Page 4 FOOD SECTION
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, April 80, 1953
Fish-Rice
Chowder
Make this "meal in kettle"
often, but especially when min
utes are ahort and the family ii
demanding something to eat in
hurry. With inexpensive rice,
a marvelously delicious and
really quick meal is easy-to-fix
as boiling water. And that
is just about all that is neces
sary in this "fast" rice and
fish chowder. The ingredients
need absolutely no special at
tention before they are cooked
and a dish to make a "family
feast" is ready while the table
is being set.
MEAL IN A KETTLE
Ingredients:
1 cup uncooked rice
1 8-ounc j can tomtato
sauce
ltt cups uncooked mixed
vegetables
1 pound frozen fish fillets,
cut in pieces too not
thaw)
3 teaspoons salt
teaspoon pepper (or more
if desired)
8 cups water
Method:
In a large saucepan or soup
kettle, mix the rice, tomato
sauce, mixed vegetables, frozen
fish fillets, salt, pepper and
water. Bring to a vigorous boil.
Turn the heat as low as possl
ble. Cover with a lid and leave
over this low heat for 20 mln
utes. If a thinner chowder Is
desired, add additional water.
This recipe makes 10 servings.
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product so popular in Italy!
fft new, dlffsrsnt, and very wnvtuat! It's
Minlwi lasagne, a (ru HoHan favorittt Ukt
all Mluten products, this unusual extra extra
wide macaroni product is maae or
Rneit ingredients and with a skill
that's unexcelled. Use In any mac
aroni redpe-and. for a real treat.
, try the authentic Dalian recipe en
the pockoQsf
I W ..V V
Nourishing Peanut Butter
Popular With Children
The age of the children in a
family can make a consider
able difference in the grocery
bills, food economists of the
U. S. Department of Agricul
An Orange
Steamed
Pudding
Whatever the season, steam
ed puddings are liked now and
then. Here is one featuring
orange. ;
Steamed Orange Pudding
IV cups sifted cake flour
1V teaspoons baking powder
Vt teaspoon salt
3 eggs, separated
1 cup sugar
Vt cup water .
2 teaspoons grated
orange rind
2 tablespoons orange juice
Sift together flour, baking
powder and salt. 'Beat egg
yolks until light in color and
gradually add sugar and wa
ter, beating constantly. Add
orange rind and juice. Add
flour to egg mixture and stir
until smooth. Beat egg whites
until stiff and gently fold them
into the flour mixture. Turn
into a greased 8-inch tube pan.
Cover with waxed paper and
make a hole in paper over the
tube. Place pan on a trivet in
a steamer over 1 inch boiling
water. Cover steamer or ket
tle closely. Use high heat at
first, then as the steam begins
to escape use low heat for rest
of cooking. Steam 1 hour.
Turn out on cake plate and
serve hot with strawberry
Hard Sauce.
Strawberry Hard Sauce
cup margarine
V, cup confectioners sugar
Few drops vanilla, brandy
or other flavoring
Vi cup sliced strawberries
, Cream shortening until very
soft. Gradually add sugar and
flavor with, .vanilla or. other
flavoring. Fold in strawber
ries and chill before serving.
Use Canned Foods
Here's an easy salad to make
with canned foods. Canned
shrimp, crab and ripe olives.
Cut the olives from pit into
large pieces and combine with
the shrimp and crab. Add
some sliced celery and toss
lightly with mayonnaise, ac
cented with generous squirt
or two of fresh, lemon juice.
Incidentally, this is good hot
or cold.
ture remind parents. Food
needs increase as .. children
grow and develop, reaching a
peak in the teen years. Family
foods costs rise accordingly if
children are to have an ade
quate diet.
Teen-age boys need some
what more food than girls of
the same age because of their
larger size and because they
generally are more active phy
sically. But mothers often find
that arranging an adequate
diet for a teen-age daughter
may cost as much as that for
a son because girls often are
more "finnicky" about their
food so may need to have ap
petites encouraged by espe
cially attractive and flavor
some dishes.
Most teen-age boys eat
more than their fathers, need
more food than their fathers.
So just stop muttering, Dad,
when theV come back for more
and bigger helpings.
Teen-age girls need plenty
of iron-rich foods; leafy green
vegetables, eggs, meat, poultry
or fish with liver or other or
gan meats at least once a week.
Mothers will do well to note
this, especially.
Favorites With Children .
Any Boy Scout leader will
tell you that peanut butter is
one of the favorite foods of
growing boys. Girls like it,
too. Rich in protetin and vita
min B, peanut butter is one
of the most helpful of foods;
should be kept on hand; used
in ways like this:
Peanut butter and chili
sauce in equal parts.
Peanut butter and jelly or
jam in equal parts. j
Peanut butter and raw car
rot with mayonnaise, using Vt
cup peanut butter to 1 cup
grated raw carrot and 2 ta
blespoons mayonnaise. '
, Peanut butter, baked beans,
pickle and salt , and pepper
with just enough milk to mois
ten. Peanut butter and pickle rel
ish using cup peanut but
ter to Vi cup relish.
Peanut butter and minced
green pepper and mayonnaise.
Peanut butter and marma
lade on banana or nut; bread
is wonderful eating, too.
