V
Thursday, October 10, 1940
The Capital Journal, Salem; Oregon
Nine
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You don't have to acquire a taste for these olive sandwiches the picture itself makes your mouth
water! Stuffed olives and ripe olives pop right out of their jars in open and closed sandwich crea
tions to simply solve your own particular refreshment problem in the easy ways you'll find elsewhere
on this page.
Olives Oiler Host nl
TjanawLcn laeas
With olives as a beginning,, there is no end to the variety of appe
tizing sandwiches you can make to suit every taste for every occasion.
There is such a wiSe variety of olives available that even before you
start combining them for sandwich spreads you have a choice that would
fill your grocer's shelf. There are ripe olives and green olives, and stuffed
ripe olives and stuffed green olives
in many sizes with many kinds of
stuffings, so check up on your ol
ive knowledge in sandwich-making,
These recipes will give you some
ideas:
Ripe Olive Sandwiches and Canapes
Pimiento Cream Cheese Canapes:
Butter thin slices of white or whole
wheat bread. Spread with pimiento
cream cheese. Cut in finger lengths,
triangles, or diamonds. Garnish
with wedges of ripe olives. I
Chutney and Old English Cheese
Canapes: Butter thin slices of
bread. Spread with a mixture made
by combining 3 parts Old English
cheese with 1 part chopped chut
ney. Cut in any desired shape. Gar
nish with wedges of ripe olives or
sprinkle with chopped ripe olives.
Anchovy-Cream Cheese and Ripe
Olives Sandwich: Blend 2 packages
cream cheese with Vl cup chopped
anchovies. Butter thin slices of
bread and spread with cheeses mix
ture. Cut in any desired shape. Gar
nish with slices of pimiento-stuffed
ripe olives, and sprinkle with chop
ped chives.
Pinwheel Olive Sandwiches: Cut
loaf of fresh bread lengthwise in
slices U inch thick. Remove crusts.
Spread each slice with softened but
ter and cover with mixture of cream
cheese and chopped chives. Place a
row of large stuffed olives, end to
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Please your guests and your family with a fruit bowl, tastefully ar
ranged. Still a luxury in most parts of the old world, fresh fruits are
reasonable and plentiful here, where speedy motor trucks and refriger
ated trailers bring you the produce of farm and orchard over our un
matched system of highways. They have made fresh fruit a characteristic
feature of the American way of life.
Fresh Fruit
Plentiful Fot
Dessert Bish.es
For an unusual and refreshing
dessert, try a fresh fruit compote
with whole grapes, plums, apple and
pear sections floating seductively in
a cooling syrup. It's easy to make
and inexpensive, with fruit so plen
tiful now.
A fruit salad, too, or a bowl of
fruit lends a gracious touch to any
meal, still a luxury item In many
countries In Europe, fresh fruit the
year around has become an indis
pensable feature on American ta
bles.
Take advantage of the abundance
of fruit on the market and serve It
often. This compote, for instance.
will enhance your reputation as a
hostess.
Fruit Compote
(Serves 8)
Peel three large apples, core and
cut into 12 or 16 sections each.
Peel and quarter 3 pears. Wash 8
plums and 24 dark grapes. Add 1
cup sugar to Hi cups water; bring
to boll. Add apple sections and
boil gently -8 minutes. Spoon out
apple sections and transfer to large
bowl. To syrup add 1 cup sugar and
2 cups water, bring to boll, add
pears and plums and boll gently 10
minutes. Transfer pears and plums
to bowl, skinning plums. Thin the
syrup with I cup water, bring to boll
and pour over fruit. Add grapes,
removing seeds. Chill and serve
In tall sherbet glasses.
end, along narrow edge of the slic
es. .Roll each slice as for Jelly roll,
Wrap tightly in waxed paper and
chill. When ready to Berve, slice
14 inch thick.
If bread is not soft and fresh,
lay each slice on damp cloth and
let stand several minutes before
rolling.
