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Housewives may mail request*
for recipes or ask any questions
concerning recipes published. A
Herald subscriber, a woman
versed in cookery, who desires to
remain anonymous, will be de-
lighted to publish requested rec-
ipes or answer questions.
—The Editor
Ham Sandwich
One coffee cup of finely chopped
ham, one tablespoon of cream cheese,
six olives chopped fine, one table
spoon olive oil. Spread on thin slices
of graham bread.
Frankfurt Sandwich
Boil, then chop fine, six sausages;
then add one-half of finely chopped
onion, one small hop red pepper.
Spread on thin slices of white bread,
with thin slices of pickle on top.
Bacon Sandwich
Fry thin slices of bacon nice and
crisp, spread with French mustard,
lay on thin slices of graham bread.
Cracker Sandwich
Lay thin slices of American cheese
on sods biscuits put then in a good
hot oven to melt the cheese, ’.hen
-l»rhad with German mustard.
Whipped Cream Sandwich
Spread thin slices of white bread
u ith soft butter. Just before serving
spiead with stiffly whipped cream,
sweetened and flavored with vanilla,
miVed with chopped nut* and candied
eheTnes. A whole or half cherry may
be placed on top of each sandwich.
Cream Chee<e Sandwich
Spread thin slices of white bread
with cream cheese moistened w.th a
little cream and colored red with a
little mashed pimentoes. These could
be tied with blue ribbon ar.d used as
a Fourth of July sandwich—Red.
W’hite and Blue sandwich.
Cream Sandwich
Spread very thick cream on thin
alices of graham or brown bread. Adi
grated cheese sprinkled over the
cream to make it a cream cheese
sandwich.
Walnut Sandwich
Chop the nuts very fine and add
either salad dressing or cream cheese;
season well and spread on thin slices
of brown bread.
I
¡¿3 THE
OKITCHEN
■fl CABINET
"But who •hall ao tore- a»t the , «r.
A ad and in kwe a gala to match T
Or rwaeh a haad through uaw 1»
catch
Th» far off lat»r*»i »r t»ar»V
A FKW QUICK BRSAOfl
The waffle la especially welcome dur
tag cold weather, «nd la good made of
•our milk.
Wafflea.—Take one and
one-half cupfuls of flour,
.me-half teaspoonful of
soda, one-fourth t e a ■
spoonful of salt, one
tableapoonful of sugar,
three well beaten egg
yolks and one cupful of
•our milk. Add the soda
to the milk, then the egg
yolks and flour with salt;
foul in the stithj beaten whites of the
eggs and two tableapoonfula of melted
butter or other shortening Beat well
and cook <>n a hot waffle Iron. Serve
with any cold sirup.
Feanut Butter Bread.—Sift two cup
fuls of flour with three teaspoonful»
of baking powder and one teaspoonful
of salt, add one cupful of peenui but
ter. one-half cupful of sugar and mix
well. Beat two eggs, add one cupful
of milk, then add flour and beat well.
Put tn a well greased bread pan and
bake thirty to forty minutes.
Hoaltn Biscuit.—Take two cupfuls
of whole wheat flour, one teaspoonful
of salt, two teaspoon tula of shorten
ing. three teaspoonfula of baking
powder, one cupful of milk and one
quarter of a cupful of minced raisins.
Drop by teaspoonfuls on a buttered
baking sheet and bake onehalf hour.
This makes a dozen biscuits.
Coffee Cake.—Mix together two
tablespoonfuls of flour, two tablespoon
fuls of shortening and two tablespoon
fula of sugar with a teaspoonful of
cinnamon. When well blended set
awajr and later sprinkle over the
cake. Take two cupfuls of flour, one
ball teaspoonful of salt, four table
spoonful* of sugar, two teaspoonful* of
baking powder, four tablespoonfula of
shortening, one egg and onehalf cup
ful of milk. Mix well and bake In a
sheet about twenty to thirty minutes.
A few raisins may be added If de
sired.
Cream Biscuit.—Take one quart of
flour, three teaspoonful* of sugar, one
bnspoooful of salt, four teaspooufuls
of taking powder and when all are
well blended add enough sweet cream
to make of the right consistency to
roll. Bake In a hot oven.
him to tante only the food* he should
eat.
S. New food* should be added only
one at a time in very amali amount*
at first. A child should not be forced
to cat when he is not hungry nor to
eat a food which makes him ill, neither
should a poor excuse be accepted for
not eating a desirable food.
4. Meat should be given not over
once or twice a week, 1 tablespoou
at a time, and should never be allowed
to take the place of green vegetables
at a meal. Fried meat must never be
given to little children.
