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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 18, 1958)
A Style for Every One This Season By ERMINA FISHER Marion County Extension Agent Oregon women can look forward to a variety of silhouettes in 1958 spring styles, without having to love or leave the chemise. Al- tnougn the chemise Influence Is most dominant in new spring siyies, women can. choose classic styles that adopt some of Its more pleasing features.'. The chemise, is really a return of the look of some 20 to SO years ago. But few women who wore this lasmon in the twenites have the figures for it today. A verr slim. small, straight figure belongs to me younger generation. Because the young like things new and dif ferent, they will be more likely to wear the true chemise. . Mme. Schiaparelli, the Paris couturier who was first to acclaim fun fashions, believes that a che mise worn with "lots of jewelry" can be a fun fashion in the ward robe. She believes "the chemise is only a thing of the moment." As true of any drastic fashion change the very high style items will be short lived, while the better part of it will influence the classic styles that endure. Others. Too Even this spring, while the che mise influence is tnost dominant, there are other silhouettes a great variety of them from which to choose the new garments for our wardrobes. There is the two piece look, with jacket to the hip bone or shorter the pleated skirt that stays closer to the body the straight skirt with soft ease at the topthe classic shirtwaist dress, a favorite of many years, with its new soft fullness in the bodice. Two points of fashion are def inite in all clothing this spring all will fit a little more loosely, and all will be about an inch short er. Choose the silhouette that best Cheese Cake Kind Baby Goes For When it comes to "cheese cake," surprisingly enough Baby knows best. For years baby has been en joying his jars of delicious baby food labelled-in most minds "for infants only." But here is a two fold recipe suggestion in which baby food comes of age. It is one economical cheese cake recipe which makes two kinds of cake, one with an apricot glaze, the other marbled with prune. There'll be no left-over ingredi ents to store since the conveniently-sized jar is sufficient as to quantity. And what better time to try it than during National Baby Week April 26-May 3. TWO-IN-ONE FRUITED CHEESE CAKE 1 cups graham cracker crumbs 6 tablespoons soft butter or margarine v I 8-ounce containers cottage cheese (2 cups) 1 8-ounce package of cream cheese (1 cup) 1 cup sugar cup flour Vi teaspoon salt 1 teaspoon vanilla 3 eggs, separated 1 cup heavy cream, whipped Blend crumbs and butter. Di vide equally between two lightly greased 7-inch spring-form pans; Press firmly to bottom and sides of pan. Combine cottage cheese (may be Sieved if desired), cream cheese. k cup sugar, flour, salt and vanilla. Mix until smooth and creamy. Beat egg yolks until thick and light colored; stir into cheese mixture. Beat egg whites until stiff, then gradually beat in re maining Vi cup sugar until mix ture forms stiff peaks but is still moist. Fold whipped cream into cheese mixture, then fold in egg whites. APRICOT GLAZE CHEESE CAKE In a small saucepan blend to- suits yow . own personality your figure and your needs. Fabrics are softer, fancier, more colorful; 'There are silks, lightweight- woolen, blends of man- made fibers of these, and natural fibers, and there are cotton nov elties chiffons, surahs, tsttlns, broadcloths, lawn. There are in teresting weaves and finishes in the spring fabric collection, cot tons with the leno weave, that look hemstitched or hand drawn. Cot ton and cuploni blends also are done with leno designs. Prints are important they are featured in silk, . in cotton, in blends, in rayon, and many other fibers. They are shown in large Small Hams, for Fastidious Folk Homemakers who like their good things in small packages will be glad to find a favorite con venience food canned ham avail able in a new size. The U.S. De partment of Agriculture's Meat Inspection Division has cooperated with the meatpacking industry to develop a processing method that yields 1-pound and 1V pound canned hams much like the larger S- to 8-pound canned hams now on the market. Small canned hams, many of them imported, have been on the market previously. These hams have been fully processed at a fairly high temperature. Although this allowed them to be stored at room temperature, it also resulted in a large amount of free liquid in the can. To avoid this problem, a way was found to process trie new small canned hams safely at lower temperatures. . Like the usual large ones, they have good flavor, little excess liquid in the can, and must be stored in the refrigerator. Production of these hams is just beginning. They should be popular with those who like the conven ience of ready-to-serve boneless hams but find the 6-pound hams too large. A homemaker may like to have a small canned ham in the refrig erator for a quick meal. The ham slices most easily When cold. Bank it with homemade potato salad for a buffet supper. Cold or hot, a l'i pound canned ham should serve 4 to 6 people. To save time when serving it hot, remove ham from the can, slice thin, tie slices to gether with a string and cover with brown sugar or with pineap ple or apricot preserve for a glaze. Or garnish with canned pineapple slices, canned pear or peach halves, or cooked dried prunes. Heat in the' oven at 325 degrees, or until the meat is heated through to the center.. Newer Waldorf Salad Recipe If you've some left-over