bright red
berries are delicious in cranberry-mincemeat
bars to be tucked
away in school lunch boxes or
served as an after school snack
with milk or hot chocolate.
Stuffed Pork with Spiced
Cranberry Sauce
(Makes 6-8 Servings)
4 cups fresh cranberries
1 cup fruit juice
Vi cup sugar
14 cup honey
3-4 cloves
Vi teaspoon cinnamon
1 cup cubed apples '
Ve cups soft bread crumbs .
1 teaspoon salt
1 small onion, minced
Vi cup hot water
1 4-3 pound pork loin, with
pocket
Combine cranberries, fruit
juice, sugar, honey and spices in
saucepan. Cook 10 minutes over
medium heat. Combine remain
ing ingredients for stuffing pork
pocket, plus 1 cup cranberry
sauce. Toss lightly to mix. Fill
pocket in pork loin. Place on
rack in roasting pan. Roast in
moderate oven 325 degrees F.
Allow 35-40 minutes per pound.
About half hour before meat is
done, drain grease from pan.
Pour remaining sauce over meat.
Continue roasting, basting two
or three times.
Cranberry-Mincemeat Bars
(Makes about 40 bars 2',2-Hi
inches)
Vz cup water
1 cup fresh cranberries
1 9-ounce package condensed
mincemeat
2 cups all-purpose flour, sifted
Vi teaspoon baking soda
teaspoon cinnamon
teaspoon nutmeg
'.2 teaspoon salt
Vi cup shortening
Hi cups brown sugar
3 eggs, well beaten
Combine water and cranber
ries in saucepan. Boil until cran
berries pop about five minutes.
Break mincemeat into small
pieces. Add to cranberries. Cook
until water has been absorbed.
Set aside to cool. In the mean-
Mi
Liver Kabobs
Prove Good
Borrow an idea from the near
East for your next liver serving.
It's broiled liver kahnhs hi-im.
ing together good eating and
iiuunsning in a clever way.
For broiling purchase either
veal or lamb liver. Have the
liver sliced about & inch thick.
wnen ready to make the kabobs,
cut the meat inlo 14 inch
squares for each kabob.
Using a metal or wooden ske
wer, insert it into one end of a
bacon slice, add a square of
liver, then a small nnlnn Throarl
the bacon alternately with each
square ui iiver anu onion, until
the skewer is filled. Place the
kabobs on vnup hrrvilnr rnrlp and
brush with melted butter or mar
garine.
Adjust the pan so that the
meat is 2 to 3 inrhes frnm lh
heat. Broil about 3 minutes on
each side.
time, sift flour, baking soda,
spices and salt. Cream shorten
ing and sugar. Add eggs, mixing
thoroughly. Gradually add dry
ingredients. Stir in cranberry
mincemeat mixture; mix well.
Spread batter over greased
cookies sheet 10xl3H inches.
Bake in moderately hot oven
375 degrees F. about 20 minutes
or until done. Allow to cool on
sheet.
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before serving.
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