4
'Thursday, January 28, 1954
' THE CAlTTAt JOTJEVAE, Salem. Oreenn '
4 : ..,:
1 1,
Chiffon Cake No Longer a Luxury.
"ir -S -
V A. ''iL '
Needs for Small Children
By ZOLA VINCENT
Every wise parent of a grow
ing child will find this important
reading; want to discuss it with
other members of the family.
As soon as a child grows old
enough to feed himself, he is
likely to lose the nutritionally fa
vored place he held as an infant
in ths family and must often
Now you can enjoy Chiffon
Cake luxury for everyday eating,
thanks to the new "Live Light"
Cake just unveiled by Betty
Crocker of General Mills. Here's
a way to make Chiffon Cake in
layers and with only two eggs.
(The original Chiffon Cake, "the
first new cake in 100 years," was
baked in a tube pan and called
for seven eggs.) This airy, deli
cate, high and luscious cake is
sure-fire, unbelievably economic
cal, and easy besides.
As always when developing a
new recipe, Betty Crocker asked
homemakcrs to test it. They re
layed the "raves" from their
families "the best chocolate
cake we ever ate," "so high and
light," "couldn't believe it took
only two eggs." So many women
said "so lovely" and "so light"
that the cake virtually named it
elf "LoveLight." ,
Naturally, this unique cake
can not be made with any cake
mix.
One of the beauties of "Love
Light" is that, like a basic frock,
you can "dress it up" or "dress
it down." For family fare, use
your favorite icing. Or serve with
whipped cream and fruit Even
uniced, it s delicious.
To make "LoveLight" really
flow, glamorize it with Chocol
ate Fluff or another party-pretty
icing (recipes below).
"LoveLight" Chocolate 2-Kfig
Chiffon ike
2 eggs, separated
lMt cups sugar
14 cups sifted cake flour
4 Up. soda
i tsp. salt
i cup salad oil
1 cup buttermilk
2 squares unsweetened cho
colate (2 oz.), melted
Sweet milk may be substitut
ed for buttermilk in this recipe.
Heat oven to 350 degrees (mod
erate). Grease generously and
dust with flour 2 round layer
pans. 8" by at least 1V4" deep or
9x1V
Now, Just 3 Easy Steps!
1. Meringue is the key to this
rake.
Beat egg whites until frothy.
Gradually beat in 4 cup of the
sugar. Continue- beating until I
very stiff and glossy.
2. Only 2 minutes batter beat
ing. Sift remaining sugar, cake
flour, soda, salt into another
howl. Tour in oil, half of butter
milk. Beat 1 minute, medium
peed on mixer nr 150 vigorous
strokes by hand. Scrape sides
and bottom of bowl constantly.
Add remaining buttermilk, egg
yolks, chocolate. Beat 1 minute
more, scraping bowl constantly.
3. Simple folding of meringue
assures fluffy texture.
Just fold meringue into bat
ter by cutting down gently
through batter, across the hot.
torn up and over, turning bowl
often. Tour Into prepared pans.
Bake layers 30 to 35 minutes
Cool.
Split earh layer Into two lay
ers. Spread t'hocolale Fluff be
tween layers and over cake.
Store In refrlcerator until used.
Chocolate Fluff
Mix together In chilled howl
I cups whipping cream. 1 cup
aifted confectioners' sucar, '4
eup coroa, dash of sail. Beat un
til stiff enough tn hold a point.
You'll want to make "Love
Light" in the vellnw version, too.
"LoveLight" Vellnw
t Egg Chiffon fake
2 eggs, separated
m cups sugar
2"'4 cups sifted cake flour
3 tsp. double-action baking
powder
1 Up. salt .
'fi cup salad oil
1 cup milk
l'i tsp. flavoring
Heat oven tn 350 degree
(moderate). Grease generously
and dust with flour 2 round lay
er pans, 8" by at least IV deep
or RxlV.
Now, Just 3 Easy Steps!
1. Meringue is the key to this
fake.
Bent egg whiles unlit frolhy.
Gradually beat In M eup of the
sugar. Continue beating Until
very (tiff and glossy.
2. Only 2 minutes batter beat
ing.
Sift remaining sugar, cake
flour, baking powder, salt into
another bowl. Pour in oil, half
of milk, flavoring. Beat 1 min
ute, medium speed on mixer or
150 vigorous strokes by hand.
