THE HOUSEWIFE'S HANDY
FOOD SECTION
Idltsd by Marian Lowry Fischer
. t
s.'
Capital
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ftMfe Tkmar iMk WMb
Salem, Oregon, Thursday, March 26, 1953
Markets 'Bloom' With J Spring; Plan Now For. Easter Feast
I Hot Cross Bun Time
Again! Rolls Favorite
During Easter Period
Hot Cross Bant Old-fashioned treat.
(AP News Feature)
Your family probably has
been enjoying Hot Cross Buns
from the bakery all during
Lent. But if you would like to
make batch of the buns at
home, here is a tried and true
recipe. You can use compress
ad yeast or the newer pack
ages of active dry yeast in it.
When you bake the buns
their good yeasty fragrance
will fill the house, and of course
until doubled in bulk. Bake in
they taste wonderful hot from
the oven. The frosting given in
the recipe made from egg
white and confectioners' sugar
keeps its shape well enough
ven when It is spooned on the
hot buns to mark the tradition
al crosses.1 If you have some of
the frosting leftover, let the
small fry in your family make,
their own version of Hot Cross
buns by using it to mark
crosses on graham crackers.
Although,, this excellent re
cipe has no spice in its dough,
the lemon- rind and raisins it
aloes call for, give the the buns
. a delightful, flavor. : i '
. OLD-FASHIONED
HOT CROSS BUNS
.Ingredients: 2 medium-sized
potatoes, V4 cup milk, Vi
cup sugar, 1 teaspoon salt,
cup butter or margarine, Vi
tup water, 2 cakes compressed
yeast or 2 packages? active dry
yeast, 2 eggs, 4 cups (about)
sifted flour, grated rind of 1
lemon, cup raisins (rinsed
with hot water and drained),
cup (about) sifted eonfec-
tioners' sugar. . , -
Method: Pare and boil po
tatoes; drain and put through
ricer or food mill or mash un
til smooth. Scald milk; stir In
sugar, salt, butter and H cup
of the mashed potatoes; cool to
lukewarm.' Measure water In
to a large mixing bowl; use
lukewarm water (near 99F)
for 'compressed yeast; use
warm but not hot (near 10SF)
for active dry yeast; stir until
dissolved. -'; Add lukewarm
milk-potato mixture. Beat two
of the eggs Just until foamy
and add to yeast mixture. Stir
in half of the flour and the
lemon rind. Beat with spoon
until smooth. -.-., '
Add remaining flour or en
ough more to make an easily
handled dough. Turn out on
lightly floured board and
knead quickly and lightly un
til smooth and elastic about
8 to. 10 minutes. Turn into a
greased bowl; grease surface
of dough;- cover with tea towel
and let rise in warm place, free
from draft, until doubled In
bulk. Punch dough down and
Jam Tart Goodies : -
Can't think of an easier to
make dessert than these Jam
tarts, and they're certain to
please. Take your choice of
any Jam or marmalade at hand.
Jam Tarts Wia aorta . . .
Combine ltt cups sifted
flour and hk teaspoon salt. Cut
in cup margarine with. pas
try blender or two knives.
Stirring with a fork, add 4 or
5 tablespoons cold . water.
Shape into a ball with the
hands. Place pastry on a. flour
ed pastry cloth or board.. Roll
out to a 12 inch square. Cut
into sixteen 1-inch squares. In
the center of eight .squares
place a. heaping tablespoon of
marmalade or Jam.-
Wet . edges with water.- Cut
a cross in centers of remaining
squares with a sharp knife.
Place over pastry covered with
marmalade and press edges to
gether. Bake In a hot oven, 425
degrees, 20 minutes. ': Eight
tarts. .? ; -i
turn out on lightly floured
board. . Knead -raisins - into
dough in half; from each half
into a roll about 12 inches
long. Cut with sharp knife so
each roll makes 12 equal pieces.
Form into smooth balls.
Place Jn two greased 9-inch
square., cake pans about.
Inch apart. Separate - remain
ing egg. Beat egg yolk with 2
tablespoons water and brush
buns with the - mixture. Cover
buns with tea towel and set
in warm place, free from draft,
until doubled in bulk. Bake in
moderate (J75F) oven about
25 minutes.- Put remaining
egg white in mixing bowl; add
cup confectioners - sugar;
beat with small whisk or mlx
tac fork until smooth; beat in
more sugar if necessary. When
buns are either hot or. just
cool, drop frosting from tip
of demi-tasse ' spoon, making
a cross on top of each one.
