aciunv sciiiur
Local
IN THE PINK WITH GREENS Carol Jean Wille, 18, o Des
Plains, 111., displays some of the "green stuff that counts" after
being chosen queen ol the Illinois Vegetable Week for the second
consecutive year.
ALL LACED UP John C. Binkowski. 59-year-old Chicago book
keeper, displays the fillet luncheon cloth which won him the gold
cup for the best handicraft in the Illinois State Fair. Binkowski.
whose hobby has been needlecraft since he was 18, entered the
fair for the first time .this year.
Cheese Dips
Are Party
Favorites
Dougnuts aren't the only edibles
(hat can be dunked. Have you
tried dunking nice, crisp potato
chips in creamy cheese mixtures?
"Dunks", or "Dips" are excel
lent for parties. When your guests
congregate around a bowlful of de
licious cheese "Dips," stiffness
and formality melt away quickly.
Here are three excellent recipes
for "Dips." Don't shy away from
the clam recipe just because it
sounds so unusual. You'll be sur
prised how tasty it is.
CLAM DIP
2 pkgs. cream cheese
i teaspoon grated onion
i teaspoon Worcestershire siic-e
small can minced clams and juice
Mix all ingredients together, eith
er by hand or electric mixer, until
creamy. Pile in attractive howl and
serve with tray of potato chips. (If
you make your dips early in the
day, remove from refrigerator and
let stand at room temperature an
hour before serving.)
ANCHOVY DIP
2 pkgs. cream cheese
-J'-J '( Vary summer meoli with Porter
tJ if d Pril-lett, SaladeHei, Midget Se- 5
3 ' Jf Vr) Shall, and Kurle-Q Noodles.
y j "our grocer stocks them oil.
IK4!tfJJ7iTilil1
00G TIME
iiii
Fruit On Market Launches Canning Season
3 to 7 teaspoons of anchovy paste
1 teaspoon grated onion
milk or cream
garlic salt if desired.
Mix as for clam dunk.
i BLUE CHEESE DIP
1 pkgs. cream cheese
1 jar blue cheese, or a lb. piece
of blue cheese
2 teaspoons fresh horseradish
! Dash of Worcestershire and Tabas-
1 m sanre
Juice of small grated onion
Mix together by hand orclcclrie
mixer until creamy.
For a summer-time no-bake des
sert that will satisfy the sweetest
sweet-tooth in your family, try
Peanut Brittle Crunch
i 1 cup heavy cream, whipped
j 1 Vi cups quartered marshmallows
! I cup crushed peanut brittle
2 cups toasted coarse enriched
i yeast-raised bread crumbs
g maraschino cherries
Combine whipped cream, marsh
mallows and peanut brittle. Line
bottom of 8" x 8" x 2" pan with
one third of bread crumbs. Spread
one third of peanut brittle mix
ture over crumbs. Repeat till you
have three layers with peanut brit
tle mixture on top. Chill. To serve
cut into 8 portions and garnish
each with 1 maraschino cherry,
"ikes 8 servings.
6i
Th
Peaches, Pears
Join Summer Fruit Parade
By LOUISE HAYES
News-Review Food Pafre Editor
Pardon us while we brapr a little bit! But to our way of
thinking, there's nothing in this world as good, as delicious,
as super-wonderful as our western fruit!
Out here in this lovely land between the Rockies and the
Pacific Ocean, there is a special combination of sun and soil
that produces fruit with real flavor. And our orchardists
and agricultural colleges are constantly working to gild the
lily and improve what is already mighty good our plums,
pears, cherries, peaches and prunes.
While you are busy with your
canning, don't forget thai Junior
thinks a peach or a plum in the
hand is worth two on the pantry
shelf. Now that fresh fruit is plenti
ful, keep a bowl of it around the
house at all times. But most im
portant, keep it where little hands
can get at it easily. This is the
time to load up on those sunshine
vitamins against next winter's
cold. I
The food editor's desk is being
flooded with fruit recipes this
week. Here are some you will find
well worth trying.
