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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 22, 1922)
7 4' I- C 1 THE OREGON STATESMAN. SALEM. OREGON SATURDAY MORNING. APRIL 22 1922 'I : L?Caw -ZMrrr " - - - - . ilwm I I I , - II 4 ! I 1 1 I I M i II J Sunday 1 Home-Suppers .'Taken all la all, there is noth ing mors interesting or more thoroughly enjoyed than the In formal Sunday night supper, for then It is that one allows oneself unlimited latitude . as to time, methods ot serving and the things served. Let as plan this intimate meal to he a llttlo different and. therefore, more . attractive, with plenty ot foot) to enable us to make hospitality one of its attri- ANNOUNCINO ' sob-IbJoiIow. - Md from - t pw,gMibMMltnunertn. butes. If the family (is small, one of the happiest ways of serving this meal Is on a tray before the open fire place. Or if the fireside is not to be had. there is the pleasant j custom of j preparing at least a part of the cookery at the table by the use of a chafing dish or, grill, for. there is always a cer tain fascination both to lookeron and performer In following the delectable concoction from start to finish. V ' j . Eggs are among our .best stand- bys for the Sunday night sapper. and when served with attractive sandwiches, the first part of the meal, at least, is complete. Tabas co Eggs are one of our choicest fireside treats. Heat In a chafing dish one cupful of: thick cream and one cupful of whole milk. Add one teaspoonfol of salt, a dash ot cayenne, and tabasco as yon like it; tastes vary as to "hot- season ings. When the mixture reaches the scalding point, slip in one at 1 1 J : - : ' .. ' ' I - 1 i.ll- - ' ' :'nt ... - nrrv w ;lll ; f II ' TtrPAd is food to fiTTOW on. ... T I II ' V Keep the kiddies healthy and happy by fciving i i tnem lots Ol sweet, uutxitiuua buiwi - i i J ''i -" - - Serve Bake-Rite Bread" Vith ' milk, with , boup, , 4 . . with honev, iellv and stewed fruit all big food . ! : II- vo1nP4 Arid an delicious! " t ; ! t III HOur paKe-Kite ureaa is sunsaine ioou. im Ia stored the sweetness, strength - III II . ii'ftt-wivinc nonriahment of the wheat-kernel. Ill ki J II ' j.v-.-o 1 1 Eat Bake-Rite for abounding health I It pro- . II ' vides a mg store oi reserve sirenin anu neauu m 11 f , for the years to come. v ' :i jj HfJ nnroaf inrrp1iTt. ,r-. Ill I II r . Ill :l Made by skilled bakers, i 'S 'Made in the sunshine and pure air. - BAKE-RITE SANITARY BAKERY ''. 457 SUte Street '.Phone 268 I . ' itii'ai V;. I , '. rll i- a time, but as rapidly as possible,; six fresh eggs, and dip the hot sance orer and around them. As the eggs begin to set. sprinkle one-half cupful of fine, erlso breadcrumbs and an equal amount of grated cheese orer the eggs and sauce. eKep dipping the sauce orer the eggs until the erumbs and cheesy are well blend ed, .in .th, mixture and the eggs rather firmly pet; It heeessary, more milk may he added.' RemoTe the eggs carefujly when done and serve eacn on a.spuare oi noi But tered toast - surrounded, with the sauce. For Rinktum Tiddy, heat one pint of canned tomatoes and add one teaspoon ful of salt, one tea spoonful of sugar, one-eighth tea spoonful of pepper, a dash of cayenne, and one tablespoonful of ehopped onion. When hot, melt in it one-half pound of cheese cut In bits, adding a gradually while stirring constantly. When smooth add one teaspoonful of butter and one beaten egg, stirring all the while. Serve on slices of hot but tered toast or hot crackers. For English Muffin Savory, buy or make large English muffins. Split, toast, and , butter the re quired number and arrange on hot platter. Lay a thin round of fried or boiled ham on each and on top ot this a nicely poached egg. Last, top the egg with a; lib eral spoonful of Hollandaise. Cheese. or rich white .saucer , To simplify the last-minute prepara tion of this dish, two halves of a hot, hard cooked egg may be sub stituted for the poached egg. ' Our 'tried and true t shrimps. Combine , lightly " and , serve on rounds of battered toast. For Savory Beans mince three sausages and sante in the chafing dish with one tablespoonful of minced onion until crisp and brown. If the sausages are very fat, pour off some of the gravy. Then add one cupful of cooked corn cut from the cob, or dry canned corn, and two cupfuls of left-over baked beans. Stir until weU heated, then season as need ed, considering the seasoning of the beans. Serve with cold slaw to which a little catchup has been added. Toast and jam, or xake and cut-up fruit go very nicely as a desert for this