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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 5, 1956)
TKEIIOUSgWIFE'SJMHDY FC&D SECflOM i: Mited Mariaa Lowry Fischer O 4 oi fwS Mhehiic "k&d Guide iMPhliilta" ' 5. .. . . V- 7 LATEST I5EAS FOR YOUR ixai js, Journal . .maketuic: Salem, Orecjon, Thursday, Jaauary 5, 1956 Punished Thursday Each Waak The New Year Brings Resolutions On Good Meals and Budgets t. ;?i v ' " " ' . - jrr - 7"" 'r',,&w? 1 V"-OTsv; r4 It 1 is$W Food Outlook Plentiful Plenty of food available, both fresh and in storage, for the new year. Demand for processed food is upward. Reasons for this shift is that processors are doing an increasingly good job of providing ready-to-cook foods at reasonable cost coupled with better distri bution methods. Frozen poultry, meat, pics of many kinds, fruits and vegetables are increasingly popular. We re eating more canned foods, too. Buy in quantity when advantageous. Plenty of Meat Beef, particularly the higher quality cuts, is in heavy supply in our area and is being featured by many markets. We're now eat ing 81 pounds of beef per person per year. Braising and stewing cuts (pot roasts, flank steaks, short ribs, brisket and stew meat) are fine budget items. Low cost pork makes mighty good eating. Try fresh pork shoulder and per haps pork sausages for breakfast more often. Good lamb buys, too. Poultry Prospects: "Plentiful," "record" and "near-record" are words applying to both chicken and turkey and happily likely to remain so. Egg prospects are about the same. Dairy Data: Milk production Is at record levels assuring also plenty of cheeses of all kinds. 'Fruit Supplies: Canned, frozen and dried fruits continue plentiful and right now there's also plenty of fresh California Newtown apples, Washington red Delicious and yellow Delic.ous. winter pears, several grape varieties, naval oranges, tangerines. k Vegetable Variety Plenty of frozen and canned vegetables at reasonable cost. Watch for canned foods specials (Buy the dozen) throughout Janu ary. Fresh vegetables will con tinue to depend somewhat on the weather but today's markets offer plenty of artichokes, cauliflower, celery, lettuce, mushrooms, pota toes, dry onions, spinach, broccoli, Bell peppers, squash. Other Items: Large carryover stocks of food grains assure abun dance of cereal products. Plenty of edible vegetable oils which are used to make margarine, shorten ing, mayonnaise, salad dressings and cooking oils. Coffee situation is likely to re main about the same: a little more coffee available but no promise of retail prices changing materially. Deviled Ham Is a Good Blender It's Time for Budgeting By ZOLA VINCENT (Foods Writer) Prosperous New Year! Budget minded cooks recovering from holiday food bill land other) buy ing binges will find many economy wise suggestions here today. If ever, this is the month for making the most of "best buys"; a time for using up those gift perish ables and for pantry cleaning-out and straightening-up. Watch this newspaper's food ad vertisements and also look for store specials in mass displays. It's inventory time in many stores; a big time for making room for new season packs. Quantity buying of non-perishables means savings of both time and money. Check storage space. Quality buying is important thing to watch. Choose the best foods for the use you have in mind. Fan cy fruits if you're displaying them; other grades for ingredient pur poses. Be a Label Reader , 1 Manufacturers and processors of food arc doing a wonderfully fine job of providing descriptive mater ial, important information on pack ages, cans, etcetera.' Read these; compare prices and servings, grades and ways of preparation, suggestions for use. Be a weight watcher and scale scanner. Note the price per pound (and order by weight. Don't say "Give me 25 cents worth." Note weight on your side of the scale. Take your time and compute the price. Never accept a price or weight called while the scale is still motion. You can't always judge contents by size of package so look for a statement (required by law) of quantity of package con tents. Compare advertised prices with those marked on the packages. Take your time. Count your change. Be sure you get all items paid for. Salespeople and "check ers" are