Morning Oregonian. (Portland, Or.) 1861-1937, October 21, 1922, Image 12

Historic Oregon Newspapers

Morning Oregonian., October 21, 1922, Page 12, Image 12

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Newspaper Page TextTHE MORNING OREGONIAN, SATURDAY, OCTOBER 21, 1922 STRAWBERRIES YET 01 LOCAL MARKET , 13c the Package 12 . il i.' i II . I Raspberries Also Offered; Quality Is Better. GRAPEFRUIT IS CHEAPER Apples at Height and Are to Be Found in Quantities Price 80 to 60 Cents Dozen. Strawberries and raspberries are etill shown in most stores and mar kets and they are large and deli clous in appearance. . The raspber ries are 25 cents a box and straw berries 20 cents. The strawberries, which are said to be watery at this season, are difficult to keep, but the quality of the raspberries seems as good as earlier in the season. Huckleberries are still hanging on and are offered at 25 cents a pound. Florida grapefruit, which sold last week at 25 and 35 cents each, is priced today at 20 and 25 cents. .Apples are at their height, and large ones, bright and luscious, are to be found in quantities. They range in price from 30 to 80 cents a dozen and when bought by the box a bet ter price can be obtained. Grapes are priced a little lower this week and with but a few exceptions can be found at 10 and IB cents a pound. Pears are represented this week by Bosc, Flemish Beauty and D'An gou, at 50 cents a dozen. Salway peaches, a late variety, are offered at 40 cents a basket and about 20 cents a dozen. Persimmons are 15 cents each for the large size. Cranberries Take Drop, Cranberries have taken a general drop In price and tre about 20 and 25 cents a pound. Eastern chestnuts, have arrived in the Portland mar ket and are offered at 65 cents a pound. Oregon chestnuts sell at 25 cents. Fresh cocoanut are 25 cents apiece. Alligator pears are 60 cents each this week, taking a drop from last week's quotation of 75 cents. . Parsnips, which are Just now be coming' plentiful, will be found in all markets and stores today and are large and smooth. They range from five cents a pound to two pounds for 15 cents. Asparagus beans are still offered at 10 cents a pound and red cabbage is IVi cents a pound. The price of white cabbage, which is especially flna in quality, varies from 1 cents to 5 cents a pound. Artichokes Are 15 Cents. Artichokes are 15 cents each and three for 60. Brussels sprouts are offered at 25 cents a pound. Corn still is plentiful at 20 cents a dozen ears. Firm, white heads of cauli flower, large in size, sell now at 10 and 15 cents each. Most of the markets are making a special price on sweet potatoes, selling them at six pounds for a quarter, or by the pound at 5 cents. Rutabagas are 5 cents a pound. Fresh mushrooms are plentiful at 60 cents a dozen and green peas retain their price of 25 cents a pound. French carrots sell two bunches for a quarter. Lima beans are 25 cents a pound, and egg plant is two pounds for a quarter. Green tomatoes for chili Bauce and other relishes are 5 cents a pound or 40 cents a box. Celery root sells three for a quarter and celery is 10 cents a bunch and 10 and 15 cents a bunch Is the price of celery hearts. Pumpkins for Halloween are shown everywhere and the custom ary Jack-o'-lantern sizes sell at 5, 10, 15 and 20 cents each. quash for baking and pie making is 3 cents a pound. Potatoes are offered at a cent and a quarter a pound. Fancy comb honey sells on the Yamhill markets at 20 cents a comb and 60 cents a quart. Casaba melons are generally offered at 5 cents a pound. FIRST - CLASS BEEF SCARCE Other Grades Are Plentiful at Reduced Prices. Although first quality beef is a little scarce in the Portland shops today, owing to the fact that only a few top grade steers came in this week, second and third grade beef is still plentiful and will sell at the reduced prices quoted last week. It is thought by meat dealers that this surplus will be used up by next week, when prices probably will rise again. Sirloin steak will sell today at 28 cents a pound and choice round steak at 25 cents. T-bone will be 30 and 35 cents and boiling pieces