"4- The Statesmen, Salem, Oregon, Friday February 27 ISS3
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.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
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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
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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