Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 2, 1925)
,1 THE OREGON STATESMAN, SALEM, OREGON SATURDAY MORNING, MAY 2, 1925 STATESMAN i SAXUR0 A MORBJING MARKET : AGE v FOR ; OUR PBUSY v HOUSEHOLDS 1 i i - FOR MAY DAY May Day offers another oppor tunity for, ft happy day for the children. The celebration of May day with a dance is an old cus tom., It wag long ago customary to start before dawn, making ex cursions to the woods and bring ing in wild flowers for the May feBtlral. A bough was brought from the forest, stripped of its tranches, planted, decorated with garlands of flowers and became the center of dances and games. In planning' the May party, nothing could be more. In keeping with theday than the. May Pole dance.. Attach strips of bunting f varying colors to the top of the pole. The children will be de lighted, in their white, dresses, or In a costume the color of the bunt ing ribbon. In tripping around the pole the ribbon will wind on it to produce the very pretty effect of the gay colored pole. To un 1 wind the ribbons, the dancers must f reverse, beginning with the last i to wind her ribbon on the pole. GREENS FOR ALL ; Do you ever serve sulphur and. xnolassea to your family as their spring tonic or don't you depend on anything like that to coax back their appetite to normal. cure the drowsy feeling and renew the healthy color of their skins? 1 Indeed, there is less and less seed for the old-fashioned reme dies that were made or considered o . necessary because of the re USING UP THE There is no need for-the most fastidious housekeeper to hesitate at serving a dish made from left over food if care has -been given to see that, if it is a meatdish, it is well flavored- and brown and savory with seasonings and gravy; if a pudding, that it Is wholesome, tasty, without being either soggy or too rich; if a vegetable, that it Is so cooked, that its original flavor and vltamlnes are not destroyed. - j Hash The plebian hash may either be one of the best or thmost unap petising dishes we eat and it is surprising to see how many people order the delicious baked hash served at some of our popular tea rooms. When our food budget warns us that we must be cautious, in our purchases, an expensive dish, may often be balanced by an other that will be inexpensive be cause we are using up our left overs. '" :, " ! t J:--1:' . Soups . ' i Perhaps one of the best means of .utilizing leftovers is in soups. In cream soups, which seem to be the most popular and are whole some, there is certainly great var iety. There are cream of tomato, spinach, celery, potato, pea, aspar agus and cauliflower, all of which can be made from leftover vege tables. The pulp strained from a large can of tomatoes, the Juice of which has been used the day before, can be used In cream of tomato soup. Tomatoes too ripe for salad can also be used in this way. 7f .. M '"' : Spinach) " " ; In cream of spinach; a small amount of that vegetable left over is finely : chopped, - and used in cream stock with a garnish of Crated, or rounds of, hard-boiled egg. -.: y- . v. ; v . . . Potato . .: ' -,. '. For cream of potato, left over mashed potatoes are saved, and at first only a small amount of boiling milk or cream is added to even out all lumps. This Is run through a sieve, and enough milk ;for the desired amount, added, with butter, celery salt, and a bit of onion, then thickened slightly. and a garnish -oCpasley. v- Asparagus -' ' vream of asparagus . may be made from the water in which the vegetable is boiled with the addition of stock, or butter, milk ,r cream and with some of the left over vegetable run through a colander for additional flavor and few tips for garnish. Meat Three pounds of beef stew of a cheap but nutritious cut. sim mered slowly gives - enough stock for a clear, nourishing bouillon. with flavor of onion, pepper and salt for one day and a vegetable aoup the, next. The. meat can be "used with .carrots' and peas' in' a baking dish; or for, baked hash with green peppers; as a basis for -croquettes." or meat loaf; or ' ground and baked with leftover j : rice or bread crumbs as a stuffing " for peppers or tomatoes. These two, latter dishes are in great de i znand in tea- rooms why not serve them