Page 2 SECTION II
THE CAPITAL JOURNAL. RaTem, Oregon
Thursday, February 18. 1954
Cornbeef and. Cab bage Mighty Good
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Irish or not, the traditional
"boiled dinner" of corned beef and
cabbage makes a mighty satislying
meal. Dress up the cured brisket
with a brown sugar glaze and a
clove or two for decoration, and
this wholesome, appealing dish be
comes fine fare for a super par
ty. This old fashioned favorite now
has new-fashioned convenience
in packaging, which will make it
especially popular with home
makers. The corned beef briskets,
cut in two to four pound pieces
to suit your family's needs, arc
packaged in a neat transparent
wrapping which seals in the
flavor and quality of the brisket.
The handy package bears a well-
known brand name to assure you
of a consistently fine flavored,
quality product, and cooking di
' rcctioni as a guide to fine eating.
Corned beef brisket should be
water cooked, allowing plenty of
time to develop its full-flavored,
tender goodness. Although this
meat is the basis for "boiled din
ner," it should not be boiled, but
covered with water and gently
simmered until done. To glaze
th.3 brisket, remove it from the
broth and spread tin. fat cover
ing with prepared mustard and
sprinkle with brown sugar. Add
a shamrock of whole cloves to
do honor to good St. Patrick,
l'lace the meal in a shallow pan
and bake in a hot over (400 de
grees F.) for about 20 minutes
to melt the glaze. While the
corned beef is browning to a
golden color, cook wedges of red
and green cabbage in the flavor
giving broth in which the meat
vat cooked.
The rosy slices of flavorful
corned beef with the wedges of
cabbage will present a colorful
platter that not only looks won
derful, but tastes wonderful, too.
Parsley potatoes, hot buttery rolls'
and a fruit salad will help make
this a truly memorable meal.
Corned Beef and Cabbage
(Yield: 8 Servings)
' Cooking time: About 4 hours.
4 pounds corned beef
1 head cabbage
Cover the corned beef with
water in a kettle and simmer
slowlv about 4 hours or until ten
der. Do not boil. Cut the cabbage
into 8 wedges. About 15 minutes
before the corned beef is done,
add cabbage. Cook uncovered 10
to IS minutes.
PI-RK IP SPREADS
Sandwich time can be a bore
unless you perk up your spread
ideas every so often. Try
blending honey with cream
cheese, peanut butter, or chop
ped dried fruits and nuts for
sandwich spreads.
Carrots Vichy Dress
The lowly carrot can be a dish
of elegance if a little time and
imagination are used. Here's a
recipe:
Carrots Vichy
Ingredients: 1 quart thin round
carrot slices (about Va-inch thick)
1 chicken bouillon cube (dissolv
ed in 1 cup hot water), V cup
lightly packed parsley sprigs, 1
teaspoon sugar, salt and pepper
(to taste).
Method: Put carrots, bouillon,
parsley, sugar, salt and pepper
in saucepan: bring to a boil. Re
duce heat but cook rapidly, cov
ered, until carrots are very ten
der and most of liquid has evap
orated about IS minutes. Re
move parsley sprigs if desired.
Serve hot. Makes 4 servings.
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Rcg. si . RICE Margarine
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Lent Starts Soon; Fish
Dishes More in Demand
Honey Drop Cookies Crisp and Crunchy
Fish dishes will be coming into
their own soon with Lent start
ing in early March. Today are
presented two fish dishes, one
using oysters, the otner shrimp.
Oysters Rockefeller
1 pint oysters
1 cup conked spinach
1 small onion
2 sprigs parsley
Patties of
Lamb Good
If you've resolved to be a wise
food buyer, here's a suggestion
for you. Plan a tasty and quick
broiler meal around ground lamb
patties.
To prepare the patties combine
1 pound of ground lamb with 1
teaspoon salt, V teaspoon pep
per, Vt teaspoon marjoram, V
cup soft bread crumbs and V cup
milk. Mix thoroughly, then shape
into four patties, about 1 inch
thick.
