, ,
LATEST IDEAS FOIH YOUR,'
MARKETING !
Published Thursday Each Week
ae)ttJ Authentic ?W (ui4e tc Setter tttfoq
Capital AJournal
Salem, Oregon, Thursday, January 17. 19.j7
THE HOUSEWIFE'S KANDY
SECTO0INI
Edited by Marion Lowry Fischer
Perusal of LocaPAds' Show Great Variety of Fresh and Canned Products
Something New With Canned Peach,
By ZOLA VINCENT
( Fond? Writer)
Most of the Argonauts came to
California in search of sold. Some
found il in mines; others found it
in the growing of peach trees
planled in the Santa Clara and
Sacramento valleys.
One hundred years ago, a dar
ing young man named Daniel Ft.
Provost harvested and canned the
first crop of California cling
peaches. Today, people throughout
the world are enjoying a share
of the biggest and best crop of
peaches ever to go into cans.
Ninety two per cent of all the
peaches canned in the United
States are grown and canned rn
California. I.at .ear's crop
reached an all time high of well
above 21 million cases. And do
you know what a case of peaches
is? Basis for a case of peaches
is 24 of those No. 2'3 size 'the
bis ones cans you buy and keep
on your pantry shelf for frequent
family enjoyment.
It is fairly obvious that Nature
knew about the golden centennial
of California's canned cling peach
industry and did something extra
special for the occasion.
Celebrating this momentous
event along with top cling peach
growers, packers ar.d distributors,
foods editors of the west coast
were entertained Friday niht at
San France co s Fairmont Hotel
land elsewhere about town'. They
tdd us that never before have
canned cling peaches been so
large, so beautiful in color and
trxturc. so full of sun - ripened
flavor as those to be found right
now on our grocers" shelves. We
agree.
Peaches are the most popular
canned fruit, usually the least ex
pensive, come packed whole, in
halves, quartered, sliced or diced.
They're put up in water, light,
heavy or extra heavy syrup. There
arc also pickled peaches, spiced
peaches, pie Jillings and peach
nectar.
Often served straight from the
can as dessert or breakfast fruit,
they're popular with ice cream, in
puddings, pies, as garnish for
meats and superb in countless
This Coffee Ring
Rated Surprise One
They call it surprise coffee ring
and it is very yummy.
Surprise Coffee Ring
i Makes one 9-inrh rin1
2-3 cup i'i l.Voz. can' sweetened
condensed milk
2 tablespoons lemon juice
J tea-poon grated lemon rind
f eg,:, slightly beaten
1 cup graham cracker crumbs
cup shredded coconut
i cup finely chopped nuts
cup finely chopped mara
schino cherries
cup melted butter
2 packages half-cooked
biscuits
Combine sweetened condensed
milk, lemon juice, lemon rind.
Iichtly beaten e;;g. graham
cracker crumbs, coconut, ruts and
cherries ar.d blend will. Arrange
biscuits on edges, side by side in
a 9-inch well greased and floured
ring mold unul mold is tilled
Placed a heaping spoonful of milk
mixture between each two biscuits.
Spoon melted butler over bicuits.
Bake in moderate oven 'I'iO F.)
30 minutes or until golden brown.
Remote from pan while hot.
MINT IN FROSTING
Putting chocolate frosting on a
chocolate cake For a variation
cn th:s classic treat, stir a dash
ei m;nt flavoring into the froshnj.
MM
tanned peaches make
baked dishes like this one: 4
As pictured, this special center
pictured, this special centen-i a i li !
cling poach roll - ups recipe! AkH Ckf
sliced peaches placed on an'" I v- YY
ntal
uses
oblong - of dough which is then
rolled like a jelly roll. Barely
touching each other in a baking
pan, the roll-up slices bake in a
spicy orange syrup with more
syrup poured over. Nine generous
servings prepares you for "sec
onds" or lucky you to have some
leftover. Top with sour cream,
whipped cream or ice cream.
Golden Peach Roll-lips -
V cup butter or margarine
'i cup orange juice
li cup sugar
2 teaspoons grated orange
rind
Peach Itoll-l ps
2 cups sifted all-purpose
flour
3 teaspoons baking powder
1 teaspoon salt
1-3 cup shortening
s4 cup milk
1 to. 2'3 can cling peaches
slices
3 tablespoons melted butter
or margarine
1-3 cup brown sugar "packed
1 teaspoon cinnamon
Simmer butter, orange juice,
sucar and rind together about 5
minutes. Pour half of syrup m
bottom of 9-inch square pan
shallow oblong pan
Arrange
peach roll-ups over yrup, J"tsv
ing them Jightly untU they barely
touch each other .ake in hot
oven. 425 degrees, for la minutes.
