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Mocha jumbles are another of the many fine cookies to serve. With a cup of steam
ing coffee and far a morning "coffee" or informal afternoon party..
Hy
Cookies Stric
Year 'Round Food
i,H By MAXINE BUREN .
i j Statesman Woman's Editor
Let nJ winter cookie maker be deluded by propaganda into
believing that cookie are seasonal No day, no climate, time er
occasion haj a corner on cookies. They are just downright good
I" " ' awr. . eating on any occasion. And the nice thing about
. v f them is, they are limitless in variety.
fl-j " One could write a daily column on cookies,
. ," I indeed two women did write a book on them
(Cookies and More Cookies, by Sumption and
Ashbrook) and we will devote a mid-season story
to them.
Summertime is an excellent season to spend
gazing out the window or watching the trees sway
in the breeze while lying prone in a hammock.
To enjoy these ' strictly summer pasttimes, one
must have cooking out of the way, and one of the
better methods is to bake up a batch of cookies',
to do for several desserts.
Here is -a recipe we have had around for some time which
combined the old couple, cookies and coffee. The "mocha" of
course, is the coffee-chocolate combination.
MOCHA JUMBLES
t
Can
Maxine Burea
4 tablespoons butter: or
margarine
1 cup sugar
1 egg, beaten
2 tablespoons strong! cold
coffee
cream butter or
1 cups sifted, enriched flour
2 squares (2-oz.) unsweetened
chocolate, melted
2 teaspoons baking powder
Vt teaspoon cinnamon
margarine until consistency of mavonnaise
Add sugar slowly while continuing to cream. Add beaten egg and
coffee. Add melted chocolate. Mix welL Mix and sift remaining
tout rs inch thick on lightly floured board.
Cut with doughnut cutter. Sprinkle with granulated sugar. Bake
on greased cookie sheejt in moderate oven (350) 10 to 12 minutes,
Makes about 2 dozen
Nothing is handier for the summer cook than those delicacies
that can be made in advance to be used in small batches as needed.
Pineapple Ice Box Cookies are the perfect example.
- These delicious cookies are rich and crisp with a surprise in
gredient flavorful shredded pineapple. They are the ideal accom
paniment to serve with; fruit or ice cream for the family or guests.
PINEAPPLE ICE BOX COOKIES
cup butter tw margarine 1 teaspoon baking powder
1 cup brown sugar! firmly 3 cups flour
packed 1 teaspoon soda
2 eggs Vt teaspoon salt
Vt , cup crushed pineapple, 1 teaspoon vanilla
well-drained
Cream butter or margarine and sugar, add eggs one at a time
and beat welL Stir in well-drained pineapple and vanilla. Add flour
sifted with soda, salt and baking powder.
Shape into 2 rolls! 2-inches in diameter and wrap in floured
waxed paper. Place in refrigerator for 2 hours or overnight.
Cut in slices H-ineh thick. Bake, on a greased baking sheet in
a moderate oven (375;) for 15 minutes or until slightly browned.
Makes 5-dozen cookies, j
i NOTE: If crisp cookies become soft, they will be crunchy again
after a 3 to 5 minute warming in a slow oven (325).
Party Food
Be Sandwiches
With Glamour
Sandwiches for coffee and teas
can taste just as appetizing as
they are pretty. Confetti sand
wiches are truly party fare. Small
bits of red radishes and green
cucumber add a gay touch.
CONFETTI SANDWICH
Bread
Butter or margarine
1 3-ounce package cream
cheese
2 tablespoons milk
Vt cup chopped radishes
Vt cup chopped cucumber
Dash salt
Cut bread into desired shape.
Spread with butter or margarine.
Combine cream cheese and milk
and mix until smooth and well
blended. Add radishes, cucumber
and salt and mix well. Spread on
buttered bread. Makes about IV
dozen 2-inch sandwiches.
Introduce your family to hot
sandwiches by serving Deviled
Cheese Grill You're serving them
a handful of nutrition. Add the.
nutrients of the hearty filling to
the three B-vitamins, food, iron
and protein of the bread. The re
sult is a good share of the day's
requirements. Deviled , Cheese
Grill, fried to a nice golden
well as the oldsters eating heart
ily.
