: . . .. - ' ' v , , , ! .s , . - ' - 4 Ca 23 CtotMxaan. Salem, On Friday. fane ItSJ 1 1 . . ;.'.-.-,.. "-.'W I "W m .... v , ' .. M Mi Ot M it liixli I - ' t ' 'yZy v. -r - J7. X -..s'-- - - 1111 " -x '""llm ii hi - - . fresh Fruit Desserts gatisfying '.Fresh fruits can make some mighty handsome desserts, be Irv in calories and yet thoroughly-satisfying. Typical of such des serts are cantaloupes with lemon chiffon filling. Here is this and other desserts beginning ' with cantaloupe: -,- CANTALOUPE CHIFFON CUPS 1 envelope ' unflavored gela tine V cup cold water 4 eggs, separated Vi cup fresh lemon juice, strained teaspoon sait cup sugar 1 teaspoon grated lemon rind 3 ripe cantaloupe; Soften gelatin in cold water. Beat yolks until thick and lemon colored. Add lemon juice, salt and Vt cup of the sugar. Cook ov er hot water until thickened, sto ring constantly. Add gelatin and stir until dissolved. Chill in re frigerator until begging to set, (consistency of unbeaten egg white). While custard is chilling, halve the cantaloups and remove seeds. With spoon scoop out some of the pulp, leaving about inch rim of pulp in the shell Notch edges if desired. Crush pulp with potato masher and measure 2 cups of pulp. Beat whites until stiff. Gradually beat in remaining sugar. Fold in gela tin mixture, grated rind and can taloup pulp. Pile into cantaloup: shells and chill until firm. Gar nish top with sprig of fresh mint if. desired. .'Approximately 178 calories pf serving. Serves 8. JELLIED FRESH FRUIT MOLD '.2 packages lime flavored. ;; gelatine 2 cups boiling water '.tii cup fresh lemon juice cups cold water pint sour cream '.- 2 bananas ;-,3 cups diced fresh fruit Iceberg lettuce t Place lime flavored gelatin in beVL Add boiling water and stir until completely dissolved. Add lemon juice and cold water. CooL Place in refrigerator until thick, bit not firm. Beat with rotary btater until very light and fluffy. fV3d in sour cream. Pour 2 cups !" mixture into deep 1 lx quart loaf mold. Cut bananas into quar ters, lengthwise. Place on gela tine mixttfre. Fold fresh fruit in fo remaining gelatine. Pour into mold. Chill in refrigerator until firm. Serve on. bed of Iceberg let tuce garnished with fruit. , Peaches, cherries, melon balls, grapefruit sections, white grapes, raspberries, strawberries or cur-j (ants may be used. Use at least three kinds of fruit. , .-Approximately 130 calories per lerving. Serves 10. CANTALOUP SURPRISE 3 ripe chilled cantaloups 6 egg whites Vi teaspoon cream of tartar 1 cup sugar 4 teaspoon grated lemon rind 3 teaspoons fresh lemon juice Half cantaloups and remove Seeds. Scoop out pulp with ball cutter or teaspoon. Pile back in to shells. Place in refrigerator. Beat whites with cream of tartar until stiff. Gradually beat in su gar, 1 tablespoon at l time. Con tinue beating until stiff and glossy-. Fold in lemon rind and juice. Pile meringue on top of canta loup spreading to the edge. Bake in very hot oven (500'F.) about 3 minutes or till delicately f browned. Serve immediately. Approximately 181 calories per serving. Serves -6. Other well-chilled fresh fruits including (diced) peaches, or ba nanas, blueberries, or strawber ries may be combined. ! i . X. 5 For cn informal meed try this dish that takes ham type luncheon meat and hamburger buns. On a baking platter arrange slices of the meat, alternating with large slices of sweet onion and top with a quick melting cheese food. Over all, pour a can of condensed tomato soup and bake at 350 long enough to heat meat and melt cheese. When serving, slip spatula under slice of meat, onion and cheese and put on each half of a toasted bun. Pour sauce over each serving. Sausage, Beans In Casserole) The spicy bite of pork sausage is a good accent for the deli cately-flavored large limas used in this casserole. Form half