1 The Statesman,' Salem. Oregon, fAdaf. Jun 6. 1952
i t
1 zfdii&ffiumt)
-'j a-, a , - - ; - . . - i .
;i ' i i i n ii i in ii ii iij i iiiiiii iim iii.i.iiiimii ii in n in Tffl 1 ' rJ.,ar
si3eirnnii
Mrmorlal Day officially opened the picnic season and Oregonians will
eat a good many meals out of doors during: the next three months.
Some will indulge in gentlemanly meals like the one pictured here,
with attractive appointments. Others will go rugged and cook over
an open fire. But each man to his own taste even in outdoor meals
and they'll be the year's highlight. Here wieners and pickles are
heated on skewers and served in hot-dog type buns. Potato salad,
Sweaters7 Future
Depends on Both
Material, Make
A new sweater's future how
well it will wear and keep a
good appearance depends not
only on the fiber of which it is
made, but also on the way it's
made, the knitting stitch, and
other details, so says Shirley
Johnstone, clothing specialist in
the Bureau of Human Nutrition
and Home Economics, U. S. De
partment of Agriculture.
Taking one construction point
as an example of how a shopper
can learn to judge quality, she
explains that a commercial sweat
er may be full-fashioned or cut-and-sewn,
like a dress.
The finest and most expen
sive sweaters are full-fashioned
throughout. That is, the back,
front, and sleeves are knit on ma
chines that shape and bind off
the edges as they knit. Where
Stitches are increased or decreased
in number to shape the garment,
little fashioning marks can be
seen. These are found about the
armholes, sleeves, sides, and
sometimes the neckline.
Fashioning marks are some
times imitated on cut-and-sewn
sweaters, for looks only. You can
tell if the marks are genuine, says
Miss Johnstone: the rows of stitch
es oh either side of the mark meet
at an angle. If the fashioning is
imitated, the rows of stitches on
either side are simply parallel.
Ia sweater making it is cheaper
and quicker to cut out pieces of
knit yard goods by patterns than
to knit shaped pieces. So, inex
pensive sweaters are always cut-and-sewn,
but so also are some
better-grade sweaters that are
good buys for serviceability and
appearance. When buying, looki
t see whether the sweater was'
cut out carefully, so that the ribs !
and courses of the knit goods are J
straight in the finished garment's
front, back, and sleeves. This is
easy to see, she explains, in a i
sweater coarsely knit. It takes a
little practice to detect careles
cutting in one finer knit.
A shopping guide, to aid home
mnkers in knowing what to expect
from sweaters in service and ap
pearance, has been prepared by
Miss Johnstone.
Single copies of "Buying Sweat
ers for the Family," (H.G. No.
16) can be obtained free on re
quest from the Office of Informa
tion, U.S. Department of Agri
culture, Washington 25, D. C.
FRUIT MERINGUE
Add a touch of spring to family
meals or party refreshments by
serving this easy-to-prepar fruit
meringue cake. To make it, cover
the top of an angel food cake
(home-made or baker's) with the
drained fruit from half a can o
fruit cocktail. Spread a heavy
meringue over the fruit and sides
of the cake. Place on a cookie
sheet and bake in a hot oven for
five minutes. Top the meringue
with the remainder of the drained
fruit cocktail and serve immediately.
Shrimp Bakes in
Casserole Mixture,
Shrimps and macaroni combine
to make an excellent casserole
dish to be used at dinner at home,
or as a covered dish to take to a
community dinner.
MARYLAND SHRIMP BAKE
6 ounces elbow macaroni
3 tablespoons butter or mar
garine 3 tablespoons chopped onion.
3 tablespoons flour
V teaspoon salt
cups milk
1 egg yolk
1 tablespoon lemon juice
1 tablespoon minced parsley
1 cup cooked shrimp
Buttered bread crumbs
Cook macaroni in boiling salt
ed water until tender (about 10
minutes). Dain and rinse. While
macaroni is cooking melt butter or
margarine in saucepan. Add onion
and brown lightly. Stir in flour
and salt. Add milk and cook until
thickened, stirring constantly. Re
move from heat and cool slight
ly. Quickly blend" in egg yolk, lem
on juice and parsley. Fold in mac
aroni and shrimp and mix lightly.
