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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Aug. 21, 1953)
' ! I ! ! f . ' - : ?' v ';''." . ; , - - I 5 The tang of lemon and the richness of tuna combine In a souffle splad excellent for summer refreshment Here the salad is served with triangular thin crackers and shredded whole wheat wafers. The cucumber slice on top of the salad is a garnish with a new twist ' Tuna Souffle Salad Good Pick-Me-Up Adding a lemon tang to tuna lalad makes it a wonderfully re freshing dish to serve in summer. Hers the salad is a fluff souffle type and the lemon flavor conies from the gelatine and juice of fresh lemons. TUNA SOUFFLE SALAD 1 package ' lemon flavored gelatine 1 cup hot water V cup cold water V cup mayonnaise 1 tablespoon lemon juice Va teaspoon salt Dash of pepper Vz cup flaked tunafish Yi medium cucumber, diced Hard-cooked egg, diced 1 tablespoon chopped onion Dissolve gelatin in hot water. Mix in cold Water, mayonnaise, le;mon juice, salt and pepper. Pour into refrigerator tray. Quick chill in freezing unit 15 to 20 minutes, or until firm about 1 inch from edge but soft in cen ter. Turn into bowl and whip with rotary egg beater. Fold in remaining ingredients: pour into 1 .quart mold. Chill in refrigerator unm firm (about 60 minutes). Uomold onto a bed of chicory; garnish with cucumber slices. Serve with triangle thins and shredded whole wheat wafers. Makes 4 to 6 servings. Salad Ideas for Midsummer Meals ;ZMake your salad after you ar rive at the picnic site. Into your picniq basket pack big; whole tomatoes, hard-cooked eggs in the shell, a couple nubby-skinned onions and your choice of dress ing. At eating time arrange the salad ingredients on a large plate and let each picnicker htjlp him self, i -For breakfast or to accompany a. summer salad, a square? or two of warm homemade coril bread really tastes- good. To make it eftragood add a few moist chewy raisins to the batter. Use's pack aged corn bread mix or yur own easy recipe. I Every family chef lias his own version of that jpopular "man's salad. The headj of our house makes his with marinated large dry limas. He marinates the cooked California limis in oil and wine vinegar, a little sliced green onion and seasonings. Then tops them with slivers of; cheese, diced cold meat, tomato and cu cumber slices. Your dinner salad can be ready as quickly as it takes to open a can of fruit cocktaiL It's good as is, served in lettuce cups, or there are dozens of combinations. Surround a , mound of cottage cheese with the colorful: fruits, combine with cut-up marshmal lows and chopped almonds, or heap them into a halved canta loupe. WHY PAINT BRICK? Scientific tests have shown that painted brick structures are cooler and less humid inside than unpainted brick walls. j Clear water-proof coatings are some times used to impede water seep ige and still preserve the ap pearance of the brick. Both clear and pigmented brick 'paints are available at well stocked paint Stores. They are easy to apply. FOOD FRIDY 24 sparton Milky Drinks . Dressing Should 18 (Food Fri)- t t Shopper Will Find Yardgoods Come Now in Yider Variety By ERMINA FISHER Marion County Extension Agent in Home Economics School is just about a month away. Mothers everywhere will be shopping for school clothes. Just now stores are having sales on their yard goods. Some fabrics are of cotton, some wool and others of new fibers or their blends. If you make some of your youngsters' clothing, a visit to these stores may save you dollars: Provided you know what will be needed next summer, you might want to buy now and put it away. If you have shopped, for yard (roods recently, you may have been amazed and confused, too, by the many kinds of materials. Perhaps you saw a fabric of or lon and wool Maybe a material which looked like cotton caught your eye, but the label said it was dynel, nylon and cotton. Perhaps it didn't even carry a labeL You know what to expect of nylon or cotton, but a blend of nyIon cot ton and dynel is a big question. for most homemakers. Finishes Vary In addition to the new fibers and many blends' there are also different finishes to materials. (These finishes maybe, crush re- sistant, water repellent, mercer ized, flame resistant or many others. ' Textiles, their combinations and their finishes are becoming too complicated for most of us to fully grasp. Rayon and acetate must be labeled, but there are no labeling laws on the other man made fabrics. Some are labeled because of sales appeal of the labeL What is the homemaker going to do until labels tell how a cer tain fabric and finish will serve for a particular use? There are several alternatives. We can sit back and let others be the guinea pigs! We can try the new fabrics. have fun, but not feel too bad if they aren't the "wonder fabrics" we thought they