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2) Elcrtesaen. Salesu Or Friday, Aug. 21. 1S53
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Cabbage slaw wltn an extra aasn oi spice f wui mate an exceuent saiac
summertime or early fall. Served in a hollowed out head of cabbage here the slaw
Veil with cold cuts and cm assortment of crisp crackers. 1
Cabbage Head
bbagi
THat Made With Spiciness
Slaw has never diminished in popularity through the years.
It is well liked in its old-time plainness with sour cream dressing,
yet takes well to modernizing.
You can add crushed pineapple to the cabbage and the juice
to the dressing. You can put in ham or tuna to make it a main
dish, or you can give the slaw a lift with chopped apple.
Here is a slaw that's picy with
caraway and pepper, and gains
novelty by being served in the
scooped-out cabbage head. Use
red cabbage when available, as
there's more color interest then.
SPICY CABBAGE SLAW
1 medium head cabbage (red
if available)
Vx cup salad dressing
1 tablespoon vinegar
, 1 tablespoon chopped onion
1 teaspoon sugar
1 teaspoon salt
Vx teaspoon caraway seed
- teaspoo pepper
Cut out and shred inner leaves
of cabbage, leaving outer shell in
tact Combine salad dressing,
vinegar, onioiji, sugar, salt, cara
way seeds, and" pepper; blend
well. ' Pour over shredded cab
bage, and. mix lightly. Fill shelL
Serves 4 to 6.
Cookies Become
Dessert; Snacks
Peanut butter and ready-made
cookies join to make a novel
dessert-confection.
PEANUT BRITTLE STACKS
. cup heavy cream, whipped
Vx cup quartered
. marshmallows
Vi cup peanut brittle pieces
1 dozen shortbread cookies
6 pieces peanut brittle '
' Combine whipped j cream,
marshmallows and peanut brittle.
Make 3-decker cookie sandwiches
by spreading part of the whipped
cream mixture between Rookies.
Place stacks in a shallow pan and
top. with remaining whipped
cream mixture. Garnish each
serving with a piece of peanut
brittle. Refrigerate and serve
within 4 to 6 hours to retain the
crispness of the cookies. I Makes
4 Peanut Brittle Stacks.
Easy Brittle for
High Calorie Eats
Nut candies are usually at a
premium in any household, and
when it is home made it's bound
to be even more desirable. Here
Is a crunchy brittle for home
making.
Canned salted nuts - may be
used in this candy 2 (7-oz.) cans
for 3 cups. Rid nuts of excess
salt by shaking in a sieve or
rubbing gently between, paper
toweling.
EASY BRITTLE (
2 tablespoons butter or
"margarine
Vx cup water
Va cup dark: corn syrup
2 cups sugar
3 cups whole nutmeats: or
large pieces
Melt butter or margarine in a
heavy skillet; add water and
syrup; bring to a boiL Add sugar;
stir just enough to dissolve. Boil
rapidly to 300 on candy ther
mometer (hard-crack stage when
a small amount dropped in cold
water separates into hard, brittle
threads). Remove from heat; add
nutmeats at once, stirring quickly,
our onto greased baking sheet (do
not scrape pan), spread thin with
two forks. When cool, break into
pieces. Makes 2 pounds.
WITH SALAD
For that something special add
a hot accompaniment to a salad
or sandwich plate. This one can
double for dessert Fill a drained
canned peach half with 1 table
spoon each of brown sugar and
sour' cream. Put in broiler unto
bubbly. Pop a handsome I walnut
half on top when the peach comes
from- the broiler.
TVUUTJUUUUVTJU
1". .-
- i i r ti vi
Holds Slaw
To Sweeten Or
Not Is Question
Often Asked
Most frozen fruits have better
flavor and texture if packed in
sugar or syrup than if unsweet
ened, say home freezing special
ists of the U. S. Department of
Agriculture. But some fruits
freeze as well without as with
sweetening. Among these are
gooseberries, currants, raspber
ries, c r a n berries, blueberries,
pineapple and figs. Fruits frozen
without sweetening often are
wanted for special diets.
