The Oregon statesman., March 28, 1925, Page 4, Image 4

i
THE OREGON STATESMAN, SALEM,1 OREGON
SATURDAY MORNING, MARCH 23, 1025
!njj.iiliHHHUM..ulliiiaiajj:i!j
- -'
C
3 f V't ' 1 U i i' it"
p f if m) m
i1 ill ) il if 1 ; ' i I
Home and Kitchen Suggestions
Deportment of Education end Inspiration for the Houzswilo
i
IJOUXD THE -WORLD RECIPES
; : (Italian) !
Italian cooking is really Very
simple, although often composed
of many ingredients, come of
which are quite unknown In the
average American kitchen, but the
k majority of which are such as we
use erery day.' There is, however,
this difference the simplest Ital
ian dinner is usually properly bal
anced and made op of those foods
which supply the greatest nutri
ment for the least cost.
. The diet of the average Italian
Is rich in carbohydrates in the
form of flour pastes or cornmeal,
ample in the amount of protein as
they eat much cheese but some
times very little meat, and has an
abundance of oil to supply the fat
Content. V
CITY PROPERTY!
LOANS
We Are Prepared to Handle
Your
Straight Loans.
Monthly Payment Loans
1 BIdg & Loan Assoc Money
The very lowest rates
Let us figure with you
new home.
Hawkins &
2nd Floor Ore; BIdg.
Quality Groceries
, .- ..
19Q South Commercial - j
Between State and Ferry 3
OUR CLAE1
Phone Your Order 305 Free Delivery
Nut-ola Margarine, 3 lbs 65c
Finest Creamery Butter, 2 lbs .L....98c
Finest Boiling Onions, 10 lbs. .....j......25c
Flake Butter Crackers, pkg. .......L:....20c
Cheese, Full Cream, 2 lbs. 55c
Fisher s Rolled Oats, 3 lb. pkg. 29c
i Grape Fruit (Florida), 3 for .il 1.25c
Bananas, fine ripe fruit, 3 lbs U.35c
Best Navel Oranges, 2 doz-...:....i.45c
Nice Green Onions, per bunch J ....5c
New Beets, New Carrots (bunch) 10c
Fresh Lettuce, Celery, Spinach, V-
Sweet Potatoes, Rhubarb - .
Soap, Guest Ivory, 6 bars ...1.1.......25c
Ivory Soap Flakes, 3 boxes ........... ..28c
Kaoma Cleanser, special, 4 tins :...w.:....25c
Wool Soap, special, 5 bars llu.l...25c
Toilet Soap, 4 bars ''r......:..:::::JZBc
Imperial Brand. Marmalade, 1 lb. L.......25c h
Gccd Brooms ...... ...1............ ..59c and C5c
Campbell's Per!: and Beans, 4 for :......3c
. , EDITED BY
7 HELEN HARRINGTON DOWNING. Dirtctor Horn
Calamd Baking Potodtr Ctv, Chbago, IZL
Italians also know the value of
the health-giving green Vegetables,
and salads are , practically never
omitted from luncheon or dinner.
A trip through the Italian section
of the city will usually discover
a large supply and variety of green
vegetables at a low price even
when there is a scarcity elsewhere,
v What do Italians eat in this,
their adopted home? Below Rome
spragetti and other pastes hold
sway, above Rome rice : takes its
place and French influence is felt
in the cooking." In a land where
sugar is a luxury and salt a scar
city, preserves and condiments
figure but-little; cheese, f fruits
and bread generally forming the
desert. j . i '
There would seem but little to
export from the mother country
Loan
are to be obtained here.
on the financing of that
j .
' 1
Robert Inc.
Salem, Ore.
Quality, j . . .
Reasonable Prices
Service I
for the use of the Italians living
here, yet, in looking about in the
most modern of Italian grocery
shops, countless unfamiliar labels
greet the eye, staring back from
the shelves filled with odd-shaped
bottles, cans, packages and boxes
of various sizes. ; :
You will see in these shops fes
toons of large dried mushrooms,
ropes of garlic and a long row of
their famous bologna of which
there are twenty kinds represent
ed. Italian bacon is stuffed with
sweet peppers before smoking,
then rolled. The circular slices
are - well seasoned and spiced
through and through and are very
firm and delicately flavored. The
plain bacon is left" in pieces and
has but. a light smoking. Some of
this comes without smoking like
salt pork, which is used frequent
ly as the meat in a boiled vege
table soup or chowder. .