Makes 24 buns. .' ;
Note:; If you do not have two
9-inch " square ' cake pans, " yotr
may . use two 1-inch square
pans, or one 9-inch and one l-
inch pan. The pieces of dough
put into the 8-inch pans will
have no space "between but
this is all right; these buns
will be a little higher when
baked than those in the 9-inch
pans.
Good Buys'
In Marts at
Week-end
There are good buys In the
markets.
Plentiful frozen fish fillets
of various varieties of our own
west coast rockflsh family en
courage more often serving of
these marine delicacies. They
're ideal for poaching, pan
frying, broiling or baking. Salt
and pepper any of them and
sprinkle generously with grat
ed Parmesan cheese and chop
ped parsley added before final
cocking. , ,
Cheese is in unusually heavy
supply ' with surprisingly low
prices for building a main dish
such as macaroni and cheese,
for -a- rarebit, grating and
sprinkling over vegetables, for
adding ' to vegetable salads,
making cheesecake and melt
ing (by broiling) over a home
made apple pie or pie from the
bakery. , : -
meal delight at moderate cost.
Turkeys are genuine bargains
for eating right up and for
storing in the freezer. Consider
a turkey now or for Easter if
company is expected.
Beef prices continue to de
light shoppers who remember
that the less expensive cuts
have all the high protein and
good nutrition of the scarce
and higher priced steaks. Sea
sonally, now is .the time to en
joy lamb. Pork, due to rise sea
sonally,- is still a good buy.
Frozen fruits and fruit juices
have attractive prices because
the 1952 pack was the largest
in history, totaling an estimated
985 million pounds if you're a
figure fancier.
Canned tomato juice is ox
high quality generally and pri
ces are the lowest you've seen.
Buy the large economy size can
and serve chilled or. - try it
steaming hot with a lemon slice
at any meal of the day. Ideal
in. cfuntlas recipes where to
mato flavor is desired. 1
-XJ6WBUyriWmtIesraaln
dishes include dry limas and
Frozen Fillets
Always at Hand
Buying packages of frozen
food has become so common
place that it's easy to select
from an ever-growing variety
without giving a thought to the
research and experimentation
that have made possible a
shortened time ut the kitchen.
Take fish fillets, for instance.
For years now, It's been a mat
ter of a few hours between the
time the fish Is unloaded at the
docks and frozen solid in neat
packages all cleaned, boned,
and filleted.. -Vv,:
Oven-Fried Fillets
2 pounds frozen fish fillets
1 teaspoon salt :
1 tablespoon paprika t .
V teaspoon pepper
1 cup fine, dry bread crumbs
1 cup milk
4 tablespoon melted butter
or margarine ;
" Let fillets thaw on refriger
ator shelf or at room temper-
pieces. Add seasonings to the
bread crumbs. ' Dip the fish in
milk and roll in crumbs. Place
in a well-greased baking pan.
Pour melted fat over fish.
Place pan on shelf near the top
of a very hot oven (500 de
grees) and bake 10 to 12 min
utes, or until fish flakes easily
when tested with a fork. Serve
immediately on a hot platter,
plain or with a sauce. Makes
six servings. . ; .-.
pea beans: also peanuts and
peanut butter. Make a good
size-pot; serve as main dish to
day, ' as soup tomorrow. Jtver
toss a tablespoon of mixed
pickling spices into your home
cooked beans or split peas? .
Plenty of margarine, vege
table shortening, lard and salad
oils at reasonable prices.';.
Vegetable buys are many;
include cabbage, celery, cauli
flower, -carrots, winter squash,
bunched vegetables. Reason
able prices mark cucumbers,
lettuce, spinach, - tomatoes, .po
tatoes, onions. Summer squash,.
corn, peas arc available if you
want to pay the luxury prlce
Loose apples, small -oranges,
grapefruit are best fruit buys,
Good Marketing! ,
Colorful
Cake for
Easter Day,
As a colorful cake for
tcr day, try this Orange Mar
ble Cake a combination" of
two favorite flavors,.
Oraage Marbla Cake .
IK cups of sifted all-purpose
flour .
'2 teaspoon ef baking aow-
der
teaspoon salt " .
