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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (March 7, 1925)
THE OREGON STATESMAN, SALEM, OUEfiON " SATURDAY MORNING, MARCH 7. 1925 Home and Kitchen Suggestions Department of Education end Inspiration for the Housewife EDrTEDBY . , , 'j HELEN HARRINGTON DOWNING, 'Dtredor Horn Economic Calumet Baking Ponder Co., Chicago, IU. COAXING BACK THE FAMILY APPETITE How often a mother, wearied by long hours in the kitchen prepar ing appetizing foods for her fam ily, has been almost" reduced' to tears to find that her family has lost its appetite. Day after day she may be obliged to discontinue some member of her family don't like it or finds that it doesn't agree with them. A more baffling problem, sometimes, Is overcom ing the Indifference of a poor appetite. A poor appetite is s real danger to the health of an individual and in the inability to eat a variety of foods the person who picks and chooses' from a well selected meal runs the risk of being only half-fed. ' At the same time he fails to whet his appetite for future meals. Too often in feeding an invalid or a person with fickle food habits, one is like ly to fall into the error of trying to make a sick person well on foods that would make a well per son sick.; And yet, what can one do with a patient who declares that they; can't stand . milk that oranges are too acid that eggs cannot be tolerated at alL Most of ns know just what foods cause us indigestion and we are careful about when and how much of those certain things we eat. Mothers know, usually, how In Your Favorite Recipe Use THE WORLD'S GREATEST You Will Notice a Big Difference 0ALC3 S fa TCCC2 PEERLESS BAKERY 170 N. Commercial ; . Our Regular Prices Of i , .. Bread VTb. loaf 13c; 2 for .;.. ..i.. ...25c Bread 1 lb: loaf 9c; 3 for .-I.-.. -25c Cookies, 2 doz. for ... . . -L :25c Butter Horns,; Apple .Turnovers, 6 for -....25c - Cakes all variety .... 1.15c up to 50c Doughnuts, Cinnamon Rolls, Tea Sticks and Buns, Dozen .. ' . 1.20c Pies - .... 1-..........10C and 25c 'V ... SPECIAL DURING LENT Hot Cross Buns, Dozen .; .... i Milk Bread, French and Rye, 3 loaves We Serve Coffee and Lunches. .. . . , , ...... .i . . - - i , . 4. .... Try Our Krauses Candies 5TEEI BEEF We bow have on hand some very choice grain fed steers. This beef la the best that ls being offered ; for sale In Salem at the present time. There is a real saving here for you. Pork to Roast L ......18c Heavy Hens, fully dressecj 1....... ,35c Pure Pork Sausage .........L .........18c Freshly Ground Hamburg 1254c - . I '. . i . . t " ; f-' ' . , .-.11 .it- . . i,. . , We Are Now Handling r BREAD, BUTTER, MILK, EGGS, OLEOMARGARINE McDowell Market; Where a Dollar Does its Duty, ; , ,k r 173S.Ccza'L . - Phone421 C-ra Until 8 P. M. Saturday Evening to prepare their babies' foods properly and what articles of food should not be given them. It Is the finicky child or grown-up that the mother finds is difficult to please. Would that some of these hard-to-please I - people might change places with the one who buys, plans and prepares the foods. Perhaps they would be less critical."'-'-- ; Possibly I should add here that sometimes a stomach that does not long for food may still be a hungry one. but not vigorous enough to express Itself or feel a strong desire for food. Such a one should eat small , amounts of food 'between j meals, preferably fruit and should increase the ap petite for the' next meal. Bread and crackers may be added to the between-meal and fresh air, ex ercise and a change of scenery and recreation should also add greatly to a real desire for food. The wise cook does notHserv the same dishes over and over to her family no matter how well they like the dishes. 