J
Tbaraday, November IX 1951
THE CAPITAL JOURNAL, 8ka. Ortfoa
FOOD BECTION-Tag 11
Pear Salad Go With the
Fall-Winter Time Menus
Pretty rear Salad rrutt flavor perki up winter meals.
4A ,s Ftalurtii
Say thanks for pears when, maraschino cherries and sprits
you are preparing winter sal
ads. Russet-skinned Boscs and
the yellow-green Anjou or
Cornice all offer sweet Juice,
creamy texture and delicate
of parsley. Serve with Seven
Minute salacl dressing.
Sevea Minute Salad Dressing
Ingredients: cup sugar, 1
Lemon Barbecued
Hamburger Spicy
Lamon adds it bit to th.Ii
spies way of serving hamburgers:
Lemea Barbae 4 Haaabargar
M cup salad oil
1 tablespoons minced onion
Va cup chopped celery
'. 1 tablespoon brown sugar -
2 table poo ns sugar
1 teaspoon dry mustard
1 teaspoon paprika
Vt teaspoon chiU powder -Vt
teaspoon salt
M teaspoon pepper ' . -.
2 tablespoons catsup
Few drops Tabasco sauce
2 tablespoons Worcester
shire sauce
. V cup fresh lemon Juice'
1 small clove garlic
i cud water - ' '
Heat oil in saucepan. Saute
onion and celery mixed with
brown sugar until golden
brown. Add sugar and boil rap
idly for 1 minute. Add remain
ing ingredients and simmer for
IS minutes. Do not over-cook.
Baste hamburgers with the
sauce while they cook and
spoon additional sauce ever
meat when served. Makes about
1 cup sauce, enough for 6 large
hamburgers.
Quick Versions of Fruit
Cake Easy and Delicious
When then isn't time to
plan too far ahead for making
and storing fruit cake, count
on one of these quick versions
of the festive cake. Both of
these are easy to make and
bake . . . slice beautifulyL Of
course, aa these cakes are not
typical fruit cakes they are
not designed, for long storage
although they will keep for
two weeks. Each recipe make
a loaf ( by B by I '.)
Craakerry Saace frnlt Cake
egg white, 1 tablespoon water,1
?'V: W!rr,,tablespoon light corn syrup. llPineaDD e
i I .
Upside-Down
iCakeAppeals
dressing. If your family likes
in. vo,. . i.nt Tr, ,T: 1 tPoon grated orange rind.
i.y,i y try thu r, cup mayonnaise.type nltA
.i-Ciu. P.., K...H dressing, Vt teaspoon vanilla.
IniM-Mlienti- S rim. iur Method:MlX SUgSr, Com
(Bosc or Anjou or Cornice), jruD: " white nd wer to
lemon or orange Juice, 1 cup !ther ,n t0P of double boiler
cream style cotUge cheese. V1"" over filing wtter and
cup sliced dates, 2 tablespoons, w th rotary beater for 8
chopped nutmeats. lettuce ito 7 minutes or until mixture
maraschino cherries, parsley, i 'lands in peaks. Remove from
Seven Minute salad dressing, i ,tlr in " "no. Cool;
Method: Wash and dry pears; iblend n Mlad dressing and
tir. inin iohih nin (ntn I vanilla. Set ve with Poinsettta
lemon or orange Juice to pre-Pear. SaIad.- Makes 2 cups
First prepare Upside-Down
Topping: Melt 3 tablespoons
of butter or margarine in a
inch squire' pan ' or 9-Inch
vent darkening. Mix cottage
cheese, dates and nuts. Lino
three salad plates with lettuce.
