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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 18, 1954)
Thursday, March 18, 1954 THE CAPITAL JOlTtNAL." Salem, Orew'n SECTION II ait V ggf , . in li i i -...i.a.raawaasasaasaBaasaaiisaaatw Lenten'Loaf Ideas That, Interest Looking (or Lenten loaf that ii both appetizing and very econ omical? Your family will enjoy either or both o( these: maybe one thia week and one next week? Fish Loaf Combine1 I cups naked cooked fiah (fresh, (roien or canned), 14 cups ao(t bread crumbs, cup cooked or canned tomatoes, 1 beaten egg, 2 tablespoons melt ed (at, I tablespoon minced on ion, V teaspoon savory season- in lt a-jri nww to t. PSC ' t iefnm .(mnmr. wr.) , viti' '. Mm: about 45 minutes, Serve with hot tomato sauce or with white sauce to which you've add ed a chopped hard-cooked egf and a little lemon juice. Peanut-Cheese Loa( Combine cup cooked oat meal, wheat cereal or rice, Vii cup chopped green pepper, 3 table spoons minced onion, 1 teaspoon salt, 2 teaspoons lemon juice, 1 eup chopped salted peanuts, H cup (ine crumbs, V pound cheese (grated), 1 egg, to cup milk. Put mixture in greased loa( pan and bake at 350 degrees-(moder ate oven) about 1 hour. Serve hot with mushroom sauce or to mato sauce. Canned mushroom soup makes a good sauce. Panbroiling Meat-An Easy Guide sm$ TO rOUOW 1. floe al in heavy trying. eon. J- Do not odd lot. Do sat add voter. Do not cover. J. Coo slevty, fcjmina etaaiotwrly. 4. Pour fot from tea as U accuaaulstat, J. Irow meat a be sWea, 6. -Sea ton. Sen at once. CUTS TO USI QUICK AVOCADO DESSERT For a quick but elegant and sure - to-be - talked-about dessert choose a ripe avocado. Halve and peel it and press through a fine "sieve. Blend in Vi cup confection ers sugar for each avocado and fresh lime Juice to taste. Spoon into- serving dishes and serve immediately, garnish with extra wedges of lime. FisJi-Now Year Around Food By ZOLA VINCENT (Foods Writer) Within the lifetime of many of us, fish and shellfish were enjoyed regularly only by those who lived near the ocean and occasionally by those who had a fisherman in the family who brought home brook trout of lakefish at the proper seasons. Today's homemaker throughout the country chooses from a wealth of fresh fish and shellfish from our western waters 'because of !, ImnpnVMl method flf TP- trigeration and refrigerated trans portation, in aaaiuon, irccuiiK plants and canneries make it possible for all to enjoy all popu lar varieties the year around. Quick sharp freezing makes no nnaniihla ehanee in anDear- nee, quality or food value of freshly caugnt iisn. rrozen u, after thawing, is cooked by the time method as fresh fish. Canned tuna and salmon are staple items on almost every cup board shelf. Everyone knows that the west cost provides the major portion of our country's fish and a goodly portion of shellfish; knows that the fish industry is vital to our state's economy. FISH NOT A SUBSTITUTE Fish is not a substitute for meat as some think. It is meat. It ia a complete protein food and con tains the B vitamins, thiamin, riboflavin and niacin and the fat ter fish also contain vitamins A and D. Fish supply such import ant minerals as phosphorus, iron, cooper. and magnesium; calcium too if the bones are eaten as in canned aalmon. Salt water fish have special nu tritional value because of their iodine content. Dring the course of the year, we are offered a choice of 143 varieties of fish and shellfish. March and the Lenten season finds 33 fresh varieties in great est abundance and still others readily available in' the larger markets. Frozen and canned vari eties we have always with us. COOKING WAYS EASY There are only five basic ways to cook fish; all easy and they apply to all species. Only import ant difference to remember is that when broiling, baking or nlankine lean fish, it is best to baste frequently with melted fat to avoid dryness, fan-trying or cooking gently by simmering or steaming are other popular ways. Fish require very little cooking because they are tender by na ture. IDEAL BISQUE THICKENER Bisque is ; a fancy name for cream soup made with cooked strained crab, shrimp, oysters or lobster meat to which a thin j cream sauce is usually addca. Salmon bisque, chicken bisque and vegetable bisque also are I good. Quick-cooking tapioca,, per- BEEP: Rib Steak. Club Steak, Tenderloin (filet mignon), T-bone Stcsk, 'xl&houae Sua. Sirloin &A,'-fti$-Arrt'ilies; SMOh&'t) POKK: Bacon. Canadian-Style Bacon, Him Slice, LAMB: Shoulder Chops, Rib