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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 21, 1954)
I Page 4 SECTION III Roast Goose Liked at Christmas. . . By CECILY BROWNSTONE idPl Newifeitureij Roast Boost, Christmas favorite among many New England fami lies, is due for wider fame. That's because it has been brought up-to-date and is now available ready-to-cook (fresh or frozen) and labeled so a cook knows whether she is dealing with a young and tender bird or one that is less tender and mature. Nowadays geese come from four to 14 pounds, ready-to-cook weight. Count on about one pound of this weight for each serving and choose accordingly. Test kitchen experts, working with poultry, recommend a low (325 degrees) temperature fur roasting goose. They also sug gest that the stuffed trussed goose be placed breast down on a rack in a shallow uncovered pan. When the goose is about two-thirds done, it is turned breastside up to finish roasting. In this fashion, a bird from 4 to 6 pounds should roast from 2 to 3 hours; one 6 to 8 pounds from 3 to 3'i hours; one 8 to 10 pounds from 3 '4 to 33 hours; one 10 to 12 pounds from 3Vi to 44 hours; one 12 to 14 pounds from 4 to 4 hours. An extra half hour should be al lowed, however, In case more cooking is necessary. Test the goose by moving the drumstick up and down; the joints should twist out readily and the drum stick must feel really soft. One of our favorite cook book authors, writing at the end of the last century, opined: "There must be a proper time to eat so hearty a dish as mince-pie, but it cer tainly is not at the end of a heavy Thanksgiving dinner." If some COTTAGE No. J03 Cranberry See. 2- 15 HAM m" iu " 45' TURKEY""" "39 FRYERS 35 BEEF ROAST 25 POTATOES 50 - 85 ONIONS 50-49' 'PUMPKIN"- 5' Borden's 1 MAYONNAISE -49' Your Friendly Neighborhood Store ED'S MARKET 1120 S. 12th St. Phone 2-6403 Prices Effective These 2 Markets Only DEL-MAR-KET 3125 N. River Road Phone 4-4233 M Jr - 4 J J A jj Everyone of Hoffman's ft Merry Christmas and tr II I A i normal & miwm Si Whole Hams , S9' ft s 4v. ft ft ft FRESH FRESH FRESH All members of your family agree with these sentiments, offer this refreshing Grapefruit Baked Alas ka along with the traditional mince pie and plum pudding. Grapefruit Baked Alaska Ingredients; 3 grapefruit, su gar, 1 pint pre-packaged vanilla ice cream, Alaska meringue. Method: Cut grapefruit in half; core, cutting out more of the cen ter than usual. Cut around each section with a small sharp knife: sprinkle lightly with sugar; chill thoroughly. When ready to serve, put about two heaping table spoons of ice cream in the center of each grapefruit. Cover com pletely with Alaska Meringue. Place on baking sheet and lightly brown meringue in a very hot (550 degrees) oven for 2 to 3 minutes. Makes 6 servings. Alaska Meringue Ingredients: 2 large egg whites, V teaspoon salt, 4 tablespoons su gar, Vt teaspoon vanilla. Method: Add salt to egg whites and beat until stiff but still moist; gradually beat in sugar; continue beating, if necessary, until very stiff. Beat in vanilla. Freeze Main Dishes Sweet baked goodies probably take priority in your allotment of freezer space these days. But don't overlook the advantage of having frozen main dishes on hand, ready to be thawed, heated and served short notice. Easy macaroni, noodle, and spaghetti casseroles usually freeze well. Just remem ber not to cook them to the well done stage. If cooked well-done before freezing, they arc likely to become too soft upon reheating. r -rt Sk J kV fx s Tj FOR YOUR HOLIDAY FEASTING GEESE DUCKS CAPONS Oven - ready lloasi (,uose for Christmas Befreshing Holiday Dessert Appreciate Leftovers of Turkey; They Are All Good Yes. there will be leftovers from the Christmas turkey, and for that you should be most ap preciative, especially during the holiday week and because there are so many interesting ways of using the turkey in other dishes. Curried Turkey Casserole is a new flavor experience that will glamorize left-overs and please gourmet tastes. Curried Turkey Casserole 2 tablespoons butter or margarine 1 cup diced apples 4 ounces medium noodles 2 tablespoons enriched flour ?4 teaspoon salt Dash pepper k teaspoon curry powder l1-! cups milk or broth Vi cup mushrooms 1 cup cooked turkey meat Melt butter or margarine in heavy skillet or saucepan. Add ap ples and cook until tender (about 5 minutes). Cook noodles in Doll ing salted water until tender (about' 5 minutes). Drain and rinse. While