more often at home? I f - Meat from the last meal, , ground up or: fresh hamburger. I combined with tomato, chili sauce. green pepper even scraps of ba ,'1 .vfor , ; ' ; - I ' ' r ? n H ' Mil' " i. f ' I ' .'I'M- 1 stricted' diet of the long wjnter months j! Nowadays however, modern-methods of food: transporta tion, canning, preserving by refrig eration! and storage makes it pos sible to have a varied menu and to enjoy' green; fruits and vegetables all year round." j i y ;V: A diet ofj spring greens is the best of all medicines to make that tired feeling disappear. Nature appreciating this, has wisely, pro-; vided young green things in abun dance to appeal to our appetites., The ! larg class of leafy ; vege tables belongs to this spring group spinach, lettuce, chard, turnip and beet to'ps, dandelion, lambs quarter, fifld salad. j, watercress and cabbage are the most j comi mon, though in different sections of the country there are many othi er of the field-greens that are avail able. All these vegetables possess dietar properties that are unique in themselves. They serve to cor rect the deficiencies ijin certain groups of foods by supplying vita mines and Uinerals, and they sup plement the cereals, legumes ani meat by adding the growth mater ials and bulk needed to make a well-balanced diet.: f f K ?; j f j Aside fnim the leafy vegetables we have the crisp radish, flavors some pring onion, baby beets and tiny golden; carrots; pink stems of succulent' rhubarb, the green and whlte asparagus and hothouse to matoes. -If If !' i : tf.j'l IiEFTOVERS con or ham highly seasoned, and mixed with spaghetti or macaroni makes a very substantial ! main dish to seve for dinner' and it is a time and labor saving one for these trying days' of houseclean- ! . -i-i.il -riMj j Bread' . .. j j " j And now let's see what can be done with, the ever increasing scraps of dried bread. The most wellknowcj, I believe, on the list of dishes prepared with dry bread is Bread pudding, j and I am sure you all have many splendid re cipes for that. :'f.; (,;:." ':;( : ' j Bread crumbs should be dried In a very slow oven until a light brown and then placed in a glass jar and covered with a piece Of muslin oj a fitted tin cover in which holes have been punched. Then? therje is no need to grate a. small quantity of I crumbs each timefthere is a need for sprinkling overman aw gratin dish, for rolling croquette or meat, for use: as lay ers in a casserole dish and for the countless (other uses. I Dried bread may be used for soup garnishes, as croutons which are pieces cut into crumbs, buttered juid placed in a pan and browned n the oven. Soup sticks are -cut Jn one-third inch strips front slices of dried bread, from which crpsts have been removed, then spread with butter and browned In the oten. . :,';, :. j 1 ; leftover bread: may ne used tor bread patties or canapes by cut ting ; In !two-inch slices, shaping into squares, diamonds, oblongs. or rounds, removing centers and leaving eases, and either fried: In deep hot! fat or brushed over with melted butter and browned in the MAY PARTY REFRESHMENTS : ! , I , 1 . Grapefruit f and Strawberry .-: f i I Cocktail Chicken and Asparagus Patties Cucumber Salad Coffee Pinapple Sherbet i Sponge Cake f II . Chicken Bouillon n Bread Fingers Shrimp a la Newburg Strawberry Shortcake j . . Coffee :; CUT GLASS 1 - Saturday Only 9Sc SPECIAL Easily; Worth Twice : -This;i' Price Beautiful , cut grape j design, clear crystal glassware, deeply cut, This is a remarkable bargain and will sell out quickly, i Come early and take advantage of this sale. Watch! For Our! New 7' ' oven and filled with any creamed heated meat, fish or vegetable. . Bread dumplings, too, with or without the addition of chicken or calf's liver are most worthy of, mention. . The above are only a very few of the many, many excellent dish es to be made from leftovers. . '--;!"' '! RECIPES " Grapefruit and Strawberry Cocktail ' ; Remove pulp from two. grape fruit and mix with one-half cup shredded pineapple, and straw berries cut in halves, using halt as much pineapple as grapefruit, and allowing four strawberries to each servin g. , There should be two cups I fruit. ? Pour over a dressing made of j one-third cup sugar. Chill