Thursday, February 18. 1554
Washington Birthday Pie
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When George Washington came
home to dinner, the aroma most
likely to greet him was that of
spicy gingerbread baking in his
mother's great kitchen. And a
welcome aroma it was, for Wash
ington loved this dark and deli
cious dessert. Actoually, his
mother's gingerbread was famous
all through the colonies. Visiting
notables at the Washington home
were always regaled with it, and
the Marquis de Lafayette was said
to be so enamored of Mrs. Wash
ington's spiced-to-perfection con
fection that he took the recipe
back to France for his chef.
Some 20 odd years uro, a con
cern discovered the Washington
gingerbread recipe in an old cook
book, in the custody of the Washington-Lewis
chapter of the
Daughters of the American Revo
lution. Granted exclusive permis
sion to duplicate the recipe, it be
came the first of this company's
lane.
Now you simply add water, and
bake the same delicious hot gin
gerbread Mrs. Washington served
George! Try the "Washington
Pie" illustrated, or make delicious
cherry cup cakes.
WASHINGTON PIE
Make the gingerbread cake as
directed on thep ackage for the
mix. Bake in 2 lasers, or, make
one layer and split it with a
strong thread. Decorated with
powdered sugar and cherries, nat
urally. Between the layers spread
whipped cream or prepared pud
ding. CHERRY HOTS ROYAI.E
Bake gingerbread mix in cup
cake pan. When cool, rut comes
from top of each cake with a sharp
knife. Fill hollow with heated,
pitted bing cherries. Replace
cones upside down (point end up)
and slather with whipped cream.
Broccoli Good Winter Vegetable
Available all year except dur
ing the hottest summer months,
broccoli is especially plentiful
and of good quality right now.
Pureed Broccoli
Tidbit Tray
For an appetizer tray for the
winter season do this. Select a
crimson Gouda cheese for the
renter of your tray. Stick the
cheese with salami whirligigs and
with chipped beef balls, ripe and
stuffed olives. To prepare the
salami whirligigs, spread meat
with thinned cream cheese sea
soned with garlic. Roll as a jelly
roll and slice diagonally. Stick
with colored picks and arrange in
the cheese. Form the chipped
beef balls by making bleu cheese
spread into small balls and roll
ing in minced chipped beef. Sur
round cheese with tiny ham corn
ucopias filled with pickle relish.
Buy 2 pounds for 4 servings!
Wash well and trim off a bit of
the end of the stem but do not
remove the stems. The whole
stalk is edible. It any of the stems
are more than 'A inch in diame
ter it is well to make lengthwise
cuts through them almost to the
flowerets. Stalks will then cook
as quickly as the flower buds; a
matter of 10 to 15 minutes.
Serve at once seasoned with
salt and pepper and melted but
ter, lemon butter or almond but
ter. Or fix like this for a change:
Cook broccoli until just lend-
der, then press through a coarse
sieve or vegetable mill. Season
with salt and pepper, fold in 2
tablespoons melted butter and 1
tablespoon heavy cream for each
pound. About a tablespoon of
finely minced onion for each
pound also adds pleasing flavor
dash.
Dried Peaches for
Rich Pie Filling
"Aunt Mary's French Peach
Pie" is a culinary masterpiece,
and here's Aunt Mary's recipe so
you can duplicate her pie. Dried
peaches are an old-fashioned fav
orite for pie fillings that more
new-fashioned cooks should be
come acquainted with. They are
so easy to use since the fruit
needs no peeling or cutting. The
crumbly brown sugar and butter
mixture makes a delicious crun
chy topping. Served plain or top
ped with ice cream, it tastes like
more.
Aunt Mary's French Peach Pie
2 cups dried peaches
Pastry for single 8-in. crust
cup granulated sugar
1V4 tablespoons cornstarch
lew grains salt
1 tablespoon lemon juice
Vx cup brown sugar (packed)
i cup flour
teaspoon cinnamon
i cup butter or margarine
Rinse peaches, cover with water
and boil 30 minutes, or until ten
der. Drain, reserving liquid. Ar
range peaches in pastry-lined pie
pan. Blend together granulated
sugar, cornstarch and salt, and
add to i cup ol cooking liquid.
Cook until clear and thickened.
Blend in lemon juice and pour
over fruit. Blend brown sugar,
flour, cinnamon and butter until
crumbly and spread over fruit.
Bake in hot oven (425 deg. F.)
25 to 30 minutes. Makes 1 (8-in.)
pie.
THE CAPITAC JOURNAL, Salem, Oregon
A Good Soup Goes Over
Big for Lunch or Dinner
For Infftrpstinff vnrtpfv In
soups try one of these as sug
gested by Dione Lucas.
French Onion Soup
4 large Bermuda onions
2 tablespoons oil
8 tablespoons butter or
margarine
2 cloves garlic, crushed
1 teaspoon meat glaze
2 teaspoons potato flour
V teaspoon French mustard
3 cups beef stock
cup dry white wine
Vi cup grated Parmesan cheese
4 slices French bread
Salt and pepper
Skin Illil enl (1l nninne ir.tr.
thiplr e1iftp.fi nhnlit Vm innh ihinlr
Heat oil with 2 tablespoons but
ter in a neavy pan; when hot, add
onions and brown them very
slowly for about 45 minutes.
