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a(einJ0fdtltehtic 0$W jwe U Setter lifmcf
THE HOUSEWIFE'S HANDY
LATEST 0 IDEAS FOR YOUR
ital a Journal
ARKETINC
Published fhuridoy Each Week
Edited by Marian Lowry Fischer
Saiem,. Oregon, Thursday, April 19, 1956
Much New Produce Features Market Array; Useful Ideas Highlighted
- o
FCOD SECTION
Cab
There's some good eating
topping the menu.
By ZOLA VINCENT
(Foods Writer)
Now that
the "Many Happy
Returns" are in and we've .
squared ourselves witn tne coi- ." , , , i .,..
SteSfegS S
fryers, fresh asparagus and eJPetj brown pieces of chicken
potatoes are rolling to market
Broilers and fryers are genuine
bargains. Production is almost
50 percent larger than a year
ago, giving us truly a bonanza.
Quality is excellent. Fresh or
quick-frozen, these tender, meaty
birds can be broiled, baked, bar
becued or roasted.
Fresh asparagus is a seasonal
delight as production increases,
prices come down. Shopping re
veals variable prices dependent
on fancy versus garden variety
due to recent rains or other "acts
o nature". Stalks should be
green and tender almost their
entire length, with fresh, firm
close, compact tips. Plan on two
generous servings per pound.
Fresh asparagus season is short
so enjoy it often, now.
New potatoes arc increasing
in quantity and their season, like
asparagus is relatively snore.
Characterized by a thin, feathery
skin which may be cither red
or white, new potatoes are ideal
ly suitci for boiling and for
creaming.
Practically every woman and
growing girl in our part of the
country knows how to broil and
how to fry chicken. Your foods
writer's problem is to suggest
something new that will appeal
to the experienced chicken fixer
, . . and to her family. We hope
we've solved it to your liking.
For each two servings of broiler
halves, prepare this sauce:
Lemon Sauced Broilers
1 small clove garlic
2 teaspoon salt
- 4 cup salad oil
Vt cup lemon juice
2 tablespoons chopped
onion
Vi teaspoon black pepper
i- tcasDoon dried thyme
Mash garlic clove with salt in
a bowl; stir in remaining ingre
dients. Allow sauce to stand
overnight to blend flavors if
you vc time enougn
Shane broilers as usual, soak
in the lemon sauce one hour he-1
fore broiling. Shake off excess ,
sauce, nlace chicken in broiler
pan (not pn rack) cut-side up.
Place broiler pan 4 to 5 inches
from source of heat: broil slow-:m
ly,
urning cverv 10 minutes or
brushing meaty side with
sauce.
Broil 40 minutes or until
K,,.f fir.eh ipnrier.
Cnen in hot matter and nourat. Add 1 cup cottage cheese
...... .,nwn. caun nvpr all Snrin-
' ,
1-1- ...ill. nknnn- nit-tlnt-
i r,vr. "
Use cut-up fryer. Rinsc in cold
watcr and dry. Season with salt
and pepper. Melt h cup butter
or margarine in skillet and brown
pieces evenlv, turning often with
tongs. Pour lemon Sauce over
chicken. Cover and cook over
low heat or in slow oven, 325 de-
crees. about 40 minutes. Remove
hot platter: stir sauce and
pour over thc chicken.
Super eating. Figure 3-pound
bird, cut up, for each 4 servings
of this dish.
Chicken Baked in Sour Cream
2 teaspoons Ac'cent
(monosodium glutamate)
1-frying chicken (3 pounds)
cut in serving pieces
4 tablespoons butter or
margarine ,
1 small onion, minced
3 tablespoons Uour c
1 cup water
1 cup commercial four
rrca0 o
1 teaspoon paprika o
O teaspoon grated
lemon rind
Salt and pepper
2 tahlespnon;(herry,
optional
the meal array above fryers, fresh
2 tablespoons chopped $
parsley . . !
