BEST RECIPES FOR PREPARING
DRIED FRUITS AND VEGETABLES
Always B rin g This Ad When You C all at Either Store.
. When O rdering by M ail Mention This Ad.
J. L. Busick&Sons
Largest Retail Grocers in Willamette Valley
Wholesale and Retail Distributors of Vim Flour
We Refund the Purchase Price of Vim if you do not like Vim better than any other Flour.
Vim flour $ 2 .2 0
« Ibs
C risco
Dried Carn Hasps In Good Condition -
Beyl nning.
if r a p a i a d
by th e U n ite d S ta te n
m e n t o f A g r ic u ltu r e .)
D e p a rt
Long Tima, It Good at the
dressing, or In a rieaui sauce flavored
with onion or celery.
Dried vegetables (after being boiled)
may be served In the gravy with the
not roust or meat or vegetable casse
role or lu the sauce for the baked or
boiled tlsh. They may be combined
with each other or with other fresh
vegetables. In "boiled dinner” or lc
chowders or casserole dishes of any
kind They muy be used with rice,
macaroni or bread crumbs. In stuffing
baked peppers or tomatoes or meat or
Ash ; they muy be combined In a mod
mincemeat.
Cock. hq the Dried Fruits.
Dried fruits are usually given u
long, slow cooking In water below th<
boiling point. They may be soaked
for a few hours, or they may be aim
ply mashed and put directly Into th<
warm water for cooking. The Impor
tan! point to be observed Is not t<
soak or cook In too much water. Thi
dried product can not be expected tc
have iis much flavor as doea the fresh ;
so all puliis must be taken to dilute
that flavor as little as possible. Most
recipes for cooking dried prunes and
apricots direct that two cupfuls of
w-iter lie used to one cupful of fruit
but a better-flavored product will re
suit, If equal measures of water and
fruit be used, when the cooking b
dolie slowly In a tightly covered vea
sel, so that little of the steam escapes
Dried fruit* may he sweetened light
Iv (since they usually contain a good
deal of sugar themselves) with sugar
or with any sort of simp, according
to taste. They are to he used as
sauces. In puddings, fruit cakes and
cookies, compotes, whips, souffles and
even salads, much as fresh fruits are
used.
6 Iba
Crlaco
3 Ibs
Crlaco
Plnt
Wesaou Olí
Quart
Wcsson OU
i Gallón
Weaaon OU
1 Gallón
W assil OU
. 1.70
1.15
57c
«30c
. 59c
. 99c
hi van Uiuugli they du not spoil, ninny
dried vegetables which were delicious
•ml attractive In every way (luriiiy
the first few weeks or mouths of stor
age, do not keep their color, flavor
•nd ceoklag dual Hies Indefinitely, hut
teterlorate gradually after u long pe
lted of storage.
Even vegetables
j
Mnt
which are blanched before drying will
j
Mazóla
deteriorate In much the same way,
though more slowly, And blanching In
Quart
•sited water (1V4 per cent solution)
Mazóla
before drying constitute* a alight Im
i Gallón
provement ever the common custom
mt drying without guch treatment.
Mazóla
Roueehold stocks of dried vegeta
1 Gallón
bles should not be held over from one
. 2 .1 0
Mazóla
year to the next for the reason they
lose In quality. Indeed. It is the part
4 iba
of wisdom to use them early In the
CottoUne
winter season, reserving canned goods
8 l ia
for the late winter or early spring.
CottoUne
The experimental kitchen tn the Uni
ted States Department of Agriculture
I
4 Ibs
baa carried on a number of experl-
>
Snow
aaaata with dried vegetables and the
work la being continued. A progress f
8 Iba
report la In order and some of the
j
Snow
rasalta arrived at to date follow:
Quart
Dried corn la one of the vegetables
Masón Jara
j
which keeps In good condition for a
j
Isag time, if good at the beginning
Plnt
Tils peculiar flavor developed In dried
Masón Jara
gr ass string beans la popular In many
Coid Pack
parts sf the country. Dried soup mlx-
tares deserve wide use. for the com
Jar Rubbers
bination of such strong Juiced vege
tables as onions, carrots, cabbage and
twalpe will retain considerable flavor
j
lar a long time, even though the In
dividual vegetables which compose It
may have deteriorated somewhat In
invar when compared with the freshly
dried vegetable.
Preparing Dried Vegetable.
