The Oregon statesman. (Salem, Or.) 1916-1980, July 25, 1925, Image 3

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The Oregon statesman., July 25, 1925, Page 3, Image 3

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Newspaper Page TextTHE OREGON STATESMAN, SALEM," OREGON SATURDAY MORlNGrV tefmh 1 1 i sm locking and V While boat localities are having: ' . such uncomfortably hot weather, the f Pilaw -Trhose lot It Is to-pre-pare the meals certainly, needs a little BomethinVbPules sympathy. - If each member of . the family would assume a parkin lightening the plannlag'and I preparation of lit meal It. would help couider a ; ,ally the one ea wboHe shoulders -the responsibility ; rests,:! It is no privilege, or- rt for mother to hare- all the werk of entertaining - guests; and have t no rest' or f c i . . . over the week-rhd herself. The v family who possesses a nhady lawn . or porch" U oite fortunate these days antj, if outdoor meals ran be nerved there occasionally, it s will be rat - appreciated '. change; v I'm su f e.r, ' f '. m:-i - ' T. fv-?.p' Rim iile .one-plate meat can be easily served out of doors, aided, by a .tea: wagon and large trays, one for each member of the fa m ily, Siinple luncheon sets,iM(ith; heavy paper 'napkins, t eliminate much laundry work, greatly aim- pllfing Meal preparation l Even though deprived of out of door facilities 'in serving the Sun day meals, the indoor meals can be made almost play In the hands of a resourceful 'housewife.! ! To stimulate as nearly as possible the out pf door atmosphere, the housewife should take particular pains in preparing , her dining room and table appointments. Havehe room Just as cool,-atry, and comfortable, as possible under fxIstfti4i&ft4itfona;y Air the 'room yell, and drawthe shades,! when ever necfessary, to shut out the in- fense. heat oj the sun. Be moat .sfrupulcuis In . the care of vyour table linen, .using only crisp tidy tablecloths or luncheon ! sets. Luncheon sets'j are particularly coot tor summer, and are easily " laundered. Never forget flowers for .the .table if you have a garden, as the 'centerpiece of ; the. ( table often will entice 'the weary appe tite. Set each cover in order with out a clutter of silver, not needed at the meal. in short; make every thing In and about yonr dinlng roonr suggest comfort,; order, at tractiveness and immaculate neat- -. ness.; .;, j.nu Too much, can not; be said la favor of planning such summer Sunday dinners, evening teas, or suppers as: can be almost rwholy prepared on Saturday, leaving only ' a Tew finishing touches to be, com i plctcd on Sunday.) And wj isug get you bear is mind when' plan ' ning your own menus to keep your refrigerator well stocked for the friendsj who may "drop In", for tea or the evening repast. MThef-e ' shpuid always be salad dressings, fresh fruit, fruit 1 lnicesVkT' greens,;; and the usual staple-; on - nana- '! ' " -. . : ,? H:? 1 Guests are not always respect--era of weather. Fruit is not only abundant, but refreshing and ap petizing in the summer, and it should be includtd in one form or another In the daily diet of every healthy person. There is no better I way of starting a, I hot weather meal than with a fruit i cocktail. Fruit cocktails may be of almost any fruit combination properly sweetened, the i portions served In small glasses, not more than two tablespoonsful to each person. It is always the best plan Jo put the cocktail together; the niaht-before It is 1o he served. You Folks that like the Better Grades of Meat can make a i r e a 1 saving by buying your meats here, i j t : - X M;". . -- it for WE SELL THE illGHEST QUAt XTY MEATS-AT THE LOWEST POSSIBLE PRICE -l-.lj ; ;,; - - !,.