PAGE NINE
Readers Show Keen Interest in Statesman Recipe Contest
THE OREGON STATESMAN RECIPE EDITION
HEREWITH are some of the
scores of interesting recipes
compiled ltv. Statesman
weekly contests:
Easy Corn Chowder
2 or 3 slices bacon
1 medium onion
2 potatoes
1 cup boiling water
One cup corn
2 cups rich milk
Seasoning
Dice the bacon and onion and
fry until brown. Drain fat ofr, add
potatoes diced fine with boiling
water. Cook until these are soft. I
Add one cup corn and 2 cups rich
milk. Season with salt, pepper
and butier. Serve hot with but
tered crackers.
Freeda I.. TJaughtry
Route 7, Box 7
Waffle Cookies
2 cups brpwn sugar
1 cup shortening
2 eggs, well beaten
4 cupa flour
1 teaspoon soda
1 teaspoon cream of tartar
i cup milk
1 cup walnuts
1 teaspoon vanilla.
Cream the shortening and sugar
thoroughly." Add the weir beaten
eggs; then milk and dry ingred
ients (which have been sifted to
gether) alternately. Add walnuts
and- vanilla.
Drop a teaspoon of the batter
in each portion of the waffle iron
and bake until brown. Makes six
dozen.
ERMA COLE
Route S, Box 73.
Corn-Stuffed Tomatoes
?a cup green peppers
2 tablespoons melted butter
1 can corn
S selected tomatoes
" Salt .
Paprika
Cut off' the tops of tomatoes.
Scoop out the centers. Sprinkle
a few cracker crumbs inside the
tomatoes. Mix chopped peppers,
salt, paprika and melted butter
witn.can or corn. Fill tomatoes
with the mixture. Replace pieces
cut from tops of tomatoes. Bake
in oven until the tomatoes soften.
Serve garnished with parsley.
Eight portions.
Edna Mae Hart
1306 Market
Banana Marlow
20 marahmallowB
1 tablespoon lemon juice
1 cup mashed bananas
cup boiling water
1 Vt cupa cream
Melt the marshmallows In the
boiling water. Add the banana
pulp and lemon Juice. Cool. When
quite cool and slightly thicken
ed, combine with the cream
which has been whipped stiff.
Pour into trays and freeze with
out stirring for about 2 hours.
This will make about 8 servings
and is as delicious as it is
simple to make
Mr?. G. O. Boyce
1S70 Market
Green Corn Salad
By MRS. RALPH TIMM
Dayton, Oregon
3 tender ears corn
Small, tender cucumber
for each serving
cup mayonnaise
1 tablespoon chili sauce
1 teaspoon sugar
1 teaspoon lemon Juice
1 teaspoon horseradish
2 tablespoons each chop
ped pepper and cucum
ber Add to pot of boiling water
holding 2 quarts a tablespoon
of sugar and a teaspoon of
salt. Drop in corn and cook
20 minutes. Drain, chill and
cut from cob, being careful not
to cut off any hard part. Peel
cucumbers, cut off ends and
cut out enough of the pulp to
leave a hollow. Keep what is
cut out to use In dressing with
sweet peppers. Drop cucumbers
in Ice water until time to
serve. Do not add salt to the
water as It will take away
their crispness. Beat the may
onnaise with the other season
ings. Drain the ehllled corn
and add to the dressing. Wipe
insides of the cucumber boats
dry with a 'napkin and fill
with corn dressing. Serve on
lettuce leaves. This combina
tion is delicious to fill ripe
tomatoes also. Serves 4.
On of Wo tecond prise winner:
BuUMnaa corn re dp contest.
Yum. Yum, Reaction to This Pie!
-1'
One of the many delicious things made from the prune recipes pre
sented by Statesman readers.
Economy Brown Bread
'-j cup sweet milk
:t cup sour milk
I cup cornmeal
Vti cup white flour
V., cup molasses
i teaspoon salt
I teaspoon soda
Sift white flour once, measure
and add cornnieal, soda and salt.
Sift again. Mix the sweet and sour
milk and molasses together and
add to the first mixture a little
at a time stirring after each ad
dition. Pour into a greased pan
and steam two hours. Remove
from steamer and place in the
over 5 minutes to dry off the top.
