I -
! THE HOUSEWIFE'S HANDY
aletnJ Authentic Jccd Quite to Setter tiify
LATEST IDEAS FOR YOU?.
MAR EC ST I KG
Published Thurtday Eack WMk
ital
FOOD SECTION
Edited by Marian Lowry Fischer
Salemj Oregon, Thursday, August 6, 1953
Fresh Fruit and Vegetables Abound; Informal Meals Popular
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Blueberry j
Scones
Delicious .
Piping hot scones with a
cup of tea always give a fes
tive touch to tea time to
breakfast time too for that
matter. But for a really spe
cial treat make them Blue
berry Scones. Here's a recipe
treat that Just can't fail, so
make them often while those
big, Juicy blueberries are at
their very best.
Blueberry Scones
(Makes about 18 scones) -
2 cups sifted all-purpose
flour
2 '.4 teaspoons baking powder
Vt teaspoon salt
1 teaspoon sugar
? cup shortening
3 cup milk
2 eggs, beaten
Hi cups blueberries, washed
and well drained
Vt cup light cream (approx.)
Sift together flour, baking
powder, salt and sugar. Cut in
shortening until mixture re
sembles coarse corn meal.
'Combine milk and eggs. Add
to dry ingredients and mix
lightly. Add blueberries. Roll
out on a lightly floured board
to tt-inch thickness. Cut into
4 by 4 squares. Cut each square
into 2 triangles. Place on a
linhtlv-ereased bakina sheet.
Brush each with cream. Bake
at 450 F. for 12-15 minutes.
Note: If frozen blueberries
' are used, thaw and drain. Pro
' ceed as with fresh berries. If
canned blueberries are used,
- drain and proceed as with
fresh berries.
Flavor Appreciated (
In Icebox Cookie
ou'll like the flavor in
these cookies:
Lacy Cooky-Crisps
4 cup seedless raisins
, cup shortening
4 cup water
4 cup sifted flour
i teaspoon soda
teaspoon salt
r, teaspoon nutmeg
1 i teaspoon cinnamon
u. Mm Hnnrvd nutl.
IVi cup uncooked rolled oats
1 cup brown or dark brown
sugar
1 taacnmn vanilla
Heat raisins, shortening and
water together gently Just un
til shortening is melted. Cool,
cift tinur nda and salt to
gether into bowl; add rest of
dry ingredients, men iw
mixture and vanilla; mix well.
ChiU. Drop walnut-size pieces
of the dough on greased bak
.i .hot leavim about 2
inches space between for
spreading. Bake at 350 degrees
(moderate) 10 to 12 minutes.
The cookies will be very soft;
i them tnd 4 to 1 min.
after removing from oven, un
til they are firm enougn 10 re
move to rack with pancake
turner. They are crisp when
cold. Makes 3 lo aozen.
r'A- V ..V". i7 .
Peaches, Pears, Prunes
Of Northwest
Summertime ia the season
for picnics, patio parties, bar
becues and as much outdoor
living as possible while old
man sun is high in the heavens.
Cooling salads are in great de
mand all summer long,- using
fresh fruit with fine flavor, eye
appeal and simple preparation.
Peaches are gems oi we
northwest with their golden
flesh and ruby red center.
Bursting with Juice, they are
delicious, in fresh or frozen
salads, freshly sliced with
cream or ice cream, with short
cake or eating out-of-hand.
Fruit Salad
2 ripe freestone peaches
3 Italian prunes
1 Bartlett pear
1 3-ounce package cream
cheese
Vi cup chopped nuts
Lettuce
MayonnaisAr salad
dressing
Line two salad plates with
crisp lettuce. Peel, halve and
pit peaches. Place two halves,
cut side up, in the center of
each plate. Wash, halve and
pit fresh prunes and place s
Baked Crusted
Steak dinners are all the
fashion, and with good reason,
as any woman knows who does
he? own marketing. Steak is
selling at lowest prices in
years. In fact, in many locali
ties steak is priced the same
as hamburger Just a year ago.
What is your favorite food
to serve with steak? French
fried potatoes? Green salad? A
big baked potato? Those are all
Just fine. But now comes a de
licious new accompaniment for
a steak. It is Golden Crust
Bananas, a way of serving
bananas cooked that is simply
delicious.
Golden Crust Bananas are
mellow halves of banana, bak
ed with a delicious crisp crust
of crushed corn flakes, bread
or cracker crumbs. This is the
type of food that shows real
imagination and will do a hos
tess credit. Golden Crust Ba
nanas can be made ready for
baking the morning of a din'
ner and held until time for
baking them. The baking only
takes about 10 to 12 minutes.
Golden Crust Bananas go
well with almost any combina
lion of foods . . . meat, fish or
poultry. Serve them as a vege.
table, and you will find their
different delicious flavor very
much in demand. For cooking
choose a less ripe banana that
will stay firm when cooked. A
slightly green tipped or all
yellow peel means the less ripe
banana . . . the ideal one for
cooking.
