Hit OREGON STATESMAN. Satan, Oregon. Friday Morning. February h 1M1
PAGs ; Tmrrnzn
Manufacturers'
es
Appropriate to the season Is
this recipe, sent from the experi
mental kitchen of a well known
food manufacturer. - - ;
j: CHERRY SAUCE
"1 tablespoon Nseoa
cup sugar
1I tablespoons cornstarch
cup cold water
teaspoon almond extract
I cup Juice from cherries t
1 cup .cherries
Bring cherry juice to a boll.
Combine , cornstarch, sugar and
cold water and add to hot Juice.
Stir constantly until sauce boils.
Remove from heat and add nucoa,
almond' extract and cherries.
And here's an ice cream to use
the. sauce on.
COFFEE CARAMEL ICE CREAM
cup sugar
1 cup strong Hills Bros, coffee
2 cups milk
1 package unfavored ice cream
powder
1 clip heavy cream
i .....
Caramelize sugar until, golden
brown. Add coffee gradually and
stir junta dissolved. Add milk
' very gradually to Ice cream pow
der,'! stirring until dissolved;
then add cream and coffee-caramel
mixture. Freeze in freezer.
Makes lVs quarts ice cream,
u
A few minutes a day spent In
washing window sills, window
frames, baseboards, and other
dust-catching woden surfaces with
soap and water are worth hours
of work crowded into a single
day. Keeping things clean rather
than making them clean is one of
the secrets of an orderly, well-run
home. . .
, i , in . , , , I
EFEMSE.WfdWSCaER!
SALEM HOUSEWIVES
praise wholesome, nourishing NUCOA, the
modern margarine so delicious on bread. . - .
so fisrorfal in cooking! It helps b&Unce jocr
diet and your budget, too!
- '
Every wife and mother knows it takes plenty
of energy food for men to work on and chil
dren to grow on. That's where NUCOA wins!
Delicious NUCOA made with pure vege
table oils churned in fresh pasteurized skim,
rnilk furnishes as much food-energy as the
most expensive spread for bread (3,300
calories per pound).
Precious VITAMIN A, too!
And NUCOA furnishes VITAMIN A! Over
700 precious VITAMIN A units tz gar :
anieed in every pound. No Wonder NUCOA
is the Coast's most popular margarine! It is
always SX7EET AND FRESH
the Coast on order only, never
i NUCOA
?nC3JUK BZASTtZS"
SummS Im mthmnl
m ea ImmMuuI .
Cream aogether 1 con
Nucoa mod 1 cup brown
agar. To 256 caps
sifted all-purpose flour
add 1 teaspoon soda;
sift together 3 times, "
then mix in 2 capsoec
tnemL Add flour miztare
to creamed mixture al
ternately with & cap
soar milk, mixiog well
after each addition.
CbilL RoU dough
inch thick on lighdy
floored board and cat
with floored cookie
caaer. Bake oa well
Nacoa-d cookie sheet
in moderate oven 9 to 10
minutes, or ontil done.
The vrhclcccine, rnsdsm "Thrift Spread for fcredd
i Hade on the Coast for Coast tastes , . -
Hair Do, Salem Women,; Decides How You Wear Hat
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Top left. Urge woven grass hats
This season the relation between the new hats and
the hair arrangement are closer than ever. The
position you wear your hat on your head will de
pend largely, on how you do your hair. It's en
tirely up to you whether you should wear your
chapeau forward, behind the pompadour, or
straight on your head. The large hat. top left.
Is called "Jungle Reed." and is woven of native
8outh American grass in natural color. It may
-1
made here on
held in storage. 1
- ( to BJwaa r.ccH csur V
cjacvt-rnrr costs )
z j V SOUTTtEIOCOCXi;
below, felt hat with pie-crust brims
be worn, either off the face or level, depending upon
your whim or your hair. Below, a perfect example
of the new sailor which Is worn leveL It Is made
of green felt with a violet band and the new
pie-crust brim that Is so popular this year. THe
third hat. right, Is the "necklace" type, whiclj
focuses Interest on a well-molded chin. It is made
of pink dotted Swiss, has a soft, pointed brim, and
its matching bib is attached with tiny self bows
Eggs Provide
Variety on
Menus
Many persons think of eggs only
in terms of breakfast food, but
In Europe they're considered an
Important protein to serve In place
of meats, or accompanying it, as
entrees.
