Thursday, April 23, 1953
Drumsticks
Of Ground
Beef Good
Drumstick! are fun to pre
pare and fun to serve. This
time they're made of ground
beef, one more tempting use
of this versatile meat. All you
need to prepare them Is a few
round wooden skewers which
may be obtained from many
men aeaiers.
' In buying ground beef for
ny serving, ask your market
man to grind boneless beef
tew meat, says Reba Staggs,
meat expert She points out
that too many women regular
ly ask for ground round steak.
Actually, round steak is too
learn for this purpose. It is
recommended that ground beef
contains 25 per cent fat for a
juicy, flavorful serving. This
is the approximate proportion
you 11 have with beef stew
meat. Usually this meat retails
for several cents per pound
under round steak. It's wise to
save the latter for Swiss, coun-"try-fried
and the many other
tempting braised steak dishes.
To prepare the drumsticks
for 6 to 8 servings, combine
1 V4 pounds of ground beef
with ltt teaspoons salt, Vt
teaspoon . of pepper. Then
simply shape this mixture
around the wooden skewers so
. they resemble drumsticks. If
you like, . roll them in fine
bread crumbs or crushed corn
flakes. In cooking, brown in a small
; amount of drippings, then add
Vt cup of water. Cover the
meat closely and slowly sim
mer on top of the range or in
a slow oven (300 degrees F.)
for 45 minutes. Tomato or
mushroom soup may be used
In place of the water.
These Quick
Pickle Sauces
Provide Flare
It's the little things that
count In foodf as with every
thing else. Try these two
quick recipes recommended by
the home economists of the
National Pickle Packers ' asso
ciation and further your fame
for fixing food with a flare.
Pickle Barbecue Sauce
(Makes 1 cups sauce)
1 tablespoon butter or mar
garine cup finely chopped onions
1 8-ounce can tomato sauce
Vt cup chopped dill pickles .
Vt teaspoon salt ,1
Pepper
1 teaspoon sugar "
1 teaspoon Worcestershire
, sauce ..,....-r:.,
Dash Tabasco !
Melt butter or margarine
over low heat. Add onions
and saute until tender. Sta
in remaining Ingredients. Heat
to serving temperature. Serve
over Zesty Dillburgers, frank
furters or spareribs.
Tomato Pickle Dunk
(Makes 1 cups)
1 8-ounce package cream
cheese
2 tablespoons milk
cup tomato paste
cup chopped sweet gher
kins 1 Garlic salt to taste
Potato chips or crackers
In a small bowl, soften
cream cheese with milk. Add
tomato paste and chopped
gherkins; mix until well
blended. Season to taste with
garlic salt. Serve as a dunk
for potato chips or crackers.
Asparagus Dish
For Low Salt Diet
"Asparagus Imperial" is as
good es the name sounds and
it falls into the category of i
low salt vegetable. That's be-
cause the asparagus is canned
without salt, of course. It's
boon to people who have to
have their salt restricted. This
vegetable preparation really
makes dieting a delight.
Asparagus Imperial
1 (No. 2) can unsalted as
paragus
2 tablespoons unsalted but
ter 2 tablespoons flour
1 vablespoon lemon juice
Dash cayenne pepper
Toasted unsalted bread
Drain liquid from asparagus
and measure. Melt butter and
blend in flour. Stir in 1 cup
liquid from asparagus, adding
water if needed. Cook and stir
until mixture bolls and is
thickened. Blend In lemon
Juice and cayenne. Add well-
drained asparagus and heat
thoroughly. Serve on crisp
hot toast.
Makes 4 servings.
Read Can Labels
And Find Out How
Many Cupfuls Listed
There are several good rea
sons for reading labels on
canned foods. One is that to
day's cans usually indicate con
tents in terms of cupfuls so
we can better judge size that
best serves our purpose.
Eight ounce cans contain 1
cupful; No. 1 picnic can con
tains lVt cupfuls; No. 300 can,
1 cupfuls; No. 1 tall contains
2 cupfuls; No. 303 contains 2
cupfuls; No. 2 can contains 2 Mi
cupfuls; No. 2V4 can contains
3 4 cupfuls; No. 10 can con
tains 13 cupfuls.
Franks and Cheese
Make for Good Party
Dish; Quickly Done
Food fixing for any party is
a foregone success when you
simply combine frankfurters
and cheese. Family or guests,
this tray of easily fixed "frank-
wiches" will satisfy hungry
xoik oi au ages.
A generous number of pack
aged frankfurters, good stout
savory aged cheese, snips of
partly cooked fresh bacon and
split frankfurter buns.
To combine, stack a split
frank on half a toasted bun,
cover generously with shred
ded cheese, then sprinkle with
bacon bits. Season with ore-
gano, thyme or mustard, if de
sired. Broil a few minutes to
melt and blend flavors. Plan on
seconds and thirds.
Salad greens with jliced to
matoes and a zesty dressing,
much coffee and a dessert.
There's your meaL
Liver and .
Carrots t
Combined
Liver and carrots combined
there you really have a
healthy dish.
