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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 9, 1925)
SATURDAY MORNING, MAY 9, 1923 i 1! THE OREGON STATESMAN, SALEM, OREGON ! BOX LUNCHES FOR MEN Most men ho carry lunch boxes need a substantial as well as an appetite. appealing combination of foods for their noon-day meal. The women - who haVe . to put np a lunch every day often lind It diffi cult tu plan these menus which -are sufficiently hearty to supply the necessary energy and yaried enough to keep np the Interest. There are many sizes and styles boxes on the market and, of irse. they should be purchased with the Idea of holding enough food for a substantial lunch. A wlde-monthed vacuum bottle, a spoon and: fork, are added con veniences,' and plenty of half-pint glass jars and wax paper should be available. ' " i Meat sindwiches, cooked frank furters twlth mustard, plenty of vegetables, raw or cooked, a des sert of cake, individual pies;' fruit, and a bottle of coffee, hot choco late, tea or milk will satisfy most , appetites. ! , .: Cooked j vegetables : may . be. packedT Into wide-mouthed glass jars the half-pint size preferably . and don't forget to pack In a spoon. The same kind of glass jar can be used for salads, such as potato, orany other vegetable, fish or fruit salads and tills will take away the nnpleasant dryness "."Of a plain sandwich lonch.' " Po tato cnips,! whole fresh tomatoes, j sliced cucumbers, pickled beets. .all lend variety to the lunch box menu.! fruit, berries, preserved or fresh packed into a glass jar are always popular as a dessert with a nice piece of homexmade "take carefully wrapped in wax pa per to keep it fresh. j Pies are-favorites with men and these are I most satisfactory if - baked in individual pie tins. 1 This eliminates the danger of the" fruit juiees running Into other foods. Fill in the corners of' the Jxx or package by tucking In a few. salted nuts, raisins, dates or figs and perhaps a little candy occa sionally. The mn will enjoy the little surprises. . ; : Generous slices of meat loaf be tween slices of graham, rye, whole wheat or bran ibread.. Garnish with lettuce and moisten with chili 7 sauce of mayonnaise. Cold roasts of all kinds. Place slices of meat on. buttered bread- then, spread chill' sauce, mustard, or angdeslred relish on the meat and cover with leaf lettuce and second slice of bread. i 1 Dutch cheese jand bacon ; sand wich: Between thin slices of but tered graham or .brown bread, put ' Dutch cheese that has had a little diced cooked bacon added to it and. moisten with salad dressing. Sweet pickles or olives go well with this kind of sandwich. Chopped Ham and Egg Sand wich: This is a combination of chopped bam and scrambled eggs to which a bit of minced onion may be added. r- ' ' Ham and Pickle Sandwich. Mix chopped - cooked ham with creamed -butter and liquid from mustard pickle. t Spread on but tered bread.. Cover one slice with thin alices of jrickle, a lettuce leaf and the second slice of bread. Celery and Peanut Butter Sand wich. -Spread - bread withV cfqual f parts of butter and peanut butter ' creamed together, sprinkle half theislices with finely chopped cet ' cry, and ' cover ; with i remaining read I QUESTIONS AND ANSWERS Question 1-aiWhy does my an- irui why Is its ' texture loose, light fluffy grain that swells up the whites to a much greater volume. ,' . '.. . . Question 2-What is stuffed celery, and when is it served? S : Answer 2. Choose the hollow ed, stalks of celery, and fill these hollows with any kind ofsmboth, savory, paste-like mixture, such jits caviar,' or a ; highly seasoned cottage cheese, or sharp cheese, grated and made into a paste with cream, or highly spiced hard-coowr ed egg yolks, or even a rich-and savory forcemeat anything that ean be pressed into the hollow of the b talks and w-ill stay put. Then (smooth the surfaecMevel with a knife, or make It slightly rounded as you prefer. Cut the stalks Into two-inch: lengths or shorter, and serve as a j hors d'oeuvre, 0t place with! the j individuar serving or sandwiches, cold meat, etc. : . ' :A MAY SUNDAY DINNER t Pineapple-Strawberry Cocktail I: Roast! Lamb, Mint Sauce i ;! : Ik ; Currant Jelly L ; Peas ' Mashed Potatoes White Salad . Marsh mallow Cake Coffee Turnips . j ice Cream COCKTAIL ! Four slices of canned pineapple, one pint of strawberries, diced ; three tablespoons powdered sugar. and four tablespoons of juice from the pineapples. . Mix and keep cold till serving time. i ROAST LEO OK LAMB Have ' the bone removed from a small leg of lamb, and the fat taken off without - breaking