THE HOUSEWIFE'S HANDY- " 9
LATEST IDEAS F0.1 YCU."i
rjiARicETirle
FOOD SECTION ;
MW by Mori Lcwry FbcKer
7
Salem, Oregon, Thursday, July 30, 1953
'uollthcd TsMrsdey fob Week
Many Suggestions and Recipes Listed For Mid-Summer Use
G apital AjJoiarBal .
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Cold-
Warm days and busy houn
mn little time spent in the
ki'etien. Summer entertain
ing should be casual and ef
fortless; summer family meals
should be nourishing yet pre
pared with a minimum of
work. .
A handsome platter of cold
cuts nicely fills the bill of fare
on a hot. summer evening.
whether you re having a fam-
i'y dinner in the back yard or ;
entertaining friends at a porch
supper, you'll find the easiest
solution is to serve cold cuts.
What's more, it's fun for the
family and guests to - choose
their favorite cold meats from
an attractively arranged tray,
Pictured (on : the following
page) are jellied corned beef
slices, spiced ham, bologna,
head cheese, summer sausage,
liver - sausage and pimiento
loat Of course, your selec
tion of cold cuts can be entire
ly different, as there are many
kinds from which to -choose.
When selecting an assortment
of cold cuts, keep these four
points in mind. Choose meats
which:
1. Contrast in color, as do
the head cheese and bologna
on the platter.
2. Contrast in flavor, as Jel
lied corned beef and bologna.
3. Contrast in size and
shape, as spiced ham and sum
mer sausage. . . .
Home Freezer Delicacies
Highlighted in Cook Book
We wish we dealt in magic!
If we did, we'd say abracadabra
and endow every harassed hos-
tess with a hom freezer plus, a
copy of Hazel Meyer's recently
published
of Home
'The Complete Book
Freezing" (Lippin
cott).
So easy to entertain if you
can prepare food ahead and put
'it In a freezer! So many ideas
in Miss Meyer's book on how
to use your freezer and have
guests without having hyster
ics! We hurry to say there's lots
besides hostess-help in Miss
Meyer's book. It does Just
what its title implies gives
you complete home freezing in
formation basecon the author's
own practical experience plus
her investigation of sound re
search. Dr. George Cook of the
Long Island Agricultural and
Technical Institute was one of
the authorities who checked
the book.
Did you know you could
package hamburgers by the
yard? "Do this," Miss Meyer
Fish Fillets with almond
Cuts Buffet ITreats
4. contrast in texture, as
liver sausage and spiced ham.
' Arrange the meats prettily
on your Handsomest tray or
platter and then -relax! The
main part of your dinner is
ready. , - - .
. Serve the appetizing array
of cold meats with a colorful
and hearty macaroni' i salad!
The one pictured here is call
ed "rainbow salad." Pimien
to, green onions, sliced carrots
and chopped sweet pickle give
the rainbow effect and add
good flavor, too. . You might
round out-the ' menu , with as
sorted hard roll, one hot veg
etable; such as green beans.
buttered broccoli-or peas, rel
ishes, iced tea, and .cantaloupe
a la mode. Here's the tested
recipe for the tasty macaroni
salad. .
Rainbow Macaroni Salad
2 cups elbow macaroni (8
or. package)
cup French dressing -V
cup sliced green onions
(scallions) . r ;
i,4 ' cup diced pimiento -.
H cup finely chopped' tweet
pickles
!i' cup thinly sliced carrots
2 tablespoons prepared
mustard
Mayonnaise, salt and pep
per Cook macaroni in boiling
salted water until tender.
Drain and rinse with cold
writes, "by placing a row -of
equal - sized flattened patties on
a strip ol ceiiopnane aoout 6
by 36 inches, leaving two inch
es of space between each pat
ty. Cover the strip with anoth
er piece of cellophane of the
same dimensions and fold the
margins in close to the meat
Make a compact package by
folding the covered meat pat
ties back over each other ac
cordion style. Put this cello
phane package in a polyethlene
bag, sealing air out. When you
want, hamburgers for dinner,
you can merely cut off as many
of the patties as you need with
a pair of scissors without dis
turbing the remainder. Pre
shaped hamburgers take less
time to defrost than the same
amount of ground meat pack
aged in bulk."
