Thursday, November 12, 1953
THE CAPITAL JOURNAL, Sakm, Orefoi
FOOD SECTION Pan t
Baybook
muscus moot JVew
FREE!
NIW
Damascus
Cook Book!
Our fnnd new cook book It
your for the asking! Packed
with almost fifty new, tested
recipes (or main dishes, salads,
desserts including our priced
Cream Pie Recipe with 3 jiffy
variations! Menus, too, and
many hints and ideas. To get
your Damascus Cook Book,
send your name and address to
June Goode at address below.
Nature provides no finer fond
than pure, fresh whole milk.
And there is no finer milk than
Damascus Nu-Rich Homogen
ixed Milk, with extra protec
tive Sunshine Vitamin D. I'm
sure your small fry, too, lova
that eream-in-every-drop fla
vorso let's plan today on
other ways of using this finer
mil k. Cream soups and creamed
vegetables, ot course and
here's a recipe for a delicate,
lemon-tan gy surprise custard!
When you turn it out in dishes,
there's a little sponge cake sit
ting on top of each custard I
CAM ON TOP OP
Suggestions
On Buying
Meat Cuts
As every on knows, the ne
tion's cattle herd hss Increased
rapidly sine 1948, reaching a
record of nearly 14 million
head last January. Consump
tion of beef and veal this year
has increased by a fourth; to
record per capita levels now
estimated at around 73 pound!
on the average for every man,
woman and child in the coun
try.
While beef to plentiful and
relatively 'inexpensive, good
cooks know that every cut of
meat no matter what the cost
or kind, contains the same high
quality complete protein, B
vitamins and essential mineral!.
Best buys ar to be found
among the cuts and "choice"
quality meat that require long
slow cooking in liquid so that
the good tasting meat will read
ily separate from the bone.
Economical ground beef dishes
are a budgeteers favorite stand
by.
Chuck Pot Roasts
An economy pot roast from
the beef chuck (shoulder) is
a smart choice. Prepare by
braising which means long slow
cooking in liquid; water, meat
stock, tomato Juice, canned to
matoes, canned soups or to
mato sauce. Meat should be
thoroughly browned before liq
uid and seasonings are added.
Seasonings most often used
in sddition to salt and pepper
are chopped or sliced op ions,
bay leaf and sliced celery. West
coasters like to cook pot roasts
in catsup diluted. with water,
then add sliced onions, a thinly
sliced lemon, a little Worcestershire.
Swiss Steak Favorite
Tops in cooking bargain
Good Old Spaghetti
And Hamburger Treat
When buying bee for
grinding ar you In the habit
of asking (or round- stesk?
If you are, then you're miss
ing an opportunity for sav
ing yourself money and at the
same time having a Juicier,
"more flavorful beet loaf or
pany or aisn sucn as in is
Spaghetti-Hamburg. It has
been found that meat contain
ing 23 per cent fat is best for
these purposes. For that rea
son, boneless eubed beef is
suggested the meat you
select for beet stews. Save
lean round stesk for Swiss
stesk and for the many other
popular braised beef dishes.
Spaghetti Hamburg .
1 pound ground beef
1 teaspoon salt
teaspoon pepper
3 tablespoons grated onion
1 small can mushroom
pieces '
1 No. 2 can prepared spa
ghetti
Cook meet until crumbly
and brown but not hard. Add
sessonlngs and mushrooms
Fold in the spaghetti and heat
until the flavors are blended.
Four servings.
French and Italian Dishes Are
Featured in European Foods Event
Surprise
Custard I
(MakM 4 wvigi)
tup sugar
t tablespoons flour
i teaspoon salt
1 oaf yelks
1 cup Damascus No-Rich
Homogenised Milk
Vi cup lemon ul
3 egg whites
Mix sugar, flour, salt, egg yolks
and milk; beat until fluffy. Add
lemon juice; fold in beaten egg
whites. Pour into medium cus
tard cups. Place cups in pan
and surround them with water.
Bake in moderately alow oven
(323'F.) 35 to 45 minutes.
ORANDMA used
a broomstraw
but I prefer to
stick a silver
knife in the cus
tard! When it
comes out clean,
custard is done.
