The Oregon statesman. (Salem, Or.) 1916-1980, May 16, 1925, Image 4

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The Oregon statesman., May 16, 1925, Page 4, Image 4

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Newspaper Page TextSATURDAY MORNING. MAY 16, 1925 "I" THE OREGON STATESMAN, SALEM. OREGON; V s i " Hi STATESMAN Sfc JRID A I MQRMNG j MEKET " 'PAGE THE SHORTCAKE What is responsible, I wonder, possibly tradition but it seems to be a f act that whenever one thinks of shortcakes, one ' also ' thinks or strawberries, for a straw berry shortcake has been and doubtless will long continue to be the culmination of all that is deli cious in the way! of of desserts. However, when one says "short take one has not voiced the last word on that subject, for as you all know there are many short cakers served that are far from short and many are far from suitable to go under that heading. All shortcakes, if rightly made, if the idea that being shortcake they must be short, should not be skimpily supplied with butter. The very idea of the cake itself for it was derived from the famous English sweet the short bread, means butter . and plenty of It. That includes nut butters 1 and oleomargerines. When a substantial. Juicy lus cious shortcake is to be the main feature of the meal, the rest of the meal being purposely light so that the shortcake may be tho roughly appreciated, some prefer a slight sweetened biscuit dough for its foundation. Here, there fore, is a recipe for a cake that I think will prove everything a .June shortcake shoul be. All measurements are level. ?rirst, sfft the flour then. measure 'and sift together 2 cups flour, level teaspoon salt. 1 tablespoon ifugar and three level teaspoons Calumet baking powder. Rub in to these dry ingredients, 4 level "tablespoons butter or lard (or 3 -tablespoons of vegetable shorten ing.) When mixture resembles meal or coarse sand, moisten it : SHORTCAKK RECIPES I St. Regis Shortcake 1 Bake a sheet of sponge cake in a shallow pan and when cool, cut it In rounds or diamonds; spread each of these with a frosting made by creaming together two gen- eroas tablespoons of butter and a cupiul of confectioners' sugar. ; Add half a cupful of strawberries, - crushed through a sieve then whip in enough more sugar to make : stiff enough for spreading. Pile th elittle cakes with fresh whole ' berries' sugared to taste, and top with whipped cream. - - Cherry Shortcake ' Pit sour red cherries and cover . them generdusly with sugar, then f leave them in a very cold "place whil? the cake is in the making. For the latter, sift together two rupfuls of flour, three teaspoon fuls of Calumet baking powder, tnd a half teaspoon of salt. ..Rub In half a cupful of mixed shorten ins, and ad enough sweet milk to make a soft dough. Knead lightly and roll out half an inch thick, then cut-in three inch rounds. Brush over with cold in ilk, and bake in a hot over. : When done split while hot and butter generously, then put ,to-v-- gether with the cold sugared cher ries, dredge Just a little powdered sugar over the tops of the cakes and send to the table immediately. : v r Vegetable Shortcake Vegetable shortcakes are less well known than those in which V. fruit plays a part, but they are Z delicious as well as economical. As substitutes for meat at lunch' h con or hot evenings they are -most satisfactory, and for. eking" out a small supply of vegetables or for f. using up the left overs from a J: previous menu they cannot be $ equaled. " u ' ,' ' " ; - . ' : ... - -- RECIPES Ihiniplhigs 2 cups flour 2 level tsp. Calumet baking 1 . powder . V level tsp. salt Milk and water. Sift baking powder, salt and flour thoroughly together, and add milk enough to make soft dough Roil out an inch thick and ; cut In small circles. Roll each in flour and drop on top? of simmering stew. Do not crowd them. Give them room to expand. Cover, and boil , for twenty minutes without opening pot. Rhubarb Custard Pie 2 cups rhubarb H tsp. salt 2 eggs r cup sugar ' " ' 2 tbsp. flour : Line pie plate