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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (April 22, 1954)
Pit J section in THE CAPITAL JOURNAL, Salem, Oregon Thurriay, 'April 22, 1951 r r-inu v"r 'fn rr- 'Quiche Lorraine3 France, long famous for Its souf fles and omelets, is the source of another wonderful main dish made with eggs. A rich creamy filling, full of grated cheese and crisp bacon bits, is baked in flaky, len der pie crust. Easy to make! Quiche Lorraine is a famous regional dish of Lorraine in the east of France, but is also a fa vorite of all France. "Quiche" in , the title means "tart" and refers to the pastry shell. This exciting yet simple dish goes back 500 years. The story is that when Joan of Arc was a little girl in the village of Doremy in the 15th century, her mother made Quiche Lorraine for her children on special occasions. Ann Pillsbury gives the following recipe for this unusual dish. QUICHE LORRAINE (pronounced Keesh Lor-rain) Bake at 400 degrees F for 35 to 45 minutes.' Serves 4 to 6. Sift together 1 cup sifted, enrich ed flour, V teaspoon salt Ideas on Using .Now that butter is more read ily available at more reasonable prices, it Is well to reflect that Pacific Coasters eat more butter than anyone else. For Instance, normally, Facifle Coasters aver aged 22 pounds annually, the Southerner only 8 pounds with the national average at 17 pounds. It takes lOVfc quarts of milk to produce one pound of butter which is especially rich In Vitamin A; that's the one es pecially essential for growth, healthy eyes, body tissues. AA Grade Butter has fine, highly pleasing aroma with a fresh sweet flavor; has smooth crcsmy texture, slightly waxy so that it spreads readily without crumbling. Salt is thoroughly blended, fully dissolved snd thoroughly distributed. Grade AA butter Is made from high quality sweet cream, processed in sanitary equipment, its butter fat content carefully controlled. A Grade Butter is almost as good as AA gride. It too is made from rich cream with pleasing flavor and measures high on other factors as welL Although it rates second to the top grade. Grade A will please discriminating consumers. Other Grsdes: Grsde B and Grade C both indicate whole some, palatable butter, although butter of these grades lacks some of the characteristic fresh ness of flsvor required from top IMI mm 1. aa SNOW'S CLAM CHOWDER Cut In V cup shortening until particles are the liie of email peas. Sprinkle 1 to 4 tablespoons cold water over mixture, tossing lightly with fork until dough is moist enough to hold together. Form into a ball. Roll out on floured pastry cloth or board to a circle Hi inches larger than inverted (-inch pie pan. ' Fit pastry loosely Into pan. Fold edge to form a standing rim. Flute. Filling Fry tt pound baron (about 12 slices) until crisp. Crumble into pastry - lined pan. (One fourth pound cooked ham, diced, may also be used.) Arrange Vi pound Swiss or Amer ican cheese, grated, over ba con, i Beat t eggs slightly with rotary beater. Add 2 cups milk or light cream; 1 teaspoon salt; 111 tea spoon pepper and 1M teaspoon The Butter quality. The first four grsdes, AA, A, B, and C are table grades. Other butter is classi fied aa Cooking Grade (CG) by graders pscking under supervi sion of the U.S. Department of Agriculture. Federal butter grading is not and never has been compulsory but rigid stan dards are maintained by manufac turera and many do have their butter federally graded, bearing the us grade stamp. Keep butter cold, clean and covered. To prevent waste, 1) Soften butter slightly before soresd- ing; 2) Ssve any bits of butter left on pistes snd use for cook ing purposes; 3) Serve butter in the dish in which it is kept in the reirigerator. Drawn Butter. For vegetables, take 4 tablespoons butter; melt 3 tablespoons of it and stir in fourth tablespoon to make soft paste. Add the liquor