SANDWICH riLUNO ID! AS
Mix S hanj-cooked, chopped
eggs with V cup dropped
olives, 2 tablespoons chopped
nuts and Vi cup mayonnaise.
Combine 1 cup cooked chopped
chicken or tuna, Vi cup each
of chopped celery and pimiento
and Vi cup mayonnaise.
For a"surprise"- blend cup
softened process-type Amer
ican Cheese with several table
spoons Damascus Half Half
and V4 cup chopped dried beef.
)
Partslaa Cake French favorite adapted (or America.
tar Mm nuiw ' ' ' V
' Paris, Franc You can
share In a fabulous baking bee
and cooking spree!
Her In Paris for the inaug
uration of. a European Recipe
Servic (sponsored by the
Plllsbury Mills of USA), we
have taste-tested dozens of
Europe's finest yeast breads,
cakes, cookies and other cjish
es, so that we could give you
some of the secrets of their
making.
priced steak. Have 1H pounds
chuck beef cut Into slices. Com
bine S tablespoons flour, 1 tea-
sprinkle meat with half the mnnPrriPC
flour mixture: round with rlmi I Ul IUCI I 1UO
01 a saucer. Turn over; pound
remaining flour into other side.
Heat 2 tablespoons lard or oth
er fat in skillet, add 2 medium
onions (sliced); cook until light
brown, remove. Add meat and
brown well on both sides. Put
onion rings on top of meat. Add
tomato Juice; simmer 1 Vt hours
or until meat is tender. Figure
that Hi pounds will make 4
servings.
I uZ?
SNOW
CHOWDER
with tander sweet corn
from Main farms . . . ,
picked and packed
within minutes!
Tr rr ton
SCHOOL LUNCHES
TNI MAKItt Of
SNOWS CLAM CHOWDER,
I
I
Good Any
Time Now
Forget about limiting cran
berries to Just Thanksgiving
and Christmas feasting. Try
this unusual main dish of meat
balls in cranberry sauce.
Cranberry Meat Balls
1 pound ground beef
1 cups soft bread crumbs .
i cup milk
1 egg
3 tablespoons chopped
onion
Vc teaspoon nutmeg
1 Vi teaspoons salt
V teaspoon pepper ' "
1 (16-ounce) can cranberry
' sauce
' V cup vinegar
1 tablespoon cornstarch
Soak bread crumbs in milk;
add slightly beaten egg, onion
and seasonings. Mix with
ground beet. Shape into 20
balls; roll in flour and brown
in cup lard or other fat.
Drain off excess tat Break up
cranberry sauce with a fork
and combine with vinegar. Add
to meat balls, cover and cook
over low heat for 5 minutes,
turning once. Remove balls to
hot platter and thicken liquid
with cornstarch fixed with lVs
tablespoons cold water. Top
halls with hot sauce.
For the first time, to
knowledge, an American food
company has (on Into Euro
pean kitchens with this aim: to
work out Continental recipes
in American cooking terms.
and at the same time keep
them authentic
This recipe translation is of
utmost importance in baking,
because our flour differs from
that of Europe In gluten, and
so we need to adjust our liquid
measurements . in preparing
these great products of the Eu
ropean cuisine.
Eventually these recipes will
be put into the company's flour
sacks. Meanwhile we offer you
two samples which this column
alone has the right to publish
for the next six months.
One ot these recipes is a typ
ically French and utterly de
lightful version of thst great
cake the Genoise. Here, too,
is another scrumptious dish
never found in American cook
books Pommes de Terr Dau
phine. It is made with cream
puff batter, mixed with mash
ed potatoes and grated Parme
san cheese, and deep-fat tried
to become golden-brown mor
sels of taste teasing delight.
As soon as these recipes were
m our hsnds, we hied . our
selves to a kitchen and tried
them out If you follow our di
rections, we assure you of su
perlative success!
Originating In Genoa, Italy,
the feathery Genoise has be
come so popular throughout
Europe that it could be called
the Continent's "Cane oi
Cakes.". It is baked in round
and square layers, for Jelly
rolls and Christmas logs, for
tiered cakes and high loaves,
and tilled with flavored and
tinted whipped cream, butter-
rich fillings, fruit purees or
fruit preserves. European
cooks, famous for their artist-
Homogenized Cows.