The Italian pastes include the
long stick pakage of spragetti, and
macaroni, several 'varieties of
noodles, and while speaking of the
pastes we must not forget the
-ravioli" which comes already
stuffed ready for cooking in hot
salt water and a special spragetti
sauce in cans is often used with
the ravioli. The Italian oil and
cheeses are also favorites every
where. "
TOMATO SACCE f
1 tablespoon chopped ham. 1
1 small onion , , f
1 tablespoon parsley I ;
3 tablespoons olive oil f -
1 cup tomatoes or 3 tablespoons
tomato paste mixed with 1 cup
hot water. s
Flour, cold water, seasoning.
Cook ham, onion and parsley in
olive oil until it begins to brown.
Add 1 cup strained tomatoes or 3
tablespoons tomato paste mixed
with one cap hot water and boil
for five minutes. Thicken slight
ly with one tablespoon of flour
mixed with cold water, f Strain
season to taste and serve hot.
RAVIOLI WITH SPINACH AND
CHEESE
v Paste j
2 cups flour 3tb8p. water
2 eggs teaspoon salt
Put flour on bread board
make a hole or ."well" in the mid
dle of the flour and break the two
eggs into it. Add water and salt
and work with a fork to a stiff
paste. Roll very thin and let dry
a little. - -'
Spinach
1 qt. spinach 1 well beaten egg
Salt and pepper Nutmeg
1 cup cottage cheese
or pot cheese
Cook spinach drain, chop very
tine and add salt and pepper to
season, the well beaten egg, a
"Mother Nature is House Cleaning
rA LitlU Bead Work Smvet Lot of Hand Wfirk
JVth Illustrations from Life '-
I
TS cleaning tlmel Dame Ka
ture is putting : the spring
breexes to work swemiar un tKe
dead leaves; the streams are rui.-
ning away with the winter rubbish)
.there are fresh green carpets every-J
where, and it's time for the house
keeper to make, the inside ef the
house match what's outside. . ,
;We no longer have a toad orgy of
. Iiousecleaning, spring and falL We
keep clean the year round, thanks to
our labor aaving appliances. But
- joa do need to "mop up'' along with
nature when spring" comes and if
you want to sare wear and tear on
temper, muscles and nerves, get the
proper tools to work witli, don't go
at it bare handed.
: Every woman owe herself good
pare soaps that don't redden and
dry the hands 5 special brushes, with
easy-to-clean strong bristles and
, suitable handles; a vet,i.iu cner
that swallows the dirt it raises, and
dusting cloths that gather dust in
stead of spreading it abroad, as did
' the wicked old feather duster; wall
SKI - Lf llPTOlMfr3
dash of nutmeg, an cheese.'- Mix
well and then put' small spoon
fuls of the mixture across the
paste about two . inches from the
edge -and two inches apart.. Fold
over the paste to cover the mix
ture. Cut into squares .with the
.mixture in the middle of 'each
square. Press down the edges of
the paste.: Drop in boiling salted
water . or bouillon and boil - ten
minutes. . Serve hot with tomato
sauce or butter and, grated Par
mesan cheese. , - . . . '.V-'
- Chopped meat, cooked or raw
grated hceese or almost any finely
chopped vegetable may be substi
tuted for the spinach and cheese.
i. DIXXERS FOR HOUSE.
CLEANING WEEK
1 ' i Monday - - '
. ? Beef Stew with Dumplings
Hearts of Lettuce with
J French Dressing
j Apple Padding
Coffee. .
- - - t ' TneMday . .
Meat Loaf ,
i Baked Potatoes
Creamed String Beans ..
r i( Baked Apple -
Coffee ,
' .Wednesday,
w; Creamed Chipped Beef on
i.: ; . - Toast " : :
Fried Potatoes
Fruit Salad
' ' Wafers
! ' Coffee
1 Thnrsday
Baked Pork Chops
: Escalloped Potatoes
! Cabbage Salad '
1 Calumet Bread Pudding
Coffee
2 ; ! . Friday.
