The Oregon statesman. (Salem, Or.) 1916-1980, April 04, 1925, Image 4

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The Oregon statesman., April 04, 1925, Page 4, Image 4

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Newspaper Page Textr r4 THE OREGON STATESMAN. SALEM; OREGON SATURDAY MORNING APRIL' 4, 1925 .; -uini ii . ni..."""1 ','! ' ,..-'-'"'!l,i : -1 ' T 'sifrnrir ' :Jr? ' I 111! Mil iS m & r ! ' I. n Hi H6me a wd Kit chen : Suggestions Department of Education end Inspiration for the Housewifa 'i ih :!-s U i EDITED BY S, r, HOT BREADS FOR SPRING i The majority qt home-makijng women who are looking for sug gestions of what to serve and hints as to "how to do it" quicker of! better, hare one or more favorite recipes of the family's that they prepare on special occasions. - Visiting the t various tea rooms and reading articles land adver tisements In our national maga zines give jus many ideas, but j a greater 'inspiration is .to awake on a bright morning with the sun pouring In our windows we feel so peppy we want to do something to make every one else, feel the same. . It . isn't hard to go out Into our' kitchen and light' the gas oven immediately, and quicklyj mix up and bake a pan: of hot muf fins; 'put the coffee In the perco later, get the eggs out to poach or boil, and have the table set and ready by the time our family la in the dining- room for their break last." : ' ; i i- j The morning is the best time to do our day's baking, and especi ally Monday, when we need to re stock on baked goods. After pur breakfast , things are out of. the way and our plans made for lunch and dinner, perhaps a trip to the grocer and we are ready to bake a cake, cookies or doughnuts, per haps a pan of coffee cake or but terscotch rolls for tomorrow mor ning as - Tuesday may be ur laundry days and we want pur breakfast things cleared away early. . . ' , '. Nut and fruit breads are a wel come change' and are especially good for lunch and even for after noon serving. Baked brown bread In place of the three-hour steamed bread is alBO popular and delicious with either the canned or home baked beans. H Hot Cross Buns j 2 pounds flour to the served i :! 1 II .. I ... i .i.i I. I I,. I Kflj.-j . -, :-;:--r- H j : ;: ? j; 4j!; : , . Mat else could disorganize j business at twelve? ffh. j v j ' :: . . . j i ; M . , ,., ' ' ' ' ' " ;"'""' 'yS''" ' ' ; ' ' ' ' ' ' '' ' ii ' " (S. , Jf I i - " . Who 1 nnl1' cn ft'ntnlflv -i .y . ? tie 6p traffic at ( noon- f a 1 hankering for a brimming tA I ing euR of good-coffee? C iaem tck4 lnpm wtUi Ktr The handy key-opiiinslop is quickly, cosily,- safely : removed. Mo can open r; bo dirrins in; bo raw cases to est too. There's lis eowrmwnt cootaiBcr when the coffee is coo. ' fa; ' ' Ala U7 -Orange CLOSSJET DEVERS, COFFEES TEAS EXCLUSlVELT, . onoTT IT ANT 5515 ATTT.E - J f " 1 ( : ' i ( ... C" '"" Ezlci Harrington Downing. Cwjt Calum Baktnf PouxJer Chicago, Half pound sugar j Half teaspoonful salt " , i One p6und currants (carefully washed and picked over) Half pound melted butter Half teaspoon Cinnamon Half teaspoon nutmeg . One yeast cake Milk. j Mix the; flour with the sugar. salt, currants, cinnamon and nut meg. Make a hole In the center and pour in a pint of warm milk, in which a yeast cake has been dissolved. Beat well, then set be fore the fire in j a warm, corner until the leaven begins to work. Then, add the! half-pound of melted butter and enough more milk to make the with I flour and jbatter soft. Dust let rise a half hour. Then shapje the dough into the (buns,; lay them apart on a buttered pan and let rise half an hour.! f Press a each and bake in or 20 minutes, dered sugar. cross mould on a quick oven 15 Dust with pow- 1 ' Spanish Bans 2M cups brown sugar cup butter i 1 cup milk 1 4 'egg yolks (saving the whites for: frosting) ' - j 2 Vi cups flour 2 level teas poo bs Calumet bak- ing powder; ; . 