the bulk sausage into tiny balls and brown for the top of the dish. The rest is cooked with onion for the inside of this satisfying lima bean casserole. SAUSAGE LIMA CASSEROLE pound pork sausage Y cup chopped onion . ' 3 cups cooked large dry limas Y teaspoon dry mustard 1 tablespoon brown sugar Vt teaspoon salt V cup catsup V cup hot water Form half the sausage into tiny balls. .Brown lightly and drain. Remove excess fat from pan and brown remaining sausage and onion. Pour off fat Stir in limas, mustard, brown sugar, salt, cat sup and hot water. Pour into cas serole and top with sausage balls. Cover and bake in moderate oven (350 degrees) for 30 minutes. Re move cover last few minutes to crisp up the top. Vi cups un cooked limas makes the 3 cups cooked. Serves 4 to 8. QUICK FOOD With those tinkling icy glasses of lemonade pass a plate of crisp homemade cookies. Use prepared cookie mix and stir in chewy sweet raisins and chopped wal nuts or almonds. Simple to do, and really hits the spot for sum mer afternoon refreshments. Wild sheep are all horned, but I uy horns. By GRETCHEN : , Each year this department re ceives request for recipes for jams and jellies using pectin. Each woman has her : favorite type, liquid or powdered. Here are recipes, they appear In the folders that comes with the pack ages but even the best cooks lose recipes and so we publish them for all. to see; STRAWBERRY MARMALADE J cups prepared fruit (1 ' orange, 1 lemon, and about 1 QL ripe strawberries) 4 cups sugar 1 box Sure-Jell powdered fruit pectin Remove skins and half of white portion 1 medium-sized orange and 1 medium-sized lemon. Quar ter. Slice remaining rind very fine. Add cup water and 118 teaspoon soda; bring to a boil and simmer, covered, for 10 min utes, stirring occasionally. Cut off tight skin of peeled fruit and slip pulp out of each section. Add pulp and juice to undrained cooked rind and simmer, -covered, 15 minutes longer. Crush thoroughly ajbout 1 quart fully ripe strawberries. Combine fruits and measure 3 cups into a large saucepan. Measure sugar and set aside. - f t jucm0tuv uu xv . . uomesuc oreeas naven Add powdered .fruit pectin to fruit in saucepan and mix welL Place over high heat and stir un til mixture comes to a hard boiL At once stir ja sugar. Bring to a iuu rowing dou and boil hard minute, stirring constantly. 1 Re move from heat' t Skim off foam with metal spoon. Then stir and skim by turns for 7 minutes to cool slightly, to prevent floating iruu. LAdie quickly into glasses. cover marmalade at once with Vs inch hot paraffin. Makes 7 glasses. .;. , STRAWBERRY JAM 3 cups prepared fruit Vk cup lemon joice 7 cups sugar V ' tt bottle Certo. liquid fruit pectin r- . , Crush completely, one layer at a time about 2 quarts fully ripe scrawDernes. Measure 3J4 cups into . a very large . saucepan. Squeeze the juice from 2 medium-sized lemons. Measure V cup into saucepan with fruit ' Add, sugar to fruit in sauce-i pan and mix welL Place over high heat, bring to a. full rolling boil and boil hard 1 minute, stir ring constantly. Remove " from heat and stir in liquid fruit pec tin. Skim : off foam with metal spoon. Then stir and skim by turns for S minutes to cool slight ly, to prevent floating .fruit La dle quickly into glasses. Cover jam at once with H inch hot par affin.. Makes 10 medium glasses. : . - : ."k , " V iff I' 7 A Strawberry season means the beginning of Jamming and , jelly-maldng days in most households. Here we've V pictured; the makings for both types of spread. ' - ' put theA back in your diet with TO AH? sweet, low-calorie dietetic foods! COFFEE it CREAM PANCAKES Measure 2 cus pancake ready- mix into mixing bowl. Combine X cup strong cold coffee with 1 cup heavy cream or undiluted evapo rated milk. Add liquids slowly. to the ready-mix. Brown on a hot greased griddle until pancakes are a golden-brown underneath and bubles on top have set Turn and brownon other side. Makes servings. ' - , . HONEY ORANGE SAUCE . 