2 Stc 4) CSstenaca. Sslea.
Just the ticket for autumn meals is this tuna salad witha few extra flavors added for interest The tuna and crisp
diced bacon make it a main-course salad. Combine the tuna with hearts of lettuce sliced green onions and radishes,
add the crisp bacon cubes. Make dressing by combining Vi cup's salad oil, Vz cup vinegar, and half cup of bleu pr
Roquefort cheese that has been mashed with a fork. Blend and pour over tuna-bacon-lettuce mixture, toss lightly..
Fresh Prune
Juice Destined
For Production
r New on the horizon of future
fruit products is a sparkling
clear, rich scarlet juice , made
from fresh prunes quite differ
ent from the familiar and widely
used , dried ( prune juice. ; The
v colorful new juice may one day
sell as a concentrate to make up
- .V . 1 . 1L
wuu waier ur f s a smgie-sirengia
or "straight" bottled juice. It is
not i yet in commercial produc
tion, hut a method fnr it mann.
f acture is reported by the Bureau
of Agricultural and Industrial
Chemistry, U. S. Department of
Agriculture. Research was done
in cooDeration with the industry
at the" Western Regional Re
search Laboratory, Albany, Calit,
using both the French prune and
the more tart Fallenburg or Ital
ian prune, the chief variety of
the Northwest ;""?
The fresh prunes that is,
those that are not dried sell
either as fresh fruit , or are
canned, but the supply of the
fresh fruit in recent years has
exceeded the demand. Thus, both
growers and processors - have
been interested in possible new
outlets for the fruit particularly
juice concentrates which have become-
so popular recently.
Do It at Home
.With prunes as low as they are
In our area of abundance, there
is not reason why the housewives
can't add this to their list of
juices" to serve as a beverage or
to include in breakfast menus.
Here is hoto the laboratory
made it and .the housewife can
easily adapt the recipe to her
own kitchen:
The fresh prunes first were
washed in cold water, then heated
just enough to inactivate the
enzymes, strained to remove pits
. and skins, treated to orevent
je'lving and finallv put thro:?h
a b?-type press and a filter. The
resulting clear red juice is suited
to' concentrating or to the usual
.processing for bottling.
Only fully riDe fruit gave juice
of the best color, fhvor and
keoing quality. Toward the last
of rioenn, prune l"se much of
tfcir sc'ditv and develon a stron?
r'easin aroma and flavor.
Prunes harvested for fresh ship
ment ; u!uallv are not mature
enough for st'factorv juice, but
those nicked fro'n the ground
sh'ki he wonderf uL
A cold storaee temperature Is
1ortant for holding the fine
fbvor and color of the concen
trate, tests showed. ;
Ff- Hmturoers
If we're on the subject of
ground beef, have you ever tried
brbecued hamburgers? ,
BARBECUED HAMBITIGERS
1 A pound ground beef
. 54 cup chopped onion
1 teaspoon salt
SAUCE
4 cup chopped onion .
lVt cup cooked tomatoes
.1 Y cu tomato paste .
, 2 tablespoons vinegar
Ya teaspoon oregano
: 2 tablespoons brown suear
' r Vi teaspoon Worcestershire
teaspoon steak sauce,
teaspoon salt
' . 3 drops Tabasco '
Combine -. all ' ingredients for
eauce in a. saucepan. . Simmer
for 1 hour. Pan-fry ground beef
and onion until lightly brown.
Pour off drippings. Add salt
Combine meat mixture with
sauce. Cook over low heat for
hour. Serve on hamburger rolls.
Serves 4. v
UNDERNEATH FIRST
When painting clapboards, do
the underneath edges first faces
last to prevent dripping.
On FrL Oct 2.JS53
i'
FOR SUMMER SERVING
Pumpkin makes an ideal sum
mer dessert and canned pump
kin and squash are available at
your grocers the year around.
Make your favorite pumpkin pie
filling and bake it in custard
cupi. j Serve it chilled Y with
whipped cream, or for a special
treat top with either vanilla or
pecan ice cream.
