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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (May 20, 1954)
alenA Authentic ?W (juide to Setter liity THE HOUSEWIFE'S HANDY FOOD SECTOOINB ' ' ' -- -r ... .. .. - ..... 'I . ' . Edited by Marian Lowry Fischer ' LATEST IDEAS FOR YOUR, AR-KETI'NG - J: ., ; Publiihtd Thursday Each Wtk Salem, Oregon, Thursday, May 20, 1954 Strawberries Featured in Early Summer Treats; Season On Lao I 0 1 3 . i& . J ' J; J' ' - n.'' 'jST-'ai.' --,. -ri .,. , y,, -- - - - . - - il I f t .-vi.' X mil rr c- 5 Strawberry A. laskaSensa tion ' - By ZOLA VINCENT (Foodi Writer) It really isn't at aU difficult to produce a baked Alaska that is certain to get talked about Takes no more time and talent than any other fancy dessert. Main thing is to time it so that it is whisked quickly from broil er to table in its glory of lightly 'browned meringue swirls with firm ice cream intact Be sure to cover ice cream completely for obvious reasons. Six to 8 servings. ' Canned Fruits Fine for Colorful Dessert Dishes From the great "Variety of canned fruits available you can make beautiful fruit plates for special parties this month. And. at other times during the summer, serve refreshing fruit plates to your family and guests. Just chill This Salad . The Old Reliable ' From now on throughout the Summer, chicken salad will ap pear often on luncheon, supper and picnic tables. Pickles add crispness, freshness of flavor and much desired color contrast to all meat salads, to tuna salad and certainly no potato salad is com plete without dills. Here is easy-to-fix, very satisfying chicken salad recipe. Piquant Pickle Salad 2 hard-cooked eggs 3 cups cubed cooked chicken cup chopped sweet pickles 1 cup chopped celery 1 teaspoon salt 1 teaspoon lemon juice Vi cup mayonnaise Lettuce Paprika From center of eggs, cut 3 or 1 slices and keep for garnish: chop remaining eggs. Mix chopped eggs lightly with next six ingre dients. Mound on bed o,f lettuce. Garnish with egg slices and sprinkle with paprika. Six serv ings. , , Rich Topping To make a rich biscuit topping for your meat pies, mix 3 cups of pancake mix with 3 tablespoons of sugar (optioral). Cut in b cup shortening unti' mixture resembles coarse crumbs; then add 1 cup milk, stirring only until mixture is dampened. Knead gently a few seconds. Cut to casserole size and place on top of the bubbling meat mixture. Bake in a hot oven (450 degrees F.) 20 to ZS minutes. Serve to your hungry guests. Graham Cracker Crumb Crnst Here we have the fine flavor and crunchiness of graham crack ers in a crust that can be made early in the day ready for fill ing at serving time. Blend to gether crumbs . from 20 finely rolled graham crackers (about IVi cups), Vt cup softened but ter and V cup sugar. Press firm ly against bottom and sides of fl inch pie. plate. If you happen to have both 8-inch and 9-inch pie plates, press crumb mixture into 9-inch plate and use the 8-incher several cans or different fruits and combine them at the last minute when your family or guests put in an appearance. That way, you will open only what you need. If you have fresh salad greens ready and some little sandwiches made you will be able to serve in a few minutes. , Combine some of the fruit juice with salad dressing to pour over the chilled fruit and greens. No need to suggest combinations for the fruit because almost all of (hem go well together For eye appeal you will naturally combine the -different colored fruits so they will show off each other to good advantage. Sandwiches of cheese spread, parsley butter, pea nut butter, or thinly sliced chicken are good with fruit plates. Peach Snowballs 6 halves yellow peaches, chilled Vi cup whipping cream 't tsp. lemon juice" 1 Tbsp. sugar 114 cups angel food cake (cut into '.4 inch cubes) '4 cup shredded coconut Drain peach halves. Place cut side down in six individual serv ing dishes. Whip cream until it begins to stand in peak?. Add lem on juice and sugar gradually. When cream is stiff, lightly fold in cake cubes. Place over peach halves, top with coconut. Makes 6 servings. Pinrapple Sherbet Supreme Sherbet: , 2 cups whole milk 1 cup sugar 1V4 cups pineapple juice . Topping: . 