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About The Polk County post. (Independence, Or.) 1918-19?? | View Entire Issue (Aug. 12, 1921)
BEST RECIPES FOR PREPARING DRIED FRUITS AND VEGETABLES ¡21 S S S S S £ S cSiUcu WOODBURN STORE « * » m SALEM STORES n . ALBANY STORE West First Street When in Salem, Albany or Woodburn, we would be pleased to have you make our store your headquarters. When ordering* by mall always mention this ad. We guarantee these prices not to be higher as long as our present stock lasts. If there is a decline we are the first to offer it. We have specials on many items every week-end which alone would pay you to visit one of our stores. Watch our ad for market changes. Always bring this ad. Soaps 2 9 bars W hile lu n a Soap 3 0 bars Lenox Soap Salad Oil-Continued | A A 1 Gallón Mazóla } Gallón Mazóla Quart Mazóla Plnt Mazóla « a a I .U U (T his *oap is m a n u fa c tu re d by P ro c to r & G am ble, m a k e rs e f Iv o ry .) 18 bars f t Crystal White Stop ” White h” Wonder Dried C orn Ke«pe In Good Condition Beginning. (Prepored b y the U nited S t a t e s D e p a r t m ent of A g r ic u ltu r e .) Even though they do not spoil, ninny dried v egetables w hich w ere delicious and a ttra c tiv e in every w ay durin g the flrat few w eeks o r m onths of sto r age, do not keep th e ir color, flavor and cooking q u a litie s indefinitely, hu t d e te rio ra te g rad u ally a fte r a long pe riod of sto rag e. Even vegetables whieh a re b lanched before dry in g will deteriorate in m uch th e sam e way, though m ore slowly, and b lanching In saited w a te r O H p e r cent solution) before d ry in g c o n stitu te s a slight Im provem ent over th e common custom • f dryin g w ith o u t such tre a tm e n t. H ousehold stocks of dried vegeta bles should not be held o v er from one y e a r to th e n ex t fo r th e reason they lose In q u ality . Indeed, It Is th e p a rt of wisdom to use them e arly In the w in ter season, reserv in g canned goods fo r the la te w in te r o r e a rly spring. The exp erim en tal kltehen In th e Uni ted S ta te s D ep a rtm e n t of A g ricu ltu re has carrie d on a nu m b er of e x p eri ments w ith d ried vegetables, and th e wark Is being continued. A pro g ress report Is In o rd e r and som e of th e results a rriv e d a t to d a te fo llo w : Dried corn Is one o f th e vegetables w hich k eep s In good condition fo r a long time, If good a t th e beginning. W e p e c u lia r flavor developed In dried green s trin g b ean s Is p o p u la r In m any parts ef th a country. D ried soup m ix ture! deserve w ide use, fo r th e com bination of such stro n g -ju iced vege tables a s onions, ca rro ts, cabbage and tu rn ip s will re ta in considerable flavor for a long tim e, even though th e In dividual v ag eta h les w hich com pose It may have d e te rio ra te d som ew hat In flavor when com p ared w ith th e fresh ly .1 « A A I .V /U . . 