with crust. Wash and cut rhubarb in Inclr pieces. Tour boiling water over them. drain and put into crust. Beat yolks of . eggs; add sugar which has been mixed with, flour, and salt. Pour this - mixture- over rhubarb and bake in moderate oven (350 degrees F.) for abort 43; minutes. Cover with mefinge made .by beating j whites of eggs until stiff and adding 2 table spoons sugar and M teaspoon Calumet baking powder. Brown with cup of milk, and turn out on a 'Slightly floured board. Fat or roll it to three quarters of an inch thick, and cut it into two rounds. Place one layer over the other in a greased tin, putting bits of butter between and -bake in a hot oven twenty to twenty five minutes temperature About 425 degrees or450 degrees F. When baked, split apart, or if a more crusty cake is desired, bake in two separate found tins, or bake in just one large pan, round or oblong and split and butter after baking. In j the t meantime, chop lightly a quart of ripe berries (medium sized are best.) Reserve some for the top. I Make a syrup of 1 cup sugar and Y cup water. Boll 3 minutes. Set the syrup in cold water until cool, then pour onto the crushed berries and mix well. ,- The syrup j once tried, in stead of just using sugar on the berries, you will! find you like much better, and the extra bit of work is not noticeable. When the shortacake is baked, turn out on a large round chop plate or plater.! Spread with butter, cover with : berries and Juice. Lay on the lop layer, and on top of that put. the remaining berries. Garnish j with whipped cream, if desired also the whole berries. Such a shortcake is serv ed warm. It may be accompanied by more sauceJf desired. There are many excellent short cakes, and surprising as it may sound, some even form the main meat dish of -the meal.! Chicken shortcake is known to some of you, perhaps. If not, the hot bis cuits, with chicken cut up in the gravy is served similar to our in dividual biscuit fruit shortcakes. in bottom of broiler over for a minute. j Topsy Turvy Cake 1 cup browji sugar Some chopped walnuts ! ' f slices oi drained sliced pine apple, apricots, or peaches. r Into a well-buttered frying pan put the brown sugar, packing it well and evenly all over the bot tom. On this lay U. :-nIt an sprinkle with the ch6iped walnuts. Over this pour the following bat ter. - i 2 eggs 1 cup sugar 1 cup sifted flour Pinch of salt lts'p. Calumet Baking powder U cup -water-Flavoring , Beat the egg yolks, add sugar, then the flour'sifted wlth the baking powder and salt alternately with the water. Add any desired flavoring, and fold in the beaten whites of the eggs. Bake like an ordinary sponge (cake., Turn out and serve warm I or cold with whipped cream over it. ; Naiad Dressing The dressing lis an important part of every. salad and the suc cess of the salad depends upon your choice of a suitable dressing. There are really only -three kinds of salad dressings. And. of the many varieties and kinds used. they are all combinations of some one or other. French dressing which is used more often than any of the others. 1 is probably th favorite dressing and it is the it Good Digestion Aids . the Complexion THBvmmjys greatest helps millions of housewives make I pure and nutritious bakings j SALES 2x TXMZ3 THCSS C? ANY OTHLU S&AN3 Peerless 170 N. Commercial Street Our regular Prices of Bread, 1 lb. loaf, 13c 2 for 25c; 1 lb.' loaf 9c, 3 forJ5c Cookies, 2 dozen f or 23c . -T. . TTn C UUllCI V AVJI. . Apple Turn Overs, 6 for ; r25c , ' Cakes, all varieties : i'.iJ.:15c up to 50c Doughnuts, Cinnamon RollsTea Sticks and Buns, ' per dozen . 