Capital journal. (Salem, Or.) 1919-1980, November 21, 1955, Image 21

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Capital journal., November 21, 1955, Image 21

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Newspaper Page Text? LATEST IDEAS FOR YOUR' FOOD SECTION , Mites! by Marian Lewry Pitcher ital A 'Journal ARRETING Publish" Thursday lack Wtk Solem, Oregon, Monday, November 21, 1955 Many Choice Items Featured in Local Markets for Holiday Trade CaiD "aaaaaauaaBauawTu3ruusuuai , 2: 4 fa : y y Ham Stars at Holiday Time Holidays are eating times, and the smart homemaker who hopes to enjoy all of the festivities during the gala Thanksgiving-through-Christmas time plans ahead to insure every minute of freedom from food preparation that she can. Fruit cakes and cookies can be prepared months ahead of the holidays, then stored in freezers and in some instances, airtight containers, to await fes tive service. But the entrees, the main-stay of the luncheons, family dinners, buffet suppers, and midnight snacks, are not as easily provided weeks in advance, unless, of course, the fleeter is well locked with meats. But without a freezer, what will you choose? Ham, of course'. A canned ham, tucked Into the recesses of a modern refrigera tor will be ready for eating at almost a minute's notice. (The unopened can will keep in the borne refrigerator several months, and about a week after it has been opened.) A fully- Modern Version of Old Standby A specded-up version of an old fashioned standby. Capture a bit of the past by adding this Brown Bread to your holiday conking repertoire. We modernized it by pairing soda with vinegar for an assured leavening power, instead of taking a chance on the less stable acid content of sour milk. Quirk Brew Bread cup sifted all-purpose flour 1 teaspoon baking soda 4 teaspoon salt 1 cup fine dry bread crumbs V cup shortening 1 egg. beaten ti cup molasses , cup milk 4 cup vinegar H cup seedless raisins Sift together flour, baking soda nd salt. Blend in bread crumbs. Cut in shortening until mixture is fine. Blend together egg. molasses and milk: stir into dry ingredients until just blended. Add vinegar and raisins, mix well. Pour batter into greased and floured Ixlxi Inch baking pan. Bake in a moder ate 1375 degree oven. 25 to 30 minutes. Serve hot, perhaps with baked beans, its traditional accompaniment. RACK TRICK If you haven't enough cake cool ing racks when you are making a big batch of cookies, press an oven rack into service. cooked ham won't hold in the re frigerator ss long as the canned! variety, but it too is ready at a! moment's notice for slicing thin; and frizzling for breakfast, or grilling for hot luncheon sand-j wiches, or slicing thick and broil-; ing for hearty dinner service. j Fully cooked and canned hams, may go directly to the table once I they've shed their wrappings but many people like to give the meat a short heating in the oven before serving. Ten minutes per pound at 325 degrees F. will warm the full-flavored meat to eating goodness. Cook-before-eating hams need IS minutes per pound at 325 degrees ., if whole; 22 minutes per pound, if halt. For best results, follow the di rections on the ham wrapper. Glaze the holiday ham color fully and garnish it simply for festive meals. About half an hour before the end of cooking time, remove the meat from the oven. Score the fat into diamonds and stick a clove into the center of each diamond, if you wish. Rub with brown sugar or cover with one of the following glazes and finish baking at 32S degrees F. until well glazed, basting fre quently: 1. Cranberry sauce, the jellied or whole berry kind. 2. Juice from pickled peaches or crabapples. 3. Apricot or citrus marma lade. 4. Pineapple-orange Juice or apple cider. 