PageSECTIONn
THE CAPITAL JOURNAL. Salem. Ortgon
Thursday. Janoary 28. 1951 Thursday, January 28. 1954
THE CAPITAL JOURNAL. Salem. Oregon
SFCTHW IIPaRe 7
Grapefruit Good as Winter
Time Fruit; Is Versatile
(IT New;tturu)
A teen-age girl in your family?
Then keep an eye on what shea
eating. According to the U. S.
Bureau of Human Nutrition and
Home Economics, teen-age girls
have poorer diets than boys of
the same age.
Vitamin C (ascorbic acid) is
ono of the food elements your
Turnovers
Of Cheese,
Pears Good
The sweet Anjou or the spicy
Bosc are both excellent pears for
baking. Their delicate flavor is
fine whether used "as is" or ac
centuated with one or more season
ings.' .
Fresh pears and cheese have
always been a grand combination
so why not combine them in a
cooked dish for a delicious des
sert ? In this recipe for Pear
Cheese Turnovers the seasoning is
sharp cheese, which is grated
and added to the pastry before it
is rolled. Each pear half is dipped
in spicy sugar which turns to a
aweet syrup when baked. The
flaky pastry encases the fruit and
holds in all the flavorful juices.
These turnovers are simple to
prepare and serve for they are
already cut in individual servings
when taken from tile oven. Allow
cooling time before serving and
accompany with fresh cream.
Pear Cheese Turnovers
2 medium Anjou or Bosc pears
Vt cup sugar
V4 teaspoon cinnamon
Hi cupi pastry flour
Vi cup shortening '
teaspoon salt
3 tablespoons water
A cup grated cheese
, Mir tHipthpr flnur find salt Add
shortening and cheese, combine
with pastry blender. Add water
and form into dough. . Roll out
nnetrv in ihlrknpss of THA dnu&h
and cut into 5 or 6-inch squares de
pending on size of pears, reel,
halve and core pears. Combine
sugar and cinnamon. Roll each
pear in the sugar mixture, coat
ing generously. Place pear half
on pastry square and fold corner
to corner forming a triangle.
Bake at 425 degrees for 35 min
utes or until done. To test, in
sert a toothpick into center of
one of the pears. Cool and serve
with cream. Will serve four.
Economy Croquettes
Better Than Name
Imagination goes a long way
In planning and preparing at-
tractivemeals. For instance, these
crisp-coated beef crocqueltes
served with a different sauce each
time can add variety to your
menu in a thrifty manner. Con
sider serving them with a toma
to, barbecue, mushroom or cheese
sauce, or with creamed peas or
other creamed vegetable.
Economy Croquettes
1 pound ground beef
1 cup grated carrots
1 cup fine moist bread
crumbs
Vi cup grated onion
1 egg
1 teaspoon salt
V teaspoon pepper
Dry bread crumbs
Milk
Lard for deep-fat frying
Tnmhinn nil IntfreriipntS. CX
cept dry crumbs and milk. Divide
Into 12 parts ana snape imo cro-
finnHn. Rnll in rrumhK then in
ntillr an1 ncraln In rrumbs. Cook
until brown in deep hot lard at
365' V. Drain on absorbent paper.
If rinsiriMl. serve with hot to
mato sauce. 6 servings.
teen-age daughter needs every
day U sue is to nave spanning
health, because Vitamin C is
imnnrtnnf In the formation of
bones and tissues. Citrus fruit is
a great source of this vitamin and
jo, right now, while our generous
?rnn nf crranpfrttit ft on the mar
ket, take advantage of this good
fruit and feature it in your
menus.
For breakfast, young people
usually -like grapefruit halrtet
sweetened with honey or maple
syrup. Use a little know-how
when you are preparing we
halves so they look attractive.
With a small sharp knife remove
any seeds and loosen me iruu
hv oiiiiinff around each individ
ual section. Do not cut continu
ously around the entire outer
edge of the fruit, this just makes
the grapefruit hard to eatl
Sometimes you mignt iiae io
sweeten the grapefruit halves
with avrnn . left from canned
fruit fThin la a eood trick when
you are broiling or baking can
ned pineapple rings or peacu
halves for meat garnishes or des
serts and have the fruit syrup
left over.) in tnis case, cui
th ffranpfruit segment
as we suggested, then snip out
the center core witn a suicoea
.;nnrc nr rut it out with a
small sharp knife. Pour a little
of the fruit syrup over me iop
of grapefruit, so that there's a
little well oi it in me cure ca
vity.