human, too. We've always found them glad to make any ad justments. About Winter Pears Rich tasting winter pears, main ly of the Bosc and d'Anjou vari eties, are plentiful: make fine eat ing in any fruit salad combination: are unsurpassed for out-of-hand eating anytime, day or night. A truly western fruit right from the orchards of Calilornia. Oregon and Washington where the season's crop ran around 7 million bushels which is considerably over aver age. Plenty of thorn now because the crop matured later than usual. The Bosc is large. long-necKea. tapering, rich-flavored with skin green and brown to golden russet and flesh white with slightly acid flavor. The d'Anjou which stores well, is a larger pear, oval to globular in shape, greenish yellow in color, often shaded with crimson. Flesh is white, highly perfumed and of good flavor. The Cornice is the big. plump, yellow pear with crimson shading, fine juicv flesh. Perhaps the sweet est of all pears, the Cornice must be handled with special care. Imperial Salad Platter We've pictured a fruit salad ar rangement just to attract your at tention. Arrange any fresh or canned fruit combinalion you have at Tiand. No need to make them all look alike. Wash, halve and core i fresh Anjou or Bosc pears. Cut 3 slices pineapple in half. Sprinkle pineapple juice from can over cut pears to prevent darkening. Wash and slic red apple, leaving skin on. Peel, score and slice. an ba nana and cover with pineapple juiae. On large platter, arrange bed -i Hrnnc Thrnnoh renter place pear Bakes. Top each wliTl ?.rream cheese hall snade hy soft mntheeswith juicj- from ne- - ,7 i: n-H Kali, in aPpiC Slices. IUM1 i.nn..-c chopprei iuts if you like. On one aide el pear halvto rrtngt altar. r-Mtt fell (Vftt tad MCtil from one pink grapefruit flanked? by some red grapes. On opposite I side, place pineapple slices alter- nately with apricot or other canned fruit halves; garnish with banana slices. Serve with this or any fav ored fruit salad dressing: Lemon French Dressing Mix following ingredients in jar with tight lid for thorough shaking: Vi cup lemon juice, cup salad oil, M teaspoon salt, 1 teaspoon paprika, Vi teaspoon dry mustard, 2 tablespoons honey. Makes about 1 cup. Shake thoroughly before using. Turkey Chowder Is Fine Leftover Dish Turkey left over? Maybe a cup or so. Here's main dish to make 6 generous servings. So good! Turkey Chowder Chop 2 slices bacon and fry over low heat. When part of fat has cooked out, add !i cup chopped onion and continue cooking until onion is soft, bacon brown. Mean while cook 1 cup diced celery, 2 cups cubed potatoes in 2 cups tur key broth (or make with chicken bouillon cubes) until vegetables are tender. Add 1 cup or more of cooked diced turkey or chicken, 1 cup whole kernel corn, 2 table spoons chopped parsley, cooked bacon, onion, 2 tablespoons chopped parsley. Blend 2 table spoons flour with 1 cup milk: stir into mixture and cook a' out 10 minutes longer, stirring occasion ally. Season to taste with salt and pepper. Novel Cake Made With Mincemeat Mincemeat is not a food to use just at holiday time, it is a year around item. Here is a novel cake you will like, really party fare. Novel Mincemeat Cake 2 cups sifted flour . Vi cups sugar 1 teaspoon soda . 1 teaspoon salt 2 tablespoons cocoa '.4 cup soft shortening cup water lVs cups mincemeat cup chopped pecans 1 egg (Vi to W cup) Heat oven to 350 (moderate). Grease well and dust with flour two round layer pans. 8 or 9tlW or a square pan. 9x9x1" or an oblong pan, 13x9'jx2". Sift flour, sugar, soda, salt, cocoa together into bowl. Add shortening, water, mincemeat, pecans. Beat two min utes, mcdiu mspecd on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat two more minutes, scraping bowl constantly. Pour into prepared pans. Bake lay ers 35 to 40 minutes; square and oblong 55 to 60 minutes. Cool. Ice with thin confectioners' sugar icing. You can make a number of spreads and appetizers with deviled ham for a party occasion and make good use of your best Lazy Susan. Deviled ham blends beautifully with cheese, sour cream, relishes, and other spreads. Here are some suggestions to star in the Lazy Susan for your parly spread: Deviled Spice Brea-1 1 Family Size '4' oz.) can deviled ham 1 small can baked beans with tomato sauce 1 tablespoon