V The Statesmen. EdSma. Oregon.
Tomato consomme starts a good old fashioned menu that Includes baked harn slice
and creamed vegetables. The consomme is made by combining a can of tomato Juice and
one of consomme and heating welL To add attractiveness, top each cup with parsley whip
ped cream. The thick ham slice is baked and surrounded by creamed lima beans.
Ice Cream Stains Result of
Popularity of Popular Food
. , i - -- -v- - - - ': " ; -'- ; ' ' - ' ''
Ice cream stains on children's clothes are summer problems for
many mothers. Whether it was chocolate, vanilla, strawberry or some
Other kind of ice cream that dripped, may make a difference in the
best way to remove the stain, say textile specialists of the U. S.
Department of Agriculture.
Ice Cream stains contain milk or cream, sugar, sometimes egg.
often coloring or Iruits of dilier
ent'' sorts. These different ingredi
ents have to be considered in
treating the stain.
Ice cream, like any other stain,
comes out most easily if treated
while it is fresh and moist. First
aid for a stain on washable fabric
is sponging in lukewarm water.
The water helps remove sugar,
gg, milk and some colors. To re
move greasy . traces, a 'cleaning
fluid that dissolves grease may be
helpful but usually is unnecessary
pn washable fabric.
Sponge First
After sponging with clear wa
ter, vanilla or chococlate ice cream
Stains usually can be washed out
- with lukewarm suds. If traces still
. remain, apply powdered pepsin to
the dampened stain, let stand half
I an hour, then brush and rinse off
thoroughly. .
Fruit ice cream stains may need
the same .treatment as fruit stains.
Some fruit stains come out when
boiling water is poured on them;
others like peach or cherry,
which contain considerable tan-
JiLnr-may be set by heat. For the
atter, try sponging with luke
warm water first, then rub in a
few drops of glycerin or soapless
shampoo, . let stand a few hours
and rinse out.
If, , after these careful treat
ments, there are still traces of the
: stain try a mild safe bleach, such
as sodium .. jrborate, sold as pow
der at drug stores. Shake it on
the dampened stain, let stand sev-
VI a& uuui 9, uic uiiuu aim i u imm
off...
INTRODUCE FRUIT
For a change from the prover
bial green salad, introduce a fruit
salad now and then to serve with
, the main course of your dinner.
' Combine sliced bananas, peach
slices, whole cooked prunes and
chunks of cantaloupe in individu
al salad bowls. Marinate with a
fruity French dressing.
GOOD LOOKING
Here's gelatine salad for fall
menus. Dissolve a package of
lime-flavored gelatine in 1 cups
hot apricot whole fruit nectar.
When partially thickened stir in 1
cup ripe olives cut from pits and
ii cup diced cucumber. Turn into
Individual molds and chill until
firm." i . - '
"IT'S THE WATER"!
THAT MAKES
0LYMP1A BEER)
(ALWAYS RIGHT FOR
SUMMER)
REFRESHMENT.)
KEEP A SUPPLY
F0R YOUR GUESTS.)
I OIVMPIA MBWStt CO. ttjwHK Wtsk, S.S.A.
WITH
your
a
Experience says.C .
7 mm
Friday, September 9, 1SS1
'-7. "
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NX;
,?f;r
Kuchens, Coffoo
II
Go Togothers
II
A hostess with a fine reputation
usually, has a few dishes she makes
especially well or it may be Just
her flair for hospitality. But, more
often, it's the little imaginative
touches she gives to favorite
stand-bys that make people sing
her praises. - ,
Take a sophisticated . thirst
quencher like Viennese Coffee
Frost, for instance. Underneath
the lightsome whipped cream top
ping, it's simply iced coffee with
a bit of spice added for variety.
To make it, all you do is brew up
6 cups of your best double
strength coffee. Then, while it's
still hot, pour it over 4 crushed
cinnamon sticks, 8 cloves and 8
allspice berries. After an hour,
strain the beverage and pour over
ice in tall glasses. Sweeten to
taste with sugar syrup and . top
with whipped cream. This will
fill 4 tall glasses plus extras all
the way around.
