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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 31, 1957)
alem'A Authentic ?W $ui4e U Rdizf tiilty THE HOOSEWBFE'S HANDY LATEST IDEAS FOR. YOUR o :tin italm Journal ARRETING Edited by Marion Lowry Fischer Published Thursday Each Week Salem, Oregon, Thursday, January 31, 1957 Abundance of Products on Local Marts Make Meal Planning, Cooking Easy Cat) A heavenly honey fruit frosting tops this devil's food cake. Honey Sweetens and Flavors By ZOLA VINCENT (Foods Writer) Lettuce and honey. Now there's combination, you'll agree. But we read in another good news paper that sauerkraut made "con versation piece" ice cream. We haven't tried that yet, but one thing we do know is that lettuce and honey arc both mighty import ant crops on the Pacific Coast; both worthy of a lot of conversa tion. We also know that honey goes into many a good fruit salad dressing and what's under the fruit.' Lettuce. Lettuce growers .of the Imperial Vallcv, California recently cele brated the harvesting of a $20 mil lion crop With a three-day festival, and the American Beekeeping Fed eration chose southern California for its annual convention last week end; both rejoicing in nature's bounty. Now don't get the notion that bees polinate lettuce; almost everything else but not lettuce. Honey bees are almostly entirely responsible for the continuance of 50 or more crops important in tiie economy of the Pacific Coast. Honey bees of southern California If you've applesauce or cooked apricots around, use them; other wise a can of baby food apricot pu ree or applesauce is ideal. Beat egg white and salt until it stands in a peak. Continue beating and slowly add honey. When mixture stands in stiff peaks, fold in fruit puree and lemon rind. Makes enough to cover .top and sides of two 9-inch layers of cake. A dash of nutmeg, allspice, cloves or cin namon is favored by many. Iloncy-ed Salad Dressings Remember that honey loves to be warm; will flow with case into an oiled measuring cup without sticking to you or the container. Here are two honey salad dress ings considered ideal for any com bination of fresh or canned fruit salad arrangements. Mix 1 teaspoon paprika, .'.4 tea spoon powdered dry mustard, h leaspoon salt, V4 teaspoon celery salt. Add '.i cup liquid honey, 3 tablespoons lemon juice, cup vinegar. Slowly add 1 cup salad oil, beating until well blended. Makes about 2 cups. For a lart honey salad dressing, combine Vi cup liquid honey are nar a tn nrnner trees ami : leaspoon sail, cup cnui sauce, sage while northern honey bees i !i cup wine vinegar, I tablespoon pav a great deal of attention to ; grated onion and 1 tablespoon wor- nnltnn and alfalfa alnnn u'ilh all i CCStersllirC SaUCC. Slowly add 1 cup saiaa on, Dealing unui wen Hie other flower-bearers. In fact. if it has a flower, there are likely to be bees about blended. For the information of newconv Whether vnil follow a fnrnritn crs to our Pacific Coast, the bah recinn or use one of the h-rmrml. ! nas-Watsonvillc-Hollistcr area of ously popular and quite satisfying central California is the most im chocolale cake or devil's mixes, portant lettuce producing and ship you'll find this honev and fruit 'ping district in the United Stales topping, as pictured, a special I Each year this district ships ap trcat. It reouircd no eookine: Boos! proximately 50 per cent of the nn thn fi-nch mnlnH pnln Tnnnin, must be used day it is prepared llonev-Fnill Cake Topping 1 egg white a teaspoon salt It cup honey 2 tablespoons thick apricot puree or applesauce "4 teaspoon lemon rind Spices, if desired Plentifuls Are Numerous Eggs and Poultry: Yes, eggs and poultry will continue to be "best buys" in protein during February, as hens .continue to work overtime. So indulge yourstlf in fluffy souffles, sponge cakes, meringues and other egg special ties. The quality of February egg production is excellent and tem peratures normally are cool enough to