f i
u
4 ''.
r-V wV. - i Aft
Using Liver
For a hearty salad, try stuffing tomatoes with sardine
lining.
Sardines
In Tomato
Stuffing
Sardines can be tasty other than
with the proverbial crackers and
cheese. Here they are used to stuff
ripe tomatoes.
Sardine Tomato Surprise
2 cans Maine sardines (SVi or
4 oz.), drained
1 tablespoon lemon juice
4 medium size tomatoes
Vt teaspoon prepared mustard
3 level tablespoons mayonnaise
Salt and pepper to taste
Vt cup chopped celery
1 tablespoon chopped stuffed
olives
1 chopped hard-cooked egg
Cut tops off tomatoes, scoop out
pulp. Break up 6 sardines. Com
bine with lemon juice, mustard,
mayonnaise, celery, olives, egg
and salt and pepper to taste. Fill
tomatoes. Chill. Serve on chicory
or lettuce. Garnish with remain
ing whole sardines. Makes 4 serv
ings.
Hot Sandwiches Good lor Luncheon or Supper
Hot sandwiches are a good idea
for luncheons and suppers when;
you're looking for an easily pre-1
pared main course. A new sand
wich recipe combines canned white
asparagus and ham topped with a
Cheddar cheese-water cress sauce.
Asparagus, both green and white
varieties, is delicious in hot and
cold sandwiches.
Capital Journal, Saiern, Grp., Thurs., July 21, 1955(Sec. 3)-9 '
until cheese is melted; add water
cresi and mix well. Meanwhile,
heat asparagus and drain; arrange
on toast. Place ham on asparagus;
top w ith sauce.
Hot Asparagus Ham Sandwiches
Makes 4 eandwiches)
1 tablespoons butter or margar
ine
2 tablespoons all-purpose flour
teaspoon 6alt
1 cup milk
l cup grated processed Ched
dar cheese
Vt cup finely chopped water
cress
1 No. 2 can white asparagus
4 slices toast
2 slices boiled ham, cut in thin
strips
Melt butter or margarine; add
flour and salt and blend. Gradual
ly add milk and cook over low
heat, stirring constantly, until
thickened. Add cheese and stir
Liver is so nutritious, it's wise
to serve it to a family once a week
or so. Cook Hie liver lishtlv in a
little butter or margarine, then put I
tnrougn tne lood chopper. Season
with salt and pepper and moisten
with mayonnaise; use as a sand
wich spread. For picking up flavor,
put a little raw onion through
the food chopper with the liver.
t inely diced pepper or celery al
so make a good addition to the
liver because they provide crun
thy texture.
Sterilize Glasses
Know how to sterilize jelly
glasses when you are going to
fill them with freshly made pre
serves? Place the clean glasses in
a large kettle and cover them
with water. Bring the water to
a boil; boil 15 minutes. Turn off
the heat but keep the glasses in
the hot water until you are ready
to fill each one.
Sandwich Aid
A generous amount of butter
or margarine spread on bread
slices, when you are making
sandwiches, helps to keep fillings
from soaking into the bread. .
Tea Sandwich
Canned date-nut roll makes
quick and delicious sandwiches
for a tea. Use cream cheese fla
vored with grated orange rind for
the sandwich filling.
Salad Trick
Potato salad tastes extra-good
if you cube the potatoes while
they are hot and douse them
with French dressing. Then just
before serving gently mix in
mayonnaise, diced celery, diced
hard-cooked egg and any other
additions you wish- '
Peach Dessert '
Peaches and almonds ere "na
turals" for a year 'round dessert.
Cook 4 cups milk, teaspoon salt
and 1 cup uncooked white rice in
a covered saucepan over a low
heat until most of the milk is ab-
. sorbed and the rice is tender. Stir
sevc-al times during the cooking.
Allow to cool slightly. Stir in 16
marshmallows cut in half. The
marshmallows should not melt en
tirely. If Ihey do, wait to add the
others. Stir in 2 cups peach slices.
1 Serve warm or cold topped with
. 6livercd toasted almonds.
Sauce for Sherbet
Pineapple sherbet is exciting re
freshment when topped with this
. maple-flavored red cherrv sauce-
Combine 1 cup maple-blended sy
rup with IVa cups fresh or frozen
red sour cherries (drained and pit
ted I, bring to boil, simmer 2 min
utes ana cnui. Makes 2 cups.
Mushroom Souffle
Sandwich Served Hot
Sandwiches these days take
many forms. Here Is a hot sand
wich, combiniing several favorite
sandwich ingredients.