the skin if possible. Stuff cavity with a dressing made of one pint, of moistened toast crumbs, squeezed dry, one egg. beaten, one table spoonmelted butter, salt and pep per and small onion, minced. Sew up the leg, tie in a neat shape, and roast, allowing 20 minutes to a pound. Season the meat with salt and pepper, after it, has been partly cooked. When tender, skim off the fat from the gravy and add water, thickening with flour - and milk. Garnish' meat using small . turnips, boiling until tender; .pour off excess water, season and add white sauce of melted butte. WHITE SALAD Allow seven large, white cher ries (canned) for each person to be served. In the cavities made by removing the pit put a blanch ed .filbert. Serve on heart of let tuce leaves with a dressing made of mayonnaise and : whipped MARSHMALLOW CAKE Make a layer cake of any plain white cake. Between the layers place marshmallows. which have been slightly heated to soften. Cover with an icing made of one cup of powdered sugar, into which butter the size of a walnut has been rubbed, . and enough thick cream added to make it the right consistency. Flavor with vanilla. Marian Jane Parker, Home Eco nomics Department, i'-' Calumet Baking Powder company, ' Chi cago, 111. A STUMBLING BLOCK Pastry is one of the simplest of mixtures, consisting essentially of but t three ingredients flour, shortening, and water. But. pastry making,, parodoxlcal , as ? It .may sound, is an ' undertaking that strikes terror to the heart of many a cook. It is one of the instances in which skill and judgment are quite as important as the recipe. Of course the proportion of In gredients must be right in the first place. It is impossible to make ten der! pastry with too little shorten ing! and 7et I 13 possible to nse so much that the result is unsatis factory. A third of a cup of short ening to each cup of flour will make a rich pastry. A quarter of a cup will be satisfactory if the paste is deftly handled. Any one of the many cooking fats i and oils may be used suc cessfully for pastry making. When you use -butter or margarine re member that' these contain a low er, percentage of fat than the oth ers and add two extra tablespoons to every cup used. , The most critical step In pastry making Is the addition of the wat er. Just enough should be used to hold the paste together and make it of a consistency to roll out easily. No matter how gener ous, you have been with the short ening, the, pastry will be hard If it contains too much moisture. A crust in which too little water has been used will crumble. If you use one of the fats which are very hard and almost crumbly when For Yaw Coiveiieice i AWAHDCD FIR9T PREMIUM OREOON STATE FAIR 1 ' : PASTEURIZED TO) TTH TT ms i' IN QUARTERS I The handy -way to buy butter. Ready to serve. . Four quarter pound .' ' rolls in a carton i f - - j ' i ASK YOUR DEALER FOR MARION BUTTER r f f jif i IN QUARTERS -. l )y , I- - : I f : -. Salem Amity rel cake icurjr ud or roll at the sides, and coarse? Answer 1. Angel cake curls np at the sides, that is, the outside edges, when toot great heat Is ap- plied at first, so that the outsides rise too fast for the inside part, t and then, finding themselves with out support, they fall or curl oVer. Angel cake is f coarse textured, sometimes, from too high temper ature in baking, hut more fre quently from the kind of beater used to whip the. whites. A Dover beater, making as it does, a close, fine rrain. is better than some of the other Beaters, which make a L- j t:i-Lt and Ifominj to keep , tLsn CIr an, Clear and 1 leiliy 1 Strawberries : They are in excellent shape, fine color and flavor t 2 Boxes 35c Roth's Mayonaise We have- recently installed a National Mayonaiser and are now making the finest possible Mayonaise. Besides having it in bulk we are put ting it in 4ox.t 8 ol, and 16 bx. Jars. i '- ti V.kv for Saturday we will give a small ( Jar free with each. 8 oz. or 18 . oz. Jar with the guarantee fthat you can use t.he small jar and it it is not tihe best Mayonaise you ever I. hring ; the larger jar your money will J& oz. jars.. ,...30c j ;16 02.. jars .:...50c By , the pound......45c tasted back : and oe-rcroTKi Mother's Day . , ! : : Candy - Imperial Chocolates especially packed In appropriate boxes for Mother's Day i.,v ' ci.no Bos -!