Pour into 1 -quart casserole. Sprin
kle with buttered bread crumbs.
Bake in moderate oven (350)
about 20 minutes. Makes 4 servings
Soak-Washing Technique
Best for Woolen Blankets
Shrinkage of wool blankets from
laundering in a washing machine
is caused mostly by the agitation
and mechanical action of the wool
fabric in the water rather than by
the temperature of the water, ac
cording to a study a the Ohio
Experiment station.
To save blankets from shrink
age, the station developed a meth
od of soak-washing. Blankets were
soaked 15 to 20 minutes in warm
water cotaining a synthetic deter
gent. The soaking readily remov
ed the soil so tha' no agitation in
the water was required. After the
soak-washing, the water was spun
off and then the blankets were
soaked in two different rinses of
clear warm water- Tor live min
utes and spun again to remove the
water.
Measurements of 20 new all
wool blankets, laundered by this
DYE CORDUROY
Corduroy is a good sturdy fabric
that proves useful for -garments
and furnishings which take hard
wear. Sometimes it fades, how
ever, but fortunately it takes to
a good dye, advises the Dyers
Guild. Sometimes if the material
has become Dadly soiled by a spot
which will not come out in clean
ing, re-dyeing can save- the day.
TAX PAYMENT
Spices were so valuable in Bib
lical times that the Pharisees paid
taxes in mint, anise and cummin.
Foreign Dish is
Practical to Make
This curry lends an exotic touch
to spring menus. Make the curry
with a can of mushroom soup, add
cooked shimp and cubes of but
tery avocado, and serve on hot
rice.
EASY SHRIMP CURRY
4 green onions
1 tablespoon butter or marga
rine. 1 (lOVi ounce) can cream ol
mushroom soup
cup milk
Va teaspoon curry powder
Vx pound cleaned cooked
shrimp
1 medium-sized avocado
Hot cooked rice
Slice onions and cook very
slowly in butter 5 minutes. Add
soup, and gradually blend in milk.
Stir in curry powder and shrimp,
and heat thoroughly. To prepare
Calavo, cut into halves and re
move seed and skin. Dice fruit.
Stir into hot mixture and heat a
minute longer, just to warm the
Calavo cubes. Do not overcook.
Serve at once on hot rice. Serves
3 to 4.
You say the secret is
Curly's Milk?
It's really no secret, ev
eryone knows CURLY'S
MILK gives you a big
lift. It's energy-packed
for vim and vigor . . .
and richer, tasting for
more enjoyment. For
me'hod, showed no more than 2
per cent shrinkage. When the
blankets were blocked and brush
ed with a small wire bristle brush
to fluff up the surface, they came
back to their original length and
a few even became slightly long
er. As a result of these studies the
! Ohio scientists report that wool
blanke's can be washed success
fully in an automatic washer if:
(1) The washer does not agitate
or tumble while filling with water,
or, if it does, the lid or door can
be opened and the blanket added
after the tub is filled.
(2) The washer control dial is
' flexible so that the cycle can be
changed by hand operation at any
poin'.
Not all automatic washers have
these features and thus not all are
suited to blanket-washing.
Omelet Special
Dish for Company
A dish for special supper or lun
cheon menus is this omelet glori
fied with creamed crabmeat and
mushrooms. This two part taste
charmer is within the scope of
even inexperienced cooks. The
simple creamed mixture is crafted
first, then heated slowly to serv
ing temperature while the omelet
is being completed. Note the sim
plicity of ingredients, too canned
sliced mushrooms, canned crab
meat, evaporated milk, in the
creamed mixture and eggs and
evaporated milk for the creamy
tender omelet.
CRABMEAT AND MUSHROOM
OMELET
8 tablespoons butter
1 small can sliced mushrooms
(2 oz. drained)
1 tablespoon cornstarch
4 teaspoon salt
V cup liquid drained from
mushrooms
Vt cup other liquid
1 cup evaporated milk
2 7-oz. cans crabmeat
6 eggs
V cup evaporated milk
1 teaspoon salt
3 tablespoons butter
Melt the 3 tablespoons butter in
a saucepan. Cook drained mush-;
rooms in butter about 5 minutes. I
Blend in cornstarch and salt. Stir ,
in mushroom liquid and vegetable
juice or water. Cook until thick- .
oned. Stir in milk and crabmeat. j
While omelet is cooking, place over
very low heat and bring to serving j
temperature, stirring occasionally.