Scrape sides and bottom of bowl
constantly. Add remaining milk,
egg yokes. Beat 1 minute more,
scraping bowl constantly.
3. Simple folding of meringue
assures fluffy texture.
Just fold meringue into batter
by cutting down gently through
over, turning bowl often. Pour
into prepared pans. Bake layers
30 to 35 minutes, Cool.
Orange-Filled
"LoveLight" Cake
Spread Clear Orange Filling
between layers. Ice with White
Mountain Icing. Sprinkle gener
ously with coconut.
Clear Orange Filling
Mix in saucepan 1 cup sugar,
4 tablespoons cornstarch, Vi tea
spoon salt, 1 cup orange juice,
l'i tablespoon lemon juice, 2
tablespoons butter. Boil 1 minute
.stirring constantly. Stir in 2
tablespoons grated orange rind.
Chill.
batter, across the bottom up and I White Mountain Icing
Another Try in Pizza Pie
There's nothing like a pizza
party for the gayest of informal
get-togethers.
For those who prefer the eas
iest way, the pizza in its tradition.
al form a circle of thin bread
dough topped with olive oil, to
matoes and mozzarclla cheese
may be bought at local pizzerias
for take-home serving. Or, the
quick-frozen variety may be pur
chased at neighborhood groceries
But, for real fun, start with a
yeast dough and turn out almost
authentic Italian pizzas in your
own home. The "almost authen
tic" is intentional, since most
Americans prefer a somewhat
more tender bread base.
Itallan-Style Pizza
Makes one 10-inch pizza)
Pizza Dough:
'A cup milk
1 tablespoon shortening
1 teaspoon sugar
1 teaspoon salt
1 package of cake yeast, active
dry or compressed
V cup warm, not hot water
(lukewarm for compressed
yeast)
l'i cups sifted all-purpose flour
Scald milk. Stir in shortening.
sugar and salt. Sprinkle or crum-
oic yeast Into water (warm, not
hot, water for active dry yeast;
lukewarm water for compressed
yeast). Stir until dissolved. Sift
flour into mixing bowl. Combine
cooled milk and dissolved yeast;
stir into flour and mix thorough
ly. Knead about 9 minutes. Drop
ball of dough onto a 10-inch grid
dle of piepan (same pan used
later for baking). Cover with
tea towel and let stand in warm
place, away from drafts, until
double in size. Push down center
with fist and spread to Vi-inch
thickness across bottom of piepan
or griddle, cover with filling
and bake as follows:
Pizza FilUng
1 8-nui.'ce can tomato sauce
- 2 tablespoons grated parmcsan
cheese
1 tablespoon olive oil
M teaspoon crused oregano
1 6-ounce package mnzarella or
mild American cheese,
sliced or grated '
1 teaspoon chopped parsley
Dash cayenne pepper
Mix together tomato sauce,
parmesan cheese, olive oil and
oregano. Spread over pizza
dough, leaving a 4-inch edge of
uncovered dough. Place grated
or sliced cheese on tomato mix
ture. Sprinkle with parsley and
cayenne pepper. Bake in pre
heated, moderately hot oven (400
degrees), 15 to 20 minutes. Cut
into pic-shaped wedges and serve
immediately with plenty of pa
per napkins.
I ..... "vifeli
VJ rVv,ii It I
2-- ii
Stir until well blended in small
saucepan cup sugar, 2 table
spoon water, A cup v,hite corn
syrup. Boil rapidly to 242 degrees
(mixture spins a 6 to 8" thread
or a few drops form a firm ball
when dropped into cold water).
When mixture begins to boil,
start beating M cup egg whites
(2 large). Beat until stiff enough
to hold a peak. Pour hot syrup
slowly in a thin steady stream in
to beaten egg whites, beating
constantly with electric or ro
tary beater until mixture
stands in very stiff peaks.
Blend in IVi tablespoon van
illa. French Cream "Lovclight" Cake
Spilt each layer into two layers.
Spread cream filling, made with
packaged vanilla pudding mix,
between layers and on top. Ice
sides of cake with Brown Beauty
Icing. Sprinkle top edge of cake
with toasted slivered almonds. '
Brown Beauty Icing '
Place bowl in ice water. Mix
thoroughly 1 cup sifted confec
tioners' sugar, y teaspoon salt,
3 tablespoons milk, 3 tablespoons
soft shortening, 2 squares un
sweetened chocolate (2 oz.), melt
ed, Vt teaspoon vanilla. Add 2 or
3 egg yolks (or 1 small egg).
