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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 16, 1953)
Thursday, April 16, 1953 THE CAPITAL JOURNAL, Salem, Oregon FOOD SECTION-Part 7 Try This Flaky Cream Pudding Roberts The Home Economic club won the prize, followed by stunt. . , , The May meeting will be at the Nelson home. of the Roberts grange met at the home of Mrs. Jos. Felton It's ritual in this country to V cup chopped nutmeats move from heat. Stir in soft Roberts Members of the G T club met at the home of Mrs. Lee U.- Eyerly Thursday afternoon, ' with Mrs. J.' F. Ringwald and Mrs. Frank Solenberger assisting ' ' host esses, serving a dessert lunch eon at 1:30. Guest for the afternoon, was Mrs. DeanNeedham of Salem. After the business session, there was contest on 'Flowers' from wich Mrs. Jack Eyerly won the 1st prize and Mrs. Austin Carter the consolation prize. . , .. . , . . The next meeting will be at the home of Mrs. John Orsborn May 7. Thursday evening., ; : A dessert luncheon waa ser ved before the business meet serve a sweet at the end of 1 tablespoon melted butter or margarine 1 tablespoon unflavored gelatin 2 cups milk 2 eggs, separated teaspoon salt tt cup sugar V teaspoon vanilla ' H teaspoon almond flavoring Crush corn flakes slightly; mix with chopped nutmeats and melted butter. Soften gel atin in V cup of the milk. Heat remaining milk over boiling water. Beat egg yolks with salt and half of the sugar. Slowly stir in the hot milk. Cook over hot water until mix ture coats a metal spoon; re ened gelatin. Chill until mix ture begins to set. Beat egg whites until stiff but not dry. Add remaining sugar gradu ally, beating until very stiff. Fold in custard mixture and flavorings. Four into an 8x8 inch pan which has been rinsed with cold water. Sprinkle crumb mixture over top. Chill until firm. Cut in square fnd serve. - . every dinner. Be It pie,, cake, pudding or fruit. Well, here's Although robin were once) forest birds, many of them now build their nest in cities. , ing. There were reports from a recipe for a Flaky Chiffon Cream Pudding that's light and the standing committee, also is was reported that the group cleared $51.76 from a dinner given April 2. It was a shock to the club, airy enough to serve after a - limit " fairly heavy entree The basic recipe is similar to -uai other chiffon cream puddings. But the addition that makes this recipe exceptional is the when Mrs. Denver Young, chairman, handed in her re signation, since she will be absent roost of the time the LOOK POI . THIS LAIIl cereal topping. It's made with the sugar coated corn flakes cereal. The cereal combined rest of her term. with nutmeats and melted but ter makes a topping that's tasty and intriguing. The balance of the . even ing was enjoyed with an un usual "number" contest in which Mr. Louis D. John ston, Mr. Charlotte Jones and Mrs. Frank Solenberger The United States' stock of corn was 2.5 billion bushes Jan. 1,. 19S3 which was 9 per cent higher than a year pre vious.. ' Flaky Chiffon Cream Pudding IVi cups sugar coated corn , . flakes SI Ham Butt '''Mi S. j ( 2i So"Pork Sirioin Roast ' SrAUUlU Smokd Picnic Should Blade loin Roast T I -w MSIOH IjijfcjrTV Cushion Picnic v Blade Steaks X mn ' 'fc Shoulder Boston Butt fgfUP Arm Steak. Jowl Bacon Square Fresh Shoulder Hock t To buy meaf wisely it is important that the homemaker .know the retail cuts in her market. Too oiten she pur chases the same few cuts time after time. In case of pork, ; this leaves about 70 per cent of the carcase that is in little . demand, as shown by the shaded portion of the above ?' chart. . For example, instead of consistently asking for center-cut loin chops, the homemaker might wisely ask for arm and ;. .blade steaks. These shoulder cuts usually retail for several : J: cents per pound less that loin chops, yet have the same fine i flavor and nutritive value. i New appeal may be added to the menu by serving a less-demanded cut such as a cushion-style pork shoulder' '.-roast. The shoulder is boned, then left flat for stuffing. '$ Other economical roasts include the sirloin and blade fend loin roasts, butt or shank halves of ham and the v smoked picnic shoulder. Butter Frosting Variations Give Color, Taste to Many Desserts Nowadays anybody can nake a cake with one of the (ood package mixes on the narket. The frosting's no trick sither with an easy butter Costing recipe and a stock of ' variations. Requests have come n for another set of butter Costings. Creamy Butter Frosting i -Work with spoon until soft, cup butter. Add gradually 3 Tuna and Noodles lways Hit Tuna and noodles are a good ombination at any time. r xuna nooaie x iuu is amivo ike souffle, but much easier to the tuna is the chief flavor, ind the beaten-eggs make it delicately light and fluffy. In cooking noodles to be niori In a "marie dish" like this. t good idea is to undercook the loodles slightly. Cook them un til Inst tender. Thev will cook I bit more while the fluff T h. niiiullu ar mnk. id completely done, they are ikely to lose their character when they are combined with lie other ingredients. i Although the recipe calls for aina, salmon may be used with xjual success. So may canned ihrimp or crab meat. The im ortant thing is to flake the eafood before adding it to the looked and drained noodles. Serve crisp relishes and lckles with this economical eafood dish, along with hot oils and plenty of nutritious nargarine or butter. ' Tuna Noodle Fluff ,' (Makes 5 servings) 2 ounces medium noodles ' 2 tablespoons margarine or butter ; 2 tablespoons flour 1 cup milk Vi teaspoon salt teaspoon pepper 2 tablespoons chopped . stuffed olives , 2 tablespoons chopped green pepper 2 tablespoons chopped onion 1 teaspoon prepared mustard 1 8-ounce can tuna . 