1 teaspoon nut taeg 1 teaspoon clovjes 1 teaspoon vanilla Mix as for cake; bake in a drip- pingj pan: 45-minutes; cut into squares and frost ITSE RICE IXiVOUR MEXCS Rice has certainly taken a place in the front row among economy foods for; j the United States. In fact,! a United States government bulletin states that rice forms the principal food for one-half the population of the j jearth. Through our own south there as the steam- Coffee Golden West Coffee it you but knew it is pouring . out its refreshing velvety-ismootji goodness from the popular little restaurant, lamea for us pjava- ; fine f big hotel, i in form de luxe. where "It's a hint to that good-coffee maker ab home because It's this high-grown coffee - ' so easily tempered to j your very I taste and economically yielding more delicious cups to the- pound. CUaWit Tea Pekoe Creea Japaa T . I' " ' f m u I ( IP III are many famous rice dishes such as rice puddings, rice-with -fruit, rice cakes, croquettes, rice as a substitute vegetable dish, flaked rice and puffed rice, x Remembering the food value we suggest its use in combination with ; salmon, tuna fish 'or choice sardines. "Shrimp creole"; with rice Is hard to surpass. ; ) Splendid casserole dishes are made with rice and i . cheese, or rice, fried bacon and a can of to matoes. These latter dishes served as the main dish of a hearty meal offer: a variation that is much ap preciated from the regulation meat and potatoes, or salad... In; buying rice try to purchase an uncoated, or natural finish product. You are most easily'as sured of this if you buy "It in a package with the description right on the label. v.. ... , . Rice Griddle Cake 2 eggs, well beaten 2-3 to 1 cup sweet milk 2 level teaspoons Calumet bak ing powder t - 2 tablespoons sugar 1 cup well cooked rice k teaspoon salt : ; Mix Ingredients thoroughly, add ing enough flour to make a med ium batter. Bake the same as any griddle cakes. 'X ; j ; ;. J -' DESSERTS ; '; j : . With the passing of winter and oar desire for heavy heating foods, such as the hearty Tice.'plum pud dings, fat meats and hearty vege tables, our tastes demand the fresh greens, fresh vegetables and fruits as they, make their appear ance in the markets. ; s s At this "In-between" time" some of the baked puddings and also those prepared without the- heat of the oven, claim our attention so that some points about these pud dings seem quite timely. Hi y Sometimes when you open a can of . fruit there is not enough to serve the family or guests but it used with custard,-, a baked mix ture, a crust, or some other form, it will , make a dessert that can be enjoyed by all. Dumplings, cob blers, steamed puddings of var ious kinds and baked fruit rolls all offer ways of using fruit as do also mixed fruit cocktails, salads and pies. j : ' A revolution against the daily dullness of the same dessert each Tuesday, Wednesday and Thurs day, week after week, a rule once" followed In many hospitals, boarding houses, school dormitor ies and even homes, made it neces sary for the dietitian, matron and mother to plan ahead a little more. She found variety not costly but an economy and a relief, for the complaints turned to praise of the new- dishes placed before patients, family or guests. ; '.; The old saying "there's nothing new under the sun" so often quot ed by prosy people who like to stick to the same old way of doing things may be . true, but at least there are lots of things different STEER Yon folks that' like the better grades of meat can make a real saving by buying your meats hereJ f , Steer beef to roast . . . U C -" Freshly ground ham burg ..... ..... 15c Pure pork sausage . 1....". 20c '. ; Pork to roast LlL. -U--Z 2pC Pure lard in bulk 1 , L :! 