.
We were intrigued by .Miss
Meyer's book dedication: "To
the memory of my father, who
loved his family's enjoyment
of the picture-book meals he
so often prepared." So we ask
ed her about one of her father's
gravy a freezer treat.
a
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water. Add French dressing
and chill for several hours.
Add remaining ingredients,
using about 1 cup mayonnaise
and salt and pepper to taste;
mix thoroughly but lightly.
Chill several hours. Serve
in lettuce lined bowl; sprinkle
with chopped fresh parsley
and top with hard-cooked egg
slices, if desired. 8 servings.
Another Cold Cuts Menu
Here is another suggestion
for a meal- built around sliced
cold meats: '
I Assorted Cold Cuts
' Sliced Tomatoes
Sliced 'Cucumbers
: ' Hat Potato Salad ..
"f'lce Box Rye Bread
'-," Fruit' Shortcake, ''
" Iced Tea or Coffee
Cold cuts are not limited to
pretty ' platter arrangements.
Here are a few sugestions for
other ways to protein-lze your
meals with cold cuts:
In Hot Dishes: 1. Fry "boil
ed ham slices and serve on
toast topped with cheese sauce
and garnished with fried pine
apple slices. - 2. Fill fried bo
logna cups ' with scrambled
eggs, hot potato salad or
creamed whole kernel corn.
In i Salad: Cube cold cuts
and add to potato, rice or mac
aroni salad for a main dish.
Or cut meat into long strips
and toss with crisp greens and
a tangy dressing. "'
eye-appealing dishes. She said
she would never forget their
first sight of his planked steak,
with, potatoes prepared four
different .ways Hashed Brown
Creamed, French-fried and
Stuffed-baked gracing each
corner of the plank!
But now it's two of Hazel
Meyer's own recipes we want
to give you. Old favorites of
our own, we tried her versions
and found them Just as deli
cious as we thought they'd be.
Fillet With Almond Gravy :
1 pound package any fish
fillets
4 tablespoons butter or mar
garine
',4 cup sliced blanched al
monds
2 teaspoons flour
i teaspoon salt
', teaspoon black pepper
4 cup cream (sweet or tour)
When fillets are thawed
enough to separate, panfry in
butter until golden, brown on
both sides. Remove fish from
skillet and keep hot. Saute al
monds in butter remaining in
the skillet until brown. Blend
in flour, salt and pepper. Warm
cream and add it gradually to
the skillet, stirring constantly
and cooking over low heat (do
not let it boU) until the mix
ture is blended and thickened.
Arrange fish on platter or indi
vidual plates and cover with
the almond gravy. Serves 4.
Avocado Sherbet
1 Vi cups mashed avocado
1 cup lemon Juice
1 cup orange Juice
2 cups sugar -
1 pint heavy cream, whipped
2 teaspoons grated lemon
rind
Combine the fruit Juices, avo
cado, sugar and lemon rind,
blending until sugar is com
pletely dissolved. Pour this
mixture into ice-cube trays
and freeze for about Vi hour.
Remove from the freezer, turn
it out into a bowl and stir it
well. Fold in the whipped
cream. Pack In rigid waxed tub
or plastic containers and store
in freezer. Twelve servings.
Seasonal
Produce
Plentiful
So many good things from
which to choose, as many west
ern grown fruits and vegetables
go into peak production along
with beef, beef and more beef.
frying chickens, turkeys, ice
cream, small oranges, milk and
milk products, fresh fish and
table and salad fata, oils and
shortenings.
