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THE HOUSEWIFE'S HANDY
FOOD ' SECTION'
LATEST IDEAS FOR YOUR
M'AR'k'E.fj'NC'
Published Thursday Each Week
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Edited by Morion Lowry Fischer
Salem, Oregon, Thursday, January 21, 1954
From Soups to Desserts, Mid-January Menu Needs Supplied
CapitalJounial
Pe'aeh Cream Fie
Palate pleasing pie may be
difficult to say but it is easy for
the family to eat and enjoy when
you try Peach Cream Pie. Pie
from the pantry may sound like
another play on words but fea
tured ingredients for this Peach
Cream Pie come right from the
pantry shelf notfat dry milk
in a foil-lined package and can
ned sliced peaches.
By using nonfat dry milk pow
Sauces Add
Flavor
To Fish
Your choice of our west coast's
plentiful and fine assortment of
while fish will react favorably
to distinctive sauces. Seasonings
should be carefully chosen to
bring out the flavor of the fish
rather than to cover it. To keep
hot sauces hot for serving, place
over hot water. To assure smooth
glossy sauce, beat just before
fcrving
BLACK BUTTER
Good for sauiced fish. After
frying fillets, remove fish and
add 4 tablespoons butter to that
in frying pan. Stir until well
browned; add 1 teaspoon lemon
juice, dash of salt and pepper.
Strain over fish; sprinkle with
parsley.
ANCHOVY SAUCE
Fine for any white fish. Melt
'i cup butter; stir in 1 teaspoon
anchovy paste and add dash of
cayenne pepper. Heat and stir"
thoroughly to serve with cither
boiled or fried fish.
VINAIGRETTE SAUCE
Mix these ingredients in order
siven and pour over baked fish:
1 teaspoon salt, Vt teaspoon pap
rika, dash of pepper, 1 tablespoon
tarragon vinegar, 2 tablespoons
rider vinegar, 6 tablespoons salad
oil, 1 tablespoon chopped green
pepper, 1 teaspoon chopped par
sley, 1 teaspoon chopped chives,
1 tablespoon chopped pickle.
APPLE CORER
A good apple-corer can be made
by cutting off bottom from a small
round bouillon cube tin. And it
would make good holes in donuls,
too.
IHW .i
4 '
der in this recipe the method of
preparing a cream pie filling is
simplified and the cost is more
economical
Peach Cream Pie
(Makes one 9-inch pic)
1 (9-inch) baked paltry shell
Vk cups water
i't cup sugar
Vi cup nonfat dry milk
teaspoon salt
A 11 1 It
& eggs, well Deaieu
Yorkshire Beef
Squares Liked
A perfect companion piece of
roast beet is YorKsiure puaaing.
For lovers of this garnish, here's
a variation eaually as tempting.
Sprightly seasoned ground beef
is added to tne puaaing, inus
turning it into a main dish serv
ing.
Yorkshire Beef Squares
Vk pounds ground beef
1V4 tablespoons grated
onion
1 teaspoon chopped parsley
1 teaspoon finely ,
chopped chives
1 clove garlic, finely chopped
2 teaspoons salt
Vi teaspoon pepper
l teaspoon cloves
Combine all the above ingredi
ents and mix well.
1 cup lard, drippings or
melted suet
1 cup sifted enriched flour
.Vt teaspoon salt
1 cup milk
2 eggs
Vi teaspoon freshly
grated nutmeg
' teaspoon mace
Vi teaspoon cayenne
pepper
Put lard, drippings or melted
suet in a shallow baking pan (8
by 12 inches). Sift flour and salt
together. Moisten with milk to
form smooth paste. All whole
eggs, one at a time, beating thr
oughly. Add spices and beat mix
ture 2 or 3 minutes after second
egg is added. Heat the pan with
lard, drippings or melted beef
suet in oven until hot but not
smoking. When hot, pour in half
of flour-egg mixture; quickly
spread meat mixture over it as
evenly as possibly. Pour remain
der of egg mixture over it and
bake immediately in a hot oven
(400 to 425- F.) until pudding
has risen and set, about 20 min
utes. Lower temperature to mod
erate (350 F.) and continue bak
ing for 25 minutes. 6 servings.