2 eggs, separated Cook noodles in boiling water vith 2 teaspoons salt, until just ender, about 8 minutes, Drain ..(moa WhllA nnnrilpa pnnk. him ii.tsjc. nelt margarine or butter in klllct. Add flour, stirring mooth. Gradually add milk, tlrring constantly until thlck ied. Add salt, pepper, olives, Teen pepper, onion and mus ard. Add flaked tuna to cook d and drained noodles, mixing fell. Pour sauce over noodles nd tuna. Beat egg yolKs unui hick and lemon-colored and old into noodle mixture, ueai gg whites stiff and fold in. 'our into well-margarined 1 Vt uart baking dish. Bake in lodcrate oven (350 deg. F.) 0 minutes. cups sifted confectioners' sugar, and stir until well blended Add V teaspoori salt, 3 table spoons cream and 1 tea spoons vanilla. Beat until liur fy. This can be used as a fill' ing, too. v Variation Orange Butter Frosting: Sub stitute 3 tablespoons orange juice for cream. Add 2 table spoons grated orange rind. Omit vanilla. More sugar may; be needed to make a spreading consistency. Chocolate Butter Frosting: Add 2 squares (2 ounces) melt ed, unsweetened chocolate to creamed butter. If necessary, add more sugar to make a spreading consistency. Lemon Bntter Frosting: Sub stitute 3 tablespoons lemon Juice for cream.- Add 1 tea. spoon grated lemon rind. Omit vanilla. More sugar may be necessary. Allegrettl Cake Frosting: Us ing a teaspoon, drip melted chocolate (2 squares) unsweet ened and Vi teaspoon butter melted with it) around edges of white frosted cake, and let run down over sides in uneven lines. Decorative Icing 254 to 3 cup lifted confec tioners' sugar 1 egg white, slightly beaten cup softened butter , 1 teaspoon vanilla teaspoon salt 2 teaspoons melted cocoa butter 2 teaspoons top milk or cream Add 1 cup sugar to the egg white and blend. Add butter, flavoring, salt and cocoa but ter and blend thoroughly. Add remaining sugar and milk al ternately. If mixture is too stiff for use in pastry tube, a few more drops of milk may be added. Decorative motifs may be prepared a few days ahead of time and placed on a sheet of waxed paper and allowed to dry out on the surface. Even an amateur can make simple but effective motifs by using star tubes and pressing out desired designs. Motifs may be pressed onto the frosted cake or made ahead of time on paper and transferred to frost ed cake. Color may be added if desired. Puts On Blue Bonnet To Get Most For The Money! or Tea Party For your springtime teas and arties, make some spicy wal uts to serve in your prettiest lass or silver compote. Melt 1 iblespoon butter in a shallow an, add 1 cup walnut halves nd roast In slow oven about 25 linutes. Remove from oven nd sprinkle with Vi cup sugar lended with Vt teaspoon each Cattle from some Hawaiian inches swim part of the way hen they go to market. i,M&Ji 1 MM. RICHARD CONTI You, too, will love Blur Bonnet Margarine's delicate, sunny-aweet flavor! Blub Bonnet makes bread, toast, hot rolls, and vegetables taste betttr thin ever! You'll appreciate Buns Bonnet's nutrition. Unlike most other mar guinea, Blue Bonnet contains both Vitamins A and D as much year round Vitamin A and D as you get in the high-priced spread for bread! Yet Blub Bonnet Margarine costs less than half as much as the high-priced spread. So put on Blub Bonnet and (x tur of "all 8" Flavor, Nutrition, conom-e-el uu V J AT Special Prices Effective April 17-18 ' CB Stores Reserve the iv Bight to Limit rrLi Quantities WHERE YOU'LL FIND famous drands-iow prices-friendly service COFFEE HOOK ONTO THESE SPECIAL WEEK-END VALUES! Breakfast Delight Lb. Pkg. Campbell's All 18c Varieties 0) L for Hunt's New IB No. 300 can Na I leys' Potato CHIPS With 10c Coups m Package M.C.P. Lemon MCE Reg. 39c Pkg. 7J-oz. can No Need to "Fish Around" When There's AC. B. Store in Your Neighborhood Elsinore Fancy y-i ( MCE Grapefruit Giant 46-oz, cans Kitchen Queen Enriched 10-lb. Bag (Limit at thii price) Skippy Creamy or Chunk IP'liilWt iwta Del Monte Cream 6' All Pure COM Sealed in Sanitary Cam 2 Glass 1 . JIQO cans LI Tall y cans U. S. GOOD OR CHOICE SIRLOIN ROUND T-FJONE lb HALF or WHOLE Fine For Picnics Is Crisp Red Radishes or Green Onions BUNCH Grapefruit 49' Tomatoes " 25' J ALL POPULAR BRANDS COFFEE VAN (AMP? PORK AND BEANS POUND 1 KEUOGO'J 110.254 (AN aQiW sfl.r"e1 SUGAR FROSTED FLAKES T2 SNOWDRIFT WESSON OIL WE PEACHES huvt FULL QUART ELSINORE FREESTONE 1 SYRUP NO. Vh (AN GerWe Baby Food 12 cans 35' Tuna Fish K Rinso Urge pkg Highland Market BERT CARR, Owner Delivery Twice Daily 800 Highland in. (ill 3 9403 Lemmon's Market ORAL LEMMON, Owner 598 N. Commercial Carter's Market REED CARTER, Owner Delivery Daily 17th and Market (ill 36171 Vourm's Market GILBERT WOURMS, Owner Stayron Quality Food Mh? CHET WAm, Own Delivery Twk D" 1701 (surer Jt y '