My email daughter boasted,
"Our milk comes from Damas
cus Homogenized cows!" Made
me realize I didn't exactly un
derstand the word so I looked
tt up. Seems creamy whole
Damascus Milk is forced
through tiny openings under
terrific pressure, in modern
high-speed homogenizing ma
chines. Breaks up the cream
into such tiny particles' that
there's cream in every drop of
Damascus Nu-Rich Homogen
ized Milk. No wonder it has
that extra-creamy flavor that
makes it top choice with alll
Sandwiches
All LORDLY
FOOD!
Did yon know sandwichea were
named for John Montagu, 4th
Earl of Sandwich, back in the
middle of the 18th century?
A sandwich,-fruit and a ther
moa of Damascus Nu-Rich
Homogenized Milk is still our
standby for the school lunch
box! A well-balanced meal!
for FREE Cook Book
wrife t o.
JUNE GOODIE
DAMASCUS MILXCO.
Pacific lldf. . Ph. 4-5441
BEHM'S
Nolley's
Beef Stew 17'
OCCIDENT
FLOUR
10-lb.
Bag
79
Cream of Tomato Soup
UftaS liriMT 0 OOes
num. j 7t
UPHOl NO. 303
GARDEN PEAS
HEaUNT-460Z.UN
TOMATO JUICE
2.25
4 99
DDURLE RICH in WAX..M Crack or Powder!
12 Gal.
98'
Tender, Tasty Meat
swim MEM PA
HAMS
msrean
GROUND BEEF
jWTMB
753
Veal Shoulder Roast
swim MEM O4
Veal Loin Chops .
.67
swim MEM
Veal Rounil Steak
Breast of Veal
lb. 19c
CL0R0X
K Gal.
29'
ALL PURE
MILK 2 f0, 25'
TRELLIS WHOLE KERNEL
CORN
20-oz. can
229'
ry, sometimes decorate Genoise
elaborately with glaceed fruits,
nuts and decorators' frosting
shaped Into leaves and flowers.
Our Pommes da Terr Dau-
phlen stems from the days
when the potato, brought from
Virginia and Introduced Into
France In the loth Century, be
came high culinary fashion In
royal courts. . ..
Superb cooks in Paris wen
lavish in the help they gave
American horn economists In
recording these two cherished
recipes. They send them on the
chance that you might like to
share in France's culinary her
itage. Bon apeUt! .
Genoise Feurree aa Cheeelat
Ingredients: 1 cup (about 6).
eggs, X cup sugar, t teaspoon
salt. 1 teaspoon vanilla, lVt
cups sifted enriched flour,
Creme au Beurra au Chocolat,
1 cup apricot preserves, two
1 to -ounce jars chocolat shot
or t ounces semi-sweet choco
late (grated). -
Method: Creas bottoms t
two (8 by iVt inches) round
layer-cake pans; line bottoms
with waxed paper. Beat eggs
in large bowl with rotary beat
er (hand or electric) until they
begin to get thick and ar lemon-colored.
Gradually beat in
sugar, with salt and vanilla;
continue - betting until thick
and Ivory-colored. Fold in
flour, 1 tablespoons at a time,
until blended. Turn Into pre
pared pans; batter will be thick
enough to "ribbon." Bake In
moderate (350 F) oven 25 min
utes or until cake tester in
serted in center comes out
clean. Cool In pans placed on
cake racks. Esse cake gently
out of pans with fingers and
spatula; strip oft piper. With a
long serrated knife, split cake
to form four layers. Spread
layers with cool Creme Au
Beurr Au Chocolat Frost top
and sides of cake with apricot
preserves; cover sides with
chocolate shot or grated choco
late. Refrigerate until serving
time. '
Creme aa Beurr aa Chocolat
Ingredient: cup sugar, 2
tablespoons cornstarch, I eggs,
li cups milks, 1 square (1
ounce) unsweetened chocolate
(shaved), 1 taaipoon vanilla.
Va cup butter or margarine
(creamed).
Method: Mix sugar and corn
starch thoroughly in heavy
saucepan. Add eggs, beat with
fork until blended and bubbly,
Stir in milk. Cook over mod
erately low heat, stirring con
stantly and vigorously until
thickened. Remove from heat:
stir in chocolate until melted
and blended. Stir in vanilla.
