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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Aug. 8, 1925)
STTJKM HOUSEHOLDS A Li, .A 1 .a as Prolonging Our j The Chinese are credited with the discovery that it Is cheaper ,tq pay a physician to keep one well than to engage him after ill ness la established. ::Ib the former Celestial empire, therefore, the prosperous physician . is. the one with; the smallest practice. : j While the Chinese believe in stoking the human engine with a doctor's prescription a& a' preven tative, from sickne&v here's what American 'dieticians. say; .! Plenty ot fresh, ajr; Correct ex ercise, the proper amount of sleep and balanced rneals . which supply nourishing aa jwelL as - digestible foodsand yoa won't" need medi- cie. --,v-vi.:;:,, l EdWation.,lin preventative hy gien 'bringing abouta "great improvement irit our present atti tude; iow&rJaf health, f TSjot only docibrs';and . dieticians,- Vut also inteiiigent laymen are-" telling lis that our longevity and .the. ..use we .make of our days are .. rery much'tn our bands. A. short life and a merry;' one has no advo cates -amonff he intelligent; Poor health is a handicap, for which the -possessor holds a;" certain amount of responsibility. It is interesting to note the great Impoftance-rgiven to proper feed ing1. Today the trained- fpod eco nomist, and, ' dietician;, .is . expected to be able ta plan a diet not only for the. well -bat-for the ailing. A step further Is that every wom an should know something about the relation of food to good health, v It lis not rVecessary' that every qe .should know just how many glories of, foods they need, daily for tnelr'ageweight,; height and occupation, for a simple, well bal anced meal taks care of every body's need. -It would be well. However, 'if everyone would be come familiar with the five classes ; of; foods; namely, proteins, carbo ) hydrates, fats, minerals and water, i The protein or muscle and tis 1 sue building foods are supplied .in j the form of eggs," meat;, ' milk. cheese, beans, peas' lentili and ; nuts. These are interchangeable in the menu. Onry one-fifth of the meal; should be 'proteins, .three fifths carbohydrates -"or; heat and energy producing 'foods. " ; We ob tain our carbohydrates In-' the form of starches and- sugar.. Fats giving us 2 times as much en ergy as carbohydrates should form one-fifth of the meal. Qur- fat Bource is our epread 'for . bread. . salad oils and fats- from meats. Mineral matter necessary foil mak ing bone, teeth hair - anf: nails, and also to keep thef blood in good condition, is supplied, in. the form of greens, fresh froltr and. vege- . tables. This class, is often 4 ne glected, and instead we find. peo ple double or triple on -the iveo- tein and carbohiaieaiTeTsl as important a ciaaa. as. Any, .our system requiring" about one quart a day. ' ; V-y-"- V- ' ' To live longer, we ;must respect this wonderful mechanism of our physical structure, j Do , not over work it with too "little, sleep and futile pleasures neither should we become slothfuf froin toa little activity., t We owe ourselves plenty of fresh air and food of the right sort and at proper, intervals, Is This Your Waterloo? tt.UAl) DUF.SSIXG N'pt long ago a chef was heard to remark: "I always have" ex cellent results In making mayon naise with this oil, but if I use any -jother te dressing curdles." Do you think the fault was with the oil? Are you ever careless in Span U. S. in Nonstop Auto Trip - r ;Lipton Wells (Uft) newspaperman, andl'Leigh" W2dV(riV.), one, of . the. round-the-world lieri are Ihe. first men to cross the United States in a non-stop making, mayonnaise," nd do you find, that one .time .it Js rich. and smooth and another, time it will cnrdle.T -.'v yi-:r'i: -; y There are certain fundamental rules which must be followed it you do not wish to have the may onnaise vary in quality, 7 : ,i First, have all utensils cold. Second, select" only, good mate rials; and have them eoldW . . Thirds use a good recipe. ' Meas ure accurately and follow direc tions carefully. Fourth, never guess at how much should be used. MAYOSXAISK DRESSING 1 teaspoon eaeh mustard, , salt r and : sugar. ,v . . - Few grains cayenne pepper Yolks of 2 eggs . 2 tablespoons each vinegar and '.u lemon.; juice :7 ..--; -V-Vs . l1. z cup. oil. ... :' Mix dry ingredients add egg yolk and when well mixed add oil gradually, drop bydrop at first and stir constantly Aa the mix ture thickens, thin with vinegar or lemon juice. Add oil and acid alternately until all is used, beat ing constantly.' AH the ingredients - should be kept cold while, making this dress ing. A good method to follow is to place bowl .in which the dress ing is being mixed in a pan of cnopped ice, To Prepare Dinner at the Beach In selecting bacon for the pic nic basket a " high, quality sliced bacon all wrapped and packed in the cardboard . box will be easy to, carry and ; to prepare. Let everyone help gather driftwood for the. fire. Dig a shallow hole in the, sand, place the potatoes for baking n this hole and, build the fixe over. them. While spread ing the dinner and broiling the baconj the potatoes, which should be small," will bake. The, strips of bacon may be broiled on long sticks held over the fire, each member 'otth party? preparing his own bacon, or a frying pan can be ; used if 'preferred. If -;,f resh fruit is 'carried..' arrange in the center of the overto form a cen terpiece.. . . ' : ' . . . . . v J Recipes. , BROWNIES i; . - i cup butter: j j'lcupsugar"'" -'-:':.-7;:, ' . 'h " -2 esss 'rJ) '-x. CH- 2 squares melted chocolate 1 cup flou:,' --'t t ' ' - cup rank- " ' C- 1 teaspoon Vanilla "r". f' cup nuts, v i 4 ; ; teaspoon salt , --: - J; ' Cream butter. and ;, sugar, , add eggs, then add milk., and dry. In gredients alternately J'Beat ;well. Bake 30 minutes In a'very moder- at oven. When cool frost 'one- Uifrd- inch ' thick, witb "chocolate fudge. ',:;to;;,v ,...fl-;::i -- " ROLLED OATS COOKIES ' M cup butter . ..' cup-iatd- ''C f -, : : -i l cu p" su gar lf.ft ". 10- tablespoons milk ; - V ." 2 level, teaspoons Calumet Bak- ing powder . , ': ' tasp0oa;oda.i,;'S?: v-:-v'i.-W teaspoon'.salef alr i:'y;- i .i2cup9.nonr,:'?:"5; :- 2 cp rojled oafs vjft , y? 1 cup chopped raisins 1 cup chopped nuts (if desired). Cream butter and; sugar, add eggs and milk. . Mix all dry In gredients together thoroughly and mix ,well together;' Combine' liduid and .-dry. ; DtopT-on rgreased pans about one Inch apart and bake In a moderate oven (350 degrees F.) for 12 minntes 1 ROILED DRESSING . V Yolks, 3 eggs beaten i , t m 1 ' t. ' 4: - It U viy: ' i '. 1 wheel 'and eDiineV automobiLfc ,trtp; 1 teaspoon mustard" 2 teaspoons salt ,! H teaspoon, paprika 3 tablespoons, sugar 2 tablespoons melted shortening 1 cup evaporated nilk . I .... , H cup. hot vinegar ; ! I Whites 3 eggs beaten stiff k Put together in the order given and cook In double boiler, stirring constantly until; it thickens-ta a soft custard, j i. -.v ' i. i Jelly That Didn't ;f "Jell,, : When a batch, oMelly has for some reason failed to set as firmly as. one would like, there are. still many, uses for it, A glassful of soft, fruit jelly in a. punch supplies both sweetening and fruit flavor. A few spoonfuls ot soft tart jelly beaten into whipped cream gives a aeiictpus flavor. Tarts filled with the jelly and baked are good for dessert. The jelly can be used as a sauce for blanc mange, hot cakes or ice; cream. It may be served with cream -cheese or cot tage cheese for lunch. With hot bread or in sandwiches th jely is as userui as if it, were firm, and tor jelly roll or layer cake it is easier to spread than a stifr Jelly, bo used to line a dessert mold. Mixed with cpcoanut the jelly may adding both to the flavor and ap pearance of j the dish, says the United States department of ag riculture. j Delicious confections can be raado of cubes of over-stiff jelly. By using toothpicks to handle them they can be dipped into sweet chocolate melted over hot jwater, and set on paraffn paper to hard en. Special ttidcolate for candy- coating may be purchased in most grocery stores. ': " M The Principles , in Cheese Cookery , WTith cheese in ' such promin ence in the dietary of the indivi dual, the housewife will be anx ious to acquaint .herself with some of the outstanding points in rela tion to cookery and -digestion of this most important product. . When cheese l first purchased, a few minutes should oe taken to properly care for It. Wrap it either in oiled paper or in a wet tea towel and store it so as to avoid any possible contamination from strong! flavors or odors. Being a . rea'dy-to-eat product, cheese In cookery Is heated merely to melt it and Incorporate it with the rest of the mixture . This op eration does not require-high heaL And, too, being high in ; protein content, cheese must be. cooked at a low temperature in order! to at tain a resulting, product that will be easily digested.- Therefore,-in most made -.cheese . dishes.- the floubeT boiler mployed'r fay this method ot. radiation, a. cheese dishes, the double boiler is em ployed By thia method of radia tion, a cheese dish; may be pre pared without- direct , contact of high heat. If necessity demands-a direct flame, the'tlame should Be ww: andi thetlmo of cooking should be short. : y ! . ;v ; American cneese serves . many purposes. The .effect of creamed cheese may be. obtaind by . adding grated cheese to.a small amount of cream. 'Cheese may be used In desserts. Its flavor is well liked EM i u. s. Government Inspected ' Steusloff Bros. Market Cornen Court and Liberty s i . i Phone 1528 Buy; Beef While Other Meats Are soJScarpe and High Beefl to BpU . Beef to Roast . Beef Stew . . . Boneless Corned Beef 1 i - FRESHLY Hamburger Where a dollar does it's Mcdowell market I jsaiuraay evenms: v . ;-. Phone 1421173 South Commercial. In pastries and in salads It' H un-- surpassed. Caution must be ex ercised in the adding of cheese to acid material. It is advisable in made - dishes where cheese and milk; are to be mixed with acid, as ascetic in vinegar, to dilute the Tinega'r with water and then mix it with the floor which is gen erally used as a thickening agent 1. in cheese dishes. ?. . r ,. - Cheese left over may be used in extending cheese flavor in Tege table dishes, mashed potatoes or in pastries. All. unused cheese, if of sufficient amount, may be coat ed with paraffin and stored away for future use. : , r- Olives as a Slimmer -p Food its. t One of the oldest forms of food is probably the olive. , It has held a pro miaent. place In the diet; Tor the past 3.000 years and, with the many new preparations on . the market today, is fast growing in popularity. ..When picked green, the olive has a good food-valne, however, in its true state it is found 'to be more nutritious. Jt contains about 50. per cent fat, 10 per cent car h'o hydrates and 8 per cent pro tein. .. j Olives are now put up pickled, in bottles, form one of the finest picnic relishes for summer and add xest to the entire luncheon. In buying olives it Is always ad-' visable to .buy the . very best brands, for olives have , a large range of grading and the better brands are choice, selected olives Olive oil is one of the best forms of edible fat and is readily assimi lated by the ' system, nroducins heat and energy. Olives are one of the best forms of laxative food. and the oil they contain ranks high' medicinally. ; 1 In the preparation of .salads, olive3 can be used to decided ad vantage.! They can be , served either whole, chopped pr sturred. Try a salad made of lettuce, cu cumbers, tomatoes and ripe olives, served ' with mayonnaise dressing a very appetizing salad that goes particularly well at this time of the year. ". Keeping Foods Cpo' If no .ice is available, good re-l suits can be obtained in sotne clf- which is described in a bulletin sued i by the- United States Dev partment of Agriculture, orine of the earthenware devices in which air is cooled by the rapid evapor ation of. water. -Foods may also be kept cool as well aft hTftTuTtoat- trghtf cobtathers;' shch';a'sTtrereJ cookers and vacuum-jacketed bdt-4 ties. . These devices, of '' coarse, will not make the food: cooler than, it was when placed in 'themvi On some farms the .cold Water pumpedi from deep weBf; tor the live stock may- first- be weed" to cool foods by running' it through a suitable storage boxr or a houfie or box majr be built oref a spring or a brook. Foods in tight con tainers may also be lowered into the cool air ot the cistern of well, but if the water is used for drink ing great care must be taken no MEATQ 6c 10c Sc. 15c - 10c GIMVXB - f duty. Open until & p.m; lm lorn W 1 . . .MENU HINT "Breakfast Ripe Plums ' Prepared Cereal ;. . " Waffles . Syrup Buttered Toast t'otfee '.Luncheon Jellied Chicken Bouillon Fruit Salad .. JS'ut Sandwiches Milk or Tea Hermits Dinner ' Vegetables in Casseroles' Baking Powder Biscuits Salmon Salad Blackberry Pudding Tea or Coffee TODAY'S RECIPES Waffle -Mix together one pint flour and one 'pint milk to a smooth batter." Use sour milk if you have it' on band, adding one level teaspoon ot baking soda to the pint of milk. 1 Add a small cup of butter, barely melted, then the well beaten yolks of three eggs, next the beaten whites. If sweet', milk is used add two tea spoons baking powder just before baking. Beat hard for two min utes,, then cook in hot Irons. Jellied Chicken Bouillon One tablespoon gelatin, one-fourth cup cold water, one-fourth cup boiling TO REE -DIFFERENT" . SANDWICHES Ifre are three sandwiches for the picnic box' that are a little different from the usual run: j . . ..J ' ' .' , Brown Bread "and Nut Season chopped nuts with salt. Sprinkle over slices ofrh,Inly cut buttered brown . bread, Jor mix together with a tart salad dressing. Nut nnd Cheese Sandwiches Season equal parts of grated cheese and chopped nuts with salt an dpepper. ' Moisten with qllve oil. ;' Fis , and Peanuts To a paste ", of . cooked . chopped figs and lemon t juice, add chopped "iiuts. , Dates, prunes or raisins may be used with nuts with equal success. water, one -pint hot chicken soup, salt, chopped parslejr. Highly sea. Json the broth from stewed chick- eit. If onion and celery root are cooked In the liquid adfiitional flavor is added. ' Soak the gelatin In c"old wter for fhe minutes. l Add the-boiling water and stir un til dissolved. When slightly cool add the chopped parsley and chill. jB.eattdightljr with a fork and serve in oomilon-cups , with a slice of lemon. Frnlt Salad Cut a medium 1 1 to let foods fall Into it. Special weUa' orxaves for the cool storage of-foods' are - sometimes con structed 1;' less r Peer 170 NORTH COMMERCIAL STREET Our regular Prices of Bread, i V lb. loaf, 13c, 2 for 25c; 1 lb. loaf 9c, 3 for 25c Cookies, 2 dozen for -Lj. Li ?! Butter Horns, 6 for 25c Apple Turnovers, 6 for ... 25c Cakes, all varieties L............15c up. to 50c Doughnuts, Cinnamon Rolls, Tea Sticks and Buns,' : - per . dozen i ..-.i ; ..'.i20c Piea .:., ; . -10c and 25e Milk,. Bread, French and Rye Bread, 3 loavea:.L23c . ; i ;- .; -. j',' ' .:. .. j ! " j ' ' & ' We Serve Coffee arid Lunches I Try OurKrause's Candy ; Capital City Greainery Manufacturers of f isunrTER ' The best butter in Salem made from the best se lected ereaa-Kilways uniformly good." Buy one pound and you'll have no other. ? ' v ' . :J- " -. : ' . "For Sale At sized pineapple In cubes. ' Canned pineapple may be used It you hare not the fresh fruit. Stone and half two cups ot oxbeart cherrtes; slice one small banana and one orange cut in cubes. Sweeten! to taste and serve on lettuce leaves with a dab of whipped cream and cream cheese balls rolled in nut meats. Vegetables la Ouwerole Wash, pare and slice six or seven pota toes, pare and dice one turnip, peel and slice one onion. Wash one-fourth rice (unglazed it you can get It). Have Teady one cup cooked or canned peas and one cup- cooked tomatoes. : Arrange vegetables In alternate layers; in a greased , baking dish. Season one quarf brown stock with one teaspoon salt, one-fourth teaspoon paprika and one-eighth teaspoon allspice. Pour stock over vege tables, cover and let cook in a slow oven for about three hours. , B'ackberry Pudding Cream three-fourths cup butter or substi tute with one cup sugar, add four eggs well beaten, one cup of black berry juice, three tablespoon cream and two and one-half cups of flour sifted with one teaspoon soda.. Bake and serve with any preferred sauce The whole ber ries may be used If you prefer them. - ' ' MEN'l'llINT Breakfast, Canteloupe . ,t Prepared Cereal . Graham Toast, Coffee".. Luncheon j j Smoked Tongue (sliced thin Carrots and Green Pea Salad Berry Muffins ' Iced Tea ; ' Dinner Vegetable Casserole Graham Bread I !. Macaroons i! