Page S-ECfiON II
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, January 28, 1954
Pears Are Versatile Fruit
Pears and snack time for
alter school or bedtime. No
need to tell the children to
hurry in from play for this
pick-up! They are not interest'
ed in the nutritjonal value of
fresh fruit in their lives. The
only interest for youngsters is
the taste of the juicy and sweet
pears, .
Peach Angel
For Valentine
Beautiful heart-shaped meringue
piled high with sweetened cream
and garnished with shiny peach
slices is enticement enough for the
party table for St. Valentine, but
wait for sighs of pleasure when
first bite reveals the layer of
peaches on the bottom and the
delicate flavor of the almonds in
the meringue. .
Chopped almonds and rolled
crackers combine to give added
texture to the meringue shell. It
bakes well in greased pie pan or
the heart can be made to any size
desired by simply shaping on well-
greased brown paper or metal
foil. This Valentine Angel will de
light the hostess because it cuts
well without any chilling time, so
often required by meringues.
VALENTINE PEACIT ANGEL
3 egg whites
Vt teaspoon baking powder
1 cup granulated sugar
10 finely rolled soda crackers
( cup crumbs)
13 cup chopped roasted unblanch
ed almonds
2 cups cannd cling peach slices
M cup whipping cream
2. tablespoons granulated sugar
for cream
Vi teaspoon grated lemon rind
1 teaspoon lemon juice
Coconut
Beat egg whites with baking
powder until barely stilt. Gradu
ally beat in sugar, fold in cracker
crumbs and almonds, Outline a
heart about 9 inches in diameter
on brown paper. Place on baking
sheet. Spread meringue carofully
just to edges of heart, heaping mix
ture at edges to form shell. Bake in
slow oven (300 degrees F.) 30
minutes. Cool. Drain peaches tho
roughly and arrange in bottom of
meringue shell, reserving a few for
top. Whip cream until stiff. Gradu
ally beat in sugar, lemon rind and
juice. Spread over peaches and"
garnish with remaining slices. Co
conut may be sprinkled over the
top. Chill 2 hours or mora before
cutting. Serves 6 to 8. V
i
Unlike fruits that are tree
ripened, pears are picked
when Immature. Those left on
the tree too long, develop a
grainy gritty texture. They
should be ripened properly for
development of the best eating
quality. Only fully ripe pears
should be eaten to insure the
peak of eating perfection. To
ripen, store in a cool dark
place, until the flesh of the
fruit yields to gentle pressure
in the hand. Pear to be cook
ed should be slightly firmer
than for eating as the cook
ing process adds final comple
tion of the ripening process.
Grown-ups will enjoy the
simplicity and goodness of
chilled fresh pears as well as
the young fry. But the value
of pears in the diet, to add
interest and variety, does not
stop with out-of-hand eating,
Baked pears in honey sauce are
delicious for something differ
ent in breakfast fruit, lunch
eon salad on a crisp salad
green with French dressing, or
for a dinner dessert. Pear sauce
is another idea.
For fruit salads combine
Anjout or Cornice ' pears with
apples, bananas, grapes, either
in tossed or molded salads.
Serve alone on crisp salad
greens with grated cheese or
cottage cheese. Dramatize a
simple salad luncheon by serv
ing three.- salads on a chilled
plate: a mound of 'chicken.
mold of tomato aspec, two pear
halves stuffed with cream
cheese and nuts. Serve hot but
tered toast and pear butter
with pear ambrosia. For this
delicious dessert, marinate pear
slices in lemon juice and
honey, equal parts of each, to
prevent discoloration of the
fruit. Then heap the chilled
fruit In sherbet dishes and top
with snowy coconut for simply
eiegant party fare.
Luncheon Loaf Special
Here's a meat luncheon loaf
ideal for a quiet dinner or supper.
Cut the loaf into tt-lnch slices.
Combine 1 tablespoon of prepared
mustard with 3 tablespoons flour.
1 slightly beaten egg and 1 table
spoon vinegar. Dip meat in batter,
then brown the meat slices in lard
or uripptngs.
A Torte
Varies
Cake Ideas
A nice change from the ordi
nary type cake is this "Apricot
lortc. the bottom layer of the
torte is rich and short, and is top
ped with golden cooked apricots
different and very tasty! After
us naked about 4U minutes,
spread a butter -sugar topping
over the apricots and bake an
other 3 minutes. To give the fruit
a beautiful glaze and warm it up
just before serving, place under
the broiler for a few minutes.