noodles are cooking, stir flour, salt, pepper and curry oowder into butter or margarine. Gradually add milk, and conk un til thickened, stirring constantly. Add mushrooms and turkey and fold in noodles. Pour into greased m-ouart casserole and bake in moderate oven (350') 20 to 25 minutes. Serve hot with chutney. Makes 4 servings: Turkey Dandy is a qulck-and-easv trick with leftover turkey and vegetables to take care of refrigerator "dibs" and "dabs" after the holiday feast. Small amounts of leftover vegetables can be very effectively used in casserole dishes such as this one. Turkey Dandy 4 ounces elbow macaroni Vi cup butter or margarine Vi cup enriched flour 1 teaspoon salt 2 cups milk or turkey stock 1 cup cooked turkey 1 cup cooked peas 1 cup cooked sliced carrots Cook macaroni in boiling salfed water until tender (about 10 min utes). Drain and rinse. While mac aroni is cooking, melt butter or margarine in saucepan. Stir in (lour and salt. Add milk or tur key stock. Cook until thickened, stirring constantly. Place macar Wishes You a Happy New 's Star 4-6 lbs. lb. 4.5 lbs. lb I Center Cut Meats i 0 run T l bratse a lumeys Ali Sizes I A J.. uven-reaay g if $ml Inc. THE CAPITAL 'JOURNAL, Salem, Oregon dinner is voung and tender. I. Grapefruit baked Alaska. oni in 8-inch square baking dish. Arrange layer of turkey over macaroni and top with carrots and peas. Pour white sauce over all. Bake in a moderate oven (350c) about 30 minutes. Makes 4 servings. Don't throw away the carcass from your holiday turkey for it will make wonderful soup. This "Turkey Lima Gumbo' will pro vide a hearty dinner for the fam ily after everyone's had their fill of the bird. Large dry limas lend heartiness and flavor along with celery, carrot, pimiento, and for that special touch don't forget the parsley! Turkey Lima Gumbo Leftover turkey carcass Water Seasonings for stock 2 cups large dry limas 2 cups sliced celery cup sliced carrot Vi cup diced canned pimiento V-i cup chopped parsley Cover turkey carcass with about 2'i quarts water. Add 2 table spoons salt, few celery tops, a sliced onion and carrot and few peppercorns and whole cloves. Simmer about an hour to make rich stock. Strain. Remove turkey meat from bone. Measure 2 quarts stock and bring to boil. Slowly stir in lima beans, keeping stock boiling. Simmer 1 hour. Add tur key to limas along with celery and carrots. Simmer 45 minutes to an hour. Season with additional salt if needed. Stir in pimiento and parsley last 15 minutes. Makes about VA quarts soup. Casserole Idea How to stretch the Yuletide food budget: Include low-cost macaroni foods in lamiiy meals as often as possible. They're rich in food value . . . taste good, too. In casserole recipes calling for milk, substitute liquified non-fat dry milk, or evaporated milk that has been diluted with an equal amount of water., Cltl'MBI.Y TOPPING Annie Die tricks: Instead of a pastry top crust, make a crumbly topping by mixing one cup brown sugar, one cup flour and one-half cup shortening. Bake as usual. a Very Year I 89' 8 All Meal Dhnno It r IIVIIV mf mfmlVml 150 N. Cora'l St. g j; HAMS! 1 mm fmv IE Filberts Good in Candies There can not be too many kinds of candy at holiday time. Here arc two simple candies using Oregon's filberts. Filbert Spritz 4 cup very finely chopped filberts 1 cup soft butter or margarine 3 cup sugar 3 egg yolks 1 teaspoon vanilla 2 cups sifted flour Toast and chop filberts. Com bine and mix thoroushly all the ingredients except flour. Work in the flour with hands. Force dough through a cooky press into desired shapes. Bake at 400 de grees for 7 to 10 minutes on an ungreased cookie sheet. Yield: about 6 dozen cookies. Filbert Kisses 1 cup chopped toasted filberts 4 egg whites ?4 teaspoon salt r4 teaspoon cream of tartar l'i cups brown sugar 1 cup coconut 5 cups cornflakes, uncrushed 1 teaspoon vanilla 1 4-ounce bottle maraschino cherries, chopped and drained Beat egg whites with the salt and cream of tartar until very stiff. Add sugar one tablespoon at a time, continuing to beat. Fold in the filberts, coconut, cher ries, cornflakes and vanilla. Drop by teaspoonfuls, two inches apart, on a greased cookie sheet. Bake at 325 degrees for 12 min utes. Yield: 4 dozen cookies. Applesauce, Nuts In This Confection For Holiday Time These "Fruit Blossoms" are eas ily made and a toothsome candy for holiday time. Applesauce and nuts go into the making of them. Fruit Blossoms 1 package lemon-flavored gela tin 1 cup hot strained sweetened applesauce 1 cup sugar 3 to 4 cup chopped almonds or i cup chopped walnuts Confectioners' sugar Dissolve gelatin in hot apple sauce in saucepan. Add sugar and stir over low heat until dissolved. Remove from heat and add nuts. Pour into greased 10x5x3-inch loaf pan. Chill. When firm, cut in l-mch cubes and roll in confectioners' sugar. Let stand overnight at room temperature to dry. Then roll in additional confectioners' sugar. Store in 2 layers between waxed paper in a covered container. Makes about 3 dozen candies. S5 Swift'j ! PREM ! 