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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 13, 1953)
Page 4 FOOD SECTION THE CAPITAL JOURNAL, Salem. Orcgoa Thursday, August 13, 1953 Good Old Fried Chicken Standby for All Meals '1 TO L Deep Fried Chicken served with i tasty salad. Gravenstein Sauce If you do home freezing, by all means put In supply of this wonderful tart - sweet sauce. Pare, quarter and core 8 green Gravenstein apples Add just enough water, about a cup. to steam fruit and pre vent scorching. Bring to a boil and cook slowly, covered, 20 to 30 minutes or until ap ples are tender. Add H cup sugar and simmer until sugar is dissolved. Makes serv ings. If desired, apples may be used Without paring. For spicy applesauce, sub stitute 5 tablespoons brown su gar for granulated augar; add v teaspoon mace, dasb of cin namon and grated lemon rind. For Cinnamon Applesauce, cook 3 tablespoons cinnamon (red bote) candies with apples. Golden-brown fried chicken belongs to summertime! So easy to prepare, perfect for the family or company. Here's the menu: Crispy tender pieces of . chicken, Just the size to pick up in your fingers, a salad bowl of fresh vegetables witi a tan- gy dip, potato chips and but tered rolls. Add 'a dessert of berry shortcake with iced tea or coffee and we say that's eating. Dining alfresco with Nature peeking in at you on the pa tio, the porch or the terrace? Then bring out your electric deep-fat fryer if you're for-j tunate enough to have one and cook right at the table. You can sit back and loll; everyone else will love doing the fryer. , The electric fryer, shown in the photograph, fries all the pieces of a chicken at one time, and in less than IS minutes. For the frying, you'll find a short ening that is a blend of vege table oils and meat fats gives superb results, and is most agreeable to the digestive tract. If an electric fryer is still on your dream list, get out the old iron Dutch kettle and do the frying in the kitchen; then pile the chicken on a platter and bring it outside. Do try seasoning the chicken our way. We learned this se cret from a friend who cajoled it out of a Jamaica-born cook, The recipe follows. We have ideas about the sal ad, too. Recently our brother- in-law came back from a visit to New Orleans bringing us a pint jar of Sauce Remoulade, bought at a restaurant He was enthusiastic about it, and want ed us to taste it It was a thick mixture of oil and vinegar, highly seasoned with Creole mustard, tomato chili sauce, paprika, chopped pickle, pimi entos, horseradish and red pepper. We put the sauce in an attractive small bowl on a lazy susan, and surrounded it with carrot curls, radish roses, cel ery and finochjo sticks, water cress, scallions, black olives and chicory. You can make your own Sauce Remoulade for such a vegetable array by add ing the seasonings we've named to mayonnaise. Jamaica Fried Chicken Ingredients: 1 large frying chicken, Vt cup flour, 1 tea spoon salt, Vt teaspoon pepper, 1 teaspoon paprika, V tea spoon garlic salt shortening for deep-fat frying. Method: Have chicken cut In 10 pieces. Sift together the flour, salt, pepper, paprika and garlic salt Put it into a large paper bag. Put chicken pieces all at one time Into bag and shake well to coat evenly. Fry chicken in electric fryer, using basket, according to manufac turers' directions; or deep-fry In Dutch kettle on top of range Makes 4 servings. If you want other ideas for cooking chicken, you 11 find lots in a book that's just been published, "Marian Tracy's Complete Book of Chicken Cookery" (Bobbs-Morrill, $3) Mrs. Tracy, well-known for her casserole - cookery and other food books, has a delightful way of adding comments and asides that are lots of fun. Her writing is always interesting, whether she's telling you how to render and use chicken fat or is giving you a "basic pro cedure for roasting a plump young chicken slowly and lov ingly." So many ways of frying (AP XtMfraturu) chicken in this book, as a chapter heading notes, in "deep fat, shallow, whole or in parts." So many ways of flavoring fried chicken, whether it's with a parsley or hot tomato gravy or with ground ginger, garlic and coriander seed. Other sections of the book are devoted to stewing, roast ing, barbecuing, broiling and baking. Recipes suitable to modern cooking and dining aids pressure cookers, elec tric deep-fat fryers, blenders and rotisseries are also given. 