Makes a small loaf, about 10 or
11 slices.
Mrs. F. A. Marquis
Independence, Ore.
Corn Volcano
(i large potatoes
" tablespoons butter
:. teaspoon salt
i cup milk, hot
Dash paprika
0 tablespoons grated cheese
1 cup canned or fresh corn
Pare, cook and mash potatoes
until smooth, add butter, salt,
paprika and milk. Beat tntii
light.. Make into cones about Z
inches high and place on a plat
ter that will stand the heat of the
oven. Take a spoon with a round
handle and make a deep hole in
each volcano; fill full of corn and
top over all with grated cheese.
Bake in a hot oven, 4."0 degrees,
until cheese mehs and browns.
Serves 6.
Mrs. Marie Burgo no j
4 60 Academy
Spanish Corn Pudding
J,4 cup Borden's sweetened con
densed milk
1 can or 2't cups corn
V cup chopped green pepper
- tablespoons pimento pepper
chopped
1 tablespoon chopped onion
1 teaspoon salt
2 eggs well beaten
If fresh milk is used, add 1 ta
I blespoon sugar.
Blend all together thoroughly.
Poui- into a buttered baking dish
and bake in a moderate over for
25 minutes. Serve as an entree or
I as the main course of a light din
ner. Makes six generous portions.
Mr3. Martin Schmidt.
Route 4, Box 82.
Tomato Meat Loaf
2 lbs. beef, ground
1 lb. lean pork, ground
1 level tablespoon salt
Sprinkle of pepper
'fc teaspoon sage
12 soda crackers ground fine
3 eggs, beaten
1 medium onion, cut fine
1 pint milk
Strips of bacon and green
pepper
1 can tomato soup
Add ingredients to ground meat
in order given. Mix thoroughly
and shape into oblong loaf. Put
Into roasting pan and lay 3 strips
of b.con and 2 or 3 strips of green
pepper on top of loaf. Pour 1
can tomato soup around It. Bake
14 to 2 hours, covered. Serves
8 to 10.
MRS. J. R. PURKEY,
233 S. Church.
v v 1
S ' -
Florida Fantasy
1 cup sugar
1 cup water
1 egg white
1 orange (large)
1 lemon (large)
1 banana (large)
Bring sugar and water to a boil,
cool. Extract juices of lemons and
oranges, pour over mashed ba
nanas, add syrup, pour into freez
er can, dasher already in place.
When freezing sherbets turn
crank slowly till mixture begins
to thicken, then add stiffly beaten
egg whites, stirring in with long
spoon. Continue freezing for about
ten minutes or until stiff. Remove
dasher, replace can cover, repack
and set away to ripen for three
or four hours. In electric refrig
erator pour all but egg whites in
to pans, stir twice during first
half of freezing period. Add stiffly
beaten egg whites when first part
is beginning to thicken, stir twice
thereafter. Freezing time is four
to five hours in refrigerator with
out thermostat less with ther
mostat. Three times this recipe makes
about one gallon and serves 20.
One can crushed pineapple may be
added if desired.
Mrs. A. A. Taylor.
Route 3, Box 21.
Salads for Ice Boxes
Orange and Pineapple Mold
(Dessert Salad)
2 large oranges
1 package lime-flavored gela
tin
1 can crushed pineapple,
drained
"i cup mayonnaise
Squeeze oranges and grind re
mainder of oranges in medium
grinder of food chopper.
Dissolve gelatin in orange juice,
pineapple juice, and enough boil
ing water to make 2 cups. Chill.
When slightly thickened, add
ground orange and pineapple.
Turn into mold. Chill until firm.
I'nmold on crisp lettuce. Garnish
with mayonnaise. Serves 6.
.1
A Charge of 15c for the Haircut and 15c For the
Permanent Also Better Permanents at 95c
Now is the time to enroll for fall classes
and become a trained beautician. Commis
sion paid while learning.
BEAUTY COLLEGE
127 to 137 New Bligh Bldg.
Savory Salmon
Chilled Salmon Loaf:
move bones and skin from the
contents of one 1-pound can of
salmon. Flake. Ad halt a No.
2 can of peas and half a No. 2
can of diced carrots, well drained.
