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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 5, 1956)
ale$A Authentic Jcc4 (jui4e to Setter titing THE HOUSEWIFE'S HANDY FQQD SECTION Edited by Marian Lowry Flicher LATEST IDEAS FOR YOUR ital A RICE TING Published Thursday laeh Wk Salem, Oregon, Thursday, July 5, 1956 Enjoy The Varied Fresh Berries, Cherries While Big Season is:;With;Ul GaiD Valley Area Abounds With Variety Of Fruit; Ideas On Serving. It . .. . -fT o ' u .,, ,,, ,,,..,", , . n, ,,x . ,.' , ', Bf ZOLA VINCENT (Foods Writer) Sweet, juicy, large, meaty. lus- clous, wonderful those are some of the appropriate adjectives that come to mind when we think of :he sweet cherry taste teasers and the busy berry palate pleasers now available in our markets California is the country's lead ing producer of sweet cherries vith a . well above the ' average crop. Our northwest cherry :hards were hit by the November freeze which cut the crop to per haps 20 per cent of normal expectations. Available for a regretably short season are the mahogany col ored Tarlarians, the big black Bings, the black juicy Lamberts and a few of the light colored blushing Royal Anncs which how ever go mostly into maraschinos. Superb for eating out-of-hand, weet cherries also go into salads, pics, tarts, cobblers, cakes, ice cream, puddings. They're popular (or jams, preserves. Highly perish able, sweet cherries should be kept under refrigeration, served '-as is" cold or used soon. Co not expect bargains, t The beautiful boysenberry, lead ing bush berry crop, along with raspberries, , youngbcrrles, logan oerries, are also providing season al eating satisfaction. Rich, dark red in color, tempting .n hue and generous in size, the boysenberry (and its relatives) are delicious with sugar and cream, as topping on ice cream, as gar nish or main ingredient in salads, desserts and fruit cups. Try offer ing berries, singly or in combina tion, with both cream and sugar and with sour cream and be sur prised at the number of sour cream takers. Many Berry Hems Because they freeze well, major portion of the boysenberry crop is Ming into frozen consumer pack jges ready for use in home mak ing of pies, preserves, cobblers, st cetera. They're also going into ooysenberry pie mix, wine, punch or juice, fruit bars, syrup, pre lerves, frozen ready-to-bake pies, baked pies, bakery pastry rolls ind other items. Fresh berries however are ade quate to meet consumer demand because of vast increase In acre age due to year-round demands 'or the frozen, canned and jammed oroducts. Here again we suggest nat you trust your local fruit man for advice as to when to "put up berries." ' Easy Berry Jam Take your pick of the bushber .'ics or any combination of them. Rely on a liquid pectin to "jam" them quickly, successfully and economically without loss of pre cious juice. Do only one batch at a time, using 4 cups (2 pounds prepared fruit, 7 cups (3 pounds) sugar and k bottle liquid pectin. To prepare fruit: Crush completely,-one layer at a time, about 2 quarts fully ripe berries. Many prefer to sieve half the pulp. Meas ure 4 cups pulp into large sauce pan. To make jam: Add 7 cups sugar and boil hard 1 minute, stirring constantly. Remove from heat and at once stir in Vi bottle liquid pec tin. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quick ly into sterilized glasses. Paraffin at once. Makes about ten b ounce glasses. Sweet Cherry Jam This popular sweetstuff takes 4 cups (2 pounds) prepared fruit, V cup lemon juice, 7 cups (3 pounds) sugar and a bottle of liquid pectin. To prepare fruit: Stem and pit i pounds tuny ripe cherries (using a fresh stub pen point in holder for pitting cherries if you've no cherry pitter handy). Chop fine; measure 4 cups into large sauce pan; add cup lemon juice. To make jam: Aid 4 cups sugar to fruit in saucepan and mix well. Place over high heat; bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and at once stir in liquid pectin. Then stir and skim by