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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 23, 1951)
Statesman's Market Section : - L- - : , 4miutnci Enough for thb Best The Oreaon Statesman. Salem, Oregon, Friday. March 23. 1951 Care of Cord Economical Practice . Better care of electric cords is stressed by household equipment specialists of the U. S. department of agriculture to keep the home running -efficiently and to save such valuable materials as copper and rubber which cords contain. Cords are the life line of electric appliances and thus deserve the care that makes them last long in good condition. Yet electric repair shops often report their biggest business as repairing damaged cords. , Cord casualties probably are greatest from the unfortunate practice of pulling on the cord rather than the plug when disconnecting- This eventuaUy jerks the wire from the plug. Here's how to disconnect:. If there's a switch at the outlet, turn it off before you pull the plug. This prevents sparking between metal prongs and the outlet, ". which eats away metal and in time causes a poor connection. If there is no switch, disconnect the plug from the -wall outlet first. Grasp the plug, never the cord. If the plug sticks, rock gently from side to side as you pull to loosen one connection ai a ume. It's safest to disconnect the cord fmm the outlet each time you finish using a heating or cooking appliance. When cords are off duty, store them in a clean, dry, cool place. Keep rubber-covered cords in the dark because light tends to break down rubber. A permanently at tached - cord may be wrapped around the appliance loosely, but be sure the appliance is cool first Put cords away irom irom kuiks, knots or sharp bends which can break fine wires or the insulated covering. Cords may hang over large, round wooden pegs, or over two or more metal nooKS. iney also may be coiled loosely on a shelf or in a drawer. Whether on or off duty, they should be pro tected irom grease or otner sou and from beat and wet. Plugs need protection from hard knocks. Fish Dish Has Macaroni Base Salmon - joins ..jnacaronl . in a very good family supper dish. MACARONI SALMON FLUFF 4 ounces shell macaroni V cup butteer or margarine 3 tablespoons flour 2 teaspoons salt 2i cups milk 2 tablespoons chopped nimiento 2 eggs, separated :- 1 tablespoon minced parsley 1 cup flaked salmon - 1 cud cooked cut asparagus Cook macaroni in boiling salted water about 10 minutes. Drain and rinse. While macaroni is cooking, melt butter or margarine in saucepan. Stir in flour and salt. Gradually add milk and cook un til thickened, stirring constantly. Add chopped pimiento. Set aside 1 cur sauce for use as a topping. Add yolks to remaining sauce and blend well. Fold in macaroni, parsley and salmon. Beat egg whites until stiff, but not dry and fold into macaroni mixture. Pour into greased 8-inch square baking dish and set in pan of hot water. Bake in slow oven (325 degrees) 1 hour. Add asparagus to sauce which was reserved, heat and serve over squares of Macaroni Salmon Fluff. Makes 4 servings. Favorite Fruit Bananas! Versatile Food liJse Ijrequen it By Maxinc Buren j . I Statesman Woman's Editor ' We're a great one for bananas, we like them to eat right out of hand, and like them in things. Our jonly regret is that we were born in the era of no bananas for babies, and although we sur vived, we surely must have suffered a lack of something or other for want of them. How we would have loved to gum them even before cutting our teeth, like the babies do noW. In some households (and ours is vne of these) bananas appear frequently as a fruit in the main meal or at dessert time. We've, made banana: bread, banana cake, banana cookies, and simply adore the combination of bananas and apricots in a frozen dessert. ? j I Just to prove that bananas give a luxurious look to even inexpensive dishes we suggest that you try the Banana Whipped Cream cake pictured elsewhere. i ! Begin with a simple one-egg cake and make in an 8 x 8 pan. When bake': and cooled, split in half. Spread bottom layer with whipped cream and slices of banana,) then top with the other half of the cake and spread (with whipped