Vclcntina's Day
Punch Colorful
Party Dovcrcrp
Valentine's Day is meant for
parties. And here's a new Valen
tine. Fruit Cup punch that's deli
cious fo serve. It's made with
frozen lemonade and boysenber
rie. For the boysenberries, there's
a new product called boysenberry
punch.. Put the two together for
this particularly pretty and fiaTvor
ful Valentin Fruit Cup. Here's the
recipe:
VALENTINE FRUIT CUP
I (-oi. cans frozen concentrate
for lemonade
1 pint boysenberry punch
I quarts sparkling water
1 quart ginger ale -
Ice, or Ice cube
Combine the concentrate for lem
onade with the boysenberry puocn.
Just before serving, add sparkling
water and ginger' ale. Pour over
ice in punch bowl. Makes a U-oi.)
servings.
With the punch serve little heart
shaped cakes, iced snowy white
and topped with red candy hearts.
Bake your favorite cake mil or
recipe in bearUhaped tins. Frost
the cakes with this fluffy white
Lemonade king:
LEMONADE ICING
1 (6-ox.) can frozen concen
trate for lemonade
1 cup sugar
2 egge whites
Dash salt '
2 teaspoons white corn syrup
I marshmallows, cut in half
Combine concentrate for lemon
ade, sugar, egg whites, salt, and
corn syrup. Mix well in top of
double boiler. Cook, beating con
stantly with rotary or electric beat
er, until mixture forms peaks
(about minutes). Add marshmal
lows and beat to good spreading
consistency.
EXTRA GOOD
Make creamed tuna extra spe
cial by adding an egg yolk or two
to the cream sauce.
MORE SPACE
If you haven't enough cake
cooling racks when you are mak
ing a big batch of cookies, press
aa oven rack into service.
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Frozen lemonade and boysenberries make this Valentine Fruit Cup delicious and flavor
ful. It's pretty, too. Serve with heart-shaped cakes, festive with white icing and red candy
hearts. '
Main Dish Pigs Go With Peaches
One usually thinks of link sau
sages as being breakfast fare but
they are quite delicious for lunch
eon or. supper, too. Use them in
these Pigs in Blankets with Peach
es. Wrap the browned sausages in
biscuit squares and bake them
along with golden canned cling
peach halves sprinkled with nut
meg. Add some buttered brocco
li and you have a most attractive
plate.
PICS IN BLANKETS
WITH PEACHES
pound pork sausages ,
cup milk
2 cups biscuit mix
6 canned cling peach halves
Nutmeg
Brown sausages lightly in their
owl juice. Remove from pan and
drain well. Stir milk into biscuit
mix. Roll dough about -inch thick
on lightly floured board, and cut'
into 3-inch square. Place a sausage
in center of each square and wrap
dough around it, fastening with a
pick. Place on baking sheet, and
brush lightly with sausage fat.
Sprinkle peach halves lightly with
nutmeg, and place on shallow bak
ing sheet with sausages. Bake
"pigs" and peaches in hot oven
(400 degrees) about 20 minutes.
Serves 3.
LUNCH DISH
Sardines make fine luncheon
sandwiches for Mother and small
fry. Arrange whole ones on well
buttered slices of whole wheat
bread (or use rye), cover them
with tomato slices arid spread with
a little mayonnaise. Top with
bread.
Heat pieces of cooked lobster
in butter and use as an omelet
filling.
Pineapple Goes in
Many Good Dishes
Here's a delicious light frozen
dessert that can also double as a
topping for fruit salad: Add one
cup crushed pineapple and two
tablespoons chopped preserved
ginger to one quart of applesauce
and freeze. . v "
These attractive Upside-Down
Cup Cakes can be made easily,
and they are highly acceptable
for desserts at afternoon lunch
eons: Put one tablespoon of mar
garine in bottom of each 2H-inch
cupcake cup. Top with two halved
pineapple, chunks or two tidbits.
Place a cherry in center, if de
sired. Half fill cup with white or
yellow batter from cake mix.
For a nice flavor change,add
I tablespoon of canned, crushed
pineapple to almost any ready-to-eat
cereal.
Sauces iMohe
Quid: Steaks
Extra Special
After all of the rich, festive meals
of the holidays, everyone welcomes
simple foods, even for entertain
ing. A fine choice for a delicious
j supper are the loin luncheon steaks
I which you buy frozen, ready to
icook if you're in a hurry.
! The frozen loin luncheon steaks
fare part of a 'quality branded.
frozen ready-quick line that brings
new convenience to homemakers.
Directions for preparing the meats
with or without pre-thawing are
right on the attractive packages so
there will be no guess-work for
you.