Many reel inw cnicjen rewins
"no ,ne i
: f nvn, n inn mnnndii llim O r;i.
siowlv on. both sides. Transfer
to casserole. Add onion to skillet
drippings; saute gently about 5
minutes. Blend in flour until
smooth; odd water and sour
cream. Cook, stirring constantly,
until mixture thickens and boils.
Add paprika, lemon rind, re
maining teaspoon Ac'cent,
salt and pepper to taste. Pour
gravy over chicken. Cover; bake
in moderate oven, 350 degrees,
until chicken is tender, about 1
hour. Place chicken on hot plat
ter. Add sherry and parsley to
gravy; pour over chicken or
serve separately.
Asparagus is attracting consid
erable attention and deservedly
so as the season advances and
price becomes reasonable. Popu
lar, attractive way of serving is
to combine with new potatoes in
this pimiento cream sauce. Four
generous servings.
Creamed Asparagus, Potatoes
Vi cup butter or
margarine
V4 cup chopped onion
1 canned pimiento, chopped
Vi cup flour
2V4 cups milk
1 teaspoon salt
V,2 pounds small new
potatoes, cooked and
peeled
2 pounds fresh asparagus,
cooked and drained
Paprika
Melt butter or margarine over
low heat. Add onion and pimien
to and saute until onion is ten
der. Add flour and blend. Grad-
, , .,, ,. ,,,, i
ually d 'n'lk and cook over low;
neat unui mu.-Ke.cu. j
stantly. Add salt. I
Arrange cooked potatoes and
cooked asparagus on serv rig
piauer anp iop wmi aui.. """
with paprika Unsurpassed with ,
fried or broiled chicken. ;
Another popular way with that -
good green fresh asparagus is
Asparagus Mornay. Good too ;
over new potatoes. For each two -
pounas oi asparagus iu ui.i.. ,
persons generously.
Asparagus Mornay
Melt 1 tablespoon butler in
neavy saucepan.
sponn flour and mix well Pour
'2 cup milk all at once. Inline-
"s"""'
crate heat. Continue to cook.
""T""."' ,
'begins to thicken. Remove from
Uiir until well blended. Cook, stir
Stir lint
ring over low heat until cncesci
: curds disappear. Sauce will be
thin. Add cup grated cheddar
cheese; continue cooking stirring
constantly until well blended
and heated through. Pour over
cooked asparagus. Many like to
arrange freshly cooked aspara-
gus on buttered toast points to
preserve more of that good as-
paragus flavor.
Cheese and Sardines '
Good Friday Dish
You'll Jike these cheese and sar
dine toast combinations for a Fri
day lunch:
'Cheese Toast With Sardines
Ingredients: 8 shces bread, 'i
cup grated cheddar cheese 'lightly
packed i, 3 tablespoons mayon
naise, 1 can (33 ounces imported
1 sardir.e'. lemon juice.
'. Method: Toast bread lightly un
der broiler on oncs($lc. Mix grated
cheese and rnayonnaise; spread
over untoastcd sides oi n r e a d
making suneorncrs and etjrs are
cohered. Bra
sardiSs nuir
Drain sardines: arranac
cbesic: sprmklr sar-
rfincAwiS Irrrmn liner .1 . .
I until hot through. Serve at orffc.
I Makes 4 servings.
new potatoes
- r - r
AmflTf) f) n
1
f - f 1
ujke One
Of Favored
-m ,
Willi the newest emphasis on
the varied uses of canned soup,
requests have come in for an old
favorite recipe, Tomato Soup
Cake.
Tomato Soup Cake
2 cups sifted cake flour
1 tablespoon baking powder
teaspoon soda
lh teaspoon cinnamon or mace
vi teaspoon powered cloves
teaspoon nutmeg
1 cup seedless raisins
h cup shortening
1 cup -sugar'
2 eggs, well beaten
1 can cups) condensed
tomato soup
Sift together flour, baking pow
der, soda, and spices. Wash and
cut raisins. (Roll in a small
amount of the flour mixture.)