will sell at 12 cents. Choice pot roast cuts are 18 cents a pound. Veal prices remain practically the same as last week, roasts sell ing at 25 to 30 cents a pound and chops from 22 to 28 cents. Breast of veal is 15 cents a pound and veal stew is 12 cents. Oregon grain fed young pig pork )a offered today at slighttly reduced prices on some cuts. Pork tender loin, which last week was 65 cents a pound, is 60 cents today. Leg roasts are generally 25 cents and shoulder roasts 20. Pork steaks are about 22 cents a pound and spare ribs are 18 cents a nound. Loin roasts are from 30 to 32 cents a pound. Chops vary from 30 to 34 cents. In some markets today Oregon sugar-cured ham will be offered at 27 cents a pound. The general price is from 28 to 30 oents a pound. nowever. Although the wholesale price of lamD nas advanced one to two cents a pound, retailers have not taken advantage of the rise. Legs of lamb lor roasting will 32 cents today chops will range from 25 to 45 cents and breast of lamb will be 12 Vi cents. Last week's fish prices will hold good today, practically without ex ception. Salmon is 25 cents a Dound. halibut 30 cents and smelt, sanddabs ana sole 20 cents. Black cod is 16 cents a pound. Crabs range in price from 35 to 50 cents, according to size. Olympia oysters are 70 cents a pint and eastern oysters 60 cents. Hard-shell clams are two pounds for 25 cents. Yamhill prices for chickens in Hens 22 cents and fryers 30 cents. Fancy fowls offered in meat mar kets are: Fryers and roasts 40 cents, stews 30 to 38 cents. Ducks are 40 cents a pound, capons 65 cents. Turkeys are offered at 55 cents a pound and squabs at 90 cents each. Fresh eggs range in price from EO to 58 cents a pound, the advance being due to a 3-cent rise in the wholesale price this week. The prestige of Oregonian Want Ads has been attained not merely by The Oregonlan's large circulation, but by the fact that all its readers are Jnterested in Oregonian Want Ads. k i f ' ' , Wi lli ' I b t it - $f V i " -- . ' If"- lis NL. . - S r. if- I ' 2J?" ffj - -rtk 1 & - - ' IS-s tJ v f. .C ' it f 4-" i ' ' Si filr,lV4f; IB MISS MADELINE STONE, WHO TLI' WITH A SMART AFFAIR. M: IS. John Ross Dickson' Jr., (Helen Gregg), whose wedding was a recent event, was the motif for an elaborate tea yester day afternoon when her mother-in-law, Mrs. John Ross Dickson, enter tained at her home at Garthwick. Lovely autumn leaves and flowers, which were used as the decorations, to Make Velvet and Silk Form Three Dainty Bella. rlESB dainty bells of velvet are both fascinating and unusual for your large velvet hat. Stitch a spray of them to the underbrlm and a spray around the crown so that they will fall over the aide of the brim. Cut pieces of velvet ten inches long and five inches wide. Gather them at the bottom as tightly as you can. Slip a round button or mold Into it. Gather the velvet Just above the bottom, then at the top. Make a tassel of col ored silk for the bottom of each bell. Join the bell to a fine gold cord witb pieces of metal thread. FLORA. CAMAS, Wash.. Bent. 20. Dear Miss Tingle: I read all your articles and they ftelp me a great deal. I have never written to you before. Would you please publish a good recipe for "corn relish." and also one for "mustard pickles"? Thank you. c. C. C. CORN Relish No. 1 Two quarts green corn, two quarts chopped cabbage, two quarts chopped cu cumbers, one quart chopped green peppers, two quarts chopped celery. two quarts chopped green tomatoes, two ounces mustard seed, two ounces celery seed, four cups sugar, eight cups vinegar, salt to taste. Cook the vegetables separately in salted water until nearly tender, but not soft. Drain and mix with the other ingredients, then ceok 1 hours, put into Jars and seal while hot, or put directly into Jars after mixing and sterilizing two hours. The latter plan is less like ly to give a mush product. Corn Relish No. 2. Mix together ten cups corn cut from the cob, ten cups chopped cabbage, five cups each of chopped onions and green peppers, five cups, chopped celery, six cups vinegar, three to four cups sugar (to taste), two tablespoonr salt, two