thoroughly; serve in cocktail glasses, and garnish with candied cherries and leaves. ' : Cncnmber Salad P j Remove thick slices from both ends of a cucumber, cut off a thick paring, and with a sharp pointed knife cut five parallel grooves . lengthwise keeping cu cumber in its original shape. Ar range on lettuce leaves, and pour over French dressing. ; h i Shrimps a la Newburg 1 pt. shrimps ; 1 Up. Lemon 3 tbsp. -butter j juice tsp. salt 1 tsp. flour Few -grains cup cream ,f cayenne i Yolks 2 eggs ; Clean 'shrimps and cook three minutes in two tablespoons butter. Add salt, , cayenne and lemon juice, and cook one minute. Re move shrimps, and put remaining butter in double boiler, add flour and cream; when thickened add yolks of eggs slightly beaten, and shrimps. Serve wjth toast, or in patty shells, j r i x s; Hi Mot Water Sponge Cake 1 cups flour ; i .Vk level teaspoon Calumet baking powder . 3 eggs : cup boling water s 2 teaspoons lemon extract 1 cup ; sifted granulated sugar Pinch of salt Sift flour once, then measure; add baking powder and sift three times; beat yolks until thick and lemon-colored; beat whites until stiff; put whites in mixing bowl; then fold the flour in lightly, add flavoring and hot water, and bake in slow oven (325 degrees F.) in an i ungreased pan about forty minutes. I MARIAN JANE PA&KES Bom Economic Dept., Calumet Baking : ; i Powder Co., Chicago, 111. I GENERAL MARKETS I PORTLAND, May 1. H a y : Buying prices, valley timothy $20 2 1 ; do eastern Oregon $2 1 24.50; alfalfa 120.5021; clover $17.50; oats and hay. nominal; cheat $17.50; oats and "vetch $20 21; straw $8.50 per ton. Sell ing prices $2 a ton more. PORTLAND, May 1. Grain fu tures: Wheat, hard white, blue stem, baart, May, June $1.70; soft white, May $1.57; June $1.58; western white. May $1.55; June $1-57; hard winter. May, June $1.56; northern spring. May, June $1.58; western red, -May, June $1.53: BBB hard white, May, June $1.80. ; ii Oats. No. 2 white feed. May, June $35; No. 2 gray. May, June $35. i !!,. 1 ' ' i Barley, No.. 2, 4S pound. May, June, $34; No. 2, 44 pound. May, June $33. - . Corn. No. 3, eastern yellow ship ment. May, June $45,50; millrun, standard. May $3 3. 5; June $34. Salem is the center of the Wil lamette valley. Do , everything you-can to boost it. and make it a better place to live in. ; PIDDIES'COLDS I V 4 should not be "dewed. " Trtat I w them extornally with V VARORUD Qwr tTMitlitn Jan Ummd Ymmrfy WATER SET PER SET Pitcher and : Gla J Special Every Week i v?7rnr w'v, cfv 1 - " . ''IK FOR THE BRIDE'S SHOWER BRIDAL SHOWERS A IjMf Shower - i ; Th'e idea of dainty laciness should be carried out in all the decoration and refreshments. Lacy flowers and delicate ferns. . lace cover for table, lace doilies, lace paper shades for candles; place cards with lace border,' gifts of Uce or articles trimmed with lace are the pervasive feature of such a' shower. r . . -j i , MennK - Chicken Salad Sandwiches cut i with Fluted Cooky Cutter Waldorf Salad Garnished I with , .:ater Cress Individual, Fancy , Iced Bride's a ' i . .s - Cake " . r ,-; Strawberry Ice Cream in Fluted ; Lace Paper Cups - ; : I. Coffee Waldorf Salad ' 1 cup celery cut in "'. H -inch strips the size of a match; 1 cup apple cut ,ln small strips; 1 cup pecans; mayonnaise dressing. Bride's Cake ' M cup butter, 1 cups sugar. 1-3 cup evaporated milk, whites of 6 . eggs, 2-3 cup water, 2 y. cups L flour, 3'. tbsp. ; baking . powder, tsp. almond extract, tsp. cream o,i tartar. : I - v Cream butter; add sugar gradu ally, and ' continue beating. Mix and sift the flour, baking powder and cream of tartar, and add all at once with the milk , to the first mixture. ; Add extract. Have whites beaten stiff, and cut and fold in at last. Bake about 150 minutes. When cold, cut in half moon, heart or diamond shapes with cutters and ice individually with fondant icing. " Fondant" Icing I 1 egg white, 1 tbsp. evaporated milk, confectioner s sugar, tsp flavoring. il l ! Add milk to egg white and stir in enough confectioner's sugar to make stiff enough to spread. Flav or and spread on cake. ! ; i May Basket Showers I I Invitations may be little May baskets filled with flowers. Guests should be requested to bring their gifts concealed