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THE HOUSEWIFE S HANDY
LATEST IDEAS FOR YOUR
Capital
ARRETING
Publish TVundoy Each Week
4 Edited by Maria Lowry Fischer
Salem, Oregon, Monday, December 21, 1953
Shopping for, Your Holiday Produce Easy in Salem Markets
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VI
Tree' Tri m m ing Party Food,
By ZOLA VINCENT
l Poods Wrltcri
Fancy punches, eggnogs and
alt that sort of thing are pretty
wonderful and have their place.
But for the family get-together
before, during and after the
tree-trimming, we suggest lots
of good, fragrant steaming hot
coffee . . . and perhaps a chaf
ing dish specialty such as oy
sters and mushrooms or a rare
bit sandwich, or oyster stew.
Stores are well stocked with
delectable Pacific Coast oy
sters, frozen canned or in a
stew. They offer something dis
tinctively different from the
Christmas day turkey, ham.
roast goose ... or prime ribs
of beef which many are having
this year.
If you've a chafing dish han
dy, this is a fine chance to use
H. If not, don't let it worry
you; Just use a heavy frying
type pan and place it on a tri
vet and serve right from the
buffet or table. For each four
persons plan 1 pint or two cans
oysters and 4 pound mush
rooms. ' Saute mushrooms in 2 table
spoons butter until tender;
about 10 minutes. Brown oy
sters over low heat in 3 table
spoons butter until plump and
done through: about 15 min
utes. Salt slightly. Place mush
rooms and oysters in same pan
and drain off butter to use in
sauce. Keep mushrooms and oy
sters warm while preparing
sauce.
Oysters Supreme
2 tablespoons drippings from
oysters and mushrooms
Fruit Salads for
Holiday Follow-up
Fruit salad proves a favorite
for post-holiday meals, aiding
in recovery from richer than
usual foods. Also uses up some
oil those fruits used for table
decorations. Prime requisite is
freshness. Some fruits can be .
prepared ahead of time, oth
ers positively cannot. Bananas,
fresh pears, avocados and ap
ples are best peeled and sliced
Just before serving. If they .
must stand, be sure they are
sprinkled with lemon Juice to
keep them from darkening
Dressings such as those made'
by combining equal parts of
whipped cream and mayon
naise or cooked salad dressings
should be folded Into the fruit
after it Is thoroughly drained
and of course Just before serv
ing Personally, we ll take a tarti
French dressing with our fruit
salads, every time; passed at
the table so each can take as
much or as little as he likes.
. v ' .tjf.vr --
1 tablespoon flour
Mi teaspoon mustard
4 teaspoon salt
Dash of pepper
14 cups milk
2 egg yolks, slightly beaten
If insufficient drippings are
left from oysters and mush
rooms, add enough butter to
make 2 tablespoons. Blend
drippings, flour, mustard, salt
and pepper. Slowly add milk
and stir until slightly thicken
ed. Then gradually add egg
yolks and stir gently until bub
bly, but do not boil. Sauce is
quite thin. Arrange oysters and
mushrooms on toast points or
toast cups and pour sauce over
all. Serves four, so you'll want
to "keep it coming." Have extra
toast cups handy for "seconds."
Toast Cups. Remove crusls
from thin slices of bread; press
each slice in section of muffin i
pan. Spread generously with
melted butter or margarine.
Place In hot oven, 500 degrees,
to brown. i
Rarebit Sandwich Royal '
On toast points, arrange 3
or 4 medium size Pacific oy
sters that have been fried. Over
this, pour a rarebit made like
this:
Melt 2 tablespoons butter in
chafing dish or heavy frying
pan. Grate 1 pound good
American cheese, add to butter
and melt very slowly, stirring
consianiiy. mi i lauitraiwun
prepared mustard, 4 teaspoon ,
worchestershire, salt, pepper I
and dash of cayenne in a cup ,
with a tablespoon of beer; add 1
1 egg and beat together.
As the cheese melts, add 4
When Buying Nuts
The questioi of whether it
is more economical to pur
chase nuts in their shells or
out of their shells depends
somewhat upon the economy
of time and labor involved in
their preparation for use. Tak
ing everything into considera
tion, it is generally conceded
that it probably is more eco
nomical per unit to buy nuts
that have already been
shelled. So says a government
bulletin. In nuts, flavor is the
important thing and nuts
readily become rancid if not
properly stored. Keep them in
an airtight container in a cool,
dry place away from light.