78C ’ ‘Ivor, dressing, or In a cream aanca flavored w ith onion o r celery. D ried vegetab les (a f te r b elag boiled) m ay he served In th e g rav y with the pot ro ast o r m eat o r v eg etab le caaae- ro le o r in th e sau ce fo r the b aked or boiled tlsh. T hey m ay be combined w ith each o th e r o r w ith ether freeh vegetables, in "boiled dinner” er la chow ders or cassero le d ishes ef any kind. T hey m ay b e used with rice, m acaroni or b read crum ba, in atuflng baked p ep p ers o r to m ato es or meat er fis h ; they may be com bined In a meek m incem eat. Cooking th e Dried F ruit». D ried fr u its a re uaualty given u long, slow cooking In water below the bulling point. T hey may be looked fo r a few hours, o r they may be tom ply m ushed and put directly Into the w arm w ater fo r cooking. The lmpor tu n t point to be observed to not to soak or cook in too mack water. The dried p ro d u ct can net be expected to have a s m uch flavor as dew the freeh; so all pain s m ust be taken te dilute th a t flavor as little a s possible. Most recipes fo r cooking dried p n rn e s and ap ric o ts d ire c t th a t two cupfuls of w a te r be used to one cupful of fru it: b u t a b e tte r flavored product will re sult, If equal m ea su re s of water aad fr u it be used, w hen the cooking Is done slowly in a tig h tly covered vee sel, so th a t little of th e ste a m escapes D ried fru its m ay be sweetened light ly (since they u su ally contain a good deal of su g a r th e m se lv e i) with sugar- or w ith any so rt o f sirup, according to ta ste . T h ey a re to be used as sauces, in puddings, fruit cakes and cookies, com potes, w hips, souffles and even salads, m uch as fre sh fruits are used. 20c 23c C rean Oil 3 Palm OUve Larde citrus 25c Syrup 75c 40c 44c 85c 1 gallon Amber Karo ) gallon Amber Karo Ì gallon Crystal White Karo 1 gallon Crystal White Karo Crisco and Lard 9 lbs . 1.70 Crisco 6 lbs Crise* 1.20 3 lbs Crisco No. 5 Cascade Lard No. 10 Cascade Lard 63c . 85c 1.65 Salad Oil 1 Gallon W esson Oil i Gallon W esson Oil Qnart W esson Oil Pint W esson Oil dried vegetable. P re p a rin g D ried V egetable. D ried v egetables may be soaked e to th ree hours In w arm or water, and then cooked from 10 ta SO minutes (e r longer. If n ecessary ). Or they may be put a t once, w ith o u t any seeking. Into boiling w ater, and then cooked slowly over th e simm er- lag flame for 30 to 40 m inutes, or long er, If neceesary. T h e length of tim e far which th e y m u st he cooked de- larg ely upon th e condition of freeh v eg eta b le b efo re It w as L a rg e c a rro ts, o r w h ite cab- even though c u t Into sm all pieces drying, m u st be cooked longer than small c a rro ts o r green cnhhsge. W e w a te r added fo r soak in g or caoklBg ahould he little m ore th ah w h a t th e v eg eta b les will ta k e up. T o aaah them In a larg e am o u n t o f w a ter w hich la th ro w n aw ay, then rook la a fre sh supply of w a te r which la th ro w n aw ay. Is to ta k e th e th o ro u g h m ethod which could he devised fe r e rtra c tln g and d lscn rd ln e mast of th e ir n u tritiv e c o n stitu e n ts as w ell a s meat o f th e ir flavor. T h re e cu p fu ls of w a te r to one cupful e f vegetab le la as good a general rule t o can be given, h u t aplnsoh and ta k e h a lf of th a t, b eing lig h t r th e ir volum e. Long cooking de- la d s a la rg e r sm o n n t of w ater, he It bolls a w a y : b u t vegetables ■Id no t he coqjted longer th a n Is ab solutely neceesary, except In th e aw h ln g of p u ree P a rtic u la rly w hen th e d ried vege table« are p u t Into boiling w a te r w lth- ewt soaking It I* b est to sa lt them tesrsrd th e end of th e cooking p ro c eto ra th e r th a n a t th e beginning. O ne cupful (m easu red d ry ) of m oat kinds e f dried veg etab les will serve tw e persons h eartily , o r th ree p e n seas With m o d erate portions. Dried