The Independent-News, Volume 93, Number 48, Walkerton, St. Joseph County, 25 April 1968 — Page 18

16

— THE INDFI’F.XDFXT XFWS — APRIL 25, IMS

I Your handy hardware store f ' <rA w W BwW has many other Happy Home aZB w w w WS I(H|R Um values to save you money and / Xw xJ * %lAI VfF ■■mmmbmmmJßß time on 3,1 home-fixing needs Xb^^pware «toms^< 2 l^-^L HOPPY 1 2200 IndependentlM I <4—/% IMd TRUE VALUE tail I F YZ 11. « It 1 • A (ZSZetel Kabelins Hardware I

. f f. jMk jgW RASPBERRY MARSHMALLOW FRUIT MOLD

MOLDED SALADS

A i POOR DAMN JANETH by Ira Dietrick A book every farm family must read It is already the most talked about book on agriculture this century. $ 1.95 Bascom House 5 2575 University Ave. ^Madiaon, Wia. 53705

— - * OtOME CANNING?^ 1^ ESHj W You can’t go wrong for a penny a pound. You <e( perfect results with Fruit-Fresh every time. It preserves the natural color and flavor of fruits when canning and freezing—keep* fresh-cut fruits appetizing for hours before serving. One can of Fruit-Fresh docs up to 75 lbs. of fruit for about If per pound. lx>ok for it at drug and grocery stores, and wherever you buy Kerr jars, caps and lids.

CUT ANY MATERIAL with SUPER-HACK l« fast tHco hrj _ ’ * B r« ^9 Rvv RardeU p»ac« o< ••♦oi to huh \ * Thu oma rn g M K^*'**' corb.de cwvrt, Ao*<t»e», dro oht cvh m ro’tnau for medy considered t© be *amwable 1 con cwt gla»», glared tile, br»ch%, »o^ o»a< »edS*, and With very hHte eHori. F««oet caw hr of diamond, ska fwmoca mode twtgrtea caib.de now jO*m the i©w blade (a Zdw Pont davaWpmaMl and ya* have mwocte blade. Fib any 'WKKVM h o<h va • B toe $6.2f c 4> «•«> D*^? RC-5 310 W.it Vtta H., K«n»«i •* CHy, MlmomH Ml OS GIVE t so more will live HEART FUND Contributed by the Publiiher

EjBMp^TrTTTS H? 481 j MELON SURPRISE

MELON SURPRISE (Cool Summer Luncheon) / large, ripe honey- I l h cups collage dew melon cheese 1 cup (8 to 9-ounce 1 cup fresh strawcan) crushed pine- berries (halved if apple large) 1 tablespoon lemon GARNISH juice 1 3-ounce package Water cream cheese I 3-ounce package 1 tablespoon milk or lime-flavored cream gelatin Salad greens Assorted fresh fruits Peel melon, slice afxiut 1 '/i inches off top and set aside ; scoop out seeds. Cut a thin slice off bottom so melon can stand upright. Refrigerate while preparing gelatin. Drain pineapple, reserving syrup; add lemon juice and enough water to give 1 cup. Heat liquid to boiling and pour over lime-flavored gelatin, stirring until dissolved. Chill until jelly-like in consistency. Fold in pineapple, cottage cheese and strawberries. Drain melon, if necessary (juice can be stirred into gelatin mixture). Turn gelatin into melon and remainder into salad molds, which have been rinsed in cold water (number will depend on size of melon). Ri place top of melon and chill along with molds until firm. For Garnish, blend cream cheese with milk until smooth. Pipe through a pastry tube-, or use a spoon to garnish melon. Serve on salad greens surrounded by individual salads and assorted fresh fruits. Prepare assorted fruits ahead and toss in ascorbic acid mixture solution to keep from browning. Solution: For each 2 cups of cut-up fruit use 1 teaspoon ascorbic acid mixture and 2 tablespoons water. Cut fruit directly into the liquid solution and toss well to coat each slice. PARTY CRANBERRY SALAD 1 3-ounce package 1 cup miniature red flavored gelatin marshmallows 1 cup boiling water 1 can whole cranberry 1 cup cold water sauce Dissolve gelatin in boiling water; add cold water. Chill until syrupy. Spoon in cranberry sauce and marshmallows. Wonderful with chicken TUNA FISH LOAF I envelope unfla- / (7-ounce can) vored gelatine flaked tuna fish Vt cup cold milk 1 teaspoon prepared 2 e RR yolks, beaten mustard I'6 cups milk 2 tablespoons lemon 1 teaspoon salt juice % teaspoon paprika Salad greens Stir unflavored gelatine into '4 cup cold milk to soften. Beat rgg yolks and 114 cups milk together in the top of double boiler; add salt and paprika and cook over Boiling water, stirring constantly until mixture thickens and coats metal spoon, about 10 minutes. Add softened gelatine and stir until gelatine is thoroughly dissolved. Chill to unbeaten rgg white consistency. Combine tuna, mustard and lemon juice and fold into gelatine mixtun-. Turn into a 3-cup mold Chill until firm Unmold on salad greens and serve with salad dressings. Makes 4 servings.

FL / W • *• / Wh ggMlir \ e\. * • ej T •• a . TUNA FISH LOAF

by Betty Curren RASPBERRY MARSHMALLOW FRUIT MOLD I 3-ounce package 2ys cups (1-pound 14raspberry flavored ounce can) gelatin drained fruit cock1 cup boiling water tail 1 cup syrup from 2 cups miniature fruit cocktail marshmallows Dissolve raspberry gelatin in boiling water; add syrup. Chill until almost firm. Fold in fruit and marshmallows; pour into H6-quart mold. Chill until firm ; unmold on lettuce. SUNNY MARSHMALLOW SALAD / 3-ounce package I 8-ounce package orange flavored cream cheese gelatin 116 cups miniature 1 cup boiling water marshmallows Vi cup cold water Lettuce 1 tablespoon lemon Orange sections juice Dissolve orange gelatin in boiling water; add cold water and lemon juice. Gradually add to softened cream cheese, mixing until well blended. Chill until almost firm. Fold in marshmallow’s; pour into a 1-quart mold. Chill until firm Unmold on lettuce; surround with orange sections. a BANANA GELATIN DESSERT SPICY PEACH