' Paw 10 SECTION II
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, January 28, 1954
Old-Fashioned Lemon Pie Favorite
, You can cook an exotic dish
one that everyone , will adore
. with no trouble at all. No hard-to-find
ingredients needed for
this delicious main course! Just
pick up I couple of sides of good
old-fashioned fresh pork spare
ribs and a tumbler or jar of
pineapple preserves at your mar
ket and you have the two im
portant components. Add a green
pepper, some red wine vinegar,
brown sugar, cornstarch and salt,
and yau are all set for Chinese
style spareribs in a sweet-and-sour
sauce.
When we tried it, we put the
spareribs in a large oblong roast-
.ing pan in a slow oven in the
late part ol the afternoon. They
conked and browned beautifully
while we entertained a caller at
tea. Only once half way through
the baking period did we go
back into the kitchen and that
was to turn the ribs. They were
done to a turn about half an
hour before supper, when we
Pot-Roast
Always Top
Meat Dish
Beef pot-roasts are dishes you
come back to again and again.
Among the pot-roasts in your mar
ket are arm and blade, heel of
round, standing and rolled beef
rumps. They're all prepared by
alow braising browning first, then
adding a little liquid, covering
and cooking slowly until tender.
In this case, a boneless beef rump
Is braised with a variety of vege
tables. . , "
Rolled Beef Rump Pot-Roast
'wllh Vegetables
S to 4-pound beef rump pot-roast
5 tablespoons lard or drippings
. Salt
Pepper
Yi cup water '
6 medium potatoes, cut in half
t small onions
6 medium carrots, sliced
6 stalks celery, cut in 1-inch
pieces
' Brown meat on all sides in lord
or drippings. Season. Add water,
cover closely and simmer about 2
hours, adding more water if nec
essary. Add vegetables and con
tinue cooking 45 minutes or until
meat is tender and vegetables
done. Serve with gravy made
from cooking liquid. 6 to 1 serv
ings. ,
Chicken, Lobster
Elegant Combination
If you want a real elegant
chicken dish try this one from
the Dione Lucas collection. It
Is combined with lobster.
Chicken Marengo
3 lb. chicken
rftt lb. cooked lobster
: S
0 slices bread
H lb. firm white mushrooms
t skinned sliced tomatoes
1 tablespoon tomato paste j
2 teaspoons potato flour j
1 teaspoon meat glaze !
8 tablespoons butter or i
margarine !
Little oil
Finely chopped parsley !
IV4 cup stock
4 cup dry white wine
Lemon juice ,
Salt and pepper
Bay leaf !
Tie up chicken and brown
slowly on each side in hot butter
or margarine in a heavy pot.
Ttemovc; add to the pan, tomato
paste, meat glaze and potato
flour, stock and white wine. Stir
over fire until it comes to a
boil. Add sliced tomatoes and j
simmer 10 minutes. Slice half
of the mushrooms, add them and
simmer f minutes. Slice half of
the mushrooms, add them and
simmer 5 minutes more. Put
chicken back in sauce and rook
gently for 20 minutes. Piute
rest of the small mushrooms
and saute in a little lemon juice,
butter or margarine, salt and
pepper.
Get live lobster; put in pan
with bay leaf, little white wine
and water. Bring to a boil; then
cool In the liquid. Shell lob
ster and save shells, pry the
eggs in oil, turned over so that
they are brown on both sides.
Trim slices of bread; cut in half
diagonally and fry until golden
brown in hot oil.
Arrange chicken parts on long
flat serving dish. Slice the lob
ster tail meat and place it over
chicken parts. Put the claw at
one end and garnish other end
with the head shells. Tlace
the tauteed fluted mushrooms
down the center. Garnish around
the edge of the dish with fried
eggs and slices of bread.
took them out of the oven. Wei
poured off the fat in the bottom
of the roasting pan, cut the ribs
into easy-to-manage pieces, re
turned them to the pan and left
them on top of the range while
we made the sauce. When every
one was ready to sit down, we
simply heated the ribs in the
sauce.
If you like, you can bake the
spareribs in the morning while
you are doing clean-up chores
and also make the sauce at thai
time. Then you can heat and
serve ribs and sauce in a chafing
dish, or in a good-looking sauce
pan or skillet that can go right
to the table.
