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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 23, 1951)
alw Authentic Jcctf (juide tc Setter liilty Caoital k Journal THE HOUSEWIFE'S HANIDY LATEST IDEAS FOR YOUR SECTDOIN1 ARKETING JLL Salem, Oregon, Thursday, August 23, 1951 Clocks Cjettinc leadi op Oregon .State air Int Salem M'"T""'Wr'rrr--r ji -n i .in wmmmmmm mm j yiu.i,. . .p.. ;mffmf)w iwrc- life! nei Tuna Used In Good Souffle Tuna lends itself to a variety of combinations in a souffle. The white sauce used as its base may be plain, or it may be com bined with lima beans, pearl onions, carrots, or mushrooms. This recipe features mushrooms, and its preparatiion is simplified by using the ever-popular can ned mushroom soup. Tuna - Mushroom Souffle 1 can tuna 1 can condensed cream of mushroom soup 4 eggs, separated ( 8: ffC She Directs Ucuarimeni Mrs. James H. iumbull, above, is superintendent of the foods department for the State Fair. She is shown here looking over the many posters and pictures arranged to advertise the foods department and the purpose of proper foods and good diet. "It's going to be a better de partment than ever," says Mrs. Turnbull with all the enthus iasm that is so marked each year as State Fair time rolls around. As usual, there will be cakes, breads, cookies, jams, jellies, pickles and many other articles on display to compete for the prizes. This year, a frozen foods division is added, and always popular are the classes for 'teen-agers and the men cooks. Jit tu ? S 7S i, wt I, t- j ft f , j I A Cake from I'omerov One ot the popular divisions at the State Fair foods department exhibits is that for men cooks and cakes are a favorite emry. Thomas Pomeroy, above, is shown in the kitchen at his home at 3935 Rivercrest drive, whipping up one of his favorite cake recipes. It doesn't take the State Fair to bring lively competition for Mr. Pomeroy, however Mrs. pomeroy is right handy at cake baking, too, so the friendly "feuding" goes on all year long. rtinni seines and jams unc oi tnc bHitm wuine.i pidn nlng to entor the State Fair comprtitinn with her fine ?"!lirs and jams in Mrs.. John Thipsen, above. 2020 John street. Last year, Mn.. Tnicien won prizes for her pickles. V tsp. onion salt Vt cup slivered blanched al monds or diced bacon, fried crisp. In a saucepan or top of double boiler, combine tuna, cream of mushroom soup and egg yolks, slightly beaten. Cook over hot water or very low heat, stir ring frequently, until sauce thickens. (Sauce will "thin out" first, then will thicken.) Add onion salt. Beat egg whites un til stiff but not dry. Pour into an ungreased 1 -quart casse role. Sprinkle with slivered al monds or crisp bacon bits. Bake in a moderately slow (325 F.) oven for one hour or until a sharp knife inserted into souf fle comes out clean. Potato Salad Main Dish This main dish salad is a creation designed especially for warm days. Make in the morning and chill. Filling, satisfying ma caroni and liver sausage are main ingredients. Potato Salad 4 ounces elbow macaroni 1 cup crumbled liver sausage cup chopped celery Y4 cup sliced sweet pickles 1 large tomato, cut in wedges 1 tablespoon chili sauce Vi teaspoon salt Vi cup cooked salad dressing Cook macaroni in boiling salted water until tender, about 10 minutes. Drain and rinse in cold water. While macaroni is cooking, combine liver sausage, celery, pickles and tomato. Add macaroni and mix well. Add chili sauce and salt to salad dressing, mixing well. Pour over liver sausage salad and toss lightly. Serve on bed of salad greens on large chop plate. Makes 4 