The Oregon statesman. (Salem, Or.) 1916-1980, April 25, 1925, Image 3

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The Oregon statesman., April 25, 1925, Page 3, Image 3

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Newspaper Page TextTOE OREGON. STATISIIAI; ly'OIIEG Oil SATURDAY MORNING, -APRIL 23,-192 1 1 i ENTERTAiNINa AT rlOME The growing tendency of .yonng cowples to do all entertaining outp fcido of the home, at a restaurant or.cjub. is to be deplored, j It ijs roojt expensive in the first 'place and it also, Xails to" provide the young wife with the experienced sluwneeds in the art of being a tfostess. . i If. the young, .home manager ust cook and serve a meal fwitbk Oiit'the help of a maid, a dinner k Eather a formidable undetald iig. although with a little prActicfe ft i quite possible. . - i You have nn doubt dined at iany tables where a dinner! conj sitlng of soup, meat and; two -rt-egetsSbles, followed by saladj desk ' sert and coffee, was perjecuy hostess herself. . , I For her first entertaining ine bride would do -well to crinf inf herself to ah easier meal, 'ay a Sunday - erening supper. kee is always -Ebmething rather informal about this meal. As -most people dine in the early afternoon tours on Sunday, supper may be served later than usual, and it may fol low music or some entertainment suitable to the occasion. - I The meal may properly consis of only one hot dish whtelj r caA be easily popped into the oven o made in a chafing dish oi th s table. Aside from this, daint: sandwiches or tea biscuits ma;r be served, and,., salad of, "canned fruits and small takes-mae ex eel lent dessert. ' . U - Kl'CJGESTIONS I . To Kemovo Stains and TMSoolor ntioiLs Methods recommended for cleaning discolored, silver' are boiling in suds or Da water contain ine soda, sal soda, alum, ere4m of tartar, borax or lye, or rubbing with dry salt, whiting, grated poi . taioes,. or soiunons ui Buipuuut . 1 i I m 1 n Vi . (n Vtcid, chloride of lime, alum, or I 'crejni n f tartar A Clean, Easy Way to Wash the Table Silver is to put it In.aj wire draining Basnet, naving a nanaitv Then immerse It In a can of scald? . ing hot suds and scrub the Silver with a hand mop. when wa'shedj. lilt the basket: from the' feait and place it in the sink. Pour a kette of boiling water over it and let drain. Very little labor, is requir ed to dry it with alsoft cloth;, A littte milk, added to the Wateir In which the silver is washed, will help to keep it bright. To Clean Drain Pipes and Disin feet Them dissolve copperab ana lye, In your drain pipes. Ifou will find that a half-jworn whisk broom makes a good scrub bing brush for enameled ware When your whisk brooms become worn, take them and trim thfcm tp a stub. Then scald with feoapy water, then with" clear water an& finally rinse with .cold ater. When washing enameled ware, if the food sticks, you will fin4 that a few strokes with one of 'these brooms will remove it without in- ' ' 1 A A . 1 J . 4 II I To Freshen Carpets. B e o r e .sweeping, scatter dry salt over the arpet, It hrfehtpns tho colors and checks the ravages of moths. .To Clean Ivory. Ivory (orna ments, brooches, card cases, brace lets, carvings, piano keys and the like may be eleaned by painting them over with spirits of turpen- t n .a ... V. st-1- nue auu wucu pusstuie exposin them for 2 or 3 days to sunshin Or articles that can be takefc o of doors may be bleached by simp ly moistening them with water an exposing them to direct sunshin . .To Clearftilarble. Mix 2 oiinc of commonfsoda. 