3-(Sec. Ill) Statesman,
I Vatcli Cottons
S 0 Washing
j yith Dloach
; ' By BARBARA FESSLER
t Mart Caeaty Afrat
V ; "Whit cotton will look fresh
and snowy whit if you bleach
tiiem In a chlorine aolutioa." On
Salem bomemaker wed this
"household hinf-th result: two
yellowish, once white cotton
! dreuee. Cottons on the market
now. ' are la a Ian er array of
tic she thaa ever before. Ia both
! tb yardage department and the
res-iy-to-wear department, we find
cot n which are different U the
hi a. appearance, and they can
be onderful when laundered pro-
1 . Ift !,
J e of the finlihe used en tome
, oj these cottoni It a melamine
r n which It applied to the fab
ric It It used on many of the
c( ln and there are three basic
i tvt et of thee ream nnianea cot'
' ti. On one type the resin It im
I h knated Into the fibert of the
i fair. Actually the cloth hat no
rh me ia appearance but it ha
more body and a crlsper feel
i With the second type of resin
': treatment the cottoni have the
min m the surface of he fabric
These cottont have a definite
aheea. Examples of these are
! "polished" cortocs.
' The third type of a resin-flnished
! ' fabric It fabrics with surface resin
, on them and a design created Into
the fabric.
When launderlnf these resin
finished cottons use a mild soap
or synthetic detergent and warm
water; hot water seems to remove
theiresin finish faster. These cot
ton come out of the dryer needing
little or no ironing. If Ironing la
needed the steam iron will do the
lob; beautifully. If they aren't be
ing dryed la the dryer, then it is
best to drip dry them. The
embossed cottoni should not be
ironed unless absolutely Decenary
steals you press out the
emboaaed design of the fabric.
If cottoni teem to need bleach
big, do not use a chlorine bleach.
Some of the melamine resin finish
cottons have turned yellow when
they come ia contact with a chlo
rine bleach. It waa reported at the
National Borne Laundry Confer
ence that thia finish baa been
developed to theyne longer
change color wbea bleached with
chlorine. However, some of the
fabrics with thia finish may not be
from the new development to
for another year B la ttltt beat not
to ate a chlorine bleach on them.
If yon unknowingly bleach some
' ef these restn-tlnUhed white cot
tons, you can make them white
: ence more. Sodium hydroeullat
may be bought at drug stores
I under many trade names at a dye
or color remover. for preparing
cloth for redyelng. Be careful to
follow the direction! on the Pack
tit. . ' .
Tcmato Cups Hold
Avocado, Shrimps
There are countless versions of
ituffed tomatoe but we think
you'll be more than a little im
pressed with this Avocado Tep
Salad. Thii innovation Dili tomato
cups with tomato pulp, celery,
ripe elive and shrimp, and tops
the filled torn ate with a crown of
cool green, sieved avocado, seas
oned with lemon Juice, salt and
minced onion. Luscious, la the
word for M.
AVOCADO TOP SALAD
1 tnedlum-tiied avocado
4 teaspoons lemon Juice
I teaspoon minced onion
Salt
I medlum-aUed chilled
peeled tomatoes
U cup finely cut celery
Vi cup chopped ripe olive
A cup diced cooked ahrimp
French dressing
Salad greens for garnish
Cut avocado into halve length
wise and remove seed and skin.
i Math fruit to a pulp. Blend in
lemoa Juice, onion and salt U
taste. Cut a slice from lop and
1 hollow out each tomato. Dice pulp.
. Sprinkle Inside of tomato shells
"with salt Combine diced tomato,
celery, olivet, shrimp and French
dressing. Blend lightly. PI let
tomato shells on garnished salad
plate and fill with ahrimp mix
ture. Cover tope generouely with
prepared avocado. Serve .
Coconut Icing
May Do Varied
Frl II I Coconut Icing '
A -basic coconut icing hai in
Interesting variation. Both are
good, one mlght.be used en each
layer.
COCONUT BUTTE FROSTINQ
4 tablespoons butter
Dash of talt
14 cup lifted confectioner!'
tugar
. 1 egg Folk
H teaspoon vanilla, or H tee
. spoon grated lemon rind .
