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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 21, 1955)
aletnU fiuthentic Jm4 (jutie to Setter tiring Capital Journal THE HOUSEWIFE'S HANDY FOOD SECTION Edited by Marion Lowry Fischer LATEST IDEAS FOR YOUR ARECiTlNIG Published Thursday Each Week Salem, Oregon, Thursday, July 21, 1955 Many Ways to Serve New Fruits and Vegetables Listed Today Fresh Fruit Tray with 'Sauces Fine Array for Light Refreshment Time . . By ZOLA VINCENT Foods Writer A "do-it-yourself" fruit tray with fruit sauce is a delightful repast -to serve with your coot summer drinks iced tea, punch, etc. Arrange any combination of available abundant fresh fruit, berries andor melon balls in any attractive way on any large tray or platter with a "sauce" dish on same plate or nearby. Family and guests help them selves. A soft custard or pudding sauce is. also ,-very good with fresh fruits, requiring of course a considerably larger container. Fruit sauces can be made with fresh, canned or dried fruits. Fruits most used are apricot, , blackberry, cherry, cranberry, -peach, raspberry and strawberry-Ideas Given No. 1: Boat 2 egg whites until stiff, fold in ', cud oowdered sugar; arid Vz cup fruit juice and! Vi cup fruit pulp beating all un-i til well blended. .Strawberries, raspberries, 'blackberries and or- anges are all good for this. Makes I 1 cups of sauce. No.- 2: Boil 1 cup granulated sugar and & cup water -together until it spins a thread; about 8i minutes. Let cool a little then; add 1 egg white beaten stiff. Mix well. When sauce is cold, add 2 cups crushed berries or cut-up i fruit. Makes 2 cups. . No. 3: For this, use 2 cups blackberries, raspberries, straw berries or any soft fresh fruit. Crush and press through fine sieve or cheesecloth. Mix with Vk cups sugar and 2 tablespoons water; let stand about 1 hour. Before using, stir thoroughly. Makes IVi cups. No. 4: This recipe uses one 8 ounce package dried apricots, fine ly ground. In a saucepan, sim mer apricots in water to cover for 10 minutes, stirring occasional ly unlil liquid is absorbed and apri cots tender. Remove from heat, add 2, .tablespoons lemon juice, 1 teaspoon grated lemon rind, V cup light corn syrup. Chill. When time to serve, thin with a Httle water if apricot sauce is too thick to spoon easily. And now for some of the cool drinks. Hce is a variation on iced tea, Frosted Spice Tea, to give a "dif ferent" taste. . Frosted Spiced Tea , Simmer cup water, Vi cup sugar, dash of salt, teaspoon whole cloves, 6 cinnamon sticks two inches long, dash of nutmeg over very low heat for 20 minutes: strain. Pour 5 cups boiling water over 6 teaspoons tea or 6 tea bags; steep 4 minutes; strain or remove bags. Add spiced syrup and pour over ice cubes in glasses. Serve with slice of lemon. Makes 6 servings. Tea Lemonade Fo- 10 servings, pour 6 cups boiling water over 9 teaspoons tea or 9 teabags; steep 4 minutes: strain and cool. Make sugar syrup by cooking together s4 cup sugar. i cup water for 10 minutes; add to tea. Add cup fresh lemon jui?e and serve over ice. Collegiate Tea Punch Young folks are said to prefer this. Serve in usual tall glasses or double recipe for a very good i punch to pour over ice in a punch j bowl for serving maybe 25 persons. Tour 1 cup boiling water over t a teaspoons lea or 3 teabags and t cup crushed mint leaves. Steep five minutes; strain or remove i teabags. Add cup sugar and I stir until dissolved. Cool. Add Ij cup orange, pineapple, loganberry or grape juice and V cup lemon juice. Pour over ice in tall glasses and fill with 1 pint ginger ale ori sparkling water. Garnish with i orange or lemon and sprig of mint. Baked Beans Hits Spot for Picnic for a "filler-upper" picnic dish, there's nothing quite like baked beans. Here's a recipe for easy-to-prepare baked beans which have the same good flavor as long-cooked home-made baked beans. Carry the dish out "To the backyard or off to a picnic, cov ered with a lid or two layers of waxed paper or aluminum foil. Wrap in several thicknesses of newspaper. Quick Home-Baked Beans 6 slices bacon 2 16- or 18-oi. cans pork and beans in tomato sauce 1 tablespoon prepared mustard H cup brown sugar (preferably dark) cup chopped onions (optional) With kitchen scissors, cut up 1? cup of the bacon into small pieces. Place in a 14 quart cassercle and mix with remain ing ingredients. Cut rest of bacon into pieces and lay on top. Bake at 375 degrees F. for li hours Let stand 5 to 10 min utes before serving. 