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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.
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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
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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.