Wedaaeday, Hay 17, 1153
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Good French Dressing Sim pie; Basic Recipe Can
Be Varied to Make Many Spicy and Tasty Kinds
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IJust before a meal, pour 1-Mlnute French dressing, on
freih vegeUble salad, ton together. The dressing eoati
' ' the food lightly, protecting lively flavor.
Serve arranged Individual aaladf men ai oranges, sp
ies and berrlei with the dressing at UDie. rruit tastea
2Se
mighty good with tbia Ambreiia French dressing.
1 wt. -
. i... ,' It A
I'. x
mm. n
mm.
Dip shrimp In Chow Chow French dressing as you eat
it This way you anjoy seeing the pretty circles of
: shrimp while you season it yourself.
for salad makes all taste bet-1
ter. . . ' '
A nice part is, your salad
gives him good couriihmenU
the fruits, vegetables or meats
with dressing. Lots of vitamins
and minerals. And, as ever1
mother knows, what father eats
the youngsters are mighty apt
Like to tee your husband eat
nls salad with gusto? It shows
he enjoys the bright color, the
pretty way you fixed the salad,
the flavor of the crisp foods
blended by homemade 1 -minute
French dressing. It means his
whole meal will have appeal.
Bring out the flavors in potato salad by adding Creamy
French dressing an hour or more before eating, allow
ing salad to "marinate" or season.
tioa of flavory foods to the 1
Minute French dressing to give
he-man appeal. Make the dress
ing thick or thin, spicy, or mild
or fruity. There is no end to
the ways of changing the basic
dressing to surprise and please
your family as only you can do.
However, some people say
to eat, too. ':
One trick to keep aalads
fresh and enticing is to use
easy-mad French dressing and
vary it often. Made with salad
oil, it prepares in Just one min
ute.
Sometime add pimento.
onion or catsup, or a combina-
Caramel Frosting '
You'll like this elegant nev
er-fail almond caramel frosting
on most any kind of cake: Com'
bine S tablespoons butter or
margarine with tt cup evapo
rated milk, few grains salt and
1 cup brown sugar (packed)
Heat and stir until mixture
boils. Remove from heat and
stir in i cups sifted confection
ers' sugar and Vi cup chopped
unblanched almonds.
w -mm
1 f JI I -. V
V4
cusa nerkrid Egg!
There are ell kinds 4 eggs food, bad,
and indifferent . . but those you terra your
family MUST be absolutely FRESH!
There ore many kinds of bread, too, but
only MESH bread will appeal to your family
and tatitfy their desire for rich, wholesome
flavors. MASTER bread reaches your grocer
bakery-fresh and troys toft and moist longer
- because of its quality ingredients, tine tex
ture and scientific baking.
Buy a Loaf
at Your
Food Store
Today
STAYS
FM-SU LONGER
'popukh.
BECAUSE ITS tftE
y
the plain French dressing is the
most sophisticated of all. Jt
lightly coats the foods and
brings out every tempting fla
vor, Is simply three parts salad
oil to one part vinegar, season
ed well. Might as well fix a pint
of it to keep on hand, it stores
a goodwhil.
The way to add the dreuing
to the salad Varies with the
type of salad. Just before serv
Ine. greens and fresh vegetable
salads are tossed lightly with
the French dressing in order to
protect the greens and empha
size the flavqrs. For arranged
salads, such as fruit wedges,1
the dressing is poured on at the
table. In mixture kind of sal
ads, such as potato, the thicker
French dressing is added an
hour or two early to marinate
it, or give time for the flavors
to blend. And seafood salads,
often the shrimp, are dipped
into the dressing right at the
table this gives chance to en
joy the pretty shellfish and to
dip on as much dressing as de
sired.
Basle 1-Minute French Dressing
2 teaspoons salt
1 teaspoon sugar
V teaspoon pepper
Vt teaspoon paprika
teaspoon dry mustard
cup vinegar
IVi cups salad oil
Shake up in covered iar.
Shake again before scrvma.
This recipe makes 2 cups . . .
Keeps nest In a covered Jar on
your pantry shelf. Use with
vegetables, seafood, meat sal
ads.
Ambrosia French Dress ins
To Vt cup 1-mlnute French
dreuing add cup augar, V
teaspoon celery teed and 1 ta
blespoon catsup. Shake well.
Wonderful on fruit salads.
uiow enow French Dretsinc
To cup 1-mlnute French
dreuing add 2 tablespoons
minced chow chow. Good on
seafood or vegetable salads.
Creamy French Dreuing
Whip cup . heavy cream
(sweet or tour). Blend with 2
tablespoons chopped plmlento
and Vi cup 1-minute French
dreuing. For chicken, potato
or other vetgetable salads.
Onion French Dressing To
Vt cup 1-minute French dress
ing add 2 teaspoons chopped
onion and dash of Tabasco. , ' I
Chickenburgers Vary
Usual Fare of Type ,
(rkiMbanhnrori" in '
ehinae for the "burger" food.
