I THE HOUSEWIFE'S HANDY
f ' food section
Edited by Marian Lowry Fischer
alent J Authentic 9ccc( (juide to Setter fitiny
CapitalJomraail
Salem, Oregon, Thursday, March. 12, 1953
LATEST IDEAS FOa YOUn
ARKETING
Published Thursday Each Week
it wk'
St. Patrick's Sonffle Salad . . . Party touch.
a
Broiled Ham Slice . . . Quick and festive.
(AP Newftfeatures)
Here's1 a pretty pale green
molded salad to serve for a
St. Patrick's Day lunch or sup
per. It's made by a tricky "fast
frost"1 method that enables you
to have It ready. In I 'to-114
hours! -
With the .-alad, bring on a
slice of broiled ham; one slice
If there are four to serve, two
slices for eight. An uncooked
ham slice inch thick will
need 20 minutes on each side
placed 2 inches from the source
of heat. If you're using a fully
cooked ham slice Jiave it an
Inch thick, and broil it only
about 4 minutes on each side
placed 2 inches from the source
of the heat. Slash the edges of
fat ham at 2-inch intervals to
prevent curling and insert a
whole clove at each slash.
St. Patrick's Souffle Salad
Ingredients: 1 package lime
flavored gelatin, 1 cup very
hot water, cup cold water,
Vi cup real mayonnaise, 2
tablespoons lemon juice, Vi tea
spoon finely grated onion
(juice and pulp), Vi teaspoon
salt, ; 1 cup mashed , avocado
(1 avocado), 1 cup finely diced
peeled apple, 'A - cup - finely
diced peeled apple, cup
finely diced celery.
Method: Dissolve gelatin in
very hot water. Add cold water,
mayonnaise, lemon juice, onion
and salt. Beat with rotary
beater until blended. Pour Into
refrigerator freeezing tray,
Quick-chill in freezing unit
(without changing control) 15
to 20 minutes, or until firm
about 1 inch from edge but soft
in center. Turn ' mixture into
bowl and whip with rotary
beater until bubbly. Fold in
avocado, apple and celery. Pour
into . 1-quart mold. Chill until
firm in refrigerator (not freez
ing unit) 30 to 60 minutes.
Unmold; if desired garnish
with slices of unpeeled apple:
dipped in lemon juice to pre
vent browning, and salad
greens. Makes 6 servings.
Marketing
Tips for
Best Buys
The food and grocery indus
try is in full accord with the
government's recent removal of
price controls on meats and cer
tain other foods and with the ad-
ministration's conclusion as to
the uselessness of general price
controls at this time; according
to Paul S. Willis, president of
Grocery Manufacturers of Amer
ica, Inc.
It is refreshing to this foods
writer to note also that with the
price of food falling, Washing
ton is not rushing forth to buy
up surplus stocks and force up
the price. It is also interesting
to . observe that meat growers
and packers, who have long cried
out against controls are not now
calling for help as prices go
down,
For some time it has been
apparent to women shopping in
food markets that many hun
dreds of grocery items are being
sold below ceiling prices and be
low last year's prices.
The consumer and the food in
dustry seem agreed that full
freedom of competition is the
best way of assuring good values
for consumers.
Beef, Pork, Lamb Lower
Cattle on feed on January 1
was 16 per cent larger than last
year and the largest on record.
Beef supplies now top pork
which is almost unprecedented.
Lower prices are reflected' on
practically all beef cuts with
especially attractive prices on pot
roasts, short ribs, ground beef.
boiling beef and stew meat. Many
good pork buys are to be found:
the thriftier cuts being pork
shoulder roasts, pork shoulder
steaks and pork hocks. Good
buys in our good western lamb
are available in all cuts includ
Ing legs of lamb and rolled lamb
shoulder. ... . - .x- -Vegetables
and Fruits 1
raarKeis are nuea with an
abundance of colorful good
things; cabbage, cauliflower, cel
ery, lettuce, onions, potatoes,
rhubarb, parsnips, topped car
rots, with good supplies of arti
chokes, spinach, sweet potatoes,
tomatoes, bunched vegetables.