1 ounce oCJpti Ice stone, and 1 ounce dtfine'co won salt, and dilute wjth Wat to the consistency of crfeam.; ;:lonr the mixture oyer the ina'rbland let stand. until all stains are re moved. Afterwards. Wash: the marble with salt and water, rinse, and wipe dry. t . .To Clean Mica in Stoves Iwasl with vinegar and water. I ..To Dry-Clean Shirtwaists-i-PtJ t 4 ounces of cornmeal intn k 9i- rtP.ound flour sack or a pillow slip. 1 Put the warst into this, and riiH nV knead gently so that the meal will . come in contact with all parts qf the fabric. Leave it there for k day or two, then shake and duit thoroughly, and press with a hdt iron. ' . I ..To Clean Windows Do not oh soap suds on windows. The eas iest way to clean windows is: with a chamois or clean cloth and -ciear water. Wring out the chamois cjr cloth so it is wet but not drippini, ,andwash the windows cleans Af terwards wring dry and goj ovJr ttiem again. Finally, polish withk dry-cJlotht4)r chamolsi To Keep Egg Yolks Fresh When only the. whites of; egffs tarejused. place -yolks in a Jsmall w COMING THROUGH" WITH - I up and eover twlth a square of muslLn, or cheesecloth folded.small and almost' dripping with water. Keep cloth wet and egg yolks cool, i Yolks tared for In this man ner will! keep moist and fresh for a day or two. j Ay. ir'': i jt""' f r If you will put your bread or rolls into j the jflreless cooker as sodn as the dinner you ill have cooked In it is removed, and' let them stand ' for a , few minutes, they will be fresh and delicious.!! Points About the. Car of: Cheese When -cheese is first purchased, wrap it "either In oiled paper, or in a damp tea towel and store it so as to avoid 'coming in contact with strong flavors or odors, j ; Being a ready-to-eat product, cheese is heated merely to melt it and incorporate It with the rest of the mixture. This operation does not require high heat. And. too, being; high: in protein" content, cheese must be cooked at a low temperature in order to obtain a product that will be easily digest ed. Therefore, in most cheese dishes the double boiler is used. 13y this method a cheese dish may be 'prepared without, direct conn tact with high heat. . ' . Citlutnet Biscuits ! 4 cups flour , ! 4 level teaspoons Calumet; lak Ing powder I -;t;;j- rji'ii,! H 'y il . 4 level teaspoons butter or lard j- 1 cups'milk'lli!' ill'Siil i 1 level teaspoonsalt , Sift flouir jonce, then neasure, add palt and' baking powder and sift three times,, rub shortening In with fork spoon, add milk, mix lightly, turn ou t on a well floured board , anflf roll or " pat one ; inch thick, cutand bake in quick oven (450 degrees .F.) 15. to 17. min ute?. : - ; : j.' V.. . ' : ! jli; .!,; Shortcake Biscuits ! -, Make Calumet biscuit, cut bis cuits rather larger than ordinary. Split add butter biscuits while hot. Select any, fresh fruit,' crush it, and add enough sugar to make plenty Of j juic. Pour 1 crushed fruit over and ' between biscuits Just before -serving. Strawberries, raspberries, blueberries, peaches, or any Tipe or canned fruit can be usedj In using canned, fruits, drain from the syrup and cut into pieces. . ) Whipped cream sweeten ed or flavored makes this doubly appetizing. This form of short cake has become very popular be cause of Its simplicity. Calumet Strawberry Shortcake Make dough as for Calumet bis cuit, adding two tablespoons of sugar to the baking powder and flour, if - sweet shortcake is de sired. Roll dough in j two round pieces and spread with butter. Bake In two round cake tins 15 to 20 minutes in moderate oven,, at 350 to 400 degirees F. Brush with melted butter. Put th straw berries land Juice between the layers, and on ' top of shortcake. Whipped , cream sweetened and flavored to taste can be added. Individual Strawberry Shortcakes Make a dough as for Standard biscuit, i adding a heaping table spoon of sugar to the baking pow der and flour, if