?00D H(cTfil()ftl ft i 7 -J 4 f ( V- L t Pickleburgers are something new j to: look forward to In summertime meals. Here's a picture of the cakes, which combine bW, chopped Jdill pickles and onions. The pepper cups contain catsup and prepared mustard. Milk as a beverage spikes the superstition that pickles and milk don t mix welL 1 - ' I Pickles Glorify Hamburger Cake Chopped dills give a good deal f style to hamburger .when they become: DILL PICKLEBURGERS 1 cup chopped dill pickles 1 pound lean ground beef t tablespoons grated onion X teaspoon salt ' Freshly ground pepper t round buns In a bowl, combine pickles, beef, onion, salt and pepper; mix thoroughly. With a sharp knife, split bunsycrosswise. Toast uncut sides of buns, in broiler, until golden brown. Remove from broiler. Spread untoasted sides of buns with dill pickle-beer mixture. Broil on broiler rack (approxi mately inches from heat) 5-8 minutes, or until meat is cooked find browned. Serve Immediately. Little Bread Cubes Can! Be Custard Cream Frozen Dessert These modern days ft isn't neces sary to have a small boy with a strong right arm to turn the ersm when you want to make ice cream. Instead let your refrigerator do the work. Freeze a sweet custard mix ture until it's barely firm and then beat with a rotary beater until light and fluffy and freeze until it's almost firm. You'll have this very delicious ice cream if you use this recipe: FRUIT CARNIVAL ICE CREAM 2i cups milk cup granulated sugar Ya teaspoon salt ' 3 eggs 1 cup table cream 1 cup sieved avocado 2 tablespoons maraschino cherry syrup 1 teaspoon vanilla extract .Ya cup chopped maraschina " cherries Combine milk, sugar and salt. Scald and pour over beaten eggs, stirring briskly. Add cream and cool. To prepare avocado, cut into halves and remove seed and skin Force fruit through a sieve. Add sieved avocado, cherry syrup and vanilla to milk mixture. Blend thoroughly. Turn' into freezing tray and place in - freezing com partment with control set at lowest temperature. Freeze until barely firm, stirring after about i hour, Turn out into chilled bowl and beat with rotary beater until smooth and fluffy. Stir in cherries. Return to freezing compartment and freeze, to desired consistency. Re set temperature control to normal Wakes about 1 quart. (Should be served soft. Gets icy If frozen too hard. Good when slightly soft). DEFICIENCIES IN AGE According to an authority on diets for older persons, protein, iron and calcium are elements most likely to be inadequate in relf-selected diets of the aged. illlllllUPilH'IIIIIHillK cut of lurja's reach ... Sewiaj baskets, witli ' tftelr flm, scIssots m4 ese.!s, shesIJ Is- keif evt cf rsSftf .Li!J.-Vft fccsij. Made Fancy - i I- i Croutons, ! those little pieces of bread, toasted and served with soups need not be only? an "also served." jThey can, with a little trimming! up., become i a more noticeable part of the menu. Serve with soups of course, but also with? salads, fish cocktails or all by themselves as a snack. . Here are several variations: I BACON CROUTONS !,'' i 4 I 2 tablespoons bacon drippings ; 1 pint! hi," bread cubes i i - - Melt drippings in a skillet. Add bread cubes and stir until each one is coated with the fat. Spread oil a cookie, j sheet and toast under low broiler heat for. five! minutes, or until golden brown. Serve with soup or as a snack, 1 i i. - - HORSERADISH-MUSTARD CROUTONS 2 tablespoons oil j 1 teaspoon prepared mustard 2 teaspoons horseradish I 1 pint bread cubes I .. ? 'I ' ' ' ' .j Combine oil, mustard and horse radish. Add bread cubes and stir until each one is coated; with the oil mixture. Spread onj a cookie sheet and toast under low broiler heat for f five minutes, or until golden brown. Serve as a snack. 2 2 1 ONION CROUTONS tablespoons til teaspoons minced onion pint bread cubes Combine 'oil and onion. Add bread cubes and stir until each one is coated with the oil' mixture. Spread on a cookie sheet and toast under low broiler heat for five minutes, or until golden brown. Serve with soup or as a snack. Macaroni Dish Bakes in Casserole r -1 i - "I A number of interesting ingred ients appear, in this recipe for macaroni. It's one of those baked dishes that will serve as a wonder ful family dinner dish, be good to take outdoors for eating,' or serves nicely as a "covered dish for the club's last meeting until fall. COUNTRY CHICKEN : MACARONI ) i i I 's I 4 ounces elbow macaroni 2 tblsps. butter or margarine i 2 tblsps. ! enriched flour 1 teaspoon salt i 1 tsp. Worcestershire ; sauce V teaspoon Tabasco sauce I 1 cup milk . i i 1 cup cream cottage cheese ? 