See. m, Capital Journal, Salem, Ore, Thun., Mirth S, 1953
Chicken
Broth Used
Many Ways
An awakening Interest In
gourmet cookery hat brought
bout a strong demand (or pure
chicken broth.
Up until recently pure chick'
en broth was a relatively tcarce
item, largely by-product of
imall chicken canning' opera'
tioni. Now because of the tre
mendously stepped-up produc
tion, this chicken broth Is now
available in a 14 -ounce can in
plentiful supply.
Capned chicken broth will al
so add the professional touch to
congealed vegetable or meat sal
ads and to tomato aspics. Just
Substitute the broth for liquid
called for in the recipe. Here's
recipe for a tasty and nutri
tious tomato aspic.
Tomato Asple
3 tablespoons of unfUvor
ed gelatin
. 1 lett-ounce can chicken
broth .
cups tomato Juice
teaspoons salt
teaspoons sugar
Dash csyenne pepper
Dash celery salt
1 bay leaf
. 1 small onion, diced
Celery leaves, a few
. Soften gelatin in cold chicken
broth. Meanwhile, simmer Juice,
and remaining ingredients.
Strain; add softened gelatin and
1 tablespoon lemon juice, stirr
ing until dissolved. Pour -inch
of aspic into oiled pan (approxi
mately 10 inches x SH inches
and 1M inches deep). Place
slices of hard cooked egg in
criss-cross pattern. Chill until
2
14
(about 1 hours). Makes 6 gen
erous servings.
With an extra can of chicken
broth on hand you can make
Jellied consomme' on the spur of
the moment Just dissolve 1 en
velope of unflavored gelatin in
2 tablespoons cold chicken
broth. Heat remaining broth and
add dissolved gelatin. Chill un
til firm. Break up consomme'
with a fork. Serve in chilled
bouillon cups. Garnish with
lemon slices and a sprig of par
sley.
You will also enhance the fla
vor of fresh or dried vegetables
if you cook them in broth rath
er than in water. Salt and other
seasonings for the vegetables are
not needed because there is an
adequate amount in the broth to
penetrate the vegetables. Dump
lings are also better tasting if
simmered in canned chicken
broth because this new canned
broth is more concentrated than
most homemade broths.
Cheese Sauce Good
For Many Dishes
Especially during the Lenten
season, Jiffy Cheese Sauce Is a
handy helper for meal planners,
It is wonderfully good served
over vegetables cauliflower,
asparagus, broccoli, for instance.
And it is a delicious accompanl
ment to fish tlmbales or cro
quettes.
Jiffy Cheese Sauce
3 cups grated natural Cheddar
cheese
3 tablespoons flour
1 (10 oz.) can condensed
cream of celery soup -
cup sherry wine
teaspoon Worcestershire
sauce
Salt and pepper
Mix cheese and flour. Add
soup and wine. Stir over low
heat until cheese melts. Season
Eggs and Cheese Used in
Many Dishes During Lent
llsllll IMIli'll'f jrTi''Ji,'aTT insTs 1 " ..L'duJf '
Oatmeal Icebox
Cookies Popular
Icebox cookies are long-time
favorites of busy bomemakers.
These .made with uncooked
rolled oats, may be sliced very
thin; then after baking fill them
with a Date Nut Pilling for a
cooky sandwich' Or slice a little
thicker, and bake the cookies
singly.
Toasted Oatmeal Icebox
Cookies
2 cups rolled oats uncooked
1 cup granulated' sugar
1 cup brown sugar
cups fat ' '
eggs; beaten
teaspoon vanilla
4 cups sifted all-purpose
flour
3 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1
3
1
Spicy Deviled Eggs ... With zesty potato salad.
with Worcestershire sauce and
eggs are set. Pour remaining as- salt and pepper to taste. Makes
pic into pan. Chill until firm about 2 cups sauce.
vj
that ekal-Vvlth Morton
WHIN IT RAINS IT POURS
, iodized or plain
During Lent you'll be using
egg and cheese often for family
meals. One way to pep up these
dishes Is to season them with ta
basco sauce that piquant liquid
pepper seasoning. You've prob
ably used this t a s t e-teaser in
cocktail sauces for seafood;
you'll find It also does a lot for
main dishes. For a Lenten lunch
or supper menu you might serve
hot potato salad with spicy dev
iled eggs; another day offer your
family this delicious Cheese Puff.
Here are the recipes:
Spicy Deviled Eggs .
Ingredients: 0 hard-cooked
eggs, Vt teaspoon salt, Vt tea
spoon dry mustard, Vt teaspoon
tabasco sauce, 2 teaspoons cider
vinegar, Vt cup mayonnaise or
mayonnaise-type salad dressing.
pimiento stuffed green olives (if
Method: Shell eggs; cool. Halve
eggs lengthwise. Carefully re
move yolks; mash fine or press
through a sieve. Add salt, mus
tard, tabasco, vinegar and may
onnaise to egg yolks; beat until
fluffy. Refill whites with egg
yolk mixture. Garnish each egg
halt with a slice of stuffed olive,
if desired.
Savory Cheese Puff
Ingredients: Six half-inch slic
es white bread, 2 cups ( Vt pound)
grated American cheese, Vt tea
spoon salt, Vt teaspoon paprika.
Vt teaspoon dry mustard, Vt
teaspoon tabasco sauce, 2 eggs,
2 cups milk
Method: Remove crusts from
bread; cut each slice in three
strips. Place half the bread In a
10-lnch pie plate or shallow bak
ing dish. Sprinkle bread with
half the cheese; cover with sec
ond layer of bread and cheese.
