The Oregon statesman., July 31, 1953, Page 17, Image 17

t
i
(:'
1
. ' , - V I
t " - '. '
, v
J
. sr. w.2
.
. Oh Me, Melba never ate such food as this, though the "Peach Strawberry Melba" got
it's name from the famous prima donna. Scoops of frosty ice cream on big golden peach
halves and surrounded by sliced strawberries that should make anyone's heart sing.
Anyone Would Sing About
Joys of Peach-Berry Melba
Peach Strawberry Melba" is
an ideal summertime dessert. On
ly three ingredients are needed
canned cling peach halves,
sweetened fresh strawberriesand
ice cream and they combing to
give pleasing, colorful and satis
fying refreshment
PEACH STRAWBERRY MELBA
? canned cling peach halves
pint vanilla ice cream
1 cup sliced sweetened straw
. . berries
. Arrange 2 drained, chilled
peach halves in each of 4 individ
ual, serving dishes. Place gener
ous scoop of ice cream between
peaches. Top with spoonful of
strawberries.
BACKYARD OR PICNIC FUN
"Meal-on-a-stick" is an easy out
side supper, and an added way
for your guests to have fun. Cut
squares of beef or lamb (any
tender cut will do); drain canned
whole white potatoes and mush
zoom buttons; and cut large to
matoes into wedges. Make a mix
ture of salad oil and lime juice,
using twice as much oil as lime
juice. Let the meat and vegeta
bles stand in the oil mixture sev
eral hours. Put alternately on the
skewers and have the guests broil
their own over hot coals. As the
food is broiling, dribble occasion
ally with the oil mixture.
Tn.vMi
DON'T FORGET BABY . . .
Wtw ym tk tk Woty
bopping, 4m't Uv kia
vis id tk str.
Schaefer's
Rheumatic
Remedy
For the Relief Of
RHEUMATISM,
LUMBAGO,
SCIATICA,
. I nrs it
S AMU WWW!.
Relieving stiffness and swell
ing . in tss joints or muscles
when ef rheumatic or gouty
origin.
SCHAEFER'S
Drug Store
135 N. Commercial
Open Daily 7:30 AJtf. to 8 PJkL
Sundays 9 AM. to 4 PJtt.
Baked Dish
Uses Crackers,
Lima Beans, Rice
When you serve this delicious
rice and lima bean dish to the
"girls," don't be surprised when
you are asked for the recipe. Your
family, too.
LIMA BEAN BAKE
4 tablespoons butter or
margarine
4 tablespoons flour
2 cups milk
t, teaspoon salt
teaspoon pepper
2 cups grated American
cheese
Dash of Tabasco sauce
3 cups cooked rice
2 cups cooked green lima
beans
Vx cup cracker crumbs
Butter or margarine - ?
To make 3 liberal cups of fluf
fy rice, put 1 cup of uncooked
rice, 2 cups of cold water and 1
teaspoon of salt into a 2- quart
saucepan and bring to a vigorous
boiL Turn the heat as low as pos
sible. Cover the saucepan with a
lid. Do not remove lid nor stir
rice while it is cooking. Leave
saucepan, over this low heat for
14 minutes. After the rice has
cooked, remove saucepan from
heat. -
In a saucepan over a low heat
melt the butter or margarine. Stir
in the flour and blend welL Al
low to cook slowly several min
utes, but do not brown. Slowly
add, the milk, stirring constantly
until the mixture is smooth and
has thickened. Add the salt, pep
per, cheese and Tabasco sauce.
Stir until the cheese melts. Add
the rice and lima beans. Mix to
gether. Pour into a well greased
2 -quart oven dish. Sprinkle the
crumbs over the top. Dot with
butter or margarine. Place in a
preheated 350 F. oven and bake
for 40 minutes or until the top
is browned. This recipe makes 8
servings.
COLORFUL PEAR SALAD
Drain the syrup from a can of
pears and add enough water to
make two cups of liquid. Heat to
boiling and add lemon flavored
gelatine. Stir until dissolved and
chill until slightly thickened. Ar
range pears, cut side up, in a
square pan. Fill the centers with
a mixture of mayonnaise, chopped
nuts, ripe olives and" pimiento.
Pour gelatine over the pears and
chill until firm. Cut in squares
and serve on salad greens.