DEVILED CHEESE GRILL
3-ounce package cream cheese
3 ounces deviled ham (1 can) '
Vi cup chopped sweet pickle
1 tablespoon chopped onion
Vt teaspoon Worcestershire
sauce
Vt teaspoon horseradish
8 slices bread
Melted butter or margarine
- Mix cream cheese and' deviled
ham and beat until creamy. Add
pickle, onion, Worcestershire
sauce, horseradish and salt and;
mix until well blended. Spread on
4 slices of bread and top with re-:
maining 4 slices. Brush with but
ter or margarine and brown light- i
ly on both sides on hot griddle or
skillet. Makes 4 sandwiches.
i Cool comfort is found in these fruity- crisp cookies that take well to easy decorating.
Pineapple icebox cookies, one of the dozens of kinds of these kitchen wonders, are espe
cially refreshing for summer. -
Smoked Tongue Makes Good
As Sunday Meat; Jelled Loaf
Homemakers often overlook the fine menu possibilities of vari
ety meats when looking for "something different" to serve for
casual company suppers. One of the most versatile, and also a
great; favorite with the menfolk, is smoked beef tongue. This is a
happy choice for hot or cold service and alone or in combination
dishes.
Nutritious beef tongue, often
a thrifty cut, , is most popular
when! packaged and smoked, and
usually weighs from about two to
five pounds.
Smoked beef tongue, like all
variety meats, must be kept cold.
The smoked tongue may be kept
in its! original casing in the re
frigerator, and should be used
within three days of purchase.
Easily Prepared
Bujy homemakers will appreci
ate the simplicity of preparing
tongue. Just cover the smoked
beef tongue with cold water, and!
bring; the water to a bou. Reduce
the heat and let it simmer until
the meat is fork tender. This
takes; approximately 1 to IV4
hoursj per pound.
When the tongue is done, re
move lit from the water and cool
slightly. Slit the skin from the
thick lend to the tip on the under
side. Use a paring knife to loosen
the skin at the thick end. Then
pull and peel the skin off the
Ozone Lamp
brown, will find the youngsters asf tongue, using care not to roughen
the surface. The tongue is now
ready to slice and serve hot with
piquant sauce. Tongue is deli
cious cold too, so you may want
to chll it for later use in sand
wiches, salads, or in combination
dishes such as this cool and
Jellied Tongue Loaf. .
JELLIED TONGUE LOAF
tablespoons unflavored
gelatine
Va I cup cold water
2Vt cups beef bouillon, heated
8 slices cooked beef tongue
2 cubes cooked beef tongue
2 hard cooked eggs, sliced
Vt cup chopped gceen onion
Vt icup chopped celery
1 1 teaspoon salt
2 tablespoons lemon juice
Soften gelatine in cold water.
Add bouillon. Line sides of loaf
pan, 9x5x4 inches, with slices of
tongue. Arrange slices of egg on
bottom of pan. Pour Vt cup of
gelatine over slices of tongue and
egg to "seal" them to pan. Place
pan in refrigerator until gelatine
is set Chop remaining sliced egg
and combine with gelatine, cubed
tongue, green onion, celery, salt
and lemon juice. Spoon tongue
mixture into loaf pan. Chill until
firm. Serve with sliced tomatoes.
TONGUE AND SWEET
POTATO SOUFFLE
cup butter or margarine
cup flour
cups milk
teaspoon salt
cups ground cooked beef
tongue
tablespoon horseradish
eggs, separated
cup mashed cooked sweet
potatoes
Melt butter in a saucepan. Stir
in flour. Add milk gradually.
stirring until sauce is thick and.
smooth. Add salt and cook 2 or 3
minutes longer. Combine white
sauce with tongue. Add horse
radish. Beat egg yolks and gradu
ally stir in white sauce mixture.
Stir in sweet potatoes which have
been seasoned to taste. Cool
slightly and fold in stiffly beaten
egg whites. Spoon mixture into a
buttered 1 -quart casserole.
Bake in a slow oven (325 1) for
one hour and 15 minutes, i
j A new ozone-generating lamp
recently has been perfected, for
use in kitchen or bathroom, to
destroy odors and keep the air
fresh. This is similar to the type
used for some time by the meat
industry to prevent fungus from
growing on stored meats.
The ozone lamp also is useful
in eliminating many of the air-
Dome suDsunces which cause.
hay fever, asthma and other al
lergies, says Dr. Hazel J. Berg
lund, co-author of the new book,
-It's Not All in Your Mind."
lVt
1
lVt
1
2
1
SAVE STITCHES
Save ravelings as an excellent
mending yarn for silks and wools.
