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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Feb. 21, 1957)
Pape 2 Section THE CAPITAL JOURNAL Salem, Oregon, Thursday, February 21, 1957 Peanut Butter Pie Tasty There'! more to peanut butter than as a favorite ingredient for sandwiches. It can take on party firs, too, as this pie illustrates: Two Layer Peanut Butter Pie (Makes a 9-inch pie) 4 egg yolks M cup sugar 1 cup peanut butter 1 tablespoon ! envelope) unflavored gelatine 4 egg whites 2 cups milk, scalded 1 tablespoon cornstarch 1 baked 9-inch pastry shell ' cup cold u't' t "i cup sugar Beat egg yolks In top of double boiler; slowly add milk. Combine sugar and cornstarch: stir into milk. Cook over hot water till cus tard coats a spoon. Measure out 1 cup of the hot custard, add it to the peanut but ter and stir till smooth. Pour in bottom of cooled, baked pastry shell. Chill. Soften celatine in cold water, add to remaining hot custard. Stir till dissolved. Chill till slightly thick. Beat egg whites stilf but not dry: add sugar gradually. Fold in! custard - gelatine mixture. Pouri t over peanut butter layer am. emu until set. Model Food Market 275 H. High SI. Ftm Mhfirr $2.00 Orders Phone EM 3-4111 WmUt and Mwlhlj account! $2.09 Quarts 69c lbs. GOOD GROCERY BUYS Gold Medal Flour 25 Borden's Mayonnaise Baker's Cocoanul Mb. cello 49c Seedless Raisins 4 ,.. 69c Prunes Large Italian Mb. eeUo 55c Pearl Mandarin Oranges ,, ... .... 2 , 29c Early Garden Peas WZsr 5 , 95c Folger's Instant Coftee 4 . 99c 46 or. Hunt's No. 300. lb. 2 cans 5 rani 7 oz. Kaiser Aluminum Foil 29c Kraft's Parkay Margarine Standby Tomato Juice Solid Pack Tomatoes Planter's Cocktail Peanuts Spry Shortening ...3'b, Heinz Kosher Dills Heins Pure Honey Hershey Chocolate Bits Instant Cocoa Mix Hthty . Spaghetti and Macaroni IT?. Kendration Dog Food 2 ni Zee TiSSUe colored or White.... 4 Roll Pack Zee White Napkins , 2 pkSf. KleeneX White. Pink. Yfllow 400 25-01. jar 32-01. jar -.12 ot MODEL QUALITY VEGETABLES AND FRUITS Sunkist Oranges 51b.b, 59c Large Ripe Calavos E,ch 25c Crisp Green Celery lb. 14c Fresh Spinach CcIl0 Eafh 19c ERNIE'S QUALITY MEATS Smoked Beef Tongues )b. 39c Beef Roaf Roast lb. 49c Hubbard Bacon and Sausage )b. 69c 1 1 Sandwich cutups and lollipop cookies make a delightful menu lor a small fry party. Lollipop Cookies Big Hit With Appetizers Soften butter with the back of Shrimp Should Be Cooked Very Gently Luncheon Patties After School Snack Youngsters love an alter-school drink made from milk, mashed banana and chocolate syrup, for special occasions add a scoop of lilll Beef Dill Pot Roast Here's a familiar roast with t new flavor. A 3 to 4-pound beef arm pot roast is dredged in seasoned flour (' cup enriched flour, 3 tea spoons salt. ',4 teaspoon pepper) and browned in 2 tablespoons lard mwm wooden sooons. Method: .Sift together the flour, baking soda and salt. Cream but ter with sugars and vanilla. Beat in egg thoroughly. Mix in the sifted dry ingredients thoroughly. Stir in semi-sweet chocolate, nut- meats and rolled oats. Place prepared wooden spoons 4 inches apart on buttered cookie sheet, prop cookie mixture by table spoons onto bowls of' spoons; or mold cookie