Pagf 2 FOOD SECTION
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, January 7. 1954
Neyer-Fail Mayonnaise
Easy With This Recipe
V .V. : '.US w ' - ' y
1' ;3b
15Y
fx
SalWj Needed
W need lot of salads 1b Jan
uary. Both cottag cheese and
applet art plentiful aad reaeon
ablt in pric. Recipe planood for
ux aamngs.
Combine 3 cored aad diced
apple with 1 cup diced celery,
W cup diced tuffed olivet and
Vt cup trench dressing. Place
salad greens oa each aalad plate
and ahap cottage cheese, mint-
on pound, la a rlni oa greens.
kle with H cup chopped aaited
Fill ring with appl aalad; sprin-
almonds. Fata trench dressing,
mayonnaise or other favorite.
Thick Creamy Mayraaaia MUc with porta! saiier.
(Bjr AP MtwsfMtura)
Don't ever believe anyone
who tella you mayonnaia ia
hard to make. Use the follow
ing recipe for Never-Fall
Mayonnaise and you'll come
tip with a batch of melt-ln-your-mouth
.dressing.
In Parla recently, w were
reminded of how good home
made mayonnaia tastes. We
loved the imall luncheon sand
wichea chock-f'1 of mayon
naiae In one tiny reataurant.
(In this particular cafe you
could walk around and choose
the varietiea of sandwiches you
wanted the nearest we came
in Franc to an American cafe
teria.) Th sandwich fillings
except for an occasional truf
fle! were the same as ours:
tongue, cheese, ham and
chicken (sliced or chopped)
and a cooked vegetable com
bination. But the white bread
for the sandwiches was sliced
very thin, trimmed of crusts,
and no lettuce or other greens
appeared. The filling and the
mayonnaise were pre-eminent.
And so delectable!
If you like garlic, you might
enjoy the fampus Aioli Sauce
aerved so often In France with
hot or cold fish. To make a
quick version, of Aioli, Just add
lots of crushed garlic to some
of our Foolproof Mayonnaise.
Offer the Aioli with cold boiled
shrimp as a first course.
Then there's the French
Green Sauce. To concoct It,
you mince watercress leaves
and parsley very fine and add
it to the mayonnaise. Or you
may wilt the greens in boiling
water, drain, then rub through
a fin sieve befor you add
them to the dressing. Try this
on cold salmon.
Another wonderful sauce is
achieved by adding tomato
puree, finely chopped green
pepper, chopped chives (or
onion) and a bit of tarragon to
Never-Fall Mayonnaise.
Remember thai this Never-
Fall Mayonnaise is a basic
dressiag. You can too it up
as you will. Add a little chill
sauce, grated onion, minced pi'
miento-stuffed olives to it
and you have Russian Dreaslng
for hearts of lettuc.
For Tartar Sauce add
minced pickles, capers, onion
and green olives to the mayon
naia and serve with golden-
brown fried scallop of fillets
of sole.
One of our favorite Sunday
night supper menus is a first
course of a heaty soup, then
toasted finger rolls that have
been split and mixed with a
combination of lobster, celery
and mayonnaise. A fruit des
sert and lots of hot strong
coffee make a perfect ending.
If you have one of those won
derfully useful little portable
mixers (pictured here) you can
make this mayonnaise in no
time at all. Hereg the method.
Never-Fall Mayonnaia
Ingredients: teaspoon
salt, 1 teaspoon sugar, I tea
spoon dry mustard, 3 table
spoons cider vinegar, 1 egg, 2
cups salad oil.
Method: Put salt, sugar and
mustard In mixing bowl; mix
thoroughly. Add 1 tablespoon
vinegar and stir well. Add egg;
beat until blended. Continue
beating and add oil, a quarter
teaspoon at a time, until mix
ture thickens. Than add about
half of remaining oil, a tea
spoon at a tune; add Iaat of
Sausage Roll-ups
With Buttermilk Mix
Old-tim cooks knew but
termilk mad better pancakes.
but they didn't know why,
Modern research shows that
buttermilk tenderizes the glu
ten In the flour, giving you
lighter, more tasty pancakes.
That's why most pancake
mixes carry directions for
using buttermilk. And that's
why new buttermilk pancake
mixes are appearing on the
market, with the buttermilk
already in th mix.
Sausag Roll-ups
1. In a covered skillet, cook
slowly for S minutes, 14 to It
pork sausage links and 2 or 3
tablespoons water.