Pear Perfection Conserve
2 quarts Bartlett pear slices
5 cups sugar
2 oranges
3 tablespoons lemon juice
2 tablespoons ginger
W cup nut meats
Wash, peel and quarter Bartlett
pears, removing cores, then slice
in thin slices. It will require from 5
to 6 pounds to make 2 quarts. Put
in crock or glass bowl and cover
with sugar. Let stand overnight.
Next day add orange slices, lemon
juice and finely cut ginger pieces
and bring to boil. Cook slowly unt'l
mixture thickens. Five minutes be
fore removing from heat, add nut
meats. Ladle while hot into hot
sterilized half-pint jars and seal at
once. Makes ( half-pints
A combination of five fruits
makes this conserve colorful and
rich.
AUTUMN CONSERVE
t Bartlett pears
6 Freestone peaches
8 apples
4 oranges, rind of two
1 cup crushed pineapple
Sugar
Grate the rind of two oranges.
Wash, peel and chop the pears,
peaches, apples and oranges. Com
bine chopped fruit, rind and pine
apple. Measure into large preserv
ing kettle. To each cup of fruit al
low 1 cup sugar. Stir together, th.'n
bring to hoil and boil rapidly, stir
ring frequently until conserve
thickens. It is done when two thick
drops run together off a clean, met
al spoon. Pour while very hot into
hot sterilized half-pint iars. Seal
at once. Makes 7 to 8 half-pint jars.
Here is a jam that can he used
for many occasions and in many
ways. For a new salad serve a
spoonful of Minted Pear and Apple
Jam in the cavity of peach or pear
halves. With lamb this is a tasty
combination.
Minted Pear and Apple Jam
2 cups diced Bartlett pears
2 cups diced tart apples
1 box powdered fruit pectin
4' a cups sugar
,i teaspoon mint (spearmint) flav
oring Green food coloring
Mix diced Bartlett pears and
diced apples. Place over high heat
and stir in pectin. Bring to a boil.
Add sugar all at once and stir it
in. Bring to a rolling boil and con
tinue boilipg for one minute, stir
ring constantly. Remove from
heat and stir in mint flavoring and
coloring. Skim and stir alternately
for three minutes. Pour into hot
sterilized jars at once and seal.
Makes abou Hour half-pint jars.
This will be a summer favorite
for your buffet luncheon.
Tempting Pear Melon Bowl
4 fresh Bartlett pears
1 honcydew melon
2 oranges
1 cup red grapes
Remove melon meal from honey
dew and set shell upside down loj
drain. Dice melon. Peel, core and
slice pears in eighths. Cut orange
sections free from membrane.
Wash grapes and remove seeds.
Kill melon shell with fruit and
melon mixture and place on salad
plate. Chill well, garnish with salad
greens and serve with fruit French
Dressing.
CANNING PEACHES
Canning peaches is a simple pro
cedure, well worth the lime it
takes to have this flavor fresh fruit
the winter long. Select firm, fully
ripe peaches for canning the kind
nm-nniiw, mhhuti, vn,
And Prunes
you most enjoy eating. Wash the
fruit; dip in boiling water for about
30 seconds then into ice water for
the same period of time The skins
will then slip off easily with the
aid of a paring knife.
Cut peaches in half and remove
pit. Pack the raw fruit to within '-a
inch of the top of clean hot jars.
Cover with hot 40 per cent syrup
made in the proportion of 1 cup
sugar to l'-j cups water. Work out
air bubbles from jars by inserting
silver knife down, the sides of the
jar or by shaking jar. Wipe rims
of jars with clean damn cloth. Ad
just lids according to manufactur
er's instructions. Plunge jars into
boiling water bath. Process 20 min
utes for either pints or quarts,
counting the time after water re
turns to full boil. Remove jars as
soon as time is up and cool quickly
away from drafts. Separate jars
from 3 to 4 inches for quicker coo!-'
ing. After 24 hours, check for seal.
Store in cool, dry. dark place.
