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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
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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
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PBICESj GOOD THURSDAY EVENING, j
MONDAY. - T0ESDAY - WEDNESDAY THURSDAY
I
VANILLA QUARTS
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xctlon
HCH BOX ITEIIS
Foiled Ileal .
Economy
Ipenna
II I Economy
CAMPBELL'S
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pure u. s. Inspected
GROUND BEEF
VAL PAK
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U. S. COMMERCIAL GRADE
T-Bone- Sirloin
Ihs foot
c! Ibo Bridge
Wcsl Salem
Guaranteed!
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