Steam plenty of rice to serve
with this dish. There's ample
sauce with the ribs, and its flavor
will delight your tasters. The
pineapple preserves that give
this sauce its piquancy are wide
ly available and of excellent qual
ity. What else goes on this menu?
As a first course, we like clear
chicken soup with crisp salted
crackers. But give your soup a
Chinese touch: just before serv
ing it, drop short sprays of
water cres or young spinach
leaves into it, bring to a boil
and serve. Wilt the greens
don't cook them.
For a vegetable, we would
choose green snap beans cook
ed whole only until tender
crisps and seasoned with salt,
pepper and butter or margar
ine. Fruit and cookies make a fine
dessert and tea is, of course, the
only' appropriate hot beverage to
serve with this Chinese-etyle
meal.
Mandarin Spareribs
Ingredients: 3 pounds meaty
fresh pork spareribs, 1 tea
spoon salt, 1 tablespoon corn
starch, 1 cup firmly packed
dark brown sugar, 4 cup red
wine vinegar, cup water,
medium-size or large green
pepper, 14 cup pineapple pre
serves,
Method: Have meat dealer chop
tnrougn bony edge of spareribs
at large end. Arrange spareribs
in large shallow pan. Sprinkle
with salt. Roast in a slow (325F)
oven about Wi-io 1-hours, or
until browned. Turn once, about
halfway through roasting period.
Cut spareribs through every other
bone so they will be in easy-to-handlo
pieces. Meanwhile, in a
saucepan blend cornstarch and
sugar. Gradually stir in vinegar
and water until smooth. Remove
stem, seeds and pithy portion
from green pepper. Cut pepper
into thin strips; add to sauce.
Cook over moderately low heat.
stirring constantly, until sauce is
slightly thickened and clear. Stir
in pineapple preserves. Heat
Creamy filling and tangy flavor combine in this old-fashioned
lemon pie.
Chocolate Lady Cake Is
Delicious, Colorful Too
What better way to begin
new year than to add a wonderful
new recipe to your collection?
This' one, Chocolate Lady Cake,
is today s version of an old-fash
inncd charmer, one that has the
flavor and goodness captured in
the same squares of unsweetened
chocolate used in grandma s day,
Ever since tea captains carried
their precious cocoa beans home
from long sea voyages, chocolate
cake has been a top-ranking fav
orite in this country and this
particular cake presents yet an
other good reason for its popu
larity through the years!
Chocolate Ltdy Cake
IV cups sifted cake flour
1 teaspoon cream of tartar
4 teaspoon soda
1 teaspoon salt
cup shortening
l'4 cups sugar
2 eggs, unbeaten
'Milk (see below for amount)
3 squares unsweetened
chocolate, melted
1 teaspoon vanilla
Seven Minute Froslinr
IVa squares unsweetened
chocolate
Vi teaspoons butter
With butter, margarine, or
lard, use 1 cup milk. With vege
table or other shortening, use 1
cup plus 2 tablespoons milk.
Sift flour once, measure, add
cream of tartar, soda, and salt,
and sift together three times.
Cream shortening, add sugar
gradually, and cream together
squares
blend
until light and fluffy. Add eggs,
thoroughly. Pour pineapple sauce one at a time, beating well after
over hot spareribs; and serve at eacq. Add flour, alternately
once: or reheat sauce and spare- witn mux, a small amount at a
ribs together. Makes 4 servings. I time, beating after each addition
until smooth. Add
chocolate and vanilla
Pour batter into two round 9-inch
layer pans, VA inches deep,
which have been lined on bottoms
with paper. Bake in moderate
oven (350 degrees F.) 30 to 35
min'utes, or until done. Cool
then frost with Seven Minute
Frosting.
Melt H4 squares unsweetened
chocolate and 1 Vi teaspoons but
ter over hot water. Draw a six-
inch outline of "La Belle Choco-
latiere," following picture on un
sweetened chocolate package,
Place drawing on a baking sheet;
cover with waxed paper. Fill in
the figure with chocolate mix
ture dribbled from teaspoon.
Chill in refrigerator until choco
late is set (about Me hour).
Meanwhile, mark scallops
around edge of cake, using bis
cuit cutter or tablespoon. Fill
indentations with remaining
chocolate mixture, letting some
chocolate drip down sides.
When Chocolate Lady" has
hardened, carefully peel off pa
per. Place figure in center of
cake.
