alenA Authentic ?W (juide to Setter liity
THE HOUSEWIFE'S HANDY
FOOD SECTOOINB
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. Edited by Marian Lowry Fischer '
LATEST IDEAS FOR YOUR,
AR-KETI'NG
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Publiihtd Thursday Each Wtk
Salem, Oregon, Thursday, May 20, 1954
Strawberries Featured in Early Summer Treats; Season On
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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. - -
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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.
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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. '
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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
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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
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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.
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