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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (July 1, 1954)
Willshiro Enc. hllS JELLY ROLL firecracker is easy to make, and a perfect limax to the f ourin 01 jury inn. serve wim iced or hot tea or coffee, or lcen trim urinK tor the younger set. eature Tuna Salad and Deviled Eggs for Meatless Friday Picnic favorite meatless bht picnic supper menu ln Edes Hearty Tuna Salad, Dcvii- Eggs, buttered salty rye Dread, cklcs, tomatoes, carrot curls d for dessert fresh fruit and okies. Lemonade makes a drstquenching beverage for the lung folks; coffee for the old- The tuna can be carried in a tvercd casserole or in a bowl iscd with aluminum foil; while tie nans taped together (one ts as a lid) keep the eggs in tod condition. Wrap casserole d pie pan in wet newspaper d pack them in ice if you're ing a long distance. Hearty tuna salad combines tn cubed potatoes, then crisp, hinchy pickles, chopped celery salad dressing. The potatoes tuna are marinated in ench dressing first for added vor. Hearty Tuna Salad cups cubed, cold, boiled potatoes 7-ounce cans tuna, drained, flaked cup French dressing cup chopped sweet pickles teaspoon salt cup chopped celery cup salad dressing Paprika Chopped parsley Marinate potatoes and tuna iparately, each with 2 table- oons French dressing; let stand remgerator about 1 hour. Mix id Friday, lightly with pickles and next 3 ingredients. Sprinkle with pap rika and finely chopped parsley. Makes 4-6 servings. The deviled eggs are made with either hamburger or hot dog rel ish. The first, made like an old fashioned chili sauce with pickles, onions and peppers added, gives the eggs a gay pink color. The hot dog relish, a combination of mus tard and relish, makes them a bright yellow. Preparation of either of these tasty egg dishes is jiffy-quick. Easy Deviled Eggs 6 hard-cooked eggs 54 cup hot dog relish or ham burger relish 3 tablespoons mayonnaise or cooked salad dressing teaspoon salt Slice shelled eggs in half lengthwise; remove egg yolks and mash. Combine egg yolks with re maining ingredients. Fill egg whites with this mixture. Chill. Makes 6 servings. Jelly Cake Firecracker Holiday Treat Carry out the soirit of the Datrl- otic day on the Fourth of July with this "Firecracker Cake" and flags and stars in the table decor ations. The cake is a good, whole some jelly roll, easy to make. spread with a sweet prune filling and rolled. When cool, the cake is spread with whipped cream and sprinkled with colored sugar. For the fuse we used a striped stick of candy. The prune firecracker is guaranteed to make the child ren in the holiday plans starry eyed, and the grown-ups will like the pure fun of it, too. K. Firecracker Cake 4 eggs "A cup granulated sugar 1 teaspoon varulla extract V cup sifted cake flour 1 teaspoon baking powder 'i teaspoon salt Confectioners' sugar Prune filling 1 cup sweetened whipped cream Red-colored sugar Prune Filling 2 cups cooked prunes 1 tablespoon cornstarch 2 tablespoons cold water cup cooking liquid from prunes 'A cup granulated sugar Separate eggs and beat yolks until light. Beat in sugar gradu ally. Add vanilla. Sift together Hour, baking powder and salt, and add gradually to egg mixture, beating until smooth. Beat egg whites until stiff and fold lightly into batter. Line shallow pan with waxed paper (about 1514 x 10V4 x 'A inches) and turn in batter. Bake in moderately hot oven (375 degrees F.) 15 to 20 minutes Spread clean cloth with confec tioners' sugar. Invert cake on cloth, remove paper and trim off crisp edges. Roll cake tightly in cloth and let cool with seam on under side. Unroll cake when cool spread with prune filling and roll again. Spread with