1 tablespoon top milk
m cup ehredded coconut '
Cream butter well. Add ia".
then tugar gradually, blending af
ter each addition. Add egg yolk,
flavoring, and enough milk to give
a tpreading consistency. Spread
en cake. Sprinkle with coconut.
Make enough fronting t cover
top and aide of lw t-inch layers
or xx2-inch eake.
COCOMT COFTEC HOMING
Make Coconut Butter Frosting
(above), adding IV teaspoons ln
tant coffee. Reduce vanilla to Vi
teaspoon. Spread on top and tide
f isxftd Inch rake, sprinkling
with cup- shredded coconut,
Salem, Ore., Fit, July 27,
'56
In celebration of Midsummer Turkey Time, th week of July 26 to August 4, thia collation Is
featured. The 4 to 8 pound turkey is wonderful broflecj, either In the oven or out doors. A
large turkey can be cut up and broiled. In the oven it takes about 60 minutes to cook the
turkey to fork tandernesi, and it should be placed from 7 to 10 inches from the heat when
broiled.
Midsummer's Turkey Time
One of Oregon's big Industrie.
turkey growing, ia coming in for
seasonal revival this montn.
when Midsummer Turkey Time,
July M to August 4 la celebrated.
Turkey art wonderful for hot
weather meals and excellent too
for those typical dayi when eve
ning brings a cooling breeze and
appetites are keen. Summer, in
fact, it an excellent time to eat
turkey for it'i easy to roast in he
morning for serving in -the eve
ning (and several day to come).
It makes wonderful salads, staff of
life in summer, and will' challenge
the male barbecue cook in any
family. ;
The story about turkey nutrition
ally it a happy one for dieters
too. Turkey, say the expert. It
th highest m protein of any other
poultry, meat or fish. It'i half
again higher than beef and is low
in fat.
Marion county once led every
other in Oregon in turkey raising.
and though other have new
passed it, the county still remain
near the top in production. Just to
prove that turkey's popularity ex
tend far beyond th holidays
some 140 million pounds were
marketed from the first of the
Panned Vegetables Green
The deep green vegetable are being emphasised by nutrition
ist these dayt, especially for their high vltamin-A value. But they
rate also for the. appetite-appeal of their color. The wty they're
cooked may make a big difference in bow much the family enjoy
them. . . '
, Panning to a quick steaming method that works well with a
number of green vegetables, home economists of the U. S. De
partment ef Agriculture remind homrmakers. Panning not only
save time In cooking but it'i thrifty of color, flavor and nutritive
value a well.
Her art th quantities of different vegetables for 4 servings:
If you use cabbage, kale or orka, you'll need about a pound. If you
use spinach, you'll need 1H to 2 pounds, depending on how much is
trimmed off. If you use snap beans, you'll need about 4 pound.
To prepare vegetables for panning: Cabbage . . . shred with
sharp knife. Kale . . . strip leave from coarse midribs. Spinach. . .
trim off roots and heavy stems. Okra . , . die crosswise. Snap
beam . , . jlic lengthwise.
Te Cook: Heat 1 tablespoon of butter, margarine, meat dripping!
er OH hi a heavy fry pan. Add the vegetable and put on a tight
cover to hold in the (team. Cook over low heat until the vegetable
la Just tender, stirring occasionally to prevent sticking. Season with
salt and pepper before serving. ,
For extra flavor. Bit of crumbled cooked crisp bacon or salt
pork, or a little leftover ham make nice addition to the vege
table panned with pork dripping!. Finely chopped onion or onion
Juice cooked with any of these vegetables is good.
Cranberry Taste Good in Summer
A can of cranberry sauce lives
the flavor to this froten dessert.
and the fresh berries can be used
in Reason.
CRANBERRY MOl'gSC
1 can cranberry sauce
im cups)
cup orange juice
1 cup evaporated milk,
chilled
I tablespoons lemon Julc
Mash cranberry tauce. Add
100.00 REWARD
for th but answers in 25 words or Itss
to th qustion:-WHAT IS SPECIAL ABOUT
Enclos a pitc of th labl from a bottle of
BESS. Mail answers before midnight, July
31, tos
"BESS", 201 S. E. Washington,
Portland, 14, Org.
1st prize . . . $50.00
2nd prize . . $25.00
3d, 4th & 5th prizes, each a year's supply of
W$$ Detergent
"Maid ior your Diphicathing9
year to October 1, and that't a lot
of turkey on top of the regular
holiday consumption.
