Daily Independent Journal from San Rafael, California • Page 14

14 3tiftwntftrtit-3lottrnaI, January 26, 1955 Economy Oven Stew Can Be Prepared Quickly, Put Aside Oven beef stew 1 a prepare-and- forget-about-it dish. Brown the meat in a big iron skillet; then turn it into a casserole with onions, carrots, peas, liquid and seasonings. Let it bake covered for an hour and a half or two. When you are ready to serve, the stew will be steaming and to delight your family. Put a pan of peeled potatoes into the oven, too.

to bake along with the stew. They will be a perfect accompaniment to the meat gravy and look so pretty with their paprika topping. If you want this to be a complete oven dinner, you can bake a dessert font that calls for a moderate temperature) along with the stew and potatoes. Then add a salad and a tray of bread or rolls and have a mo3t successful easy-do meal. NATURAL GRAVY This stew has wonderful dark browm natural gravy; thick- tn this sauce or you'll spoil it.

It is supposed to run all over the dinner plates when you serve it. Some members of our family like to mash the potatoes into the gTavy right on their plates; others enjoy dunking chunks of crisp hot French bread into the good juices. Not the most refined way of eating, but mightly good! I notice that the stew one 10 -ounce package erate oven about 1 4 frozen green peas (lightly thawed), 1 tablespoon flour. I 12 cups water, 2 tablespoons tomato sauce, 1 tablespoon red wine vinegar, l1 a teaspoons salt, 4 teaspoon pepper. SCHOOL AGE LUNCH IDEAS Whether your sehool-ager eats the noonday meal at school or at home, it takes planning and loving thoughtfulness to provide variety, interest and good nutrition.

Here are suggestions: Ham salad sandwich with dill pickle on the side, whole tomato, fresh pear, milk and brownies. Chili con carne vacuum bottle if crackers, carrot milk, fruit cup which can be carried in plastic dish or small glass jar and a cup cake. Bologna or other cold cut sandwich, cole slaw, chocolate milk, apple, graham crackers. Sliced meat loaf on whole bread with lettuce leaf separate, cheese stuffed celery, hot cocoa vacuum if earned), peeled orange, cookies Any favored canned soup, deviled meat sandwich, radishes. milk, banana, oatmeal cookies.

VALUABLE DATA GIVEN How And When To Defrost Freezers And Refrigerators Frost is one of the homemaker's your refrigerator as to to de- concerns the year around as it frost. Some manufacturers affects refrigerators and home quick defrosting with hot water freezers. When, how and even why to defrost differs considerably with these two appliances according to the experts who give us this good information. REFRIGERATOR DEFROSTING Frost on the evaporator of the refrigerator should never become more than 4 inch thick. The thicker the frost, the more it insulates or the evapo- rater and reduces its cooling effect on the interior of the refrigerator no matter how much the motor runs Thus, thick frost lets the inside of the refrigerator warm up so that foods don keep so well.

Most home refrigerators need defrosting at least once a week or oftener in summer. Follow directions in booklet that came with 1 I BEEF steams while potatoes roast recipe calls for a couple of tablespoons of tomato sauce; we mean the kind that comes in 8 -ounce cans But if you want to open a whole can in order to get this amount, or any leftover tomato sauce in your refrlg- erator, substitute catchup or chili lie sauce. Be sure to cut away all fat from the stew meat so you avoid greasy gravy. And be conscientious when you are browning the meat; care here what helps to give the stew wonderful color and flavor. OVEN BEEF STEW Ingredients: IS pounds chuck beef in about 14-inch 8 tablespoons 12 to 16 small white onions 3 medium- si ze carrots (cut in 4 -inch hours or until meat is very tender.

Serve from casserole. Makes 4 generous servings. OVEN PEELED POTATOES Ingredients: 4 medium-size po- teaspoon thyme, 1 bay leaf, tatoes (about 2 tablespoons water, 1 tablespoon butter or margarine (soft), paprika. Method: Peel potatoes and cut in half crosswise; place close to- several sprigs parsley, 1 clove gar- Method: Cut any fat away from outside of cubes of beef. Melt 3 tabespoons fat in 10-inch skil- I gether (but not let; add beef and brown thoroughly on all sides.