Fruit buys Include loose ap
pies, white grapefruit, small
oranges; with reasonable prices
markf.-ig wrapped apples, avo
cados and bananas. Good market
ing!
Fried Chicken and
Inevitable Gravy
Frying size chickens are among
month's best buys, and whoever
heard of fried chicken without
gravy?. Here we use canned peas
to give the gravy a new spring-
like flavor; use evaporated milk
to make the chicken coating
crustier, gravy creamier. Pour
over a 3Vi pound cut-up frying
chicken, one tall can evaporated
milk, undiluted.- Dip chicken
pieces in a mixture of flour, salt
and pepper. Fry in fat, Vi inch
deep.. When brown and tender,
remove to warm piatter.
Chicken Garden Gravy
Drain liquid from a can of
peas. Combine with milk left
over from chicken dipping. Add
enough water to make 2 Mi cups
of liquid. Drain off all but 3 ta
blespoons of fat in the skillet.
Blend in 4 tablespoons flour, 1
teaspoon salt, H teaspoon pep
per. Add the milk liquid and
cook, stirring constantly, until
mixture thickens and comes to a
boil. Add drained peas, 1 tea
spoon minced chives and 1 tea
spoon chopped parsley. Heat to
serving temperature. Serve with
chicken.
St. Patrick's Day Tuesday; Special Recipes Noted For Occasion
This Colorful Salad
Especially for Menu
On Big Day for Irish
Corn-Rice
Custard Dish
Always Good
This dreamy custard of rice
and corn is as high as can be in
flavor, so supreme that the
family will stampede to the
table like a herd of elephants
when they hear this extra spe
cially good rice and corn oven
dish Is coming their way,
Like the elephant, they will
never forget the goodness of this
"stir-together-quick, pop r into-the-oven"
meal treat. Gay bits
of red plmiento add cherry flav
or and sparkling looks to. a rice
and corn custard which will
regularly fill the vegetable spot
on lunch or dinner menus.
Rice-Corn Custard
Ingredients: .
2 cups cooked rice
lVi cups cream style corn
z cups milk
2 eggs, beaten
2 teaspoons salt
teaspoon pepper
2 tablespoons chopped whole
St. Patrick's Day Menu Suggested
Doesn't take any more time
or trouble than an ordinary
meal to plan a St. Patrick's day
meal. You know the secret, of
course. Just - make everything
as green as the hills of Killar
ney! Tint the grapefruit juice
with green coloring; nestle in
dividual meat loaves in a liber
ally green-sprinkled rice-ring;
serve a green salad of course
and pale green pistachio ice
cream. Even the coffee cups "go
green" with delightful little
shamrock mats, an idea for you
to copy with emerald crepe pa
per. Here's no feat for the eye
alone, either. This recipe pro
duces a succulent meat loaf,
given a suitably Irish lift with
a touch of horseradish, a dash
of tabasco, a luxury mushroom
sauce. The salad is treated to
Roquefort dressing, and the cof
fee is . . . well . . . the coffee is
its welcome, fragrant, steaming
self. Add a pale green table
cloth, a deep green paper frill
for the green and white 'spring
flowers can't you almost hear
the pipes?
Here's to the eatin' o' the
green! Erin Go Bralgh.
St. Patrick's Day Dinner
Minted Grapefruit Juice
Individual Meat Loaves
Mushroom Sauce
Rice with Green Peas
Tossed Green Salad Roque
fort Dressing
Pistachio Ice Cream Sham-
Ocean Perch Piquant ..
Cut 2 pounds perch fillets into
serving pieces; add 1 teaspoon
salt and monosodium glutamate.