2 tblsps.! chopped chives or ; onion 1 i cup sliced stuffed olives ! 1 cup cooked peas cup 'buttered corn i flake crumbs I Cook macaroni in boiling salted water about 10 minutes. Drain and rinse. While macaroni is cooking, melt butter or margarine in sauce pan. Stir in flour, salt, Worcester shire sauce; and Tabasco sauce. Gradually add milk and; cook un til thickened, stirring constantly. Fold in all remaining ingredients except crumbs. Pour into greased loaf pan,! 4x8 H inches; Sprinkle with corn flake crumbs.' Bake in moderate oven (350) 25 minutes. Makes 4 servings. j DEGREES OF DONENESS In roasting, beef marl be cook ed to the rare, medium or well done stage.; Lamb is best when cooked to medium or well done. However! pork and veal should always be cooked well done. USE EXTRA YOLK -t Use that leftover egg: yolk this way. Hard cook it by gently drop ping it in hot water and simmer- uig it about ,10 minutes. Then sieve the yolk and sprinkle It on hot soup. . j - nAVE exotica tohk srAC Whea your planning a kitchen. try to allow at least two feet of counter space as work area near each major appliance the sink, the ransar and the rtfristratcc-; Applesauce in New Pie Filling j Home canned or bough ten apple sauce goes into a pie whicih in cludes some unusual ingredients: APPLE SAUCE PIE i - 16 large graham crackers 2 tablespoons sugar 1 H teaspoon cinnamon 2 tablespoons molasses 2 tablespoons butter or mar garine. No. 2 can apple sauce Va cup molasses 2 tablespoons cornstarch j Vm teaspoon salt ( V teaspoon nutmeg 2 egg yolks, beaten 2 egg whites 3 tablespoons sugar V teaspoon grated lemon, rind Roll graham crackers to make 14 cups crumbs; mix with""the next three ingredients. Melt but ter or margarine; add, and mix well. Press crumb mixture firm ly in an even layer against sides and bottom of a 9-inch pie pan. Bake 8 minutes in a preheated moderate oven (375 degrees). Combine applesauce, K molasses, cornstarch, salt, and nutmeg in a saucepan; cook until thick (5 to 7 minutes). Gradually stir a little of the hot mixture into the beat en egg yolks, then stir this into the remaining hot mixture; cook one minute, stirring constantly. Pour into the previously prepared crumb crust. Top with meringue made with remaining ingredients. Bake 15 minutes in preheated slow oven (300 degrees). Yield: 6 servings. I- WATCH COLOR OF LIGHTS If fluorescent lighting is used in a kitchen, select the color care fully. Some colors, such as blue, tend to make foodstuffs espec ially meat, look greenish and un appetizing; the "soft white" light is your best choice. f CRAB SALAD I For a luncheon salad for guests mold crab meat and hard-cooked eggs in tomato aspic Serve on salad greens accompanied by po tato chips, hot biscuits, and tea or coffee. j ! Triple feature !f mi 1 A Com CMVNKmO CHOW MEIN NOODLES tor enir If WNFN you Ur CHUN KINO SUBGUM CHOW MEIN A Lorg Con of CMVH KJMO CHOW MEIN NOODLES for cnty U WHEN YOU IUr CHUN KINO MEAV LESS CHOW MIM j - ' I A Lore Con of CMVH RltfO READY COOKED CHOf SUEY KICf for only H WHtH YOU SUr CHUN KINO SSSP CHOrSUST TEXTURE AND i TASTE APPEAL IN PINEAPPLE I BAVARIAN Luscious bits of pineapple en hance the look and the refreshing ly fruity flavor of this Bavarian cream. Delicate in texture and taste appealing,; this is a perfect dessert for warm weather menus. Made with evaporated milk, pine apple Bavarian cream has creamy smoothness and .the rich flavor so desirable in this type of dessert, yet it contains all - the nutrients of good whole milk. Evaporated milk whips well when chilled. ,. , PINEAPPLE BAVARIAN CREAM 1 No. 2 can crushed pineapple 1 envelope un flavored gelatine Ya cup cold water 2 eggs, separated ' f cup sugar . ? 