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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (June 15, 1956)
2S-(Sec. Ill) Statesman, V ji urn Ice Cream ffoppings in iMany Flavors - " An assortment of In cream sauces IncreaM the summertime dessert variety no end. Hera are feeverat that can be kept la the Jefrigerator. t ?BiUertcf4ek Ice Creaas Baace J'H cup butter ; 14 cups light bfowa sugar i; cup com syrup ". 4 drops vinegar I, cup cream t teaspoon vanilla Combine butter, brown sugar, itnd syrup In a saucepan. Stir and took until It forms a soft ball in cold water BS degrees... Be move from beat. Stir in vinegar. Slowly add cream, stirring con stantly. Stir In vatulla. Serve not rcold. Hakes iVk cups. This sauce may be kept In a cov ered Jar in the refrigerator. Re best over low heat before serving, if desired. rcaaat Batter Saace r i cup sugar ; Vt cup water cup light com syrup H teaspoon salt , t cup peanut butter Combine sugar, water, corn tyrup, and salt to a saucepan. Bring to a bod and cook low heat until a small amount of syrup stropped in to cold water, forms a jtery soft ball (220 degrees F.I. Re tnova from heat. Coot without VUrring until syrup has reached froom temperature. Add peanut putter and blend until smooth, wakes 4 cup. This sauce may be kept in a covered Jar in the re frigerator. . y, ,., - -t-i . . , -c -Macha Saac . cup sugar . 1 tablespoon cornstarch . W teaspoon salt - 1 cup regular strength coffee Ti tablespoon butter or marga rine , Blend suear. cornstarch, and Valt in a saucepan.' Stir In coffee nd bring to bod, stirring con stantly. Boil t minutes. Remove from heat and stir In butter. tUakcs 1 cup. This sauce may be Ju-pt in covered jar in the re frigerator.. Foam Ml at Saaee t egg yolks .Vt cup powdered sugar "Vs teaspoon mint flavoring - i H cup whipping cream, whipped VmI IrutAt kl mmm HfMm- .11 M sjnd mint flavoring. Fold in Whipped cream. ChllL Stir before using. Good on k cream, angel food ar chocolate cake. i MUtnwtM Hat Fadge Saaet f H cup chocolate bits . 1 1-es. squares unsweetened chocolate , i tt cup milk ; J H cup sugar Melt chocolate bits and squares la a saucepan ever low heat. Stir constantly. Do not burn. Gradu ally stir in milk. Stir until sauce becomes smooth and satiny. Stir in sugar. Sauce will become thick er If removed from heat S to 10 minutes before serving. Serve hot m ice cream. Yields 1 cup. I This sauce may be stored in a covered Jar in the refrigerator and 'reheated by adding a teaspoon of hot water and stirring until soft tned. i i' Chacstata Ice Cream Saace f V cup cocoa I', I tablespoons light corn syrup I tablespoons water t cup sugar V teaspoon salt H cup milk - ! I tablespoons butter or marga- y- rine " Vt teaspoon vanilla. fnnk enmm evrim and wratur Uver low heat until well blended, j Istir in sugar, salt, milk, and bul gier. Boil gently for 10 minutes. Remove from heat and stir in 'vanilla. Cool. Makes 14 cups. J. This sauce may be stored In a covered Jar in the refrigerator. Salad Hints for Summer Meals Summer months mean salad lime . , . with emphasis on main "I dish salads. When you're making ; fish salads, whether of lobster, shrimp, tuna or salmon, add a few chopped cucumbers to the mayon naise you serve with tbem. A few ; drops of lemon juice never do any barm, either. I KVamm aa! aria tra uiAattiA specialty. Here's an easy one: Drain 1-pound can of fruit cock tail, saving out V cup of the juice. Soak 2 teaspoons plain gelatine in this juice, then dissolve It over hot water. Saueexe in kiiec from half C i lemon and add 1 teaspoons of ; powdered sugar. Beat 1 cup cream nd blend with cup of mayon- raise. Add the gelatine mixture Sand the drained fruit. Pour all I Into a refrigerator tray and freeze 1 or 1 hours. Cut in cubes and kservt on endive. r - ,.' Salem, Ore, Fit, June 15, '56 " W y-t- dJiV- 'snnnsnlswasjsnif f.w --y ! ' v Jtej W The makings for sandwiches pictured here are ham and turkey, tomatoes and onions, red Gouda cheese and egg salad tilling. Assorted oresas ana a leaner will make this do-it-yourself sandwich table a success at an outdoor meal. Discussion of Tensions May Ease Them BARBARA FESSLER Ceawty Esteasioa Agent It's not wise to keep emotional tensions bottled up. Instead, we should look for the most reasonable way to work them out. For some of us. Just talking over problems fully and freely with a sympathetic friend or advisor helps to clear the air. It can often help to relieve our feelings of guilt we have about our own disagreeable thoughts and feelings when we dis cover similar ones in others. Crea tive outlets and hobbies and sound health habits which substitute phys ical or mental activity