v egetables may he used In the sam e w ay as fresh one«, w hile they a re still In prim e condition When they begin to fall off In flavor they should be Judiciously com bined w ith o th er m a te rlsls sn d have flavoring m a terials added to them . D ried sw eet potato es o r c a rro ts w hich have become ra th e r flat when served w ith b u tte r aad sa lt only are m ore app etizin g when glazed T o do this, hake them (a f te r cooking te n d e r hy boding) with a sau ce of su g a r or m olasses or sirup, an d fa t. D ried spinach w hich has becom e a little flat will be liked If It to »erred w ith an egg and vinegar I 00 . 22 bars Royal White Long Tim e, if Good a t th e AA FINE ART OF COOKING RICE C ereal Can Be Cooked So That It Is F laky and Each Grain Is Sepa rate, Say Specialists. . 2 . 00 , . 1.15 . 65c 33c A '•■dpntary w orker req u ires m an u al labor. f lf lt or Ja m r a r t a a re a le e nlsh ed w ith a spoonful ef cream or m eringue. . • » A lw ays lea ve p ain t b ruabto J e l ly In k e ro se n e oil a n d they will be an<l d e a n when needed. • • e .Spinach balls a re d e Jld o to on b u ttered to a st, with cream poured over th e whole. Canned Goods 3 cans Extra 60c Quality Tomatoes ; cans 55c Standard Tomatoes Royal Club 15c Tomatoes Del Monte 15c Tomatoes Fancy 17c Corn . . S cans Extra 65c Standard Cor 1 • • Medium 15c Corn 5 1-lb cans 55c Alaska Salmon, Shrimp 23c Oysters 35c 2 0 c and 3 Large cans 45c Calif Sardines No. 2* Libby's 89c Pineapple, 3 for No. 2 i Lioby’s 25c Apricots . . - Van Camp's Pork and 25c Beans, small, 2 for Van Camp’s Pork and 17c Beans, medium . Van C imp’s Pork and 30c Beans, large . . Campbell' i Soup 25c 2 for . . • Beans and Rice 18 lbs Fancy Re*cleaned Beans Lima Beans lb 18 lbs Fancy Jap Rice 16 lbs Fancy Head Rice 1.00 9c 1.00 1.00 95c 27c 28c 15c 25c Coffee, Tea and Spices 1 lb M J B 38c 3 lbs M J B. lb 37c 5 lbs M J B, lb 36c 3 lbs Royal Club Coffee, lb 36c 1 lb Royal Club Coffee 37c 1 lb B Brand Vacuum packed . . 35c (P u t up by M J B Ce.) 3 lbs B Coffee 5 lbs B Coffee American Clsb Coffee, 1 lb American Club Coffee, 3 lbs, per lb American Club C o ffu , 3 lbs, per lb Her* to one you coauot b u t anywhere for the money: Fancy Bulk Coffee, lib . . Fancy Bulk C offu , 3 lba . . . Fancy Bulk Coffee, 10 lbs Here Is Mother good value hard to boat: 1 lb Bulk Coffee 6 lba Bulk Coffee 10 lba Bulk Coffee 2 oz Cinnamon . . 2 oz Nutmeg 1 .0 0 1.50 30c 29c 28c 25c 37c 40e 35c 25c . . 40c Fancy Rngllah Breakfast tea, lb Spider Leg Tea, 1 lb Gun Powder Tea; 1 lb Folger’s Shasta Tea black or green, 1 lb Chocolate and Cocoa 1 - 23c 3 pkg Jello . . 29c 3 pkg Jiffy Jell . . 29C 3 lbs Maceronl . . 2 pkg Grapenuts . - 2 Kellogg’s Corn Flakes 2 pkg Shredded Wheat . 2 Post Toasties . Large pkg Oats Olympic, Oolden Rod snd Albers 35c 35c 22c 30c 22c 30c Postum 1 .0 0 1.85 20c 1 .0 0 1.80 45c 26c 23c Large can Instant Small can Instant Postnm Cereal •j 25c 35c lb Ghlrardelll’s 3 lbs GhirardelU’s . 1 .0 0 Bulk Cocoa, 2 lbs . 29C 1 lb Hcrshey’s Cocoa • Milk Borden’s milk, 2 Ige cans Carnation, 2 large cane 25c 25c Baking Powder 12 oz Royal . 