6 Sc 2 Statesman. Satan, Or Friday. July 23. 1954 t - i.S 1 yy: - 4 Bakery Gives Makings for Summer 4 V Cold cuts remain the summer diner's favorite meat There's very wide variety from which to choose at any meat counter. Ideal for days when A cooking's to be cut to a minimum", these meats go nicely to the picnic, can be combined with other foods to make nice hot dishes and coax along warm weather appetites. " Cold Cut Cue Sheet Handy Buying Guide Itshoaldn't happen to a cook, to have to cook on some busy sum mer days. And it doesn't have to happen, when cook knows her cold cuts, and what a wonderful range of choice there are in the clan. Our Cold Cut Cue Sheet will guide you to good choice" in this delicious group of summer meats. Caoked Smoked Sausage Bologna Ham Style Bologna Berliner Style Sausage German Type Mortdella Types of Cooked Sausage Liver Sausage Tongue and Blood Sausage Blood Sausage Types of Dry Sausage Summer Sausage ! Farmer Cervelat . , Holsteiner Cervelat : ; , Thuringer Cervelat Goettinger Cervelat Alessandri-and Alpino-. Aries - German It Hungarian Salamis Frizzes Goteborg Corvelat Landjaeger Cervelat Gothaer Italian Salamis Cappicola Mortdella ' Lyons Sausage . . Pepperoni Chorizos Caaked Meat Specialties . Spiced Luncheon Meat Head Cheese Souse - . Minced Ham Veal Loaf ' Liver Loaf ' Meat Loai Meat Loaf Olive Nut Loaf Tongue Loaf Minced Roll Jellied Tongue Deviled Ham Jellied Corned Beef Sour Cream in Rich Waff Io Recipe If 'yoa've sour cream and milk in the house, or know where to ' get it, try these luscious waffles: x . SOUR CREAM WAFFLES 2 cups sifted flour ; 2 teaspoons baking powder 1 teaspoon soda, teaspoon salt ... 1 tablespoon sugar 3 eggs, separated 1 cup sour milk 1 cup sour cream - 6 tablespoons butter, melted Mix and sift dry ingredients. Combine well beaten egg yolks. sour milk and cream: add . to Dour mixture and heat until smooth. Stir in butter' and fold in stiffly beaten egg white. Bake in butter and fold in stiffly beaten ezz whites. Bake in hot .waffle Iron. Outdoor Cooking Techniques Told There s a definite technique to outdoor "cooking, which, by the way,1 more and more people are learning every year. Outdoor cooks work out their own partic ular ! problems, but are usually casting about for shortcut ideas and menus to cook over the patio fire. i. Here are a few hits that may; be welcomed: When you are stringing mar inated pieces of beef or lamb on skewers for grilling outdoors, leave a little space between each pitce of meat Then all sides will be deliriously browned and have that good charcoal flavor. Try adding two tablespoons of milk to a pound of ground beef when your are making harribure ers; they'll come out juicy! Top the hamburgers with a mixture of chili sauce, pickle relish and pre pared horseradish and serve on toasted battered buns. Add molasses, prepared mus tard, , cider vinegar, and chopped onion to canned tomato sauce; use when you are barbecuing frank furters for that picnic party. When it comes to the one hot dish to serve at patio suppers where cold foods predominate, try a piping hot casserole of baked large dry Emas.. Good seasoners for the baked ' beans would "be onion, salt pork and molasses. The favorite dessert for outdoor meals is ice cream, and the budget-priced half gallon packs are just right for scooping or dip ping. Pass this Lazy Susan assort ment of toppings and let each fix his own sundae honez and wal nuts, sliced strawberries, salted almonds, drained canned fruit cocktail and chocolate sauce. Take your cooking easy during the hot weather and look to such things as canned meats and fish for shortcuts. When canned ham is your choice, give it a gorgeous honey and brown sugar glaze. Combine cup each honey and brown sugar, and spread evenly over the ham. Bake in a moder ately slow oven (325 degrees), al lowing 15 minutes per pound. The -professional baker pre pares many a culinary aid to tne summertime cook. Tough it's fun to do your own .baking when weather's suited to it, most of us welcome the products of the bak ery during the summer months. Take, for instance, these sugges tions ; for using bakery goods fine ideas for the family meals or party items if you wish. Cabbage can be as bright and green as when it came from the vegetable patch in this Escalop- ped Cabbage. Cook a quart of shredded cabbage for only seven minutes. Because bacon brings out the full flavor of this