B MAIL TRIBUNE, Medford. 0r.. TJnirJiy, November 20, 1938
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PUMPKIN TREAT - Pumpkins are a big thing. They're piled
high in the marketplace and at roadside stands reminding us
that few eating pleasures exceed those of a rich, spicy cream
or chiffon pumpkin pie. These and other rare recipes are in
cluded in today's food columns.
Feeding the Family
By ZOLA VINCENT
Feed Editor
Season of Rejoicing in
Pumpkin Pie Reminder
We were reminded recently
of President Dwight D. Eisen
hower's fondness for pumpkin
pie when we read of his in
quiry to a Rhode Island road
side stand operator, "How
many pumpkins make a
pumpkin pie?" She replied,
"It all depends on hiw big a
pie you want." A very good
answer, certainly. (P.S. Later
the pumpkin purveyor real
ized that she had not sold the
president a pumpkin.)
This amusing incident re
minded us that we had made
and liked chiffon pie favored
by the" Eisenhower family;
the recipe garnered from the
Congressional Club Cookbook
as submitted by Mamie Doud
Eisenhower. We cannot resist
noting that her recipe doesn't
Indicate "how big a pie is,"
but we tell you that we made
it In a nine-inch pie pan.
No doubt about it, most
people today buy their pie
pumpkin by the can, not on
the stem, so we forego taking
space to tell you how to cook
a pumpkin. The canners have
cooked it for you.
Pumpkin Chiffon Pi
3 beaten egg yolks
'4 cup brown ' sugar
1VS cups cooked pumpkin
z cup milk ,
iz teaspoon salt
1 teaspoon cinnamon
t teaspoon nutmeg
1 envelope Knox gelatin
i4 cup cold water
3 stiffly beaten egg whites
, Vi cup granulated sugar
Combine egg yolks, brown
sugar, pumpkin, milk, salt
and spice. Cook in double
boiler until thick, stirring con
stantly. Soak gelatin in cold
water, stir into hot mixture.
Chill until partly set. Beat
egg whites, add granulated
sugar, and beat stiff. Fold into
eelatin mixture. Pour into pie
nholl and chill until set. Gar
nish with whipped cream
Makes one big pie or eight
individual pies.
Sherxied Pumpkin Pie
Holiday Flavor Treat
There are as many recipes
for pumpkin pie as for choc
olate cake; you can have pie
that's dark and heavily spiced,
light golden with delicate fla
voring, fluffy chiffon, soft and
custardy in texture, or any
other way you like it. In this
custard - type pumpkin p i e
we've used that delightful fla
vor enhancer, California Sher
ry, to create a delicately dif
ferent holday flavor treat.
2 cups canned pumpkin
(No. 2 can
1 13 cups sweetened con
densed milk (15 ounce
can)
1 large egg
i teaspoon salt
Vz teaspoon cinnamon
'a teaspoon nutmeg
V teaspoon ginger
cup California Sherry
wine
Vz cup hot water
1 unbaked 9 -inch pastry
shell
Measure pumpkin, conden
sed milk, egg, salt, spices,
wine and water into a large
mixing bowl. Beat or stir vig
orously to throughly blend
ingredients. Pour into unbak
ed pastry shell. Bake in a
moderately hot oven (375 de
grees) for 50 too 55 minutes.
Pie is baked sufficiently when
there is still a soft spot about
an inch ,in diameter in center.
Heat contained in pie will
finish cooking center so it
will be firm when served.
Cool and serve topped with
sweetened whipped cream
Baked Apples. For genuine
baked apple excitement, serve
hot baked apples with a froth
of whipped cream fixed up
like this. Top six apples, bak
ed in your favorite fashion,
with three-fourths cup whip
ping cream whipped with IVi
tablespoons confectioners' sug
ar and three-fourths teaspoon
cinnamon.
Thanksgiving Time -Is
Stuffing Time
When we talk about stuf
fing in conjunction with
course, referring to cnicKens,
turkeys, ducks, vegetables and
such, not people. Though with
stuffing suggestions like these,
lucky diners are likely to
stuff themselves, but good.
Here we give you a basic
bread stuffing and three taste-
intriguing variations. Recipe
will stuff an 8 to 10 pound
ready-to-cook turkey.
23 cup butter or margarine
1V6 cups chopped onion
. 13 cups chopped celery
1 pound large mushrooms
2 teaspoons finely chopped
"onion
3 tablespoons butter
1 cup soft bread crumbs
1 cup ground Brazil nuts
Vz teaspoon salt
i8 teaspoon lemon juice
2 tablespoons butter, melt
ed Wash mushrooms. Remove
stems and chop fine. Cook on-
ion and chopped mushroom
stems in the three tablspoons
butter until tender. Add bread
crumbs, Brazil nuts and sea
sonings. Stir in lemon juice.
Stuff mushroom caps with this
mixture. Place in skillet with
the two tablespoons melted
butter and saute slowly until
fonder, about 10 to 15 min
utes. A couple of minutes un
der the broiler will delicately
brown the tops. Six servings.
Glazed Onions
Tiny white onions are a
treat anytime. They are most
often served just buttered-up
or in a delicately flavored
cream sauce, but here we
Blaze them and add sliced
nuts for a vegetable dish you
will serve often. Recipe for
six servings.