5. A child should be eating practi
cally all of the following cooked vege
tables by the time he is 2 years old:
spinach, chard, carrot», beets, celery,
string beans, asparagus, green peas
kk I cauliflower.
6. The child under 2 should take
from 3 to 4 cups of milk (warm) a
day.
7. Give boiled water several times
a day.
8. The following food* should never
be eaten or even tasted by small
children:
Tea
Pork
Sausage
Coffee
Salt fish
Pie
Radishes
Doughnuts
Cucumbers
Hot cakes
Grwn corn
Hot biscu’ts
Peppers
Waffles
Salads
Corned beef
Pickles
Ham
Liver
Fried food* of any kind
Green or over-ripe fruit
9. Meal time should be a happy I
time and a quiet time. Excitement, |
fear, grief or anger may cause in-1
digestion.
Coddled Egg
Have a small saucepan three-.
fourths full of boiling water, Re-
move the saucepan from the fire and
put in the egg. Cover the dish close
ly and leave the egg in the hot but
not boiling water for about seven
minutes. A large egg or a very cold
egg will tage a longer time. This
method cooks the yolk without over
cooking the white. The white should
be of a jelly-like consistency.
Rice Pudding
1 quart of milk
1-3 cup of rice
1-3 cup of sugar
St teaspoon of salt
“Sa^e the Surface and You Save All
For your spring’ painting. tinting,
paper hanging, etc., call Auto. 6-T8-16.
Capvrlckl
l»iX W«MvfTl N.w.p«p«r falo»
Celery Sandwich
Cut fresh crisp celery in tiny pieces, nee or macaroni; 1 tablespoon. Bread,
then add a mayonnaise dressing and I slice a day.
hard boiled eggs mashed to a paste.
At About 14 Month*
White or graham bread msy be used ‘
(Add
to the foregoing)
for this sandwich.
Butter, 3 teaspoons a day, 1 tea-
spoon at first. Give cereal un-
Corned Beef Sandwich
Chop the be*f fine add a little oil.; strained.
At About 16 Month*
vinegar salt and pepper. The further
(Add
to the foregoing)
addition of cream is an improvement.
2 P. M.—Soft cooked egg, 8» at
first, three or four times a week.
Chicken Sandwich
At About 17 Month*
If very tender, the meat may be.
(Add to the foregoing)
sliced thin and then seasoned to taste,
2 P. M.—Custard, junket, rice or
but the better way is to mince it and
a3d mayonnaise dressing or a little other simple cereal pudding. 1 to 2
r* h cream and a taste of mustard, if tablespoons.
At 18 to 24 Month*
desired.
(May be added to the foregoing)
2 P. M.—Lean beef, lamb, or chick
Fisk Sandwich
%Take any kipd of cold cooked fieh— en, or lean white fish. 1 tablespoon
Salmon of halibut are be»t—flake it cut fine. (Pork must not be given to
carefiifly, riiŸmving afl the bone», and 1 little children.)
by the kiWltWn of mayonnaise dree
Points to Remember
ing make It sufficiently moist to ! 1. Teach your child to eat slowly
spread. or instead of the dressing us» I and to chew well. Give him some
cream, salt and pepper and a little thing hard to chew every day.
melted' butter.
2. A Child learns to like foods by
tasting them. Help him learn to like
T
Egg Sandwich
the right kinds of food by allowing i
Mash the yolks of hard boiled egg«
with a littlp anstard salt and pepper
and a little me'ted butter, in the
proportion of one tablespoonf'ul to
three yolks, then add whites of eggs j
finely chopped.
STEFFV & JOHNSON
Painter* and Peroratola.—Adv.
Geo. W. Crockwell. M. f.
Natuiopath, Spmologist
706. 720 Dekum Bldg.
ELECTRIC TREATMENTS
SPECIALTIES
Stomach trooble. Chronic disease
and Female complaints.
No matter what your trouble is
! can help you: I have cured
hundreds! Why not you?
Consultation and examinations
Free. "Pay as you can.”
No knife. No operations. No in
curable case taken.
Free treatments this week.
Lloyd Georgy warned against ex ■
cessive ambition when he said, "the
mountain of fame has great reepon-
sibility, the higher you climb, the
colder and lonelier it becomes; you
are exposed to over)- attack of the 1
elements, also it is ncesaary to deny
yourself the comforts of peaceful
home life."
Anthrax go rm* in wool, atill in bales,
can be klled by an electric ray which
produces a wave capable of destroy,
ing tetanus germs in 60 seconds,
cholera germs in 15 seconds and
bacillus coli instantaneously.
Why Do So Many
People Have Weak
Arches ?
If shoe clerk* are correct in say
ing that 60 per cent of the women
they bait on have weak arches; if
the army examiners were correct
in rejecting, on account of flat
foot enough men to make u big
city—then it doe* seem strange
that so many people should hate
to suffer from t'.nlure of the fool
to hold up und’-r the weight of the
body. They’re not all fat people,
either.