It takes about 4 hour to roast
an eight-pound bird, and 60 min
utes to broil one in the oven l to
10 inches from the beat.) Broiling
over coals it another super way
to prepare the turkey. Use a
small turkey (Beltsville 4 pounds
or sol cut in half or disjoint. - j
Roast turkey with the stuffing
ana cranoerry sauce la Just u
good in summer as around
Thanksgiving, - and it provides
wonderful cold meat especially
popular now. Here is one good
light stuffing recommended by the
turkey growers. '
FAVORITE BREAD STUFFING
1 cup fat
1 cup minced onion
1 quart diced celery
4 quarts small bread cubes,
firmly packed 2 to 4-day
old bread, 14 pound loaf)
1 tablespoon salt
H teaspoon pepper
I teaspoons poultry seasoning
lVfc to 2 cup broth, milk or water.
Cook onion and celery in fat
over low heat until onion is toft
but not browned, stirring occasion
ally. Meanwhile blend seasoning
orange juice. Whip milk very ttiff.
Fold In lemon juice and cranberry
mixture. Pour at once Into cold
freeiing trays. Yield: 1 quart.
Note: Fresh cranberries can be
used. Cook Vt cups cranberries
with 1V cups water slowly until
tender. Press through a coarse
sieve. Add IV4 cups sugar and boil
10 minutes. Chill, then proceed as
above.
Detergent!
'A
-I
with bread cubes. Add the onion.
celery and fat. Blend. Pour the
broth gradually over the surface,
stirring lightly. Add more season
ing as desired. Stuffing for a 14 to
18 lb. turkey.
Varlatioas:
Giblct Stuffing: Brown chopped,
cooked turkey giblets in the fat
before adding onion and celery.
Parsley Stuffing: Add H cup
finely chopped parsley to bread
with seasoning,
Remember, everyone expects
tangy cranberry sauce as the ac
companiment to turkey, and men
have a yen for mashed potatoes
which can be smothered in gravy.
Summer Thirst
Is Satisfied
A celebration of some tort it in
order for the glorious Fourth. Pa
rades and picnics are popular in
some localities and parties are
held everywhere.
No matter how Informal your
party, and it may be that friend
drop in unexpectedly, you will
want to serve a good-tasting, re
freshing drink. To be prepared be
sure you have a supply of bottled
soft' drinks chilling in your re
frigerator for immediate use.
Packaged ice cream should be on
hand, too, for those quick sodas
that are so good. A scoop of va
nilla ice cream makes a dandy
drink, added to ginger ale, orange
soda, black cherry soda, or any
of your favorite flavors.
A can of purple plums combines
with cream soda in an unusual
and delicious drink to serve a
larger gathering.
PURPLE PLUM FIZZ
1 No. 2'i can (S cupsi whole,
un peeled purple plums
1 cup light cream
Cream soda
' Remove pits from plums; put
plums and Juice through sieve or
food mill. Add cream; mix well.
Divide among I tall glasses. Fill
each glass with ice cold cream
soda. Stir gently to mix.
SPINACH ENTICER
I Mix drained hot spinach with
thick French dressing and mayon
naise; pack into custard cups and
chill. Serve on lettuce as a salad.
GOOD WITH SALMON
Add tarragon vinegar to msyon
naise; serve with cold cooked drain-1
ed vegetables. Delicious with cold ,
salmon steaks for a hot-weather !
meal.
'l:i: - i:Vd -
Creamy Sauce
Begins With
Richer Soup
Creaminrss in some of
these
sauce and smoothness
in all
comet from the condensed soups
used in the recipe. Using soups
to gain flavor and smoothness for
cream sauces it sensible, often an
outright economy, for the soup
give a lot of value for their
price.
Spaalsa nance
J tablespoons finely chopped
onion
1 tablespoon finely chopped
green pepper
t tablespoons shortening or
bacon drippings
lean H cups condensed
tomato soup
H cup cooked mushrooms, if .
desired
Cook onion and ' green pepper
pepper until tender in shortening.
Stir h soup aad mushrooms; con-
i tinue cooking over low neat about
I minutes. This sauce ia espec
ially good on omelets, meat or
cooked rice. Makes about I cups.
