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'TER-GUARD WANT ADS BRING RESULTS
LANE COUNTY'S HOME NCWSPAKE
SECTION B
EUGENE, OREGON, TUESDAY, MAY 27, 1952
PAGE 21
DINING OUTDOORS can be a special occasion. Set the table to
take advantage ot the pleasant sunshiny weather predicted for the
weekend and serve a simple menu such as the one suggested in
the accompanying story.
Simple Food Best for Trips
Taken On Weekend Holiday
By DORIS B.IORSET
Foods Editor, Rtcliter-Guard
Off on a Memorial Day week-. Pour into 2 greased 8-inch round
end that means a picnic lunch
along the way? Simple sandwiches
are best ham. cheese, sliced
chicken, tuna fish, peanut butter
and jelly. Include some crisp rel
ishes and salted nuts, Irish fruit
and beverage carried in a thermos.
For dessert, how about that
aristocrat among cakes, Fudge
Cake? This type of picnic meal
is quickly prepared (the cake may
be baked the day before) and
allows the cook in the family to
start off on the outing fresh as a
daisy. Or maybe you'd prefer
brownies which travel right in the
pan in which they were baked.
This recipe for Fudge Cake is a
quick-method one-bowl cake that
is easy to do. And, like most quick
method cakes, it stays moist and
fresh longer than cake made by
the conventional method.
Top off the rich cake with a
shiny chocolate icing and plan
to serve it on your next really
important entertainment.
Fudge Cake
3 ounces unsweetened chocolate
finely cut
94 cup boiling water
Vt cup rcady-to-eat bran
Hi cups sifted cake flour
M tsp. baking powder
2 eggs
Vi tsp. soda
tsp. salt
Vh cups sugar .
cup shortening
cup thick sour milk
or buttermilk
1 tsp. vanilla flavoring
Place chocolate in mixing bowl;
add water gradually, stirring until
chocolate is melted; add bran. Sift
flour, baking powder, soda, salt
and sugar into cooled chocolate
mixture. Add shortening; beat 2
min. (about 200 strokes). Add sour
milk, vanilla flavoring and eggs;
beat 2 min. (about 200 strokes).
Strawberries
are here!
I ornN TOO AX -
, V M-'-""""tp ,'
pans and bake in preheated mod
erate oven (350F.) about 30 mins.
When cool frost with Fudge Frosting.
Fudge Frosting
2 ounces unsweetened chocolate,
finely cut
IVz cups sugar
7 tbp. milk
Vi cup butter or margarine
1 tbs. light corns yrup
V-i tsp. salt
1 tsp. vanilla flavoring
Place all ingredients except
vanilla flavoring in saucepan and
bring to boiling point over low
heat. Cook, stirring constantly for
one minute. Cool to lukewarm.
When cool, add vanilla flavoring
and beat until thick enough to
spread.
Good Posture
Depends On
Good Health
A straight back, with head well-
balanced, abdomen and derriere
well-aligned these are standards
we all should strive for. It takes
conscious effort to learn good pos
ture. And it takes good health as
well. Strong bones and muscles
and inner vitality come through
good nutrition. A springy step and
alert posture stem from a well-
nourished body. Your diet must
include its proper supply of min
erals, vitamins, proteins and energy-giving
carbohydrates and
fats, if your posture is to be nat
ural and automatic.
Some minerals appear frequent
ly in our daily diets they are al
most hard to avoid! Others we
must make a conscious effort to
get. Iron is one of these. Iron is
used by the body to make
hemoglobin wheih carries oxy
gen to our tissue. It is used
muscle tissue, too. Available
iron iron that the body can use
is found in beef liver: the second
richest source is New Orleans mo
lasses. Meat used to be considered
good daily source, but with
prices rising, it becomes more dif
ficult daily to count on steaks and
roasts. It's far wiser to move the
bottle of New Orleans molasses
to the front of the kitchen cab
inet, where it can be used fre
quently. Spread on bread, poured
over cereal and ice cream, stirred
into the noon-time glass of milk,
and used in tempting sweet des
serts, molasses brings a rich sup
ply of iron to the meal. And this
iron will do its share toward put
ting the pep in your step and
building good posture.