Ham and Olive Sandwiches:
Spread slices of white bread with
creamed mixture made by lending
2 parts butter with 1 part prepared
mustard. On half of the slices, place
thin slices of baked ham and Swiss
cheese. Sprinkle with chopped
stuffed olives and top with remain
ing slices of bread. When ready to
serve, cut in triangles.
Veal and Olive Sandwich Filling
Mix equal amounts of sliced stuff.
ed olives, diced celery, and diced
cooked veal with mayonnaise. Sea
son to taste.
Open Olive Sandwich: Spread
slices of bread with softened but
ter and cover with mayonnaise. On
this arrange slices of olives stuffed
with pimiento, celery, onion, or an
chovy. Cut In triangles or any de
sired- shape and serve Immediate
ly.
An emergency sandwich that can
be made in a Jiffy and from ma
terials that are In every woman's
cupboard. May be cut In small,
fancy shapes and served as appetiz
er tidbits.
Harvard Salad
1 pBCkBKfl cherry flavored lelttin
l'i cups blolini water
. 1 cup cubed cooked beets
' 1 cup chopped cabbage
2 tablespoons horseradish
i teaspoon salt
k teaspoon paprika
3 tablespoons chopped sweet pickles
2 tablespoons salad dressing
Dissolve gelatin in the water.
Cool until a little thick. Add the
rest of the ingredients. Pour Into
a mold and chill until firm. Un-
mold on crisp lettuce and pass
more dressing.
Delight your
unexpected guest
. . . delicious. . . least work , . . least
time.,, least money,. .healthful...
order, today, from your grocer.
Says Elsie,
the Borden cow
A
Northwest
Product
.-i
"Menu success," moos Elsie, "starts with
soup made smooth and creamy with Borden
label evaporated milk.
"And more It's a milk Irradiated with
sunshine Vitamin D a vital plus-value In
many diets.
"Shopping starts with my good milk on
your list of "musts" Borden's blue and
white label. Do slock up nou.'"
IF IT'S iBoTttmi- IT'S COT TO 8E GOOD
fWwfS COFFEE BUYs"
Airway Coffee
IS!
Mild, mellow roaster
fresh sold only in the
whole bean ground to
your order.
3 lb. Bag 35c
Lb. Bag 12c
Ask for Prices on
Larger Quantities
Edwards Coffee
High grade coffee with
that famous matched
blend flavor, drip or
regular grind.
4 lb. Can 75c
2 lb. Can 39c
Pound Can 20c
Case of Twelve
2-Pound Cans
$4.59
HOB HILL
COFFEE
Extra Rich Blend of Top
Quality Coffees in an in
expensive paper bag.
Ground to your order.
2 lb. Bag
Lb. Bag 17c
Ask for prices on larger
quantities!
r'm 1
1
Prices for 6 days Friday
through Thursday,
October 11 to 17
GRAPEFRUIT JUICE, Town House
4b-oz. can
17C
GRAPEFRUIT JUICE, m No. 2 4 A
Stokeley's j cans 3.3 C
TOMATO JUICE, Sunny Dawn 4 mA
46-oz. can XC
SAUSAGES, PURITAN m AtLt
Pure pork Zcans tJ
DRIED BEEF, Beardsley's 9 2-oz.
(Close-out) Jglasses A 3 C
SPINA CH, Emerald Bay 4 m
No. 2i2 can
PUMPKIN, Del 1 2V" tCti
Monte Jeans ZjC
FRUIT SALAD, Del Monte 4.
No. 1 can J.3C
PEAS, Stokely's Honey Pod ' tl.
No. 2 can lUg
GREEN BEANS, Stokely's Cut , 4,
No. 2 can ; lUg
RIVER RICE, Fancy 4Ait
(Close-out) 2-lb. carton XvC
BROKEN RICE 4.
3-lb. cello pkg 13 g
Waldorf
Tissue
4 Rous 17c
Del Monte
Cream Style
Golden Bantam
Scottissue
3 Rons 19c
Scottowels
2 Rons 19c
COR
(fll A P Mothers
with Cup & Saucer
PREMIUM
Ivory Soap
Large Bars
3 for 25c
IRAPEFRUIT
MIXED SOUP STOCK
2-lb. cello
15C
Ivory Soap
Sc
Medium
Bar ...
