THURSDAY, FEBRUARY 9, 1958 PAGE ELEVEN REGAL FARE is provided by the king of ill pork cuts, tbt loir Its toasty crust adds to the deiiciousness. New Style of Trimming Makes Loin Still Better BY GAYNOR MADDOX NBA Food and Markets Editor Good eating .goes hand-in-hand with penny-saving when pork is on the menu. The low prices on this nutritious and flavorful meat provides first-aid to strained budgets. The -pork loin roast is the king of the fresh pork roasts and is selling at economy prices. Some budget-minded homemakers have Jound even greater economy in purchasing a whole loin and having first cut chops cut from the rib end. The center cut is prepared as a handsome pork loin roast and the loin is boned for chop suey, mock chicken legs or for casserole dishes. The center cut of the loin usually sells for slightly higher price per pound, but by purchasing the entire loin, this choice section is available at the overall low price. Meat packers are trimming pork LefY ourGuests Help Fry These Doughnuts , Let your guests help you fry these doughnuts! : Ingredients: 3 tablespoons sugar, V 4 teaspoon cinnamon, 1 can (No. 2^2) purple plums (well drained), 1 package (14!i ounces) hot roll mix, 2 tablespons butter or margarine, fat for frying, confectioners' sugar. - Method: Mix sugar and cinnamon. Pit drainei plums. Prepare ho 1 roll mix according to pp.ckage directions. When ready to shape, roll out on lightly floured surface to 'i inch thickness. Cut into 2*2 inch rounds. Sprinkle sugar mixture over half of rounds and top with plums: dot with butter. Cover with remaining rounds and seal edges very well. Put in warm place and let rise until doubled in bulk, 30 to 60 minutes. Pry in hot deep fat (375 degrees) about 1 minute on each side, or until browned. Drain on . absorbent paper and sprinkle with confectioners' sugar. Makes about 1V 2 dozen. these days to make it an even better buy. You will find a "new look" in pork chops and loins, with the fat trimmed to no more than '/i-inch, just enough for juicy, flavorful eating and to avoid a too- dry cooked product. Sage can accent roast pork. Here's a new sage sauce for basting the roast. For a special weekday dinner, serve the sage pork roast with mashed sweet potatoes, buttered peas and a tart-and-crisp apple-orange-cranberry salad. This homey, delightful meal is a real invitation to good eating. Sage Pork Roast Three pounds pork loin roast, 1 tablespoon cornstarch, ',4 teaspoon sage, teaspoon black pepper, 10-ounce can consomme. Place pork roast on rack in open roasting pan. Roast in slow oven (325 degrees P.) for approximately 2" 4 hours to 185 degrees P. ternal temperature as indicated by roast meat thermometer. Mix corn- satrch, sage and pepper in a saucepan. Gradually add consonune. When blended, stir and simmer over low heat for 5 minute: until clear and thickened. Spread sauce over roast during last 45 minutes of cooking time. Any remaining sauce may be used as a dip. Coconut Dessert from Mexico By CECILY BROWNSTO.N'E Associated Press Food Editor WANT A TASTE Of Mexico? Then try this recipe for Coconut Pudding. An acquaintance of ours first ate this dessert in Cafe Tacuba in Mexico City and was fascinated by it. She ordered it steadily during her visit until she felt sure she had the formula. When she came back to New York, she started experimenting; at last she was satisfied that she had duplicated the original and passed the recipe along to us. Our Mexican cookbooks hold similar recipes, hut most of them call for grating fresh coconut. We prefer to take the easy way and use the new flaked coconut, tender and delicate in flavor, that comes in handy 3'/ 2 -ounce cans — each hold- tag about one cup. What to serve with the pudding? Here is how we put it on a menu recently. FIRST COURSE To begin, we chose a hearty soup If you want a Mexican-style soup, make it of beef bones with onions, carrots, turnips and toma- nn il with ha fifteen minutes or so — skin side up During the last fifteen minutes the chicken was baking, we put a pan of biscuits in the oven. For the salad, tear the large outside leaves of romaine into small pieces; leave the little Inside romaine leaves whole. Peel a couple of oranges so no white membrane remains; then cut away the pulpy sections from the dividing membranes with a small sharp knife. Mix romaine, orange sections and a good simple French dressing together just before serving. DESSERT And so to your ending — the Coconut Pudding. Serve small portions of it, please, because it is very sweet and rich. You might like to offer it with red apples, crunchy and cold, as one of our Mexican recipe sources suggests. And of course bring on lots of hot strong coffee. MEXICAN COCONUT PUDDING Ingredients: % cup sugar, 1 tablespoon cornstarch, V\ teaspoon salt, '/ 2 cup milk, 2 egg yolks, IVi cups flaked coconut, 4 to 5 drops yellow food coloring. garlic and chili powder. Strain after long simmering and you have caldu or stock. Ladle it over spoonfuls of hot steamed