30-(Sec. Ill) Statesman, I SLfl 1 1 7 Prune Cookies For Snack Time These soft, chewy Prune Maple Cookies make a fine afterschool snack for children and teen-agers. Prunes give these cookies a won derful flavor and provide a bonan za of minerals and vitamins. Serve the cookies with hot cocoa or cold milk. PRUNE MAPLE COOKIFS 1V4 cups cooked prunes 1 cup shortening 1 cups sugar 3 eggs Ji teaspoon maple flavoring 1 cup quick-cooking oats .1 cup chopped walnuts ' 3 cups sifted all-purpose flour 1V teaspoons salt 1 teaspoon baking powder Maple frosting (optional) Cut prunes from pits into small pieces. Cream shortening and sug ar together. Mix in prunes', oeai en tg.es, flavoring, oats and wal nuts. Sift flour with salt and bak ing powder, and stir into creamed mixture. Drop by small teaspoon- fuls onto ungreased cookie sheets, about 2 inches apart. Bake in hot oven (400 degrees) 13 to 15 min utes. Cool. Frost with maple -flavored frosting, if desired. Makes about 5 dozen cookies. Dried Fruits In Use Frequently You'll want to take advantange of dried fruit packs in the market now. Any dried fruit is delicious just as it comes from the package. If you prefer to cook it, simply rince, cover with water and cook until tender. Soaking dried fruit has been outdated for years. As a relish in school lunch boxes, dried apricot "sandwiches" spread with softened cream cheese and chopped roasted almonds delight boys and girls. Moisten dried apri cots over boiling water a few min utes, and spread the cheese mix ture between 2 halves. No bread involved here. Spiced prunes make a nice change to go with braised pork chops instead of the usual apple sauce. Cook prunes with whole spices, adding vinegar and sugar to taste the last five minutes. Al low to stand several hours for best flavor. Fold chopped raisins, dried figs and candied or maraschino cher ries into fluffy frosting for a Lady Baltimore cake. Golden seedless raisins are particularly attractive in this. Chopped walnuts or al monds may be added, either in the frosting or sprinkled on top. Rice With Fowl Luncheon Entree Treat your family soon to Rice San Salvadoran unusual and de licious casserole combining ripe ouves with onion, green pepper and lightly-browned rice. Serve it as a luncheon entree with a hearty green salad and coffee or as an accompaniment to chicken or roast meats. RICE SAN SALVADOR Vi cup ripe olives 2 tablespoons chopped green pepper 2 tablespoons chopped onion 1 cup uncooked rice 4 tablespoons chicken fat or meat drippings . 24 cups hot chicken broth 2 tablespoons tomato paste 1 teaspoon salt Cut olives into large pieces. Fry green pepper, onion, and rice in chicken fat 5 to 10 minutes until lightly browned. Add hot chicken broth, tomato paste and salt. Cov er and let cook over very low heat about 45 minutes. Stir in olives with fork just before serv ing. Serves 4. EAST WAY If you want to save yourself stirring time when you are making a top-of-the-range custard, scald the milk and then slowly and vig orously stir it into the slightly beaten eggs. Dear Annabelle . . . TO EACH HER OWN By Nulade Annie DEAR ANNABELLE: I read your column every week and I like the advice you give to people writing in. I imagine you're the envy of every hen in these parts. Frankly, I flip my comb every time I see your picture. You've never indi cated whether or not you have an attachment, but if not here's one rooster who'd like to know you better. I have a little nest all staked out. How about it, chicken? ROGER ROOSTER. DEAR ROGE: I'm flattered by your offer and I bet you're lots of fun, but I'm afraid I'll have to decline. Thanks loads anyway. You see I'm a dedicated chicken, if you get what I mean. Romance for me is producing farm-fresh NULADE eggs for people who insist on the very finest qua lity ia the eggs they buy. If I could crow like you, Roge, I'd crow for local farm-fresh NULADE eggs. As they say, to each his own, or ber own as the case may be. CONFIDENTIAL: If your grocer's out of NULADE eggs, ask him to phone Oregon Egg Producers, BEImont 4-6451. LOCAL FARM -FRESH Salem, Ore., Fri., May 9, '58 . Mi A spicy pudding whipped up in scotch pudding gets pumpkin pie spices for flavor and cream border makes it an icebox dessert. Five Ways To Serve Breads Here are five ways to bring yeast-raised breads to the table at their best. Whether you're serv ing plain slices of bread, a sweet coffee cake or crisp rolls heating will help to bring out the sweet nut-like aroma and flavor of the freshly-baked product. If you are using the oven for the rest of the meal, choose one of the oven heat ing methods. Otherwise a skillet or double boiler will do very nice ly. You will find that even bread that s several days old will re spond to this treatment. In aluminum foil: Place bread, rolls or cake on a large piece of aluminum foil. Wrap tightly and turn edges of foil under to form a tight seal all around. Bake at 375 degrees F. about 20 minutes. To serve in foil, turn edges back to form a basket. In paper bag: Moisten bread, rolls or cake by sprinkling them lightly with water. Place in a brown paper bag. Close bag se curely. Bake at 350 degrees F. about 15 minutes. In covered skillet: Place 2 table spoons water in a large skillet. Place a round trivet in bottom. Arrange bread, rolls or cake on trivet. Cover and heat slowly about 10 minutes. In original package: Heat