Pour remaining warm syrup even-,
lv over rolls and continue baking i
10 minutes longer, or until a rich
brown. Serve warm.
Peach Roll-l'ps:
Sift flour, baking powder and
salt into a bowl. Cut in shortening
and add milk, mixing to a mod-
i .' ii' i
eralciy still aougn. Drain peat-nrs
thoroughly. Koll dough to an on
long, about 10 x 14 inches dough
will be about ' inch thick'. Brush
with melted butter; sprinkle with
brown sugar and cinnamon. Ar
range drained peach slices over
surface and roll carefully, starting
from the short side, as lor jelly
roll. With a sharp knite cut into
9 or 10 slices about 1 inch thick.
About Ground Beef
Wonder why you see .so many
prices for ground beef or ham
burger in your store? Well, ground
beef may come from the chuck,
neck, brisket, plate or shank, flank
and heel of round. Usually, the
lowest priced ground beef has the
hi she.-1 percentage of fat. The
mnt expensive ground beef is usu-
ally prepared from the choicest
cuis-round sleaks, or sirloin tips.
No matter which you chooe.
you're on your way to nutritious
B: 9 k:h-
sauces, or hamburgers
Clarifying Fat
Four slices of raw potato
' clarify a quart of fat (hat
been used for frying. Ju. t heat the
fat with l!ie potato in il until (he
fat bubbles. The potato slices will
absorb flavors and collect sedi
!ment: any uncollected sediment
I will settle at the bottom of the
i kettle and may be removed after
' the fat is strayed.
BREAD TOPPING
! leaves of homemade yeat
bread will have a shiny I ght sur-
face tf you brush them, before
baking, with an unbeaten egg
white mixed with a couple of
tablespoon of water.
T
many favorite desserts.
It's Canned
Corn Week
"Case o'canned corn week' is
being observed between January
23 and February 2. It seems cream
style and whole kernel corn both
are among the good buys in canned
goods at this season of the year.
Corn Pancakes
l1 cups silled flour
3 cup nonfat dry milk solids
1 tablespoon baking powder
1 tablespoon sugar
34 teaspoon salt
1 egg. beaten
1 can cream style corn
l2 cup water
3 tablespoons vegetable oil.
Sift dry ingredients together.
Combine egg, corn, water and oil.
Add dry ingredients and mix only
until blended. Drop by spoonsful on
hot greased griddle and brown.
Makes 12 to 14 pancakes.
Scrambled Corn and Kegs
Cook 2 slices bacon until crisp
and remove from pan. Combine 4
beaten e"ggs. '3 cup milk and 1
run rannntl u'hnlo knrnel corn.
rirainrH Season with ' teasnoon
saIt anfl fl dasn nf ppppcr Pour
jnlo hn, hacon fat and srrambIe.
Serve topped with crumbled bacon,
4 !W,rvjnvs
Pineapple-Marshmallow
Stuffing for Yams
A tasty dish from those yams
and sweet potatoes now in the
m.-irkelc
s this one with pineapple
and marshmallows.
Pineapple Mnrshmalluw Stuffed
Yams
'Makes 6 servings)
6 medium-sized yams
1 cup drained pineapple
chunks
n4 cup miniature marshmallows
Salt to taste.
Bake yams in moderate oven
'.V)0 degrees' 1 hour, or until ten
der. Scoop yams from shells and
mash. Fold in pineapple, marsh
mallows and salt. Pile yam mix
ture into shells. Bake in moder
ate oven '350 degrees about 30
minutes, or until lightly browned.
Top with toasted coconut, if de
sired. tt C,.nn;pc
17 JC'JY JUPf"'" t
Run Out. Try TnlS One
If the jelly and preserve supply
is getting low. here is a remedy-
Pineapple and
Strawberry Jam,
made with canned crushed pine-
j apple and frozen berries. Heat to
. geiher in a large saucepan I can
j 'So. 21 crushed pineapple, 1 pack
age ' 10-oz i frozen strawberries. 2
will tablespoon lemon juice and 5 cups
)as suuar. Bring to a lull rolling boil;
cook, stirring lor one minute. i;e
mop from heat and stir in cup
of bottled liquid pectin. Skim and
stir (or 5 minutes. Pour into 12
sterilized 4-oz. glasses. Seal.