SNOW
(3 KM
CHOWDER
with tender sweet com
from Maine farms . . ,
picked and packed
within minutes!
I
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SCHOOL LUNCH IS
Has Eye Appeal
1 teaspoon vanilla
1 (No. 2) can sliced peaches,
well drained
Pour water into top of double
boiler. Combine sugar, flour,
nonfat dry milk powder and salt.
Sprinkle over surface of the wa
ter. Beat with rotary beater un
til just blended and smooth. Cook
over hot water, stirring con
stantly, until mixture has thick
ened, about 15 minutes. Stir a
small amount of the hot mixture
Delicious Dessert
Plentiful apples and plentiful
honey make this delectable ten
der, crispy honey-apple dessert.
Better double this for "seconds"
since recipe makes 4 servings.
HONEY APPLE CRISP
Place 2 cups pared and sliced
apples in shallow baking dish.
Combine 2 tablespoons sugar,
Hi teaspoons lemon juice and
Vi cup liquid honey: spread over
apples. Mix Vi cup all-purpose
flour, 2 tablespoons brown sugar
and Vs teaspoon salt; cut or work
in 2 tablespoons butter until mix
ture is crumbly. Cover apples
with flour mixture and bake in
375 degree oven, 30 to 40 min
utes or until apples are tender
and crust is brown. Serve plain,
with cream or wilh whipped
cream and dash of cinnamon.
About Round Steak
Round steak is one of the less
tender cuts of meat; requires
moist heat cookery. Cooking slow
ly with added moisture softens
the connective tissue which holds
together the meat fibre. Round
steak should not be broiled or
fried. To braise, brown well in
a little hot fat; add a small
amount of water or tomato juice
and additional seasonings. Cover
and cook over low heat until tender.
w M
-'
into the well-beaten eggs, return
to remaining hot mixture. Con
tinue to cook S minutes longer,
stirring constantly. Remove from
heat Stir in vanilla. Pour halt
of mixture into , 9-inch baked
pastry shell. 'Top with a layer
of well-drained sliced peaches.
Pour remaining filling over the
peaches. Place remaining peach
slices over filling. If -desired,
garnish with coconut and mara
schino cherries. Chill until firm.
New Blueberry
Muffin, Pancake
Mixes Popular.
One wonders how prepared mixes
on the market now could be any
better, but better and better they
seem to become.
Two of the latest prepared mixes,
put out by a well known food and
restaurant authority of the coun
try, are a Blueberry Muffin mixl
and a Buttermilk Pancake mix.
Take the Blueberry Muffin mix,
it's a dandy I Like all the mixes
of this brand, it uses fresh eggs.
Inside the package is inclosed a
small can of the blueberries along
with the batter mixture. We tried
them out for breakfast this week,
and the muffins are really super.
This mix also can be converted into
a tasly blueberry coffee cake with
a crumb topping, or you can make
pancakes with it. The batter uses
nonfat dry milk solids. For a very
special breakfast treat, quickly
made, these blueberry muffins are
the answer.
The buttermilk pancake fans will
delight in the special buttermilk
pancake mix. This mix, too, uses
fresh eggs and an addition of
sweet milk tile buttermilk is al
ready in the mix. This mix can
quickly be made into a waffle re
cipe, ton, with the addition of two
fresh eggs and sweet milk.
'71 3
j
MAKES A HOT MEAL
Local Marts
Offering
Bargains
Plump, flavorsome broiler-fryer
chickens are coming to market in
record numbers making them a
very good buy. If you've a home
freezer, now is the time to store
away economical, good eating
broilers and fryers for future uso.
