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THE HOUSEWIFE'S HANDY'
LATEST IDEAS FOR YOU P
ital A Journal
A ROTTING
Edited by Morion Lewry Fischer
Published Thursday lack Week
Salem, Oregon, Thursday, February 28, 1957
Despite Weather, New Produce in Marts Tells Us Spring is Due Soon
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Garnishes ot lemon dress up many disncs.
Consider Now The Case of
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Fruits On Winter's Diet
By ZOLA VINCENT 1
(Foods Writer)
Lemons and other citrus fruits
are nutritionally important be
cause Of their high vitamin C eon
tent in natural combination with
bioflavonoids, sometimes known
as vitamin PI Working together
vitamins C and P help keep our
circulatory systems in good con
dition and aid in preventing
other nutritional deficiencies.
Since vitamin C that well
known cold deterrent, cannot be
stored in the body it is necessary
to replenish it each day. An oh-so-plcasant
way of doing this is to
include good lemons or other cit
rus fruit in your daily menus. Eat
your share fresh in its natural
form, drink it as a beverage, use
as a recipe ingredient or as an
attractive garnish for practically
any type of food.
Now that we have discussed the
health-givir.-J qualities of lemons
and other c trus fruits, let's talk
about some ideas we have garn
ered for using lemons as a garn
ishment to help give your family
an extra plus in the vim, vigor
and vitamin department.
Lemon wedges sprinkled' for
added attractiveness with paprika
or chopped parsley are a must for
seafood or other dishes requiring
"lots of lemon flavor.' Of course,
we're the type who like fish on
lemon rather than the other way
around.
Lemon boats, made by remov
ing, and we hasten to add using,
the juice and pulp from half a
lemon sliced lengthwise. Ideal for
serving hollandaise sauce for arti
chokes, a.spicy cocktail sauce for
shrimp, tarter sauce for fish ,or
fill with lemon-butter for dipping
lobster or other shellfish. " 1
Lemon slices lend themselves
well to many fancy shapes and
decorations. For instance: Cut
into cartwheel slices, crosses or1
curls; notch with knife for that
extra touch. Crosses are made by
cutting half the pulp from thin
lemon slice, retaining all the
peel; curl loose peel in circular
motion toward center cut side of
slice. Decorate any of these by
studding with whole cloves, by
sprinkling wilh chopped red or
green maraschino cherries, pr:s
ley or paprika, or perhaps arrang
ing slices or hits of pimicnto
stuffed green olives. Serve with
barbecued meats, pork chops,
baked apples, fish, in hot or cold
soups, wilh vegetables or bever
ages. The choices arc many.
New and Old Lcmoi Uses
Here arc some new and some
old suggestions for adding extra
interest to everyday foods:
Lemon juice acts as a tender
izer, so use plain or in marinades
for less tender meats and chick
ens. Serve a juicy lemon wedge with
broccoli, asparagus, green beans
and Brussel sprouts.
For eye-appeal tie bundles of
Souffle Salad Always Rates
Souffle salads have been party
fare for some time now. This one
looks lovely, tastes wonderful and
will add sparkle to any dinner
party. May precede or accompany
main dish. Makes six delectable
servings.
Fruit Souffle Salad
1 package lime flavored gelatine
1 cup hot water
Vt cup cold walcr
2 tablespoons lemon juice
cup real mayonnaise
Vi teaspoon salt
1 cup unpeeled diced apples
'i cup diced celery
i cup seeded grapes
Dissolve gelatine in hot water;
add cold water, lemon juice, may
onnaise and salt. Blend well wilh
rotary beater. Pour into re
: Irigprntnr frrp7ing tray- Quirk-chill
in freezing unit without changing
control 15 to 20 minutes, or until
firm about 1 inch from edge but
sofl in center. Turn into bowl and
whip with rotary beater until
fluffy. Fold in apples, celery and
grapes. Pour into 1 quart mold
or individual molds. Chill until
firm in refrigerator (not freezing
unit) 30 to BO minutes, unmold and
garnish with salad greens.