Put beef, onions, baking pan. Add water to pan. Cover foil may carrots and peas in mixed layers in be used and bake in moderate 2-quart casserole. Stir flour into degrees( oven until just about drippings in skillet over low heat; tender and water has evaporat- add water, tomato sauce, vinegar, minutes. Uncover, spread salt, pepper, thyme, bay leaf, par- potatoes with butter and sprinkle sley and crushed garlic and bring with paprika Continue baling 15 to a boil: pour over beef and vege- minutes or until cooked through, tables.

Cover and bake in mod- Makes 4 servings. in the ice trays while others warn against it. Some refrigerators nowadays have automatic defrosting, of course. HOME FREEZER DEFROSTING Home freezers or freezer compartments of refrigerators should need defrosting only once or twice a year. Best management calls for removing frost when it is about la inch thick on large areas of walls or shelves.

However, show that frost can accumulate up to 14 inches thick (in chest type freezers operating at ithout warming interior of freezer enough to endanger frozen food. Thick frost in a freezer is wasteful because it cuts dowm storage space and because as much electricity is spent holding frost at zero as on frozen food that should be occupying the space. Frost can be removed while freezer is in operation by scraping. Scoop-type tools are made especially for this job. These catch the frost as it is scraped off.

Never scrape with anything sharp enough to damage freezer walls or the gasket around the opening. Ice that forms in the freezer is too hard to scrape off so must be melted. To remove ice, disconnect freezer and take out the food. Then melt ice off by running cold water over it, if the freezer has a drain. Otherwise hasten the melting by placing an electric fan so that it blows cold air out and warm air in.

Remove ice as it loosens and keep sponging up the water that forms. Have inside dry when you connect electricity and put back the frozen food A FAVORITE HAWAIIAN COOKIE BECOMES KNOWN IN BAY AREA Last summer at the American Home Economics Association convention in San Francisco, your foods editor visited with two young home economics studens from the University of Hawaii, guests of Dole Hawaiian Pineapple Company, watched them make these cookies. We made a batch again yesterday, found them just aa good as remembered. Hope you like them! 4 cup shortening (part butter for flavor) 4 cup brown sugar (firmly 4 cup granulated sugar 1 teaspoon cinnamon teaspoon nutmeg 4 teaspoon cloves 1 egg 23 cup drained crushed pineapple (buffet size can) 2 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Mix shortening, sugars, and egg together until thoroughly blended. Stir in drained crushed pineapple.

Sift remaining dry ingredients together into creamed mixture and mix to a moderately soft dough. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in preheated oven, 375 degrees for 12-15 minutes or until lightly browned. Remove immediately from cookie aheet to wire racks to cool. Three dozen medium-size cookies.

PLANNING A FEBRUARY PARTY? PRACTICE NECTAR PUNCH With all of the birthdays to celebrate in Lincoln's, Valentine's and Washington are bound to be parties here and there. If your turn, enjoy serving this Nectar a perfectly delightful beverage combining California honey with whole fruit nectar and ginger ale. Honey Nectar Punch 4 cup California honey 6 oupe chilled apricot whole fruit nectar 4 cup lemon juice 1 quart chilled ginger ale Few drops almond extract Few grains salt Combine all ingredients and stir to blend. Garnish with fruit slices or mint sprigs, if desired. Makes about 24 New England Boiled Dinner Is Tasty American Heirloom Among all the regional recipes 9 designate cooking on top of which have been handed to us the stove, like heirlooms of old, New England Boiled Dinner stands out as one of the best.

At this time of the year, particularly welcome as hearty, good food for family meals and informal supper parties. Probably this old-time dinner began as our American answer to the French on-the-fire of meat, broth and At least, very old version of easy, one- dish meals Vermonters claim to be the originators of the dish. Supposedly, the first cook stove was sent to This recipe is an up-to-date version of the time-honored dish. Serve it as the New Englanders did from early fall until late spring with baked Indian Pudding for dessert and beer as the beverage New England Bofled Dinner 3 to 4 pounds corned beef 4 peppercorns 1 bay leaf teaspoon thyme 6 small potatoes, peeled 6 carrots, scraped 1 small head cabbage Place meat in large heavy kettle S'. Johnsbury.

