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leftover ham anr) fruit-llavnrcrl gelatines combine to make
thia layered naiad that is colorful as well as good eating.
A wonderful Idea for using lcft-l"
over ham ix thia Gold "and Kmer- Lri .If fllcK
aid Ham Mold made with fruit-fla- I I UH L-IOI I
eye appeal r well as Rood eating. 1 -)f I JpCCpK'f'
fin lavp rnmhines fresh cucum- ' UjJtl I
ber and pineapple tidbits in lemon
gelatine, the other, chopped nam
and celery in lime gelatine
Gold and Emerald Ham Salad
Layer I:
1 package lemon-flavored
gelatine
4 teaspoon salt
1 cup hot water
cup cold water
3 tablespoons vinegar
Vi teaspoon grated onion
1 cup finely chopped cooked
ham
.1 cup finely chopped celery
2 teaspoons prepared horse-radish
Dissolve lemon-flavored gelatine
and salt in hot water. Add cold
water and vinegar. Chill until
slightly thickened. Fold in onion,
ham, celery, and horse-radish.
Pour into 2'?-minrt mold and chill
until almost firm.
Layer II:
1 package lime-flavored
gelatine
Vi teaspoon salt ,
1 cup hot water
2-3 cup cold water
W cup thinly sliced and quar
tered cucumber
1 to 2 tablespoons prepared
horse-radish
V4 teaspoon grated onion i
1 tablespoon vinegar 1
4 cup (0-ounco can) diced
drained pineapple tidbits
Dissolve lime-flavored gelatine
and salt in hot water. Add cold
water, Chill until slightly thick'
ened. 'Meanwhile, combine cucum
ber, horse-radish, onion, and
gar, rold pineapple and cucum
hfir mirhir intn chuhllv IhirLrnnorl
ffriaHn. Pnnr nvr fire invnr nnH Rood company dish for the holi-
chill until firm. Unmold. Garnish 5
Fruit is always the happy an
swer to a wholesome and satisfy
ing dessert for midwinter meals
This pudding makes good use of
the abundant winter pears. It may
be served warm with cream, plain
or whipped; or it can be served
cold.
Pear Honey Tapioca
3 cups M medium) peeled
quartered winter pears
cup honey
3 tablespons butter or
margarine
1 tablespoon lemon juice
V4 teaspoon salt
H teaspoon cinnamon
Va teaspoon nutmeg
4 lemon, cut in thin slices
H cup quick-cooking tapioca
2'j cups water
Combine pears, honev. butter.
lemnn juice, salt, and spices in a
skillet. Cover and simmer aver
medium heat until pears are ten
derabout 15 to 20 minutes. Baste !
pears occasionally with the honey
mixture. Arrange lemon slices in
heatproof serving dish. Re
move pears and arrange on top of
lemon slices. Add tapioca and
water to honey mixture in skillet.
Cook and stir over medium heat
until mixture comes to a boil.
Pour over pears and lemon slices.
Let stand 15 minutes; stir. Let
cool at least another 15 minutes
before serving. Makes 6 to 8 serv
ings.
A Rich Holiday Pudding
"ttg: " -- -T '
vvilh mayonnaise or salad drew
ing, 'If desired. Serve as enlrce
salad, Makes 6 or 7 servings.
Swedish Meat Balls
Fine as Hot Tidbits
You'll like this version ot Swed
ish Meat BihU. and they arc
simple to make:
Swrdlsli Meat Rails
l pound ground beef
V, cup soft bread crumbs
i ecus, beaten
l cup grated carrots
L4 cup grated onion
14 teaspoons salt
l teaspoon pepper
4 teaspoon thyme
Combine all ingredients; mix
well. Holl mixture into 1-inch balls
and chill. Fry balls in deep fat
at .165 degrees for approximately
3 minutes. Servo hot on tootii
picks. Makes 2'i to 3 dozen balls.
Dressy Souffle of
Potatoes Delicious
Here we have a dress up potato
souffle to be baked in a shallow
casserole and brought to the table
fragrant and juslly puffed-up!
Potato Fluff Souffle
cup butter
U cup sifted flour
1 cup sour cream tor sweet)
l'j cups hot. need potatoes,
firmly packed
2 teaspoons grated onion
V-i teaspoons salt
Dash of pepper
4 eggs, separaled
Melt butter in heavy saucepan
Add flour and mix until smooth.