4 . . .' , ' Blend honey - into one ' cup orange juice to sweeten to taste. Add ' two . tablespoons grated orange peeL' Blend welL This is an excellent sauce to serve on waffles, hot cakes and French Toast as well as on short cake. ' Use a wooden spoon for stir ring a food in an enamel sauce pan; metal spoons leave marks that have to be 'scoured. ESSE ... 4rLZ-s -?-&r rri:Js v '-l, s V ''St. - 17 '"si. i t f X 1 A'?'0s''"''"'"'""ws""''-'s,yr' ?''''r"s''''7ss"'- ( C nrin rS K Y II ft 1 V V ! f Dressing Has Fruit Flavor ' Fruit salad time is here so it's high time to start looking for special dressings to serve with them. Our "Creamy Nectar Dressing" is really delicious. It's made with sweetened apricot whole fruit nectar seasoned with lemon juice, mustard and Ta basco .sauce. Whip the mixture into evaporated milk to give it the rich creamy texture. CREAMY NECTAR DRESSING a cup apricot whole fruit nectar 1 tablespoon granulated :- sugar .S-lt to taste tX 4 tablespoons lemon juice cup evaporated milk X-1 tablespoon mild prepared , mustard : V-Few drops Tabasco sauce XCombine nectar, sugar and salt, )tnd boil about 5 minutes. Stir in 8 tablespoons lemon juice. ChilL &hip chilled nectar mixture into aporated milk a small portion ml- a time. Whip in the remaining 2 tablesooon . lemon juice, . mus tard and Tabasca ChilL Serve iiver fruit salads. vSMakes about 1 cups dressing. . - - ?overover: iTUse lettuce to reheat a roast Mthout drying it to a crisp by mering the roast completely fiiji lettuce leaves before you put it in the oven. 1 TtUII LEWIS Now even on a rtdutini diet you can eat sweet desserts every day of the week and lose weight. Dip into creamy, rich-tasting puddings and cut calories. Top off your salads with 'zesty Blue Cheese Dressing and still save calories. HOW IS THIS FOSSlftlE? With TASTI-D1ET the new kind of low-calorie dietetic foods that put the taste and texture back in your diet. Sweet, delicious, grand tasting foods these but fret from added sugar! Yes, Tasti-Diet Dietetic Foods make possible a whole new concept in intelligent eating and weight control diets. This means you can now enjoy the regular type of meals you are accustomed to yet save up to 76 in calories! Try Tasti-Diet today. You'll agree with grateful thou sands from coast to coast . . . Dieting is Sow Tklicious! TTLLIE LEWIS Most Famous Woman in Food has pioneered in the development of sweetened low-calorie foods. For your free copy of her book let Tillie Lewis Tasti-Diet Plan, including low- -calorie, nutritionally complete menus and recipes, write today to: Tillie Lewis, Tasti-Diet Foods, Inc. Dept. C-16.' Stockton, California. ATTENTION DOCTORS. Tasti-Diet Low-Calorie Dietetic Foods have been accepted for advertising by California Medicine and other leading medical journals. For samples and complete analyses, write: Tillie Lewis, President, Tasti-Diet Foods, Inc ' . Dept C-16, Stockton, California. LOW-CAlOllt DIETETIC FOODS 33 Btht f4t mow vtfefcl Mb 4E9Mb Vr HUDSON HOUSE Ar Sweet -Tender if PLIES' I No. 303 Cm ? 1243 iionra CAPITOL N ALLEY'S Kosher Dill ( iPKsisiyisi No. IVt Glass isb je BMAI7AS Golden Ripe CELERY Very Nice Lbs. Lb. T0I2AT0ES - Large Size . CAULIFLOWER Local Lb. CAIITALOUPES Jumbos L-- Lb. If Tr u 1 43 Count Bag f; 10c Deal Pkg. ' i JSt Save 19c JSr jnr Venus Ek Lmf if l lWGreeny JJ Every Purchase ff CAKE fJSK 1 mm jelly-rmmiiG SPECIALS : CERTO 2 Bottles SUBE"JiIiIi 3 for p Jyr Dnrlree's tjv.-. y SWUTS BRANDED BEEF BLADE OR ROUND BONE CUT nr - LB. store noons: 8:30 A. M. 9:00 P. VL Sunday 10 to 7 READY TO SERVE ARMOUR'S STAR -LB. 1 Fresa" Med. Size PXNT SWUTE AND ARMOUR'S .LB. .LB. nannnnnnnnnncennnnnnnnnnnnnnnnnnnnnnnnnn