IMA iEANS
Broken
Segments
Small
Dried
2No2 Ob
cans B WH
Castle Crest f m H
Large Halves H lyjai I
No. 2!4 cans M U
2 FOB
Large TUlj
Package w JTj
3 No. 2
cans 4yl
5c'eUo 0C
Safeway Farm Fresh Fruits & Vegetables
Jonathan
Fancy and Extra Funej
6 lbs. 25c
Dellcfoui, Fancy and Ex. Finer
Lbs, Z8c.
Fruit and Vegetable Prices for Friday & Saturday Only
Sweet Potatoes 6 lbs. 25c
U. S. No. 1 Smooth, Fancy Quality
r
Potatoes
Netted Genu, Klamath Falls J
No. 1 . 12lb,23c
U. S. FA lb.
No. 2
.50L43C
t Boilers
V. S. No. 1
Dry. Onions
4 lb,10c
4h 1
V bag
1". 4A
J.VW
Tokay Grapes 3 lbs. 14c
Oranges , H . Mc4 doz. 49c
RAISINS, Libby's
11-oz. pkg.
COOKIES, National Biscuit Co. 1 C
Per package
CHILI SAUCE, Stokely's 4R
12-oz. bottle - : Xj
RANCHO SOUPS A
Assorted tcansA3
CHICKEN SOUP 11oz-1 Ci
Stidd's J cans AJ
KIDNEY BEANS, Joan of Arc 4 tt
No. 2 can AU
SUNSWEET PRUNES, 1Cj
Med, size, 2-lb. pkg XjC
SHORTENING, Royal Satin XI A
3-lb. can J
KARO SYRUP, Blue Label
10-lb. can
59C
GRAPEFRUIT
80 size for A3
. LEMONS, 360 size, 4 Qfi
Sunkist, dozen
CRANBERRIES,
Fancy Coos Bay, lb 1t
TOMATOES,
Fancy for slicing, lb JV
CELERY, Jumbo Utah,
Green type, stalk 3
LETTUCE, Solid,
crisp heads, each
5C
PARSNIPS, top 4 Atf
quality & clean 3 lbs. XWV
RUTABAGAS,
now
3 ibs 10c
DANISH
SQUASH
5 forlOC
24-oz.
pkgs.
OXYDOL
Granulated Soap
2 for 37c
White King
Toilet & Bath Soap
J cakes 14c
SNOWDRIFT
Shortening
3 lb. can
PAPER
ft: 10c
PURE HONEY
WAXED
27C
KINGSFORD STARCH
Corn, Oloss
SUNBRITE CLEANSER
Bach 0i
WESTERN MATCHES
6-boje carton
CORN FLAKES
Albers pkgs
SOFTASII.K CAKE FLOUR
Large package ,
BAKING POWDER
Schilling's, 12-oz. can
39cly
4 a. T2TwStf!3 8 oz. 4g
28c
Pkg
24-oz. box, 15c
2 for .
Giant
50 01.
Meat Prices
for
Friday and
Saturday
Only
CHICKENS
17iC
DRY
PICKED, lb.
Frankfurters
2 lbs. 25c
Colored Fryers
lb. 25c
STEAK
SIRLOIN
or RIB
lb. 25c
BEEF ROAST Blade cut lb. 171c
BOILING BEEF, lb. He I SHORT RIBS, lb He
GROUND BEEF .... 1 lbs. 29c
Armour's Star I-oin Pork 4 frl
BACON, rind off, lb Al ROAST, rib end, lb XO
PORK A art BACON, 4Qa
SAUSAGE A lbs. By the piece, pound XT?
LINK SAUSAGE Club style lb. 15c
PORKCHOPS, Tb. 22c PURE LARD... 4 lbs. 29c
SWIFT'S PICNICS, V?4 Cenpak Skinned '
Boned and tied, lb MM HAMS, half or whole, lb 1A
Sliced Silver Salmon lb. 19c I Sliced Halibut, lb. 23C
II u