Cream shortening; add sugar
gradually; then eggs, mixing
thoroughly. Add flour mixture al
ternately with soup; stir until
smooth. Fold in raisins. Pour
into two greased and floured 8
inch layer pans; bake in a mod
erate oven 1375 degrees) about
35 minutes, or until done. 8
servings. Frost as desired.
New Way to
Cook Macaroni
Products Told
For a flavorful salad try
this
Garlic Spaghetti one.
i lie euu lui s I n u i i i i e i
mc(hods rf c has brought
abollt a development in ways of
oing maCaroni foods.
orc ,s (hc melhod. To cogk ;
ounces o( macaroni, nooliQS m
Spaghetti, first bring 3 cups of
wa(cr , boi,jng Ad(1 2 tcaspoons
sa, and thc macaroni (ood t0 lh(.
i(v boji watcr str
mjxUil.e constantly for 2
minl1(,s Thcn cover lhc pan
f ,,, ,, ,, ,j
, minu(cs At lhc cnd o( 10 min.
uCSi drain the macaroni food and
rinsc mmediately. It will be
kcd to lhc corrccl stae of
I doneness completely cooked, yet
still chewy not overdone and
mushy. Increase or deccrasc the
; amount of water as you vary thc
quantity of macaroni you wish to
; cook.
Garlic Spaghetti Salad
4 ouoces elbow spaghetti
li pound sliced process Ameri
can cheese
1. pound sliced boiled ham
1 cup diced celery
1 ripe tomato, cut in wedges
Garlic dressing
Lettuce
Add teaspoons salt and spa
ghelti to 3 cups boiling water
Boil rapidly, stirring constantly,
for 2 minutes. Cover, remove
from heat and let sand Id min
utes. Meanwhile, cut cheese and
ham into julienne strips. Put into
a large bowl. Rinse spaghetti with
cold water and drain well. Add
macaroni to hare and cheese with
celery and tomato. Add Garlic
Dressing' and toss lightly. ' Serve
in salad bowl lirvd with letfece.
Garlic Dressing:
' cup undiluted evaporated
milk
l cup sa)d oil
3 tablespoons vinegar
'? teaspoon garlic salt
'i teaspoon sugar
Dan wy mustard
Dash pepper
Combine inJtcdients in
smOl
screw-ton jar. Cover and
shake i
until njjscd thoroughly. 'Let stand
I Sic cowircd
Makes vii
ai ica i iipir neiorr ktiobe..
in
relrigeratot.
!ngi
asparagus
and
Fine Variety of Produce
On Marts for Springtime
There's i
and fryers
big push on broilers
A bonanza of good i
eating at low cost because poultry
production ( is almost 50 percent i
higher than a year ago. The
family can really have their fill
of fried chicken without any dam
age to the budget. While you're
about it. why not fry a double
batch of chicken; put aside half
of it for enjoying cold a day or
two later. Cold chicken with bread
and butter sandwiches goes a long
way toward making a fine meal
whether served at home or carried
to school or to work. Fresh or
frozen, whether purchased whole
or in spare parts, these plentiful
birds can be broiled, fried, baked,
barbecued.
Hen fruit, more commonly
known as eggs, continue plentiful
with prices showing a slight trend
upward. Reasonably priced bacon
along with a couple of eggs will
send Father to work and growing
children to school far better forti
fied to fight the daily battles.
Meat prices continue low for
economy cuts; reasonable for
steaks, chops and roosts. Beef
bargains ore found in freshly
ground beef for the making of
hamburgers, meat loaves, Swedish
meat balls, spaghetti with meat
New, Mild Dressing for
Salads and Sandwiches
We think so much of PRAISE that WE WILL PAY YOU 50c TO TRY YOUR
FIRST QUART. Hundreds of Western families taste-tested PRAISE for us, and
colled it "wonderful!" Now you can enjoy it, too!