Eggs really play an important
place in any course In any meal,
at any time during the day. And
they are nice little things to have
around the house, in case of
emergency, like company.
Start out as an appetizer, eggs
can be stuffed and sliced, and put
on tiny pieces of bread or toast
for canapes, they can be chopped
up, mixed with minced celery and
onion and spread on round crack
ers for an appetizer.
Stuffed eggs or egg-stuffed cel
ery will make salads. Hard cooked
eggs of course will dress up any
salad.
A fried egg sandwich can be
the main course of a family meal,
or may be served as late evening
refreshments. You can go the limit
on a fried egg sandwich, add a
slice of bacon and another slice
of bread, add some tomatoes and
bacon and another slice of bread,
add some tomatoes and slivers of
cucumber and the fourth slice
of bread and you have something.
One novel dish takes hard cook
ed eggs, wrapped in a blanket of
mashed potatoes and dipped in di
luted egg and then In crumbs.
Drop the egg and potato coquette
into deep fat and fry brown.
Drain and cut in halves and serve
with tomato sauce.
Fried eggs, put on fried potato
patties that have been seasoned
with grated cheese should be serv
ed with a tomato and onion sauce.
Omelets are handy to know
about, because if you are a good
omelet maker you can use them for
breakfast or for the very haugh
tiest company at luncheon.
There ars so many things for
which one can use eggs for: You
can bake them, with all sorts of
fancy sounding sauces poured over
them, yqL can serve them with
chicken y livers. Shirred eggs go
with sausages, or with kidneys or
with mushrooms. You can bake
them in whole tomatoes, or In pi
mien to cups for something elegant
to look at.
Creamed eggs too are versatile,
use them with asparagus, with
ham steaks, wkh crabmeat, with
fresh peas put in the center, or
buttered carrots. .
Souffles are limitless too, con
quer the technique of souffle and
you are made, in a culinary way.
. These are only ways to ise eggs
In the main course, desserts are
another chapter. . .
Will Summer Here
- HAZEL GREEN Mr. and Mrs.
Reno Sharp of Craig, Colo., who
spent last summer with Sharp's
brother Alexander, have arrived
to spend this summer. They are
to rent the house on the Rodger
farm, recently bought by J. A.
Zielinski.
Camellias 35c tip
: Viburnum
- CarlesU
Delphiniums 'Jf.lP
Primroses, each lwC
Bushes . 1.6 for$l.C3
A COMPLETE LINE OF SIIRUB-tREES & HOSES
- : Salesyard Open Sunday-10:30 Until 4:00 ' -
375 So. Liberty (1 yx Blocks South of Armory)
right, ehepeau with matching bib.'
Today's Menu
Cheese souffle Is to be the main
dish for today's dinner, with fish
as a sideline.
Kippered salmon salad
Cheese souffle
Fresh peas with carrots
Rhubarb tapioca
One simple, but important thing
to remember in the preparation of
a perfect souffle one that puffs
out boldly over the top of the bak
ing dish is that different quanti
ties of the liquid behave different
ly depending on the size of the
dishes in which they are baked. A
large 6-egg souffle mixture should
be baked in a two-quart contain
ed. The smaller 4 -egg souffle per
forms best in a one and one-half
quart baking pan or casserole.
An equally simple but important
rule to remember in producing a
perfect main-dish souffle is to
cook this delicate egg and cheese
mixture at a very low tempera
ture. Let it rise slowly. Then when
it is time to take this golden beau
ty out of the oven, it may be car
ried triumphantly into the dining
room, and served at the peak of its
goodness, with no discouraging
slump in its perfection.
The preparation of a souffle has
always been the mark of the true
genius among cooks But now a
difficult art is reduced to a simple
science. And the finished product
is so beautiful and so delicious as
to add true glory to the name and
fame of the cook who includes 'it
in her repertoire.
CHEESE SOUFFLE ,
4 tablespoons butter
4 tablespoons flour
1 cups hot milk
.'- 1 teaspoon salt
Dash of cayenne
pound "Old English" prd&ss
cheddar cheese
6 eggs
Make a sauce with the butter,
flour, milk and seasonings. When
thickened and smooth, remove
from the fire and add the sliced
cheese. Stir until cheese is melted.
Add beaten yolks of eggs and mix
well. Cool the mixture and fold
in the stiffly beaten egg whites.
