Tg SECTIOV JI
THE CAPITAL JOURNAL. Salem. Oregon
Thursdajr. February 1951
!F ranks. Kraut, Ideal Combination
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Curry for
Oriental
Flavor
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Oriental cookery makes use of
curry powder much the same as
American cookery docs salt. This
condiment, made up of sixteen or
more spices, is delightful with
lamb. Lamb curry following the
recipe beiow is ideally served with
hot rice. Accompaniment might be
bowls of shredded coconut, chut
ney, raisins, chopped peanuts. Add
hot rolls, a dessert of ice . cream,
almond cookies and hot tea.
' Lamb Curry
l'i pounds boneless lamb for
slew, cut in 1-inch pieces
1 cup water
'j cup diced onion
l'z cups sliced tart apples ,
Hi tablespoons curry powder
'A teaspoon cinnamon
' teaspoon ground cloves
' teaspoon nutmeg
' teaspoon allspice
'.i cup lard or drippings
H tablespoons flour
1 to 2 cups milk
2 teaspoons salt
Few grains red pepper
3 cups hot cooked rice
Cut lamb into 1-inch cubes.
Add water, cover closely and
Some Coffee Making Rules
We're not going to get in the
hassle over coffee costs. Supply
and demand have been working
on our economy since time began.
Somthing, however, can be done
about coffee making. High prices
should be a challenge to many to
make better coffee; to give more
families less grounds for com
plaint. Docs your husband rave over
somebody else's coffee, but not
yours? Or do other husbands ask
you confidentally how you make
such good coffee? You can be in
the latter class by following these
basic rules:
Coffee Making Rules
Buy good coffee in the first
place. It costs less in the long
run. Be sure the coffee you buy
is fresh and that it is the proper
grind for your coffee-maker.
Make certain that your coffee
maker is sparkling clean and that
means a thorough, sudsy scrub
bing after each use. Just rinsing
is not enough.
When you brew coffee, the cor
rect proportion of coffee to wa
ter, for most tastes, is one stand
measuring tablespoons) of coffee
for each of a measuring cup
(a measuring cup is 8 ounces) of
fresh cold water drawn from the
cold tap. Water from the hot tap
is apt to give coffee a flat taste
because it is tired, having stood
around in the tank all that time.
Finally, brew to the full capa
city of your coffee maker for best
results. Never brew to less than
a4 of its capacity. In other words,
don't try to make 4 cups of cof
fee in an 8,-cup maker or a coupla
cups in a 4-cup coffee-maker.
Wi.cn you have found the exact
Souffle With .
Caramel Sauce
This Monte Carlo Souffle with
caramel sauce is one of the de
licious offerings from Dione
Lucas' program:
MONTE CARLO SOUFFLE
1 envelope gelatine
Juice of small lemon
cup cold water
1 cup stiffly beaten egg while
4 cup fine granulated sugar
2 teaspoons vanilla
1 cup sugar
Vt teaspoon cream of tartar i
cup cold water
Lightly oil a souffle dish or up.
right mold; place in the refrig
erator to chill. Dissolve plain
timing for your type of coffee seltine with a little icmon juice
maker; stick to it. After coffee an( water over a slow fire; cool
has been brewed, serve it quickly, slightly. Beat egg whiles until
i piping hot. Never, ecr, let it light and fluffy and they will
boil. 'just hold their shape. Slowly
For Even Strength j beat in the egg whites ana 4
Maybe you're overlooking this, cup fme. granulated sugar, then
If vou use the drip method, stir ! carefully mix in he melted gel.
to insure even strength th-nt
out. For the vacuum method, ,,,,, j
Ratine. Flavor with vanilla, fill
stir brirkly after most of the wa
ter has risen and let it brew for
2 or 3 minutes only. Percolators
set. To serve
the caramel
souffle.