2. Pour off water. Then
cook sausag slowly, uncover'
ed, until brown on all sides.
about 20 minutes. Keep sau
sage hot.
3. Bake buttermilk pan
cakea. following easr direc
tions on package of buttermilk
pancake mix.
4. Put a hot sausage on each
pancake; roll up. Serve with
syrup or apple aauce, if de
sired. Makes 14 to 13 roll-ups.
Waterless Sauces
A well known cooking expert
declares that it is a mistake to
us water for sauces as it adds
nothing but "length." For good
sauces, always use broth, con
somme, meat stock. Bouillon
cubes will turn the trick neatly
and "strengthen" any aauce. It
is a good idea to keep both beef
and chicken bouillon cubes at
hand for this purpose as well as
for making a fine, quick, hot.
satisfying cup of broth for serv
ing with a slice or wedge of lemon.
Good Old Eggs Always
Fine for the Main Dish
oil, a tablespoon at a time.
Make absolutely sure that each
addition of oil is thoroughly
blended before next ia added.
Beat In gradually 2 'remaining
tablespoons vinegar. Makes
about 2V cups. Store in cover
ed glass Jar. Refrigerate but do
not allow to get near freezing
temperature or mayonnaise
will separate.
I ,dBL '
i " of
Laaca Dish Creamed eggs vcr English muffin.
(By III Newtfeetures)
Running out of ideas for simple
main dishes? Tnen us tne good
old egg in these, two delicious
ways.
First wsy is to serve eggs in
a sauce over English muffins aa
a luncheon dish. A cooked vege
table peas or carrots, for in
stancetastes fin with this dish.
Second wsy is to combine eggs
with a small can of salmon for
a golden-brown gloriously puffy
salmon souffle. Serve the souffle
with crisp potato sticks (these
come in cans) or with potato
chips, and a salad of tomato aa-
pic and lettuce or romaine. Be
sure to have th aalad on in
dividual slates because nothing
is worse, in our estimation, than
to have a molded food nestling
next to one that's hotl
Both these dishes are excellent
for family use because they call
for the nutritious snd economical
product nonfat dry milk pow
der. Keep a package of th milk
on a cool dry pantry shelf so it
will be at band when you need
it.
English Muffin Eggs
Ingredients: 2 cups water, ft
cup nonfat dry milk powder, 4
tablespoons flour, Vt teaspoon
dry mustard, 1 teaspoon salt, Vt
teaspoon pepper, 2 tablespoons
pickle relish, 8 .hardcooked eggs
to 8 English mutfins.
Method: Pour water into top of
double boiler. Sprinkle nonfat
dry milk powder. Hour, mus
tard, salt and pepper over sur
face of water. Beat with rotary
beater until Just blended. Cook
over hot water, stirring constant-
until mixture thickens, (.bop
egg whites coursely; add egg
with butter or margarine; pour
sauce over muffins; sprinkle
sieved egg yolk over each serv
ing. Makes 4 to 8 servings.
Salmon Souffle
Ingredients: Vt cup nonfat dry
milk powder, a taoiespoons uour,
Vt teaspoon salt, 1 cup water,
4 eggs (separated), on in
ounce can salmon (boned and
flaked) 2 teaspoons finely chop
ped parsley, 1 tablespoon lemon
juice, 1 tablespoon finely chop
ped onion.
Method: Pour water Into top
of double boiler. Mix nonfat dry
milk powder, flour and salt
Sprinkle over surface of water.
Beat with- rotary beater until
Just blended. Cook over hot
water, stirring constantly, until
mixture thickens. Remove from
heat Beat eggs yolks until lemon
colored. Add a little of the hot
mixture to egg yolks; blend welL
Return to remaining hot mix
ture Add salmon, parsley, lemon
Juice and onion; blend welL Cool,
Beat egg whites until stiff but
not dry; fold into cooled mix
ture. Pour into buttered lVa-
qusrt casserole. Bake in a slow
(323 F) oven about 1 hour or
until puffed and golden brown.
Serve at once. Makes 4 servings.
Beans and Lemon
Helpful in a hundred ways to
the simpler foods is a fruit
grandmother used only for flav
oring and for treating colds be
cause it was scarce and expen
sive. Now it is plentiful and com
paratively inexpensive, so let us
use more of the versatile lemon.
