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Past 2 FOOD SECTION
3 Festive
Trest your family to a Cran
berry Party Pie this Christmas.
Here are three festive cranber
ry fillings for pre-baked pie
shells or gingersnap crusts. As
easy to make as opening a can
of cranberry sauce.
If you're looking for a light
dessert to serve with a heavy
Christmas dinner, you'll want
to try Cranberry Parfait Pie.
Add a wreath of pale green
whipped cream just before
serving.
Dainty Marguerites Take
Place in Holiday Goodies
A
At Christmas time the kitch
en becomes a fairy land! It's
here that all the wonderful
holiday treats have their be
ginning and here- where the
fruit cakes, spicy pumpkin
pies, candies and cookies are
set aside to await tne lmpor
tant day. For something as
special as Christmas, only the
very best of holiday recipes are
in order. Certainly this recipe
for Marguerites is just that!
Easy to make, these Marguer
ites have a real holiday charm
about them. Tiny little cup
cakes, decorated with swirls
and circles of butter cream
frosting and sprinkled with
colored sugar, Marguerites
have their own way of saying
"try me."
Marguerites
(Makes 4Vs dozen cookies)
1 cup butter or margarine
4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup sifted enriched flour
H teaspoon salt
V teaspoon baking powder
Add cup ol
U ond I sugar to
two thirds of a
poil of water ond
stand your tree in
the solution for 2 or
3 days before it's
mounted in the living
room. The treotmtnt will
freshen up the foliage and
delay the time when the
needles start dropping off.
Always buy U and I
Crown and Mod In the
COLUMBIA EMPIRE
Pies for Holiday Time
Cranberry Parfait Tie
1 pound can whole or jel
lied cranberry sauce
Vi teaspoon cinnamon
1 package raspberry - fla
vored gelatin
1 pint vanilla ice cream
y cup nut meat, finely
chopped
1 baked 9-inch pie shell
(cooled)
Crush cranberry sauce and
bring to boil in saucepan. Add
cinnamon and gelatin, stirring
as"i-ieislyAiiiTi i i I'i'rl Tui VP H
Vs cup rolled oats (quick or ,
oldfashloned, uncooked)
1 cup chopped nutmeats j
Beat butter until creamy;
add sugar and beat well. Beat
in egg and vanilla. Sift togeth
er flour, salt, baking powder
and soda into creamed mixture
and mix thoroughly. Blend in
rolled oats and nutmeats.
Drop by teaspoons Into small
well-greased muffin cups. Bake
in a moderate oven (375 dcg.)
for 15 to 1 Bminutcs. Loosen
edges with a sharp knife and
remove from pans immediately
by inverting on a wire rack.
Cool. Turn right side up and
pipe edges with Butter Cream
Frosting; sprinkle with col
ored sugar.
Butter Cream Frosting
Mix together 2 tablespoons
soft butter or margarine, l.'i
cups sifted confectioners' sug
ar, 2 tablespoons milk and 4
teaspoon vanilla until smooth
Freeze cranberry juice in ice
cube trays; float in glasses of
pineapple Juice.
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M. ..... " - .
until galalin is dissolved. Add
ice cream by spoonfuls stirring
until melted. Fold in nuts.
Turn into a cooled pie shell
and chill until firm. Garnish
with whipped cream.
Hcres another festive cran
berry filling for a Christmas
Pie. A ruby red cranberry
glaze tops a snowy white al
mond flavored filling. It's light
as a breeze. You'll be glad you
tried this . . .
Cranberry Regal Pie
1 baked pastry shell (9-
inch) ,
I pound can whole cran
berry sauce
I tablespoon cornstarch
cup granulated sugar
V cup water
1 envelope unflavored gel
atin
Yt cup cold water
2 egg whites
H teaspoon salt
2 teaspoons lemon juice
1 teaspoon almond extract
1 cup heavy cream
Cook cranberry sauce and
cornstarch until thickened.
