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