Thursday, June 3. 1954
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THE CAPITAL JOURNAL, Salem, Oregon
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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.