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 -