iiniecIirStatesman, Salem, Ore., Fit, Nov. 30, '56 C-i w TV
.-
Jelly-Fruit
Salad Mold
One of the-bandy newer prod
ucts on the market now is tiny
i marshmallows that will do (or the
i homcmaker what the chocolate bit
;did for her many years ago. No
more cutting up sticky marshmal
j lows for deserts or salads, though
there Is still ample use for the
i larger and softer ones.
Here is one of the recipes that
take especially well to the new
small item jellied salad: Our mix
ture this time ,is of canned
: peaches, marshmallows put Into
i lemon gelatine that has. the tang
' of gunwale 'in it.
In all fruit molds, add the mima-
; ture marshmallows when the gela
tine has chilled until almost set.
They will then remain evenly dis
tributed throughout the miKUrer-.-.-.
Adding to the good looks of to-'
! day's salad is the .decorative ar
rangement of canned peach slices
ion top. There's a surprise flavor
! in the center layer of peaches, and
:in the use of gingerale with the
! gelatine for that extra sparkle.
MOLDED PEAC H
MARSHM ALLOW SALAD
1 package lemon gelatine i
dessert, , . .
i 1 cup hot water ' ,
1 cup ginger ale
2 cups miniature marsh
mallows -1' ; "'-
I'i cups canned sliced peaches
v Lett'ice
Mayonnaise or salad dress-
ing
Dissolve Che gelatine in the hot
water. Add the ginger ale. Chill
I until almost set. Kold in the
marshmallows. Arrange half of the
l sliced peaches In the bottom of
' a 1-quart' mold. Caver with half
of the gelatine mixture.. Arrange
' the remaining sliced peaches on
i the gelatine in the mold and cover
with the remaining gelatine mix
iture. Chill until firm. Unmold on
a ' serving plate .covered with let-
j tuce. Serve with mayonnaise or
' salad dressing. 6 servings.
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The glow of a summer sun is brought intolht house in winter, when a salad of bright yellow
peaLlies 0IIU morsiilliailwwa OIW IIIUIUCU III iwniwil yomiinw. inw vwvi iv imiv suv imvim mai
so they'll be a garnish for the finished salad i;i ; V -
Freeze Whole Menus; Read
Several Several In One Day
A new trend in meal manage
ment is the freezing of ready-to
serve platter or.TV dinners just
like 'the ones sold , in the frozen
food cabinet of your favorite food
store. The homemaker can go on
a cooking spree some morning and
prepare, package and . freeze I
complete dinners, using weekend
specials at the market Or plentiful
garden produce.
water. '
Dinners may be packaged in
partitioned aluminum platters or
on -inch ' aluminum foil plates.
Cover tightly in foil, label con
tents and date. For best quality
serve platter dinners within 2 or
3 months.
, Our platter dinner features To
mato Beef Swirls, Poppyseed
Noodles and Green Beans -with
QUICKLY DONE
Thicken a can of stewed to-
I matoes and heat with a can of
! flaked tuna (drained).
Foods for platter dinners should Sour Cream. Cheese, butter and
be prepared as if t-y were to belsouf cream add flavor and good
served immediately. Be sure not i food nutrients to 'this delicious
to overcook .yt food. Quick chill
ing of food following the cooking is
important. To do this, set uncov
ered pan of food on ice or in ice
NEW NOT CEREAL. WITH
mum
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11 ) I D tm 1 I I I i I 11 1 I . .
With the Purchase of 1
jP 2 Quarts Johnson's
pi Glo-Coat Vax :
)( hit, Fresh """N fii
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HEEF, MM
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if fl fill a It
f DA ACT
i (Jn I - active protein
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l( ; . fti CAR NATION W W.HI
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( :D'Jch Maid hi cc.cop-r
!r Kc!d3y (J ( Pi 1 1i
Potatoes I (J U C i "ife fc'1
U'n w a rr r (J G Kl I : '
tJJJtU . JEWEL !
i": : ' ( SHORTENING
! 3f S . (M l I I ffl
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1 1 . 3 ,
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If your family la the active kind, this la
the cereal they needa new, delicious hot
cereal with Q the B vitamins) and all the active protein of
natural whole wheat-the ktnoVof protein you can't get
from any cold cereal A apeclaJ low heat process doesn't
harm the B vitamins or protein In any
way. It's Instant, too-ready to serve
in seconds Tour family will love it '
Get some today!
i
'rJ
f GOT THE IDEA FROM
THErMEW ARDEN
twiw pak HALF GALLON!
meal, and take to freezing beauti-
fullv.