With, this glamor-cooler, you'll
want to serve something not too
rich, but interesting in flavor.
Coffee Kuchens fill the bill beau
tifully. Somehow their fragrant.
coffee-flavored goodness adds just
the right Continental touch.
COFFEE KUCHENS
3. cups sifted flour
S teaspoons .baking powder.
Few grains salt
2 cups brown sugar, firmly
packed
cup shortening
Vt cup butter or margarine
t Yt cup strong coffee
Vt ctip evaporated milk
teaspoon baking soda
2 eggs, beaten .
1 teaspoon cinnamon
Mix flour, baking, powder, sal
and brown sugar. Cut in shorten
ing and butter or margarine with
two knives or pastry blender.' Re
serve one cup of this mixture for
topping. Combine coffee, evapor
ated milk and baking soda; add to
remaining flour mixture and mix
well. Add beaten eggs. Spoon
into large muffin pans, filling half
full. Add cinnamon to topping
mixture and sprinkle on top of
batter. Bake in moderate oven,
373 degrees, 23 minutes. Yield:
1 dozen.
Tall and Chilly
Drink from South
If you'jre been to Latin Ameri
ca, you don't need to be told that
this is the land where the art of
making tall, frosty drinks reaches
its peak. One of the best ex
amples of t south-of-the-border
wizardry is Coffee Froth, Latin
American style.
LATIN AMERICAN
COFFEE FROTH
m cups strong, cool coffee
1 tablespoon sugar
" Cracked ice
Fill electric blender or heater
container half full of chopped ice.
Add coffee and sugar. Blend until
thick and foamy. Pour into four
tall glasses.
(SQD'llQ.
sugar
fine cennsd frutr dsssrves HI
i
3
- I
Orango-Raisin
Bread Special
Thin slices of . a sweet bread
are ideal with that second cup of
coffee, or spread with cream
cheese for sandwiches with tea.
It's an easily put-together recipe
and . tastes very ' special. Tender
seedless raisins, orange marma
lade and a little grated orange rind
give the wonderful fruit flavor.
Use this bread for school lunch box
sandwiches, too.
ORANGE RAISIN LOAF
1 cup seedless raisins
8 cups sifted all-purpose flour
4 teaspoons baking powder
lVi teaspoon salt '
cup granulated sugar
Ya cup shortening
1 egg
1 cup milk a
cup orange marmalade
1 tablespoon grated orange
rind
Rinse and drain raisins. Sift to
gether flour, baking powder, salt
and sugar. Cut in shortening. Stir
in raisins. Beat egg and add milk,
marmalade and rind. Stir into dry
mixture, mixing only until all
flour is moistened. Turn Into
greased loaf pan (8 x 4 x 2ft
inches). Bake in moderate oven
(350 degrees F.) 1 hour. Turn out
to cooL Makes 1 loaf.
DARUMfc, HERE'S
REAL NEWS
GOLD!
GftANGE'RICH 0EVER4G
qgail Oil
Pastes better j
Concentrated u(ce of 6 to 8 Co!L
fomio Juice oranges In every can I
A dtHcIoui, healthful orange bever
age. Rich in orange flavor and color.
Wonderful any time of day I Requires
no refrigeration. Get several cans
today! A 6 oz. can makes one quart.
Costs feu .than orange juice.
Send for ME pamphltt
"l 2 OeBcfow Recipes" Address befo
unllllXil'yi
ChccsQ Mold Has
Shrimp for Flavor
Hie lazy days are with us. and
cooking becomes a chore these hot,
muggy days, unless '" we have a
store or not-weatner recipes ready.