for emotion al "stewing" are important for us all. As wa reach a better understand ing of the common emotional stresses and are able to face up to them instead of trying to ignore them, we shall begin to see a re duction in those illnesses that strike out at us through our own inner conflicts. We can all in our own way' practice an important bit of ,KrZZJ:in this new knowledge to our children, Childhood is not always the happy. carefree time of life we like to ima-! gine it was on looking back. Most of us have forgotten many of our childhood -tragedies because they were too painful for us to remem ber. Help Children But we can help our children by learning to become more sensitive to their emotional needs and to see. insosr as it is possible, that they are free from undue worry and tension. Emotions are not at fault. Rather it la the way we handle our emo tions that can often cause prob lems. For emotions are not bad or undesirable In themselves without them we could accomplish little in this world. It is not our job to help our chil dren hide their emotions; it is our job to help them use their emo tions constructively. We can help when we given them opportunities to express their feelings openly In stead of having to bottle them up When we show our children our love and give them sympathetic understanding, we help, too, to give them a large measure of protection against many of the disturbing con ditions so common among adul's today. We have given them physical immunization against many of the common childhood diseases. Now we must try to give them a large measure of "emotional immuniza tion" as well. GHT KIND A wire rack with feet that hold it up from the table is rec ommended for cooling cakes and cookies because it allows the air to circulate under the baked products and keeps them from becoming soggy. sou u need one egg (slightlv beaten) and about a third cup of fine dry bread crumbs for breading s pound of veal cutlet. Kn)oy the Extra Gcodnes of the Northwest's Very Own Brand' fcutchTHaidi MARGARINE &Ti Produced in Salem mm UP-SMACKIN- GOOD! Arden "Country Cousin' ICE CREAM Heavenly Pie is Party Favorite This is one of those once-in-a-1 lifetime desserts to make for com pany. HEAVENLY PIE 4 eggs, separated (room temperature) l teaspoon cream of tartar IH cups sugar 10 crackers, finely rolled Moist coconut 3 tablespoons lemon juice 1 tablespoon grated lemon rind 11 teaspoon salt 1 cup heavy cream, whipped Beat egg whites and cream of tartar until they stand in firm peaks. Gradually beat in 1 cup sugar; continue beating until very stiff and glossy. Fold in salted cracker crumbs. Spread mixture over bottom and sides of well greased 10-inch pie plate. Spread bottom '4-inch thick, sides 1-inch thick, Sprinkle edge with coco nut. Bake in cool oven 275 F 60 to 75 minutes. 'Should be gold en and crisp). Cool. Beat egg yolks slightly in top of double boiler. Stir in remaining 'j cup sugar, lemon juice, rind and salt. Cook until thick; stir constantly I about I to 10 minutes, i When cool l,r,'m Si" 'nf tooled ,; .... .w..n ilf; . ,., . VPhf " "T , r " ho"" f"r . i f,a.lu uia. W 1UI C 9C1 iiik koi iHMi Willi whipped cream and orange peel rose if desired. Serves 6 to 8. I To make rose, peel an orange another bridge club switched to F ft WY) V I k l it it 3 I -wfl I I I Ij ' 1 sweet soft drinks leave you thirsty. . . SWITCH TO ALIZEO FOR TKI NIW TfyQUIIO MUIIT If A SAIKUNO ftMXll, TOO I DR. FIPPIR BOTTLING CO. 1 09 J N. Liberty, Salem Phone 3-411 salmon salad filling, sliced round and round in one long strip. Wim, strip of peel rather loose ly uuu tr.ipe of rose Oven-Style Veal Cutlets Favored Veal cutlets, sometimes called or referred to ss veal round steak, corresponds to beek round i steak. ; Both veal and beef round steak i are considered less tender cuts of meat and are therefore, cookad by a moist heat cookery method, Most homemakers are familiar with this method braising OVEN-STYLE VEAL CCTLETS 1) pounds veal round steak, cut 'i inch thick J tablespoons flour 'j teaspoon salt teaspoon pepper 3 tablespoons lard or drippings l'i cups vater 1 10': -ounce can condensed mushroom soup Cut veal round steak into 6 cut lets. Dredge cutlets with seasoned flour and brown slowly in lard or drippings. Pour off excess drip pings. Arid water to mushroom soup and mix well. Ppur diluted soup over cutlets, cover tightly and cook slowly in a slow oven 1 300" i for 1 hour or until, tender. Serve mushroom gravy over cut lets, Yield: 4 to i servings. COMPim REFRESHMENT 2 Switch to the new Squirt. First, because Squirt means pure, fresh fruit. Second, because the wholesome juice is then T.I A'G'alized to give cool, tangy, deep-down