SaladsGl
Season
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.'!i fruit pltt it another" popular kind of sslad, suitable especially to a buffet meal. Her I ' oil
' fjlaii bowl holds avocados, mild white onion rings, grapefruit and salad greens. A simt.:a
Looks Attract When Salads" Are Subject
oil-vinogar-seasonings dressing shows off the combination Jo best advantage.
-
, . . By MAXINK BUKEN
1 , , Statesmaa Wsmai'a Edltar .
Every salad should be a work of art the looks seta the-mood ,
,.far enjoyment of any dish, but most of all for salads. .
Once was a time when salads were only lor summertime, but la
ssf (base day ( aft year "round salad eating we.
the ingredients.
h Sooa well be tossing salads sU aver the place,
I- When greens are fresh from the garden and
i cucumbers and tomatoea are criso and color-
i ;4 ful. But today we concentrate en beautiful pie"
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f f greater variety necause ue seasons cnange
4
ture salads using fruit at hand right bow.:
Elegant Salad Bowl Is a lovely creation rich
slices of smooth avocado and grapefruit sec
tione with a few Bermuda enioi rings are at
tracttvely arranged ever tossed salad
Elegant Salad Bowl . .
I tablespoons vinegar ' ' I quarts mixed salad greens
I large grapefruit ?a cup salad oil s .-.
1 large avocado , . - Salt
H small Bermuda anion Pepper ' ' ' ' '
v Combine aria aalad greens ra large bowl. Sprinkle with oil and
salt and pepper to taste and tost until all greens are coated. Add .
vinegar and mix again. Par aad aectiea grapefruit Cut avocado
into halve and remove seed and akia. Slice fruit Cut eaiea into
thin slices, and aeparate rings. Arrange grapefruit, avocado slice
and enioa rings over greens. Serve at once. Makes I to I servings.
"Exotic, different, terrific" are some of the adjectivee used to
descrtb this papaya half shelL salad filled with fresh fruit. P-in.
ecu 'Papaya Salad will please the mostdiscrimlnatng guests. ; ,
l Papayas, ye knew, are that trepleal asclee-Uke- trait e the
saarket saw tram the Rawaltaa Islaads. When tally ripe they have '
. a sMectaale, snetlew Haver. The (raw, picked treat trees, is geMea '
ytllew ta eraage la eeltr wbea ready to eat A papaya la art part1
- fer eatlag fey eattlag Into kaisee and seeing nK the ehlay brew '
seeda aad the fibers. Far slices er cheeks, eat erf "the flras rla.
I Papaya is frequently eaten plain with a wedge of lime er lemon
to. enhance the delicate flavor. They. are popular,, too, in salad. '
.dessert, fruit cups, appetisera and as slices or balls for garnish.
Princess Papaya Salad
: Avocado balls - ,
. Fresh pineappl wedges
Lim wedges ;. .
Lime-honey dressing '"
r Papaya ; ,
Salad greens1
V Grapefruit sections 1
v ' Orange sections
' Banana slices
V To prepare papaya half shells: Cut each papaya In half length"
wise and scoop out seeds and membranes. Place on bed of salad
greens; fill with the prepared fresh fruits. Garnish with maraschino -cherry
and sprig of mint, if desired. Serve with wedge of lime or a
lime-honey dressing mad from equal parts honey and hmt Juic .
thoroughly mixed.
1 tablespoons light cream
. l cup shredded coconut
. Chopped. Kdmaraachin
.. cberriea -.
Pear Snowball Salad
x cups SI
,1 S fresh or
hrtck
led kttuc
canned,' drained
pear halves -1'-- -: -
' 1 packages (I ounces) cream
: cheese I
Place kttuc on platter or Individual aalad plates. Arrange
pear halve oa lettuce, rounded sides down and stem ends toward
- center. Mix cream cheese with light cream. Shape into balls, soil ta
1 coconut, and place one ball sa each pear center. Arrange remain
ing cbeeie. balls over platter or salad plates, k
Papaya fyog Salad
14 cup lemon juice . J H cup cold water
1 medium-sized grapefruit ; lMi cup hot water .
1 large papaya ; ' , v X tablespoons sugar .
1 avocado r ' ' ' - Few grains salt
, Salad greens ' . . 1 fMunce can crushsd
J envelopes, plain gelatin pineapple , -.
Softea gelatin in cold water and dissolv la hot water. Blend in
sugar, salt, pineappl and lemon juke. Cool until slightly thick
ened. Para and section grapefruit. Dice sections. Cut papaya into
halves and remove seeds and membrane. Cut off rind and die
fruit. Cut avocado la halves and remove teed and skin. Dice fruit.