Apricot Torte
',i cup shortening
Vi cup granulated sugar
. 1 egg
Vi teaspoon vanilla extract
1 cup sifted all-purpose flour
i teaspoon salt
Vt teaspoon baking powder
1 cup cooked dried apricots
3 tablespoons butter or mar
garine cup confectioners' sugar
Few drops vanilla extract
Cream shortening and sugar to
gether thoroughly. Blend in licht.
ly beaten egg and vanilla. Sift to-
gewer tiour, salt and baking pow
der, and gradually stir into cream
ed mixture. Mix well. Spread in
greased 8 -inch layer cake pan,
Arrange well-drained apricots
over top. Bake in moderate oven
(350 degrees F.) about 40 minu
tes. Blend topping ingredients
and spread oVcr apricots. Bake 5
minutes longer. Place under broil
er to glaze fruit Serve warm.
Serves 6 to 8.
Go Exotic! Try Chinese,
i
IAP Nrcitllturei)
Old-fashioned lemon flavor is
what we've been hankering after.
So we baked ourselves a pie. You
khow the kind rich with but
ter, eggs and sugar, tasting of
fresh lemon juice and a bit of
the tangy rind. Maybe the fill
ing is a little runnier than the
cornstarch variety but oh, the
flavor!
When it comes to the meringue,
we admit a modern touch. We
sprinkle moist shredded cocoa-
nut over the fluffy topping for a
toasty taste and a glamor look,
One piece of advice about add
ing the meringue to the pie: place
spoonfuls of it around the edge
of the filling and carefully press
right to the crust all the way
around. Then pile the remaining
meringue in the center and
s, read lightly to cover pie com'
pletely. When you are cutting
your pie, use a wet knife and
Heart-Shaped Cake
Make a hcart-shaDed laver
cake for your Valentine's Day
party. Put the two layers to
gether with canned cling peach
slices and whipped cream. Spread
the top with a thick layer of cur
rant jelly. Then outline the
edges with a whipped cream
ruffle squirted on with a pastry
tube.
For the Stew
Next time you make some old-
fashioned beef stew add some
large dry limos instead of pota
toes. Put in the dry limas at the
same time you add water to the
browned meat and cook about 2
hours until both the meat and
the limas are tender. Add the
remaining vegetables as usual.
Apricot Mousse
Rich Dessert
For a filling and good-tast
ing dessert try this apricot
mousse ot Dione Lucas:
Apricot Mousse
1 pkg. dried apricots
4 egg whites, stiffly beaten
Vi cup granulated sugar
1 cup heavy cream
1 tablespoon confectioners'
sugar
1 teaspoon vanilla
4 oz. dark sweet chocolate
Soak apricots in enough cold
water to cover them for several
hours. Boil until tender, drain
well .put through a strainer.
Mix thoroughly with stiffly beat
en egg whites with a wire whisk,
Place in serving dish and chill
well. .Decorate with chocolate
rounds; sprinkle with confection
ers' sugar. Fill a pastry bag
with whipped cream which has
been beaten over ice and flav
ored with confectioners' sugar
and vanilla; make rosettes be
tween chocolate rounds.
Chocolate Rounds: Cut circles
of waxed paper about the size
of a silver dollar. Break choco
late into pieces and melt on a
plate over slowly boiling water.
Spread with a knife on waxed
paper rounds; put to set in re
frigerator and remove waxed
paper before using.
Hof Bean Salad '
A hot lima bean salad makes
hearty fare for a cold day. Cook
large dry limas according to your
favorite way, then top with this
dressing. Combine Vi teaspoon
flour with 1 tablespoon brown su
gar, y cup water and 2 table
spoons vinegar. Add 1 beaten egg
yolk and cook over hot water un
til slightly thickened. Pour over
the hot limas, toss lightly and
sprinkle with crisp bacon bits,
minced green onion and parsley.
the meringue will slice easily
and prettily.
OLD-FASHIONED LEMON PIE
Ingredients: '4 cup butter or
margarine, 1 cup sugar, 2 whole
eggs, 2 egg yolks, 6 tablespoons
fresh, lemon juice, 1 to 2 tea
spoons grated lemon rind, one
9-inch baked pastry shell, Coco
nut Meringue.
