Page 10 Section 8
THE CAPITAL JOURNAL
Salem, Oregon, Thursday, June 21, 1956
A Fine Salad For The Buffet Table
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A festive salad to dress up the
buffet table is this "Fruited Slaw
Salad Mold." It has color, crisp
ncss and zestiness.
For those larger-than-usual par
lies you'll be Rlad tn know the
recipe can easily be doubled. In
dividual sandwich loaves made
with your own choice of fillings,
iced with softened cream cheese
and topped with crunchy wal
nuts; a biR bowl of ripe olives;
and, assorted relishes of celery,
carrot curls and radish roses
complete the picture.
Fruited Slaw Salad Mold
' 1 (No. 303) can fruit cock
tail 1 package lemon-flavored gel
atine Vi cups boiling water
3 tablespoons lemon juice
Vi teaspoon salt
This salud has all it takes color,
1 cup finely shredded raw
cabbage
Mustard Dressing
Mustard Dressing
- cup mayonnaise
k cup commercial sour cream
' teaspoon salt
li teaspoon prepared mustard
iVt teaspoons lemon juice
Drain fruit cocktail thoroughly.
Dissolve lemon gelatine in boil
ing water. Add lemon juice and
salt; chill until mixture begins tn
thicken. Stir in Hi cups well
drained fruit cocktail (saving re
mainder for garnish) and the
cabbage. Turn into a lightly oiled
mold or individual molds and
chill until firm. Unmold, gar
nish and serve with Mustard
Dressing.
Mustard Dressing: Blend all
ingredients Until smooth.
Makes 6 to 8 servings.
zest and crispness.
Brioche Rolls Are
Delicate, Delicious
These rolls are heralded as a
French delicacy, but they would
be popular with any folk.
Brioche
$4 cup warm water
1 pkg. hot-roll mix
1 egg, slightly beaten
Melted butter or margarine
In warm water, dissolve vcast
lrom package roll mix as di
rected. Add egg mix well. Blend
in roll mix; mix thoroughly. Cov
er. Let rise in warm place (85
to 90" F.) until double in bulk
30 to 60 mm. Shape three fourth
of dough into 18 rolls. Place in
greased 2W muffin-pan cups.
Press large indentation into top
of each roll; brush with butter.
Divide remaining dough into 18
Earts; shape into balls. Press 1
all into indentation in each roll.
Let rise in warm place until light
30 to 60 min. Bake at 375 F.
1,5 irun.
Makes 1V4 doz. rolls.
American Super Market to Be Displayed During
International Food Distributors Meet in Rome
DISH FOR EPICURES
Any epicures in the family?
Sprinkle whfflc small fish with
onion rings, sliced fresh mush
rooms, salt and pepper; dot with
bits of butter and wrap tightly in
aluminum foil. Bake in a hot oven.
Let each eater open his own por
tion at the table.
FRUIT MIX
Ever mix canned greengage
plums with canned sweet red cher
ries? Nice, too, with fresh orange
sections added.
A unique American tourist
to be introduced to the people
of Italy next month will re
quire five steamships and sev
eral airplanes to carry its pos
sessions for a week's stay in
Rome.
This visitor is the American
Way Super Market, a 10,000
square foot replica of the self-
service food stores where mil
lions of American homemakers
shop. The National Association
of Food 'Chains is organizing this
exhibit of the "American way"
of life from June 17 to 24 in
Rome, at the request of the U. S.
Department of Agriculture. The
exhibit is timed to coincide with
the International Congress of
Food Distribution, where several
thousand food distribution exec
utives from more than 25 nations
throughout the free world will
convene.
Objective of the exhibit, ac
cording to John A. Logan, presi
dent of association, is to broaden
world markets for American
farm products and to build in
ternational good will. The model
super market will demonstrate
America's modern self-service
food distribution system, which
has brought more and better
foods to consumers through large
volume and fast turn-over. Both
government and business lead
ers hope to stimulate interest in
methods and products which
have worked out well in the
United States and may prove
equally valuable in other coun
tries. "The dramatic impact of the
display can be seen," Mr. Logan
said, "by the estimate that most
Europeans have to shop at 14 or
more different stores including
a "green grocers" for vegetables,
a fruit shop, a fresh meat shop,
a bakery, a dairy, a fish market
to purchase their family's food
supplies.
Once the project and its ob
jective were decided upon, the
most important step was the
compiling of what is probably
the longest shopping list in ex
istencea 50 foot list of more
than 5,000 items to be shipped
to the American Way Super
Market.' The list includes every
thing from condensed soup to
shelled, prepackaged nuts, run
ning the whole gamut of food
products that makes possible the
"one-top" shopping so typical of
American super markets. All of
the food products and equipment
for the store have been contrib
uted or loaned by several hun
dred manufacturers and food
processors.
