Pag 2 FOOD SECTION
THE CAPITAL JOURNAL, Salem, Orcioa
Thursday, Dec 10. 1953
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Crystalixed Peel
Rates for Christmas
Feel is tome thinf more thin
the sound of Christmas chimes
when it ii crystalized orange
peel deluxe mde like this end
cut into fancy shapes with tiny
eutten end iprinkled with col
ored sugar and fancy decora
tioni. Clamoroua mack! De
lightful gift! Cut the peel from
iix naval oranges; then cut into
mail star, tree or belPihapei.
(If you have no small cutters.
make a pasteboard pattern and
cui around It). Place these de
signs plus all leftover stripe.
into saucepan and eover with
iviu waicr. Buni to a now ana
boil 5 minutes; drain and re
peat I times to prevent bitter
ness.
Drain water and add 2 cuds
brown sugar, 1 cup water, 2
uDiespoons corn syrup. Boil
gently, stirring constantly un
til syrup is thick and almost
absorbed by peel. Drain and
roll in sugar or decorations.
Party Biscuits for
This is the season when
friends drop in and the coffee
or teapot always la at hand.
You'll want to be prepared, too,
with a sweet tidbit to serve
along with that cup of your fa
vorite hot beverage. Why not
make your snack time a par
tlcularly gracious time and
serve hot-from-the-oven rich
party biscuits, chock full of
pecans bits accompanied by a
Food Storage Hints for
Holidays Are Highlighted
Holidays coming on week
ends this year are likely to tax
our food storage facilities to the
limit. So they must be used to
the very best advantage. These
actually are year-round rules
but perhaps the reminders will
be helpful. As a matter of fact,
we mention this because we
saw a post-Thanksgiving re
frigerator that was so lamb-
packed that there was no room
for cold air to circulate ,
and the owner wondered why
the food wasn't cold. Said she
hadn't realized that It was nec
essary for cold air to circulate,
when we tactfully (we hope)
mentioned It.
Kemove paper coverings
from all food except packaged
frozen food. Paper acts as in
sulation and prevents cold from
reaching the food.
All meat and fish should be
loosely covered with waxed
paper and placed directly be
low the freezing compartment.
Fresh milk and cream should
be placed in the refrigerator as
soon as possible to retard bac
teria growth and to prevent
destruction of vitamin C by
sunlight.
Fresh eggs. If they are to be
kept for an extra period should
be put in a tightly covered pan
or dish. This prevents dehydra
tion and resultant deteriora
tion of eggs.
Keep frozen fruits In coldest
spot in freezer compartment
Due to high sugar content
these need more cold than meat
and vegetables in order to stay
frozen.
Ice cream and home-made
frozen desserts should be
plai'od in freezing compart
ment
Do not prepare salads too far
in advance. They lose crispnesa
choice of a prize jelly or pre
serves and marmalade.
If you wish, slit the biscuits
as you remove them from the
oven and spread liberally
with margarine or butter. Then
put the halves together and
serve on a napkin-covered bas
ket or tray. This simple, but
elegant combination will be a
truly festive accompaniment
for mid-morning or afternoon
coffee or tea.
Pecan Party Blscnits
Vi cup margarine
i cup broken pecan meats
2 cups sifted all-purpose
flour
Vi cup milk
3 teaspoon: baking powder
and attractiveness as well as
vitamins A and C quickly alter
being cut up. Fish and chicken
salads should not be prepared
until practically ready to serve.
Perishables to be kept at
moderate 41) to 43 degrees, tern
perature with high humidity
(83 to to percent) should be
placed in, covered vegetable
compartment or in special
moisture-proof 'lags.
Wash lettuce, celery, endive
before placing in compartment;
also spinach, kale and other
greens. Excess water should be
removed by draining before
placing in compartment.
1 egg
3 tablespoons s jar
Sift dry ingredients togeth
er; cut margarine ot butter into
flour mixture with pastry
blender or fork until mixture
is the consistency of commeal.
Add nuts. Combine milk end
slightly beaten egg. Add to
flour mixture all at once while
stirring with a fork. Turn
dough onto lightly floured
board and knead gently two or
three times. Roll dough li-lnch
thick; cut into 1-inch rounds
with floured cutter.
Bake on a cookie sheet In a
hot oven (420 degrees F.) 12 to
13 minutes. Slit each biscuit
and insert margarine or but
ter. Serve hot.
Potatoes Versatile
Now's the time to .... eat
potatoes! There's a tremendous
crop and prices are low. Potato
soup and chowders of all kinds
make fine winter eating. Two
medium size potatoes give over
half the amount of vitamin C a
person needs for a day, one
third of the needed vitamin B
and one-sixth of the necessary
iron. Besides they taste good.
