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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
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