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Talent for
Works in
Br Uaxine Bores ' : f '
- "; " ' Stateamaa Woman's XAHot V F U -Doing
a bit of sift wrapping in the kitchen can make meals
Jot of fun. Such well-wrapped packages as pigs In blankets, filled
"I cookies, fruit
yut UliCU HlUA unites . ; ' " H '
of pimiento
M
flour mixture
I If you're
I dish wrapped
j though many
UaxlM Boren
xamiiy taste: i - s i?
..na. ni privvrra j ' ;
. t C A
1H cups sitedall-purpose
.. 2 teaspoons baking powder
teaspoon salt -.
fl rranxrurters
Evening Snacks
Bogin With Cheese
Longer evenings and fireplace
fires encourage evening snack en
joyment. When friends drop in
it's nics to serve something in the
cheese line. - -VA
few jars of cheese spreads,
a brick of true American cheddar
cheese and bleu or other veined
cheese will give the needed varie
ty. Crackers, rye crisp, thin rye
bread slices and some form of oth
er form of thin cracker will be all
that's needed for serving.
Shape small chunlcs of bacon
and other flavored cheese spread
into balls and roll in crushed
shredded wheat wafers. Serve
with toothpick.
The thin-sliced rye bread when
toasted becomes crisk and attrac
tive. Cut the loaf of bread as thin
as possible. Place on a baking
sheet, brush liberally with butter
or margarine and bake at 450 de
grees until crisp..
. For variation, spread the bread
with shredded cheddar cheese be
fore baking.
For something t sweet try:
PINEAPPLE CHEESE SPREAD
1 5-ounce jar pineapple cheese
spread-
. V cup sliced toasted almonds
. 1 tablespoon fresh chopped mint
leaves..
Mix all ingredients thoroughly.
Spread on crackers.
Dieters Salad
Takes Cherries
Just because this dieter's cherry
salad has few calories, don't think
it doesn't taste good. It's really
delightful and it wouldn't hurt any
of us in the, slightest to do without
sweeting in fruit. As matter; of
fact, true fruit flavor is much
more pronounced when there is
little or - no addition of sugar.
You'll find this salad is a tasty
addiuon to any summer menu. ;
- DIETER S CHERRY SALAD
1 No. 2 can Royal Ann cherries
1 envelope (i tablespoon) plain
gelatine .
J tablespoons lemon Juice -H
cup orange juice
Few grains salt
Is cup chopped celery i
Salad greens
Drain cherries, reserving juke.
Remove pits from cherries. Mea
sure cherry juice, add water to
make 1 H eups, ana heat. Soften
gelatine in lemon Juice and dis
aolve ill hot liquid. Blend in
orange juice, sail ana z or 3 non
caloric sweetening tablets, if de
sired. Cool to consistency of un
beaten egg white. Fold in cherries
and celery. Turn into individual
molds and chill unUl firm. Un
mold on salad greens to serve.
Hakes 5 (5-ounce) molds. Calories
63 per serving.
:, . " if - '
A Car for fancy' wrapping doesn't need to stop the day after Christ
inas, you can use your talents in making interesting dishes. Hera
pancakes arm wrapped around fresh blueberries. I . ;
k i l
vvraDD
mq
Kitchen too
turnovers and, as pictured above,
- ' l : I
Main "Vrapping". is biscuit Or other dousb.
chief decoration is a sprig of parsley, a piece
or a garnish of frut1 U
The pancakes wrapped around fresh blue
berries and accompanied by a generous amount
of crisp bacon certainly make a simple enough
breakfast, but unquestionably a delightful one.
(The one pictured above is even made from the
that comes in at package.)
smart you'll think up i other gift
r r -
wrappings to present to the family of a mom
I Pigs in Blankets are among the popular main
- up foods. Here's an official recipe,
women vary theirs to suit the
-
3 tablespoons shortening
H cup milk (approx.) ;
-Butter or margarine -
Prepared mustard
or pig sausages
Sift flour, baking soda and salt
into mixing bowl. Cut in shorten
ing unui mixture r resembles corn
meal. Add milk and stir to make
soft dough that can be handled.
