t See. m, Capital Journal, Salem, Ore, Thursday, Teb. 1. 15
Fluffy Pink
Frosting
For Cake
February If "party month" for
everyone.
Try this delicate chiffon cakt
flecked with the red of maras
ehlno cherriei and adorned with
, party-pink frxtlnf. '
Maraschino Chiffon Cake
All measurement arc level.
Sift flour before measuring.
Pre-hest oven to baking tem
perature, 82S def., a alow-moderate
oven. Have all Ingredients
at MAM tcmnrature (about TO
, deg.) ' Measure aU ingredients
before starting to mix caae.
Have ready an ungreased tube
pan, 10 inches In diameter, 4
inches deep. Sift together Into a
nixing bowl:
3 cups sifted enriched flour
ltt cups sugar
3 teaspoons double-action
baking powder
. 1 teaspoon salt
t Make a well in center of dry
Ingredients and add In the order
listed:
cup cooking oil
3 egg yolks, unbeaten
4 cup liquid (put 2 table
spoons maraschino Juke
in cup and fill to level
' with cold water)
1 teaspoon vanilla
1 tablespoon strained lemon
juice .
cup finely chopped mar-
aschlno cherries.
Uat with 1001111 until It
forms a smooth batter. In a very
large mixing bowl place:
1 cup egg wmies, unoeaien
( or S) . ...
H teaspoon cream of tartar
Whin (mine hand whip, ro
tary beater, or electric mixer)
mtil avhltca form verv stiff
peaks. Do not underbeat
(Whites ahould be much stiller
than for aneel cake or mer
ingue.) Theo pour batter slowly
nil arariuallv over itlfflv beat
en egg whites, while gently fold
ing in wltn a ruooer scraper or
large spoon. Fold in just unui
blended; do not stir. Pour imme
Hl.tlv into the uncreated tube
pan. Bake in preheated oven for
1 hour anil IS minutes. When
done, top surface of cake will
spring back when lightly toucned
with the fingers, ana ine
w..Va mHll Innlr Hrv Take
from oven and Immediately turn
pan upside down, placing tne
tube part over neck of funnel
aw JH1 Tjkt hantf. fro of
table, until thoroughly cold.
Loosen cake from aides ana tube
tvfth anatula. Torn nan over and
hit edge sharply on table to
loosen. Spread top and aldea oi
moled cake with Fluffy Pink
Icing. IB to 20 servings.
Fluffy Pink Icing
Measure into the ton part of a
double boiler:
1 large egg white, unbeaten
1 cup sugar
y teaspoon cream of tartar
Vt teaspoon salt
rO0CDQ0O 00 (SOT
V a
C M 1 -Wk- l asslsss M I 1 si It .
w ' VM GUV MA Me COMMMT. MC
S tablespoons maraschino
Juice
3 tablespoons cold water
Stir to blend ingredients.
Place over continuously boiling
water and beat steadily with ro
tary beater for 6-7 minutes, er
until mixture holds Its shape.
Cool slightly before- using. -
Crab Bisque
Delight
To Eat
Th wit rnait rrmh it a sea
food of high quality and distinc
tive flavor and makes wonaer
ful Mtin In manv ways, both
hnt anil ntK Whether VOU use
fresh cooked crab or we can
ned variety, this recipe will de
light all who taste u.
ratam riroiik
8 tablespoons butter or mar
garine
I cup finely cut carrot
1 cup finely cut celery
tt cup . chopped onion
1 small bay leaf
2 cup water
S tablespoons flour
2 cup milk
2 tablespoon salt
Penner to taste
1M cups crab meat or 1 6H-
ounce can
Parsley and paprika
Melt tahlesrjoena butter In
ft-vie. nan. Add veaetable and
bay leaf. Cook about 10 min
utes, stirring frequently. Aaa
water and 1 teaspoon of salt.
Cover and cook IS minutes
longer.
Make white sauce by melting
remaining butter, blending in
flour, 1 teaspoon salt, pepper,
adding milk gradually and
cooking until thickened, stirring
mn.t.ntlv. Add undralned
vegetables and crab meat. Con
tinue to cook until tnorougmy
heated; bout 8 minutes. Serve
aiii favorite tureen in
piping hot bowl. Garnish with
finely cut parsley ano a oasu oi
paprika. Serves six.
Colorful Dessert
Upside down cakes make a
spectacular dessert with inter
esting choice of fruits. Prunes
and dried apricots, pineapple
Bine cherries, pesrs and peach
es make attractive twosomes.