Leftover Casserole
tforp'n a delicious leftover
tiirlrev rnfiserole that can be
put together in no time. Com
bine diced turkey with equal
amount ot sliced ceiery ana
some halved roasted almonds.
Bind together with mayon
naii:e . and season with salt
and Ipmnn llliee. Put in a
ahallnw .haker. iDrinkle with
grated cheese and crushed
potato chips. Bake in very
hot oven about 15 minutes.
IIS
We're Storting Spring With a , .
9 16 IUI liliy JfM.IIJ llllll M ' -
till WHWAHW- hn M
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Prices EHecHve
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32
U
- Mm
ALL NUTRITION
Nucoa ib. 25'
BEST FOODS
Mayonnaise 0. 59'
46-01. HUNTS
Tomato Juice 23
AA LARGE RANCH
Fresh Eggs JS
CRISCO
3 lbs.
89
TENDER MEATS
VALLEY PACK
PICNIC HAMS ,39'
OUR USUAL FINE QUALITY
Ground Beef3,b,T
OLD FASHIONED
FRANKS
3$H oo
lbs. A
GIANT
TIDE
Pkg.
68'
Folger's Coffee
lib. 85c
ih.$1.69
SUGAR SO 98
QUICK or REGULAR
Mother's Oafs 2. 39'
Pkg.
Tup nd Saucer Premium
SPAM
12-oz. can
45'
FRESH PRODUCE
FRESH GREEN
Asparagus S 1 ,b, 25'
SUNKIST
Juice Oranges , B'
CUCUMBERS t,d, 10'
FRESH GREEN
CELERY
Ring Bologna
3 $uoo
lbs. A
Per Bunch
it
Free Parking-Daily Delivery Service
Open till I P.M.
Friday, Saturday, Sunday
Souffle Salad
For May Day
Colorful One
This "May Day Souffle
Salad" is as pretty and bright
as the buttercups in your May
Day basket! It's one ot those
delightful new souffle salads
made the ' fast-frost method.
You can even forget the dres
sing for It's molded right in
with the golden canned cling
peach slices, orange and ba
nana. We suggest serving it
with a platter of cold meats
and cheeses for an attractively
simple, wonderfully refreshing
summer buffet.
May Day Souffle Salad
1 package lemon-flavored
gelatin
1 cup hot water
Vt cup cold water
3 tablespoons lemon Juice
Vt teaspoon salt
cup mayonnaise
1 orange
1 banana
. 1 cup canned cling peach
allces
Salad greens
Dissolve gelatin in hot wa
ter. Stir in cold water, lemon
Juice and salt Add mayon
naise, and beat with rotary
beater until smooth. Turn
into refrigerator tray and place
in freezing compartment 15 to
20 minutes, until mixture is
set about 1 inch in from edges,
but soft in center.- Meanwhile
prepare fruits. ' Pare, quarter
and slice orange. Peel and
slice banana, and drain the
peaches thoroughly. Turn gel
atin mixture into bowl, and
beat until smooth and fluffy.
Fold in fruits. Turn into in
dividual molds and chill until
firm. Unmold on salad greens
to serve.
Makes 6 (6-ouiice) molds.
Watch your textures when
you are planning a meal!
Never serve a creamed meat
or fish dish with a creamed
vegetable. Don't serve a vege
table with a sauce when pot
roast with gravy is the main
course.
Color Appeal of
Foods Important
To Younger Folk
; How food looks Is important
to small-fry. Always use at
least one bright-colored food in
each meal, such as bright green
peas, orange gelatine, sprig of
parsley.
Use egg yolks beaten Into
white sauce.
Enliven cream sauce with a
golden ' snowfall of cooked,
grated egg yolk.
Garnish soups with cheese
croutons prepared by dipping
bread cubes into beaten eggs,
then grated cheese, and then
sauteed until golden brown.
Top desserts with sliced ber
ries, tinted whipped cream, Jel
ly, raisins or finely crushed
peppermint candy.
Toddlers Like Texture
Children prefer foods served
lukewarm, such as cooled mash
ed potatoes and partially melt
ed ice cream.
Creamed foods are more ac
ceptable on cubes of bread
rather than over toast.
Gummy or thick puddings
are voted out; use more liquid
in your, child's puddings.
Dry foods are ignored, even
when served with sauces; a
souffle of the food is easily eat
en. Finger foods, such as a
wedge of cabbage or toast stript
are easy to manage.
The two-year-old likes car.
rots and beets because of color
and sweetness. Butter and
cheese are favored foods. Food
jags are prevalent; respect
then) and cooperate.
Appealing Salad
Here's a pretty and tasty
salad platter which will make
guests remember the occasion:
Avocado slices sprinkled with
lemon juice and salt, sliced
oranges crowned with thin
onion slices,' prunes stuffed
with cottage cheese and
chives, whole fresh straw,
berries with stems on. A
French or cream dressing li
in order.
1288StateSt IIIIPLL'S Phone3-6489
At a time when we know you will most appreciate it our pleasure is to bring you this
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Fresh (nil
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TENDER LOIN : 89'
FRESH BEEF JJtJHI
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Best selection oF Fancy Eostern Oregon Hereford beef. Don't fall to toke advantage of these price. Convenient
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Half or Whole Front Quarter Hind Quarter
Pound Pound Pound
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Baby Beef
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. 39' atocon .'49
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Phone 3-313