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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (June 21, 1956)
aein'4 Authentic Jcod (juide tc Setter ttiiwq THE HOUSEWIFE'S HANDY FOOD 'SECTION Edited by Marian Lowry Fischer LATEST IDEAS FOR YOUR Journal A IR DC E T 0 INI C Published Thursday Each Week Salem, Oregon, Thursday, June 21, 1956 Early Summer Produce Abundance Makes Shopping, Cooking Interesting Capital k JL " New Crunch Pie for Summer A new recioe developed by Betty Crocker presents a light, refresh ing and nol-too-mung aesseri. 11 i Rnttcr Crunch Lemon Chiffon Pie. The crust is composed of sweet buttery crumbs, nut-like in appearance and crunchy in taste. Crumb crusts usually are made with crackers, wafers or rolled rmmhs. but in this recipe the makinos start from the beginning The ingredients are flour, brown sugar, butter and nuts, all mixed hv hand and snread in a pan and baked. The mixture is then stirred to form crumbs, the warm crumbs then being pressed into a pic plate. Some of the mixture is saved to sprinkle over tire top of the pie filling. The pie should be chilled before serving. Butler Crunch Pie Butter Crunch Crust: 'i cup butter cup brown sugar (packed 1 cup flour a cup chopped pecans, wanuts, filberts, or coconut Heat oven to 400 degrees (mod Delicious is this lemon chiton pie made with a new butter crunch crust. Guide on Care of Butter, Cheese, Milk, Ice Cream With June as Dairy Month still on, the foods section today tells more about use of essential milk and its care. Ther is no waste in milk. Every drop can be used and cost is low in proportion to food value. Government nutritionists say that, in terms of money value, from 15 to Mi of the al lowance for the family's food should be spent for milk and milk products. Cook's Buying Guide Dairy foods have an import ant place in meal planning. When you're shopping or cooking, keep these facts in mind and avoid puzzling moments. One pound of American (ched dar) cheese makes 2 cups, grat ed. One pound of btter makcus 2 cups. One pound cottage cheese makes 2 cups. One-half pint (1 cup) coffee cream makes 8 cof fee servings. One-half pint (1 pint) whipping cream makes 2 cups, whipped. One quart of ice cream makes 6 to 8 servings. Use yesterday's milk before to day's. This is easy to do if you always put new containers be hind those already in refriger ator. Care of Butter Keep butter in refrigerator wrapped and in its package or a covered container. Remove cube at a time or cut off amount you plan to use and refrigerate balance. Care of Cheese Cover all cheese tightly in plas tic containers or jars or wrap well in aluminum foil or waxed paper. Packaged cnecse may dc stored in its own wrapping. Keep in refrigerator. Soft cheeses such as cream and cottage cheese are quite perish able but can be kept for several days in tightly covered contain ers. Cut off any mold that develops on hard cheeses such as Ameri can and Swiss. The cheese un derneath is perfectly good. Serve most cheeses at room tcmpcra- White Sauce Used In Many Ways; Points On Preparing Told There's good nutrition in while sauce which combines milk and butter with a bit of flour for use in ways beyond numbering. Ev eryone knows how lo make white sauce so we're going to remind you only of good nutritious uses: Thin white sauce is ideal for soups. Thin and medium white sauces are used for cream soup, gravy, creamed and scalloped vegeta bles, hard-cooked eggs and prac tically any cooked fish or meat. Thick white sauce makes a binder for croquettes, souffles. Milk gravy is just while sauce made with pan drippings from meat instead ot buller. Potato Soup Always Favorite of Family Care of Milk i Celebrate June Dairy Month by j ture for best flavor. checking up on these items and tare oi ice Lream ,.,,i,. hnii Mi a increments vour naDils lor maKine me mosi Soroart in nhlnns nan ' nf milk: ' period in the ice cube compart- 13 x 9' j x 2 inches. Bake 15 min- Wipe the bottles or cartons I ment of your refrigerator, lians ules Take from oven, stir with! with a damp cloth and hustle j for it to a dry refrigerator tray ennnn Save 3i cud for topping, them into the refrigerator. Milk Immediately press rest of mixture ' needs a cool, dark place. Precious Vlianuns are ucMiuyuu uy iikni. Cover milk to protect its deli cate flavor. Other odors easily creep in when milk is