Show lf TjWe THHim The ex 4ntisf FYMur 1PM 1R C — CET ’EM'VOW AT THEIR TEAK The Weather Was BacLBut Look What It Did for Our Ciicumbers! By Beatrice Tanielian Agricultural Agent for Information If we haven't been too happy about the weather here m Utah this summer now we can at least be happv with some of the good things i t’ a bringing S Con-fcum- about the largest that wilt be on the market this aummer Lowest Taga With the heaviest marketings of the season available now Shoppers will find the season's lowest price tags on cool crisp cucumbers Thu week “slicers” are selling for about $1 a lug and the smallpr pickling sixes are around $1 for 100 cucumbers from growers Slicing cucumbers on retail counters are from 5c to 7c a pound which the fresh produce people say is rock bottom” pricewise It's a good time to serve cucumbers often and to put up pickles to use for relishes in wintertime menus especially since local green peppers pickling onions and cabbage are also plentiful Check Quality Cucumbers should be firm i n n e d m p o th-s- k fairly er us Take cucumbers for instance Cucumbers are among the living things that actually relish Mrs ‘ hot calhei Tfnleliao And this vear they’ve really had a chance to take advantage of it The first recipts of local cucumbers at the Growers’ Market arrived early in July this year Since that time supplies have increased considerably Currently they ie and have good straight color shade of the The green green of course depends on the particular variety of the cucumber Avoid any that are yellowed or soft The main difference between the freshv market cucumber and the pickling cucumber is in the site Pickling cucumbers are usually smaller in sue ranging from on Inch In length up to not oer fne inches Fresh market cucumbers- are usually used for slicing and so must be at least 5 inches long but are usually 7 to 9 inches in length thin Stir together H teaspoon salt 1 tablespoon sugar (scant) and 2 tablespoons cider vinegar Add 1 cup of sour cream and atir until amooth Now toss In 2 table- rcm dressing SouCream Dressing Help's one way of making sour cream dressing (you may like more or less of any of the ingredients) spoons each of chives and pape- f VJ3mQz?:y oai"" What Kinds? happens to wsnt they are smothered in sour ?! When the hohiemaker thinks of pickles she doesn’t think of them In terms of varieties of cucumber but as sour dill sweet mustard kosher or mixed pickles or any mixture of these that sho JrOIl THAI EUTRA — SPECIAL DiriflER SERVE 'EM wmm FROM YOUR liy for which this Innocent vegetable is often held accountable Even people with settled convictions that they “cannot touch cucumbers” have been lured into eating them with Impunity when But there's more to using cucumbers pickling them or slicing them plain Take sour cream cucumbers for instance Sour cream is the cucumber's friend It enhances the flavor and smooths the sharp edge of indigestibll- - fresh dill chopped 1 teaspoon celery seed Then put In the sliced cucumbers! and let the flavor aoak Into the dressing This takes about 10 minutes Two cucumbers will serve ' about 4 people ' cucumand aoaking Paring bers Is outmoded especially they're fresh from the vine Simply wash slice rind and all and r-thin serve QEOBBU® feftett gmW A 4 - v ' Uj ' xjh: i ) 'I ESPECIALLY ©IE $' V V $ t ' ¥ & v if r t r -- V - Z A' W f " v " '( i- v - t‘ 5 “Y'j i y ' k I c LEAN FRESH GROUND ALL BEEF V w- V 4 it M i V “ 4 ' f I VmI f $ x 'S i x lishu ii - - is " ' ' f V cM N 2 4 ' 1 f V V : ' " - ' : -- I V iv- y r wt4 n© ' r ' Jj f f HI a J’4- - I ‘M(' ' f BEEF " ' A ‘ J 'Ji i- - ' Ail'd h US CHOICE AND GOOD j 4 W J f f '' f F' AST A rJy ) ' 4 - - y - If g 4 ¥i sA' r ' i ' US CHOICE AND GOOD WILSON TENDEREADY DEEP f FULLY COOKED LB i READY TO EAT & GJ5 (SACJ "Y y DELICIOUS OLD FASHIONED JUMBO PIE XU O’J ‘ WILSON MADE WITH C CORN KING WORLD-FAMOU- S HOOD RIVER Xb s' s f i! X ' 'Y ' 14 Y APPLES LB EACH KJ vy f! ! FRESH FRESH HARD ROLLS o lP "v V Kr rz tj US DOZ t -- JJJ IT--?- ROUND OR SWISS 5V CHOICE AND GOOD r 'A' GRADE ) PAN READY CUT UP IV 3 A LB —jj HEW ENGLAND BAKERIES AT 470 SO 9TH E AND IN ALL GRAND CENTRAL MARKETS FED INSPECTED V mmmi TeTe?i m 4 N C m |