20c Pies ........ii-C... - 10c and 25c Milk Bread, French and Kye Bread, 3 loaves LJ25c . Vc Serve Coffee end Lunches Try Our Krauro'a Czndy simplest to make. " Then there is the ' ' Mayonnaise dressing, also containing oil, which is combined with eggs and seasonings. Then we have the boiled dressing which is made of eggs, milk and season ings, and is cooked over a low fire or in a double boiler. - The other dressings and the more elaborate ones as Russian and Thousand Island are simply Mayonnaise to which chili sauce, capers and various other relishes have been added. - ? SCHOOL PARTY PLEASES The Labish Centr school enter tainment, Tuesday, was a success.' according to; Edna" Garfield, who was present .for ' the ocassion. She states that excellent reading were given by Delbert Bibby and Bern- adeeni Daughtery. A uarteqt com posedl of Messers.. Hornshoe, Daugherty, Epley and Madsen en tertained, while several Imperson ations were given that would give credit to professional entertainers An invitation to the Marion coun ty child health demonstration was framed to be presented by a com mittee composed of Mrs. I. D. Ben nett. Mrs. Bishop and Mrs. De Gross. , ;. . , , Doing Her Share ' J ; Powell: "Does you wife do any thing in the interest of charity?" Howell: "Why yes. She attends all the concerts that she receives free tickets .tor." r SALEM MARKETS tricaa quoted ar wboIcmI sad ar prices rrceired by fsrmsn. No rota it prices aro piTen : GRAIN Airo HAT No. 1 toft whito wheat $1.43 Noi 1 toft red wheat '. S1.45 Oata 65c Cheat hay ft Oat hay , SIS Clover hay, mi ,,, .. ,-m,, , sis Oat and retch hay S16 FOBS. MUTTON AJTO BEEP Iloga,- 160-S00 cut $12.23 Hoes. 200-25U cwt $12.00 Hoes. 250-800 cwt $11.75 Light sows . 10c Dressed veal . 13. He Cowa 3 St Dressed pork . ., , -, ,, ,,, 1 Te Lambs . 9 He . POULTRY Heavy heat... ..M.lSfi20e Light hens.. 23m tia egos. . BtrrTXB, buttew at Creamery butter 44dlc Rntterfat, HwJ . ,. , ., au. Mtlk, per ewl $1.05 Crn. standards .....24(i 2e Pullets ......w........22e I, GENERAL MARKETS I w- Dairy Kxchango ) ! PORTLAND. May 13. Butter, extras, 4 0'Sc; standards. 40c; prime firsts, 40c; firsts. 39c Eggs Extras. 33c; firsts. 3 2c; pullets, 30c; current receipts, 29c. . l Grain Futures PORTLAND, May 15. Wheat, hard white, blue stem, Baart, May, June,. $1.68; soft white. May, 11.59; June. ll.CQ; western white, iay. $1.59; June, $1.60; hard winter, May, June, $1.59; northern spring, May, June $1.61; western red. May. June, $1.59; BBB hard white. May, June, $1.75 Oats No. 2, 36-pound, white feed. May, June, $38: No. 2, 38 pounds, gray, May, June, $37.50. Barley No. 2 ,4 4-pounds, May, June, $34. ' Corn No. 2 eastern yellow shipment. May, June, $47. Millrun. standard. May $34.50; June, $35. " UVUU,' Bakery " . i i THE SPRING MENU ' "What shall we have new in our dinner and; luncheon menus" Is one of the questions that has been asked me quite regularly the past month and now that the Spring days are here, even with the sug gestions one receives from: the market, do not seem to completely satisfy the home manager the housewife who does the marketing and planning of menus for her .family. Just yesterday I was talking to a young woman who was planning the menus for an exclusive country lub along the shore of Lake Michi gan, and even she who is responsi ble for new and attractively served dishes to satisfy the appetites of the hungry golf players and the tired business men, finds sugges tions much appreciated. - ; Hot dishes all have their appeal at breakfast, luncheon and' dinner. Hot waffles or cakes for break fast a crisp, tasty salad, and a hot creamed dish with hot biscuits such as only mother can make, cannot help but tempt the most critical eater. i .-, f Possibly if the housewife who becomes discouraged will check up on what she itas served of late, she will find she has gotten into a rut, and repeating week after week the same old dishes. We do it. Every home admits of the same, i Why not try something new? It will not only prove interesting to you in preparing but to the rest of the family- who. will sample these surprise dishes. - j Don't you ever bring home a new recipe from the club luncheon or borrow one from' your best friend? And, isn't the effort in preparing it always appreciated? , Of course, house cleaning days have been taking up considerable time and meals have naturally had to be prepared hurriedly, and with out a reat deal of consideration or care. Now, tool that the grad uation days are upon us, of