'She realizes that even the most pleasing foods soon become 1 tiresome and pre vents this by keeping the menu changed. I talked, a short time ago, to- a bride of three months and she said she had not served the same dessert twice since she had been married, and I thought that was C7 ANT OTEZa EXXArfD ..20c ..25c quite a record, for we are told If we do not repeat a thing in three ! weeks. tht a mv t.rt ti nr i again and no one will object. . . It is surprising bow many peo ple think there are only a half dozen ways to cook potatoes. This being ond of the most common vegeUblea and a food In the class with bread which we use at so many meals it does seem we might find some more Ingenious ways of serving potatoes. . Even in hot weather, when the appetite lags, potatoes help to make a light meal substantial enough to supply seeded, nourish ment. They should not be cut from the list as often, as they are, but served more temptingly.. The secret, then, of coaxing back the family appetite lies In variety, not only in the kinds of food served, but in the manner of cook ing them. -j - ' HOUSEHOLD HINTS . When using dry cocoahut with cake frosting, try steaming the cocoanut first and you will be pleased' with the result, i Before putting ' the cocoanut over the steam, I place it in a clean white cloth or table napkin. In this way none of it is wasted. I In preparing cold slaw, an ex cellent : substitute : for vinegar is the juice from sweet pickle, and the addition of a cup of. black wal nuts gives an entirely new flavor and is delicious. ; i When cooking i cereal which must remain in double boiler over night, turn one cup of cold water over it just before leaving. This will prevent any hard crust form ing on top. In the morning the water may be turned off. It one prefers sweet mixed pickles to the sour variety, .but finds them more ; expensive, buy sour pickles In Jars, pour off the vinegar, add a little sugar and a few pickle spices, bring to a boil and pour while hot over the pickles. After standing a few days the pickles are just as good as those purchased already sweet ened. - ' ; .. : : ' CROSS-WORD PTJZZLK ; MENU-;.-' , . Cross-Word Puzzle Cocktail Creamed Chicken and Mush rooms in Ramequins Puzzle Potato Croquettes j 1 , Cross-Word Green Peas r j Cross-Word Salad Cream Fruit- Dressing , Puzzle Pudding ' Coffee t . RECIPES - Crows-Word Puzzle Cocktail : 1 cup diced grapefruit pulp . ' 1 cup diced orange pulp - cup Maraschino cherries ' Sugar. Lemon Juice or grape juice. ' - ';7'- ) Mix orange and grapefruit pulp. Sprinkle with sugar and a little lemon juice: or grape Juice. Place on "ice until thoroughly chilled. Have glasses chilled so that the whole, when served, may be very cold. At the last moment fill the glasses with the ffuit mixture, gar nishing with candied or Maraas chino cherries.. I ; Cross-Word Salad 1 Arrange thick, round slices, of fresh or canned pineapple, peeled and cored, on lettuce leaves. Ar range thin strips of pimento on top of pineapple to represent a flower;. fill center : with riced cream of cottage cheese, sprinkle with f paprika. Have I everything Ice cold, and over all pour cream fruit dressing."' : ' ,y : . . j Puzzle Pudding 5 2- tbsp. granulated gelatine M cup cold water , , , ; 2 cups strong boiling coffee sl cup sugar - t . tsp. vanilla I pint whipping cream i "Dazzy" Vance, Brooklyn's Strike-Out Artist - ' "Pitching In" in Kitchen of HU Nebraska Home IT Vance, a Nebraska boy. who was cTjojen last season as the most vm.1 liable "-sf layer in the National Leasru. 1 not as graceful at house work u on lb pitefcing mound, but ;VerY. Jt.:t. txri . ill Soak gelatine in cold water 6 minutes, add coffee and sugar, and stir until gelatine la dissolved. Let cool and just as it begins to thicken fold In 1 cup of cream, stiffly beaten. Set, aside several hours until firm. Serve cold witn the rest of the cream, whipped stiff. Sprinkle with' chopped nuts. ROUXD THE WORLD 1 f RKCIPKS .NORWEGIAN The last Journey we made for oreiS C1 nussia. wui you come with me today for a mo- ment to the "Land of the Mid night Sun while we happen in to any typical home there?, Immediately after receiving us, and inquiring about our health, our hostess excuses herself, after murmuring something about Et termldags Kaffee and Eftermid dags Kaffee, or Afternoon coffee, is an institution 'in Norway, just as afternoon tea Is an Institution in England. Whether callers' come or not .coffee is always served In the afternoon. It is always cus tomary to drink coffee before go ing to bed. . ' " - . And Eftermiddags Kaffee Is a meal, too. - We are inrited into the diningroom. . The r heavily laden table makes us think that our hostess must have expected us, but we are told that the Norwe gians are .ready for company all the time. ' ;J ' Coffee is served at the table and we are offered loaf sugar and cream. - We notice our hostess eats her sugar along with her cof fee. This, we are told, is ; done in some sections of Norway; We have waffles .and very, thin, crisp pancakes spread with, pre serves; a very delicious Julebrod spread with butter, and the best little hard cookies.