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THE HOUSEWIFE'S HANDY
FOOD SECTION
Edited by Morion Lawry Fischer
tL Ltkti 1111101 MARKETING
Publish) Thunday Each Wat
Salem, Oregon, Thursday, December 3, 1953
Early December Marts Filled With Pre-Holiday; 'Specials'
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Pre-Holiday Bargains
Although supplies of gran
ted cattle will be tapering off
in December, supplies of inter
mediate and lower grade beef
will be abundant Economy
cuts continue excellent buys
and deserve your special at-
tenton maybe twice a week.
Turkeys continue adequate
with prices reasonable and
special emphasis on the heavier
buds which are more abundant
than usual, lower priced per
pound tnan smaller ones.
Frozen Fish
fresh fillets are scarce but
there are plenty of frozen rock
cod. ling cod, halibut, salmon
and sole.
Other Fish and Shellfish
Crab lovers are happy that the
fresh crab season is really un
der way. Plenty of fine Mex
ican shrimp and fresh local
cooked lobsters, eastern and
western scallops. Steak and
baking fish include Chinook
salmon, sablefish. ling cod,
northern halibut. Pan-readies
Lamb Chop Cascade
are brook trout, Columbia riv
er smelt, sandabs.
Potatoes, Other Vegetables
More good potatoes at low
er prices for the season than In
recent years. Big crop of on
ions, too: 20 per cent more than
last year. Good supplies of
cauliflower, cabbage, celery.
lettuce, onions, winter squash,
tomatoes, bunched vegetables.
Pears Lead Fruit
Western winter pears are
more abundant than in past five
years. Enjoy them fresh out-of-
hand and in salads; baked,
broiled, stewed, in desserts.
Raisins are plentiful, of good
quality, reasonably pric e d .
Plenty of Emperor grapes
throughout the holiday; also
local apples, small oranges.
avocados, grapefruit, bananas.
Dairy Products
Economical non-fat dry milk
and evaporated milk are ideal
in much of the special holiday
cooking and baking. Plenty of
good buttermilk and cheese,
For four persons, buy 4 thick
lamb chops. Brown chops In
hot fat until golden brown.
Season with salt and pepper.
Add 1 ft cups tomato Juice. V4
cup chopped green pepper and
y cup chopped onion. Cover
and simmer 30 minutes or un
til tender. Thicken and season
liquid to serve over rice.
too.
Staple Items Food fats and
oil continue plentiful with lib
eral quantities of lard.
Peanuts and Peanut Butter
production is up.
New Crop Honey This
year's crop is excellent in qual
ity and selling at reasonable
prices.
Pecans Pecan crop (back
east) is so large and prices so
reasonable that westerners find
them vieing for attention
among home-grown walnuts
and filberts. Good eating, tool
Potatoes
And Onions
Always Good
Plentiful potatoes and plen
tiful onions make a nourishing
mainstay for luncheon or din
ner menu. Secret of this recipe
is the simple addition of 1 small
can of potted meat or deviled
ham. Scraps of leftover cooked
meat or diced canned luncheon
meat eoul be used, of course.
Potato-Onion Dish
8 medium size potatoes
2 or 3 onions, sliced
3 tablespoons meat drippings
or fat
3 tablespoons Hour
i teaspoon pepper ......
1 tablespoon melted
margarine or butter
1 tall can evaporated milk
teaspoon salt
lft cups vegetable water
1 small can potted meat or
deviled ham
4 tablespoons bread crumbs
Peel and allot potatoes and
onions in saucepan; cover with
boning water and simmer un
til almost tender. Drain, re
serving water. Place vegetable
in buttered baking dish. Melt
fat; blend In flour and season
ings. Add evaporated milk di
luted with vegetable water:
cook, stirring constantly until
thickened. Stir In potted meat
or other meat, diced; pour over,
potatoes and onions. Sprinkle
with crumbs which have been
mixed with margarine. Bake
in moderate oven, 350 degrees
for 30 minutes or until thor
oughly - heated and lightly ,
browned. Sis servings.