Beat until thick enough to spread
(3 to 5 minutes).
Peppermint Chocolate Chip
"Loveligbt" Cake
After folding in maringue, fold
in 2 squares unsweetened choco
late, crated (2 oz.). Pour into
prepared pans. Bake layers 30 to
35 .niliutes. Cool. Ice with Fink
Peppermint Icing. Trim swirls of
icing with grated chocolate. .
Pink Peppermint Icing
Stir until well blended in small
saucepan cup sugar, 223 table
spoon water, '.s cup white corn
syrup. Boil rapidly to 242 degrees
(mixture spins a 6 to 8" thread
or a few drops form a firm ball
when dropped into culd water).
When mixture begins to boil.
start beating "i cup egg whites
(2 large). Beat until stiff enough
to hold a peak. Pour hot syrup
slowly in a thin steady stream
Into beaten egg whites, beating
constantly with electric or rotary
beater until mixture stands in
very stiff peaks. Blend in U tea
spoon peppermint extract. Tint
a delicate pink with red food
coloring.
Peanut
Butter and
Anise Cookie
A cookie jar specialty Is this,
one that combines plentiful, sat
isfying pqanut butter with plen
tiful anise, the spice that Papa
and the children love because it
resembles licorice in flavor. An
ise belongs to the parsley fanv
ily and most of that available
comes from China and Mexico.
It is used both whole and ground,
the latter being the more popu
lar. Anise Cookies
cup peanut butter
tt cup margarine or butter .
14 cup sugar
Vi cup old fashioned molasses
' cup water
i cup sifted flour
Vi teaspoon salt
2 teaspoons baking powder
teaspoon powdered anise
1!4 cups uncooked oatmeal
Cream peanut butter, margar
ine or butter and sugar together
well. Mix water and molasses.
Sift together dry ingredients.
Add dry ingredients and liquids
alternately to first mixture. Add
the oatmeal and mix well.
Form into a roll in waxed
paper and chill. Slice and bake
on greased cookie sheet in mod
erate oven, 350 degrees, about
12 minutes. Or add an extra
tablespoon or two of water to
make a softer dough that can be
dropped from teaspoon to cookie
sheet. Bake same as above.
Makes 5 dozen cookies.
fend for himself at the family
table, according to Dr. Genevieve
Stearns of the University of Iowa.
Dr. Stearns suggests that moth
ers may well give more concern
to the diet of the child in tne
period when he is passing from
infancy to childhood.
Toddler Slow, Untidy
The soalled "toddler," aged
about 1 to 3 years, is a slow and
untidy eiitcr. He is learning to
chew and chews poorly compar
ed to older children. Thus, his
meal is apt to consist of the foods
he can manage with a spoon or
eat from his hand. If left to
fend for himself, the mainstays
of his diet, often are potatoes and
gravy, bread and butter. This
means th?t his fare is poor in
protein and too rich in carbo
hydrates. Msclcs are Growing
Yet, says Dr. Stearns, in these
early years the child's need for
protein is as great as during in
fancy. This is a period of chang
ing body composition though of
slow growth as far as outward
appearance is concerned. The
muscles are growing far more
rapidly than the rest of the body
... or should be, if the child gets
enough protein in his food. He
is changing from the infant
others to a child taking an up
others to a child taing an up
right position and moving about
bv himself; and this is a great
change. At this age. the skeletal
muscles should increase by about
a third. But, all too often, there
is little or no increase and the
result is a child, with habitual
fatigue posture and little energy.
Protein Foods Named
For protein and other fine nu
trients as well, be sure your child
has two slices of bread or its
equivalent in enriched , rolls,
crackers, macaroni products,
whole grain or restored cereals.
A quart of milk a day is desir
able for the growing child; may
be fresh milk, evaporated milk,
dried milk or any kind of cheese.
All meat, poultry, fish and eggs
provide protein and important
minerals and vitamins; beef,
lamb, pork, veal, heart, kidney,
liver, fowl, eggs, dried beans and
peas, nutmeats, peanut butter,
peanuts.
