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