Celery San far Flak
lean m cups) condensed
, cream of celery soup
1 teaspoon prepared mustard ,
U cup milk
1 tablespoons sweet pickle
relish
I hard-cooked egg, chopped
Empty soup into a saucepan;
blend in mustard and milk. Add
relish and egg; heat over low
heat. This sauce Is excellent with
fish, fish cakes and other seafood.
Makes about l'i cups sauce.
Cream Ssup-Saucet
Blend 1 can H' cups) con
densed cream ot chicken, mush
room or asparagus soup with 1-3
cup milk; cream of celery soup
requires Hi cup milk. Simmer
about 2 minutes. Makes enough
pour-on sauce tor 1 pound solid
meat or fish as meat loaf, baked
fish, ( smaller pieces as cro
quettes or chops or 2 cup cooked
vegetables.
Carrots With Celery Cream Saw
1 can nt cups) condensed
cream of celery soup
Vi cup milk
t carrots, cooked and drained
Empty soup into a saucepan:
stir well. Blend in milk; simmer
about 2 minutes. Pour hot celery
sauce over steaming carrot. 4
servings.
Broeeall with
Chicken Cream Saace
1 can (IV4 cupsi condensed
cream of chicken soup
1-3 cup milk
1 pound broccoli, cooked and
drained
Empty soup into a saucepan
blend in milk; simmer about :
minutes. Pour hot chicken sauce
over hot broccoli. (For variety,
stir Vi cup shredded American
cheese into the hot soup and stir
till smooth.) 4 servings.
Tomato Ring Has
Peas, Soup, Beef
For a Tomato-Rice Ring, com'
bine 2 cans 2'4 cups) condensed
tomato soup with 4 cups water
and V4 cup grated onion; heat to
boiling. Pour in 2 cups washed,
uncooked rice; cover, stir occa
sionally; cook slowly about 20
minutes or until rice is tender.
Remove from heat; uncover and
allow to set about 10 minutes.
Pack into a greased m-quart ring
mold; keep hot in slow oven until
readyto serve. Vnmold on platter;
fill center with Beef Trest
BEEF TREAT
H cup finely chopped celery
4 cup finely chopped onion
1 pound ground beef
2 tablespoons shortening
1 teaspoon salt
V teaspoon pepper
teaspoons prepared mustard
1 teaspoon Worcestershire
sauce
2 cups cooked peas
'i cup liquid from peas
1 can U' cups) condensed "
tomato soup
Cook celery, onion and beef In
shortening in skillet until meat is
lightly browned. Stir occasionally
to keep meat particles teparated.
Add
remaining ingredients and
heat
thoroughly. Pour into the
center of
a Tomato-Rice Ring. I
I servings.
.
One rib beef roasti make just
ing for two. Th linglt rib
world's best meats by most
broiled stuffed tomatoes and
One Rib Beef Roast, Broiled
Makes Meat for Young Couple
June bridet will agree cooking for two doe present problems
but there is a solution. Advance
week' menus at a time and keep them simple. Decide on your main
course and the rest of the meul will fall in line.
To solve the leftover meat problem, choose a double-duty meat
cut. A 1-rib roast, broiled for Sunday dinner, will provide generous
slice of cold beef for supper
few nights later,
Broiling a "roast" ii no trick.
Select a high quality 1-rib beef
roast cut 2 to 2'j inches thick.
Slash fat edges at 1-inch Intervals
and broil the meat exactly at you
would a regular tteak, about 5
inches from the source of heat.
Allow 50 to 60 minutes for rare to
medium rare, turning meat once
during the broiling period.
Garnish the beef platter with
broiled tomatoes and little green
onions. Asparagus, hot rolls and
instant butter scotch pudding will
complete this "Sunday dinner for
two."
For Tuesday night's supper, cut
slices from the cold beef and serve
with chilled potato salad and let
tuce wedges with Blue Cheese
dressing. Have rye bread and
horseradish on hand in case sand
wiches seem in order.
