Lemons Boon
To Folks on
No-Salt Diet
There is an increasing number
of persons put on restricted sodi
um diets, and each one must be
come used to the flavors which
familiar foods take on without
that familiar ingredient Lemon
juice has proved a boon to many
on such a diet Here we have
kome suggestions from the lemon
growers who have done a good
deal to introduce the merits of
their product in, restricted diets.
The entire family may become
fond of lemon jufce to replace
the usual salt in many of their
recipes.
Lemon is a natural with fish,
especially with the fresh varie
ties allowed on diets where sodi
um is restricted. That extra lemon
flavor makes all the difference,
peps up saltless food and turns
it into a flavorful dish.
LEMON POACHED FISH
1 pound sliced fresh halibut,
cod, salmon, or others
1 tablespoon fresh lemon juice
Cut fish into individual sized
servings. Put enough water" in a
pan to barely cover fish, add
lemon juice, and bring to a boiL
Place the fish in the water, cover,
and cook below boiling point for
8 to 10 minutes. Carefully re
move fish from water and serve
immediately with Thrifty Hollan
daise Sauce. Serves 4.
THRIFTY HOLLAND AISE
SAUCE
2 tablespoons sweet butter
2 tablespoons flour
1 cup milk
n teaspoon black pepper
2 egg yolks, slightly beaten
2 tablespoons sweet butter,
melted
3 tablespoons fresh lemon
juice
Melt 2 tablespoons butter over
low heat. Blend in flour and cook,
stirring constantly, until mixture
is smooth and bubbly. Remove
from heat. Add milk and mix
thoroughly. Return to heat bring
to boil and boil 1 minute, stirring
constantly. Cook until thickened.
Remove from heat, beat in pepper
ar.d 2 egg yolks. Gradually beat In
melted butter and lemon juice.
Serve at once. Makes about IV
cups sauce.
Use low-sodium milk if regular
milk not allowed.
Moist and well-flavored best
describe these .delicious patties
with their crisp brown edges and
moist centers. The onion and
lemon in the recipe blend well
for a real taste treat:
BROILED BEEF PATTIES
cup low-sodium bread crumbs
2 tablespoons fresh lemon juice
1 small onion, finely chopped
1 teaspoon black pepper
1 pound ground beef
Sweet butter (about 2
tablespoons)
Moisten low - sodium bread
crumbs with lemon juice. Add
with onion and pepper to ground
beef and mix well. Form into pat
ties and brush with sweet butter
before placing under broiler.
Broil approximately 5 to 6 min
utes. Turn, brush with sweet
butter and broil until done. Makes
6 medium sized patties.
You'll never miss regular salad
dressings and salt in this cucum
ber herb salad. Choose the herb
to suit your fancy, it's equally
good with marjoram or thyme.
CUCUMBER HERB SALAD
V cup fresh lemon juice
1 talblespoon sugar
teaspoon grated onion
teaspoon marjoram or
thyme
1 large cucumber
Mix together lemon juice,
sugar, onion and marjoram. Peel
cucumber, if desired, slice and
marinate in lemon mixture. ChilL
Serve with marinade, or drain
and arrange on lettuce leaves.
Good, also as a garnish for meats
and salads. Serves 4.
Rich Dough Has
Innumerable Uses'
A rich scone dough makes ideal
shortcake for the season's sweet
est and most luscious fruits.
Scones, which are basically the
same as biscuits, have sugar and
eggs added. Bake the dough in a
round cake pan or squares for in
dividual shortcakes. Fresh rhu
barb sauce, strawberries and blue
berries are all in season now, so
you'll want to take full advantage
of the fresh fruits and serve them
often.
SCONE SHORTCAKE
2 cups sifted flour
3 teaspoons baking soda
1 teaspoon salt
cup sugar
2 teaspoons grated lemon rind
x3 cup shortening
1 egg. beaten
Vi cup milk
Sift together flour, baking pow
der, salt andsugar. Add grated
lemon rind. Mix well. Cut or rub
in shortening until mixture is
crumbly. Combine egg and milk.
Add to flour mixture, stirring only
enough to moisten flour. Turn out
on lightly floured board or pastry
cloth. Knead gently 30 seconds.