horseradish Vi cup finely chopped celery Combine all ingredients, draining the beans if they appear to be very liquid. Mix well, partially mashing beans during mixing Serve mounded on freshly toasted bread rounds or fingers. May be served hot or cold. Deviled Midnight Blue ' 1 Family Size (4Vi oz.) can deviled ham 1 8-oz. container thick sour cream ' - 1 small wedge blue cheese Pinch cayenne 1 tablespoon minced parsley Seasoning to taste Combine all ingredients and mix until smooth. If a thinner dip is desired, add a little cream or milk until mixture reaches proper con sistency. Stir in other seasoning to taste. Deviled Egg Surprises 6 hard cooked eggs 1 teaspoon prepared mustard 1 Family Size (4M oz.) can deviled ham 1-2 tablespoons minced black olives Seasonings to taste Mayonnaise to moisten Minced parsley Cut eggs in half, lengthwise. Remove yolks and reserve whiles. Mash yolks and mix in mustard, deviled ham and minced olives. Season to taste. If desired, mois ten mixture with a little mayon naise. Refill egg white halves with mixture and put together to look like a whole egg. Roll in minced parsley. Chill. Makes 6 servings. A Kuchen Like the One of Grandmother's Here is another version of "Country Kuchen" that will re mind you of homemade bread coming out of your grandmother's kitchen. It's made with a package of hot roll mix, so half the work is already done. Then you add the trimmings the chopped roasted almonds, raisins, citron and spice. Perfect to serve with a cup of hot coffee. Country Kuchen 1 (M'.i-ounce) package hot roll mix . . V cup sugar Vz teaspoon ground cardamom - (or cinnamon) Vi cup chopped roasted "almonds cup light or dark raisins V cup slivered citron 1 egg y cup melted butter or margarine Combine flour mixture from hot roll mix with sugar, spice, al monds, raisins and citron. Dissolve yeast according to package direc tions using 1-3 cup less liquid than directed. Beat egg lightly and stir egg and butter into yeast. Blend into dry mixture. Cover bowl closely and let stand in warm place until doubled in volume. Turn out onlo floured board and knead down. Shape into small round loaf and place on greased 8-inch cake or pic tin. Grease top of loaf. Let rise 30 minutes. Bake in .moderate oven 1350 degrees F.) about 40 minutes. Makes 1 (8-inch) round loaf. Afternoon Comfort Hot tea with biscuits and I sweet spread. Afternoon Tea Biscuits salt. 1 cup sugar, 2 tablespoons butter or margarine (left at room temperature to get soft), rind of 1 lemon, Vi cup lemon juice. Method: In top of double boiler, beat eggs just enough to combine yolks and whites. Stir in salt, su gar, butter, lemon rind and lemon juice. Place over boiling water, wun tne water coming up as high as possible. Cook and stir con stantly until thickened 8 to 10 minutes. (Mixure will coa a sil ver spoon well when it is thick enough.) Fill bottom part of dou- oie Doner with cold water and al low pan of Lemon Butter to stand over it until cool. Store in tiehtlv covered container ir refrigerator mixture will thicken a little when it is chilled. Makes about IVi cups. Chocolate Cookies By CECILY- BROWNSTONE (AP Newsfemtures) Afternoon tea. when I wn n little girl in Canada, was an ev eryday occurrence. But tea on Saturday or Sunday afternoon was often a special occasion. Then my mother might serve her rich crusty-brown baking powder bis cuits. When you split one, dabbed it with butter, and. tasted the soft downy insides, you thought you were eating angel wings. My mo- tner used a concoction of her own made from honey and walnuts as a spread for the biscuits and I can still remember how good the combination tasted. A friend tells me that she likes to use Lemon Butler of English origin and sometimes called Le mon Curd or Lemon Cheese as a biscuit spread. Not long ago, on trip through Pennsylvania's Chester County. I discovered that in that region for many years, and 0 Soft Variety bnuv me mi it uacu iu ap pear in laaies -aid cook books. Here in New York we understand that you can buy the lemon spread, imported from Scotland, in some retail shops. You can also buy an utterly delectable home made variety of It in a little down town Ninth Avenue shop run by a liny laay in ncr seventies. If you want to prepare the Lc mon Butler at home, you might try this