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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (July 21, 1955)
4-Seo. -3M Jri&rnJ, Uietn, C, fBSfe, July 21, lag More Ways to Use Sweet Cherries . . . IIclpYourjelf Salad features sweet red cherries, fresh pine apple and bananas. French dressing, salad greens and cottage cheese are good go-alongs. By CF.CIIV BROWNSTONE IAP Newsfeaturei) Such wonderful ways to serve weet cherries! We're talking bout frcrh fruit bright red Lamberts or dark red Bings. Use them in a make-your-own (al?d for lunch, letting family end guests help themselves from big bowl of tossed greens, a cruet of French dressing cream style cottc;:o cheese and scooped out shells of fresh pineapple pil ed with the pineapple pulp, ba nanas and cherries. Hot rolls go along and iced tea or coffee. There's a really refreshing sum mer course! I Then for a fancy dessert, try Individual Cherry Alaskas. Cherry Help-Yourself Salad Ingredients: 1 large pineapple, sugar, 1 pound red sweet cher ries, 2 bananas, lemon juice, mix ed salad greens, French dressing, creamstyle cottage cheese. Method: Slice pineapple in half lengthwise; cut out pulp and dice; sprinkle pulp with sugar to taste; let stand 30 minutes. Stem cherries; wash jn colander with cold water; drain well and pit. Cut bananas into V4-inch slices and sprinkle with lemon juice. Drain pineapple and mix with cherries and bananas; pile into pineapple shells. Let guests help themselves to fruit, mixed salad greens, French dressing and cot-' tage cheese. Makes 6 servings, i Want to dress up that yellow Individual Cherry Alaskas or white cake made lrom a mix? Ingredients: 1 pound sweet red ; Serve squares of it with cherry cherries, 16 marshmallows, 2 sauce and whipped cream. To tahlpsDnnns nineaoDle iuice. red ! make the sauce, pit a pound of food coloring, 2 egg whites. Vt I sweet red cherries and put them teaspoon salt, V4 cup sugar, 6 , in a saucepan with halt a cup of sponge-cake cups, 1 pint very firm vanilla ice cream. , Method: Wash cherries in col ander with cold water; remove stems from all but 12 cherries; pit stemmed cherries and cut in half. Quarter marshmallows; add pineapple juice and melt over low heat, stirring occasionally. Remove from heat; add a few drops of red food coloring enough to make a pretty pink; cool. Beat egg whites and salt until atiff; gradually beat in sugar until very thick and glossy; peaks should stand up straight when beater is slowly removed. Gently fold marshmallow mixture into stiffly beaten egg whites. Fill sponge-cake cups with very firm ice cream; add a layer of the pitted halved cherries. Spread marshmallow meringue over top so ice cream is com pletely covered and will be insu lated against broiler heat. Place on cookie sheet or broiler tray; brown quickly under broiler; watch carefully because this may take only a few seconds. Garnish with whole cherries with stems. Serve at once. Makes 6 servings. Other Ways With Cherries Dip sweet cherries in a fritter batter and fry in deep fat. Serve with a foamy lemon sauce. liaht corn syrup. Heat the cher ries and syrup, stirring occasion ally; then aimmer about five min utes. Stir in a quarter teaspoon of almond extract and cool. Add pitted halved sweet cher ries to a gelatine dessert. How about turnovers? Roll out your flakiest pastry' and cut in squares. Fill with pitted halved sweet cherries and a sprinkling of sugar; bring edges of pastry together so you have triangles Salmon and rice combine for this supper salad. Salmon In Good Salad hot oven until lightly bake browned. Want a luxurious dish for Sun day Brunch? Fold chopped pitted sweet cherries into a light-as-a-fcather waffle batter. Bake waf fles and serve with butter, powd ered sugar and a garnish of whole cherries with stems left on. And no one will object to cher ry muffins! Just add chopped pitted sweet cherries to a rich muffin batter; serve hot with butter. Orange sections can go along with the cherries if you like. Fill sponge-cake cups with pre pared vanilla pudding-and-pie filling mix; top with pitted halv ed sweet cherries and a dollop of sweetened whipped cream. Pre-cooked rice and canned I Add pre-cooked rice and salt salmon make a hearty, nourish- to boiling water in saucepan. Mix ing salad-supper that is both MUSJ ,' """ Tnfn cool in the eating and cool in the making, for no cooking thus no heating up the kitchen is in volved. Salmon Salad cup packaged pre cooked rice M teaspoon salt 1 cup boiling water cup mayonnaise 1 tablespoon lemon juice Dash of pepper 1 cup (7-or-8-ounce can) sal mon, drained and flaked 'A cup diced celery 3 tablespoons sliced stuffed olives uncover and let cool to room temperature. About 1 hour before serving, combine mayonnaise, lemon juice, and pepper, mixing well. Combine salmon, celery, and olives in a bowl. Stir in mayon naise mixture. Then add the rice and mix lightly with a fork. Chill. Serve on crisp salad greens. Makes about 3-Vi cups, or 4 servings. Acocados Always Hit for Salads When you shop for summer avo cados, don't rely on color as a guide to ripeness. The fact that the summer variety may be black or brown, or even dark purplish, doesn't mean that it'a any riper than green-skinned avocados. Pick up the fruit; press H gently with your palms. If it gives, it's ripe enough to use in these -Avocado Luncheon Salads" for instance. Keep