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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1957)
Salem, Oregon, Thursday, March 21, 1957 Page 8 Section 3 THE CAPITAL JOURNAL " 'V 'l MMit ' JL.' 'i.- i.J ...f.uuBZ ....... J Somclhlng new on the market desserts. Small Angelhood Angel food stars in many des serts besides occupying a number one spot in its own right. There is a new packaged angel food out, a small package, identical to the regular large size put out by a well known millhig concern. The new, smaller cake is ideal to siorc Veal Rump Fine in Savory Pot Roast for Dinner Veal rump is the meat for an imaginative cook, for the delicate flavor of the meat is partial to a pinch of herbs, a savory sauce, end long slow cooking. As with beef rump roast, a chunky cut from the rump of veal may be dry roasted or cooked by moist heat as a pot roast, tor ex- Brownies Baked In Interesting Variations Here Brownies love to make brownies because they're so quick and easy, o certain of success, Brownies, the small-fry division of the Girl Scouts, that is, can help celebrate (he 45th Anniversary of tho Girl Scouts by serving theso brownies or one of tlicir variations to fel low Brownies, Who's confused? In this case a "good brownie" is a moist, fudgoy, bar-typo cooky that is almost, but not quite chewy. Basle Brownies 2-3 cup sifted all-purpose flour 'i teaspoon baking powder M cup butler or other shorten ing 2 squares unsweelned choco late 1 cup sugar 2 eggs, well beaten ,i cup broken walnut meals 1 teaspoon vanilla Set oven for 350 degrees, mod erate. Sift flour once, measure, add baking powder and salt and silt again. Melt shortening and chocolate over hot water. Add sugar gradually to eggs, beating thoroughly; add chocolate mixture and blend. Add flour and mix well; then mix in mils and vanilla. Spread In greased till 2-inch pan. Hake 25 minutes or until they test done. Cool in nan. then cut into squares or rectangles. Makes about 2 dozen brownies. Brownie Variations Toasted Coconut: Follow basi recipe, omitting nuts. Add 4 cup n pncsagei iineiy chopped coco nut. Spread in pan: cover with Ji cup coconut mixed thoroughly with l lanicspoc-n sugar and 2 table- spoons molted butter, flake usual. ns Chocolate Peppermint: oaken, remove brownies from1 llruwn Sugar: t'se basic brownie oven. Place 15 to 20 chocolate pop-1 recipe, but substitute 1 cup tirmlv pcrnunl patties on top: return lo packed brown sugar for granulated oven lor about 3 minutes. Spread I sugar. Spring asliion Cakes by Peerless Featured Thts Wrrk! QmcoLlc s4finoii(! locfia Four l.iyi-rs of delicious almond chocolate cake. Killed wilh chocolate custard filling and covered with choc olate French butter icing, lopped with almond roc ha. Orange -Ambrosia dale Four layers of golden butter sponge cake. Filled with fresh orange custard filling snd covered with orange ambrosia icing. The Peerless Bakery is a small sized angel food packaged mix, handy for a variety of Handy for Varied or freeze, and can be easily used in many combinations of desserts, such as the two listed below: Ice Cream Sandwiches Bake loaf angel food cake as directed on package of small angel cake mix. Slice loaf cake cross wise into Vi" slices. Cuteach slice ample. Because veal is young beef, it has very little fat and has loss moisture than most meats. Hence, when the meat is cooking, fat is added to prevent dryness. If a cut from the veal rump is dry roast ed, strips of bacon or fat salt pork placed over its top, will prevent the meat from drying during cock ing. If the veal rump is bratscd or pot roasted, fat can be added in the hrowning process, mid flavor ful seasonings added along with the nnusing liquid. In this recipe for savory veal pot roast, the meat is browned in hot fat, then cooked with a swect-sour sauce at a leisurely pace for a I couple of hours. Savory Veal Tot Rnast 5 pounds veal rump roast 3 tablespoons flour , 1 teaspoon paprika ' '2 tablespoons lard or drippings 1 tablespoon dry mustard 1 teaspoon basil, marjoram, or poultry seasoning 1 tablespoon brown sugar 1 tablespoon salt Vi teaspoon popper 1 small onion, diced 2 tablespoons vinegar hi cup water , Roll veal in flour mixed with paprika. Brown in hot fat in a largo, heavy pan. Add mustard, basil, sugar, salt, pepper, onion, vinegar, and water. Cover pan and cook over low heat about 2'j hours or until meat is tender. To thicken drippings or gravy, blond l'i tablespoons flour with cup water, then slowly add to drip pings in pan. Continue to stir wlule conking until gravy boils and thickens. Taste for seasoning adjustment. 