Mound n cup of the cottage
cheese mixture in the center of
each plate. Circle mounds
with pear slices,-cut side up
and pointing out. Garnish with
Shortribs
Are Easy
On Budget
Kind to your budget that's
short ribs. You'll, find short
ribs (cut from ends of ribs and
made up of layers of lean and
fat) one of the best buys in your
market today.' Prepare them
by braising, the same a round
steak or a pot-roast
2 pounds beef short ribs
k cup flour
2 tablespoons lard or
drippings
1 teaspoon salt
',i teaspoon pepper -hi
cup water
V cup diced onion ;
1 cup diced carrots
1 cup diced potatoes
stalks celery, cut In 1-Inch
pieces
Dredge short ribs with flour
round nan lr skillet: sprinkle and brown in lard or. drippings.
with 23 cup brown sugar; Season. Add water; cover and
arranie "over auiar mixture simmer 1 hour, or until meat is
drained pineapple pieces. Dee- nearly tender. Add vegetables
orate with m.rrhlno cherries and cook until tender. Place
dressing. Store in covered land walnut nr fiihart h.lv. i meat on hot platter. Remove
it desired. Set aside while you I " "X, "-ma "Q
container in refrigerator, to be
used as needed.
It is estimated that the
United States produced 2.297,
917,000 barrels of crude oil
in 1952.
JT a rftftV 1
IsV U III IMllaVIV X
4 MSls 1
V
a perfect cup
of coffee
every time!
CASUELLS
tl r
COFFEE
make cake batter, using pack
aged cake mix, or following
recipe
n cup shortening
Vi cup sugar
1 egg, unbeaten
1 teaspoon vanilla
Wt cups sifted all-purpose
or cake flour
H teaspoons salt
lVi teaspoons bsking powder
Vt cup syrup drained from
pineapple
Gradually add sugar to short
ening, creaming until fluffy.
Add egg and vanilla: beat well.
Add alternately small amounts
of sifted dry ingredients and
pineapple syrup, beating
smooth after each addition.
Spread batter over pineapple
in pan; bake in moderate oven,
350 degrees, for SO to 60 mln-;
utes. Let stand S to 10 min.
utes, then turn out on plate.
Serve warm, with whipped
cream. Makea 6 to 8 servings,
vegetables. Make a flour paste
and thicken liquid for gravy.. 6
servings.
I cups (H lb.) raw cran
berries
H cup orange Juice
2 cups sifted all-purposa
flour
1 cup sugar '
2 teaspoons baking powder
1 teaspoon cinnamon
H teaspoon each salt, mace
k teaspoon each cloves, ;
allspice
tt cup shortening v
1 egg .
1 H cups glace fruit mix -H
cup broken nutmeats '
Coqk cranberries and orange
juice in ltt . qt, saucepan S
min.; cooL j
Sift dry Ingredients Into a
large mixing bowl. Cut short
ening into sifted dry ingredi
ents until very fine. Stir In
egg and cooled cranberry
sauce; fold in fruits and nut
meats. Spoon into prepared
loaf pan. i
-Bake in a moderate oven
(350 degrees F.) about Hi
hours or until top is firm to
light touch.
Carrot-Raisin Cake
2 cups diced raw carrots
1V cups sugar
1 cup seedless raisins
- 1 cup water
2 tablespoons butter or
margarine
1 teaspoon cinnamon ' ' '
H teaspoon each nutmeg,
allspice
2 cups sifted all-purpose
flour
2 teaspoons baking powder
Vi teaspoon salt '
1 cup broken nutmeats
Cook together, in a ltt qt
saucepan, carrots, sugar, reta
ins, water, butter or margarine
and spices 20 minutes, stirring
occasionally; cool. Stir in silt
ed dry ingredients and nut
meats. Pour into prepared loaf
pan.
Bake in a moderate oven
(350 degreea F.) 1 hour,
r
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e s ji. . r" i
I Although incestuous unions
J I ,re not censured in early -Ger-
X4(g5j5 of unions between people of
ssw f different social rank werei
AT TOU OlOCirg I drip end r.gulor grinds Ha classed as basUrds.
. i isL'MiroeT. i rrrv
JuaAddto Cold Milk... Mix...lct&t and Serve 1 ' LSfiT
Mraniw I' ESEiaBffl
. . an - ii i isf-jts
For Richer Ravpr! Creamier Tcxfure! Easy Wgesh'on ! tEb (
. HOWDY DOOOfS FAVORITE I
CHOCOLATE VANItlA BUTTERSCOTCH
If3 i
ttrs. ill
i a'--- Tt, ill
This Quick
Cracker
Cake Good
Quick Cracker Cake is that
"something good to have in the
house"when folks Just drop in
for a friendly visit. You keep
it in the refrigerator and slice
it ot serve it. Sliced thin, it
looks fancy, tastes wonderful.