H cup of margarine -or but
ter ,
' 1 cup of cane er- beet sugar
,egis
1 teaspoon of vanilla . .
.14 cup of milk .
1 square chocolate, melted
' 2 teaspoons of grated orange
rind
' Sift flour, baking powder
and salt togetner. ' Cream' roe
shortening. Add sugar gradu
ally and beat until light and
fluffy. ' Add eggs, one at a
time, beating well after each
tiauiun. aiir in vanilla. Aad
Sour mixture alternately with
milk, : . stirring-, smooth after
each addition. Divide batter In
half. Gently fold melted cho
colate into one-half the batter
and orange rind Into . other
half. Spoon batters alternately
into a greased er t-lneh tube
pan which has been, lined en
the bottom with waxed paper.
Bake in a moderate even (980
degrees)' 50 to 90. minutes. Let
stand in pan five minutes, turn
out and cool. Frost with Cho
colate Frosting. .
- Mix-1 can condensed bean
soup, 1 can, condensed vegetable-beef
soup, . 1 can con
densed '.- beef-noodle ; soup, 1
(No. 2) can solid-pack toma
toes, 4 cup burgandy er clar
et wine, H cup water, tt tea
spoon dried basil and salt to
taste. "Bring to ;. boU, then
cover ; and simmer -gently, stir
ling occasionally, for 15 min
utes. Pour. into, heated soup
bowls' and serve with grated
Parmesan cheese. Serves 0
This is a delicious main-dish
soup. A1 green salad and crusty
French ; rolls ;arc ideal accom
paniments -v ' '
Lift for Soup'
Creamv Dnssina t'v:
If you're a irult salad lan
der, here's a delicious creamy
dressing to - serve on fresh,
canned or dried fruits. Soften
a S -ounce package of cream
cheese with -a fork and ' blend
in cup apricot whole fruit
nectar,, beating until , smooth.
Add 1 tablespoon lemon juice.
Vi cup mayonnaise: and a dash
i Of . Salt.-' iiiS- jrr ' 'tP:1' -vi -
Give canned cream of chick
en soup a face lifting this easy
way: 8 a u t e 1 .tablespoon
minced onion in. a tablespoon
butter.!'; Stir in 1 can cream of
chicken soup., and an equal
M&Ur5 -.Of Sullk. . !:.'1I41' 2utl
smooths. Htat thoroughly. Just
before serving, add a diced half
of avocado,rv,tv-. .'- ii
Raspberry
MalloGood
Quick, heavenly dessert that
Is simply luscious. - "" .
X 12-ox. package frosea
. raspberries
ii pound marahmallowa
1 tablespoon lemon Juiet "
- X cup heavy cream .' :. . .
Thaw frozen raspberries, la
a saucepan, ' combine raspberry.
juice and marshmallows. Cook
slowly, folding over and over -until
marshmaUows are almost -dissolved.
Remove from heat;
add i raspberries ' and lemon
juice; stir until - thoroughly
blended. Beat heavy . . cream .
until stiff; fold into raspberry
mixture. Spoon Into refriger
ator tray; set control for fast
freezing. Frcese until almost
firm. . , ,
-Salad in. cabbage cups Com
bine - 2 cups chopped- cabbage '
with 2 red -apples, unpeeled,
and . chopped into bite-sized
pieces. Mix: with 4 tablespoons
iimjiOunjniHi imil 4 UtijlMyuGns.
cream, the Juice of ,1 lemon, 1
teaspoon-sugar and a dusting of
paprika. Serve in cabbage cups.
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( REMOVES BURIIT-OII FOOD
fl Jill ( and GREASE in a JIFFY 1
the only way le remove baked- SSSt 3 F sT?T sTi ' ' "l Sm 'if' m
en food from even interior with- Ma I Vf 1J 1 1 QJ r I I M
eut scraping and scrubbing. A r Q Cfl V I . V J I
Good-bye razor blades end
reel wool. EASY-AID works fast
end easily.
$r-e-
'a- "' 1
Oeeni bumsr grids quicker, bet
ter. No chipping or scouring.
IstW wssHi.
9VM ftl HMl CfMlYf
Cltant ovens, grids, bvrnwt,
all poretlain-Mamtt. iron,
and $t surfaces, rh asy,
fast modtrn way.
letier 69c
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fEAWRtD WHEREVER YOU SEE
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