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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (July 27, 1951)
1? V i;- it Hi o , f .- ri - . " t- r ' . . - T at if If 2 : The Oregon Statesman. Salexa. Oregon. Friday. Jury 27. 1 SSI 1 r 3- o o o T"V " 1 7 (T " Tru-ee ioods bound to be well received In summertime, as In other seasons, are cookies, fresh fruit pies and cold meat or fish loaves. Anytime A JPflMtPLV lHfHfyiPV 13 c0015.11111? 9 honey ones ere especially jood for outdoor meals. Fresh sliced peaches make a pie and tuna gives the loaf its MS 01 kl Ifkllfk J kJ Vwt I Hi wst flavor. Important In summertime food preparation too. is the garnishing. Raisins or iiuts aive style to the cookies, coconut furnishes flavor and .. looks lor tne pie and nard coocea 99s oamish tne tuna loaL REPAIR CORDS . If the cord on one of your elec tric appliances has frsyed, wind It with friction tape. It's not a good idem to use ordinary adhesive tape because it soon dries out. SUCK TRICK A slick trick to keep the cut s u-. face of half an avacado from turn- tnf dark, is to spread It with toft butter or thick cream. Worka like, a charm.' iff :. v Summen Appetite Justi As Active; Only a Bit Different From Winter Br Maxlne Boren ' tutesroaa Woman's Editor Those "jaded appetites' many food writers love so to talk about are far from "jaded" in most households. If the food's right ior summer, the sppetite naturally follows. - Fresh fruits, whether served au naturel, in sauces or pies will : kit the appetite spot in most folk. The market man offers several cane berries right now, along i i i wnn plums, apricots and peaches for eat-: I ing. Apples are here to stay. t ! j;' , Right now we have peaches on ourll J; mind. ; ' - ; t Fresh peaches and coconut go Into 'a crisp gran am cracker sneu to make an - excellent pie for summer eating. This Is - i I only one oz tne many ways the graham 1 cracker crust can be made to fit into a buffet menu: ; . FEACH COCONUT CREAM FIE cup sugar Vt teaspoon salt . . . V cus cornstarch 2 cups milk 1 egg yolks, slightly beaten 1 tablespoon butter . ' 1)4 teaspoons vanilla : .'Fresh sliced peaches . : Shredded coconut " Blend together sugar, salt and cornstarch in saucepan. Grad ually stir in milk. Cook over moderate heat, stirring constantly, until jnixture thickens and boils. Boil - i minute. Remove from : 1 heat Stir half the mixture into egg yolkf. Then stir into remaln l ing mixture in pan. Boil 1 minute more, stirring constantly. Stir In butter and vanilla. CooL Pour into chilled baked graham crack- 1 , er crumb crust. Drain defrosted peaches. welL Arrange a layer of sliced peaches' on cream filling. Sprinkle shredded coconut on top ! ; of peaches. Garrish with a circle of sliced peaches, if desired.' " . Chill thoroughly. - . ; . ; ,- : When your youngsters come rushing In after school with the inevitable question, "What Is there to eat," these nourishing cereal cookies are the answer. They're plump with dates and crisp rice cereal and sweetened with honey. Really, they're basically a good1 ' old-fashioned sour cream and soda cookie. Serve them with cold flavored milk or hot chocolate. MAXINE BUREN HONEY DROP COOKIES H teaspoon soda V teaspoon salt V cup chopped nutmeats cup chopped' dates H teaspoon nutmeg or . 1 teaspoon vanilla cup margarine ' cup honey eggs, well-beaten Vt cup sour cream i 1 cups sifted flour 1 teaspoon baking powder 1 cup rice krispies Blend margarine and honey. Add eggs and cream. Sift flour with baking powder, soda and salt; add to first mixture. Stir in nutmeats, dates, flavoring and oven-popped rice cereaL Drop by teaspoonfuls onto lightly greased baking sheet Bake in moderate even (373 degrees) about 20 minutes. A moist, fluffy tuna loaf with a decoration In every slice Is this dish to serve either hot or cold. It's seasoned most delicately so you can enjoy real tuna flavor. And the section of hard-cook-ed egg in each slice makes It especially attractive. t cans tuna Gleaning Care Important fqr Summer Shoes How well, white shoes survive the summer depends