Seven Minute Frosting: Com
bine 2 egg whites', 114 cups sugar,
dash of salt, 4 cup water, and
2 teaspoons light corn syrup in
top of double boiler. Beat about
1 minute, or until thoroughly
mixed. Then place over rapidly
boiling water and beat constantly
with egg beater (or at high speed
of electric beater) 7 minutes, or
until frosting will stand in stiff
peaks. (Stir frosting up from
bottom and sides of pan occasion
ally with rubber scraper, spatula,
or spoon.) Remove from boiling
Durum Trio Budget Help
Clever bomemakers add an im
aginative touch to an ordinary
meal and make it seem special.
But sometimes it takes real think
ing and planning to make a meal
appetizing looking, flavorful and
good and yet keep within the
overworked food budget
Helpers for the homemaker
are the foods she can keep on
hand to help make the most of
small amounts of more expen
sive foods. Along this line is the
versatile durum trio macaroni,
noodles, and spaghetti'. If you have
looked over the assortment of
durum wheat products in the gro
cery, you know how much variety
can be offered by this one food
alone. And, if you've checked the
prices too, you'll be surprised at
the low cost. Since macaroni -foods
are so mild, they have a happy
way of making the most of other
food flavors.
A dish to keep the family hap
py and well fed while keeping
Chess Tarts for
Valentine Treat
The Queen of Hearts never
made such tarts as these individ
ual "Chess Tarts." Almonds are
roasted With skins on for flavor
change and then chopped. For
Valentine luncheon, dessert
bridge or special dinner dessert,
the tarts can be given further
glamor with a dab of whipped
cream, sprinkled with nutmeg if
you like, or with fine grating
of candied ginger.
CHESS TARTS
Vi cup roasted unblanched al
monds Vi cup seeded raisins
3 tablespoons butter or mar
garine V4 cup brown sugar (packed)
1 egg
1 tablespoon lemon juice
Vt teaspoon grated lemon rind
Pastry for 6 (3-inch) tarts
(basis 1 cup flour)
Chop almonds. Rinse, drain
and chop raisins. Cream butter
and sugar together thoroughly.
Blend in lightly beaten egg, lem
on juice, rind, almonds and rais
ins. Fill pastry-lined tart pans
with mixture. Bake in very hot
oven (450 degrees F.) 10 min
utes. Reduce temperature to
moderate (360 degrees F.) and
bake 15 to 20 minutes longer.
Serves 6.
Spice Cake Frosting
Frost your next spice cake with
this simple frosting. Combine soft
ened cream cheese with enough
honey to give good spreading con
sistency. Spread on cake and
sprinkle generously with pieces of
broken walnuts.
water. For a very smooth and
satiny frosting, pour at once into
a large bowl. Then ana 1 lea
spoon vanilla and beat 1 minute,
or until thick enough to spread.
Beef Cubes With
Mushroom Tasty
Beef cubes meant only for a
ttcw? No longer is this their sole
spot in menus. Today you'll find
an appealing dinner dish when
you brown these chunky beef
cubes, then cook them in a little
liquid with sliced mushrooms.
Braised Beef Cubes with
Mushrooms
IVi pounds beef, cut in
1-inch cubes
V cup flour
1 teaspoon salt
i teaspoon pepper
3 to 4 tablespoons lard
or drippings
H cup water
1 pound mushrooms, sliced
Flour
Drcdee the meat with seasoned
flour. Brown slowly in lard or
drippings. Add water, cover and
cook slowly for 1 hour. Add sliced
mushrooms, cover and continue
cooking until meat is tender and
mushrooms are done, about 30
minutes. Thicken cooking liquid
with flour for gravy. 6 servings.
1 --r?!.'- rs-'H cask vzrrfrn.i? v t . r 1 1 t
. . 49 -
ESe?S8SBife
NESTLES EVER-READY
Instant Cocoa
25
Size.
FRESH
PRODUCE
PARSNIPS
3 ,b,. 29c
ORANGES
2 do.
49c
1 -lb. can
MARGARINE
Blue Bonnet
With Coupon . lb.
22'
CAl TOP
No. Vh can
Peaches
HEINZ CREAM OF
Tomato Soup
SUNSHINE KRISPY
Crackers . .
4o.9ff
Scans 29
lb.
27
MORTON HOUSE
Pork and Beans . 2Ca45
Radishes 5c
49
UIZWU
GRAPEFRUIT
S-lb.