rice in big soup bowls, or add canned chick peas to MAIN COURSE For main sustenance, we served oven-fried chicken along with hot biscuits and a salad of romaine and orange sections. To prepare the chicken we rolled pieces of a broiler-type bird in biscuit mix seasoned with salt, pepper and paprika. We melted a quarter cup of butler in a shallow baking dish and arranged the chicken in it, skin side down. We baked the chicken in a hot (425 degrees) oven until it was almost tender — about three-quarters of an hour. Then we turned the chicken and finished, baking it — for another Shirred Eggs With Ham And Cheese Eggs taste hearty this way! Ingredients: '/ 4 cup cream, 1 cup thin strips cooked ham, 8 eggs, V 2 cup grated cheddar cheese (firmly packed). Method: Butter four shirred-egg dishes. Pour 1 tablespoon of cream into each. Arrange ham strips over bottom of dishes. Break two eggs over hnm in. each dish; sprinkle with grated cheese — 2 tablespoons for i each portion. Bake in slow (325 degrees) oVen 15 to 20 minutes or until as firm as desired. Serve from baking dishes at once. Makes 4 servingn. To make those creamed dishes interesting, serve them with steamed rice and crisp Chinese noodles. Creamed ham. chicken, turkey or veal are all good candidates for this treatment. THERE IS NO tETTE* it takes Cream to make the finest margarine '- AND ONLY CREAMO HAS IT a chi/d can cook u FLUFFY RICE ...ifsh RICELAND RICE is the quick V easy rice which always cooks light, tender and fluffy. GUARANTEED FLUFFY Now everybody can cook light, tender, fluffy rice in just a few minutes—if they ' use RICELAND RICE. It's guaranteed to took fluffy—every time! Tour grocer has RICELAND RICE Tour grocer has KKJJSL.AN u KKJE ... s or can easily get it for you. Insist on it! / •i •r jr Method: Mix sugar, cornstarch and salt together thoroughly in a saucepan. Mix in milk gradually, stirring until smooth after each addition. Place over moderate heat and bring to a boil, stirring constantly; simmer 5 minutes, still stirring. Beat egg yolks until thick and ivory colored. Stir coconut mixture gradually into beaten eggs; mix well, adding food coloring. Turn into greased 8-inch heat- resistant glass pie plate. Bake in hot (400 degrees) oven 10 minutes, or until very lightly browned, was what in diamonds.Hencehe Serve warm. Makes 6 servings. Apricot Angel Pudding for Pretty Dessert Pretty color and delicious flavor in this dessert. Ingredients: 2 cups cooked dried apricots (drained), ^i cup sugar. 1V 4 cups apricot whole-fruit nectar, 24 quartered marshmallows, 1 envelope unflavored gelatin, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 2 egg whites. 1 cup heavy cream. Method: Force apricots through a sieve, or mash thoroughly. Blend in sugar, stirring until it is dissolved. Heat 1 cup nectar slowly with marshmallows until marshmallows are completely melted. Soften gelatin in remaining V4 cup apricot nectar, and dissolve in hot marshmallow mixture. Blend in lemon rindj and juice, and apricots. Cool until • mixture thickens slightly. Fold in stiffly whipped egg whites and whipped cream. Turn into 8-inch angel cake pan and chill iitli firm. Ur.ffield and garnish with whipped cream and apricots U desired. Makes 8 to 10 servings. Want a wonderful seafood cocktail lor company? Line sherbet glasses with lettuce; add two or three cooked cleaned shrimp, a couple of fresh or thawed frozen raw oysters and a couple of h&rd- shell raw clwns. Top with a spicy cokctail sauce made from catchup, chili sauce, prepared horseradish, lemon juice and Worcestershire; sauce. EBERDTS' GATEWAY GROCERY 2101 Rose St. Ph. 3-3161 ( Yellow • Onions-4ibs.19 c | No Beans Libby's CHILI Steele's KIDNEY BEANS Nabisco CRACKERS Jack Sprat TOMATO JUICE No. 300 can 290 100 ,. 250 290 46 oz. can |Pk.Steak-ib.29 c | Jack Sprat Cut GREEN BEANS CELERY -Charmhi— TISSUE 303 can 2 2 4 ' 330 150 350 Steele's SW. POTATOES r 2 * 250 (FRANKS3ifas89 c ) Medium Size IVORY SOAP 4-290 Velveeta CHEESE 2»,890 Steel.'s HOMINY 2-150 Sacramento Wholt SPICED PEACHES"° 2 300 • Shop in Ttmp«ratur«-Control!ed Comfort • PUnry of Fro Parking Room • Low«r Prlcti • Self Servicf Lone Ranger Mystery PACKAGE 'MYSTERY STORY ON BACK PANEL PLUS SECRET CLUE INSIDE EVERY SPECIAL PKG. Plus SPECIAL MAIL-IN-OFFER! IONE RANGER MASK, DEPUTY BAPGE, SILVER BUtlET, IDENT CARD - —-* ALL THIS FOR TWO CLUf SLIPS & I WHEATIES 23 ( (HIHIO*23 C 23 C m 23< mix 23 C Green Beans lOc Standard No. 303 Austex Chili All Meat Large V/2 Cam 49* Dry Milk Clover Leaf 2 for.., 25' CAKE MIX Betty Crocker • Devils Food • Yellow • White • Honey Spice • Marble • Peanut • Chocolate 4 For Butter ^^^^^••••^^^^^^^^•^^^^^^^•iMB^MBBBVBBB""" 1 ^ FRYERS Grade "A" Fresh Dressed Government Inspected FIG BARS Sunshine — 8 oz. 15' Lb. CHEESE Cream Filled — 2 Lbs. 39' HUMKO 3 LB. CAN 9 PORK LIVER • • CALF LIVER CELERY Salad Dressin BLUE PLATE-QT. JAR GRAPEFRUIT Large, Pink FREEMAN-HENLEY SUPER MARKET 2016 West Main St.
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