sweet shortcake is wanted. Bake in individual cake tins' 15 fto 50 minutes in moderate oven.t Brush with melt ed fat. j. Crush the strawberries and add sugar . enough to make juicy before spreading on top of shortcakej Whipped cream sweet ened and flavored to taste served on top adds, to its palatableness. i Dixie; Biscuits . - - 4 cups flour j 4 level -teaspoons Calumet bak ing powder . . l . Cane and - i A ltd nine Pk anut 11 u t t br in tit Utile giiss barrels. LZ3 Solving Your Bread Bok PrbiMm Open Cheese HAT can we dd with" tha ! left-overs? Thla la ta task : , that often confronts While expense plays an important part in the planning of left-overs, care should be taken not to go : to i extremes. "One dosen eggs, a lb. i of raisins, a bottle of lemon ex tract, a tin of ground cinnamon and half a lb. of sugar, read the young husband from - his wife's memo. "What do you want with, all these things. MaryT" Tve got a stale loaf'.' she replied, "and I'm going to save it by working it bp Into a bread pudding. s never let anything go j. to'' waste. . - ' On the, other, hand.' do not be Hke -WraT .Biggins. "Teeny", she said, to her; cook, think" we'll have soma Schick en" croquettes, to day ; of that- left i oyer, u pork and cairs liver; "Yes'm' said Teeny. ."An we got a little-, bread dressing what I went wtd ; the pork. . Shall 1 make sonle apple, sauce out'n it?" '. Crumbs are one ofthe most use flit 'and adaptable' 6f the" ieft-o vers. Thick slices of bread may be cut into "cubes or. long -narrow; strips and then : toasted on all sides, to be served wlthioqp instead of crack ers.! The bread may also be toast ed and ,cut into triangular pieces to be; served with creamed dishes ori used as a: garnish - for meats, tgga, and various entrees.' Op Cheese and Baoob ' - Sandwich - - - Beat 3 eggs until light, add lb. soft cheese grated or- put. through 1 level teaspoon salt , , ; 4 level tablespoons shortening 1 '.icups milk . ni j-, i Whites of 2 eggs ! Sift dry Ingredients together three times.! Beat egg whites until stiff and fold Into the milk. . Add to flour "gradually ' profeedln'g'as for ordinary biscuits. Holl thin, brush well with milk or I egg white, , fold over and; press dough' together before) cutting. ; Prick biscuit with a fork before placing in the oven and bake quickly at 450 degrees F. This also; makes an excellent shortcakej. j pj ;. j'i ! Buttermilk Biscuits ' 1 cup buttermilk ; 1 level teaspoon sugar 2 cups flour ; y I- Vt level teaspoon salt ; 2 V level I teaspoons Calumet hnVIno- nowr1(r i ; I.:1': i; :'. 1 1 4 I i level teaspoon soda 4 level teaspoons lard Sift dry Ingredients together twice.! j Into center ., of flour jri kneading bowl, "Tub ; In lard with tips of fingers till It. "feels like meal." : Then into this center of lard and flour pour gradually one cup of buttermilk,, beating meah whileiwith a. spoons rGive. the bat ter thus made some 50 j strokes with spoon while still soft and then gradually beat in and knead l-i l! i : : 1 1mm W T T .A r """Yf 1 T I II lt- good! - Golden-Wdwn -iraffles-pipift? ot Cover them Iwith Bajrrei Bbakd Syrup and you have a breakfast fit for a king! Now there are four different new Barrm, Brand Syrupsof supertorquality -packed in "the little glass barrels.' : These iaclade:. : v . . - I j Pun IfnnlA Staii ; Cans and Itavt Corn Fancy New Orleans iiola .Jligatly Priced I 3 and Bacon Sandwich-Escallope Apples US. I V I . II I I I ; II a L fosd chopper1. tsp. table sauce, few graids cayenne, - Mix well and ' spread t on 8 slices of bread ' cut one ' third inch thick. Cut "br "bacon in very thto slie the length of 1 thu. slicexf .bread. Hake bacon still thinner, by .pxess ing each strip j on j a board with a bread .knife. Cover cheese 'with bacon and bake 8 or 10 minutes under 'gas flame 6r in hot "oven. Mock Plum Pudding 'c tVt slices ot bread thickly buttered 2 cups milk j cup : sugar.