?
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.
-.