Pan broil the steaks quickly at
the table if you have an electric
skillet or a sandwich grill. And
serve a variety of exciting, helpt
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meai so guesia may cnousc uieir
favorites.
Follow these easy directions for
your buffet steak supper.
Grill or pan-fry frozen loin lunch
eon steaks according to the direc
tions on the package. Heat several
of the Sauces and serve 'with
steaks. Let guests choose one or
two sauces to top their steaks.9
All of the sauces may be prepared
a day in advance and stored in
the refrigerator until ready to use.
ONION SAUCE i
Stir and heat together until
thickened 1 can onion soup and
H teaspoon curry powder mixed
with 2 tablespoons flour. Reduce
heat and cook.i minutes. A pack
aged onion soup mix may be used. '
For a package which makes m
pints soup, use 1 teaspoon curry
powder and 4 tablespoons flour.
PIMIENTO OLIVE SAUCE
Heat together k cup cooked sal-j
ad dressing and Vi cup sliced pi-!
miento olives. Add a few drops of
Tabasco sauce for'' real hot stuff. j
MUSTARDQUE SAUCE
Combine, in a saucepan H cup
vinecar. 1 tablespoon butter or 1
margarine, 1 beaten egg; 1 table-1
spoon sugar, 2 tablespoons pre
pared mustard and 1 tablespoon
paprika. Stir and cook over low
beat until thickened.
SOY-MUSHROOM SAUCE
Stir and heat together 1 can
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water ana i laoieipoon soy sauce,
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HERE'S ALL YOU DO !
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I ' Minute Mashed Potatoes are all cooked (or you
. so delicious, good cooks say they're:
LIGHT AND FLUFFY AS
THE POTATOES I WHIP WITH
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EVERY BIT PS
TASTY AS MY OWM
MASHED POTATOES
MRS. HOIERT 0. PHILLIPS
411 S. t 24hS venue, Portlond, Oregon
MRS. J. T. RICE, JR.
358 Crockett St., Seattle 9, Washlngtort
2
Soason to tastt with buttor and salt
and whip with fork, Strvts 4.
DOUble yOUr hlOney back if you don't agree that Minute Mashed
Potatoes are every bit as wonderful as the best you've ever tasted! They're
the same choice potatoes you buy yourself, but they're all cooked for
you for quick fixing!
Try some tonight-and if not entirely satisficd-send your reasons with
your name, address and the box. top to Consumer Service Dept., General
Foods Corp., White Plains, N. Y. We'll send you twice as much as you paid.
Guaranteed by the makers of Minute Rice -'
A
Reeling !
NO i
BOILING 1
NO
MASHING!
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IIANO
AN0TKII riNI rXODUa OF GENUAL POODS
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Stafrsnian, Salem, Ore., Fri., Feb. 3, 1'.", (.? :. Ill) 7
XAUT TO STRETCH THAT BUDGET DOLL .::?
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IMO MISS10I IS M PLACE:
(And 2-7661 Is The. Phone)
Hungry! How About a
COKE
and a Bolhlcr
HOT DOG
All Day Friday and Saturday
Look VYhaf You Can Buy lor 5?c
300 Siie VAN CAMP
Pork & Beans
303 Seeiide
Lima Beans
303 Cottage Cut
Green Beans
303 Correct Diced
(o)
(Gj
TINS
BEETS
303 Cottage Cream
or Whole Kernel
CORN
.."
303 Cottoge Sweet
PEAS
Flats CoHage
PINEAPPLE
(m(ae
Buy All One Kind
or Mix 'Em
2 Va Siie Cottage VS
tomatoes! faffe
- - - ------
Large Pkg. Porter .
FfllL-LETS J
Reg. 32c . CO
. . "fl
White or Yellow Centenniol I -J
Chel'iDeliN T T7 Yr
CHEESE I Y
Crisp, PresH .
No. IGrede f(Uf
CELERY ,, T
U.S. No. 1
if?nnniTv(?
-BuH0lbs.-3?c-Gef
5 lbs. FREE
lb$.
Mb. Cello Bogi
CARROTS
Red Roma
IL
APPLESfi S
Guaranteed Tender
Beef toasts
Loan Fresh Daily
Ground Beef 3 llJ- U
M:at Duys?
YOU BET!
Door Busf-cr
SPECIAL
FRIDAY MORNING
FROM NINE TIL NOON
ONLY
J) Each
Average 1 lb. 6011.
LIMIT
U.S. Gov't. Inspected
mm
SWIFT'S
SWT SMOKED
BA(Or.l
Sliced Layer Pok
GUARANTEED TENDER
RIB
STEAK
GUARANTEED FRESH
AA Large
E66S
PURE
BLACK
PEPPER
Be
Si
t-oz.
fin.
Lbil
1 1 '''"-
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