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