ltU-Tke Strrtaamrrn. Salam. Oregon. Friday. March 21. 19&2
Sweet Touch
Comes From Bit
Of Jelly, Jam
Sometimes Ihere is too little sup
ply in the jam and jelly cupboard
bout this time of year and the
supply must be bolstered but often
Mamma was too enthusiastic and
overstocked her pantry shelves.
In that ease it should be used
tip in other ways than just spread
on bread or toast. Here we've sev
eral recipe suggestions to use up
odds and ends of jellies or those
you buy at the grocery store, all
ready made.
RASPBEaUtY DRESSING
FOR FRITT SALADS
1 package cream cheese,
, softened
3 tablespoons Raspberry jelly
2 tablespoons salad dressing
Beat cream cheese with a rotary
beater until very smooth. Add re
maining ingredients and beat un
til well blended. Makes 23 cup.
JELLY HAM SALCE
1 teaspoon prepared mustard
l2 cup elderberry jelly
i8 teaspoon ground cloves
2 tablespoons vinegar
Combine ingredients and beat
well while heating. Serve over
broiled ham. Makes 8 servings.
JELLT COCONUT CREAM
TOPPING
Y4 cup jelly (any flavor)
1 cup whipping cream
6 tablespoons shredded coconut
Whip jelly until smooth. Add
cream and beat until fluffy. FoM
in coconut. Spread over top of &
cup cakes or one 8 -inch square
cake, makes 2 cups.
JELLT FRENCH DRESSING
3 cup jelly (any flavor)
2 tablespoons lemon juite
2 tablespoons vinegar
V2 cup orange juice.
Beat jelly until smooth with
hand or electric beater. Add re
maining ingredients, beat thor
oughly to blend. Chill. Serve with
fruit salads. Makes 1 1 j cups.
MELBA SAUCE
1 12-ounce package frozen
raspe berries
2 cup current jelly
1 Vi teaspoons cornstarch
1 tablespoon cold water
Combine raspberries and
to saucepan; bring to boil.
cornstarch mixed with a smooth
paste with cold water; cook, stir
ring constantly, until thick and
dear Strain and cool. Serve over
Ice cream. Makes 13 cups.
Rjp Kirtry By Alex Raymond
I I MAILED OUt f FINE, OES. NO MATTE?
I CONTRIBUTION TO HOW BUSY WE ARE ON A
THE ANNUAL RED I CASE, WE MUSN'T FORGET THE
CROSS DRIVE THIS A RED CROSS. IT NEVER F0R6ETS
MORNING, MR. THOSE WHO NEED ITS HELP.
1 o mt, ki - ., -
COMFORT, CONVENIENCE ARE
CONSIDERED IN SINK CHOICE
jelly
Add
The comfort and cpnvenience
' of a sink is of great importance,
believes Meraa Monroe. of the
Maine Experiment Station, be
cause so much work is done at
the sink. Studies show that more
time is spent there than at any
other kitchen work center.
The trend for some years has
been toward deep sinks for wash
ing dishes and clothes and short
sinks to save kitchen space. But
a sink that is too deep will be
uncomfortable and a short sink
often is inconvenient.
In observing homemakers wash
ing dishes or doing other sink
jobs. Miss Monroe found that
many had to stand in strained
positions in order to reach the
bottom of the sink. If a sink is
too deep or too low, the home
maker has to stoop, lean or slouch.
If it is too high, or if the rim
is set too far back she must
hunch her shoulders or thrust out
elbows to reach over and down.
The result is fatigue, and ofter a
waste of time and energy.
"For comfort. Miss Moryoe ad
vises having the bottom of the
sink high enough and the front ;
close enough to the body so that 1
you can stand erect with the arms
hanging dowVi naturally, even
when the palms of the bands are
en the sink bottom. At least, yoti
should be able to lay the hall
length of the fingers on the bot
tom without bending, Miss Mon
roe advises.
In tests to find the most com
fortable sink. Main homemakers
tried oat different heights and
depths. Most preferred to have
the sink bottom 32 inches from
the floor. For washing dishes, half
of the women voted for a sink
only 6 inches deep rather than
the usual 7 to 8 inches. Short
women especially need the shal
lower sink to save strain.
A narrow front rim 1 to 1 V
inches proved the most comfort
able because it saved reaching.
Yet Miss Monroe reports that the
front of the bowl in a counter
sunk sink is usually S or more
inches from the edge of the coun
ter and in cabinet sinks is often
3 inches from the front.
SIMPLE AS THAT
Getting married is very simple
in Java. Eating from the same
plate, automatically makes a cou
ple man and wife.
MUSIC MAXATSON
ITHACA. N. Y. (INS) A
marathon of music" helped Cor
nell University students through
their midyear examination. The
student radio station was on the
air 24 hours a day during the ex
amination period with quiet music
ior studying. -"
1
My:--.-c.:.
.9 vLc0..
fiTOTOfl 1 CONVINIINT aX " -I
L LOCATIONS , '
Park yor car Free a ffr of fHaaa two downtown car parks
while shopping at your favorite Salem stores.
Sates clarks at coo pars ring buiinats firms will stamp your ticket
for free parking.
Properly stamped daim check awlitles you to One Hour FRfi
PARKING. You may park longer if you wish for only 10c per
hour additional.
Cooperating
Business
Firms
Display
This
Emblem
These are the Salem firms offering you free parking service while
shopping at their places of business . . . patronize them often . .
save both ways.
Acklin's Bootary
Ackiirr's Junior Bootary
Aarta Shop
Arbwckles
Barb's Sportfng Goods
Bishop's
Bob CaHahaai tna.
