FOOD SECTION Page 2
Frosting
Suggestion
To keep In itep with the
timet, the newest thing in cake
topping Is Mock Coconut Frost
ing. As its name Implies, no
coconut Is actually used. Gold
en brown corn soya shred is
substituted.
The' flavor, slightly nutty, is
different from cocbnut but Is
good. Use it with 7-mlnute
frosting, either folded into the
frosting or sprinkled on top. '
FRESH FISH. . THE FINEST IN TOWN!
FRESH CHINOOK SALMON
ClNG COD Lb SALMON By the piece, Lb. 49c
FRESH FILLET OF ssf4jf H
RED SNAPPER l. 39 Sliced Halibut Lb DO
FRESH 10 FRESH 4 to ( lb. At.
FILLET of SOLE Lb 59 Baking Turkeys .u. 79-
Pan Ready
FRYERS
67'
POULTRY
MARKET
FISH ffl FITT-T (
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M 1
til
Mock Coconut Frosting
2 egg whites
ltt cups sugar
Vk teaspoons light corn syrup
ft cup cold water
y teaspoon salt .'
1 teaspoon vanilla
Itt cups corn soya shreds
Combine all. Ingredients ex
cept vanilla and corn soya
shreds In top of double boiler;
mix well. Cook over boiling
water, beating constantly with
rotary beater until mixture
forms peaks, about 7 minutes.
Remove from heat; add vanil
la; beat until of spreading con
sistency. Corn soya shreds may
Oven
1 IV
Free Delivery Ph. 34424
Just Dip
and Rinse
ti W
Peach Lemon Cups
Favorite Dessert
One of our favorite desserts
for now is "Peach Lemon
Cups." Each serving has
canned peach half in lemon
custard In the bottom and is
covered with a delicious cake-
like layer. Turn these out of
their baking cups to serve.
Peach Lemon Cups
4 to 8 canned peach halves
2 tablespoons butter or mar
garine
Vi cup sifted all-purpose
flour
teaspoon salt
3 tablespoons lemon Juice
iVt teaspoon grated lemon
rind
cup milk
2 eggs -
Drain peaches thoroughly
and dice enough to make 1 cup
Melt butter and blend in sugar,
flour and salt. Stir In lemon
Juice, rind and milk. Separate
eggs. Beat egg whites until
stiff; .beat yolks slightly. Add
yolks to batter and mix well;
then fold in whites. Fold in
peaches. Pour into greased cus
tard cups and set In pan of
hot water. Bake In moderate
oven (380 degrees F.) 88 min
utes. Cool thoroughly. Turn
out of cups and serve in sher
bet dishes or on small plates.
Serves 6. .
be either folded Into frosting
or sprinkled on top of frosting
after it has been spread on
cake.
Yield: Frosting for 2-layer
cake (8 inches in diameter).
- Ready Hens
Dressed end Drawn
i. Commercial
seconds without rubbing
fl ! 98
I tt. DetHe
.1 J...:
is" hi-
THE CAPITAL JOURNAL, Salem, Oregon
After Easter
Leftovers
Ham on Easter, then the rest
of the rosy meat for follow-
up meals.. That kind of lucky
break makes a cook feel happy
as a lark.
. l
Perfectly elegant way to use
the ham is with a mushroom
sauce (condensed soup, of
course). Pour this mixture over
buttered cooked asparagus on
crisp toast. And your family
of fans will be pleased as punch
with you.
The creamed ham on aspara
gus has a fresh springlike look.
Tastes that way too. And It's
ready in about 20 minutes
thanks to that quick soup
sauce). You'll want this recipe
for keeps.
Mushroom Creamed Ham on
Aiparagus
1 can (IVi cups) condensed
cream of mushroom soup
cup milk
1 cup cubed cooked ham
2 tablespoons diced pimento
1 pound asparagus spears,
cooked (fresh, frozen or 1
No. 2 can)
6 buttered toast triangles
Blend soup, milk, ham and
pimiento; heat thoroughly.
Place hot asparagus spears on
toast; pour sauce over all. Sis
servings.