Liver Loaf With Carrots
2 pounds sliced beef liver
2 tablespoons lard or
drippings
1 small onion
Vi cup pork sausage
' 2 eggs, slightly beaten '
1 cup milk
1 cups soft bread crumbs
1 teaspoon salt
2 large carrots, cooked
Remove membrane from
liver and cook in hot lard or
drippings until lightly browned
on each side, about 5 minutes.
Grind liver and onion, com
bine with sausage, eggs, milk
and bread crumbs. Season. Cut
each carrot into 3 lengthwise
strips. Pack a layer of the liver
mixture on the bottom of a
greased loaf pan 5x9 Inches.
Lay 3 strips of carrot length
wise on top. Cover with anoth
er layer of the liver mixture,
3 more carrot strips and top
with the remaining liver.
e r
Caramel Topped
Rice for Dessert
Caramelized sugar can make
even a plain-Jane dessert like
rice custard into a French-chef
creation) It makes no differ
ence whether you use beet or
cane sugar for your caramel
magic, as both sugars are the
same and the produce the same
winning results, '
Caramel. i '
Caramelize 1 cup beet or
cane sugar in lMt-qt. saucepan
on medium high heat stir
ring constantly with a wooden
spoon until the sugar becomes
a golden amber liquid; care
fully add 2 tablespoons hot
water at the side of pan, stir
ring well until the sticky mass
becomes liquid again.
Coat sides and bottom of
loaf pan (9x5x3-in.) with car
amel, using back of spoon to
make it spread evenly; chill
in refrigerator.
Costard
3 eggs
Ms cup beet or cane sugar
Vt teaspoon salt
1 teaspoon vanilla extract
3 cups milk, heated
3 cups cooked white rice
' Beat eggs slightly; gradually
add sugar, salt ' and vanilla,
beating until well combined.
Slowly mix in heated milk
(speeds up the cooking), then
cooked rice. ,
Ladle into caramel-coated
loaf pan. Place in a larger
baking pan set on center rack
in oven and pour hot water
around loaf pan. -
Bake in a mod. oven (350 F.)
for 50 minutes or until silver
knife inserted at edge of cus
tard comes out clean.
Remove from oven. Chill.
Spoon into serving dishes.
Serves 6 to 8.
Come fo Breakfast
With sausage and pancakes
on the range there's no coax
ing the family to breakfast. For
sausage patties at their best,
place them in a heavy frying
pan with 2 or 3 tablespoons of
water. Cover and simmer 10
minutes. Then uncover and
cook until brown on both sides,
pouring off fat as It accumu
lates. Swiss Loaf
Ingredients: One 1-pound
loaf unsliced bread, Vt cup but
ter or margarine, Mi cup finely
diced onion, Vt cup chill sauce,
1 tablespoon celery seeds, 8
slices (Mi pound) Swiss cheese.
Method. Using a sharp kniie,
cut 8 equal diagonal slits al
most through to bottom crust
of bread to give 9 slices. Melt
butter in a skillet; add onion
and cook lightly about 5 min
utes. Stir in chill sauce and cel
ery seeds and heat 5 minutes
longer. Remove from heat
Spread half of onion mixture
and 1 slice of cheese between
each slice of bread. Place loaf
on cookie sheet. Pour remain
ing onion mixture over top.
Bake in moderate (350F) oven
20 minutes. Makes 8 servings.
Bittersweet
Frosting Idea
Easy, new and good. Just
stir up a batch of any of the
Cake mixes. Dour Into ninriVt
or muffin tins, bake and then
top wltn this unbelievably
good mocha frosting. No test
ing necessarv. Just bun it
over heat until glossy and
uucK. Then cool, spread and
devour. Serve with nlentv
steaming hot coffee for the
grownups, milk for the chll-
uinii
Creamy Bittersweet Frosting
. 1 cup sugar
1 cup cocoa
Vt teaspoon salt
Mi cup strong coffee
Mt cup broken nutmeats
i Vt teaspoon vanilla
Combine SUffar. rriMm nnt
salt in saucepan. Blend in cof
fee.. Cook over low heat un
til smooth and glossy, stirring
EVERY
v
fl big meal
in the
big can
SPRY
CARNATION
MILK
NBC CRACKERS
GRAHAMS
12-01.
Jar
Sura
Brown or . MM
Powdered f ..
lb. ( M
Pkg. u Zs GiE
Dog and (at Food
Rich in Extra Meal
1.
2.
THE CAPITAL JOURNAL, Salem, Orejroa
often. Will take about 18
minutes. Cool. Beat in nut
meats and vanilla. Chill until
firm. Spread on cake or cup
cakes with spatula dipped In
hot water. Makes ' enough
frosting for top and aides of
two 8-inch layers or 24 tiny
cupcakes.
Soybeans Important ,
Soybeans are the fourth larg
est cash . grain , crop in the
United States, yet are seldom
seen as finished food products.
Principal uses of this import
ant crop are as follows: soy
beans are an Important ingre
dient of a high-protein flour
used by commercial ' bakers.
Soybean oil procedes 53 per
cent of the vegetable oils used
in making shortenings and 44
per cent of that used In mar
garine. Soybean ollmeal is an
ingredient of many animal
feeds.