from the cooked vegetables; work to gether and pour over the vege tables. You not only get the butter taste but the vegetable uavor is more ssiisiytng. TELEVISION SNACK Mix grated Parmesan cheese with garlic butter and spread on English muffins, which have been split in two. Freeze, and store in plastic bags. A short time under the broiler and you've another happy solution to the snack prob lem. SNOW L3N CHOWDER with tender sweet corn from Maine farms , picked and packed within minutes) ry fr ton SCHOOL LUNCHtS MAKIIt OS J J 1 I I m m is Exotic cayenne pepper. Blend and pour over bacon and cheese in pan. Bake in moderately hot oven (400 degrees F.) 35 to 45 minutes. Do not overtake. Remove from I Suggestions On Herbs With Fish There's no prettier culinarv sight than a row of glass jars on a spice shelf, each with a dif ferent spice, herb or seasoning, within essy reach, of course, to use every day in all kinds of cookery. Sometimes, it's true, we don't use herbs and apices fas cinating though they are be cause there are so many kinds we don't know which to choose. For that reason the National Fisheries Institute and the Amer ican Spice Trade association have tabulated the following apice tips for fish cookery. These sugges tions are good for any form of fish fillets, steaks or whole fish: Broiled Fish: After the fish has been broiled, or grilled, spread it with a mixture of margarine or butter blended with ground thyme leaves, ground coriander seed, garlic or celery salt. Baked Fish: Before baking, spread the fish with buttered crumbs, seasoned with whole thyme leavea and powdered dry mustard; or brush the fish with msrgsrine or butter and sprinkle it with curry powder. Baked Stuffed Fish: Season the dressing with poultry season ing, whole oregano leaves or cel ery salt. ' Posched Fiah: Add a small bsg of mixed pickling spices to the wster in which you poach the fish. Fried Fish: Add garlic salt to the shortening in which the fish is fried, or season the flour in which you roll the fish prior to frying with poultry seasoning. Creamed Fish: Add a dssh of chili powder or a V teaspoon of poultry sessoning to the white ssuce. THAT DIUCIOUS FINISHINO TOUCHi tV.. Jellyroll topped with UJandJJ Dish oven while center stul appears soft. Cool to 10 minutes before serving. If desired, 3 oz. Gruyere cheese may also be used. Fresh Pineapple Used Many Ways Recently the bigjest shipment of pineapple ever to coma to our coast arrived from Hawaii. Freah pineapple is at its fragrant beat outing April, May end June. Among its fine qualities it the fact that it Is an excellent source ot vitamins m and C. Fix at once and vou'U Wlt family and friends by serving It several times during season. Se lect deep yellowish-orange fruit with bright green tops or crowns firmly attached. A test for ripe ness ii fragrance. A mature fruit nas a very tweet aroma not pres ent u unripe cones. Spinet from ripe fruit can be easily plucked out Eyes should be flat and well developed. If they are not, the pineapple was picked while too green and there waa tome interference with its proper growth. Fruit should be dry and neavy lor use with base that will yield to slight pressure. Fully hoe fruit should be atored, unpared but with crown twisted off, in refrigerator. Serving Waya Many For serving, pare with long, sharp knife beginning at top and cutting down. Remove pineapple eyes with pointed knife and cut fruit in inch slices or from top to bottom in melon (half moon) slices. Or dice or shred, if you like. Hard core may be re moved unless testing reveals that It is tweet, tender and edible which often happens. Fresh pineapple It usually served by itself, sliced, threaded or diced aa fresh fruit dessert or cut into cubes for adding to fruit cupt and aalads. For deluxe party dessert, spoon frozen strawberries over slices or sprinkle with coconut Fresh pineapple cannot be used with