The Beef Situation
Remembering all those beef-
hungry years, make the most
of this super buy now Beef
supplies during August are ex
pected to set new records for
the month. Consumers find
meat counters well stocked
with reasonably priced to bar
gain priced cuts. Watch the ad
vertisements in this newspaper
Look for featured items in the
market If you've a home freez
er, jnt in beef tupoitr now.
Western Poultry
Plenty of turkeys as we help
celebrate Midsummer Turkey
Time. Turkeys of all sizes.
Many will choose the Junior
size which runs 4 to 8 or 8
pounds ready for pan or roast
er. Fryers and broilers are rea
sonably priced.
Fresh Vegetables Galore
Abundant supplies of toma
toes, tweet corn, green beans,
cabbage, beets, cucumbers, cel
ery, lettuce and all varieties of
fresh squash. Supplies of po
tatoes and of onions arc unus
ually heavy and likely to con
tinue that way for several
months. Wonderful makings
for daily green and vegetable
salads!
Fruit Bays
Plenty of apricots, berries in
wide variety, peaches, grape
fruit, small oranges, Bing cher
ries, new-crop apples. In good
supply are cantaloups, Thomp
son seedless grapes, peaches,
plums, watermelons. ,
Fruits for Canning, Freeatar
Be sure to talk over canning
preserving and freezing plans
with your fruit and vegetable
man. He is Just as anxious to
sell his products at their peak
season as you are to buy tnem
when prices are lowest. Prin
cipal thing it to plan to ''put
them up" at earliest possible
moment after you get them
home.
Fresh Fish
Plenty of freshly caught as
well as frozen fish fillets
throughout August. From coast
al waters, featured items are
salmon, halibut, sole, rockfish
and lingcod. Good variety too
from inland streams and lakes.
Good marketing!
Mint-Lime
Parfait Pie
Rates High ,
Among the parfait pies.
lime is always popular.
Lime-mint Parfait Fie
1 S-inch piecrust, to be
baked
1 pkg. lime-flavored gela
tin IV cups hot water
1 pt. vanilla ice cream
V cup crushed peppermint
stick
Vi cup heavy cream, to be
whipped
I tbs. sugar
'4 tsp. vanilla
Bake - one 9-inch piecrust;
cool. Meanwhile, dissolve gel
atin in hot water. Add ice
cream a spoonful at a time,
stirring until dissolved after
each addition. Chill IS to 20
minutes until thick but not
set. Fold in all but 1 table
spoon of the crushed pepper
mint stick and pour Into the
cooled piecrust. Chill at least
30 minutes until firm. Just be
fore serving, whip cream;
blend in sugar and vanilla.
Spoon around edge and decor
ate with remaining crushed
peppermint.
Zest for Spinach
Fix spinach as usual, cook
ing quickly with no water ex
cept that clinging to the leaves:
season with salt pepper, butter
or margarine, a dash of vine
gar or fresh lemon Juice . . .
and a bit of soy sauce for added
taste appeal.
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Refreshing Dessert
Chilled fruit makes' a re
freshing summer time dessert.
One of our favorite quickies
is chilled canned fruit cock
tail served In sherbet elanes
topped with a spoonful of
frozen orange Juice concen
trate. . Give it a perky look
with a fresh mint sprig gar
nish. Perfect Potato Salad
At often at you serve pota
to salad, you want it packed
with luscious flavor and Joy
to behold. Here are tome ways
to perfect it Start with a basic
mixture of cubed cooked pota
toes, - onion, salt and pepper;
then tost in crunchy bits of
green pepper and cucumber.
Alto happy additioni are some
cubed ham or bits of crisp ba-,
con. For dressing use about half
French dressing and half may
onnaise. (Make your own good
French dressing with 1 can con
densed tomato soup: mix it
with Vi can salad oil, ,V can
vinegar and seasonings.) Final
step and to important is to
let potato salad chill for sev
eral hours. This brings out all
the flavor.
Refresher
During these warm summer
dayt, a cooling drink for grown
upt and children alike it this
Pineapple Juice Refresher.