DAY IS BARGAIN DAY AT COMMUNITY BUILDER
SPRECKEL'S
yoeiir
24-oz.
cans
93 c
.3-lb. can
2 S.29c
You Get 2
GENTLER BLEACHING
5
Lb. pkg. 33c
GREATER DISINFECTANT EFFICIENCY
Buy a quart
bottle today!
Highland
Markel
BERT CARR, Owner
Delivery Twice Doily
100 Highland kn. (ill 3 9403
Refrigerator Cake
Is Colorful One
With whipped cream, flavor
ful apricot whole fruit nectar
and dainty lady fingers, it's no
wonder this "Golden Refriger
ator Cake" is something spe
cial. It looks elaborate enough
for your fanciest spring party.
Best of all, it's one of those
wonderful make-ahead des
serts so there's no last minute
fussing. We like to serve it
either at dessert and coffee
get-togethers or as a delicious
finale to a dinner party.
Golden Refrigerator Cake
4 teaspoons plain gelatin
1 (12-ounce) can apricot
whole fruit nectar
Mi cup granulated sugar '
2 eggs
1 tablespoon lemon juice -Vt
teaspoon salt
. 1 cup whipping cream
2 dozen small lady fingers . .
Soften gelatin in Vt cup nec
tar. Heat remaining nectar
Elsinore I J
fruit "Hn32L7c
COCKTAIL
Elsinore Sliced
Pineapple
Elsinore Solid Pack
can
Big Extras in
ACTION
Lemmon's
Market
ORAL LCMMON, Owner
598 N. Commercial
Tomatoes
Lindsay Select'
g Ripe Olives
Full -1
Pint , SJ
1 W
with Vt cup sugar. Separata
eggs and beat yolks lightly.
Stir a little of hot nectar into
yolks, then combine with re
maining hot nectar.: Place
over hot water, and cook and
stir until mixture coats spoon.
Add softened gelatin, and stir
until It is dissolved. Remove
from heat and stir in lemon
juice. Cool until mixture
thickens slightly. Beat egg
whites with salt until stiff,
and gradually beat In remain
ing V cup sugar. With same
beater whip cream until stiff.
Fold egg whites and cream
into gelatin mixture. Una 2
quart mold with split lady
fingers. Fill mold with layers
of gelatin mixture and remain
ing lady fingers. Chill sev
eral hours or overnight Un
mold to serve.'' . . ': .
Makes 8 servings.
No. Vh
can
No. Vh
can
Carter's
Market
REED CARTER, Owner
Delivery Daily
m ud Mirktt (in 3-6171
Spicy Fish
Fillets Good
Frozen fish fillets are plen
tiful and reaionahl Thr.
no better way to fix them than
simpiy to Drown and season
with salt and pepper. But if
VOU'ra loolrln fn Mnulbl..
different, we're here to supply
suggestions uaa this:
Spley Fish Fillets f
1 package frozen dsn fillets
cup olive oil -J
Vt cup vinegar ; ,
teaspoon thyme
teaspoon tarragon
I bay leaf, crumbled i
1 small onion, minced
1 teaspoon salt
Vt teaspoon pepper
Vt cup flour
2 tablespoons butter or
' margarine -
Thaw fish at room tempera
ture until fillets can be sepa
rated. Place olive oil and vin-
6 Delicious
Flavors
pkos.
SPRING TIME IS
SALAD TIME
SAVE AT THIS
PRICE
BfeWttt to &), " '
auTfciK.i: ' muBB , A AO
The Hotter the Day the More' You
! I Ml i I sa 1 at
IKN IMeAff
- Dial Soap Stops Odor
Befor It Start
2 i i 27c;
L Bath Bin
37c
New Shatter White "A" Size
POTATOES
New Well Filled Pods
PEAS
Sweet - Juicy ( .
ORANGES
Cascade Skinless
WIENERS
Beef
SHORT RIBS
Wourm's
Market
GILBERT WOURMS, Owner
Stoyton
FOOD SECnOX-Part
egar in bowl large enough to
hold fillets. Add seasonings.
Marinate su in mixture for
one hour. Drain and dry slight
ly, with paper towel. RoU in
flour. Melt butter In skillet.
Saute fish 10 minutes
side; turn carefully and saute
8 minutes mora, Three serv
ings. .
Tasty Stew
Make a beef stew the Cali
fornia way the less expen
sive cuts of beef will be simply
elegant when marinated in bur
gundy or claret wine for a few
hours before cooking. C6ok the
beef slowly in the marinading
wine until almost tender. Add
vegetables, seasonings, a little
water if necessary, and cook
until beef and vegetables are
tender. Never have you tasted
a stew equal to this.
STORES
JELL0
Sweetheart
- Soip ?"
BathSise
4 36c
Beg. alsa'4 for 26
Blue While
UIAL MJAF - ,
2
lbs.
Doz.
Pound
Pound
Quality
Food Mkl.
CHET WAITE, Owner
Delivery Twice Daily
1701 Center SI. ti 3 9022
w
2f