Frozen dry-packed fruits lend
themselves well to jelly-making,
reports Dr. Faith Fenton of the
New York State (Cornell) Ex
periment Station. She explains
that this is because the freezing
and thawing' cause the fruit colors
to dissolve in the juice and the
cells of the fruits to break, thus
releasing the juices. No heating
of frozen berries is necessary for
the extraction ox juice; therefore,
any chance of overcooking and
extraction of bitter tannins is
prevented. Strawberry and rasp
berry jams and preserves made
from frozen berries stored several
months. Dr. Fenton says, are as
good as those made from fresh
fruit during the berry season.
They are superior to the jams
and preserves made during the
season and stored for several
months. ,
How to Use
Place the dry-packed frozen
fruit, while still hard-frozen, in
the cooking utensils or in hot
sugar syrup. Proceed as you
would in making jam or preserves
from the corresponding fresh
fruit It is usually necessary to
add commercial pectin to frozen
truits in making jams and jellies.
Dr. renton suggests. Departmentl
specialists add that most people
line to ireeze fruit at the fully
ripe stage to get its full flavor
and natural sweetness. At this
stage the fruit has less "jellying"
power than when it Is less ripe.
Thus, adding pectin may be
necessary to get a jelly.
Links and Limas
Combine for Flavor
Links and limas make a pop
ular, easy dish.
LINKS AND LIMA SKILLET
1 pound link sausages
1 chopped onipn
Vx diced green pepper
2 cups cooked or canned
limas
1 can condensed tomato
soup
Vx cup catsup
Salt Pepper
Put sausages and 2 tablespoons
water in cold skillet Cover and
simmer about 5 minutes. Un
cover and brown sausages slowly.
Pour off excess fat, leaving 2
tablespoons. Add onion and green
pepper. Cook 5 minutes. Stir in
remaining ineredients. Seasnn
with salt and pepper. Cover andf
simmer about 30 minutes. Serves
6V
SCHAEFER'S
Improved
Cough Syrup
b steps that bronchia! Irrila
tion cough. A sip proves h.
Relief today sure.
Drug
Store
135 N.
Commercial
Open Dally 7:38 AJI.-S. PJL
k Sunday t AJkL-4 PJL
if
! it
salad for
goes
Cauliflower Has
Au Gratin Topping
! Cauliflower au Gratin is a stur
dy supper dish. It's really a new
version of the favorite macaroni
and cheese caserole. Cooked cau
liflower has been folded into it
for an interesting new flavor.
Serve with a green vegetable, hot
rolls, and crisp relishes.
CAULIFLOYYER AU GRATIN
4 ounces elbow .macaroni
3 tablespoons butter or mar
garine .3 tablespoons enriched flour
V teaspoons salt
Vx teaspoon paprika
1H cups milk
1 cup shredded American
cheese
iVx cups cooked cauliflower
(about 2-pound head)
Va cup buttered bread crumbs
Cook macaroni in boiling salt
ed water until tender (about 8
minutes). Drain and rinse. While
macaroni is cooking, melt butter
or margarine in saucepan. Stir in
flour, salt and paprika. Add milk
and cook until thickened, stirring
constantly. Add cheese and cauli
flower. Mix well. Fold in macaro
ni. Pour into greased 1H -quart
casserole. Sprinkle with bread
crumbs. Bake in moderate ovea
(350 degrees) 25 minutes. Makes
4 servings.
Add Tuna, Olives
To Club Sandwich
Olives and tuna make a new
version of the old favorite, club
sandwiches.
TUNA SALAD
CLUB SANDWICH
1
v
Vx
(7-ounce) can tuna, flaked
cup chopped stuffed olives
cup mayonnaise or salad
dressing
cup soft butter or
margarine
16 silces toast
8 slices whole wheat bread
toast
8 lettuce leaves
8 thick slices American
cheese
Combine flaked tuna, olives
and mayonnaise. Butter toast.