mixture into balls and place on bowls of spoons, then flatten slightly. Bake in moderate '375 degrees) oven 10 to 15 minutes. LRemove gently with wide spatula while warm. Cool on rack. Makes to 2 dozen. To Prepare Wooden Spoons: Tint water with red. yellow, green or blue food coloring and place han dles of 5-inch -wooden spoons in the water. Allow to stand until By Cecily Brownstsne I vanilla, 1 egg, 1 package (6 ounces ; colored. Drain and dry. lfl N'ewsfeatures) W 1 cup' "m'-!we cnocoiatei Nole: TheSe cookies stay crisp ut, ..n rv .,nt tn V ?""' eup chPIs ( medium- jf stored in a tightly covered When small fry want to ask finc, wainuts or pecans. 1 cup container and so mav be baked their friends, plus dolls and teddy qu-cooking rolled oau! ltt tolXad is in order. So how about sandwich cutups, instant cocoa served in doll-size tea cups garnished with minia ture marshmallows and lollipop cookies? Ice cream may be ad ded, of course. The lollipop cookies will be a wild success. We know because when we made' them we had a hard time keeping the grown lips irom gobbling them up. The cookies arc deliciously crisp with morsels of semi-sweet chocolate embedded in them. We used flat wooden spoons for the cookies lollipops and found the spoons available at both grocery markets and variety stories. But if you want to use tongue depressors tfrom the drug store) they should work equally well. Let the small fry in your family have the fun of dyeing the lollipop cookie sticks, using food coloring. Use a small juice glass to hold the colored water, then let the sticks stand in them for awhile. Youngsters will also have a good time helping make the sandwich cutups. And remember that both these ideas arc line for rainy d.'iy fun. Snnduic-h Cutups Trim crusts Irom 6 slices ol white bread and 6 slices ol brown bread. Spread softened butter on 5 slices ol the white and 3 slices of the brown bread. Cut out the centers of the remaining bread I slices with small animal cookie cutters (or any holiday shape); reserve. Place slice of cut-out white bread on top of slice of but- icred Drown Dread, insert Drown animal cutout in center of white bread slice and continue, alternat ing brown and white bread, until completed. Serve at once or wrap in foil and refrigerate until ready to use. Makes 6 sandwiches. Pea nut butter may be used instead of butter. Lollipop Cookies Ingredients: '. cup sifted flour, 14 teaspoon baking soda, i lea- spoon salt, ft cup butter or margarine, ' cup plus 2 table spoons granulated sugar, t cup plus 2 tablespoons dark brown sugar (firmly packed), '.4 teaspoon These breaded sausage patties I a rod ct irlr.tn.l liP.nhs Too manv cooks over-cook , ... a wooden spoon worked against the i h i Like' eggs, hrmp should '"" ,or ,tle cnMnn " ,rSl cifoc Af n hrtttl- add a Dinch of r . Have. Arv mM.tarH nrf firwlv Prati never be boiled. Cook mem ai a, ' cream and serve in a ...us.... j a . . , nildUC 1 UUUI1U MUils jfuin omm , , Swiss cheese. Turn into an attrac- , gentle simmer ana ouii nue, jno 6 paljcs a)ou( jnch , gas with straws ana a long spoon, i drjppings Sprinkle I teaspoon live small container and top with tender, delicate morsels for dunk-1 hjcka Dip patties in a