Goldea Crust Ban.naa
1 egg, slightly beaten, or
Top Fruits
halves cut side down at the
base of the peach halves. Wash
and slice pear into eights. Ar
range 4 pear slices on each
plate at the top of the peaches.
Form cream cheese into 4 balls
ami roll in chopped nuts. Gar
nish each plate with two cheese
balls. Serve with mayonnaise
or salad dressing. Will serve
two.
Fresh Peach Compote " 1
3 freestone peaches
1 cup water
Vt cup honey
3 tablespoons lemon Juice '
3 tablespoons orange juice
' V4 teaspoon powdered gin
' ger sprigs of fresh mint
Vi cup blueberries
Peel peaches. Cut in half and
remove stone. Add honey and
fruit juice to water. Place over
high heat and bring to boil.
Lower heat and add peach
halves. Cook gently for 3 min
utes, basting peaches with
syrup. Remove peaches to dish.
Add ginger and blueberries to
syrup. Remove from heat; pour
ever peaches and chill. Just
before .serving garnish with
fresh mint. Serves 6.
Bananas Good
V cup undiluted evaporated
milk -
Hi teaspoons salt
4 firm bananas
ht cup finely crushed corn
' flakes, bread or cracker
crumbs
3 tablespoons butter or mar
garine, melted
Use slightly green-tipped or
all-yellow bananas.
Mix together egg or undilut
ed evaparoted milk and salt
Peel bananas and cut into
halves crosswise. Dip banana
halves Into egg or milk, then
drain 2 to 3 minutes. Roll in
crumbs. Place banana halves
into greased baking dish.
Sprinkle bananas with melted
butter or margarine. Bake in a
very hot oven (450 degrees F.)
about 10 to 12 minutes, or un
til bananas are tender . , ,
easily pierced with fork
Brown under broiler 2 to 3
minutes, Just before serving,
Serve hot as a vegetable,
Makes 4 servings.
Important: If desired, bana
nas will brown in the oven if
baked at 450 degrees F. 4 min
utes, then baked at 500 degrees
F. for remaining 8 minutes.
Tomato Salad Delight
Peel and cut 6 large tomatoes
into thin slices. Sprinkle each
slice with a little basil and
thyme. Place In layers and let
chill in refrigerator for an hour.
Serve on any available greens
with spicy French dressing and
garnish of paprika.
Way to
Cook Bass
Also Listed
Most anglers' wives In this
part of the country know how
to cook the occasional fish their
husbands bring home, but In
this state recipes are rarely
published for preparing striped
bass, a fish not available In the
market because the state law
reserves it for sport fishing.
Now a fisherman has pub
lished a book title Striped Bass
Fishing in California and Ore
gon. It has an entire chapter
on ' ways to prepare striped
bass. Author is Leon Adams of
San Francisco. He not only tells
how to cook "the striper" but
also tells where they're biting
today, how to rig tackle to
make monsters strike, to troll,
cast, fish with batt . . . cook
what you catch. Fun to read,
too, with exciting fishing yarns
and Oh! Yes, he tells also about
the love life of "stripers."
Ways to fix?
Fillet the Striped Bass
. On one thing, most agree. The
best way to prepare striper
meat is in fillets. Don't try to
get the skin oft the fillet. In
stead, simply lay the fish wet
with skin down and slice the
fillet off the skin. Leon Adams
says it's easy and he should
know. .
2 pounds of fillets
1 large onion, sliced
1 cup sauterne or any white
table wine
- 3 tablespoons butter .
2 sliced tomatoes
Vi green pepper, sliced
2 teaspoons Worcestershire
sauce
Sprinkle fish fillets with salt
and pepper and cover with the
sliced onion. Pour wine over all
and let soak overnight. Melt
butter in large shallow baking
pan. Remove fish and onion
from wine and place in baking
pan, cover with tomatoes ana
green pepper and sprinkle with
salt. Bake until fish is tender,
about 35 minutes in moderate
oven. 375 decrees. (Don't over
cook.) Baste frequently with
wine In which the fish was
soaked, mixed with Worcester
shire sauce. Makes four large
or six moderate servings. Es
pecially tasty when served
cold. .
Squaw Corn Good
About ready to start cutting
com off the cob now that the
family has caught up on eat'
Ing new season corn-on-the-
eob? Or maybe you've some
left over. Brown 1 cup cubed
cooked ham lightly in drip
pings. Mix together 2 beaten
eggi, 2't cups cut corn, 2 ta
blespoons cream or top milk
and salt and pepper to taste.
Pour over ham. Cook over very
low heat, stirring constantly
until eggs are set. Serve with
mixed vegetable salad and a
fresh fruit or berry pie.