810 servings. COMPANY CKI.ERY Company fare: Hearts of celery poached in c o n s n m m e, then drained and marinated in a mix ture of olive oil, white wine vine gar and mustard plus salt and pep per. patties out to cover entire ton of brownies. Mocha: Follow basic recipe, hut add 4 teaspoons instant eolfee with tho sugar. Date and Almond: Omit the wai nuts and add 1-3 cup cut dates land 1-3 cup chopped blanched al When ' monds to the bas:c batter. P-: a ih yj V Desserts in half and put together with frosting between. Toasted Angel Slices Brush .angel loaf slices with melted butler or margarine. Brown both sides lightly under broiler about 1 min. on each side. Serve with Orange Butler Sauce (below). Orange Butter Sauce: Yt cup soft butter or margarine Vi cup sugar 2 egg yolks, beaten l'i teaspoon grated orange rind 1-3 cup orange juice 1-3 cup milk Cream butter and sugar. Stir in remaining ingredients and cook over hot water 10 to IS minutes. VARY OLD STANDBY Want a switch on the old sland by, macaroni and cheese? Alter nate the cheese and macaroni lay ers with layers of chopped nuts. SPICE BAG TIP When you make spice hags for stew or other dishes, use a double thickness of cheesecloth, i MACARONI TIP If your macaroni products have a way of being sticky after cook ing, you may be using loo little water for their initial boiling. regular price famous Puss Stock up If you've been feeding 'J I , D,,t Rrvifc America' ' largest selling cat food, you know what good nutrition means to your cat. You've sttn it. in your pet's im proved energy, playfulness, and beauty. So you'll want to get a big supply new at this reduced price! If you've never fed Puss 'n Boots, here's your chance to get acquainted with it at I saving-and to see lor Fritters Of Clam Popular Your family won't miss meat so much during Lent if you serve them "Olive-Clam Fritters" occa sionally. Itipc olives make the frit ters seem meaty, as does Ihe crisply browned coat of crumbs. Olive-Clam Fritters cup ripe olives 2 beaten eggs 1 (7'A-ouneci can minced clams, undrained l'i cups fine cracker crumbs Vi teaspoon salt !i teaspoon paprika 2 teaspoons grated onion 2 tablespoons melted butter or margarine 1 tablespoon finely chopped parsley Olive Tartar Sauce Olive Tartar Sauce: ' Vi cup mayonnaise 2 tablespoons chopped dill pickle 1 tablespoon chopped green onion Chopped ripe olives from fritters Cut olives into medium size pieces: reserve Vt cup to use in Olive Tartar Sauce. Combine the ti cup olives with all remaining ingredients except sauce; let stand 5 or 10 minutes to thicken slightly. Drop by large spoonfuls into heal ed shortening, flattening slightly. Look quickly to a rich golden brown on both sides. Remove to absorbent paper to drain. Serve hot with Olive Tartar Sauce. Olive Tartar Sauce: Chon the re served Vi cup olives; combine with mayonnaise, pickle and onion. Makes 4 to 5 servings. Olive and Cheese in Sandwich for Lunch A hearty sandwich for the fam ily lunch, or for a supper is this one with olives and cheese. Olive-Cheese Sandwich Vi pound of cheddar cheese, grated 12 cupsl 1-3 medium green pepper, chopped fine Vi medium onion, chopped fine 1-3 cup finely chopped celery 1 2-ounce bottle stuffed olives, sliced (Vi cup) Vi cup tomato soup 1 tablespoon butter or margarine Vi teaspoon Worcestershire sauce Mi teaspoon salt ' Pepper 1 hard boiled egg, chopped 6-R large hamburger buns Method: Mix all ingredients to gether well. Split buns and spread split sides with cheese mixture. Place under broiler until mixture is delicately browned. Serve im mediately. This mixture can be made in advance and stored in covered jar in the refrigerator for several days. Makes 12-18 sandwiches. on 8 oz. size can of 'n Boots Cat Food! now and save! Aoarkt Eggs and Noodles Hard cooked eggs with noodles I in a cheese sauce is a fine Friday 1 fare and Lenten time dish. Eggs. Noodles with Cheese 4 eggs ' 4 oz. sharp Cheddar cheese, about 1 cup shredded ' cup of butter or margarine ' 2-3 cup sliced mushrooms, drained tii cup diced celery Vi cup finely chopped onion 3 tablespoons chopped green pepper 1 tablespoon flour i teaspoon salt Vi teaspoon pur monosodium glutamatc U teaspoon white pepper K cup of milk 2 teaspoons Worcestershire sauce l'i quarts of water V.j teaspoons salt 4 oz. noodles Vi cup Parmcson cheese Paprika Hard cook the eggs, cool and peel. Cut the eggs into halves crosswise, cutting ('4 inch slice