cream and top with more banana slices. i I i ' Bananas give the flavor to this excellent drop cookie, cer tainly destined to be popular with the children. . BANANA DROP COOKIES 1 cup butter ' $ 1 teaspoon baking powder 1 cup sugar II 1 teaspoon soda 2 eggs, well beaten i cup Sour cream 1 cups banana,, mashed hi cup Walnut meats 3 cups flour t 1 I Cream buttei and sugar thoroughly, add eggs and bananas. Add sifted dry ingredients alternately with cream, add nuts. Drop by teaspoonfuls on buttered baking sheet. Bake in a moderate oven (350) 12 to 15 minutes. j j .Oatmeal cookies, another new recipe using bananas. BANANA OATMEAL COOKIES 1 cups sifted flour I I cup shortening 1 cup sugar i t 1 egg,: well beaten teaspoon baking soda j 1 cup mashed ripe 1 teaspoon salt bananas (2 to 3 bananas) V teaspoon nutmeg I 1 cupsi rolled quick oats teaspoon cinnamon i cup chopped nuts Sift together flour, sugar, sodaj salt, niitmeg and cinnamon into mixing bowLj Cut? in shortening. Add! egg, bananas, rolled oats and nuts. Beat until thoroughly blended. Drop by teaspoon fuls. about Vx inches apart, onto ungreased cookie pans. Bake in a moderately hot oven (400) about 15 minutes, or until cookies are done. Remove from pah immediately. Makes about 3 dozen cookies.! Peach Salad Coconut Toasted In Rich Pie This mousse pie boastt toasted coconut for a topping. . TOASTED COCONUT .MOUSSE FIE. (9-inch pie) 1 cup .whipping cream 3 tablespoons sugar Vx teaspoon vanilla 1 egg white cup coconut.' toasted Whip cream, - add - sugar and vanilla extract. Beat the egg white until stiff and fold into the cream mixture. Add coconut. Place in freezing tray. of automatic re frigerator. , - Graham Cracker Crasl ,, 2 cups graham crackers, .. . crushed v :' Vt cup butter, melted Combine;; Pack into pie pan 'to form crust. Set in reefrigerator to chill. .'Put frozen mixture in crust and cover with sliced sweet ened peaches or .strawberries. r - i ii c i a 1 1, ... , 20 CUPS per pound SAUCE FOR FISH To prepare' Thousand Island dressing to ; serve with hearts of lettuce, mix a cup vf mayonnaise with three-quarters? cupi of chili sauce, a little finely.; grated onion, a quarter cup of sweet pickle rel ish, and a sieved hard-cooked egg. Chopped pimiento-stoffed-olives may alsbM added to this dressing. r CLEAN IlIGn CHAIR 1 When washing batey's high chair with soapy water, be sure to do the legs and rungs as well as the upper parts which become ob viously sticky -and soiled. A little tot uses the chair for support as he toddles about and handles it a great deal while he's waiting to be fed. - : i t SMALL. SERVINGS - Don't overload your child's plate or he's likely ? to get discouraged before he's, through eating. Give him small servings,' let him clean his plate, and then offer him a second helping. I ! Includes Cheese We particularly like a fruit and cheese combination in salads when it's ' a canned peach and cream cheese twosome. .This is a square of icream cheese sprinkled with grated orange rind and sur rounded by juicy canned peach slices. Bright maraschino cherries make a pretty garnish for it. j PEACH NUGGET SALAD l (3-ounce) package cream i cheese Salad greens for garnish 1 teaspoon grated orange rind 2 cups canned cling peach slices Maraschino cherries Divide cheese into quarters and place 1 cheese square on each of 4 garnished salad plates. Sprinkle cheese with orange rind and ar range drained peach slices around cheese in a sunburst pattern. Dec orate with halved maraschino cherries. Serves 4. X' - - y ! This luscious, rich appearing dessertjs not as expensive as looks would indicxrte as it is a simplej one-egg cake "with bananas and whipped cream. j j J Ham, Noodles in Flavorful Dish You'll find this an excellent dish: NOODLE HAM PATTIES 4 ounces fine noodles Va cup butter or margarine Va cup enriched flour 1 teaspoon salt cup milk egg, slightly beaten -tablespoon minced parsley cup diced cooked ham or table ready meat (Y4-inch i ' cubes 1 egg Enriched fine bread crumbs 2 tablespoons water Horseradish sauce Cook noodles in boiling salted water until tender (about 5 min utes). Drain and rinse. , While noodles are cooking, melt butter or margarine in saucepan. Stir