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 '