left un covered. Pour out the milk you plan to use at any one time and return rest to refrigerator. Potato soup with meat is a fine luncheon or supper specially cer tain to be enjoyed by growing hoys and girls. Potato Soup Cook 2 cups diced potatoes and 1 small sliced onion in boiling water unlil soft. Put throueh a To store ice cream for a short :riccr or masi, slightly. Cut 2 frankfurters into '. inch slices Many Good Buys Are Listed'Milk Ideal In Summer Beverages With milk production t the year's highest levels, we i:nd an abundance of cottage cheese for frequent offering on family men- nd in combination cold. There's no finer supper eat ing than cold fried chicken with bread, butter and cucumber sand wiches. Beef continues abundant. Again with seasonal tomatoes, cucum-1 we say, make the most of the bers, green peppers, shredded I high quality beef offered right lettuce as well as with berries now at reasonable cost with gen and fresh, frozen or canned ; uinc bargains on ground ham fruits. Plentiful sour cream has , burger-types and stewing beef. been growing in popularity right Prices on other meat is edging along; is superb with fruits and berries. Sour cream simply sea soned or in combination with mayonnaise goes into and onto many greens and mixed vege table salads: tops tomato soup. Cheddar cheese is a good buy, chock full of high quality pro tein for making of main dishes. Remember to step up the milk order now that the children are not getting that extra milk at school. Give the family ice cold buttermilk to drink for a change. Step up familv nutrition by add ing non-fat dry milk to soups, main dishes, baked items. Ice Cream, of course! Poultry Plentiful Broilers and fryers will tempt many shoppers as markets offer specials. Stock the home freezer: keep plenty of. poultry handy for eating, broiled or fried, hot or up. Watch for cured pork spec ials which are less frequent now. Eggs of all grades are very good buys. Give Father and the boys two eggs at breakfast; make an angelfood or other egg-rich cake for a change. Hard-cook a half dozen and fix deviled eggs for a fine salad. Remember, Grade A eggs for "eating": grade Bs for ingredient uses such as cakes, meat loaves, etcetera. Vegetable Buys Cabbage, cauliflower, carrots, corn, lettuce, onions, zucchini, radishes, green onions. Potatoes are higher. There's also cucum bers, squash and eggplant. Fresh Fruit. Enjoy strawber ries while you can. Cantaloupes, watermelons increasing; a few cherries: early peaches increas ing along with apricots with prices seasonally high of course. Good marketing! Cookies With ' Summer Desserts Refrigerator Cookies solve all dessert problems during the hot summer days ahead. A dish of freshly sliced peaches or bananas or a heaping serving of sugared berries joined w-ith these cookies will -certainly add a cool note, to the finale of the meal. Refrigerator Cookies 4 cups sifted enriched flour 1 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon soda cup lard 2 cups brown sugar 2 eggs 1 cup chopped nutmeats Sift together flour, salt, cream of tartar and soda. Cream lard and sugar thoroughly. Add eggs and blend well. Combine sifted dry in gredients and nutmeats; add to creamed mixture and mix thor oughly. Shape the dough into 2 to 3 rolls, l!i inches in diameter; wrap in waxed paper ana cnui in refrigerator overnight. Cdt into inch slices and bake in a moderate oven (400 degrees F.) 6 to 8 min utes or until lightly browned. Yield: 9 dozen cookies. Refrigerator Dessert Featuring Peaches Frozen or refrigerator desserts are all the go for summer time. This one is a peach refrigerator dessert: Refrigerator Dessert 20 shortbread cookies coarsely crumbled (about 2 cups crumbs) 1 cup heavy cream 2 teaspoons sugar 1 teaspoon vanilla 2 cups chopped fresh peaches, sweetened to taste OH 2 pkgs. frozen peaches, drained and chopped Vt cup chopped pecans Sprinkle i cup shortbread crumbs on bottom of rectangular baking dish (about 6'V x 11"). Whip cream stiff; stir in sugar and va nilla. Fold in peaches and pecans; pour over crumbs. Top with re maining shortbread crumbs. Cover with waxed paper; refrigerate overnight. Serves 6 to 8. As summer time comes, cool beverages take the spotlight and right along with them, milk as a fine ingredient to use in those drinks. Nutritionists agree that the two nutrients most often found