FINE ART OF COOKING RICE
Dried vegetables may he soaked
Dam aoe tn three hours In warm or Cereal Can Be Cooked So That It Is
aaM water, and then cooked from 10
Flaky and Each Grain le Sepa
ta BO mlautea (or longer, If necessary).
rate, Say Specialists.
a
Or they may ha put at once, without
•ay sashing. Into hulling water, and
Hire cun he cooked so that It I*
then cssked slowly over the simmer flaky and ao each grain remain* sep
hag dams far 20 to 40 minutes, or long arate, «ay food specialists In the
er, If necessary. The length of time I'nlied Slate« Department of Agricul
far which they must he cooked de ture. To obtain that result wash the
largely upon the condition of rice thoroughly, hull It In a large
vegetable before It was proportion of water, and do not over
Large carrots, or white cah- cook.
Mrs. Martha Richardson is in
though cut Into small pieces
To one cup of dry rice, use four or
drying, must he cooked longer Itve quart» of water and one tixispoon- Portland.
sag 11 carrots or green csbhsre ful of «alt. Wash the rice through
T\e water added for soaking or aeveral water* until all the loose
asaklag should he little more than «larch 1» removed, and drain It. Have
Dr. Swennes of Salem is mak
what the vegetables will take up. To the boiling water ready In a deep
aaak them In a large amount of wa saucepan, add the salt, »lowly drop In ing plates for $15, $25. Extrac
ter which la thrown away, then cook tlie rice, and allow It to boll rapidly
i m In a fresh supply of water which for about til or 20 minute«, or until tions are $1.00.
la thrown away. Is to take the * grain when pressed between the
thorough method which could he thumb and Anger 1« entirely soft.
*
far extracting and discarding
In order to prevent the rice from
Mr.
and Mrs. Walter Smith
meat of their nutritive constltuenta an sticking to the pun, lift It If necessary
and
Mr.
and Mrs. Layton Smith
well as meet of their flavor
(nun liiue to time with a fork, but do
Three cupfuls of water to one cupful not »tlr It, for stirring Is likely to picniced at Spong’s Landing
mt vegetable la as good a general rula break the grains. Wheo sufficiently
an can he given, but aplnach and 1 cooked, turn the rice Into a (»lander Sunday.
greens take half of that, being light or a sieve, and after the water ha«
ter their volume T.ong cooking de- drained off cover with a cloth and sat
maads a larger amount of water, be over a pan of hot water on the back
cause It holla aw ay; but vegetables of ibe -love or In the oven; or turn
Mr. and Mrs. Ernest Letteken
tesald not he cooked Inncvr than In the rb-e Into a «hallow pan. cover with
gfesslutely nacaanary. except In the a IUI. and place It In a warm oven for have just returned from a week’s
amhtng of vmree
a «hurt time. Treated In this way visit with Marshfield relatives.
Particularly when the dried vege the grain« swell and are apt to kaop
tables are put Into boiling water with separate.
S«t seeking If Is twat to salt them
Mara<-d the end of the cooking proo
Mrs. Leonard Davis is the
•sa rather than at the beginning
guest of hei parents. Mr. and
Owe capful (measured dry) of most
mt dried vegetable« will serva
Mrs. B. R. W olfe. Mrs. Davis
parsons hesrtlly, or three pee
saws with moderate portions.
is
on her way to Los Angeles to
................... ......¿
Dried vegetable« may he used In L
A «.lenlery worker requires leas 1 join her husband.
tbs same way •• fresh ones, while
they are still In prime condition When food than a person engaged In heavy
•hey begin to fall off In flavor thev manual labor.
t * a
should be Judiciously combined with
Mr. and Mrs. N. F. Gillespie
Jelly or Jam tarts are nice gar
other materials and have flavoring
materials added to them Dried «weef nl«bed wish a* spoonful of whipped and son Franklin of Centralis,
potatoes or carrots which have become cream or meringue.
• . •
Wash., were here Tuesday greet
rather flat when served with butter
Always leave paint brushes soaking ing friends and visiting their
sad salt only sre more appealing
when gtaxed To do this, hske them In kerosene oil and they will he soft
daughter, Mrs. Walter Smith.
(after rooking tender hr boding) w ith and clean when needed.
a «auce of sugar or molasses or sirup,
The Gillespies went from here to
Spinach balle ere dellelou«
and tet. Dried spinach which ha«
Clackumai
county to visit rela-
■
ii
buttered
toast.
with
créant
««
become a little flat will he liked 'f 1»
1 « served with an egg and vinegar poured over Ike who*«
1 tivee before returning home.
1.99
. 33c
63c
$1.15
86c
$1.50
. 80c
1.40
. 99c
. 90c
8 Je
lfc lbs
$1
Best Head Rice
16 lbs Best Re-cleaned
1
Navy Beans
18 lbs
California Rice
Lima Beans
lb
Pink Beana
lb
Mexican
Red Beans
.