1 teaspoon grated lemon rind teaspoon salt , j - 2 tablespoons sugar f cup evaporated milk, chilled 2 teaspoons lemon juice ; : ' Drain - juice; from 'pineapple. There should be 1 cup juice and 1V4 cups crushed pineapple. Soften gelatine inihe cold . water . In a large mixing bovL Blend the cup ' sugar with egg yolks in the top of a double boiler. Stir In the pineapple juice. Cook over boiling water, 1 stirring constantly, until thickened. Pour over - softened gelatine and stir until gelatine Is dissolved: Cool . mixture slightly. Add crushed pineapple and lemon rind. When mixture begins to set, add salt to egg whites, and beat until foamy. Gradually add the 3 tablespoons - sugar and continue beating until whites are smooth and glossy and will bold a soft peak. Fold into pineapple mixture. Add lemon juice to chilled milk and whip very stiff. Fold whipped milk into pineapple mixture, quickly but ; thoroughly. Spoon into 8 sherbet glasses. Chill at least 2 hours before serving. Makes 8 servings. ' f H - Pink Lady Makes Salad Dressing ! Here's a very interesting and unusual dressing in which grena dine syrup or other red j fruit syrup gives it a pretty pink lady color as well as exotic flavor. It's one of those special occasion dress ings that is particularly appro priate for serving over a whole meal fruit salad. I PINK LADY SALAD DRESSING 1 cup apricot whole fruit nectar Ya cup grenadine syrup ' Few drops Tabasco sauce Salt to taste U . . 1 teaspoon sugar . ., 2 teaspoons cornstarch Va teaspoon grated lemon rind S tablespoons lemon juice Heat nectar to boiling point Combine grenadine syrup, Tabas co, salt, sugar, cornstarch, lemon rind and juice. Stir into hot mix ture and cook and stir about 3 minutes. Chill. Serve over fruit salad. Makes about W'a cups dressing. v WheattGerm in Girib'fjB rpwnie Molasses joins wheat germ" to make an interesting j brownie with ginger instead of the usual chocolate flavor. WHEAT GERM GINGER BROWNIES cup wheat germ 2 eggs ' cup sugar . , Ya cup soft shortening cup molasses ' x 1 teaspoon "vanilla 1 cup flour 1 teaspoon baking powder teaspoon salt teaspoon soda 1 teaspoon ginger 1 teaspoon allspice cup milk Topping; ' i Ya cup wheat germ . cup finely chopped nuts Set oven- for 350. Grease well and flour an 8x1 3-inch pan. Beat together eggs, sugar, shortening, molasses and vanilla until smooth (about two minutes). Sift and measure . flour. Sift i again with b&king powder, salt, soda and spices. Spread over first mixture. Add wheat germ; pour milk over top. Beat 2 minutes longer. Spread dough evenly in prepared pan. Mix wheat germ with nuts for topping and sprinkle evenly over top and press -in gently. Bake 40 minutes, or until firm to touch of fingertip. Let stand 5 minutes. Cut in squares. May be served warm as dessert with whipped or ice cream, or cold as bar cookies. Nice for lunch boxes. Makes j 40 1-inch squares. j The Stdiesrfacm, Salem; Oregon. Friday. T Tcry Ta. 1 3 ll CRAB SALAD RECIPE COMES FROM A COOICWHO KNOWS There are many good things you can, make with crab meat. And it is so ! flavorful that a Jitue goes a long way. It can be extended by using bread crumbs, hard-cooked eggs or chopped vegetable, in eith er hot or cold dishes. Here is how Mrs. Ivar Wendt, whose husband is in the fish business in Seattle, likes to make era bmeat salad: PACIFIC CRAfl SALAD - 1 ounce can , crab meat or Cottago Chcoso Fills Fruit Cup An avocado half shell filled with cottage cheese and bright bits . of radish make avery ele gant whole-meal luncheon salad. The supply; of 'avocados is ample and the prices are down now. , CALAVO SPRING SALAD 2 medium-sized avocados ' Lemon juice Salt ; ! ' . : 1 cup cottage cheese in! " Ya cup chopped red radish Mayonnaise Sated greens for garnish . - Minced parsley French dressing Cut each avocado Into halves lengthwise, remove seed and skin, and sprinkle with lemon juice and salt. Combine cheese and radish with enough mayonnaise to mois ten. Place avocado halves on gar nished salad plates and fill with cheese mixture. Top with parsley and serve French dressing sepa rately. Serves 4. equivalent ' 1 cup chopped celery . 3 hard cooked eggs, chopped Salt and pepper 3 tablespoons lemon juice Mayonnaise i . Flake crab meat, reserving a few lef pieces, j: Combine I mt t with celery, chopped eggs, lt and pepper. Sprinkle with lemon juice. 'Add just enough mayon naise to moisten.' Chill. Serve oa crisp lettuce. Garnish with quar tered tomato, sticks of green pep per, ripe olives and crab leg pieces. Makes 3 to 4 servings. See Food Section Pa; 1 "Strawberries 'n QWIP cue that way about odt otherP BOTH AVAILABLE j HERE TODAY! J KRUEGER'S KASH & KARRY $10 Lancaster Drive t . m i i u i m 1 m m - r .-m ...---....:: - . . - . mr r m -. . i - cJl-r ONE POUm ,,rT. y h- -:::rr- i KUUfm net iycicht (A n" n IPC 0 lOTCiU1 BAH SOTCSS 'I J .--v w O o Rich !