Caramel Sauce
turn out and pour
sauce around the
Put 1 cup 8U-
should be allowed to "perk" gcnt-! r Hnd cup toid watcr into a
lv for no more than 6 to 8 min
ard coffee measure (or 2 level! utes. Not so difficult, is it?
heavy, sauce pan;
add cream of
'tartar and stir with a metal,
spoon over a very slow fire until
snpar is ouite mssoivea. i,on
cook slowly in a slow oven (300! c. if- n JJ- tn r,,,pJ Cfpnfc nr, Itinue cooking over a low flame,
degrees F.) or on top of range 5rurr,na Aaas 10 -DeO OieOK UISR without stirring, until mixture is
unlit meat is almost done, about ! Figure two generous servings. To prepare stumng, cook celery a oonH dark caramel color. Four
By OLA VINCENT
(Poodi Writer)
A poll of most families' favor
ite cold weather dish would re
veal casseroles close to the top
ol the list. For everyone, a cas
terole means a hearty, flavorful
meal. For the busy homemaker,
It also means less work, fewer
dishes.
Choose lesly kraut and flavor
ful frankfurters for the next cas
serole you bake. Stock up on
these two popular ingredients
during National Kraut and
Frankfurter Week which is right
now. in case vou hadn't noticed
all those (tore displays. I
Plentiful, bargain-priced pota
toes and onions combine with
plentiful kraut and frankfurters
in this economical main dish. Six
servings for 4 people.
Kraut-Frankfurter
and Potato Bake
1 No. 2'4 can sauerkraut
2 medium-size onions, thinly
sliced
4 medium-size potatoes, thinly
sliced
Salt and pepper
cup all-purpose flour
6 frankfurters, split
lengthwise
3 tablespoons butter or
margarine
2 Valentine Time Salads
Place fa sauerkraut in bottom
of greased 2it quart casserole:
arrange half oX onions on sauer
kraut. Place half of potatoes
on onions and sprinkle with salt,
pepper and half of flour; top
with half of frankfurters. Re
peat layers using remaining in
gredients. Finish with layer of
sauerkraut and frankfurters. Dot
with butter, bake in moderate,
350 degree oven 1'4 hours or
until potatoes arc done.
Another kraut, frankfurter and
potato casserole that is quite dif-
lercnt in appearance, texture and
taste due to using frankfurter
slices and adding cheese.
Three Layer Kraut Casserole
8 frankfurters
1 No. 2M can sauerkraut
4 medium size potatoes
V cup milk
2 tablespoons butter or
margarine
V, cup grated American cheese
2 tablespoons minced onion
Salt and pepper
Slice frankfurters into rings.
In a greased 2-quart casserole,
arrange a layer of 'M sauerkraut;
top with '.a of frankfurter slices.
Repeal layers using remaining
sauerkraut and frankfurters, end
ing with frankfurters. Bake in
moderate oven, 350 degrees, 30
minutes.
Meanwhile, pare and cook po
tatoes; mash, add milk and but
ter and beat until potatoes are
light and fluffy. Add cheese,
Mix Quick Bread
Manv good cooks start with pack
aged mix as the base for wonder-ltil-tasting
quick breads. Mix 2
cups biscuit mix with Vi to 23 cup
milk and roll dough to a 9xl2-inch
rectangle. Spread with 2 table
spoons softened butter mixed with
ij cup chopped cooked prunes, Vt
cup chopped walnuts, 'n teaspoon
cinnamon and fn cup brown sugar.
Roll as for jelly roll and cut into
8 slices. Bake in greased muffin
pans in moderate oven about 25
minutes.
Bright and gay as Valentine greetings are these two salads
for featuring on February 14.
By Using unflavored gelatine in an individual heart-shaped mold,
salads, one can pick a liquid or Remove cheese carefully and place
Juice to dissolve the gelatine which on top of aspic,
will be preferred by the family. YIELD: 8 servings.
The true color and fresh flavor o .
the liquid will predominate as un-
flavored gelatine is odorless and Apple-Cinnamon
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miui irns. i i lu mil t.u'a vi tiny r I r I
y be used to one envelope JOiaa UEIICIOU5
A colorful, distinctive salad to
serve six is this one.
liquid may
I unflavored gelatine, and count
sugar as part of that liquid since
It enea intn snlntinn I
Tomato red and cranberry tuby Annle-Clnnamon Salad
tre the color and flavor tones of! i'iRoive l pncungc enrrry gela
tin in 1 cup hot water. Add i cup
c.nnnmon red hots to 4 cup boiling
water and stir tn dissolve. Add
cold water to make 1 cup liquid
Add to gelatin and cool until
suupy. Add 1 cup chopped apples.
1 cup celery and 'i cup chopped
walnut meals. Divide into six
oiled molds and chill until firm.