Fried Halibut Mashed. Potatoes
Lettuce and Cucumber Salad :
Canned Fruit.. "; Sponge Cake
; I Milk ; .-v;,
. Saturday". -, -:' ,
- .' . Pot Roast " J
: Plain Boiled Potatoes 1
Baking Powder Biscuits
f , Fruit Jello. s .
- Coffee. . .
-RECIPES ; '
Calumet 0 Oread. Pudding 4 f
l loaf etala bread. 2 efr
I pt. milk - - 1-3 ieTet tra. lt;
I-a cup atifir 1 tp. nill -
lerel tsp. Calumet 1-4 c. butter, melted
i Bakiar Powder
Remove soft part from loaf and
grate on coarse , 1 grater. (There
should be two cups of crumbs. )
Scald milk, pour over crumbs'.
Let stand until cool.- Beat eggs
thoroughly; add sugar, salt and
baaing powder, well mixed. Com
bine this mixture wUh thermilk
and: crumbs; add butter and .va
nilla. Bake in a buttered pudding
disn one hour- in . a' slow oven.
Serve i with carmel custard sauce.
Raisins may be added to the pud-
um, ii aesirea. " 4' -;
Caramel Custard Sauce
Jt e. lirht brn. Tntter 1 te.V milk
3 lerel tbap. flour 8 bp. butter :
2 eg r . - - "
Mix sugar and flour thorough
iy. Then add well beaten egg and
milk Place over doable boiler
and when hot add butter. Cook
until thick and creamy. 1 : Serve
over ? the rpuddlng.i either hot 'or
and ceilirjj mops that are set flat -and
don't wobbiet floor mops that
don't flop and wringers that can't 1
splash, so that vou need neither
reach . and stretch ; nor stoop and
crawl, to conquer dirt, wherever it;
may hide. 1 - -v , -
What with a pair of coarse cotton
gioes. a vacntUD cleaner, good long ;
. handled mops and an eflk-ient wring
er, you can come through the Spring ''
lo used caning ordeal as blithely as
Dame Nature' herself, and not even
damage your manicure, to say noth
ing of : keeping your temper an
f rayed, your hands white, your back
unbroken, and your family's affeo.
tions undlmmed. - .. ;
Cleanliness Is closer to godliness;
than: ever, now that we know that
dirt is dangerous as well as 'ugly.
But there is no virtue la being a
. martyr to the cause, if you can be
clean and carefree too. Get your
cmners and doths, your' brooms
and brushes, your tun and pails '
and wringer, all in order -and then
sail in and watch the dirt sail out!
cold, as desired.' One-half this
amount of pudding and sauce is
sofflcient for four. , ;
. - Apple ruddlnj; " ( Steamed )
2e. flour l tbap. hotter
S lffl Up. Cahmet2-S. milk
Baking Powder 8 or 4 apples, eat in
ii vl P. "alt alieea
Mix, flour, baking powder and
salt together and sift twice. Work
in butter with tips of fingers and
add milk. Line bottom and sides
or a well buttered mold with
sugar, teaspoon salt and
teaspoon nutmeg, mixed. Steam
one hour and twenty minutes.
Serve with cream sauce.
HOUSE-CLEANING TIME
t To most of us who live In a city
where there . is smoke and dust
a-plenty there seems to be one
continual round of house-cleaning,
window and curtain washing
as well as floors and woodwork
to -go over about every two or
three weeks.
Still, when spring comes and
the heating plants are at rest, we
feel the urge stirring ns to a more
strenuous cleaning, the packing
and storing away of heavy gar
ments and storm windows and the
bringing forth of screens and awn
ings, andr too, at this same time,
the. making of necessary repairs
, .indoor spring . cleaning plans
should be laid with the thought
foremost of getting through as
ouieuy as possible, j Here is where
a home maker shows her execn
tive ability to best advantage.
If
she Jacks in this it will be evi
denced to the outsider by a dis
turbed family and a eonfused
house. , Plan just i what you can
afford to do and before starting
decide on the best method of op
erating.
Take a room or a floor at
time. Never put . your family
through the confusion and nerv
ous irritation, accompanying an en
tire house upset, i
I would never think of starting
a period of house-cleaning with
out first taking stock of my pan
try shelves, s I have found need
every spring for .a number of years
of "canned soup, vegetables," fish
and several meats..
f - One of the most practical ways
tor start a busy week is to have a
baked ham for Sunday dinner,
will slice to advantage to the last
outside piece, affording a nourish
inir dish every day, leaving out
of course, the serving of the ham
on Tuesday.
