THE OREGON STATESMAN. SALEM. OREGON
SATURDAY MORNING. MAY 5. 1922
rr
ith a DoTef eggbater "severs!
times durinig cooking. ' This salad
dressing is especially -, good with
all kinds of - vegetable and tmh
salads." ,, ..- . j
y ; Good Housekeeping.
Spring Salad
(and paprika and add salt if not
already salted sufficiently. Mois-
' fcifirar ttf An ten with the cream. Fin the beets
V i.cCpei AJJ Ve?if with ( thl mixture. Garnish with
bits of beet taken, from the cen
ter, and place on beds of crisp let
tuce. Serve " wfth mayonnaise
dressing. . '
. Aroertran Ileauty Mad
medium-sized " beets.
1-2' pound cottage cheese.
2 tablespoonfuls cream. ;
, Lettuce.' 5 , 1' 4( '
Salt. ; .
1-8 teaspoonfnl white pepper.
1-4 teaspoonfnl paprika. f
Mayonnaise dressing. I
Wash thV'beets"'atidvboil nntll
5 tender.' Rembve ' skins and cnill.
I Scbdp tt the" center. Season the
cottage1 cheese" with - the pepper
1 i -
J
narrow strips and with scissors
snip Into small cubes. Mix to
gether, moistening- with one-half
eupfnl of mayonnaise. Arrange on
crisp lettuce leaTes and top with
a whirl of mayonnaise. - If the beef
is Tery salty, let it stand in cold
water a half-hour before using;
dry thoroughly. '
. , Smoked Beef Salad
1-2 .pound thinly sliced smoked
beef.' ' ; .
5I 1-2 cupfuls diced celery.
; .Mayonnaise. ;'
Lettuce.
Free the smoked beef from
strlney portions and tear into
small pieces. Cut crisp celery into
Quality Meats
Less At :
j - -
v
For
-r - ,
RET
i2c
...10c and 12y2c
18C
We iave on hand the Choicest lot of Steer Beef in
Salem-rSwlft& C0. N0. 1 Steer Beer; there is no better
anywhere. It costs you no more than you pay for old
tough cow meat elsewhere; ' J
Freshly Ground Hamburg, lb.
Steer Boiling Medt, lb.l.x.....:..
Choice Pork to KoastJ..;
Choice Corn Beef, ...;122c and 15c
Bring your empty pails and haTe them filled with our
own freshly rendered lard. ' " .
a It Coils Less to Trade at the
173 South Commercial St. Phone 1421
Duck and Orange Salad
2 cupfuls cold -duck.
4 seedless' oranges.;
1 tablespoonful ' tarragon vine
gar.
1-2 cupful salad oil.
1-2 teaspoohiul salt.
1-8 ieaspoohful pepper.
1-4 teaspoonfnl paprika.
Lettuce.' '
Cut tho duck into small dice;
' :,the: m.
iilost People Trade the Midget is
ft's pur competitors who: knock -here
are the reasons for both:
TODAY WE OFFER,
FANCY SIRLOIN
- ... ; STEAK
NO. 5 PURE LARD
70
t4 ' '
BEST CREAT.IERY
BUTTER
SUGAR CURED
BACON STRIPS'
20'
f
Fanqr Sliced Breakfast Bacon
t ..
.30
clb.
FANCY, LEGS QF
-. 'VEAl::;'.;-V.:
AM
FAJCY NORTHERN
HALIBUT'
UMECO
25CS-
SLICED 1ING COD
12 1-2?
elk V"
1 - '? - "
id
R0(1 E3QnI0il
1
Originators oi LOW PRICES
:55iJState'Strcet':.;:
WOT 7iV THE COMBINE
"-- V .
High Grade
Brooms
45'
RICHTER'S
BANKRUPT
349 No. Commercial St.
peel the oranges and slice then
Very thin. Mix logethe'r hnl W
blended the oil." aeasoningsand
vfnegar. Ponr- tgis drewsing : ovr
the duck and oranges and let
stand for a few minutes. SerTe t n
crisp lettuce. to
. .
Cheese Cole-Slaw, Butterronk,.
. . Dressing
I pint shredded cabbage. 1
4 tablespoonfuls grated cheese.
1 teaspoonful brown sugar.'
1-4 teaspoonful paprika.
1 teaspoonful salt.
Few grains cayenne pepper.
1 teaspoonful prepared mus
tard. 1-2 to 1 capful fresh buttermilk
1. tablespoonful vinegar.
Freshen the cabbage by letting
It stand in cold water until crisp.
