"4- The Statesmen, Salem, Oregon, Friday February 27 ISS3 "I r Wt-T-'M! "y - - ' fW ! II ip II, pi, HUH lllll I .1 I " fc " S . , - i,' - ' . ? ' ' : . :.v - ' 'v- i ? - ...... ' .ThOToughly cooked crusty browned fried chicken Quarters in a tanaie remon'barbe- cue sauce make Just about the nicest possible buffet supper menu.. With it serve, crusty . corn sticks, buttered asparaaus and a molded fruit scdad. Let auests select their -favorites from a plate of assorted cupcakes. s : .... Fresh Rhubarb Gomes to the A Aid of Housewif e in Vrinin ft Explain Uses For Soaps vs. ents : Deterg dif- syn- Hhubarb season Is here, Even though Webster classifies this food as an herb and .others aay if s technically a vegetable, we put it in the fruit, family because It's more logical in meal planning. i i. The first of this rosy spring fruit has appeared in the grocery store and in the fruit market, buy some right away. Rhubarb gives a aeiigntxui urt to menus. Remember there's more to rhu barb desserts than just good feast ing. Rhubarb is a good source of minerals and vitamins. Add these nutrients to the good plant protein, B-vitamins and food iron of flour . and thelsnm is good food value. Any" collection of rhubarb rec ipes must ' start with the tradi tional favorite pie. Lace wide strips of pastry over, the-top and t the blushing pink of the fruit show through. Some will like the pie plain, others will like a spoon ful of ice cream heaped on top While the pie is still warm. LATTICE RHUBARB PIE 2 eggs, well beaten 14 cups sugar (about) V cup flour Ya teaspoon salt 4 cups sliced rhubarb Butter or margarine Mix together eggs, sufar, flour and salt. Add rhubarb and mix well. Arrange in pie shell, with butter or margarine. with pastry lattice. Makes 1 9-inch pie. - Here's another dessert using rhubarb. SPRING SURPRISE PUDDING 1 pound fresh rhubarb f i cup, water Vt cups sugar . : Cut cleaned rhubarb into half- Inch Jengths. Put into . saucepan. Add water and cook until tender. 10 to 15 minutes. Add sugar. Sim mer 1 1 y4 10 minutes more. cup sifted flour teaspoon baking powder teaspoon salt cup shortening' cup sugar -1 teaspoon grated orange rind 1 egg . Vi . teaspoon vanilla extract cup milk - Sift together flour, baking pow der and salt. Cream together shortening and sugar. Add grated ' orange rind and egg and beat until light and fluffy. Add vanilla ex tract to milk. Add to creamed mixture alternately with flour mixture. Stir until smooth. Pour batter into greased 8-inch square baking . pan. Pour bubbling hot rhubarb sauce over - the batter, Bake in ' moderate 'oven (350) bout 45 -minutes. Serve portions in dessert dishes, spooning some of the sauce over each serving. If desired, serve with cream. Makes 6 servings. NEW YORK (INS) The ference between soaps and thetic detergents,' and how to use detergents, are questions many many women- still are in doubt about, according to the Cleanliness Bureau. . . . The answers' are simple, and in many cases soap or detergent can be used, -flowever, the Bureau points out that synthetic deter gents are the soap laboratories special contributions to hard water areas, since the chemical content of detergents makes water sozieners unnecessary, some are Dot I designed for light duty, some for Top neavy. . nrnree general rules will help you select the cleanser you need: Mild or light-duty products, eith er soap or synthetic detergent are mainly Intended for fine fabrics and dishwashing. Household liquid detergents belong in this category. Aii-purpose or nearr-datr sra. dncts, either soap or detergent are mainly intended -for family wash and general' household cleaning. Supplementary vrodnets. intend ed for special uses such as clean ing walls, woodwork, windows, rugs, upholstery, 'and scouring nara surxaces. The decision on whether to use soap or synthetic detergent de pends on type and amount of mil narainess and temreratur of water and personal experience and preference. You can tell what type of products you are buying by looking for use recommenda tions on the package. QUICK DESSERT If you're looking for a dessert that's ready in a iiffy. serve hot pineapple ambrosia. In a 1-quart baking dish, combine a No. 2-can (2 cups) of DineaDDle chunks. Juice and all, with 1 cup shredded coconut. Then add 12 marshmal- kws cut in quarters. Bake in a moderate oven (350) until coco nut toasts, about 20 minutes. Ago of Growth ' Important Period " The period from 4 to 11 years in a child's life is one of steady growth. Dr. Genevieve Stearns, University , of Iowa research - pro lessor said, in speaking on the nutrition of children