Sfcdesaian, Salem. Oron.'fridar. April' 11, 1352
A
Desserts
fn the illustrations above are
three good looking springtime des
serts. Reading from left to right
they are a super strawberry pie,
built from graham crackers and
frozen berries or the first fresh
ones of the season; a refrigerator
cheese cake which starts with a
graham cracker crumb mixture in
the refrigerator tray and another
spring specialty, chocolate cake,
whipped nip from a package of
ready mixed cake and topped with
a thick layer of g$od old Seven
Minute Icing.
SI PER STRAWBERRY" PIE
Cmst:
tO graham crackers, finely
rolled (13 cups crumbs)
4 cup softened butter or mar
garine '-4 cup sugar
Thoroughly blend together gra
ham cracker crumbs, softened but
ter or margarine and sugar. Pour
mixture into 9-inch pie plate; firm
ly press into an even layer against
bottom and sides of plate. Bake in
moderately hot oven (375) 8 min
Ctes. Cool.
STRAWBERRY FILLING
1 quart fresh strawberries
S tablespoons cornstarch
1 cup sugar
Juice of 1 lemon
Heavy cream, whipped
Wash and hull berries, saving
three for garnish. Put half of the
berries into a saucepan and crush
with a fork or pastry blender. Add
cornstarch, sugar and lemon juice.
Cook and stir over moderate heat
until mixture thickens and be
comes clear; cool. Cut remaining
berries in halves and stir gently
into cooked mixture. Pour into
graham cracker crumb crust; gar
nish with whipped cream and
whole berries. Chill.
REFRIGERATOR CHEESE
CAKE FILLING
1 envelope ur.flavored gela
tine 4 cup cold water
I egg yolk, slightly beaten
cup milk
l2 cup sugar
1 cup cottage cheese
3-oz. package cream cheese
Grated rind of '2 lemon
teaspoon vanilla
3 cup light cream
Juice of -2 lemon
1 egg white, stiffly beaten
Soak gelatine in cold water 5
mmutes. Combine egg yolk, milk
and sugar; cook 5 minutes, over
low heat, stirring constantly. Re
move from heat; add gelatine and
stir until dissolved. Cream cheeses
together; add lemon rind and van
illa. Add gelatine mixture. Chill
Beat cream until foamy; add lem
until mixture begins to thicken,
on juice and whip until thickened.
Fold cream and beaten egg white
into cheese mixture. Pour into
wedge-shaped pieces. Serves 6.
FLl'FFY EGGS
Fluffy scrambled eggs and strips
of crisp bacon or broiled ham
can't be beat for popular fare for
Sunday morning. Cook a couple
of sliced green onions a few min
utes in melted butter, then add
the egg-milk mixture and cook
slowly until soft and creamy.
Lastly fold in H cup of ripe olives
cut from pits into large pieces,
and serve immediately.
Curly's Milk three times
Vfday, eh?
Yes, CURLY'S MILK
three times a day does
wonders for building
strong bodies 'or young
sters. Always keep CUR
LY'S MILK on hand.
CURLY'S
Phone 3-8783
Your Friendly
Home Owned Dairy
A
I
SIGN OF SPRING '
Pretty as
Rhubarb Dessert
Has Noodles Too
Fried noodles, cooked in deep fat,
are the beginning for a recipe that
includes rhubarb in fluffy gela
tine. It sounds a bit odd, but read
the recipe and see.
RHUBARB CHIFFON WITH
NOODLE NUTS
4 ounces fine noodles
Fat for deep frying
2 tablespoons melted butter
or margarine
Vi cup confectioners' sugar
2 cups sliced rhubarb
pound)
Va cup water
cup sugar
i cup water
1 package gelatine
2 egg whites, stiffly beaten
Place small amount of uncooked
noodles in flat-bottom wire basket
or strainer. Fry in deep fat (375
degrees) until golden brown (about
2 minutes). Drain on absorbent
paper. Crush lightly. To noodles
add butter or margarine and con
fectioners' sugar, mixing well. To
rhubarb add Vi cup water and H
cup sugar. Cook until rhubarb is
tender (about 10 minutes). While
rhubarb is cookfng, soften gela
tine in 14 cup water. Add rhubarb
mixture to gelatine and cool slight
ly. Fold into egg whites. Press
J,3 of noodle mixture in bottom of
refrigerator tray. Pile 4 rhubarb
chiffon on nooodles. Spread H of
noodles lightly over rhubarb and
top with remaining rhubarb chif
fon. Sprinkle remaining noodles
over top. Chill in refrigerator un
til firm. Makes 4 servings.
A
1230 State St.
These delicious hams have been carefully selected
and tenderized to aire you the utmost quality at
reasonable prices.
Country Style
Pork
Sausage
it.
