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.
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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
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LET'S HAVE A STRAWBERRY . SUNDAE
LIQUID
TREND
Giant
1
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Gal.
FREE STRAWBERRIES
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S&W OVEN
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DUTCH MAID
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28-01.
Tins
GRADE "A" FRESH
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OREGON
10 n
Lbs.
100-Lb. Sack $4.85
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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