short in children's diets are cal cium and ascorbic acid (vitamin C). Milk and citrus fruits or fruit juices arc high in these nu trients; can be combined in countless ways attractive to Jun ior and Junior Miss. Tomato-Milk Appetizer Before dinner or between meals, offer this relaxing and en joyable cocktail. For 4 servings. combine- 4 cups chilled milk, 2 cups chilled tomato juice, Vi teaspoon celery salt, 2 teaspoons onion salt. 2 teaspoons Worcester shire, dash of salt; blend thor oughly, pour into glasses and garnish with minced chives or parsley sprigs. ineappie Mint Punch Combine 3 cups chilled milk. 2 cups pineapple juice, 't cup coffee cream, 'i drops pepper mint extract. V'-i cup sugar, lis teaspoons lemon juice and a pinch of salt; shake in shaker or beat with egg beater until foamy. Pour into tall glasses; garnish with sprig of mint and serve im mediately. Six servings. Buttermilk Shake Combine 3 cups chilled butter milk, i cup cold lemon juice, pinch of salt, li cup sugar. Mi teaspoon lemon rind, 2 small Cheese Fondue In fondue, milk and cheese combine in the simplest of all fondue recipes; packed with good nutrition, good eating. Cheese Fondue Beat eggs well. Mix 2 cups hot milk, two cups soft bread crumbs, Vi pound finely cut cheese (2 cups), 1 tablespoon butter and dash of salt. Stirr this mixture into the beaten eggs. Pour into a well-greased shallow pan and bake in a moderate oven for about 25 minutes or until set and lightly browned on top. Serve at once. Six servings. ABOUT WHIPPING CREAM To whip cream have bowl and whipper chilled and cream at re frigeration temperature. To get a fine product that will hold its stiff ness, whip rapidly with an efficient beater. To sweeten, add the sugar when the cream is partially whipped. Serve Cooked Celery For Vegetable Dish Celery is a very good buy and you're missing a treat if you're not cooking it occasionally. For this flavorful, crispy and different vegetable dish, cook 8 cups finely sliced celery in about 1 inch of boiling salted water in a tightly covered saucepan until tender, IS to 20 minutes. Spanish Celery Cook together for 10 minutes the following ingredients: 2 8-ounce cans tomato sauce, 14 teaspoon salt, 1 teaspoon sugar, 1 medium onion, sliced fine, ij of a seeded green pepper, minced, 1 tablespoon butter or margarine and pepper to taste. Combine with cooked celery. Serve hot. Makes 8 servings. servings of ice cream; shake thoroughly or beat to blend. Dash of ginger. Four servings. Lime Flip Combine 6 tablespoons fresh lime juice, Vt cup sugar, dash salt, 6 cups buttermilk and shake or mix thoroughly. Add green food coloring if you like. Garnish with mint sprigs. Six servings. -Molasses Milk Nog - For each serving, combine 1 cup chilled milk, 2 tablespoons molasses, dash of salt. Pour into glass. Top with vanilla ice cream (2 tablespoons) and a little brown sugar combined with a dash of combined cinnamon and ginger. GOOD! SMACKIN' Arden Country Cousin ICE CREAM against bottom and sides of 9-inch nix nan. Coo . Pour in limn; Sprinkle reserved crumbs over top. Chill 1 hour. .Manes o serving. Lemon Chiffon Filling: Vi cup sugar 1 envelope unflavored gelatine (1 tablespoon! 2-3 cup water 1-3 cup lemon juice 4 egg yolks, slightly beaten 1 tablespoon grated lemon rind 4 egg whites 't teaspoon cream of tartar cup sugar Blend sugar, gelatine, water, lemon juice, slightly beaten egg volks thoroughly in saucepan. Cook over low heat, stirring constantly, just until mixture comes to a boil. Stir in grated lemon rind. Place pan in cold water. Cool until mix ture mounds slightly when dropped from a spoon. Then fold into a meringue made of ega whites, cream of tartar until frolhy. Grad ually heat in sugar, a little at a time, until stiff and glossy.) and cover with waxed paper Keep ice cream in the cartons in your home freezer or frozen food compartment of refriger ator. Pre-packaged ice cream is ideal for storage. If held in freezer, it may need to be softened a lit tle at refrigerator temperature before using. Steamed Lemon Fluff Easy and Flavorful This version of a steamed lemon ' syrup into a 9 inch skillet. Sift dessert is light and flavorful. flour, baking powder, salt and Steamed Lemon Fluff sugar together. Separate 1 egg Ji cup ' 1 'i prints) margarine or and reserve white. Combine yolk. Delicious Pudding Here's a quick dessert