vege table, use drippings for making one cup medium white sauce, if you like, combine pieces of crisp- y cooked bacon with one pint of soft bread crumbs, placed in three alternate layers with the cab bage.. The sauce is poured over the layers and the dish based at 400 for 15 minutes. PINEAPPLE CRUNCH ROLLS. To turn a . simple roll into a glamour item, try Pineapple! Crunch Rolls. Start with a pack age of 8 Brown 'n' Serve dinner rolls. ' Combine one-fourth cup drained, crushed pineapple, three tablespoons brown sugar, and one tablespoon each of pineapple juice and melted butter or mar garine. "Spread mixture over bot tom of a loaf pan to fit rolls, Place rolls, tops down over mix ture and bake at 400 for IS min utes. Cool for a minute, turn cut and serve, fruit side up. . : PARTY DIAMONDS Party ways for summer are easy ways. Spread butter frosting over a bakers -sheet cake. Cut into diamond shapes. Decorate top of each diamond with tinted frosting forced through a deco rating tube. Vary the designs with the different tips for the tube. ; COOKIE SHORTCAKE One for - the ' cookie eaters Cookie Shortcake. For each serv ing, alternate two scoops of van illa or peppermint ice cream be tween three layers of shortbread cookies, beginning with the cookie. Over ail, pour one-f ourtn cup of chocolate sauce or crushed fruit, either fresh or canned. - ANGEL FOOD ICE CREAM CAKE A dessert for those wha want tc cook in cool comfort Angel Food Ice Cream Cake. Line a refrigerator tray with heavy, waxed paper. Slice a bakers' 13 ounce loaf angel food cake; horiz ontally, into thirds. Slice a pint brick of strawberry ice cream in to thirds, also horizontally. In the refrigerator tray, place ice cream slices between two layers of cake; use one and one-half slices of cake for a layer. Cover with waxed paper and store in freezing compartment. Slice into portions and serve with whipped cream. - - - Flavorful Topping For Sunday Sundae - Instant eoffee gives the flavor to this ice cream topping: ' COFFEE SUNDAE SAUCE 2 tablespoons instant coffee 1 tablespoon flour i , Dash or salt ' ' .1 cup light corn syrup cup light cream - 2 tablespoons butter i Combine coffee, flour, and salt in a saucepan. Add corn syrup gradually, stirring constantly. Add cream and butter. Simmer 5 min utes, or until thickened, stirring constantly. Cool. Then serve on ice cream (vanilla or coffee fla vor), on creamy dessert or, cream puffs. Makes 1 cups sauce. wen SWEET Cream a half cup of butter or margarine, with a teaspoon of sugar and r tablespoon of molas ses, making sure that you add the sugar and molasses gradually. Serve over waffles, pancakes or rrench toast for something good! WASH RIGHT AWAY , 'Wash children's seersucker or corduroy clothing soon after they are soiled. Allow the seersuckers to dry on a hanger. Corduroys do not! have to be ironed. TOO WARM Is your pet bird molting out of season?' Then you have probably been keeping him in an overheat ed room, or in a cage too near a sunny window. Egg Salad Makes Zesty Hot Disfi v I : ; ' - Hot potato salad, hot bean sal ad now it's hot egg salad. Hard cooked eggs begin this mixture that's good hot or cold! j - ..' ZIPPY pOT EGG SALAD -6 hot hard-cooked eggs teaspoon salt, j . .; teaspoon pepper; f 3 tablespoons chopped seal- lions j ; . i - ' 3 tablespoons snipped parsley . Vi'cup mayonnaise ; 2 tablespoons catchup or chili sauce, . i ' 1 teaspoon prepared mustard Into warm bowl, slice hot hard cooked eggs. Add salt, pepper, scallions and parsley, tossing i lightly. Toss in combined mayon naise, catchup and mustard. . ed, toasted rolls or English muf Serve on lettuce on hot butter-1 fins, or toast Makes 3 or 4 serv- SAVE ON CClFFEE i Tf - hi 1.-. "Y. ' -;ir 4 Now At Your . - Grocsr1 "OR CONTACT: WILLAMETTE GROCERY CO., SALEM" SANDPAPER THOUGHT A light rub. with, sandpaper will get spetspff a felt hat - NEEDED CALORIES Next time you're entertaining the girls for dessert-bridge serve them chocolate cream rolL Fill the chocolate 'sponge cake roll with whipped cream. Then frost with a chocolate icing and pat with finely chopped walnuts while the frosting is still soft LOCAL j-:,-: ITnrnips - Beels I benches FABIIEIl JOIIES 3559 Portland Soad AWAY OUTSIDE When you prepare lemon, lime or orange rind, use the grater hghtly so yon include only the outermost colored part of the rind; then the grated rind won't be bitter. , asiai catsup - KAV1E CATSUP W WITH