at the De partment of Agriculture's recent Foods and f Nutrition institute. During these growing years,- Dr. Stearns said, food lacks can be remedied by a good diet better than in later years! She reported that during this steady-growth period earlier lacks in protein, for example, can be overcome "in 6 weeks to Z months by. the right food, because 'protein foods seem to be well absorbed, by sick-and by well children alike. : . The school-age child is exposed to many, infections, and adequate protein in the. diet increases his resistance to infection, studies' in dicate. ' For - example, she cited studies of children recovering from rheumatic fever. These indi cate that the child who is well fed and well cared for has as low a recurrence rate in this disease as does the- child given continuous preventive treatment with anti- bietics. Milk and milk products are of special value to the child both for protein , and for calcium. Dr. Stearns ' said that children given ample calcium in their diets tend to store this important mineral most . heavily during the year or so before the period of rapid grow th in height. If a child gets enough protein and calcium during the growing years, he generally gets enough of two important B-vitamins thiamine and riboflavin. But farm families in the North' especially may well give more attention to vitamin C foods for growing chil dren. Dr. Steams noted that in many families, potatoes and can ned tomatoes are the chief sources of this vitamin in winter: Though these foods provide enough of the vitamin to prevent outright cases of scurvy, studies show that many children run lower in this vitamin than is desirable for good.nutri tion. . .' NEW WRINKLE A little -time-saver while Iron ing is a towel rack at the broad end of the board. You can hang small Ironed pieces on the rack and save time and trotting to put each one away un wrinkled. . GAIN WEIGHT - Meat is a valuable food to in clude in the diet of the person who wants to gain weight. Its high pro tein content builds body tissue and assures a gain in weight which wui be lasting. A. - . Do! i cate Cookies Crisp, Little Chewy In a class by themselves are these Delicate Beau Knots, .for they are crisp, rich, slightly chewy In at once. Bake the cookies on cookie sheet so they will have -space to spread and -one sheet at a time to receive your full atten- Won. " - DELICATE BEAU KNOTS i cup sugar . .. 5 Vk .cup brown sugar, firmly . packed . - cup butter or margarine ;:i .:- V teaspoon vanilla extract V cup sifted flour , ' " " Vt teaspoon salt 1 cup finely chopped oecans Cream together sugars and but ter or margarine; beat in egg with m spoon; stir in vanilla extract Add dry ingredients and nutmeats all at once and mix welL Drop by xeaspoonxuis about 3 inches apart onto a generously greased cookie sheet. Bake in a moderate oven (350) about 6 mkiutes or until centers of the cookies are light and edges medium brown. Let cookies cool for a minute on the cookie sheet, then with a wide turner, start at one edge of flat cookie and coax it from sheet. The bow shape is made by pinch ing together in center. Makes about 4 dozen cookies. ' J SUGAR FILLER For added interest to your plain, dropped or rolled cookies sprinkle them "with sugar' mixed with grated orange or. rind just before baking. Sesame, caraway or poppy 'seeds with beet or cane sugar are jjoodf toppers too. . SfH GREEN STAMPS S&H GREEN STAMPS S&H GREEN STAMPS x 4 OK O z ui t O J. A. o WE DO, NOT HAVE Meat From Any Foreign Countries But . We Do Have Some Good ' - . "OLD HICKORY"" SMOKEHOUSE IIAHS Much Mildw On Mora Wk at lb. (c)g Yl or Whole INDIVIDUAL " ' f-Dcno'Steala; Doof Roast Sliced Dacon Liver - Lard - b. 65c jb.45c 10: 11 93 S. 12th .'Since 1923 OPD1 SUNDAYS O u o X I Z U X 5 v f M tt o 4 Cll l""-l CTAOC'ell t rt k tyf Washington Socialites Dancing To Stately -Waltzes and Tan , By JANE EADS WASHINGTON UPl After an era of jive. Dixieland and hillbilly tunes, local socialites are getting back' to the stately, Viennese walt zes : and tangoes favored several decades ago in Capital ballrooms. 