Cool. Cook sugar and cup
water to soft ball stage (238
dcg.). Add gelatin, softened in
V cup water. Slowly pour this
syrup over stiffly beaten egg
whites. Add salt, lemon juice
T-Bone Steak
u 55c
Tender
OYSTERS
59c
Pint
SHORT RIBS
OF BEEF
19c
Swt. Potatoes
Fancy
Lb 10c
POTATOES
V.? 19c
U.S. No. 2
SUGAR
Brown It Powdered
U..10C
COFFEE
Lb 89c
Folgers ,
OLIVES
S!,1 19e
Jumbos Cot. Brand
TUB CAPITAL JOI'RNAL. Salem. Oretoa
J
'l
Iti
and almond extract and contin
ue to beat until cool. Beat
cream and combine with egg
white mixture. Pour into pie
shell. Chill. Spread cranberry
sauce over top and return to
refrigerator until serving time.
Tuck this frozen cranberry
pie away in your freezer the
day before serving. This one
takes only seconds to make. All
you do to make ...
Cranberry Ice Cream Fie
Ginger Snap Crust
Blend together:
l',4 cups finely crushed gin
ger snaps
2 tablespoons sugar
Vt cup softened butter, not
melted
Line pie plate with crumbs.
pressiag well against plate.
Bake in 350 dcg. oven 10 to 15
minutes. Cool. Then chill in
freezing compartment
Filling
1 quart vanilla ice cream
1 pound can whole cran
berry sauce
Turn refrigerator freezing
control to normal. Spoon van
illa ice cream into ginger snap
crust. Top with . whole cran
berry t&uce. Place In freezing
compartment of automatic re
frigerator until serving time.
BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time ond a Half
GROUND
Beef
Beef Roasl lb. 29'
Aged Cheese ib. 49c
ORANGES
NAVEL
Box
Half $89
Box a
GUARANTEED SWEET
MILK
2Iaa'.25c
All Populor Brands
OYSTERS
Can 35C
Fancy Cove Cottage
NUCOA
Lb 29c
Save 5c Clip Coupon
from page 1, food section
Limit
Dramatize Turkey With
Pear-Cranberry Relish
Every home maker apprecl
a lei unusual trimming! for the
festive holiday! ahead. The tur
key, routed and brown from
the oven, ia not complete until
the cranberries are placed near
by-
Here is that different way to
serve both cranberries and
pears; the most delicious meth
od of serving you have ever
tasted. We guarantee! Fresh,
juicy, white Anjou pears were
made to complement both the
color and flavor of the bright
tangy berries.
These pears are at their peak
of sweet perfection from No
vember through March. It is
not even necessary to peel
them before adding the relish
The skins tinged with yellow
add the extra color appeal so
necessary in the preparation of
modern meals. Use a soft clean
cloth to polish the skins. You
Oregon Filbert Cookies
These two cookie receipes
are espclally for Oregon where
so many filberts grow.
Filbert Sugar Crlsplea
1 cup chopped filberts
Vi cup shortening
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon flavoring
cups sifted flour
Vs teaspoon salt
2 teaspoons baking powder
Cream sugar and shortening.
Add egg and mix well. Add
milk and vanilla and beat un
til smooth. Sift together the
flour, salt and baking powder,
then sift into the creamed mix
ture, working in well. Chill
for 1 hour. Turn out on light
ly floured board and roll to
about Vi inch thickness. Cut
with cookie cutter end place
on greased cookie sheet Sprin
kle with sugar and press chop
ped filberts into center of each
cookie. Bake at 400 degrees
about 10 minutes.
Filbert Noel Ban
4 cup chopped filberts
A cup shortening
I cup sugar
1 egg
Vi cup molasses
Va cup water
3 cups sifted all-purpose
flour
Yi teaspoon cinnamon
H teaspoon nutmeg
4 cup raisins
Cream shortening and sugar.
Add egg and beat until light
and fluffy. Add molasses and
water alternately with dry In
gredients that have been meas
ured and sifted together. Soak
ft
4,, 1
SHOO
NAVEL
$065
3
VS 49"
HONEY
89c
Big 5 lb. Pail
STRAWBERRY
PRESERVES
"ioV 25c
Elsinore
BROADWAY MARKET
Broadway and Market St.
