' jMSec. 3)-Capital JwmA galem. Ore., Thin., July 21, 1035
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Spur-of-Moment Picnics More Fun
fit:-"!
, p. i J -
Make pienici any time, spur-of-the-moment
thing and bring
joy to the children. Take a lunch
in a basket to back-yard, picnic
park, nearby pot edge being sure
there'a an expert "lifeguard"
standing by. No chore at all to
plan a quicknic once you get or
ganized like this:
Keep handy paring knile, (alt
and pepper, mustard, mayonnaise,
sugar and cream, spoons, knives,
forks, paper plates- and contain
ers, loads of paper napkins; may
,be some frozen concentrated
lemonade.
Consider hot soup for a first
course. It will carry safely, prove
satisfying when poured from a
thermos. Especially good if other
food consists of sandwiches and
salad.
Picnic sandwiches are kitchen
crisp when you take the ingredi
ents separately; let eacii person
combine his own at the last min
ute. A tightly sealed quart jar
holds lettuce and keeps it fresh
and crisp. A few ice cubes in the
jar will give extra cooling.
A quart jar serves as a good
container for carrot sticks, slivers
of green pepper, celery hearts
and green onions which will
prove tremendously popular with
all.
Scalloped potatoes or a lima
bean casserole will be piping hot
at picnic time if casserole is first
wrapped in wax paper or metal
foil, then in several layers of
newspaper.
Picnics deserve a special des
sert. Ice cream or watermelon
are perfect if there's a place for
keeping them cold. A cake bak
ed, iced and carried in the same
pan ready for cutting in squares
is fine. So are cookies and cup
cakes along with an fresh fruit
for out-nf-hand eating.
Lemonade is perfect picnic
beverage; handy, clnvenient in
canned lemonade concentrate
form requiring only ice and
water. And nowadays Ice trans
portation presents no problem
between insulated bags and insu
lated buckets.
Put 1 cup Ice water, i cup lem-llce cream in! mixing bowl an
on juice cup sugar, pinch of beat just long enough to blend
salt. 1 large serving of vanilla Makes t terving. -
GET THE FACTS!
From our food specialists . . . How you can SAVE by
owning, on AMANA FOOD FREEZER!
Milk Base Drinks Fine as Summer Refreshers
There are many refreshing cool
milk drinks for summer, and with
a milk drink you not only get re
freshment but needed nutrients for
One of (reals of summer is corn on cob.
Information Given on
Packaged Ice Cream
When it comes to flavor, van'
ilia, chocolate and strawberry re
main the top three flavor leaders
year after year and account for
almost three fourths, 12 percent,
of all ice cream manufactured.
Vanilla is way ahead with 51.42
percent, chocolate with 12.27 per
cent and strawberry with 8.68
percent. Next flavor preferences
are: variegated chocolate, cherry
vanilla, butter pecan, pecan,
maple nut, coffee and variegated
strawberry.
A flavor preference analysis
made by the International As
sociation of Ice Cream Manufac
turers revealed that some 174 dif
ferent Ice creams arc offered the
American palate and revealed al
so that just about every flavor
available in bulk is offered in
pre-packaged form.
Practically every grocery store
in the nation now offers consum-
ers pre-packaged ice cream from
self-service cabinets, accounting
or more than half the sales.
Drug stores account for around
13 percent of ice cream sales,
restaurants for around 12 per
cent. Your share. America con-
aumes over 600 million gallons of
ice croam annually which makes
your individual share about 3V4
gallons or 28 pints. Pass the ice
cream I July and August are ice
cream months.
Halibut Listed as
The Fish of Month
Preferred for its excellent
flavor, nutritional value and "-c
of preparation, halibut, the fish'
of-thc-month, is popular tncj, ''oil.
boiled, baked, broiled or served
cold with a salad dressing. Fav
orite way perhaps is broiled with
lemon butter like this:
For 6 servings, cut 2 pounds
halibut fillets or steaks in serv
ing size portions. Sprinkle both
sides with salt and pepper. Place
on preheated greased broiler pan
about 2 inches from heat; skin
aide up unless skin has been re
moved. Brush with melted fat.
Broil 5 to 8 minutes or until
slightly brown; baste with melt
ed fat and turn carefullv. Brush
other side with fat; cook 5 to 8
minutes more or until fish flakes
easily. Removo to hot platter.
Lemon Butter
Blend 4 tublcsnoons butler. 1 tn.
blcspoon lemon juico and a dash
oi pepper.
Corned Beef Tomatoes
Build a meal around a color
ful baked stuffed tomato. Use
any favored filling or try this
quick, easy and satisfying one:
Scoop out pulp from 4 largo to
matoes, lomninc with 1 can corn
ed beef hash. Salt and pepper.
Muff hash in tomatoes; bake in
400 degree oven. 15 minutes
Top each serving with slice of
cheese or with smooth cheeso
taucc, (our servings.
Corn on Cob
A Treat of
Summer
One of the Best treats of good
old summertime is corn on the
cob. It Is enjoyed especially
when cooked outside over glow
ing hot coals.