- p In' social circles, servants are employed freely, and E f term id dings Kaf f e is made an occasion rather more formal than any af ternoon service in- this country. Maids dressed, in black uniforms, with white aprons and caps, serve everything. The China used is dainty and ornamental; the silver service, is elaborate, and the cof fee spoons much smaller than ours and are often fancy gold ones. By this class of people the little hard cookies are purchased from "Conditori" or bakeries, which are as popular in Norway as -ice cream parlors are here. The coffee is made very black and bitter. : Perhaps we won't' like that quite so well as our Am erican coffee, but we find they do not like the American style of making coffee. , And perhaps we are thinking as we eat some of their fancy cakes and cookies, that we don't know' how to make anything quite like them. r.'-,'t li CAKE LklNQ All modern recipes call for level measurements. - The-' rounding measure for dry ingredients is too uncertain to use with the uniform liquid measure. - Use thev same size .cup and spoon-, in measuring all ingredients. : : . When using pure leaf lard for ehortening use one-third less thah of ordinary lard. When oleomarg. arine is used the result will be the same as with butter, if a little.aalt Is added to the oleomargarine and a little less Is used than la called for in butter. ', .r. Too much sugar makes the crust and crumb sticky. . Too . much - shortening makes greasy crust and crumb. . ' -r , .'Too much egg makes crumb wet and soggy. .; , , v : Dry, crumbly crust is caused by too much making powden Crust of good cake le light gold. en brown, ope-eighth to one-fourth Inch thick, and tender.' ' ; 'Proper, mixing Insures uniform texture. Cakes differ, In the M 1 Method in which the ingre dients are combined.: . ..'... - 2 Oven temperature required for baking. ' - ' , 3 Lengtb of time required In baking them. ? v i Procedure ' 1- The best ingredients' are es- sential. - - . j 2 Great care must be taken in measuring and mixing Ingredients. 3 Pans muet be properly pre-4 pared. , Oven heat must be regulated and cake watched during baking. Oven Test for Cake One of the requirements of a good cook is knowledge of her is thrown abov help of Mr. Vance d is pom- of the dinner dishesl in their borne at Omaha where b, is spending ihe winter. -Their Jlttia daughter. K.lna. U waiting for l:r . iiiiy t? U4' iii'JLu stsry." . '4 1 - v H : ' '" :' s: . i ' !? ! ' : - 'x JJihts About Dishes That Are Toothsome and Wholesome Hints From a Housewife's Kitchen Dairy Give Suggestions to the Good Cooks at the Salew District Dishes From East and West TURKISH-AMERICAN -' PILAF This near-Turkish national dish proves that one need not ; go to the Near East to enjoy its savory cooking. Select a pound and a bait of shoulder of lamb or veal and have it cut in convenient pieces for serving. Place the meat in ah enameled ware stewing kettle, cov er it with three cupfuls of boiling water, and add one and a half teaspoonf uls of salt and a tea- spoonful of chili powder. Bring to a boil, skim, and simmer for one hour. Pour the broth. , Into an enameled ware double boiler and slowly add halt a cupful of un cooked rice. Then add half a cup ful of cleaned . dried currants. which will not affect or be affect ed by the surface of the enameled ware utensil, which is Impervious to the action of fruit acids. Cook until the rice and currants are tender. Meanwhile, melt four table spoonfuls of drippings or other fat in a pan, lay in the cooked meat and brown slowly. Pile the meat in the center of a hot plat ter and surround with rice. Curry or saffron may be used In place of the chili powder, if preferred, or as a variation. ; TRY THIS BUTTERSCOTCH t LAYER PIE This pie differs from the ordin ary kind, : in that it is made up like cake.: . Caramelize one quarter of a cup of granulated sugar in an enamel ed ware saucepan, over a slow fire. Watch carefully and stir so that tit does not .