which bakes in a hurry. Beat together 2 egg yolks. Add 1 cup milk. Stir in 3a cup beet or cane su?ar. 3 cups cooked white rice and 1 teaspoon v a n i 11a, Grease a 2-quart baking dish. Place 1 cup peach slices on the bottom of the baking dish. Add half the rice-milk mixture. Add 1 cup peach slices to the top of the rice mixture. Pour the rest of the rice mixture over the peaches. Sprinkle with bread crumbs. Bake at 3.vi'F. until the rice has ab sorbed most of the milk. Serve hot or cold with crcn, whipped cream, icecream or a sauce. butter Juice of 1 lemon 1 cup sugar 1 cup water l'i cups sifted flour 2 teaspoons baking powder i teaspoon salt !j cup sugar 2 eggs 2 cup milk Rind of 1 lemon Coconut 'optional) Bring margarine, lemon juice. sugar and water to a boil. He- move from heat and pour half the servings. whole egg. milk and lemon rind Stir gently into flour unlil all dry ingredients are moistened. Beat syrup in skillet just to simmering point. Drop dough by tablespoon fuls on top of syrup. Cover and cook over low heat 15 minutes. Mix 1 teaspoon cornstarch with 1 tablespoon cold water. Add to re served syrup and cook until thick ened and clear. Cool. Beat egg white stiff. Fold into cool syrup. Serve over warm puffs. Sprinkle with coconut, if desired. Yield: 6 add frankfurters, salt, pepper and 2 cups of milk to potato mixture. Heat throughly, garnish with dash of finely chopped parsley and serve. Four servings. For va riety, salami or other luncheon meat, cut in pieces, may be used instead of frank;. Or sprinkle with chopped cooked ham or with cooked sausage meat that has been fried crisp, then crumbled. Petal Tarts Are Tasty Ones Coffee flavoring is liked by most and these pecan petal tarts are es pecially good. Pecan Petal Tarts 2 pkgs. pie crust mix 1 egg 4 cup brown sugar 2 teaspoons instant coffee Few grains salt 1 tablespoon melted butter or margarine 'i teaspoon vanilla 3v3 cup coarsely broken Decan meats Prepare pie crust as directed on package, and divide in half. Roll ovit each half '.-inch thick. Cut pastry into 72 2-inch circles. Place one circle in Dotiom oi cacn oi iz muffin cups. Arrange 5 over-lap ping circles around inside of each muffin cup pressing securely. Beat egg just enough to blend yolk and white. Combine sugar, instant cof fee and salt and add gradually to egg, beating well after each addi tion. Add melted butter and va nilla. Sprinkle pecans evenly into muffin cups. Spoon filling over oceans, filling cups not quite to top Bake in moderate oven. 350 degrees F.. 20 minutes or until set. Gar nish with whipped cream. Makes 1 dozen. ypijfg Fluffy Mashed JmKDuI Potatoes Instantly! HERE'S ALL YOU DO! tiff )rjffiiie&JiJfi.blZn--. . mAMliMr.. . . ibwMWM'f Minute Mashed Potatoes are all cooked for you so delicious, good cooks say they're: I Pour potatoes into boiling water. Moisten evenly do not cook! wortJn C0ISFARIfa,TW! 4), ' Tor fifteen yem I had constipiti trouble," says Mr. G. Pollastrini, Sin Francisco businessman."! used every type of laxative on the market none of them Rave me any lastinj; relief. Then a friend broucht mc a loaf of Nutro-Life Bread. Within a week my consiipation troubles were , over. It made mc feel like a new man. And Kutro-Lifc has the best flavor of any bread on ill mxrVft lf rejllv rlflirimn! I wouldn't be without Nutro-Life Bread!" atKiifii&TfS . ;;;-.r- a.;..i" 7 DAYS' TWM VHU CN VINCE Y0U...MY A 10 SF NUTR0-LIK BMW AT Y0R WW0VI TWY! fx. .... ' Ji rimr, Wrt" 2 Season to tatlo with butter and salt and whip with fork. Serves 4. hmmmmammm ( ( EVY BITAS THE POTATOES I WHIP WITH ) TASTY AS MY OWN ! fr r ! s .Ft!1 '' r- ! i t i ftnT- I ata'Afc rt rvmtwt H rh-iMtlA . i ti-i MRS. ROBERT O. FHIUIPS 411 S. E. 24th Avtnut, Portland, Oregon MRS. J. T. RICE, JR. 358 Crockell St., Siottli 9, Woihinglon Double your money back if you don't agree that new Minute . Mashed Potatoes are as delicious as homemade! They're shreds of the same choice potatoes you buy yourself already cooked. Try them and if not entirely satisfied send your reasons with your name, address and the box top to Consumer Service Dept., General Foods Corp., White Plains, N.Y. We'll send you twice what you paid! Guaranteed by the makers nf Minute Rict NO PEELING! 1 f '"irV v: no $jpr NO I NO CW Drill iMiM "v7-- MAOU DVIUIIMW i y MASHING MASHED POTATOES ANOTHER FINE PRODUCT OF GENERAL FOODS i Q