Try them again soon baked and
served with lots of bargain-
priced margarine or with a sour
cream and chopped chives or
with cheese sauce.
At SAFEWAY...CI new Margarine
with real "Fresh Milk"" Flavor!
V7"-' j
1 Vv ' i ittniimiH Heidm' Miliums m4 rm
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Here's a Special Offer
to prove to you that nothing can
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RlMlMllt-.th fresher a mar.
farlne, the better the flavor!
And Sunnybank la made only in
limited quantities ... on special
order.. .and rushed direct! Try
It - and see it you don't notice
the difference ot once! '
Take this Coupon to SAPEWAY,
IIDIIM THII COUPON AT YOUR SA'IWAY STOM
Can't mis j that
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WORTH 10
toward the punhase el
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SUNNY! ANK MAROAIINI
ee ywr Sejfowoy store.
This offtr at valid wnsrmr
prohibited, taxed or otherwise
restricted. Cash value 120
coupon vote Arm HctMia it, mi
MSstteseetwgM
fl
Frosted Almond
Pudding for Dessert .
This "Frosted Almond Pud-
i ding" ii a favorite relpe from
the me of quickie desserts.
Stir up the batter and spread
it in an 8-inch square pan.
Then sprinkle with cinnamon
and spread with the chopped
almond-confectioners' sugar ic
ing. Bake in a hot oven and
serve with a puff of whipped
cream on top. Extra easy to
make and most delicious.
Frosted Almond Padding -
Vi cup butter or margarine
H cup sugar
teaspoon salt
cup finely rolled dry toast
crumbs
tablespoons all-purpose
flour
teaspoon lemon extract
Cinnamon
1 cup confectioners' sugar
',4 cup chopped blanched
almonds
Vi cup table cream
Whipped cream
Cream butter and sugar to
gether thoroughly. Beat in egg.
Stir in salt, crumbs, flour and
flavoring. Spread In well
greased 8-Inch square pan, and
sprinkle with cinnamon. Blend
together confectioners' sugar,
almonds and cream, and spread
over batter. Bake in hot oven
(400 degrees F.) about 18 min
utes. Cut into squares and re
move from pan with spatula.
Serve warm or cold with
whipped cream.
Serves 6.
Brazil Nuts
In for Holiday
Divinity has long been a
classic In the candy family, and
here it is with Brazil nuts, rum
flavoring and candied fruits.
The choco-crunch csndy with
Brazil nuts is a simple brittle.
Cut in squares, dipped in melt
ed semi-sweet chocolate and
chopped Brazil nuts, this
crunch candy has a professional
air.
An easy and economical
meat dish to serve for one of
your holiday weekend dinners
is well browned sausage patties
topped by canned apple slices
that have been lightly frizzled
In the fat from the patties.
Tasty and a nice change-off
from cold iurkey.
To shell Brazil nuts qaickly,
cover them with cold water,
bring tn a boll and boll three
minutes. Drain, cover with cold
water for a minute, then drain
and note how quickly the Bra
zil nut meats can be cracked
and freed from the shells.
BrasU Not Nesaelrodea
2 cups sugar
4 cup light corn syrup
Vt cup water
Vi teaspoon salt
2 egg whites
1 teaspoon rum. or vanilla
flavoring
1 cup chopped Brazil nuts,
divided
Vi cup finely cut candied fruit
Combine sugar, corn syrup.
water and aalt in a saucepsn.
Place over low heat and stir
until sugar is dissolved. Con
tinue cooking without stirring
until syrup, when dropped in
cold water, forms a hard ball,
or until candy thermometer
reaches 263 degrees F. Just be
fore sugsr reaches 295 F., beat
egg whites until stiff, but not
dry. Remove syrup from hest
and gradually pour the syrup
in a very fine stream over egg
whites, beating constantly
while pouring. Continue beat
ing until mixture holds its
shape. Stir in vanilla, Vi cup of
the Brazil nuts snd fruit. With
lightly buttered hands form in
to tt-lnch balls; roll in remain
ing Vi cup Brazil nuts. Yield:
IVi pounds.
Not Choco-Crunch
2 cups sugar
4 tablespoons butter
Vi teaspoon baking soda
1V cups chopped Brazil nuts,
divided
1 package semi-sweet
chocolate pieces
1 tablespoon shortening
Put sugar snd butter in heavy
skillet. Place over low heat and
stir constantly until sugar (
melts. It is Important to keep
the mixture stirred constantly :
over low heat to get an even:
carmelization of the sugar. Just I
as soon as all the sugar is melt-1
ed and light brown in color, add
the soda and stir in 1 cup of
the nuts. Turn onto a greased
baking sheet and roll out with
rolling pin until brittle Is Vi
lnch thick. Pull corners to
make square. While candy is
hot, mark quickly into squares
with a sharp knife. Break into
pieces when brittle hardens.
