" I
Page 4 SECTION II
THE CAPITAL JOURNAL, Salem, Oregon
Thursday, February 18, 1954
Dressy Cupcakes Easy to Make,
t 9 9 9 9 -
' . f ,y:11.,.. ,,,,, . 1.:
Making various kinds of cup
cakes form regular cake mixes u
becoming iivjeasingly popular
among housewives, especially
those with (mail families.
And now conies a neat sug
gestiaon ibout making cupcakes
and an 'ipside-down cake from a
single package of cake mix.
Firt. you make a hot, fragrant
pineapple upside-down cake. Then
you jsc the rest of the batter to
m?ie eight or ten of the fanciest
little cupcakes you ever saw.
They're really easy and yet your
youngsters will wonder wncn you
have been taking lessons from
the boys at the soda fountain.
Cupcakes With Banana Slices
Make cupcakes with yellow
cake mix as package directs.
Cool, then cut each cupcake of
the way down in Y shape (as
illustrated in photograph). Fill
each wedge with whipped cream,
or your favorite whipped topping,
and a banana slice. Put a maras
chino cherry in the center.
French Fried Onion Always Popular
being sure not to
These are so easy to do and
to popular with men that we
remind you of them, especially
now that onions are so low in
price.
French Fried Onions
Peel and slice 3 large mild
onions V inch thick. Separate
into rings. Dip into cup milk,
then in flour. Heat 1 quart salad
oil in 3-quart kettle to 380 de
grees or until 1-inch bread cube
browns in 35 seconds. Mean
while place onion rings in fry
ing basket,
overcrowd.
Fry until golden brown, about
2 minutes; drain on absorbent
paper. Keep in warm place un
til all onion rings have been
fried. Season with salt and
serve immediately. Four gen
erous servings.
In some sections of France,
two-thirds of the houses are more
than a century old.
Cherry Curried Lamb Is Pleaser
The other day a reader phon
ed and asked if we really meant
to put cranberries in a beef stew
and we said that we really did;
that they added flavor and color
and texture. Today, we really
mean that canned cherries which
are very reasonable in price, add
distinction, flavor and interest
to reasonably priced lamb chops
or lamb steaks.
Cherries with Lamb
4inch-thick lamb chops
2 tablespoons flour
2 teaspoons lemon juice
Vt teaspoon salt
1 cup canned cherry juice
2 tablespoons butter or
margarine
'4 to 1 teaspoon curry
powder
k cup canned cherries
Pan-fry lamb chops in heavv
skillet until well browned on
both sides. Season. Remove to
platter. Pour off excess fat.
Melt butter in skillet; blend in
flour, salt and curry powder.
KahifaiJ XlHi7lkfl
FEATURE FINE
1288
Sfaffe SI.
Phone
3-6489
BEEF ROAST lb. 33
ARM CUT BI.ADK CUT Rt'MP
T-BONE STEAK lb. 53
THIS IS EASTERN OREGON HEREFORD BEEF, WEI.I, TRIMMED
RIB STEAK lb. 47'
THIS IS EASTERN OREC.ON HEREFORD REEF, WEI.I. TRIMMED
SWISS STEAK lb. 55'
Ol'T OF DELICIOUS EASTERN OREC.ON HEREFORD REEF
i GROUND BEEF lb. 33'
FRESH C.ROI'ND DAILY IN OCR OWN M ARKET
! SHORT RIBS lb. 23
LEAN AND MEATY
; BONED SIRLOIN lb. 69'
DEI ICIOI'S TO PAN RROII. OR BROIL
SIRLOIN TIP lb. 59'
I STEAK OR ROAST
ROUND STEAK lb. 55'
I BABY BEEF LIVER lB 39c
FRESH BEEF TONGUES or HEARTS tB 29c
EASTERN OREGON HEREFORD LOCKER BEEF
FRONT
QUARTER
lb. 27'j'
HIND
QUARTER
ib.35'A'
HALF OR
WHOLE
1.29
Gradually stir in lemon juice,
cherry liquid and water. Cook
until thickened. Sweeten to
taste if cherries are not already
sweetened. Add cherries and
chops; simmer 5 minutes longer
or until lender. For a peppier
sauce, add more curry powder.
Indonesia claims it is the larg
est Moslem country in the world.