SUMMER FRUIT SALAD
1 8-07.. can crushed pineapple
2 cups boiling water
1 pkg. lime-flavored geiatin
1 cup seedless white grapes
Fresh fruits
Fruit Dressing
Drain pineapple and save syrup
for dressing. Pour boiling water
I over lime gelatin and stir until dis
solved. Chill until consistency ol
unbeaten egg white and fold la
drained pineapple and grapes.
Spoon into six individual molds
and chill until firm. Unmold on
salad greens around edge of large
chop plate. Fill center with, assort
ed fresh fruit, such as melon balls,
sliced bananas, pineapple chunks,
berries and sweet cherries. Serve
with Fruit Dressing.
FRUIT DRESSING
1 tablespoon flour
1-3 cup sugar
1 egg, well-beaten
,i cup canned pineapple juice
a lemon, juice
'a large orange, juice
! cup heavy cream
Mix flour and sugar in lop of
small double boiler. Add egg and
strained fruit juices,- blend. Cook
over hot water, stirring constantly
until thick. Cool. Whip cream and
fold in. Makes six servings.
CANNING ITALIAN PRUNES
Wash; halve and remove pit or
leave whole fully ripe Italian
prunes.
MF.THOD: Pack raw fruit to
within !i inch of lop of clean hot
jars. Cover with 40 per cent syrup
made by dissolving 1 cup sugar
in l'i cups water. Work out air
bubbles from jars by inserting a
knife down the sides of jar or by
shaking jar. Wipe rims clean. Ad
just lids: put jars into boiling
wate'r bath. Process for 20 min
utes for either pints or quarts
after walcr returns to boiling.
Separate jars 3 to 4 inches for
cooling after they have been pro
cessed. After 12 hours, check for
seal. Store in cool, dry, dark
PSPICED PICKLED PEACHES
6 pounds Freestone peaches (about
20 to 22 medium size)
4 cups sugar
2 cups vinegar
4 3-inch sticks cinnamon
1 piece whole ginger
3 tablespoons whole cloves
Select ripe firm peaches. Dip
into boiling water for 1 minute.
Remove and plunge into cold wat
er. Peel. Cut in half and remove
nit if oeaches are large, or leave
whole if small to medium size. To
prevent fruit from browning drop
into salt water or vinegar water
(1 tablespoon vinegar to each
quart water). Combine sugar,
vinegar and spices (in a bag). Heat
to boiling. Add peaches and boil
gently until just tender, about 3
minutes. Fill hot, clean jars with
peaches covering with hot syrup to
within Mi inch of top of jar. Wipe
jar rim with clean damp cloth
Adjust lids according to manu
facturer's instructions. Process in
boiling water bath for 10 minutes.
Yields 8 pints.
KUwt-Rivi.w, Roiaburg, Or.
THURSDAY, AUGUST 21,
invumi, auuuj i xi,
ORK UPSIDE-DOWN PIE Shape 1 pound bulk pork sausage into patties. Cook over low
leaf until patties are thoroughly cooked. Pour off excess fat as it accumulates. Remove pot
ties to casserole. Slice 2 medium onions into rings and brown slowly in small amount of sau
sage drippings. Place onions in casserole and p our 1 can condensed tomato soup over meat
and onions. Make one recipe baking powder biscuits and lightly roll out dough o size that
will fit casserole. Place on top of meat mixture. Bake at 450 degrees F. for 15 to 20 minutes
or until biscuit'dough is well browned and done throughout. Turn out on platter so meat and
onions are on top. Cut in wedges. Serves 6.
Garden Fresh Vegetables
Plentiful And Nutritious
This is the time of year to enjoy garden fresh vegetables.
Whether you raise them yourself or buy them at the comer
grocery, vegetables are at their best now. And the fresher
they are, the richer your sources of vitamins.
Green beans, for instance, can
he cooked in a variety of ways.
They are delicious if cooked plain
and served with butter; and more
exciting if served in fancy dress.
Green Bean Pudding
(Serves 4)
One pound green beans, 2 table
spoons butter, '. teaspoon salt. 1
cup cream sauce. 2 eggs, lightly
beaten with 2 tablespoons grated
Parmesan cheese, 2 tablespoons
fine bread crumbs, 2 tab'c.spoons
butter.