23 C . . Our rery best bacon . Li35c This same grade of bacon Is for 45c to McDowell Market1 Where a DoHar.Does its- Duty, t rnoxE 1421 ' OITIN UXTIL 8 p. il from those to whifh we or our families are accustomed.' Baked custards are always time ly, and good for young and old. They need Blow baking to prevent boiling, separating land the form ing of ' water. . Boiled custards (reallyv not boiledj) kZ should be cooked over hot water to' prevent burning of separating These are used on f ruitsi as sauces on batter puddings. madeStif fj enough to use &s a blanc mange, ind are varied by adding cornstarch to form a cornstarch pudding.) Custards bak ed in a 'shell form the pie so pop ular.', ,.: - ;.' , . There are many Jelly and gela tine dessert powders ort the mark et plain and flavored, colored and uncolored some prefer7 one kind, some another. All may be flavored, . colored. Combined wfth additional fruit juices, fruit col oring, stiffly ", beaten egg white, whipped cream or custards and made easily digested and delight fully refreshing 'though1 not too filling desserts, to top a heavy meal. If not too sweet, they are also good for the invalid. ' Dried fruits as wll as the can ned offer many suggestions. Dried prunes and apricots! suggest whips and souffles as well as pies and sauces, and they may a:so be com bined with rice or lapioca. Such tasty puddings as Af ricot or Prune Delight may be made by combin ing these fruits with bread, cake of cracker crumbs in the same manner that apples are. used in making Brown Betty. These, top ped with whipped cream or a fruit or creamy sauce, olten solve our very need and are quickly pre pared. ' I . Apricot Delight 3-4 cup canned apricots , 1 1-2. cups cake crumbs V 1-4 cup hot watei 2 tablespoons but er .. ' ' 1-4 cup apricot syrup Mix the sliced apricots with the cake crumbs. Pour Into a greased baking-dish and dot with the butter. Add tie syrup and water and cook frm 25 to 35 minutes. Serve plain or with hot arrup from the apricots. Chocolate iRoIl - -i 5 egg yolks ' ;:-. " t 5 tablespoons powdered sugar . 5 teaspoons cocoa - 1 tablespoon cornstarch " 1-2 level teaspoon Calumet Bak , ' ing Powder 5 egg whites 1-2 pint cream 3 or 4 tablespoons powdered sugar 1 teaspoon vanilla Chocolate icing Beat the egg yojks with five tablespoons of powdered sugar un til creamy. Combine the cocoa and cornstarch, adding slowly to the mixture. Beat well. Fold In the stiffly beaten jegg whites; spread this mixture about one inch thick in a baking psn which has been buttered and lined with pa per. Grease the papier also. Bake in a slow oven (325 to 350 degrees P.) for about one-half hour. Turn out on a wooden board over which has been laid a slightly dampened cheese-cloth. , . Cool, I and spread with the cream, which has been whipped and sweetened. Drinking, bootleg plquor occas ionally Is a good thing,,, for It teaches, yon bow mu$h better yon feel If you leave it alone. selling in most of Salem's store 55c per lb. 173 some coMiccrxiAii s.turday evening BEEF 1 Prleee quoted are I wholesale aa are prices received by farmers. He retail prices are fWent - ! -. ,- :' oKAnr Aim hat Xe. t soft white wheat.-.. $1.1 No. 1 soft red wheat-j.-: 65 Cheat, hay .4 $15 Sll Oat nay Clover aay. baled . Oat-and vetoa hay PORK. bTUTTOV AJTD BKEF Rocs, JOO-200 cwt ...... $13.50 IIoicV 20O-250 wt (. , ....$13.25 Hora. 200-250 cwt L. .....$ 13.00 Light wwi i. i 1 1 Urnmed veal 15ic Cows L 3V4 4t Dressed pork L ii Lanbs J. u.. 12c Spring lamb lf POTTLMT. . Heavy hens ' .........2lfS22e Light hens .I716e EOOa. BUTTSBJ BUTTBSTAT Creamery batter.. -4950f Botterfat, delivered Milk, per cwt. Eggs, standards Pollets . 47f .