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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 17, 1953)
r THE HOUSEWIFE'S HANDY FOOD SECTION Edited by Marian Low 17 Fitch LATEST IDEAS FOR YOUR MARKETINC Published Thursday tech. Week ital-' A Journal 1; Salem, Oregon, Thursday, December 17, 1953 Check Markets at Week-end for Holiday Needs and Specials Can (AP DltlfMlWIil You can roast your turkey to turn this Christmas if you will pay attention to the tem perature of the oven and the length of time the bird is in it. Here i a timetable, based on the latest research of a poultry test kitchen. But remember this 'is only a guide; differences among individual birds may ne cessitate a slightly Increased or decreased total time. The pounds given represent the ready-to-cook weight of the whole bird, and In each case the oven temperature should be slow (325F) throughout the en tire cooking period. Turkeys 4 to 8 pounds need 3 to 3 hours toasting time; those 6 to 8 pounds 34 to 4. to hours; those 8 to 10 pounds 4 to 4 to hours; those 10 to 12 pounds 4 to to S hours; those 12 to 14 pounds S to SVii hours; those 14 to 16 pounds SVt to 8 hours; those 16 J to 18 pounds 6 to a to nours; thoe 18 to 20 pounds 6 to to I 7 to hours; those 20 to 24 J pounds 7 to to 9 hours. A Now that the bird has been 5 done right by, we suggest that - you serve a delectable caull I flower dish with it. Here's the recipe: Cauliflower Au Gratin i Ingredients; 1 medium head 'j cauliflower, I to cups medium i' cream sauce. 3 tablespoons die " ed canned pimiento, 3 table-spoons diced green pepper, Vt : teaspoon salt, to teaspoon pep f per, to teaspoon nutmeg, Vt cup soft bread crumbs, V cup Time to Roast That Big Turkey Warm Puddings For Cold Days minute longer. Remove xrom heat and beat to a pulp. Spread slices of bread wtih butter and apricot pulp. Cut Into cube and place in greased caste- The Royal Bird with a frosted grape trim Si -T--' " 'I TV ' . Warm, puddings and cold weather really go together. Your family will welcome this "Apricot Bread Pudding" made with flavorful dried apricots, eggs, milk and other good in gredients. It's delicious way to use any extra dry bread you happen to have on hand. Apricot Bread rudding 1 cup aried anricots 2 cups cold water to cup light corn syrup . 12 slices stale bread - 2 tablespoons butter or margarine 2 cups milk' 4 eggs to cup granulated sugar to teaspoon salt 1 teaspoon vanilla extract Cover apricots with cold water and cook Add corn syrup y 'J"f Cauliflower and Cheese Sauce perfect for turkey. k grated Cheddar cheese, 2 table- Cfkp.f , Qootj Method: Wash and separate Stuff ina for TllfkeV ,J - I-,- tl J , ' CBUimuwcr uivu iwjwchh, uu not remove tender inside leaves. Cook in small amount of boiling salted water until Just tender. Drain; place in baking dish. Mix cream sauce with pimiento, green papper, salt, pepper and nutmeg. Pour over cauliflower. Mix crumbs and cheese; -sprinkle nvtr sauce. Dot with butter. Bake in moderate (350F) oven 10 to 15 minutes' or until golden brown. Makes 8 servings. White Cake For Yule Open House "Open House" at the holi days means a large scale invas ion of relatives and friends. It is a happy time when you keep an oversize punch bowl filled : to the brim and heaping plat- i ters of cookies, cakes and tarts I all decked out in festive dress. Fortunitely, for the hostess, . keeping the supply in proper 1 ratio to the demand is an easy matter with todays' mixes and i speedy recipes. Here, for instance, is a White I Christmas cake that can be put together in about thirty min h utes time by the simple ex f pedient of combining a delic t ious white cake mix with a lus- A clous frosting made in a jiffy ttwlth sweetened milk. i The addition of candied fruit land nuts lends quite a festive i air to your cake. If you are 8 feeling particularly artistic you j might want to ornament the top i of your White Christmas Cake I with poinsettias made from .? x.nil iaA raA ind arcon cherries snapped up with a pair of scis sors. Snowy Frosting I garine i L4 cup sweetened condensed milk f 1 to cups confections' sugar to teaspoon vanilla A 1 cup chopped fruit-nit mix- lure. Cream butter and milk thor- Why not try some of Ore gon's filberts for that holiday bird stuffing? Filbert Rice Stuffing cup coarsely chopped filberts 1'4 cups packaged pre-cooked ''rice"-- "- " 1 cup diced celery to cup chopped onion 1 teaspoon salt V cud butter or margarine to teaspoon poultry seasoning 1 3,t cups hot water 2 chicken bouillon cubes to cup diced apples Melt butter. Saute filberts. Remove from butter and saute onion and celery. Add rice, sea' soninss. apples and water. Bring to boil over high heat. Cover and let stand 10 min- utes. Stir in sauted filberts. Stuff lightly into fowl. Enough for 4 lb. chicken. Double rec- ipi for 8 to 10 pound turkey. This dressing is also delicious when used for stuffing pork chops. Using Cabbage Cabbage is an economical and plentiful salad ingredient for this time of year. It's de licious both in tossed and mold ed salads. For something extra good combine finely shredded condensed I cabbage with chunks of sKinnea appie, seeaiess raisins and bits of crunchy roasted al monds. Salted almonds are particularly festive in this com bination. Toss with a thin may onnaise dressing. oughly. Add gradually the sift ed confectioners sugar and beat until the frosting is smooth, creamy and light in color. When frosting is of right consistency to spread, add 1 cup chopped fruit-nut mixture; mix well. (For Iruit-nut mixture, use a