Don't forget walnut halves for
that unmistakable regal touch.
tt rrH
V t j
J) r o
ft
Tuna Scotch in
Chafing Dish 1$
Delicious ana easy
Those bundsy night buffet
supper call tor something just
little sdccuu in the way ox
good food.
Whether or not you have a
chafing dish, you'll want to try
im delicious Tun Scotch serv
ed over buttered toast. Add a
generous portion of tossed saiaa
m the servinc clatter for a well-
rounded meal. ,
Tuna Scotch in Chafing Diah
(Makes 4-0 servings!
1 chicken bouillon cub
cup boiling water
4 egg yolks .
cup sherry wine
1 tablespoon chopped parsley
1 tablespoon minced onion
1 cup heavy cream, scalded
These Tarts
Require .
No Cooking
Two things go toward mak
ing your daily meals a big suc
cess. They are delicious food
and attractive service.
Jfi the delicious dessert de
partment try serving these Mag
ic Prunecot tarts. The magic
comes in where the cooking
goes out! The tangy fruit filling
needs no cooking at all. The
principal ingredient Is sweet
ened condensed milk, a creamy
combination of whole milk and
sugar that blends smoothly with
the prunes and apricots to. make
a quick, easy filling you need
only pour into baked tart sheila.
Evfn a brand-new bride can
make this dessert without fear
of failure. '
If you have over-size tart
pan in your cupboard, make
extra big Prunecot tarts for the
ON LOCKER BEEF!
Front Ouarler Hind Qusrter Hill er Whole
29' WW 32'
RQH UAM
SHORT RIBS
B1U LEAN Qi
Ground Beef
BEEF HEART OR TONGUE Ib. 39c
LEAN BEEF CUBES .t, 59c
Eastern Oregon Hereford
Bttf UN CUT
ROAST iuhp
Eastern Oregon Hereford
BEEF -
STEAK w
.5
REMIT HOUND Qfrftt I RD" C0UMT" OfSV
HAMBURGER 38) ISAUSAGE
RANDALL'S
FINE
MEATS
Phone 3-6489
1288 State St.
Individual Tuna
Molds Are Tasty
Individual tuna ring molds,
with centers filled with appetiz
ing chunks of tuna, are eye-appealing
on the dinner table or
as salad course to an evening
buffet.
A tasty Vegetable slaw, a
hearty tossed salad, as well as
Tuna Salad Molds, are all pre
requisites to well rounded
meals.
Tana Salad Mold
(Makes 6 servings)
1 package lemon-flavored
gelatin
1 cup hot water
1 cup cold water
Vt cud mayonnaise
1 tablespoon bottled or fresh
lemon Juice
H teaspoon salt
1 7-oz. solid-pack tuna,
drained
Vi cup chopped pimlento-stuf-
fed olive
1 cup diced celery
cup chopped green pepper
1 medium-sized cucumber
peeled and sliced thin
In a large bowl, dissolve gela
tin in hot water. Add cold wa
ter, mayonnaise and lemon
Juice, mixing well.' With a fork,
break tuna into large chunks.
Stir in remaining ingredients;
mix thoroughly. Pour into 6 In
dividual oiled ring molds. Chill
until firm. To serve, unmold
on salad plates and fill centers
with additional tuna. Garnish
with crisp salad greens.
I
Stuffed Carrot Rings
Scrape medium-sized or large
carrots and cut in half crosswise.
Remove center from each carrot
half with an1 apple corer. Fill
with cheese spread. Chill in re
frigerator. Slice in thin rings
Just before serving.
men behind your menu. They
appreciate a big helping of a
toothsome dessert to go with
that cup of coffee at the end
of a meal.
It seems very little extra ef
fort to serve your meals attrac
tively. You can do wonders
with a pretty tablecloth, a
charming centerpiece, and can
dlelight every now and then.
Your whole family will appre
ciate these touches of gracious
living a well a your deliciou
desserts.
Mafic Prunecot Tart
ltt cup (15 or. can) sweeten
ed condensed milk
Y cup lemon Juice
Vi teaspoon grated lemon
rind or H teaspoon lemon
extract
Vt cup cooked prunes, finely
cut
Vi cup cooked apricots, fine
ly cut
Vi cup heavy cream
1 tablespoon confectioners'
sugar
Y teaspoon vanilla extract
Put Into mixing bowl aweet-
ened condensed milk, lemon
juice and lemon rind or lemon
extract; stir until mixture
thickens. Fold in prunes and
apricots. Pour into cooled baked
tart shells.