whipped cream and sprinkle with colored sugar. Prune Filling: Cut prunes from pits into small pieces. Blend corn starch and cold water. Stir in cooking liquid, sugar and prunes Cook slowly until thickened, stir ring frequently. Cool. Makes 1 cake roU about 8 to 10 slices. LANS COUNTY HOHC HMmiU SECTION C EUGENE, OREGON, THURSDAY, JULY 1, 1954 featured for WJomen Lonsomme fives Taste o Succotash The seasoning that attributes e delicious flavor to this "West- P succotash" is a half cud of 'iisumme along with cooked Cali. Iraia large dry limas. A snrin. fog of diced crisp bacon just e serving adds a bit of smoky w. All in all it's sunerhlv . . - - furea. Western Succotash 1 cup large dry limas P Cup butter or marffarlno P tablespoons flour P cup consomme P cup milk P teaspoon salt Pepoer I cups canned whole kernel corn P strips crisp bacon nmse nmas, add 2',i cuds' of iter and cook several hours or ernight. AM if .i.. toW hours nr until li o-o mt. Melt butter, stir in flour I" ma consomme and milk f gradually. Cook and stir un uuaienea, Add salt, pepper, ea limas and enrn Hoot "nragniy. Sprinkle with diced ton. Serves 6. Ice Cream Pie, Frozen Raspberries Luscious Dessert An ice cream pie topped with luscious frozen red raspberries delightful refreshment for afternoon or evening. Or, it's a wonderfully easy dessert to glori fy a meal. The crust made from corn flakes and marshmallows has a delightful candy-like flavor. The filling is creamy-rich ice cream, and each serving is top ped with juicy, ripe frozen red raspberries. So wonderfully sim pie, such tantalizing flavor, this easy treat will soon be among your treasure of favorites. Ice Cream Pie With Frozen Raspberries 2 tablespoons butter or margarine. pound marshmallows (about 16) teaspoon vanilla 3 cups corn flakes 1 quart vanilla ice cream 1 box frozen raspberries, defrosted Heat butter or margarine and marshmallows in top of double boiler until marshmallows are melted; stirring occasionally. Re move from heat, add vanilla and blend mixture well. Pour over slightly crushed corn flakes in a greased bowl and stir until the corn flakes are well coated. Press mixture into a well buttered 8" nie tin to form crust; cool at room temperature. Fill with ice cream and top each serving with frozen raspberries. Amount: 8 to Apricot Chiffon Pie 1 9-inch pie crust, baked 1 pkg. lemon gelatin Vh cups juice from canned apricots or apricot nectar 1 tablespoon lemon juice Vi cup orange juice i& cup icewater 'A cup non-fat dry milk solids 1 cup apricots, chopped and drained Dissolve gelatin in 1 cup boil ing apricot juice. When dissolved add remaining apricot luice lemon juice, and orange juice. Chill until a soft jelly. Place ice water in a small bowl, add non-fat dry milk solids and beat until stiff. Beat the gelatin until fluffy. Combine two mixtures. Fold in chopped apricots, turn into pie shell. Chill until firm. Garnish with whipped cream. Try This Stuffed Avocado Salad For Whole Meal Salad Dish Anyone will like the texture well as the taste of "Crunchy Stuffed Avocado this Sal- Mince tuna and mix with cel ery, 2 tablespoons mayonnaise, 1 teaspoons lemon juice and ad." The avocado half shells are! capers. Cut avocados into halves filled with a tuna salad and i lengthwise and remove seed. Hoi- topped with crushed, crisp potato chips. Excellent for bridge lunch- cons or any occasion where a whole-meal salad is in order. Crunchy Stuffed Avocado Salad 1 small can chunk-style tuna h cup finely diced celery Mayonnaise Lemon juice 1 teaspoon capers 2 avocados Salt Potato chips Leaf lettuce low out slightly to make larger cavity for filling. Sprinkle with lemon juice and salt. Add the avocado pieces to tuna mixture. Heap into