Chickeabargtr
round buns
slices tomato
8 slices proceued cheese
S strips of bacon
For topping:
1 6 -ounce can wm
chicken, chopped
I 3-ounce packages eresm
cheese
1 x grated onion
J t lemon Juice :
y4 e. butter or margarine,
softened
n.uiitf innk bacon. Mix
ingredients for topping and dl
iA. .man a 8 sliced buns,
spreading evenly. Cover each
with one slice 01 kiiiu, mu
-u. rut slices of bacon
in half and arrange two pieces
on each burger. Bake in mod
erate oven (350 degrees r.)
tor 15 minutes. Replace tops
to serve. Makes 8.
A Llfht Dessert
For a light and refreshing
dessert after a hearty dinner,
spoon chilled pineapple chunks
into serving dishes and top
with a scoop of lemon or lime
sherbet.
Memorial Day
Picnic Menu
Some times getting a picnic
b.ther takes so much tune
and labor that the light-heart
ed expectancy it lost even be
fore we leave the bouse. We
believe everyone should be al
lowed to enjoy the novelty of
eating in the open air.- So
we've planned a menu tor
Memorial Dav nlcnle
lunch that will guarantee the
cook a nonoay, ioo. mpc
olivet come already chopped
in 4-ounee cant and at a
very small price, too. .Com
bine them with chopped bard
ennked eaf. celery salt PeD-
per, picgle and enough mayon
naise to Diena. npreaa Be
tween buttered slices of bread
for nourishing "Olive Egg;
Sandwiches." Serve finger ,
relishes of radishes, green on
ions, carrot sticks and celery
sticks. Fresh fruit such aij
apples or bananas and brown
ies, either of the homemade
or of bakery variety, are an I
easy dessert. And, since it's
the first picnic lunch of the
year, take along a big jug of!
lemonade! ' I
A different Salad
Plentiful tomatoes, cabbage
and green onions go- Into this
unusual salad .
Ceaatry Style Slaw
1 cup shredded, cabbage
2 ripe tomatoes,' diced
4 cup sliced green oniont '
Vi teaspoon salt
K teaspoon black, pepper ' -I
tablespoons top milk or
cream '
1 tablespoon vinegar
Prepare vegetables in a salad
bowl. Blend salt and pepper -
with vinegar and combine with
top milk. Pour over vegetables
and toss.
Phon:
4-1451
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Fresh Spring Chinook Salmon
RAINBOW TROUT -
$1.25
Fresh ' aaA4
Ling CoclLb. JmF
Fresh Fillet of
Sole
..Lb.
59
3
Fresh Deep Sea At
Crabs ...,w,07
Fresh Skinned -
Sole Lt.
35
Freeh FUlet ef ,
Red Snapper Lb
39
HAUBUT fit)!
OVEN READY
HENS
Lb.
53'
Pta Beady
Fryers ... Lb.
mrs
IIIIlK ' Phona 3-4424 Free Delirery
Umm. ' 216 N. Commercial St.
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65
1
FISH & POULTRY
I BIGGEST LITTLE
MARKET IN TOWN
; 1 Where Your Dollar Gets Time and a Half .
AGED CHEESE CAPONIZED FRYERS T-BONE Steak
54c ib. LARGE R. I. Reds rflOQ 79c
YearOtsi YOU HAVf TRIED THI REST 9J7 . w, ...
T,ar0'd NOW TRY THE I EST H
Ground Beef 1 LAMB CHOPS
39c ib. LEG OF LAMB A Qc 55c
Rett In Town . Lb. "V Swift',
BEEF ROAST PICNICS RIB STEAKS
Guaranteed Tanner Lb. U A Man's Sttak
GARDEN-FRESH FRUITS AND VEGETABLES
BROADWAY TIME IS THE BEST TIME ALL THE TIME
RANA.NAS2lbt.29c CUCUMBERS 3 for 25 C CELERY lunch 19c I CALAVOS 2 for 29.
TOMATOES TicSS'" strawierr.es LEMONS
Field Ripened 2 for 49 C fRESH DAILY 29c Oat.
2 25c CORN TANG CAKE MIXES
strawerry 2r$9c urm 3.1.00
JAM Cot. Irand, 303 Site JTC Quart fHltbury'i
29eyr WE WILL BE OPEN JELLO
ALL DAY SATURDAY o OK
Tomato Juice AND SUNDAY i.aa;jc
23c 44.. TUNA MARGARINE C?FFEE ,
Cat. Irand , LifhtMeet 4 mm aa
141 r 00 Xib.4aC OtC ib. ,
. C Sweet Siateen FaUer-a
ORANGEADE . 1 t .
25c- SatP BROADWAY f.WRKET
ccsto, BREAD . s. &VJ!l IVd