-"catch.' Cream to- rj?etfier one: quarter cupful butter and one-third cupful of flour Add one cupful : brown sugar, three egg yolks, well beaten, and one half teaspoonful salt." Add two cup tula. hot milk and the caramelized sugar. Place In an enameled ware double j boiler 'which .will insure the delicate : color and flavor of this creamy filling. Stir constant ly, until thickened. Cut three rounds about a quar ter of an Inch thick of a flaky pastry to fit the bottom of the pie plate and prick well with a fork. Bake in a hot oven until delicate ly browned. . ;v ..'.' - When the pastry and filling are cool put the pie together like a layer cake with filling on top also. Cover with a meringue made of the three egg whites beaten with six tablespoonfuls of , powdered sugar. Brown slightly in a moder ate oven.; oven, it is through experience oniy that a person becomes adept in baking in that oven. It Is dif ficult to give any set rules for testing an oven for baking, unless the ovens are of the same type and similarly, lined. Heat your oven at least fifteen minutes before testing It. Then use your own method of trying It for the right heat before putting In the food to be baked. - Use regulator and baking chart where possible. .--iO',r NORWEGIAN ' RECIPES -'l Their Fattigmahds " Bakkels must : have been named by some one with a dry sense Of humor, as Fattigmands Baggels really means "Poor Man's Cookies, " and these cookies are anything but a poor man's. The ingredients really are quite. expensive. ; - , ' . ; , Fattigmands Bakkels C : Ci 12 egg yolks , 12 tbsp, sugar -9 egg whites Flour.H, - v 12 tbsp. cream . . 1 tsp; cardamom 12 tbsp. melted butter.. . Wine-glassful of fruit juice 1 (Peach ' or ; apricot - original recipe called for brandy.); Beat the egg whites, then t egg yolks, then combine and; add sugar. Then add butter, cream, cardamom, fruit Juice, and flour enough to handle; add just enough flour so mixture ;Wlll. leave the hands there is danger of , tough ening the mixture with too much flour. When thoroughly mixed, place in a. cool place over night. Roil as thin a possible, without flour. Cut in diamond shapes and make a slit In the center with a cookie cutter. Then pull one cor ner through the slit-- Fry in deep fat until a delicate brown color. Sprinkle with powdered sugar as soon. as they have been fried. i Kjodkager (Meat Balls) 1 pounds round ateak H pound suet V4 teaspoon pepper 1 teaspoon salt Broth or meat stock . ,''. " Grind steak wita'euet 'tixoES . DELICIOUS CABBAGE I ROLI f Vegetables are being used in very appetising ways nowadays, and cabbage; too, baa such pos sibilities.. And as cold cooked meat is employed the housewife will , find a very adaptable dish for utilizing the leftovers of a roast.'.. v . Chop one cupful cold meat, one medium sized onion, one green pepper, and add two cupfuls of mashed ,. potatoes. Season with sage and celery salt and shape the mixture into small rolls. Roll each of these in a cubbage leaf (wilted by placing in boiling water for five mlntes) and place them in an enameled, ware baking dish. Add sufficient boiling water to stock to cover them about half. Bake for forty-five minutes, or until the cabbage leaves are tender. These cabbage rolls should be handled carefully and gently while serving so that their appear ance is not marred. The enameled ware baking dish is especially suitable because it is so china like and dainty in appear ance that it can be brought to the table and used as a serving dish. . "YE OLDE ENGLISH" PORK PIE Meat pies owe their distinction to a rich stock or gravy combined with fruit. Although they are all of English origin they are becom ing popular In American homes and are always well