Using Beet Liquid
I Save the liquid from canned
beets and add a little water plu
!tu?ar vinesar ana sa t to make
sw.rt-sour. Bring the hquirf to a
boil with srwral whole clo-.cs, a
few? allspice and a stuk of cinna-
mon. Pour over hard-cooked csgs
and refrigerate overnight. Dram
i and serve with cold cuts for an
j evening buffet snack.
'cMkzh
Fresh Cranberry
And Orange in
This Loaf Cake
Not too rich and flavorful be
cause of fresh orange juice and
raw cranberries, this loaf cake
should be a popular one for the
family.
Fresh Cranberry-Orange Cake
2 cups sifted all-purpose flour
t teaspoon salt
j 'a teaspoons double-acting baking
powder
1 cup sugar
z teaspoon baking soda
h cup shortening
2 eggs
3 cup milk
U cup fresh orange juice
1 cup coarsely ground raw!
cranberries
1 tablespoon grated orange rind
1 cup chopped nuts
confectioners' sugar j
Sift first five ingredients to
gether into a mixing bowl. Add
shortening, eggs and milk. Stir to
dampened ingredients. Beat 2 min
utes by hand or with electric beat
er set at medium speed. Add
orange juice, cranberries and grat
ed rind. Beat 2 more minutes.
Fold in chopped nuts. Turn into
a paper-lined, greased 9x.".3-inch
baking pan. Bake in a preheated
moderate oven '350-deg. F.i 1
hour and 20 minutes. Cool in pan
20 minutes. Turn out on wire rack
to finish cooling. Sprinkle top with
sifted confectioners' sugar.
Yield: One 9x5x3-inch loaf. i
Cottage Cheese and
Cranberry Salad
Cranberries and cottage cheese
combine nicely for a colorful salad
as you'll find out in trying this
recipe:
Cranberry -Cottage f.alad
1 quart cranberries
2 cups sugar
1 cup whipping cream
1 tablespoon sugar
3 cups cottage cheese
Wash cranberries and pick out
any imperfect ones. Put through
food chopper. Arrange chopped
chopped cranberries and 2 cups
sugar in alternate layers in a
saucepan and allow to stand 10
minutes, or until some juice is
drawn out. Then place over low
heat until juice flows freely: boil
6 or 8 minutes, stirring constantly
Turn into a shallow pan about
9 x 9 x 1!2 inches': cool, cover
and place in refrigerator to stilfen
About half an hour before serving
time, whip the cream until stiff,
add 1 tablespoon sugar and fold
into cottage cheese. Spread mix
ture evenly over cranberries and
return to refrigerator to chill. To
serve, cut in squares and place on
lettuce leaves. No salad dressing
is necessary. Serves 8.
Vegetable Sauce
Kxcellent as a auce for cab
bage, broccoli and cauliflower is
this mustard cream sauce.
Mustard Cream Sauce
1-3 cup h'-a y cream
2 teaspoons prepared mustard
1 tablespoon butur or
margarine
Method. Gradually stir cream
into mustard in small saitepan.
blend until smooth. Add butter and
hat until me' led. Srvrs 4.
Ill RRY-I P CANAPES .
For hurry-up canapes: Ua
mushrooms, cauliflower sections,
and cucumber slices may be
I served w ith a tany dip.
Curried
Cauliflower
Kasily prepared, increasingly
popular west coast grown cauli
flower is of good quality, delicate
flavor and economical. Good in
salad, au gratin. creamed, sauteed
and fried, it will also prove popu
lar with your family when fixed
like this. Six servings.
Curried Cauliflower
Remove leaves and part of stalk
from a medium head cauliflower.
Let stand, head down, in cold
salted water for 30 minutes. Rinse
thoroughly in cold -running water.
Steam or cook, head up, in boil
ing, salted water unlil tender,
about 20 minutes. Drain. Serve
whole with curry sauce made by
combining 3 tablespoons butter or
margarine, 1 tablespoon minced
onion, 1 teaspoon lemon juice,
teaspoon curry powder and salt
and pepper to taste and cooking
over low heat 3 to 5 minutes.
GOOD WITH HAM
Dip drained canned pineapple
slices in flour; fry in butter and
serve with ham. Good!
I I I U
with cottage cheese... quick, easy, luscious!