Store Hours 8 a.m. till S p.m. Every Day
Including Sunday
Prices Good Fri., Sat., Sun.
will have as much tun as If you
were polishing your finest crys
tal.
Take care after purchasing
that your pears do not become
over ripe. Keep in a cool place.
Use for salads or in this recipe
as soon as they feel soft but
are still firm,
rears with BoUday Relish
4 pears, Anjou, Cornice or
Bote
2 cups cranberries
1 large orange
1 cup sugar
Select pears of uniform size
and shape. Cut in half and re
move the core, leaving a cavity
about the size of a large wal
nut To prepare the tangy rel
ish for the center, grind cran
berries and orange which has
been quartered, using both
duId and skin. Add the sugar
and refrigerate until thorough- j
ly chilled. Place the relish on
the pears just before serving.
MriSttt&'iM 'WW SMI
ralsini in boiling water for a
minute or two, then drain.
Add raisins and filberts to
dough Grease a cookie sheet
and spread batter on with a
spatula brushing with top
milk. Bake at 350 degrees for
30-33 minutes. Cool and cut
into bars. Yield: about Vi
dozen bars or sticks.
Sweet Potatoes and
Apples in Bake Dish
Plenty of sweet potatoes and
yams around; plenty o: fine
flavorful apples.
Sweet Potatoes and Apples
4 large tart apples
3 medium sweet potatoes
Yi cup brown sugar
Vt cup margarine
Vt cup hot water
Pare potatoes and core ap
ples; cut in quarters. Arrange
layer of apples in oiled baking
dish; cover with layer of po
tatoes. Mix brown sugar and
margarine until well blended;
then spread over "sweets.
Cover with remaining apples
and water. Cover and bake
in preheated 350 degrees oven
1V4 hours. Remove cover
during last. 15 minutes.
-inI
CAPONIZED
FRYERS
Fancy $29
R. I. Reds I ea
RIB STEAK
Lb 39c
For Your Xmas
Dinner
TURKEYS, CHICKENS
HAMS ORDER NOW
CELERY
15c
Bunch
POTATOES
50 b, 69c
U. S. No. 1
NUTS, to You
Peanuts, Ib 39 C
Mixed Nuts, lb.... 45c
Almonds, Ib 45 C
Broxil Nuts, Ib 49c
MARGARINE
2 ib, 45c
Sweet Sixteen
$aving
At the Fool of ;
, the Bridge ;; r
W. Salem
OPEN EVERY DAY
PRICES GOOD FRIDAY
htm Each
LIMIT
U.S. No. 2
TOTATOES
50 & 65
LIMIT
RADISHES AND GREEN
An Avocado Free
of extra charge
With Each Quart of
Best Foods MAYONNAISE
65
Quart
LIMIT
Avocado & Mayonnaise Spread Over Krispy Crackers
Sampled FREE Friday eV Saturday
Sunshine
Krispy Crackers Aj)
LIMIT
FIG BARS
LIMIT
25-ft. Roll Reynolds
Aluminum Foil ea.
LIMIT
Good Smoked
Frankfurters
Country Style
Sausage po,k u.
EASTERN OREGON
BABY BEEF
YOUNG AND TENDER
Your Satisfaction Guaranteed!
100 Pure Beef
HAMBURGER lB.25c
CHUCK ROASTS .. .Lb. 29c
RIB STEAKS ,..Lb.29c
SIRLOIN STEAKS lb.39c
T-BONE STEAKS tb. 39c
SWISS STEAKS tb.39c
STEWING MEAT tb. 15c
HALF or WHOLE
LOCKER
Thursday, December 17, 1953
Centers
Vi Mile North of
the Underpass
Salem
8 A.M. TO 10 P.M.
- SATURDAY SUNDAY
ONIONS 3bu,10c
Quart
2 ib, 39
19'
Flavor
19
lb.
LIMIT
29
LIMIT
25' BEEF
rit te n
V
Pound