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'SATURDAY, AUGUST 5, 1961 in the dog days ' BY MARY ATWATER ULTRY August days often result in the family being hungry but their appetites a bit jaded. Some of 'burgers, from banquet- burgers to shrimpburgers, are generally accept- able. Here is yet another way of using the very versatile hamburger to produce a main course with little fuss and bother. Extra nutrition is added to the dish by the use of skim milk powder. To make four serving of Cornburgers use: 1 Ib. ground beef, 2 tsps salt % cup Mexican-style kerned corn or ¥%2 cup fresh corn kernels and 2 tbsps. each of green and red pepper, diced 1/3 cup skim milk powder, 1 egg 2 tbsps minced onion, %1 cup water Yas cup fine bread crumbs, dash pepper Mix all ingredients except water. When thoroughly blended add water slowly. Form into patties. Brown in hot fat until cooked. These Cornburgers may be served in buns but for a complete change try mixing the ingre- dients according to directions but instead of forming into patties simply fry until brown and pour into a pre-cooked, rich pie crust. To make the crust use either prepared biscuit mix or your favorite biscuit recipe, adding Y4 cup more shortening and omitting the usual liquid. To the dry ingredients add 3 tbsps. boiling water and stir until dough forms a ball. Shape the dough into pie and bake at 450 degrees about 10 minutes, fill with meat mixture and top with hot, whipped potatoes. The crust may also be used as the basis for a special dessert, filled with fresh fruit and ice cream. OWEVER you serve the Cornburgers, add hot, buttered bran muffins and Pearadise Salad to round out an interesting meal. The salad can be made with canned pear and orange sections or with fresh fruit. If you wish to use fresh pears in the salad then make a syrup of 34 cup of white sugar and 1 cup of water, ad- ding half a crushed pear and boiling about three minutes. If canned pears are used save the syrup for the special Dressing. For Pearadise Salad use: 4 canned or fresh pear halves 1 Ib. cottage cheese, salad greens Canned or fresh sections, slices of fresh lime One red and one green maraschino cherry. Drain pear halves or peal and core fresh fruit. Arrange cheese on bed of greens in bowl. Place pear halves on cottage cheese, cut side up, alternating stem ends. Garnish with oranges and slices of lime. Quarter cherries, place red section and green leaf at narrow end of pears Serve with a bowl of Sweet and Sour Dressing, using: orange cup syrup, drained from pears or prepared 2 tbsps. white wine vinegar 2 tbsps. soy sauce, '2 tsp. dry mustard 2 tbsps. brown sugar, Y4 tsp. salt. Y2 tbsps. cornstarch, 4 cup mayonnaise Combine - all ingredients, except mayon- naise. Cook until thickened. Chill. Stir in mayon- naise, chill again. RAN Muffins, hot from the oven, are good at any meal, and a welcome change from hamburger buns They could be served with the Cornburgers and Salad or with jelly as a dessert. For 12 muffins use: 1% cups bran, 1 cup milk 1 egg, % cup flour, % tsp. salt 2 tbsps. sugar, 3 tsps. baking powder 3 tbsps. melted shortening, salad oil or butter Combine bran and milk, let stand 5 min- utes. Beat egg, add with melted fat. Sift remain- ing dry ingredients and combine with a bran mixture, stirring lightly. Fill greased muffin tins 2/3 full and bake at 400 degrees for 25 minutes. For different occasions add % cup seedless raisins, chopped pitted dates or figs, or fresh blueberries, just before the final stirring. Another variation is to place 1 tsp. liquid honey and pieces of pecans or walnuts in the bottom of the tins before pouring in the batter. ED Currant Jelly is wonderful with bran muffins both now and during the winter. With the marvellous selection of fresh fruits obtainable in Ontario it is well worth while making at least a few jars of jelly or jam. Jelly is not at all difficult to prepare. Wash and stem the currants and add 34 cup water for each cup of prepared fruit. Simmer fruit and water in a covered pan until the fruit is soft and mushy, crushing during cooking. Pour hot, cooked fruit into moistened jelly bag made of several thickenesses of cheesecloth, and hang up over a bowl to allow to drip. While squeezing the bag will increase the quantity of juice the jelly will not be clear and sparkling. When the juice has stopped dripping measure and boil, uncovered, for 3 minutes. Gradually add same amount of sugar and cook rapidly until jelly begins to thicken. Skim, then pour into glasses and cover with paraffin when cool. If you prefer black currant jelly use the same method but be suré to add 1% cups water for each cup prepared fruit. Round off the meal with iced tea for the adults and milk shakes for the youngsters. This recipe for iced tea had a distinctly different tang with the addition of whole cloves. To make just pour a quart of boiling water over 2 cup dry tea and let leaves infuse, stirring a little until the desired strength is obtained.' Add 2/3 cup sugar, 1/3 cup light corn syrup and 4 cup lemon juice with grated rind of % lemon. Add six whole cloves. Store in refri- gerator until thoroughly chilled and strain before serving, :