Vermont, in 1806. with enough water to cover. Add Dr Lord was its owner and it had peppercorns, bay leaf and thyme, been sent to him from Scotland Bring to boil Reduce heat and by way of Montreal. cook, covered, 3 to 34 hours, or The stove was a great curiosity until tender. Meanwhile, cut po- and was so monstrous that a kettle tatoes and carrots into halves or Nutritious Cabbage Used In Souffle Plentiful, nutritious cabbage and grated American cheese go into this superb supper dish to make 5 generous servings.

Cut 4 pound bacon in small pieces and cook in heavy saucepan until crisp, stirring frequently. Pour bacon fat into a cup. Place bacon on absorbent paper. Return 4 tablespoons of the bacon fat to saucepan. Add 4 tablespoons flour and of pepper; mix w'ell.

Pour in 1 cup milk all at once; immediately stir vigorously over moderate heat. Continue to cook until just thickened, stirring constantly. Remove from heat. Separate 3 eggs and beat whites until stiff. Beat yolks slightly and add thick sauce gradually, beating vigorously after each addition.

Add 2 cups chopped cooked cabbage, the diced bacon and 4 cup grated sharp cheese; stir until well i Fold egg whites into this. Pour into buttered 11 2 quart TO EACH HIS OWN! no passing problem when each guest is served his own small trav, complete with beer and pretzels. Theie is a special treat-cheese dunk for the pretzels in apple cups. When the last oi the cteamy cheese has been scooped out with a crisp, salts pretzel, simply eat the apple! For the cheese dunk, mix together: 2 (3 oz packages cream cheese. 2 tablespoons mayonnaise, 1 tablespoon cream, teaspoon salt, 1 teaspoon grated onion and 1 teaspoon Worcestershire sauce.

Beat till cicamy. Core the apple to remove seeds but leave stem end intact. Cut top off in zigzag fashion, fill with cheese. Add pretzel stein. Simple But Bright Salad Combines Oranges And Honey It Is all too easy for the cook in the family to prepare the meat, potatoes, vegetables, and dessert and skip over the salad.

But that can be a dangerous habit. Nutritionists insist that fresh fruit must be served every day to keep a well-balanced diet, Oranges can be served every day of the 365 for they are plentiful all year around. This simple salad uses oranges and honey to brighten up a meal. It takes little effort to make, and yet adds that rtf resiling taste to an otherwise heavy meal. Honey makes the orange sections sparkle and holds the coconut in place.

You can make this salad well Serve with dressing made of equal parts of honey and lemon juice well blended Makes 4 servings. USE BACON FAT FOR FLAVORING All that wonderful, fine flavored fat from frying bacon should be put to work. Keep drippings from bacon refrigerated for best flavor. Pour into small jars so bottom layers become rancid. using oldest first.

Try using drippings as seasoning for vegetables or as basis for soup or white sauce. Give extra meat flavor to scalloped dishes, soups and creamed mixtures. Use for frying eggs. French toast, pancakes with crisp edge, apple slices, and meat. Use bacon fat for baking spice cakes, gingerbread and rich cookies.

Use 4 less than for other specified shortenings since its shortening power is greater than other fats. baking dish bake pan of hot, a thp rp- on, of time, place it in tne water in moderate oven, 325 de- ailMU grees about 1 hour. Serve immedi could be placed inside the oven. That oven, according to the story, old recipes disagree with Dr. Lord inspired the dinner although most Peppercorns Give Flavor To Soups, Stews Peppercorns are the whole pepper berries.

Thev add a special pungent. flRvor when used in soups and stews. Some people like to bruise the berries slightly with a mortar and pestle or rolling pin before adding them to the food. quarters, if large. Cut cabbage into 4 to 6 wedge-shaped sections.

About 30 minutes before meat is done, add vegetables to meat stock and cook until tender If necessary. lift meat from to make room for vegetables, then place it on vegetables to keep warm while vegetables are cooking. To serve, I lift meat from kettle and remove surface fat before transferring to a heated platter. Remove vege- tables irom stock with a slotted spoon and place around meat, Serve with horseradish sauce or I mustard. Makes 6 generous serv- I ings.

ately. Fruit Punch Recipe Will Be Handy At February Parties With February parties close at I hand be interested in this Fruit recipe. Pour a quart of boiling water over 14 teaspoons black tea Cover and let steep for 5 minutes. Strain and add 5 whole cloves, 1 cup orange juice. 1 quart, lime juice, 4 cup lemon juice, 1 cup water.

