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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (June 3, 1954)
Thursday, June 3. 1954 tot -Ecnoy m THE CAPITAL JOURNAL, Salem, Oregon ft ! '- 1 1 - n ..ii:. jm. ;-a... ... - -htit ' i- k ..... 1 : . . . ' .( . ... And Wow Homemade candy is year around treat This Creamy Scrab ble Fudge, made of candy-making chocolate, la designed especially for a June graduate's party it's In keeping with the popular scrab ble games. - Creamy Scrabble Fudge S squares candy-making 1 chocolate Vt cup water ; Vt cup evaporated. milk ' 1 cup granulated augar Shrimp and Macaroni Salad Good When summer days throw you into a daze over food and Us preparation, try this hot weather recipe. It's a fix-it-ahead idea that leaves you cool, collected and rested when the evening meal hour arrives. Also, It la a, very . ...k.Alal M.k in tomtM mil HiL ity. The combination of. annom and. mushrooms,; with : the 'addi tion of macaroni is one we enow you will like. . i -J Shrimp Macaroni Salad v 6 ounce can broiled mushrooms Mi cup French dressing 116 teaspoon powdered thyme 1 cup elbow macaroni, 4 ounces 1 pound fresh ahiimpi, cooked and cleaned, or 2 5-ounce cans, drained 1 tablespoon lemon juice ' ' 1 cup diced unpeeled cucumber ' Vt cup mayonnaise Vt cup chopped chives 1 bunch water cress Drain and quarter mushrooms, or use 2 three-ounce cans chopped broiled mushrooms, saving broth for some future use in soup or 'gravy. Place in bowl and sprinkle with French dressing and thyme. Meanwhile, cook macaroni accord ing to directions on package and drain thoroughly. Add to mush rooms, tossing lightly together. ator. Sprinkle chilled shrimps with lemon juice. Add to mac aroni and mushrooms with cu cumber. Blend mayonnaise and cuivcs. iumuinc wiin uuier in gredients. Serve on bed of short cut water cress sprays. Yield: 4 to 6 generous servings. A Tangy Salad With Lima Beans Remember the wonderfully fla vored, somewhat yellow colored homemade salad dressing that grandma used to make especially for summer salads? Here's a mod ern version, based on a commer cial dressing, and seasoned with mustard, dill pickle. Tabasco and chopped parsley. We used the dressing to make praiseworthy "Limas Remoulacie." Serve this tangy salad with cold meats and perhaps tomato slices for a hearty and satisfying hot weather supper, or picnic luncn. Llmas Remoulade IVi cups cooked dry limas 1 hard-cooked egg Vt cup diced celery 3 tablespoonns diced dill pickle 1-3 cup mayonnaise 3 teaspoons lemon juice 2 teaspoons prepared mustard Dash Tabasco sauce 2 tablespoons chopped parsley Salt Lettuce cups Drain limas and chill. Dice egg and combine with limas, celery and pickle. Blend mayonnaise, lemon juice, mustard. Tabasco and pars ley. Blend lightly with lima mix ture. Add salt to taste. Serve in lettuce cups. Makes 4 to S servings. About cup before cooking, DIFFERENT SALAD Here's a good variation on Wal dorf salad. Instead of using ap ples, dice peeled fresh pears and mixe with celery, walnuts and mayonnaise. Serve on salad greens and sprinkle wth a little It's 'Scrabble' Fudge . . Vt cup firmly packed brown sugar Dash of salt 2 tablespoons butter or margarine 1 teaspoon vanilla ' 1 cup broken nuts 1 cup sifted confectioners' sugar (about) Vt egg white Add chocolate to water and milk and place over low heat Cook and stir until mixture is smooth and blended. Add sugars Soups With Sandwiches And Salads for Summer ) WJ r lv.il trfBJhVJ miGt Soup with salad, or soup with sandwich . . . each comes forth as an inviting summer meat. Chicken soup, garnished with ' cashews, goes with fruit salad; vegetable soup with ham sandwich. Skip right out of the kitchen! Ma'm, when the summer sun gets warm. Just stop cooking. And turn over your job to soups, sal ads, and sandwiches. Living is easy with a kitchen well stocked for this kind of eat ing. Here's the way to equip your kitchen for' meals that give you an all-summer vacation: SOUP: Have a shelf filled with cans of your favorites: Tomato, asparagus, cream of chicken, chicken rice, chicken gumbo, vegetable, clam chowder, beef. SANDWICHES: Loaf of