Strain, cover, cool. Gradually
beat into creamed butter until
blended.
Pommes de Terr Daaphln
Ingredients: Vt cup butter
or margarine, 14 cup boiling
water, cup sifted enriched
flour, Vi teaspoon salt, 1 eggs,
2 cups mashed potatoes, tt cup
freshly grated Parmesan
cheese.
Method: Melt butter in boil
ing water in saucepan. Add
flour and salt all at once. Cook
over moderate heat, stirring
constantly, until mixture
leaves sides of psn and is
smooth and compact, about 2
minutes. Remove from heat;
cool about 1 minute. Blend In
eggs one at a time, beating vig
orously after each until mix
ture is smooth and glossy. Mix
potatoes and cheese; blend into
flour-egg mixture. Drop by
rounded teaspoonfuls Into deep
hot (3S0 F.) fat Fry until
lightly browned on both sides,
about 4 to a minutes. Drain on
aosoroeni paper, Keep warm in
low oven until all are fried.
Serve at once, allowing 8 to 6
for each serving. Melees about
4 dozen.
ROYAL RED
Razor (lams ' 29
SWANSDOWN
Cake Mix 2Pkg,39
FRESH PRODUCE
9'
DELICIOUS BRAND
Tomatoes
Tube
FRESH READY
Salad Mix m 5'
LARGE FIRM HEADS
Cauliflower tt. '
IVIN ILINDf OlDID.YOU
i v
Can't
miss
its
'Freeh.
Milk'
flavor!
FOOD MARKET
120 S. Lancaster Dr. Ph. 34489
r ew
AflSIT
SniADIN
MAtoAsiNi rvnl
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M ww n is Mt arrtasia iu, , tart,
lfxin.lt, mm aMW arMf M ! , VH
i A, Mitxa Mnsja m i
Goooa
at SAFEWAY
Yes, It's a: Fact
You can save money, time and
patience shopping your favorite
Busick Market day by day . ,
through the month. ' " v
Fruits & Vegetables
Carrots y.g 3 b;S9'
' " Firm, Crite, 81a lunch
Lettuce 2
Solid Heads, Good Sli Qua, Too!
SUNKIST
Oranges ; 20'
Nic Sli Rlpa, Juicy -
. Here's a Real Value in
Florida Pink Grapefruit
Not UtM Ons, EIHi.rr V
7'each;
ECONOMY MEAT
Tandar, Laan Pot
ROAST OF BEEF
lb. 35' :
RIB STEAK
lb. Wei
SIRLOIN STEAK
59 ;
ROUND STEAK
LAMS STEW
.,19' ;
GROUND BEEF
,5.29'
' CHOICE GRADE ;
: This leaf It Rail
, Tos Quality -;
Pot Roast
. Nicely Trimmed
Beautifully MarbalaJ
:V9'
Rib Roast
f rl Choice arada at
Genuine Lamb
Net Mutton
Legs
:!B9''
Lamb Stew
: lb.119'
BANNER BREAKFAST
BACON
Beautifully Dresi
FRYERS !!
lb.
59'
Beautifully Dressed, Fen-Ready Yeunf
Each
H1 19
BEST FOODS
Mayonnaise
0,59'
NUCOA
Margarine
FABST-ETT
CHEESE
2-lb. loaf
67'
HEINZ CATSUP
2 Large Bottles "
43c
HEINZ CREAM
MUSHROOM SOUP
2 for 33c
Heinz Vegetable Soup
2f.725c
HEINZ CREAM1
OF CELfRY SOUP
r 2 for 25c ;
Hcres' Real Tuna Value
White Albacore Chunks 29c -Trellis
Vacuum Pack Whole
Kernel Corn packed by Green
Giant, 2 cans 33c, case $3.89
Minnesota Valley Peas
Packed by Green Giant
2 cans 29c, case 3.39
HUIuDT
FLOUR
KKD MIDU
FLOUR 3ifl77
BBBl ar -ajar aj B
Yes, you can do well shopping at
BU SICKS
Court St. Ph. 3-9176 Marion St. Ph. 3-7962
FREE DELIVERY .
Salem, Oregon