recipe. It produces a fine uavorca smooth spread, good to have on hand in the refrigerator. we ourselves like it best, in Eng lish fashion, as a tart or cake filling. But no matter how delicious your tea accompaniments are, they will taste best if the tea itself is made well. It can not be said too often that your teapot should be pre heated; that you should use fresh cold water and bring it to a full rolling boil just before mak ing tea; and that the tea should be brewed about five minutes. With these words, we adjure you! Now make that cup of tea both hot and strong and, on a cold aft ernoon, savor its unique comfort. Lemon Butter Ingredients: 2 eggs, . dash of Oysters in Limelight Right Now ' Oyster fanciers, and certain! every family has them, will really fancy Uiis absolutely wonderful way of scalloping oysters, retain ing their full fine flavor. Six serv ings. Scalloped Oysters IVi pints oysters (S dozen small or 2 dozen large) Vi cup butter or margarine 1 tablespoons chopped onions 4 cups soft bread crumbs Vi teaspoon salt Darh pepper Oyster liquor Top milk or light cream 2 tablespoons lemon juica Paprika Pick over and clean ovstern. removing bits of shell. Strain oy ster liquor and set aside. Melt butter in skillet. Add onion and saute until tender. Add bread crumbs, salt and pepper; toss lightly. Cover bottom of shallow buttered baking dish with bread crumbs, then with layer of oysters. Repeat a layer of bread crumbs and oysters a d end wil' top layer ot crumDs. combine oyster liquid with enough top milk or cream- to make cup. Pour over mix ture in casserole. Sprinkle with -lemon juice and paprika. Bake in hot oven, 400 degrees, 10 to 15 minutes. Gone are the fancy holidav cookies for the time being, but cooKics are a year around fav orite. You'll like these soft choco late ones, made In jumbo size. , Soft Vanilla-Chocolate Cookies (Jumbo Size) 1 cup shortening 2 cups light brown sugar - - 1 teaspoon salt - 1 teaspoon soda 2 teaspoons pure vanilla extract 3 squares unsweetened chocolate, melted 2 eggs 2"i cups sifted all-purpose flour 1 cup sour milk 1 cup chopped nuts Cream shortening and brown sugar together. Blend in salt, soda and pure vanilla extract. Add chocolate and mix well. Beat in eggs. Add flour alternately with sour milk. Stir in nuts. Chill dough 1 or more hours. Drop from table spoon onto lightly greased cooky sheets. Bake in a preheated mod erate oven (375 degrees F.) 15 to 18 minutes or until lightly browned around the edges. Cool and store in a tightly closed container; 30 Ihree-inch cookies. Winter Time Finds - Hot Chocolate Tops Vanilla and chocolate are nat urals together, and winter time is hot chocolate time. Prepared ' chocolate mixes have their place anu we an use mem constantly, but making the chocolate drink can be a real ritual when you hava the time to do it. Try this recipe. Vanilla Hot Chocolate 2 squares unsweetened choco late Vi cup sugar 116 teaspoon salt VI cup hot water 3 cups milk, scalded 1 teaspoon pure vanilla ex tract Vanilla whipped cream (optional) Melt chocolate in fop part of double boiler. Add sugar, salt and ' water. Mix well. Bring to boiling point over direct medium heat. stirring constantly. Add hot milk. . ' Heat thoroughly. Remove from heat and stir in pure vanilla ex tract. Serve in warm mugs or cof fee cups. Top with Vanilla whipped cream, if desired. Yield: 6 servings. Vanilla Whipped Cream. Beat Vi cup heavy cream until almost stiff. Add 1 tablespoon sugar and Vi teaspoon pure vanilla extract. Bent only until stiff. Yield: 8 servings. CRANBERRY CAKE FILLING Mix a cup of cranberry sauca (unstrained) with half of an un- peeled orange ground fine. Add about a quarter cup of sugar. Usa as a filling for a white layer caka; frost with a fluffy white topping. MAKE ANY SOUP A 'Bet&i SOUP WITH... afaWM ' ( - slli t lvWifS&k mik, a, with nrnH tsar I IB sV - - jj.iakv CL!-av a, --a Don't "thin" canned aaopi wrtk nM "astricaT then with milk. When you make yaar own sotapa, remember milk makes them better tastiag Bod far aiort nourish ing. And don'i (otget arid MajrAow 5?6 Oeamtgt ot Hotnornitd mtHl to aoufB Mm aiv'Mi bed and) Thicken noodle. And of rauna, fau cot'aaM dUrjpua flavor t toppinA ttt mmf BioyffaKf' Sour Cream, , AikfMAYflOWOIrrl I your lcl INOPtMDOCT C30CER'5 a o
