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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (July 23, 1954)
B (See. 21 SlitfesraaS, Salem, Gfr rrf&ff. July 23. IS3I i i . i Menu Memo for Summer Says Salads Necessary Summertime, of course, is the Season when salads take top bill ing nd whether they be the Inain dish, which they very often are, or merely a part of a menu, the salad's important : Vital, too, h the necessity for Variation in the salad fare. Here We are hinting at some ideas to snake your salad different from yesterday and the day before. A large summer avocado cut into halves and filled with a sea food salad makes an elegant luncheon-salad for two. Serve on lettuce and garnish the salad with whole ripe olives and sliced dill pickles. : A pretty salad is sure to tempt summer appetites. Take a firm peeled tomato and make 4 or 5 cuts in the tomato, slicing ii about ths of the way down. Spread sections apart and insert an avocado crescent in each cui. Serve with a mayonnaise chive dressing. - - Old Standby Potato salad is the number one timm calarf W like to make ' UUiUJVt 0M-M s ' " W ' it with husky chunks of ripe olives and cottage cheese as the a pecial ingredients to toss light lv with the usual cooked diced potatoes, sliced celery, diced pi miento and chopped dill pickles. Dress it with mayonnaise well . seasoned with mustard and vine gar. ' ' : - : ,' - , - This cool molded salad is a fa vorite for warm weather. Dissolve a package of lime flavored gela tin in 1 cup hot water. .Then add cup cold water and chill When partially set, fold in 1 cup each large curd cottage cheese and well drained canned fruit cocktail, and Vt , cup each chop ped salted almonds and mayon naise. Turn into mold and chill until firm. ' . Mashed or diced avocado is particularly delicious in a mold ed salad. J ts delicate, rich flavor rounds out rtbe flavors of other fruit, vegetables, meats, fish and eggs. Look for the thick skinned summer avocados in your markets now. ; . ' Toss-Up An excellent salad is made with a half pound can salmon, 2 cups finely shredded cabbage, cup ripe olives cut into chunks and Vt cup' mayonnaise. Toss ingredi ents together lightly. ' x Serve this fluffy mayonnaise dressing with fruit salads. Beat 1 egg white until stiff and fold into 1 cup mayonnaise. Stir in cup slivered toasted almonds. Give an old fashioned favorite grated carrot and raisin salad a new taste treat by tossing it with a honey and lemon dressing. Use Vt cup honey and 2 tablespoons lemon juice, mixing thoroughly. Help yourself salads look es specially beautiful and have such wonderful appetite appeal when you choose a combination of foods like quartered tomatoes, sliced cucumbers, shiny ripe olives, dewy fresh watercress, green onions and radishes. Pass Wat ormolon PIckFof T Recipe Takes Limo , There's always a demand for watermelon pickles about this season of the year. Here is one with a, new flavor lime. WATERMELON RIND PICKLE 2 quarts prepared rind 2 quarts lime water (1 tea spoon lime juice to 1 quart water) """ 4-6 cups sugar ' 1 quart water 1 quart vinegar 1 tablespoon whole allspice 1 tablespoon whole cloves 1 stick cinnamon . 1 tablespoon ginger root Trim green skin and pink flesh from rind. Cut in small pieces, a half inch or smaller. Soak in lime water for four hours. Drain and rinse thoroughly. Boil in clear water for one hour. Boil vinegar, sugar, water and spices together. Add rind. Cook until tender and translucent Add a jar of mara schino cherries, if desired. Pack pickles in hot jars and seal at once. Makes about 3 pints. ' mi 1 WX and mtghtv good for dmfaol . Vary summer meals wKh Porter Fril-Iets, Soladettes; Midget Sea Shells, Kurfe-Q Noodles and Lasagni grocer stocks them ' v ijl Noodles and Lasagne. Your & e3 ';. , M 2?J grocer stocks them alL ffcg t i Kg time 6i t.in a bowl of Roquefort cheese dress ing- . . This attractive salad mom tastes extra good on a warm