Scrape: ball! of dough onto lightly
floured board. Knead slightly, then
roll into circle a little less than
one-fourth inch thick. Cut dough
into six pie-shaped wedges. Spread
each wedge with butter or marga
rine and prepared mustard. Lay
frankfurter i on end of doueh onco-
site point. Roll up and press point
to seal dough. Place point-side
down on cookie sheet! Bake 12 to
15 minutes i n a ! very hot oven
(450 degrees). Serve hot with cat
sup or chili sauce. L
Thert there's a recipe that will
be a good dinner; dish for a bit
later in the season when one gets
into the sweet potato mood. It com
bines ham, walnuts and honey with
the potato. tin -HAM
WALNUT ROLL-UPS
thin slices ham if
cups mashed cooked sweet
f potato '1 i
cup well-drained crushed
; pineapple t 1
teaspoon salt; ji
teaspoon ground cloves
tablespoons honey
cup chopped! walnuts
1
li
s
li
Have 6 very thin slices cut from
shank half of ham. Mix sweet po
tato with -pineapple, salt, cloves,
honey and walnuts. Put about Vt
cup of this ;mixture on each ham
slice. Boll up and place in shallow
baking pan. Bake at 325 degrees
(moderate) about 130 minutes.
Small meat turnovers or rolls
make good juse of leftover; foods.
ana tne gravy mat remains from
the meal before can be reheated
and served on top, lK t
But Pall that's rolled in biscuit
dough is not meat There are fish
mixtures that can be rolled up for
main cushes. Combine tuna and
cooked onion, a thick cream sauce
and seasonings and roll up, cut
rolls in one inch lengths, set on
end in a greased pan and bake
unul done. Serve; with well sea
soned cream sauce or ; other pre-
rerrea cover. - l ?
BoUed Vegetables' fl
-Vegetables can be rolled In th
dough too, they'll serve; as biscuits
as well as accompaniments to the
mam Ush i:- : . t
Then of course! the trolls filled
with something sweet or fruity can
make dessert. For a; dessert roll
make biscuit dough and roll out
fill with berries or other fruit or
even a combination I of several
kinds and roll up either in indi
vidual rolls or cut the longer one
into pieces and bake. '
. ;; '.
DESSEKT IN A CAN
, A slrnpe baked) custard served
with a garnish of canned fruit
cocktail is a dessert children will
really enjoy. Makes H easy on the
cook too. because you can bake a
dozen individual cusUrds at the
same time and keep them on hand
In the ; refrigerator. Cnmold, and
at serving time top with drained
canned fruit cocktaiL
I : 1 1
i i is-'. :V
RabbifGomes
To Menu AH .
Through Year
The tender yet leani white, deli
cately flavored meat of young do
mestic rabbit is a happy choice for
menus, suited to salad and many
other favorite summer dishes, of
ten made with chicken, t
About 85 per cent of the estima
ted 40 million pounds of domestic
rabbit meat produced yearly in
the U. S. comes from young fryer
size rabbits averaging about 4
pounds in weight or 24 pounds
dressed, according to , rabbit spec
ialists of the U. S. department of
agriculture. '
Today much of this tender white
meat is cut up in serving pieces.
packagedf for convenience; and sold
frozen op fresh. Once sold mostly
in specialty shops or. direct from
rabbit raisers, this meat now is
gaining favor in large city markets
and in self-service shops.
. Domestic rabbit has long been a
regular item on meat counters and
meal tables on the west coast. But
bighjQr prices and shorter, supplies
of many other meats has spurred
interest ' in rabbit raising in . all
parts of the country. At last count
some 17,518 4-H boys, were raising
a total of 182,341 rabbits. ! In many
places cooperative' processing
plants buy and prepare for sale
on city markets locally raised rab
bits. ' ' . - -
Domestic rabbit meat differs
from wild rabbit in being all white.
Because of its gam In favor and
larger supplies on markets, new
rabbit recipes recently were de
veloped in , institutional' cookery
laboratories of the ; department's
bureau of human nutrition and
home economics. Many home cooks
who find rabbit on their - retail
markets are interested in serving
it for variety in the family menu.
CREOLE BABBIT
2 medium-size onions, sliced
1 clove garlic, finely chopped
1 tablespoon chopped parsley
S tablespoons , butter .or forti
fied margarine j -
1: cups tomato juice (No. 2V4
' can) t !
"teaspoon Worcestershir
sauce, if desired I
1 young rabbit cut in serving
pieces j j j
Va cup milk , -
cup sifted all-purpose flour
- 1 teaspoon salt ! . f
. V teaspoon pepper " i
. Fat for browning rabbit -
Cook onion, garlic and parsley
in butter or margarine until golden
brown; add tomato juice, Worces
tershire sauce and salt Boil gently
15 minutes. Dip rabbit : in milk,
then in flour, salt and pepper sift
ed together. Brown rabbit lightly
in th fat Place pieces in a baking
pan and add the tomato' mixture.