combination of candied cherries, citron, toasted wal nut meats, figs and raisins.) Spread on cold cake. Makes enough frosting to cover tops of 2 (9-inch) layers, or 'op and sides of loaf cake, or about 18 cup cakes. IT T . . Atf-. Thoughts On Gifts At Grocer's There's a wealth of unusual cook books In book stores this holiday season: probably 50 from which to choose. We're partial to west coast cook books because folks here live differently and eat better than most, particularly at this season of the year when we've so great a profusion of fresh foodstuffs, poultry, fish a n shellfish. Consider the West Coast Cook Book and the fab- luous Holiday Cook Book: Sunset Cook Book The Call fornia Cook Book, Good Food from Mexico. Better Homes Garden and Garden Cook Book, and a brand new gem of art and narrative as well as recipes called "The Virginia City Cook Book." Elena's Fl esta Recipes, too, will charm the recipient and all her fam lly. Gift Groceries For folks who live in lowly cottages on uncertain income and for those who have rimply everything there are approprl ate and desirable gift grocer les. Fresh and dried fruit a sortments, cheese assortments, cookie and cracker assort ments, pickle and relish sortments, lams, jellies, ma malades, fruit cakes, plumb pullings and other delectabl terns. For the gourmet, the per fect answer is pheasant and wild turkey delicacies from the Wild Life Bowl on Whidbey Island in Washington from whence come assorted phea sant and wild turkey pates, pheasant a la Newberg, whole pre-cooked wild pheasants and other rarities. There are fancy fish and shell-fish specialties too, fancy nut packs and the world-famous and incompar able Medford Oregon pears to delight eye and palate. Happy Hunting! Quick Look at Markets Vegetables. "The "C "s have it: Cauliflower, cabbage, eel ery and carrots are moving to markets in carload lots. Of ex ceptional quality, all make fine eating both raw and cook ed. Potatoes and onions are best buys. Plenty of lettuce. winter squash, eggplant, pep pers, cucumbers, sweet potat oes, turnips, beets, parsnipl. Fruits. Loose apples, small oranges, grapes, tangerines. bananas, avocados, grapefruit. Winter Nelis. Daniou and i Cornice pears: some pineap- 5 1 pies, persimmons, pomegranate Vfor giving color and drama to A fruit arrangements. Nat and Raisins. Plenty of them at reasonable prices. Watch advertisements! role. Scald milk and pour over beaten eggs. Blend in nutfar, salt and vanilla. Pour over bread cubes. Place casserole in pan of water and bake In mod erate oven (350 degrees) 50 to 60 minutes. Cool. Makes 6 to 8 servings. A Dunking Sauce . Combine following ingredi ents and stir until well blend ed: to cup condensed tomato soup, 2 tablespoons mayon- 'naise, 1 tablespoon catsup, to 10 minutes, teaspoon grated onion, to tea and cook 5 'spoon mustard meat sauce, to A Family Punch Here is a cocktail punch all the family and friends of all ages can enjoy. Cranberry Sparkle Punch 1 16-ounce bottle (2 cups) cranberry juice cocktail 1 12-ounce can (lto cups) ' pineapple juice 1 18-ounce can (2 to cups) of grapefruit Combine well-chilled juices. Pour over ice in punch bowl. This makes 8 to 10 servings. Nut Short Bread Liked by Family Another easy-to-make spe cialty for home enjoying and for giving favorite family. Nut Short Bread 1 to cups chopped nuts 1 cup butter or margarine to cup sugar 3 to cups sifted flour to teaspoon salt -Cream fat and sugar. Sift dry ingredients together: add nuts and combine with first mixture until well blended, Chill and form Into roll of any dejired size. Roll in waxed paper and chili thoroughly. When solid, cut crosswise in thin slices with a sharp knife. Bake for 10 to 15 minutes or until lightly browned. In mod erate oven, 350 degrees. Allow teaspoon horseradish. Center in small bowl or fancy cup on plate; surround by round but ter wafers and let each person help himself. Might as well treble this to serve 12 at one shortbread to become crisp on time or at another tune. the baking sheet. Cranberry Relish Do you want a euick cran berry relish for the holiday dinner? Here's one: Cranberry Apple ReliaU' 1 apple, diced to cup diced celery to teaspoon salt 2 to teupoons lemon rind to cup lemon Juice , 1 pound can cranberries, -, whole or jellied. Combine all ingredients, breaking up with cranberry ; sauce slightly with fork. Chill ' 3 to 4 hours, or longer, ssjaawini ifiii mmtmmmmammm : FOR COOKIES : Some of the, best-tasting pea nut butter cookies we have ever eaten were sweetened, with honey rather than with sugar. Ice Cream Topping A Slice nre-oackaeed vanilla -jSr- Jt ice cream and top with heated- Now, start stocking up for the Holidays ! A Me . . g 9 1 (Bg tCv ii j K7 I J JI ON A POUND OF Make your holiday dishes and baked goods something special! Cook, bake and serve' your favorites with the added natural good ness of Nucoa margarine! Nucoa is all nat ural color from nature's own carotene, all natural flavor, all mtfrii ion-and it's yours at a saving when you take the coupon beknr to your grocer for 64 credit on pound.. when' it LOOKS this goocf SMELLS this good and TASTES this ood It's not just margarine it's NUCOA! FAVTw I is the one 1 HOMEMAKERSI V fQ bUl ! Your grocer is waiting to give you 5 for this coupon toward a pound off golden NUCOAI ks; Mz ON A POUND OF NUCOA to THE CnOCEIi TUi cmtpna win b iiliS by ya BmI food mA . , . t.lnn.. h M pin 1 lof IMUot. Good 0.1. to tk. U.l. A. Tkk xxpcm pnwtMnOi lsnd www rvvsn LL3 up mincemeat with a little ci- uci, 11UII VI lUVMlllg muf ry added.