PEP VP WITH PAPRIKA
Let paprika add pep, flavor
and color to many foods. If
you reheat crackers with a
little butter on top, sprinkle
with paprika. Add dash of
paprika to salad dressing;
sprinkle on baked potato,
macaroni and cheese and all
other bland appearing foods. '
Barbecued Pork Loin
"Get-Acquainted" Special for SALEM Area
The good news these days
is that there will be more
pork roasts to brighten your
fall and winter menus. Sup
plies of pork are on the in
crease and you'll find all your
favorite cuts on the market.
Loin roast is a popular pork
buy, especially for Sunday or
special occasion dinners. Ena
cut loin roasts are more eco
nomical than center cut, and
they have the same good fla
vor and high quality protein
as the fancier roasts.
Here's an intriguing way to
prepare pork loin roast, bar
becue style. The easy- kit
chen tested recipe follows.
The barbecue sauce Is a whiz
to make there's no onion
chopping or prccooking of the
sauce; just mix and pour over
the roast.
Barbecued Pork Loin Roast
4 to 5 pounds end-cut pork
loin roast
1 (8-oz) can tomato sauce
Hi teaspoons bottled or fresh
onion juice
3 tablespoons vinegar
2 tablespoons sugar
1 teaspoon dry mustard
2 tablespoons Worcester-
shire sauce
Have the backbone loosen
ed from the roast at the meat
market. Place roast, fat side
up, in a shallow pan. Roast,
uncovered, at 325 F. for 50
minutes per pound 40 min-1
utes per pound for a center-1
cut roast.) Combine tomato
sauce and other ingredient).
1 Vz hours before end of roast
ing time, pour parbecue sauce
over roast. Continue roasting
and baste every 24 minutes
with sauce, spooning it up
from bottom of pan. If sauce
begins to stick, add a little
water. When roast is done
(185 F. on roast meat ther
mometer), remove to platter.
Spoon off fat and pour bar
becue sauce into a small bowl;
add hot water to dilute, if
necessary. Carve pork roast
by slicing downward between
bones to make chop-size serv
ings. (Carving will be some
what more difficult toward
the large end of. the Toast.)
Serve meat topped with hot
barbecue sauce. '
For Holiday Fare
Royal fare for holiday
feasts is a crown roast of pork.
This unusual pork roast
makes for interesting conver
sation as well as good eating.
To add a festive note, top the
bones with paper frills and
garnish the platter with or
ange shells filled with cran
berry relish.
Have meat man prepare
crown roast from rib section
of pork loin. Roast in a shal
low open pan at 325 F. for 30
minutes per pound. One hour
before roast is done, fill the
center of the "crown" with
your favorite bread dressing.
Return to oven and continue
cooking the remaining hour.
Pork on a Budget
Another tasty pork) cut to
highlight your dinner menus
is economical pork shoulder
steaks. Prepare them with
the interesting flavor accent
of apple juice, raisins and nut
meg. Here's the home-kitchen
tested recipe:
Fruity Pork Steaks -4
pork steaks
1 cup sliced onions
1V1 cups apple juice
H cup seedless raisins
Salt, pepper, nutmeg
2 tablespoons cornstarch
...Trim some of the fat from
edges of pork steaks and fry
out in a heavy skillet; remove
pieces. In the hot fat, brown
pork steaks: remove and light
ly brown onions. Drain off
fat. Return steaks to skillet,
add apple Juice and raisins.
Sprinkle with sale, pepper
and nutmeg. Cover and aim'
mcr over low heat 1 hour, or
until meat is tender. Remove
meat. Mix cornstarch to
smooth paste with 2 table
spoons cold water. Add to
liquid and cook, stirring con
stantly. until thickened. Sea
son to taste. Serve steaks with
fluffy rice topped with some
of the sauce. 4 servings.
