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