MEAT AT ITS BEST
To serve meat at its best, cook
at low heat for uniformly cooked
meal, juicier and more tender
meat. Less watching is required
during cooking. It's more easily
carved, there's marc meat to serve
and the servings are more attractive.
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not too hot. . . not too bland I
Slow-slmmered for just-right
home-kitdhen flavor
9 9 It
asparagus' together with strips o'
lemon peel, using peel left from
making lemon butler or other
favored lemon sauce.
Lemon butter on spinach has
converted many a spinach-hater.
sprinkle lemon iuico over sal
ads for seasoning in place of
dressing when you are being cal
orie-conscious-stricken.
Fresh lemon pie is at its best
when lemon juice is added alter
filling is removed from heat. This
way all the good fresh lemon
flavor is retained.
Add a few lemon slices when
stewing prunes or making apple
sauce for a truly wonderful flavor
pick-up.
Sprinkle lemon juice over fresh
cut fruits such as apples, ban
anas and peaches to keep them
light in color . . , oddly enough
it also adds a tangy lemon flavor.
For low-sodium diets, remem
ber that a squeeze of lemon re
places salt as a seasoning on
meats, vegetables and salads.
To frost rims of classes: dip
rims in lemon juice and then into
powdered sugar. Chill.
Float lemon slice on top ot hot
tomato, lentil or, best of all,
black bean soup.
Some of Good Buys" Listed
It mav seem cold and dreary,
but "spring is just around the
corner" from the looks of the
hothouse rhubarb and fresh
asparagus appearing in our mar
kets. Not exactly inexpensive,
we'll admit, but oh so good! Bo
tanically speaking, rhubarb is a
vegetable, but we use it as a
fruit. Select rhubarb that is crisp,
fresh appearing and of medium
size, well-colored stalks arc us
ually well-flavored. Choose aspar
agus that is firm with close com
pact tips. An excessive amount oi
white stem usually indicates
tough, stringy asparagus, how
ever a small amount at the base
helps to preserve moisture in
the green part.
Quality lamb is in good simply.
Lamb growers arc decrying the
fact that not enough pomemakcrs
take advantage of the less ex
pensive cuts ot iamb. True. leg
of lamb and lamb loin chops are
wonderful, but have you noled
the down right low prices mark
ing neck slices, breast o lamo,
lamb for stews, shanks and shoul
der roasts? For inexpensive chops
ask your butcher to slice a shoul
der roast into chops just the
thickness you like.
Other Meat Buys
The "beet bonanza ' continues
with good eating at low cost in a
wide variety of economy cuts.
Pork is in more than adequate
supply with correspondingly good
prices. Fully cooked hams 'arc
well-priced and are a real boon
when you find yourself in the
necda-meal-in-a-hurry class. Veal
is more abundant than usual and
at prices comparable to other
meats.
Eggs and Poultry: Prices on
both continue seasonally low.
Watch for ads and store displays.
Keep eggs clean, cool and cov
ered to help maintain freshness
and flavor.
Potatoes and onions of excel
lent quality head the list of veg
etable plcntifuls. Other vegetable
buys include fine quality cab
bage, cauliflower, celery, topped
carrots, and lettuce. Reasonable
prices mark tomatoes, bunched
vegetables, cucumbers, peppers,
broccoli, and squash. A few sweet
potatoes and yams arc still
nrotind.
Citrus fruits, navel oranges,
lemons', and firm juicy grapefruit
are among the best fruit buys. A
variety of good quality apples are
in the markets. Avocados and
bananas contain a lot of good
nutrition for your money. .
Good marketing!
Ham Loaf
With Sauces
So you're on the food commit
tee and want an inexpensive yet
elegant meat course that will
serve 10 or 12 people? Look no
further; here's your answer. Ham
loaf with not one but two glam
ourous sauces made with casy-to-come-by
commercial jams and jel
lies. Ham Loaf
Hi quarts (6 cups) bread
crumbs
3 eggs ,
' 3 pounds ground smoked ham
(fat trimmed off)
l'A pounds ground veal
3 tablespoons prepared
mustard
H teaspoon pepper
2 teaspoons garlic salt
Make bread crumbs by tearing
8 to 10 silces of fresh enriched
white bread into small pieces.