Egg Cookery
Suggestions
Told Again ,
First and foremost rule in egg
cookery is: Always conk slowly
with low to moderate heat. Eggs
cooked in the shell should never
be boiled. High temperatures
toughen protein. Eggs' become
thickened or solid at tempera
tures from 149 degrees to 176
degrees so a boiling temperature
of 212 degrees is not needed to
cook them.
Cold water start is recom
mended for both soft and hard-
cooked eggs. Use enough cold
or lukewarm water to come at
least Vt inch above the tops of
the eggs. Set pan on burner and
turn on heat; bring to boiling
point.
For soft cooked eggs, turn off
the heat and hold eggs in hot
water from 2 to 4 minutes.
For hard-cooked eggs, place
eggs in cold water, bring to boil
ing point, turn off heat and
cover- hold 15 minutes.
When cooking four or more
eggs, hold water at simmering
temperature 4 to 6 minutes..
Egg Sandwiches
Now that we've properly hard
cooked some eggs, let's make up
2 batches of sandwich fillings,
using yolks for one and whites
for the other.
Blend hard-cooked egg yolks
with 2 tablespoons melted butter
or margarine, 1 tablespoon of
French dressing, V teaspoon
prepared mustard, 1 teaspoon
Worcestershire and a pinch of
salt. Fills four sandwiches.
Mince 6 hard-cooked egg
whites; blend with 2 tablespoons
pickle relish, 2 tablespoons of
minced green pepper, !4 cup
mayonnaise and a pinch of salt.
Fills eight 'sandwiches.
Brand Blondies Will Rate
"- '"rrn trr": WvrX
:f A!Vlr
These Bran Blondies will be
"candy" to the children. They're
rich and sweet-tasting, made
with nuts, brown sugar and choc
olate bits. But, since the recipe
also calls for flour and baking
powder, it must be classified as
a cake. But, no matter what you
call them, they're delicious!
' Bran Blondiei
cup sifted flour
M teaspoon baking powder
V teaspoon baking soda
i teaspoon salt
H cup ready-to-eat bran
Vi cup chopped nutmeats
Va cup butter or maragaine
1 cup brown sugar
1 egg, slightly beaten
1 teaspoon vanilla
H cup (3-oz.) semi-sweet
chocolate bits
Sift together flour, baking
powder, soda and salt; mix in all
Bran and nutmeats. Melt butter
in saucepan. Remove from heat
and stir in sugar; cool. Stir in
egg and vanilla. Add sifted dry
ingredients a small amount at a
time, beating well after each ad
dition. Spread in greased 9x9-in.
pan. Sprinkle with chocolate.
Bake in moderate oven (350 F.)
about 15 minutes.
Yield: 24 bars, 2xl'4 inches.
Note: "Blondies" 'arc done
when still soft in center but pull
ed away from sides of pan.
(sGDCfll
Not a powder! Not a grind! But millions of tiny
' FLAVOR BUDS" of real coffee... ready to burst instantly
into that famous MAXWELL HOUSE FLAVOR!
Utterly unlike old-style "instants". . .
juit at quick but tastes so different !
An nmaziiiR discovery from America's
loading I'oflVe company! So difl'erpnt
so delicious it's already the na
tion's largest -selling instant, coffee! In (he famous
Maxwell House kitchens this sii)ierb coffee is actually
brewed for you. At (he exact moment of perfection the
water is removed leaving the miracle "Flavor Buds"!
100 Pure Coffee ... No Fillers Added!
Just add hot water . . . and the bursting "Flavor Buds"
flood your cup with the richest coffee you've ever
lasted. One sip and you'll never ro back to old ways!
Saves money, too! The large economy-size jar saves
up to 75, compared to throe pounds of ground coffee!
See how Flavor Buds "come to life" in your cup!
MAGNIFIED VIEW of now mirnrlt
''Flavor HnoV fthow how n.
torlvdifTWrnt they arvfrom old
fylr powdrriAodffrindg.ScciTt
of true coffoe flavor in locknd in
these tiny hollow nvhemi.
THE INSTANT you add not wnicr,
"Flavor Hud bumf rrlras
in flood of delirious Maxwell
Ilmiae flavor. This in cotfrr
m rrrfect n any you've
ever tantcd'
J
The only instant coffee with that
GOOD-TO-THE-LAST-DROP flavor!
- 1 SWfeA l