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32 THE OSHAWA TIMES, Saturdey, June 6, 1959 "SALMON SOUFFLE SUPREME Salmon Souffle Supreme is an elegant salmon dish that the budget-wise cook can serve with justifiable satisfaction, A hint of marjoram, plus lemon juice and rind, are the seasoning combination that setoff the rich flavor of the popular canned fish in this compliment-winning, airy creation, Cider Fiqures In Tasty Dish 1% cups sweet cider (if unable to obtain substitute with tart apple sauce slightly sweeten- ed) lbeup mayonnaise, parsley small piece of garlic 1 can salmon few dashes salt paprika doz, small ripe tomatoes %. cup mayonnaise, parsley B--% cup grated cheese, 1 cup buttered crumbs Rub the bottom of an oval Py- rex platter with a piece of garlic. Dispose a can of salmon carefully on the central part of the platter, forming it into an attractive shape. Over this pour 1% cups sweet cider (or substitute). Do this slowly so that it will soak into the salmon, Dust with salt and paprika. Remove the stems and tops from enough ripe small tomatoes to make a border around the salmon. A. if using this as a summer dish, top each tomato with a dab of mayonnaise, and sprinkle a Now! Giciling/ (METAL SLAT) VERTICAL ™'stinos @® One glance tells you these are en~ tirely different. Distinctive! So many advantages, too, for home or office. Kirach "Vertical Venetians" offer fresh decorative beauty . . . freedom from carel ® Much cleaner! Dust can't lie on smooth vertical metal surfaces. © The slats turn, like Venetians . «4 draw open Kke draperies. Easy to operate. Complete privacy! ® Quality throughout, by famous Kirsch Co, for years of service, Beautiful Color Schemes : «+ SOLID... CONTRASTING... HARMONIZING COLORS See our Complete Display! Howard's Draperies 926 SIMCOE ST. NORTH RA 5-3144. | little chopped parsley over the salmon. Serve cold, B. If using as a winter season dish, top each tomato with grated cheese, cover fish with buttered crumbs, and bake in a hot oven, just long enough to cook the to- matoes., Serve hot, (The com- bined flavor of cider and salmon needs to be tasted to be appre- ciated). Spareribs Always Family Favorite Spareribs rank high among meat favorites and there are' al- most as many versions of this popular meat dish as there are cooks, Barbecued spareribs are a special treat for buffet suppers for the young crowd. To make them easier to serve, have the butcher cut them into serving size pieces, about three inches in length, with about three ribs to each serving. Allow at least two pounds for 3-4 servings. The home economists of the Consumer Section, Canada De- partment of Agriculture suggest that spareribs should first be browned for 30 minutes, uncov- ered in a 350 deg. F., oven then covered with a favorite barbecue sauce and cooked, covered, for about 80 minutes longer, The pan is then uncovered and the spareribs cooked 20 minutes long- er or until they are crisp and brown, The home economists' have this recipe for barbecue sauce made with eanned toma- toes which gives the spareribs a rich, red color, This recipe makes enough sauce for two pounds of spareribs, Barbecue Sauce for Spareribs cups canned tomatoes tablespoon spicy meal sauce teaspoon chili powder teaspoon dry mustard ablespoons brown sugar tablespoons vinegar cup chopped onion salt and pepper to taste Combine all ingredients mix thoroughly. and [of corn mixture, | tablespoons butter or margarine, way. It's Strictly Corn But It's New And Tops For Sunday Brunch One of the day-to-day problems of every housewife is planning tasty ways to serve vegetables, Here's an easy way to give a new look to the family table. This corn dish which has canned cream corn and enriched bread crumbs as the basic ingredients is a delightful hot dish to go with cold cuts and chicken, It's also an appetizing way to get out of a rut at Sunday brunch, for it's a good companion for bacon or sausages, toast and jam and cups of hot coffee, And here's good news for the dish washer -- one fork is the only dirty dish this Corn Pud- ding leaves in its wake for it can be Muze and baked in the same CORN PUDDING 20-ounce can creamed com eggs cup milk tablespoon granulated sugar teaspoon baking powder teaspoon salt cup enriched white bread crumbs 4 teaspoon paprika tablespoons butter or margarine Preheat oven to 375 degrees F. (moderately hot). Grease a 9 x § 2%-inch baking dish with or margarine, Place corn in bak- ing dish, Add eggs and mix until well blended, Pour in milk and add sugar, baking powder and salt, Stir well, Sprinkle bread crumbs and then paprika on top Dot with 2 butter | - Place baking dish in a pan of hot water and bake in oven for 45-50 minutes, If neces pary during the last 15 minutes of baking the oven temperature may be raised to 400 degrees F'. to brown the top of the pudding. SWEET POTATOES SIMPLE STUFFING 6 medium sized sweet potatoes 2 tablespoons butter or margarine paprika Scrub potatoes Shih ghly; cook in boiling water until tender, Peel and cut into halves length. wise, Heat honey in small sauce pan. Crush corn flakes slightly; mix with salt, Dip potato slices in honey; roll in corn flakes crumbs, Place in greased shallow pan; dot with butter and sprinkle with paprika. - Drizzle any remaining honey over potatoes. Bake in hot oven (425 degrees F.) about 25 minutes. Yield: 6 servings. Leftover sandwiches need not be discarded. Brush them with melted butter and saute to a gol den brown on each side. They're quire delicious served in this os nT, | See it Now-- No more guessing . . . fabulous New INFORAMA answers your every painting question . . « what equipment to use... what type of paint , . . how much you need, how to apply it. INFORAMA not only provides colour chips-- you also get free take-home sheets | detailing step-by step painting information. It's the most revolutionary painting idea of our time! See EXCLUSIVE INFORAMA now at Your Nearest Pittsburgh Paint Dealer Canadian Pittsburgh In N ow = solves every painting problem PiTTsBURGH PAINTS n N all AL AAS SSR A RRR SS EE EE CRE -- RRERNNN RRR au. La i ol i A dustries Ltd. A A Sh Ws i Ma