Whether you like your co-n
cooked in or out of the husks,
it's nice to serve with a flavor
ful sauce sauce for dunking the
corn after its cooked in the
husk, and sauce for basting the
corn that's grilled without the
husk.
Here is the recipe for a flavor
ful sauce and directions for cook
ing the corn in and out of the
husks.
Barbecue Herb Sauce
W cup margarine
2 teaspoons lemon juice
1 tablespoon finely chopped
parsley
H teaspoon salt
H teaspoon cayenne pepper
Cream margarine thoroughly.
Add and blend until smooth the
remaining ingredients.
To roast corn with husks on:
Without removing husks com
pletely, carefully peel the husks
hack and remove the silk.
Spread each car with margarine
and sprinkle with seasoning as
desired, or spread with herb
sauce (use about 1 tablespoon for
each car of corn). Put husks
back in place over corn. Wrap
each car tightly in aluminum
drill about 15 to 20 min
utes. Remove husks and serve
immediately.
To grill corn; Remove husks
and silks. Brush corn with mar
garine or herb sauce and grill
over not coals, turning frequent
ly, about 6 to 8 minutes.
Sandwiches Need Variety
Sandwiches for lunch, for picnic
time, for snacktime any hour of
the day sandwich spreads are in
demand. Here are several sugges
tions for sandwich spreads to wise
ly have tucked away in your re
frigerator for any one of these
needs.
Spicy Ham Put Vi pound of
cooked ham, Vt cup chopped pim
iento, 1 green pepper through food
chopper. Add Vi cup of chopped
celery and mix with 6 tablespoons
of mayonnaise. Yield: 2 cups.
Ltverwurst-Celery Mash V
pound of liverwurst and combine
with 3 tablespoons softened butter
or margarine, 1 cup finely chopped
celery, 2 tablespoons chopped
green olives and 2 tablespoons
mayonnaise. Yield: m cups.
Chipped Bcef Chccse Cut 1
2M ounco jur of chipped beef in
to thin strips with scissors. Com
bine with 1 3-ounco package
cream cheese, 1 teaspoon horse
radish, 1 tablespoon minced on
ion. Yield: cup.
Liver-Bacon Dice 4 slices of ba
con and cook until crisp. Trim
membrane from 1 pound thinly
sliced liver and brown on both
sides in bacon drippings, then cook
until done, about 5 minutes. Put
liver through food chopper. Com
bine liver, bacon, J,i cup chopped
celery, 1 teaspoon minced onion, 1
teaspoon salt, 1 tablespoon pickle
relish and Vt cup mayonnaise.
Yield: 2 cups.
Bacon-Prune Dice 8 slices ba
con and cook until crisp, pouring
off at as it accumulates. Drain ba
con and combine with 1 cup finely
chopped, cooked pitted prunes; 2
tablespoons chopped sweet pickle;
2 teaspoons prepared mustard and
2 tablespoons mayonnaise. Chill.
Yield: 1V4 cups.
CAKE TRICK
To keep cut surfaces of cake
fresh cover with strips of waxed
paper and hold it in place with
toothpicks punched through paper
into cake.
Coconut Treat
This no-bakc Chocolate Commit
Crust's sure to intrigue. Melt ami
blend together 2 squares unsweet
ened chocolate and 2 tablespoons
butter. Combine 2 tablespoons hot
milk or water with j cup sifted
confectioners' sugar, stir well into
chocolate mixture, then add and
thoroughly mix in li cups toasted
shredded coconut. Spread on sur
face of greased S inch pic pan
chill till firm. Allow crust to stand
5 to 10 minutes at room tempera
ture, then fill w ith ice cream and
serve at once.
Spicy Plum Jam Is
Favorite Spread
Here's a tasty recipe for snicv
plum jam which you might want
to fix lor enjoying now. and
lew jars or glasses tvr later use.
It calls for 6 pounds of plums
makes 12 8-ouiu-e glasses of
home-made goodness.
Spicy Plum Jam
6 pounds plums
9 cups sugar
i teaspoon cinnamon
U teaspoon each of cloves,
allspice and ginger
teaspoon dry mustard
Vi cup vinegar
First of course, wash the
plums; then halve and pit them.
Combine with remaining ingredi
ents and let stand 15 minutes.
Turn into large preserving kettle
and bring slowly to boil, stirring
constantly. Be sure to boil until
thick, about 45 minutes and stir
ircquently to prevent scorching.
Pour into sterilized glasses or
Jars. Paraffins while hot I
MACARONI SALAD TRICK
Marinate cooked macaroni In
French salad dressing for 20 to
30 minutes before blending with
oiner ingredients. .Macaroni skill
fully picks up the flavor: makes
the salad taste extra good.
BEWARE
or
IMITATIONS
100K
FOR THI
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urru boo
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Summertime Tips on
Vitamin-full Tomatoes
Red. ripe, luscious tomatoes are
not only attractive and appetizing
but are packed with valuable vita
min C: the vitamin every one
needs every day!
One medium-size tomato (three
to a pound) cives nearly half your
day's quota of vitamin C as well
as generous amount of vitamin A.
To get the most from tomatoes,
eat them raw and fresh. They
do hold a large share of their
vitamins however when cooked
or canned.