This platter dinner is planned
to be reheated in a 423 degree
F., oven for 30 minutes. When
dinners have been reheated, re
move foil cover and serve.
TOMATO BJCEF SWIRLS
2Vi cups small bread cubes
2 cups grated Cheddar cheese
1 cup-chopped green pepper :
H cup grated onion
1 tbsp. Worcestershire sauce
- 2 teaspoons salt
U teaspoon pepper
1 can condensed tomato soup
1 egg. beaten
2 pounds ground beef
Combine bread cubes, cheese,
green pepper, onion, Worcester
shire sauce, salt, pepper, and 4
cup tomato soup. Blend lightly.
Blend in Vt cup- tomato soup and
egg with beef. Pat meat mixture
out evenly into a rectangle inch
thick. Spread stuffing evenly over
meat. Roll up as for a jelly roll
and cut into IK inch slices. Bake
at S25 degrees F., for 40 to 45
minutes. Cool before packaging.
Package 1 serving in each alumi
num plate. Serves 8.
POPPYSEED NOODLES
cup melted butter
1 S-oz. pkg. broad noodles
3 tablespoons poppy seeds
Vk cup slivered blanched
. almonds toasted
2 tablespoons rated orange
rind :
2 tablespoons grated lemon
rind
Vi teaspoon salt-
H teaspoon white pepper
Cook and drain noodles. Pour
melted butter ever hot noodles and
toss lightly. Add remaining ingre
dients and toss together lightly.
Cook before packaging. Allow H
to H cup noodles for each alumi
num freezer plate. Serves 1.
GREEN BEANS
WITH SOUR CREAM
Saw (with frozen 'food saw) 2
pkg. .frozen French Style green
beans into S portions. Saute 1 cup
sliced mushrooms in 2 tablespoons
melted butter. Cool. Mix mush
rooms with 1 cup sour cream and
1 teaspoon salt and dash of pep
per. Spoon over bean portions.
Serves (.
QUICK VEGETABLE -
Brown tiny cubes of bread In
olive: oil and sprinkled over piping
hot canned stewed tomatoes.
Serve in sauce dishes. .
FREEZE FILLING
Sandwich fillings of chopped
meat and poultry usually freeze
well.
('
M 'R-fc- rVi
. .1
Snack Dips in
Variety Given
Cream cheese gives this dip
its personality.
SNAPPT SNACK
3 eggs, beaten
3 tablespoons vinegar
3 tablespoons sugar
1 teaspoon butter
1 8-ounce package soft cream
cheese ,
- 1 small onion, chopped
1 sweet red pepper, chopped
1 green pepper, chopped
Dash salt
2 drops hot sauce
Combine eggs, -vinegar, sugar;
cook, stirring constantly, in top
of double boiler over hot water
until mixture thickens. Add but
ter and cream cheese; beat until
smooth. Add remaining ingredi
ents; blend well.
3 Lb. Tin
Vlll BY SWIFT & C0::?A!IY
Q
Techniques
For Jersey
Different
By ERMINA FISHER
Caunly Extension Agrnl
Never before have there been
so many lovely jersey fabrics.
Particularly new this fall are the
tweedy jerseys you almost have
to feel them to realize they are
a jersey. Knit fabrics are tempt
ing purchases because they are
not only comfortable to wear but
also delightful for travel, Unless
you know bow to straighten a knit
fabric you may have difficulty in
making the garment and the
seams , may twist when the gar
ment is worn. - t
You cannot tear knit .fabric.
Neither can you draw a crosswise
thread as you do to straighten a
woven fabric. Lodk on the wrong
side of a piece of jersey and find
the crosswise rows of loops and
cut along a row of these. In
some finely knit fabrics it is help
ful to use a reading glass to mag
nify the loops and make them
easier to follow in cutting. If you
have a tublar knit fabric, cut
along one of the lengthwise ribs.
Right Angles f
Now , fold in half lengthwise,
wrong side out, pin across both
ends and down the sides. Lay one
end on the ironing board and pin
to the cover so the crosswise edge
is at right angles to the length
wise. A right angle can be tested
by : laying a folded newspaper
along the fold of the fabric. The
cut edges should follow the line
of the newspaper at the top.
No doubt you'll see that wrinkles
have formed. Work the wrinkles
over- Into the fold so both layers
lie smooth. The lengthwise ribs
should go straight up and down
and the fold should be at right
angles to the cut, end. Now you
are ready to steam-press. Use a
steam iron . or press ; cloth and
press. Do not iron. Then put a
row of pins across the width of
the fabric to hold it in place and
shift the fabric tothe next-section.