gelatine. sugar if-i S S"GAR A New Trick for By CECILT BROWNSTONE (AP rtewsfeatures) Here's a new way to make that old favorite, apple pie. The oatmeal crust with its nut-like flavor, is rolled out to fit indi vidusl tart pane. Then a rich brown sugar and custard-type filling goes over layers of tart apples. A cinnamon stick it in- Ocean Perch Pie Proves Tasty Dish Ocean perch ia in the news asaln Recently ocean scientists have re ported finding untapped food sup plies in we oeepen aepms ot ine sea, sufficient to feed the increas ing millions of the world's popula tion. Among thene sea inhabitants, which live so deep that commer cial fishermen have never caught them, are redfish. which Ameri ea'a housewives know as ocean perch. (The National Fisheries In stitute says that this fish has three names. Fishermen call it redfish, the Fish and Wildlife Service have named it rosefish, and it ia sold to consumers as ocean perch.) Dis covering these hitherto unknown millions of pounds of potential food will mean a great deal to future American housewives. Today's consumers already know frozen ocean perch fillets as an inexpen sive and easy-to-prepare food. A new recipe for these popular fillets is uus ocean perch Pie. with a "crust" made of crisp, spicy bread cruinos. Oceaa Perck Pie 1 package frozen ocean perch fillets cup butter or marearine 1 teaspoon Worcestershire sauce 3 tablespoons vinegar y teaspoon salt Vt teaspoon pepper 3 cups soft bread crumbs Thaw fillets. Melt butter in saucepan. Add Worcestershire eauce, vinegar, salt and pepper. Place bread crumbs in bowl. AAA only enough melted butter mixture to moisten. Pat half bread crumbs out in bottom of flat baking dish. Lay thawed fillets over this. Cover with remaining bread crumbs. Pour remaining butter sauce over this. Bske at 450 degrees F. (hot oven) 10 minutes or until fiah flakes easily with fork. Cut into serving size portions with sharp mi" ana aerve witn nat server. Makes 4 to servings. IT'S FORM THAT COUNTS Here't a way to achieve more regularly shaped packages when using sheet material or plastic bags (or easier storage in the freezer. Use a box or nan as form until the product it frozen solid. Then remove the box and you'll have aa easily-stored package. iaAtaKEir' BEEF ROAST CafaflA $V00 Sliced Bacon 39lb sausage 0.1 75 Tanda, ' Fur. Pork-By For rh. Best in Town JZ.$Jjj,, OF BEEF Ground Beef 3lb,T Cooked Ready to Eof arJf" Ju,f " h Sausoge 49 Lb I j dLI' CAPONIZED "' TJ '1" . FRYERS Lorgo Eo.k V AGED CHEESE T-Bone Steak $-159 Mt, v.ar T.ndar af EXTRA LARGE Each I 49 It. OU Eafln, 69' ". lrfaWIW Be?cTe.'.;nTown We have a large selection of Vegetable and Bedding Plants, also Vigoro, Peel Moss, Car den and Flower Dusts, Bug Bail and Sprays MILK Tall Slxe cant 25 All Popular Brandt SAUERKRAUT 10' Cott. 303 Sixe Ritz Crackers 35' Large Box FRESHESTTHINGIN OWN, OUR EGGS Direct from the Hen House serted in the center of each pie to help keep juices from bub- oung over. ' When your pies come from the oven, all beautifully baked, put mew uo uioiviauaj pie plates. oarntsb each plate with a "lovt appie ana a lew huckleberry or oiner small green leaves. To make the "love apples," roll a spoonful of sharp soft eheddar cheese between the palms of your Bands to form a amall ball; uip iwo sioea in paprika for a pretty apple blush and stick clove in the top for a stem. Individual Apple Pies Ingredients: For Crust 2 cups tiuur, i teaspoon salt, 3 tablespoons sugar, cup ahort ening, cup uncooked rolled oats (quick or old-fashioned), Vt to H cup cold water- For Filling 6 cooking apples, 1 eup firmly packed brown suw, 2 table spoons flour, 2 eggs (lightly beaten), H cup water, Vi tea spoon salt, 2 tablespoons butter or margarine (melted). V tea. spoon vanilla, 3 cinnamon alicks. aiemoa: ror the Crust sift to gether flour, salt and sugar into bowL Cut in shortening until mixture resembles crumbs. Add