1 8-oz. can crushed pineapple, drained ',4 cup minced raw apple 1 8-07. can orange and grape- . fruit sections (drained and cut in pieces) vinmbine milk and sugar and freeze to mush. Pour juice in sep arate tray and freeze also. Beat milk and sugar, add mushy fruit juice. Freeze this combined mix ture again and return to freezer. j Drain pineapple. Add orange and grapefruit pieces, and minced apple. Spoon onto top of sherbet. Makes t servings. for pressing. Bake in moderately hot oven, 375 degrees, 8 minutes. ChilL ' :" v -; Crumb Crusts Filling ",V.j - : 12 marshmallows . . -2 tablespoons crushed straw berries ' - ; ' 2 egg whites, stiffly beaten ' y cup sugar ' V teaspoon salt 1 pint vanilla ice cream, very firm 1 cup fresh sliced strawber ries. Stir and melt marshmallows Avocado Appetizer . Diced avocado makes a tasty cocktail to serve as a dinner starter. Combine cup each table cream and. tomato paste with 1' teaspoon each salt, Wor cestershire sauce and minced celery, 1 tablespoon vinegar and dash pepcr. Chill thoroughly a. d serve over diced avocado. Leftover Veal When you have some veal roast leftover, dice it and mix with cel ery crcsents and diced apples; if you use red apples, the peel may be left on. Either mayonnaise or French dressing may be used for this salad and it should be served on, lettuce or other greens. m AISO TRY SpaghMII, SalarfMM, omucaimuj maouom co. ntiuM, omom and crushed strawberries over low heat udtil smooth. Beat sugar gradually into stiffly beaten egg whites until they, hold a peak. Add salt, Gradually beat in cooled marshmallow mixture. Fill crumb crust with firm vanil la ice cream, cover with sliced strawberries. Top with swirls of marshmallow meringue, com pletely covering ice cream. Brown quickly in - broiler and rush to table to serve admiring family and friends. " ' Special Meats and " Special Occasions What are the big days for your family this Spring? A graduation? A birthday? Whatever it is, keep in mind handsome beef rib roasts and sizzling broiled steaks for the special occasion. . For fussless cooking, both stand ing or rolled rib roasts and broil ing steaks '(club, sirloin, T-bone and porterhouse) rate gold stars. For a two, three or foursome, choose individual club steaks and cook according to each person's liking for rare, medium or well done. For dainty sandwiches size loaves of oatmeal quick bread, bake the breed in greased soup cans. oixin tiffin minutes! -i MAKES A HOT MEAL MacarMl, Banana and Strawberry Fluff Tastv It's May time, waltz time, the time when the Sir is fresh and flowery. Everyone feels the mood. Everyone is a gypsy.- Cooks feel like kicking over the kitchen, and taking to the open road. But on second thought, why not match the mood of May in a dessert just as airy and delicious as the month it self? ' Banana Strawberry Fluff is your dish. It's the lightest, airiest of desserts, made with fresh ripe bananas, fresh red strawberries and a package of fruit-flavored gelatin. It's ju t the season of the year for strawberries, and of course bananas are in season all year around. The strawberries are crushed, and the bananas mashed, to thoroughly flavor the finished dessert. It's easy to mash the bananas. Slice the fully ripe fruit into a bowl and beat with' a fork or ro tary egg beater, or : break the bananas into chunks and beat with an electric mixer. For peak of sweetness, flavor and digestibility In the bananas that flavor this des sert, choose fruit that has yellow peel flecked with brown. Banana strawoerry nun -V cup sugar M cup crushed fresh straw-,. berries 1 (3-oi.) package strawberry- flavored gelatin 1 cup hot water 2 cups thinly sliced ripe bananas t(2 to 3 bananas) 1 teaspoon lemon juice (Use fullv Tine bananas . . yellow peel flecked with brown). Add sugar to strawberries and let stand about 20 minutes. Dis solve gelatin in hot water. Add to strawberries and mix well. Chill until 'Slightly thickened, Combine bananas and lemon juice. Add to slightly thickened gelatin mixture. Beat with a ro tary egg beater or electric mix- -"to 7peyouh erybymepf offfayacks L.hi.n May Marts Are Bountiful May is a particularly wonderful month in our part of the country with a long list of plentiful; and with many new-season foods com ing in and having their prices low ered right along as they become more plentiful. Take corn on the cob, for instance, and strawberries and new potatoes. Cantaloupe and watermelons are a forerunner of late summer plenty; costly but mighty good tasting right now. Meat Review - Beef constitutes more than half of the total meat supply in May markets. There really are two beef marketing seasons. We've been en joying recently the . higher grade, gram-fed beef. For the next few months the leaner grades of range fed beef will be more plentiful. To day's best buys are good econom ical atews, pot roasts, ground beef dishes. Less pork than last year means higher prices especially on the center-cut pork chops and roasts. If food money matters, use