the fruit in a cool place after it softens, not below 40 degrees F.; in a warm place while soften ing, not above 70 degrees F. Avocado Luncheon Salads 1 envelope (1 tablespoon) plain gelatine y4 cup cold water Vi cup hot water 1 tablespoon lemon juice 1 teaspoon salt Few drops onion juice ft cup sieved avocado 11 large avocado) 1 cup cottage cheese 1 cup grapefruit sections Salad greens Soften gelatine in cold water and dissolve in hot water. Blend in lemon juice, salt and onion. Cool To prepare avocado, cut fruit into halves, remove seed and skin. ar4 force fruit through sieve Force cottage cheese through sieve. Blend avocado and cheese into cooled gelatine. Fold in diced grapefruit sections. Turn into individual molds and chill until firm. Unmold on crisp salad greens to serve Makes S to 6 molds. To MakeCoffee Cake Good topping for (a baking-pow-der coffee cake: Mix a third cup of brown sugar with a couple of tablespoons of flower and a quar ter cup of soft butter. Add a third cup of chopped nutmeats such as pecans or walnuts. Sprinkle the topping over batter to be baked in an eight-inch square pan. Fancy of solid -pack tuna fish comes in 3V4, 7 and 13-ounce cans. Tuna of this sort is meaty and at- i tractive ana iaeai to serve on a platter of hors d'oeuvre. Tapioca and Berry Pudding O t- I I -KJnihiyBBsaM- - n So-o-o Piggly Wiggly recognizes the problem of every homemaker serving adequate meals with tempting variety. And better still, you'll find our smiling aisles constant reminder! of a variety of foods which will please your family most. You'll find many helpful suggestions at Piggly Wiggly make it your head quarters for quality foods for every member of your famliyl raafl stf 11 1 If 1 j53! jssll 1240 N. Capitol ' Salem, Ore. STORE HOURS: Week Days 8:30 a.m. to 10 p.m. Sundays 9 a.m to 9 p.m. Ad Effective Fri., Sat., Sun.. July 22, 23, 24 1 m i n .as-: A fine dessert for the summer meals. For special occasions we like I they make just as tempting and elaborate desserts that take time 1 appetizing dishes as others. This end effort, but for most occasions ! """"wry tapioca pudding using the simpler, easier and less ex- rsPbcm pensive ones arc appreciated and m., v. . . , . dings and parfaits, served plain or with topping of fresh fruit or berries, as shown. Tapioca Pudding With Fresh Raspberries 1 egg white 2 tablespoons sugar 1 egg yolk 2 nips milk 3 tablespoons q u I c k-cooking tapioca lft teaspoon salt 2 or 3 tablespoons sugar lj teaspoon vanilla Fresh raspherries Beat egg white until foamv throughout; add 2 tablespoons sugar, 1 tablespoon at a time, and continue beating with rotary egg boated unil mixture will stand in soft peaks Set aside. Mix egg yolk with about 4 cup of the milk in saucepan. Add quick-cooking tapioca, salt, 2 or 3 tablespoons sugar, and remain ing milk. Place over medium hoat. Conk until mixture comes to a boil, stirring constantly this takes 5 to 8 minutes. Pour small amount o( hot tapi oca mixture gradually on beaten egg white, blending well. Then quickly add the remaining mix ture, stirring constantly. (The hotter the tapioca and the faster it Is blended in. the thicker and fluffier the pudding will be.) Add vanilla. Cool, stirring once after 15 to 20 minutes Chill. Makes A or 5 servings. To served top with fresh raspberries. This Pie Good or Dessert at Potluck When it's your turn to bring the dessert, here's one that's sure to bring you compliments! "Glaicd Fruit Pie" is such a good eating combination it's a real attention getter. Tender, flavor-rich Drunes. bananas and orange juice are the three Iruit flavors that blend to perfection in this pie filling. Make it early in the day it you arc rusnea. ftlatcd Fruit Pit Hi cups cooked prunes 1 baked 9-inch pastry shell 2 bananas i cup sugar 2 tablespoons cornstarch V4 teaspoon salt H cup cooking liquid from prunes W cup orange juice 1 teaspoon grated orange rind 1 tablespoon lemon juice 1 tablespoon butter or margar ine Tit and chop prunes, and place in baked pastry shell. Slice bananas over prunes. Blend sugar, corn starch and salt thoroughly, and mix with part of prune liquid. Combine remaining prune liquid with or- nngo Juice and hent. Stir in corn starch mixtMre and cook until clear and thickened. Remove from heat end stir in orange rind, lemon juice and butter. l"our over prunes and bananas. Cool thoroughly before cutting. Makes 1 19-inch) pie. kJ I AMMMMefceatefceflfcBflMMMMM OVERLOOK" tw I f Max & Jack's Mkf- 2: f lil YOUa msr 303 GLt I i RFFf $ .h, r i ,enaer T,ns u h I I 1 Armour's Star Vacuum Sealed ( J"j J -ooed Ham Pkg. 65c HU0!OKI HniKP I I WEEKEND SPECIAL 1 TENDER GROWN Pllf P4 o M 3 "-01. m 14., tT MfTi ZEE Ka. uiiMwn Toilet Tissue ff4.35' 71 I - litis i1 I I . lit DEL T Ul Lettuce E 10 Cracker Glamor Glamour for I Graham Crackers: Spread each cracker with 1 tea spoon peanut butter then spread t on a creamy, chocolatey-combo of f cup instant cocoa mix. smooth' ly blended with 1 tablespoon light cream. Good for kids, with a pitch er of cool milk. PINTS p9 II) Cheese Addition Add a little grated onion and fcme orange rind to creamystyle cottage cheese. Serve with sliced orange, melon balls, blueberries or blackberries, sliced banana, salad greens. Makes good luncheon aalad. Accompany with French drewing or mayonnaise, NOW IN i SIZES! 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