5. Currant, crabapple, or red wine jelly blended with a little hot water. Save enough of the cooked ham to grind and use in preparing ham patties with sweet sour sauce. If you like, shape the pat ties and assemble the sauce in-j gredients early in the morning. then cook croquettes and reheat sauce just belore serving. Ham Patties With Sweet Sour Sauce Patties 4 cups ground rooked ham 1 cup fresh bread crumbs , 2 tablespoons milk 2 eggs, beaten teaspoon pepper 1 teaspoon dry mustard Sauce ' H cup brown sugar " 2 tablespoons flour 1 teaspoon dry mustard cup water 2 tablespoons vinegar j cup dark corn sirup 8 whole cloves Combine all ingredients for patties. Shape into rounds 's inch thick: chill. Fry patties in 1-inch deep hot fat until browned and crispy. Drain and serve with hot sauce. To prepare sauce, combine 'all ingredients and cook until 'mixture is smooth and thickened. lemon Snow With i Good Custard Sauce Tart - flavored, light - textured desserts are frequently just the right "light-ending" to a heavy' holiday meal. This lemon-snow is a real "goodie." Lemon. Snow, Custard Sauce j 1 envelope unflavored j gelatine j V cup cold water 1 cup boiling water 1 cup sugar M cup bottled or fresh lemon juice 3 egg whites, beaten stiff Soften gelatine in cold water 5 minutes. Add boiling water and stir until gelatine is dis- Sugared Sticks For a quick sweet roll treat try these Cinnamon-Sugar Sticks: Cut leftover corn bread into t x 1 x J-inch sticks. Melt a little but ter or margarine in frying pan. Saute corn bread sticks about one minute, turning them to heat all sides. ' Add butter as needed). Roll hot sticks in cinnamon-sugar mixture. Serve immediately. Allow 3 per person. Authentic Pudding But Frozen The old authentic frozen plum pudding was a thing of beauty re quiring hours of time and a score of ingredients. Today's adapta tion is probably just as good, is so quickly achieved with excellent re sults. Twelve to IS servings: so rich we really recommend 15 or even more. Frozen Plum Pudding Soften I quart vanilla ice cream. Fold in 2 cups heavy cream that has been whipped. Add teaspoon ground cardamon seed, H cup glaced cherries, i cup chopped fcitron, 4 cup sweet sherry, cup chopped blanched al monds and Vt cup maca roon crumbs. Pack into 2 quart mold. Cover. Place in freezing compartment of refriger ator or in home freezer. Lei stand overnight or about 12 hours. Re move from moid. Frost with addi tional whipped cream, using may be 4 cup heavy cream, whipped and sweetened with i tablespoon sugar and colored, if you like, with not more than 1 drop red or green vegetable coloring. Return to freezer until serving time. This Turkey Salad . Makes fine Bating This msv not saunA snMuisf tvit it is difficult to improve on it for very good eating. Turkey Sat CmnKiM V mtnc Kit i i& pieces, 1H cups chopped celery. 4 cnoppea nara-eooKea eggs, m cup chopped piroienio. teaspoon, salt, teasooon worceslershirs sauce and 1 cup mayonnaise is order gives. Mix thoroughly. Gar nish with greens. Northwest Purple Plum Rates High By ZOLA VINCENT (t'oodt Writer We're especially thankful right now for the bountiful harvest of Ways with Parole Plums Purple plums may be kept open in the can under refrigeration without loss of food values. How- tart -sweet purple plums that have j ever, no one is going to "keep' Fresh Frozen Orange Juice Add to Muffins Frozen orange juice goes into these muffins to give them lla . . i ' .... mBl,m solved. Add sugar and lemon Uan(iy breakfast bread. jutvtr. vuui uuiii wiitjt tiuuii been grown and quick-canned right here in our own Pacfic north west. First plum orchards were set out in this area in 1858 when our rich, fertile land was virtual ly an unexplored wilderness. To day, 30 or so firms in Oregon, Washington and Idaho, grow and pack practically all of the deep garnet Italian prune-type plums enjoyed anywhere. Tree-ripened, j handled with great care, purple plums are canned in extra heavy or in medium syrup. A '"natural" for breakfast and for dessert; high in nutritional values. to hold the mark of a spoon Beat until frothy-. Add stiffly beaten egg whites and continue beating until mixture holds its shape, i Pile into chilled sherbet glasses and serve with this: Custard Sauce 3 egg yolks 2 tablespoons sugar Dash salt 1 cup milk, scalded l4 teaspoon vanilla In a double boiler or small, saucepan, beat egg yolks slightly with a fork. Add sugar and salt. Add milk gradually, stirring con