bread. rolls or cake in oven in package at 350 degrees F. for about 15 minutes. In the top of a large double boiler: Place rolls or buns in top of double boiler. Cover and heat about 15 minutes. Veal Goulash Ever-popular There's nothing new about gou lash, but it's one of those recipes that remains a favorite through the generations. VEAL GOULASH 14 pounds veal steak 6 tablespoons flour H teaspoon salt U teaspoon pepper cup fat 1 No. 2 can (24 cups cooked) tomatoes l cup molasses 3 carrots, diced 1 small onion, sliced Cut veal in 14" cubes. Dredge with 4 tablespoons flour; sprinkle with salt and pepper. Melt fat, add veal: brown. Remove meat from skillet; blend remaining flour into fat in skillet. Add tomatoes, molasses, carrots, onion and meat. Cover; simmer 1 hour, or until meat is tender. Stir occasionally. Serves 6. f 1 . , a jiffy is a surprisingly easy CHANGE IS GOOD Most cooks know that basil is a fine seasoning for tomato dish es; but they'll find thyme and marjoram are also delicious with tomato mixtures. J 1 ' - 'lL --fn'ir- nrr-v miriinitii rT""0!. This month try Arden's Wild Mountain Blackberry Ice Cream - f dessert, for. this month. Butter for richness. A gingersnap LUNCHEON DISH Hard - cooked eggs and small cooked white onions are delicious in cream sauce. Turn into an even proof casserole, sprinkle with cracker crumbs and parmesan cheese, and- broil until top is light ly browned. Something New Goes In Sandwiche ?3 A glass of milk and sandwiches are hardly a new idea. But, when the sandwiches actually contain a glass of milk, that is new! The Milk-Sandwich is a new food idea which combines favorite sand wich fillings and nonfat dry milk, Two milk-sandwiches are equiva lent to an 8-ounce glass of milk with all of the vitamins, calcium, phosphorus and protein of fresh pasteurized milk. Here are ex amples of the new idea, which mixes the nonfat dry milk powder right into the filling. CHEESE ON RYE Mix together '4 cup cheese spread (olive, pimiento, bacon cheese, etc.) and Vfi cud instant dry milk. Spread generously on rye bread. PEANUT BUTTER - HONEY Mix 4 tablespoons honey and cup of the milk (in dry form) un til smooth. Stir in 2 tablespoons peanut butter until well blended. Spread on cinnamon bread. CHICKEN SALAD ON WHOLE WHEAT Have salad prepared (ham, tu na, egg, may be substituted). Stir Vt cup instant (in dry form) grad ually in until well blended. Spread on whole wheat bread. DEVILED HAM ON WHITE Mix 24 ounce can of deviled ham spread and 4 cup instant (in dry form) gradually together until well blended. Spread on white bread. FANCY BISCUITS Add 1 tablespoon grated orange rind and 1 tablespoon sugar to standard baking powder biscuits; roll 1-inch thick and cut with small cutter; if desired, dip a sugar cube quickly into orange juice and press gently into , top of biscuit before baking. 17 v.:y t t x A glass of milk and a sandwich a glass ot milk in the sandwich itself, thats news. The instant milk in dry form is merely mixed with the filling for added flavor and nutriments. Green Beans In Many Recipes Spoon marinated Blue Lake va riety green beans into tomatoes cut to open in flower fashion. Gar nish with deviled egg quarters and a shiny ripe olive. The full flavored canned green beans taste ever so good in this spring salad combination. , Serve canned Blue Lakes In orange-butter with baked ham. Heat the green beans and dram. Reheat a few minutes with 2 table spoons each orange juice and but ter and V4 teaspoon grated or ange rind. I":- S) it (UQi(Q)QBd! in. i --ifTifi--iT(ilMilTTiri--rf ---:i-l-i:i-ir-rf'f :,Vi- "T ,, ii'- if. ' : ... . ' J? I i iiiiiMMjteaiiiiMM.ii, i ' " is certainly a fa miliar combination of foods, but when there's Chutney with Plenty of Zip Cranberry chutney is the per fect relish to serve with beef, veal, pork or spareribs. Its Oriental flavor will be a favorite. CRANBERRY CHUTNEY 1 (1-lb.) can whole cranberry sauce 2 tablespoons light brown sugar 1 tablespoon vinegar Vt cup finely chopped almonds V cup seedless raisins teaspoon garlic salt Vt teaspoon ground ginger V teaspoon red pepper Combine ingredients. Chill thor Ki "Vie ' ' Y' ' oughly for flavors to blend. Makes 1 pint. B Creamy, smoother . .. i r I Al RPQ.Q I AUERS I V AATO Li-safe k Chiffon Pie Is , ,v. Elegant; New An elegant chiffon pie with ma , , lasses flavor is. new and intrig uing. ' --r' .A 1 , fe-i, MOLASSES CHIFFON .PIE JvJ 1 envelope (! tbsp.) unflavorea gelatine , : '. -V" ' Y cup cold water 3 eggs ?4 cup molasses 2 tablespoons orange juict Vz teaspoon cinnamon Few grains salt 1 cup heavy cream Crumb pie shell Semi-sweet chocolate Soften gelatine in cold water. Beat eggs until light; add molas ses. Cook over hot water, stirring constantly, until thick. Add gela tine, orange juice, cinnamon and salt. Chill until slightly thickened. Whip cream stiff; fold it into mo lasses mixture. Pour into Crumb pie shell. Chill until firm. Using sharp, thin-bladed knife, shave semi-sweet chocolate in t h i q curls; sprinkle on- pie. CRUMB PIE SHELL 1 cup sweet cracker crumbs cup sugar 1 teaspoon cinnamon cup melted butter. Mix crumbs, sugar and cinna -mon. Blend in butter. Press into 9" pie plate. Chill. Use zieback, rusk, graham crackers, vanilla, chocolate or lemon wafers or ginger snaps. For variety use halved wafers to make an attractive border. i 11 1 Nulade ;. ... half gallon. ' . . GUARANTEED FRESH