JAM NOTES
When you want to improve
one of your favorite conserves or
preserves by adding cruched pine
apple or tidbits, let your taste
guide you. Usual proportions are
1 cup pineapple . (not drained)
to 6 to 8 cups prepared peaches,
pears, etc Simmer the raw fruit
with the pineapple a "few min
utes; then add sugar and boil rap
idly until thick as desired.
HEARTY EATING
Outdoor cooking is on the agen
da for summer months. To go
along with the charcoal grilled
meats, serve a hearty casserole
of baked large dry lima. Their
buttery-mild 'flavor is a perfect
base for your favorite barbecue
seasonings or, if you prefer, bake
them with just a little brown su
gar, onion. and salt pork.
An Explanation
To Our Customers:
Due to the" increased cost of our operation, in materials,
equipment and labor, over which we hare no control, it
has beest necessary for us to Increase our rates In order
to continue to aire you efficient service. ' Due to these
circumstances our basic J rates wQl be Increased 7 from
$1.00 to $1.15 por month, for weekly residence service, and
the twice a month; service , will be discontinued. These
rates apply only within the corporate city Umts of Salem.
cisdswm b effecttT Aug 1 1SS3. '
Canada to Test
Underwater
TVCa
mera
OTTAWA VP) Canada's only
underwater television camera will
be used to study the structure of
dangerous Ripple Rock in the
Seymour narrows near Campbell
River, B.C.
Capt H. R. Smyth, in charge
of radio and electrical engineer
Ins trials for the National Re
search Council, will supervise its
use during the west coast experi
ment . Ripple Rock has been . a
hazard to navigation tot years,
but previous attempts to remove
it were unsuccessful due to its
peculiar underwater structure and
the strong tides surrounding it.
The camera is enclosed in a
watertight steel cylinder weigh
ing about 300 pounds. Images
picked up by the sensitive camera
tube are transmitted to television
screens aboard the surface ves
sel, by means of a coaxial cable.
All the camera's operations are
guideefby remote control.
It has two viewing units one
for underwater observation, and
an auxiliary unit fitted with a
special movie camera which
makes permanent records with
out interfering with ordinary observation.
Statesman, Salem. Ore-. FrL, July ai. isaa oec.
' " 1 1 " 1 1 IJIIM f,
w
.1
f f:
f Vf S - :
Ml W
o4 ?
Better get your last of the.year fresh cherry pie baked pretty quick or the little tart fruits
will all be gone. ; Here the cherry pie is a deep-dish affair yrith a nicely browned top crust
Chocolate Flavor
For Rich Pudding
Chocolate is the nation's most
favorite flavor, and as there's
always 'dessert to think about
when planning the daily menus,
this chocolate pudding to make
maSy a housewife popular:
I BROWNIE PUDDING- "
Vi cup silted flour
1 teaspoon baking powder
Vx teaspoon salt
V cup granulated sugar
1 tablespoon cocoa . ,
Vi cup milk - " '
1 tablespoon shortening,
melted '
teaspoon vanilla
V cup chopped nut meats. .
Vt cup brown sugar, firmly
packed !
2 tablespoons cocoa"
-4 cup boiling water
Sift flour once, measure, add
baking powder, , salt, granulated
sugar, and cocoa, and sift again.
Add milk, shortening, and vanilla;
mix only until smooth. Add nuts.
Turn into .greased casserole.
Mix together brown sugar and
cocoa; sprinkle over batter. Then
pour boiling water oyer , top.
(This makes a chocolate sauce
in bottom of pan after pudding
is baked.) Bake in moderate oven
(350 F.) 30 to 40 minutes. Makes
6 to 8 servings.
Franks Among
Top Summer
Time Meals
Franks are an all-year-round
favorite, but when the summer
months come along, they hit new
peaks of popularity. Though
franks are a natural for picnics, i
uic uviuciuuct tt iki aviate
the many versatile ways they add
flavor and nutrition to summer
meals at home. Salads, sandwiches
and casserole and other combi
nation dishes will feature the
meaty goodness of easy-to-prepare
franks.
Since franks are made accord
ing to recipe, the flavor and qual
ity will, vary considerably from
one brand to another. For this
reason it's wise buymanship to
look for a quality brand name and
to read the list of ingredients on
the label. Quality franks are made
of selected cuts of beef and pork
with seasonings added.
Refrigerate
Franks require refrigeration
both at the market and at home
to preserve the flavor and quality
of the meat You may leave the
franks in the branded wrapper or
wrap loosely in waxed paper in
the refrigerator. Use the franks
within 3 or 4 days to enjoy them
while fresh. "
Here are some suggestions for
using franks for summer meals.
