' 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