- i - . ' . ..." Quality First Groceries Fruits and Meats .s.! .. ...... ' . -cr 5 Buy your Meats .with your groceries, one order, one deliv ery one account.. . . Alaska Reindeer j With the continued demand for Reindeer Meat we have another one for disposal this week. This meat is being appreciated by a large number of people and we are fortunate to be able to offer it 'to i our Salem custon:er5. Reindeer meatls as tender and juicy as young steer beef and has that gamey flavor that sets it apart from other meats. Call early to get your selection of the roasts or steaks. We are also preparing Reindeer Hamburger and Reindeer '' sausage. ' Phones 1885-G-7 No choree fcr delivery Pineapple Special v 7 Libby's Large, Sliced ? 3 for 95c roken Sliced Ja 3 for 65c v,i eh Vs"- Vegetables Local vegetables are again coming to the front in our lisplays. Our large turnover on fruits and vegetables guarantees fresh stuff all the time. Kew Peas. New PotatOes.'As paragus. Beans, Lettuce, Cu cumbers, . Tomatoes, Wax Onions, -Cabbage, r. Celery. Peppers,", Buiich ? Carrots,' Onions, Radishes "Rhubarb, Turnips . , Fruit' Oranges 25c, 42c, B2cr and 83c. Florida Grape Fruit ; 15c, 2 for -25c ' and 10c each. Shopping Basket Free An SSc basket with 51.00 assortment of Soap-- 17 bars Whitt.i Laundry and ;2 bars . Toilet SoapT' cold, let it stand' at j room tem perature a few minutes before mixing It with the flour. Afvery hard shortening makes a very dry mixture and too much water is likely to be used in ' working it into a paste. The more lightly pastry is handled the more suc cessful it will be. Use the hands, if you like, to gather! ft together and pat it out on the board, but remember that too vigorous treat ment is fatal. And the less roll ing the better, j; g i. Pastry is best baked .in a hot oven--425 degrees is right for an unfilled shell. But when you want to bake in the shell a filling which calls for a low temperature, a custard for example a problem is presented. The best solution is to put the pie into a hot oven. The pastry will begin to bake before the filling has become heated through, j Then a lowered r tem perature will cook the filling pro perly and at the tame time be adequate to finish the crust. ran electjuc grill ; Chllaly Cheese . 1-cup cream "cheese -1 tablespoon cooking-fat 1 cup tomato sauce 1 pimlento.or greea'pepper, 1 tablespoon chopped onioa 1 egg . ' : t , '7 , ., Place the cooking-fat in the grill pan, add tlrst the minced onion and pimiento and cook three or four minutes, stirring constant ly; then the tomato sauce season ed well.:'-Add. the cheese cut into small pieces, and stir 'until the cheese - is melted . and blended With other ingredients; then stir In the teaten egg."- Serve on toast! ; r - Shrimp Savory 1 cup canned shrimps 2 hard-boiled eggs cup tomato sauce 1 cup cooked rice : 1 cup rich cream 1 tbsp. minced olives Combine the shrimps, rice and cream, place In, the pan and heat; then add salt, paprika and the minced olives. Turn into a hot dish and garnish with olives, pars ley and the eggs. Wme in on K F ; O A vitH the girl ? ' or iie GdldenWsst There's No Substitute- None Just as Good as i. THE VOKLD'S GREATEST Millions of Bake-Day Tests During the Past 35 Years Prove It 0AIT3 aVaTD,3 TCCC2 C? AlfT OTXIZa ZXAllD With out ualitsf xtpavagaoce For Saturday We Offer E Grain Fed i PIG PORK 18c lb. Milk Fed : LEGS OF VEAL 20c lb. Milk Fed ; VEAL ROASTS 15c k Freshly ; Ground HAMBURGER 12clb. PURE LARD No. 5 Pail 85c UMEGO 2 lbs. 45c Grain Fed PORK STEAK 20c lb. Milk Fed VEAL STEAK 20c lb. Fresh Sliced VEAL LIVER 15c lb. Freshly Ground SAUSAGE 15c lb. Best Creamery BUTTER 40c lb. Delicious FRANKFURTERS 15c lb. i Fresh Dressed Shad, Lb l.. I2lZc Fish j Suggestions Slurceon,! Crahs,Drcsscd Cobs Clams, Fresh Mackeret Chinook Salmon. Halibut, Etc. Xrk 11 Alto Tnt COLDEN WST TEA . Ormtf Peko and Ortta Jftit The Golden ' West Girfis a friend of yours in story and pic ture. She has now arranged a de lightful entertainment for your en joyment. Oyer theair she will speak to you, that you may know her voice as well as you know the famous .. '-- -K'. : GOLDEN VBS? ;i ; " jrtt: COFFEE Tone Ifl on K.'F. O. A. (Seattle), meter. length 454.3. Tnesdj? May 12th. fronn- 8:30 to 16 p.m. There will be splendid talent: a regular vaudeville show. You will hear as , fine a program as you ever saw ia a theatre. A Surprise in the Air For Radio Fans Goldent:-' ? West II V Cop yri(bc doit M Drrert to A TTTTn A V 'vf SPECIALS :; AM '15 c -Bread! OS SATURDAY ONLY Rye, Raisin, While Wheat and White Butter Cream Dougli-mts Raised Douglmut s Order Your Picnic Buns and Bread Early Quality Supreme Our Motto Oricrinators, of Low Prices ':0 ; 351 . State Street NOT ; IN THE COMBINE o r- n rrr Lest You Forget SPECIAL CAKES Fon r.roTiiErrs day xorated to order, .nny tlzo end my price,; Orders talicn nov. , t nan Claee;fie"d"Ad3'Brihj'QuieI: Results
