,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
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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
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. 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 - " .
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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