Whip cream until atiff and
fold in sugar and vanilla. Pile
lightly on tart filling. Chill.
Dash cayenne
V, teaspoon paprika
Salt and pepper to taste
1 T-ounce can solid-pack tuna,
drained - ' '
I 3 -ounce can mushroom cap,
drained
12 fresh or frozen oyster
Buttered toast
in h inn nan of a 1-ouart
chafing dish (or double boiler),
dissolve bouillon cube in boiling
. . n.. ma a vnlka lightly
with sherry; add parsley and
onion. Gradually aur c
inti hnuiUon and bring
to a boil over direct heat, atir-
rlng constantly, riace over no.
water pan; add scalded cream
("ink min-
4I1U awwiiiia - - -
ute. trring constantly. Add
tuna which has been broken Into
niM mushrooms and
oysters; heat thoroughly. Serve
over butterea toasi.
German Potato Salad
notato salad 1 tha
waoKaour kind mad with vine.
gar and bacon, and served hot.
Even though it' called potato
salad, It by no mean signifies
it is hot weatner aian. one
of our resders suggested adding
ripe olive wedges to the usual in.
gredlents. We did, and think
they make great improvement.
QJTJICK RAREBIT
Take 1 can of condensed
tomato soup, 1 cup of grated
American cheese, 1 cup of chop.
ped ripe olives, salt and pepper
ta taste. Combine all lngredl-
ents and heat thoroughly over
low het. Serve over crisp
crackers or toast.
FRESH FISH FROM
FITTS ARE THE DEST
HALIBUT , .53' LING COD ..3
Deep Sea Crobtb.39' Steom'd Cloms ; .,,35
FRESH FILLET Of ft SPWNQ CHINOOK jQt
Red Snapper 39 SALMON, . .. m."
FRESH ) FRESH COLUMBIA RIVER AA
Fillet of Sole, L,. 53 SMELT .A3
FRESH Fresh Dressed Fresh Dressed ,
Jgrf9 STURGEON FRYERS, Ib. 67e HEMS, Ib. 49e
FITTS
FISH AND POULTRY
. MARKET
216 North Commercial
FREE DELIVERY f HOME 34424
it
'iwKiin:
rtaru, nam
BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
REMEMBER, LOTS OF PARKING SPACE
A Dozen Oranges Free With Each $4.00 Purchase of Meats
capc-niii . swift's premium fl Aged Cheese
fryers COOKED ic tb54c
tt.Vl4V PICNICS .. y..
i i 1 doz. Orange Free with Pienie
Fischer' Cortag , - BEEF ROAST
cheese BEEF HEARTS &c 53c
t,,25e BEEF TONGUES
V doz. Orange Free with Purchase
fresh AV TAMf ra Ground Beef
OYSTERS 0X TAIlS
IT PIGS FEET a 2) 45c
Pint DtC Whila They Lost Only Pur Beef
GARDEN-FRESH FRUITS AND VEGETABLES
TADRffrrc' POTATOES POTATOES ONIONS
m ORANGES U.S. No. 2 Deschutes U.S. No. 1 Deschutes lOiu 2Qr
6 ...69c r$5.25 carrots I
C Orange Free . 1 dozen Oronges Free 0 OKf 5
X " Orange Fre p . , Mm pkg. AelV J
1 BISQUICK Green Beans c'"n - 2
Qr SYRUP lOa- CHILI .
rg 29c Nol".c NoclI'H29c
.Kidney Beans CAKE FLOUR J
caV0" 10c BABY FOODS 3for$1.00 A R7-
JoanefArc PMAurt"? Ocan.OC
A TMury t All Popular Brand
Capitol Red Pi f for 3VC .. . ...-a.
CHERRIES cerb.r' Toilet Tissue RIPE OLIVES
N..n0319c CATSUP ' 4ro...39C 2an.29C
ca" ' VAiaUr Sitrr0 M. Whitnay
MARGARINE 2bo...29c Z
2 ,h. 45c tefjy BROADWAY MARKET
Sw" Si',M" hot master Broadway and Market SI.
FRESHEST nnrAtN v
THING IN BKbAU Store Hour t a.m. till 8 p.m. Every Day
JOWN vfy jy 4 M No LImtt, llly A Yoy W-nt
OUR EGGS Except Tue. I. Sot. Price Goad Fri., Sat., Sun.