You needn't even wssh a bak
ing or molding pan when you
make this cake, because you
can pack it right into a butter
carton to mold Jn tidy shspe.
What is left over csn be roll
ed into a cylinder shape in the
same way that you prepare Re
frigerator Cookies, and used as
wauled. The difference is that
these "refrigerator'' cookies do
not even require baking. Just
slice them, and there they are,
ready to serve. Grand with a
cup of tea or toffee, or with Ice
cream, you can also spot festive
little slices of Quick Crscker
Cske smong plsiner cookies on.
a platter, and dress things up
for unexpected company.
Quick Cracker Cake
1 package (1 cup) semi
sweet chocolate pieces
H cup peanut butter
1 Vi cups sifted confectioners
sugar
1 tablespoon shortening
V teaspoon salt
2 teaspoons Instant coffee
Vi cup boiling water
1 teaspoon vanilla
1 egg
3 cups finely crumbled
unsalted crackers
Melt semi-sweet chocolate
bits over hot, not boiling water.
Blend in peanut butter, con
fectioners' sugar, shortening
and ssit. Combine Instsnt coffee
and boiling water; stlrV Into
chocolate mixture. Remove
from beat; cool. Stir in vanilla
and egg. Add rolled crackers;
mix well! Pack firmly into a
small loaf pan or butter carton.
Shape any remaining mixture
Pork Loin
Roast for ; '
Big Dinner
These next six, weeks will
see many gatherings for rela
tives and friends In addition to
the Thanksgiving and Christ
mas day dinners, as well ai
weekend entertaining for the
young folk home from college
or other out-of-town guests.
Advance planning will save
time later and will let you
spend more leisure time with
your guests.
For one festive dinner, why
not serve a generous pork loin
roast. Here's the dinner menu:
Dinner Mena -Frosted
Fruit Cup
Roast Loin of Pork
Spiced Cherry Garnish
Whipped Sweet Potatoes
Creamed Onions ,
with Paprika
Cranberry-Orange Salad
Bran Muffins .
Butter or Margarine
Date Nut Pudding
Beverage
A pork loin roast will make
such a gay appearance on the
table. For a clever touch, strip
the meat from the rib bones and
top each bone with a tiny paper
frill.
Be sure you purchase a large
roast so there will be ample
meat left for -snack sandwich
making and for an additional
meal, perhaps combined in
sour cream sauce and served In
noodle nests.
-' Boasting Pork,
Roasting meat takes little of
your attention. You can place
the roast In a 350 deg. F. oven
and forge, about it until near
serving time. The modern way
to roast meat is as follows:
Place the meat fat side up on a
rack in an open roasting pan.
"Do not cover and do not add
water to the pan
If you h a v e a roast meat
thermometer be sure to use It.
This eliminates guesswork. In
serted In the center of thickest
section, but not on bone or in
fat, the thermometer will indi
cate when the roast has reached
the degree of doneness you de
sire. You csn plan on 35 to 40
minutes oer round for a center
cut roast; 45 to 50 minutes per
pound for an end roast. Let the
Nut-Tomato Dish s-
For an extra special vege
table dish, try this using either
finely chopped walnuts or fil
berts, wash 6 tomatoes; cut
oft tops and scoop out centers
into bowl. Mix with 2 cups dry
bread crumbs, Vi teaspoon salt,
Vk teaspoon pepper, ft tea
spoon thyme. Melt 2 table
spoons butter Or margarine;
add 1 tablespoon minced on
ion and H cup chopped nuts.
Cook until outs are lightly
browned. Add to stuffing mix
ture. Bake in 350 degree oven
30 minutes. Six servings.
