USec III) Statesman, Salem, Ore., Fri., July 28, '57
Raisin-Nut
Bars Suited
For Anytime
lct Cream Dessert Has Lime
N Flavor With Sweetened Milk
1 J r .
f . - v.v vv -..v.
in
fcte the wtxxis and a wit with
Estgant Raisin Ban tucked into
yapr hincfa basket a wonderful
way U quick energy and anyway
they tasta limply scrumptious.
Tljvy're almost a confection with
toil of rutin and nuts in a rich
brfwa sugar-egg mixture and
Dajtea ngni on a snortoread cookie
base. The top gets nice and crusty
ao there Is no packing problem.
C J in generous bars for outdoor
pities. But serve them as dainty
fingers, just one or two bites, with
tup of tea most any afternoon
ELEGANT RAISIN' BARS
Sawrtkrvaa' Bate:
S cup butter
It cup brown sugar packed1
4 cup sifted all-purpose flour
J. Taewtag:
It cups light or dark raisins
Jl cup walnuts
i"t eggs
t cup brown sugar 'packed)
'1 teaspoon vanilla
teaspoon grated orange rind
' tablespoons all-purpose flour
teaspoon salt
'1 teaspoon baking powder
Shortbread Base Mix butter.
hrinwn aucir nrf flntir In fin
enunbs. Press firmly into oblong R,ch. tni alegent, '''' bars arc wonderful for any meal-from the picnic lunch to tee-
pao, about Hill inches Bake in ; tiine refreshment. Cut them large for hungry picnickers or small for your most ladylike
moderately hot oven '373 degrees guests. The bars are really a sort ot rortbred with ranin-nul-orenge topping.
t i rur 10 mmu.s. on asioe 10
coal while preparing topping.
Topping Rinse and dry raisins;
Chop fine Chop walnuts. Beat
eggs, brown sugar, vanilla and
orange rind together thoroughly.
Sift flour, salt, and baking powder
(r raisins and walnuts Add to
creamed mixture PouT over cooled
baked crust spreading evenly
Bake in moderately hot oven J7S
degrees F 1 (or 30 minutes. While
warm cut into bars about 1 x 1
indies If desired, dust with pow
dered sugar. Makes 1 dozen 1 x
l-iech1 bars
Raisins and walnuts serve the
5J
1
When yen want special Ice
cream dessert, try a tretea pud
ding made with sweetened con
densed milk (or creamy smooth
ies, and lime knee far delicate
and intriguing flaw. Yea caa
oat either fresh tones er freah
treaea limeade, which hat tk
same delicious tart-tweet flavor.
For an extra bit ef eye appeal
garnish the pudding, when serving,
with slices of lime.
The foundation of the frozen pud
ding needs ne cooking, and calls
tor ne cream, but depends on
sweetened condensed milk for its
smooth, crystal-free texture. A
few drops ef green coloring are
optional. If you do add them, go
slowly, and get Just enough U
give the dessert the lovely light
green of the lime fruit skin.
FROZEN LIMI PUDDING
1 eggi, separated
Vk cups 15-ot. can)
sweetened condensed milk
H cup fresh lime juice
1 teaspoon grated lime rind
to 4 drops green pure
food coloring
4 cup sugar
Set refrigerator control at cold
est point. Beat egg yelks until
thick and lemon colored; combine
with sweetened condensed milk.
Stir in lime juice and rind until
mixture thickens. Tint pale green
with pure food coloring. Beat egg
whites until they stand In soft
Deaks: gradually add sugar and
continue banting just until mixture
stand In firm peaks. Do not over
heat. Fold beaten egg whites Into
sweetened condensed milk lime
mixture. Pour into refrigerator
tray. Place la freezing compart
ment and freeze until firm, about
hours.
Milk Begins
Fine Beverage
Chocolate milk, a .'jvorits with
the kids when served plain, makes
many a glamorous drink with very
little fixing. Here are two sug
gested "ways to make a big drink
out of a single product.
FRUITED CHOCOLATE MILK
1 cup finely grated pineapple
1 pint strawberry ice cream,
softened
2 cups bottled or cartoned
chocolate milk
Combine pineapple and ice
cream: mix well. Add chocolate
milk: blend. Serve with straws
and spoons.
CHOCOLATE, MILK
MAPLE FOAM
1 quart bottled or cartoned
chocolate milk
U cup maple syrup
1 cup heavy cream, whipped
Combine chocolate milk and
syrup; fold ia cream.