turns for 5 minutes to cool slight ly, to prevent floating fruit. Ladle quickly into sterilized glasses. Paraffin at once. Makes about eleven frounce glasses. If you like stronger cherry flavor, add li teaspoon almond extract before ladling jam. If you want to use this recipe later for sour cherries, simply omit lemon juice. Berry Cobblers A. cobbler is a rich biscuit dough covered with fruit or covering fruit and baked. Use 'i of any favored rich biscuit recipe or 2 cups of a biscuit mix. It is very important that the berry juice be thickened just right. Quick-cooking tapioca seems an ideal thickener. It pro tects the bright fruit color, adds no starchy or floury taste, is time- saving and easy to use. No need to pre-cook this thickener1 with the juice. For six generous servings, use 4 cups prepared fruit and approxi mately i cup sugar depending on sweetness of berries. For blueber ries and red raspberries, add tablespoon of lemon juice. Stir in 3 to 3' j tablespoons quick-cooking tapioca and a dash of salt. Place dough on bottom and sides With all the interesting variety of delicious berries and cherries, It is a busy time for homcmakers to preserve, freeze and can. Market Roundup Derailed Since wejre told that meat makes the meal, we'll consider meat first in our market round-up. Plenty of poultry of all kinds with specials on fryers, broilers and stewing chickens for enjoying now and for home freezing for economical meals later also. Small turkeys for frying, broiling, bar becuing. Lots of larger turkeys for roasting for fine eating same day and for (many think) even better eating when cold. Pork cuts from the loin and spare ribs for barbecuing, brais ing, stuffing or serving with sauer- of greased baking dish, cover with berry mixture and dot with butter . . .or place buttered berry mix ture in greased dish and cover closely with dough. Bake In hot 425 degree oven for about 'h hour. Cherry Custard Cake Cherry, custard on zwieback crumb crust makes superb eating when served hot or very cold. For crust, combine and work with fingertips until well blended: IVi cups zwieback crumbs, .' cup su gar, teaspoon cinnamon, H cup melted butter. Press crumbs on bottom and sides of 9-inch oven proof baking dish to form shell less than V4 inch thick. This "hell may be filled at once but is much better when chilled for several hours. Cherry Custard: Fill shell with this mixture. Beat 3 eggs, add Vi cup sugar, cup sour cream, 2 cups pitted and drained cherries (fresh or canned) and bake In moderate oven, 325 degrees, until cuslard is firm. Whipped Cream for Desserts In many families, the main meal interest of the men of the family is "what's for dessert." Many women tell us that they plan the dessert first; try to get it made early in the day. Since whipped cream covers a multitude of des serts, let's consider it for a moment. For best results, have cream, mixing bowl and beater well chilled. For flavor variety, try whipping spices into the cream. Nutmeg for topping a lemon pie or over fresh fruit or berries. Ginger flavored whipped cream over sliced bana nas, using 1 cup whipping cream, 4 teaspoons sugar, 'i teaspoon ginger. For parfaits, beat honey into whipped cream or use cream whip ped with juices from canned or frozen fruits. A can of chilled apple sauce folded into a pint of stiffly beaten cream and given a dash of cinna mon will please any man. Whipped cream and mayonnaise using 2-3 cup mayonnaise and 1-3 cup whipped cream makes satisfy ing topping for any fruit and-or berry salad which can also serve as dessert. kraut are very good, buys. Bacon is low in cost but remember that it doesn't store well; should be used within the week. Beef bargains continue in ground beef for making hamburgers, meat loafs, meat balls. Lamb is an ex ceptionally good buy for this sea son of the year. Fine for roasting and for lemon-marinaded shishka bob grilled over coals or oven- broiled. -. Eggs are very good buys in both large and medium size, A and AA grade. Buy