4
8-(Spc. 3)-Capita1 Journal, Salem, Ore., Thurs., Apr. 21, 10J53
i-jiw ;,'. . ' T. ' '".,- - -' V Vs XL
, " w, 1 ' " i ' j
f Wi H Hi-:- ' -'V
t
2 : s:
3
Many Ways with Asparagus
Fruit Layer
Pudding
Lomoinea, alternately. In a
pretty glass dish with (trained
apricot-applesauce and topped
with a plain animal cracker
cookie, tapioca pudding Is a des
sert that pleases the little tots.
It is easy to do, too, with a pack
aged tapioca pudding mix.
Fruit Layer Tapioca Pudding
1 package vanilla tapioca
pudding mix
2 cups milk
1 to 2 jars (4 ounces
each) cold strained
apricot-applesauce
Combine pudding mix and milk
in saucepan. Cook and stir over
medium heat until mixture comes
to a full boil and is slightly
thickened. (Mixture will con
tinue to thicken as it cools.) Re
move from heat. Let stand IS
to 20 minutes: stir once or twice
just to mix. Belore serving,
layer in parfait glasses with apricot-applesauce.
Pour into sher
bet glasses or serving bowl. Chill.
Serve plain or with whipped
cream.
Makes 4 servings.
i ia" : i
t.y' ;
Hot Macaroni Salad Nice for Variety
Macaroni salad is a popular
dish for a club party. For variety,
try a hot macaroni salad.
Hot Macaroni Salad
4 ounces elbow macaroni
3 slices bacon
V4 cup finely chopped
onion
2 tablespoons enriched
flour
2 tablespoons prepared
yellow mustard
3 tablespoons vinegar
Vi teaspoon salt
Dash pepper
' cup water
1 tablespooi. commercial
sour cream
2 tablespoons chopped
parsley
Cook macaroni in boiling salt
ed water until tender (about, 8.
minutes). Drain and rinse with -hot
water. While macaroni is
cooking, fry becon until crisp in
saucepan. Remove bacon and
drain on absorbent paper. Add
onion to bacon drippings in pan.
Cook gently until onion is tender
(about 5 minutes). Blend in
flour, mustard, vinegar, salt and
pepper. Add water gradually
and cook, stirring constantly, un
til mixture is thickened and
smooth. Blend in sour cream
and heat to serving temperature.
Pour sauce over hot macaroni.
Serve topped with crumbled
crisp bacon and parsley. Serve '
with frankfurters, ham or cold
cuts. ' i
Makes 4 servings.
A good dessert for children-tapioca pudding spooned alter
nately with strained apricot-applesauce into the dish.
GOOD WITH LETTUCE
F.aual nnrlx ni mashMl atinv
flnft flunmrln nnrl tinvaH Mllnn
cheese make a delicious dressing
lor lettuce wedges. Season the
mixture with sail, pepper, finely
cilODDed onion, lemon itiirA nnrl
horseradish.
Spring and fresh asparagus are
always associated together. -The
season for this popular vegetable
is relatively short, April, May
and June being the months when
it is in best supply. During these
months we should enjoy it as
often as possible. Asparagus has
a flavor that blends well with
that of many other foods.
The method of cooking aspara
gus has a lot to do with retain
ing the flavor.
To prepare for cooking: Cut
or break off each slalk as far
down as il snaps easily. Remove
scales with a knife. Then wash
thoroughly, using a brush.
To cook whole stalks in up
right position: Tie 5 to 6 stalks
of asparagus in a bundle with a
string. Stand upright in the bot
tom part of a double boiler.
Sprinkle with 1 teaspoon salt.
Pour in 1 to l' inches bdilinfi
water. Cover with the top part
I of the double boiler, Inverted.
! Boil 15 to 20 minutes or until
I JUST crisp-tender. Lift out by
catching tines of fork in string.
Place on platter. Cut strings. The
! boiling water cooks the stalks
I while the rising steam cooks the
tender heads. By this method the
whole stalk is uniformly' cooked.
