Pg 4 FOOD SECTION
THE CAPITAL JOURNAL, Salem. Orfoii
Thursday, Dee. 10, 1951
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Noddles Help. Stretch Meat Ham.peach d0
Tht "best cook" rating goei I ham If the center of attraction.
to the homemaker reaourceful But It takes Ingenuity to glam
orize )uat plain ground ham
enough to produce good-tast
ing dlh with a minimum of in
gredients. ,
It's easy enough to serve
gourmet meal when whole
l
For That
Last Minute
Fruit Cake
Here's an unbaked or refrigerator-type
fruit cake for those
who've left it to the last min
ute. It's plumb full of raisins,
figs, prunes, candied fruits,
crunch? walnuts and an assort
ment of spices. They're mixed
with creamed butter, honey and
iwieback crumbs, and packed
Into desired mold. The "Yule
Season Cake" need be chilled
only S days before unmolding
for food results. Then garnish
it with candied fruits and nuts. !
Yule Season Cake
t cups cooked prunes
1 cup dried figs
2 cuts seedless raisins
1 cup quartered candied
cherries
Vi eup thinly sliced candied
pineapple
t cups finely cut citron
1 cup finely cut preserved
orange peel
H cup finely cut preserved
lemon peel
H teaspoon allspice
H teaspoon cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla extract
1 teaspoon salt
1H cups butter or margarine
1 cup honey !
8Vi cups fine zwieback crumbs
ltt cups chopped walnuts
Cut prunes from pits into
small pieces. Rinse and drain
figs and raisins. Steam figs
over boiling water 15 minutes.
Clip off stems and cut figs into
thin strips. Combine fruits,
citron, peels, spices, vanilla
and salt. Cream butter and
blend in honey. Combine with
fruit mixture, cover and let
stand overnight. To prepare
crumbs, put zwieback through
food chopper twice using fine
knife, or roll fine. Add crumbs
and walnuts to fruit mixture,
mixing thoruuKhly. Pack very
firmly Into buttered B-inch tube
pan or spring mold. Chill 3
days or longer before unmold
ing Makes about 7 pounds rake.
Spiced Almonds for
Holiday Sweets List
Part of holiday fun is making
the many goodies that go along
with Christmas. These wonder
ful "Spiced Almonds" are easy
enough that the youngsters ran
help, too. Make them to have
on hand for parties, or make
them to tie up in pretty Jars rr
packages to give away. A gift
from the kitchen is always ap
preciated, and especially one so
good as these spicy sugar
coated almonds.
Spired Almonds
1 cup sugar
H cup water
teaspoon cream of tartar
Vi teaspoon cloves
H teaspoon cinnamon
2 cups roasted blanched
almonds
M teaspoon almond extract
Blend together sugar, water
and cream of tartar. Bring to
boll and cook to 238 degrees F .
or until mixture forms soft ball
when dropped Into cold water.
Add apices and almonds and re
move from heat. Add almond
extract and stir mixture until
syrup grains and becomes firm.
Pour onto waxed paper and
separate almonds carefully to
a void loosening sua6 Cool.
left over from that elegant cut.
This recipe for Ham Noodle
Loaf is the star product of one
clever Cook. A half pound of
ground ham serves four people
by combination wtih cooked
noodles.
A deft hand adds season
ing onion Juice, mustard and
brown sugar to enhance the
ham flavor.
When the ham has baked.
turn it out on. an attractive
platter. Glamorize It with
sprigs of parsley and broiled
pineapple slices. Your favorite
mustard or horseradish sauce
should go with it. To complete
tne menu, hot rolls and a green
vegetables.
Ham Noodle Loaf '
4 ounces medium noodles
H pound ground ham
1 egg, beaten
hi cup milk
1 tablespoon brown sugar
1 tablespoon onion juice
hi teaspoon salt '
Vi teaspoon dry mustard
Dash pepper
8 whole cloves, if desired
Cook noodles in bollim
salted water until tender
(about 5 minutes). Drain and
rinse, while noodles are cook
ing, combine ham, egg, milk,
brown sugar, onion Juice, salt.
dry mustard and pepper. Mix
unt'i well blended. Fold in
noodles. Spread in 4V4 x 8Vi
inch loaf pan. Arrange whole
cloves on top of loaf. Bake in
moderate oven (350 deg.) 1
hour. Serve with mustard
sauce or horseradish sauce.
