6 Sc 2 Statesman. Satan, Or Friday. July 23. 1954
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Bakery Gives
Makings for
Summer
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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
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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
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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
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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 , ;
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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
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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.
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nOUDAY.IIMlGARIIIE Jd)0 PILLSBURY CAKE IIEES 'vo)0
DEinnsoirs catsup peij-jell . sta-flo starch
2 29 . lOf Wcd.33 .
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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
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