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Edited by Marion Lowry Fischer
Published Thursday Each Week
Salem, Oregon, Thursday, February, 18, 1954
Fruits Now Avai
Fine in Varied Desserts and Salads
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Pears Make Good Desserts
By ZOLA VINCENT
(Foods Page Writer)
Many a hostess, we're told,
plans dessert iirst when plan
ning a parly. That's not the way
we do it, understand, but it has
certain advantages when you be
gin by thinking of something as
delectable and as easy as this
pear, ice cream and chocolate
dessert of distinction, served
with a flourish.
The flourish in this case is cry
italizcd violets that arc edible
and found in a French pastry
shop. Or you can make your own
candy "flourish" of three small
colored gumdrops pressed to
gether and placed on a green
leaf. It's things like this that
build a hostess reputation.
Fresh Winter pears remain
plentiful and reasonable and so
are canned Bartletts. Keep this
in mind also as a handy trick
when unexpected company
comes. For each four persons:
Party Pear Dessert
4 pears, fresh or canned
2 cups water
1 cup sugar
Few drops red coloring
1 pint ice cream
1 cup chocolate sauce
Pare and core fresh pears; boil
sugar and water togcthdr for 2
minutes; add red coloring to suit
your fancy- If canned pears arc
used, omit sugar and water of
course and cook down pear juice
to make a heavy syrup. Poach
pear halves in the syrup by
cooking them gently until just
tender. Do not stir. Dip syrup
over fruit to glaze. Cool. For
each serving, arrange two pear
halves on a plate with scoop of
ice cream. Pour chocolate sauce
as it comes from can or make
like this: Chocolate Sauce. 1 cup
instant cocoa mix, dash of salt;
add 114 cups hot water. Place
over medium heat, bring to boil
and boil 4 minutes, stirring con
stantly. Remove from heat, add
2 tablespoons butter and mix un
til smooth. Cool and serve.
Cherry Puff Pudding
On Washington's Birthday
(By AP Newsfraturei)
W., ,v.Vwa-ifc
ml 'M . L" 111 If I
Washington's Birthday dessert caps the meal when you bring
on this cherry pudding.
A George Washington supper
deserves a dessert as special
and as old-fashioned as this
Cherry Puff Pudding. Were full
of prai.-e for this puddling be
cause it's one of those basic
teaspoon cream of tartar, tea
spoon salt, "i cup sugar, M cup
sifted cake flour.
Method: Mix tapioca, s cup
sugar, Is teaspoon salt, and
cherries (including juice) in a
recipes you'll use over and over i saucepan. Cook and stir over
agnn.
This old-time fruit pudding is
usually called a "cobbler." When
we looked into Webster to yec
what the dictionary made of
cobbler we found it was described
as "a do" p-disb fruit pie with a
thick upper crust.' 'Our pudding
is called a Puff because it has
a feathery cake, rather than a
pastry, topping.
The cherries fur the pudding
are thickened with quick-cook-
moderate heat until mixture
comer to a boil. Add lemon juice;
remove from heat. Add butter:
stir until melted. Pour into 2
qu.irt baking dish and keep
w.irm. Put eggs, cream of tartar,
an ' teaspoon sa,t in bowl. Beat
with rotary cm beater until
fo:.my. Then add ' cup sugar
gradually and conti ue heating
until mixture is thick and ivory
colored. Gradually sift flour over
mixture, folding it in as you do
so. Turn onto warm fruit mix-
f thU' hpfn'ro II cv eo into Ulr('- nkc 'n 325 F) oven
the hiking dish. The tapioca
leaves lb" cherry flavo- unim
paired and gives a consistency
to the fruit juices that is just
right with the sponge-cake top
ping. When we tested this pudding,
we used cherries packed in extra-heavy
syrup, and acc-.vnan-ici
it with unsweetened whiraed
cream. It was a delicious combination.
Cherry Puff Pudding
Ingredients: 2
It desired, garnish each serving
with a small ball of hird sauce
rnlHd in red su-.-ir, v ith a mar-ps.-hino
cherry stem inserted, to
resemble a cherry. Or serve with
whipped cream. Makes 8 servings.
i
Cookies at School
When yog arc sending cookies
to your hoy or girl at college,
choose the bar type of cookie, or
tablespoons the big soft drop variety. These
quick-conking tapioca. '2 cup two kinds are good traxelers if
sugar, ' teaspoon salt, one No. jnu wrap them individually and
2 syrup-packed pitted red sour cushion your layers with plenty
cherries. 1 tablespoon lemon of plastic straw. Be sure to choose
juice, 1 tablespoon butter nr; sturdy cardboard box in which
margarine, 2 eggs (unbeaten) ' 'to pack the cookies.
February
Plentifuls
In Markets
Plentiful, and therefore good
buys featured in market diplays
and advertisements, arc many of
our best liked, most often pur
chased foods.
Desert grapefruit arc at their
best. Probably most of them will
be eaten simply halved and sec
tioned with a grapefruit knife,
but they're mighty good in any
fruit salad and out-of-this-world
when sectioned and combined
with avocado slices and maybe
cooked shrimp served on
shredded lettuce and covered
with thousand island dressing. A
meal, with crackers.
Meat and potato caters rejoice
in bargain-priced potatoes of ex
cellent qualitv for serving with
plenty of reasonably uriced beef
and with broiling and frying size
chickens. Beef cuts for braising
which means long, slow cooking
with moist heat are genuine bar
gains. I.anib and Pork
Seasonally, now is the time to
enjoy lamb from our vast west
ern ranges. The usual economy
cuts arc even more economical
than usual. Pork at any price con
tinues the most popular meat.