Makes 1 loaf, 4 servings.
Have you ever filled canned
peach halves with ham salad
and served them for lunch to
gether with hot rolls, coffee
and dessert? Allow two peach
halves to a serving. Your
guests will depart singing your
praises.
LUNCHEON PLATTEE
You can arrange such a pret
ty luncheon platter with hard
cooked eggs, canned beets and
steamed cauliflower. Devil the
eggs and marinate the sliced or
diced beets; make a sauce for
the cauliflower of mayonnaise
seasoned with a dash of curry
powder. Arrange all three foods
on crisp greens, garnishing with
sprigs of parsley and paprika.
Serve with hot biscuits and tea
or coffee.
Deep Dish
Apple Pie
With Cheese
Piles of scarlet-cheeked ap
ples oa the fruit stands are
remindful these days of the
almost endless number of de
licious desserts into which
they may be converted. Apple
pies, bettys, dumplings, tarts,
soumea the list goes on
and ' on and applet are one
fruit of which the JWiiy is
not likely to tire.
Richard Pearse, chef of the
luxury liner "America."
which Is noted for its cuisine,
has an apple-cheese dessert
which he says Is one of the
most popular on the menu,
especially with traveler! who
are gourmets. This Is It:
Deep-Dish Apple-Cheese Pie
Pie Plate Lining
2 cups flour
1 level tsp. salt
4 tbsp. shortening '
4 tbsp. ice water
Apple licet
Sugar
Cinnamon
Butter '
Cheese Filling
4 cups cottage cheese
4 eggs
6 tbsp. sugar
Vi tsp. salt
Dash cinnamon
H tsp. vanila
Sift together the flour and
salt. Use spatula to mix in
shortening, then Ice water.
Knead quickly, liahtlv. and
roll out for lining of deep dish
plate. Cover bottom with ap
ple slices, sprinkle lightly
with sugar, cinnamon, dot
with a bit cf butter. Combine
filling ingredients and thor-
oughly mix. Spread layer of
filling over apple slices, then,
over filling, more apple, etc.
Top layer should be the
cheese filling. Bake in slow
oven for 45 minutet.
floating Island
Popular Dessert
A papular dessert was tea
hired this week oa the Dione
Lucas show. It was Floating
Island.
Floating Island
Merit! fat
4 egg whites
6 T. sugar
Milk
Water
1 t vanilla
Costard
yollii
8 T. sugar
1 T. plain gelatine
2 C. whole milk
2 C. whipped cream
Vanilla bean
Caramel ,
Vi C. sugar
Vi t cream tartar
Vi C. water 1
Meringue: Beat six egg
whltet until stiff and shiny.
When stiff, add to each egg
white 1 tablespoon of sugar and
continue beating until it holds
its shape. With two large ta
blespoons, poach mounds of egg
white in a shallow pan in a
liquid half milk and half wat-1
er flavored with 1 teaspoon of
vanilla. Form eggs with the
spoons; cup your spoons and!
slide them into the pan of:
milk. Do as many at you can 1
to cover the turf ace of the pan. i
In a few moments, turn them'
over to poach. Turn off the!
heat and let them set
Custard: Combine egg yolks.
sugar and beat well, add gela-j
tine and milk; stir over a low
heat until it coats the back of
your wooden spoon. Allow to
cool. When it is cool, add
whipped cream. Scrape in
about Vi inch of vanilla bean.
Cover your large serving dish
with the custard and place the
Islands (which have been well
drained) on the custard. I
Caramel: Cook sugar, cream
of tartar and water to a good
dark caramel. Allow to settle,
then sprinkle on the top of the
islands.
'Pearettes' Prove Delicious Confection
Fine pears are on the market
now, try this confection using
them:
Pearettes
2 cups 'grated fresh peart
Vi cup sugar
1 cup honey
3 tablespoons gelatin
Vi cup cold water
Vi cup nuts, walnuts or
filberts
I teaspoon vanilla
Few drops orange extract
Powdered sugar
Cook together slowly about
IS minutes the pears, sugar
and honey. Soak gelatin In cold
water and add to the hot pear
mxiture. Stir in nuts and flav
orings. Four into lightly but
tered dish. Stir once niter it
starts to congeal to distribute
the nuts. When set, cut in
squares and roll in powdered
sugar.