Grapefruit, served hot, makes
a delicious first course for din
ner. Prepare the grapeiruii
halves, loosening the sections, re
moving any seeds, and the core,
for four grapefruit halves, cream
two tablespoons of sugar with
two tabelspoons of butter or
n-nlna anrl Hash CSCh Of
pinnamon and nutmeg. Spread
thii mixture over the fruit, put
ting most of It near the core ca-
Inches from
the heat until the grapefruit li
partly heated tnrougn, usuauy
from three to five minutes.
c u .nofr.Mt nkn makes
nnrrnl aalada. We like It
particularly with avocado, crisp
greens and French dressing. This
i,;,iinn delectable With
so many meats ham, roast or
. .. . . . . , u UAno A,
broiled cnicxen, ismu
leg of Iamb, ana roast neei i
.to.v it' snod. too. with broiled
or grilled fish fillets.
AS a piCKUp wnen juui v.s"
ager gets home from school in
iv nftornnnn. or In the evening
when she's studying, serve her
this nutritious ana aeuciuus
Oldsters will like this drink, too;
we do!
Grapefruit Nog
Ingredients: 1 egg (separated),
1 cup fresh grapefruit juice (the
l : .1 4. .inn frnm 1 lftaD6-
fruit usually makes this amount), 1
dash of salt, 2 ieaapuiu
nutmeg (freshly ground if pos
sible.) -orf mhtfe with
rotary beater (hand or electric)
until stiff. Without washing
beater, beat egg yolk untU it be
gins to get thick and lemon
colored; gradually beat in grape
fruit juice, then salt and honey.
Combine grapefruit mixture and
beaten egg white, beating gently.
Pour into 14-ounce bi,
or grind a Bit 01 uuu.
serve ai onra . -
serving.
Pork-Oranae Salad
Sunday evening calls for a light
aimnor In manv homes. Here's a
Pork-Orange salad that makes ex-1
cellent use ot roast pork left from
dinner: Combine 3 cups cooked
pork with m cups diced celery.
Blend cup of mayonnaise with
2 tablespoons of orange juice and
1 tablespoon of grated orange rind.
Mix lightly and combine with pork
and celery. Arrange on lettuce and
dust with additional orange rind.
Aoole Shortcake
.. 1
Fruit and berries run me gamui
for shortcake Ideas so why not
Apple nnorica"
2 medium Wincsap apples,
sliced
l'-i cups water
Vi cup sugar
Vi teaspoon lemon juice
2 sticks cinnamon
1 - n jnnB fnnri pnlnrtntf
JL UJ 4 Uiupa ' ' . .
Recipe for 4 large or o irau
biscuits ,
Combine sugar and watet' In a
saucepan and bring to a boil,
l'eel and cut apples in V inch
slices. Add lemon Juice, cinna
mon, food coloring ann PP'"
slices to syrup. Simmer for 10
to 15 minutes or until apples arc
tpndcr. Remove from heat
ll'U..n rnnrlv In KPrVC. SDOOn at-
pic slices cither warm or chilled
over split biscuits. Serve with
fresh cream or garnish with
whipped cream. Will serve 4-6
s 1 M m
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GOING UP
Save
Now!
1 6BBwTl fiBONt sSmI
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DJ
6 u 55- t( W l 69r
ORANGE PEKOE TEA
,ib.iA8 63c I w"'8 123
foMlGHf!
KJ7
IIPTOM cmiPMiyFc
ill BWia W W iiuim
"Home-made aoups the modern way."
Chicken Noodle or Vegelable-Tomaio
3 Pack 35c
LTONS
Onion Soup Mix 2 29c
10c coupon on Kraft ChMM la Mch pkg.
aaaaaiaaaMBaaaaSaHaSaaB
SUNSHINE
Krispy Crackers 23c
1 Crltp. Salted Wafer.
" " " - , .saasw'Vaaiijj.