the shoulder roasts, steaks and other economy cuts. Good buys in lamb shoulder, breast of lamb, Watch displays and newspaper ad vertisements. , . . ... . . Dairy Products . . Our state produces in abund ance, milk, buttermilk, . cottage cheese, Cheddar cheese, some fancy cheeses. See that, the child ren get a quart of milk a day in some form. Cottage cheese com bines with fresh and cooked veg etables, with fresh and canned fruit in the making of good salads, Have a macaroni and cheese night once a week. Fish and Shellfish First of the fresh Chinook salmon is fairly reasonable in price. Bake it, broil it; serve with lots of lem on. Ever try mashing it with sour cream? Very good. Other steak er until thick and fluffy. Chill. Just before serving, garnish with additional slices of ripe banana and sweetened whipped cream, if desired. Makes 8 to 8 servings. - - "ir Ji H lite EISNDED FLAVOR Three finest quality grains com : bine in this famous mix finest selected Northwest wheat . . pre mium corn, extra-fine ground to bring out the buttery flavor.. .and fine plump California white rice. s BUTTERMILK TENDERNESS There's lots of real, old-fashioned rich buttermilk blended right into the mix. Makes all the difference. 0 DOUBLE-ACTION LIGHTNESS Albcrs own special leavening action does wonders for lightness. and baking varieties include ling cod, sablefish, barracuda, north ern halibut, lake trout, yellow pike. Shad season -will toon be endiing. If you're a shad enthusiast. Pan ready fish include Eureka rex sole, Idaho brook trout,- sandabs, Col umbia River smelts. Good buys in fish fillets. Available are also oy sters, crab, shrimp, scallops. Vegetable, Fruit Buys Cabbage, celery, cauliflower, on ions, potatoes, spinach, bunched vegetables with reasonable prices on asparagus, rhubarb, eggplant, lettuce, corn, peas, peppers,, soft squash, turnips, broccoli, paas. Loose apples, white grapefruit, small oranges, grapes; with good supplies of bananas, lemons, large oranges; strawberries increasing right along; also melons. Thick Soup A Chowder We were tempted to call this' a chowder because it has the characteristics of a chowder. Try it and you'll call it a family fnv- orite because of its unusual blend of flavors. , GOLDEN WEST SOUP ; . 2 cups diced raw potatoes 2 cups diced raw carrots -Vi cup minced onion . ) 1 cup diced celery , a 2 teaspoons salt Pepper - '1 .V '., . 2 cups milk ; Vt cup sauterne wine, optional Diced raw celery and parsley for garnish ' Cook potatoes, carrots, onion and celery in boiling salted water until very tender. Do not drain. Mash slightly, addmilk; season to taste. Heat to boiling; add wine and serve at once sarnished with spobnful of crisp bits of celery ana parsley, t our servings. To make a zesty relish to serve with frankfurters mix one part of prepared mustard with two parts oi caisup. ' I - ; f 5 Discover how tender, light and tasty . 1 Discover how tender, light and tasty flapjacks can be. Put Albers Flapjack . Mix on your shopping list now. Ab&$ -famous anaheerfy-rfauyj TOO .-.iXi.'fiw-- A Berry Mouse Freeze several battlies of straw berries this way during the peak of the season from one basket of ' berries comes a future dessert for 6!..;,. .!. .V..-. . .- ' , Freezing Berries One batch: ; ' .? r 2 cups sliced strawberries (buy , 1 basket) 14 cup sugar ; . 1V4 teaspoons lemon juice hi teaspoon salt Stir together prepared berries, sugar, lemon juice and salt in large bowl or flat pan until sugar all dissolved. Spoon into freezing container; crumple waxed paper on top to keep berries under juice. Seal according to manufacturers' directions. Fast freeze; store it 0 degrees F. Makes 1 pint. Strawberry Mousse . 1 batch frozen strawberries 14 cup whipping cream ' ; 1 tablespoon beet or cane . sugar Defrost unopened package in cold water (takes about 114-2 hrs.). Beat cream until thick; sprinkle in sugar; continue to beat until stiff. Fold In defrosted berries. Spoon into individual molds or paper cups. Place in refrigerator tray; freeze until firm (about 4 hrs.). Unmold in sherbet glasses; gar fish with dab of whipped cream. Egg Sauce for Fish Most good cooks agree that a red fish like salmon should have a white sauce and that white fish look best dressed in a jed sauce. This sauce is good with both, best witn wnite l isn. Melt 2 table spoons butter and blend in 2 tablespoons flour and dash of salt. Gradually add 1 cup milk, stirring constantly until thicken ed. Gradually stir in 1 tablespoon lemon juice. Hard-cook, cool and chop 2 eggs. Add eggs and . 1 tablespoon chopped parsley to other ingredient. 7 4 X r.l'i-1
