Pit J section in
THE CAPITAL JOURNAL, Salem, Oregon
Thurriay, 'April 22, 1951
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'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