Pour into a two-quart casserole,
and bake 1 Y hours in a slow oven,
300 degrees. Serve at once.
Lions Hold
Meeting
SILVERTON Thirty members
of the Stay ton Lions club came to
Silverton, Tuesday night, giving
the program at the Silverton
club's 8:30 dinner meeting held
at George's cafe.
C. H. Dickerson, Silverton
president, opened the meeting and
turned it over to Gilbert Schau
stick, Stayton president,' Who
served as master of ceremonies.
George Imboden, with Kenneth
Thompson at the piano, led group
singing. In two. weeks, the Sil
verton club will go" to Stayton to
put on a program there.
Next Tuesday night the : dab
will r hold - its regular business
meeting. - "
Filbert Trees -;
Frnil Trees ;
Berry Bcshes
A nice - assortment bt".
evergreen shrubs at .vT
5wC and 75l
Weepinar
$1X3
Jap Cherry
Mystery Self -r
At Silverton
"Clutching CUw" Is
Spine Thriller ...
. Slated Tonight
SILVERTONSavertoahigh
school will give- a three-act mys
tery ' play, "The Clutch of the
Claw." at the high school audi
torium Friday night, , under the
direction of Guy DeLay.-
Taking part, are Henry Ulvin,
Fred Mehl, -Marion Bailer. Mary
Lou Weisner, Betty Heindestrom,
Jean McClanathan, Florence Lee,
Betty Towe, Lorainne Wile, Jack
Eastman, Irving Kuenzi, Bob Neal
and Don Mcintosh.
Committees Include make-up,
Alice Cunningham, Vera Janik,
Joan Leonard; stage manager. Bob
Dickman; electrician, Richard Nel
son; stage carpenter, Neil McNeill;
sound effects, George Habberly;
properties, Betty and .Dorothy
Towe; set, Beulah Sullivan, Helen
Walker, John Day, Jack Morgan;
costumes, Beverly Conrad, Lois
Wampole, Mary Scymanski; house,
Louis Barhke and Jean Miller; ad
vertising. Bill Davis, Pat Stinger
and Colleen Roberts; properties.
Juanita Wickert, Geneva Jordan;
call girls, Marjorie Weatherill and
Grace Olson.
Daughter Is 111
At Auburn Home
AUBURN Sheron Laverty,
little daughter1 of Mr. and Mrs.
G. T. Laverty, has been quite ill
at ner noma on Monroe avenue.
A. C Adams, early pioneer of
Auburn, is reported to have died
at his home in Auburn, Wash.
i n i i i
Floor Lamp or
Bridge Lamp!
Challenge' any $7JS
lamps! Floor lamp
gives 6 degrees of
light! Bronze or. Ivory
and Gold finish. Har-t,
,moniiing shade. .
ccest cnAint
Better than most chairs
$1 higher! New pattern
rayea velvet cover!
Upholstered back! No
Sag spring .seat!
1 55 NORTH LIBERTY
- - ' iC:; !
S I j 0i Crammed with PLUS VALUE features!
r?pJ VS 1ES1MMJEX SWA-BEM j
(V I j M-US a protective Podl rm J k
" I Ihnerspring; seat and back insulated iTil Y
q ! with EXCLUSIVE Resiloflex . . f " 1f
comfort-proren in costly sutos! Makes j 1
! a big bed without moring from walllL, 1
-s . Rayon and cotton velvet cover. " ! !
s -"gt- Sofo-bed and Choir... I I I I I j
" )
jT" jVtBiJr 2 unranY pieces L
St SAtll tATHtONI AN
I1Y7
you amk
im i i
v I
IlLIM IIIW IN "A ATt WITM
r
F4ew Duro-aose gives Exh-a Wearl i j
M In. Sofa foe lovnging comfort 1 j I
The luxurious size of both the sofa and chair
and the deep-pile rayon and cotton velvet both
spell QUALITY. Restful roll-front, ballooa
cushions have no seams
A--""" V MONTHLY, 'tncttfrfe j
2 LUXURIOUS PIECES
S6 Inch Sofa ... Balloon Cushions! ' ' ' j !
r
r Neafly Carved Solid
-Here's a suits with
" .
? . mors expensive sryiesi uassive soxa ana cnair j
'J l are Covered with crushed rayon and cotton rel
vet! Latex and Hair padded arms! Duro Base! V
SALEM
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comfort features of far !
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PHONE 3191