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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (May 13, 1954)
THE HOUSEWIFE'S HANDY galept'j Authentic ?(W fyifo to fiettet tiiinq LATEST IDEAS fO.1 YOUR ; tuolishtd Thursday Eoeh Wtok Capital -XJoiiriiSL R3 jt. .fi. f2w 1 fss Edited by Marian Lawry Fischer Saiem, Oregon, Thursday, May 3, 1954 oca I Mart Offerings Provide Good ;Variety to Plan Meals ffr3 n. - - , : , , , ... - ... .. - i A Nectar Syrup for . Pancakes A touch of this, si syiirmie at that and the most common of foods can be imaginatively served. Take pancakes or waffles with "Nectar Honey Syrup" doesn't that sound refreshingly different? And it's nothing more than de licious apricot whole fruit nectar heated with honey and thickened with a bit of cornstarch. Keep some in a jar for desserts luch as pudding and ice cream, too. Nectar Honey Syrup IVi cups apricot whole iruit nectar . . 4 cup honey i ' . , Few grains salt . 2 teaspoons cornstarch . Combine nectar, honey and salt, and heat to boiling. Moisten corn starch with a tablespoon cold water, and stir into hot mixture. Boil 5 to 10 minutes. Serve over waffles or hot cakes or as a sweet sauce for puddings, Banana Shortcake . Here's a snowy version of ba nana shortcake: Split a pound cake into two layers. Place whip- pea cream ana sucea oananas be tween layers and on the top. Sprinkle generously with chipped chocolate aarf chopped nuts, then cover with whipped cream. Chill in your refrigerator until serving tim6 "'. I Crumbs Useful , , " C Cake crumbs can be useful. For instance: Combine one cup of cake crumbs with Vt cup chopped almonds. Pecans or peanuts. Spread on a cookie sheet and toast for 10 minutes in a moderate oven. Roll scoops of ice cream in the crumbs, and serve with iudge ADDED INTEREST - Add interest to tomato aspic salads by including cooked shell macaroni. The macaroni contrasts prettily with the aspic, a ; Liver Loaf Uses Herbs Herbs and seasonings add much to this liver loaf. Liver Loaf '' ' 1 pou? ief bver - -- - - : ' 3 stiips bacon -( 1 medium onion, peeled 1 clove garlic, peeled v 1 teaspoon salt - ' .!.!. V teaspoon pepper . Vt teaspoon powdered sage 'A teaspoon powdered thyme 1 cup soft bread cubes . 1 egg, beaten . . ' Vt cup rich milk or evaporated milk ' Grind medium fine: Liver, ba con, onion and garlic. Add sea sonings, egg and milk. Pour into , an oiled loaf pan (8x4x3). Top with Vt cup tomato juice or cat sup and bake in moderate oven (350) about IV4 hours. Serve hot with tomato sauce or catsup. . If you want to preserve food value in potatoes, never soak them belore cooking.- V Truit-of-the-Day,, Shortcake ! 'Fruit, CerealMdsictforFJrstDas .Meal" , , By ZOLA VINCENT - ; (rood! Writer) Good nutrition in considerable measure is the basis of your family's health, their - capacity for work and play, their temper, their good looks and their, out look on life. Too frequently the family's breakfast habits do not measure up to standard of good nutrition. Breakfast cereals are a basic food. They provide quick energy and many other good, nutritional values, are available in amazing variety, combine well with every other food and importantly they ' arc also "milk carriers" and that's good! It is estimated that ; more than two billion quarts of milk are consumed annually with breakfast cereals. . , , The basic breakfast pattern in the day's chart for good eating includes fruit or juice tpreier- ably citrus or tomato) hot or ready-to-eat cereal (whole grain, enriched or restored), milk and sugar, ; enriched : bread (toast, Tolls, muf ins, pancakes, waffles, coffeecake or other) and butter or fortified margarine. Here your family should get one fourth to one-third of the nu trients needed for a good day's work ... and play. . ; Breakfast meats, fish and eggs are nutrition, and energy pluses desirable at any time; help to even up day's supply. Keep variety on Hand Each member of the family has his cereal favorites so keep a variety at hand. Line up the packages of ready-to-eat cereals on a tray ..or use a lazy Susan such "as' we did in the picture and let each choose his own Reading clockwise , from 12 o'clock, we, have corn flakes, caiidy-coated puffed wheat cer- Markets, Feature Plenty Of Spring Produce Now Local markets are overflowing with seasonal good