Quality Hall, Saladettes,
Vegetable Salad
2 .n. 25c
New Potatoes who., 3 29c
Tip Top No. t can
Potatoes j,",rno 2 33c
irfir. can eon
No. JOJ a cans 48
1 J-oi. can
Del Maiz
Mexicorn
2 ear, 35C
Blue Bell lie. No. li cans
Beans 2 37c
Flav-R-Pac cut 8trinfless No. SOI cans
.BaW -w- -w -m
(Meofii)
Wefefj Brono Com
I with Swut Rtd i
I iwcf Crem Pepptrt I
2 cans
( - 39' )
K aCSDCIffn ataW M
I Admiral 1-V Sets
FREE-21 in. Screen-FREE
k 1
8
One set to be given away
to customers of So. Com
mercial and Four Corners
stores one to customers
of Portland Road and
Woodburn stores.
Drawing Saturday Feb.
21st. Get your tickets In
box. No obligation ta
buy.
T-V Sets on display in our stores or ot
Haider's, 428 Court St. - 189 N. Liberty
Or 1120 Center Sts.
MORE DOLLAR DAY SPECIALS
Hete Are Big Values In Dollar Buys
DOG FOOD-,.. 12"$1.00
CAT FOODm-., 13 $1.00
ALASKA SALMON 3".$1.00
COVE OYSTERS 4 $1.00
Chocolate Syrup 6 $1.00
SWEET PEASS 10$1.00
TOMATOES K, 9.$1.00
TOMATO JUICE S 4 1.00
APPLE JUICE m 7-A00
THIS WEEK WE ARE FEATURING
CORNISH GAME
More Meat for Your Money large
Breast and More White Meat.
Pork Loin Roast
3 Pound Average-While They Last
mm cm
PORK SHOULDER ROAST
lb.
SSI'
VEAl SHOULDER . .
ROAST OR STEAKS
lb.
49)'
Red Snapper Filet lb.
29'
OYSTERS
Fresh
Willapa
Pint
59'
HEINZ
TOMATO
KETCHUP
large (4 i. lotli
19
MIXED NUTS 29c
S&W Polmdole
MT, ANGEL CHEESE 21"
Fomoui for Flavor
:
N J 1 iJ fit KChase & Sanborn ,
PV Large Do.We Size Jor
OUK REGULAR PRia , ,
UtCE
Ml
89
s
Mnborti
aJexiiaicarflM
caucaD rdotrages
2V2DB,g59'
Snoboy Sunkist
Seedless
SNOBOY SUNKIST
jLePOToros Aoi. 29c
RED RIPE (
IToinmcaftoes Me W
BHaaBssHsVLssHssssss
DESCHUTES No. 1
Potfcnttoes ioibs. 29'
OREGON No. 2
IL
iranODDS 10 Bag' Wl
Buy 3 Bath Bart
DIAL
SOAP
Get 1 Bath Bar
FREE!
i
r
Special Pack only
4 b.r 55c
Niagara Starch
Coldwaier 5c
12-oz.pkg X for
Unit Strach
2 pkgs 27c
12-02.
SeesflDess LaaisSinis
2T
Cottage New Crop
Sunny Jim
Your children love it! Creamy or chunky.
Large
20-ox. jar
ClDeeraen PcacncuD Tassaaes "09
Box of 300 Sheets
Ipcatitt (Slhees XMMz r
Delightful, toft, spreading cheese food, 1 lb. jar 55
Nalley's Cane & Maple Flavored 5 lb. Lohgjohn 79 c
sPdDDcDdmcv (ScaCie rJ3Sjrefl I.
Chocolate - White - Golden - Spice
SHELLED
WALNUTS
49'
New crop
Fancy Halves
S il Cello
Spic & Span
Large pkg., 25c
Joy Dish Washing
Detergent
Gisnt jar.
69c
Ivory Soap
2 25c 3 SS- 19c
Dux Soap Powder
Giant pkg., 67c
Oxydol Soap Powder
Giant pkg., 67c
Tide Soap Powder
Giant pkg., 67c
Cheer Soap Powder
Giant pkg., 67c
Dreft Soap Powder .