- A cup raisins! 1 egg ' ; :-' tap. nutmeg Up. " salt ' 1 tap. cinnamon 1 4 ' ' Soak bi'estd land fruit. In ' milk. Add . other ingredients, anQ bake Tt hours in a. Blow oven, 309 F. -Serve with vanilla sauce. ,. -. 4 TaaOIa Sauce , , 2 cups boiling jwater - i. cup sugar; 2 tbsp. flour j 1 tbsp. butter; 1 tap. vanilla ; ' Ml- - in remaining; flour. Roll opt; 4 inch thick. Ciit with small cutter. Hake on greased pan in quick oven at about! 456 degrees F. 5. T GENERAL MARKETS k in! H . TORTLAN7),April Y4PortlaDa Dairy exchange: , Butter extras 40 He; standards 40c; prime- firsts 40c; firsts 3$c; eggs extras4 31c; first 30c; pullets "28c; current; re ceipts 26 c.jlj - j. - , v "hy: PORTLAND, April 24 Grain futures: Wheat hard white, bluer stem, Baart, April, May and June $1.60; soft white. April $1.52; May an4. Jurie j $1.5 4 j wester white, April $1.50; May and June $1.52; hard Winter, April $1.50; May and June! $1.52; . northern spring May and June $1.50; west ern red April $1.51; May and June $1.52; BBB hard White April, May and June $1.80; corn No. 3 eastern yellow ship April and May $45; Gem Blend ; Coffee Rich smooth, pleasing flavor. 48c lb. 3 lbs 1.40 - Why. pay! for, tin cans ,when you can et qual-, ity coffee; less. the price of the tiriL "f. i: Lunches .We have j! facilities for ' putting up any kind of a lunch fori' your parties. :; picnics,- outings, and will be glad' toi help you. with f suggestions in making up , your menus. ! 1 Box; Lunches - Dainty lunches of sand--. M , Xiehes, cake, fruit, salad, pickles. Different every': " "day 23c Each; . ' i. -v -' day Catse' f roni us It' will save you a lot of Vo'rk aiid yoli 'fcf e sure of ; quality as we put in them I only the ; best materials I our large store affords. .i Sunshine, i Angel, Prune, Lady Baltimore, Martha Washington; Orange, Kut, ' Cocoanut Chocolate, Ma- t cha. Jelly Roll , Xlbby's Fruits Pineapple, Peaches, Apricots . 3 large caii: f x if :mm Melt the butter, add flour and stir until smooth!: add boiling water kd sugar. Hoi until thoroughly cooked. Add flavoring, strain and serve hot. I I ' Cheese Puffs 2 egg whites I ! 1 cup grated American cheese tsp. paprika ! 1& tan. lmlrlnc- yilrtn-Dv Bread - - . I : ;.. ; ; , Cut bread into rounds. Toast hread.on bottom. iTo the1 beaten egg whites add the ! grated cheese, paprika,, and,, baking ; powder jSpread this nlxiur about Inch .thick on th toasted bread and brown in ahot joven. : " ' ' fe'caUdpied Apples 5 medruiii, sized apples Z cups bread c: 'umbs 1H cups broWn sugar 1 'tsp,"'; cinnamon j . cup . hot watr. : Butter baking dish. Put in. al ternate ' layers of fellCod apple:' bread crumbs, and sugar. Pprinki i each layer with! cinnamon. Wli dish is full poutj in jwater. Ba' in moderate wren. -825 F. forvT hour. This causes j the , , br . crumbs ana sugar i to cti.rau giving & very 'good nu.vor aud sistency. , - j !;.'.-' Washburn Cr'osb?.t C:i "XcJ' Service Deft., itmnffoiis i June $45.25: iMillrun, standard April $32; May $32,56; June $32. 50. I I ! SALEM MARKETS Price sooted sr Wtiolctala sad mn prices received by farmers. lis retail prices are . givea: , j , 5 G&ATH 1HA TTAT No. I soft white wheat ..l ..i;..$1.38 No. 1 oft red whoat ..i i.......$1.35 Oats 1 -i i Cheat bay -14 15 uat aay 4- Glover haT. haled - uat ana vetca oar PORK. VTTTTOH AlTD B1TET Hon. 160-200 cwt Xv $18.00 Hoga, 200-250 cwtj ...U . 12.75 Hoga, 250-300 cwt U fl2.50 Litrht ow .. i..J.ii I 10c Dressed real - L .15c & T reaaed Dork Ltamoi ,-lEe SDrinf lamba i 12c Heavy hens - . i . , , , 1 - ?1 &7?r Lifht. Wn ltJ 1718e ! EGOS, BUTTEfi, BTJTTBKri Creamery btatter s.4 , .4a 345c Iiutterfat. delivered . .41c Milk, per cwt .4.; ....