Add sour cream all at once. Cook,
siirring constantly, until just thick
ened. Remove from heat. Add
potatoes, onion vve like more1,
salt and pepper. Heat until smooth
and thoroughly blended. Add a
small amount pi hot mixture to
well bfaten'esg yolks, stirring con
stantly. AiW to remaining hot mix
ture. Mix well. Beat egg whites
until stjff but not dry. Fold lightly
into potato mixture.,. Tour .into a
butterei sh.illow 'casserole. Bake
In pan of hot water In a moder
ate oven ,1325 degrees' for about
.m minutes or until knife, wtiet
hiserted in Ptnter. conies' outclcan.
Sh to eigH servings.,
By CECILY BROWNSTONE
(AP Newsf.aturei)
Does your table expand at
Christmastime as your family and
friends gather round? Then you
may wish to choose one of the
close-trimmed skinless and shank
less hams for a main course. It
will give you generous amounts of
meat for your money, and you
find it has enough of a fat shell
to hold a beauty of a glaze. This
ham comes tn both the fully-
cooked and cook-before-cating
styles. Take your choice.
At the most recent of our own
holiday dinners, we started off
uilh fruit nunr-h nnrt rhpstmitc Thr-
Courmet Macaroni will make a .,,. ni i . old-fashioned
wire corn popper and roasted over
a small portable grill that we use
outdoors in the summer but' that
also fits into a fireplace. The in-
great success.
For our first course at the table,
we served a rich homemade cream
of mushroom soup. As accompani
ment to the ham, we offered sweet
potatoes and a special green snap
bean dish. We also had a relish
made from raw cranberries and
whole unpeclcd orange ground to-
This Macaroni Dish
inc . One for Company
Gourmet Macaroni
Add 1 tablespoon salt and 6 oun
ces elbow macaroni to 44 cups novation was
boiling water. Boll rapidly, stir
ring constantly, for 2 minutes.
Cover, remove from heat and let
stand 10 minutes. Combine IV
cups condensed tomato soup (lO'i
ounce can' and 2-3 cup milk in
saucepan. Heat thoroughly. Stir in
2 cups shredded American cheese.
teaspoon salt and a dash of
pepper. Mir until cheese is melted.
Drain and rinse mnenroni. Fold
macaroni and 1 cup crab meat
ifiiVoiincc cant into sauce. Pour
intn lS-quart casserole. Top with
buttered bread cubes. Bake in
moderate oven degrees) 25
minutes. Makes 4 servings. I
Lemonade perks up this holiday date-nut pudding and its j
whipped cream topping.
might like to try tliis rich and de
licious dale-nut pudding. I
Christmas Wreath Pudding
Ingredients: 1 cup sugar, 2 table
spoons flour, 2 teaspoons double-;
acting baking powder, 4 eggs (scp-1
arated), V teaspoon salt, 1 tea-'
spoon vanilla, 2 packages (64
ounces each) pitted dates (chop
ped), 1 cup coarsely broken wal
nut' meats, 8 tablespoons frozen
concentrate for lemonade, (undi
luted and thawed), 4 pint heavy
cream, marachino cherries, sliced
afmonds or Brazil nuts.
Method: Oil an 8-cup ring mold
well; line bottom of mold with
waxed paper and oil the paper.
Stir sugar, flour and baking pow
der together. Beat whites with
salt until stiff but not dry. With
out washing beater, beat egg yolks
slightly; stir in vanilla and sugar
mixture, then dates and nuts. Fold
beaten egg whites. Turn into
prepared ring mold. Bake in mod
erate 1350 degrees) oven 35 to 45
minutes or until cake tester im
serted in pudding comes out clean.
Run spatula around sides and cen
ter of ring mold to loosen pudding;
turn out carefully. Remove paper.
Dribble 6 talespoons of the lemon
ade concentrate over pudding.
Cool. At serving time, whip cream;
gradually told in remaining 2 table
spoons of lemonade concentrate.
Garnish pudding with whipped
cream, cherries and sliced nuts.
This pudding is rich so it mav hp
For an extra holiday dessert, you served in small portions.
gether and then sweetened with
sugar. If any of this cranberry and
orange relish is left over, it may
be put into a gelatin base; this
way it wilt come in handy as a sal
,ad to serve later with slices ot the
cold ham.
Meat Hint
o
Sonietimi it is cheaper to My a
large cut ot meat and serve it
threeways than lo thop for three
separate main diSes. Wr In
stance, (rojn leg of lamb you
Ocan haveMiteaks forbroiling. a
Sunday roast from tho-lfly part.
ndjOtrw or casserole dish from
lie wujit.