1 This ma kjes Sidney,, the town's most popular society orchestra leader, happy.. - - v "When I first played here ev erything was on a much higher plane," he told me. "The cycle of change Is bringing us back to a taste for a mixture of continental music, more elegance and refine ment.' Sidney is an institution in the Capital. He has played in the White House and at the. embassies. - Sidney Seidenman, . a shortish, slightly-baldihg, pleasant-fated man who studied violin and harm ony at the Peabody Conservatory of Music in-his hometown, Balti more, first came to Washington to play Sunday concerts at a resi dential-type hotel, the Wardman Park, then occupied by many dip lomats. In 1926 he opened at the Mayflower, where he still plays. He began to branch out, playing for embassy and deb parties. Now he boasts 10 units. Sidney Jr, 28, is a member of the firm. Sidney has played for Mrs. Mor-1 ris Cafritz lavish affairs. Her pre decessor as to the so-called No. 1 hostess, Perle Jtfesta, who became U. S4 Minister to - Luxembourg, "had good parties, home-like and simple," he said. He played for Ike Eisenhower and many other not ables at Mrs. Mesta's. "Eisenhower liked to sing around the piano," he told me. "He was crazy about the old song Tve got Spurs that Jingle, Jangle. Jingle. Mamie was a grand party girl, bub bly and stimulating. .Gen.-Omar Bradley always liked to dance." President Truman was pleased when Sidney played special favor ites at parties where he was pre sent and personally acknowledged the tribute. "He likes all the Vien nese waltzes and- is crazy about Victor Herbert," he said. "He is also fond of Chopin and I used to play it for him at the more formal parties. Margaret Truman liked the waltzes." Sidney forsees a larger number of parties than the Capita has yet coped with looming up after the Lenten season. "Young people are more sophisticated than they used to be and go out dancing in public at'a much earlier age," be said, "but there's one thing certain there's less drinking by young peo- Marincr's Salad Salmon Special National Canned Salmon Week comes with Lent, when many fam ilies serve more-fish dishes, whe ther or not they are observing fast days. Canned- salmon - dishes : are economical as well as high in nut ritional value. Jot highest mineral and vitamin conservation- serve the entire contents of the can. MARINER'S SALMON SALAD ! 2ialf-pound cans salmon ' U4U vwacu CJ - 2 tomatoes - - I lemon - . Salad greens Salad dressing Drain liquid from 2 half-pound cans salmon. To the liquid add 2 tablespoons vinegar and "2 tea spoons mixed spice.; Pour the li quid back over the salmon, which has been carefuilly turned from the can into a shallow bowl. Put in refrigerator to chill for several hours. '- ' When time to serve, arranee the. salmon on a bed of salad ereens and varnish with hH cooked eggs, sliced, and tomatoes cut in wedges, l Serve with salad dressing, may- pie than there ever was during prohibition, and they're all a good bunch of kids." . onnaise, "or a French .dressing made from the liquor from tal mon, . - MARTNrS FRENCH DRESSING ; cup liquor from salmon cup catsup ' ' 2 tablespoons salad oil .- teaspoon salt r ; V teaspoon paprika Put ingredients in fruit jar and cake well. Serrve with Mariner's Salmon Salad. V " GUMMY, i 'tM! You can get -chewing gunf off clothes or upholstery by rubbing the spot with a piece of ice until the gum peels - off. On clothing, you can also try putting the gum spot face-down on a newspaper and then pressing it with a hot iron 'until it. comes off easily. SOFT AGAIN That old ctiff paint brush can be salvaged if you boil it in vin egar to make it soft a rain. T J for "Qiiick-i 'rigger " Emgy liuriiLutai ifHaiaiiui wiM FAVORITE TO! ft . " 8 I Jri For He-man appetites Servo If epps FavoritoTUllA! Ounce for ounce more bodV-buitdlng proteins then practically any of the 751 bosk foodsl O WIUIAM A 'THS . ft Chunk sLzo 2Sc AT ITS FINEST Plymonih I-Lb. 11 Sunrise l-Lb, 1W v - GRIND IT HERE SUIISHIIIE BUYS! CHOCOLATE CHEnniES I-Lb. Box HI-H0 CBACKEBS I-Lb. Boxes T SIUIEDDED T7IIEAT awa Boxes gar Bananas 1 POUNDS iomafoes Tubes Beautiful ins Ualnuis lbs. 490 Poialoes S.1. iwb.450 Each lit . Celery HeallT Qrf Nice Tb. tJY Drilled Snow Flpnr Wltb Premium Bowls - 2.09 s 4.15 I 33g irtaWMalll FcrJIy FaYcriti 12-ox. 7r VECHAEIE 3 ' VJ JUICES 1. A FRESH CUT UP 1 Vi lb. & Over U.S. INSPECTED Po5 GeasJ 7 Loan & Meatr lb. swnrs govt. nrsPT. a.6s DOUITD cl BH2F : For Boasts. Swiss, Fry Slew. Grind 'Tb. swrrrs premium CQHEwCI IIOO Pesiaoo La. Its.lbo Heart "Q tbe HAM None Finer Snifl s Polish Sansngo Ding c 4S0 ' . . V; Just summer slowlj end servo boti OIIATO JUICE ; - . 4 b. DEI. MONTE 4S-OS. Can Hudson novssr TOMATOES .... . , , - 303 Cans ' '7 for :me cnicn d ior Luncheon Ileal Oscar Mayer 12-02. Can lor GLOOOII 2i SPECIAL AiniOUIICEIIEIIT The American Association ef University Women will present Dorothy Thompson, Noted Colum nist 'and Lecturer at Solcm Uifjh ScbssI Andiicrizn IlarcS 4 211 C:1S P. IL TIcketf $10 On Sole At - WlUs Music Store Stevens -and Sons. Jewelers aIX0 LZwmTi io n.iiioT'v.h. - - r. - 1