Need Burning Order
In Junction RFD
JUNCTION CITY The fire
season is now "closed" and burn
ing permits are required, accord
ing to Earl Jager, secretary of the
Junction City Rural Fire District.
Permits may be secured from
Merle Burton, Junction City Fire
Chief.
The budget committee of the
Junction City RuraJ Fire Protec
tion District has prepared its de
tailed estimate of the amount of
money to be raised by taxes and
have set Tuesday, June 17 as the
date for voting on approving the
budget and also exceeding the 6
limitation by $2600. The polls will
be open from 8 a. m. to 8 p. m.,
standard time at the Ralph Witch-
er home west of Junction City.
Members of the budget commit
tee are Ralph Witcher, chairman;
Harold Edwards, secretary; Ros-
coe Paine and J. T. McMullen. As
sisting in preparing the budget
were R. F. Thorn, president of the
board of directors and Earl Jager,
secretary.
Memorial Day Officially
Opens Outdoor Dining Season
Alfresco (outdoor) dining usual
ly starts officially with the Mem
orial Day weekend. Here's a good
menu for your first attempt of the
year, which can be served indoors
in case of a sudden change of
plans or weather.
Menu
Baked Tuna Noodle Casserole
Tossed Green Salad with French
Dressing
Hot Buttered French Bread
Fresh Strawberries with Heavy
or Sour Cream
Iced Tea
Students Finish
School Careers
Mrs. Al Myler and her daugh
ter, Mrs. Mary Ellis, have pur
chased the Bungalow Cafe and
Greyhound ticket agency from Mr.
and Mrs. B. M. Brewster.
They plan to redecorate the in
terior of the building after which
they will be open for business
serving dinners, short orders and
fountain service. The Greyhound
ticket office will still be maintain
ed there.
Mrs. Harold Pfieffer was in
stalled as chairman of the North
Lane Home Extension Unit at
their recent meeting. Others In
stalled were Mrs. Earl Lorang,
vice-chairman; Mrs. Jule Lorang,
secretary; Mrs. Alfred Nielsen,
treasurer. Mrs. R. C. Lorance,
chairman of the Junction City
Home Extension Unit was Install
ing officer.
Plans were made for a picnic in
June.
Vole Was Close
At Mapleton Polls
MAPLETON A special election
was held in the high school Mon
day, May 19, from 8-9 p.m. pre
vailing time (DST), Exceeding
tne six per cent limitation was
passed by a vote of 39 yes to 30
no.
Two local questions were also
voted on. One was to transfer
$8,225.68 from the general fund
to a special fund to be used to
oring tne present grade rooms
up to standard and to complete
the landscaping of the school
grounds. The issue passed by a
vote of 46 yes and 23 no.
The other question was to trans
fer $20,578.49 from the general
fund to a special building fund
to be used in the erection and
furnishing of grade rooms. It
passed 58 yes and 10 no. This
sum will be added to the $60,000
recently raised through a bond
issue which has been purchased
by the First National Bank of Eu
gene at an interest rate of 2.196.
The bonds were a three-year Issue
and will mature from 1954
through 1956. This building' fund
now stands at $80,578.49 and will
be used to build and furnish five
new grade school rooms. Plans
are to commence work as soon as
successful bids are received from
building contractors.
Work on the new water district
is progressing satisfactorily. The
bond issue that was recently pass
ed by a large majority of voters
living within the water district
has been advertised for bids.
Some temporary work is being
done on the old town system to as.
sure a better supply for the sum.
mer as it will be early fall be.
fore the new mains can be com
pleted. Provisions will be made
in the new system for rural fire
protection.
McKENZIE RIVER Com
mencement week activities are
well underway. Baccalaureate
services for the Senior class of
McKenzie High School were Sun
day evening, May 25. The Rev
erend Wesley Goodson Nicholson
D. D. of the First Congregational
Church of Eugene, delivered the
evening 5 address.