Chops, Loin Chora. Patties. .YAW.?tY.MKAT.S.8t; Ft. Brains, VsjJ.gr LW& Liv and Kidneys, - Artichokes Good Served Hot: or Coid; Easly Cooked Vegetable Too In spite of the fact that arti chokes have had centuries to build up a reputation they art really not well known. A diner who is unfamiliar with artichokes usually "attacks" one with fear and trembling. But perhaps you cant remember your first arti chokeyou probably ate it when you were a child and have loved them ever since. Children love them because they are almost completely a finger food. Artichokes are just aa simple to prepare aa they are to eat They are now at the peak of vegetable, place upright on plate. Serve with hot melted butter or margarine, ir with mayonnaise. Put sauce in erlup lettuce cups, samll crinkled paper cups or tiny custard cuds. Ai a salad. Wrain and chill -ooked artichoke. Place upright on salad plate. Serve with mayonnaise blended with fresh lemon juice and pre pared mustard. Westerners often serve artichokes as an appetizer. Hew to Eat Artichokes: Pull oft the leaver (petals) one by one and dip the base (the light- MaIai.L.1 i . .... O- their harvest and are bcir ihip- only tne tender rt M lw ,,,, rMMt-n OWT ,ha J'""ftf ariw.ng i; SetweeV the tth. Walnuts in Marble Cake Walnuts add their special crunchy goodness to "Feathery Marble Cake." A white rake bat ter is divided in half and a choco late and walnut mixture blended into one half. The batter is spooned into a square cake pan alternating spoonfuls ol the white and chocolate batters. .Serve this very light-textured can in large squares and place a handsome walnut half on each for festive air. Feathery Marble Cake . Batter: Va cup shortening 1 cup granulated su;ar 1 teaspoon vanilla extract . 1 egg 2 cups sifted cake flour 2H teaspoons baking powder 1 teaspoon salt ; cup plus 2 tablespoons milk Chocolate Mixture: 1H aquares unsweetened chocolate v . 3 tablespoons hot water . - - 14 tablespoons granulated ugar V teaspoon sods V cup walnuts Cream shortening and sugar together thoroughly. Add van illa and unbeaten egg, and beat until very well blended. Sift to gether flour, baking powder and salt. Add to creamed mixture al ternately with milk. Divide bat ter in half and blend chocolate mixture into one half. Spoon batter into greased 9-inch square nan alternating spoonfuls of white and dark batters. Bake in mod erate oven (350 degrees F.) about 45 minutes. Cool in pan. Frost as desired, or sprinkle top of cake with confectioners sugar. Chocolate Mixture: Melt choco late over hot water, then blend in 3 tablespoons hot water, sugar. soda and finely chopped walnuts. Makes B large squares. Selecliee af Artichoke: Allow; one per serving. Size is not im portant to quality and flavor. Choose compact, heavy, globular buds. Look for tightly closed leaf scales. Pre pars Lion of Artichekes ' Prepare just before cooking. If unusually Urge, split each in half lengtbwi - to make 2 ser vings. Cut off 1 in-h of the top, cutting straight across with a sharp knife. Cut off stem about 1 inch from base leaving a stub. Pull off any loose leaves around the bottom. With scissors, clip off thorny tip of each leaf. Wash well. . Western Style: Drop prepared artichokes into boiling, salted water. Season by adding a small clove of garlic, 1 thick slice of lemon, 1 tablespoon olive or other salad oil for each arti- fchoke. (Add a small piece of bay leaf, if desired.) cover end boil until leaf can be pulled easily from stalk, or stem can be easi ly pier-ed with a fork-20 to 45 minutes. Remove carefully from water. Drain. Cut off stub. Serving Artichokes As a hot U:sctrj the reaamuii hul ten der up. Continue with leaf after ' leaf until you come to the fuzzy center or "choke." Remove the "choke" with a knife and fork and discard it Cut the heart in to bite-sized pieces with a fork, dip in sauce and eat .. Simple , Dessert For a supper that'i easy to make, easy to take: Serve cream ed tuna fish on waffles (or toast), and green peas. Dessert if can ned apple slices topped with cnoppeo marascnino cherries; with a little of the sweet juice from the cherries poured over (or color as well as flavor. Add a sprinkle of coconut,' If yon wish. t i . ' A full-size electric eel can dis charge up to 600 volts and about 1,000 watts of power, but it is not clear how it generates elec tricity in living cells. , Fruit Used for the Liqht Dessert To Top Off a Hearty Dinner Menu M ! inms tA fie tils rule in most homes to end each dinner with a dessert But it's a mistake to think that desserts must be over-rich and calorie-laden. Juicy i .1.. .y1 Alahnrate cakCS are best saved for very simple menus. For most lamuy wan. licht, taste -tcmpiing uwtn Ideal. Fruit Is the perfect answer Served either with cheese and cr e'ters or used as an innredient in a recipe. Dcffcrts such as, F.uit Au Oratin and reach But-fwn-h rieHeste flivnr th-t's most attractive. Thevre sw-et, without heinj too fillin?. Thev reserve the natural "nd e,s of the fruit: eM to it either a Hn-.y sniev i-rann '"" ; , aa-e-t cereal crunch. Either (; tb-Ve rccies arc excellent served at the end ol a hearty meal. j Pears au C-ratln 1 eup corn f'-kca , i tresn pears . 