day. Dissolve a package of lemon fla vored gelatin according to pack age directions and stir in 1 tea sooon each of salt and vinegar. When partially set stir in 1 cup well drained canned peach slices, Vi cup each sliced radishes and diced cucumber and 2 thinly slic ed green onions. Chill until firm. IN THE CRUST' Deep-dish chicken pie gets new and interesting flavor if .you add curry powder to the pastry top- ' Ls-J'g- Use a quarter teaspoon of the curry to a single-crust pastry recipe. Special Pic Has Berries, Prunes So, you say, anyone can make "plain" pie,, but I want one that's different' WelL take a look at this. . . STRAWBERRY PRUNE PIE 1 package strawberry flavored gelatine cup granulated sugar 1V4 cups boiling water s 1 cups cooked prunes , cup crushed strawberries Vt cup whipping' cream 1 (9-inch) crumb shell Dissolve gelatine and sugar in boiling water. Pit prunes and Dress through sieve to make 1 cup pureed fruit Blend prune puree and crushed strawberries with gelatine mixture. Cool until the mixture thickens slightly. Fold in stiffly whipped cream. Turn into crumb shell and chill until firm. Garnish with additional whipped cream, whole prunes and strawberries as de sired. Serves six to eight RE-HEATED Any cooked corn on the cob left over? Cut the kernels from the cobs .with a sharp knife and heat with butter, salt, pepper and minced green pepper ENOUGH WATER i To cook young tender greens cut from the tops of beets, put the leaves in a covered pan with out water and steam about 10 minutes. If you have just washed the leaves there will be enough water clinging to them to make steam. . . juU LJ n nn QB Jil JUL .11 60 Tffoe your enoymen efffayacks UNDID FLAVO Wonderful combination of finest selected North west wheat ... premium corn, extra-fine ground to bring out the buttery fla vor. ..and fine plump Cali fornia white rice. 0 IUTTIIMIIX TtXBIBKISS There's lots of . real, old fashioned rich buttermilk blended right into the mix. Makes all the difference. Discover hdw tender, light and tasty flapjacks can be. - ' Put Albers Flapjack Mix on your shopping list now J f i" - A i 0 t 1 Quick tricks1 with ice cream are verv much in fashion these midsummer davsi and here are three very! good ideas. All depend upon fresh fruit or fresi-made jam or pre serves for their effectiveness. At the left we have ice cream slices served between lady fingers and topped with cherry preserves. Righthand dessert is a scoop of ce cream sur rounded by a ctupcake cut in thirds, and topped with : fresh sweetened blackberries. At the top ice cream Renters a sponge cake ring (which you can get at j the grocer's,) and is topped with raspberry sauce. - r r TOP TIP You can keep a thick skin from forming on. the top of cooked packaged puddings if you sprinkle a thin layer of sugar over the top while the pudding is still hot v-. , 2 DCs BERC3IES ..lock in more fresh flavor and summer color al- . ways use quick dissolving, sweeter, whiter and finer White Satin Sugar. 5 SUGAR, The AmolgomoteJ Sugar Co., Portland Nyssa, Oregon mm m& m i, mm mfflmm ffetoei m POVSU-ACTION UCKTMSS Alberftown special leaven ing action does wonder for lightness. "- 1 - i tin ' Wr . .: I 4 - v: - r ' Xf'O '."'iff ' Vr- - Jf-rj - AS FRESH, AS FlAVORFUL (fe 1J AS THEY LEFT SVlFT! 1 Tv&j: T7?r .- I " - . - v kitcheiis! y fVW '1 IhtyVe' pre-stteed.cnd.. pw-pac!cacd Think of it now you can buy; perect, economical, sandwich-size "cold cuts" thai are freshness protected. They're pre-sliced, - -pre-packaged in Spiffs own kitchens the very moment . they're made. Tjhere's no chance of their drying out. These , ready-to-serve slides are carefully seasoned to mouth-watering perfection. You're sure of fine flavor and top quality every time when you look tor "cold cuta" in the Swift-marked package. tL AS FRESH, AS FUVORFUlN 1 AS THEY LEFT SVlFl'S I V KITCHEIIS! y 1 1 hl A HWer Don McNiMTh Bnoihd Club, Monday thru Friday ABC Nitwork WJ r iin. HiHik