Pt 2 FOOD SECTION
THE CAPITAL JOURNAL. Salem, Oregon
Thursday. Aafiut 18, 1953
A Lady Baltimore Cake...
tAf Kaodtturtu I morc." Aecordlnc to legend, it
Tbii cake and frosting havt originated in Charleston, South
been going steady for a long
time. And it' no wonder
anowy . frosting complement!
airy cake layers perfectly. They
were made for each other.
One of the great desserts of
the South, this fruit filled de
light is called "Lady Balti-
Carolina, at the turn of the
Century, and now holds a place
of honor all over the country.
We don't mind saying that
our up-to-date version of Lady
Baltimore cake couldn't have a
more heavenly, fluffy texture.
A modern kitchen aid such as
TfT
t i 4
-.s.i sF ' UV J
' TV ' tiiiKli l if i n i 'A 11
for
Lady Baltimore frosting
Lady Baltimore cake.
Chicken Salad Always
A Summer Time Favorite
Summertime is chicken salad
time. Make it often but make
it easy on yourself by using
canned boned chicken.
This Sunset Chicken Salad
will keep your hubby happy
because it's not only cool and
pretty to look at but it's heavy
on the meat, the way men like
them. It's a recipe that keeps
ine Budget nappy, too, by call
ing for flavorful potato chips
or corn ciiips instead of nuts.
jSunset Chicken Salad
2 6-ounce can boned chick'
en or turkey, cubed
cup diced celery
Vi cup chopped green pepper
, i teaspoons minced green
onion
1 tablespoon vinegar
t cup mayonnaise
1 cup crushed potato chips
or corn chips
Just toss together all In
gredients except chips. Chill.
Toss in chips and serve on crisp
lettuce. Garnish with slices of
melon and strawberries. Makes
3 to 4 servings.
Tomato Turkey Salad
1 9-ounce can boned turkey
1 cup chopped celery
3 tablespoons French dress
ing ,V teaspoon curry powder
1 teaspoon grated onion
3 large tomatoes
1 cucumber- sliced
Toss boned turkey lightly
with celvry, French dressing,
curry an! onion. Cut tomatoes
almost through into six sec
tions. Fill each tomato with the
turkey salad and insert cucum
ber slices between tomato
wedges. Makes 3 servings.
Chicken Rice Salad
2 cups cooked cold rice
Vi cup chopped green pepper
1 teaspoon grated onion
2 3-ounce cans boned chick
en or turkey
V cup French dressing
2 dashes Tabasco
2 hard-cooked eggs, shelled
1 tablespoon mayonnaise
Vi teaspoon prepared mustard
1 tablespoon pickle relish
Salt to taste
Combine rice, green pepper,
onion, boned chicken, French
dressing and Tabasco In bowl.
Toss lightly, chill overnight.
Before servings, cut pegs in
quarters. Combine yolks in a
small bowl with remaining in
gredients. Fill egg whites. Ar
range' lettuce in a bowl and
mound rice mixture in center.
Arrange stuffed eggs on top.
Makes 4 servings.
the portable electric miner
shown in the accompanying
photograph, does a lot to help
a cook achieve this delightfully
airy result. With the mixer, you
can blend the shortening and
sugar so harmoniously, beat up
the whites to peak of perfec
tion, give the batter its final
beating in a few minutes and
be sure of success.
Lady Baltimore Cake
Ingredients: 3 cups sifted
cake flour, 3 teaspoons double
action baking powder, Vt tea
spoon salt, 3 egg whites, Vi cup
shortening (at room tempers
ture), 14 cups sugar, H cup
water, 1 teaspoon vanilla, 4
teaspoon almond extract, i
cup milk.
Method: Sift together the
flour, baking powder and salt.
Beat egg whites in small bowl
at high speed until stiff but
not dry. In another bowl beat
shortening and sugar together
at high speed until fluffy. Add
water, vanilla and almond ex
tract; beat at high speed for 1
minute (mixture will look curd
led). Working quickly, add
flour mixture and milk alter
nately while beating at low
speed for 2 to 3 minutes. Fold
in beaten egg whites and pour
into two 9-inch round cake
pans that have been greased,
lined with waxed paper, and
the paper greased. Bake In
moderate (375 F.) oven 25 to
30 minutes or until cake tester
inserted in center comes out
clean. Allow cake (in pans) to
stand on cake racks 9 minutes.
Turn out on racks and remove
paper. Cool completely before I
filling and frosting with Lady
Baltimore Frosting.
Lady Baltimore Frosting
Ingredients: IH cups sugar,
Vx cup hot water, Vt teaspoon
cream of tartar, Vt teaspoon
salt. 4 egg whites, I teaspoon
vanilla, Vt teaspoon almond ex
tract, V4 cup finely chopped
figs, Vt cup chopped raisins, Vi
cup finely chopped pecans.
Method: Stir sugar, water,
cream of tartar and salt togeth
er in saucean. Cook to 260 F. or
until a small amount of the
mixture forms a hard ball In
cold water. Beat egg whites at
high speed until stiff but not
dry. Add vanilla, then gradu
ally pour in sugar syrup while
beating" at high speed until
frosting forms stiff peaks
about 5 minutes. Mix almond
extract, figs, raisins and pecans,
fold into one-fourth of frosting. ;
Use as a filling between cake !
layers. Frost top and sides of
cake with remaining frosting.
Summer
Salad
In Aspic
If potato salad' a hot wea
ther standby in your house
hold, perhaps you'd like to do
something a wee bit different
with it How about making it
the basis for 1 jellied rjng mold
flavored with chicken bouil-
I Summer. $ A a
isms B
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Deep Sea Crab 45c
39'
FRESH
SALMON &r
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FRESH
SALMON IX" ;. ib.