6 servings. Fruit-Flavored Beverages Handy Many summer coolers possible beverages. Those summer drinks can be such a simple matter and you can deb Kh t your friends with a variety to choose from if you have a sup ply of fruit - flavored carbonated; beverages cooling in the refriger ator. Just by itself, with plenty of ice, each flavor is a cooling treat. You will find that some flavors blend with others, such as orange and grape. Black cherry and lemon combine well with fruits, fresn canned or frozen, and you will concoct many combinations of your own that make delicious re freshers. For those who are watching the glamor line figure, you can serve the same tine Jiavors in low-calorie beverages. Canned black cherries and true fruit black cherry soda teamed up make a drink for any occasion. Be sure all ingredients are thor oughly chilled before mixing. Cerises a la Creme 1 No. 303 can pitted sweet darK see whaf a difference C-H makes ...IN ALL-AROUND CANNING SUCCESS 1 ) in combinations of flavored cherries Black walnut flavoring 1 cup heavy cream True fruit black cherry bev erage Drain cherries. Put through sieve or food mill. Add a few drops black walnut flavoring. Whip cream; fold in sieved cher ries. Divide among 6 tall glasses. Fill glasses with ice cold black cherry beverage. Stir gently to mix. Hot Roll Treat Here's something too good to miss, so got a package of hot roll mix ready lor business! Prepare dough, roll out and spread with melted butter. Then sprinkle over generously, brown sugar, shredded coconut and cinnamon. Roll up doush, slice, let rise and bake ac cording to package directions Serve warm or cool on request. tlfH a i. Am. THE ONir CANE SU6AR SEF1NED IN THE WtSTl Rotting fmtr lor toMtanwf Dry Lima-Cheese ' Casserole Liked A filling, satisfying casserole for a back-yard or pot-luck shin dig? Here's a good one. Season hot cooked large dry lima beans with a little grated onion and mix with a generous amount of grated cheddar cheese. Place in shallow baking dish and add un diluted evaporated milk to al most cover limas. Now top with well-drained solid pack tomatoes or peeled and thick-sliced fresh! tomatoes and sprinkle with some more cheese. Bake 30 to 40 min-; utes in a moderate oven. For "holding" heat, wrap generously with old newspapers. USE OF SALTED ALMONDS Salted almonds whether vac uum packed or home roasted add glamor to dozens of foods. For instance, slice almonds thin and serve with clear or cream soups, sprinkle over top of fruit salads or buttered vegetables; serve over ice cream or with fresh fruits. H.tai.'MVii'll.'M,.ljtWl 4 ec Vanilla Flavors This Pie For a rich and delicately flavor ed pie try this Vanilla Refrigerator Pie. It is an elegant dessert for summer time. Vanilla Refrigerator Pie' 1 envelope unflavored gelatine ft cup cold water IVi cups milk 3 tablespoons sugar 3 eggs, separated teaspoon salt 1 teaspoon pure vanilla extract k cup chopped nuts 3 tablespoons sugar 9-inch graham cracker pie crust H cup heavy cream, whipped teaspoon pure vanilla extract Vt square unsweetened chocolate Soften gelatine in cold water. Beat milk. 3 tablespoons sugar, egg yolks and salt together. Cook over low heat until mixture coats a metal spoon, stirring constantly. Chill until mixture begins to thick en. Stir in the 1 teaspoon pure van illa extract and nuts. Beat egg whites until tiiey stand in soft peaks; gradually beat in remain ing sugar. Fold into custard mix ture. Pour into the Graham Crack er pie crust. Chill until firm and ready to serve. Combine whipped cream and the V teaspoon vanilla extract. Spread over pie. Shave bitter chocolate over the top. Yield: 6 servings. While on Vacations Freezing Dairy Items Families going off on summer-1 time vacation trips often ask if it is possible to put milk, cream or butter in home freezers to insure! having a supply on hand when! they return. They ask too about saving any of these foods they happen to have in the refrigerator by transferring them to a freezer. Dairy specialists of the U. S. Department of Agriculture say that butter and homogenized milk or cream freeze very successfully. But the cream or milk should be frozen in waxed cartons or freez- ler containers; not in, glass bot tles. Milk which has. not been Kill MlkiWES BUY ONE AT J' " NEAT-TD-FAT rJEW SIZE- k .