$3.20 .2224e JO T GENERAL MARKETS I i . Portland produce : PORTLAND, April 3. Portland Dairy ; Exchange: Butter, extras, 44c; standards 43c; prime firsts 42 l-2c; firsts 42 l-2c. ? :! ' - 1 ' H': ; i f Portland Hay PORTLAND, April 3. Buying prices valley timbthy ?20$21; ditto eastern Oregon $21 924; alfalfa $19.50 ISO; clover $16; oat bay $19; cheat $16; oat and vetch; $20; straw $8.50 per ton. Selling prices $2 a ton -more. PORTLAND, April 3. Grain futures: Soft white April $1.35; May ditto. Wi 'estern white, April $1.30; May dittd . Hard winter. April. $1.20; May spring, April $1. ditto. Northern 30; May ditto. Western red, April $1.30; May, white, April ditto. BBB hard $1.50; May ditto. ; Corn: No. 3, May $42.50. EY 'shipment ; Millrun: Standard April $27; May $27.50. LIVESLEY LIVESLEY, Apil 2-4 Rev. E. McAbee spent last week on bis charges at Donald, and Fargo, holding a series of meetings. He was assisted by Rev. A. Tennyson 1 'Mrs.' Leonard jZielkie has just returned from visiting relatives at Tillamook. ' Mrs.. Alice Coolidge attended the Matrons' club ning at the home jlast Friday eve jo f Mrs. J. God- f rey in Salem. Mr. and Mrs. J. W. Ingram, of Washington, parents of Mrs. L. Salchenberge have moved on the Salchenberg farn- and will live there this summer;. - jr Gordon Greenstreet. of Portland spent Saturday wih Mr. and Mrs. S. C Davenport. J- !j Mrs. Julius Zieliie is staying in Salem with her sister; Mrs. Harry Tracy. - " .. , " Raphael is planting 30 acres of flax. .. .. ... j !:, Lewis Salchenberg baa bought some timber of Mr At Brown. ? Mrs. IE. McAbee was a Salem visitor Thursday afternoon. , Chas. Ekin is building a sum mer kitchen near his house. : I W. Coolidge has) bad a toucb of pneumonia but is getting better. Ed Crouser has j been very sick with the flu, which has developed into pneumonia. GERVAIS SCHOOL i MAYIBE CLOSED f 1 (Continued from page 1) ; l . t. ; which is .7 of a mjill greater than the county high school levy. , It is pointed out that the county high school levy would be as great or BEPBETTYTB Try Grandmother's Old Favorite Recipe of gage Tea and ' Sulphur, j ft.' .. " I Almost everyone knows that Sage Tea and Sutphur, properly compounded, brings back the na tural color and lustre to jthe hair when faded, streaked or gray. Years ago the only way to get this mixture was to make it at home, which is mussy and trouble some. Nowadays, any drug store for by asking at 'Wyeth's Sage and Sulphur Compound, -you will get a large bottle jot this, famous old recipe, improved by the ad dition of other ingredients, at a small cost. - ' j Don't stay gray! Try It! No one can possibly ( tell that you darkened your hair, as it does it so ' naturally and dampen a sponge evenly. .Yon or soft brush with It and draw this through your hair, taking one small strand at a time; by morning the gray hair disappears," and after anoth er application or two, .your fcalr beeoaes beautlfulty dark, glossy kid'' attractive. AdT t"" i " T SALEM MARKETS greater than the district levy as sessed in the Gervals district, due to a law enacted by the last legis lature, which allows the transpor tation costs and depreciation to be figured Into the county high school levy. ; - In event the district Is'dissolved the students would, have to attend the high schools at Woodburn or Salem, and in case the districts do not vote to pay the transportation of pupils.tthe parents will be com pelled tq pay it themselves. - ! The Gervals union school has been turning out a high class of work, according to Mrsj Mary J. Fulkerson, county school superin tendent. Especial attention .was called to the domestic science de partment. -K Hike Planned Today I , Boys over, 12 years of age are to take a hike this morning from the YMCA.at 9 o'clock. I Edward rGuyer and Vernon Taylor are the leaders. Both are Willamette uni versity students. Juniors Travel South iTbe Junior Leaders of the Sa- lem YMCA are to make a trip to Eugene