keep eggs in top con dition. Fryers, broilers and stew ers arc in good supply and indi cations are they will continue to be. Dairy products will be plentiful with special emphasis on canned evaporated milk and easy to use nonfat dry milk. Cheese of many tvnes including cottage cheese and processed cheese- will be available at excellent prices to assist the budget minded homemaker. Plenty of honey, natures oldest sweet. To make the best use of honey keep it in a tightly covered container in a dry place at room temperature; this means between 70 and 80 degrees. The cover is necessary bocause honey loses aroma and flavor and absorbs moisture and odors readily when exposed to air. If it crystallizes, just place container of honey in commercial lettuce. From May through October. Salinas accounts for more than 80 per cent of the total United Stales carlot ship ments. Imperial Valley is the most important district in the country shipping about 70 per cent of nil lettuce during .lamiary and Febru ary. The Blylhe area is stepping up production right along. Western iceherg lettuce is dis tinguished by firmness of head and ensn texture, is far and away mo leader in popularity. Next popular favorite is Cos or romaine which is distinguished by its elongated head, stiff leaves and upright habit of growth. Iceberg and romaine often are combined in the making of- the west's .famed Caesar and all other tossed salads... Use a light hand In tossing .salad. Never stir or mix with heavy hand. Have salad greens fresh, clean, chilled and crisp; no moisture clinging to the leaves. Pat dry before using. We belong to the tcar-lcllucc- with-hands into bite-size pieces rather than the cut-up or shred-ding-with-a-knifc school. Wo make salad dressing well in advance so that seasonings can blend well: an exception being the Caesar salad where dressing is done at the table. Zesly French Dressing 1 cup salad oil ; Vi cup vinegar, Pepper and paprika basil of celery salt 1 teaspoon sugar 2 tablespoons catsup 1 tablespoon lemon juice 1V4 leaspoon Worcestershire 2 cloves garlic, split Measure all ingredients into a bottle or jar. Cover lightly and shake well. Chill several hours; remove garlic. Shake thoroughly before serving. Makes l'A cups. Roquefort Dressing: Add Vs cup crumbled cheese to zesty French dressing. Curried Dressing: Add 14 lea spoon curry powder to zesly French dressing. Olive Dressing: Add !4 cup sli ced stuffed green or chopped ripe olives to zesly French dressing. Herb Dressing: Add 1 teaspoon chopped parsley, I'i teaspoons chopped chives and 1 teaspoon chopped fresh or '4 leaspoon crushed dried marjoram to zesty French dressing. Cinnamon Drops One Of Treats Satisfy that desire for a cookie treat with these molasses drop cookies that have a baked-on coat ing of cinnamon sugar. Mugs of cold milk are a must with these while they're still warm from the oven. Fine later, too. Five dozen 2-lnch cookies. A Cookie Treat 3'4 cups sifted enriched flour 14 teaspoon soda V4 teaspoon salt ',4 cup shortening lh cup sugar 1 cup molasses 1 egg Yi cup boiling water VA teaspoons cinnamon y cup sugar Sift together flour, soda and salt. Cream togclhcr shortening and sugar, until light and fluffy. Add molasses and egg, Beat thor oughly. Add boning water and mix. Add flour mixture to creamed mixture gradually, mixing well. Drop by tcasnoonsfuls into cinna mon sugar made by combining the cinnamon with the Vi cup sugar. Bake on greased baking sheet in moderate oven, 350 degrees, 12 to 15 minutes. pan of warm water until crystals disappear. Rice: This economical staple food is increasing in production and usage as more and more users discover 'that new methods of pre paration arc faster, easier and re sults better than with many of the old familiar ways, Mont Department There will be many good buys in beef especially in the higher grades. Lower prices than usual, that is. Naturally the bargains will be found in the longer slower cooking cuts. Pork