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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Sept. 21, 1955)
( Hungry Cooft f First Fall Nippiness Brings Along Good Appetites, Dcsiro to Cook By MAXINE BUBEN Statesmai Woman's Editor Though most of us would place summertime as the best . season of the year, many draw a happy breath when the first fall chin is felt in the air. For it's then that good appetites make eating a real pleasure and cooking becomes important Most a2 of tis get a bit weary with tossed salads and light desserts as a steady diet, no matter bow fond we are of them earlier in the season, and welcome something like a good hot casserole dish or a delicious rich dessert for dinner. Some fresh corn cut from the cob might make a welcome baked dish when a bit of cottage cheese is used. Of course, if preferred, you can use canned corn. -COTTAGE BAKED CORN 1 cup milk 1 eups cottage cheese 1 tablespoon sugar 2 cups corn, cut from cob . 2 tablespoons flour . Yt cup minced green 1 teaspoon salt ' pepper 3 eggs beaten 8 slices crumbled bacon Scald milk, pour over sugar, flour, salt and eggs that have . been mixed together. Blend. Stir in cottage cheese, corn, green pepper and bacon and put into a casserole. Bake in a pan of hot water at 350 degrees for 50 to 60 minutes. Serves 6. Or how about using some tour cream (found at most grocery stores now) in a fish dish. r FISH FILLET PUFFS 1 2 pounds fillet of sole 1 cup sour cream ,2 tablespoons lemon juice V teaspoon mustard 2 egg whites Yt teaspoon salt Arrange the sole (or other fish of your preference) on a - shallow baking dish and season with lemon juice. Combine egg whites, cream, mustard and salt and spread over fish. Bake in a hot oven (425 degrees) for 15 minutes or until top ping is puffed and golden. . What about a good Swiss steak with herbs? First see that , you've marjoram, summer savory, onion and garlic in the house, ' then proceed. This is for 6 servings, cut 'er down if you've a small family. SWISS STEAK WITH HERBS 3 pounds Swiss steak Cayenne pepper (2 inches thick) 1 teaspoon marjoram v cup flour ; teaspoon summer Vi teaspoon salt " savory Dash of pepper .. 1 onion . Fat or suet 1 clove garlic foiling water Wipe meat with damp cloth, pound flour into it It may J take some time, as this is quite a bit so rub and pound it as much as it will take, then set meat aside for half an hour, and . add" more. Only with this much flour will the meat be just right Fry out suet or melt fat brown meat quickly on both sides, then put into a heavy skillet or Dutch oven, sprinkle very -Jightly with cayenne, add herbs and garlic, slice onion on top, pour on water enough to barely cover sides of meat being care ful not to wash away herbs. Cover, simmer 2 hours, basting with liquid in pan. At end of first 1H hours, taste for season ing. Spoon gravy over top when serving. Serves 8. ' 11 (i Clyde Charters, well known Willamette Valley caller and dance instruc tor, will direct the new beginners square dance class at the YMCA each Wednesday evening. Modem Etiquette By ROBERTA LEE Q. What should a person do when with others and they are discussing . some subject about which you know nothing? A. Listen attentively. One may also ask an occasional- question to show interest Do not try to con- vince the others you are well in formed, nor try to change the sub ject. Q. Should a dinner guest always push his chair back under the table when leaving it? A. Not unless space is limited, and his chair would impede the passage of other persons. Q. Is it permissable for the bride's attendants also to wear white? A. While this is not customary, it is quite all right if the bride wishes. Square Dance Clubs Open Season Square-dancing clubs are launch ing their fall activities with new classes for the coming seasori. The YMCA opened a class for begin ners a week ago. Classes will be held each Wednesday at the YW between 7:30 and 9 p.m.-for all those interested in learning to square dance. This class is under the direction of Clyde Charters, well known Willamette Valley call er and dance instructor. A social square dance group also meets at the YMCA each Wednes day evening. Mr. Charters will be the master of ceremonies for the opening dance "of the Gateswingers on Thursday, Sept 22 at the Washing ton School from 8 p.m. to 10:30 p.m. He will conduct and instruct the group during the coming sea son. Guests are always welcome to attend. Chairmen for Year Named Mrs. Marvin Miller, president of the West Salem Lions Auxili ary, announced her committee chairmen for the ensuing year at the Monday night meeting at the hone of Mrs. B. R. Osborn. Chairmen include Mrs. Rich ard Smith, membership; Mrs. Wallace Carlson, program: Mrs. C A. Rust historian; Mrs. Rich ard Covert inter-club chairman; Mrs. Earl Burk, cheer; Mrs. Leon Tallman, hostess; and Mrs. Ches ter McCain, Lion Tamer. The auxiliary voted to continue adopting shut-ni pals from the Tuberculosis Hospital. Coffee was served with Mrs. Marvin Miller the co-hostess. The Octo ber meeting will be held at the home of Mrs. McCain. A guest was Mrs. C. U. Babbs of San Fernando, Calif. The Social Afternoon Club of Ainsworth chapter, OES will hold its monthly luncheon Thursday at the Masonic Temple at 12 o'clock. A short program will be presented during the luncheon. "m' "'""v & - "V ' X 4 - v .ox,.,,,.,-,, - , S- - j r - -. I 1 : Mr - 1 YOU'Lt IMMOVI ANY RICIM THAT CALLS POt FLOUR WITH KlTCIIEfJ CRAFT FLOUR Vtifltl lr tin. etkM. aktt. Wm4i. totcaits ..oaPBi7nY.''STonE Statesman, Salem, Ort YYaJ., Sept. 2T, l?JHJt. Vh-7 , Phone 3-3191 LAST WEEK! HUNDREDS OF STORE-WIDE SAVINGS-HURRY A i i - I HEAVY DUTY OIL REGULAR 2.89 2.42. Oqta. 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