SUGAR
Spreckles
Fine Granulated
1
Ml HMM
flk now i
10 1 98'
FLOUR Fishers Blend
TomaloSoupriinjy
for
DRINK YOUR VITAMIN C
PURE ORANGE JUICE Sun BUI Klorldl 4,0I 29c
BLENDED ORANGE t GRAPEFRUIT lllirc " one
GRAPEFRUIT JUICE 8uB Bm 46oi.25c4
POTATO CHIPS
CHEESE FUn cream Cheddar Special Lb
PURE ORANGE JUICE .C,B
STRAWBERRIES Freh Fr Loc4, Marshal U-os. nkr
Whole Wheal Cereal pko. m
MAINE SARDINES
Fresh
ZOOM
99c
29c
45c
15c
25c
$1.59
for 99c
9c
w'iSLJ AERO SNOW ?oV.er.e.T:.wln.,low., . 98c
SiiJ;:.,?:" rr "" d - H-ib. box
fP.SIALL M 1 Clrcusg.os.can ...
Ml ITC BraziIj-A,mondj' Pecans, Walnuts
I1UIJ
i fin cc ?Mr hMi
IUV.LC) btnloiHj lam
Oennison't
CHILI CON CARNE 30c
mectiec rtrtk
VANILLA
tjsl M. 4 u. cm
35c 3
. AT NEW LOW
PRICES
10c 25c
2
luteal
CM
59c
49c
19c
TREE TEA 49c
TIKDIIC FLUMP
WW
11 FRYER SALE!
Buy One Fryer for 99c Regular Price
Pay Only 11c (or the Second One
Fryers Art) Packed Two to Mia Packagt
2 FRYERS $1.10
Pan-ready, split, for broiling, no giblets . . . The best chicken
buy In Salem. Average weight per package ZH lbs.
BEEF HEARTS 25c
Cook with drafting for economy
BEEF TONGUES 25c
BEEF SHORT RIBS . 25c
Slicad
SALMON 45c
Armour' Star They mokt fina Xmat gift!
CANNED HAMS " 5.98
POLISH SAUSAGE 49c
Mil
Christmas Candy
Old Fsshloned Mix 1
In Cue Lou lb. lw
SEE OUR
DISPLAY OF
CHRISTMAS
WRAPPINGS
MEAT BAKERY VEGETABLES LOCKERS )
POTATOES ....21 lbs.- 75c
Emperor Grapes u. 10c
Snoboy
CELERY
HEARTS
Sf 19c
Tangerines
i. 10c
Beef Roasts u
PURE
Ground Besf
BEEF
Short Ribs
Round Steak
T-Bone Steak
Rib Steak
lb,
15
Polish
Sausage
35.
GotL Inspected
Swift's Bacon
Jowls
29 V
29'
Pan-Ready
Fryers-.
88'
ANGEL FOOD MIX 45
SWIFTNING .39
6. 39e PK6. KUUn sff P"
POTATO CHIPS 25
ONE-CENT SALE
""ORANGES".": ,59c
Gel Third Dozen for only 1c
i. Potatoes w1"
aOkthr 40C
Get Second Bag 10 lbs. Spuds 1c
But 2
bin
Till CM lJ. Met aM
cm39 cm yc
SALMON
Gel Third Can for only 1c
ONE-CENT SALE
Jiffy
Pie Crusf
Mix
10
Old South
Grapefruit
Sections
No. I0S
8 lie can
K5
Jiffy
Corn Bread
Mix
kg.
FREE CUP COFFEE ALL DAY
FRIDAY & SATURDAY
Guest tha number of coffee btont in Hia Jar win vol
uoblt prizes. To bo awarded Dec. 19th.
PRODUCE VALUES
CABBAGE a AV
CELERY 2. 29'
Buy Your Xmat Orangtt and Nut Now!
COTTAGE CHEESE 23c
FOOD MARKET
1940 Mission SI.
Wo Rotarva tha Right
To Limit Quantities
Phone 2-7651
No Salat to
Dealers