Quick Main Dish
Here Is a quick and easy
main dish which is a topnotch
er for superb taste: Heat to
gether one can of condensed
cream of mushroom soup and
one-half cup of milk. . Add
about 2 cups cooked turkey
or chicken which has been dic
ed. Allow to cook until piping
hot Serve this creamed mix
ture over hot rice to which
some cooked green peas and
diced pimentos have ' been
added.- Really, really good!
! Corn Acids to
This Chowder
The art of making good.
strong flavorful soup is one
that is acquired. Most- good
soup-makers add a variety ot
herbs, spices and vegetables ...
mainly to their own taste..
Take clam chowder, 'tor in
stance. This recipe is one that
originated in Europe. Here, wa
would call it Manhattan atyla
since it is made with tomatoes
rather than milk. It also uses
bacon, -which rules it out as a
Friday night meat substitute. .
A number of vegetables are
added to giva it colorful taste
appeal. The corn may seem un
usual to you if you think of
chowder In terms ot potatoes
and celery. This recipe calls
for a can of whole kernel corn. .
Geldea Clasa Chawdar
3 stalks celery
1 leek , ' .
2 large carrots
2 medium potatoes '
1 teaspoon thy ma
1 bay leaf ? .
Salt to taste . : "
. teaspoon parsley
4 cups water.. .
5 strips bacon .. V
1 tablespoon flour '.
.12 clams and clam Juice
1 can whole kernel corn 7
cup cooked or canned to
matoes .,."''..
Wash ami cut celery, leek,
carrots and potatoes Into small
pieces. Place in saucepan and
cover with water. Add thyme.
bay leaf, salt and parsley. Cook
until vegetable are done-
While vegetables are cook
ing, fry bacon until crispy and
well done. Add one tablespoon
flour and a little liquid from
the vegetable to the bacon;
mix well. Add to vegetable!
Wash, shuck and cut clams
into small pieces. Strain clam
Juice. Add clams and Juice to
cooked vegetables. Add corn
and- tomatoes end continue
cooking about 10 minutes or
until clams are tender.
into a roll IV4 inches In diam
eter. Chill in refrigerator aev- roast stand in a warm place for
eral hours or overnight Cut IS to 20 minutes after it comes
into V4. inch slices. Serve with from the oven to make carving
ice cream. easier. '
km
1
MAKES A HOT MEAL
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Alio Ta.Y-tfojh.nl, i
1 sjt ttltsa V
mod KurW-Q Norft ... . , '.
tMm-iourfiui AutousO ca. retiuNs, otMOM .
The
COMES tACK
A6AlNri AGAIN
Yfflr,.Vt&BUmNG!
nd'ii
28C
a pint!
150 N. Coirrfnercial St.
m
Phone 3-5563
FREEZER SPECIALS r'Tj t Afh
STEERS SSS" AR 5moked 5ausa9eui! nr
jldjj J aatsP Coma In for a temple f riday or Soturdoy ..
mjlI..ZS VEAL ROAST .39'
MDS""r-M. ,t 39' veal chops 49'
BE ,39' HflM LOAF , 49
SPRING LAMBS 39
21 W 40 III. II. WW
Ground Round
7 ,..$3e85
Pork Chops
5,b,$275
Ground Beef
12 ...$2.88
TURKEYS
59c
69c
59c
59 lb.
lb
914 lb.
Lb
1822 lbs.
Lb
Pak-etts Budget
7 lbs. Ground Round
15 lbs. Pot Roast
20 lbs. Assorted Steak
42,b,$23
10
ECONOMY
12 lbs. Short Ribs
12 lbs. Ground Beef
IS lbs. Assorted Steak
21 lbs. Pot Roast ,
37
59 . $25
All Prices Quotas) Man
LacJter Ready
BONELESS lOW
PORK ROAST
IL
65
LAMB LEGS . Lb. 49c
LAMB CHOPS 49c
LAMB ROAST .,' Lb. 35c
LAMB BREAST u, 15c
lONElBS WI
ROAST OF BEEF
55'
SWISS STEAK
55
HMJHD
59'
ROUND STEAK
Our beef sol last week wes sa successful we're
repeating it this weak
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