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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
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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 !
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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
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