Method: Cream butter and
sugar together in top of double
boiler. Add whole eggs, egg
yolks and lemon juice; mix thor
oughly. Place over hot (not boil
ing) water; stirring constantly,
cook until thick. Stir in lemon
rind. Chill; pour into cooled
baked pastry shell Top with
Cocoanut Meringue; bake in hot
(400F) oven about 7 minutes or
until meringue' peaks are golden
brown.
COCOANUT MERINGUE
Ingredients: 2 egg whites, 4 ta
blespoons sugar, Vi cup moist
shredded cocoanut (cut in short
lengths.)
Method: Beat egg whites until
frothy throughout Gradually beat
in sugar, a little at a time, con
tinue beating until mixture is
stiff enough to hold peaks that
do not curl when beater is slowly
withdrawn and inverted.
Spareribs'
in
New Trick Use pineapple preserves
sour sauce for crusty browned spareribs.
quick sweef-and-
Honey Crisp
Coffee Cake
One of the mornings, surprise
the family with Honey Crisp Cof
fee Cake. It goes together in a
jiffy and takes only 30 minutes
to bake. It's baking aroma win
bring the family to the break
fast table in a hurry.
HONEY CRISP COFFEE CAKE
IVi cups sifted enriched 'flour
2 teaspoons baking powder
Vi teaspoon salt
Vt cup sugar
1 egg, beaten
3 tablespoons melted short
ening
Sift together flour, baking pow
der, salt and sugar. Combine egg,
milk and shortening. Add to flour
mixture, stirring until mixture is
smooth. Pour into greased 8-inch
square or 9-inch round pan. Top
with Honey Crisp Topping. Bake
in moderately hot oven (400 de
grees) about 30 minutes. Makes
. coffee cake.
HONEY CRISP TOPPING
3 tablespoons softened butter
or margarine
V4 cup honey
Vi cup shredded coconut
Vt cup crushed corn flakes
Vi cup drained, crushed pine
apple Cream together butter or mar
garine and honey until light and
fluffy. Add coconut, corn, flakes
and pineapple and mix thor
oughly. Spread on coffee cake
batter. ,
Makes topping for 1 coffee
cake. " , -' -V
Roll-ups of Meat And Cabbage Leaves
1 loose head of cabbage
All wrapped upl That's the sit
uation with these ground beef
rolls. The ground beef is loosely
formed into rolls, then wrapped
with cabbage leaves and slowly
baked until tender. It's wise to
plan on at least two rolls per serv
ing, f
Cabbage Meat :tol!s 9
IVi pounds ground beet
Vi teaspoons salt
Vt teaspoon pepper
Vt cup grated onion
Vi cup rice or barley
Called a Salad,
Is Fine Main Dish
Called a salad, it is a fine main
dish, this hot macaroni salad:
HOT MACARONI SALAD
Main dish)
1 t-oz. pkg. elbow macaroni
2 cups cooked green beans,
diced
1 cups ham strips
cup diced American cheese
'.4 cup mayonnaise
2 teaspoons minced onion
1 teaspoon salt
V teaspoon pepper
Salad greens (optional)
Cook macaroni In boiling sailed
water according to directions on
package. Drain.- Toss the hot
macaroni with remaining ingre
dients, except salad greens, and
allow to stand 5 minutes. Serve
with or without greens. Yield: 6
Servings.
IFISTAHT FUDOH.G
Homogenized
tot THAT
"MUT-IN-rOUK-MOUTH" TEXTURCI
P Add to Md Milk
Beat..Ut Set.. and Serve!
7A
BIGGEST LITTLE
MARKET IN TOWN
Where Your Dollar Gets Time and a Half
Ground . Beef
3 ,1.00
Bast in h VVest
SAUSAGE
3 ,1.00
Pure Pork
Cottage Cheese
19c P.M
Fischers
CDVCDC cPni"d Cl
rl I EK3 larg. Six. EACH f IW7
CDVCDC ClPni"d Hil CQ
rK I CK J Extra Largs EACH 197
REDS
Aged Cheese ib.49'
Yaar old by far the Bast Cheats and the best pries In town.