The average consumption per
person is about (14 pounds, re
tail weight, of which about 45
pounds is lean pork and about
19 pounds is bacon and salt pork.
; Bacon continues to he the most
i widely used sinele meat item.
! Fish and Shellfish
; Quick-cooking, fresh pan-ready
fish available and extremelv rca-
' sonahlc include mackerel, king
j fish, eastern whiting. Columbia
; Hivir smelts, jack smelts and
i Kureka rex sole. A goodly supply
j of delicious brook trout, also. In
I fresh fillets, look for sea bass,
I flounder, ling cod. true cod.
' rockfish. petrale sole and ocean
i perch from our western waters
j and cod, haddock and ocean
.perch from the custom seaboard.
1 Steak and hrl;in! varieties in-
el'ide s"-"rd';sh, bn? cod. -hlo-
fish, Chinook salmon, halibut.
. F . stern .-nri western mstvrs and
' F)un"eness crab pre rcsonhle
1 You'll also find lobsters, seal
, lops. Mexican shri-np.
Fruit and Vegetables
j Hot house rhubarb ant'cinates
I Spring. Best buys arc loose
i apples, grapefruit, smrll oranges
'vtth re:s'inhlc prices m'THn"
Knineror grapes, avocados, large
oranges, lemons. Delicious
; apples, winter nears. Be.;t vege
table buys continue to be pnta
: toes, onions, cabbage, cauliflower.
, celery, lettuce, broccoli, hunched
I vegetables, squ:,sh.
Other good buys: Kegs, short
enings, margarine, dry beans,
cheese, peanut butter, raisins.
weha-iM
Quick Seafood Dish
Fine llltlchpon nr iMimr Hish
Combine 1 can condensed toma
to soup, 1 can condensed green
pea soup in saucepan; add 2
cups milk gradually, stirring un
til well blended. Heat thorough
ly. Pick over and flake 6 ounces
of canned, fresh or frozen crab
meat or lobster; add to soup
mixture. Heat but do not let it
boil. Ton with Innstnr! prnnlnnc
and chopped parsley. Five serv
ings, une laoicspoon ot dry
sherry before serving gives
gourmet touch certain to be
commented on.
For Freezing Fruits
A mild flavored honey can be
used in the freezing of fruits.
Use one part of honey to four
or five parts of fruit when the
fruit is sliced or crushed. It
you pack, whole fruit with
honey add 1 cup of water to each
two cups of honey and use just
enough of this diluted honey to
cover the fruit.
This Magic Cherry Sauce
Useful for Many Desserts
Versatility is one of the chief
characteristics of this sweet
cherry sauce which has so many
uses. Make up the, sauce and have
on hand for occasions large or
small.
Magic Cherry Saure
1 cup dark or light canned
sweet cherries (pitted)
1 cup cherry juice
1 teaspoon grated orange rind
la cup honey
M teaspoon red food coloring
2 tablespoons butter
Vi teaspoon vanilla extract
teaspoon lemon extract
2 tablespoons ornstarch
Pit cherries and set aside. Mix
cornstarch with a little fruit juice
and combine with other ingredi
ents in saucepan, itring to a boil
and cook and stir for 2 minutes.
Add cherries an 1 serve . . .
sometimes hot, some'imes cold.
Here are suggestions for ways
to use Magic Cherry Sauce:
1. As filling for cream puffs.
Last minute fill puffs and add
a dash of thick sour cream be
fore putting back top of puff.
Elegant dessert for party fare.
2. For a glamorous dessert:
Make an angel food cake from
a prepared mix. Top with chilled
sauce on the fresh cake.
3. Filling for birthday cup
cakes. Cut off top and scoop a
littlo cake out. Fill with sauce,
replace top of cake and top with
a small lighted candle.
4. Serve over nutmeg custard
unmolded on a sherbet glass.
5. Pour warm over ice cream
for the unexpected drop-in on a
busy evening.
6. Serve over pancakes hot
from the griddle. A spoonful of
sour cream will complete this
different brunch dish.
7. Serve over waffles, topping
with heavy sweet or sour cream.
Add coconut to the waffle batter.
Sweet-Tart Dressing
Combine " tablespoons orange
ot lemon juice, V cup vinegar,
H cup karo syrup, 3 tablespoons
sugar, Vi teaspoon salt and 1 tea
spoon each of dry mustard, pap
rika, celery seed and grated
onion. Gradually beat in cup
salad oil, using a rotary beater.
Plac in cohered container. Chill
several hours. Stir thoroughly
beforo serving. This dressing has
body; really clings to fruit in salads.
Easy Ham Spread
Grind tidbits of leftover cook
ed ham so that you have a cup
ful. Mix a tablespoon of prepared
horseradish and a quarter tea
spoon of dry mustard together.
stir well into ground ham. Turn
into small serving dish, sprinkle
with finely chopped green pepper
and serve with whole wheat waf
ers when the gang comes over.
Minestrone
Quick Style
Having had fine minestrone in
an Italian restaurant, perhaps
you'd like to try making some
for a tempting and satisfying
luncheon or supper for the fam.
ily. Hearty and delicious, it takes
but minutes to make.
Short Cut Mincstone
4 slices bacon " , .
1 package dehydrated tomato '
vegetable soup
4 cups boiling water
1 large can red kidney beans
1 large can mixed vegetables
Grated cheese
Saltine crackers
Fry bacon until crisp in a 2
quart saucepan; crumble. Blend
in dehydrated tomato vegetable
soup, water, kidney beans and
mixed vegetables. Simmer 10
minutes. Serve topped with grat
ed cheese and plenty of crisp
saltine crackers. Eight servings.
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