Everybody praises PRAISE you'll see! If your family are salad fans already,
they'll Rreet PRAISE with applause. PRAISE has a subtle way of complimenting
the fresh gocxincss nf succulent fruits, crisp vegetables, and salad greens , . ,
If there's someone in your house who just won't cat salad , . , well, just set a
PRAISE salad before him! You'll discover EVERYBODY PRAISES PRAISE !
504 CASH REFUND -Your First Quart of PRAISE
25c CASH REFUND Your First Pint of PRAISE
(limit one refund per customer)
Tear off the label tab from youi FIRST jar of PRAISE anil send label with your
name and address to PRAISE co NALLEY VALLEY, TACOMA, WASH Vi e will
mail vou cash!
Write W1AISE c,i NALLEY VALLEY, TACOMA, WASft., for (fecial ftlAISE Recipe
and other good things. Cuts for
pot roasting are many and low-
in cost; practically make a meal
when potatoes, carrots and onions
are added during the last 30 min
utes of long slow cooking. Short
ribs are a bargain; very good
cooked H4 to 2 hours in a bar
becue sauce, either on very low
heat or in a moderate oven. Lamb
is plentiful. Consider lamb shoul
der, lamb shanks, lamb patties
or lamb curry.
Fish variety is good with special
emphasis on new season sea boss,
rockfish, halibut, trout or shrimp.
If fresh shad is available in your
market, have fishman bone if for
you and prepare for fish treat of
the season. Plenty of lemons on
bond, of course.
Vegetables and-fruit supplies are
about the same. More asparagus
coming in. More new potatoes in
both red and white skins. Aspara
gus and new potatoes are perfect
for serving with those plentiful
fryers and broilers. Snowy white
cauliflower looks good. Cabbage,
carrots, yellow onions of medium
size, lettuce, small artichokes and
cucumbers make menu planning
easy. Fruit buys are apples, ba
nanas, grapefruit, oranges and
pineapples.
Good marketing!
td'ft'a'-" H 1 1 fcS04 vfff otSpCKjfoa a?li nptzv i
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A PRAISEworthv SAIAD SUGGESTION from
NEW PRAISE SA'LAD
1 eon f 1 1 oz.) mandarin orongei
1 can (flat 9 oz ) crushed pineapple
1 cup ihredded red cabbage Vj t;eipoon 10,(
3 cupt shredded white cabbage W cup PRAISE i
Dj.ain oranrst ond o'timnnnln whA oreoarina reit of lalad Combine
(bbgge, pineapple, oranget'dill pickle, onion and toll Toismlxing
well. Chitl. Beffie serving, add 1 1 cup PRAISE and ton agau0Frith
orange tecfttlnt and all $htte
This Pilaff
Delicious One
You'll like this Rice Pilaff as a
casserole offering. In place of
rice you may use the bulgar or
processed wheat product.
Rice Pilaff
?i cup butler or margarine
1 medium onion, chopped
1 cup rice or bulgar
1 10-oz. can concomme
14 cup warm water
Coarsely ground black pepper
Savor salt to taste
Melt butter in large skillet.
Brown onion; add rice or bulgar
and brown. Pour in. consomme and
warm water; add pepper and sav
or salt. Simmer until mixture bub
bles. Pour into 1-14 quart covered
casserole and bake at 300 F. for
30 to 45 minutes. Rice is done when
all the liquid is absorbed into rice.
Serves 4.
Beet-Pineapple Relish
For an espically good accom
paniment for fish, drain the liquid
from a jar of tiny whole beets,
add 3 tablespoons sugar and Vi
cup vinegar. Heat long enough
to dissolve the sugar. Combine
beets and 1 cup drained pineapple
chunks and pour liquid over beets
and pineapple. Chill at least, 3
hours or overnight.
Nolley's Home Economics Deportment:
2 t jbteiooni chopped Nalley'i
Banquet dill pickJe
1 tablespoon orated onion
cabbage may bt uttli. ,
Ah! Fresh Rhubarb Pie...