in a . May basket. An attractive covering for the 1L ' i si a rrn STEUSLOFF BROS; Corner Court and Liberty A - 500 Pounds Free with Every Automatic A very special and advantageous offer to buyers of Automatic Refrigera . tors. With, each one of these and ice savins refrigerators purchased we are giving 500 pounds of ice free delivered to your home as you need it. ; Automatics have many exclusive features that you should know about. ONLY Aw tZ ' l s DCXVN : --''' I - starts .'the Auto matic to work for you. Cut your horn budget by buying an 1 Automatic Refriger ator todayi Buy to-. day. , ' Trade in Your Old K iceingerator ' cn a New "- Cr.2 a table is lace over pink. A tiny Maypole in the center, with pink and white ribbons standing in a bed of flowers is a very ; pretty centerpiece. v Dolls for - the bride and groom may stand beneath the Maypole, - ! v. : .. . : Menu . i , ' White cake cut in squares, with center, scooped - out; iced in pink frosting, with handles made out of frosting or angelica, hold pink and white ice. Pink and White Bonbons Blanched and Salted Nuts H: 'J Coffee : . ' ' i White - Cake " H cap butter, 1 cup sugar, 3 tbsp. evaporated milk diluted! with 5 tbsp. water, 1 cup flour, cup cornstarch, 2 tsp. baking powder; 3 egg whites,'! tsp. almond ex tract. ': Cream the butter and add the sugar, i Add the milk, alternating; with the sifted flourr, cornstarch, and baking, powder, beating well. Fold in the egg whites, beaten stiff, and add the flavoring. Bake as a loaf in a well-greased pan in a moderate oven. Icing ,. 1 " tsp. butterr, 1 cups sugar! cup evaporated milk, cup water, tsp. vanilla. : . Put the butter or butter substi tute into a sauce pan, and I when it is melted, add the sugar milk and water. Stir until the boiling point is reached and then boil for ten minutes without stirring. Re move from the fire, add vanilla. and beat until of spreading con sistency. - :. n. RAINBOW PARTHT - Invitation - cards should be cut in nau -circle at the top, follow. ing the outline of the rainbow in water colors, and each line of the invitation written in different colored ink violet, blue, green, yellow, orange and red . I Crene paper of rainbow colors for the house decorations and for the lights, with a big rainbow and pot or gold will bring shouts of joy from happy guests. A table cov ered with a white cloth and strips or crepe paper in rainbow colors; crossing each other in center, hav M.S. Government ., Inspected ySsjM-ft jtullmmmimm ::.: '. - ..." "s. ..,Jr s -' " .." :. ' ' "'" I 1 . The Refrigeraior That i Feeds Your Food Fresh Air? Wf - ' ing a' centerpiece consisting of a' tiny gay parasol with colored rib bons leading to each place, where they are tied to "opera" stick candy of rainbow colors is appro priate. Refreshments should also carry out the rainbow idea. . . ; . ' MENU : , -; ' Rainbow Salad Vari-colored Fruit Ice Cream Rainbow Iced Cake Coffee i Rainbow Salad j , 1 cup purple grapes 1 cup green grapes a 1 grapefruit , j . I 2 oranges i 1 cup cherries '. ! . j Mayonnaise , J; !; ; - Arrange the fruit in half circles on lettuce and surmount with mayonnaise 'dressing. f : ari-Colored Fruit Ice Cream f 1M. cups maple syrup 2 cups evaporated milk M cup candied orange peel j v cup candied cherries , cup grape juice V 1 cup pineapple 1 Mix the syrup and milk, add the cherries, cut in small pieces. Put pineapple through the food chop per. Combine all ingredients and freeze (maple sugar can be used to make the maple syrup). ID. ANNOUNCEMENT LUNCHEON Cream of Waer Cress Soup Olives " Crackers Timbale Cases filled with Chicken a la King Assorted Sandwiches Potato Chips Tomato-and-Cucumber Salad . Strawberry Shortcake . . : Coffee .; Cream of ; Water Cress Sonp ; ljcups evaporated-milk i 2Vt cups meat stock 1 bunch "Water" cress i 1 tbsp. butter1 f r: J 1 tbsp. flour. . - 1 small. onion i-f ; ; 1 small stalk celery . 