Roll out - inch thick (425 degree)
about IS minutes. Makes 6 in
dividual shortcakes.
If you like smoke-flavored yel
low cheese you'll enjoy using it
this way. Make white bread sand
wiches of the cheese; toast them
in an iron skillet in butter or
margarine; turn to brown both
sides.
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Here's a cool, green dessert that looks like spring. It's a smooth, sweet lime-flavored dish and yoill be surprised when
you find that avocado is included. This is a favorite dessert in Brazil, where avocados are regular items in the diet. To go
south-of-the-border all the way, serve the Creme de Avocado with demi-tasse cups of fragrant black coffee and cookies.
Here's how the dish is made. Mash 4 ripe avocados with a fork and sieve. Add 1 tablespoon lime juice and 14 cup sugar.
Mix, spoon into freezing tray and chill until icy but not frozen. Serves 5 or 6.
Lima Patties Use
If you have any left-over limas,
these patties are perfect for a
quick lunch. Just mash the limas,
add crisp pepper and onion, and
season well. Then wrap the pat
ties with partially cooked bacon
and fry quickly. You can omit the
bacon and serve these patties as
a deliciously different vegetable
for dinner too.
LIMA PATTIES
cup cooked large dry limas
tablespoon chopped onion
tablespoon chopped green
sweet pepper
tablespoons cooking fat
teaspoon thyme
teaspoon dry mustard
teaspoon pepper
Salt to taste
teaspoon Worcestershire
sauce
egg
strips bacon
1
6
Mash limas well. Cook onion
and green pepper in fat about 5
minutes. Add to limas. Add sea
sonings and blend in egg. Parti
ally cook bacon. Shape lima mix
ture into flat patties
Wrap each
wiien every cup of coffee
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Bacon, Vegetables
patty with bacon strip and secure
with picks. Cook on lightly greas
ei skillet until brown. Turn and
brown second side. Serve piping
hot. Makes 6 medium patties.
HOT FOOD
Hot hors d'oeuvres disappear
first at our parties. Tempt your
guests with these savory bites.
Stuff pitted ripe olives with
shrimp. Wrap each stuffed olive
in a thin strip of bacon and fasten
with a pick. Arrange on a wire
cooung rack placed over a shal
low pan. Bake in hot oven until
bacon is crisp. You can also do
this in the broiler but it takes
more watching.
FILL THEM
Drop cream-puff batter in tiny
mounds and bake until golden
brown. Fill with cream cheese
mixed with Roquefort and a little
mayonnaise. Serve as a snack in
Hie evening, or as a first course
before supper with well-seasoned
chilled tomato juice.
LAST DROP
Vaeuum-pcked
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to
SEVERAL TIMES
If you like a boneless lean cut
ot meat for pot roasting, use sir
loin tip. When serving, cut the
meat into as thin slices as possi
ble. It will make fine open sand
wiches with some the gravy la
dled over.
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LIMAS GOOD
This menu is bound to be popu
lar with the guests. Sliced baked
ham," baked dry limas, fresh froz
en spinach, crisp relishes, hot
baking powder biscuits and
honey, and 'for dessert, wedges
of raisin and apple pie.
makes linens
more ffm white
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Small Ham Is
Ideal Meat for
Little Family
A roast and glazed picnic of
fers plenty of eating goodness for
special family meals, and has the
added advantage of budget-loving
economy. A picnic is the pork
shoulder roast that corresponds
to the ham. It is cured and smok
ed to give it ham-like goodness,
but because it is slightly less
meaty, it is usually lower in cost
than a ham. This is a smaller
roast, too, averaging in weight
from three to nine pounds, and
is a convenient cut for smaller
families.
Like ham, picnics may be . pur
chased in both the cook-before-eating
and ready to eat styles.
Flavor and texture in picnics may
vary due to differences in caring
and smoking. For the greatest
eating pleasure, choose a brand
you know has been brown sugar
cured and slowly smoked over
hardwood fires to the peak of fla
vor perfection. This skillful band
ling makes it unnecessary to soak
the picnic before cooking and. of
course old fashioned boiling will
ruin this new fashioned picnic.