Beat the eggs until yolks and
whites are well blended. Blend in
milk and salt. Melt butter in a
large fry pan over low heat. When
butter just begins to bubble, pour
in egg mixture. Cook slowly. With
a spatula, lift the cooked egg gent
ly from sides of the pan and let
uncooked egg run under. Continue
cooking and lifting until omelet
is soft and creamy. Set in hot
oven (400) or under broiler
(about 5 inches from source of
heat) for 2 or 3 minutes to finish
cooking top. With a spatula or
turner, fold omelet and slide it
onto a hot platter. Spread about
i half the creamed crabmeat be
tween halves of omelet. Cut ome
let into 4 portions and serve with
remainder of creamed crabmeat
on top. Makes 4 servings.
I - - iatff --
iirMu&W
Always a favorite, no matter when or how served, scrambled
eggs are pictured here as a Sunday night supper feature.
They're served topped with chopped chives and, instead of
toast, with small crisp breakfast cereal bites, which have been
seasoned with butter and salt and heated weLL Green beans
are a color and texture contrast.
s
rjsf r (viiriJi.Utf
k 1 -4- r 4J Ml If
X. X. 'au, Ail i mdT M
Beet Sugar and 2 cups water
(yields 2x cups syrup). To keep
golden, stir in Vi teaspoon ascor
bic acid powder to each 1 'j cups
cold syrup just before pouring
over fruit in containers.
Phone 3-8783
For Home Delivery
FREE Beet Sugar's new booklet
"Well Preserved" a variety
how of jams, jellies, preserves
and relishes. Starring surprise
treats of uncooked jellies, frozen
jams and garnishes. Helpful tips
and charts, too. (Also still avail
able "Answers By The Canning
Doctor" 56- pages on the 'how
to" of homecanning and freez
ing.) Send for your iree copies
now. Address below.
The Beet Sugar aidrflavor, helps,
preserve color; adds food energy,
f lbs- (about 50 medium)
apricots '
V cup (No. 1 flat can)
crushed, drained pineapple
I Vi tsps. finely grated
lemon rind
II cups Beet Sugar
1 H cups coarsely chopped,
blanched almonds, or
Vi Hp. almond extract
Wash, pit and quarter un peeled
apricots. Measure 13Vi cups.
Combine fruits, lemon rind and
sugar in large preserving kettle;
stir to blend in sugar. Bring to a
rolling boil on high heat. Reduce
heat; boil 20 minutes, or until two
thick heavy drops run together
off clean metal spoon (219 F.),
stirring often. Remove from heat;
ton. Stir in chopped nutmeats
gZ3H&int- Pour into hot sten-
al at once. Makes
Fruit Cottage Sundae. Cook slow
ly, 2 cups fresh berries, cherries
or apricot halves with x cup Beet
Sugar until juice is syrupy; chill.
Place, in 6 sherbet glasses; top
with cottage cheese. Serve with
crisp crackers.
Fruit Melody. Top chilled, sliced
peaches or apricots with sugared
berries. Sprinkle with lemon juice
and top with crushed macaroons
and whipped cream. '
m
mi
I
a:
Chemists have proved that sugar
is sugar, whether from sugar
beets or sugar cane. Pure sugar
cannot be traced to its source by
any chemical test.
In all the world there it no better
fugar than Beet Sugar grown
and produced in the United
States. Beet Sugar is unsurpassed
or making jellies, for fine baking
every sugar use.
Freeze unpeeled- halve In cold
medium syrup made of 1 cup
CONSUME! SEIVICf
WEST! II IEET S06AI PIOOBCEK, IMC
P. 0.1m 354. Sea frasdsm 19. Ofdfim
Elegant Name for
Practical Pie
A main dish that has an elabo
rate sounding name will make
good eating at this time of year,
when casserole dishes are in de
mand. RIO GRANDE PIE
li cups sifted flour
2 teaspoon salt
2 cup shortening "
4 cup chopped parsley
3 tablespoons cold water
Sift together flour and salt. Cut
or rub in shortening until mixture,
is crumbly. Add parsley and mix ;
lightly. Sprinkle wit water. Mix ;
lightly until douh begins to stick j
together. Press together into ball, 1
wrap in wax paper and set aside
while preparing Southwest Frank
furters.