CAREFULLY PLANNED
BREAKFASTS
- Is breakfast the hardest meal
In 'the day for you to plan for
Some housewives say there is so
little variety in breakfast menus
and 'there Is certainly no inspira
tion in planning the hurry-up
meal in the morning when one la
hungry and every one la Irritable
and in a rush to get to the office
or school. - "
i" It . seems -that much of the
housewives trouble is getting her
family down to the table usually
they string in one at a time so she
is kept busy keeping the coffee
hot ,yet ; not boiled to death for
the last ; one, and she . most see
that the children eat their cereal
and toast before they'go to school
-she must cook eggs for others
all in all, lt:is pretty hectic for
many in the morning.
Malnutrition: among school
children la prevalent to rather an
alarming extent and these are not
confined to homes of the very
poor many come from homes of
the well-to-do and middle classes.
We wonder if some of this is due
to the fact that so many children
go -to school In the morning in
sufficiently nourished as far as
breaafast - is ,3 concerned eimnlv
oecause they are not eneourased
to allow themselves plenty of time
to arise .dress and eat properly -
some even scurrying away with
practically no breakfast.
In many homes. Sunday is the
only time at,which the entire fam
ux oreaaiasts together. It is
usually a tempting breakfast and
served in an attractive way. This
is right,-of coarse, but why not
nave every breakfast something to
look: forward to. ,.' . t;, -,. -,,-,; .
w I. the 1 first place. '- breakfast
should, be served in cheerful sar-
r?undings. ; Look at your; dining
room. U it light and sunnv or
dark, drab and 'dull? If yoa find
your mning. room dull and un
attractive, do something to make
it bright and ; cheerful. Put; up
some .pretty chintz or minnn.
curtains. Use straw flowersflf
necessary, but have a plant In the
window or table." Select and use
fresh table linen attractive
breakfast sets or doilies or check
ed linen runners. Your table does
much to Increase or destroy an
appetite.
Set rear table the Wht befor
if necessary. - Fix the grapefruit
and keep it where it is cold. Ber
ries in season , may be prepared
thenight before and are a wel
come addition to the breakfast
with . cereal . or without. If acid
fruits are not liked baked apples
usually agree with most everyone
and are especially good for 'child-,
rezu"' :rvei "steweOirs.: rmse.
occasionally stewed apricots or
peaches.
One should try to cultivate In
one's family a cereal habit. Don't
tell them, however, that ' it is
"good for, them, but .serve it
daintily and confidently -with su
gar and cream, if possible, not
milk. Chopped dates or raisins
may occasionally be added to It.
And what about hot muffins? The
men of the family usually beam
on a plate of hot breads or griddle
cakes and especially with hot
sausage cakes or " a delicately
browned slice of ham, or crisp ba
con slices.
For making either cakes, muf
fins, or waffles grease your pans
and measure and mix your dry in
gredients the night before. The
work of beating the egg and ad
ding the liquid, and shortening in
the morning takes but three min
utes. Light your oven when yon
first come Into the kitchen. The
electric or gas percolator has tak
en much guess work out of coffee
making and I know some who
measure the coffee the night be
fore and have the coffee boiling
in no time. "
Every breakfast should have at
least one substantial dish bacon.
eggs, hash or hash balls, or cream
ed fish. Toast or toasted English
muffins which- later taste good
with honey, or maple syrup may
also vary the menu. y
French t o a s t an - omelet
scrambled ; eggs and ham liver
and bacon ' occasionally- . corn
bread home , made doughnuts
with - coffee and occasionally
warmed potatoes for father if he
wants them. HaVe some marma
lade, honey and syrup handy
some one; Is sure to want a little.
Bran muffins are good these
mornings and made with , half
wheat flour and half bran and
baked in a hot oven they do taste
so good with or. without a soft
boiled egg or a strip of bacon.
Mothers try awfully hard to
please their little flock and are
really not to blame for the mem
bers hurrying away from home
with only a partially cross "Good
by." No housekeeper need arise an
hour or more before anyone else.
but by a little careful planning
the night before, things will run
more smoothly -and happily : at
"The Breakfast Table."
