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
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up mincemeat with a little ci-
uci, 11UII VI lUVMlllg muf
ry added.