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Salem, Orecjon, Thursday, Jaauary 5, 1956
Punished Thursday Each Waak
The New Year Brings Resolutions On Good Meals and Budgets
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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-
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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...
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