Coffee and Tea
1 lb
. . 39c
M J B
3 lbs
. . # 38c
M J B
5 lbs
. .* 37c
M J B
Golden
. . 42c
West
H1U
42c
Red Can
Folge r’s
42c
G G
Canned Goods
2 Rver Green
. 25c
Corn
2 Faniy
35c
Corn
.
.
B reakfast Food
2 Kellogg’s
. 23c
< Cornflakes
2 Post
. 23c
Toasties
2 Puffed
. 27c
Wheat
2 Puffed
/ 35c
Rice
2 Grape
. 35c
Nuts
Kellogg s
. 19c
Bran
Ralston’s
19c
Bran
B ak in g Powder
50c size
. 38c
Royal
24 lbs
$1.25
Royal
5 Ibs
2.40
Royal
1 lb
30c
Calumet
2* lbs
. . 65c
Calumet
25 oz
. 22c
K C
15 oz
13c
K C
Rice and B eans
. $ 1.40
Ever Green Corn
doz.
.
Fancy Corn
.
doz
.
Ncwhall Tomatoes
5 for
Standard Tomatoes
5 for •
•
•
3 laige cans Libby’s
sliced Pineapples
Belmont* Pine
A No. 1
Libby’s Pork and Beans
2 for
. . .
Libby's
lb Red Salmor
Alaska Salmon, I lb
size, lO for
.
Montrey Sardines, large
ovals, 3 for
Delmonte Catsup,
large
2.00
55c
49c
89c
20c
-x j
Fancy Bulk
<P i 0 0
5 lbs for
.
. «P1 •
(If you like strong coffee,
try this one)
33c
« o n
laV /U
r/i,
OUC
Bulk Cocoa
Hershey’s, lb
1 lb Ghlrardelles
Chocolate
23c
Soap
19 bars
Crystal White Soap
22 bars
White Wonder
20 No Rub
Naptha
2. Easy Days
soap
.
.
30 bars
While Luna Soap
30 bars Lenox
Soap
.00
.00
1 .00
10c
10c
$ 1.00
1.00
1.00
«
2 oz
Cinnamon
2 oz
Nutmeg
a a
a ™
» •VFV
1.00
10
80c
80c
80c
Crenn 011
10
Palm Olive
10
11c
3 lbs Ghlrardelli’s
.
Chocolate
Ivory
I
15c
35c
$ 1 .00
10c
10c
All other Spices
3 for
25c
Black Tea, bulk,
lb
45c
Green Tea,
bulk, lb
45c
This same kind of lea In pack
age sells for 80c lb.
Send name and address for our price list.
SA LE M
CALL OR WRITE NEAREST STORE
ALBAN Y
SHORT STORIES OF ISheridan Doctor Explores
TOWN AND COUNTRY Depth of Willamette
>411 Ground r i
/he H ouse
/
W OODBURN
fish got nim and whe/i about to life, but in no way diminished
give up the struggle a friendly his desire for fishing.—Sheridan
pole came floating down, which Sun.
proved th" last straw to safety.
It was a hard half hour fight for
Dr. A. R. Sargeant took an in
voluntary bath in the Willamette
river last Wednesday in the vi
cinity of Independence, and save
only by his sportsman instinct
would now be sporting with the
fishes in the cool waters of that
noted stream. The doctor is a
fisherman as well as a hunter,
both characteristics probably de
veloped during his residence in
Alaska, and on this day was
casting very successfully while
wading in t:.e river al»ng the
bank. With his fishing accouter
ments he was heavily laden and
this fact caused his downfall in
the water as he stepped into a
deep hole just as he was about
to pull out the biggest fish in the
river. He went down and kept
going down, and ¿hen he at
tempted to rise the accumulated
water in the pockets of his hunt
ing coat kept him down. He
finally got his head above water
and a breath of air and went
down ag tin. The doctor thooght
quickly during these tense min
utes and then shed his coat and
once more came to the surface,
but he was too exhausted to care
whether he got the fish or th«
Tall Jh a i>Mt About Iti
iiBiiiHiima
I The Harvest
I
I
I
You commence to hear about
! the harvest and farmers have
I
i begun to look forward to this
1
event with hopeful anticipation.
■
■ fh«s store as usual
will be pre
I
1 pared to furnish all supplies and
■
II equipment for the harvest sea
I son and you m ay come in at any
I
and “ figger” what
I time ijow
■
you’ll need and the cost thereof. I
i
WILLARD E. CRAVEN HDW. t
INDEPENDENCE,
'«•«■Maiaia
OREGON
M a ia la i« * ■ «