Vera-Ellen
Star of M-G-M'$
'THE BIG
LEAGUER"
Reach for
v. "V- xri
fmh vd!J idiuSir Cbto Idl HI
.'.Iav' -e. JkX ; yJ
BACON CRAX v
Select' lean slices of 'bacon.
Wrap a slice, spiral fashion,
around each .long, thin soda
cracker. Do not overlap edges.
Fasten with picks. Lay the
wrapped crackers on a rack in
a shallowpan. Bake in a moder
ately hot oven (400) until ba
con is crisp, about 12 to 15 min
utes. Serve hot:
I V" S; 'u ' 'f
fresh r
I
m
I
x 1
r l ;
v
I-
Mr f
5
-
1.
V
SPICING THE SPUDS
Potatoes are a daily must, on
camping trips or in the home.
But just because you're in the
middle of nowhere, don't forget
to add some flavor variety to
them. A quarter 'cup of .butter
or margarine and Y teaspoon
each of onion, garlic andor
celery salt will do the trick.
Serve over baked or boiled po
tatoes. This is enough for four
servings.
it s
can
Delicious, enriched Sunbeam
Bread does two things for you:,
gives you immediate vitality for,
your household tasks . . . vlus an"
abundance of healthful vitamins and
minerals for day-long pep!
No other food gives you so much of the
right energy at so little cost. Serve
fresh' Sunbeam Bread every day I
Indian High
Tea Spocial
One of the Uitieit dishes to
appear st in Indlsn hieh tea is
Samosas, a spier mixture of meat
or vegeiawe wrappea in an enve
lope of dough and fried.
INDIAN SAMOSAS -V:-..
,2 cups green peas 1
1 cup potatoes, cooked, cubed
2 cupa flour
i 1 teaspoon ground ginger
lf teaspoon ground green pep
per (hot)
1 chopped onion. '
. 1 teaspoon black pepper
1 teaspoon salt .
2 teaspoons fresh lemon juice
. cuo butter
'.Brown the onioa In butter and
add the peas. Then add ginger,
hot green pepper (red hot pep
per may be substitutea;, sail,
black pepper" and lemon juice,
Blend together flour and suf
ficient water to make . a soft
dough. Then roll in circular
shape, cut circle in hall Fold
over to make - a triangle: stuff
open end with mixture, press
edges - together and fry In deep
fat For a meat filling, substitute
two cups chopped cooked meat
for the peas. Serves 4.
Relish Includes
Nippy Cranberries
An excellent relish that has a
nippy flavor and pretty look is
this one with cranberries.
CRANBERRY RELISH
1 orange ,
Y lemon
1 pound can whole or
jellied cranberry sauce
1 cup crushed pineapple,
drained
. 1 teaspoon curry' powder
Put orange and lemon through
food chopper. Combine with
cranberry sauce land crushed
pineapple. Stir in curry powder.
Store in refrigerator overnight
so flavors will blend.
How about you? That
"wonderful, to be alive"
feeling isn't a special gift;
something all of us
get from the right
energy food.
Family Life Expert Believes
Child Should Share Decisions
V- : BT ERMINA FISHES
. County Extension Agent Home Economics .
Are your children part of the family? What a silly question!
And yet how often do we find ourselves asking them to do chores
that we dislike or buying things for, them without having them in
on the selection. It may even be saying they can't have that new
bicycle because "There just isnt
Tom Foff enberger, former family life specialist in Oregon, says
"Being part ol a family is more
than just living at Home. It snould
include giving them a voice in
family affairs rather than giving
them the feeling; that they are
left out In the milking of family
decisions." ?
Children Besent Exploitation
Children need the feeling that
parents think of them as human
beings with some fights. We often
ask them to do chores we don't
like to do. If we don't like to
do them, and they know it we
can hardly expect them to show
much eagerness -for the job.
Children Need Consideration
It pays off tat give consideration
to the feelings of young people.
If Mother had $ bridge game,
how eager would! she be to hear
her husband call, TStop your card
game and help me with the
chores." Children feel the same
way when called away from some
especially interesting activity.
Children Need Responsibility
It is highly important that chil
dren learn toldof their part but
certain benefits fhould go along
with these responsibilities. Have
you tried giving the youngsters a
choice of job! or? jobs and then
allow them to 'such tasks at their
own convenience! If the job isn't
done, then the" paj-ent my need to
step in and see that the youngster
does it. !