Statesman Solera, Ortw Friday,
21. 1S53 (Sec. 2) 1
Fancy Food Has Shrimp Filling
r Here's a recipe tha? could be
called tarts, salad or fish course.
SHBIHP SALAD TARTS
1 cup coarsely chopped wal
nuts or pecans ,
2 tablespoons butter or mar-
garine . !
2 ups cooked or canned shrimp
(whole if small, cut up if
large) i
2 cups diced celery!
Mayonnaise (about Vk cups)
2 tablespoons lemon juice v
2 teaspoons grated onion
Salt and pepper to taste
Vt teaspoon monosodium glute
mate 6 to 8 baked 4-inch tart shells
Additional mayonnaise and pa
prika for garnishing
Saute nuts gently in butter just
until golden brown. Stir frequent
ly' and watch carefully! Mix
shrimp, celery and nuts; add en
ough mayonnaise to moisten mix
ture nicely; add lemon juice,
onion, salt, pepper and monoso
dium glutemate. Chill thorough
ly. At serving time; fill tart
shells with the mixture, allowing
a heaping Vt cup per shell if 6
are to be filled, less for S shells.
Top salad with a bit of mayon
naise and a, dusting of paprika.
Place each tart on i plate and
garnish with salad greens and as
sorted relishes ripe or green ol
ives, radishes, cucumber sticks,
carrot I curls, hearts of celery.
picuesj or wnatever you like.
serves o nearuiy, a less gener
ously, (crabmeat, tuna, or chick
en may be substituted for ' the
shrimri in this recipe, if prefer
rea.i . 1
Miniature tart shells filled with
the abjwe salad fit nicely 4nto an
afternoon tea 'or wedding recep
tion menu.
TALL,
Servb
chilled
noon
nectar
freeze
You
knack
4
CHILL ! 1 ' i
cool fruit drink in tall
glasses for a warm after-
or evening refreshment.
SThis one's delicious and easv to
do. Put 2 cups apricot whole fruit
in refrigerator tray and
until nectar's about half
frozen! Turn into bowl, add u
pint ite cream and beat until
fluffy, or put in blender. Sprin
kle a little nutmeg on top and
pow ihto glasses. s
MOREj SHELLAC
can keep 'a brass knick-
from tarnishing, and also
save constant polishing by clean
ing it and then applying a thin
coat qf fresh white shellac.
REFRESHER
During these warm summer
days, a cooling drink for grown
ups and children alike is! this
Pineapple Juice Refresher, jpour
Pineapple juice into a tall glass
and add 2 tablespoons frozen con
centrated orange juice (undilu
ted). Stir and serve immediately.
' ' " - ; r-
The most fender part-of T-Bone ?
The most tender part of tuna
The BWetl
? . 1 n
S ST tiff I
X III
; Little Miss Mermaid Says
-BUY Famous WUTE STJBRTDC3A'
At Salem (Grocers
Flying The Flag Of
MISS MERMAID
Trio Tuna
For the main course of a luncheon or. sup
per, try a Trio Salad. Arrange on a luncheon
plate 3 lettuce cups. Fill one cup with
well-seasoned Tuna salad made
with White Star solid pack or
chunk style Tuna, another with
cooked asparagus tips marinated
in nippy French dressing, and the
third with a deviled egg. Pass
Thousand Island Dressing.
year, more tuna is bought with
label than any other brand.
That $ because million t of tuncnlovers know that the choice light-meat
center cut of White Star brand are uniformly tender, tasty . .
make every tuna dish extra-delicious. White Star brand.., tuna at its finest!
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Salad i C )A
1 mM r
1 M't'lWf: .. '
S-T tWhito St.r j !
BP SOLID PACK
ylr " J Vz S WhitelSlir 1
Y W xd-' rm lit CTYIC
Serve it often
A Vm Ci-r $ FooJ ptdd W VAN CAW SEA fOOD COMPANY. tUQ, Mm 0- TwmI hU4. CMom
tfOPfWtfr Ct$SPy$ &VOftTEx rong. ioUhy bodies! Moro profetofch.
ounce for ounce, than practically oH 751
as an energy-ricK food.
basic foods. More economical, tool
Page 3 For
Regular IGA Specials!)
Shop Every Day at Ypur Favoritf IGAI
ET.IERY'S
IGA FOODLINEX
Wallace Rd.at7th
West Salem
VISTA
. MARKET
3045 S. Commercial
STATE ST. 1
- MARKET
1:30 State St.
i - j
ORCUTT'S
MARKET i
4200 N. River Rd
i :
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