I nmold on crisp lettuce. Serve
with mayonnaise or other fruit
salad dressing
uic neari'Snnpcn sainus snown.
VAl.F.NTINF. ASHC
2 envelopes unflavored gelatine
I'i cups cold tomato juice
4 teaspoon sail
'4 teaspoon celery salt
'4 teaspoon sugar
teaspoon Tabasco
2 tablespoons lemon juice
1 tablespoon milk
1 3-ouncc package cream cheese
Soften gelatin in 1 cup of thei
eold tomato Juice. Place over boil
ing water: stir until gelatine is dis-'
solved. Add to remaining 2'i cups j
tomtato juice: stir in salt, celery!
salt, suear, Tabasco and lemon
Juice. Turn into a 4-cup heart-'
shaped mold; chill until (inn. I n
Colorful Dessert
Spread the inside n( 3-inch baked
tart shells with softened cream
cheese atccnled with orange and
then till rath shell Willi a cnlden
mold on cole slaw. Blend together ennned peach half. This dessert
milk and cream cheese: pack inlolhns a very fresh springlike flavor.
THIS WEEK ONLY
BUY LOCKER BEEF NOW
astern Oregon Beef hoti(ht directly from the ranch nd
hauled In our own trucks. Cutllnr, and Wrapping Old
fashioned nmoklnr and curlnt. We qtilrk-trrfrf Tour
beef and pork FREE, Custom klHinj. Trailer loaned
FREE.
Packing House Wholesale Prices
Front Qurttr I Hill or Whole I Young Slut leil
20. 25, 30;
f 1ICU kit IT frt ISM South 13th St.
JALtM Pltfll W. rhonesmi
VKIAl WHOtHMt PHH1 OH STOKttEY S HOUN
Zesty Salad
A wonderful lasting salad we
thoroughly enjoyed recently was
made with bite-sized pieces ol crisp
romaine, tangerine ana grapeiruit
sections, sliced ripe olives and
green onions, tossed together with
a tarragon wine vinegar dressing.
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SOOT
REMOVER
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Cutt M f eth up t 11.
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onion, sail and pepper; Deal un
til cheese is melted. Top sauer
kraut combination with potato
mixture. Return to oven and
continue baking 20 minutes or
until potatoes are piping hot and
lightly browned.
1 hour. Add onions, apples and;from t,js recipe; double or treble
spices ana continue cooKing un
til meat is tender and vegetables
are done. Drain meat and vege
tables. Make a white sauce of
lard or drippings, flour, cooking
liquid and enough milk to make
3 cups liquid. Combine meat,
vegetables and add white sauce.
Heat. Serve on hot rice. 6 serv
ings. Shredded coconut, chopped
peanuts, chutney or raisins may
be served as accompaniments.
according to family demands. Most
families like stuffings, making this
a satisfying very economical dish
Stuffed Cube Steaks
1 pound cubed steaks (3)
1 cup chopped celery and
leaves
Vt onion, chopped
2 tablespoons fat '
1 cup soft bread crumbs
Salt, pepper and sage
and onion in 1 tablespoon fat a few
minutes; add bread crumbs and
seasonings and toss lightly. Put in
mound of stuffing on each steak,
roll and fasten with skewer or tie
in place. Brown stuffed steaks in
remaining fat, cooking slowly and
turning so that they are evenly
hrqwned. Cover and finish cook
ing until tender, on top of stove or
in 350-degroc oven. Takes about
1 hour. Pour drippings over. I
In V cup water; if tauce is too ,
thick, 'add a little more watcrv
Cool before using.
Save Vitamins
Tf you prefer to cook dry limas
by soaking them 6 to 8 hours or
overnight before cooking, be sure
that you cook the beans in the
same watcr you soaked them in.
This soaking water contains many
precious B vitamins.
BUY THE BIG 16-OZ. ECONOMY-SIZE PRIDE AND GET THIS
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V' VfrjMUrsgS Choice of three lovely colors:
IIM, I I aclua' maize or Pink!
2?7l T Lock-stitched on all 4 edges!
I r Jf '3 Washable. . .use it over and over!
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IB P1IDI
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AtovtlgGiftforYpu
nUSTIIIG C10TH
waxes furniture without rubbing!
Just apply, let dry, wipe lightly for
the richest, longest lasting wax luster
you've ever seen on wood.
Look for your cloth in this
special package !
your grocer' t now)
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