-;-.! jf- - i- V- -j- - .I AA. AA. AA- AA. A. AA. AA. AA. AA. Try us once and you'll always buy your Meats here v iDOWELL MARKET j Where a Dollar Does Its Duty ' PHONE 1421 ' 173 Soi'TII CX)M.MEIlClAL Keeping cool letting It stand jtn the refrigerator until serving time thus perfectly blending the flavor or the com bined fruits. If raw fruits only are used, they should be allowed to stand in a syrop made of one cupful of sugar to one-half , cup of water to Insure a 'delicate blend. Many fruits are greatly improved by a' little lemon juice not enough to make the cocktail sour, but Just enough to heighten tne natural flavor. KKCIPEM tlermlta Two-thirds cup butter 1 cup angar 2wo eggs One . and . thrpA-Tnnrfha flour , f - cups 1 level teaspoon Calumet Bak ing Powder . ; . ' .l teaspoon eaih of cloves, all plee and cinnamon 1 cup seeded raisins 2 tablespoons chopped citron , One-fourth level teaspoon salt , Cream shortening, . add is gar. Add "well beaten' rn- ml. )t Mft dry Ingredients together and aaa stowiy t, the first mixture. Dredge fruit with flour and add. Drop by spoonfuls on greased tins, baked In moderated oven at about 1 5 -F., fifteen minutes. i, Oatmeal Drop Cookies 3 cuns flour 1 cupa Instant Oatmeal 1 cup seedless raisins ', 1 cup" rooannt 1 cups sugar ' 1 teaspoon vanilla ' cup butter" or substitute ' 1 cup sweet milk . : One-fourth level teaspoon soda .Onerfourth teaspoon sali . - 3 level teaspoons Calumet Bak ing Powder Cream butter and sugar togeth er thoroughly; then add mUk, mix well, i Sift flour once before meas uring; j men add flour sifted at least twice together with the bak ing .powder, salt and soda. ? Next add ocoanut and oatmeal' mixed together; then the chopped raisins and lastly the vanilla. Drop from a spoon on a greased shallow bak ing pan,' leaving about an inch apace, and bake .about ! twentv minutes in hot oven -(275-4 00-F ; y cocktails; r; y. 1 There is no hard and taat ri to follow for making the cocktail, which is usuallv Jhe of a luncheon or dinner; bur x'one may i use her imagination' and judgment in combintnr inerprtt- ents. ,-L r,, , , - . Cocktails r Hf ttA . Hr.' those of oysters, - clams, lobsters, or similar fish'.' ni thmamDin of a mixture, ot fruit -juices' or a iuixvufe. oi irurts. . However. ually mpre popular in- the,.winter , an all year ftinad appetizer, V ' While the -eock tall .Mt-' served as the first course of a din ner it it is a liquid cocktail it is very proper to have :t passed in me uving room just before the luncbero or dinner is served, ana this procedure is considered an announcement that dinner ta serv ed. It served in the Hvine ronM. they should be arranged attract ively on a small tray. Small cock tail napkins. If used, may be on the tray with the glass. If the cocktail is served in the dining room, It may be In place on 4he table I on individual plates or ser vice plates when the guests enter the dining room. ; r f . ; !. Fruit cocktails are oftenest . Sardines , In Olive Oil 2 for 25c 1.40 per pozen i Kippered, knacks' for 25c - 90c D2en .. i : 1 Cakes and Pastries . Rather than start a fire in the kitchen range buy one of J our cakes that are also made with- the best of material such as you would use. -: ; Angel, Sunshine, Lady Baltimore, Nut, Cocoanut. Chocolate.-PrUne, MOcha, Martha W a s h I n g t o n, Orange, Jelly Roll, j Nut and Date Cookies, Almond Macaroons,:- N u t Drops, . Cup Cakes, Butter Horns, Doughnuts, Parker House Rolls, Sugar Cooklesj Summer ' Drinks s - Budweiser, White Rook, Cliquot Club and Canada Dry Ginger . Ale. American , Cordials Sherry, Port, Apricot, -y Creme-de-menthe, ; -JSl-tcklMjJj-y, Chefry. OUTIX. CJLrxCHES Vor Tlie Auto Party Peanuv Butter Sandwiches -Minced Ham Sandwiches Jellied Tongue, Iced, or. Potato Salad ! Oatmeal Drop Cakes Cold Fruit Punch in Thermos. Bottles Kor The Boat , Trip Assorted Sandwiches ., , Shrimp &ilad " PIcfcles ' Tline niUna Hermits Anrel rir Iced Lemonade -- In Thermos Dottles - - Fruit made of a mixture At fruiu, such as pineapple, bananas, orange, sranefrnit nnri These are cut into small niece. put into sherbet COUPle of tahleanonna nf om.: ed fruit Juice or heavy fruit syrup ureu over