Plenty of
Fruit Now
In Markets
Now is the hour to have va
riety plus in your fruit and
vegetable eating. With many
kinds at their peak, many just
arriving and some on their way
out, the prices may not always
be the lowest but quality and
variety are certainly "tops."
The Fruit Department
This year's early Gravenstein
crop has produced top quality
fruit, according to the growers,
and prices are reasonable. Keep
some cold and crisp in your re
frigerator for eating fresh. Ten
der and juicy, this variety of
apple holds its shape and tex
ture superbly under cooking
processes. Apricots, berries
with an accent on blackberries,
cherries, peaches, pears, plums,
melons (particularly cantaloup
and watermelon), grapefruit,
small oranges, and grapes are
ail available at fair to moder
ate prices. Bananas are fre
quently to be found at much
lower than their usual price
due to the abundance of other
fruits and to their extreme per
ishability in the summer heat.
The Vegetable Department
Good buys here include cu
cumbers, artichokes, corn, caul
iflower, cabbage, celery, Bell
peppers, lettuce, onions, and
white potatoes. Bunch vege
tables are also in the good buy
class. When shopping for fresh
beets and turnips, look for
those that are smooth and blem
ish-free. When rough or ridged
they may be tough and woody.
Make sure the leaves are rela
tively clean and crisp so you
can make use of them in mak
ing soup stock or eating as
"greens." Medium length eel
cry that is brittle and of good
color makes the best buy in this
vegetable. Corn is at its best
right now, and sweet, juicy
corn-on-the-cob lust can't be
beat as a hot vegetable tor sum
mer meals. Good quality toma
toes are plentiful. Choose those
that are firm, well-rormea ana
not over-ripe. Remember to
wash and dry them before stor
ing in the refrigerator.
Meat Department Buys
Beef continues to be the "the
buy." Again we remind you to
check this paper's advertising
for the very best buys. Turkey
supplies remain ample ana
prices reasonable. Rabbits are
a good buy particularly in view
of their small bones and corres
oondinKly large amount of
meat per pound. Good market
ing!
1
Put Color in
Vegetable Plate
A vegetable plate can be dull
or delightful. Depends on the
cook. It she has an artistic
touch she will choose vege
tables with an eye to color and
thought to texture. Tomatoes,
green peppers and cabbage are
a trio that can look aa pretty
as a wonderful color photo
graph!
Transform those vegetables
into a triple treat. Stuff them
with a delectable mixture
made of ground ham, or other
meat, seasonings and crisp rice
cereal.
Stuffed Vegetables
3 each tomatoes, green pep
pers, and large cabbage
leaves
1 egg
2 cups Ci pound) ground
cooked meat
Vt cud, minced onions
Vi clove finely minced garlic
Vt cup chopped pimiento
V teaspoon salt
H teaspoon pepper
1 tablespoon melted butter
cr margarine
1 cups oven-popped rice
cereal
1 V cups condensed tomato
soup
t cup water
Remove centers from toma
toes; remove tops and seeds
from peppers; dip cabbage
leaves in boiling water to sof
ten. Beat egg slightly and mix
well with remaining ingredi
ents in order listed, except to
mato soup and water. Fill to
matoes and green peppers with
meat mixture. Put tablespoon
ful of stuffing in center of each
cabbage leaf; roll and tie, or
fasten with small skewers.
Place stuffed tomatoes, pep
pers and cabbage leaves alter
nately in kettle or casserole,
add tomato soup diluted with
water. Cover and simmer about
30 minutes.
Yield. 9 servings.
Variety of Canned
Meats Is Useful
Next time you go shopping
remember to 'pop an assort
ment of canned meats into
your market basket It will
provide you with the basis of
many interesting and easy to
prepare summer meals.
You can make appetizing
main dishes in minutes with
canned meats. For example,
serve corned beef ' hash this
easy way: ChiU hasn in the can,
slice and brown on both sides
in a little hot butter or mar
garine. Also brown well drain
ed canned pineapple slices.
Serve hash topped with pine
apple. Another tasty main dbh is
creamed dried beet on toasted
English muffins. For added
flavor and food value, melt
some processed American
cheese in the white sauce used
to "cream" the beef. Another
way of varying this good iish
is to add fried mushrooms or
leftover cooked vegetables
(such as peas or corn) to the
sauce; season with a little Wor
cestershire sauce, dry mustard
or curry powder. An attractive
touch is to top each serving
with sliced hard cooked eggs.
Quick Mixes Aid
When you're taking your
cooking easy during the warm
summer months quick mixes
will be one of your greatest
aids. Chopped walnuts and
seedless raisins stirred into the
batter of "cooky mix cookies
will give them extra good fla
vor and -also help keep them
fresh. These cookies are won'
derful to have on hand at
snacktime to serve with tall
glasses of cool lemonade.