were going to be. We can use more of the fibers that are familiar to us the ones whose care has been determined and whose behavior we under stand. Get the Data We can keep asking for more informative labeling, remember ing that it takes a lot of asking before we get action. When there isnt any label, or it does not give the information we need, ask for that information. We can take an indifferent at titude to that advertising which is only glamorous and fantastic, and gives almost no facts. We can develop a proper perspective to the constantly "new" appearing on the market We can curb our phobia for "the new thing. We can purchase from a reli able dealer; whose goods are de pendable, ah new libers are more alike that the manufacturer would have you believe. It is the finish used for fiber andd fabric that makes so much difference. What is true today may not be true in tomorrow's textile world. We have come from a "rule of thumb" into a world of science with constant changes. For thous ands of years only four textiles were known, cotton.wooL linen and silk. Now, within the lives of most consumers, we have an entire new world of textiles.; We need to be concerned with how we ourselves are developing and learning about this now world of textiles. We can't rest today on what we learned yesterday. The textile world today is the most fascinating of all history, and probably the most confusing. Jelly Sw)epstakt)s Winners at 85 State and County Fairs ALL used Clt CAK2 Sugar m p P cane . y-' r , n j'cunar Dressings Should Complement Salad Complement colorful fruit sal ads with a well-seasoned dress ing. Arrange your choice of fruits on a large platter and gar nish with crisp, cold salad greens. Sweet or tangy fruit dressing can be served in a separate bowL Some excellent fruit salad com binations are; Canned pineapple chunks; fresh or canned apricot halves, or orange segments, or strips of cantaloupe or other mel on; chunks of peeled banana, or strips of peeled avocado; small bunches of seedless grapes. You can, of course, convert practically any plate salad small or large into a toseed bowl salad and vice versa. FRUIT CREAM DRESSING Va cup pineapple juice V cup orange juice 3 tablespoons lemon juice 2 eggs Dash of salt Yx cup sugar Yx cup evaporated milk, whipped To whip evaporated milk, chill it in refrigerator tray in freezing unit until fine crystals form at edges. Put into chilled nixing bowl and whip with rotary egg beater until tf. Combine pine apple, orange and lemon juices intop of double boiler and heat over boiling water. Beat eggs slightly: stir in salt and sugar. Slowly stir a little of the hot fruit juices into beaten egg mix ture; gradually add to remaining hot mixture, while stirring con stantly. Cook two minutes longer over hot water, stirring constantly. Chill. Just before serving, fold in whipped evaporated milk or cream. Sally Lunn Was Really Good Cook WILLIAMSBURG, Vs. There really was a Sally Lunn and she really was connected with the rich, golden Sally Lunn bread served in the 18th century King's Arms Tavern in this restored col onial city. Although Sally Lunn has been the pride of southern cooks for generations, the original young lady of that name came from Bath, England, where, in the 18th century, she first sold the warm, crumbly bread that bears her name: According to the Oxford English Dictionary, "a respect able baker and musician" finally bought her business and wrote a song about her. The fame of Sally Lunn also reached the American colonies in the 18th century, for there are various recipes for the .bread in the cookbooks used by colonial housewives. At the reconstructed King's Arms Tavern here it is served as part of the colonial menu and gives rise to one of the most oft-repeated questions' here from visitors. -. w , i i Dry Milk'Can Be' Used for Many Dishes i- Nonfat dry milk is extremley versatile for it can be used in tookingj and baiting, for drink ing, with cereals and will even Whip. It is most economical for a one-pound package, available at the grocers, makes live quarts of nonfat milk for as little as nine cents a quart Here is a recipe for -coffee custard, also a nice, light dessert. COFFEE CUSTARD i' . 