tnem. I. AmHni they are served . in mhiu.fn.ii O'M, Ul SUell8. lemon I Sheila. nr annry. out melons; they are oftenest eat en Urtih a fn.l. -. .. . i iui, uuit-Hs ioe iruit i$ line shredded ami o CJWCCIK oi liquid, when a ooa !a ed rruit jniee eocktail Is also served and is merely a mixture r nranA and pineapple juices, with a touch or lemon; or grapefruit juice with strawberry and currant juice; They, may be slightly weetened. or flavored with a very little ginger ur mini, eic. These are served la claret glasses, or In any shape, with or spoon. - r glasses of without a CULINARY TKRMS AspSc Savory jelly in which cold meats, fish etcj, are often servea. 1 . An gratis T)Ishes prepared with sauce and crumbs or cheese and- baked.- - , ; - j - -. -': -" - Bechamel A rich white sauce made with stock. I Bisque A puree made of shellfish- . Blanch To place any article on the flre.until it boils, jthen plunge it. In cold, water; to whiten poul try, vegetables, etc.: T0 remove the skins of almonds," etc.; by Im mersing In boiling water. r Bouchees Very tiny patties or cakes, mouthfuls is I the transla tion. . Bouillon A elear soap, strong er than broth, t , :. -J Braise Meat-cooked In a close ly covered stew-pan,1 so that it retains Its, own Jlavor and those of the vegetables and flavorings put with it. 1 Cannelon Stu f f ed, rolled up meat. i j Casserole A covered earthenware-baking dish; a dish served in -rice. . j.. ... ,..-.. Consomme Clear soup" of bouillon boiled down until very rich: . r ! Croquettes A very savory mince or fish or fowl, made into shape aud fried. i ? CrouatadeV Fried f forms of bread;-vtcf'.-aerve minced or other meats upon. ; Crouton A cube of fried bread Entree A : small dish usually u. sv- Government Inspected pi Steusloff Bros Market Corncr Court7 arid Liberty ; Quality First ; ; Groceries, Fruits, : v 3 v Fresh Meats A Complete Service To be able to' purchase all your ta - I I ii rv r ii v tt tt o ble supplies at one place, one order, one delivery, and one account is a convenience that Mves the time and energy of the busy housewife. ' ... i. ' I, Phone fori Food When you phone to nslforSfour meats, fruit, vegetables, groceries, pastries you can rest assured that you will get the best the market affords. 4,W specialize in exact attention to phone orders and guarantee every article to please you or it Is returnable. ' I Saturday Meat Special No. 1 Steer Pot Roasts, per lb. 12c No. 1 Steer Boiling Meat per lb. 10c - Sugar Cane Sugar, per sack : .$6.25 Roth Grocery Go. ir : Phones 1885-6-7 No charge for delivery -THIITTY DAY ACCOUNT -SERVICE aervei:afler flsaat dinner. i- Fondant Sugar . boiled and beaten to a creamy paste. -Fondue A. light preparation ot melted eheese. - Galantine Fish, game or meat molded. Marinade A llauid cf niee. Ylnegar, tc.' In which f Isli : or meats are steeped before cooking. Matelot A rich fish atew. , ' ilayounaise A told sauca .or dressing, chiefly for. serving with saiaac. Meringue Sugar with white of egg beaten together. - MIroton Cold. - meats warmed Id various ways, and dished In cir cular form. .-; Pate A email pie. ' ' " Puree .Very thick soups.-the Ingredients for thickening which have been rubbed through a sieve. RKCIPES Melon Cocktail . . , 1 cup dried watermelon 1 cup dried cantaloupe 1 cup dried honeydew melon 2 tbsp. lemon Jnice : ' 2 tbsp. orange juice -Mix dried melons and chill thor-ouehly.- Fill cocktail or sherbet glasses ana aud to .each two tea spoons lemon and orange juice which have been mixed together Strawberry and Orange Cocktail j 1 cup dried strawbertiea , 2 rinely diced oranges j 2 tbsp. lemon juice . i 2 tbsp. powdered sugar. Remove the. membrane from oranges; dice and add strawber ries, lemon juice and sugar. Serve in cocktail glasses. 