Creamy Oo'ion Sauce
With Liver Patties
Nutritionists constantly re
mind us of the importance of
liver in our diet. It is so inv
nortant. in fact, that it Is highly
recommended that we eat it at
least once a week. Liver is a
bargain in good nutrition at al
most any price,
Here's a way of pleasing the
family and .of stretching Hi
pounds of sliced beef liver to
make six servings.
Liver Fatties
IV, pounds sliced beef liver
2 eggs
cup cracker crumbs
1 teaspoons salt
Flour'
4 tablespoons butter or mar
garine Drop liver slices into boiling
water, turn off heat, and let
stand 2 minutes or so; drain,
remove outer membrane and
thick veins from liver slices.
Grind liver and combine with
unbeaten eggs, cracker crumbs
and salt. Shape into 8 large or
12 small patties, dip in flour
and pan-fry In skillet in 2 ta
blespoons butter or margarine;
turn patties and cook on other
side until brown.
Creamy Onion Sanee
Cook 1 cups onions in H
cup of butter or margalne for
about 8 minutes, until soft and
yellow. Sprinkle Vx cup of flour
over them and stir lightly un
til blended. Add 2tt cups milk
and cook over moderately low
heat, stirring constantly until
sauce bolls and thickens. Add
salt and pepper to taste and
pour over liver patties. Six
servings.
aOet. bottle
aonemy slxe
ST j VS.,:. rfi.TJ v s.. is
Cream Ham (left from Easter) in a scrumptious quick
sauce made with condensed mushroom soup. Serve over
buttered asparagus on crisp toast.
Hot Fudge
Sauce on
Rice Dessert
When a treat for the gang
Is the order. of the day. or
when the dessert problem is
staring you in the face, reach
for the rice box and fix in a
Jiffy, this simply marvelous
sweet rice dessert with a hot
fudge sauce.
How yummy and good, to
dribble a hot and chocolaty
sauce over a snow white and
chilly delicious combination
of rice and whipped cream
flavored with a dash of va
nilla and sweetened to a Just
right degTeel
Ingredients for Cooked rice
3 cups hot cooked rice
cup beet or cane sugar
Vi pint whipping cream
Vi teaspoon vanilla
Ingredients for Hot Fudge
Sauce
1 tablespoon butter or
margarine
1 ounce (square) unsweet
ened chocolate
Vi cup boiling water
1 cup beet or cane sugar
Vk teaspoon vanilla
V teaspoon salt
Method for making Sweet
Rice: Thoroughly mix the
sugar with the hot rice and
chllLChlll the cream and then
whip. Add the vanilla to the
whipped cream. Fold the
chilled rice into the whipped
cream. Firmly pack the ride
mixture into a greased dessert
mold. Or, after chilling, serve
in individual dessert dishes
without molding. Chill molded
rice until firm,
Method for Making Hot
Fudge Sauce: Over a low heat,
melt butter or margarine in
a saucepan. Add the chocolate
and stir until the chocolate
la melted. Add the boiling
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MARKET IN TOWN
Where Your Dollar Gets Time and a Half
T-Bone Steak n nn nil a w,rrs pmmium
mAfflS lb.191 tar
Round steak i2 or Whole 'Y
u. 69c . tack 98'
Bonelesi 'Oven Ready- i '
PORK ROAST Baking Chickens u!: 49c Lamb Chops
Loin End LEG OF LAMB u, 59c Loin Chops . I
GARDEN-FRESH FRUITS AND VEGETABLES
New Potatoes NEW PEAS ORANGES Easter Lilies
10 69c 2,b,29c 4, 79c
CELERY BANANAS GRAPEFRUIT Pats
Fresh, Tender ' Golden Rip. Doi. 49C FOR EASTER
1C. OQ- Desert Sweet
l3c -C Cove Ovsters Sweet Corn
Fischer's Flour CoreOyrter,
10-lk.AO- . WUVaEU -T7? . Crm. Style Cot. Brond
oka. WC ALL DAY Cottage Brand
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OLIVES "NIPPLE 3 25c
Mt. Whitney fapfa' sced TANG CRACKERS
DON'T FORGET OUR iAIAO DRESSING Sunshine Krispy
COFFEE COUNTRY FRESH 25C
e)C.oii 2-lb. EGGS '
Save XJC can GUARANTEED ettas w - ...-i
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Sweet Sixteen Except Tues. & Sat. Prices Good Frl.f Sat. Closed Easter Sunday
.. ' II
water graually, stirring con
stantly. Heat to boiling. Add
the sugar and simmer stirring
until dissolved. Add the va
nilla and salt. This recelpe
makes 1 cup hot fudge sauce.