1 tbsp.. minced parsley 1 tbsp. minute tapioca . j Salt and pepper I Clean and parboil the cress for ten minutes. Drain and chop fine, put in a pan with meat stock, add onion, celery, salt, parsley and tapioca. Let simmer for one-half hour. Press through a sieve and add butter blended with the flour, then add the evaporated mUk, MARKET Phone 1528 Credit ; Gladly Without Interest MEATg fooa "! j. - sfjyS stirring well. Let boll a few tain utes, and serve. ' i Chicken a la King M 3 cups cold chicken, diced 3 tbsp. batter , 3 tbsp. flour ? green pepper shredded pimento, shredded 1 cup evaporated milk lb. mushrooms 1 cup chicken broth. - 1 egg yolk Salt and pepper ' Cook the peppers (also mush rooms if they are used) in the butter tor 15 minutes, keeping them covered while cooking Blow ly. Add the flour and seasonings, also the milk and broth.' Stir to a smooth sauce. Put the chicken in sauce to heat, and just before serving, stir in beaten egg ! yolk. Cook in double boiler to prevent curdling i Strawberry Shortcake! , 2 cups flour"' : ill .'S.J 3 tsp. baking powder . !j , M tsp. salt --. - . 1 1 tsp. sugar 4 tbsp. fat ' I 6 tbsp. evaporated milk; diluted with 6 tbsp. water . : : ; . Strawberries ;,'"' i ' '-. Hull and wash berries carefully. Drain, place in- a bowl and crush. add sugar to taste, and let stand Sift the flour, baking powder, salt and 1 tsp. sugar. Add just enough of diuuted milk to make soft dough.- Turn onto slightly flour ed board, and pat out lightly. Cut like biscuit, and place on a greas ed tin. Bake in a hot oven for about 15 minutes. Break open while hot, butter and spread with berries between ' the layers and On top.', '- v ; W Are you telling your friends about the Slogan section of The Statesman? . This paper's policy Is for the upbuilding of the city and the surrounding farming commun ity. Peerless 170 N. Commercial Street ' - if . ' . Our regular Prices of Bread, 1 lb. loaf, 13c 2 for 25c; 1 lb.Joaf 9c, 3 for 25c Cookies, 2 dozen for ............. ........J 25c Butter Horns, 6 for ... ' . 25c Apple Turn Oyer, 6 for....l. J.....;.......;.25c Cakes, all varieties ,.....15c up to 50c Doughnuts, Cinnamon Bolls, Tea Sticks and Buns, per dozen - Pies ... L - ft Milk Bread, French and We Serve Coffee and Lunches Try Our Krause's Candy i nn r'fnn'"'''':n QUALITY 190 South Phone 305 ; Libby's Pineapple 24 size, Nut-o-la Margarine! 3 lbs. ' Bulk Chocolate at 2 lbs. Gold Medal Catsup, large Bulk Cocoanut, at lb. Cream Cheese, milci flavor, 2 lbs. for ..... 55c Bacon Back at Ib. ..:..t...............l ....25c Bulk Lard at lb. ... .... .:...-. 22 C 6 Bars Laundry Soap, 1 Light House Cleaner Spe Hunts Canned Pumkin; 2V Durkee Meat; Sauce, per bottle 25c, 2 fori...... f-U C If you want a good complexion soap, try Mission Cfl -. Bell, 6 r Bars...: ..... i.. ....i.... i U C 6 Bars of Guest Ivory Soap Full line of the nicest and Fresh Crisp Vesretab!c3 at " Prices that Cannot be Beat Place your orclcr vth us today ycu vill lilie cur nvay j. SALEf.1 HARKETS Prirea quoted rc wholeU aoj r : price reriT4 bj fmrner. No retail t prices are r'Tr" ' OBAIH AKD SAT Ko. 1 loft whit wheat.... ... .S1.2 No. 1 oft red wheat Sl.ft.9 Oata . ; jl ...i5e i Cheat hay 1 4 oat bar . $i -, : tlorer hay, baled j. $1.1 ; Oat and Tetch haT. .S16 ; POEK. MUTTON AND EJIEf Hoft. I0 ii00 rwt ... ..$U.?5 i Hog. 200-250 cwt a , $12 00 Hosa, 250-300 cwt i. $11.75 Light bowb j 8 He ' Dreaaed Teal i. l;e Cowa ..., i 3 K'fe e t Dreased pork ....... i. . .17e , Lamba I2e POULIRT Heavy fcena r j .' 21filS2 Light hfm ...... 1 8 (v2Ue EOOS. BUTTER, BUTTEEFAT Creamery butter 4S44e. Butterfat, deIiTered...,.. 39c Milk, per rwt i , $2.05 Efjts. standard' 22424c Pallets . . 20c Read the claaaifled ads InTrhe Statesman. Something of every thing is either wanted or is for, sale. ... i ; BIDS FOR HAULING WOOI Sealed bids will be received by the County Court of Marion coun ty, Oregon-, up. to! 2:00 o'clock p. m. on May 8, 1925, for hauling 250 cords of old and second growth fir wood from the county farm near Hopmere; 30 cords to be plied at the Poor Farm north of Salem, and i balance at the county tool house, Salem. Said wood to be : delivered not later than Sept. 1 1925. "' i Bids to be filed in the office of the county clerk. i .( The court" reserves- ;the right to reject any or all bids. ' ; j U. G. BOYER, Co. Clerk. a26; m2-3 Bakery .........''ii-,-Qc .r.. ...... 10c and 25c - - : Rye Bread, 3 loaves ....25c 0 GROCEE Commercial ; Delivery Free 55c 2.. L ......65c 25 c bottle ..20c 25 c 25c size, 2 for.....L..... i.....i . Lj C cf dem bu::::: tie.0 -i : : 1 aCDC