refreshment. Buy Squirt today! Enjoy it finer quality... its fresh, clean taste that gives you complete refreshment.. faeran Room For More Cookies No cook, especially those with families has ever bad enough good cookie recipes. Here are some to add to the collection. BaUerscatck Refrigerator Caokies 2 cups brown sugar, firmly packed 1 cup butter J eggs 4 cups sifted flour 1 teaspoon soda 1 teaspoon cream of tartar 1 cup chopped nuts 1 teaspoon vanilla Cream brown sugar with butter until light. Add eggs, one at a time, beating after each addition. Add dry ingredients which have been sifted together. Stir in nuts and vanilla. Form into 2 rolls. Wrap in waxed paper or aluminum foil and store in refrigerator over night. Slice thin with a very sharp knife. Place on lightly buttered baking sheet and bake in moderate oven, 350 deg. F. 10-12 minutes. Watch carefully so they do not burn. Makes about 8 dozen cookies. Swedish Oatmeal Cookies H cup butter 4 cup sugar 3 cups uncooked rolled oats 1 egg, beaten 1 teaspoon almond extract Save out 1 tablespoon butter to grease the cookie sheet. I'sing fingers knead together into a solid mass remaining butter, sug.r and oatmeal. Add egg and almond extract. Form into tiny halls the size of marbles and place on buttered cookie sheet. Mash dow n I each cookie with tines of fork. Bake in slow oven 325 deg. F. for 10-15 minutes or until golden brown. BI TTER CRF.AM COOKIES 1 cup butter j 1 cup sugar 2 eggs, well beaten "4 teaspoon soda 4 tablespoons sour cream HBBV'S found AJ 'iW W wm. 3Va cups sifted flour " - Dash of salt I teaspoon vanilla or almond extract Cream butter well. Add sugar gradually and cream well. Add well beaten eggs. Dissolve soda in sour cream. Add flour, alternately with cream to creamed mixture. Add salt and vanilla. Knead dough and roll thin. Sprinkle with sugar. Cut with biscuit cutter and place on lightly buttered cookie sheet. Bake in moderately hot oven, 375 deg F. for about 10-12 minutes. Makes about 6 dozen cookies. Lemon Sauce on Cottage Pudding Lemons and marshmallows are featured in this practical sauce that does for ice cream or pud dings. Good over just good old fashioned one-egg cottage pudding too LEMON MARSHMALLOW SAl'CE 1 egg 2 tablespoons flour 'i cup sugar l'i cups hot water Rind of 1 lemon Juice of 1 lemon 1 tablespoons butter 8 to 10 marshmallows Beat egg, add sugar and flour. Add hot water gradually. Cook on LOW until thick. Add lemon rind, juice and butter. Remove from unit, add cut marshmallows Dis solve. Serve on pudding or ginger-' bread. BEFOREHAND Poultry shears make carving s roast duck easy. Do your cutting in the kitchen, then arrange the duck quarters on a platter and garnish with water cress or pars ley. 10-oz. Pkg. lO-oi. pkg. 2 for m READY AND WATTING That bottomless pit your child calls his stomach can be filled with a minimum of effort and a maximum of nourishment. Keep buttered bread slices wrapped in waxed paper on a lower shelf in the refrigerator beside an open covered can of sardines, so that he can help himself. If he's a Dagwood devotee, add tomato and onion slices for a real challenge to his capacity. ihe dock testen6 on fliesebest' buys in I- if; --"" 'I lS i J We Reserve the Right to Limit Drop Cookies the There s nothing expensive hard to make about this drop cookie, that's why it is so practical for just general piecing between i meals. Keep some in the cookie jar for snacks. Drop Cookies 1 cup butter l'i cups brown sugar 2 eggs i cup shredded cocoanut n OF! f''lt i full 4 J The more you buy, the more you save! The more you serve, the more folks rave . . . because the whole family goes for Libby's frozen fruits, juices and vege tables. You pet all of the freshness and flavor, and none of the fuss! Ready to serve in a jiffy... for you or the kids or the whole family or a great, big holiday partyl EMBV'S Wallace Road at 7th, West Salem Thing for Snacks or tt cup walnut . i I ..n.j I cup uncuuKcu ruiirti wmnm 1 teaspoon vanilla 2 cups flour, using H cup of M to flour dates 1 teaspoon soda 1 pound dates (cut up! s Mix all ingredients together, drop on baking sheet from teaspoon. Bake 12 minutes 130". -THIS CAKE oi V, Miff when you buy two at usual prict Why Wo Of for Too This Groat Saving Wt believe, one you try SweetHeirt, you'll never be happy with eny other toep. So we in vite you to try SweetHeert, while thie giant Va Price Sale laiti. See why 9 out of 10 lead ini Cover Girli-who make beauty their buii-nest-prefer pure, mild SweetHeart. While- special 14 price packs last, gat SWEETHEART The Soap That AORItS with tour Skis) fill i 1V( Pries Effective Thurs . - Fri. - Sat. June 14-15-16 Foodliner