24 small onions (1V& pounds)
3 tablespoons butter
Vz cup sliced nuts (almonds,
walnuts, Brazils or fil
berts) 1 tablespoon sugar
34 teaspoon salt
Vb teaspoon pepper
Peel onions, place in bak
ing dish. Melt butter and com
bine with nuts, sugar, salt
and pepper. Pour butter mix
ture over onions. Cover and
bake in moderate oven (350
degrees) one hour or until, on
ions are tender. Stir once after
the first 15 minutes of baking.
soft
1
Vz
1
gallon (4 quarts)
bread cubes
teaspoon salt
teaspoon pepper
tablespoons poultry sea
soning
2 tablespoons chopped par
sley
1 cup hot water
Melt butter or margarine
in a skillet. Add onion and
celery and cook until tender,
about 10 to 15 minutes. Pour
mixture over bread cubes pre
viously seasoned with salt,
pepper, poultry seasoning and
parsley. Stir until well blend
ed. Add hot water and mix
thoroughly.
Variations:
Oyster Stuffing. Follow rec
ipe above cutting bread cubes
to 3V& quarts and adding one
pint oysters, drained.
Bread-Nut Stuffing. To ba
sic recipe add one to two cups
chopped walnuts, Brazil nuts
or pecans.
Pineapple Stuffing. Follow
basic recipe leaving out onion
and poultry seasoning and ad
ding a No. 1 flat can of crush
ed DineapDle. drained, one-
third cup chopped walnuts
and one small can pimiento,
chopped.
Stuffed celery. A new no
tion! Combine one-fourth cup
finely chopped parsley, one
fourth cup finely grated car
rot, one-fourth cup real may
onnaise, one-eighth teaspoon
salt, dash of pepper, pinch
of basil and a teaspoon of
chopped chives. Refrigerate.
Cut celery hearts or inner
stalks of celery into 20 or so
lVz inch slices; place in ice
water to crisp. Fill chilled
celery with chilled mixture.
Stuffed Mushrooms
With Brazil Nuts
Holiday cookery really calls
for some glamour treatment
of vegetables. These stuffed
mushrooms may be served as
a vegetable or as a garnish
for meats, fish or , poultry.
Brazil nuts give vegetables
of many kinds distinctive fla
vor and a dress-up touch.
st-" JF & f ' " ?M
ITSFUN
TO EAT!
T&iauta,
MEXICAN
FOOD
Sure, healthy appetites love good
food! And there's nothing more
pleasin' than Rosarita frozen and
canned, M-M-Marvelons Mexican
foods!
Make every mrat
a special meal
with:
ReSMITI-S FMMOS
REFftiEB BEAMS
A faroriN artta Mexican meats. A
hearty "surprise" vegetable with
regular dinners. Pile on hamburgers
tor a satisfying "size." Blend with
caeese aad Chili Sauce
for a nippy "dip"
at parties.
BEST for any
fruit
CACCE
recipe !
Ready-to-use FRUIT MIX
for delicious fruit cakes
LYONS
TTOCC
WE HAVE A LARGE SELECTION OF "OVEN READY
FANCY YOUNG TURKEYS.
'You buy NO WASTE when you buy these turkeys. They are drawn and cooled
immediately when killed, thoroughly cleaned, tendons removed, then put in
a plastic bag to insure cleanliness.
WE FEATURE ONLY "SWIFT'S PREMIUM"
FRESH FROSTED TURKEYS and LOCAL FRESH
TURKEYS PRODUCED BY THE "SAVAGE"
TURKEY FARM. ORDER NOW!!
FRESH Mb. cello bag
Cranberries! f)c
FRESH GREEN
MOCC
"SWIFT'S PREMIUM
Red Radishes
' AND
Green Onions
It
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1
FRESH CALIFORNIA
SAVAGE TURKEYS
TOMS
MENS
FANCY GRADE
Sweet Potatoes
AND
Red Yams
BETTY CROCKER
CAKE MAX
Yellow
White
Devil's Food
Honey Spice
BACON
SLICED
Sirloin Tip
ROASTS
CAMPBELLS
T AM ATA UUrZ n46-oz. nOQ
I UNA IU JUKE.. .... K Tins U
NALLEYS
'CHOICE"
AGED
STEER
BEEF
PORK k Ec
STEAK VE-TLE (0)3).
PORK oui,HorE &ealdceious H (oYc
MAIIMAV" SAVE 10c PER LB. (CJ LVy
SAUSAGE THB.WHMHD Lj,b
CHILI CON (ARtJE 4 ... V
MM ELLEN'S MM
STRAWBERRY
BLACKBERRY
BOYSENBERRY
RED RASPBERRY
BLACK RASPBERRY
Boneless Pork
LOIN ROAST
"CHOICE"
EASTERN
CORN FED PORK
NO WASTE
T FIG BARS
SLICED
HALIBUT
LAURA SCUDDERS
ALL CENTER SLICES
IN
READY TO SERVE
ALUMINUM TRAY
O.
p)c Virginia Peanuts s 3 Tins 1
ib
FRESH
CRAB MEAT
FIRST
OF THE
SEASON
BRACH'S FANCY ft$ -
CHOCOLATE CANDIES L 3Pk?!
Chocolate Peanuts
Malted Milk Balls
WE WELCOME
CHARGE ACCOUNTS
ON APPROVED
CREDIT
AD PRICES EFFECTIVE
THURSDAY 3:00 P.M.
THRU
SAT. 6:30 P.M.
PHONE SP 2-7137
222 West Main - NEXT TO COPCO
TO
"7 8a
large
Bunch
BUNCHES
2-LB.
CELLO
BAG
PKGS.
LARGE 20-OZ. JARS
4Q
Large 26-oz. Tray
03
if
2 LBS.
15C
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Peanut Clusters "jj UW
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fJQTE
-- HE ftBi
CLOSED SUNDAYS
Thanksgiving, we are, of