Lean Rib
Pork
Cops
59c ib.
rm 1 Tin
ifTM,t
ADD ONLY WATE3
1" - - i
a Picture - -
RHUBARB SPECIAL
Fresh rhubarb in the markets is
a sure sign that spring is here.
Cook it this way so you preserve
its pink glow and wonderful flavor.
Slice 1 pound fresh rhubarb into
H-inch slices. Add Y cup water
and 1 cup seedless raisins. Cover
and boil gently about 5 minutes or
until tender, stirring once or twice.
Add Vt cup brown sugar and stir
until dissolved. Serve chilled.
Meat, Macaroni in
Baked Hot Dish
Cubed table-ready meat of your
choice is the beginning for this
macaroni dish.
DOWN EAST MACARONI
4 ounces elbow macaroni
1 cup cubed table-ready meat
2 tablespoons chopped onion
1 tablespoon fat or drippings
2 tablespoons flour
1 teaspoon salt
Vt teaspoon dry mustard
Dash pepper
li cups cooked tomatoes
2 tablespoons molasses
1 cup shredded American
cheese
Cook macaroni in boiling salted
water until tender (about 8 min
utes). Drain and rinse. While mac
aroni is cooking, brown meat and
onion lightly in fat or drippings
Stir in flour, salt, mustard and
pepper. Add tomatoes and molas
ses and cook, stirring constantly
until thickened. Stir in cheese and
macaroni. Pour into greased lVfe
quart casserole. Bake in moderate
oven (350 F.) about 25 minutes
Makes 4 servings.
Phone 3-9127
For Yoar Easier Dinner
Bath's Blackhaawk
MS
Fresh Lecm
Ground
Beei
69c ib.
MorreU's Yorkshire
Sliced
Bacon
45c ib.
7.y. .1 .hi 1 1 1 j , . , j , j mi i . jejuni .ij.wjwu i.sju
CAKE MIX
mmmmmmr"'T':Wr&r'Yi"- 'JV awti m m wim in i nm ru in i mmmmmt i 1 1 iiiiiii i w
V . :-i ' . y '. 'S' x ' "
If? v - t
- -
INTO
3 Pictures
FRUIT GARNISH
One of the prettiest garnishes for
baked ham, whether you sery it
for breakfast or dinner, is broiled
canned peach halves filled with
tart Jelly. Broil the drained
peaches only long enough to heat
them through.
jul5liDTiu
Not a powder! Not a grind!
FLAVOR BUDS" of reg coffee ...
into that famous MAXWELL
Ml
moment of fresh-brewed perfection the water is re
moved leaving the millions, of miracle "Flavor Buds"!
100 Pure Cotta-No Fillers Added I
You fust add hot water . . . and the bursting "Flavoi
Buds" flood your cup with the richest, most delicious
coffee you've ever tasted. One sip and you'll never go
back to old ways!
Saves you money, tool Economical Instant Maxwell
House saves you up to 25 compared to a pound of
old-fashioned ground coffee.
The only instant coffee with
THE ICEBOX
Dessert or Salad
Includes Oranges
This mixture of fruit and rice
has a dual personality, it's either
dessert or salad and serves equally
well in either capacity.
ORANGE RICE SPECIAL
cup orange juice
H cup white corn syrup
cup light brown sugar
2 cups diced orange sections
V teaspoon almond extract
S cups cooked rice
Utterly unlike old-style "instants'. .
fust a quick but tastes so different!
In the famous Maxwell House kitch
ens this superb, roaster-fresh coffee is
actually brewed for you. At the exact
GOOD-TO-THE.-LAST
Combine orange Juice, corn syr
up, and brown sugar in a sauce
pan. Bring to a boil and boil for
5 minutes. Add orange sections,
almond extract and rice. Cook for
5 minutes, stirring occasionally to
prevent sticking. Chill before
serving.
If desired, top or garnish with
orange sections, whipped cream,
mayonnaise, salad dressing, toast
ed coconut, chopped nuts, mar
aschino cherries, or a sprig of
mint. Recipe makes seven Va-cup
servings.
See how Flavor Buds "come to life" in your cup!
I g u. J
MAGHREB VIEW of new mirmcto
"Flaw Bud" abowa bow ut
tarljr different tfaey are fromoid-
of tru eoffa flavor ia locked is
tiny boUow
that
-DROP flavor!
, i V
T T rTn , M mmf J r M t M
- -' A -
IT'S A QUICKIE
CONSISTENTLY
ear 5."
But millions of tiny
ready to burst instantly
HOUSE FLAVOR!
sat
TIE MSTAXT yon add hot
"FlaTor Boda" burst releas
ing flood of deiiooua Maxw0
Houae fiaror. This u eoffe
aa perfect aa any yoa'wm
5
1 ni -1
v I i 1 X ' -- : J - 1