3 ' ' SERVING HINTS Serve everything one drinks to the right. Place Individual plates upon the table from the right or left as deems most convenient, always re membering never to reach across in front of anyone. ? "Pass all dishes from which those at' table help themselves to the left. - ; Walk as quietly as possible and set dishes upon table aa gently as possible. . The waitress should never speak to anyone at table or, show in any way, that she hears the conversation. Receptacles for liquids must never be filled so full that there is danger ot spilling when being carried. - Dishes should never he scrap ped or stacked at table. Only so many dishes as can be carried without "stacking" should be taken from the table at one time. '.'! Care must be taken that one doe not get the hands around the mouth of ' pitchers; the fingers should never touch the food, being conveyed In dishes. , All unused silver must .be! re moved from table before dessert is served. ? " The table is crumbed, only,'ube fore the dessert course.,. Coffee Is served In small cup? after the dessert course, and gen erally, with sugar, without rream. It may.be served at table or after wards, In the living-room or else- MEAT Phone 1528 A Quality Coffee without the price of - the tin - 48c Pound pounds $1.40 V Vegetables - FANCY TOMATOES 2 lbs. 25c Peas,- String Bean, lettuce, Cucumbers,' Celery, Corn, Squash, Green Peppers, Cab-' bage, Carrots, Beets, Sweet Potatoes, New Potatoes. V ; -. . - Fruits Peaches, Apricots, Grapes, Bananas, Casabas, Honey Dew, Pears, Cantaloupes, Plums,. Watermelons, Green Apples, Blackber ries, Florida 7 Grapefruit. Oranges.' Pineapple Special Libby's large cans 3 for 85c No. 2 Broken Sliees 3 (ot 65 c v SEE ,PAGEr SlfiNU HINT . Breakfast Granges . y. . - ' '. Poached Eggs on Oatmeal Toast I Milk Cookies Coffee Dinner Esealloped Potatoes with Ham Tomatoes with Bread Crnats Whole Wheat Bread, Butter, Red ? Raspleiiy Jam Cream Pie Tea Milk " . Supper " . . j Creamed Drief Beef r, .fjreen Beans . " , Berries or Sliced Peaches Cocoa Cup Cakes TODAYS RECIPES Esealloped, I'otatott with Ham Rub Into a thick slice of ham a little brown sugar. Dredge sliced potatoes with flour. Season. Place where. If rerved during the meal it Is poured Into la passed with sugar and cream, j 'There is a difference of opinion as to who should be serred first. some contending- that a uest of honor be served each time before anyone else is served, and others mat au ladles be served first. Many claim that the hostess should be helped or help herself first frotn dishes passed) and that the waitress should thereaf ter so straight around the table Inrrotation. To my mind this last is fhe simplest method and the must efficient. , .j . one-halt potatoes In baking dLb, Capital City - it dreamery Manufacturers of BUTTERCUP "BUTTER The best butter in Salem made from the best se lected cream always , uniformly good. Buy one pound and you'll have For Sale At u o ; Choice SIRLOIN STEAK 5c lb; :; Freshly Ground 'hXMburgeb! 1 PURE LARD, No. 5 Young MUTTON CHOPS 20c lb. II r-- . " . - . . . . . ; ' .'" , . s I " Originators of Low Prices . r 351 State Street . NOT IN THE ?. . -f : ' ... - FORr OtJBmYv'HOUSEiHiOEES - . . then the ham. and rest or potatoes. Cover with milk. Bake slowly for two hours. Cup Cakes -One cup brown su gar, one-half cup shortening, one egg. one teaspoon cinnamon, one half teaspoon cloves, one cup aour milk, one teaspoon soda one-halt cup chopped sweet apples, handful of raisins,' two and one-quartef cups flour.1 ' Bake In deep gem pans.Use any good icing. StGOESTION. j ; A nutpick is an excellent thins to remove the pasteboard ca"ffbm the top or milk bottles.' and jtbe man or the house will find one un equaled for removing the butts from bis cigar bolder. When cleaning the gold fish bowl put the fish in a bowl with about one-half teaspoon of fait added to the water. Leave them in this, until you have the bbwl cleaned. Also put them In a bbwl of s.alt water when they act dopey and don't swim around very miictu ' ' - ' ... -j i 'In putting away the clothes, fold each mated pair of pillow