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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
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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.
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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
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