received dur ing these brisk days. Remova .the bone from ' two pounds oi a loin pork (from the neck end.) Then cut the meat into thin slices and dust them with salt pepper and nut meg. Line a deep enameled ware baking dish with plain pastry and fill with alternate layers of meat and tart sliced apples, which can not impair the vitreous surface of the enameled ware. Sprinkle' the apples lightly with sugar, and use meat for the top layer. Pour over all, three quarters of a cupful of rich brown stock or boiling water and a tablespoonf ui of melted butter. Cover with a top crust In which vents have been made and brush over with the beaten yolk of an egg. so that the top will be shiny and nicely browned. Bake in a moderate oven for an hour and a half. : Potatoes can be added. If de sired; ', ' ; I the meat-chopper. Mix it well with the salt ' and pepper. Add the stock and work it in well so (hat the mixture will be quite spongy, ' Saute in butter or fat. . ; FIodgTod (Cream Mash) 1 cup cream . H teaspoon salt ;, cup flour (about) . Put cream in kettle. Bring to a boil and ahake the flour on it o: IF!? ALL LARGE PIECES OF ALUMINUM GO FOR One Lot BIS from a coarse sieve. Stir with a wooden spoon. There will be but ter given off which can be served with the musb, which also is to be served with sugar and cinnamon. : Berliner Krandse 4 ' hard-cooked egg yolks . 4 raw egg yolka - 1 cup sugar t cup butter ; Flour Press the hard-cooked egg yolka through a sieve so that they are finely, powdered. Add the raw egg yolks, and mix until smooth. Cream -the butter 'and add the sugar. Add the egg mixture and beat thoroughly, then enough flour to make a dough that can be han dled. Roll in strips and shape In bows. Dip in beaten egg white and roll in sugar. Bake in a mod erately hot oven (350 degrees F.) until delicately browned. Money Is Pledged for Newberg Paper Plant NEWBERG, Ore., March 6. For months there have been rum ors of the establishment of a mil lion dollar paper mill at Newberg. New impetus was given the pro position at the Commercial club luncheon 'when a resolution .was adopted pledging the club to raise at least $75,000 in this community toward financing the project. Charles K. Spaulding, president of the Spaulding Logging company On goorf terms with everybody .or..- V&b, Mil CoedneM lacked lit opn with a Key The handy key opening top is quickly, easily, safely removed. - No can -opener; no digging in; no raw ci kp to cut you. Tlirre'a a convenient con tainer when tho coffee is (one. CLOSSET ft DEVERS. COFFEES TEAS EXCLUSIVELY. PORTLAND AND SEATTLE Co LLCS O 1924 Qoaset ft Deven irs)didsf' Also a Shipment of Largo GRAWITEtlARE DISHPAN White and One Included in Thic BSViDEPMCiENi (Fcrrncrly Peoples Oath Stcre): CORNER COUirr AND COZir 1ERCIAE at the bead of this I GENERAL MARKETS ! PORTLAND, March 6. Hay: Buying prices: Valley timothy $2022; do eastern Oregon $22 tf?24; alfalfa $19 19.50; clover $16; oat hay nominal; cheat $16 & 1.50; oat and vetch J18.G00 19 ;f straw $8.50 per ton. Selling prices $2 a ton more. , PORTLAND, March 6. Grain futures: Wheat hard white, BS, Baart, March, $1.90. Soft white, March, $1.75; April $1.80. Western white, March, $1.75; April, $1.80. Hard winter, March, $1.75; April, $1.78. Western red. March, $1.73; April. $1.78. BBB hard white, April, $2.05. Oats No. 2, 36-pound white feed. March, $40.50; April $41. Do 38-pound gray, March $39.50; April. $40.. Corn No. .3, EY shipment, March $47.50; April. $47.50. Millrun Standard, April $34. ' PORTLAND, March 6. Dairy produce exchange:" Butter, ex tras 45c; standards 444; prime firsts 41c; firsts 39c. Eggs extras 34c; firsts 32: pul- lets 30c; current receipts 29c. Exclusiveness of flavor and that magic capacity for seem ing to yield more delicious cups to the pound are the good terms upon which every body meets Golden "West Coffee. It's the result of selective choosing of the -world's best flavored high-grown coffees and 40-odd years experience In catering to tens of thous ands of good-coffee judges. Ala try Golden West Tt Oruit PkM A Grtcn Japaa. raoeoo Lot Blue LA La- Interests, la movement. J '?x?fS:s:i,5i:: K i cram