stantly. Cook over hot water or very low flame, stirring constant ly, until mixture coats spoon. Orange Muffins 2 cups sifted flour 2 tablespoons sugar i-t teaspoon salt i teaspoon baking soda 2 teaspoons baking powder 1 egg, well beaten 4 tablespoons fresh-frozen orange juice (thawed and undiluted) -to cup milk 4 tablespoons butter or mar garine, melted and cooled Preheat oven to 400 F. (hot). Lightly grease 1 dozen muffin pans. Sift dry ingredients in mix ing bowl. Combine beaten egg, thawed and undilutr orange juice concentrate and milk and beat thill and add vanilla. Note: If -veil. Pour into drv ingredients custard curdles from over-cook- i ,nd stir iust until flour is mois tened. Do not beat until smooth, ing, beat with rotary beater to restore smoothness. batter should be lumpy. Lightly stir in melted and cooled butter or margarine. Do not use more than 15 strokes to olend. Fill Salad Combination Pitied halved Tnkav craoes sliced celery and diced avocado greased muffin pans two-thirds make a good salad combination I full and bake in hot oven (400 to mold in an apricot whole fruit ;F.) 25 minutes. Serve hot. nectar and lemon gelatine. Yield: 1 dozen mutiins. j NOVJ j FLAVOR : The Different : Hot Cereal! ! MOIINOUIUHIN! I WMATtMICOOKSINSTAtmri ; Now batter that) aver! Made with famoua -Idaho Bart 1 Wheat Givee you oH the B-vitamint, plua protein eno ; iron! For rich flavor, whole wheat nourishment, , I inttani cooling, ?otk for the new red and white . rajekag wt vour grocery itort tVxiay ! . , ' rAaKATIM INSTANT WMlAfr firth DOG BISCUITS 1 fL IW vIJ 1 S fi01 fCM wtat am a" tr fASY TO UlTKODIXi voo OOC 06 pvppy ro mt t mi doc vscws " t 4. Vour dog can bt 1 0od eater, yet tuf- fee from 'hidden hunger" an mner starvation for nfrisin vital nutrients. If even one n misting from your dog's diet it can lead-to "hidden hunger." Epetnc proves 'that the ii nu tritious ingredients m "fives" hc?p prevent "hidden hunger." Feed your ol according to V. after Kendall s "Itatirm feeding plan" oa the ba rfkwmiKMsit klm.Mla.je'B4i m wkf dMsrs pmr hob them when they can eat them. PersonaJy we think they re com pletely superb "as is" just as they come from the can. served in their own rich juice. At break fast with side dishes o cereal, toast arid coffee or cocoa for the children. With or without cream at any meal. Without cream, ar range them attractively With grapefruit sections, canned peach j or pear slices. How about spooning sou fe cream over them for delectable dessert: They're a tasty garnish for puddings, sherbets, spooned over yesterday's cake slices, or ss side dish for iamb or pork dishes. Plura-Gwd Jelly Serve the plums and save the PEAR TREAT Fill the esvflies ef fresh near halves with a mixture of diced ham, diced celery and mayonnaise Sprinkle with paprika and serve on greens. 1 V Srv the) famous noodle thot won't th fork! juice for making this plu-pertect jetty quickly, economically. Combine 2 cups canned purple plum juice from the can with 1 cup canned orange juke and 1 package powedered fruit pectin. Bring to boil: add 2 cups sugar. stirring constantly until smooth. Bring to a rolling boil for one- halt minute. Remove worn neat and skim. Pour into sterilized glasses: cover immediately with hot paraffin. Store is cooi, dry place. Will make 1 six-ounce glasses. I ri Eoty to prepare) 1 m ispheiwHMe1eil 1 I nout-tshirtOi 1 X. 1W" Don't ration rs -they haven't spoiled an appetite yet! ,--Tmm' 7 When your children clamor for a between- ' f meai Si?a5. iet e,P thwe3v V ... tempting nabisco Sugar hokey Grahams. -' V ' r These are the golden brown cracker . ' f J nabisco tsakee with wholesome graham 'YvJf. VjA fioar and country good honey, Becausa f ' ' t...J , - tJT they're aa eastiy digested, nabisco Sugar s -'' ' jiosct grahams don't interfere with regu- X. - lar tnesia. Remember them today! - JZjT'4t 1 NATIONAL BISCUIT COMPANY V-:. . 2V'r: . ' . ' 7;'.r atlfT JSISH (M CMCK ' ' ; . ' J- T - f" S MIAtt INTO CT ' ; -- WAXMCKITt KZI m EASY unM ' . .. .' AvaitaiU in ana-and .aa , . .t twa-pound packtg, i,f, t& Wv;M?a,VV. 1- -1 "- . i : k 1 a e'er nvs r-"re. -.