2ir Limit Nollcy's Potato Chips Giant Economy $ Sunshine Hi-Ho Crackers SS Curly'i Collage Cheese Pt. 25 Gold Medol FLOUR Eatmor Cranberry Sauce No. 300 mW can JJ Oregon-Finest PUMPKIN i i i 1 fBanouet Dills 35c X Pinlrv Ttfliffht A Coffee Cake For Christmas Anything with or.-nges In it al most traditional at Christmas time, and this Orange Crunch Coffee Cake is a festive one for a holiday breakfast. Orange Crunch Coffee Cake 2 packages yeast, compressed or dry V cup water (lukewarm for compressed yeast, warm or Wry) 1 cup milk Vi cup sugar 1 teaspoon salt 34 cups sifted enriched flour (about) Vt cup shortening, melted 1 egg, beaten Topping Soften yeast in water. Scald milk. Measure sugar and salt into large mixing bowL.Stir in milk and cool to lukewarm. Add 2 cups flour and beat well. Blend in softened yeast. Add shortening and egg and beat well. Stir in enough of remaining flour to make a stiff batter. Beat 3 min utes. Turn into 2 greased 8-inch square pans. Spread evenly into corners. Let rise 1 hour. Sprinkle each coffee cake with about lv4 cups Topping. Bake in moderate oven (375 degrees F.) about 25 to 30 minutes. Makes 2 coffee cakes. Topping: 6 tablespoons butter or mar garine Vi cup sugar 1 tablespoon grated orange rind Va cup enriched flour 3 cup enriched bread crumbs cup pecans, coarsely chopped Cream together butter or mar garine and sugar. Blend in orange rind. Add flour, bread crumbs and pecans. Mix with fork or fingertips until crumbly. Sprinkle over coffee cake batter. Makes 24 cups Topping. When you are baking and frosting a large quantity, of cookies for holiday serving and giving, you may find it useful to put a wire refrigerator shelf into service as a cooling rack. OVEN ROASTS TRY.. WHOll IOIIID ONIONS Alk Y.r Grcr Far Tkli Nt Trot jmr OT HIS ! Make BEHM'S Your VII w 1 MZW ORANGES ! 1 1 n Doz.'S'Sl t2 box a I f - W 8 I I'JJLjfeJ Fresh Tender ip Celery Lt,I0l If lB0e; 29 89' ; 10 lbs. limit for 35 No. Vh can 10 Nalley'i Sweetheart of Hotcaket Lumberjack syrup 29c "From Nallry Valley" Dates and Cheese In These Biscuits "rw rhppcp Risr-uits" are de signed not only for better break fast month, but for all of the months that follow. Newly pro cessed fresh dates, plump and luscious, make an exceueni in- nrienl in thic rpcioe. iust as they make excellent eating out of hand. This version of baking powder biscuits leatunng aaies and cheese is tops. Date Cheese Biscuits 2 cups sifted all-purpose flour 3 teaspoons baking powder Vi teaspoon salt 3 tablespoons shortening H to 4 cup milk 1 cup frech dates 1 cup grated American cheese Butter or margarine Sift flour, baking powder and salt together. Cut in shortening with pastry blender until par ticles are size of small peas. Stir in milk with fork until well moistened. Turn out on lightly For the pics III a you ll prize Use tyrsckels Granulated Sugar Westerners ire sweet on Spreckels Sugar Large Fresh Baking CHICKENS - Swift'i Circle-U Canned PICNICS S.8:", Swift's Premium 1 SLICED BACON, 59 BEHM'S FOOD MARKET 120 S. Lancoitcr Drtvt At 4 Corners Tuesday, December 21, 1954 floured surface. Knead gently with ftnppr tins 1 min..t. about 10 times. Roll into 0-inch square. Cut in 3-inch squares Pit and cut up dates and mix with cheese. Spoon onto each square of biscuit dough and dot with butter. Moisten edges and pinch corners together over fin. ing. Place on greased baking sheet. Bake in hot oven (425 de grees F.) 12 to 15 minutes. Dip for Apples Appetizing snacks to serve be fore dinner, or in the evenin" while you're watching television" is a cheese dip served with apple fingers. To prepare, soften one package processed American cheese at room temperature Blend in 2 tablespoons catsup or chili sauce and teaspoon eel ery seeds. Mix well and serve in a bowl with crisp red apples cut into t thick slices, to serve as fin--gert.' IV Cranberries Pkg. 23 ... lt I I $29 j s3 I l I s I I I I PORK & BEANS 2 39c ft ft r none jmhot w o , o o I. 1 o o