2 cups water - 4 cup nonfat dry mk Yx cup sugar Ya teaspoonsalt , 1M teaspoons vanilla I 3 eggs, slightly beaten i Pour -water Into top of double boiler. Sprinkle nonfat dry milk powder ; and instant coffee over surface i of water. Beat with ro tary beater until well blended. Let stand until foam disappears. Stir in sugar and salt. Cover and scald over boiling water. Add vanilla to slightly beaten eggs. Slowly stir scalded nonfat milk into eggs, blending welL Pour mixture into six individual cus- tarl baking cups. Place cups in baking pan and fill baking pan with hot water to depth of 1 inch. Bake in oven (300) about 45 to SO minutes, or until a knife inserted near center comes out Clean. Remove from water. CooL Makes 6 servings. Sandwiches Filled With Fish, Peanuts Fancy sandwiches may come and go, but the filling two-pieces- Of-bread kind will always be pop ular. Here are two zillings to add to the list for variety in your lunchtime fare: SARDINE-EGG Va cup mashed cardines Yx cup strained hard-cooked yolk 1 tablespoon chopped sweet pickle 1 tablespoon mayonnaise or salad dressing 2 teaspoons olive oil Dash, salt Combine sardines, egg yolk. pickle, mayonnaise, olive oil and salt Yield: Yi cup, or fining for 3 sandwiches. CARROT-PEANUT lYt cups grated raw carrots i cup finely chopped salted peanuts Va cup piccalilli Yx cup mayonnaise or salad dressing Combine carrots, peanuts, pie calilli and mayonnaise. Yield: Yi cups, or filling for 8 sandwiches. Not a powder! Not a grind! But millions of tiny "FLAVOR BUDS" of real coffee .-ready to burst instantly into that famous maxwell House flavor! Utterly onJiks old "instants". just as 3a but tastes so differentl An amazing discovery from America's lead ing coffee company! So different so delicious it'a already the na tion' largest-selling instant coffee! In the famous Maxwell House kitchens this superb coffee is actually brewed for you. At the exact moment of perfec tion the water is removed leaving the miracle "Flavor Buds"! 1C3 Pure Coffee No Ffters Added! Just add hot water . . . and the burst ing "Flavor Buds" flood your cup with the richest coffee you've ever tasted. Youll never go back to old ways' Sam money, too! The large economy- t0jg size jar saves up to 75, compared FSfr to three rounds of eround coffee! 11 I v I us1 1 j The Add Nutriment j o ixiu menus Sometimes children tire I of dz inking straight milk, but they'll usually fall for it when there are other flavors added. Most moth ers are trying to add to the milk intake of their offspring, so they should welcome such induce ments as the two below: j . CHOCOLATE' BULK DRINK rcp chocolate ryrup 1 quart milk 1 1 teaspoon vanilla y teaspoon peppermint ' ' extract or three drops oil of peppermint pint chocolate ice cream Thoroughly mix the chocolate syrup with small amount of milk. Add the remaining ingredients, shake well and serve. Yield:; six servings. ORANGE EGG PUNCH 2 eggs Va cup sugar teaspoon salt 1 cup orange juice 4 teaspoons lemon juice 2 cups milk. Remove ggs from refrigerator and let warm to room tempera ture. Separate the eggs. Beat the yolks. Add sugar, salt and the orange and lemon juices. Stir. Add milk. Blend together ei ther by beating, shaking or "blenderizing.' Beat the- etrsr whites till thv punch, fold in beaten egg whites. are sun. just before serving the Serve with, straws inserted in each drink. Yield: four servings. 1 - sty! cuick if1. i' ss" MMftt Stj ShoHc KwflQ MeMHot '"' " k. b h mm a u mm mm -m mr m ; - :--r - fc. W- s? I mm mm mm U BP W u : r --- 3 dl 1 AHmhtflG-mrJhmm ' I II A . only instant coffco Voal Birds With Fronchy Touch Youll find these Veal birds in the French manner, have good flavor and lota of style. ' FRENCH VEAL BIRDS 1 teaspoon salt ! V teaspoon pepper . . ; V teaspoon marjoram or sage ' 6 lean Teal shoulder steaks. - inch thick Va cud flour . I 1 cup sherry or white wine 2 mlices bacon, chooocd IYa cups toasted bread cubes, inch cup finely chopped carrots Va cup finely chopped onion r weu-Deaten egg Yi teaspoon salt i teaspoon pepper Va cup hot bouillon or milk Combine salt .pepper and mar joram. Sprinkle over veal steaks. Fry chopped bacon until crisp. Place bacon and drippings in a mixing bowL reserving 2 table spoons drippings for browning meat Add toasted bread cubes, carrots, onion, egg, salt and pep per. Add bouillon and mix welL ovcau iiuuuif va eacn vcai steak, roll up jelly-roll fashion and tie with strong. Roll in flour and brown veal birds in bacon drippings. Arrange veal birds in a lYz -quart casserole. Add wine. Cover and bake in a moderate oven (350") for 1 hours. To serve: Remove strings, place Teal birds on a platter and pour the brown gravy from .the casserole over them. Thicken gravy, if de sired. Makes 6 French Veal Birds. HIDDEN FLAVOR Hide a slice of onion between two thin hamburger patties. pinch the ends together, and broil or pan-fry. The result win be tasty onion-stuffed ham burgers, t fr: KM 5' Z3 y p JS.-' with that Pad acd Helen Ilili No: of iW rpass WlOpmn AWut Aug Open 0:03 A. II. fo 10:00 P. IIJ PBICESj GOOD THURSDAY EVENING, j MONDAY. - T0ESDAY - WEDNESDAY THURSDAY I VANILLA QUARTS IGES!E&SZ xctlon HCH BOX ITEIIS Foiled Ileal . Economy Ipenna II I Economy CAMPBELL'S oma2o SELECT -NCj. 1 TIN - WfflWtff, SEATTIXIARGE HEADS uh i USE ac I nADISHES AIID gqeeii onions I NO. 1 QUALITY RED BLUFF- AND PE&tiEDE pure u. s. Inspected GROUND BEEF VAL PAK osSon luils "VAL PAT ronderful Smoke f U. S. 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