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.
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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,
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