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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 19, 1956)
THE HOUSEWIFE'S HAtlDY FOOD SECTION Edited by Marian Lewry Pischat aep Authentic Jm4 ytttfe U Better til fo$ G apit al AJom final . Salem, Oregon, Thursday) January 19, 1956 LATEST IDSAS FO.1 YC'JIV MARKETING Published Tkarxtay lack Week Now Feature Abundance in Fruits, Vegetables and Nuts Markets Replenish Pantry Supplies Now Is i goad time to watch the grocery advertisements and start replenishing holiday-deplet ed pantry sneives. ny eoecung all your stocks and deciding just what staple and emergency sup plies you want to nave on nana you can slowly build up your re- Many iWay& to (Use' theMne apples. -i By ZOLA VINCENT '' (AP Ntwtfeitures) The glowing red and the gold en glow of the Northwest's apples fill our fruit bins. There are also plenty of good Newtowns. Apples lead all fruits in popularity; per haps because of their extraordi nary versatility. For eating out of hand, the Delicious is thought by many to be unsurpassed and certainly it's an ideal salad mak er. The Golden Delicious is crisp, tender, fragrant for fresh eating, for salads and for general- cook ing. The Yellow Newtowns mate god eating "as is" and are also goon coolers, me urimson nine sao is an extra good eating apple and will be around increasingly for many montns. Annie Storing Apples, retain their crispness -and flavor best when stored in the refrigerator at cool, but not freeiing temper atures. Apple Nutrition! Apples are rated a good source of vitamin C which is so vital in keeping teeth and bones healthy and to help build the body's resistance to dis ease. Apples are also a good source of vitamin A and of cal cium, the bone-builder. Rich in pectin, apples help the digestive svstem. Low in calories, they are good in reducing diets. Convinced ' that you should feed the family more apples? Well, how about trying these . . . Winesap or Golden Delicious apples are our choice for use in this dumpling recipe which is well calculated ot give a maxi mum amount of eating pleasure. Cinnamon Apple Dumplings IVi cups sugar cup red cinnamon candies IVi cups hot water --" Red food coloring .,-.....' 3 tablespoons butter 2 cups (1 recipe) rich short cake biscuit dough ' 6 Winesap or Golden Deli . cious apples , , ' . ; x Cinnamon-sugar 2 tablespoons butter or , margarine. . t ' , : Comhine sugar, cinnamon can dies and water in saucepan and bring to a bod. Stir until candies ai6 dissolved. Add enough red food coloring to make sauce a bright red, then stir in butter. Set aside. ';' Roll dough until quite thin and cut into 6-inch squares. Peel and core apples, then place l on eacn square. Sprinkle with cinnamon- sugar and dot witn outter. roia corners of dough to center over apple and pinch edges togetner until dough fits snugly around the apple. Remove any excess dough in order to give dumplings a round look, Place in snanow nan 1-inch apart with overlapping corners on the bottom. Bake in hot (42S degree) oven lor is min utes. Reduce heat to 350 degrees (moderate). Spoon sauce over dumplings and cook until tender. About 25 to 30 minutes. Serve warm. Makes 6 dumplings. Town folk will like this apple salad, a favorite of country folks. A Spicy Prune Pte Proves Popular One Every home has its favorite pie but, :it may well be, when "Mulled Prune Pie" is served, the family might change its mind! The richly-flavored prunes, which make up the filling for this "new" member of the pie family, take on tne won derful blending of spices and wine to give a pie that has all the good ness of old-time country kitchen baking. . Mulled Prune Pie ' ' ' 2 cups prunes V , 1 (3-inch) stick cinnamon 1 teaspoon whole cloves -. 3 strips lemon peel - - v . .. . cup wine 6 tablespoons sugar " .-' 3 tablespoons cornstarch cup cold water 1 tablespoon butler or mar- garine 1 baked 9-Inch pastry 1 Walnut halves. , , " Rinse orunes. Add cinnamon. cloves and lemon peel, cover with water and cook by package airec iinn until tender, about 30 min utes. Drain and save liquid. Add wine and sugar to prunes; let stamnd until cold. Measure cud orune cooking liquid and com bine with wine from prunes. Heat to boiling. Moisten cornstarch U cup cold water; stir into boiling liquid. Cook and stir until mixture boils and is clear and thickened. Add butter and pitted prunes. Cool thoroughly. Turn into baked pas try shell. Chill.- At serving time spread top with swirls of whipped cream. Cut in very small wedges to serve. Place a walnut half on each serving if desired. -Makes 1 (9-inch) pie. . Country Apple Salad ' 8 slices bacon ' 3 red apples, unpared to 1 cup diced celery y to cup seedless raisins Yt cup mayonnaise Lettuce Cut bacon into 1-inch . pieces and fry until crisp. Drain on ab sorbent paper and cool. . Wash, core and dice apples. . Combine bacon, apples, celery, raisins and mayonnaise, combine 2 or 3 crisp lettuce leaves to form a cup and arrange on eacn salad plate, rill lettuce cups with apple mixture. Garnish with additional greens if you wish. Four servings. When soft raisins are desired, pour cup boiling water over raisins and let stand about 1 minute. Drain and cool. Apple Spice Time - You'll be serving apples in so many ways: apple pie, apple bet- ty, apple turnovers and, of course, baked apples. Even a simple baked apple can- be more delic ious