Graduation will take
Thursday, May 29th at 8 p.m
standard time.
Fifteen students will take part
in exercises: Janice Bartley, Pat
Davenport, Jane Deacon, Deanne
Wheeler, Gayle Vitus, Vern Faatz,
Jerry Garoutte, Larry Lewis,
Kermit McLemore, Clifford Quin-
senberry, Stanley Rasmussen,
Dwight Rathburn, Dale Rode
baugh, Bob Rookard and Frank
Wheeler.
Awards will be presented by
Superintendent Ben C. Hunting
ton, after which the school prin
cipal, Don Rees will present the
graduating class. Diplomas will
then be presented by Miss Cecile
McAlister, chairman of the school
board. Music for the event will
be furnished by the high school
band and chorus.
Brief exercises will also be held
for the eighth grade graduating
class. Students include: Gene
Stowe, Arlene Stennett, Virginia
Smith, Shirley Charlene Smith,
Billie Ruth Rose, Joan McMullin,
Louise McBride, Jean McBride,
Joyce Keller, Jewel Howard,
Larry Hobwood, Diane Helfrich,
Dorothy Ebner, Tom Deacon, Gor
don Condon, David Coffman,
Jerolene Reshears, Ruby Bean,
LaVonne Wilmarth, Darlene Wad
dell, and Ruby Summitt.
Thursday, May 29th, the high
school will hold its annual picnic
at Belknap Springs. The grade
school will hold theirs at the
school grounds. The entire last
week will be spent with tests and
completion of the year's 'work.
The teaching taf will continue
working one week after the clos
ing of the term, completing re
ports and mailing out final report
cards to the students.
Baked Tuna Noodle Casserole
2 cups cooked green peas
1 cup cooked white onions
1 can (7 oz.) tuna fish
broken into bite size pieces
2 cups "Savory Noodle Sauce"
1 cup soft bread crumbs
1 tbs. melted butter
Arrange peas, white onions and
tuna fish in layers in buttered
casserole. Over this pour "Savory
Noodle Sauce." Top with soft
bread crumbs and melted butter.
Bake in hot oven (450'F) about
15 minutes or until crumbs are
golden brown. Serves six.
Savory Noodle Sauce
2lk cups water
1 package Noodle Soup Mix
3 tbs. butter or cooking fat
3 tbs. flour
Bring water to a boil, add
Koodle Soup Mix and cook 7
minutes. Melt butter or cooking
fat in a saucepan and blend in
flour. Gradually add soup to flour
mixture and cook over low heat
until thickened.
RIVER STILLS RAIDED
FAYETTEVILLE, N C. OJ.R)
Sheriff L. L. Guy called out hii
navy a fleet of rowboats to raid
three 550-gallon moonshine stills
ingeniously erected on wooden
platforms in the middle of Black
River 100 feet from dry land.
But, Pop, k ,
never too early
for REAL
I GOLD!
Windup For Lorane
LORANE Instead of the usual
place b'B picnic at the school house that
has been the custom for the past
several years, a new plan was
tried this year. Thursday, May 22,
the classes came to school as us
ual but then separated with each
room having a separate picnic. The
first and second grades remained
at the school and had their snack
lunches which were supplemented
by a hot dish from the school
cafeteria.
The third and fourth grades
picknicked together at the C. B.
Mitchell ranch. Bus driver James
Kotric took the group and helped
them with their games. Pupils in
the fifth and sixth grade room
and those in the seventh and
eighth grade room went in the
bus driven by the Rev. Robert A.
Green. The fifth and sixth graders
went to the Robertson Circle M
Ranch picnic grounds and the
seventh and eighth graders spent
the day at the Schurger picnic
grounds.