Gather Bouquets Now
For Winter Arrangements
By BARBARA FES3LER 'Dock is found everywhere along
Marwa Cwialy Ageat the huh ay and in the fields
A bouquet of vtheat and rye in Teasel is just beginning to form
a varied bron ceramic jug has seed heads now Gather as soon as
held a prominent place in my heads have matured and before
apartment since last summer It is they are dry to prevent seeds scat
fun and interesting to make ar- tering.
rangements with native materials j Fungi, lichens, straw flowers
One of the best sources of ma-; Unsv thistles can h fiiw is.
rummer cbok -ell in many other tena' ,or ln -"" 1 oods and fields. Spray fungus
ways " " growuis and lichens with an insect-
Use raism bread for extra spe- SuK J" ,
cia. cmaamon ,.. To.., bread "Jt'X. a, cooes of .11 .
lira, wen spread with an egg . r ,, . . iieues now-acorns. pine cones, fir
Mr Mia hAklM til - .i k - -
too young and under-developed nor
when it has passed full bloom and
the color begins to fade
Ailjt . k . l..k. ' -" rirmij iu (auin uuw
. , " , . 1( picking is delayed until later,
white beaten till creamy with 2
tablespoons sugar and a half tea
spoon cinnamon Brown lightly un
der broiler, and serve piping hot.
from biscuit or scone mix for Sun
day breakfast. They're a special
treat with strawberry jam
JeMed Tm
cones, hemlock cones. And later
on remember the nuts.
Driftwoods, manianita branches,
washed roots, and barks of all
kinds are found everywhere Wood
they will shatter easily Many dif maJr comt MtursJly in .11 shades I
ferent sizes may be found now. as bown lnd s'X Sometimes Ms '
they are in varying stages of de- folo,' tsn spproaches black,
velnpment Look for pencil thin ss In general, weeds are dried by
,,,. .mMl ,.i.,. k-ii "r" "Tw m """' iiwirawn i ie me ma-
"nTndTin' Uime1 ? " , Jtf
flavored geUtio. .long wh melon aTaOwerinnl dock t cmc. nr in the chasH or
Kill, .fj? imv nihJ. iJ rr.,m look ,or min-v different sh.des 'rum heavy bnes in the attic or
chJrs. for TdelicWhoT wwIhTr chartrfu'- r""1 w 1 1 k lr.ges Store cones, pods, branch-
ee lor . delicious not weather rmj brown jnd, pilBl taj frMMf
Sated crrot snd rsin saUd ui , lata . deep coffee brow boxes
a fear-round favorite. For special m- L TJ IT !, nh d'si" ln mlnl- develop the,
summer version, plump raisins in luCIx DredCL IS i'1""' ,nd rT )u nl ia !
hot water, drain and cool Moid in C T i I oom- Ch,0s lanterns. I
Vernon gelatin with grated carTot OUlTliner lie&l rom. peonies, ajid Oriental-poppy1
kit of (.net, chopped preserved This Bunshxe Bread Is extraor IZ, ' "
(iQer u a heavenly touch dinpalMable and has an at -I " "J h"r, kndJth
Soft chocolate cookies, generous-.tractive color It . on the rich Zh.Vf1 lhl d
ly Blled with chewy raisins, are a'etde. but who care,' If, worth it 27 '1 ulTft m m"
cooky verrton of the popular candy Succulent nutritious orun,. ar. ' .m r)'Undr.lc1 c
-chocolate raisin, clusters A weJ count largely for the detectabUity 7ni J - c
cdw irramnin mm in um- t , L. f .. i. . .. L . i i.. - - 1 ,lJ
. w wir ivai. wiuiii is uniiKUilf nt.
in uii in ruuim m jmj rrciwii mefMieri lor aaimy sand-
piics or Daroecues
Peachy Ginger
Sherbet New
Coot, langy and gokn Peach
Ginger Sherbet makes a glamor
eug accompaniment to curried
meat or ham Sun ripened canned
ft en desired
' S " curves so
niches or test
M NSHINE BREAD
4 cup milk
I tablespoon salt
' cup sugar
1 cake compressed yeast
3'-i cups sifted all-purpoe flour
1 cup rooked prune
' rvio butter or margarine
I 'gg
pegfhes. lemon juice and pre-i 13 cup orange juice
nerved ginger give this sherhet its 1 teaspoon grated orange rind
reseshing flavor If you prefer to li teaspoon cinnamoa
eve the sherhet for oessert S aid milk and cool to luke-
yoajll find il especially good ith mrm Add salt. I tableepoon
ChtVy chocolate alnul har ugar and crumb lad yeast, and
FKACH GINGER SHERBET jstir until veast is dissolved Mix
1190 Broadway Slore Hours:
ftpsa Ivarf Bat
in 1 rup flour Cover and let TV''
n arm plact until light, about I
notir Cot prunes from pits Into
i small piece Cream butter and re
maining sugar Blend in beaten
eg orange juice, rind and nn
namufl Add yeast mixture re
mainder of flour and prunes, and
t well Cover and let rise in
1 cup canned cling peaches
1 teaspoon plain gelatine
i tahlepoons cold aler
H cup syrup from peaches
3 tablespoons ugr
teaspoon grated lemon rind
t tablespoons lemon jtnre
J tablespoon ( hopped
' preserved sinner
Drain and crush p.a he. Solvn arm nlace until drniile m sue
gekstine in cold aier Heal , n aciout 1 hour Uft to board mold
syflip and dissoKe wftened neia ! htlT mlo loaf Place in liajhtly
tii is it Stir in ugar r ai hes greased pan. cover and let rise,
lesaoe rind and juice and ginger uMil double in sue. about to
Pir into freenng trav and pla e minute Bake ia moderate ovee
In freezing compartment with .on jso degrees about I hour
trot set ai loev temperst ire Makes 1 medium sue loaf
freeze until firm Remove tn I
chflied howl rw1 heat until mooth RIGHT AMOIKIT
WS) roarv heater Return to If you use a baking pan that it
freering compartment, and freet .bout II by 7 inches lor Yorkshire
la desired consistency ttirnng sc-! pudding you Tt need shout v. cup
cagjooallv Reset temperstura eon- W drippings for the bottom of
tret ta norma! the Dan before the batter la added
Government
Inspected
U.S. Good or
Choice Grade
'Now at the
Peerless . .
jo
JThe Gayest .