'Toastwiches' With Salmon Are Tasty Salmon Toastwiches offer hearty protein for summer eat ing without the heaviness of tatter foods. Toastwiches start out like French toast golden brown and erunchy on the edges, but since they're a dou ble layer with a canned sal. mon filling, they're more than twice as good. August is Sandwich Month. It's the month when appetites suffer from heat fatigue and need something as compact and delicious as a sandwich to pick them up. When canned salmon is used as the filling, a sandwich not only tastes good and looks good; it also supplies calcium, phosphorus and iodine, the valuable minerals which the body, requires regularly. It pro vides a rich source of essential protein and includes protective vitamins as well. 8almoa Toastwiches 1 1-pound can salmon Vt cup msyonnaise 1 tablespoon lemon juice Vt teaspoon Tabasco 3 eggs Vt cup milk . Vt teaspoon ialt I 12 slices bread 8 tablespoons butter or margarine Drain and flake salmon. Mix together mayonnaise, lemon juice and Tabasco. Add to sal-j mon; mix well. Combine eggi' milk and salt in shallow dish. Spread Vi cup of the salmon mixture on 8 slices of the! bread; top with remaining 1 slices. Dip each sandwich into egg mixture. Brown on both I sides In butter in skillet over low heat. Yield: 6 servings. Something Delicious For Dessert Dish There are many ways to use Oregon s luscious prunes. Try tnis one: Pruae Costard 2 eggs, separated Vt cup unsulphured molasses 3 tablespoons cornstarch , Vt teaspoon salt 2 cups hot milk 1 cup cooked chopped prunes teaspoon grated lemon rind 1 1 teaspoon sugar Mix egg yolks, molasses. cornstarch, and salt in top of double-boiler. Add hot milk. Cook over hot water (not boil ing) until custard coats a metal spoon, stirring frequent ly. Combine unbeaten egg whites with remaining ingre dients in small-bottom mixing bowl; beat with electric or ro tary beater, until mixture stands in peaks. Fold custard into the egg-white mixture. Chill. Yield 12 servings. Salmon and Peas in Appetizing Casserole I LOWS jIT iJV M J 9 Colorful casserole cookery Is at its best in combination like Creamed Peas and Salmon with Cornbread Checkerboard. Salmon and Pea Checkerboard Casserole L Cornmeal Cheese Pastry: cup sifted all-purpose flour i cup yellow cornmeal -V teaspoon salt 14 teaspoons baking powder Vt cup shortening Vt cup grated American cheese S titilesDoom milk Sift together flour, cornmeal, salt and baking powder. Cut in shortening and cheese. Stir in milk. Pat or roll on lightly floured board or between two sheets waxed paper into an oblong 8 inches long and 4 inches wide; cut into 8 squares. Bake in a hot oven (42S de grees F.) 13 minutes. Salmon and Peas 1 1 -pound can peas 1" 1-pound can salmon Evaporated milk 3 tablespoons butter or margarine 3 tablespoons flour 4 teaspoon salt Vt teaspoon dry mustard Vt teaspoon Tabasco Drain peas and salmon; flake salmon. . Add enough milk to salmon and pea liquid to make 2 cyps; reserve. Melt butter. Blend in flour, salt, mustard and Tabasco; stir to a smooth paste. Add reserve liquid and cook, stirring constantly, until mixture thickens and comes to a boil. Add peas and salmon. Turn into a 10x6x2-inch cas serole. Place cornmeal squares checkerboard fashion on top of casserole. Yield: 8 servings. New York ) Prince A! Khan cut short a United Stat. visit yesterday and flew to France after receiving what he termed an "urgent business" summons from his father, the Aga Khan. ..whenvou open the door will thart at refrasiiie, Olyaiiii laar ea fair rtfrlgarater shelf? Stack ip ladiy I YOU'BI FRESH l'aLb. or Over Each 2 tnCClf rnisM on the (OS TOMATOES Rip' (5 Ears 25 I Lbs. 3 BETTY CROCKER CAKE MIXES Yellow, White, Devils Food Honey Spice . REAL GOLD oYri pws. n HOPED FOIL.. t:d pots to xim V5V I rMrwr'A1"""''"1 I 2 r. ri m Jurt Add to Cold Milk... Mix...Letet (ASOUT U MIMUTH and Serve! rOR RICHtl ruvoRi crumiex texturei ust DIGESTION! g NO IUMPS-N0 RUHUtY fllM! ououh HOWDY DOODY'S fAVORim LINDSAY MEDIUM RIPE LIVES CARNATION .MILK Pint can Tall cans 2 2 TABLE READY MARGARINE Lb. Pkfl. aSL Flav-R-Pac FOODS CORN or PEAS Each Pkg. Each "3 ffftt AT YOUIri V ': aWJUeUJU m )CUHS BLUE BELL POTATO CHIPS Reg. y & n. Stores CB Stores Reserve the Right to Limit Quantities. Special Price Effective August 14-13 Mrs- Stewart's BLUING 10-oi. Bottle sum 4fl PREM . SNOWDRIFT :89 WESSON OIL 69 SOFTASILK m Mi CAKE FLOUR 4Pk": 44f ELSINORE 23c Each M tJ BAKED BEANS 4 1 ELSINORE 1 C PEAS ....... ....No. SOS can "J CUTRITE j WAX PAPER !&;... 25 KOOL AID 6 fo, 25c SUNSHINE Graham Crackers ww FOR fAMOUS BRANDS LOW EVERYDAY PRICES FRIENDLY SERVICE SHOP TODAY AT YOUR COMMUNITY BUILDER STORE Carters Vourms Qualify Market Market Market Food Mkt. BERT CARR, Owner S00 Highland Ave, (an J Delivery Twice Da 'ar REED CARTER, Owner GILBERT WOU1JU CHT WAITt, Owr V 2'i!:,Twlc,Dai" G,L,ERTW0URM$'0w"" Delivary Twie. Dairy ly I7 a Mriit (al M17I St,yh 170f (Mtar Jt bl J W22 V i t -