avocado halves form ing into a mound. Spread with a thin film of mayonnaise. Sprinkle mayonnaise with crushed potato chips. Serve in crisp lettuce cups. Serves 4. Stuffed celery is good to serve as an appetizer; it is also de licious served on lettuce with a dressing as a salad. WUtshlre Eng. PATIO SUPPER FOR FOURTH of July is pictured above with a menu like this: Cold baked ham, cottage cheese, endive and tomato salad, celery, carrot sticks, radishes, corn on the cob, rolls, cof fee or lemonade. To prepare the ham, place about an 1Mb. ham, fat side up, in a three-quart heat-resistant glass utility dish. Bake in slow oven, 325 P., about 2 hours, or 15 minutes per pound. Pour off drippings, remove all rind from ham. Score fat in diamond shapes by cutting about Vi inch deep. Insert cloves in fat. Make a glaze of brown sugar and mustard and spread on fat. Place ham in hot oven, 400 F., for about 15 minutes, or until surface is golden brown and glaze is melted. Cool before slicing. Holiday Calls for July 4 Motif in Meal Planning Three-decker sandwiches are de licious made from lobster salad crisp bacon and sliced tomatoes. To Prove YOU can make the Best ice cream Sundaes and Sodas. ..at HOME WE BUY YOUR FIRST can of Toumtf pride TOPPING A?Jrtrtft ce how 1u'ck an eas? an IwrnT1 econom'ca' ' ! to make the best ice A cream treats you ever tasted RIGHT f AT HOME with these five favorites! mm. Delicious and good for you! Made only from butter, cream, sugar and the finest fruits and chocolate available! No artificial flavor or coloring! TRY THEM AT OUR EXPENSE! Mail us this ad together with the numbered TOP from any can of TOWNE PRiDE TOPPINGS and tell us how your family liked it. We will refund your purchase price and a 3c stamp. Only one refund to a family. Offer expires November 30, 1954 TOWNE TALK COMPANY, 5401 W. 104TH ST., 10S ANGEUS 46, CALIF. Independence Day is almost here again, the most patriotic holiday of them all. Snapping firecrackers once heralded its presence but they're regarded as too dangerous to use these days. There are safer ways to cele brate with family parties, neigh borhood parades and so on, and there are always Fourth of July themes to introduce into the day's normal activities. Take meals, for instance. You may be doing some entertaining, or it may be just your own fam ily that sits down to dinner. Or perhaps you'll want to serve the patio supper suggested in the picture above. A tempting des sert would be strawberry short cake. Shortcake with snow-white whipped cream is an old Ameri can favorite. If you want to serve iced cof fee with the dessert, don't forget to make the coffee twice as strong as you normally would, to allow for dilution when it is poured over the ice-cubes. That way, the iced coffee will have the same strength as hot coffee. A pitcher of sugar syrup will simplify sweetening. Finally, a word about table decorations. The themes are traditional stars, flags, drums and other patriotic motifs. Star- studded napkins can be purchas ed and perhaps you could set flowers in a toy drum. Dinner- ware can be dressed up by stick ing tiny colored-foil stars onto plates, cups, saucers and pitchers to give a pretty and original touch. 8 servings. Stretch YOUR FOOD BUDGET,with PORTER'S FRIL-LETS! AlSO W-lnilwiH, liMiu, Mmnnl, m Shall, for he Hobby Weekend 0TH.SCAfllU MACMONI CO. OIT1AN0. OHOOM 6&MINUTES . fZCizZ m a . ..... ooo i is' in iw" Hur tOtlUT O. IIWII n CIS Uf Saturday momlnfli-brought ta yov y ROYAL CKOWN COU NEHI BOTTLING CO., 875 Charnelfon ii ffln m & li mm mm 1 I ti i i i i I i ii li a i j u j mat mS - 1 1 ii L i III r i j III Ilk 7 I I T16 PI ""J" MoitfUH JTli' ffm jtJj A Distributed by CHARLES DISTRIBUTING CO. EUGENE