chicken or turkey on hand, here's a good use for it. Chicken Waldorf Salad combines ripe olives with Khicken or turkey, apples and celery. Serve it with crisp buttered toast, spiced peaches, and hot tea for an easy luncheon. CHICKEN WALDORF SALAD cup ripe olives 1V cups diced cooked chicken or turkey cup diced apple Vi cup diced celery 3 tablespoons lemon juice 3 tablespoons mayonnaise 3 tablespoons cream Vi teaspoon prepared horse radish Lettuce Cut olives into large pieces. Mix together chicken, apple, olives and celery; sprinkle with lemon juice. Blend mayonnaise, cream and horseradish, and mix lightly but thoroughly with chicken mixtur, Serve on crisp lettuce. Makes 4 to 6 servings. gether 2 tablespoons water and 1 teaspoon cornstarch. Add 2 jars I MORE LEFTOVERS strained apples and apricots (4- The perfect accompaniment for ounces each), 1 tablespoon sugar, salad served as the first course: crispy seeded crackers, cheese balls or cheese straws (made from leftover pastry). 1 tablespoon lemon juice or 1 tea spoon grated lemon rind. Cook over moderate heat, stirring fre quently, until thick and smooth!! Spread about Vi apricot mixture SLOW COOKING evenly over crumb crust in one if you want your scrambled eggs pan. Spoon Vi of cheese mixture to be really creamy, cook them (prepared above) over apricot lay- over hot water. er. Bake in a slow oven (300 De grees for 1 hour. Turn off heat and let cake remain in oven with door closed for an additional hour. W IKIIlVtG A W11I vv, vuvi via Spread remaining apricot mixture over top of cake. Chill, if desired, before serving. Makes 6-5 portions. PRUNE MARBLED CHEESE CAKE In a small saucepan blend to gether 2 tablespoons water and 1 teaspoon cornstarch. Stir in 2 jars strained prunes (5 ounces each), 1 tablespoon sugar and 1 teaspoon grated lemon rind. Cook and stir over moderate heat until thick and smooth. Cool slightly. Fold togeth er Vt cup cheese cake mixture and cooled prune mixture. Fill pre pared pan by spooning in a layer of cheese Cake mixture, then drop ping on a few spoonsful of prune mixture. Continue in this way un til both mixtures are used up. Final spoonsful of prune will make a pretty marbling effect on top of cake. Bake in a slow oven (300 degrees) for 1 hour. Turn off heat and let cake remain in oven for an additional hour. Remove from oven and cool on rack. Chill, if desired, before serving. Makes 6-8 portions. It's the balance of ingredients la baking powder that govern H leavening action. Only when those are scientifically balanced can you bo luro of uniform action In the mixing bowl plus that final, balanced rile to light and fluffy' future In the ovtn. Balanced Double Actios means Better Baking! clabber: kasmsd mm wmm nr. Full of protein v crALBERS imaginative floral type to tiny pre cise polka dots. Both shaded col ors, like blues to greens, or golds to brownsT and clear cut colors like red and white are important. Always in choice of clothing we like the new, at least some of it, but every purchase should be con sidered in relation u the care that will be needed. Cottajge Cheese Crisps Good These cheese crisps make good accompaniment to soup or salads. COTTAGE CHEESE CRISPS Measure 1 cup sifted flour. Then resift it with V teaspoon salt and Vt teaspoon baking powder. Stir in V4 teaspoon celery seed. Cut In V cup butter with 2 knives or pastry blender. Mix H cup cottage cheese with 1 tablespoon milk and stir In to flour mixture. Roll dough on floured board to V4 inch thickness, cut in strips or rounds, sprinkle with paprika. Bake on unbut'tered cookie sheet or shallow pan, in hot oven, 425 degrees, 10 to 12 min utes or until lightly browned. Makes about 36. L.i.4tt;S"-ii, u,eru, t.c, -mi., Ai..., io, ijcjc. ixi)-z ' r A LI ' ' V & i An -' . '"' "r . '' MmJ ; always , U i Vim , . a -4 y 1 The rich taste tuna, the fine flavor of old-fashioned noodles1 a Lenten meatless meal as happy as a holiday, as welcome as a work-free .weekend. You make it with Mission Rolled Egg - Noodles, made of quality . ingredients, enriched'for extra : nutrition. Mission puts in years of Old World experience -you add minutes of easy cooking. -Treat the family tonight -they're always in the mood for Mission! A;'. i MISSION TUNA & NOODLES-ITALIAN STYLE 2 cans tuna H cup chopped onion H cup chopped celery 1 clove garlic, finely chopped S cup butter 1 No. 2H tin can tomatoes H cup water 1 6-oz. can tomato paste 1 Ibsp. jujar 1 tsp. salt h tsp. oregano 1 tsp. crushed sweat basil 1 whole bay leaf, crushed 1 8-oz. pk. noodles 2 cups grated cheest Drain tuna, break it into large pieces. Cook onions, celery and garlic in melted butter until ten der. Add all ingredients down to the noodles and simmer one hour. Add tuna and simmer S minutes longer. Cook noodles irr boiling water. Drain and arrange in alter nate layers of noodles, tuna mix ture and cheese, ending with a cheese layer. Bake 40 minutes, 350 degree oven. Serves 6 to 8. We Reserve the Right to limit 4 1 rnees tneeuve ft 1 Vllllft, FBI CAT inuM. - r ivi. - . fiVYW t N i STORES LET'S HAVE A STRAWBERRY . SUNDAE LIQUID TREND Giant 1 CI V2 Gal. FREE STRAWBERRIES IO-01. Pkg. S&W OVEN n 7s n mm DUTCH MAID r IXCC; V2-G0I. Ie Cream 28-01. Tins GRADE "A" FRESH Doz. l(Tnc OREGON 10 n Lbs. 100-Lb. Sack $4.85 U. S. NO. 1 - WTO BOOK .... 1) is W - Pkg. of 50 PUMT mm Large Assortment DOZEN DOZEN 31' SUNSHINE l0yE TOILET Hi-Ho Crackers, W Soap 2zW ZEE ! mmmmmd .. - NEW DEODORANT Wax Paper ,, ,23' Zest 2a' MARKET BASKET , , ED'SMARKETK' 3125 N. River Road Ph.. EM 4-4233 MARKET BASKET , (HRIS' MKT. rKit 8230 Wheatl.nl Ro.d . " ' IM 4U05S FREE DEll VERY ACCOUNTS OATS