Here are some buying pointers
to remember hen selecting beef:
(1) Select high quality meat for
broiling and roasting. Always look
for the packer's brand of quality
and the round, purple Government
Inspection Stamp for wholesome
ness. 2 Select beef that Ii clear red
in color and firm in texture. -
! I l li ii i iw ' '"ii i 1" i wli.1 i- I in i i. pi i v mmmu. m mm il.ui iui.in iiiiuiihii iinmimu
, t.-,-1- mv t v " ' -. , ' - -., ; -l ". ,..-;"" -
No other home laundering
When children' clothe art Ctoroxlean,
they'r mort than party-pretty , . . they're,
afer for precious health! For Clorox fuin
feeti aa it bUachea, brighUna, remove
tain and odor. Million of housewive
use Clorox every time they launder white
and color-fait cotton and linen ahefwhit
100 nylon, rayon, Dacron,Orlon and DyneL
Clorox health protection i important to
tha whoU family! Direction on label.
Every time you use CLOROX you protect family health !
nough mt for two, thu wiving on ot tha problem of cook
even allow! for tome cold rosf beef, conndered one of the
folks. Hera tha meat hat been broiled and then served with
fresh lima beans.
planning is the first step. Plan a
(3) Select beef that has a liberal
amount of white fat or "marbling"
throughout the lean. The fat gives
fine flavor and Juiciness to the
meat.
(4 Select beef at least 1 Inch
thick for broiling. Two inches thick
is even better. Steaks thinrtcr than
1-lnch may be pan-broiled.
Lamb With Eggs
Is Dinner Dish
Breast of lamb with eggs be
comes a very fine dish.
CRISP LAMB DICES
SCRAMBLED EGGS
1 pound boned lamb breast
Salt
Pepper
4 eggs, beaten
4cup milk
Cut meat Into 1-inch squares.
Brown mest slowly in a frying
pan. Season. Cover and cook slow
ly for 45 minutes or until tender.
Remove cover the last few min
utes of cooking so mest will be
come crisp. Scramble eggs to
which milk has been added. Serve
on hot platter surrounded with
lamb. 4 servings. i
in germ-killing efficiency!
Tat tbiw , safe kM M Ctora la W
jily knM cliinlrsi Cteni 4iWafct m II
dartsM iihI ihoth MIm from ttU, pomUla,
, MtoImm. gliM, p! tie. wood Cloroa ! U) ot
'tOdt rakillrof Itakmdl ,
HASH TREAT
Open both ends of a can of corned
beef hash and push out the hash 10
it it whole. Cut the roll into four
j ,ijcei mj browned well in butter
or margarine. Serve on
buns with chili sauce. .
Featuring . . Eastern Oregon
. Feed Lot Hereford Beef!
BABY BEEF rtfM
1 Whole
Half ready for
locker. Avg. $45 to $50
BEEF
ROAST
STEAKS From
Ground
BEEF
. We Reserve the Right to limit Quantities
1288 Stat St. . Phone 3-4l
product equals CLOftOX;
Custards Make
Family Desserts
Provide a simple but- nicely
flavored custard for the family,
and you've a dessert they'll low.
Here Is a recipe to use often.
COCONUT CUP CUSTARD
I egg yolks or 2 eggs,
slightly beaten
I tablespoons sugar -Vi
teaspoon salt
3 cups milk, scalded
1 teaspoon vanilla
1 cup shredded coconut
Combine eggs, sugar, and salt
Add milk gradually, mixing thor
oughly. Then add vanilla. Divide
coconut equally Into I custard
i
cups. Poor in custard mixture.
Place in pan of hot water and
bake In slow oven (32S degrees)
40 minutes, or until set.
Sauce for Sundae
Has Maple Flavor
Remember the old-fashioned
maple nut sundaes? The walnut
were in a rich maple tauce. . .
and we watched eagerly, and hope
fully, to aee if the "man behind tha
counter" would give ui in extra
spoonful of the delicious stuff.
Nowadayi, with ice cream in tha
home freezer, we can help our
selves to wonderful Maple Nut
Sundaes.
Maple Nut Sundae Sauce
' 4 tablespoons butter
Vi cup chopped nut meats
3 tablespoons cornstarch
V teaspoon salt
1 cup maple-blended tvruo
Melt butter in small saucenani
Add nuts and saute over low heat
until nuts are lightly browned. Add
cornstarch and salt and blend. Add
syrup and cook over low heat 2 to S
toasted minutes, stirring occasionally,
i Serve warm on ice cream or pud
'ding. Makes cups sauce.
I S ' V
LU. KJI A a
Lb.
ilaia i