In the meantime brown 2 ta
blespoons of grated onion in lard
or drippings. Then add 2 cups
boiled rice and 1 can of tomato
soup. Season with salt and pep
per and spread the rice mixture
in your broiler pan. Drain 1 No.
303 can of green beans or 1 pack
age of cooked frozen green beans
and arrange around the edge of
the rice. Place the patties on the
broiler rack over the rice and
beans. Then insert the broiler pan
so the top of the patties is about
2 inches from the heat. When one
side is browned, 10 to 12 minutes,
turn and continue broiling until
the other side is brown, about 8
minutes.
Complete your meal with a cit
rus fruit salad, French bread and
a simple dessert.
Dress up Sherbet
Sherbet is a popular dessert.
And well it might be. It gives
just the right finishing touch to
a heavy meal. Next time you
serve a lemon or orange sherbet,
dress it up with just a touch of
honey placed at the peak of the
sherbet scoop. It's delicious!
Sweet Treat
Apple or plum butter, when
served with the meal, add that
extra polish that brands a
homemakcr as a goud cook. For
fun mix a little honey into the
apple or plum butter before you
serve it; it will be a sweet treai
for your family.
1 bav leaf
Salt, celery salt, Tabasco
and cayenne to taste
3 tablespoons of butter or
margarine
Yi cup fine bread crumbs
Lemon slices
Arrange oysters in a greased,
shallow baking dish or on an
oven-proof platter. Put spinach,
onion, parsley and bay leaf
through food chopper, using fin
est blade; season well; cook mix
ture in butter for 5 minutes; add
bread crumbs. Spread this mix
ture over oysters. Bake in a noi
oven (450) about 10 minutes.
Garnish with lemon slices. Serves
three.
Shrimp-Egg Casserole
1 pound small raw prawns
2 tablespoons of butter or
margarine
2 tablespoons of minced
parsley
Y teaspoon each of salt and
paprika
6 hard cooked eggs
l'j cups sour cream
Mr. cup grated American cheese
Shell and clean prawns. Melt
butter in saucepan, add the
prawns and parsley. Simmer over
low heat for about 5 minutes,
then season with salt and paprika.
Slice the eggs and arrange alter
nate layers of shrimp and sliced
eggs in a small shallow casserole.
Spread with the sour cream and
sprinkle with the grated cheese.
Brown in a very hot oven (450),
but do not allow to bubble and
boil or shrimp will toughen and
sour cream separate. Serves 6.
TTora urn nmA pnnkies that Will
lar their ingredients in
cluding nutmcats, dates and rice
cereal.
Honey Drop Cookies i
'.3 cup cup shortening
Yi cup honey
2 eggs, well beaten
i- run sour cream
li cups sifted flour
1 teaspoon DaKing powacr
1 cup popped rice cereal
'i teaspoon soda
4 teaspoon salt
V: cup chopped nutmeats
K run choDDed dates
Yt teaspoon nutmeg or
1 teaspoon vanilla
Blend shortening and honey.
Stir in eggs and sour cream. Sift
together flour, baking powder,
soda and salt; stir into first mix
ture. Stir 'in nutmeats, dates,
flavoring and rice cereal. Drop
by teaspoonfuls onto lightly
greased baking sheets. Bake in
moderate oven (375 F.) about 20
minutes.
Yield: 2 dozen cookies, 4 inches
in diameter.
y7 ' FROM THI f AMOUS
Q&v M.C.P. KITCHEN lABORATORYggg
Many Ways With
Oranges Are Listed
This season's crop of oranges
is heavy in the smaller sizes.
They offer .excellent buys. Slice
them, section them or chunk
them.
Oranges are delicious in salads
no matter how they're used. For
a colorful family-style salad
bowl, combine chunks of juicy
oranges with red-skinned apples
and bananas. Orange sections ar
ranged on a plate and topped
with coconut are popular with
everyone. Or arrange five or six
thin orange cartwheel slices with
a few slices of sweet onion rings
scattered over and pass French
dressing.
