The Oregon statesman., June 27, 1925, Page 3, Image 3

..4Hi
3
THE OREGON STATESMAN. SALEM. OREGON.
SATURDAY MORNING, JUNE 271925
1 '
Si.
f t
.i
STATE
'SSAI
V
" " " 111 - mCcPDE I - (
j SEkssl5 Oerpe inwinter
'e$erve incjUmmer
ojerve in
-1
'At Trf
QOLDSKVMtTTBA
f i
God's Cathedral of Trees
Nature's' matchless perfume
; and . then to . complete the
setting, a steamfaig "cup of
GOLDEH -
I
i
1 i V I
We can sell you choice meats at a having:
ye do our ' own slaughtering ' and handle
a large volume of business, r For Saturday
wq often v
'" i Milk Fed Milk Fed ! 1
VEAL ROASTS . LEGS OF VEAL
15c ,b 20c ,b I
. i .
. "Milk Fed; err V 1 - v Milk Fed : A V
VEAL STEAK VEAL STEW
20c lb ! 10c ,b i
- choke j II BOILING BEEF
SIRLOIN STEAKi1 y f r ;
15c lb v 7c lb' t
Extra Qj&ciain - :
FANCY ROUND STEAK, lbl ilii 15c
1 Swiss cuts if desired - f
BONELESS ROLLED PRIME RIB
ROAST, lb::........:........-v:...,:.i.20c
-. v - - . . --' - - - l
Freshly Ground ' Freshly Ground
HAMBURGER SAUSAGE
12b: . I y-lSc?!..
Prime FresK No. flialibut, lb. 25c
Fresh Tillamook Chinook Salmon, lb. 25c
i i i A full supply of all kinds of fresh fish ;
Originators of Low Prices j
351 State Street
NOT IN THE COMBINE
Putting ; up fruit U rather an
odd expression when one comes to
think of it. " What would an intel
ligent '" foreigner make of it?
Would they think that we were
talking of arranging fruit on high
shelves; or putting up fruit where
it could not be easily reached hy
. , - ... i . . i .
greedy hands? Even to us famil
iar with our own Idioms, it is hot
a very definite statement. ; Put
ting up fruit as a matter Qf fact,
may mean canning, preserving, or
the making of jams and Jellies.
Canning is properly preserving the
fruit as whole as possible and us
ing as little sugar in the process
as will suffice to keep the fruit
from : spoiling. Preserving fruit
means cooking the fruit with much
more sugar and ' making a much
richer delicacy of it: Jams are
often made of fruit which is not
perfect enough for either canning
or preserving, but these jams may
be often the most useful and de
sirable addition to the pantry
shelves. ' . j :.
As to methods of canning fruit
there has come up, of late years,
a diversity . of opinion. Some
housewives use a method by which
the fruit is 'packed raw in glass
jars and cooked without further
handling. This method is' natur
ally satisfactory to the cook who
is willing to take Infinite pains
that . all the operations shall be
carried; on, at .specified Urates of
temperature and exact lengths of
time. It may be called a labora
tory" method. Butprobibly; the
majority of women still adhere to
the . old t established procedure
which "calls' for direct cooking be
fore placing In the jars. Preserving-
can only be done in this
L method, and jams the same, only
fe more so. c. ? . ; -
Iks Prepared With Right Utensils
iiilt l well fobe "prepared for the
summer campaign of putting up
frjolt; so.lhat, when a bargain ap
pears in the market it can be util
ized ' at, once. Y Three sizes of en-
ameled ware preserving kettles
wil be found-not only useful, but
more economical. A large size for
the. large fruit, a medium size for
berries, and a smaller size for the
spiced conserves, or for making
fruit; Juices. . An enameled ware
ladel, skimmer and . two long
spoons are indispensable adjuncts.
An, 'enameled' ware colander will
also be found to be most' Useful.
Enameled ware has, of course,
very obvious advantages in pre
serving ! work. . Its porcelain-like
surface, makes dainty cooking easy
and, its metal foundation makes it
possible to keep the fruit cooking
as long as possible at an even tem
perature... .. h '-Wl ;- V f-.t
't Among the earlier fruits w.hich
should receive attention are cher
ries. - These make a very pretty
as well as delicious preserve. Two
varieties of cherries are most fre
quently used. Perhaps the most
popular is the acid ilorello cherry,
which comes rather late in the
cherry season. To preserve these
cherries,' stem them, wash care
fully, then put in an enameled
ware preserving kettle and,' let
them stand ; over night.' In ' the
morning 'enough juice will have
collected In which the "cherries
may be trusted to cook them
selves without' scorching. In en
ameled ware the cherries will not
be darkened by any action of the
acid on the kettle.- Cook the cher
ries until thoroughly soft and then
add granulated sugar in the pro
portion of one scant cup of sugar
to onfe heaping' cup of cooked
. : . t , ' - ' i .
chrrte-Let ? all "cook 'up agalnl In the Ipro portion of one-fourth of
coming to a quick boll, and pt;&t a-enp-of sngar to one-of cooked
3
''ft
You Folks that like
, - x. .' '.. ' -. 1 - ' -
the. Better Grades of
Meat can make a real
saving b y buy i n g
your meats here.
