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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 9, 1945)
1 10 Capital Journal. Salsm, Oregon, Thursday, Aug. 9, 1945 i K b G n I ei N ai b tt O li al ol ff b; le If tt- Vegetable Varialion Bakrd Tnnsue Willi RalMn Suite? Boast Potalnr. - Eurt.red Unshallad Pea Parkelhou' Rolls Orange lea Box Caae Buttered Unshclled Peas l'j Iba. vary ymmr paal 1 teaspoon sugar 3 cups naler 3 tablespoons butter or margarine 2 teaspoons lemon luice 3 teaspoons cltopped paraley Wash peas. Place them un jhelled in two cups n boiling water to which one teaspoon of tugar has been added. Cook slowly until shells are tender. Meanwhile, melt butter or mar garine, add lemon juice and par sley and cook over very low flame until fat turns a light brown. Drain peas and pour sauce over them. Shake well so that the peas are coated with the sauce. Turn into a warm serving dish. Orange Ice Box Cake la lady finaers 1 cup rlcli milk 1 tabiespoon butler or margarine teaspoon cornstarch i cup sugar 3 eaas 1 nip orange Ju:c arated rind 1 oranre pint ctillled evaporated milk Mix egg yolks, sugar, milk, butter or margarine, and corn starch. Cook for 5 minutes, stir Ting constantly; when thick, fold in beaten egg whites. Add orange juice and grated rind. Line bottom and sides of MENUS square cake pan with lady fin ger halves, rounded sides toward pan. Spread a layer of orange filling over this. Cover with lady fingers. Repeat until all ingre dients are used up. Cover top with vanilla-flavored whipped evaporated milk. Leave in re frigerator 12 to 18 hours to harden, . the well-beaten whole eg?, 're turn to, the stove and cook one minute longer, stirring constant ly. Remove from stove and stir in butter or margarine and lem on rind. Fold in stiffly beaten egg whiles. Pour the pudding over the pears. Bake at 350 30 40 minutes, or until pears are tender. Caper Sauce for Chopped Meat Savory Meatball - Boiled Noods Buttered Snapbeans - Sally Rye Bread Pear Custard Pear Custard 2 pear" 2 teaspoons brown niuar 2 tajpoouj, brandy (optional) 1 cup mlilt ' cup flour 1 re? 3 vu wliitrj 1 irn.potii grstfrf lemon rind cup butter or margarine dash of salt ' cup sugar Peel and halve pears and re move cores. Place cut side up in a buttered baking dish. Fill cen ters with k teaspoon each of brown sugar and brandy. Com bine sugar, flour and salt in the top of a double boiler. Stir in milk gradually. Cook over boil ing water until thick, stirring constantly. Stir the sauce into A Main Dish from India Curried Stirimpa - Fluffy Rlc Ruttered Green Pen enriched White Bread Curried Shrimp 1 lb frcjfh xhrtniD 3 tsbJe.sponna ahortenim l' teaspoon jilt 9 lAblespoona flour pinch of pepper I tPHsnoon curry powder 1 tea-spoon dry mit.'tard I'i rtyis shrimp liquor 1 teaspoon Worcenterahlr aaue 1 tablespoon aunnr 'i cur. sour cream Shell and clean shrimp before conking. This eliminates the jo- B pro anna REFINERY-PACKED 1IN OOUBtE PAPER BAGS sugar 4 GRANULATED A big bowl of crisp jtotden Ruskets with milk and ruil is a real energy building breakfast! These fluked biscuits of choice whole wheat provide proteins, vitamins and minerals for active day. Good to the last flake! m!4 ex. eeot my pckg. grocers BBST 8IIV NOV! o ii - y n ra Bl66AGFUlU' Tow of ..n o ihr sweet them ''Kh'y Bl,u "cc! (Tosqueeze.cu . 5 of halving.) off tops of small wan Buy.bigtagM;of.mjnllilllIthe toiulcc.forll,(wSuW?l.the SfS-angCaUfoaand Arizona citrus growers. .MB MIA OBANOt CALIFORNIA ,.! if-1 dine fasfe that many people find distasteful in shrimp, and pro duces a clear, sand-free liquor to use as the stock for the curry sauce. Clean and cook shrimp in just enough water to cover. Mix all dry ingredients. Melt short ening in large frying pan and stir in dry. ingredients. Blend thoroughly, add shrimp liquor and stir until thickened. Add Worcestershire sauce and sour cream. Let come to a boil and correct seasoning. . Add shrimp and simmer on very low flame until ready to serve. Shellfish Casserole Shrimp and Lobaier Cajs-noV Shoestring Potatoes - Sliced Cucumber Willi Herb Drenia Salty Rye Bread fresh Pineapple with Ginger Snap Shrimp and Lobster Casserole 1 cup cooked shrimp 1 cup rock lobster 1 u eooked Mat 3 te.b.espoont omen, finery ehwd I tbsp green pepper, fi.ie.y cnopped 1 cup celery, finely ahoppd 2 cups cooked brown net i teaspoon salt teaspoon pepper ? cups mayonnaise 'approximately 1 teaspoon Worcestershire sauce. It cup buttered bread crumbs Combine all ingredients but the crumbs with sufficient may onnaise to bind them together. Pour into greased casserole. Top with buttered crumbs. Bake at .350 for 30 minutes. , Cucumbers with Herb Dressing 1 lara cucumber ' teaspoon salt 'a teaspoon pepper 3 tablespoons salad oil 1 tablespoon garlic vinegar U teaspoon marjoram tea-spoon rosemary ' teaspoon tarraeon Wash cucumber and slice in very thin slices. Combine salt, pepper and salad oil thoroughly. Pour vinegar in slowly beating with a fork. Add herbs and mix. Pour dressing oyer cucumbers and store in refrigerator for about 30 minutes before serving. U m n ,in ,m i ii will puiupmui. . . iijih . i " ". V-rWiOT 1 La 1 CRIMINALS CHOH.6 "-O I --JX I 1 MaJtitircvice of instant dcatj, a, inaerint 1 r,i Journol Want Ads Pay - S00 oth.r MONARCH Foods-all Just at Cood I -.1 iii: There's no time like summer time for tender, fresh fruits and vegetables. And there's no place like Safeway to find them naturally fresh . . . just as they come from the fields. So ... for an eating treat ... try Safeway produce now! And buy now, too, for home canning while fruits and vegetables are plen tiful and prices low! Apples Gravensteins, fancy MIVic Cucumbers Local crop lb. ny2C Cantaloupes Grown in Northwest lb. 7c Calavos Grapes Peaches Tomatoes Lemons rich juice & flavor Oranges 344 ,S-Sweet to 392 firm and ripe Thompson seedless Hales and Elbertas sweet ond ' ripe garden grown lb. 29c lb. 17c lb. 13k lb. 13c 5 lbs. 59c lb. 5c Yams U. S. 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