Add salt, paprika, mustard and
(AF Hmfutarn)
tabasco to eggs; beat until foamy.
Beat in milk. Pour over bread
and cheese. Bake in a slow (323
deg. F) oven 45 minutes. Makes
6 servings.
Peach Cheese Pie
For Dessert Treat
Call this dessert a pie or a
cake whichever you choose, but
since we baked it in a pie pan
we'll call It "Peach Cheese Pie."
First make a regular baked gra
ham cracker crumb shell. Cover
the bottom with well-drained
canned peach slices and top with
the rich cream cheese custard.
Then continue baking for an
other half hour until the custard
is set. To add an extra dash of
color center each wedge with a
peach slice and a bright red
cherry. I
Peach Cheese Pie
18 finely rolled graham
crackers
2 tablespoons granulated
sugar
5 tablespoons melted butter
or margarine
2 (3-ounce) packages cream
cheese
Vt cup milk
Vt cup granulated sugar
1 egg
Vt teaspoon vanilla extract
2 cups canned peach slices
Combine graham cracker
crumbs, sugar and butter, and
blend well. Pack into bottom
and sides of 9-inch pie pan. Bake
in moderate oven (350 F.) 10
minutes. Soften cheese and
blend in milk. Add sugar, egg
and vanilla, and beat with ro
tary beater until smooth. Drain
peaches thoroughly and place in
bottom of baked crumb shell.
Pour cheese mixture over the
peaches. Bake at 350 F. 30 min
utes longer.
Serves 6 to 8.
BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
Rib Steak
59c.
Caponized
' Fryers
Large $ 49
ft. I. Red I each
Aged Cheese
54c h.
Year Old
PIGS FEET
PIG TAILS
LB.
HCKU THEM YOURSELF
BEEF
ROAST
47
GROUND
BEEF
Picnics
Ready to Eat
43c .b.
Swift's Premium
Pure Pork
Sausage
35c ib.
Oysters
59c pint
GARDEN-FRESH FRUITS AND VEGETABLES
Potatoes
50 1M
Dei. Netted Gems
Margarine
4.89c
Sweat Sixteen
Blended Juice
25c
.46es.
can
Cott. trend
Marshmallow
Cream Whip
23ei:r
Hot Master
Bread
4 9M. IVary Day
Except
Tue. and Sot.
Grapefruit
69c dosen
Dessert Sweet
Tuna
29c SS
Light Meat, Cot. Brand
Grapefruit
Juice
25c
Cott. Brand
Milk -Tall
6 (..87c
All pep. Brands
SUNSHINE KRISPY
Crackers
25c
Onions
10 T., 29c
Salmon
29c
7Vt oi.
Can
Col. River Chinook
Dog Food
3 con. 25c
flayfair
Sugar
10. 99c
Sprecklet
Celery
15c1 bunch
Corn
2 can. 29C
Cream Style
Cott. Brand -303
Swiftning
75c
Sardines
3 con, 25 c
Maine Coast
BROADWAY MARKET
Broadway and Market Sf.
Store Hour I a.m. till p.m. Every Day
No limits Buy All You Want
Price Good Fri., Sot., Sun.
Grind oata through food
chopper. Place in pan and
brown in oven, stirring fre
quently. (Do not get too
brawn). Meanwhile, 'cream
sugar and tat, add eggs and
vanilla, and beat until Butty.
Sift together Hour, Bating
powder, soda, and salt Add
browned oats and stir into
uin mixture. Shane into a
long roll about 2 inches in
diameter. Roll in waxed paper
and chill in refrigerator over
night Slice 4 inch Uiiea ana
bake in moderate oven (3T3F)
ibaut 10 minutes.
Yield: 9 dozen cookies.
Data Not Fillinr: Combine 1
pound chopped pitted dates, Vt
cup brown sugar, and Vt cup
hot water, cook unui imca.
Add V cup finely chopped
nuts; cool.
Molasses Discs for The Lunch Box Treat
Here's on ideal sweet to pack
in the lunch bos. They're
Molusea Discs, and besides
being nutritious they will sat
isfy even the sweetest sweet-
tooth in the family.
Make this confection in any
- .m.llr natties. youll
have to use extra speed.' After
the hot ayrup is poured over
h cereal and peanut mixture
shape the discs in an easy- to-
eat size Use eitner crisp com
puffs or ready-to-eat oat cereal;
each gives the crunchlness you
want, each cereal contributes
its own mellow grain uavor.
Medaases Disc
4 cups ready-to-eat oat
eeraal or crisp corn puffs
1H cups salted peanuts
Vt cups brown sugar
cup light molasses
V, cup water
4 teaspoons vinegar
H teespon cream of tartar
Vt teaspoon soda
Place cereal and salted pa.
nuts into large greased bowl
Mix brown sugar, molasses.
water, vinegar, and cream of
tatar together in saucepan and
cook over low heat, stirrlna
m
occasionally, until a little drop,
ped in cold water forms a bard
mu iMw wuu in sooa.
(Mixture becomes fluff v j
porous ) Pour syrup over pea.
nut mixture. Mix with greased
hanria farm Info lutHM r.i
Ion greaed baking sheet Yield-
o ddku Mhwc, incnes la
diameter..
liferent!
It's New!
It's D
For a Taste Thrill That's Really NEW Try
Oregon Trail
Bread
At Your Grocer's Tomorrov;
Another fAASTER Bakery Product
Doked in Salem by Cherry City Balling Co.