Serve quartered lemons with
baked beans. Many like lemon
wedges with chili con carne; adds
lest and new flavor ii:erest. A
lemon slice is essential to black
bean soup which is unsurpassed
as a luncheon or supper specialty.
Lemon is good too with lima
beans; just blend lemon juice
with melted buter and pour it
over.
BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
Aged Cheese - OYSTERS
. 49c Beef Roast lb. 35' j ,,.,
Yar Old
SAUSAGE Sliced Bacon
. 39c Ground Beef 3 n $100 - c
S SHORT RIBS
" Rib Steak lb. 39' JX
Sweetheart trend lan Meaty
GARDEN FRESH FRUITS AND VEGETABLES
ONIONS
GRAPEFRUIT POTATOES
8.., 49c 50 ib. 69c
Dessert Sweet U. S. No. 2
BANANAS COOKING APPIES
2ib.29c 4 a,, 19c
Golden Rip -
MILK
Fancy California Pearl Tall eft JF
0 Mm Cant XJC
3 ibi. dC All Popular Brandt
TOMATO SOUP NUCOA
IOC Can lb 29C
Campbll's LIMIT
SANKA DOG FOOD
u,99c 3cn.25c
Drip or Roo Plsyfelr
MARGARINE Krispy Crackers
2 ib. 45c 25c I,
Swt Sixteen y $,!, '
lCK.JOc
PARSNIPS
2 a. 25c
Frth, Crisp
COVE OYSTERS
39c
Cottage Brand
Can
HOMINY
FANCY
10c
KI S. 103 Site
White or finlrlr-n
Can
POTATOES
Small New
10c N'c.Vtt
l.lttle Prince
ORANGES
$189
Box I
POTATOES
10 ib. 19c
U. S. Na. 2
HONEY
89c
BIO PAIl
Sardine Pizzas
Easy and Tasty
As th popularity of plxza
parties zooms upward, pixxa-
devoteea are dreaming up more
and more ways to mak this
popular Italian food without
going to the trouble of starting
Imm from scratch. One of the
most successful' quick -pizza
Ideas is to use toasted Eng
lish muffins as the base, be
cause the true Pizza is a yeast-
raised bread, ana so is in ms-
lish muffin.
Sardine Plixas
2 cans Sardines, drained
1 S-oz. can tomatoes,
drained
4 English muffins, split and
. toasted
S slices American cheese
Lemon wedge .
Spread th tomatoes on th
toasted muffins- Top each with
a slice of cheese and on or
two sardines. Broil until
cheese melts. Serve th muf
fins hot, with lemon wedge.
Makes 8 servings.
Minced parsley or minced
chives do things for lima beans
. . . along wtih the usual but
ter, salt and pepper, of course.
Try These VVith Nuts
Oreeon'f filbert add their
bit to many dishes. Try one
of these.
Filbert Stuffed Celery
2 tablespoons chopped til-,
berU
1 package cream cheese
2 tablespoons lemon Juice
8 piece of celery
1 tesspoon parsley, finely
chopped
1 teaspoon green pepper,
chopped ' t
Wash and dry celery. Mix
cheese with other ingredients.
Spread on celery. Sprinkle
with paprika and refrigerate
until ready to serve.
Cheat Plea
2 cups recipe pastry . . ..
Vt cup butter or margarine
4 cup sugar
2 eggs, well beaten
1 cup chopped raisins
1 cup chopped filberts
U teaspoon mac
1 teaspoon rum or brandy
flavoring
1 teaspoon vanilla
Mak 8 four-inch round
and fit into muffin tins. Bake
in 423 degree oven for IS min
utes. Cool. ' Cream butter
and sugar together over hot
water. Stir ia well beaten
eggs, raisins, filberts and
mace. Cook over bot water, -stirring
occasionally for 23
minutes. Remove from heat
and add flavorings- Cool,
pour into cooled baked tart
shells. Yields 9 tarts. Top
with whipped cream.
Juice Cocktail
While everyone walta tor
company dinner, they'll tnjoy
sipping on cold mixed vegetable
juices. Get the Urge-size can
(8V cup) of mixed Juices
and chlU weU befor the feast
Giv a holiday green gar
nish to th red drink this way.
Fill glasses; then perch 2 or I
stuffed olives on edge of each '
glass; cut halfway into each
olive so It fits over rim. An
other garnish could be a curled
strip of green pepper (held to
gether with toothpick) and
perched on edge of glass. Past
a tray with th glasses of lively
flavored juices and a basket of
crisp rye wafers or melba
toast This makes a nourishing
refresher and doesn't dull
anyone's appetite.