To insure that the exhibit will
be a replica of a modern self
service food store in this coun
try, fresh fruits and vegetables
will be flown from the United
States to Italy just before the
market opens on June 17. Fresh
meat will be bought in Italy but
STEAK SAUCE
ahh cmnll rhonoed onion a
oarli f-lnvp tn a CUD of dlV Sher
6"- ' -
ry, either lino or amonuuaao,
and simmer for fifteen minutes
Ariri nuarter mo of Olive Oil
tha iuirp nf half a lemon, a table
spoon of minced parsley, salt ana
pepper, ana pour over me siea
as it comes from tne grin
nd
RINSING NOTE
Pince hleached clothing thorough
1v hprancp jinv bleach that re
mains in the fabric continues its
action and may weaken Jibers.
will be cut, wrapped, and dis
played in a manner typical of
self-service meat departments in
America.
Probably the greatest chal
lenge to tl)e ingenuity of the
organizers of this project was
the shortness of time in which
to assemble a complete market
for an area none had seen. In
America, where the equipment
is actual y manutaciurea, six
months to one year would be re
quired to equip and stock a self
service market ot similar size
whereas the Rome exhibit had
to be set up under unlaminar
circumstances, within three
months. In addition to compiling
the shoDD ng list of 5.0U0 Items,
other projects which faced the
planners included customs clear
anpp. actual transportation of
fnmt and fixtures, and the train
ing of Italian personnel to staff
the market
-r(
SX'i ' at rk ; ' ... v 1W
J 8, " th' i.A-'S'o3
This Is an old favorite, apple pic. in a sumertiinc Version.
Apple Pie
A la Mode
New Style
This is apptc pic a la mode,
hut in a new summertime version.
Coconut is tossed into the pastry
mix and the filling is made with
lemon Gelatine. To make il all
the easier, canned apple sauce is
used.
MJloiom Apple Pic A l.a Mode
1 wastry slick
V cup shredded coconut
1 package lemon gelatine
4 cup boilinR water
2l4 cups canned apple sauce
y teaspoon grated lemon
rind
1 pint strawberry ice cream
cup toasted coconut
Prepare pic crust from stick of
pie crust mix according to direc
tions on package, but use lfe
teaspoon more liquid. Mix in
coconut. Roll out pastry on flour
ed board or pastry cloth. Kit into
9 inch pie plate. Flute, prick
sides and bottom with fork. Hake
in hot oven. 425' F.. 8 10 min
utes, t ool. Dissolve lemon gela
tine in boiling water. Add apple
sauce and crated lemon rind; mix
well. Chill until slightly thicken-
Seasonings Supply
Zest In This Salad
They call this Italian Salad. It
is a tasty combination ot, vege-.
tables with wine vinegar, olive
oil and basil leaves flavoring the
dressing.
Italian Salad (Insalata Verdi)
l2 head Itomaine lettuce
1 cup diced fresh tomato
x2 cup diced celery
!a cup diced green pepper
I tablespoon chopped parsley
1.2 cup sliced .radishes
1 small onion, sliced
2 tablespoons chopped
anchovies
teaspoon salt
4 teaspoon ground black
pepper
i teaspoon whole basil
leaves, crumbled
3 tablespoons olive oil
2 tablespoons wine vinegar
Combine all ingredients in a
bowl. Toss lightly. Yield; 8 servings.
ed. Pour into baked pie shell.
Chill until firm. Just heforc serv
ing, place ring of small ice cream
balls around edge of filling and
garnish each ball with toasted
i coconut.
Yields R servings.
k v-'n'V': .ujv" nwmmM in mir
ENRICHED!
TOR A VARIETY OF DELICIOUS MEALS
FriMets Medium Egg Noodlei
Homeityle Egg Noodles Kurle-O
Chineie Egg Noodlei fin Egg Noodlei
,'
m
V LOW PRICES UKE THE GOOD OLD DAYS
'y BARGAINS UKSOBMfOMlGOrf
V SAYINGS FOfi EVERY GENERATION
Hold on to your hat and dash down to Piggly Wigglyl We are featuring some of the "hottest" 'items ever! look over
the items on this page-better still, visit Piggly Wiggly today-there you'll find hundreds of more money-saving foods to
please your whole family. Shop and save at Piggly Wiggly.
1240 N. Capitol
STORE .HOURS:
Week Days
8:30 A.M.-10P.M.
