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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 26, 1956)
THE HOUSEWIFE'S HANDY FOOD SECTION Cdited by Marian Lowry Fitchtr atefit'j Authentic ?W (juide tc Setter titiiwq Capital AJoiimal Salem, Oregon, Thursday, January 26, 1956 LATEST IDEAS FOR YCU.1 MARKETING i . Published Thundey Each Week Scan xAds' for Varied Good Buys on Canned Goods Supplies Fruits, Vegetables, Fish Star on Plentiful List By ZOLA VINCENT (Poodi Writer) Smart shoppers are scanning the advertisements watching the dis plays of canned fruits, vegetables, meats, fish and other good things at this season of the year. - It happens every year about this time as wholesalers and retailers begin to think about next season's crops ar.d storage facilities and stock turn-over. The consumer profits and stocks her pantry with as many dozens of the family favor ites a storage room (and her mar ket money) make possible. Bow To Buy The selection and purchase of canned foods depends on numerous factors. The use to be made of the food is important. For ex " ample, wheinfruit is to be served alone as a dessert the large fruit may be preferable, while for use in cobblers or puddings smaller fruit would be equally desirable. Some knowledge of nutrition and food preparation methods is es sential and family preference is still another factor to be consid ered in purchasing foods for well planned menus. (The canned food label is your best buying guide. The canner thinks of it as the window of the can. He endeavors to give sufficient information on the modern descriptive label so the canned food shopper can "see" what is inside. The importance of label information is increased when shopping in self-service mar kets. ' ' First, you Will note the illustra tion, which helps you quickly find the product wanted. Second, all labels carry a brand fruit packed by the 0. H. Goode Company, look for this informa tion. Fourth, read the additional help ful information such as variety, maturity,, the amount of food in the container in cupfuls or number of pieces, consistency, special sea soning, recipes, and serving sug gestions. Quantity Buying To buy or not to buy in quan tity depends on storage facilities, needs and money savings. It will frequently be found that a market has a special sale on two or more cans of food. If this food is used frequently in your home it is wise to take advantage of the saving. A home supply of canned foods will be found a convenience, but the- .extent of the -purchase will depend upon storage space. 1 . Preparing Canned Vegetables In preparing canned vegetables don't pour the liquid down the Sink. Drain the liquid from the vege table into a saucepan. Boil down until you have a half or even a third of a cup remaining. Now add vegetable, butter and seasonings. Heat, but do not overcook. For creamed vegetable or baked dishes use the reduced liquid with rich milk for the cream sauce. Infant and Junior Foods: Many kinds of specially prepared foods arc available for babies. Strained or homogenized for infants and chopped for junior age children. Dietetic Foods: An increasing number of dietetic foods are reach ing the market. These foods have been carefully prepared to meet the needs of special diets, in ad dition to. providing the nutritiv guide for the selection of a pro-values expected from regular can duct of uniform quality. Third, look for the following in formation required by law: 1. The legal name of the pro duct. Do you want yellow or white corn? Do you want pineapple chunks or slices? That information is on the label. 2. The net contents in weight or fluid measure, depending on the nature of the product. If you are cooking for two people you may want an 8 ounce can of vegetables. for four yuu may want a pound can or jar. 3. The name and address of the manufacturer or distributor, If your family has particularly liked ned foods. They are convenient to i e in reducing diets, diets for the management of diabetes or for the control of sodium intake. Refrigerate Unused We are frequently asked, "Is it safe to leave unused portions of canned foods in the can after it is opened?" It is perfectly safe to do so. The Department of Agricul ture in a news release entitled; "Oh Sure! You Can Keep It in a Can,'1 said: "It is just as safe to keep canned food in the can it comes in If the can Is cool and covered as it is to empty the food into another container." . Banana-Almond Cake One Special Dessert Your family will come running when they smell this "Banana Almond Cake" baking and it will be hard to make them wait until the delicious broiled almond top ping is cool enough to eat I When you see how fast squares of this good-tasting cake disappear, with glasses of cool milk, you'll wish you had made two cakes at the start Banana Almond Cake V cup shortening . . . cup sugar Vt teaspoon vanilla- -v-iv i 1 egg . . . 