Salem, Oregon, Thursday, March 21, 1957
Page 8 Section 3
THE CAPITAL JOURNAL
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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
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