When very brown, stir in. off
the fire, crushed garlic, concen
trated stock, mustard and potato
flour: blend until smnnth Pnnp
on stock and wine, season with
salt ana pepper, return to the
ucai ann sur until soup comes to
a boil. Simmer slnwlv fni 15 min
utes, sprinkle the top with grated
cheese and simmer 10 minutes
longer. rour into individual
bowls. Planp nn Inn r.t -
slice of buttered French bread
wnicn nas Been sprinkled with
grated cheese and browned in
the oven. Sprinkle with more
cheese, dot with butter and
brown under the broiler.
Tomato and Mint Soup
4 tomatoes
For Spice Cake
Next time you take a spice
cake out of the oven, pour 'h
cup orange juice combined with
',3 cup honey directly over the
hot cake. Then let the cake
cool in the pan and remove as
the servings are needed. Use
this as a cold weather dessert.
on this special sale package
of America's Finest Tea !
BRAN
TEA BAGS
'RSCTUIN ItAs f
2 tablcpsoons tomato paste
6 tablespoons flour
1 small onion
2 cups water
1 cup light cream
2 tablespoons finely chopped
mint
2 tablespoons whipped cream
2 tablespoons oil
Salt and pepper
Skin one tomato; cut in four;
remove the pips. Cut into fine
strips and set aside. Slice the
rest of the tomatoes with the
skins on and to them add the
pips from the skinned tomato.
Heat the oil in a deep pan and
add the finely-sliced onion and
chopped garlic. Cook slowly 5
minutes; add the sliced tomatoes
and cook 7 to 8 minutes with
salt and pepper.
Add the tomato paste and cook
another 3 minutes. Stir in off the
fire and flour and the water. Stir
over fire until it comes to a boil
and simmer 10 minutes. Rub
through a fine strainer and add
half the mint. Allow to get iced
cold and stir in the cream, the
rest of the mint and tomato strips.
Serve in individual bowls and
place a tablespoon of whipped
cream on the top of each.
Serve surrounded by crushed
ice.
Dress up Fish
Those ordinary broiled or fried
fish fillets will taste deluxe if
you serve them with a sprinkling
of chopped filberts lightly brown
ed in butter or margarine.
Using Canned Cherries
In Baked Dumpling
The emphasis on canned
cherries always comes In Feb
ruary. Something to do with
Washington and that cherry tree
... or perhaps it is because the
new season cherries will be com
ing in soon and it is good busi
ness to use up those canned
cherries on grocers' shelves. In
both events, here's a fine recipe
using the tart or "pie" variety of
cherries.
Baked Dumplings
1 can tart pitted cherries
, 1 tablespoon cornstarch
8 tablespoons sugar
Dash of salt
1 tablespoon butter
&4 cup biscuit mix
H teaspoon cinnamon
Mi teaspoon nutmeg
Vt cup light cream or top milk
Drain cherries saving syrup
for later use. Put cherries into I
9-inch pie plate or 1 quart casse
role. Add water to cherry syrup
to make 1' cup. Stir cornstarch, 6
tablespoons sugar and salt in
saucepan. Add syrup and stir
until smooth. Cook over low
heat until thickened, stirring
constantly. Add butter and pour
over cherries. Add cinnamon,
nutmeg, remaining 2 tablespoons
sugar to biscuit mix. Stir in
cream, using a fork. Drop by
heaping tcaspoonsful into hot
cherries. Bake 10 to 12 minutes
in hot oven, 450 degrees.
Serve warm or cold, with or
without cream. Of course soft
ice cream would be pretty won
derful with this. Four servings.
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HONEY GRAHAMS
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MAYONNAISE
FROZEN
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BORDEN'S
Glass Cheese
TREE
Tea
Your Choice
5-oi.
16 Bags 19C 48 Bags
25
490
GERBER'S fk fl j
Strained Heats .21
San Tumblers S. 490
Slic. Bacon 59c
Armour's Banner For That Perfect Breakfast
Beei Liver
Select Steer Real Tender Lb. Jk Jr
A Lot Cheaper Than Vitamin Pills 1
Link Sausage ZLE0
Arrow Target Brand Lb. II Jr
Pork Loin Roasts MQ)0
Loin or Rib Cuti Lb.
Pork Chops (CCc
Lean Center Cuts Lb.
Rib Roasts VBCh0
Closely Trimmed Lb. TJf
U. S. Good Grade Grain-Fed Beef
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SNOBOY
POTATOES
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LETTUCE
2 Heads 19
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ARIZONA
GRAPEFRUIT
8 & 49(
CALIF. FRESH
CARROTS
2 Bunches 1 9
LARGE "
ARTICHOKES
2 , 29C
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so much freshness...
so much flavor.
so much goodness....
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so mucn value
so much value
LUSCIOUS, TENDER Ji SSjtfL 4
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OF THE GARDEN. T SdJ IS
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Frozen Peas
JUST-SQUEEZED FLAVOR
FROM JUICIEST,
SWEETEST CROPS. AY
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Orange Juice
RIPE AND RICH
AND READY FOR
COMPLIMENTSi
LIBBY'S
Frozen
Strawberries
IrV'O
TENDER AND DELICATELY
FLAVORED:
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LIBBY'S
Frozen
Broccoli
Fo)ln
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j 3025 Market Street
lanaDannnaonnE
Parkn s
Market I
Lots of Free Parking p
SO DELICIOUS IN SO
MANY WAYS:
LIBBY'S
Frozen
Spinach
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