33'
FRESH
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69'
FRESH SI.ICEn M gt
HALIBUT lb 49
FRESH FII.ET OF
RED SNAPPER lB
Monarch
DICED BEETS
ini v
9
Kippered
Salmdn Tips
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By the Piect
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59
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FISH & POULTRY
Ion? Here's a really cool main
dish on a platter, dressed up
to delight summer guests if you
have them, and guaranteed to
satisfy hearty appetites.
Potato Salad In Chicken Aspic
1 envelope unflavored gela
tin
V cud cold water
2 cups hot chicken bouillon
Vi teaspoon Accent
Few grains nutmeg
1 cup potato salad
Vi cup diced cucumber
3 hard-cooked eggs, chopped
1 tablespoon cut chives
1 tablespoon diced pimiento
' Soften gelatin in cold water;
dissolve in hot chicken bouil
lon; add Accent and nutmeg.
Chill until consistency of un
beaten egg white. Fold in re
maining ingredients. Spoon in
to oiled ring mold; chill until
set. Unmold. Fill center with
salad greens. Serve with may
onnaise. Serves 4.
V"' V X ' N. : l
KM-
Filled Cookies
Frult-iillea cookies have
been popular tinea the dry of
tk nnH tnv. Here's the way
to do them nowaday. Shape
rich cooky dougn into smaii
ball and make a depression in
each with handle of small
knife. When cookies are baked,
fill with a prune filling made
In th nrnnnrlinnl of 1 CUD
cooked pitted prunes to Vi cup
sugar.
Hot Stuffed Rolls
A favorite for Sandwich
Month In August are these hot
stuffed rolls. Split 6 finger
rolls lengthwise and hollow out
centers. Fill with combina.
tinn of H cup of grated cheese,
1 (4 Vi -ounce) can chopped ripe
olive. 1 diced green onion
and A run mayonnaise. Cover
with top half and bake in slow
oven about 20 minutes until
filling begin to melt.
Nectar Pudding Made With Tapioca
If your children, like tapioca
here' a special treat for them
in "Nectar Tapitoca Pudding.
Use quick-cooking tapioca and
apricot whole fruit nectar as
the base. Chopped cooking ap
pie contributes a second fruit
flavor and chopped blanched
almonds add crunchineis to the
smooth-textured tapioca. Top
ped with whipped cream and a
maraschino cherry it's wonder
ful company fare easy, but oh-so-good.
Nectar Tapioca Pudding
l'-j cups apricot whole fruit
nectar j
1 mi aatnl at falsi attitNot
H teaspoon grated lemon rind 1
Vi teaspoon salt .
Vi cup quick-cooking tapioca
1 cup finely chopped cooking
apple
Vi cup chopped nut
1 tablespoon lemon Juice
Whipped cream
Maraschino cherry halves
Combine nectar, tugar, lemon
rind, salt and tapioca. Cook
and stir until mixture bolls
briskly (about 5 minutes). Add
apple and continue cooking 5
minutes longer. Remove from
heat and stir -in almonds and
lemon juice; chill. Serve with
whipped cream and cherry topping.
Serves 4. 1 :
If switt soft drinks leave you tkhsty...
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SWITCH TO GUtlZr-
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Fretk, clean fast aj you drink Squirt..,
Frtsh, clean tatte after you drink Squirt..
Never an afier.tkint!
SQUIRT BOTTLING CO.
1095 N. llbtrtr Jl. ' Phem blin J 61 If
RANDALL
1288
STATE ST.
PHONE
3-6489
Believe Me
LADIES . . . HERE'S
Where I Really
SAVE MONEY
Buy Locker Beef Now! We recommend the purchase of Fine Eastern Oregon Hereford Beef at this time because the
price is definitely right and the quality is good. The U.S. Department of Agriculture recommends your storing of
foods for the freezer for the same reason. We accept and pass on to your the recommendations of theU.S. Department
of Agriculture because it is sound judgment to purchase your meats and other foodstuffs at a seasonally low price
and store them for use at a later date when the market might normally be higher. We offer you this opportunity to
buy meats not only at a seasonally low price, but with a large whosesale discount besides. Whether you wish a
quarter or a half of Beef or any number of retail cuts, we know we can save you money. Our price, quality consid
ered, is the best in the State of Oregon. The weight is guaranteed to be honest and you will find our service to be
courteous and helpful. Any of our retail cuts double wrapped for your locker Free! Plan to buy a week's supply.
Shop Randall's Market and Save!
NEW LOW PRICES ON LOCKER BEEF
Best- selection of Fancy Eastern Oregon Hereford beef. Don't fail to take advantage
of these prices. Convenient credit may be arranged. Nothing down -a full year to pay.
Half or Whole Front Quarter Hind Quarter
2MVA 23' J 33f2c.
a
LB.
. . lb. 59'
MOM STEAK
BONELESS NEW YORK CUT .
SIRLOIN TIP ROAST OR STEAK ,,53'
BEEF TENDER LOIN . . . . . . t,.89'
FRESH BEEF HEARTS
COUNTRY STYLE SAUSAGE . . U.2S)'
Fresh Ground Beef lb. 29'
Fresh Ground Round u. 49'
Lean Short Ribs. .
Lean Beef Cubes . u.49'
Fancy Eastern Oregon Hereford
Beef ROAST 33'
An
Baby Beef
LIVER
Arm Cut Blade Cult Rump
Fancy Eastern Oregon Hereford
Beef STEAK " &
T-lon Kib Steak
Fresh Beef
TONGUES
u-39
Phone 3-4424 Fret Delivery
j 216 North Commercial St.
If :