today to meet the Eugene juniors in a basketball contest.. Cots Vancouver License I A marriage license has been is sued In Vancouver, Wash., to Ab- rplem L. Schaum of Stayton and Marion E. McClellan of Boise, Idaho. Ir. New Stamp Coming ) (A bulletin from Washington, D. Cj, announces that the government will issue a new 1 cent stamp which will be placed on sale In the east today. The new stamp will make its appearance on the coast In a short time. It j will bear the portrait and name of Nathan Hale, printed in sepia with a cross line border. It will be the same size as the 2 and 1 cent stamps. Directors Are Elected For Silverton Creamery SILVERTON, Ore., April 3. (Special, to ; The Statesman) .At the annual meeting of the stock holders of the Silverton Creamery & lice company a board of direct ors were chosen to serve for the coming year. Those elected were Julius Almj A. F. Hobart. E. S. Porter, Alton Hurley and D. I. Hurley. Officers of the j corpora tion for the coming year will be elected at the first meeting of the new board! of, directors. This meeting, will be held on April 6. Heat insures mi rrrr,n?rr:rn I Blt For Breakfast iGet flax factories - - . V Include I air grades up to mak ers of the .finest linens and laces and tapestries . And get more and more and more. We will not get too many,, because nature ; foreordained the Salem district for the , flax and linen center of the world, and that will '' eventually-; mean ' thousands of small factories, and hundreds of large ones, 1 The thing cannot ever be overdone.' 'There" will be increasing: demands for linens as long as there; is an upward trend in civilization and the amenities of refinement, instead 'of a re turn to barbarism. The Eugene Guard is suggesting that the people of that section learn; the good points of. Eugene and" surrounding territory, in or der to tell the tourists. ' Good Idea. ; Fine thing if . we all got that spirit the Los ? Angeles spirit; the California spirit. We would get .vastly more out of our increasing' tourist travel than we could : otherwise. '. In the home egg laying con test In Washington, neld under PEERLESS I ! 1 170 N. Commercial Our Regular Price : :"jf . ' - of . Bread 1-lb. loaf 13c; 2 for ........, 25c Bread 1 lb. loaf 9c; 3 for ...... 25c l .'Cookies, 2 doz. for-,.. 25c Butter Horns, Apple Turnovers, 6 for 25c Cakes all variety ........... ...J..15c up to 50c Doughnuts, Cinnamon Rolls, Tea Sticks and Buns, Dozen . . 20c Pies fi.i...: ;...,...10c and 25c ! I SPECIAL DURING LENT .; rr:'1" f ' '- - ; . Hot Cross Buns, Dozen ."...:. 20c Milk Bread, French and Rye, 3 loaves .... 25c We Serve Coffee and Lunches. " Try Our Krauses Candies . Resisting SheU Motor Oil is refined to a complete chemical cleanliness that ! EIELL COMPANY O? CAUJOrJOA the auspices of the agricultural college at Pullman, the high matt, John W- Hitchcock, Ballow, Ma son county, realized over 4 0 cents per bird from " 6 5 4 hens, net profit. In one month- ; He re ceived 57.44 percent lay at a cost of 20 cents per bird, with 654 hens, giving him. a net in come of 40.6 for the , month. That Is very good; but some Sa lem district men are doing better. In fact, the Salem district is the best poultry country on' earth, and-this fact Is finally getting "over" with a . growing poultry' boom." I MAN KILLED IN AUTO SMASHUP Contiinisd from pac l) - . .nanasa i a could not be removed until the train had been backed up. . . The train was going siow, as evidenced by the fact that it was , stopped within its own fength. Mr. MoshbergeiL is said to have k been traveling at about 35 miles an hour, according to J. Li. Judy, motorman on the train. . - ; " Mr. Moshberger has been em ployed as sUition agent in Monitor for about seven years and is well known both in that town and In Woodburn. r K. 7 t - 1 U'l f z.1