Sizes Best
When buying a picnic for your
family, count on to pound
per serving if you choose the
bone-in, cook before eating var
iety. If you select the bone-in,
fully cooktfd picnic allow about
fc pound per serving. Be sure to
buy enough for sandwiches and
a delicious leftover dish or two.
Keep this cured pork cut refrig
erated until ready to cook or
heat.
If you want to pretty up the
roasted picnic with a glaze, re
move the meat from the oven
about Vz hour before it is done.
Score the fat covering in a dia
mond or circular pattern. Spread
with your favorite glaze mixture,
dot with whole cloves and rot urn
to the oven to finish heating and
to mejt the glaze. Peach halves
and raisins may be heated along
side the picnic at this time to
garnish the platter. Hot buttered
rice makes a fine accompaniment.
Laundering
CLOROX means a
cleaner, safer' wash I
You'll take pride in tht extra whitentss
of yovr Clerox-cltan cottons and linens
. . . f or Oorbx removes dinginess, stains,
even scorch and mildew. Qorox provides
extra health protection, too. No other
homo laendering prodect eqnals Clorox
in germ-killing efficiency!
laundering with Clorox hos other advantages,
too. Clorox deodorizes . . leaves linens fresh
smelting even when dried indoors. Clorox olso
conserves linens . . it's extra gentle, free from
caustic thanks to an exclusive, patented formula.
And Clorox, a liquid, contains no gritty particles
to damage wosh and washer.
Statesman. Salm, Or.. Friday. May 14 19S4 (Sc. 35
Diced Ham With
Rice in Casserole
Diced bam goes nicely with
rice: to male an excellent casse
role: dish for springtime meals or
outdoor dinners. A bit of green
pepper gives extra color.
HAM RICE LUNCHEON
CASSEROLE
1 cup diced cooked ham
Vi cup chopped green pepper
V cup chopped" onion
2 tablespoons fat
1 cup cooked rice
Vt teaspoon salt
1 cup milk
I egg, slightly beaten
Pan:brown ham, green pepper
and onion in hot fat in a skillet
Combine all ingredients in a 1
quart casserole. Mix well. Bake in
m moderate oven (350) 35 to 40
minutes or until mixture is set
Serves 4.
FRUIT TOP
Here's a different way to finish
off that baked ham. Spread with
orange marmalade and put back
into the oven to glaze. Serve thin
slices of the ham with broiled
orange slices garnished with cher
ries or whole cloves.
Here are the heating and cook
ing schedules, and a recipe for
leftovers that you're sure to find
delicious and satisfying.
Remove the casing and place
the picnic skin side up on a rack
in an open pan. Heat in a slow
oven (325). Heat ready to eat
picnic to 130 internal tempera- J
ture as recorded by a roast meat
thermometer.
3 to 7 lbs t' to I hrs.
5 to 7 lbs 2 to 2'2 hrs.
7 to 9 lb 2',i to 3 hrs.
For a Smoked Cook-Before
Eating Picnic, bake to 170 in
ternal temperature as recorded
by a roast meat thermometer.
4 to lb 2'i to 3 hr.
6 to 8 lbs. 3 to 4 hrs.
8 to 10 lbs 4 to 4' hrs.
Picnic in Cheese Sauce
Over Cabbage
y cups diced cooked picnic
"4 pound cheese food, cut
in cubes
4 cup milk
4 teaspoon Worcestershire
sauce
1 small head cabbage,
shredded, cooked
Combine cheese, milk and Wor
cestershire ' sauce in a saucepan
or top of double boiler. Heat
slowly. Stir occasionally until
smooth. Add picnic and heat
through. Serve over hot cooxed
cabbage. Serves 4.
with
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WHATEVER
QUANTITY
OF
AA
LARGE
We
Have
on
Hand
Will
Go
on
Sale
9 a.m. Friday
ot
Dozen for
NO
TELEPHONE
ORDERS,
PLEASE !
Hard-lime Dance
Saturday Might
Two-Bifs . . .
WALKER
MEAT
CO.
Is your locker getting
low? If to, let us
know. Free delivery
to your locker.
BEEF
PORK
VEAl
LAMB
FRYERS
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S
A
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Franks
4 $1.00
Grnd. Beef
Have You Tried
Med-O-Hilk!
CEIERV
Bunch
LETTUCE
Head
CARROTS
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