TOE 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 '
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Shcppini -a Flexure
Pig Porli
M a Sa
22c lb.
Special
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No cl
re fer delivery
J. A. .
i
45G State St.
Phone 14
1