1 1 cup siftedcake flour Vi teaspoon salt teaspoon baking powder ; r Vt teaspoon soda ' " " ' ' Vi cup mashed banana (about 2 bananas) 2 tablespoons sour milk ' Almond Topping: 3 tablespoons butter or margarine - cup brown sugar (packed) 1 tablespoon cream V4 cup chopped or ready-diced , almonds Cake: Cream shortening and sugar together thoroughly. Blend in vanilla and lightly beaten egg. Sift together flour, salt, bakine powder and sofa. Add to creamed mixture alternately with banana and milk. Four into greased 8 inch square pan. Bake in moder ate oven (350 degrees F.) about 30 minutes. Spread topping over cane ana place under broiler a minute or until mixture is bubbly. Almond Topping: Cream butter and brown sugar together. Blend in cream and almonds. Makes 6 to 9 servings. Variety of Foods in Daily Menus Along with this set of menus are suggestions for a cold weather snack, and the recipe for the cookies that go with the snack of fering: , BREAKFAST Stewed Apricots Waffles Bacon . Butter Syrup Milk Coffee LUNCH. Potato Soup Crackers Butter Devilled Eggs Celery Tomato Wedges Brownies a laJode Milk e . COLD WEATHER SNACK Hot Chocolat? Cinnamon Crisps DINNER Italian Spaghetti with Tomato Meat Sauce o Cole Slaw Toasted Hard Rolls wiOl O Garlic Butter Cheese Fruit Crackers O Milk Cliumn Cri? LS cup butter cud granulated sugar 2 eEs0weH beaten IH cups sifted, all-purpose flour m teaspoons Dating powaer tt teaspoon salt O m teaspoons cinnamon 1 teaspoon vanilla - Cream butter. Gradually add so lar, creaming until light and fluf fy: stir in beaten eggs. Sift to cther flour, bakim powder, salt mixture with vanilla; blend well and chill dough. Roll out on flour ed pastry canvass to Hi inch thick ness. Cut out with cookie cutter and bake on greased cookie sheet in a moderately hot oven 375 de grees F., for about 12 minutes. Makes about 2'k dozen cookies. Compote of Fruit arid , Splice Sauce ; Fruit compotes have long been iP favorite dessert after heavy meal. This one combines three iavorite canned fruitiOin a de lightfully spiced sauce. Spiced Fruit Compote ' 1 can (I pound 4 ounces) pineapple chunks 1 can (1 pound 13 ounces)o peach halves . 6 whole cloves 2 sticks cinnamon V lemon 1 can (1 pound 13 ounces) purple plums Drain syrup from peaches and pineapple into a saucepan; add cloves, cinnamon and grated rind and juice of lemon. Bring to boil; simmer gently 15 minutes. Re move spices and oour syrup over drained fruit Chul several noun, until flavors are blended. Just before serving, add drained chilled purple plums. Twelve and dnnamea, and add to cookie, generous serrlngs. A MEAL IN A MINUTE Just add milk and butter . . heat and serve Full 1 5 ounce con -makes four generous servings for 10c or less per serving. DELICIOUS HEARTY NUTRITIOUS Good Buys to Be Found . . . There are buys to be had in all departments of your favorite groc ery store as retailers prepare for this years "new pack" by clearing out last year's supply of canned and processed foods. ' As a result many products are being special ized and it behooves the economy- minded home-maker to take full advantage of the savings offered. So watch the advertisements and buy at the best price those items which you use In quantity andor like to have on hand for emergen cies. - ' . Meat Department:- Pork once again heads the best buy list be cause of the unusually big supply of hogs being marketed. Real bar gains are to be found in pork roasts, spareribs, sausage and ba con. Beef, too, is in heavy supply at attractive prices. Your budget will appreciate your taking a look at boiling beef, short ribs, the var ious pot roast cuts and ground beef. Vegetable Department Unusual weather is causing some disturbance In the availabili ty and hence the price of some vegetables including cucumbers, eggplant, tomatoes, peppers and soft squash. However, you have only to scan the produce displays to and good buys in carrots, cab bage, cauliflower, celery, lettuce, green .and yellow onions. Potato prices should encourage their in creased use. Choose potatoes, that are firm, smooth, fairly well shaped and shallow eyed. Fruit Department best buys con tinues to be apples. All winter var ieties of pears are available at reasonable prices. Small grape fruit, naval oranges and bananas are in good supply. January Is Egg Monlh The poultry industry from pro ducer to retailer is "merchandis ing" the fruit of the hen. Because of cool weather, the proportion of top-quality eggs is large with a good share of large size eggs. For inexpensive nutritious meals plan on giving the family more souffles, omelets, custards and puddings. Other specials include a variety of dried beans such as pink, pinto, small red, large and baby limas. There's an abundance of rice. Dried prunes are high in quality, reasonable in price. Lard, vege table fats, oils and raisins are in ample supply. Macaroni products are wonderful inexpensive meal ex tenders. Good Marketing! Fritters Of Apples ! And Raisins ? One way to make sure the fam ily eats a good breakfast is to make it a real tasty one. Make a special point of changing the menu now and then and present some treat dish at each