from refrigerated cases and refrigerate them as soon as you get them home. A couple of days at room temperature makes grade: B eggs of grade A eggs. Berries are seasonal delight. Strawberries are of good quality with season past peak. Boysenber ry and other bush berries are in creasing in supply with season all too short. Talk over berry freez ing - and preserving plans with fruit man; Enjoy them while you can without expecting bargain prices. If you find a bargain, grab it quickly, take it home, "put it up." Other Fruits. Cherries of our coast-grown sweet varieties offer seasonal eating pleasure. Prices with only occasional exceptions, are not low; not likely to be. Peaches, plums, apricots, nectar ines are arriving in greater quan tity. Cantaloupes are of good quality at reasonable cost. Chilled water melon makes fine eating. Vegetable bins offer good buys in snap beans, cauliflower, cab bage, celery, corn, cucumbers, eggplant, potatoes, onions, sum mer squash. Plenty of makings for tossed green salads. Good toma toes are likely to be expensive since quality ranges widely. Good marketing! Blueberry Crumble Quick, Tasty Dessert Along with the berries from the valley come the luscious blueber ries. Of course there is no Die Viuite like blueberry pie.' But there are many other delicious desserts with this fruit. Here is a tasty one, quickly made: Blueberry Crumble Us cups blueberries, cooked with sugar Vt cup juice Vi cup butter Vt cup flour V4 cup sugar 14 teaspoon salt. Place cooked berries, with juice, in a greased baking dish. Blend butter, flour, sugar and salt, Mix thoroughly and sprinkle on top of the berries. Bake 40 minutes in 350 degree oven. Servo the dessert warm or cold, topped with whipped cream, ice crca,m ,or hard sauce. The recipe can be used with other fruits, such as canned purple plums or other canned berries. - Outdoor Cooked Vegetables Listed Vegetables, foiled and cooked on grate over the outdoors fire arc very popular, easily done. Arrange individual portions of either fresh or frozen vegetables on squares of aluminum foil. Add seasonings, butter or margarine. Bring foil up over food and seal all edges to make a tight package. . Place on grate and cook, turning once or twice. . . ; . . Some excellent combinations are: zuchini, thinly sliced onion, tomato and mushrooms; peeled and sliced potatoes, sliced onions and top milk or cream with seasonings . . . green peppers, corn cut from the cob or canned whole kernel style and to matoes . , , peeled whole onions with seasonings may be wrapped in foil and baked like a potato. Many Ways With Cherries Willamette valley folk become so accustomed to their wonderful cherries they sometimes fail to make the best of them, the fruit seems too commonplace. Visitors to the city often com plain, however, they never see many of the fresh cherries about. True, ' it might be a nuisance to restaurants and hotfls to have bowls of the cherries about, but in the homes certainly this fruit could be served more often as fresh fruit. The big luscious Royal Anne, Lamberts or Bings make fine fruit to serve fresh in the season as a fruit plate for breakfast or lunch, or at snack time, or just to set about to cat instead of candy and such. Of course valley folk make the most of the pie cherries canning and freezing them for pies later, as, well as making many fresh pies while the cherry season is on. The Royal Annes, Lamberts and Bings also make' fine pre sers, conserves and jellies.. . And of course a popular way of preserving cherries is to ' make maraschino cherries of thorn. Cherries combine nicely with raspberries and loganberries for jams and conserve. Cherry Loganberry Jam ' ' 7 cups of Bing or Lambert cherries, pitted and chopped ' 3 cups loganberries, crushed 7 cups of sugar J - Cook both fruits 5 minutes to a full rolling .boil. Add 3',j cups of sugar and boil hard for 5 minutes. Add remaining sugar (314 cups) and cook 5 minutes longer. Seal, j A friend in Eugene used to make cherry orange jelly. Cherry Orange Jelly 114 cups cherry juice ' , . (3 - 4 cups of whole cherries, stemmed and crushed, but not pitted, and simmered for 10 min utes, covered, make enough juice: the cherries then strained to. make the juice). ,i - 114 cups orange juice :; 1 cup liquid pectin : 614 cups sugar Boll juices and sugar 14 minute; add pectin, boil 14 minute; remove and let stand 1 minute. Skim, pour into glasses and .seal. Raspberry, Cherry Conserve 3 cups cherries. Royal Annes- usually. , . 