It's all golden, all delicious, all Hawaiian pineapple., And DOLE pineapple
being what it is-lifts any dish out of the doldrums., Above, sliced pineapple
with a gay twist makes a cottage cheese salad extra good eating!
7 tempting styles:
sliced
'Finds' on Market Listed
The food situation is good with
all indications pointing to more of
the same throughout the new year.
Record crop production in 1956
was achieved from the smallest
total harvested acreage in 20
years: an achievement made pos
sible by modern agricultural pro
duction methods. Manufacturers
and processors too arc constantly
improving methods, speeding pro
duction, perfecting transportation
ways, make the most of the raw
product.
Demand is strong because of
peak consumer income. We re like
ly to ,eat more chicken, meat,
fresh oranges, frozen concentrated
orange juice and processed vege
tables this year; all of which are
very reasonably priced.
Canned foods
Record crops of sweet corn, to
matoes, green peas, green lima
beans and beets went into cans
which means special prices wait
ing on grocers' shelves.
Peach crop was heralded as big
gest and best as Cling Peach Ad
visory board planned big doings
for its Centennial year. California
packs about 92 per cent of all
peaches canned with a few can
ning areas in Oregon and Wash
spears
chunk
ington making up most of the
balance.
Canned grape fruit sections, pur
ple plums, apple sauce and cran
berries are bargain priced.
Refrigerated Stocks
Plenty of frozen fruits, frozen
vegetables and orange juice along
with cheese, eggs, poultry and beef
with quite reasonable prices.
Meal Situation: Beef supplies
are highest since 191!) which means
very good buys on all cuts. Pork
a'pleuly loo witr good buys in both
fiicsn ana cured cuts. iutritionists
I urge that families have variety
I meats in their diets at least once
ja week; liver, kidneys and heart
are rich in iron and vitamin A
essential to gool nutrition.
Other Good Buys: Turkeys, broil
ers and fryers, California dates,
dried prunes, walnuts, cottage
cheese. Rice is abundant; should
appear on menus olten.
Fish and Shellfish: Ample sup
plies of fresh as well as fresh
frozen fish and shellfish. Rest buys
arc likely to be frozen fillets of
haddock and ocean perch. Good
buys in halibut steaks, fish sticks,
raw and breaded shrimp, mac
kerel, flounder, sole and sea bass.
Vegetable Buys: There is an
tidbits
..;-:. 4.- - w-y r-'- Vv
Welcome Salads
Fruit salads brighten up winter
menus. Wedges of red skinned
apples, orange and grapefruit sec
lions on crisp lettuce are eye
appealing as well as delicious eat
ing. Kqual parts of honey and
lemon juice makes a simple and
tasty dressing. .
Pineapple Onions
For an interesting, edible vege
table garnish (or roasts, fill par
tially cooked, hollowed out white
onions with crushed Dineuunle. dot
With a bit of butter, 'i teaspoon
brown sugar and top with bread
crumbs, j'lace in a shallow bak
ing pan with a little water and
bake in a moderate oven 3f0 P.)
lor about 30 minutes or until ten
der. abundance ot long white and rus
set potatoes, cauliflower, yellow
onions, cabbage, carrots, lettuce,
winter squash.
Among fruits, bananas, apples,
grapefruit, winter pears, oranges
of excellent quality.
Good Marketing!
u.shcd
juice
Sherbet Made With
Apple Sauce Tasty
Plentiful, bargain - priced applt
sauce combined with evaporated
milk makes a fine, fast dessert
that offers eight generous serv
ings. Apple Sauce Sherbet
Mix 2 cups canned apple sauce,
2 tablespoons lemon juice, 2 tea
spoons grated lemon rind. V cup
orange juice and one third cup con
fectioners' sugar; st'r until sugar
is dissolved. Add 1 can evaporated
milk and dash of salt, combining
thoroughly. Pour inlo freezing
trays with cold control set for
freezing ice cream. Freeze to
mush. Place in chilled bowl, beat
with rotary beater until fluffy. Re
turn to freezer trays: freeze until
firm, stirring several times. Pilt
in sherbet glasses or fruit dishes;
cookies alongside.
LEFTOVER
Here's a leftover tip for skew
ers: Alternate cubes M leftover
lamb with pineapple chunks and
1-inch pieces of bacon, brush
lamb, and fruit with melted butter
or margarine, and ude under
broiler.
pie filling
rtii'ii'Kl