Bag ,
Tender Meats
49'
Swift's Prtm. Shinklisi
PICNICS .
IB.
lotion Bull Semi Boneltu
PORK ROAST
LB.
Swift's Bunded SImt let!
T DftilC OR RIB
1-UVnL STEAKS
LARGE SIZE FREE WITH
Rinso
NALLEY'S
Economy Size
Switl't Prem. Pur
SMOKED LINKS
Swlll'i Primium
BACON
LB.
LB.
59
69'
69
79
Egg Noodles and Beef
MT. ANGEL
Cheese 2-lb. loaf ....
PHEASANT
Peas No. 303 can . . .
591
27 1 bbuh's
2 cans 25
FOOD MARKET
120 S. Lancaster Dr.
Phone 3-4489
Prkt UlrchVt Fridir. StrurdiT ind Surtdif
one eye on the budget is Lamb
Noodle Curry. This interestingly
different main dish is one that
keeps preparation time to a mini
mum. Yet you know you are feed
ing your family a dish full of nu
trition. Golden chunks of carrots, suc
ctUent pieces of iamb, and golden
noodles all combine with the cur
ry seasoning to add the oriental
touch. Go gentle on the curry if
you are introducing it to your
family for the first time. After
they have developed a taste for
the new flavor you can make a
dish that is really curried.
Lamb Noodle Curry
.1 tablespoon fat
1 pound boneless lamb shoul
der, cubed
2 tablespoons enriched flour
Wi teaspoons salt
Vi teaspoon curry powder
Vi cup water
1V4 cups fresh diced carrots
4 ounces medium noodles
1 cup milk
V cup buttered enriched bread
crumbs
Melt fat in large skillet and
brown meat well. Stir in flour,
salt and curry powder. Add water
and cook until thickened, stirring
constantly. Add carrots, cover
and simmer 20 minutes. Cook
noodles in boiling salted water
about 5 minutes. Drain and rinse.
Add milk to meat mixture and
mix well. Fold in noodles. Pour
into ungreased H4-quart cas
serole and sprinkle with bread
crumbs. Bake in moderate oven
(350 degrees F.) 30 minutes.
Makes 4 servings.
Walnut Squares Party Sweets
A m,l..in.vour mouth bar-type I 1 teaspoon baking powder
cookie that will really attract at- ewpoon extract
tention are mese ivumui uui-
terscotch Squares." They have
a wonderful caramely flavor with
chopped, walnuts adding texture
contrast. The recipe goes to
gether in a jiffy, and makes a
wonderful party treat
Walnut Butterscotch Squares
1 egg
1 cup brown sugar (packed)
'A cup melted shortening
Vt cup sifted all-purpose flour
i. n ehnoDed walnuts
Beat egg lightly. Stir Jn
sugar and shortening. Sift to
gether flour, baking powder, and
salt, and stir into first mixture.
Blend in vanilla and walnuts.
Spread . into greased 8-inch
square pan. Bake in moderate
oven (350 degrees F.) 30 to 40
minutes. Cut into squares when
cool.
Makes 16 (2-inch) squares.
mtttil ftkftCtl'O III MOMKtt t tlttC'll POOBI (
1288 State St.
Ph. 3-6489
JOIN! MOTHER'S MARCH ON
POLIO. Turn Your Porchlight
on Tonight.
This Week-End Only! Thurs. - Fri. - Sat.!
SWISS STEAK lb. 47c
Out of Delicious Eastern Oregon Hereford Beef
BEEF ROAST lb.
33
c
Arm Cut - Blade Cut - Rump
RIB STEAK lb. H7
This Is Eastrn Oregon Hereford Beef, Well Trimmed
T-B0NE STEAK lb.
This Is Eastern Oregon Hereford Beef, Well Trimmed
S3
GROUND BEEF lb. 33
Fresh Ground Daily in Our Own Market
T"
SHORT RIBS lb. 23
c
Lean and Meaty
BONED SIRLOIN lb. 69'
Delicious to Pan Broil or Broil
SIRLOIN TIP lb. 59'
Steak and Roast
ROUND STEAK lb. 55'
BABY BEEF LIVER lB 39c
FRESH BEEF TONGUES or HEARTS , lB 29c
EASTERN OREGON HEREFORD LOCKER BEEF
FRONT
QUARTER
1.27
HIND
QUARTER
i.25
HALF OR
WHOLE
i.29