Melt semi-sweet chocolate
pieces and shortening over hot.
r ft I
p
not boiling water. Dip one third
of each square into melted
chocolate; coat with remaining
Brazil nuts. Yield: 2 pounds.
M.CP. KITCHIN 1AIORATORY JSQ
OOw rrv iei swum tnaw eooucrt, eaOOOak.
QryinnyWrK. Ir34 ANAMSISS. CAUS. .-TjKcyStyO
FORGET THE CALENDAR . . . YOU CAN MAKE
THE FINEST BERRY JAMS Right Now!
WITHOUT COOKING . . . AND FOR
tUS THAN ISe A CLASS -How? With
trace berries snd the exdatli M.CP. Jus
uA Jelly PECTIN cooked ism retipoi dm
MuniMie inc unuj cooung im douioi tea
1 thus msia ALL utinl berry Srat sod color.
5v' And ecooomioir lot M.ur. recipe (below)
ISc a glass Compere this with the com (sad qualify) of "noes" jual
Uncooked Berry Jam Recipe)
iUeiac From Strawberries or Rod Raspberries)
16 oeu, er 4 IS ea or S 10 ee. poeksfot
kettle. Uiin,
Ptrtully thaw the froaea berries sad put them to ft 2 or 4 ooart
una s potato meaner, cruin Dcrncs Moroacnry to
mfk lUpaid So cHeeobe tJae oarllo Place kctue
slow fire sod warm to 100' P. (or temperature you'd etc for baby's
milk). No hotter, please! Remove from fire.
1 Sift 1 twcluse OVi-os.) M.CP. Jam snd Jelly Pectin Into thawed
berries, tarring rleoroauly. Sec uide for it least 20 mi outer,
stirring eweseioaally so esoaro that peetia is tally diaeolvwd,
i. Stit ia 1 cup lisht corn eyrup, and stir weu.
4. Now, stir in o level cupa beet or case sugsr (eteeicejaly and
aeewratelr measured). Mix welL
3. With Red Raspberriet the jam it ready to est when sugar it dis
solved. With Stnwberrios, add Vi cup lernoo niice after auger is
dissolved; mix welL Makes S fell pints or IS (Vi lb.) glaacee,
NOTEi If jam is to be kept for s time, put ia pirn Jars er paper
cartons, well covered (no parsmn needed), sad chill foe 24 hours ia
deep freeze, or freezing or ke cube compartment of refrigerator. Then,
store st you would millt, and use at desired. Never store tkoao Jaaae
est peatrr shelf. They will wot keep without ref riferatioa.
CUT OUT AND KEEP THIS RECIPE!
(It's not ia the folder in the M.CP. Pectin pack
age. Or, write Mutual Citrus Products Co, Ana
brim, California, foe complete uncooked jam recipe
folder.) ecee. isu MXJP. Ca.
THIS CREAMY FRENCH DRESSING
WILL NOT SEPARATE!
PECTIN DOES IT! That ia. M.CP. PECTIN. ,
No other will do the trick! Seems strange to use
CMpaia this war ... bur k' plus value you act
with M.CP. JAM AND JELLY PECTIN. Thou
sandf ha majc M.CP. French Drettin aod
called it "woockrful.'' The noM-eTntitm taafure
panicularly appeal, also, the treat eajoewrr. If you'd like tbii fine
recipe, write to tbe M.CP. Kitchen Laboratory Anaheim. California.
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Box Price
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PEAS
Con 10C
Cottage Brand 303 silt
Grapefruit Jce.
co25c
Old South 46-oi.
Lunch Meat
39c
Oscor Meyer
SHRIMP
39c
Cottate I rand
CLAMS
Minced Rsior
7-OI.
con
19c
NUCOA
i. 29c
Limit
NUTS
JUMBO PEANUTS OO.
Lb ejyc
Lb.AZ,L 49c
MIXED NITS 45c
E0.CANS 45c
ALMONDS gr.
Lb TJC
MARGARINE
2 b, 45c
Sweat Siateon
Krijpy ty Sunshine
CRACKERS
a 2dc
QUALITY MEATS
AT BUDGET PRICES
GROUND
BEEF 4 lbs.
100
BEEF ROAST
Lb 29c
Fancy Fryers
Caponitod Pan-Ready
Lb. 49c
SHORT RIBS
OF BEEF
Lb 19c
For Stowing or Braising
COUNTRY 5ft
SAUSAGE lb. ejyC
Aged Cheese
Lb. 49c
Year Old
RIB STEAK
Lb 39c
Tender
T-Bone Steak
Lb. 55c
Tender
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Store Hours 8 a.m. till 8 p.m. Every Doy
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