Friday pupils returned to school
for an hour to receive their re
port cards and bid teachers good
bye for summer. 1
0?4NGE-RlCH eevERASe
REAL COLD
Serve ft
'round-the-clock
Enjoy this orange-rich beverage
'round-the-clock I Each can contain!
the concentrated juice of 6 to S
California juice oranges. Rich in
orange flavor and color. Costs lest
than orange juice I Requires no n
Oigeration, Makes a full delicious
quart. Get it from your grocer's shelf.
Send for FREE pamphlet
"12 Delicious Recipes" Address below
for Perfect Frying
USE
fri-mix
the dtllclevsly seasoned
FRYING FLOUR
It's wondorlul for frying fiih. Melon,"
;..(.ndl.I...ANDit'.low
toil ond roody-to-use, right from the
lod-ood-yoiiow ptcugoi
.and for a BETTER BATTER
Tiffin
fri-
use
min
:lt mtloi tho porfect, tossy eoiting lo
prttorvo the luptrb naluril flovor of
OYSTERS, SHRIMP, PRAWNS, ond
olhor SEA FOODS.
IT'S MARVELOUS, TOO,
FOR THICKENING ARAVT,
SOUP, AND STEW!
Get it NOW!
at your grocer's
commissioners it was decided to
install meters and allow a liberal
amount of water for the average
home at a reasonable rate with
slightly higher costs to those that
use water for other than house
hold purposes.
At the Tuesday, May 20 meet
ing of Mignon Rebekah Lodge
Mrs. ,Wm. Deutscher was elected
noble grand, Mrs. Herman Dill
vice noble grand, Mrs. Walter
Souder recording secretary, Mrs.
Mary Epperson treasurer and
Mrs. Chris Beck degree captain.
Other officers will be appointed
at the next meeting.
Mr. and Mrs. Lee Webber
have moved to California, renting
their home to Mr. and Mrs. Fred
Deitz and children before leaving.
RAW BROCCOLI SALAD
Chop fine the tender florets of
a well-washed bunch of young,
tender, raw broccoli. (You can
cook and use the stalks later.)
Sprinkle with salt and pepper, add
enough salad oil to moisten lightly
(about Vs cup) and 2 tbs. lemon
juice. Mix well and chill for half
an hour. Cut up 4 peeled ripe to.
matoes fairly small; squeezing out
most of the seeds: add to broccoli.
Add cup of sour cream blended
with a teaspoon of prepared mus
tard (or sweet cream and mus
tard with a tablespoon of lemon
juice added); mix well; serve in
lettuce cups. Serves 4 to 8.
Try Cauliflower
Alone as Main Course
A slick trick to pep up a meal,
insure your family enough vita
mins, and cut down on the meat
bill is to serve a vegetable alone
as a main course. A whole,
steamed cauliflower, for instance,
resting in a deep round bowl the
right size to accommodate it, and
covered with, say, cheese sauce,
Hollandaise, or Just browned, but
tered crumbs. If you use a shrimp
sauce, it will go far to turning the
cauliflower into a main course.
It's especially good with peas.
To make the shrimp sauce, just
make a nicely flavored, rather
thick white sauce, using part
chicken broth for the liquid, or us
ing a chicken bouillon cube. Add
a can of baby shrimp, and pour
over the cauliflower.
It takes but five minutes to pressure-cook
a whole cauliflower, and
there are no smells lo permeate
the place and let the neighbors in
on what you are having for din-
V I
f7
At a recent meeting of the water 1 ner. It is worthwhile to cook a
big one, so you will have some
left for the next day. Take re
maining cauliflower and separate
into flowerets. Dip flowerets in
egg and crumbs and deep fry for
a minute or two. Fry some thin
slices of bacon, make a sauce-boat
of your favorite cream sauce, peel
and slice some ice-cold, ripe to
matoes and luncheon is served.
arofiurA
A wonderful flavor
treat . . just a few
cent per serving. Try
one of the fine Chun
King Qrientai Food W-njghtl
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KEEP YOUR DOO FRISKY WITH FRISKIES!
oMllt MUSN OMl HVISI9N F NtlM OMfNT
0 iBMW'wri'