Tossed vegetable salad or potato
salad becomes a hearty main dish
for luncheon or supper.
BARBECUED FRANKS
AND BEANS
1 pound franks, cut in balf
crosswise
cup thinly sliced onion
2 tablespoons butter or
margarine
tablespoons flour
8-ounce can tomato sauce
cup bouillon
cups cooked (1 No. 2 ran)
red kidney beans
tablespoon vinegar
tablespoon brown sugar
teaspoons Worcestershire
sauce
teaspoon chili powder
teaspoon salt'
Pan fry onions in butter in a
saucepan. Add flour. Combine.
Add tomato sauce and bouillon.
Bring to a boiL Add beans, vine
gar, brown sugar, Worcestershire
sauce and seasonings. Simmer for
10 minutes. Add franks and con
tinue simmering for 7 minutes.
Serves 4 to 6.
' FRANK-BEAN SKILLET
Vx pound franks, cut in Vi-inch
pieces
i cup finely chopped onion
2 tablespoons fat
Bfscuit:
V cup shortening
2 cups sifted flour
1 tablespoon double acting
baking powder '
1 10 -ounce can cream of
celery soup, undiluted
2 cups (No. 2 can) green
beans ,
V teaspoon savory
1 teaspoon salt
i cup milk
Pan fry onion in fat in a heavy
skillet Add franks, soup, beans
and savory. Mix thoroughly and ,
heat to boiling. Cut shortening ,
into flour which has been sifted :
with baking powder and salt until
the mixture is the consistency of
cornmeaLAdd milk and stir until .
blended. Drop dough by spoonsful '
on top of frank bean .mixture.
Bake in a hot oven (450) for,
25 minutes. Serves 4.
3
1
Vi
2
1
1
2
1
1
TEA-TIME SANDWICH '
For a pretty open-face sand
wich, spread this filling on small
rounds of whole wheat bread.
Combine two parts each of
chopped, cooked chicken and wal
nuts, chopped, with one part
drained crushed pineapple, moist
ened with salad dressing. These
are attractive -when decorated
with pineapple' tidbits. -
iff i r il
- ' )
I tr.t ),..,,. .. cfjj, II
1
ISA
I)
1240 IT. CAPITOL ST.
SALEI1, OREGON
(1 Cir v-:"-1 POTATOES 1
UHr--?J 10 LBS. "c
II TOMATOES 2 is.29b 1
LEIIOIIS 3yc
V7ATERIIEL0IIS u . ?
II t&fl&L Golden Bcmtcnn Fresh I
0PE1I
8:30 ajn.-9 p.m.
WEEK
DAYS
i
10 a. m.-9 p. m.
SUNDAYS
mi
- -..
-- - - 3 )
Pfnw r Z - TT. J U ))
2 JACK'S HKT. v ;
Slewing Hens i j)
3 Uw. ond Oym; I . H
W r, 1.29 r. jj
MAX & JACK'S WT.
fSV dewing Hens I
II e.. ..-I.Z9 I
I I fiTTPD I .
BEET LIVER' u.3i)e I
I I, MEATY I
ISPARERIBS
I ) ( , :J) Ground Beef 35c p
1 1 ,u l-oo .. . J ;
cm
Van Camps
Chunk Stylo W
23c tin
(Tins)
(cy)
A
Chili Con Garne
16-ox.tin23
Try this easy Party Pizza
A
Luncheon Heal
Oscar Mayer
12-ox. tin
fins
SEE PIZZA
, RECIPE IN
fSPERRY FLOUR
ADVERTISE
! MENT ON
1 OPPOSITE
- PAGE
Dill Pickles
Steinields
N9. 2Vt tins tin
25
Deviled Ham
2 Tin.
Underwood
2V40Z. 1
A
Baby Food
SPERRY s FLOUR 49
A
DUNDEE
TOMATOES
Cans for c
LAKE! VALLEY
Cheese Food
2 a..89
Cheese Qnalrers
Donald
Duck
Oleomargarine
Wilsons
Certified
A
H & D Sliced
No. 2 tin
29c 4
tins
Coclriail Peannls
Planters
8-ox. tin
SCniLLING PICKLING SPICE
PKC
17c
Ad Effective 'B 1
I
31
' r-'l rA I
we U1VG
Green
FrL & SaL
JULY 1 & AUG. 1
Sanitary Service Co., Inc.
nps!
i r. i
V
r