20 lb Royal 8 lb Royal 1 lb Crescent 1 lb Calumet 20 lb Calnmet 3 lb Calnmet - - . • 10c 10c H tJ" $ 37C 1.20 2.35 30c 30C 65c 1.25 2.20 Every Item in Our Store, Whether Listed Here or not it Guaranteed to be on Today's Market. Are You Paying More? J.L.Busick&Sons SUIT suns OF j T O R I M D C O U N T IY food tliHQ u person eopafled 68c 36c 1.0S Spices, Tea-Continued All other flavors, 3 for S U G A R : T oday’s price $6.90 subject to market change. R ice can be cooked so th a t it Is flaky and so each g rain re m a in s sep a ra te , say food sp e c ia lists In the U nited S ta te s D e p a rtm e n t o f A gricul tu re . To o b tain th a t re s u lt w ash th e rice thoroughly, boll It In a large p roportion of w ater, an d d o n o t o v er cook. T o one cup o f d ry rice, u se fo u r o r five q u a rts of w a te r an d one teuspoon- ful of salt. W ash th e rice through sev eral w a te rs until all th e loose sta rc h Is rem oved, and d ra in It. Have th e boiling w a te r re a d y In a deep saucepan, ad d th e salt, slow ly d ro p In j th e rice, a n d allow It to boil rapidly fo r about 15 or 20 m inutes, o r until i a grain when p ressed betw een the | th u m b and Anger Is e n tire ly soft. In o rd e r to p re v e n t th e rice fruni j slick in g to th e pan, lift It If necessary | from tim e to tim e w ith a fork, but do ' ' n o t s tir it, fo r stirrin g Is likely to b reak the g rain s. W hen sufficiently 1 cooked, tu rn th e rice Into a colander o r a sieve, an d a fte r th e water has d rain ed off cover w ith a clo th and to t 1 o v e r a pan of h o t w a te r on th e buck j of th e stove o r In th e o v e n ; or th e rice Into a shallow pan, cover a lid. anil place It In w warm oven fur a sh o rt tim e. T re a te d In tk te wuy th e grains sw ell an d arc apt te kM0 se p a ra te . >411 Ground fÀc House 2.10 1.18 Jars and Caps M u o n qts, doz . . Mason D ti, doz Mason caps doz Economy caps, dozen Kerr Self Seallrg Lids Robbers, 4 doz Guaranteed new stosk. The Post prints hop checks. Nothing like a Western Dust- The season's sensation “ Way Down East” at the Grand Thea- proof furnace for wood and soft ! tre in Salem August 18, 19, 20. coal. The time to buy is now. Read ad in this paper for par The place to buy is C. S. Hamil- ticulars. I ton’s. Salem. Miss Gaynelle Baldwin of Postmaster Wood announces Portland was the guest of her Miss Mary Howard of Silver- father. M. P. Baldwin, and the that village delivery will be ton was the guest of her uunt, Baldwin sisters. operating by September 1. Those Mrs. Bulloch, this week. who have not already provided themselves with mail receptacles Lee Robinson, Misses Pear Fifty cents a box will be paid Smith and Ethel Miller of Leba are asked to do so. They are al thia year for picking hops and non in company with Miss Mil- so requested to register their house numbers at the pootoffice. no dirty work will be allowed. ler’s parents are camping at Belknap Springs. The C Street Market opeaed L id you go to the Woodman Monday under tha management dance Thursday night at Dallas? Wm. Ladd, a Portland banker, R Lommaaaon and If you did, comt again next was here Tuesday looking over of L E. C. Ott. Both Mr. Lom- Thursday night; if you didn’t dairy stock with a view to mak come anyway. Whatever you ing purchases for his farm near maason and Mr. Ott come from Portland and have bad much ex- Ido. don’t mi»8 them. Portland. perience in the meat business. They wish to announce to the public that they are here to stay and that service and quality are to be generously dispensed to their customers. Come oat to Hear REV. GHAS. A. WAEHLTE at the Biptist Church Commencing Saaday and every evening All Nsxt Week Ton will enjoy his talks; al»o the music sum