dish. For Italian Eggs butter a rather shallow glass dish and cover with hot. canned or freshly cooked as paragus tips laid flat and evenly, allowing four to six tips for each serving. Meanwhile, poach the re- Quired number of eggs and place on the asparagus. At the last min ute pour Hollandaise sause liber ally over all, allowing two cup fuls of it for six eggs. Good Housekeeping. - Heat bacon fat or butter in a fry-i ing pan; when smoking hot turn in the . potatoes, toss them well so they will brown evenly, and cook until Quite crisp; wben done put them on a dish on the back o.f the stove to keep hot. add more bacon fat to the frying pan and saute the celery until It Is a gold en brown. Pour off any excess fat left in the pan and return the po tatoes; add pepper or paprika. Mix thoroughly by means ot a sil ver fork, reheat and serve. This dish will be found partic ularly good to serve with roast beef or beef steak. The quantity given in this recipe should serve six people. ' favorite receipts Sugar, 1 cup. Oil. 1 1-2 tablespoons. Egg, 1. Water, 1 cup. ' Flour, 2 cups. Baking powder, 3 tablespoons. Prunes, 1J. Cream, oil and sugar, add beat en egg and beat. Add sifted dry ingredients and water alternately. Beat well. Add prunes In 2 table spoons additional flour before putting Into batter. blespoonfuls of butter, in it cook three tablespoofuls of flour and one-fourth a teaspoonful of salt. Add half a cup of m'lik and stir untU boiling. Add the spinach and mix thoroughly. Turn the spinach into-, the center of a hot dish and shape it into a long flat found. Set -poached eggs above and care fully, cooled sausage around the spinach. Serve with- bread and butter for luncheon. Plain Fritters Four sifted cups flour sifted ith .two teaspoons baking pow der and one-halt teaspoon salt; three beaten eggs; one pint sweet milk. Drop from tablespoon Into kettle ot hot lard and try a gol den brown. Add little flour If too Breakfast Breads . : The family ot hot breakfast breads is a large one. The raised toll appears often because . the bread raised with yeast is almost always welcome,' and as home made bread is made as often as two or three times a week, it is very easy to save a little of the dough before Its last rising for the tea-house I morning roll. This is accomplish- triend, the Cheese Dream, occa-led by reserving part of the dough sionally comes out In new dress. I when putting into the pans. Set Try the following, for . -..there is I away in a vrell greased bowl, eov- nothing better than any sort of ler closely and keep In the refrig- perfect Cheese Dream for any lunch or supper. Make sandwiches of . buttered bread and slices of cheese, cutting the bread about one-fourth inch - thick ' and the cheese one-eighth inch thick. Trim off the crusts and- brown the bread richly and crisply on both sides In butter in a chaling dish. Serve on a hot plate with two or three epdonfuls of highly seasoned .. tomato sauce poured around each. - Of course, the Dreams may be browned. in a fry ing pan, if more 'convenient. ForjTomato Eggs, cook v one minced onion In one tablespoonful of butter for -two or , three 'min utes.;. Then -.add ' one can of con densed tomato soup and two ta blespoonful of shredded green pepper. When y thoroughly h , hot add gradually, stirring constantly, one-half cupful of grated cheese. When a smooth sauce is the result add six eggs slightly beaten, and cook until of creamy consistency. Serve on or with toasted bread. Concordia Creamed Shrimps are excellent. - Hard-cook two eggs. Chop; one can of any good brand of Shrimps rather coarsely. Mean while, in the Chafing dish prepare two cupfuls of ; highly seasoned white sauce, . adding , one-eighth teaspoonful of - paprika and the same amount of mace. To the white sauce add the hard-cooked eggs sliced thinly, and the erator or a cool place until the next - morning. Then the cold dough is made into rolls, placed In pans and put In a warm place for half or three-quarters ot an hour, when they will be quite light and ready for the 15; or 20 minute baking in a rather hot oven. Creamed Sweet-breads with Peas Soak the sweetbreads in cold water for a half hour; drop them into the boling salted water, and cook slowly for three-quarters of an hour; cool them quickly, Pick them apart, rejecting the mem brane; put them fa a bowl, and place It la the refrigerator until wanted. At serving time put two level tablespoonfuls of flour and two of butter in . the blazer over the hot water pan; add one cupful of milk; stir until the sauce thick ens, add a half teaspoonful of salty a tablespoon of white pep per, the sweetbreads, and one can of peas that have been Cocoannt Loaf 1 cup fresh grated cocoanut. I cup strained tomato juice. 