Measure out bread crumbs into
large mixing bowl. Add all other
ingredients and mix inorougniy.
Pack inlo a 9x9x4 Vi -inch square
angel food pan (this makes for
easy serving). Bake in modcralc
oven, 350 degree", approximately
2 hours. Pour off drippings and
turn onto serving plaller. Good
served hot or, cold with cither
or both of these sauces:
Gourmet Jellv Sauce: Melt 1
cup pure currant jelly over low
ncal. Slowly diend in l cup pre
pared mustard. Chopped raisins
and chutney may be added, too,
if you like. Serve hot or cold.
Golden Horseradish Jam Sauce:
Melt 1 cup pure pineapple jam
over low heat. Slowly blend 2 or
3 teaspoons horseradish and 3
tablespoons sour cream into jam.
Serve hot or cold.
SPICE "LIFT"
All spices, except dchydralcd
parsley and celery flakes, may be
used in low sodium diets, according
to the American Medical association.
Potato Patties With
Cheese Fine Offering
To Go With Meat Dish
Want a bit different way ot
fixing potatoes to go with the
dinner meat dish? Try cheese
potato sticks, .
Cheese-Potato Sticks
Take two packages ot frozen
potato patties and place on a
cookie sheet. Brush with part of
6 tablespoons of liiclled butler or
margarine. Broil with top of pota
toes 4 Inches from heat, 5 to 7
minutes, or until golden color.
Turn them, brush with remaining
butter or margarine, broil 3 min
utes longer. Sprinkle with 1 cup
grated Cheddar cheese and broil
3 to 5 minutes, or until cheese is
bubbly brown. Halve each patty
lengthwise. Makes 4 servings.
Oranges Add Interest to Many Dishes on the Menu
Confetti Casserole
Always Popular One
Confetti Casserole Is an attrac
tive ' variation of macaroni and
cheese.
Confetti Casserole
Add 2 teaspoons salt and 4
ounces elbow macaroni to 3 cups
boiling walcr. Boil rapidly, stir
ring constantly, lor 2 minutes.
Cover, remove from heat and let
stand 10 minutes. Meanwhile, melt
ii cup buller or margarine in
saucepan. Stir in ii cup enriched
flour and 1 teaspoon sail. Add 2
cups milk and cook until thickened,
stirring constantly. Add i cup
shredded American cheese and
stir until melted. Rinse macaroni
wilh warm water and drain well.
Fold macaroni, ' cup diced green
pepper, 1 tablespoon diced pimien
to and 3 hard-cooked eggs, sliced,
into cheese sauce. Pour inlo 1
quart casserole. Sprinkle wilh but
tered bread crumbs. Bake in mod
erate oven (350'F.) 15 to 20 min
utes. Makes 4 servings.
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This delicious salad Is but one way to use fresh oranges.
The orange comes Into Its own
in wintertime as a needed-vitamin
fresh fruit. And there are so
many ways to use this fruit at nny
meal of the day. It is a breakfast
slnndby in juice or whole fruit; it
goes into salads, its juice or rind,
or sliced fruil goes inlo many other
dishes.
Fresh Orange And Date Salad
ii head Romainc lettuce
2 cups fresh orange slices
2 cups cottage cheese
Pilled fresh dales -Walnuts
halves (optional)
Fresh parsley for garnish
Lemon French dressing
Separate Romaine leaves and
arrange spoke fashion on a salad
plalc. Arrange orange cartwheel
slices in clusters on plalc. Pile
collage cheese in the center. Stuff
dales wilh walnuts halves, if de
sired, and place between orange
clusters, Garnish wilh fresh por
sley. Serve with Lemon French
Dressing. f '
Yield: 6 servings.
Broiled Pork Chops and Orange
Slices
6 loin pork chops, cut 1-inch
thick '
Vi teaspoon salt
Yt teaspoon ground black pepper
6 fresh unpeeled orange cart
wheel slices, cut U-inch
thick
3 tablespoons butter or
margarine
Fresh parsley for garnish
Wipe pork chops with a damp
cloth and place on a greased
broiler rack in a broiling pan.
