P8 2 FOOD SECTION
THE CAPITAL JOURNAL Salem. Ortson
Thursday. Mar 14, 195S
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Ah! Strawberry Shortcake Season Soon
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Strawberry season Is here I bakinff. the shortcake needs
again soon, which means butter aplenty both between
Strawberry Shortcake good
all during the season of this
liucloui scarlet fruit. But
none of these sponge cake lay
ers for housing them, if you
please. Short cake, to be good
old-time favorite that it Is,
must be a sweetened biscuit
dough enriched a bit by the
addition of melted butter and
egg along with the milk or by
the use of cream. i
It's so easy to make, thanks
to the packaged biscuit mix
you find on the grocers'
shelves, that one Just can't go
wrong In the making, and so
good that you'll find yourself
making shortcake of other
fruits long after the straw
berry season has come and
gone.
Patted thick and split after
baking or rolled thin and put
together sandwich style before
and atop. And, as It's served
with the sugar-sauced berries
fairly bursting the sides and
rolling off the top of the pip
ing hot cake, there should be
cream good thick cream
and plenty of it to serve
poured from the pitcher or
whipped to rest atop each serv
ing like a fluffy white cloud.
But remember, this Is a
hearty dessert, a favorite that
needs a bit of publicity before
family or friends have spoiled
their enjoyment of the dish
with too much food that has
come before. Having a hearty
soup and a light salad or the
two in reverse makes for full
appreciation of
Ada's Strawberry Shortcake
(Modern version of the old
time favorite)
2 cups prepared biscuit mix
2 tablespoons sugar
cup cream or
cup milk and
cop melted butter x
1 quart of strawberries
Add cream or milk and melt
ed butter to the biscuit mix
and sugar. Mix with a fork.
Keep the dough soft but if It is
sticky add a bit more biscuit
mix.
Turn out on floured cloth.
Knead ten times to shape in
baU. Pat or roll out to half
of thickness desired when
baked. Shortcake doubles in
volume.
Cut 6 Individual shortcakes
with a cutter dipped In flour
or gently pat or roll out half
of dough to fit in round pan 8
inches In diameter and 1
lnch deep. Cot or spread
liberally with softened butter.
Pat out other half of dough
and place on top. Dot or
spread with butter and sprin
kle with sugar,
Bake in hot oven (450 F.)
about 10 minutes for the indi
vidual shortcakes, 13 to 20
minutes for the large short
cake.
To serve, split the short
cakes. While hot, spread with
butter. Cover lower half with
sweetened strawberries, both
sliced and whole depending on
size. (Use about to 1 cup
sugar for a quart of berries and
allow them to stand at room
temperature for a while.) Put
on the top crust. Cover with
strawberries.
Serve at once with plenty
of slightly sweetened whipped
cream or cream to pour from
a pitcher.
Honey Butter .,
Add that sweet touch to toast.
hot breads or waffles. Cream V
cup butter or margarine well.
Add to H cup honey gradu
ally. Beat thoroughly. Chill un
til firm.
I BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
Beef Roasl 4 A
Guaranteed
" ' i Sugar Cured Yor 0M' 9n Tow"
7ok Boston Bulls 49 c
. Large R. I. Reds
s Leg of Lamb , 4$ - -
Tdw lomb Ch0pS 55C lb. 0nly$1.39Eoch
GARDEN-FRESH FRUITS AND VEGETABLES
BROADWAY TIME IS THE BEST TIME ALL THE TIME
FX?"..... 29c 1 u,as... 25c I "VM... 29c I plants
WE CARRY
LEMONS 1ft- Rodih G'M" 1ft- GRAPEFRUIT At- A 5?MTI
Do,.n 29C Onions, 3 bun. I UC 8-It. bag 49C VARIETY
GRAPEFRUIT COFFEE SPAGHETTI SUGAR
2 jo?. 29c re... 25c
Ornnno ,. MILK Green Beans SAUERKRAUT
Urange Juice . M ilk 303 oc On OC
nr A" 2 can, 25C -5 eon. 23C
iJC jr toll 'JQf Doubt Luck Cottagt Brand
CBW""' Ca",yC E THIS YOUR SUNSHINE KRISPY
SARDINES MARGARINE stop no extra CRACKERS
COM
25c 2 ib, 45c EMPTYS WELCOME I lea 25c
T.n,at. s,Vv H3r BMJAY ftJARKET
ift RDPAn Broadway and Market SI.