BltEAKKAST EYE OPENER
Fruit cup appetizer is a favor
ite. Try combining tart cher
ries with diced oranges, then
sweetening with a drizzle of
honey for a new eye-opener at
the beginning of a meal.
IkkxM inn it rst .
THINK OF IT1 WONDERFUL BERRY JAM
MADE ANYTIME . . . FOR 15c A CLASS!
I WITH FROZEN BERRIES . . . AND
V.V I ' i WITHOUT COOKING . . . with iiffluiog oe-
. CSS) t M.CP. Um md Jelir PECTIN! But, you ur
. . . frozen bertitf we pensiv. They e . . .
yet, this fine, economical M.CP. recipe (below)
makes more thin 13 Vi lb.) (lueu for
leu than lSe a giant And what extra af
Int i, h., ALL the natural betnr Hire and color
became cooking and boiling are eliminated! Make Mme today!
Uncooked Berry Jam Recipe
(Uainc Frozen Strawberries or Red Raapberriea)
3 - 16 oa., or 4 - 11 oi., or S - 10 o. paekaf ea
1. Partially thaw the frozen berries and put tbem in 2 or 4 quart
kettle. Uiint a potato masher, crush berries thoroughly to ob
tain enough liquid to dissolve the pectin. Place kettle over
slow tire and warm to 100'F. (or temperature you'd use for baby's
milk). No hotter, please! Remove from fire.
2. Sifr 1 package (3V5-01.) M.CP. Jam and Jelly Pectin into thawed
berries, stirring vigorously. Set aside for at least 20 minutes,
stirring occasionally to assnre that pectin Is fully dissolved.
3. Stir in 1 cup lighr corn syrup, and stir well.
4. Now, stir in 6 level cups beet or cane sugar (previously and
accurately measured). Mix well.
J. With Red Raspberries the jam is ready to eat when sugar is dis
solved. With Strawberries, add V cup lemon juice after sugar it
dissolved; mix well. Makes 5 full pints or 13 ( H lb.) glasses.
NOTEt If jam is to be kept for a time, put in pint jars or paper
canons, well covered (no paraffin needed), and chill for 24 hours in
deep freeze, or freezing or ice cube compartment of refrigerator. Then,
store as you would milk, and use as desired. Never store these jama
. i i r ti mi . I i .1. .
on paniry sncii, ncj win vi -reji .,.vu. iuiii.iiui
CUT OUT AND KEEP THIS RECIPE!
(It's not in the folder in the M.CP. Pectin pack
age. Or, write Mutual Citrus Products Co., Ana
heim, California, for complete uncooked jam recipe
folder.) -Copr. 19M u cr- -
YOU CAN MAKE FINE GRAPE OR APPLE
JELLIES, TOO, ANYTIME YOU LIKE!
JUST USE BOTTLED JUICES ... and ihe easy
recipes on back page of the Recipe Folder in the
package of M.CP. Jam and Jelly PECTIN. A batch
of fresh-made, homemade jelly is a big "lift" to the
family larder ... and the M.CP. Pectin tecipes take
only a tew minutes .time, a minimum or enorr, ana
ut little. Surprise your family wirh delicious grape or apple jelly
made the easy M.CP. way . . . with bottled juices!
6
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SUGAR (mi iO1
UuffiH. .1 uVJ
ikjfei SU6AR
ml
Better 'n ever
puffs of wheat...
sugar-toasted and
candy-sweet!
Not to Mothers i It'a a real sweet trick ; : I
a cereal that'a o much fun to eat that your
small ones won't object to its being good
for them, too! And Smacks ore wonderful
for kids because every delicious mouthful
is charged with wheat's powerful food
values and sugar's healthful energy. Your
grocer's got 'em now!
SMrACKlN'GOOD for
Breakfast or Snacks