prospects look good for some time to come. The less fancy cuts are surprisingly low in cost; offer the same high protein and good flavor found in loin chops. Lamb is in good sup ply. Fruit Buys: , Attractive prices mark grapefruit and oranges, fresh or processed. This is the sea son of the year your family needs the extra vitamin C found in citrus fruits. Loose apples cost the least and there are good supplies of those fine Northwestern apples along with Winter pears. Vegetable Buys: Cabbage, cauli flower, carrots, lettuce onions, po tatoes and squash. Scan advertise ments. Note displays. Good marketing! Rice and Beef in Casserole for Crowd Is it your turn to feed a crowd? Here is a casserole that keeps, re-heats and pleases all tastes is the answer. This recipe is ample (or 55. Cook four pounds of rice drain. Saute four pounds of ground beef with one pound each of onions and green pepper, chopped, adding a tablespoon of salt and IS bay leaves (which are removed after meat is done). Stir into rice along with ten cans of condensed tomato soup, one quart of water and one-half cup of vinegar. Pour into 2 large shallow baking pans 12" by 18" by "') and bake at 400 degrees for half an hour. Stuffed Pear Salad A delightful change in the usual salad routine will please both you and the family. Make stuffed pears this easy way: Blend 1 can (5 ounces) chicken spread, 14 cup softened cream cheese (3 ounces), 14 cup chopped walnuts, and 1 tablespoon lemon juice. Stuff 8 canned pear halves (drained) with chicken mixture. Put 2 halves to gether for each salad; chill. Serve on crisp salad greens. Makes 4 servings. Fine Way To Stretch Ground Beef A wonderful way to stretch ground beef, and yet provide a hearty main dish is this Russian fluff offering. Russian Fluff 3 tablespoons butler or margarine 1 large onion, cut fine 14 pounds ground beef, 1!4 teaspoons salt ii teaspoon pepper 1 can peas, whole kernel corn, or mushrooms 2 cans tomato soup 2 cups cooked celery diced 2 cups cooked rice Preheat oven to 450 degrees. Melt butter in roasting pan? add onion, meat, salt and pepper and cook about 10 minutes. Then add peas, celery, tomato soup and rice Mix thoroughly. Lay strips of bo con across the top. Hake at 450 degrees for 20 minutes. ' Reduce temperature to 350 degrees and bake another 40 minutes. Serves 6. CHEESE MEASURE You can count on a pound of Cheddar cheese making about four cups when it is grated. Vegetable Delight Scalloped onions ana green pep pers topped with slivered roasted almonds make an excellent vege table dish to serve with ham or chicken. The almonds enhance the vegetables offering tempting new flavor and crispness. Cracker Crumbs Add To Tasty Pudding As a tasty variation, of an old family favorite here is- cracker crumb pudding simple to make but providing good eating. Cracker Crumb Pudding ' (Serves 6) . 2 cups milk, scalded 4 soda crackers 14 cup sugar . Vi tsp. salt . 14 to 1 tsp. cinnamon 1 cup raisins 1 cup cream " - 2 eggs, well beaten ; 1 Tbsp. butter, melted 1 tsp. vanilla extract . Pour scalded milk over crackers. Cover and let stand until cold. Combine sugar, salt and cinnamon. Add to milk mixture. Add remain, ing ingredients in order given Blend and turn into buttered bak ing dish. Place dish in pan of hot water and bake at 300 degrees F., Lemon Pork Chops Are Tasty Dish x There's something about "Lemon Pork Chops" which demands a re peat performance. We like to serve them with scalloped potatoes, but tered broccoli and an apple and raisin salad. Lemon Pork Chops 4 to 5 shoulder pork chops Salt . : Pepper . ' 4 to 5 slices lemon 1 medium-sized onion : cup tomato catsup ,t cup wnue laoie wine Trim excess fat from chops and sprinkle with salt and pepper. Heat heavy skillet and rub with a bit of fat trimmed from meat. Brown chops slowly on both sides. Place a lemon slice on each. Peel and slice onion, and separate into rings. Sprinkle over meat. Com bine catsup and wine, and pour over all. Cover