The Answer
Broadly s|>eak ng. the reason is
this: Every part of the hotly is
alw ays clad so a* to permit re i
sonable muscular freedom, except
the foot. Here the ligament* and
muscles which should hold the
arch bones in place, become atro
phied through restricted circula
tion and lack of exercise in shoes
that are rigid, tight, ill-fitting.
Down goes the arch. There are
other special causes, but the bulk
of the sufferers can blame the
shoes they have worn.
You Can Avoid It
How- much better to wear Canti
lever Shoes, with their flexible
arches, and room for every part
of the foot. They allow the arch
muscles to exercise and strengthen
naturally as you walk. Circula
tion is free. They are restful shoe*
to wear all day. They are com
fortable
All these features for
your comfort and well-being have
not prevented Cantilevers from
being good-looking shoes. Their
trim appearance is one of the
pleasures in wearing them.
These shoes arc very finely
made. The prices are moderate.
CANTILEVER SHOE CO.
353 Aider St.
Medical Bldg.
PORTLAND, ORE.
CUT FLOWERS
for all occasions
At About II Month*
(Add to the foregoing)
2 P.M.—P-tked potato, 1 small, or
HEMSTITCHING
It’s worth two
At 9220 53d avenue, (wo block*
north of school
8c for Cotton; Ilk for Silk
Dressmaking of all
done.
Mildred V
kind«
also
■
Pearl Tapioca
2 pounds
Meals and Lunches
M. J. B. Tree Tca.nn*»
C. *I.H-lb
¿/V
Koval Club (’of» Oi nr
fee. 3-lbcan
1 Cp
Avv
QCg*
vUv
Olympic Flour, 0Q nn
19-lb. sack
wZiU3
Hires Hoot Beer
extract, Itottle
1 Op
• O'*
Golden West Bird
Seed, 1-lb. pkg
Qp
-***
OOv
5940 92nd STREET
I*iano Tuning
E. » A ROLO
Rea. 6709 59th Ave.
Phone 532-84
107 W. Park St.
T^VERYTHING in its season»
so now, when it’s wann
a WESTINGHOUSE Elec
tric fan will keep you cool.
Come in and let us demon
I
«•••••••••••••
Phone Automatic 6'i3-f>6
M ANZ. * MIRWALD
Ladle«' and Gentlemen's Tailor»
Cleaning. Pressing, Repairing
Suita Made to Order.
5801 92d St.. Lenta Sta.. Portland
1». LARSEN
REAL
ESTATE.
INSURANCE
in \
\
m mi
Formerly
PriuGntial Man
In Thia Section
I'atromxe our advertiser«.
ra
6 :x Foeter Road
Tort land, Or.
strate
Star Electric Co., Inc
F
There's a ruh Tire of extra value in every rise.
for car, tract or speed wagon
rr
1
You Are Choosing Today
between spending a little for paint now
or spending heavily for repairs later
TIRES
OR poor roads, for heavy loads, for hard use
any where the Fisk Red-Top cannot be equaled
for small cars. An extra ply of fabric and a heavy
tread of extra tough red rubber make a strong tire
built to meet exacting conditions.
Time after time one Red-Top has outworn three
ordinary tires. Its distinctive looks indicate your
selection of a high-grade tire while its extra mileage
more than justifies your choice.
r 1
n
!
6338 Foster Road
Phone: Auto. 615-33
Extra Ply of Fabric—Heavy Tread
Juat m blocks from "M-S” car.
Koval White Soap Ap
per bar
“v
Medical authorities say “Good Coffee is beneficial to any normal |>erson."
20th Century’ Brand makes it sure that you will have
Good Coffee, per pound
Phone Auto 635-71
128 Third st., bet. Washington
and Alder sta.
Spanish Olives, fancy,
full pint
QQr
jar
OOC
Baker’s Cocoanut, fresh
fresh grateil,
Op
10-oz. cans.
Ov
20th Century Coffee
RED-TOP 30 X y/s
RESTAURANT
TKr»
ZUv
Del Monte Beans, nnp
large 2H can
ZUL
Blookcr Cocoa, finest
in the
IE«
world
Floral Designs a Specialty
HOUSE’S
P&G Naptha
Soap. 4 bars
Campbell’s Beans 1 lc*
per can ............. Alv
Price $17.85
Free Hemstitching
Koval Baking Pow-A f|p
der, 12-oz. can
Preferred Stock
(’offer, 1-lb. can
3715 Sixty-thud St
6 A.M.—Whole milk (eann> >n
bottle, eight ounc- s.