Cover each of 8 slices of but
tered toast with a lettuce leaf,
tuna salad and a slice of whole
wheat toast. Top each sandwich
with a cheese slice and finish
with a slice of buttered toast
Makes 8 sandwiches. .
Limas, Cheese In
Filling Salads
This is delicious on greens or
heaped into rosy tomatoes.
LIMA CHEESE SALAD
2 cups cooked large dry limas
1 cup diced celery
1 cup cheese cubes
V cup chopped sweet pickle
. Salt ,
Pepper
Va cup tart French dressing
6 large firm tomatoes
Salad greens
Ripe olives
Combine cooled limas with
celery, cheese cubes and pickle.
Season with salt and pepper to
taste. Marinate in French dress
ing 1 hour. Hollow out tomatoes:
sprinkle with salt and fill with
salad mixture. Serve on crisp
greens. Garnish with ripe olives.
Serves 6.
AMP CHOP tUlY
cmcxsv U0 utntss -1
graces
JUST HEAT
AND SUYXf
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MOIIW1
Desserts Using ?
Fruits Welcome
There's usually a place in ev
ery reciperbook f or more desserts
so here we offer another for the
files. It uses 'dates, but prunes
or other dried fruit makes the
dessert good. too.
SNOWBALL DESSERT
2 clips dates, chopped
Vt cup water t
teaspoon salt
Vx clip sugar' (optional)
Vx cup nut meats, chopped
24 vanilla wafers :
1 cup cream, whipped
1 cup grated coconut
Cut I or chop the fruit, add
water i and salt The ene-third
cup sugar may be added If a
sweeter dessert is desired. Cook
over low heat until thickened,
then add broken nut meats. Put
between vanilla wafers, and pile
three or four wafers high. Let
stand in food compartment or
refrigerator. Just before serving,
cover "with whipped cream and
roll in shredded coconut Red
cherries. grapes or other fruit
may be used as a garnish.
1240 II.
LAD Y-ELBERT A
No. Ha 33
Tins
SUNSHINE
Hi-Ho Craclters
l-Lb.
Pkg.
SUNSHINE
Cheez-il Crackers
190
6-ox. pkg.
CA11DY 0B&1IGE
SLICES Sgr'. 290
SFEBBY PA1ICAKE
& WAFFLE-UK
290
2S-OX. pkt.
Luraher-Jack Syrup
, .... 38
wn.
Greea
Stsmp
Ilax
U. s.
EACH
BEGTJLAB
$1.49
"SmSSTstar;
Saturday
svnrrs
XVt-
Greett
Sump
Ad Elleclive
Frl & SaL
Acg. 21 & 22
Beef Makes
Good in Any
Main Course
' l ' " ' . .. ' ; -! r : -
Beefs no end versatile, so here
we've added two recipes to the
list of excellent ones using this
most popular of meats. , r
SOUR BEEP WITH
GINGERSNAP GRAVY j
. Cover 3 to S pounds of chuck,
rump, or round of beef with equal
parts of vinegar and water. Add
a few bay leaves, a dozen whole
cloves, a teaspoonful of whole
black peppers, and a peeled on
ion. Let the meat stand in the
vinegar for 1 to 3 days in a cool
place, turning it so that it will
pickle evenly. Remove the meat
from the liquid and brown in hot
fat in a heavy kettle. Then slip a
rack under the meat to keep it
from sticking to the pot, add 1
cup or less of the pickling liquid
or water, cover with a close-fitting
lid, and cook slowly for 2 to
2Vx hours, or until the meat is
tender.
To make the gravy, blend 2 ta-
blespoons of flour with 2 table
spoons of drippings. Add gradu
ally with constant stirring IVx
cups of cool or lukewarm liquid.
Cook slowly until smooth and
thickened. Add 2 or 3 ginger
snaps broken into small pieces,
and stir until smooth. Or season
the gravy with a little ginger and
sugar instead of the gingersnaps.