closely, and cook very slowly about 1 hour, until meat is very tender. If necessary! add a little additional wine or water last half hour. Makes 4 or 5 servings. for 1 hour and 15 minutes. Serve with cream. Lamb Loaf With Barbecue Sauce and Pineapple Good Those fanciers of lamb will go I the heat but leave the lid on for this loaf, and the loat is es pecially tasty with its pineapple topping and barbecue sauce. Barbecue Lamb Loaf, Pineapple lopping Ingredients for lamb loaf: 1 1-3 cups water 1 teaspoon salt 2-3 cup uncooked vhile rice 1 pound ground lamb 1 egg 1-2 enp water 2 tab'espoons nor-fat dry - milk solids 1 tablespoon grated onion 1 teaspoon salt 2 teaspoons celery salt i teaspoon black pepper About 3 pineapple slices 1 cup water Ingredients for barbecue seuce: 1 8-oz. can tomato sauce 2 teaspoons sugar 2 teaspoons Worcestershire sauce 1 clove garlic, minced 3 teaspoons vinegar H teaspoon r.-epared mustard t cup water Method for loaf: Put the 1 1-3 cups water. 1 teaspoon salt and rice in a 2-quart saucepan. Bring tn a vigorous boil over a high heat. Turn the heat down lov . Cover saucepan with a lid and lral over this low heat 14 min W.C.J Remove the saucepan from 10 minutes. While the rice cooks, mix to gether the lamb. egg. '4 cup water, non-fat dry milk solids, onion. 1 teaspoon salt, celery salt and black pepper. After the rice cooks, stir into the lam" mixture. Mix well. Place the lam! rice mixture on a baking pan about 2 inches "deep. Shape into a loaf abort 9 inches long Cut each pineapple slice inlo ' sections. Place the sections over the Iod of the loaf. Pour the cup water around the loaf. Place the loal in a pre-neaiea oe erre K. oven. Top with some oi your lovorue barbecue sauce or combine the barbecue sauce ingredients lisled along with those lot the loal. From time to time during the baking, spread the barbecue sauce over the top of the loaf. Bake about Hi hours. Remove the loal from the pan. Add about 'i cup of water to the drippings in the pan. Heat and thicken if desired. Serve as a sauce with the loaf. This recipe makes 8 generous servings. Butterscotch Bars f Always a Favorite Favorites for something special in the way of cookies are these cliewy butterscotch bars. Butterscotch Bars V cup butter or oilier shortening 1 cup dark brown sugar 1 egg, unbeaten 1 teaspoon vanilla 1!4 cups sifted flour 1 teaspoon baking powder 'i teaspoon salt 14 cup chopped walnuts Melt hultcr wilh sugar, slirring until well blended; let cool 5 min utes. Beat in egg. vanilla, and flour sifted wilh baking powder and salt. Add walnuts. Spread in greased shallow 6 x 10 or 8 i 1 pan. Bake in 350 degrees (mod erate) oven 25 minutes. (Do not overbake cookies should be soft. Leave in pan. Cut inlo bars squares while warm. Makes 24 to 36 chewy cookies. Pickles Give Zest To Sandwich Filling Pickles are a fine addition to any sandwich filling. And here are a couple of dandies. Pleklc Easy Sandwlchrs (Makes 6 sandwiches) 14 cup mayonnaise 1 teaspoon weet ickle liquid 1 teaspjon celery seed B hamburger rolls, split in half 3 hard-cooked eggs, sliced 1 cup sweet fresl cucumber pickles Salt and pepper Combioc mayonnaise, pickle II Quid and celery seed: blend Spread rolls wilh half of mayon- This Cranberry Fluff Bit Low on Calories We particularly like this because it is low in calories and has ju: the right amount of tartness I satisfy that craving many people have following a heavy meal. This light and frothy cranberry tlulf recipe features whipped slant nonlat dry milk. That's what brings the calorics down hut keeps Ihe nourishment up. Light serv ings. . Cranberry Fluff 2 cups (1 pint bnlllel cran berry juice cncklail '4 cup light corn syrup 1-3 cup water 1-3 cup instant nonlat dry milk powder Combine cranberry juice corn syrup. Pour inlo refrigerator tray; cover with waxed paper. Place in freezing compnrlnienl naise mixture: arrange eggs and until crystals form around edge pickles on rolls. Sprinkle with salt