Pear-Nut Salad
Wash and dice 2 fresh ripe
wrstern pears and sprinkle
with a 1 taolespoon lemon
Juice. Add 1 cup diced celery,
h cup salted peanuis. W cup
capers to the pears Moisten
with mayonnaise. Chill and
serve in lettuce cups. Four
servings.
MM. Hit I
cup beer, a little at a time, stop
ping when the mixture has the
consistency of thick cream. Stir
constantly in the same direc
tion. Be careful that it never
bubblei or you'll have a stringy
mess on your hands. When per
fectly smooth, stir in the egg.
The cheese mixture should be
hot enough so that the egg
thickens it slightly. Of course
you know that the beer should
be opened before hand and
held at room temperature.
Oysters in Sherry Cream
Drain and dry 1 quart oysters
between folds of paper towel.
Save liquid. Heat 1 cup heavy
cream almost to boil; add 4
cup sherry and bring to bubble.
Place in shallow casserole and
add 1 quart oysters; spread
evenly, season with salt and
pepper; top with bread crumbs.
Dot with butter, dust with pap
rika. Place in pre-heated oven,
400 degrees for 15 minutes.
Serves four.
Foreign Ways
Holidays and every day,
many foreign country - folk
make a ritual of coffee mak
ing. Perhaps you'd like to offer
holiday visitors something a
little different? The French
drink coffee in one of three
ways.
Coffee au Lalt is the simplest
way. Prepare your coffee in
your favorite manner. Bring a
small pot of milk to a boil
Hold the coffee pot in one hand
and the hot milk pot in the
other. Pour the two together
into cups so they mix as you
pour.
Coffee Dia 'le
Pour into a rhafing dii.li. 1
quart strong coffee prepared
your favorite way, 1 teaspoon
cloves. 1 stick cinnamon. 12
lumps sugar, grated rind of one
orange. Light burner under
dish and heat contents thor
oughly. Using 4 cup brandy,
pour brandy in chafing dish
ladle and ignite it with match.
Dip the ladle into the heated
contents of the chafing dish,
mixing the brandy with the
other contents. Continue fill
ing ladle with brandy and ig
niting until half cup is thor
oughly mixed with other con
tents. Serve in small demi
tasse cups. Serves twelve.
Black Coffee. The French
prefer using dri - pots to make
coffee. Many like it black.
French Coffee, New Orleans.
Mix ' large cup of regular
brewed coffee. 4 cup milk. '
cup light cream in a small pot
and bring to a boil. Serve im
mediately. One cup
Tnrkhh Coffe
The Turks drink their cofiee
black. To make It, they use a
Its Good
Marketing
In Stores
December's end and Janu
ary will find most tores fea
turing dry onions, fresh and
processed grapefruit and win
ter pears. Third largest crop
of onions on record (more
than 35 Hi million 50-pound
bags); prices low, quality
gooo. Flenty of grapelruit,
fresh and processed and that
goes for both canned and froz
en. I
Succulent winter peart are
of excellent quality with An
jou and Bosc varieties Joining
: Cornice, Nqlis and other win
ter types.
Vegetables
Potatoes and cabbage, along
with onions head best buys
with low and reasonable prices
marking cauliflower, lettuce, 1
bunched vegetables, celery, !
cucumbers. Winter sauash. I
I sweet potatoes.
Christmas Fruits .
Wide variety for the mak
ing of table and other "ar
rangements," for eating out-of-hand
and for ingredient pur
poses. Plenty of small oranges.
loose pack apples, Emperor
grapes from cold storage,
i Grapefruit and Winter pears
! plentiful as mentioned earlier.
Good supplies of oineapples,
bananas and avocados. Larger j
stores have persimmons, pome
granates, limes and tangerines
at moderate cost, though they
are not exactly plentiful. Plen
ty of raisins! !
Nut Bowl
Pecans are the big news in
i nuts with this year's cropl
about 46 percent above the 10
year average; largest crop
ever produced. Western wal
nuts, almonds and pecans are
also widely featured. AU make
fine eating . . . welcome gifts.
Beef Situation. For the first
time in 18 yean, beef con
sumption Is exceeding that of
pork. The leaner type beef is
gradually giving way to high
er grade corn-fed beef. ,
Broilers, "ryera. Turkeys
are readily available; of good
quality.