than ever when given a sprinkling of mace. For especially good baked ap ples, make your own spice blend of sugar and spice and place in a shaker. Really convenient for serving and maybe passing with different kinds of puddings and pies as well as baked apples. For a tasty blend use 1 tablespoon of cinnamon with a teaspoon each of mace, cloves and nutmeg and the amount of sugar that suits your taste. Another excellent combination is a mixture of 2 teaspoons mace with 2 teaspoons nutmeg. A small dash of pow dered mace will add interest to your next apple salad. Upsidedown Cdke for s Wintertime Flavor and nutrition packed dried fruits come into their own during the winter months. . Here we combine prunes and dried apricots for an .outstanding upside-down cake. -Winter Upsldedowa Cake 18 cooked prunes (pitted) 16 cooked sweetened dried - apricots cup melted butter or mar- : garine . Vt cup brown sugar (packed) Vi cup water . - 14 cup shortening 1 cup granulated sugar 1 egg IVi cups sifted cake flour Vi teaspoon salt Vi cup milk ; -.: teaspoon vanilla extract Drain orunes and apricots. Combine butter, brown sugar and water in bottom of an - 8-inch square cake pan. ' Arrange fruit in checkerboard pattern on top of sugar mixture, set aside. Cream shortening and sugar to gether thoroughly. Add egg and beat thoroughly. Sift together flour, baking powder and salt, and add creamed mixture alter nately with milk. Blend in fla voring. Pour batter over fruit. Bake in moderate oven (350 de grees) about 1 hour. Let stand 5 to 10 minutes, then invert onto serving plate. Serve warm, plain of with whipped cream. - WITH SOUP You don't have to serve clear tomato soup unadorned. It's nice serves at the very lowest prices. ' Heal versatility and economy are available to the budget-watcher who plans ahead. For instance keep such Inex pensive nutritional products as dried beans and peas, lentils and barley on the shelf and you are much more likely to use up that left over meat or poultry soup stock. A variety of macaroni products makes for ' inexpensive meal planning. There is a wide selection of handy, easy to use canned meats for every day and emergency use. Canned tuna and salmon for sandwiches, salads, soups and main dishes are prac tically a must. Canned tomato products, fruits and vegetables as well as juices are frequently specialed so buy when the price is right At the same time be sure to check your, condiments and seasonings, because nothing is more annoying than to reach for ketchup, pickies or soy sauce and find the bottle empty, . . Best Vegetable Buya The "C s have it. with car rots, celery, cauliflower and cab bage on the best buy list Onions, lettuce and artichokes are in good aupply. Potatoes are a bit higher. Broccoli, winter squash and tomatoes are available at reasonable prices. i Best Fruit Buys: Apples, In cluding red and golden Delicious, Winesaps and Newtowns, are in abundance with correspondingly good prices. Winter pears are at their peak and should be enjoyed now. Grapefruit and navel oranges are increasingly avail able. Grapes are getting scarcer. Meat Department - Beef continues to be the fea tured meat. Supplies of lamb are ' ample at fair prices. The family . might well welcome lamb as a pleasant change in case you nave forgotten it lately. Pork con tinues plentiful, check especially for good buys in shoulder cuts, spareribs, hams and bacon. Pack aged sausages and frankfurters - . .1 .. j . : i . M am ireiiutmiur auvciuscu at ivi 1...V.1.. ii. bAn siiaiAapiy tun .iw0. mau ncci an eye out for good buys in the specialty meats such as kidneys, sweetoreaos, tongue, Drains ana Special Dessert Handsome and luscious dessert for special occasions: A white cake (made with an instant cake mix) baked in layers, with gor geous purple grape jelly tilling, smothered on top and sides with whipped cream. Dark blue Mal aga grapes as a plate-garnish add beauty and excitement Perks up Liver V-8 juice, used as cooking sauce, does a lot to liven up the flavor of traditional liver and bacon. Start as usual, frying 3 or 4 slices of bacon till crisp; remove it from pan and break into bits. Dust the slices of liver (about 1 pound) with seasoned flour. Brown liver in the bacon drippings; pour in 1 cup of V-8 juice; also add bacon and some sliced onion. Cover and simmer about 15 minutes or until tender. It's aplenty for 4. What could be better with hot baked potatoes and lettuce-spinach salad (with garlic dressing).. . -- - Danish Meat Balls Easy, j Delicious Ground beef is i real bargain right now, but even If it weren't, . we think you would still buy it ' in order to have this flavorsome meat dish. Serve with mashed potatoes, rice, spaghetti or 4 noodles. Six generous servings. Danish Meat Balls 2 inch thick slices bread IVi pounds ground beef 1 onion, finely minced 4 tablespoons drippings or butter Vi cup hot water " Vi teaspoon salt teaspoon pepper ... V teaspoon powdered mac or nutmeg 1 bay leaf 1 Soak bread in cold water. ; Press dry.. Crumble; add remain ing ingredients and mix well, Shape into balls; roll in flour. Brown in melted fat in heavy frying pan or Dutch oven. Add . hot water with bay leaf. Cover and cook slowly hour. A with toasted croutons or slices of liver. caullflowerets. . , , 1 . Good marketingl HGVJ FLAVOR The Different ; Hot Cereal! 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