$2.05 Kfc-pa. atandardg 4 .t u.2224 I'alleta 20 i - t i i , Quality First i. ! i t Groceries, Friiits ;;iVwid Meals 6uy yoUrMeats vith your 'Gro e'eries.one xrder,j one delivery, one account. ! . PhoiieTbr Food ' 'When you telephone to "us for ' your meats,f rriits vegetables or groceries you ban test assured , that you will get ; the very best the markets affords. We spec ialize 'in care phone orders. - ul! attention to If anything you get from us is not just as you think 'it should ! be, we consider it a favor to have : it returned as we "know full well that VuF success dependson the continued -patronage of Batisfied 4 customers.,, TT s GOMPiUTT. . i - - i , 'Plicnea 1SS5-C7 .' GHILDREN'S PARTY To the child a party means fun and frolic, with gari? colored decorations - and refreshments. Jnst a bit of change which makes the ordinary "refreshments a little different, yet still digestible is the ideal to be sought for In Jtorty foods. i Bleniut For Children's Parties Creamed Chicken ' White knd Nut Bread Sandwiches V Orange Ice Cream ' , Stick Candy Small Fancy Iced Cakes ii -. : - Cream lot Tomato Soup with - l . ; Crackers . Honey Sandwiches of Graham ' ' .a'nd White Bread Chocolate Charlotte , Molasses Chips . Cocoa II Graham Crackers Cocoa Basket Ice Cream ! !Xut Bread 4 nip ernporatHl 1 i4 cups ' bread miik Hour 4 nip water 1 egg . . 1 tp. salt 2 tbsp. fat 4 tsp.- bakins cups graham flour 1 cup nut meats 4 cup sugar powder Mix ahd ktft 'dry Ingredients, "re turning the bran In the kieve to the sifted ingredients. , Work in the fat with the tips of fingers, then add nuts and finally milk, water aud well-beaten "eggs. Stir until -Just -well mixed, and pour Into an oiled pan."' Let rise for 20 minutes and bake in a moder ate oven about one hour. " Ivory Cream , 1 2 cups evaporated 2 tbsp. gelatin milk 4 cup honey cup cold water 1 cup water i& tsp. almonds 1 cup fruit Soften 'gelatin in cold "water and dissolve over hot water, stir into milk and add honey. Add fruit and flavoring when it begins to stiffen. Any kind of fruit, such as dates .figs, raisins, or drained canned fruit may "be used, y, A drop of bluing added to the cleansing .powder used for white canvas shoes will make the shoes much Whiter wlien dry. Hotiey Rice ruddlng 2 - cups "boiled rice clip evaporated 1 egg milk .: , tap. salt 4 cup water tsp. cinnamon cup honey " : i cup raisins Mix all I Ingredients, but the cirinarnob. i Put In oiled baking dish, sprinkle- with-, cinnamon, 1 bake till thick atid brown. Silk handkerchiefs 'and ribbons should "be washed In salt and wa ter, and Ironed "Wet, to obtain the best results. -j Escailoped Macaroni With Salmon cup evaporated 2 cups cooked milk macaroni 4 cup water Buttered crumbs 2 cups salmon 1 : tbsp. flour . 1 tbsp. butter Make a white sauce of the but ter, flour, evaporated 'milk - and Water. Add salmon and macaroni and season to taste with salt, and pepper. . Put into a baking dish, top With crumbs, and bake in a "moderate oven until Crumbs are brown.. Chase & Sanborn 3Ibah $1.52 I Vegetables Large ; turnover assures fresh stocks at all times. ' X Loads ot vegetables - for Saturday, Oregon Aspara gus, fine Spinach, Green Peas, New Potatoes, Cu- cumbers. Head Lettuce. . Green Onions, Radishes. . 'Bunch Carrots, Beets, Turnips, Celery, 'Green Peppefs., Rhubarb, Cab bage, Cauliflower, Mush rooms,;. ,. . . , -. , .:. - Frixits . Strawberries. . .i . . i 30c Orlda Grape SVuIt: . - eadh 10c, Stor - v . .25c 'Oranges, juicy navels, . dozen ..40c, 50c80c Apples - Yellow New- towns, dozen -.t.HOc Bo s .... ." '.'