Fish and Shellfish. Frozen
whiting and ocean perch are
particularly plentiful, along
with frozen scallops. Salmon
season is ending. Fresh and
frozen fillets are In good va
riety. Steak and baking varie
ties Include yellow pike, ling
cod, sablefish. Pan-readies are
brook trout, lake whitefish,
rex sole, Mississippi catfish,
smelt, sandabs, whiting and
yellow perch. Good supplies of
oysters, both eastern and
western. Eureka crabs, fresh
local lobsters, scallops, Mexi
can shrimp.
Staples. Good buys in large
dry limas, peanuts, peanut
butter, fats and oils.
Good Marketing for a Mer
ry Christmas!
With Coffee
trill tapering pot called a Birka
which is never covered. Try it
in your own kitchen for a dif
ferent coffee sensation.' Com
bine 8 heaping tablespoons ex
tra fine ground coffee, 4 tea
spoons powdered sugar, 8 cups
boiling water. Bring to a boil
and remove from flame. When
bubbling stops, put back on
stove and bring to a boil again.
Repeat this three times. Let pot
stand off flame for a few min
utes before serving. Serves 8
or 10. No milk, no cream'
Cuban Coffee. Simmer '
cup regular ground coffee (not
brewed; just the ground cof
fee). 2 cups milk and 1 cup
cream, together in pot for 5
minutes. Strain through an ex
tra fine sieve or cloth filter
and serve with sugar and
whipped cream.
Italian Coffee. The Italians
prefer to make their effffee In
a contraption called a Machin
etta or in an Espresso maker.
If you haven't one. better hunt
up an Italian friend.
Arabic Coffee
Many Arabic families like to
have cinnamon and cloves with
their "Qahwah" (coffee). They
grind those spices and add to
their coffee the table.
Viennese Coffee. Use a drip
pot. Pour 3 cups boiling water
over 1 cup regular freshly
ground coffee. The pot should
be kept on the stove but not
boiling. Repeat, pouring the
now darkened water over the
coffee grounds about 10 timet.
You should have two cups of
extract as a result. Pour one
tablespoon of extract into a
cup of milk, heat to boiling
Cranberry Nog ' for HoHday,Time. '..
One ot the first things that
comes to mind when planning
a holiday or New Year'a Eve
party it "What to put in the
ptfnch bowl?" A- generously
filled punch cowl catches the
eye of youngsters and oldsters
alike for everyone likes to
drink a toast to the New Year.
This year make it a cranberry
toast with one of these spark
ling new cranberry combina
tions.
Here's a wonderful cranber
ry nog-, that can be increased
according to the guests you ex
pect to serve. If you don t have
a punch bowl, use a pretty
Pork Chops
In Oriental
Fashion
Most of us like pork chops
and here we present a brand
new version quite different
and, we think, very good. We
have borrowed from the cooks
of the East, who are more than
expert in combining varied tex
tures into one harmonious
whole, mixing the blandness of
pork, the crispness of water
chestnuts and the delicate fla
vir of canned broiled mush
rooms. Oriental Pork Chops
4 loin pork chops, 1 inch
thick
2 teaspoons kitchen bouquet
2 tablespoons fat
1 tablespoon finely minced
onion
' 1 teaspoon salt
4 teaspoon rubbed marjoram
3-ounce can sliced broiled
mushrooms
B ounce can water chestnuts
2 tablespoons cornstarch
1 tablespoon vermouth or
sherry, optional
Brush chops on all sides with
Kitchen Bouquet. Place fat in
Dutch oven or large frying pan
over moderate heat. Brown
crops quickly on all sides. Add
onion and cook 1 minute. Add
salt, marjoram and broth from
mushrooms. Cover tightly and
allow to simmer over low heat
until chops are tender, about
20 minutes. In the meantime,
drain chestnuts, reserving the
broth, and cut in slices about
the thickness of the mushrooms.
Add sufficient water to the
chestnut broth to make 1 cup.
When chops are tender pour in
-1) cup of the chestnut broth.
Combine and add cornstarch
with remaining chestnut broth,
stirring until sauce thickens.
Add vermouth if desired. Add
mushrooms and chestnuts and
let heat thoroughly, but "not
boil, about 3 minutes. Serve im
mediately with hot buttered
rice.