SOUTHWEST FRANKFURTERS
3 tablespoans fat or drippings
l cup chopped onion
4 pound frankfurters, sliced
3 tablespoons enriched flour
teaspoon salt
2Vi cups cooked tomatoes
(No. 2 can)
cup shredded American
cheese
Melt fat or drippings In skillet.
Add onion and frankfurters and
brown lightly. Stir In flour and
salt. Add tomatoes and cook until
thickened, stirring constantly.
Pour into lH quart casserole.
Sprinkle with cheese. Divide pas
try in half. Roll Vi dough out to
circle V inch larger than cas
serole and place over frankfurter
mixture. Roll remaining half out
to rectangle 4 inch thick. Brush
lightly with melted shortening.
Roll up like jelly roll. Cut into
pieces -about -lnch thick. Ar
range cut side down on top of
casserole. Bake in moderately hot
oven (400) about 45 minutes.
Makes 4 servings.
HANDY
Rich Roman gourmets stored
Lemon, Rico Used '
In Fluffy Dessert
Lemon rice meringue is -en in
teresting dessert recipe light e
nough for luncheon or an ample
dinner.
LEMON BICE MXKINGUE
2 eggs
1 cup sugar
2 tablespoons flour
1 cup water
4 cup (about 2 whole) lemon
juice
2 cups cooked white rice M
cup uncooked)
In the top of a double boiler)
beat slightly one whole egg and
one yolk (white saved for merin
gue), blend in sugar, flour, water,
and lemon juice thoroughly. Coca
over boiling water until mixture
thickens (about 15 minutes) stir
ring often. Remove from boiling
water; cool. In a lightly butter
ed 8-inch cake or pie pan, alter
nate layers of the cooked rice and
lemon filling, beginning with rice
and ending with filling. Dot with
puffs of meringue. (Beat e
white until stiff. Gradually add
2 tablespoons sugar, beating un
til white forms stiff peaks). Bake
in moderate oven (350) 10 min
utes, or until meringue puffs art
golden brown. Serve warm or cold.
Serves 6.
SOFT MUSIC
Music of a monotonous, but not
too loud character, is oftentimes
live fish In ponds and huge salt ; an aid in lulling one to sleep. A
water tanks, from which they I comfortable bed is important la
were caught Just before cooking. I seeking sound, relaxing sleep.
Ifswtttsoft drinks leave you thirsty ...then
SM fo SQCRT
a7l Tn
ULvSTOlT GUM
o
co'i.e.i
rut tfT co jt
Fresh, clean taste at you drink Squirt . . .
Fresh, clean taste after you drink Squirt . . ,
Never an after-thirst I
Dr. Pepper Bottling Company
1095 N. liberty
Phone 3-6116
-5 1
3390 Portland Road
QUANTITY
LIMITED
3 iGI
325 Edgewaier Street
cc
Biltmore Tuna
Chunk Style A $1
Vi size - 27c ea for I
Shrimp Each - 35c . .. 3 for 1
Catcher Small Wet Pack
Pork and Beans
Van Camp's Q $
No. 1 Cans O for 1
T
(Fm Yoong, Farm Fresh
ydH0nc Ik
awas mmtm
Swiffs Cello rap
Franks
lb. 55c
Sugar Cured
Slab Bacon . lb. 39c
Freshpan Ready
Frvers . . ea. 1.19
LssU:
HALF
GALLON
PUREX BLEACH
25c
CHOCOLATE SYRUP
2 . 33c
Hershey's
Large
No. 1 Can
1
SKOALS
SOAP POWDERS
Tide Dux Dreft
Ivory Snow
Large Package
2 for 28c With Coupon
SPAGHETTI
Franco-American
2
15'i-ox. can
for
Kellogg's Corn Flakes
KelloggY Brand Flakes
12-o. pkgs.
Both for
Vnionc
Prai
IETTUCF,
'tends Sweet j 7
and Jt,.
CELERY
9c