0(g O
alidad's
1288 State St.
Phone 36489
AGAIN THIS WEEK WE WILL FEATURE
QUICK FROZEN A MEAT
e$ 03 cast ib.H
Rib
Steak
,35
Ground
Beef
4. 99'
Quick Froien
TURKEYS
Hens Lb 59c
Toms huhi i.b. 55c
Toms is" Lb, i.b. 57c
Preil, Imperial lrial Whit
TURKEYS
Hrs . 62c
Tomtf.7 ....u, 57c
Toms !,"..... ,..59c
LOCKER BEEF-
Cascode
Oregon
Bacon
35
lb. Cello
Pkg.
Big Plump
Fryers
39
Half or
Whole lb.
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S) 6,3
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1 I
1 . 1
VANILLA APPLEOWE 0
For added flavor to rjnned ap
plesauce, mix i teaspoig pure va
mile extract wi each no. i can V
' w M
Coronet Dessert Colorful
Easy to make and easy to eat is this handsome coffee dessert.
A delicious dessert for a dinner
party or a gala buffet gathering
a Colree coronet. Ana topping
it off, even though It is made with
coffee, would be cups of hot cof
fee. Coffee Coronet
2 envelopes unfavored gelatine
4 cup strong cold coffee
14 cups strong hot coffee
1 cup sugar
1 cup broken pecans
2 dozen lady fingers (about) -4
package (3 oz.) semi sweet
chocolate pieces, melted
2 cups heavy cream
1 tablespoon run flavoring
Sprinkle gelatine on cold coffee.
Add hot coffee, sugar, and stir un
til sugar and gelatine dissolve.
Chill until consistency of unbeaten
egg white. Meanwhile split 9 or 10
lady fingers and dip one end of
each in melted chocolate. Whip
chilled gelatine mixture until light
and, fluffy. Whip cream and fold in
with pecans and rum flavoring.
Spoon into spring form pan to a
depth of about 4 inch. Stand choc
olate tipped lady fingers upright
around edge of pan, chocolate tips
upmost. Add about 1-3 gelatine
mixture and layer with plain split
lady fingers. Add another third of
Libby'f Frozen
JUICE
CONCENTRATES
Orange Blended Tangerine
gelatine mixture, another layer of
split lady fingers and a top layer
of gelatine. Chill until firm. Re-I
move from pan. Just before serv
ing, sprinkle with a mixture of 3
teaspoons sugar and 1 teaspoon
very linely ground coffee. Garnish
with additional whipped cream
and sugar-coffee mixture. Makes
12 servings.
a ngjgkl
SN0IIININC 01)
APDIB FATS ) .
LOW IN UlOtXS
NICK IN INtlfT
IT MM FiVMITf MM STMf
Made by the Bakers of j
Master Bread" W
Make It a Power Mower
This Christmas! t
We'll Deliver li Christmas Eve
Gift Wrapped
With a Free Electric Blanket
First Payment in January
Penny Saver Stamps
Full Year Free Service
CEORGE E. "N
(ALLElliWsa
236 N. Coml. Downtown
141 Alice Ave. Candalaria
LBD((lI
iSlABIXilIT
y WILLI
THE WORKING MAN'S MARKET
WHERE YOUR DOLLAR GETS TIME AND A HALF
0
AGED CHEESE pn r nn f5 l C" Beef Roast
Year Old fin IaI M iwd il WC ijf
Lb- - '"wy' u. lb. Oil
Year Old Guaranteed Steer Beef 1
FRYERS Turkeys, Ducks, Geese your Choice t
s"ege.....e,ch $1.39 - Capons Round, Mone
"ch $1,59 Baking Chixy Stewing Chix or Rib Steaks
pZTausIge PORK LOIN ROAST rLb. 69'
3 Lbs '1.00 Cut to Your Order Lb. J A Guaranteed Steer Beef
P... j r i - Our Truck Arrives From California Thursday Shrimn '
irred Dates Wifh tht ChoieMf Fruit, and VlJlhHM "1 P
mn Picked 1 Pocktd Wednesday 29c
ItC Pkg. We Get It Thursday 5ioi.Tin
T7- f plprv BeiUli,ul 7 lml 29' c, oios
ALL DAY SUNDAY IWIWl f L BunCll. L Q
CHRISTMAS ' O lb. Bag I DC
tt" Lettuce S 2 1., 29
HOT BREAD 1 l7C Jar
all day f Med. Sue' ."7 N" Uch
OREGON'S .
tailUll and Crisp Apkgs.J ' Mixers
FINEST DRY ; ; Tern . Jerry Batter
o PRUNfK RADISHES . E
2 oni GREEN ONIONS " Bunch 0 B.v.r.9.,
Jt. Lb 9
' TtfD, 5RQA0WAY- MARKET
G GUARANTEED AD4P.M. sJMiMliliwSB
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