Fold grapefruit, papaya aad avocado into gelatin mixture. Turn
into a-inch ring mold and chill until firm. Vnmald and garnish with
salad greens. Serves I to , . ,,.' , .J v ...
Butte7bkies Ari; C '
A rich buttery cookie It taually
s popular one. Rera are two such
cookier ' ' -
- BUTTEIt CRIAM COOKIES
.i 1 cup butter - . - - - -
1 cup sugar . ., .
eggs, well beaten
k teaspoon soda
4 tablespoons sour cream
Vk cups sifted flour
Dash of salt
1 teaspoon vanilla or almond
extract v
Cream butter well. Add sugar
gradually and cream wed. Add
wt Q beaten eggs. Dissolve' soda in
sour cream. Add flour, alternately
with' cream to creamed mixture.
Add salt and vanilla. Knead dough
and roll thin. Sprinkle with sugar.
Cut with biscuit cutter and place
on lightlys battered cookie sheet.
Bake in moderately hot oven. 17$
F. for .about 19-11 minutes. Makes
about ( dozen eookiea.
! NUT BUTTCJt BALLS
I cdp toft butter -"'.' .
cup powdered sugar ' '
1 H teaspooa salt
' 1 teaspoon almond or vanilla
,t extract' . ' ;
I cups sifted flour
1-1 cup chopped er ground wal
nuts; pecans, almonds, black
walnuts or Brazil nuts ;
Mix batter with sugar until
creamy. Add salt, extract, flour
and aula. Mix well. Chill dough
until easy to handle. Using fingers.
shape dough into' 1-inch balls or
1-inch, x V inch rolls, triangles, or
crescents.' ' - - ,- .
Place on ungreased cookie sheet.
Bake until light brown in moderate
oven, 350 F. about 13-15 minute.
While cookie are warm, roll in
powdered sugar. These keep well.
Makes 4-1 dozen cookies. :
Fruit Break Has Quick Method
Directions for most yeast breads
call for scalding the milk. The
double atrength of undiluted evap
orated milk offers a definite ad
vantage in a -yeast bread recipe.
By bringing water to a boa separ
ately and adding an equal amount
at evaporated milk later, the cook
by-paaaea the milk scalding opera
tion entirely.
NO KNIAD FBUIT. BKKAD
;Vs cup boiling water . .
-1 tablespoons shortening 7;;
Hi teaspoons salt -
cup sugar
H cup evaporated milk
cup warm (not bot water
1 package er cake yeast, active
dry or compreaaed
: I eggs, beaten -:.
i cup chopped mixed candied
fruit :
IVt cup sifted all -purpose flour
Pour boiling water over shorten
ing in mixing bowl: stir until
shortening it malted. Stir ta salt.
sugar and evaporated milk. Mea
sure warm water into email bowl,
(Cool to lukewarm for eomnraaaed
yeast) ftorinkle or crumble la tha
yeast; atir jntil dissolved. Stir into
Corn; Oysters in
Baked Recipe
The mildness of corn blends per
fectly with oysters la this recipe.
' SCALLOPED CORN
AND OYSTERS
1 can (4 01, r mushrooms -H
cup butter er margarine
k cup chopped ripe olives
1 can 11701.) cream style com
1 can (7H or.) oysters
cup packaged bread dressing
Brown drained mushrooms in
butter. Remove, mushrooms and
mix with olives, corn, tt cup oy
ster liquid, and drained eystera.
Toss bread dressing in the remain
ing butter. Alternate layers of con
mixture with erumba in a baking
dish, ending with crumbs. Bake in
a moderate even (JSO : degree)
about SO minutes. 4 hearty serv
ings. .
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first mixture. Stir ta beaten eggt
and fruiU. Stir ia half the Hour;
beat antil smooth. Add and stir
ia remaining flour. Cover aad let
rise in a warm place until double
in bulk about 14 hours). Punch
dowa and turn into lightly greased
1-quart casserole. Cover and let
rise until nearly doubled la bulk
(about 1 boor). Bake In moderate
even (771 F.) 1 hour. Frost while
warm.' . - -.
Frosting: . Combin l-l cup con
fscUoners' sugar, 1 t tablespoon
evaporatod milk and teaspoon
vanilla. . .
Pudding Gets
Apricot Flavor::
Bie podding baa gM modera.