i o tray. Pour water into deep and pepper; top with remaining ' quart bowl. Sprinkle milk powde mavonnaise mixture and tops of over surface. Beat wilh rotary rolls Tuaitie Peanut Pickle Sandwiches 'Makes 8 sandwiches i 1 cup chunk-style peanut butler !i cup drained sweet pickle relish 16 slice bread 2 eggs, beaten i cup milk Melted butter or margarine Combine peanut bulter and ickle relish: mix well beater or electric mixer unlil stiff, about 8 to 10 minutes. Scrape cranberry mixture inlo large bow Beat until smooth. Fold whipped nonfat dry milk inlo mixture Place in 2 refrigerator tray Freeze until firm, about 2 hours i ; 1 N StaNL It ?, " "pyv StftZ ' ' " "' " - V i n..f '"- f 1 r ! New aluminum inner-seal keeps laslc tn, keeps air out . . . Hills Dros. original TASTE-LOK The first instant coffee that smells like coffee! nd Western Cheese Puffs Blend '4 pound1 medium agrd Cheddar cheese, grated, with '7 cup hultcr. When well blended. pickle rel:sh: mix wen. prean on mix in 1 cup Hour ano '4 leaspoon bread to make sandwiches. Com- salt. Chill in refrigerator lor about bine eggs and milk. Dip sand- ' an hour, longer if more convrn wiches in ecg mixture. Cook in 'ienl. flnll leaspoonfuls of mixture baked apples served with cottage small amount of bulter nr mar- into small halls; place on conir ... . I . 1n. i, t.l ,,nl,l linhtlv i.linnl anI al ft.0rrk fnr rhrrtp nn 9 hrrf nl cr n ereens. t niint.- uit m-. n .-.,..- "-. u. . SALAD-DESSERT Salad-dessert: Small peeled Pass your favorite salad dressing i browned cn both sides. 1 15 minutes. If you'll just inhale the aroma, then lake a laslc of our new coffee, we honestly believe you'll find it new Instant Hills Bros. Coffee different from any instant coffee you've ever tried. And you'll like the difference. Coffee iiroina, fragrant uilli flavor A gentle sniff, when the coffee's slenming in the cup, gives you a heait-warming whiff, a fragrant promise of real coffee flavor. You have the pleasant feeling ihat you're already lasting wonderful colfce. CoftYcvlaNlr, rich and rewarding A tip. a swirl on the tongue, n swallow gives you the full impart of real colfce flavor. It's that deep, full-bodied roller flavor I lent lin gers in your tasle hinls. You'll probably want to follow your first cup with another have it again next meal you'll taste anil smell the same rich colfce flavor in every cup you make. VTc'rc finders, keepers The real coffee fiodness you notice and enjoy is in our new in'lant. brcause we've found ihe way In hold the rhiMve flavor "esters" the delicate flawir lours that are tiMially lot in processing, Ours i a new, CocinjM H I C. MM special process that is dilfercnl from any thing else in the industry. We've found the way to keep aroma and flavor for you. We pack our new instant coffee in a flavor-protecting vapor which is lorked inside the jar by an inner-seal of aluminum foil that keeps taste in, krrps air mil . . . Hills Bros, original TASTK-LOK. ll's a happy ending For many yrnrs twenty, in fact we've Hoiked and tested. Because colfce is our wily business, good coffee, to us, is a mailer ol pride and reputation. We wanted to bring you an instant that we could call, without . a doubt, giioi rofjee. We refused to intro duce it until it was right and ready. .Now, we've got it for you. Vi'c hope you'll try it We think you'll agree, when you inhale the aroma and when you taste Instant Hills Bios. Coffee, that it brings you something new and wonderful in cnllee drinking enjoy ment, as well as convenience and economy. It costs no more than other good instants. You tan make it in cup or pot there's never any waste yon get really good collee, fragrant and flavorful, in every cup. Instant Hills liros. Coffee is on your grocer's shelves right now in 2-ounce and 6-ounce jnrs. Our family is proud ol it. good coffee is important to your family, we hope you'll try our product and share our pleas ure. Today's a good day to start. fl0i' U1LLS BROS. COFFEE, INC.