tablespoons mixed mus tard, one tablespoon each mustard seed and celery seed, one tablespoon tumeric. Mix and cook until tender. Seal while hot. . I have a very large number of corn relish recipes, all slightly dif ferent, both in method and propor tions; so if. the above (which I have not tried personally, but come from a good source) are not what you had in mind please write again. The materials for mustard pickles cauliflower, cucumbers, onions, tc. should be soaked in brine and scalded in vinegar as for any pick les. Then drain and reheat in the following mixture. The amount of mustard and sugar may of course be varied to suit personal taste: Mustard Dressing for Chow Chow or Mustard Pickles. Three to .six tablespoons dry mustard (this va ries with the quality of the mustard used as well as personal taste), two tablespoons tumeric, one cup flour, Vi cups sugar, six cups vinegar, three tablespoons oil (if liked, may be omitted), a few grains cayenne 'UorioldPiDblonii? tnj Lilian Tingle Fink Photo. ENTERTAIN THIS AFTERNOON added to the charm of the affair. Presiding at the tea table were Mrs. John F. Dickson, Mrs. Charles Bliss Preston, Mrs. William L. Thompson and Mrs. Frederick Judd. They were assisted by a group of younger maids including Miss Elizabeth Hailey, Miss Louise Linthicum, Miss Janet House, Miss Katherine Hoyt, Mrs. Henry Clay Judd, Mrs. W. J. if a very hot mixture- is desired (may be omitted). Mix to a smooth paste with two cups of the vinegar. Heat the rest of the vinegar in a double boiler. Pour it gradually on the first mixture, stirring all the time. Return it to the double boiler, cook until thick, then mix with the prepared vegetables and seal at once. Mustard seed and celery teed in any desired proportion may be mixed loose in the pickle or boiled in a bag with the vinegar with or without a few cloves and pepper corns or mixed pickling spices. PORTLAND. Bent. 30. Dear Minn Tin gle: Could you give me a recipe for a good drop dumplings. I have such very poor luck with mine: they fall and eet so neavy. w oat is tne cause or that Thanamg. you very much. R. B. L. I hope you saw the suggestions given recently by a correspondent in this column. If it was a dumplingr without egg that you wanted, Just use the ordinary baking powder bis cuit formula without shortening. Steaming is usually more satisfac tory than "dropping" dumplings. If you do not steam them, then be sure (V) that your liquid is boiling when the dumplings are dropped in; (2) that it continues to boil for 20 to 30 minutes (accurding to the size of dumpling); (3) that the lid is not lifted during this period; (4) that the dumplings are thoroughly cooked and "set" when taken out. Neglect of any of .these points is always likely to cause falling and heaviness, even -witn the best pro portioned mixtures. offectEiili96: Daily Quiz TTTHAT is a mezzanine? How Is It VV pronounced?. . . What is the plural .of miasma? Is It better to say "He is 6 years old," or "He is aged 6 years." Answers to Friday's Qnrstinns. ." As "loan" is a noun, say, "I will lend you the money." "Party," meaning one person, is strictly a legal term, and Is a vul garism when otherwise used. Instead of "There was a party here last night who bought it" say "Some one who was here last night bought it." , , Things are cut in "halves" (not "in half"), as- everything has two halves. When meaning a tariff "custom" is always used in the plural; as "customs duty." Speed Up 5c Everywhere Don't lag. Eat little raisins and speed up. Delicious when you're hun gry. New life when you're tired. 