Dry between towels., 'Mix the cab
bage and cheese together. Place
all the 'other Ingredients. "xccpT
the buttermilk, in a bowl and
blend thoroughly,' then add, the
buttermilk, the exact quantity de
pending upon the thickness of the
buttermilk." Pour over the cab
bage and cheese and garnish with
gteen pepper" rings or celery tips.
crrer. the1 egg. Serre with French
dressing, . -
Watercress Salad '
1 bunch watercress.
1-4 'pound bacon.
6 hard bailed eggs.
French dressing.
Wash the watercress, dry thor
oughly, and arrange on salad
plates. Cut, the bacon' In tiny
cubes and fry until crisp;1 drain
from the fat and cool. Sliee the
eggs and afraange one on' each
servin g. Scatter- the bacon cubes
Golden VVst Coffee
-' ! . ,1 t ' l ,-" , . i , W . . '
I. I 1 1 I 1 1111 ' ,
ROT
TUT?
GROCERIES OF QUALITY
"A Sale Place to Trade"
Pure Vermont Maple Syrup .
We were fortunate in getting a shipment of Pure Ver
,'mont Maple Syrup and Maple 5ugar direct from the
owner of a maple bush. This is the new pure sap and
being made on the farm in the old fashioned way there
is nothing added and nothing taken away but you have
the real maple syrup." In hali-gallon cans only.
$2.25 per can
Pure Maple Sugar, per pound...... ..75c
Strawberries
California Strawberries are .coming through in fine
'shape now and we "will have a plentiful supply for Sat
urday, per box . . 25c
Vegetables
Local Vegetables are in greater variety and being local,
the best in quality. Rhubarb, Asparagus, Green Onions,
Radishes, Spinach Greens, Leaf Lettuce, Salisfy, Car
rots, Beets, Cucumbers, Tomatoes, New Peas, 2 lbs. 25c
Woodbnrn Asparagus
Settlemeier's Woodburn Asparagus received every morn
ing, fine long greert stalkk, tender all the way down the
.stem, per bunch - : 25c
Picnic Hams
Another lot of those plump well trimmed picnic hams,
6 to 8 pounds each, per pound 1- . 22c
Cakes
-Those delicious homemade cakes and lots of them for
. Saturday. Prune, Cocoanut, Nut, Chocolate, Jelly .Roll,
Mocha, . Angel, Sunshine. '
Almond Macaroons
A new item with us and very fine, per pound.
.85c
ROTH GROCERY CO.
Phones J883-G-7
- -t , r J li:
elery Heart awl Prrarh Endive
: Kalad
- '1 stalk celery.
..1-2 pound French endive.
1-2 cupful mayonnaise, made
with tarragon vinegar.
2 tablespoonfuls finely chopped
pimientos.'
1-2 cupful heary cream.
2 teaspoonfuls minced chives.
2 tablespoonfuls tomato catchup
2 tablespoonfuls chili sauce.
2 hard-boiled eggs.
Wash, drain, and dry crisp
French endive; arrange on indi
vidual salad plates. Surround
with curled celery. To curl cel
ery, cut the tender stalks In one
and one-half Inch pieces; with a
sharp knife cut In fine threads
from the ends toward th9 center,
leaving-about one-fourth inch tn
the center uncut. Drop into ice
water to which one tablespoonful
of lemon juice has been added and
let stand until weir curled. Serve
this "salad with Thousand Island
Dressing made as follows: To the
mayonnaise add the chopped pi
mientos and chives, the catchup.
and the chill sauce. Fold in the
cream whipped until stiff, and
Just before serving add the hanl
cooked egg coarsely 'chopped. Chill
on Ice before using: ' This recipe
Will supply about ten 1 servings
and makes an excellent luncheon
or dinner salad.
- nnLDREN' IX SPK1 XO TIMT.
Mrs. CI Osttom. ?Si 2 Hillside
Rd.'i Cleveland. O..-write: -frnmdangbter
was troubled with a
cough for nearly two year. Sne
took Foley's Honey and Tar and
her cough is now gone. It loos
ened the phlegm so she could rafee
it easily." Foley's Honey and Tar
is Just what children "should have
for feverish colds. tughs, "snuf
fles and tight; wheeiy breathing.
Be' sure to get Foley's. It checks
croup and whooping cough, loo,
Sold everywhere. Adv.
A Seattle tenor singer who had
lout hi voice committed suicid
Tbe yare not all that Considerate.
Lettuce Rolls
1 head lettuce.
1 cupful cottage cheese.