Give Them A. Voice In Decisions
For example mo:st teen-agers
go "round and "round about how
late they may stay out When a
certain time 5 HI set no matter
how fair it may $e, they seem to
resent it A better way is to ask
them what time pey think they
should be homeJParents may be
surprised to i find the kids are
'harder" on themselves than the
: 'I l m 3
LJUJLJ I II JL 11 J I 1 '
I K ffl LmA RlfffllX I of eoHng, try Nollts Egg Noodles
! I ! II thhllllllllllUi Beef, h", notcnly delicious. iV
s 1 f I m v W ill VT lr a I cooomicai, too! in special goiam
, n H 11 MM fraPP II hove twice as much egg solid osusuot
;iV B illillJ IjlLM Theres's plenty of braised meat ond .
1; i i If wHJflv If loods of flavor to make H tost.
fj if VlTH GRAY' homemade. Bake it in yovr oven m a ;
! t JK - casserole with cheese and crumbled
. jif : . ' . ' '' Natley's Potato Chips on lop.h'i a real
- ji ! ' My,f' j 1 monev saver and appetite pleaser. .
enough money to buy it"
parents would have been. Chil
dren want rules, but they want a
voice in making them.
They Need to Lear About Money
The best way to teach children
about money is to let them take
part in handling it Some parents
think lf the youngster knew the
amount of Dad's salary, that soon
all the neighbors would know. If
a youngster is made to feel he is
a real .part of the family, he
usually , will guard the family
secrets. - '
They Need Freedom of
Expression
Children need the feeling that
they can speak their own minds
in the making of any family de
cision. When children are young,
parents must make most of the
decisions. Later it is important
that parents give more and more
voice In the decisions. Some day
they will have to make lots of
decisions, and most will be with
out- parental ' help. There is no
better way to prepare them to
handle decisions as adults then
to give them ever increasing prob
lems as they are growing up.
CAREER GIRL'S DELIGHT
In advance, dice or crumble 12
fig-filled, cookies. Add 1 cup
drained tidbits or crushed pine
apple, and 8 marshmallows, quar
tered, i Chill several hours or
overnight About an hour before
serving whip hi cup heavy cream
and fold in. Heap in dessert
glasses, sprinkle with chopped
walnuts, and chill again. Makes
4 servings. This is a versatile
sort of recipe. You can use ma
caroons or other cookies in place
of fig bars; add diced bananas
with the cream and so on. .
1 n I: J
Beets Take a
New Fruit Flavor
A new fruit flavor appears in
this recipe with beets, a variation
of the usual orange-beet combina
tion that is an old favorite.
'-' PIQUANT BEETS
cup crushed pineapple with
its syrup . ,i
2 tablespoons vinegar -.
2 tablespoons sugar ?
. 2 tablespoons cornstarch
1 14b. can (2 cups) diced or
sliced beets, drained .
2 tablespoons butter or max--,
garine
Salt and pepper to taste.
Combine crushed pineapple and
vinegar and heat to boiling. Mix
sugar and cornstarch thoroughly,
add all at once to hot liquid, and
cook, stirring briskly, until
smoothly thiekc-ed. (Yes, this
works fine! The, keeps the
beets and butter or u. Trine,
season to taste, and heat slowly
about 10 minutes. Makes 4 or 9
servings. ,
Chowder has a
Flavor Variety
. Here's a nice little dish to use
up the odd pieces of chicken.
CHICKENAND-CORN
CHOWDER ... ..
m I
chicken wings, neck, back,
giblets ; .
1 sliced onion
Tops of bunch of celery '
1 quart boiling water .:
1 can cream-style or whole
kernel corn (2 cups)
1 tablespoon salt ,
2 chopped, shelled, hard-
. cooked eggs
Summer wings, neck, back, and
giblets with onion and celery tops,
chopped fine, in boiling water,
covered, about lb hr. Remove
meat from bones; chop or snip
with scissors. Return to broth.
Add corn and sale; simmer 10
minutes. Add eggs. Makes 4 serv-
jings. .
cvniuU