Mushroom Souffle Sandwich
2 cups (1-pound can) tiny peas
Vt cup chopped celery
cup chopped onion
cup crumbled blue cheese
6 slices bacon, chopped
cup cream of mushroom soup
cup milk
2 teaspoons prepared mustard
2 eggs, beaten
8 slices enriched bread i
Butter or margarine
Drain peas and measure Into
bowl. Add celery, onion and
cheese. Fry bacon until crisp
Drain and add to vegetable mix
ture. Mix soup with milk, mustard
and eggs. Spread bread with but
ter or margarine and place 4 slices
in greased 8-inch square baking
dish. Spread vegetable mixture
over slices of bread. Top with re
maining 4 slices of bread. Pour
soup mixture over bread. Bake in
moderate oven 1350 degree F.) 40
minutes.
Makes 4 sandwiches.
TURKEY THAW
Best way to thaw frozen, evis
cerated turkey is to allow it to
stand at room temperature about
9 hours for birds under 12
pounds and 12-15 hours for
heavier birds.
Broiled Asparagus Cheese
Sandwirh
(Makes 6 sandwiches)
1 tablespoons butter or margar-;
ine
2 tablespoons all-purpose flour
1 cup milk
cup grated processed cheese
6 slices crisp, cooked bacon,
, crumbled
6 slices bread
1 No. 2 can white asparagus,
drained
2 canned pimte'tos, cut in strips
Melt butter or margarine; add
flour and blend. Gradually add
milk and cook over low heat, stir
ring constantly, until thickened.
Add cheese and stir until cheese
is melted; add bacon and mix
well. Meanwhile, toast bread on 1
.side; arrange asparagus and pi
mento on untoasted side. Top
with sauce and broil 3 to 4 inches
from source of heat 3 to 5 min
utes, or until lightly browned.
mid k i!w best Isife&wi-
for She best
shortcakes
and pies
t "'"W ii F4 t " to hmg twt tart ftwor
SUGAR
OMIT SUGAR CROWN AUG RiflNEB IK 0REG0I
Round Steaks X' . 59
MIDGET MARKET-1955
351 STATE STREET AND 1128 CENTER STREET
40 YEARS IN SALEM
CELEBRATING OUR ANNIVERSARY. We want you all to join us and take advantage of some of the greatest meat
values we have ever been ble to offer ... No limits.
Pork Loins Whole or Half lb. 55
Loin Roasts 3 -1 b. Average lb. 49
Yankee Ribs S' , 49'
Pork Roasts Fresh Pics lb. 33
Center Chops Small, Lean lb. 69
Dried Beef Full Pound 95
Swiss Steaks
Tenderized lb.
55
WARM WEATHER HINTS
Minced Ham
Polish Rings
Stick Bologna
Wieners lb.
MIDGET HONE-CURED HAMS, BACON AND SAUSAGE are noted for Iheir flavor. Fresh from our smoke-house daily. Un
excelled for quality.
1940 Mission St,
Phone 2-7661
Salem
Rainbow Avenua '
' Polios
' -""hT""" m jX in i Mm
at Mil
HUNT'S
COTTAGE
rAim Whole Kernel
Ullll
Cream Style
COTTAGE
Whole New Spuds II am 99
COTTAGE
Sweet Peas ... . . 9 99'
9 cans 99
U cans 99
6 cans 99
15 cans 99
.9 cans 99
, 5 cans 99
4 1 99
. 4 to. 99'
Sliced Beets . .
VAN CAMP'S LARGE NO. 2 CAN
Pork and Beans
COTTAGE
Tomato Sauce .
COTTAGE NO. 303
Spinach .
r
ili Con Came
Minced Clams
PURE WHOLE CARCASS
Ground Beef .
DERBY
M I
SNOWS
ALSO SOLD IN CASE LOTS
BUY HOW AND SAVE!
TRUCKIOAD SALE RIPE, SWEET
WATERMELONS ,
RADISHES
GREEN ONIONS
3 bun 10
Crisp 12-tb. Lug
CUCUMBERS APRICOTS
Each 5'
Rib Steak 33
FREE
EYEREADY
FLASHLIGHT
Tender
T-Bones
lb.
HERTS ALL
YOU DOt
t. Wr ftwfrtWd Try Itl
1. taptinM 'wifk vfwrt f
your wn competition trotln what
ox tar
CMICAOO, KlINOB
Slmontf w(H Mnrf vm votf Iwaadrt
ROUND STEAK lb. 49'
Rath's Ends and Pieces
BACON
lb. 29'
FRONT QUARTER
LOCKER BEEF
HIND QUARTER
t
I'i OR WHOLE I HIND Q(J
25 . 29
25'
Small Hams
Tender
No Center! (enured
Wholt r ll l.
59' For the Picnic
$150
lb.
lb.
5 6. Utlet
rnn
WHEN YOU SEE IT IN OUR AD, IT'S SO
mm mm mm mm