Fresh rhubarb is becoming more
and more plentiful in the market
and more reasonable in price.
It's really time for one of those
favorite rhubarb pics.
Lattice-Top Rhubarb Pie
Pastry;
2 cups sifted enriched flour
1 teaspoon salt
4 cup shortening
3 to 5 tablespoons cold water
Sift together flour and salt. Cut
or rub in shortening until mixture
is crumbly. Sprinkle with water,
mixing lightly until dough begins to
stick together. Turn out on lightly
floured board or pastry cloth and
press dough together. Cover or
wrap in waxed paper. Place in
refrigerator while preparing Rhu
barb Filling. Divide dough in half.
Roll one half to circle about 14
inch thick and fit into 9-inch pic
pan. Roll remaining half of dough
into rectangle 14 inch thick for
Greens in Stock
Greons cooked in ham stock is
a very tasty morsel. Save the
water in winch ham has been
cooked and use for cooking such
greens as turnip greens, mustard
greens, collards, kale, and beet
tops. Use only enough of the stock
to cook the greer Save every
drop of the pot luiuor which is
chocked full of valuable nutrients
for drinking or for dunking bread.
jy
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foWer
m
- ' ' ' '
umm
lattice strips. Turn Rhubarb Fill
ing, into bottom crust. Cut dough
into strips about 14 inch wide.
Place over filling about 14 inch
apart, weaving strips to form lat
tice pattern. Trim edge, place
strip of dough around edge, and
seal. Flute edge, if desired. Bake
in a hot oven (450 degrees F.) 15
minutes. Reduce to moderate oven
(350 F.) and bake 25 minutes long
er. Rhubarb Filling:
2 eggs, beaten
114 cups sugar
14 cup sifted enriched flour
1 tablespoon grated orange rind
V teaspoon salt
4 cups sliced fresh rubarb
Butter or margarine
Combine eggs, sugar, flour,
orange rind and salt. Beat well.
Stir in rhubabrb. Turn filling into
bottom crust and dot with butter
or margarine, Makes 1 9-inch pie.
Tangy Spinach
Spinach and grapefruit arc
perfect duo. Try combining sau
teed fresh grapefruit sections with
cooked spinach. It's low. in calories
and rcauy good.
Company Luncheon Dish
Baked tomato stuffed with cooked
spinacli or kale is a zippy lun
chcon dish. To make it, .simply
scoop out a firm tomato and fill
it with hot seasoned greens. A
sprinkle of grated cheese over the
top gives it a special zip.
.V YZ
Lime Dessert Fine
After Lamb Dinner
A delicious dessert to serve after
a lamb roast dinner and all its
accompaniments is lime sherbet
Lime Sherbet
Ingredients: 14 cup sugar. 1 cud
water, 1 package (3 ounces) lime
flavored gelatine, 1 cup orange
juice, 2 tablespoons lemon or lime
juice, 2 cups milk.
Method: stir sugar and water to
gether, in a 1 quart saucepan,
over low heat until sugar dis
solves; boil 2 minutes. Sprinkle
lime gelatine over; stir until dis
solved. Stir in orange and lemon
juice. Pour into refrigerator tray.
Have refrigerator control at cold"
est setting; place mixture in frees,
ing compartment until frozen abput
14-inch around sides and bottom
of tray. Turn Into mixing bowli
beat with rotary beater (electric
or hand) until fluffy. Gradually
beat in milk; beat about 1 min
ute longer or until thick and
doubled in bulk. Turn back into
trays; freeze, stirring every IS
minutes, until firm. Makes 8 -servings.
Dressed up Rice
Dress up steamed rice when you
are serving it to company. Minced
parsley, chopped toasted almonds,
minced scallions (with green tops
included), finely diced green
celery, are all fine to add to the
rice. Stir them in with a little
butter or margarine after the rici
is cooked.
mm
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