Our prices are placed
at the lowest possible
level ! compatible ' with
the highest q u a 1 i t y
meats.'
n
VI
cDOUELL
. - . J i J
MARKET
AVhere a Dollar Does
' Its Duty:
; . PHONE. 1421,,
173 SOUTH COMMERCIAL
Open Cntil 8 p. m, Saturday
'.1 Jl-lEyeiilnjt. .. w-11.
once into jars. If the dark cher
ries are used instead of the Mon '
ello, jase' the. same : method, hut
half the amount ot sugar will.be
sufficient, For cherry jam, stone
the cherries and cook very slowly
In an Tcnameled jwnare treservng
kettle until all is a smooth, paste.
Add sugar in proportioh of half a
cup of ' sugar to one clip of the
fruit. '-'.--One' good thingabout- jam
is that different flavors may be
combined. ' Raspberries' and cher
ries come at 'the same" time, and
a jam ' half raspberries . and half
cherries will be found .very nice
and quite a change. ' 7
Raspberry, jam by itself is an
old standby. Put the raspberries,
well sprinkled . with , granulated
sugary in a preserving kettle over
njght iCobk slowly the next day
until the- jam is thick. Add sugar
in the, proportion of half a cup to
a cup of berries.- If tjurrants are
added to raspberry ;Jam; Increase
the quantity of sugar used.
' Spiced, currants make a very ac'
ceptable : relish ; with meat.' Stem
and wash the currants ' and cook
quickly. - Let all boil up. and skim
with an enameled ware skimmer.
Replace' on - the stove,j add sugar
fruit, add also a tablespoonful of
whole cloves; a couple" of sticks
of broken cinnamon and a few al
epice, to eath quart of the spiced
currants, " Let all cook gently for
15 minutes.1' Ponr into jars' ' and
seal while very hot. ' ' - ,
s Blackberries Imllke a very good
jam, though, some people object
to the seeds.- Try mixing, in equal
parts, blackberries- and blueber
ries. Put-the berries Into an en
ameled ware preserving kettle,
cover with sugar and let stand' all
night. "After the berries, are heat
ed through on the stove, so much
juice will collect that It is well to
remove some of it. Skim care
fully." tako out juice, leaving just
enough to keep I the fruit from
scorching. This juice should -be
put . into' the smallest 1 enameled
war preserving kettle, brought to
a boil, skimmed carefully, boiled
again and sugar added in the pro
portion of one cup of sugar to one
of the juice. Let all boll again
and put in either jars or bottles.
LThis juice will be found Very' nice
for pudding 'sauce and can also
be used to color icings' and such
like decorative objects. ' When the
blackberries and blueberries arel sugar to a cup of the cooked fruIU '
cooked into a thick jam, add sugar
In the proportion ofhalf a.cup of
This Jam 13 particularly good as
. ... f
' '(Continued from pag 8)
For healthful complexions
eat foods made. with.
! v - 77 TT TTT7 Ft
(MAlliSkJiX:
,
THE WMU&S
Win fi tn
;
Its creater leavenine strenGth means
light bakiidgs perft 4i&estipfV
0ALC3 SV C7 ATHT QTnZ3 CTArD
E
-,
AT
Government
Inspected
MEATg
Stquslpff Bros. !aket
Corner Court and liberty . ' . Phone. 1528
I I s :
Statesman Claciified. Ada Bring Quick Reculta
Capital City C6operative
Creamery :
. Manufacturers of
BUTT21R.CUP
. BUTTER . '
The best butter in Salem- made from the best se
lected cream always uniformly ! good Buy one
pound and youTl.hayc no other.
For Sale At All Grocers
- - .. . ' , i.. .... . .. v . . ' . -c f ' . f' ' - . . 11 ,, . . . . . ' ' ' ' .
. ... ... , I
Helps Thoqp VJho Help. Themoolvoo
r3 r) W'7
Service by allowing you tp pick out ypur own goods in stores scrupulously clean,
conveniently arranged and stocked, with the best of everything the market affords:,
service by letting you take one minute or fifteen to make your purchases; service by
the constant attendance of courteous stpremenwho gladly render assistance when it
is needed, and service by selling; you every article you purchase at the lowest possible
price, because of our economical system.
This service is the real service wbich the housewife wants.
Fiob lbs. 4 Bars ; Barrel Brand Cane
..:"'. v. tvr' -' a " " ' ana lMaple -
eyQR gf p SYRUP
28 P1 Vpinu - - .. .-32c
T : ) S Quarts - - - - - 63c
' ... . . Sm O.C - - 1.2$
ft .B.a,? ' - . : :ir . - r -" FANCY -"'
CROWN I lb. Package x . ; -i,
If LOU B B e : :
gc - - SPG.
;v i, J ; x r i.;;; i , ,, . , .. . i
f49 Ih. Bag, i 1 1 Large Citrus
GOU. MEDAL . MASON ; ' pZZZ-
"'''i'O' tetO Rints " " " " " " 56c Gran Soap
:. Quarts - -:69c
10 Bars . ; . ; . , Best Creamery ritl
! i
4
I. ..
(V
WejHave a Nice Selection of
Fop Youp Selection
4. ill ... .. i.
' . . '"
71