One happy solution to end-of-
sttmmer meals is to prepare a gel
atin mold in the cool of the morn
ing, to be ready for the evening
meal when if s no fun to stay in
the kitchen. There's something
about the coolness of a set salad
or a mousse that pleases even
the most laded appetite. And when
it s a substantial salad, like this
Shrimp-Cottage Cheese Mold, all
the better as it can serve as the
main dish, with perhaps potato
chips, a cooked vegetable. Iced
coffee or tea, rolls and" an ice
cream dessert. Too, this recipe is
especially appropriate right now
because cottage cheese is on the
Government's Plentiful List, and.
according to the Shrimp Assoc ia
tion of the Americas, supplies of
both fresh and frozen shrimp are
high.
SHRIMP-COTTAGE CHEESE
MOLD
1 lb. fresh or frozen shrimp
. l envelope gelatin.
Ya cup cold water -
1 (10ft oz.) can tomato soup
1 cup cottage cheese
cup celery, chopped
1 small onion, minced
teaspoon salt
cup heavy cream
Shell and devein the shrimp.
Cook In boiling salted water S to
5 minutes. Set aside to cool. Soak
gelatin in cold water. Heat tomato
soup. Dissolve soaked gelatin In
hot soup. Add cottage cheese.- Let
cool. In the meantime, cut large
shrimp Into pieces (leave small
shrimp whole). When tomato-
Salad Dressing
Quart
Quality
MIL La, - yftdldto!
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3
CLEAN CLEANERS IMPORTANT
1
Clean cleaning utensils are im
portant for good sanitation around
the home as well as for efficient
cleaning. Though this might seem
obvious, many homemakers admit
that when they're la a hurry, they
are likely to mop up spilled food
on the floor and then neglect to
wash the mop promptly, or to
overlook washing dish cloths,
sponges, brushes or scouring uten
sils after each use j
In warm weather" especially
such soiled Items often dry so
slowly that they become sour and
musty smelling a ; sign of mold
cheese mixture is cool, add shrimp
and vegetables. Add salt. Whip
cream and fold it into the mixture.
Pour in' a mold which has been
rinsed in cold water, or into indi
vidual molds. Chill it until it is set
Unmold and serve! pn lettuce or
other greens. Serves six generous-
ly. I .
. ' i 1
School Days Call
For Filling Food
This special for school is a favor
ite with the lunch! box set Mix
liver sausage with! crisp chopped
celery, flavorful bits of ripe olives
and mayonnaise. It; tastes good on
light or dark bread, whichever
your young scholars prefer.
SCHOOL DAT SPECIAL ,
H cup liver sausage
Ya cup finely chopped celery
Ya cup chopped ripe olives.
Tabasco soucel
Ya cup mayonnaise
Mash sausage, add celery, olives,
tabasca sauce and mayonnaise.
Blend welL Makes Va cups filling.
Can Com Nowl
ii if 1 I'll. i v r n i
o)n
1)
UNJ
Pre-Cooled Extra Fancy I
Oregon Dillard
The Best In Yean!
Thick Mooted
ell Peppers
Stuff 'em with our Par
Dewy Freeh Luscious
Krispy
Crackers
Pound
I
Complete
stock oi
Jars end
Jca Trim
j mines.
ICan .
Peaches
now '
This hot
weather
wO fin
ish them
fast!
growth, home ' economists of the
U. S. Department of Agriculture
say. An easy way to get rid of
that odor is to boil or soak in
hot water to which baking soda
is added 2 teaspoons of the soda
to a quart of water.; Or. use a
bleach if necessary. Then launder
thoroughly. Special attention
should be given to cloths, sponges
or dish mops used in dish wash
ing. Wash thoroughly, rinse and
squeeze or shake as dry as possi
ble. Frequent airing and sunning
help keep them clean and sanl
tary. : r '
Skin, Shred Nuts
Has Own Technique)
When a recipe calls for blanched
almonds this is how i to prepare
them. Cover the almonds with wa
ter and bring to a full rolling
boil. Drain off the water. Remove
the skins by pressing each almond
between thumb and forefinger. Do
this carefully so the almonds don't
pop out of their skins like tiddly
winks. - '
You can sliver almonds expertly
this easy way. Split a blanched al
mond into halves with the aid of
the point of a paring knife. Then
place each almond half, flat side
down on a cutting board and cut
into about 3 or 4 long pieces, i
ALL IN ONE
With all the late summer fruits
In season combine mem In a sum
mer salad or compote for des
sert Grapes, plums, melons and
summer caiavo , avocados are
' delicious together and make a very
Ground Beef!