cases together, as one. j If your hot water bottle springs a letok and seems beyond repair, don't cast it aside. The next time Co - operative .... no other. , All Grocers n l StoUL0JLi - u tun- v Prime BEEF ROASTS 12 l-2c lbv Freshly Ground SAUSAGE 1 15c lb- 5 :-I Pail 51.00 Young ' : LEGS OF MUTTON ocr-iu" -Kit! it COMBINE rt - - -- PLl'M IXJXSKRVK . Three pounds of blue plums, ahree pounds sugar, one and one-half' pounds seeded raisins, three oranges, juice and grated rind." Cook until thick ' like Jan. . - . you need it for an ache or pain, nil it with salt that yon have heat ed on the stove ia a pan. It will keep hot much longer than water. In an emergency if you should have no hot water bottle at all a bag of salt Is a satisfactory sab- stitute.' Late at night with the drug store closed the hot salt bat lux proved a blessing. - - It is difficult to estimate just the amount of toast which the family wll eat each morning. Sarve these slices as they are of good bread heavily buttered. When enough of them collet; to caver the bottom of a good sized platter, or to serve the family, prepare a dish of creamed meat ot some kind. - , . s 170 NORTH COMMERCIAL STREET Our regular Trices of Bread, k lb. loaf, i:ic, 2 for i3c; 1 lb. loaf 9c, 3 for, : :, ? Cookies, 2 dozen for Butter Horns, 6 for Apple Turnovers, G for. Uikes, all varieties- - :.15c up to 5k ,r Doughnuts, Cinnamon Rolls, Tea Sticks land Buns, per dozen ... .m, .1 20c Pies .: i(k and 25c Milk, Bread, French and Rye Bread, 3 loaves.2Sc We Serve Coffee and Lunches Try Our Krause's Candy. . Quality Groocrf CO i 190 SOUTH COMMERCIAL Phone 305 Our Erie of merchandise stands Nationally Advertised and A-l Quality. We do not specialize in off brands brands obsolete for cheapness sake. The best 1s none' too good. ' i ; - ' ; We Feature the Best Our Prices Right MINIT OATS (Albers) 9 lb. sack.:.. ..........,.;. FISHER'S ROLLED OATS 9 lb. sack... . KERR'S ROLLED COOKING OATS 3 lb. carton KERR'S FARINA 7 ' - 3 lb. carton.A.-l.i..J..: KERR'S BUCKWHEAT ALBERTS PEACOCK BUCKWHEAT V7 -? -flour. U I C FISHER'S ROLLED OATS-- . 3 lb. carton RALSTON'S BRAN l ib. 12 oa, 2 for.: VIKING ROLLED. OATS . oarton LL. ROMAN MEAL' , COMA NUT BUTTER-T 3,for I... "BULK CHOCOLATE - - 3 lb..' SPECIAL for.. FISCHER'S PASTRY FLOUR 10 lb. sack --..,...,'- . 14 MOON SHRIMP 5 'oz 4 canv. CREAil OLE ESS . . .... 2 lb. for. SHINOLA r ; " '3 cans for.ll CLEANSER 5 cans for.. EC6N0MY CAPS : per doz. ! ..j'..' LINIT STARCH : j 2. fori..:,. . ' CREAMETTES 2 for . CALUMET BAKING POWDER 1 lb. can.. . Fruits and STRING BEANS ' ' ? . c 3 lb. for,i-.; - , - - TOMATOES . , . per lb. .. .... : ... " ' . CUCUMBERS FOR SLICING - 6 for... . SWEET CORN - - 2 doz J..L Carrots, Beets, Lettuce, ' , apricots, reacftes, Umrci Our Truck Delivers Free to Any Pert cf j , . v'f.;r the jCily.Tirn Dr.xly. This 'may. be creamed chicken creaiued " chicken and oysters, creamed, lamb, creamed shrimps, creamed drief beef or cold roast beef in brown gravy.' pour the tot creamed, meat over the cold toast and set the platter on an asbestos mat in a hot oven for 10 minutes. This last teb Is Important, as It gives the ho "cream or brown gravy a Chance to moisten the toast, and the toast itself becomes well heated by this means. ; . " ' -' . t t' " I General Markets . PORTLAND. July '24. Hay: Buying prices, valley timothy $18 Oregon. $24fr$24.50: al falfa. S 19: clover. 116.3 ft; oat hay $1550; cheat, $13; oat and vetch, 3X8.50; straw, $?.S0 68 per-too, Selling prices $2 a ton more. Dairy Exrliange" PORTLAND. July 24. Butter, extras 47; standards 46C prime firsts. 4 c; firsts. 42. .Eggs, extras. 7c; firsts. 3&e; pullets. 32c: current reeeiou. 30e. Bakery ...1 .C-2Sc 5e ... -.23c Delivery Free 55c 49 c 27c 27c -.! 27c '.' - Vegetables Pluxas, Cants, Celery,," .J.:27c , 32c i:Ill;15c L:i:35c ' 69c : ' 5ucvi,' -i;72c : '. .:ih:ir55c ' : 125c ? I ..L25c 1 .2Gc : I :18c; 17r -II rnT 1 l" I ..... "L W. i ? ... ,