! FA. M.—Fruit juice (1 t» 2 ounces)
nr pulp (t to 2 tablespoons), orange. >
tomato, prune or apple.
10 A. M.—Cereal. 1 tt 3 tablespoons, |
any thoroughly cooked and strained |
cereal ssltad to taste, but not sweet-,
ened. and served with milk; milk1
(warm) to drink, 4 to 6 ounces.
2 P. M.—Vegetable soup, 4 to 6
ounce», or green vegetable pulp, 1 to
2 tablespoons. Crisp toast, or zwie
back. 1 slice; fruit pulp, apple or
prune, 1 to 2 tablespoons; milk
(warm) to drink, 4 to 6 ounce*.
6. P. M —Cereal, as at 10 A. M. I
Milk (warm) to drink, 4 to 6 ounces, i
Qp
Snow Fall Flour Fl 7C
19-lh. sack
wl« • v
Nippon
Florist Co
6007' t 82nd St.
Federal Milk,
tall cans
Fresh Rolled Oats Op
1 pounds
ZOL
Time to Re-tire?
(Bur Flak!
At 12 Moath*
Bring this ad.
yards
Shredded Wheat Bis
cuits. Fresh from lip
the oven
...... X Av
FISK
Funeral Directors
LETTING THE JOB
Automatic 644-T.*
AT WHOLESALE PRICES IN A RETAIL WAY
We Are Selling, Saturday and Monday
M ASON FRUIT JARS. PORCELAIN LINED CAPS. THE GENUINE M A-
SON—Pints, 85c per dot.; quarts, 98c per do».; ’4-gallon, $1.48.
Day and Night Service
Plow 618-21
A D. Keawarflty
5802-4 92nd St.
K. S. «eed-rsoa
GET MY PRICE BEFORE
B- Margerv M. Smith
Nutrition specialist, extension serv
ice.
! (Feed the child regularly, if pos-i
bottle, eight ounces.
The Place to Buy Groceries
CRISCO—1-lh. 23c, l’i-lh. 34c, 3-lh. 68c, 6-lb. $1.!«). 9-lb. $1 95.
12
.
20 STORES
Argo Corn Starch *rlp
per 1-lb. pkg
• 2v
A. D. KtNWORIHY & CO
Sheet Metal Works
20 STORES
Ix'nox Soap, 3 bars QOp
10c; 10 bars
T is a consoling thought
to know that your dear
one was laid away by a
firm that doe- not con
sider the service mere
ly as a business trans
action.
GRAYS CROSSING
FOOD FOR THE CHILD—FROM
MONTHS TO 2 YEARS
W teaspoon of ground nutmeg or
cinnamon
Wash the rice thoroughly, mix the
ingredients and bake about three
hours in a very alow- oven, stirring
occasionally at fiiat. Thia pudding |
may be poured ov»r stewed prunes I
or baked apple pulp in place of soft
cAistard.— Bulletin, Oregon Agricul
tural college.
We ha»>- been making the heat
OU can't escape die choice.
Either your buildings are paint* for 73 year*. They ar* aeira-
tific in formula and preparation. They
well protected by paint or they
meet the weather condition* In the
are rotting and will require re Weal.
pairing or rebuilding within a
They anntain the fineat material*—
PIONEER WHITE LEAD. pure Ila-
few years.
Check the costs. Find out how •eed oil. pure xinc, and pure color»—
combined scientifically in exact pro
much more it will cost to repair portion* with long rime ekilL
or rebuild your property dtan it
will to protect it with paint. Hot
ting buildings are a waste and an
Free Advice
on Painting
extravagance.
nur ageat far advise,
When you paint use the lies! se Ash
lor cardo, etc.
paint. It costs less in the long
Aeh the Faller tgwlici
Depart Meat about the
run. It spreads more easily— Ho«
most d »sir sb le «olor s>heme«,
olor harmony •
any other
saves labor cost. It covers more e detallo.
surface per gallon than “cheap”
Maliero of Rubber Cement
Floor Psi at, AllPurpeso
paint.
Voraloboo, AHhanwhll*
Y
But moat important, the beat paint
•ervea you five or more year* longer
than "cheap” paint.
F. es me I, Filtren for Floors
V.raish, Waehal.le Vail Finish. Ante Re.mel.
«ara sod Roof Falot, For. h a ad Mrs
and PIONIFR WHITE LEAD.
Fullerh
•
House
Painfs
Phoani« Rara Caln*
Bure Prepare« Peint
Maaulactured by W. F. Feller A Ce., Dept. 40, Sen Fraacbco
Bruche» la I« Citte» la the Wa»t
LENTS HARDWARE CO.
5»n 92n4 St.. Portland
4
IMCISICSTION
PURE PREPARED PAINT AGENT
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