Try thla easy apricot version. Jleat
ta full boil a U-ounce eaa apricot
whole fruit nectar mixed with 1
toblaapoon lima Joloa 'and w tea
spoon cinnamoa. Stir in Ma cup
quick caoking rice. Cover, remove
from beat and let stand It min
utes. Stir in tt cup sugar. -cover
and let stand -until cold. Fold in
stiffly beatea sweetened whipped
cream and serve , in ; sherbet
dishes.- ir A -f .
Dumplin's in
Soup, Stews
Family Dish
If yea want ta add aocnething
extra to tha hiacMim aoup, try
giving them a topping ef these
light dumplingt.
Take your pick between them
ar make them all during the aext
few weeks and at which one the
family prefers. First wa have egg
dumplings, then we after seup
dumplings made with bread
erumba, aad finally cor. meal
dumplings, the latter especially
good for stews ar even better-
corned beef and cabbage. '
BGO mniPUNGS
I bard-cooked eggs yolks
lMi teaspooa flour
H teaspooa aalt
1 raw eu valk .
Masb hard -cooked egg yalks
with fork; add flour aad aalt Mix
thoroughly and combin with
slightly beatea egg yolk. Form into
tiny balls: drop lata bailing soup
Cover and boil gently for I min
utes. Serve Irnmedistely. Mates
about SO balls. Sufficient lor (
servings. ,
: SOUP DUMPLINGS . t
I cup loft bread-crumbs,
S tablespoon butter . ,
Seggs , J-.. .
firmly packed '
1 tablespoon water '
teaspoon salt
1 teaspooa grated anion
1 teaspoon t-hoppsd parsley
Cream- butter; beat ia egg
yolka. Add remaining ingredients;
mis well. Fold in the stiffly beat-
eg whites. . Farm ' email balls
out H'teaapaoaful)' tip ef
teaspoon and drop ea bailing aoup
breta. Caver tightly aad boil
gently out steadily for ; about li
minutes without removing -the
rer. Serve irnmedistely ia hot
p. Make about M small dura-1
pMtCra. ".. Af ; jy, ;
CORN MEAL DUMPUNCS
IV. cups milk
1 cup yellow -cora meal - -
- as tcaapooa salt "', '
. , 1 tablespoon shortening -t
eggt --- - t --'
- Scald milk ia double boilerr stir
ia cora meal gradually. Turn eff
heat and let stand M minute. Add
salt and shortening; mix.' Beat ia
whole eggs, one at a time. Drop
by tablespoonfuls on boiling broth
ar water. Cover tightly and boil
gently but steadily IS to SO min
utes without removing the - cover.
Serve immediately ea hot platter
around corned beef aad cabbage.
Make U medium-sized dumplings.
COUNtFVL SALAD ,
Far . anoeW Mvuiniie nut
hold lBlkMnJ mmlmA arttti m fniM
flavored gelatin base. Fill whole
pinea prunes wnn walnut and
combine with quartered canned
peach halves, orange sections and
thick, alicea af hanau ia run.
berry gelatia. -! " -
T3
Statesman, Salem, Ore., Fit. April 19, '5? (Sec. IID-21
Tomatoes Called Fruit in Disn
There's always soma question a
to whether tomatoes are fruit ar
vegetable. So we hereby , treat
them as fruit ia a deaaert
SPiCT PEAR COMFOTC
1 can (1 pound 14 ounces) pear
halves
1 cup orange Juic
cup brown sugar . .
H cup tomato ketchup
1 tablespoon lemon Juic
1 teaspoon ground nutmeg
k teaspoon ground ginger
t tablespoon butter er margar
ine ,
H cup slivered, blanched al
monds (optional).'
Beat oven to 450 F. (not). Drain
peart, reserving tt cup syrup.
Combin pear syrup with orange
Juice and next 0 ingredients; 'boil
20 minute. Arrange pear halve ia
baking dish UO"xt"xlV); cove
with sauce. Sprinkle with almonds.
Bake 10 minutes. Serve warm with
cream or ke cream. Make a-4
servings,' ; 4- . ,-,
TWO FRUITS C
Fresh grapefruit sections give;
Just the right tang to canned pine
aDole. Use the two fruits for
company compote. 4 1 - '
Servo f ho Dost, Serve
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EnjoyQj modern sauces that
improve frsh" spring-vejgetables!
! CREAM SAUCE BUTTER: SAUCE CHEESE SAUCE .
Double-rich Mominir Milk is the secret no othef form of milk will do I
Sauces made with Morning. Milk have a smoother, creamier texturt
than those made with ordinary milk. That's because Morning Milk
it double-rich, specially heat-treated and homogenized to blend
better with all other ingredients. NO OTHER FORM OF MILK
can givt you such ouwanding results ,, . -
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