To serve, dip mold (if rice
has been molded) into hot
water. Place a plate over the
mold and Invert plate and
mold together. Serve the hot
fudge sauce in a separate dish
or pitcher and allow eaters
to spoon or pour the hot sauce
over their servings.
Toasted nuts may be sprin
kled over each dessert, If
desired.
Tfals receipt makes 7 serv
ings. . .
Stuffed Prunes
For Salad Dish
One of the reasons
that
"Stuffed Prune Salads" con
tinue to be popular at our
house is that we vary the fill
ing from time to time. The re
cipe given below is a long
time favorite and makes a very
pretty salad. Select large
prunes or else allow several
more per serving and fill with
the carrot, pineapple and co
conut filling. Top with garnish
of mayonnaise.
Stuffed Prone Salads
16 large cooked prunes
. cup grated carrot .
Vi Cup crushed pineapple
2 tablespoons shredded
coconut j
teaspoon salt
Salad greens
Mayonnaise .
' Slit each prune down one
side and remove pit. Mix car
rot lightly with pineapple, co
conut and salt. Stuff prunes
lightly with filling. Arrange on
greens, allowing four prunes
to a serving. Garnish with
mayonnaise. .
Serves 4.
Variations. .
For Cake
Frosting
Today we turn to the experts
when it comes to luscious trim
mings for cakes. Home econo
mists for western beet sugar
products devoted a great deal
of time and careful study de
veloping many quick, sure,
eaiv-to-make frostings and
we've picked out a special one
to decorate your' spring-time
table. First, however, let's re
view, with the sugar experts,
some basic rules for good frost
ing. '
Assemble all ingredients to
be used in recipe; measure In
standard measuring cups and
spoons. .
Choose a cooking pan large
enough to allow contents to
boll freely without running
over. Pan should have a tight
fitting lid.
Dissolve sugar, stirring well
with other ingredients before
placing over heat. . Hot liquid
helps. , . .j .-
Cover pan during first 8 mln
utek of cooking; steam inside I
WHAT DO VE EAT
TODAY!
HOME-MAKERS . . here's your open sesame to year-long
ease of meal-planning with greatest economy. ' A copy of
"WHAT SHALL WE EAT TODAY?" by Winnlfred Jar
dine, nationally-famous home economist, Is a colorful, plas-tlo-bound
' book that will supply yon with menus and
recipes for each meal of the day every day of the year.
Along with the meals of the day, you get the breakdown
on the cost per serving, the calorie content . . . and the
quantity of food needed per month to carry out the meal
planning. This ever-so-handy book, edited by John W.
Blrdseye, contains many, many valuable hints and helps
for your greater homemaking ease. .A copy of "WHAT
SHALL WE EAT TODAY?" is yours for just $3.0b NOW
at the Appliance Department.
MASTER
SERVICE STATIONS INC.
Your General Electric Dealer
365 N. Commercial Ph. 3-4163 : '
Thursday, April 2, 1953
melts down stray crystals from
sides of pan and prevents grain.
iness.
TTka a clean annnn ...k
, uoi
frosting is tested for doneneti,
pinerwiie unaissoivea Sugg;
crystals may. find their
into the frosting and make it
sugary. Don't stir the syrup.
Cook frostings a degree or to
higher, a firmer stage, in rainy
weamer.
Beat boiled frostings vigor,
ously to make them light and
fluffy. Use electric
beater first, then beat with a
spoon. Continue beating until
frosting is firm enounh
spread.
Strawberry Frosting
A eenerous tooDlns inv i...
angelfood or sponge cake.
In top of double boiler com
bine 1 cup sugar, cup sliced
fresh or frozen (thawed and
drained) strawberries, H tea. '
spoon salt, 1 egg white at room
temperature; beat with rotary
or electric beater to blend well
and dissolve sugar.
Place over boiling water and
continue beating until frosting '
stiffens and holds Its shape
about 4 minutes. Remove from
heat and continue beating un
til cool, about 2 minutes.