breakfast. These Apple Raisin Fritters are one interesting breakfast dish served with spicy pork sausage. Apple Raisin Fritters 1V4 cups sifted enriched flour, 2 Cheese-Pear Salad Fresh pears and cottage cheese are as companionable as ham and eggs. For a salad that is nutriti ous as well as attractive, serve Anjou Cheese Mounds. On a bed of salad greens put Vi cup cottage cheese. Cut pears into eights and press four sections into the cot tage cheese, skin side out and tak ing the form of a pear. Serve with French dressing or mayonnaise. A Good Cake For an upside down cake that is better than good, make it from fresh Anjou pears. Put the usual butter and brown sugar In the bot tom of a pan, then slice pears into eighths and arrange them pin wheel fashion from the center of the baking pan. Over this pour about cup cranberry sauce then top with prepared orange cake mix, made according to package directions. teaspoons baking powder, tea spoon salt, 1 tablespoon sugar, Vi teaspoon cinnamon, 1 egg, beaten, Vi cup milk, 1 tablespoon melted shortening, lVi cups chopped ap ples, Vi cup seedless raisins, fat for deep frying. Sift together flour, baking pow der, salt, sugar and cinnamon. Combine egg, milk and shortening. Add apples and raisins to liquid mixture. Add to flour mixture, stirring until flour is weU mois tened. Drop by spoonfuls into deep hot fat (375 degrees F.) and fry until brown, turning frequently. Drain on absorbent paper. Serve with syrup and pork sausage. Makes about 16 small fritters. Fruit Salad, Dunk Dressing At Lunch Time For a lunch-on-a-tray deal ar range an ample fruit salad com bination, including canned and fresh fruits, with a special dress ing for dunking each piece. Such fruits as drained- canned pears, apricots, pineapple chunks and grapefruit sections combine well with bananas and apples. Arrange them on greens. Along with this salad, hot consomme or other sim ple soup served in a cup, and cheese and crackers around the plate make a complete menu. Here is the fruit dunk dressing: Fruit Dunk Dressing 1 pkg. (3 oz.) cream cheese H cup mayonnaise V. cup canned apricot nectar 2 tablespoons lemon juice 1 tablespoon sugar V teaspoon salt 1 ' '" y teaspoon paprika Beat cream cheese until fluffy; add mayonnaise and mix until smooth. Stir in rest of Ingredients. Chill. Makes about lVt cups . Pineapple Adds a Touch to Casserole Pineapple provides a glamorous touch in Turkey Tropical Casser ole. To make it, add teaspoons salt and 4 ounces medium noodles to J cups boiling water. Boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat and let stand for 10 minutes. Combine lVz Jellied Peaches ; ; Dessert Gelatine salads and desserts are satisfactory for so many reasons; one being that they can be made during your unhurried hours. Cot tage cheese filled peaches are a very popular salad-dessert Ever "j:l" them like this? Jellied Peaches 1 cup boiling water k 1 package lime gelatine 1 cup syrup from peaches 6 canned peach halves 1 cup cottage cheese . Lettuce or other greens Add water to lime flavored gela tine and stir until dissolved. Stir in peach syrup and let stand until it begins to "jel". Place peach halves with cut side up in a shal low pan. Pile cottage cheese in centers of peaches. Pour thickened gelatine around peaches; chill until firm. Cut In six portions. Serve on greens. Top with salad dressing or whipped cream. cups chopped cooked turkey. 1V cups condensed cream of celery soup (10tt-our.ee can), Vs cup milk, 2 tablespoons finely chopped onion and Vi teaspoon salt, mixing until weu mended. Drain and rinse noodles and fold into sauce. Pour Into ltt-quart casserole. Arrange 4 pineapple slices on top. Sprinkle with 1 cup shredded American cheese. Bake in moderate oven (350'F.) about sp minutes. Makes 4 servings. m lasted HERE'S ALL YOU DO I I Pour potatoes into boiling wafer. Moisten evenly . . do not cook! J ewMWMim .11,. ., a 1 j..ji,imii!Mw-- : . ;':, fJ Minute Mashed Potatoes areaIJ cooked for you ""'"'"so delicious," good cooks say they're: - LIGHT AND FLUFF As ( EVERY BIT AS J j VTHE POTATOES I WHIP WITH ) TASTY AS MY OWM V ff MY ELECTRIC BEATER.' jffr MASHED POTATOES J ,1,:. kIM " lliil IQl ' ! , SjgggggajJgSJSJSJSJi . 'KKmmKKIKmtK1 MRS. ROBERT O. PHILLIPS 411 S. E. 24th Avenue, Portland, Oregon MRS. J. T. RICE, JR. ' 358 Crockett St., Seattle 9, Wa'VftgtoA 2'Se an Season to taste with butter and salt d whip wifh fork. Sesyes 4. . DOUble yOUr money back if you don't agree that Minute Mashed Potatoes are every bit as wonderful as the best you've ever tasted! They're the same choice potatoes you buy yourself, but they're all cooked for . you for quick fixing! , . ' Try'some tonight and if not entirely satisficd-send your reasons with ; ; your name, address and the box top to Consumer Service Dept., General Foods Corp., White Blains.N.Y. We'll send you twice as muchasyou paid' Guaranteed by the makeh of Minute Rice PEEUN61 'Vfc e e o . NO. BOILING I V NO . r MASH NG o o 9 tSANO IP0TATOE 3 ANOTHIR FINI MOOUCTJOP OiNIRAl FOODS O O