Sandwich Trick
Did you ever try spreading
the sections ot bake-and-eat
packaged butterflake rolls
with a sandwich filling before
baking? They're perfectly de
licious and ideal to serve with
a combination vegetable or
fruit salad. Mix equal parts of
ready chopped ripe olives with
grated cheese and enough may-
mmmm-
Not a powder! Not a grind! But millions of tiny
"FLAVOR BUDS" of real coffee... ready to burst
instantly into that famous Maxwell House flavor!
Utterly unfikt old
instants"... just as
but tastes so different!
An amazing discovery
from America'a lead
ing coffee company! So
different so deliciouM
it's already the na
tion's largest-selling
instant coffee! In the
famous Maxwell House kitchens this
superb coffee is actually brewed for
you. At the exact moment of perfec
tion the water is removed leaving
the miracle "Flavor Buds"!
100 Pun Coffee-No Fillers Added!
Just add hot water . . . and the bunt
ing "Flavor Buds" flood your cup with
the richest coffee you've ever tasted.
You'll never go back to old ways!
Saw Money, too! The large economy
size jar aaves up to 75, compared
to three pounds of ground coffW
Sugar-Nut
Cake New,
Delicious .
Hot out of the oven is this
news about truly remarkable
cake that has ALL the virtues
of a good-eating dessert . . .
easy to make, wonderful to look
upon and simply marvelous to
eat! The sugar mixture sm-ink-
led in the bottom of the pan
before the cake baking comes
lilt BftB.nwnli a U . . t
caramel-like topping. It's im
portant to cut the cake before
it cools and while the tODDinK
is still soft.
Sugar-Nut Cake
1 cup sugar
1 cup brown sugar, firmly
packed
2 cups sifted all-purpose
flour
Vt cup butter or margarine
Vt cup broken walnut meats
1 egg
Vt teaspoon nutmeg
Vt teaspoon allspice
Vt teaspoon salt
1 teaspoon baking soda
1 cup sour cream
First make this Crumble
Mix:
Measure into a mixing bowl
sugar, brown sugar, flour and
butter or margarine; mix to
gether, using a fork or pastry
blender until mixture is crumb
ly.
Sprinkle nUtmeats over bot
tom of ungreased 9-inch square
pan. Take out 2 cups of the
Crumble Mix and spread even'
ly over nutmeats.
Then make the butter: '
Beat eggs; add spices, salt.
baking soda and sour cream.
beating until smooth. Stir into
the remainder of the Crumble
Mix to make a batter; pour into
pan.
Bake in moderate oven
(350F.) about 65 minutes. Re
move from oven; cool S min
utes, then cut int 12 bars, using
a very sharp knife. Layer will
be hard, but will cut on pres
sure.
To serve, Invert pan on tray
or plate, lift oft;
onnaise for blending. Spread
the mixture between the sec
tions of the rolls and bake as
directed.
- style
quick
SS3l Ay
The only instant coffee)
COOD.TO-THE.LAST.DBOP flavor!
j"irrtTiiifrwitiiswirmwswisMaw
Huckleberry Pancakes
Fancy cultivated blueberries)
or native huckleberriea; both
make marvelous eating. How
about tucking some into- tha
.breakfast pancakes or make a
luncheon or supper specialty
of them? One and one-fourth
cups berries would be about
right for a batter recipe using
1 cups of flour, or even sim
pler, use a pancake mix. Save
largest, most luscious berries
to sprinkle on top,
II
I IUIU II VUIII
Fritters
Are Good v
Heavenly as corn on the cob
is, perhaps you're ready tor a
change. Plan this to follow the
next ham meal using leftover .
ham. Or you can finely dice
canned luncheon ham. For that
matter, you can substitute can
ned com niblets or frozen cut
corn. '
Ham 'n Corn Fritters v
Vt to 1 cup cubed ham
1 cup flour
2 teaspoons baking powder -Vt
teaspoon salt -
1.L ,
7U Kuiwn pepper
2 beaten eggs .
Vt cup milk .
1 tablespoon melted tat
IVt cups corn, cut from cob
, 2 tablespoons chopped pimi
ento 2 tablespoons chopped green
pepper
1 teaspoon grated onion '
Sift dry ingredients into mix
ing bowl. Combine liquids and
stir into dry ingredients. . Stir
in remaining Ingredients, in- .
eluding the ham. Drop from ta
blespoon into deep not fat Fry
3 to S minutes. Serve immedi
ately, . .
Fresh Tear Salads .
Chilled ripe pear add a cool
and refreshing touch to a lunch
eon or supper plate. Just wash.
muva jiruvcurv sue wuuu pear
at serving time and top with
a spoonful of crushed plneap- .
pie or cottage cheese or balls
of seasoned Philadelphia cream
cheese. Serve with or without a
salad dressing of the French
type.
with that
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