white bread and one other for variety (whole wheat, rye, or raisin). Peanut butter, cheese, cans of meat, tuna and salmon. SALADS: Cans of fruit (apri cots, peaches, pineapple) and meat, tuna and salmon. Refrig erator staples of eggs, lettuce, cottage cheese. Mix and match with this tempt ing trio. And you can dine pleas antly, coolly on meals such as these. Armours WEMLL gtUS Veal Roast u. 490 Veal sSer lb. 55 Veal Chops u 59 VealS l,890 HAM LOAF u.49 Boneless, Sugar-Cored faoi Beei a ..ay ,fcn- Corned Beet 490 KFl??vaAK MEATS, INC. 150 N. Commercial SALEM phona 3-5563 jr. and salt and stir until sugars are dissolved and mixture boils. Con tinue boiling, without stirring,, uri til a small amount of mixture forms a very soft ball in cold water (or to a temperature of 232). Remove from heat and add butter. Cool to lukewarm (110). and add vanilla. Then beat-until mixture begins to thicken; add nuts and continue beating only until mixture loses its gloss. Turn at once into greased 8x4-incb pan. Patto Party Asparagus or Vegetable Soup Tuna Sandwiches Iced Tea Peach Cottage Cheese Salad (Sprinkled with Toasted Nuts) Fig Cookies Boston Buffet Bean with Bacon Soup or Clam Chowder Ham on Rye Sandwiehos Tomato Lettuce Salad Chilled Melon Southern Feast' Chicken Rice or Chicken Gumbo Soup Toasted Club Sandwich (Cream Cheese, Cranberry Jelly Bacon) Sliced Orange Safad Iced Tea THAT LEFTOVER PROBLEM You 11 probably have leftovers when you enjk a smoked tongiu Don't forget you can use th tongue in a jellied loaf, with po tatoes and onions in hash, in a stuffing for green peppers, with celery and mayonnaise for a sand wich filling. ft y if Hi Cool until firm. Cut in squares. Add half of the confectioners' sugar to egg white and beat well Then add remaining sugar grad ually, beating well after each ad dition, until mixture is stiff enough to use for decorating) With a paper cornucopia and this frosting, print a letter of the al phabet on each square of fudge to resemble the letter squares used in the game "Scrabble." Makes 18 large pieces of fudge, Extra Good Beans Marinated lima beans taste ex tra good on an outdoor menu. Let the cooked limas stand in a well seasoned wine vinegar and an olive oil marinade for several hours before serving. PAINT NAMES If your child's playthings have a habit of getting lost, paint the youngster's name on the tricycle or wagon and then cover it with two coats of thinned shellac. SHORTCAKE 1 dL-ilJ SUGAR THE AMALGAMATED SUCAR CO.. It's Called the Perfect Dessert By TECILY BROWNSTONE . (AP Kcwifeaturu) "What Jhall I serve 12 people for dessert? That s a query we often get when our friends are giving a buffet supper or just having guests tor coffee and des sert in the evening. - A trifle, styled after the fam ous English sweet, is one answer, It can be made in the morning, or even the day before the par ty and refrigerated. Then just before serving, if you use spring-form pan, it can Le lipped onto a plate. Or if your kitchen doesn't noast a large spring-form pan, you can make the trifle in a casserole, it will still look pretty because of its garnished top, and you can cut it in front of your company. There are various schools of thought when it comes to trifle. Mrs. Beeton, famous 19th Cen tury English cookery author, has four recipes for this dessert But one thing is sure most classic trifles call for sponge cake or ladv fineers: strawberry or rasp berry jam, custard and whipped Supper in One Dish A good zippy cheese sauce lot spaghetti makes one of the hearty. satisfying supper disnes tnat tics well into the budget This recipe is called "Casserole Supper," for the cheese and spaghetti are made more hearty with bacon and hard cooked eggs. Large pieces of ripe olives add color, flavor and tex ture interest. To cut ripe olives from pits easily, cut into quarters and loosen wedges from pit with tip of sharp knife, or limply slice fruit from pit. Casserole supper Vi cup ripe olives 4 ounces spaghetti (about 1 cup broken) 4 slices bacon 1 small onion Vt cup chopped green sweet pepper 1 tablespoon flour . teaspoon salt .