AU forms: fresh-ieed or quick
frozen, whole, halved or in the
parts your family likes best.
Eggs. Egg supply is increasing
seasonally with high quality con
tinuing and prices considerably
lower than in recent months.
Budgeteers know that grade B
eggs are ideal for all ingredient
uses; cost considerably less. Ev
eryone now knows that the food
values inside brown and white
eggshells are identical.
Beef of all types will continue
on markets with braising and
stewing cuts as well as hamburg
er at surprisingly low prices.
Lamb and Pork. Western lamb
is increasing in supply with at
tractive buys in shoulder roasts
and stew meat. Thrifty pork buys
are shoulder steaks and roasts,
smoked picnics, hocks, end-cut
loin roasts, shank half of ham,
pork sausage meat ,
Fruit Buys . . ' '
Winter pear, supplies are larg
est in many years. Eat them out-of-haod;
bake them; make salads
of tHtm. Grapefruit prices are
lowest in January. Try broiling
grapefruit halves for breakfast
as dessert, for a change. Local ap
ples, Emperor grapes, small or
anges, bananas are good buys.
Vegetable Buys, Potatoes and
onions continue to bead the list
of plentiful!, along with cabbage,
cauliflower, celery, winter squash,
root vegetables.
Large Dry Lima beans. Use
these plump flavorful, nutrition
packed beans more often as veg
etable dish, main dish with to
mato and cheese sauces, in soups
and in salads. -
Canned Cranberry Sauce is bar
gain-priced because of bountiful
crop.
Other Good Buys
Watch advertisements and
store displays for good buys in
peanuts, pecans, peanut butter,
fats and oils for cooking, salad
and table use; nuts and raisins
for eating out-of-hand and for
making mixtures for satisfying
sandwich fillings. Plenty of dairy
products, fresh and frozen fish
from western waters. Good mar
keting!
STUFFING FOR MEAT
This apple stuffing is perfect
for baked sparcribs. Use it, too,
for stuffed pork chops or stuffed
pork shoulder. When baking
spareribs, spread inside of one
section with Apple Stuffing, cov
er with other section of sparcribs
and sprinkle with salt and pep
per. Lay sparcribs in an open
roasting pan and bake at 350 de
grees for 1V4 hours or until meat
is tender.
8
OM THE
REAL COFFEE!
INSTANT CHASE a SANBORN
af your grocer toot
Herbs 'Boll Up' Chips .
Here's a recipe to set tongues
a-wagging and taste buds paying
a great big "thank you." Just take
a package of Potato Chips, a cook
ie sheet, a moderately hot oven,
and a shaker of curry powder,
chili powder or garlic salt. Spread
chips over cookie sheet and dust
generously with your chosen spice
or herb. Put them into the oven
just for a minute and you have
Lamb Riblets
Good Barbecued
Barbecued' meat fanciers
and
the number of this group
great will delight in this lamb
dish, barbecued Iamb riblets.
The flavor of this meat lends it
self perfectly to a spicy barbecue
sauce, adding up to plenty
good eating.
Lamb riblets are a thrifty
choice also. They are prepared
from a iamb breast, correspond
ing to sparcribs in pork. Your
market man removes the breast
bone, then cuts down between
the ribs resulting in the riblets,
These arc cooked by braising,
Inus ideal for preparing In a
zestful barbecue sauce.
According to Reba Staggs.
home economist, to prepare this
dish brown the riblets first in
lard or drippings. Then add your
favorite barbecue sauce. Cover
them closely and let the meat
cook slowly until tender, from
IVi to 2 hours. Serve the riblets
over boiled rice.
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CM THE REGULAR
LARGE DOUBLE SIZE
THIS REALLY IS
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the crispiest, tastiest potato chips
on record. No pots or pans to
wash up either. Just wipe off
SIZE...
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V I I LSI
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I that cookie sheet, put it away and
settle down to some very pleasant
I munching.
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SNOW'S CUM CHOWOU