servings. A good dessert to follow is this one: Plum Confection Plentiful plums of several varieties are among the good fruit buys. Keep them handy for eating out-of-hand, for stewed plums and also try this simple but delicious dessert. Line a large pie pan with your favorite pie crust. Fill well with plums, having first removed the seeds, of course. Sprinkle with flour and light brown sugar, using two parts of sugar to one part of flour, and the juice of one lemon. Dot well with butter. Place in an almost slow oven, 225 degrees, for about 2 to 2Vt hours. Summer is a good time to wash feather pillows. Choose a dry, windy day when the sun is hot. For best results, empty feathers into a large muslin bag three or four times as big as the poilow to be washed. This is done by opening one end of the pillow ticking, and sewing the opening to the mouth of the muslin bag, which then is sewn together at the top. Wash muslin bag of feathers either by hand or in washing machine, using preferably a detergent, which leaves no soap scum. After thor ough rinsing drain and shake out as much water as possible, but do not put through wringer. Hang bag to dry, shaking and fluffing several times during the process. The ticking is washed separately, and when both ara dry, feathers are replaced in original cover and the open end is restitched. Next time you serve fried or broiled fish fillets make a beet relish to go with them. Just season diced cooked beets with salt, sugar, lemon juice and a little horseradish and serve on shredded lettuce or romaine leaves. Use canned beets, If you like, to save time and energy on hot days. OPEN 9 t, 10 SEVEN DAYS A WEEK POTATOES 10 U. S. NO. 1 NETTED OEMS CELERY ROSE CITY STUI CANTALOUPES DILLARDS SWEET, GOOD PEPPERS 2 ROSE CITY STURDY GREEN 35c 10c Jc 19c LOCAL SWEET BELL DANISH SQUASH .5c LOCAL GOOD BAKING MARKET 3045 SOUTH COMMERCIAL Poncho toys: "You weel find something new in our ad this week . . . tome fine bargains to be had in THE VISTA MARKET'S Variety Section. Alio you weel lee that Senor Chuck has once again pre sented many fine food buys. . . . You can do all your week's shopping at THE VISTA MARKET! PEACHES No2'lc:2Mroe -.., 589 PEARS Blue Spark co o iA 5 89 SURE-JELL Powdered Pectin 10c PAR A WAX , 17' TUNA Grated Albacore No. Vi can 25 TRY OUR EXTRA TENDER FOR YOUR HOT WEATHER MEALS WE HAVE A COM PLETE SELECTION OF COLD MEATS Young Large Colored FRESH $n 29 FRYERS Pon -Reody e U Armour's Banner WIENERS, ,53c Fancy Hickory Smoked SLICED g r c BACON lb. 3(Q) Farm Fresh, Colored HENS Oven-Ready LB. 56c U.S. Gov't Inspected and Graded Good Steer BEEF ROAST rr. LB 73c Wisconsin Mild Flavored CHEDDAR CHEESE , 59c ADeirrrr kjcptad s&w 46 oz. can nPADPEPIIIT IllirC Standby .T M mm I W W W sbm LUNCHEON MEAT VIENNA SAUSAGE DftACT DCCT Armour's 46 oz. can Rushmore 12 oz. can . Swift's In Barbecue Saucs S oz. can 12 oz. can BADU LtrkflfC Morrell's Boneless : oz. jar MIRACLE WHIP DrreM!nr rDCCkl DCAkJC ValVlla No. 2 can. 43c 25c 39c 25c 49c 65c ..:..33c 2 for 29c FRENCH DRESSING KRAFT Bottle 23c REDEEM YOUR TIDE COUPONS AT THE VISTA MARKET With Coupon on Page IS This Section When Shopping at the Vista Market Don't overlook the large assortment of household needs to be found in the Variety Section. Watch this space every week for specials, new Hems ana seasoname ri-mmucia. SUMMER CLOSEOUT S PAIRS ONLY . ' . . Reg. $2.45 Ladies' and Girls' Shorts 5 PAIRS ONLY Reg. $3.79 Ladies and Girls Jeans 11 PAIRS ONLY Reg. $4.39 Ladies' and Girls' Slacks Reg. $2.29 Children's Sun Suits EiST0' VISIT OUR FOUNTAIN 25 OFF $1 ft 1 $2.85 $3.30 $1.69 i