Wash beans and cut iniu Very
small pieces. Boil in water 18 min
utes and drain. Place beans in
saucepan with butter and salt and
cook gently S minutes. Remove
from fire and add cream sauce,
eggs and Parmesan.
Grease a one-quart mold and
sprinkle with bread crumbs. Pour
in bean mixture, top with more
bread crumbs and dot with butler,
Bake in not over (400 degrees
F.) 45 minutes, or until mixture
is firm. Remove from oven and let
stand 4 minutes before unniolding.
Here's a way to lift green oc.ins
into the de luxe class without ex
pense or worry:
De Luxe Grttn Beans
(3 to 4 servings)
One package frozen green beans
or 1 pottnd garden beans, conked,
la cup chopped onion, Vi cup sour
tream.
Cook green beans ' and onions
following directions on the pack
age of beans or use cooked garden
beans. Drain, leaving small
amount of liquid (about 2 table
spoons) on beans. Mix in sour
cream and reheat.
A spinach snulfle makes aiPideal
one-dish luncheon.
Spinach Souffle
(Serves 6)
One cup cooked chopped spin
ach
3 tablespoons butter or other
fat. 3 tablespoons flour, IVi cups
milk, 1' trasnoon salt. tea
spoon pepper, tablespoon finely
chopped onion. taba.sco sauce, 3
eggs.
Wash the spinach well and took
it about 5 minutes in the water
that clings to the leaves. Drain,
and chop fine. Prepare a crepri
sauce of the fat, flour and milk.
Add the spinach, salt, pepper,
onion and a little tabasco .sauce
and mix well. Separate Ihe egg.-,
beat yolks until light and lemon
colored and whites until very dry.
Add yolks to the spinach mixture,
then fold in the well beaten
What's a tomato
without
Morton's?
When it rain
19S2
itjx
whites.
Put into a greased baking dish.
Place in a pan and surround with
water. Bake in a very moderate
oven (300 degrees F, to 325 decrees
F.) for about one hour or until
set. Serve at once.
Spinach Parmesan
(Strvtt 4)
One pound spinach, washed and
chopped, or 1 package frozen
chopped spinach, 2 tablespoons
butter, ' teaspoon salt, la tea
spoon nutmeg, 2 eggs, lightly beat
en, 3 tablespoons grated Parmesan
cheese.
Cook spinach in 1 cup of water 5
minutes, drain, and chop fine.
Place in saucepan with butter, salt
and nutmeg and cook 4 minutes,
stirring well
Shut off flame and keep pan on
hot stove nlale.
j Add eRgs, mix
well, add Par
mesan cheese and continue stirring
2 or 3 minutes. Serve immediately.
Toasted Carrots
12 conked small whole carrots
' i cup salad oil
I'd cupcorn flakes
1 teaspoon salt
' trasnoon pepper
Dip carrots in oil, then in finely
crushed corn flakes into which the
salt and pepper have been added.
Arrange in pan and broil until
corn flakes are toasted, about 5
minutes. Baste twice with remain
ing nil while toasting.
Yield: 8 servings.
Spaghetti and Cabbage with
Cheese Sauce
(Serves 4)
Three-quarters cup spaghetti
broken in inch pieces, lli table
spoons table fat, Hi tablespoons
flour, 'a teaspoon sail, 1 cup milk,
! pound cheese, grated, (about 1
cup), 2 cups shredded cabhace.
i crumbs mixed with melted fat.
Cook the spaghetti in lightly
salted boiling water until lender.
Drain. Make a sauce of the fat,
from Ihe heat and add the cheese,
I stirring until cheese is melted.
! Place alternate layers of spa chr tti
and cabbage in a greased baking
dish or pan. Pour sauce over the
top and sprinkle with the crumbs,
(over. Bake about 40 minutes at
350 degrees F. (moderate oven),
removing cover for at least 13
minutes so crumbs will brown.
Tomatoes with Tuna
(Sarvot 4) .