Combine 1 tablespoon prepared
mustard and Vs teaspoon curry
powder and spread evenly over
lean side of fish. Place in lightly
greased pan and bake covered
in a 400 degree oven for 15 to
20 minutes depending on thick
ness of fillets. ' I
rock Cookies '
Coffee
Minted Grapefruit Juice: Add
a few drops peppermint extract
to fresh or canned grapefruit
juice. Tint green with food col
oring; chill, r
Individual Meat Loaves
1 8-oz. can tomato sauce
1V4 lbs. lean beef, ground
1 teaspoon salt
Few grains pepper
Vi teaspoon monosodium glu
tamate Vi teaspoon tabasco
1 teaspoons Worcestershire
sauce
1 tablespoon prepared horse
radish lVi cups soft bread crumbs
1 egg, beaten
1 medium onion, chopped
Combine all ingredients; mix
thoroughly. Pack into greased
custard cups. Bake in moder
ate oven 350 F. 1 hour. Unmold.
Makes 6 to 8 "loaves."
Mushroom Sauce ,
Add Mi cup heavy cream to
1 can condensed mushroom
soup; blend; heat.
t
Breakfast Special
Appetites will quicken when
this morning meal special is
served. Plan a Sunday break
fast around fruit, cereal, milk,
bread and butter, then add the
"something special" softly
scrambled eggs topped with a
sprinkling of crisp corn soya
shreds.
If you want to avoid curdling
homemade tomato soup, add the
Irish or Not,
Everyone Goes
For Corned Beef
There's many a corned beef
and cabbage lover besides Jiggs
and Maggie, though we'll admit
they've made the most money at
it. Tasty corned beef dinners
with steaming, colorful vegeta
bles are not limited to the comic
strips, to the Irish nor to the
New England states. Let's fix
one right now. Nothing to It.
Buy a corned beef brlske
around four pounds (wonderful
sliced cold). Wash thoroughly
and cover with cold water. Bring
slowly to. a boil and cook for
minutes. Skim, add a tablespoon
of mixed spices If you have them
otherwise a bay leaf or two, 6
or 8 cloves, a chopped up clove
of garlic. Cook, barely simmer
ing, for 3 to 4 hours or until
very tender; allow 45 to 50 min
utes per pound. Add additional
hot water as needed
Remove cooked corned beef
to warm place; add any favored
root vegetable (potatoes, turnips,
rutabagas, onions, carrots); cook;
until tender, adding cabbage sec
tions during last ten minutes of
cooking,
Serve with plenty of fresh,
potent horseradish and maybe
some cornbread and the meal is
complete, ready for a simple des
sert.
Corned Beef Hash
Corned beef makes such good
second day eating. Many look
forward to it and are mightily
disappointed if none shows up.
Use equal parts of chopped
cooked corned beef and chopped
cooked potatoes. Do not chop too
fine or hash will be too compact,
Moisten the mixture with cream,
tomato juice or diluted catsup,
tomatoes to the milk a little at Add finely chopped onion if you
a time, stirring as you do so. I like. Toss gently In frying pan
Don't add the milk to the to-1 over low heat until crisply
maioes: Browned.
Setoe MISSION for
mm ns!
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such menu variety!
Add appetite appeal to your
menu by serving many of the
different macaroni dishes, And,
for finest flavor, use Mission, the
quality macaroni that always
cooks better and tastes more
delicious!
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Olives in Macaroni
Dot colorful wedges of olive
through a casserole of macaroni,
using 1 can of the macaroni with
cheese sauce (15Vi-ounce size).
One-fourth cup of chopped ol
ives, either ripe or stuffed, go
well with the macaroni. Heat
the casserole about 15 minutes
in a hot oven. Nice menu to
serve with this is green beans
in a hot vinegar sauce, crisp
cornmeal muffins, and lettuce
salad.
Wrap canned drained pine
apple chunks in bacon and broil
until the bacon's crisp; serve
hot as an appetizer.
canned plmlentos
Method:
Combine the rice, corn, milk,
eggs, sa't, pepper and plmientos.
Pour into a greased 2-quart cas
serole. Place in a pan of warm
water and bake in a 350 F. oven
for 1 hour or until a knife blade
comes out clean when run into
the center of the custard. Serve
immediately,
' This recipe makes 8 servings.