Yield: 4 servings.
point and serve with tugar on
the tide. In countries like
Chile. Brazil, Argentina, et
cetera, this is a favorite way of
using coffee.
glass salad bowL Bank the
bowl in greens and tuck in
some Christmas tree lights for
extra show. This is all you'll
need lor 82 servings. i
Cranberry Nog
1 dozen eggs, separated ''
2 cups milk
4 pints cranberry juice cock
tail 2 teaspoons vanilla
4 cup tugar
Nutmeg
Beat egg yolkt until light and
fluffy. Add milk and cranberry
cocktail. Beat until well blend
ed. Add vanilla. Make mer
ingue of egg whitet and tugar.
Use that leftover
bird in good pie
Bubbling hot chicken pie It
about as nice a second-day way
as you carr find to use up the
Christmas bird '. . . be it chicken
or turkey.
A company for the pie, feed
your flock a colorful fruit sal
ad and hot broccoli with lemon
butter sauce. Here's the new
fashioned recipe for the pie.
Dandy Chicken (or Turkey) Pie
4 small white onions, thinly
sliced
1 tablespoon chopped green
pepper
2 tablespoons shortening
1 can (lVs cups) condensed
cream of mushroom or
chicken soup
4 cup milk or light cream
1 cup cubed, cooked chicken
4 cup diced cooked carrots
(or cooked peas)
1 cup biscuit mix
Cook onion and green pepper
until soft in shortening in a
i skillet. Combine with soup, 4
jcup milk, chicken and carrots:
pour into an 8-inch pie plate or
a shallow baking dash. Add re
maining 4 cup milk to biscuit
mix; roll out dough about 4
inch thick. Cut biscuits. Place
on top of chicken mixture.
Bake in a hot oven (450 degrees
F.) for 15 minutes. 4 servings.
ifat'A (mfy. me,
MIPPY
TOPS IN QUALITY!
LOW IN PRICE
IIIMITATJOHSWC
Fold into cranberry mixture
Just before serving. Sprinkle
with grated nutmeg
If there's a cold wave Friday
night, plan to serve a hot but
tered cranberry punch. Guests
will want relish when they
lasie ...
Hot Buttered Cranberry Punch
(Makes 24 quarts)
V cup brown tugar, firmly
pacxed
1 cup water
Vt teaspoon salt
Vs teaspoon nutmeg
H teaspoon cinnamon
4 teaspoon allspice
4 teaspoon cloves
Chicken Gourmet Tasty
Chicken and rice always go
well together. Add crushed
pineapple, currants and lime
juice welirthe result is a dish
to satisfy the grandest ot tastes.
Chicken Gourmet it a won
derful dish for a buffet dinner,
with hot French bread and a
tossed salad. You can prepare
it in advance, leaving only the
rice to cook at the last minute
a the casserole Itself finishes
baking. Serve the rice at a
crown for the chicken dish, or
serve it separately, at you pre
fer. Chicken Gourmet
2 2 4 -pound chickent, quar
tered 2 tablespoons lime Juice
1 teaspoon salt
4 teaspoon pepper
4 tablespoons flour
4 tablespoons butter or margarine
YOUR FOOD BUDG ELwitJfPO RTErTFrTL-LETSI
t it I SMh 1 Karii Q Hut jgl' ' 1
iuibh luaiM auKstaeea-sotssMesaetM
2 1-lb. cant Jellied cranberry
tauce , .. ,-. ;
3 cups water ' , '
1 quart pineapple luica . . '. .
Butter or margarine
Bring to a boil sugar, water.
salt, spices. Crush cranberry
sauce with fork. Add water and
beat with rotary beater until
smooth. Add cranberry liquid
and pineapple Juice to hot
spiced syrup and heat to boil
ing. ... -.
margarine., Serve with cinna
mon ttlck stirrers.
4 cup chopped onion
3 tablespoons currants
1 teaspoon brown tugar
1 teaspoon grated lime rind
Z fresh tomatoes, peeled and
chopped
1 cup crushed pineapple,
drained
4 cupt hot cooked rice
Wash and dry chickens.
Brush with lime Juice. Sprinkle
with flour, salt and pepper
which have been mixed. . .
Brown chicken lightly in but
ter or margarine and remove to
baking dish. Saute onion In fat
remaining in tkiiict. mix with
currants, brown tugar, lime
rind, t o m a to e a, pineapple.
Spoon over chicken in baking
dish. Cover and bake in a mod
erate oven (350 degrees F..),
about 14 hours, or until ten
der. Serve with hot rice. Maket
8 servings.