from each half to sot aside for garnish. Chop and sot aside the remaining portions of eggs. Shrod and set aside Ihe Cheddar cheese. Heat the butter or margarine in the top of a double boiler over Parmesan Cheese in A Different Omelet , For a bit different omelet, use this recipe: Omelet Parmesan 4 slices slightly dry bread Vj cup milk 1 bunch green onions, finely chopped 2 tablespoons olive oil or salad oil 5 eggs 2 tablespoons finely chopped parsley Vi cup grated Parmesan cheese Vi teaspoon salt Dash of pepper Place broad in shallow pan; pour milk over slices; let soak, then pull apart into coarse crumbs. While bread soaks, saute green onions in tablespoon oil in medium-size frying pan 5 minutes. Beat eggs slightly in medium- sized bowl; stir in soaked bread crumbs, green onions, parsley, cheese, salt, and pepper. Heat remaining 1 tablespoon oil in frying pan: pour in egg mix ture; cook over low, shaking pan gently lo keep omelet from slick ing, 10 minutes, or until brown on bottom.. Invert omelet onlo a plate: gently slide back into pan, top side down. Continue cooking over low heat, shaking pan often, 5 to 7 minutes longer, or until omelet is firm in center and golden brown. Serve in pie-shape wedges with your favorite green salad or cole slaw. Makes four servings. spCClA- PUSSn MOOT CAT FOOD t V-J " war yourself what it will do (or your cat! If you have been feeding your cat other types ol prepared cat foods or table scraps-start feeding Puss 'n Doots now, and sec what a difference really good nutrition makes! Puss 'n Boots IS good nutrition - made from fresh caught whole fish (not scraps), with selected cereals, and extra Vitamin Bi added to every ran. PUSSn BOOTS is good nutrition tktftmkOtTfttcM tM... ' biouly, ntrr ftvi nAftiM. ff.iM m tm tit, cMr. ciimh k awi With Cheese Good low heat and add and cook until onion is transparent the mush rooms, celery, onion and green pepper. Blend in flour, salt, white pepper and monosodium glutamate and heat until mixture bubbles. Remove from heat and gradually stir in the milk. Cook, rapidly, stirring constantly, until the sauce thickens. Cook 1 or 2 minutes longer. Remove from heat and cool a few minutes. Add shredded choose, all at once, and stir ur-il melted. Add chopped eggs and Worcestershire sauce. Stir until well mixed, set over Meanwhile, bring the water and Meanwhile, bring the water and salt to boil in a large saucepan and slowly drop in, noodles so water does not stop boiling.. Then cook rapidly, uncovered, about 10 or 12 minutes, or until noodles are tender. Test tenderness by press ing a piece against side, of pan with fork or spoon. Drain noodles by turning into a colander or large sieve; rinse with hot water to remove loose starch. Immediately add the drained noodles to the cheese sauce: toss together lightly to mix thoroughly. Turn into a warm serving dish. Garnish with the egg slices and sprinkle with the Parmesan cheese and paprika. Zestful Sauce for Meatballs Here's another version on meat balls, this dish served with 'horse radish sauce. Continental Meatballs 3 tablespoons chopped onion 1 tablespoon butter or mar garine . 20 salted crackers l'i cups milk 2 pound ground beef 1.2 pound ground pork 1 egg 2 teaspoons of salt Vi teaspoon pepper Saute onions in butter or mar garine until golden. Crumble crackers into milk, let stand 5 min utes. Combine with onions and re maining ingredients. Shape mix ture into 24 balls, saute in butter or margarine until browned on all sides. Recipe enough for 4 serv ings. Serve with horseradish sauce. Horseradish Sauce Pan drippings 1 tablespoon flour 1 1-3 cups milk 1 tablespoon horseradish Vi teaspoon salt Pepper Blend together drippings and flour in frying pan. Gradually stir in milk; mix in horseradish, salt and pepper. Cook and stir over medium heat until mixture thick ens and boils. Serve with meat balls. M awr: JT Specialty 1 2off I 0 regular KICaillESS-. HOME OF LOW, LOW PRICES PARK HERE FOR SAVINGS 1940 MISSION PILLSBURY'S BEST FLOUR PILLSBURY'S CAKE MIX PILLSBURY'S FROSTING MIX " - PILLSBURY'S n Jl Oft PANCAKE MIX'' ra INST. CHOC. pOUPSl Veg. Base iiw. OH 8,.,T 2W Tomatoes Me Potatoes. -io Fresh Green mm 1 1 oil Ul ceil - Asparagus 22 Cottage Turkeys iacon Pork Pork Boneless uiss Bib Steak-" ISoiopa This Week! Shop Pillsbury's Boulevard of Savings 2S lbl Chocolate Caramel y"- U) White Fudge CheeseB Oven-Ready Govt. Inspected 5 Koast Steak Steak SALEM $1189 Boxes COl(o)C lor lO Q Q0 fcOV :2e 33 ib.( m ib.S' 3 r c 23 Ik 2 eiwftco8.'(jne6