Gapilol St.
I
PACIFIC PEAQL
HEMS
Green
& Jack s
MEATS
AND
SAW
14b.
14-os.
to
2-ox.
S5c 13.
14b.
Cello
TrldaT
-vfairlert
and Try
xeta
in
-
49c 13.
Lb.
g
W
. FILLED COOKIE
Fruit-filled cookies have been
popular since the days of the
wood stove. Here's the way to do
them nowadays. Shape a rich
cookie dough into small balls and
make a depression in each with
handle of small knife. When coo
kies are baked, fill with a lus
cious prune filling; made in the
proportions of 1 cup cooked pit
ted prunes to Ml cop sugar.
CALORIE COUNT j
Toasting converts some of theJ
starch of bread into simpler car-'
bohydrates and removes some of
the moisture. Attractive,1 crunchy
hot toast has the same calorie
value as untoasted bread -60 cal
ories per one-half inch slice.
the beef dish is delicious served
with noodles.
J And here's a "quicky" recipe
for hurry-up meals.; It's a favor
ite with the children:
GROUND BEEF BROILED
ON TOAST
Toast 6 to 8 slices of bread on
one side. Spread the untoasted
side lightly with butter or mar
garine and sprinkle with salt and
pepper. Season 1 pound of ground
raw beef with salt and pepper
and add 2 to 3 tablespoons tcp
tmlk or undiluted evaporated
milk. Spread the meat mixture
Over the untoasted side of the
bread slices, covering evenly to
the Very edge. Broil by direct
heat under a flame or a grill, for
5 to 10 minutes. Dot with the ta
ble fat if desired. Serve hot
DU1ICA11
HIKES
No. 303
Tin
Picnic
Tin
I'lAIIDARIII 0RAIIGES
ALU
8:30 A.M.
to 9 P.M.
week days
10 A.M.
VEAL.
to 7 P.M.
Sundays
Pom
and
RADISHES
GBEEU
SUmP
Colorful Mixture
Onions, pimiento j pickles and
carrots are a colorful list of in
gredients to go intolthis salad.
RAINBOW MACARONI SALAD
2 cups elbow macaroni
(8 ox. package!)
cup French dressing '
. V cup sliced green onions
(seallions) ,
. Y cup diced pimkento .
Vx cup finely chofped sweet r
pickles
cup thinly sliced carrots
2 tablespoons prepared
mustard
EASY
EASY
and c
NOW AVAILABLE tdth Carry
i
mm
:
I 16 ox. lYSi! "hf
. and Ijjul li
22 ex. tk'fjs-Tjj
BALL BROTHERS CO. CalifernIJ
Salem,
TlflJA
While
tile Size W
46-oz.
H-D
No. 2
Tin
Bofene
p7ashers
Jumbo
Size
on i
Sweef
Tender
and
or
onions
Bunches
TV
rpf
Makes Salad Dish
Mayonnaise, salt and pepper '
Cook macaroni in boiling, salt
ed water until tender Drain and
rinse; with .' cold ' waiter. Add
French pressing and chill for sev
eral hours. 'Add remaining Ingre
dients; using about 1 cup mayon
naise and salt and pepper te
taite;
mix thoroughly but lightly.
Chill
tuce '
several hours. Serve in let
lined, bowk sprinkle witt
chopped
fresh parsley; and 1 tof
with
hard-cooked egg
slices, U
desiredj
8 servings.
M
Refrigerator
if
EAsr to nu
TO SEAL
EASY TO SUa
sua
oTa:
TO EMPTY EASY TO CUAfl
be see' ever cod tvtr agaial
Home JA
-rAKTarte Max. Jars,
lac.. II Monte, Cal
Oregon
Stai
Armour's Treel
Luncheon Heals
12-ot TlJi
TOIIATO JUICE
Tin
Sliced Meappli
27c
99c
Soajl Grannies
46-oz. Pk.
"ALL" for Anlimalic
oq
Ibi
Eat
43
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