things. Grapefruit. California desert, valleys continue to supply an abundance of good quality grape fruit that is fi.m but springy, well ahaped and ! eavy for size. The heavier ones usually are the more Juicy. Russeting does not affect the flavor in any way. Plenty of canned and frozen grapefruit and canned grapefruit sections at rea sonable cost. Oranges like, grapefruit' are available all year but at their abundant best right now, with gcasor. for navel oranges ending and Valencias coming in. 1 - irich anil shellfish. Many vari- . eties fresh, fresh-frozen and in packaged fillet offer good eating at reasonable cost. Pan ready fninmhia River smelt. Idaho brook trout, Eureka crab. Pacific coast halibut alonr vith cod, rockfish or rock cod, salmon, : sole, clam's, and western oysters, ditto scallops, large shrimp, fresh froz Spring Salad An oYtra.lnseious salad that nlease vour family and friends is this easy-to-make sug gestion. Dissolve one package lpmnn.flavnred gelatine in hot water. Add one cup canned pine annle iuice and one-half teasDOon salt. Chill in your refrigerator until slightly thickened, then fold in one cup diced, canned pineapple and one cup quarierea dates. Turn into individual molds and chill until firm. Unmold on crisp lettuce and garnish with mayonnaise. ,T jjwwwiii ww iTiTifi'i 'ii if rrai irrTirirrvinr en local cooked lobster (fresh is out of season). Dairy Foods . Dairy herds are. going into peak production as June nears. Many families have too few dairy prod ucts in their diet for buoyant health. Enjoy plentiful, nutrition packed cottage cheese and good American cheese more olten. Four sour c-eam on those strawberries: use buttermilk in pancakes, waf fles, in making French toast. Vegetable Buys Fresh green peas are most abundant right now; prices low est we've noted in years.! Our west coast grows the very finest Other good vegetable buys in clude most bunched vegetables, cabbage, carrots, celery, both dry and green onions, new-crop long white potatoes, with reason able prices marking broccoli, arti chokes, asparagus, lettuce, toma toes, rhubarb. Corn on the cob is increasing in supply right along though definitely, still in luxury class. Other Good Buys Fryers and broilers, large size turkeys, alt cuts of beef, many thrifty cuts of lamb with breast of lamb and stewing meat genu ine bargains. If you have a home freezer, now is time to stock up. Look for good buys too in sliced bacon, smoked' sausage, ground beef, frankfurters: also shorten ings and oils, raisins and peanut butter, packaged cereals, strained foods for babies, margarine, park aged macaroni ' products, cake mixeV frozen and canned citrus fruit juices, wheat germ, canned peanuts. Among fruits, apples, Emperor grapes, bananas, straw berries, winter pears, avocados are reasonably priced. Keep an eye on strawberry prices for preserving. Good marketing! eal. raisen bran, candy coated- rice cereal, wheat flakes, wheat and barley kernels and there are others galore., We suggest offering milk in a pitcher and perhaps 1 also a pitcher of half-and-half which is liked by many. Toasted wheat germ is used by many to further enrich cer eals since it is one of the rich est sources of natural B vitamins and also contains protein, iron, phosphorus -and natural oil of wheat germ. Keep a jar handy and simply sprinkle over dry cereals or add to cooked cereals. Strawberries and Sour Cream. For 1 the season's new luscious red-ripe strawberries which are increasing in supply right along, offer, sour cream which brings out the sun-ripened fresh fruit flavor and adds distinctive taste appeal. Good any time of- day or evening. Fruits and Cereal. Berries of all kinds and practically every fresh fruit except citrus fruits are good for serving with ready- to-eat cereals, citrus lruits or juices are obviously ideal for preceding cereal serving, ; but we mean the kinds that take "sugar and cream". Stewed fruits of all kinds are good vith cereals. Lamb Cut's Among Good Meat Buys ' Lowest price we've ever seen on meat is now appearing on breast of lamb, with phenomenal values aiso in lamb shoulder, lamb stew and ground lamb. All mighty good eating at low cost. This lamb stew with-tomato dumplings is practically a meal; ' needs:- only salad, bread, beverage.; Best-Lamb Stew 2 pounds lamb breast Salt and pepper . '' Flour ' ' , l'i tablespoons fat 6 small white onions - i ' i. "( 6 pieces celery ' 1 pound green beans Have lamb cut in 2-inch pieces. Season with salt, and pepper and dredge with flour. Brown meat in hot fat. Cover with water and sim mer in covered kettle one hour. Add vegetables and cook until veg etables are done and meat is ten der. Tomato Dumplings Sift 2 cups flour, 3 teaspoons Fritter Franks Increasingly popular, are these french-fried fritter franks. Insert a sucker stick in end of each frankfurter and dunk in fritter batter. . To make, batter, sift to gether 1 cup sifted all-purpose flour, 2 teaspoons baking powder, 1 teaspoon dry mustard and 44 teaspoon salt.. Then stir-in cup milk and ' 1 egg, beaten. French fry the dunked franks m 360 degree fat for one minute. Eat 'em while they're crispy hot. Coke crowd will love them. ; : baking powder, 1 teaspoon salt, add V to 1 cup tomato juice and make stiff drop batter. Combine weU. Drop by tablespoons on top of stew. Cover tightly and steam twelve minutes. Handsome 4as well as delicious, nutritious. Barbecued Lamb Hash Remove excess fat from 3 cups cooked diced lamb. Brown V cup grated onion in 2 tablespoons fat; add lamb and brown lightly. Add any favored barbecue sauce or stir up combination of catsup or chili sauce and Worcestershire; simmer 5 minutes: add 4 cooked, diced potatoes and heat long enough for flavors to blend. sweeter, whiter, finer Wliit&Satifi . t y-v. f r: 1 I JST '" 40 2 n SUGAR makes it BETTER! Your whole family will like the better taste that White Satin Sugar gives to anything you bake or cook or can. That goes for freezing, preserving and beverages, too. Tht Amolgomoted Svgor C. Portland Nyuo Orcgon f s M't-HIHH HI' ill"'" ONLY Sugar grown and refined in OREGON What makes this old-fathioned thortcak to different? 1. The fluffy, light biscuit that you got with lighter Snowdrift. 2. The luscious, thrifty topping you make with double rich Carnation Milk. 8. You can serve it any time. Make any season shortcake Beason , with fresh, canned or frozen fruit. , ( 1 ' - ' '...- :.V ' 'i. ; U SNOWDRIFT'S OLD-FASHIONED SHORTCAKE ' - fffloWl 6 three-inch shortcakes) " ' v What Every Good Cook Knows: Just a little difference in in gredients makes a big difference . in cooking results. Snowdrift is pre-whipped just a little longer than ordinary shortenings, for easier blending. It's just a little i lighter than any other shorten- . ing,. for more digestible foods. And Snowdrift's ingredient's - are just a little costlier than any '' other solid shortening. That means better-tasting short cake . . . every time! STRAWBERRY I PEACH 1 PINEAPPLE I 1 CT -I CHERRY BLACKBERRY RASPBERRY 2 cups sifted all-purpose . flour ; ......... . , . 2 tablespoons sugar ' 3 tsatpoont baking powder M teatpeen solt ( Vi cup SNOWDRIFT Vt cup vndllufd CARNATION - EVAPORATED MILK i cup water Sift dry ingredients together in bowl. Cut in Snowdrift until mixture resembles coarse corn meal. Mix Carnation and water and add all at once. Mix with fork until dry ingredients are moistened. Turn out on lightly floured surface; knead 10 to 15 times. Roll or pat H-inch thick; cut with floured biscuit cutter. Bake on un greased baking sheet in very hot oven (450 F.) 10-12 minutes. - you wit tNf-rising flour, omit iaktng powder and salt, and decreet liquid if neeeuary. 4 .-. CARNATION WHIPPED TOPPING ; (mokes about 3M cups topping) I Vi cups undiluted CARNATION eup sugar EVAPORATED MIIK 1 tsaspeen vanilla 2 tablstpoont Ismon iuicc . - Chill Carnation in refrigerator tray until soft crystals form through the milk (about 15-20 minutes). Whip until stiff (about 1 minute). Add lemon juice and whip until very stiff (1-2 minutes longer). Fold or beat in sugar and vanilla. Split shortcakes in half. Cover bottom half with your favorite fruit-of-the-day such as peaches, straw berries or raspberries, (fresh, frozen or canned). Spoon Carnation Whipped Topping over shortcake and fruit Repeat with top half of ahortcake, fruit and whipped Carnation. Serve at once. U&e remaining Carnation from I large tan for whipping, after preparing ihortcake dough with M eup undiluted Car r anon. Best results guaranteed only with these products: No other shortening at any price is so creamy, so digestible and so light! Snowdrift Carnation The milk that, whips mMiuijft I