Can IUC DRtAU Store Hour a.m. till S p.m. Erory Day
Compb.ll'. fa V VE N. Limit. - Hy All You W.nt
lactpt To. fc SM. Priest Good Frl., Sot., Syndoy
Rib Roast
Now More
Available
It has been many a lone year
since this foods writer's con
science would let her blithely
suggest that anybody can af
ford a rib roast of beef, but
today is the day. We say free
ly, roast beef, king of the din
ner table, is a meat anyone
can effort." Actually rib
roast of beef Is selling in many
stores at hamburger prices of
last year.
Buying Pointers .
For successful roasting.
rib rout should have at least
two ribs. This will serve four
persons with leftovers for st
least one other meal. A three-
rib roast will serve six, with
leftovers.
If there are only two Mr-
sons to be fed, you might buy
a one-rib roast and then, in
stead of roasting it, broil ii
exactly as you would a thick
steak. Ahhhh!
Boiled Bib Roast
This is a standing rib roast
from which the bones have
been removed; then it has been
rolled and tied. This roast
should be roasted fat side ud in
a shallow open an in cooking
a standing rib roast but it
should be placed on a rack for
drippings. Allow 10 minutes
more cooking time per pound
tnan for standing ribs.
Romp Roast
Oven-roast only very high
ouailty, top grade rump roast.
Most rump roasts should not
be pot roasted.
Extra Roasting Hints
No need to flour a roast be
fore cooking . . . nor to baste
it during cooking. No searing
in a hot oven. We know that
we get less shrinkage, more
servings and a beautifully
browned roast when one oven
temperature 1 s maintained
throughout the roasting period
. . . 32S degrees.
Rare Roast Beet
Twenty-two minutes per
pound. Medium, 26 minutes
per pound. Well-done, 30 min
utes per pound. Remove roast
from oven IS minutes before
time to carve it: makes carving
easier and allows time for
gravy making. Good eating!
DULLES IN ISRAEL
Tel Aviv, Israel WV-U. S.
Secretary of State Dulles and
Foreign Aid Chief Stassen ar
rived in Isiael from Cairo
Wednesday on their Middle
East tour. They plan a 28-hour
visit in Israel.
Onion Soup
WellLiked
Onion soup 1 always a
favorite. Hire's a variation
on the French type.
Quick French Onion Soup
(Makes 6 Servings )
4 large onions
4 tablespoons butter
8 beef bouillon cubes or 6
cups beef or chicken i
stock
'1 tablespoon Worcester
shire sauce '
2 teaspoons salt
U teaspoon paprika
Vt teaspoon pepper
2 hard rolls -grated
Parmesan or
Parmeson-style cheeie
Slice onions thin, cook in a
large frying pan in the butter
until golden. Pour dissolved
bouillon cubes (or stock) over
cooked onions. Add Worcester
shire, satl paprika, and pepper.
Bring to 'boiling point and
simmer gently about S min
utes. Do not boll. Serve in
deep bowls, each topped with
sliced hard rolls sprinkled
with cheese. If possible, under
broiler to melt cheese just
before . serving. This soup
develop flavor a. it stands
and Is excellent when reheated.
Fried mush or farina with
honey butter is delicious
breakfast dish.
CHUCK, SIRLOIN,
ROUND -
'AMD OTHERS,
HERE ARE.
ALWAYS
FOUND
SWOT'S U. S.
GOVT INSPECTED
BEEF
STEM
SALE
ROUND STEAK u 49c
T-BONE STEAK-...:..;....:...!.' 49c
SIRLOIN STEAK 49c
Again We Repeat Our
. Special Lamb Sale v. s. inspected
LEGS OF LAMB Lb. 55c
LAMB CHOPS lb. 55c
SHOULDER LAMB ROAST 45c
LAMB STEW . Lb 25c
A Reel Buy en U. S. Gov't Inspected Meet For Your Protection
v.n.. Another, Good Buy for This Weekend
Valley Packing Company's Famous m 01
CASCADE SLICED BACON V. 69
And of Course
TURKEYS WhHaWes, Quarters. ..lb. ff V
Legs, Thighs, Breasts u 59c
Turkey for Fricassee u 35c
I as a stalk of Celery
You wouldn't serve celery that was wilted
and tough. It must be crisp and fresh.
The bread you serve your family must
also be FRESH when you buy it and stay SOFT
until the last slice is gone.
Only GOOD bread like MASTER possesses
and retains the right amount of moisture to
insure softness. Yet, every loaf is THOR
OUGHLY BAKED clear through . . . Insist on
MASTER bread . . . and enjoy real fresh-from-the-oven
flavor.
.&om box!
J Makes Delkjw
1 M I 1 W W I J X J 1 1 '
f r yovr food $tot$
Vopu&Vt BECAUSE IT'S 0OO!
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