Add two cups cooked spaghetti,
half a cop of lemon juice and half
a cup mayonnaise, and season to
taste. Pack in buttered loaf pans
and chill thoroughly. If refrig
erator trays are not in use, pack
the mixture in them. Chill for
an hour or two. being eareful no
to freeze it, it in trays. Turn
out, slice, and serve on lettuce
with mayonnaise garnish. This
serves twelve.
Creamed Salmon. Peas and Cu
cumbers: Make a white sauce of
four tablespoons butter, three ta
blespoons flout and two cups milk.
Season to taste. Add the con
tents of one 8-ounce can peas, half
a tall can salmon, and half a cup
diced cucumber. Serve very hot.
This serves six.
Hauteed and in Salad
Sauteed Salmon with Deviled
Egg Sauce: Remove four salmon
steaks very carefully from their
cans. (One can of salmon steak-
serves one person.) Lay them in
a hot skillet with a little butter.
Saute gently on both sides, turn
ing with a wide spatula to pre
vent breaking. Serve with the
following sauce: Melt one ta
blespoon butter, add one table
spoon flour, and stir smooth. Add
three-quarters of a cup hot water!
slowly, and cook until thick, stir
ring all the time. Add one ta
blespoon lemon juice, a quarter of
a teaspon mustard, salt, pepper, !
and paprika to taste. Mash the'
yolk of one hard cooked egg. and
stir into the sauce. Add finely
chopped egg whites. This serves
four.
Metropolitan Salmon Salad:
Chiil one 7-ounce can of salmon
in the can, open the can and
transfer contents to a small bowl
lined with lettuce, being careful
not to break up the meat. Mix
a quarter of a cup mayonnaise, one
tablespoon thick sweet, or sour
cream, one teaspoon vinegar, one
tablespoon chopped celery, one
tablespoon chopped pimento, one
teaspoon capers and one teaspoon
Indian relish or chopped sweet
pickle. Mix thoroughly and then
spread over the salmon. This
serves two-or three.
Sour Cream Carrots
Boil carrots with salt until
tender and drain. Make a sauce
with a cup sour cream, 1 tea
spoon flour. 1 teaspoon vinegar,
1 teaspoon sugar and pour on the
carrot. Cook until thick and
serve.
MRS. W. OLDENBURG
Route S, Box 129.
'1
The SPA
FOR THE BEST
ICE CREAM
Phone 5419
HP
(State and High Sts.)
Strawberry Buttermilk
Sherbet
By MRS. H. R. WOODBTRN
Route 4, alem
2 cups buttermilk
1 cup well crushed straw
berries 1 cup sugar
1 beaten egg white
1 teaspoon vanilla
Freeze the buttermilk, straw
berries and sugar to the mush
stage. Remove and stir In the
beaten egg white and vanilla.
Finish freezing, pile high in
sherbet glasses and top with
strawberry or a little straw
berry syrup. (Pineapple may
bo substituted for the crushed
strawberries for o n e - h a 1 f
strawberries and one-half pine
apple gives a nice flavor).
Makes eight generous servings.
Also recommended for those
trying to reduce.
One of two eeeond prize winner:
Statesman t rawer ry recipe contest.
Prune Butter
4 lbs. prune pulp.
2 lbs. sugar.
1 teaspoon each of cinnamon,
cloves and nutmeg.
If prunes are fairly firm, re
move the pits and put through
the food chopper, skins and all.
Otherwise add a little water, cook
until tender and put through a
sieve. Add the sugar and spices
and cook slowly with frequent
stirring until thick. Pack in jars
and seal or cover with paraffin.
How Are Your
Eyes ?
EYES don't go wrong
all at once. Gradu
ally little faults creep in,
faults that may later
cause serious harm to
you. Nature's warnings
are often attributed to
other causes or over
looked entirely.
You cannot be sure
your eyes are perfect un
less you have them thor
oughly examined. If you
need glasses, we recom
mend 100
Full-Vision Lenses.
MORRIS
OPTICAL
CO.
444 State Street
Shampoo With Each Free
Complete and Up
Finger Waves 15c
Sbamfroos . . . 20c
Facials 15c
Water Waves sc
MARCELS FREE
Always Good Heauty Work at Ixw Prices
Phone 8141