course your minds are occupied with many things besides planning new dishes. However, the markets are loaded down with seasonable, fresh vegetables and fruits, which are selling at a very nominal price, and this Is really the season to be j - , Grain Fed ' Grain Fed I. PORK ROAJ5TS PORK STEAK 18c lb. 20c lb. . . . . Prime Good SIRLOIN STEAK BOILING BEEF 15c lb. 8c lb. Freshly Ground Freshly Ground HAMBURGER SAUSAGE 12clbe 15elb. Fancy Dressed Best Young CHICKENS Creamery BUTTER -35c lb. : 40c lb. Choice Milk Fed r Choice ' , - LEGS OF VEAL:r : - VEAL STEAK i 20c lb. 20c lb. r PURE LARD " ? UMECO 7 J No. 5 Pail 2 lbs. f i , . - .. 1 : . . 'H ("-- . : 85c 2 lbs. 45c ' . . . r , i Originators of Low Prices w 351 State Street . y: NOT IN TIIE-COMEINE" eating them when our systems are demanding them rather than when they are out of season. At this time of the year we need to think of the mineral: salts from the: vegetables and the -cooling fruit juices to thin out and tone up the blood. . : ! ;j And don't forget the greens both the cooked and the fresh ones in the form of salads, provide the necessary mineral salts requir ed in the various body processes. . It is a queer thing, but beginning with this season many people begin to lose flesh because of unwise eating. . Some of us who wish j it would affect us can never lose! a pound, while those already fleshy continue to, gain, no matter it seems, what the diet. " ' : TO REMOVE FRUIT STAINS First of all. clear your kitchen table or cabinet of everything else and be sure that the surface on which you are going to work with your linen or other material is ab solntely clean, so no ether spots or stains may ' be gathered while you are working. Have a large bowl ready and plenty of boiling water, it it is a fruit stain you wish to remove.; Spread the stained ar ticle over the bowl and pour boil ing water through it until the stain disappears.' This method is usual ly successful, except sometimes In the case of peach stain.- Then if the stain is stubborn and the boil ing water has not entirely removed it, soak the spot either in Javelle water for a short time, or in a weak solution of oxalic acid. Then, of course, you must be sure and rinse thoroughly the material. sO the chemical wail not injure it. Sometimes pear stain swill not yield to the boiling water treat ment and a : chemical must be used. -.V i Javelle Water Javelle water is made as fol lows: ": T f . ; 1 pound sal soda f Va pound chloride of lime. 1 quart hot water 2 quarts cold water. i Dissolve the sal soda in .the quart of boiling water. Put the 'chloride of lime in cold water, al- Wop r - FOR ; OUR 1... Y,- mTnr tn KAttlp then AVW . v w ' ff pour the clear liquid into the sal soda solution. Put inU tightly corked bottle and keep in a dark nlaee. for lieht and air will cause it to lose its strength'. "When us-1 ing add an equal amount of clear water - to the portion of Javelle water. - ... l . ' - - ' -i I Hits For BreaUTast I' Finish It Monday V : Then broadcast the news- " - ; -b ; ; Tell the world that Salem is to have two linen mills; and they will both grow 'inta $5,000,000 concerns, and then aOme. - 'i f " y The cold spell,, of last winter killed most of the Scotch, broom along the paved market road be tween Turner and Aumsville. That is a loss, for the' Scotch broom is great, for the bees. But it will come back.; and the Scotch' broom is spreading in many, other direc tions.; The bee: industry never before had such a boom as it is having I AWAROCO FIR9T PREMIUM OREGON STATE FAIR The handy way to buy butter. Four quarter pound, rolls in a carton. Ask your Dealer for MARION BUTTER in QUARTERS) he will be pleased to supply you. y MARION ROTH'S MAYONNAISE IUch. delicate and just the riffht snap to make your salads tasty, f , , 8 oz. Jars .... 