Tomatoes Provide Extra Bit
hei. , T i-Jt. -
Canned tomatoes are such a familiar old friend in cooking
that sometimes we forget just how much they contribute to our
daily eating. Imagine how drab our meals would be without
the color, the tart flavor and the smooth texture which tomatoes
provide. And what better one-dish dinner than crisp browned
pork chops served with rice and canned tomatoes used in a rosy
red Spanish sauce.
Canned tomatoes were the first
vegetable to be canned commer
cially in America. Their debut
came more than 100 years ago
in 1847, to be exact and they
have been winning friends ever
since. They are especially good
cooked with meat.
Pork Chops with Spanish
Tomato Sauce
8 pork chops 1
1 medium onion, sliced
l cup diced celery
V cup diced green pepper
1 No. 2 can tomatoes
4 teaspoon salt
H teaspoon sugar
V teaspoon Tabasco
1 bay leaf
3 cups hot cooked rice
Sprinkle chops with salt, pep- i
Dcr and paprika; brown pork
chops well on both sides in skil
let. Remove chops; add onion,
celery and green pepper and
cook, until tender, but not brown.
Add tomatoes, saltrsugar, Tabasco
and bay leaf; place pork chops on
top. Cover tightly; simmer 45
minutes. Serve with hot rice.
Yield: 6 servings.
To serve, cut this main-dish pie of Italian ancestry Into
wedges and let guests decide whether they want to eat it as
finger or fork food.
THIS WEEK ONLY
BUY LOCKER BEEF NOW
Eastern Oregon Beef bought directly from the ranch and
hauled In our ow n trucks. Cutting and Wrapping. Old
fashioned smoking and curing. .We quick-freeze vour
beef and pork FKKK, Custom killing. Trailer loaned
I R h K
Packing House Wholesale Prices
Young Steer letl'
Front Quarter
Hill or Whole
20 25 30
SAIEM MEAT CO., 1325 So. 25th St. Phone 3-4856
SPECIAL WHOLESALE PRICES OH STOKEIEY'S FROZEN PEAS
MRS. IRA J, FITTS'
Seafood
Recipe
OF IHE WEEK
FRIED
SCALLOPS
I! j lbs. scollops
' egg (beaten)
Seasoned flour or
bread crumbs
Pat scollops dry in a
cloth, dip in egg, roll In
seasoned flour or breod
crumbs. Fry in deep, hot
fat. 390 degrees, for
obout 2 min. or until gol
den brown. Drain on pa
per toweling. Serve with
tartar souce. These con
also be cooked very nicely
in o skillet with j j-inch
of shortening in ploce of
deep fat. Serves A per.
sons.
Deep Sea
SCALLOPS ,85'
FKESH DEEP SEA
CRABS lb. 39'
FRESH FILLET OF laf'
RED SNAPPER 39
FUESII FILLET OF m mm d
CAT FISH ,B45
SKINNED SOLE lb. 39
" m mmmmmmmmmmmmmwmmmmmmummmmMmmmmmmmmmmmm
FINNAN-HADDIE , 60
FRESH EASTERN OYSTERS"
FRESH PACIFIC OYSTERS
0
FRESH OLYMPIA OYSTERS
FITTS
MARKET
FISH AND
POULTRY
216 NORTH COMMERCIAL
PHONE 3-4424
iM camel
Food Market
Open 7 Days A Week - 9 A. M. -10 P. M,
Phone 2-7664 '
3-Lb. Can
Swill'ning
Reg. 87c
Can
69
Pop-rile
Pop Corn
Full
Pound
Pkg.
FEERLESS
CHINOOK
SALMON
Reg.
33c
Size
CAN
25
ALLSWEET
OLEO
29
FULL POUND
CHOC. CHIP
COOKIES
39
RAG
SWIFT'S Grand Duchess ALL 5c
mm
12-ot m mm
- 45C 59? 10 or 39c
POLAR BRAND -FROZEN
STRAWBERRIES pkG 250
REG. 29c 12-OZ. KERR'S ASSORTED
JELLIES 2 45c
FKESH PRODUCE FRESH
s Grapefruit M 4c
PG- EACH
Quality Meats
FRESH-PAN-READY
FRYERS
EACH
99 c
RIB STEAK u 43c
Siwss Steak a 55c
BEEF ROAST 33c
SHORT RIBS u 25U
10CKEH BEEF -U. S. INSPECTED
27 lb.
FRONT
30c lb.
W BEEF
35c lb.
HIND Vt