considerably on how they are cleaned, clothing specialists say. Shoes make a dent in any 'family's dolhing" budget, and white shoes, which take so much cleaning, need to be treated so theywul last and look weu. A good time to clean or polish is in the evening, the specialists say, so that shoes will be thor oughly dry for ' the morning's wear and have a firm finish to re sist soil. Because moist leather is weak and easily stretched out of shape, liquid cleaner should , not be applied to shoes on the feet or just before wearing. A damp surface also has the disadvantage of soiling easily. First step in cleaning Is to j brush off dust mud, and old, dry cleaner. The dressing or polish best to use depends on the type of shoes. No one preparation suits all white shoes. The label should tell the kind of leather or fabric on which ! the preparation is to be used. Gen erally, white shoe soap is best for smooth leather because it cleans without drying or hardening leather. Cleaning powder may be better than liquid 'cleaner for white suede or other napped leather.' Dressing that contains whiting or chalk may be used suc cessfully on cloth shoes, but, be fore applying, brush off the leav ings of previous applications. -, Shoes worn without, stockings need cleaning inside as well, as out, unless protected by socks that fit inside shoes. Rub out the in side of shoes frequently , with a ! cloth moistened with soapy water, but take care not to get shoes wet with too much water. Powder in shoes helps against perspiration I damage. :, (Rcttcc douaL ter?lA . CW a 0. CTl.Wa,tttA t eggs, separated 14 teaspoon salt Vi teaspoon each paprika and pepper X tablespoon finely chopped parsley ' 1 tablespoons lemon juice cup coarse cracker crumbs H cup milk I hard-cooked eggs, peeled Flake tuna and combine with egg yolks. Stir in salt, paprika, parsley, lemon juice, cracker crumbs, and milk; mix thorough ly. Beat egg whites until stiff but not dry. Fold into tuna mixture. Spoon about one-half of mixture into a greased loaf pan (8x5x3"). Arrange hard-cooked eggs end to end down middle of loaf. Spoon the rest of the tuna mixture around and over the eggs. Bake in a moderate oven (330 degrees) 1 hour, or until done. Slice and serve hot or cold. Makes 8 serv ings. - i d prunes, lunk style peanut pitted FRUIT FtATE Plump steamed and filled with ch butter make a tasty contribution to a fruit salad plate. They're Ideal to combine with fresh or canned fruits. - ' . !;v ..." THURSDAY, AUGUST 2nd! r r COLOBEDCQ A foal V.I4.rrv j . r-'--3 q::rt:rj . y. TSI2 t A rry;-inMfrO a9 fry We ejuarantee our meats to be the finest your money can buy. Every piece Is selected and cut la our own market to, give you the utmost satiaiactton. Buy a week's supply 'today! ' - Heady To Eat Butt End or Shank End Wonderfood 8-ox.. Bag piciiicimiis Cooked--Ready To Eat Tasty and Nutritious Can PORK ROASTS Shoulder Center Cuts . I l,'Jri'N" ' s' . FrL . Serf. - Sun. - Man. 1 '' 11 ifTiJiii vjr Jotif JiiiiifiJi Ji: i ' ti it i Ji ii i r m ss .vnii: n - - II ULauuuu w W u wi I 4&os. Can - f tJ V It ! : III . Ml I I lllllJ Flori-Tronlfl 7 JJ Lt .-11 )) llMLZLaUZUZl 46s.Can-i: jJJIm ) U rsr III . - . M . M 1 J 1 J 1 J M. if - - u ifii'iukiM ihWLibhi musLiu, NTcaa ay ! SIHAWMBBY . : Preserves 7t"L 22 BXAL BRAND iti i Fuxra teg g i me ma DIAMOND "A" WHOLE ZZRNEL : No. t03 Can 7S&fl Beg. 18c for SIIOZ STIUNa Cools No. t Can Sardines conies GAINES XRUNCHZON Dog Food 5 ,st 69 Uhcaiies pkg. sa for 290 Sngar Krisp 2 SHURFINE TEMPTTES SO BOOKS TO A BOX Booh Hatches 2b. 350 GROUIID BEEF All Pure Beef , JJB. SLICED D1C0II Val-Pak -Lean . ; Lbs.CC) Eastern Oregon Slcor Dc:i Sfoalis . lb 80s Boosts lb. SunHst No. Z f!ze Jambo--Na, 23 Size roS; Locally Grown PofeSGSS mm Dips Eafih's z&rasngo Breakfast Styie8-ox. Can Ece.EreaBEonssiS 12 to a Package Pancake fflon? 5) 5)C Fancy SoUd Pack . Vi Size Can PQsbury IVkAh. n7. 0 a-l Convenient Store Hears: . VTeekdays and Saturday t A.' Ji. utr.u. snays A. L te C r. IL y Lc CI Frcj Fcr'rj C:."3 ept t-"" I V ' aL k) ' TkkLt 8 17C3 S. 12:h 'l Cyral
