THE HOUSEWIFE'S HAtlDY
FOOD SECTION
Edited by Marian Lewry Pischat
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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
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am ireiiutmiur auvciuscu at ivi
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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!
MOM NOURISHINOI '
WHIATIIRI COOKS INSTANTLY I
Now better than ever) Made with famous Idaho Baart
Wheat Givei you all the B-vitamina, plus protein
and iron! For rich flavor, whole wheat nourishment,
inttant cooking, look for the new red and white
package at your grocery store today!
CARNATION INSTANT WHEAT
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vegetables bimpy Wonderful co WBm,
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