THE 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 ?
... ,