1 tablespoon scraped onion. ' 1 cup rice. 1 teaspoon salt, 1 egg. 1 teaspoon dried celery top or few leaves of celery cut fine. 1 tablespoon butter. Salt, pepper. ' Make loaf, bake 1-2 hour. Serve with tomato sauce. 1 - Block Chicken 2 cnpa dry beans. 1-3 cup bread crumbs. 1-3 cup fat t 1 cup milk or water. 3 tablespoons flour 1-2 teaspoon sage. Last Jlln ute Deserts White Of egg beaten with ban anas tola stiff.. fluffy mass, sweet ened and flavored with lemon or vanilla. A little fruit coloring may be added. Baked apple or stewed apple sifted very smooth and nice can be used for this dish, as also pears, or other fruit pulp. Rasp berry jam or other jam may be made into jam -whips. Pile these in dainty glasses or arrange on squares of cake. Quick Fruit Breads Mix ngredents for baking pow der biscuits, adding three-quarter ot a cupful ot ; cleaned currants and three-quarters of a cupful ot seeded raisins. Make Into a loaf, brush over the top with brown sugar that has been mixed wth lttle cold water. Bake for three- quarters of an hour. This may also be made thin enough to drop from a spoon, when it is spirnkled over a few shopped nuts and served hot with honey. Jellied Oatmeal Place three cupfuls of water and one of milk in the upper part of a .double boiler, add a pinch of salt and when boiling stir in two cupfuls of oatmeal; cover closely and vcook for two hours over hot washed! wateTi,ald Just before serving one and drained. Cover until the in gredients are hot. Vegetables en Casserole Mix one-helf cupful each of cooked peas and carrots, and very small white onions (cooked) with enough white sauce to moisted them. Lino a mold with boiled rice. Fill the center with the veg etable mixture, cover with rice and place over hot water until heated through. Turn out on a platter, pour over white sauce' to which has been added some grat ed cheese and a pimento cut In small pieces. ' large cupful of stiffly beaten whipped cream; serve in small standard china dishes s prinkled with chopped nut meats and ac companied by sugar and thick cream. thia. These fritters are delicious for breakfast if eaten with maple syrup. Apple fritters aro Im proved It -the sliced fruit stands( covered with lemon juice, sugar , and cinnamon while the batter is, being prepared. ' ' . ; ' (Continued on page s . Quality -Meats ; ; IcDOWEIliARMI 173 South Commercial Street FOR LESS We have some of the choicest Steer Beef in Salem for you today. We sell this? choice steer beef for less than others -charge for their old tough cow meat,.j.: Thick Round or Loin Steaks Choice Pork to Roast Fresh Ham to Roast Fresh Side Pork Freshly Ground Hamburg J- .-18c -12V2c Our Own Sugar Cured Hams and Breakfast Racon:.S0c Choice Corned Beef.'H...! .r ; :.12Uc arid 15c It Costs Less to Trade at the f Where a Dollar Does IU Duty : Mock Cherry Pie Filling Cranberries, 1 cup. . ' Raisins, 1-2 cup. V Sugar, 3-4 cup. Flonr, 2 tablespoons. Cook cranberries, raisins, and sugar together, then add the flour. Sauted Celery and Potatoes 1 cup celery, cut in inch pieces. t "cups cold boiled potatoes diced. ; Boil celery in salted water until soft and drain off all moisture. Sausage With Spinach and Poach ed Egg Boll half a peck of carefully washed spinach, adding a tea spoonful of salt; no water, other than that clinging to the spinach is needed. Drain the spinach and. chop it very tine. Melt three ta- CONOMY is yet another factor in favor : o f OLYMPIC Rolled Oats '-healthful, too 4 ! EVERY DAY EVERY MEAL . No Matter What, Else You Serve Make Sore There's Plenty, of .',9iu.uiLJuuiiyiu ;. ' - , . AT YOUR GROCERS Baked hy Cherry City Baking Co. : . This Superb Bread Has Won Its Place On Good Tables AO Over Town ME&L DAY at the MIDGET MARKET Along with our usual supply of Prime Meats, we have an extra choice lot of Plump Milk-fed VeaL We know these prices will please you also: Delicious Veal Steak 17c lb. ' Fancy Legs of Veal . 20c lb. Special Veal Sausage 20c 76. ; For Seasoning Try Salt Pork 15c lb. -Ji Fresh Sliced Ling Cod 12 l-2clb. ' Tender Juicy Sirloin Steak 75c lb. Prime Round Steak 15c lb. Sugar Cured Bacon Strips 20c lb. - Umeco 25c lb. Fresh Shrimp Meat - ready for salad 60c lb. MIDGET MARKET ORIGINATORS OF LOW PRICES ' .351 SUte Street v;. -' - -:'i:f:.-;..:v;iv:.:-"" -NOT IN THE COMBINE i - i. - - - . - . . V .. Jf f "' I I " 1 -r. 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