- Vt teaspoon paprika 1 cup milk Dash tabasco sauce 2 hard-cooked eggs Vi cup grated American cheese Cut olives in large pieces. Cook spaghetti in boiling salted water until tender. Meanwhile cut Bacon into small pieces and fry until crisp. Remove bacon, and drain off all but 1 tablespoon fat Chop onion and cook onion and green pepper slowly in remaining table spoon bacon fat until onion is clear. Blend in flour, salt and pap rike. Add milk and cook and stir until thickened. Blend in tabasco sauce, olives and cooked bacon. Put drained spaghetti into shal low baking dish and slice eggs over it. Pour sauce over all and top with chese. Bake in moderate oven (350) about 20 minutes. Serves 3 to 4. m-rnm . . . strawberries sing with flavor sparkle with goodness when sweetened with sweeter, whiter, finer White Satin Sugar. PORTIAND NTS5A. ORE. - i v " ' ifi ' ' k Pineapple Trifle Takes its dessert. cream. Mrs. Beeton usually calls for some macaroons along with the sponge cake or lady fingers, but our version omits these; we use packaged vanilla pudding, too, instead of custard, and we add pineapple tidbits. When I made this Pineapple Trifle recently for a supper party my sister was giving, we had onion soup, chicken, stuffed baked potatoes and green peas on the menu. The soup was a prepared mix; the chickens were spit-roasted, two at a. time, on LEMONS uf" d,. 39c WATERMELON 7c CUCUMBERS 2 19c TOMATOES CHEDDAR CHEESE COTTAGE CHEESE Bordtni Ajiorltd Glais CHEESESPREAD 4,85c KETCHUP Hem, 14 or. bottio 25c TANG Halley Of.BII. 39C SURF targtt. ........ rpkg. 25C SUGARiui. spr.H.5 10 ib, 89c Tomato Juice 4 99c ROAST BEEF inemizoLcaii 45c LIE AIT . BEEF D AST Blade Cuts U.S. Good Grade Grain Fed Beef Ib. Swift's Premium Thick or Regular Sliced Ib. Boneless Beef Roasts Carving lb. 65C All Price Erfectlva Thur 3025 Market Street i;A cue from the famous English the electric rotisserie; the po tatoes had chopped pimientos and scallions added to their fill ing; the peas were quick-frozen. Instead of salad, there were at tractive dishes of radishes, car rot strips and olives on the table. Our guests enjoyed the Pineap ple Trifle very much after this combination, probably because while it is a substantial dessert, it also has a quality of lightness. Pineapple Trifle Ingredients: 36 lady fingers, 1 cup raspbftry jam, one No. 2 U.$.N.1 ASlie NEW POTATOES BO 1.. 49' Texai Vine Rlpined . 2 39c CiKadt Lb. 49C lordeiif ib. 29C CO Fillet of Red Snapper lb- 35C Fri., Sat. and Sun. We Resorve th Right to limit . Lots 9 9 can pineapple tidbits (drained), 2 packages vanuia pudding, 4 cups milk, 1 cup cream, 8 whole blanched toasted almonds, 3 red maraschino cherries, angelica or green maraschino cherries.. . Method: Split lady fingers in half lengthwise and spread each half with jam. Stand lady finger halves on end, jam side to the center, around the edge of a 10 inch spring-form pan or straight sided casserole. Place half of the remaining lady fingers jam side up, in an even layer in the bottom of the pan or casserole; arrange half of the pineapple tidbits over them. Prepare va nilla pudding according to pack age directions, using 4 cups milk. While the pudding is still hot, pour half of it over the pineapple layer. Repeat layers of lady fingers, pineapple and pudding, in the jams order and chill dessert thoroughly. (Re serve 4 pineapple tidbits for gar nishing.) Refrigerate. JuBt be fore serving,' remove sides of spring-form pan and place trifle on serving plate; or serve from casserole. Split reserved pine apple tidbits in half. Make two flowers by placing a cherry in the center of each,' and arrang ing : pineapple pieces,1 and al monds alternately around cherry for petals. Make stems of an gelica or sliced green maraschi no cherries. Whip cream, sweet1 to taste and flavor with vanilla; spoon, cream around edge of tri fle, Makes 12 to 14 servings. Double AA Large Eggs 49c do.. Sprlngbroek Creamery BUTTER 59c lb. SNOWDRIFT The Wesson Oil Shortening W Ib. tin 79c Swift's Peanut Butter 49c 20-OI. lar Fisher's Biskit Mix large pkgs. VOO Size W for I More-Pac Frozen Peas 10c etch Floor Pac Frozen Strawberries 20c 5 for 1.00 of Free Parking paprika.