Four large tomatoes, la teaspoon
Plain er iodurd
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ii r to
-tr -V 194-52
salt, 'i teaspoon pepper, 1 medium
can tuna fish, grated, 4 anchovy
filets, chopped, 1 tablespoon
chopped parsley, 'i teaspoon
chopped basil, 2 sll.es bread,
soaked in water and squeezed
dry, clove garlic chopped, W
teavpoon oregano, 2 tablespoons
butter.
Cut lops off tomatoes and scoop
out pulp, Strain pulp and mix with
salt, pepper, tuna, anchovies, par
sley, basil, bread, garlic, jregi
no and butter.
Mix well and stuff tomatoes
with mixtue. Place tomatoes in
well-oiled baking dish and bake in
moderate oven (375 degrees F.) 20
minutes, adding mure oil, if need
ed. Vegetable Cheese Towers
1 medium sized eggplant
4 cups corn flakes
'i cup milk
1 teaspoon salt
l teaspoon peppet
''4 cup shortening
6 thin slices sweet onion
6 thick slices raw tomato
6 thin slices processed American
cheese
Pare eggplant and cut into 8
crosswise slices about 'a inch
thick, f'rilsh corn flakes into fine
i crumbs. Dip eggplant slices firs'.,
in milk mixed with salt and pepper, !
then in crumbs. Saute in heated !
shortening until golden brown on !
both sides. Place slices on a baking i
sheet. On top of each slice of egg
plant, put a slice of onion, then a
slice of tomato, then one of cheese.
Bake in moderate oven (350 deg.
F.) about 30 minutes or until :
cheese is melted and brown and
onion is tender. Serve at once.
Yield: 6 servings.
SHORT CUT K
Extra-Special Picnics
DID IW V r ( W
. Sandwich . S . 'r..7Jf
V' V-f Nor Bo9I "r'(i I
Best Foods Sandwich Spred
makes everything you
taste even better 1
Mod by th makm of
NUCQA margarlM and BEST FOODS W MAYONMAIS!
1MS2
Freeze Ripe
Peaches For
Fine Results
Capture the orchard freshness
of golden p. aches tins summer by
nt-ezing a supply ot mom for win
'ertime eating. The fresh flavor
tnd succulency of this favored
ruit is something to anticipate.
. There are many uses for frozen
eaches in desserts or just to par
.ially defrost and eat.
Only firm, well-ripened peaches
shonld be frozen for this "partv
nerfect" dessert fruit. Most of
.he varieties are suitable freezing
peaches. When they are right for
eating firm, juicy and uniformly
ripe they are right for freezing,
i Some varieties of peaches may
! be easily peeled without dipping
I them In boiling water. Test to aee
if the skins will slip off easily
without scalding. The fruit re.
nains more firm if done this wav
or scalding has a tendency to
often the outer layer of the peach,
'or varieties that respond more
eadily to peeling after being dip
ped into boiling water, chill them
luickly by plunging them in ice
water. The scalding time and the
, chilling time should be about the
same so' the peach will not be
come soft.
In preparing the peaches for
the freezer, make up the syrup in
advance and chill it. For a 10
per cent syrup allow l cup sugar
to lla cups water. In using as
corbic acid add li trasnoon In
each cup of cold syrup.
reaches may be frozen in elices,
quarters or halves. If frozen In
halves, a heavier syrup is better,
using 1 cup sugar (o 1 cup water.
FREEZING PEACHES
Wash peaches those in prime
condition for eating. Decide wheth
er you want them in slices, quar
ters or halves. Peel the peaches,
then slice or pack into freezer eon
talners. Cover with cold syrup to
which ascorbic acid has been ad
ded. Use v teaspoon powdered
ascorbic acid to each cup of cold
syrup, adding it with the least
stirring possible. Put a pad of lock
er paper on top of the peaches tj
hold them under the syrup. Seal.
Freeze.
J
I
REFRESHING
0LYMPIA BEER ADDS
REAL ENJOYMENT
to your weekend!
IN THE SUMMER! 1
SUN.I MAKE FUN OF
YOUR I THIRST WITH
olympiaT
OlTMrl IKCWIN M.. Otrmxa. WaM.. U.I. A,;
Best Foods
Sandwich
Spred!
like
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