1560 calories of energizing nutriment per pound 75 fruit Sugar, in practically pre digested formtherefore al most immediately effective. Furnish food-iron also. Get little red box now and try. 5c everywhere. Little Sun-Maids "Between-Meal" .';Raisins Wad Tour Iran Today f Furnish and Mrs. Elton Watkins. In the drawing room were Mrs. L. Ward White, Mrs. E. M. Andrus, Mrs. George Carter Steding, James D. Hart, Mrs. Ralph Hoyt, Mrs. H. A. Sargent, Mrs. Thomas G. Hailey, Mrs. Roy T. Bishop, JUrs. Frank E. Smith, Mrs. Charles' J. Smith, Mrs. John H. Fitzgibbon and, Mrs. Guy Boyden. t One of the largest affairs of to day will be the Mills' club bridge tea to be' given at the Portland ho tel. Thos who will be in charge, during the tea hour are Mrs. Rob ert Benson, &Iiss - Doris Bagley, Mrs. Frank McCawley, Mrs. K. M. Norris, Mrs. E. K. Hendershott, Mrs. Jack Justice, Mrs. Henry F.eldman and the Misses Frances Swing, Mary Laura Meyers, Judith Lippitt, Ida Blackford and Lena Blckel. - Miss Helen Page and Mrs. W. B. Robertson, who have been visiting In the east, are expected to return next Friday. ( I Mrs. William Dudgeon of London, who has been the house guest of her sister, Mrs. Thomas Kerr, Is now visiting in British Columbia. Mr. and Mrs. Louise Goldsmith entertained a. group of society folk at the Hotel Portland Saturday night supper dance. Mrs. John L. Rand of Salem was one of the out-of-town guests at tending the Holmes' wedding. Mrs. Rand was a guest? at Hotel Port land during the week. Miss Grace Blied will give a piano recital this evening at the Portland Women'B club. She 'has been a pupil of J. Hutchison for a number of years and will continue her study of music in New York this winter. The meeting of Beta Nu chapter of the- Delta Gamma sorority which was to have been held today at the home of Mrs. George Bright has been postponed indefinitely. Dy Helen Decie A HOUSE GUEST owes It to her il1 entertainers to give as little trouble as possible. When she de mands extra service or undue at tention, or when, as In the illustra tion, she keeps everybody waiting for dinner half an hour beyond the time set and announced, she Is proving that " her lack of consid erate- manners makes her a most undesirable visitor. It is bad enough when, through some unforeseen accident, an out side guest has been detained and arrives late, but when host and hostess and Invited guests are impa tiently waiting for the house vis itor who prolongs her appearance, either to create a sensation by some time-consuming artifice In dress, or who waits until the last moment to prepare herself for the dinner party, the offense is unpardonable. Every man and woman accustomed to so cial usage knows that, since a de layed dinner injures the food (and the temper) in the kitchen, it is an obligation of courtesy to ar rive a few minutes before the ap pointed dinner hour. (Copyriglit. 1922, by Public Ledger Co.) NewTodaijin fixe Markets TVA.RSNIPS. wWcl Jia.v huti nf. Jl fered in the markets In small quantities previously, are now plen tiful and are priced at 5 cents a pound. Brussels sprouts are 25 oents a pound, artichokes are 15 cents each and cauliflower is 10 and 15 cents for large-size heads of good quality. Asparagus t beans. which are n earing the close of their season, are 10 cents a pound. Grapes, which are at the height of their season, are priced from 10 to 20 cents a pound. Apples are beau tiful, large and delicious and range from 30 to 60 cents a dozen. Selway peaches are about the only variety of this fruit left on the market, and are priced at about 20 cents a dozen and 40 cemts a basket. Confectionery and grocery stores " rs .3.1 lCj Is what you get for your money in buying Powder w Iame PRICE y p For over 30 years . . Ju fcT WHY PAY WAR PRICES? ' &' -IJff MILLIONS OF POUNDS BOUGHT BY THE GOVERNMENT SRS l j I 1 ' j "Saturday Is Hosiery Day at Berg's" See our Hosiery Carnival display. Three big win dows of Hosiery specials. Our great hosiery depart ment teems with the newest hosiery for . women, children' and men. A few of our many specials for Saturday are: Women's full fashioned foot, seamed leg, beautiful silk embroidered clock; regular $2.25 value; Satur day only , $1.55 Women's wool and cotton mixed Sport Hose, Burson made, knit-to-fit; brown, grey, blue, heater mixtures. Saturday only 650 Children's pure wool -length sox, rolled top, Eng lish style; all colors. Saturday only $1.15 Men's heather wool mixed Hose, all colors. Satur day only 550 Hundreds of other specials equally interesting. I i whosjour sifS ronrrla Known as f1! I sMoowon Smw-tar are making onamental showings of almond paste candles, colored and sh.iped like