Pistachio Ice Cream
St. Patrick's Dessert
Rich, pleasantly flavored pis
tachio Ice cream is an elegant but
easy-to-make St. Patrick's Day
dessert.'
No need to stir this Ice cream
while it's freezing. Just follow
the simple directions on the
freezing mix package, fold in
chopped pistachio nuts, flavoring
and coloring, and your dessert is
ready for the refrigerator.
Here's the complete recipe:
Pistachio Ice Cream
2 cups light cream
1 package vanilla freezing
mix
Vi cup chopped pistachio nuts
1 teaspoon almond flavoring
Few drops green food color
ing Whip light cream In a deep
bowl until a deep layer of foam
forms. Takes 1 to 2 minutes. Add
contents of package of freezing
mix. Whip 1 more minute to
dissolve. Fold in chopped nuts,
flavoring and food coloring. Pour
into freezing tray. Freeze until
firm but not too hard.
Asparagus-Cheese Soup
A green-gold soup, right in
March mood, is an asparagus
cheese combination. Blend 1 can
condensed cream of asparagus
soup with 1 cups milk. Stir in
1 cup. shredded ' American
cheese and a dash of pep
per. Heat till cheese com-
pletely melts. Grand for a St.
Patrick's luncheon with a sham
rock of watercress atop each
bowl of soup. Egg salad sand
wiches on toast are good to eat
with soup. .
Here's some hand v kitchen
arithmetic: There are two cups
of granulated sugar in a pound;
four CUDS of sifted confection.
era' sugar In a pound.
"Never a baking failure for
Oregon homemakers!"
These recipes are for you and your neighbors! Please try them.
See for yourself how easy failure-proof baking can be! How much
safer to use Sperry Drifted Snow "Home-Perfected" Enriched
Flour . . . and only Sperry for all recipes!
For if you don't agree it out-performs every other all-purpose
flour you've ever used, send grocer's sales slip showing purchase
of Drifted Snow to Sperry Flour, San Francisco, 6, California and
get double your money back. Remember! Only Sperry gives you
failure-proof recipes!
' "X'" "A m"m ' " 1 1
-.y Plrectof of Sperry Heme Service LivVT T
pji ;) -v -7
Mrm -' 7
v j corvallis asparagus-chicken casserole-
I I t Ssfl A hearty tupper dish you'll terve often because folks love it! Martha '
I l, . j- m$?J "jSrS Meade's easy recipe calls for Drifted Snow Flour. Success depend
f?"V. ' itS ' C upon !
1 iJZ- All measures are level. Sift flour before measuring . !
X. f ' t ' Measure into a large saucepan
wP&tj&rS 1 V4 cup minced onion , !
K'''m0 ' Vi cop butter or margarine'
if Cook until onion is soft bat not browned. Blend in
!i V4 cop itof Sperry Drifted Snow J
Wm mill -iim i'T m iimhhmiii .mmmmm sssJ
Quickest lemon pie yon ever made! Nice lemon flavor all
the way through, even in the meringue. And just firm enough
to quiver at the approach of a fork, Martha Meade's pastry
is delicious; Drifted Snow Flour guarantees it!
DESCHUTES EASY LEMON MERINGUE PIE
All measurements are level. Sift flour before measuring
In a small bowl, blend with rotary beater until smooth
Vt cup sugar
Vi cop cornstarch
Va teaspoon salt
2 egg yolks, unbeaten
Vi cup strained lemon juice
1 teaspoon grated lemon rind
In a medium-size saucepan bring to a boil
1 caps water
3A cup sugar
3 tablespoons batter
Slowly stir esg yolk mixture into the boiling liquid. Bring Bffain
! to a boil and cook 2 or 3 minutes longer, stirring constantly.
anvu mixture ib inicitonea ana smooin. itemove trora neat and
measure out cup filling to be used for meringue. Pour re
maining filling into
a baked 9-inch pie shell
lt stand until filling is cool. Junt before Berving spoon Lemon
Meringue in mounds around edge of pie. Place under broiler
until meringue is a golden brown, about 1 minute. Watch care
fully so it does not burn. It is best to serve this pie within an
hour as this type of meringue may "water" slightly upon long
standing. 6 servings.