30c , 10 ox. Jars . . .50c A -4-oz. Jar free with either size for Satur day. DELICATESSEN DEPARTMENT Summer is about here with its picnics, out ings and auto trips and they call for lunches for what is a trip with out a lunch? We are prepared to make up any kind of a lunch you - might want for any number of people. Let us know what you would like in the lunch, or we will help you twith suggestions. . BOX LUNCHES -We are putting up a dain ty box lunch with sand 'wiches, salad, cake. fruit, pickles or olives. Dif fer jnt every day 25c Each A Scooter Free; with SO Bars of White AVonder Soap at , oi.oo Marion BUSY HOUSEHOLDS this year, The boom will be dig ger next year. There, is a chance to make 'Salem the greatest bee center on earth, and this must be done, for the good of our fruit in dustry. There cannot be com plete pollination of fruit; without plenty of bees. m The baby chick industry of the Salem district is drawing to a close for this year, and it has per haps doubled over last year. This means a big spread in our poultry industry; pure hred poultry; the Kind that will keep it growing and make it solid. There is a chance to maketo make Salem the Peta luma of Oregon - plus. That would mean $20,000,000 annually, and more. Even the doubting Thomas folks of the .Id das. who did not realize the natural ad vantoges for a great poultry in dustry here, are convinced. , This is actually the best poultry dis trict on earth, and everything should be done that can be done to keep it growing; to make It boom. This is a boom that ia healthy absolutely. ALLEGED SMUGGLERS KILLED TUCSON. Arlx., May 15. (By For Your ' Next IN QUARTERS BUTTER and MARION CHEESE Manufactured by Salem Amity Cirea ROTE'S Quality First Groceries. Fruits and Meats SAVE TIME Order your meat with your grocer--ies, one order, one delivery, one account. , '-. i ; .'. ; -.' HOME-GROWN STRAWBERRIES Nothing quite equals our home grown products and especially does this apply to Strawberries. Local berries are now coming in and for Saturday we expect to have enough to supply our home demand. We would advise ordering in the morn ing if you want to be sure of having your order filled. QUALITY IMEATS Our grocery business was built on the policy of Equality and service and the same rigid policy is main tained in our fresh meat depart ment. You can order your meat, along with your groceries and call for the meat department direct if you wish, as an extension phone is connected with each for our three1 main lines. u Roth . .Grocery Phones 18S5-G-7 No chzrzs f cr delivery Associated Press.) Two alleged smugglers were killed and a United States custom official: was wounded in a gun battle between officers and suspects p5 miles southwest of here tonight, accord ing to a telephone message to the county sheriff's office . from Ed Webb also a customs official, j - . j . : Webb, taking ' charge off his wounded comrade, rode 15 miles on horseback with the disabled of ficial to the St. Xavier mission, the nearest telephone, he 6a id. The names of the dqad and wounded are unknown here. r -. Flappers And Philosophers "I don't see why we had to lose that game," she exclaimed as they came out of the baseball park, j 'I suppose, not," he agreed, f'l might be able to explain it all to you, but there isn't really much use, for girls never understand baseball anyway. L i "Perhaps not," she admitted, "but even if they would put I a wooden .Indian on third in place of that moonfaced flat tire.wtth the stripped running gear and the glass arm we might be able to stop some of their hits." Itudie Bauer. Special Introductory Price This Week VEGEX 5c Jar .... . .40c ! . St.OO Jar' . . . .85c i 2.15 van ..1.7.1 : $4.00 can . .fL25 j Vegex supplies vitamin D which is lacking in many of our modern foods. " ! . FRUITS . Fresh Pineapples- ; Each Sac Florida Grape Fruit . Each 15c, 2 for 25cJ and 10c each Oranges - - 25c; 42c; 52c; and $3c Apples v, Newtowns and Wine- ; saps, dozen 40c Firm Ripe Bananas Gooseberries, 31bs. 23c . VEGETABLES Asparagus, string, beans, fresh peas, new potatoes, spinach, cabbage, cucum bers, tomatoes, radishes, green onions, beets, tur nips carrots, celery, head lettuce, wax onions, pep . pers. " Pineapple Special j Libby large sliced for ...:....: w w M Hillsdale broken ; Sliced, 2s, 3 for ZZc