Remember These Sauces
For. Holiday Puddings
. I Li -aaa F: tali Z" it. .""ifat. ,,,.
rum or brandy, along with
the vanilla and lemon peel.)
Heap in serving dish, or drop
by spoonfuls on waxed paper.
Chill. Serve on hot steamed
baked pudding. Pass a
pitcher of thick hot Lemon
Sauce, also, if you wish.
Makes 4 or 5 servings..
Rich Vsnllla Pudding Sauce
Mix in a double boiler or
saucepan 1 cup granulated su
gar; cup butter or mar
garine; Vi cup heavy cream.
Heat over boiling water or
very low heat, stirring r
casionally. Shortly before
serving add 1 teaspoon vanil
la and teaspoon lemon ex
tract. Serve warm on not-too-rich
puddings, such as can
ned date, fig or orange nut
pudding, or steamed cran
berry pudding. Makes about
1'4 cups, or 4 or 5 servings.
mnemer you maice your 'frozen concentrated orame
; own nouaay pudding, or buy juice (thawed) and 4 table
. 11 in cans, reaay 10 rencat, spoons melted margarine or
"you II want a good sauce to I butter. SUr in 1H cups sift
. U Willi 11.
So take your choice of
Hot Lemon Sauce
H cup granulated sugar
illi tablespoons cornstarch
J Dash of salt
a 1 cup boiling water
3 2 tablespoons butter
3 tablespoons lemon juice
I to t teaspoon nutmeg
5 Mix sugar, cornstarch and
alt thoroughly Add all at
once to boiling water in
saucepan and cook, stirring
briskly, until clear and slight
ly thickened. (Mixing the su
gar with the cornstarch keeps
Cornstarch from lumping.)
Add butter, 'enon juice and
autmeg. Serve hot. on steam
td or baked pudding, or on
plain cake. Makes about I't
cups or 4 servings.
Uncooked Orange Cream
Saace
t Best 1 egr or 2 egg yolks
light witi dash of sc!t. Erat
ed powdered sugar and 1 tea
spoon vanilla. Whip one cup
heavy cream or a small can of
evaporated milk. (To whip I
evaporated milk, pour it into !
ice-cube tray ot refrigerator I
and freeze just until crystals I
form around sides. Then
whip in chilled bowl, adding
1 tablespoon lemon juice
while whipping ) Fold into
first mixture. Chill until serv
ing time. Makes about 3 cups,
or 8 servings.
Fluffy Hard Sauce
3 tablespoons soft margar
ine or butter
1 tablespoon hot water
1 cup sifted powdered
sugar
'i teaspoon vanilla, or
grated lemon peel, or
both
Blend margarine or butter
with, hot water. Gradually
beat In powdered sugar. Add
flavorings. (If you like, add
If duck is your choice for a
holiday dinner, nothing but
nothing could be a more de
licious relish with it than a big
bowl of apple sauce. Apple
sauce is light, refreshing, and
really glorifies duck.
SKIPPY
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Compared to a pound of V f 2Sf -
ground coffee, you save bc 1 .SSF- " 5
up to 25!, even at regular 1 1 I yylt. g
price! With logoff in this Sw III f h f tfhti
ale, you save up to 35! f C5lsjw,w f,, P aV 5
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HICHER because Borden's
FLAVOR C3CfSTALS o real 100 PUEE
COFFEE hold more CONCENTRATED
FLAVOR than aiy other coffee, instant
or ground. Less than a teaspemznakes
a perfect cup!
iTOPS IN QUALITY!
LOW IN PRICE
aTaiusily 4 tablespoons 1 1 or 2 tablespoons sherry or .m m mm mmm raasst
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; than your favorite grown
or your money back !
J2, jm at feast half a jar of Borden's Coffee. Then if you don't agra H tastes richer than your favorite ground coffee, send us the Jar with the unused contanta, aad
comments, and wall refund your money. The Borden Food Products Co, Coffee Dept., 350 Madison Ave, New York 17, N. Y. (Thai offer, axpirea J una 3Q, U54J
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