rolled oats and mix lightly. Add water a little at a time, mixing lizhtlv until ntrv can be formed in a balL Let rest o minutes. Divide pastry in half divide one half into 8 parts. Roll eacn oi ine o parti out on light ly floured board until slightly larger than tart pan. Place in tart pans: trim edges. (Remain ing pastry is for too mil l Fnr ine lining, peel and core apples; u.v uuu ana piace auces in pastry-lined pans. Mix together sugar and flour and combine who eggs, water, sart, butter and vanilla. Pour filling over nni.. Divide remaining pastry into 6 runs, noii eacn part out an light ly lloured board until slightly larger than tart pan; cut a small hole in the, center of each. Lay pastry over filling: fold top edge under bottom edge; seal and crimp edges. Break cinnamon sticks in half and Insert one half through center hole in pastry and push into filling. Repeat for other five tarts- Bake tarts in a hot (400F) oven about 40 min utes. Serve hot Mskes 6 small uns. Candied Carrots Just the thing to go with an oven meal. Carrots can he cooked, placed In casserole, sea soned and held for several hours or overnight before halrinr Scrape or pare bunch of carrots. Boil whole for 10 minutes in small amount of aalted water. Drain. Place in buttered baking dish. Sprinkle with brown suear and cinnamon. Dot with butter. Bake in moderate oven, 350 de grees, until done, about 15 minutes. Where Your Dollar Gets Time and a GARDEN FRESH FRUITS AND VEGETABLES Razor Clams Reg, 45e This Weend-and 20' Eltinore, 7Vi ox. Peas & Carrots FROZEN 2pk9.19 Hi. Wett SUGAR 10,89' Sprecklet or White Sotin HOT MASTER BREAD 4:30 P.M. Every Day Except Tuet. and Sat. Tomorrow's Bread Today Every Day An Old Favorite Individual Apple Pies Oriental Chicken Cooked With Beans The ingredients cooked with chicken in this recipe give it its oriental name and flavor. Oriental Chicken with Beans H lb. green beans 2 tablespoons fat 1 tablespoon finely diced onion 1 cup sliced celery 1 teaspoon salt Vt teaspoon ginger Dash pepper. 3-oz. can sliced broiled mush rooms 2 cups coarse cubed cooked chicken 1 cup chicken broth 2 tablespoons cornstarch V cup cold water 1 teaspoon kitchen bouquet Cut beans diagonally in 1-inch lengths. Melt fat in large frying pan. Add onion and celery and cook 2 minutes over moderate (arnation KSTAOT WHEAT off imSRITRfl ii i cm nra ttx7ki POTATOES 50Lras49' CELERY 15' Bunch Large Siie PEAS, BEETS, CARROTS 303 Sixe Cam 10' e. PORK & BEANS, CHILI BEANS, PINTO BEANS 10' Can Smith's, lO't ox. Peanut Butter 49' Swiff'i 20-ox. Jar BROADWAY MARKET BROADWAY and MARKET STREET Store House: 8 A.M. Till 8 P.M. Every Day Including Sunday Price Good Friday, Saturday, Sunday made with oatmeal crusts. beat. Sprinkle in salt ginger and pepper. Add cut beans, con tents of can of mushrooms, chicken and chicken broth. Cover tightly and bring to boil. Cook until beans are barely tender, about IS minutes. Blend togeth er the cornstarch, water and kitchen bouquet Add to the chicken and cook, stirring con stantly, until sauce thickens and boils. Serve immediately over hot rice and crisp fried noodles. Makes 4 servings. Minted Raisin Relish Very good with lamb or pork. Rinse 1 cup seedless raisins and drain thoroughly. Put through food chopper using medium knife. Mix with 2 tablespoons India relish. Add large handful of chopped-up fresh mint leaves or a few drops of mint extract. DutfonD mm a) I sjsj L J I mm a W mm 1 I mgtmmmummmmimmmuk HO ma to serve the same hot cereal every day! You can enjoy a new different nV Tor plus nourishment la Carnation Instant Wheat! Made from genuine North west premium wheat the world a finest! Fun ot nata t1 whole wheat value for lasting uusulauDMStl Half CABBAGE 1 Lb. ORANGES Reg. 49c Dox. This Week-end 29' Dox. Strawberry Jam Elsinora af 12-ox. jar J CAN-O-POP Grape, Orange, R. Beer, B. Cherry 6 on. 59' Margarine 2 .45' Sweet Sixteen 1 A