Sear quickly on both sides with
(lie oven control set lo broil. Re
duce heat to slow (325 deg. K.)
and broil 15 minutes on each side.
Sprinkle with salt and around
black pepper. Top each chop with
an orange slice. Dot each slice
with Vi teaspoon butter or marga
rine. Continue broiling until orange
Seasonings Vary, But It's Still Hamburger
Ground beef patlles may be as
different as day and night. Some
limes they may be made of two
lllin palllcs put together with a
tasty stuffing, or there may be
seasonings that make Ihcm dif
ferent, t
Whatever type beef patties, here
is the basic seasoning: To each
pound of ground beef add one tea
spoon of salt and li teaspoon pep
per. For a change you might like
to add a hint of Worcestershire
sauce, thyme, poultry seasoning,
horseradish, dry mustard or chop
tied -nnrslpv. As fnr ehifTina' a
bread combination is always tasty,
Or you can put two patties to-
pplhpr wilh Jl filllncr nt aralnit an.
pie, blue cheese, gralcd American
cheese or finely minced parsley,
FOR TANGY FLAVOR
Add a bouillon cube to water in
which you're boiling rice for
langy flavor.
Is brown. Garnish with fresh ear-
sley. .-; t
Yield: 6 servings. .
Scalloped Orange and Sweet .
Potatoes . 1 1 i . ! 'i '-"
4 boiled sweet potatooi .
2 medium oranges
3 tablespoons butter or
margarine
1 tablespoon flour ' '
Vi cup brown sugar
y cup water
V teaspoon salt
li teaspoon grated lemon rind
Peel sweet potatoes and cut into
ii-lnch slices. Wash oranges, peel
and sllco paper thin. Arrange
sliced potatoes and oranges in al
ternate layers in a 1-quart cas
serole, having sweet potatoes as
bollom and top layers. Melt but
tecr or margarine in a saucepa.il
and blend in flour. - Add sugar,
water and salt. Cook' 3 minutes.
Add grated lemon rind. Pour over
sweet potatoes. Bake in a preheat- ;
ed slow oven (325 deg. F.) 25 min
utes. ., -
x Yield: 4 to S servings.
THOUSANDS HA L EW
Higher Complete
Protein To '
Calorie Ratio
BREAD TO
HELP CQNTROt WEIGHT EFFECTIVB.Y
i
Takes The Place Of Ordinary Appetite-Appeasement Wafers, Pills And Tablets That Cost Up To Twice As Much!
jOASTS gpcat!
Still
KiruiintW f rish-t
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I Means To Avoid Gaining Weight. , ll
I PROFILE Bread Helps Control VJ (JUUri I,
I Weight By AppMsIni Appetite j t j,, ly l
I so You Don't Overeat 'A.lV
30 Minutes Before Lunch And Dinner Eat 2 Slices Of
Because It Helps Hormal People Effectively
Appease The Appetite Control Center Of The Brain.. . So You Don't Overeat
"Overindulgence No
Problem With Top
Movie Stars...
It's Tension Overeating,"
Soft
Joivph Hobr
Onft of Holly,
wood' Foremost
Trlnrt of Stir
"My Job into hMp
miini'ln the
phymctl fitneiM,
wrijtht tnd ftgurt
rnntrol of nomy
top itim,
"Anpffit ptMemnt with IwnilieM
nt Prnfil Breid in n if and un way
to hHp rontrol wf ight."
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Lactalbumln The
Revolutionary New -Protein
"Booster" From
Milk-Gives It A Higher
Complete Protein To
Calorie Ratio
Bttttr For All Tht Family
Btcaust 24 lo 28
Higher In Complete
Prottin Content
Than Ordinary Whitt
And Whole Wheat Breads
Bikid By The Bakers 01 Fimous
WONDER BREAD
Capr., If 37, Contlnifltaf ftafclnf
Cntiwty( lnt -
"Weight Control Is Vital
To A Fashion Model,"
Soy
llln ford
Heid of New
York'i r iMMt
Growing: Fash
ion Model!
Agency
"I reruinly up- .
firovf) i he drug
m appeltte-
kppeaflemenl
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way of wetcht control offered by two
lire of Profile Bread before meali.'
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