Sunday 9-9
Prices Effective
June 22-23-24
Fri. Sat. Sun.
FREE PARKING
PLUS "S&H" GREEN STAMPS
Hi-C
YOUR CHOICE
lb.
Cascade Finett
SLICED BACON
Fresh Sliced
MINCED HAM
FRESH GROUND
BEEF
ORANGEADE
S?k? VAN CAMP'S
1 I UNA
V DUNDEE
! TOMATO JUICE
Fully
Flavored
low-Priced
46-oi. tin
Hunts
Whole
POTATOES
300
Size Tin
10c
B & M The Fx Ira Appetizing Home Kitchen Kind
BAKED BEANS
Sparkling
Star) for
Any Meal ...... 27 EACH. .
CAMPBELL'S
499
IO'ioi.
AND CHEESE
DINNERS....
Is
.2215
Tomato Soup 10
TlJ r large Site
iiue or v.neer
SUNSHIHE
Sin 33 Oianl
Mb. Pkg.
It'i Golden
Canniiler tin. . .
MISSION
MACARONI
FLUFFO
SHORTENING '
ZEE
Bathroom Tissue Z
KINGAN'S A .afe
DUNDEE
25? BONUS SPECIAL! HI-HO CRACKERS
r SUNSHINE met
aChoc. Chip Cookies ' W.
29
Hills Bros, will mail you
25t of this purchase
price if you send lost
inch of unwinding band
with your name and
address to . .
HILLS BROS. COrFII
ox 316
San rranilica 1, Calif.
: SUNSHINE CANDY
1 lb. Tin
2 lb. Tin
$1.05
.$2.09
Oranqe Slices ux
Luncheon Meat W3E3v
DUNDEE
PURPLE PLUMS Any Work, Too!. light Syrup No. l'i tin 19
DUNDEE
1 Off I J The L iVery Family lov.i J? No. 303 irO
Willi Full at Frtth Cardan Fla.nr &i nI iltf
I Joy Liquid Detergent B. 19'
m Personal Sin 4 for 23c jfo I44t
Ivory Soap rs.3-:"' 229
wn
v .. . i w mt
Mazola
OIL
Qls.
J?
CANTALOUPE
& Sweel
Mealed lb.
! CABBAGE
Local Medium
Size Heads each
TENDER CORN
4 ears 20
5
3
S
Kernels
in' mil m
Green
Starnos U
..AW
Green
(arnation
corner
CARNATION HOME
SERVICE PIRECTO
Strawberries! Ripa, red strawbel
ries... whirled ell through Creamy
rich Carnation Ice Creaml That'!
Strawberry Whirl Ice Cream, Car
nation's newest Treat-of-thet
Month. Only Carnation could
make it so good, because Carn
tion uses only specially cultivated
strawberries and skillfully blends
their fresh, true flavor into the
world's smoothest, most delicious
Ice cream.
Carnation Strawberry Whirl It
such a festive ice cream it makes
even simple family dinners seem
really special. And, when I'm ha
Ing guests, I like to pamper them
with this:
Strawberry Whirl
Baked Alaska
(Makas $ to 10 larvings)
4 egg whites
cup sugar
4 teaspoon cream of tartar '
1 8-Inch square layer sponge
or white cake
2 pints CARNATION STRAWBERRY
WHIRL ICE CREAM
Beat egg whites with sugar and
cream of tartar until very stiff and
glossy. Place cake layer on
wooden board or heat proof plat
ter. Cover cake layer with Cam.
tion Strawberry Whirl Ice Cream.
Cover with meringue. Brown In
very hot even (450F.) e'out 3
minutes, or until delicately brown.
Serve et once.
K will be another whole year be
fore we can enjoy Carnation Straw
berry Whirl Ice Cream again
(once this present supply is gone),
so have it often while it lasts. My
family just can't seem to get
enough of this wonderful Carna
tion treat.
yNOt NOt
h'M TOO TENDER!")
Never, never, wash straw
berries under stream of
water. They re too tender
for such treatment. Instead,
put them in a bowl of water.
The soil and sand will set
tie to the bottom of the
bowl and you can lift the.
berries out gently with your
hands. (Spread fingers
apart to act as strainer.)
It's hard to improve on a dessat
as delicious as Strawberry Short
cake, but it can be donel Serve
it with fresh strawberries AND
Carnation Strawberry Whirl Ice
Cream. Why not treat the folks at
your house tonight?
(arnation
COMPANY
Stamps I phone 4.544
e-g W ar 1 -aai
IT-
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