in flour and salt. Gradually add milk and cook until thickened, stirring constantly. Add egg and blend well. Fold in noodles, parsley and ham. Chill thoroughly (about 1 hour). Shape mixture into patties about 2Vt inches in diameter. Break egg into shallow bowl, add water and beat slightly. Roll pat ties in bread crumbs, dip in egg, then in bread crumbs. Fry in melted fat or drippings in skillet until brown. Serve with Horserad ish Sauce. Makes 4 to 6 servings. HORSERADISH SAUCE 2 tablespoons butter or margar ine 2 tablespoons enriched flour teaspoon salt 1 tablespoon horseradish 1 teaspoon prepared mustard 1 cun milk Melt butter or margarine in saucepan. Stir in flour, salt, horse radish and mustard. Gradually add milk and cook until thicken ed, stirring constantly. Makes ly cups sauce. GOOD WASHING AT NIGHT ? Cardinal rule for all "beautiful skins is a thorough washing at nirht. Never jump into bed with out giving your skin a careful scrubbing with soap and water. For a day's make-up, plus dirt and perspiration, have clogged pores more. than you know. BACON-EGG CUPS Seive novel bacon-egg cups for breakfast brightness. Place bacon slices in frying-pan and cook slowly until transparent. Then line muffin pans with the slices. Place an egg in each pan, season with ! salt and pepper and bake in a 300 oven for 15 minutes. miff's oily MH oiirpirDifii tciuc I I SEE YOU'VE BECOME j 11 F j A THRIFTY SHOPPER & J f J j Z jj jM N I l YES, MOTHER, I HAVE ALSO I V U f IS Hi I) . L DISCOVERED GRADE AA I VV- j , j j "MEANS TOP QUALITY! S?At) .; -' ' J" ... ,j t'-i-s--?-?. ; 15 jr i ii mf r ii j tlii 1 1 - 'FrL I v 1 'n n ?r You'll never know how good mar- Earine can be until you bare tried urkce's Own Grade AA. Made from selected vegetable oils and pasteurized fat-free milk. Its mild delicate flavor is winning new users everywhere; d MADE BY THE MAKERS OF DURICCE'S CEtfUIUE". MAYONNAISE Hot Potatoes, Cheese inj Sdlad j Cottage cheese joins hot pota toes in a filling salad. , HOT POTATO SALAD WITH ' COTTAGE CHEESE Arrange layers of sliced hot po tatoes, finely cut celery, minced parsley, sweet pickle relish and pimento strips .in! a ring mold, moistening with hot bacon dress ing. Put in oven just long enough to heat through, invert on warm plate, surround with chicory or dandelion greens and fill center with a mixture of finely sliced green onions and cottage cheese. Sprinkle paprika and minced par sley over top. Variety Glue vFburicI: For Of Purposes - When furniture needs re-glu ing, the question of which glue to use arises.' Mrs. Myrtle Carter. home ! furnishings specialist at Oregon State college, suggests several types of glue. Each , Is suited to a particular lob; . ? Animal glue is strong, but needs careful handling because it hard ens in, about a minute. It does not stain the wood, but neither is it waterproof. It is sold, in dry form. Small amounts may be prepared as needed and used' while hot. : Fish glue Is ready mixed, strong, and easy to use. It hardens slowly and does not .stain wood, but is not waterproof. Many ... popular brands of prepared glue are fish glue and are used cold, directly from can or lube. Casein glue, a milk product, is strong and hardens I in about 15 minutes. This glue is waterproof, but - discolors I wood- It . sells in powdered ., form under various trade names, is mixed with water, and used cold.' i ' K - Plastic-resin glue is strong, easy to : apply, and waterproof. It does not dry out easily lor stain the wood. It. too. is sold under trade names and is mixed i according to directions on the package. Cements are good for some small jobs, the specialist says, but are not strong enough for big areas because -they do not pene trate! the pores of the wood. GERMAN RECIPE A I streusel mixture is delicious sprinkled over coffee, cake made with: a baking powder batter. To make the topping mix a third of a cup of chopped walnuts or pecans with.: a quarter cup of brown sugar, a tablespoon of flour; a teaspoon of cinnamon, and a L tablespoon of melted butter or margarine. Nov! Dry Clean Your i Windows Willi- ( GLASS VM 59 f kxm GLASS WAX Pint Cash in on These i ! i ! 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