Craziest,
vAost Colorful
Cakes of All
loo
Porty Ar
o (.loom v
the
BEEF ROASTS CAMMED SHORTS RIBS
US Good Grade Mam,aTawias,a KJlvVC Ue U.S. Goeai Grade
43', 1 FRYERS 29 lt
AGED CHEESE JTEW1KG fnSTP r TD i
59 1 CHICKENS iid f S1 1 $?&
ASSORTED WE CUT GOVERNMENT ,
COLD CUTS INSPECTED BEEF S OS.
y J n Honey-lick Guarantee on Every Piece Ih. 03
FRESH FRUITS and VEGETABLES
RADISHES or GREEN ONIONS
lunches
'Circus Cakes!
.flAet foe e toirt'y
TK ff mtfM ife
Peerless
Bakery
I
LOCAL CABBAGE ... 5' LOCAL
LOCAL TOMATOES 2 A 291 PEACHES
fNAUJTJ STAND IT FttSKITS
MAYONAISE GUPETCUIT JUia CAT FOOD
59' Of.' CM SO' 1 3 c 25'
ILUILAKI GARDIN DtTCHMAID
Green Beans CATSUP MARGARINE
QQ insisc ifl' 9 95' C SI co
Coupon . AH . cm c m Gill M Ih. A
1 FRESH FOR CANNING OR FREEZING l)(0)(
j Sliver Salmon z
I martin pa ma urn AfrRl J
I SOLE Red Snapper I
I MBSU fJfnV ma nin it par su njt f
I CRAB CAT FISH J
1 ma anna t wa umn gA 1
I SOLE TROUT I
m Fresa Cut t' af A a . J
1 Stewing Hens 98 fP 1 ? ? (? I
I FRYERS 'A' u 59 LT 0 II II ti) I
Oven Ready M " Fresh Seafwae) awe" Feyttry
1 Routing Hens u. 216 N Commerciol I
UI0U5E
MAXWELL HOUSE
i 99
Coffee
Electric Trains
Given Away by the
Four Erickson Salem Stores
Hey Kin's! Here's your chance ra wia an Elwctrk Train!
just fill out slips and plect i -taasit Ux. ChiWren must
be nccompeniad by p.renh ra ba iVibl.
Instant Maxwell. House
Coffee W1
Hi-Ho Crackers
Sunshine
Vi 37c
Triscuit Wafers
NabiKa
,yAV 39c
COOKIES
Delue Assertaseat
NabiKa
Mb.
tai
65c
LIPTOIJ TEA
THE SASX' TEA
48.'; 63c
Vi X 79c
Heinz Tomato Soup
10 100
14 m. Jar
29
4 a. 00
10.99
3. 10
10 . $P
10 . $loo
8Jloo
4 . 89;
5 . av
3jp
ROYAL INSTANT PUDDINGS 3 29'
IwtN tnm. Sajrwierry. (IteceWs, ak. ei. aalaHlnT
CHICKEN AND NOODLES
Far Mck. Nkltai laatk
DERBY TAMALES
liVi-et Jar
WHITE SATIN SUGAR
Far (aaanaj
K00L AID PUNCH
Far PaUtaM (M Faack
SWEET PEAS
Sm Iftt Us. J03 ((Haas IrsM1
STRINGLESS BEANS
(tltaat ar SaVer-Shert Crt 30J
HUNT'S GOLDEN CORN
Inm ar Wkela laraei . 300 cm
PINEAPPLE JUICE
Hertet Irstw-ltcsaf bf M larne U .r ties
PILLSBURY CAKE MIXES r
CWcaisle, Walti, teltea. Sake, (imaal. Orias
SWEET PEAS
ftWasr-lN. tsa were k I lit Vales!
NALLEY'S BEEF STEW
IS-at. las-Sm lie
37
Large 46-oz.
can
Kaiser
Aluminum
Foil
7 Inch Wide
The Handy Site
2!oi"33(
Far Quick. leiy Dinner Tenifht
Serve Swensen'i
TV DINNERS
69
Hoddixk
Chicken
let
Turkty
Save 10c
FtUM FROZEN APPLE, PEACH, IOYSENIEU y
PET-RITZ PIES
Each
LIIIT1 FROZEN
MEAT PIES
leef Chkhew Turkey
4 r 95'
niiH FROZEN
Libby's Vegetables
CelifUer Irweeete fwr
ehy Limes Ler Limes Ireccet
100
MrCtS IFUCTtVI THUtl., FRI., UT., JULY M. T
170 N. C-wee,,,! e fM J-5704