mixture of 1 1 imM!xmwim&':MmimM d j s(.ed over the meat, add ft finely chopped parsley. Serve with 1 jng jn a spjcv or for use beaten egg and 2 tablespoons milk. ;iASTY SUNDAE 'cup dill pickle juice and U cup crisp crackers and tomato juice i -n o((er goo(J 8hrjmp Wishes. We , Roll patties in i cup crushed corn T'ry sj00d bananas over eolfee water. Cover tightly and simmer for a first course. rw.mm.nd cookine whole I flakes. Brown in 1 tablespoon lardic crcam (or , different taste 2!i to 3 hours. Thicken liquid for ''.7.,s-.Mtirr'tmrn. . ... . - ..... nr rfrinnines. Cover and cook lor ,t,nt eravv. if desired. I .SB.-wa.'-"..--"' i irCh nr irpsh.irnzpn snrimD UKe -rr n '20 minutes. 2 dozen prepared 5-inch long flat (his: ; . For each pound of raw unshetled shrimp use the following season- EqqS Goldenrod ings: 1 bay leaf, ti teaspoonful 33 Ever prepare old-fashioned eggs garlic salt or powder, 1 teaspoon chili powder, ! teaspoon salt and 2 whole cloves (optional). Cover shrimp with cold water; add goldenrod-style? Just add the sli vered whites of hard-cooked eggs seasonings. Bring just to a boil , to well-seasoned cream sauce and and simmer about S minutes or heat. Pour sauce over toast and until shells turn pink. Drain and i sieve the hard-cooked egg yolks shell. lover the whole thing. TOO yig l ns sa not too hot. . . not too bland I Slow-simmered for justright home-kitchen flavor FRESH COLUMBIA RIVER FISH Fresh Columbia River SPRING CHINOOK SALMON Fresh Columbia River STEELHEAD SALMON Fresh Columbia River Fresh Columbia River STURGEON SMELT FRESH MIP SU CRABS 39 FRESH STEAM CLAMS FRESH RAINBOW TROUT 3100 .98 FRESH FILIE1 OF SOLE 59 FIUE1 OF J n( Red Snapper n, SKINNED SOLE 43 Ctrt Up STEWING HENS 3 ibs. no Each wO OVIN-IFiDT R04S1IHC HENS FAN READY URGE FRYERS m 49 OCEAN-FRESH SEA FOODS FDTIS ftvM Sedfeod ord Pltry 114 H. CcanpraxiaJ Ph. IM 4-6705 Once again, it's time for our friends to wish us "Happy Birthday." And to show our appreciation for our many years of progress, we are staging a gala store-wide Birthday celebration. We've lots of Anniversary Specials in every department-you'll find "slices of savings" everywhere. The party's on us folks, come on down to Piggly Wiggly and help us celebrate! It pays YOU to save GREEN STAMPS STORE HOURS: Monday thru Saturday 9:30 -A. M. - 10 P. M. Sunday-9 - 9 s. MAX'S MKT: ii FRESH fj)(nK SiWLT PALM SWEET DATES Candy That Grows en Trees Mb. VAN CAMP Pork St Beans Serve An Extra Appetizing "Thrift" Meal Today ZEE Paper Towel White Or Colored Reg. Size Roll CALO M MAXWELL HOUSE DOG FOOD 2L 2Ls COFFEE Instant 6-oz. Jar 49 NABISCO Grahams SUGAR HONEY Mb. Rtg. Toilet Soap B 329' LUXURY Rroart L0II"U,," oc UlvQU Hollind Crunch lMf tTHlkf PLYMOUTH MARGARINE 5100 , a NABISCO Patties BUTTER 6'i-oi. Pkg. 31 Vel, Fab ,.,h,83 Kolex 7 285' $165 Wesson Oil Tht Shorttnlng You Pour Qt. (k DEODORANT OTTERBROOK GREEN BEANS H?- 2 fc" 28 GERBERS f BABY FOOD US t OVERLOOK PEAS as 2 28c Spray I 5j-oz. fl(OjC llll DUNDEE CORN Rich ind Criimy (rum Slylt SwHUnid br thi Summit Sun 2H32' Lettuce b 10 SUNKIST Oranges Large Size lb. 10 Green Peppers 2 10 Carrots 10 WE GIVE GREEN STAMPS WE GIVE -There's no END to savirtqsar T UKCCrN 5 I AMrJ GO o o o o