83
Lbs.
5 Tin e si
JELL'S BEST
BISQU1CK
NUBORA SOAP
Assorted (12 for 2.18) !
FESTIVAL JELLY
s
mm
S::3 Pcrllr:! ni
Short Lengths
Spaghetti Make
Main Dishes
When the manufacturer cooked
up elbow macaroni and spaghetti.
he did so lor the convenience of
the diner for they're the same ex
cept for the size.
Here are two recipes, on a main
dish salad for luncheon, and the
other a dinnertime casserole.
- DOWN-ON -THE-FARM
CASSEROLE
4 ounces elbow spaghetti
1 cup cream style corn
. 1 cup cooked .diced chicken
cup milk
1 teaspoon, salt
2 hard cooked eggs, quartered
2 medium -size tomatoes, quar
Ya cup buttered bread crumbs I
Cook spaghetti in boiling salted
water until tender (about 7 min
utes). Drain and rinse. Combine
spaghetti with corn, chicken, milk
and salt and mix lightly. Pour
half of mixture into 1-quart cas
serole. Arrange half of eggs and
tomatoes on spaghetti mixture,
pressing lightly into mixture. Add
remaining spaghetti mixture. Ar
range remaining eggs and toma
toes on top, pressing lightly into
spaghetti. Sprinkle bread crumbs
over alL Bake' in moderate oven
(350 F.) about 45 minutes.
Makes 4 servings. -
RAINBOW MACARONI SALAD
4 ounces elbow macronl
Ya cup chopped celery
Va cup chopped green pepper
colorful combination.' Cut
fruits into bite-sized pieces.
the
' Ml I Ml II' i fit II i I I
SWIFTS LEAN MEATY
SWIFTS
Ikeifeoiiilb W
PAN BXADY
Ffi'Ves's -
"TIP"-lor th. cook
SWIFTS PREMIUM
Assorted
Flarors
Large
Package
QnxnUty
limited
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Sumrrjcr Loaf i
Usos Salmon
TTT- a snml tint wathP m lfl
dish that sriitc mmet tntp. It uses
canned salmon and gelatine as
nsn ioar. .
. SUMMER SALMON MOLD
1 envelope unfavored gelatine
: 1 cup milk i
' 2 egg yolks ' I : 7,
1 teaspoon salt
1 teaspoon mustard
Ya teaspoon paprika ' 1 1 ,
' 2 tablespoons lemon juice i
1 large can salmon, flaked
Soften ffelatin in milk in inn.
of docfble boiler. Bent tnrthi ir
yolks, salt mustard, and paprika.
Aoa smau. amout or milk to the -
egg yolk mixture and return mix
ture to double boiler.Cook over hot,
not boilinr water, stirring
stantly, until mixture thickens. Re-
move xrom neat and cool Stir in
lemon 'juice and fish. Turn into
fish mold or loaf ran and chill
until firm. Unmold and serve gar
nished with crab apple and pars
ley. Serves 8.
Ya cup sliced radishes
1 tablespoon chopped onion
2 hard cooked eggs, diced i "
Ya cup cooked salad dressing
2 teaspoons prepared mustard
2 teaspoons vinegar . iu
A teaspoon salt ' H
Cook macronl in boiling salted
water until tender (about 10 min
utes).' Drain and rise with cold
water. While macaroni is cook
ing, combine celery, green pepper,
radishes, onion and eggs. Add mac
aroni and mix lightly. Mix to
gether salad dressing, mustard,
vinegar and salt Pour over mac
aroni mixture and toss lightly.
Chill before serving. Makes 4 ser
vings. -
:
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39
OR ARMOUR'S STAR
& for 2.
Giant
Size
oic
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C31 Edjsndcr
DJ
.