Giant pkg., 67c
Dux Soap Powder
Giant pkg., 67c
Ivory Snow
Giant pkg., 65c
Ivory Flakes
Large pkg., 25c
These Specials Also Available at Erlcksons Hiway Market -Woodburn
2825 S. Commercial
3280 East Stale St.
3080 Portland Road
Sunshine Candies
Chocolate
Cherries
Very Finest Quality
Z 59
Hunt's
TOMATO
SAUCE
3-19'
Amaizo Instant Dessert
Made in en instant Just add milk
and whip.
Chocolate Vanilla Butterscotch
. fe Rig. Jlzt
15
fancy
Colored
Delrich Margarine
3 69
Sumweet Cooked
PRUNES
Luscious stewed dried
prunes in heavy
' ayrup.
No. 303 Jars
H No. 303 Jars if
u 2-45c
MSinliiiiU'ti it rm mi mm
r -
Darby
Chili
Con Carne '
16-01. can
1 2 am 39C J
SHELLED WALNUTS
New crop
Light Halves
49-
Ho-Maid Bread Mix
43'
Whole Wheal or
While
33 oj. pkg.
Now you con have delicious hot
breads home-baked.
S i. W Coffee
Mellowed
lib. can
98
Carnation Milk
'a-.jfjL-J
3 ni 39c
Necessary Food Listed in
Week's BreakfastMenus
These wintry mornings are
I time to check up on early morn
ing eating habits. When planning
your breakfasts follow this sim
ple pattern: Serve fruit or juice,
including plentiful supplies of
citrus fruits and juices and to
mato juice; cereal of some type;
milk; bread; and an egg or break
fast meat as often as possible.
Here are suggestions for a
week's menus:
SUNDAY
Broiled Grapefruit
French Omelet with Ham
Coffee Cake
Butter or Margarine -Beverage
MONDAY
Orange-Grapefruit Juice
Baked Cornbeef Hash and Eggs
Enriched Toast
Butter or Margarine
Beverage
TUESDAY -Apple
Juice ' "
Buckwheat Cakes
Fork Sausage Patties .
Maple Syrup
Butter or Margarine
Beverage
WEDNESDAY .
Cornflakes with Bananas and
. Cream
Bacon Waffles
Honey Butter or Margarine
Beverage
THURSDAY
Stewed Apricots and Prunes
Scrambled Eggs Bacon
Hot Sweet Rolls
' Butter or Margarine ,
Beverage
FRIDAY
Tomato Juice with Lemon Wedge
Oatmeal with Cream
Poached Eggs on Toast
,' . Beverage ...
SATURDAY
Baked Cinnamon Apples
Creamed Chipped Beed in Toast
Cups
Extra Toast
Grape Jam Butter or Margarine
Beverage
i Baked Bananas Prove to
Be Year-Around Dessert
Smart cooks plan desserts ac
cording to the weather. That the
delicious tropical dessert, Baked
Bananas, can match any weather.
Just vary the flavors of the fixings
baked with the bananas, and you'll
capture the spirit oi winter or
spring. Bananas are in season
all year 'round, which may be Na
Hire s reminder tnai iney re eooa
all year 'round in "all kinds of
dishes. . i ; ' .
For a dessert, serve Baked Ban'
ana with a tansy Lemon Sauce.
For a more wintry version, try
baking bananas with such hearty
flavored fixings as molasses,
brown sugar, honey or syrup.
Bananas for cooking should have
all yellow or slightly green-tipped
peel. These are less ripe bananas
that will stay firm during cook
ing, and develop a dmerent de
licious flavor you'll enjoy. ,
Baked Bananas for Dessert
4 firm bananas
1V4 tablespoons butter or
margarine, meitea
Salt
Brown Sugar, or Molasses, or
Honey, or Syrup, or Lemon
Sauce
Use all yellow or slightly green
tinned bananas.
Peel bananas. Place Into a well
greased baking dish. Brush well
with butter or margarine and sprin.
kle lightly with salt. Sprinkle
lightly with brown sugar, or pour
over Vi cup molasses, noney, syrup,
or Lemon Sauce lust peiore nan-
ine. and bake at 375 degrees F. 15
to 18 minutes, or until bananas
are tender, easily pierced with
fork. Serve hot. Four servings,
Important: When browning is at
tired, place the baked bananas
under broiler heat for 1 to 2 min
utes.