Pour pineapple juice into a tall
glass and add 2 tablespoons
frozen concentrated' orange
Juice (undiluted). Stir and
serve Immediately. " -
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When itt ClOaOX-cbanc..
Colorful
Rice Dish
With Peas
Your children .will gladly
stop their play and be ready
and waiting at the table when
they know that you are mak
ing Rice Ring of. Mush
rooms and Pimien tot, and fill
ing this Rice Ring with Green
Peat. Dad, too, will put away
"the sport page" and will be
all set to serve plates with hot
and heaping helpings of rice
spiked with Just the right
amount of bright red bits of
pimiento.
Riec Treat
4 cups hot cooked rice
I can (1 VI cups) condensed
cream of mushroom soup
undiluted
Vi cup chopped whole
canned plmientos ,
t cups buttered or creamed
- green peat
- Mix together the hot rice.
mushroom soup and pimientot.
Pack into a ' well-greased
ring mold.. Unmold on a hot
platter and serve with the peas
in the center.
This recipe makes 8 serv
ings. ' v "
Variations' ,
Fill, with other buttered or
creamed vegetables as desired;
or with creamed meats, fish or
chicken. ;
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CLOROX removes stains from kitchen
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Cantaloupe Baked
Alaska Different
Imagine the Oh!s and Ah!s
when you produce this hand
some surprise. Really there's
nothing to it; Just takes a little
daring to be different Even
worth trying on the home
folks. .
Cantaloupe Bakid Alaska
3 ripe chiUed cantaloupes
6 egg whites ,
Vi teaspoon cream of tartar
1 cup sugar
teaspoon grated lemon rind
S teaspoons fresh lemon
juice
Halve cantalounei and re.
move seeds. Scoop out pulp
with ball cutter or teaspoon
and pile back into shells. (You
can also use other well-chilled
fresh fruita urh
peaches, bananas, blueberries
or huckleberries or strawber
ries.) Plate In rwfrlnratnv
Beat egg whites with cream of
tartar until stiff. Gradually
beat in sugar, 1 tablespoon at
a time. Continue beating un
til stiff and glossy. Fold in
lemon rind and juice. Pile
merinffue on too of eantaloun
spreading to edge. Bake in
very hot oven, SCO decreet
about 1 minutes or until deli
cately browned. Serve Imme
diately. Such good eating! .
Gay Garnish .'
A colorful famish, for vour
ham platter consists of pine
apple slices with edges cupped
in colored sugar.
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contains no 0'Hty particles to damage woiH
- and vrether. W extra gentle on fabrics, free
from caustic, made by a patented formula
exclusive with Clorox.
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Main Course
Dish for
Centerpiece
Did you ever prepare a main
course dish that was so attr.ie ,
tive you used It as a center.
piece? Well, that's Just what
this Shrimp on Parsley Rice is
designed to be. Curlv nink
shrimp on a delicate green and
white bed of rice and parsley
make a dish as colorful and at
tractive as any bowl of Cow
ers. This edible centeraieca is
nutritious, too, as rice is an ex
cellent sntirr a .n..niT..ni..
carbohydrates,, and shrimp is
ncn in proteins, nunerala and
vitamins, all the nutrients
which should he nnt in '
main dish. Nobody needs to be
rauumea ciiner mat tnrunp is
One of Amerif ' most nnnnla
foods and that rice is an eco
nomical extender for all kind
ox foods. . .
Shrimp on Parsley Slec
Clean a pound of fresh nr
frozen shrimp, and cook the
shrimp by boiling in a auart ol
salted water 3 to 8 minutes.
Drain the shrimp. In the mean
time, saute y cup- minced
onion in V4 cup of butter or
margarine. Add Vi cup minced
parsley, 1 teaspoon salt and Vi
teaspoon pepper. Fold the
onion-parsley mixture Into 2 or
3 cups of hot biled rice. Ar
range the rice in a circle n
a chop plate, or in low bowl.
F1U the center with the cooked
shrimp. Makes 6 to 8 servings.
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