Lemon Meringue
Beat to a moderately stiff meringue
2 egg whites
Vi cup sugar
few grains of salt
Carefully fold in the
Vi cup cooled lemon filling
Spoon meringue around edgo of cooled pie.
Pastry
Stir together in a mixing bowl
l'i cups sifted Sperry Drifted Snow
"Uome-Perfected" KnrirhnH F
1 teaspoon salt
Measure in same cup and add all at once
H cup (Vi cup plus 2 tablespoons)
Wesson Oil
8 tablespoons cold milk
Stir with fork until pastry clings together. Press into a ball,
flatten slightly and place between 2 sheets of waxed paper
(12 inch squares). Roll out gently until pastry circle reaches
edges of paper. Peel off top paper, then pick up pastry and
bottom paper by one edge (they will cling together). Place
paper-side up, over a 9-inch pio pan. Then loosen pastry at
edges and carefully peel off paper. Ease paBtry snugly into
place. Build up a fluted edge and prick bottom and side thor
oughly with table fork. Bake on lower rack in a preheated vorv
hot oven, 476, for 8-10 minutes, or until golden brown.
' Enriched Floor
A hearty tupper dish you'll serve often because folks love it! Martha
Meade's easy recipe calls for Drifted Snow Flour. Success depend
upon ill
All measures are level. Sift flour before measuring
Measure into a large saucepan
, Vi cup minced onion
' Vi cap batter or margarine'
Cook until onion is soft bat not browned. Blend in
Vi cap sifted Sperry Drifted Snow
''Home-Perfected" Enriched Flour
1A teaspoons salt
Stir in gradually
3 cups rich milk
Continue cooking over moderate heat, stirring frequently, until
- . .. . i i . r, - . rt r i i .
uiuMj.D ta uiKuuiw, nwuk iv minuMjB. mnon mm neat ana
add
2 cape diced cooked chicken or turkey
2 caps cooked asparagus stalks
(or other vegetable)
Vi cap grated American cheese (optional)
Turn mixture into a baking dish or pan, 8x8x2 or 9x9x2 inches.
Place in a preheated hot oven, 426 to keep hot while making
- Pastry Topping. Then arrange pastry strips, lattice fashion,
over top of hot filling. Bake in same oven, 426, for 25 minutes
or until pastry is golden brown. 6 servings.
Pastry Topping
Stir together in a mixing bowl
1V4 cups sifted Sperry Drifted Snow
"Home-Perfected" Enriched Floor -1
teaspoon salt
Measuref in same cup and add all at once
cap (Vi cup plas 2 tablespoons)
Wesson Oil
8 tablespoons cold milk
Stir with fork until pastry clings together. Press into an oblong
shape and place between 2 sheets of waxed paper (9-inch
squares). Roll out gently until pastry reaches edges of papor.
Peel off top paper and cut pastry into strips about yi inch wide.
Twist each strip several tunes to make a spiral shape and ar
range over top of hot filling in baking dish.
Silverware Coupon in
every sack. Redeemable for
lovely "Queen Bess" silver
ware marie by Oneida Com
munity Silversmiths. Cou
pon values in 26 lb., 10 lb.,
and 6 lb. sacks now dou
bled. Look for them, save
them! Start your set of
"Queen Bess" today. Eas
ier to get when you bay ths
larger sacks!
More recipes In the bas;
. . . easy, new failure-proof
ways to use Drifted Snow
Klour in Martha Meade's
famous western recipes.
Look for them!
$K2Gy DRIFTED SNOW FLOUR
"HOME-PERFECTED" ENRICHED
Another fin product of Sperry...for 101 yean a leader in the West
i
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MIWT.M 'WMFTtO MOW." "HO
"MAftTMA HtUM" AH imimtttD
MML IMUJ, inc.