- To cook in skillet or large bot
tom saucepan: Place asparagus
in 2 layers in a 9 or 10 inch skil
let or saucepan. Sprinkle with 1
teaspoon salt. Pour on boiling
water to a depth of 1-inch. Cov
er. Hull 12 to IS minutes or un
til the lower part of stalk is just
crisp-tender. Lift out with a pan
cake turner or 2 forks. Serve
with butter or margarine or one
of the following asparagus
sauces. ,.
Sauces for Fresh Asparagus .
Almond bultcr sauce: Saute Vi
cup slivered almonds in 'A cup
butter or margarine.
Teething Biscuit Out for Baby '
,MwmipJllWlil
- "?i ' V
?k Mas Vrk
it imrB lininitri
The new horseshoe shaped biscuit helps baby with teething.
Yield: About M cup.
Mushroom butter sauce: Saute
cup sliced mushrooms in 'A
cup butter or margarine and 2
teasp'oons fresh jemon juice.
Yield: About Vi cup.
Bacon and bread crumb sauce:
Fry 4 strips bacon until very
crisp. Measure 3 tablespoons of
the fat, add y cup bread crumbs
and heat -until browned, stirring
constantly. Crumble bacon and
add.
Yield: About Vi cup.
Braised Asparagus and Pork
(A delicious dish, using the
fresh asparagus stalks.)
1 pound lean uncooked pork"
2 tablespoons shortening
3 cups sliced fresh asparagus
stalks
1 teaspoon salt
teaspoon ground black pep
per M teaspoon soya sauce
Cut pork into strips V-lnch
wide and 2 inches long. Cook in
a heavy skillet in shortening
about 5 minutes or until the meat
has lost the pink appearance. Add
asparagus, sliced Vn-inch thick.
Cover. Cook five minutes. Stir in
salt, black pepper and soya sauce.
Yield: 4 to 6 servings.
If desired, replace uncooked
pork with 2 cups leftover cooked
oork. in which case, add pork and
asparagus at the same time and
replace shortening with butter or
margarine.
Asparagus Cheese Supper
(Makes 4 servings)
1 tablespoon butter or
margarine
2 cups grated sharp Cheddar
cheese (about '4 pound)
1 tablespoon prepared
mustard '
1 tablespoon grated onion
1 tea spoon Worcestershire
sauce
i cup milk
Dash Tabasco
1 egg, well beaten
1 pound fresh asparagus,
cooked and drained
Salt and pepper ,
Crisp crackers
Melt butler or margarine over
low heat and add cheese. Stir
until cheese is melted. Add mus
tard, onion, Worcestershire sauce,
milk and Tabasco: stir until
blended. Add a small amount of
cheese mixture to egg. Mix well
and. return to cheese mixture.
Cook over low hent, stirring con
stantly, until thickened.
Arrange asparagus on crack
ers. Season with salt and pepper.
Serve with cheese sauce.
Ever sprinkle refrigerated ready
prepared biscuits with poppy seed
before baking? Serve with veal,
noodles and broccoli with a lemon
butter sauce.
Meringue Spice Bars
Another quickly made, easy-to-do
dessert delight. Mix a spice cake
batter according to package direc
tions and pour into 7x11 inch pan.
Make brown sugar meringue by
mixing together 4 cup brown
sugar and 1 egg white until light
and fluffy. Spread meringue on
cake batter. Sprinkle Yi cup chop
ped nuts over meringue and bake
in moderate oven, 375 degrees, 25
to 30 minutes. Cut in small bars.
CURRIED LAMB
Curried lamb, seasoned mildly or
highly according to your' taste, is
a popular springtime entree. Serve
it with fluffy rice and pass bowls
of chutney, seedless raisins, pea
nuts and shredded coconut.
Braising pork chops? Top them
with green pepper and onion rings
for delicious flavor. Canned cream
of mushroom sauce, with a little
soy sauce added, makes an excell
ent braising liquid.
There's a special treat out for
the baby who is culling teeth, li s
new horseshoe shaped teething
biscuit.
'Diiis ingeniotislv shaped cookie
will he a big help in soothing the'
rhi)' 's aching gums. He can grasp;
ono curved end in his tiny (in
gers and maneuver the other lo
whaleverspot in his mouth is giv-!