1 t-.blcsr.oon butter or mar TT'ne 1 Crush corn flakes Into fine tr--nbs.Pare.nd halve (ru.t; r -U in corn dikes crumbs. Place In iv,t with butter. Bake In moder ately not oven (400 'F.) about 25 mfnutcs. Serve with lemon sp.ee "UC Lemon Spice Sauce Vi cup sugar 1 tablespoon cornrtarcn - 1 cup boiling water .. y, teaspoon salt 2 tablespoons butter or marsarine 14 tablespoons lemon juice t teaspoon nutmeg Combine sugar ai.J cornstarch. ct'.m in tutilina water ffraduallv. I Cook, stirring constantly, until i sauce is clear and slijhtly thick I ened. Stir in butter, lemon juice, nutmeg and salt. Peach Bultrrcrunch ! Peach Cream: 2 cups mashed canned peaches ' V cup sugar I teaspoon salt 2 teaspoons unflavnred gelatine 4 cup canned peach syrup S cup whipping cream haps IVi tablespoons to 3 cups of liquid is an ideal thickener, cer tain of smooth success every time. Shellfish Bisque. Crab, shrimp, lobster or salmon are all good, us ing fresh cooked; frozen, thawed and cooked or canned style. Com bine lVs tablespoons quick-cooking tapioca. 1 teaspoon salt, tea spoon pepper, H teaspoon paprika. 1 teaspoon dry mustard, 1 table spoon minced onion and 3 cups milk in top of double boiler. Place over rapidly boiling water and cook 10 to 12 minutes, stirring frequently. Add 1 cup chosen shellfish meat that has been drain ed and finely flaked or chopped, 2 tablespoons butter and 1 tablespoon chopped parsley. Mix and keep over boiling water until thoroughly heated.. Serve in cups or bowls. Four to 6 servings. Serve imme diately or set over hot water until ready to use. Curried Oyster Bisque, Heat one pint fresh, frozen or canned oysters in their own liquor but do not boil. Drain and reserve liquor. Put through grinder or chop fine. Melt 24 tablespoons butter in saucepan. Remove from heal and stir in 14 tablespoons flour, 1 teaspoon celery salt. 4 teaspoon onion salt, pinch black pepper: 4 teaspoons curry powder. 4 teaspoon paprika, 4 teaspoon nutmeg; gradually add oyster liquor, 24 cups milk and 4 cup cream. Cook until slightly thick ened, stirring constantly. Add oysters: remove from heat. Com bine 2 egg yolks and 2 tablespoons water; add slowly to soup. Heat slowly for 1 more minute, stirring constantly. Serve immediately. Sprinkle with parsley. Serve hot or cold, six- servings. Butterscotch Crunch: 3 tablespoons butter or mnrcnrinr 4 cun brown sugar 1 tahlrsnoon flour 2 tablespoons water 2 cups corn flakes Heat peaches, sugar and salt. Soften gelatin in peach syrup and add to hot peaches. mixin7 well. Cool until slightly thickened. c.1.1 lM mamu whinned until sliff. Pour into greased mold and chill until firm. - Melt butter or marsarine In small saucepan. Add suiar mixed I with flour and water. Stir until ! dissolved. Cook over low heat to ' 23' F. (soft ball In cold water). Remove from heat, pour over corn flakes which hsye been spread in greased pan. Mix light ly to coat corn flakes and allow to cool. Serve around and over the top of peach mold. Yield: 6 average servings. Homogenized fOK THAI "MEIMN-YOUI-MOUTH" nXTutCI fet..lct Set., and Serve ! The creatures popularly named uwiri, eU are not real eels. ' but a fish related to carp. mm y s. TODAY when every cup of coffee has to be good ip -the last drop... MAKE SURE you get the one coffee you Know is GOOD TO THE LAST DROP Y.. Roaster-Fresh . . . Vacuum Packed fo keep it (hat way. It't the 'Prime Flavor" coffee in Maxwell House that make such a wonderful difference in flavor. These selected coffees -grown in just three regions in the world are the heart of a fine blend. Some brands contain only small ' amounts ol these extra-flavor coffees. .Some contain none. But Maxwell House is made first and foremost of "Prime Flavor" coffee. Maxwell House is bought and enjoyed by more people than any other brand. They know every cup it Good to the Last Drop! A Praaart at banl Mlt Of,, 4