3 cups raspberries ; . '' 414 cups sugar Cook cherries In very little water until skins are tender. Add rasp berries and sugar. Cook until thick and clear. Jf not thick enough put in platters and put in oven to thicken. Finely cut up nut meats may be added if you want them. Maraschino Cherries 5 cups pitted Royal Anne or other light cherries 3 cups sugar "' 114 cups cherry juice Few drops red food coloring Wash, stem and pit . cherries. Save juice and pits. Combine cherries, sugar and juice. Add food coloring and boil gently 10 min utes. Remove from heat and .let stand 12 honrs. Drain juice from cherries. Pack cherries in hot jars Crush cherry pits. Tie in cheese' cloth and boil in syrup S minutes or until desired flavor is obtained. Remove pits. Pour hot syrup over cherries and seal: at once.. Super Cole Slaw is This Cabbage Recipe Plentiful, solid-headed, nutritious cabbage gets flavor treatment -in this cole slaw which . deserves doubling to start because it keeps well if you're lucky enough to have any left over. For each 4 servings: Place these ingredients in large bowl in order given. One teaspoon salt, 14 teaspoon pepper, 14 tea spoon dry mustard, : 1 ' teaspoon celery seed, 2 tablespoons sugar, H cup chopped jrcen pepper,' 1 tablespoon chopped red pepper-or pimicnto, 1 teaspoon grated onion, 3 tablespoons salad oil, one third cup vinegar or lemon juice, 3 cups chopped or finely shrodded. cab bage. Mix well;- cover, and .chill thoroughly. Garnish with water cress and sliced stuffed olives. Fine for a Change rienuiu iryera get orange sauced for a dish that will delight family and friends. Taka a cut-up frying size chicken and coat pieces by shaking In a bag containing 14 cup flour, 2 teaspoons . grated orange rind, 2 teaspoons paprika, 2 teaspoons salt and ; li teaspoon ground pepper. Brown slowly in medium hot fat in skillet, turning with tongs. When chicken Is lightly browned, 15 to 20 minutes, reduce heat and add 1 tablespoon water. Cover tightly and cook slowly until fork tender, another 20 to 25 minutes.' If you like crisp skin, uncover dur ing last 8 or 10 minutes to recrisp skin. . ..... . 1 -. .Remove chicken to warm platter and prepare gravy as usual sub stituting juice of one orange for an equal amount of milk. Pour over chicken or pass sauce in a Italian Squash Italian Squash which is. plentiful is good fixed in many. ways. Cut them lengthwise. Do not peel. Saute quickly in butter, margarine or cooling oil; season and serve. Dip in batter and quickly french fry. Drop them into the roasting pan and cook maybe five minutes in pan drippings after removing roast. Cook in saucepan in mini mum of water; season to taste. Cook's Aid -Ste,wcd tomatoes, now available in cans, can be put to many uses in the kitchen. They make a quick sauce, with ground beef added, for spaghetti. They are delicious, turned into a gravy, for, chicken. They, complement fish fillets or fish steaks. As extra seasoning for the' tomatoes add Worcestershire sauce .-; minced garlic, dried crushed thymo or basil, chili pow der or curry powder. These added scasonirtgs counteract the sweet ness of the tomatoes. --ri.N WirivwMwm,.rmzwmwMss' YJffif HURRY, ERNIE 7 -- ln Y1 'II II WU. aamhty me or man. vou up foz J I (4yu BMcXJee rSMAxiw1 pkzioop J ajx I HATB V PACT WrrM fV ' B&HSA VJ( Tfe1 f i starts you m m m imvuj.niiiAiu lima At Your Favorite Fountain or Independent Grocer IN ALL THE POPULAR FLAVORS PLUS MAYFLOWER'S 'MONTHLY SPECIALS Phone Salem 3-9205 imm iiiiirrntinii iii 11 i a iiiii