--""" " -SO TEMFTIWG '" rCS J TDAST1E2T WHEAT FLAVOR EvtR-i ""fP" kUS ttf M TEMPERESTCt?ISpySHREDS VjflW r4N ttlUr h your WHOLE FAMILY VILLLOVE ntftwl MAB,SC0 Markets Show So many good things to talk about that U is difficult to pick the headliners. Peak of the watermelon season is here and they were never sweeter, it seems. Usually sliced and served fresh and cold, they're increasingly popular in colorful melon balls in fruit cups, dessert speciality often combined with other melons and offered guests from scooped-out melon half. Never add ice to melon balls or fill melon centers with ice because it dilutes their deli cate and perfect flavor. Cantaloupes are plentiful, rea sonable. Honewdews, honeyballs, Cranshaws and Persians are available; cost more. Ice Cream Special Ice cream, America's favorite dessert is unusually plentiful due to high milk production. Now available at practically all groc ery stores as well as at drug store fountains, confectionery stores and all eating places, van illa, chocolate and strawberry flavors continue to represent nearly s of all ice cream pro duced. Of major interest to home makers is fact that about one fourth of all ice cream manu factured today is sold in the half gallon Unit. Plain or fancy, the family will enjoy ice cream any time of day or evening. Broilers and fryers are more plentiful than usual at this time of year; of generally high qual ity, they make mighty good eat ing indoors or outdoors, freshly homogenized is unappetizing be cause the fat separates from the liquid. Heavy whipping cream also may be frozen. Tests at Michigan State College show that 40 per . cent cream, sweetened, whipped or un- whipped, may be frozen and stored for future use as a topping for salads and desserts. Drainage from frozen whipped cream proved very slight, the cream should be completely defrosted but still cold for whipping. Long fronzen stor age is not recommended for dairy products because quality de teriorates. H A NEW INTRODUCTORY REGULAR PRICE Abundance fried or barbecued or cold with bread and butler sandwiches. In Fish Line Fish and Shellfish afford fine meal variety. Abundant supplies of fresh fish with high level pro duction of halibut from North Pacific fishing grounds joining heavy supplies of frozen halibut keep prices for this fine fish quite reasonable. Good supplies of salmon, smelt, flounders and sole from northwest waters with barracuda, lingcod, roekfishes, flounders, swordfish and shrimp predominating from southern coastal waters. Vegetable plentiful arc many. When menu planning, consider cauliflower, cabbage, celery, beets, cucumbers, corn, carrots, lettuce, green and dry onions, radishes, tomatoes, spinach, squash. rruit Situation. Plenty of can taloupes, watermelons; good ber ry variety, handsome cherries, apricots, peaches, nectarines and plums at moderate cost. No bar gains such as we used to antici pate before commercial freezers came along. Other Items. Abundant, eco nomical rice, canned grapefruit sections, good values in Cheddar cheese, salad oils, processed (fro zen and canned) lemonade; big honey crop! uood marketing! EASY BIRTHDAY CAKE Kveryone appreciates a birthday cake and now it's so easy to make one! Use a cake mix for the layers and cover generously with an in stant fluffy frosting mix, which may be tinted and flavored. 0-0-0 GOOD CUP iiPSfi NABISCO CEREfll TREAT- - GET 2-d PACKAGE FOR ONLY 3 An Old Favorite A reminder of this long-time favorite. Break a head of ice. ' berg lettuce in bite-size pieces into a salad bowl. Cut 6 slices bacon into small pieces and fry until crisp. Remove bacon pieces from fat. To bacon fat, add 4 green onions, finely cut, 1 teaspoon, sugar, W cup wine vinegar and : black pepper to taste. Allow to come to simmering point. Pour over lettuce; toss lightly. Sprinkle ' with crisp bacon bits. Serve at once. Four to 6 servings. Fresh Plum Time Is Here; Try This Pie July, August and September finds plump luscious plums avail able for fine out-of-hand eating and for dessert making. California produces many of the principal" plum varieties with Washington, Oregon and Idaho notable for tlioir Italian variety, among others. Plum Pie Delight Pastry for 2-crust pie 4 cups pitted plums 1 cup sugar ' 4 teaspoons flour ft cup teaspoon salt 1 tablespoon butter Fit lower crust into 9-inch pie . pan. Blend sugar with flour and salt and mix with plums. Kill pie pan and dot with the butter. Roll one top crust and place over fill ing. Trim and press down edge, fluting with fingers. Cut several gashes in top crust to let steam escape. Bake in 425 degree oven for 30 minutes or until browned. : Amount of sugar should be varied according to sweetness of plums.