fruits and vege tables. Thev a.rA ftaner.iallv suitable for holiday decorations and favors. They are sold at about 2 a pound. MURDER TRfAL SPEEDED Witness to Shooting Testifies Against I. jflzuma. Trial of I. Mizuma, Japanese contractor charged with man slaughter for the slaying of Enoskl Hayeski, was speeded far toward completion yesterday before Judge Tucker in circuit court. The Jury was obtained, the Jurors viewed the scene'of the shooting and the-state presented all of its case. Chief witness iqr the state was W. H. Atwater of Seattle, Who testi fied he saw all of the shooting. This occurred near 266 Everett street the evening of August 11. The state's evidence is such that Mizuma is accused of having over powered Hayeski, also a Japanese, taken his revolver from him and then shot Hayeski as the latter started to flee." The defense is to be that of self defense, according to opening state ments of the attorneys. Henry B. McGinn and John H. Stevenson represent the defendant and Deputy District Attorneys Hammersly and George Mowry are acting for the state. The prestige of Oregonian Want Ads has been attained not merely by The Oregonian'i large circulation, but by the act that all its readers are interested in Oregonian Want Ads. Any Modern Grocer can tell you that one l ' sttP of " m08t raPid sel" AWSl1 lers and surest repeat- aI. L. ers is Carnation Milk, jff becauseof its richness JRr and unvarying quality. 'Cook with Carnation !1 J hosier? Orm Omsns ItaisIuWSox To Clean Combs Properly COMBS should not be washed if you wish them to keep their color and last as long as they should. Instead of washing them make a comb cleaner as follows: Get two narrow strips of wood, each an inch longer than your comb. Tack one end of a number of pieces of soft string to one strip. Tack the other end of each string to the other strip. Fasten one strip to a shelf NU-LADE Eggs are always the name, "strictly fresh." Tor book of "100 TUd Recipes" free, addrest Carnation Milk Product! Co- BOS Concord Bldg., Portland, Or. t! Keep the Kiddies Strong and Well With Crisp, nourishing Tru-Blu grahams, sweetened with honey and pure sugar instead of richer, less healthful fare Easily digested Tru-Blu grahams for after-school lunches in place of heavy foods that will deaden the appetite for dinner Whole-of-the-Wheat Tru-Blu grahams that hold just the right amount of roughage to keep the body functioning nor mally and healthfully. Tru-Blu Grahams Are Made of the TRUE Graham Flour made from the ENTIRE kernel of sun ripened wheat and containing elements that are positively essential to proper development of growing muscles and hardening of bone tis sue. Tru-Blu grahams are genuine strength builders for the little folks. Your grocer has them in packages at 13c and 30c Also in 5-Lh. Wood Boxes Made in Portland by the TRU-BLU BISCUIT CO. firmly, run the teeth of your comb up ana down tne strings tin clean. THE HOUSEWIFE. m ASHLAND, Or., Oct. 20. (Spe cial.) Members of the local Parent Teachers' association are active this ROMAN MEAL HEALTH BREAD Aids digestion -- , Relieves Constipation Reman Meal Is a balanced Food. LOG CABIN BAKING CO. Portland, Or. 0flscsy mamookf "CISHIN season's open. Picnic time is here. "When a man's "starved to death" Til lamook Cheese just hks die spot! A good thing to remember when you fix the -picnic lunch. Or if he wants a sandwich to slip into his pocket, make it a generous slice of "Tillamook" be tween buttered bread! "Tillamook" is the original trade-marked cheese. It is made in a little valley, where herds graze all year 'round on succulent green pastures. Every single pound is stamped with the name "Tillamook". Be sure you get the genuine. TILLAMOOK COUNTY CREAMERY ASSOCIATION Tillamook. Oreero - 25 cheete kitchens owned and operated by Tillamook dairymen TCHEE! Every pound of cheese made in Tillamook County is branded "Tillamook". No Otker is genuine. week in a drive for new members. Funds derived from dues are to be turned over to the schools and will be used largely in the purchase oE equipment. WITH EVERY MEAL NVJI W CUUM PACKED f A I 9 S2i ti t WITH EVERY MEAL f