Tomato Keeping: Ripe tomatoes
keep best in the refrigerator where
the cold stops the ripening proc
ess. Whenever possible, peel and
cut tomatoes just before using.
If you must prepare them early,
keep them covered in the refrig
erator until time to cook or serve
them.
Tomato Peeling: Here are three
ways to loosen tomato skins for
quick and easy peeling: troke
the skin with the dull edge of a
knife blade; or dip the tomato in
boiling water for a minute andl
then cool at once in cold water:
or hold the tomato on a fork and
rotate over the heat of the stove
until the skin is tight and shiny.
Cool at once in cold water and
peel.
No. No! Ripening oh a sunny
window sill is poor practice. Im
mature green tomatoes will not
ripen and are likely to spoil if
held too long.
Hawaiian Supper
It s fun to give a Hawuan sup
per! For a first course you might
serve a coot annx with toasted co
conut chips. Curried chicken with
rice woudl be a fine choice for the
main course accompanied by Ma
cadamia nuts and chutney. A green
salad and a dessert of sponge
cake, pineapple and whipped cream
will top off a delicatable meal.
the day. A drink with a milk base
can work in nicely with many de
lightful flavors.
If you are partial lo citrus fla
vors, try this. Garnishes will put
it in the "company" class.
Gulf Coast Milk Float
1 cup fresh orange juice
1 cup pineapple juice
cup lime juice
Vi teaspoon mint flavoring
4 tablespoons sugar
Few grains salt
6 cups milk
1 pint vanilla ice cream
Sprigs of fresh mint
Combine fruit juices, flavoring,
sugar, and salt; pour into tall
glasses. Slowly add cold milk to
each glass and stir quickly. (The
milk will have the texture of but
termilk.) Top with ice cream and
garnish with a sprig of fresh mint
or lime wedge. Serve at once with
finger sandwicnes, if desired.
Makes 6 servings.
Here is a buttermilk drink that
is cool and refreshing. You can
serve it with a flair, too, when
friends drop in.
Buttermilk Shake
Put 3 cups chilled buttermilk, Vi
cup cold lemon juice, pinch salt.
hi cup sugar, V4 teaspoon lemon
rind, 2 small servings of ice cream
into mixer. Shake thoroughly.
Serve wtih a dash of ginger. Makes
3 servings.
For a spicy, different flavor, try
this one. The addition of ice cream
adds to the flavor and gives it a
smooth, creamy quality.
Spicy Almond Float
Vt cup sugar
Yt teaspoon ground cinnamon
. 1 quart cold milk
1 teaspoon almond extract
Vi teaspoon vanilla
1 pint vanilla ice cream
Combine sugar and cinnamon;
add milk and flavorings and stir
until sugar is dissolved. Pour into
tall glasses and top each with a
generous spoonful of ice cream.
Makes 6 servings.
For that quick pickup after iron
ing or gardening, this will satisfy.
Combination of lemon and ice
cream makes it refreshming, tasty
and nutritious.
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NAME
ADDRESS
CITY STATE
-.EIDER'S
363 N.
HIGH ST.
(One-half Block North of City Hall)
Open Mon. and Fri. Nights 'til 9
Phone 4-2271
r
Where Your Dollar Gts Time and a Half
Ask Your Neighbor She Trades Here
S,i4ScBT Gr0Und Beef 3 "I!
Armour' , ,,.., Young Pork
The Best Ground Beet in Town ""
FRYERS Canned
,.h i.39 AGED CHEESE Oc Evach2"
El,rl . 1 59 Ycor 0ii
Large -each I J7 Best Cheese in Town LB. MS
P3kSa"io9e BEEF ROAST I gc f
Lcb- 1 , U. S. GOOD i ZTC Pint
Best Sausaae In GRADE LB. Q1 UK Curly'
Town '
GARDEN-FRESH FRUITS AND VEGETABLES
TOMATOES
Vine-Ripened
2 'basket 29C
Morrell'i Snack
Lunch Meat
29c
12-os. tin
TUNA
19c
Regular Size
MARGARINE
2 ib, 45 c
Dinner Bell
Freshest Thing
In Town Our
EGGS
BANANAS
Golden Ripe
2 ib, 29c
HOT MASTER
BREAD
Every Day at 4 P.M.
Eicept Tues. and Sat.
Buy by Case
SAVE
Sliced Beets
Diced Carrots
Cream Style Corn
Whole Kernel Corn
Asparagus
String Beans
Case of 24
303 Size Cons
Cm
Case
All Merchandise
Guaranteed
POTATOES
U.S. No. 1 Size A
10 ib, 39c
BISQUICK
39c
Large Size
Famous Coos Boy
OYSTERS
0;-:- 39c
DOG FOOD
3 can. 25C
Ployfair
CELERY
Fresh and Crisp
15C Bun!h
CRAB MEAT
49c
Fancy
PEARS
Can 25C
2 'j size can
CRISCO
79c
3-lb. tin
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Broadway and Markel Streets
Store Hours 8 A.M. Till 8 P.M. Every Day Including Sun.
Prices Good Friday Saturday Sunday