I ki.. 1.;. I.I
I11K IIWII IIUIIIMV. Mil tUtilM! in
firm, so it will not break or
crumble. Shape and texture are
rlunllv safety measures, fur it's
linnsl impossible for child to
get too much cookie in his mouth
t one time.
The flavor of this new biscuit
Is most pleasant, yet it's of mod
erate sweetness so it will not
dull appetites belore mealtime.
Ingredients of the cookie are
wheat flour, eggs, whole wheal
four, brown sugar, salt, soy Hour,
honey, corn syrup, iron, detailed
ilk solids, wheal germ, niacin,
dn-alt'ium phosphate, baking sodn.
thiamine and riboflavin.
This new teething aid is the
brain child of a nationally famous
biscuit manufacturer and one ol
the world's largest producers of
baby foods. The latter is handling
distribution.
The re-usable package for these
biscuits, a dust-proof fiber con
tainer with two metal ends, keeps
them fresh and sanitary at all
times. A pull string opener is an
added convenience for mother.
There are i; biscuits in the 4'i
ounce packacv.
FOR III I I I. 1 TMll.F.
For a beautiful buffet lunch
eon entree fill a shimmering to
mato aspic rind with tuna, celery
and avocado salad. Garnish with
tangy grapefruit sections and
avocado rescents.
Friskies has
RICH, RED MEAT
(U. S. Oovt. Iniptoud Mora Mat
as its principal Ingredient
...to protect your
dog against
HIDDEN
HUNGER
Cauied by lack of
ntlal food
lamonU nacoaaary
to normal growth
and htalth.
(Look for thlaW'
U. S. Govt. Seal
. IH AllMn MINI C.
keep your cqg ffisty wtfh FRSWES
MitMwiisiWaiwa),l,,MWl),lt,w, .
pefi jpEJj ijprfggf1 :
yj
THE DIFFERENT HOT E23 M
THAN IVERI IHSJIHJ If
TODAY'S IMPROVED J ""S""" fjf
CARNATION UMji ' '
INSTANT WHEATfg0
pp! In jjjjjjJ? I pmjjpj
3 lbs. $1.00
kITaUff"
Skinless Wieners
3 lbs. $1.00
FRYERS
$1.15 and up
m TUNA FISH
STEPS' White Star CQ
t Chunk Style, 'it A for OVC
m FANCY PEAS
l'V-!B.
j
kis.
Franco-American LUMBERJACK
SPAGHETTI SYRUP
2 0-- ' ' '
(or 24 oz. w
. , 'i '
HOTHOUSE
CUCUMBERS BANANAS
n-1 ech15c iq
GREEN ONIONS : ' h ' '
TOMATOES
8-lb. bag 59c lb. 29 V
fnwritivcir?
H
flSriiTsiviiii)
B
V H&H Gri' Cherry Ave. A0!t.
V IRA JESSIE DARBY J VADYS JA'N '"d GlADYS FAVE
ltatar 40SCWrv jl
WOODBURN Oul-Ol-TOWn MILL C'TY )
tOtcar Blanchord ROSS '
C.IIVFPT1-1W OntofTown
SILVERTON Store, Reserve MARION - . . k
Hai The Richt to msssiiiifc
Make Revisions -aWa
i i m 1 Miinrri r m m m
V ri RRY AND MARTHA J V Cl.r.nc. WIW v dT '
IMarton, Onyomp j
Picnic Style
10c
TANG
Salad Dressing
49
16 02.
31c Ql.
HERSHEY'S
Chocolate Syrup
m 5y2 oz., ioc
f5u5nirtj5
ilj NABISCO
fm Peanut Butter
r Patties 25c
Lifebuoy Soap
FSSfi BorhSiie.... J. for jLOC
LUX SOAP
BofhSiie 2 for 25 C
Watch for Other
Iggj Markets Joining Our
gpgffl Advertising and
ffisffl, Buying Group
U' Prices Effective
fe5J April 22, 23, 24
IlIII