Lemoa Sauce
. Vi cup sugar
' 1 tablespoon cornstarch
v teaspoon salt
hi teaspoon ground nutmeg
cup boiling water
2 tablespoons butter or
margarine
teaspoon grated lemon rind
W tablespoons fresh lemon juice
Mix together sugar, cornstarch.
salt and nutmeg. Add water grad
ually. Bring to boiling tempera
ture and cook about 5 minutes, or
until thickened, stirring constantly.
Add butter or margarine, lemon
rind, and juice. Reheat to boiling
temperature. Serve hot. . Serve
any extra Lemon Sa'ice with ba
nanas at table. Makes about ft
cup sauce.
Hawaiian Turkey
Has Exotic Touch
Treat your family or "company
coming in" to this tasty turkey .
dish. It is the lazy cyk s dream
because it is no trouble at all to .
make, and cooking for company .
is fun and a pleasure when this
turkey dish Is served.
The pineapple and the pecans '
make the creamed turkey a la
mushrooms exotic eating ft lit
tle expense or trouble and
served over 'fluffy, hot, easily
cooked rice, a stupendously suc
cessful main dish is the result
Hawaiian Turkey
Ingredients;
2 10'V ounce cans condensed
- cream of mushroom soup
cup milk
fi Teaspoon sail
Vn teaspoon pepper
1 teaspoon paprika
, 2 cups cooked diced turkey (or
chicken)
1 cup well-drained canned
. shredded pineapple
72 cup luastua pecans
4 cups hot cooked rice
Method: Over a low heat, thor
oughly heat the cream of mush
room soup, milk, salt, pepper, pa
prika and turkey. Just before
serving, add the pineapple and
nuts. Serve over the hot cooked
rice. If desired, garnish with
cubes of pineapple and pecans
and sprinkle paprika over the
creamed turkey mixture.
This recipe makes 8 servings.
Lobster Chowder
Ingredients: 2 tablespoons but
ter or margarine, Vi cup finely
diced onion, 'k cup finely diccc
celery, lMi cup water, 1 small bay
leaf, one 10-ounce package froz
en mixed vegetables (oeirosicu;,
one 3-ounce can chopped broiled
mushrooms, 1 tablespoon corn-
starch.one 8-ounce can tomato
sauce, 2 cups milk, 1 teaspoon
salt, tt teaspoon pepper, one 64-
ounce can rock lobsters.
Method: Melt butter in saucepan
over moderate heat. Add onion
and celery; cook 5 minutes, stir
ring often. Add water, bay leaf
and contents of package of de
frosted vegetables. Cover and
bring to boll. Cook until vege
tables are barely tender, irom s
to 10 minutes. Remove bay leal.
Drain mushrooms, reserving broth.
Mix mushroom broth with corn
starch until smooth; add to sauce
can. stirring constantly until liquid
thickens. Add drained mushrooms,
tomato sauce, milk, salt and pep
per. Coarsely flake lobster and add.
Heat slowly to serving tempera.
hire; do not boil. Simmer a few
minutes and serve. Makes 4 gen.
erous servings.
Avocados Add to
'Heavenly Dessert'
Serve this spectacular 'Heaven
ly Desiert" in pretty stemmed
glasses and you will be the belle
of the day. Cubes of avocado are
combined with pineapple, peaches
and marshmallows, then folded
into whipped cream and cubes af
lemon gelatin.
Heavrnfy Dessert
1 package lemon-flavored
gelatin
l cups hot water
i cup pineapple syrup
1 medium-sized avocado
3 canned pineapple slices
1 cup canned peach slices
8 finely cut marshmallows
1 cup whipping cream
Dissolve gelatin in hot water.
Blend in pineapple syrup. Chill
until firm. Unmold and cut into
small cubes. Cut avocado into
halves and remove seed and skin.
Dice avocalo and combine with
cubed pineapple, peaches and
marshmallows. Whip cream. Fold
in fruit mixture and gelatin
cubef. Chill.
Serves 8.
YOUR FOOD BUDGE
PORTER'S FRIL-LETS!
TOO!
Y
L.with
ALSO THY Spaghetti, SaladtHn,
Mocwtnl, Sm thlli and Kurl-0-Noedlt
OttH-KAirilU WWH CO. rortUNB, OttOON