4 cup California honey. Chill thoroughly and garnish as desired. Makes about 24 one-ha If cup servings. frigerator to chill, and knowT that it will be perfectly crisp wiien serving time arrives. If you like, tangerine sections can be used in place of oranges.

HONEY ORANGE COCONUT SALAD 2 cups orange sections, free from membrane 4 cup warmed honey cup coconut, cut Water Cress 4 maraschino cherries, quartered Dip each orange section in warmed honey; then sprinkle generously with cut coconut. Arrange on water cress and garnish with quartered cherries. Introductory Offer Do you know that the average family can Choice grade beef aver 0 4 month period for $80 to $100? only $25 a mo.) And equal savings on pork, lamb and poultry. You eat the best and save real money. (Time payments arranged on large orders) And for yearly rental customers we offer substantial discounts on our complete lines of Froxen foods including vegetables, juices, pies, dinners etc.

ONE EXTRA MONTH FREE WITH THIS AD TO NEW YEARLY RENTAL CUSTOMERS. MARIN FROZEN FOOD LOCKERS 224 Greenfield San Anselmo GL 3-4867 BOOKS GAMES for Children lor Adults Ferrari Stationery 647 San Anselmo Ave. GL 3-7587 SAN ANSELMO THE ORIGINAL ANO GENUINE TUuffms of the Coast- The Toast Made red through Make 1 AT YOUR and at all Fosters Restaurants and Bakeries! postremi Wisconsin swiss a 0 8 5 0 JC pototo volad tongue Wisconsin sharp cheddor eonadion ostrow cheese MAKE IT JUNE IN JANUARY Ways To Perk Up Baker's Frozen Blueberry Pie Right now. blueberry time in bake shops all around the country! These plump little berries will be showing up in muffins and tarts and turnovers. But most of all.

the fresh frozen blueberries will go into blueberry pie. The blueberry pie may have two crusts or a lattice topping, but regardless of style, your baker suggests that you put the pies in a hot oven for about 10 minutes before serving time. Oven warmth brings out the sunny, June-time flavor. And because we all like to add or butter and grated peel of 1 Heat in hot oven about 10 minutes. Creamy Blueberry Pie: Heat the pie in a hot oven for about 10 minutes, then pour heavy cream into the pie with a lattice topping merely pour cream between lattice strips; with a two crust pie, cut a small hole in the center, pour in cream and replace pastry round.

Let pie stand about 5 minutes before serving. Glazed Blueberry Pie: Melt 1 tablespoon currant jelly and using a pastry brush, paint the crust of the blueberry pie. Heat in an extra our own special touches, here are a half dozen different wavs to vary hot oven (500 about 5 minutes a good blueberry pie Spicy Blueberry Pie: Brush the top crust with margarine or butter. sprinkle with nutmeg and cinnamon Heat in hot oven about 10 minutes. Blueberry Pie on the Tart Side: Brush top crust with lemon butter (2 tablespoons melted margarine A la Applesauce: Heat applesauce with red cinnamon candies.

Serve atop wedges of blueberry pie. Caramel-Flavored Blueberry Pie: Sprinkle blueberry pie with dark brown sugar, dot with margarine or butter and heat under the broiler for a minute or two. A orite oi and men At thott con ve niant food centers: San Rafael Bret Harte Dandy Food Mort Novato Mill Valley Shoreline Corte Madera Utt lemon Greenbroe Bon Air Son Anselmo Son Anselmo Super a. 8 cr 0 1 sr boar fcoOTT IWar mm dontth rww De Martini Drug 21 San Anselmo Ave. at Bolinas Rd.

SAN ANSELMO GL 4-9272 Open 9 a.m. to 9 p.m. Thanks, Marin For your wonderful response to our grand opening. We contine to strive always to merit your patronage. Congratulations to these prize winners: R.

116 rescent Corte Madera: Mrs. Mary Bnen. 1-2 N. San Pedro San Rafael: Mrs. C.

A. Pearson. 85 Melville San Anselmo: Mrs. F. V.

Slusher. 72 Diana Lane. Larkspur; Mrs. Alma Cox. 85 Corte Cayuga, Greenbrae; Greta Christiansen, San Francisco.

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