km cHai rcmxs mess ' With A Chili r CAP! Wznnisonls V f ROM TMt f AMOUS KM CSS, aCP. KITCHEN LABORATORY rOCdfew com vxk MVTVAi onus tvoovcfcs, CO. OOOcl IT'S UTTRLY AMAZING HOW f.ttCH EXTRA JUICE AND JELLY YOU CETI A ONDERFUL KTV METHOD ... devdseesl dusmty by (be M.CP. Kiicbea Itbomwy ...wbks you to press crashed fiwa sod berries throuxh a vuiia mx aot ocOy uekly, bat so eflectnrtly yoa f Uu twice m mmc. taie m m tne old-drip let ict hod. This extra htge unroot of juke, m$td with M.CF. JAM AND JELLY PECTIN, nukes almost tbrae timf a muth fcUr from a give amount of fruit. Not oaly that, this juke is to fully clarified that you're Mar of clear, transparent jelly every time. To obtain this remarkabU M.CP. auetbod (and the M.CP. JELLY MAKING SET to ae it with), end $1.00 (cash or stamp) nod 3 M-CP. PECTIN package fronts, with your name sad address, to M.CP. Kitchen Laboratory, Anaheim, Calif. YouH get the coat back many timet ever ie extra juke and extra jeOyt THIS CREAMY RENCH DRESSING riLL NOT SEPARATEI PECTIN DOES IT! ...That it, if yon ase M.CP. JAM AND JELLY PECTIN. Na ather peetin win do the IU )tv trielu it may teem strange to ttunic of asing pectin tuts PECTIN. The recipe vu developed by tbt M.CP. Kitchen Laboratorv. which it coostaodv on the lookout for new and unusual uses for all M.CP. products. Not only k this M.CP. French Dresaiag delightfully taagy ia iavor, its aon-teparating feature and set great economy make k unusually appealing. If you'd like to have the recipe, simply write the MCP. Kitchen Laboratory, Anaheim, Calif and the recipe will be eat promptly and wiihaat charge , ; rt IT'S' A NATURAL REFRESHER v WHEN HOT WEATHER FAGS YOU1 PURE, '.COOLING LEMONADE . . . mad m seconds with ready-to-use M.CP. CANNED LEMON JUICE! .There's no must or fust .' . . no lemons to squeeze . .. just add water, sugar, and ice. Coats so little, too. ..only pennies a glass. That's important to think of when there are rounastefs to satisfy. Lemonade made with M.CP. LEMON JUICE is pure and wholesome because MCP. LEMON JUICE at par; fll-trgth, Baadalterated, rich ia Vitamin C It's NOT "reconstituted". . . eaatalaa aa areaervativea at any kind, such at an wholesome sulphur dioxide or benxoate of soda. (When you buy lemon Nice, canned oc bottled, be sure to read the label carefully.) M.CP. LEMON JUICE hat many wonderful uses, at youll see by writing for FIXE Kecipe Folder to the M.CP. Kitchen Laboratorv. Anaheim, Calif. (Kemem ber, too, there's MCP. FROZEN LEMON JUICE. If your grocer doesn't wock k, ask httn to get k ct yoa.) - " - . ' ' . - ;' " c " 5 aMaaataatj j ' '"L 1 IK 5 And who iin'f and if you find time to spare just, visit your favorite Busick Market, roaming along the colorful displays of fine foods you'll see hundreds of items. $o important in setting a better table, also over three thousand food items in everyday use at prices affording savings of real importance. Armour's Skinless Wieners' l0r Swift's Oriole Sliced Bacon . HAM LOAF PORK SAUSAGE GROUND BEEF - PI. i . i CORN BEEF a4f : ' ECOIIOIIY T-BOIIE STEMS LB. Economy Deef Pol Roast No Wostn Freshly Cut LB. LEG OFi GEIJUEJE LAI2B 79 LAIIB STEW lb. 19 SIRLOIII or, ROUIID STEAKS ECONOMY LB. Prime Beef Pol Roast Frashly Cut, Nlcaly Trimmad LB. Short Ribs of Choice Beef LB. ! i . 1 " - - - CHOICE SPRING FRYERS - thoso f ryors aro not just hit and miss quality, thoy are drossccl at tho proper age to give you the finest quality.' FinCCEST FAmiS FRYERS 51 go, afli ' aGk W 30 to 34 os. COnillSn GAIIE FBYEBS Zack 1 19 LOCAL RHODE ISLMID REDS $1 its aa-aaV:. Each Or if yea prefer Chicken and Dimpling! here's HI mm mis Its. i' ; -' nOUDAY.IIMlGARIIIE Jd)0 PILLSBURY CAKE IIEES 'vo)0 DEinnsoirs catsup peij-jell . sta-flo starch 2 29 . lOf Wcd.33 . f i . - : ... , : r !' ' - t I. M' IV I iiiiiin in ii r-ni.nr,, if nn n n , ., ,,.,,. , ,,"'' '" nil ',' n.nn, , , -. I in i .i,.i.. 1 5T Fresh FruM and VegeSables Ese Especially nice E3bu Beautiful red ripe slicing tomatoes, slicing cucumbers -white seedless grapes, green corn, stringlcss beans - fresh garden peas, slicing peaches, plums - cantaloupes, watermelons. New green apples - Danish squash, green corn, green peppers and flowor,,young carrots and beets in person. pf course f beautiful head lettuce, cauli- all crisp and fresh. Order by telephone or NO CHANGE FOR DELIVERY COURT ST. . . i j . . PH. 3-9176 NAARION ST GREEN , STAMPS e as rt. 1 1 ' ! -i : . t "