SATURDAY MORNING. MAY 16, 1925
"I" THE OREGON STATESMAN, SALEM. OREGON;
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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