FRISHEST THINO
IN TOWN
OUR EGGS
BABY FOODS
4 ib, 35c
CERBER'S
BROADWAY GROCERY
BROADWAY and MARKET ST.
Star Hour. 8 a.m. rill 8 p.m. Every Day
Including Sundays
Prke. Good Fri., Sat., Sun.
Sweet Potato Idea
Cook sweet notatnes in tartot.
(or buy them canned). Feel and
whip with butter, brown sugar
and a little orange juice. Place in
greased casserole and sprinkle
with nuts. Bake in 860 degree
oven for 16-20 minutes. Family
will like it
MRS. IRA J. FITTS'
SEAFOOD
RECIPE
of
the
Week
Oven Fried
OYSTERS
Roll 12 oysters in 1 cup
flour seasoned with 1 tsp.
salt ond V tsp. pepper;
dip in slightly beaten egg;
roll in fine bread crumbs.
Sprinkle both sides with
salad oil. Bake on cookie
sheet (400 degrees) until
browned, about 15 min.
Serve with tortor sauce.
Serves 3.
FRESH PACIFIC
OYSTERS
Pint
59'
rbi ium
OYSTERS
m
$135
FRESH OLYMPIA OYSTERS
FRESH
Deep Sea Crab
lb.
39'
Lobsters
.b. 95c
FRESH
Fillet of Sole
lb.
59'
Fresh Steam Clams
ib. 35c
FITTS
FISH AND
POULTRY
U A rjlET 216 NORTH COMMERCIAL
fVllIXb I PHONE 3-4424
SUGAR "
Mil U Nestles
IIIILIV
Fine Granulated
10 Er 98c
Tall Cans
CAMPBELL VEGETABLE SOUPS
CRACKERS NBck'
SUNSHINE HYDE PARK COOKIES
UnLUEV Braoshaw Strained
llVllb i
for 25c
for 25c
Fruit flavored
(0FFEE Ch,M Sanborn, Instant
DILL PICKlVrc,btWh0,e Di":!
IflEEnlCY lne so" Tissue
rODM Shurfine.
Willi
200 site .
PEACHES lu
Cream or W. K., 303
17c
Star Orchard
ALL for Automatic Washers 10 L
tlMJCIJ The new miracle detergent for
limjn .l-ctrl, dllhwaihm
2.69
2
2
1 ikg. 25c
39c
.... 29c pkg.
87c
. ... 37c
29c
50c
99c
Vk? 43c
... 49c
for
for
cans for
FLAV-R-PAC FROZEN FOODS
FRESH FROZEN PEAS 18c
FRESH FROZEN CORN 18c
FRESH FROZEN FRENCH FRIED POTATOES 19c
FRESH FROZEN FRENCH CUT GR. BEANS 23c
FRESH FROZEN CHOPPED BROCCOLI 16c
FRESH FROZEN SPINACH 17c
FRESH FROZEN CAULIFLOWER 19c
PURE ORANGE JUICE VZ ..." 15c
Pg.
pkg.
Pkg.
pkg.
can
BABY BEEF
SALE
U. S. GOOD GRADE
FINE QUAllYYI LOW PRICESI
STEAKS
Your Choice
ROUND
SIRLOIN
T-B0NE
49'
RIB lb"
ROASTS 'cS" 0f ib 39c
PURE GROUND
BEEF, 35c Or 3 lbs. $1.00
BABY BEEF
SHORT RIBS ib 25c
Delicious for Stew or Bribing
LOCKER BEEF
Vi of Baby Beef,
-39
125 lbs. to 150 lbs. average wiaht
Cut and Doubl Wrapped FREE
SUNKIST, SNOBOY
ORANGES'0 69c
Brassel Sprouts c?pp,"tleE.ch 19c
AT THE PEAK OF
THEIR FLAVOR
Turnips, Rutabagas, Parsnips
3 lbs. 19c
V. S. NO. 1 IDAHO SWEET SPANISH
Yellow Onions 3 n 10c
fir
f REIKI
asswt rwisww i ;r '.1 N. vi - r I w
6 jSX, 89C I I tAT BAKERY e VEGETABLES LOCKERS) J
6 StAined 65C ECSivEjiJjHj