Browaav Jawalars &
Opticians
Capital Drug Stare
Commanwfefc he
Conrad Brvca A Cau,
brvast merits
Cooke's Stationary
Commercial Insurance Agy.
K. L Eilstiowi Co.
Tba fashionatta
W. P. Fuller Paint Cau
Gsoaral Finama C. A
HofFaaan's Meat Market
Alex Jones
Jack A Jills
drjrPas BOX a9pyffaWal
elOtSltSOfl'S
Kay's
The KitcJiaa)
Nedhan4sBook Stare
Las News
Pay Less Drag
J. C Pemaay C
Parry's I
PonaeroyA
Raaanar-s Fnaa
Phamaacy
Hardware Co.
MaajkCo.
Littla French Shop
The Man's Shop
Meanest Food A Seed
Morris Optical
S. A N. Clothiers
U. S, Nahamal Bank
The Vegve-of Salem
Tay A
vsna's
Easter Buns .i.
Made at Home
Extra Good
Hot Qross Buns, those special
breads that make their appear
ance bat one a year, come into
their own right now. YouH be
seeing them in local bake shops,
and at the grocery store but there's
no reason why they cannot be a
home-made bread at your house.
Here's one of the many recipes
offered yearly lor home bakers to
have fun with, it makes 12 large
buns. It has a new trick in the
process of raising
HOT CROSS BUNS
3 cups whole wheat flour
1 egg
1 cup lukewarm water
2 cakes yeast
2 teaspoons salt
1 tablespoon sugar
I teaspoon grated, lemon rind
or !2 teaspoon lemon extract
or vanilla
4 teaspoon ginger
l teaspoon mace
i cup oil or melted shortening
1 cap mixed dried fruit and
peel
1 tablespoon more sugar
Beat eg j in bowl; add lukewarm
water; beat. Sprinkle or crsmbie
yeast over top and stir and beat
to dissolve. Add salt, sugar, lemon
find,' ginger, rhati and oil? bet
smooth. Add 2 cups of the flour
and combine; then beat 1 minute
on medium speed of mixer, or
briskly by hand. Sprinkle remain
ing 1 cup flour over the fruit and
peel and toss with fingers until
fruit is wen coated. Combine two
mixtures, stir until all flour is
absorbed.
Now open up a plastic bag and
turn back top. Drop dough inside.
Squeeze out excess air and tie
a "goose-neck" at the top. Put 3
quarts lukewarm water in a bowl,
drop dough in carefully, let stand
until dough rises to surface of
water, 20 to 30 minutes. Drop
dough out on lightly-floured cloth
or board, pat into lOx 1 2-inch rec
tangiae; cut into 12 pieces. Have
extra sugar in small bowl. Pinch
edges of dough squares trp to
gether to form a bun shape; dio
top in sugar and arrange well
apart on baking sheet. Cover and.
let rise in warm place until light
to touch ( aboufc 20 minutes). Eake
18 to 20 minutes in a 400 degree
oven. Remove at once to racks
to cool. If for Hot Cross Buns
decorate with powdeered sugar
and water, icing in cross shape.
Serve warm.
AMPLE MEAL.
Breakfast for three in the house
hold of Henry VIII consisted of a
roast of beef, a loaf of bread and
a gallon of ale.
Yeast Rolls Have
Orange Topping
Orange flavor goes agreeably
into- yeast rolls to make a very
fine hot bread. These are twisted
and look pretty.
ORANGE TWISTS
1 package yeast, compressed or
dry
'a cup water (lukewarm for
compressed yeast, warrm for dry)
n cup orange juice
cup sugar
1 teaspoon salt
4 cup melted shortening
3 cups sifted enriched flour
(about)
1 egg
1 tablespoon shredded orange
rind
Z tablespoons melted butter or
margarine
ORA.NC1F. SI GAR
cup sugar
I tablespoon shredded orange
ririd
Soften yeast in water. To orange
juice add sugar, salt and shorten
ing. Add 1 cup flour and boat well
Add softened yeast, egg and orange
rind. Mix well. Add .enough more
fkwr to make a soft dough. Turn
oat on lightly floored board and
knead until smooth and satiny.
Place in greased bowL Cover and
let rise in warm plaee until doub
led (about 2 hours). When light.
punch dpwo, Let rest 10 minute.
Roll out to-rectangle 12 x 18 inches.
Brush' with butter or margarine
and sprinkle with Orange Sugar.
Fold over in thirds to form rec
tangle 12-xf inches. With sharp
knife cut into strips a inch wide
ana a incites long. Roil ends of
each strip in opposite directions
and bring together to form circle.!
sea enas a no place on greased
baking sheet. Let rise until doub
led (about 45 minutes) Bake in
moderate oven (350") 15 to 20
minutes. Makes about L6 Orange
Twists.
How (Mostly : v.
Is Marriage?
BEL AIR. M4. vVA prospec
tive bride and groom a&ked fat tha
Bel Air courthouse wbere the?
could find a minister to marry
them, Clerk Douglas Chilcoat re
ports. f i
"What denomination ? asked
Chilcoat. i I
"Ob. about 5," quickly replied
the bride-to-be, .Iff
1 "' ' 1 ii mi 'ii iiiii i i "it in i r mi urT in i mirnim.il nu,i .mu
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PO0DUCE AT ITS BEST
JLO 65
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U. 3. NO- 1 DESCHTXIES
POTATOES
CABBAGE Kics Green
GRAPEFRUIT .
IIEU POTATOES noddaAlto
jjhlrl II lilll lla SrW. Best
Celb Dugs c! Salad 2 15
O Baa Vealrr'
3 Lbs. 25
Lb. 29
IL At
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Ilatirco Snjor
Hooey Graham
Crcchcrs
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1240 IIOQTH CAPITOL