Continue until one side Is
finished. It may be necessary to
press the under -section in the'
same way." ''
Sewing on jersey need not be
difficult if you'll follow these rules.
! Rules for Jersey V
1. Run basting thread along
; edges after cutting in order to
' give . support supplied later by
stitching.
' 2. Use mcrcerwed cotton thread
No. 50 or SO.
; 3. Loosen; the ' tension of i the
' machine. .
4. Allow 14 to 16 stitches to the
iinch. ' '
! S. Feed fabric loosely into the
', machine, Voiding .pulling and
I stretching! H ' ' ' -j
i 6. Pinking, of seams is desirable.
! 7. Snaps, hooks and eyes,. "hut
tons and buttonholesr which Ihttst
' resist pulling, should be backed by
sogie reinforcing material. t,
; 8. Tape, on, lacings and hems,
is ' preferable to double fold of
fabric.
Press with steam Iron or .with
hot iron over a damp cloth on the
wrong Side of the goods. Move
i Iron up and down, parallel with
the rib, rather than across.
The extension offcie, room 75,
courthouse) has a bulletin "Art of
Pressing". It's a real help particu
larly to the home sewer. Just call
or write the County Extension of
fice for a free ' copy,
; BUTTER" TOP ,
j Fine dry bread crumbs often
! make fine casserole toppings; but
! first mix a cup of the crumbs
j with a quarter cup of melted but-
ter or margarine.
(tarnation
corner
CARNAnON HOMf
SCRVICI. DIMCTOt
I'm going to let you In on a won
derful beauty secret. Drink Carna
tion Slender. That's rlghtl You see,
wonderful Carnation Slender not
only helps yoif stay stylishly slim,
but it also supplies the vital milk
nourishment you need for clesr
skin, bright eyes, extra pep -all
the things that make a woman
truly beautiful.
liiil f '
Surveys show that we women 1
often stop drinking milk in our
teens, yet we need its health bent
fits every bit as much as our hus
bands and children do. Carnation
Slender is the best way I know to
put those benefits back In your
diet-without adding extra calories.
And it tastes so good, too.
V
You bet you are. We gals burn up
plenty of energy every dajtjust
getting through our household
tasks'. Weneedprotetfrtokeepus--gomg.
Carnation Slender is fortf
fied'with extra nonfat milk solids ,
to provide more of this precious,
energy-giving element than even
whole milk,
d I it is - .aBBnasssssw
You can't be a beauty without a
pretty smile. We all need calcium
for strong healthy teeth and
bones, Where do we get it? From .;
Carnation SlendeL-Qf eourseL
Carnation Slender ctn't work '
miracles, but it does give us the
important minerals we need te".
help keep our appetites up to
par and our dispositions a little
more even.
"-lour-to ltd
I "always take a ten-minute
break in the middle of the
morning, and another in
the afternoon. I prop my
feet up and enjoy a big, tall
glass of Slender, I find it
keeps me feeling refreshed
and looking lots more glam
orous, too. L " , 4
Did you know you'd have to eat
24 apples to equal the calcium,
and 9 oranges to equal the phos
phorus you get In just one and a
half glasses of Carnation Slenderf
Treat yourself to this real "beauty
(arnation
COMPANY
- 2240 Simpson St.
- Ph.4-5441
Watch
"Sheriff of Cochisi"
Wed., 9 to 9:30 P.M.
KL0-TViChnnsIl2
YOUR DOLLAR MAKES MORE CENTS
WHEN YOU SHOP EVERY DAY AT
NAMELESS
FOOD MARKET
. AMERICAN ROYAL
CFF1
Lb.
Tin
o)s
Reg. 35c Jctwtl
fl ii"8
PURE GROUND
BEEF 4,,,(q)(o)'
Cello Bog. BEEF
CAIMOTS ROAST
"t iiHiiiiWslMHeMnssHHHHM
SLICED
' FRESH IOWA
KRAUT BACON
CABBAGE (Qjc
Sy fj Jack Arwayi in Stock
TURKEYS
SWEET gQ'
SPUDS
re- ?c) RIB
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DANISH 3)3)
SQf H w
it m
Served Mi Day
Fri.&Saf.
FREE!
Hot Chocolate
MATFIOWEI
CHOC. MILK
Quarts
4B
. Nomelcst Cold" Weother Special
NALLEY'S
Regular or
Hoi
nn
CHEDDAR
CHEESE-
Lb. J
If