Cover and bake at! 375 degrees
(moderate oven) for lVz hours or
until tender. Uncover and bake 30
minutes longer to brqwju Serves 6.
BABBIT SALAD
2
w
1
cups diced cooked rabbit
cup chopped sweet picklt
cup chopped celery
tablespoon chopped onion
cup cooked rice-
tablespoon pickle juice
1
Vi tablespoon lemon juice .
' Va cup mayonnaise or cooked
salad dressing j. L
teaspoon salt j
Combine all ingredients and mix
welL Chill. Serves 4. ;
Coupon
Pacja 3
This
Section!
Ttrfm fZm my
LAWLmoA b..ii LmiJLk.
XL Liver Road
hcdccai ysr 13 j
At- . I r-.
Only a pie, but the shell's the trick. The lady who made this berry pie -used her cookie
cutter and her crinkly pastry wheel to do q bcmcj-up Job of a. top crust. Of course the success
- of her concoction will depend on whether she's a good pie-maker but the fancy cutting is
:the last word in, fpastry-making and when you look at it it's simple enough. ; . .
SOMETHINQ WITH CURRY
Blanched or unblanched alm
onds, mixed with a little salad
oil and baked 20 minutes in a
slow oven come out tasting mighty
good. For an extra bit of flavor
sprinkle the hot almonds with a
tiny bit of curry powder or cin
namon. Delicious with summer
salads. ! "
KIBBLING FOOD w V
Children take to the sweet mel
low flavor of ripe olives from the
time they are two-year olds. Ripe
oives are very easily digested and
have an excellent supply of min
erals and vitamins. They're nib
bling food.
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it's alvars so4 erpSTrr9
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Sautecd Scallops
Nico Dinner Dish
1 . " Aw. i
. Mady local folk enjoy eating
scallops when dining at a rest
aurant, but never think of them
as a possibility for, home cooked
meals. : The scallop Is a shellfish
and the heavy muscle which con
trols the shell movements la all
that's eaten, h
One can dip the scallop in batter
and fry in deep fat, or us other
recipes such as the louowing:
8AUTEED SCALLOPS
1 pound scallops
cup flour
s ;
V teaspoon salt f
k teaspoon pepper .
Va cup butter or margarine
Wipe scallops with damp towel.
Roll in flour seasoned with salt
and pepper. Melt butter in skillet.
Add scallops. Cook 5 minutes only
over high flame, turning constant
ly to brown evenly, serve lmmea
lately.
Cocktail Saaee: Blend and chill
1 tablespoon grated - horseradish.
Vi cud tomato ketchup, juice of
half a lemon. I drops Tabasco,
teaspoon, salt, teaspoon celery
salt. ;
Tartar Saaee: Mix together
cup mayonnaise and 1 tablespoon
each minced pickles, minced pars
ley, minced capers, minced onions.
yo1i Cud ki any eof? ewp.
tldll and cara katp
' w bdencad Islanding and "ConfreBad Racsiing
; ! i el tha wedd's choicest cofTets;
X triad ill
Th 'Oregon Start man? Salem.
Bacon Needs Slow
Cooking to be Best
In Looks, Flavor
Bacon has an established spot in
the ) day's menus, but many cooks
fail 'to get the most for the money.
A meat expert gives these sug
gestions for serving bacon at its
finest. The prime rule to remem
ber lis always cook bacon slowly.
Neverj allow the fat to smoke.
Bacon may d cookea ty any one
of three methods in oven, broil
er. I ci frying-pan on top of the
ranee. -. 1
When curiae cooaxng, piac in
bacon in a cool - frying-pan and
cook slowly until golden brown.
It Is necessary to pour off the
Meka frtandt wUh tht f
Aim! theft no hoppy oceWant.
..-
HSSli Erot. CoRaa dwoyt dandously tha tarnm
- ' - j "
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Oregon, Friday. Sept. 21. 1 SSI
drippings during cooking so that
the bacon will not cock in its own
fat.' Also, it is necessary to turn
the slices ; frequently for even .
cooking. 1 i . .
- If you re serv ing a large group n
is convenient to use' your oven
since little watching is required.
Simply place the bacon on a rack
in your roasting pan and cook in
300 oven until th meat is golden.
When using your broiler, place tb
bacon about 2 inches from the heat
so that it will cook slowly, r
RATSENS IN MUFFINS :
A few plumped seedless raisins .
added to th batter of rich muf
fins will make them taste ; even
better. Bake in small muffin cupar
Th minute th muffins eoraa
from the oven, roll them quickly
in melted butter and then In
sugar cinnamon mixture. I i
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