. . . . .3.50 ! 'LIbby' . Tornatoes t . Solid Pack '. 3 fcr.G5c Prince "Prealaia.u. '-Pcds :-' " 3 ifcr C-c V -Price txtra Small , . Pc..S " - 3forC0c -ii "Orange Ice Cream 2 cups orange 1 cup -cram juice 2 egg yolks 1 cup water . 2 cups sugar 1 cup evaporated " -milk : . v " - Boil sugar and water for 10 minutes 'slowly. . Cool "and add orange juice, Make custard of milk and egg yolks. . Strain cool and add to first mixture. Whip the cream and add to it. Freeze. Uup of candied orange peel cut tine and added to cream when hearty frozen in, a valuable addi tion. , v y. v." ', : . Chocolate Charlotte cup boiling wa-4 cup cold water ter 4 cup sugar , . t cup evaporated " 1, tbsp. gelatin . milk 1 squares cfiocS- cup cream ; late (scalded) Vanilla Soak the gelatin in cold "wkter, add 'scalded Cream to It while it Is hot. and stir until gelatin is dissolved. Melt chocolate over hot water, add sugar and then the boiling water a little at a time. Add slowly to gelatin mixture while both are hot. Cool; add the evaporated milk and 1 tsp. of Vanilla, and s when well mixed poiir Into fancy moulds lined with lady fingers. " .Basket Ice Cream . Bake plain cake in muffin pans. Scoop, out the inside, and put a teaspoon Of jam -or .'jelly and then a ball of vanilla or : orange' Ice cream. Make a handle for the basket from strips of citron, or angelica. fe5 ' V . 1 Peeir V ' i 170 N. Commercial Strefet Our regular Prices of Bread, 1 lb. loaf, 13c 2 for 25c; 1 lb. loaf 9c, 3 fbrSe Cookies, 2 dozen for .:. 25c Buter Horns, 6 for L......25c Apple Turn Overs, 6 for.l.L.....j .1.....25c ' Cakes, all varieties :--......l......r.15ciip"to iZz 'Doughnuts, Cinnamon 'Rolls,! Tea Sticks and fcuns, per dozen ....... .. . i j :.... 20c Pies ...L..j...J Jibe and 2Sc Milk fea'd, French and Rye Bread, 3 loaves ... 23c J .' : ' : I s ' Seirye Coffee ctnrl Lunches i 1 TrjrOur f Cause's tliy v OUft Dl LOGOS U Will Malrte Your tJram Fed PORK ROASTS 20clb. PuretardNo.5Pail Fresh Supply bf Prime Milk "?d ; ed . IVe sold more -Veal last Saturday than any day in c jr history; ;Take Advantage 6( the drop In prices. ;;;V2AL:ltOASTS VEALSTZV; . ' 'H -"t 1 r Strawberry Cheese Cake Paatry . . V cup sugar . cup water- cttp cottage V cup sugar - - -cheese -- r r stri ter- 2 rs - . . 2 tups 1 tbwp. cornstarch rie rwp eraporatetl 1 1p. nutm? milk r . Lane pie plate - wit "; - - try. I Spread' berries "OTer the l.ltom knd sprinkle cap Eugir wter them. Rub cheese through sieve. Add beaten 'eggs, 2-3 cup sugar, nutmeg and cornstarch which baa been mixed with a little milk. Pour oyer the berries "and ' La In a moderately hot orea. j i Scalloped Cabbage ! 2 . cups .cooked 1 Cub water . ' cabbage . 3 .tbsp. butter 1 cup soft bread 4 tbsp. flour crumbs 1 tsp. salt I cup evaporated 2 t?p poultry milk dressing ; Arrange cabbage and crumbs in layers in baking dish.. Make a white sauce of butter, flour milk and water- and pour over top. Bake in a moderate Oven. Macaroni Cheese Tlmbales & cup evaporated V4 tsp. Worcester mllk. diluted uhlre aauce -with 4 cup . 14 cups cooked w-ater macaroni cup grated 2 eggs J 1 d cheese tap. ' salt ' Add half diluted milk to the cheese and heat slowly, Btirrlns constantly until the cheesa Is melted and blended with the tillk. Add rest of milk, eggs well 'beaten, and the seasonings. Break mac aroni In small pieces. Divide it equally' among elx custard cups and fill cups with cheese mixture. Set in a pan of hot water and bake in a moderate oven until firm. - '- j;; . '4-J ' 3Ba&ei? xz in? :n UiU V J i'.Li J Shcppini -a Flexure Pig Porli M a Sa 22c lb. Special . ... W Ww vea!stz7.;:v SPLAY OP - YV 0" UilL wA k afcw W m w ..i "ALL OVER TK No cl re fer delivery J. A. . i 45G State St. Phone 14 1