SALEW MARKETS 1
. Prieas tjnoted ara wholaaala and are
pncea . received ky farmers. No ratail
prices axe riven:
. .. oRanr ahd hat
No. 1 soft wbHe wheat . ..tl.3
No. 1 toft red wheat ... ... $i'.3
Oats - as.
Cheat hay ,. ...
Oat hay . .
Clover bay, baled
tl 4
S15
lfr
Pineapple
Special
Libby's Sliced,
Large Cans
3 for 95c
Why?
Why have Roth's the re
putation of making the
best cakes In the city?
The Reasons:
1st Using the very
best materials our
large store affords.
2nd Women bakers
who make hundreds of
cakes a week and give
. it that fine home-made
flavor.
3rd- An electric oven
which insures uni
i f ormity in the baking.
Two new items in
, cakes have been added
to our . list: Martha
Washington and Or
ange. Select one for
your Sunday, dinner :
Angel, Sunshine,
Prune, Chocolate,
Cocoanut, Nut, Lady
Baltimore, Mocha,
Jelly Rojl, Cup Cakes,
f Nut Drops, Almond ; . .
Macaroons." -
; 9
u
- Box Lunches
Pat np in our delicatessen
department erery day. a
dainty well assorted lunch
25c each
Free
With each half-pound
package of Baker's
Premium Cocoanut we
are giring a can of
Baker's Southern Style
Cocoanut free. ,
Oat and fetch hay
PORK. MUTTON ASD BEEP
Hojrs, 100-200 ewt-.. , ..18.75
Hons, 200-250 cut , ....$13.50
Hos, 200-250 ewt-. ..... fl3.25
Light sows. ., ...... : $ 11.00
Ires(e4 Teal
Cows .
15V4e
-3tt 4Vi
Dressed pork
Lambs
1818e
. 13e
We were fortunate in securing a
FAT YOUNG BEAR ;
It is now on display in our market. It
will be on sale Saturday afternoon.
Leave your order.' Reasonably priced.
Sirloin Steak ... 15c lb.
Beef Roasts . . 12 l-2c lb.
Boiling Beef . . . 8c lb.
Legs of Veal . . . 25c lb.
Veal Steak ... . 20c lb.
OiflCilgOfl
Originators of Low Prices
351 State Street
NOTi IN THE COMBINE
ROTO'
- , Quality First
Groceries and Heats
Save Time Order your meat
with your groceries; one order,
one delivery, one account.
Swedish Health Crisp
(.ueiikatess-Spisbrod
The genuine imported
35c pkg.
Rytak,
Domestic Health-Bread
25c pkff.
Lard . .
Our own make. Open-kettle ren
dered. Like they make it on the
farm ?v , . -.. . ,
4-pound pail .;.I.S1.05
4n bulk, lb. J23c
Are you puttine awav eccs now
for next winter- when eggs are
going io oe nign. :
One. Quart : of Water-Glass
wiU preserve about 15 dozen
eggs, qt. x. :l0c
We can also furnish, you with
select non-fertile eggs. , ?
Gem Blend Coffee'
A smooth fine flavored blend
coffee ground fresh every da"
Save the price of the can "
48c lb., 3 lbs. 51.40
Eloth Gcs&fiy Co.
Phone 1S33-6-7
Thirty day account Ecrvice.
No charts for delivery
Spring- lambs
Heavy Heat -
Light her
16188
EOGS. BUTTES. BUTTEETAT
Creamery better.., . 450s
Muttertat. delivered. . 47o
Mifk. par ewt.
S2.S0
-3SS4
8a
Est, ataadards
Pol lata , n , ,
Peach Special
Libby's Halves"
or Sliced, Large
Cans v:
3 for 95c
.' ZZ'
Fresh
etables
Our large turnover of
Vegetables insures
freshness and variety. ;
New potatoes, - green
"peas, asparagus, cauli
flower, tomatoes, pep
pers, head lettuce,
rhubarb, cucumbers,
celery, sweet potatoes,
cabbage, carrots, beets,
and turnips. ; r
Fruits
Florida Grape Fruit
are at, their best and
very reasonably priced
all heavy juice fruit:
v-.. 10c each'--
p 2 for 25c v
15c each
20c 30c 40c 00c
dozen
Spitzenberg
, ' Apples
03.50 bQn,10e lb.
a
Little Prince, a very
small California
Pea
J2 tins
n n
UOJU
He:
1