1-2 cupful seedless raisins.
1-2 cupful chopped walnnt
meats.
1-2 cupful mayonnaise.
Salt. ,
, Mix together the cottage cheese,
raisins, and nuts. Add the mayon
naise and blend thoroughly. Add
salt, If needed. Use the larger
leaves of crisp lettuce, spread
them with the cheese mixture and
roll up like a jelly roll. This re
cipe will make about twelve rolls.
In season tie each rool with a
long-stemmed nasturtium. Place
two rolls on each salad plate with
the flowers on top and some of
the tiny leave of the lettuce be
ween. Clover blossoms may also
be used, but the rolls will stay
together without any tying. In the
latter case arrange a strip of pi-
trtierito Around each roll. Little
wooden toothpicks may be used to
fasten the rolls. If desired.
Salad Victoria
' 1 1-2 cupfuls diced chicken.
3 small tomatoes.
1 cupful cooked string beans.
' 1-2 cupful cold, boiled rice. '
11-4 teaspoonfuls salt.
. 1-8 teaspoonful pepper.
1 tablespoonful tarragon vine
gar. ' -
.'3 tablespoonfuls salad oil.
Lettuce.
Mayonnaise.
Peel the tomatoes and cut in
small cubes; also cut the string
beans Tery small: ' Mix the chick
en, vegetables, and rice together
and add the seasonings, .vinegar.
and oil. Chill thoroughly and ar
range in neat mounds on nests of
crisp iettuce. Pass" mayonnaise
dressing in a separate bowl.
Salad Piquant
1 small head lettuce.
1 medium sized cucumber.
4 tablespoonfuls cream.
1-8 teaspoonful white pepper.
1 package cream cheese (3
ounces).
1-2 teaspoonful salt.
2 tablespoonful lemon juice.
1 teaspoonful powdered sugar.
$ kunquats. t;
1-4 teaspoonful paprika.
Slice the cucumber thinly and
cover with cold, salted water. Let
stand in a cold place an hour
Drain and dry thoroughly. Thin
the cream cheese with the cream;
add the salt, white pepper, papri
ka, powdered sugar, and lemon
juice. Arrange the lettuce leaves
on salad plates, put the cucum
ber slices Into the cheese dressing
and apportion to each plate.
spreading well over the lettuce
nests. Then cut the kumquats in
very thin slices and,, scatter thena
over the salad, allowing one for
each . serving. Served as a dinner
salad with the meat course, or
alone with crisp crakers, or with
cold meats for luncheon, it is
cool, satisfying, and extremely
decorative salad.. Do not add any
further dressing.
Buttermilk Salad Pressing
1 tablespoonful sugar.
, 1 teaspoonfnl mustard.
1 teaspoonful salt.
1-4 teaspoonful paprika.
.1 tablespoonful Cornstarch.
1-4 teaspoonful onion salt.
Few grains cayenne pepper.
2 eggs.
(. X cupful buttermilk.
2 tablespoonfuls butter.
1 cupful vinegar.
Mix together the dry ingredl
ents in the top of a double boiler.
Moisten with two tablespoonfuls
of the buttermilk. . Add the eggs
beaten slightly and the remainder
of the buttermnk. Stir well to
gether! and cook oyer ; hot. ivter
until it begins to thicken. Add the
butter and the vinegar, a little at
Many exacting teats by ax
pacta ia oar laboratory a ad
bjr bonaawivaa in practical
ay pmTM
BALL BLUING
ibaohitdy al aad cfSoac
I ' .. olled oats plus
I ? Is. the way you
L will think of .
V . OLYMPIC. i
Bake-Rite Bread!
for tediness
TWVR CEREALS FEED
' ' . I ' ' ' ' '
Bread is foundation food. : i . ,
Lads with their husky appetites know, this instinc
tively; When they dash in . front school or play, they
' make straight for the food that sivea them bisf est sat
isfaction BREAD. ... ' :H-V,.-'
Keep the Bread-tray -well-filled with Bake-Rite
Bread. It's a guarantee of a "satisfied appetite--and a
. sturdy body. ' , v -I ,;: eUT. "
We bake our Bread right 'out in the day-light "where
all the conditions are spick-and-span and sunny, .; '
- Bake-Rite Bread la Bread at its best you'll say so
.when you enjoy it ' ; V " V .
Bake-Rite Sanitary Bakery
457 State Street
f 4 :-4)i ;i Phone 268
? Open Saturday Night till 9 Vclock
t n ' -
a time. : I? U (curdles,! beat' well