Beef Roast . 39'
RIB STEAKS
45c pound
Deliciously Tender
Fresh Oysters
55C Pint
Medium Size
SHORT RIBS
OF BEEF
25c .b.
lean, Meaty
GARDEN FRESH FRUITS AND VEGETABLES
POTATOES CELERY
50 ib. 69c 15c bunch
U. S. No. 2 Fresh Tender
BANANAS RADISHES,
2 .b.. 29c GR. ONIONS
C0ld'" 3 bunch., IOC
R'CE Green Beans
5 fc 59c 2 .... 29c
Extra Fancy Cap. Brand, 303 Size
California Pearl
mm" " Cream Style
SOUPS CORN
Campbell', f
lfm C
IUC can Tatty Pak, 303 Size
All Kindt, 8 oz.
: SANKA
NUCOA qq
IS THE BUY Z, - lb'
Prlp or Reg.
29C lb HOT MASTER
THING IN TOWN, OUR
BREAD
cvv,a Except Tue. I Sat. '
Direct from the Tomorrow', Bread Today
Hen Houte Every Day
GRAPEFRUIT , POTATOES
8 b b,945c 10 p.. 29c
u. S. No. 1
CABBAGE
o TOMATOES
wC pound OC
Med., Solid Heads XjC tube
TUNA Anflel Food
2g CAKE MIX
Van Camp', 55c Pkg.
" Pillsbury,
ISIERS MAYONNAISE
39c A
Cot. Brand UOC quart
Fancy Cove Beit Foods
MARGARINE Luncheon Meat
Mm lb,. 45c 39c 12-oz. can
Sweet Sixteen Oscar Meyer
BROADWAY GROCERY
BROADWAY and MARKET STREET
Store Hours, 8 a. m. till 8 p. m. Every Day
Including Sunday,
Pricet Good Friday, Saturday, Sunday
3 cups water
.Combine meat, seasonings, and
rice or barley. Shape into 12
loosely formed rolls. Remove core
from cabbage and steam until
leaves begin to wilt. Separate
cabbage leaves and wrap each
meat roll with a leaf. Place in
baking pan and cover with water.
Cover, and cook in a slow oven
(300 F.) for Vk hours, or until
rice or barley is done and meat
is cooked. 6 servings.
Braised
Lamb Dish
Broiled lamb chops are on
many persons' "favorite food"
list. However, broiling is only one
method for preparing lamb chops.
Use chops for a braised dish, Lamb
Chops New Orleans.
Less demanded shoulder cut arm
and blade chops are ideal for this
dish. Blade chops may be identi
fied by the long thin blade bone
they contain; arm chops by their
round arm bone. You often find
both will retail for several cents
per pound under the loin and rib
chops.
New Orleans Chops
To prepare this dish, brown the
chops, cut 1 inch thick, in lard or
drippings. Then season with salt
and pepper. To the meat add Vh
cups tomato juice, Vt cup chopped
green pepper, Vi cup of chopped
onion. Cover and simmer the chops
for 30 minutes. Then remove to a
warmed platter and thicken the
liquid to serve over the chops.
Quick Meat Pie
Canned stew makes into a won
derful meat pie if you doll it up
this way. Add 2 tablespoons red
table wine, 1 very small brushed
clove garlic, cup pitted ripe
olives and a generous pinch of
marjoram. Heat just to boiling anJ
turn into casserole. Cover with
pastry top and bake In hot oven
until golden brown.
Molded Mousse
Chicken almond mousse molded
in a ring mold would make a very
deluxe entree for one of your Feb
ruary luncheons. Serve hot baking
powder biscuits and spiced canned .
peaches with it. If it s for Valen
tine's Day cut the biscuits with a
heart-shaped cutter.
What every
good cook knows:
Just a little difference in ingredients
makes a big difference in cooking results
Ep?y4 GSs 5S55.
Snowdrift is pre-whipped
just a little longer than ordi
nary shortenings. Tlint can
make the big difference in
easier, quicker cutting-in for
flaky, tender pastry.
Snowdrift is jmt s little
lighter than ordinary short
enings and thatcan make a
big difference in lighter, more
digestible foods,, whether
baked or fried.
Snowdrift's ingredients are
just a little costlier than nny
other solid shortening (yet
yvu pay no more). Thnt can
make the Ug difference in
6e((cr tasting foods.
No other shortening at any price
is so creamy, so dicrestible
and so light !
tSnowdriflj
2h Todays
anaioilrilllt
100 PURE AU-VEGETA8LE SHORTENING MADE BY THE WESSON Oil PEOPII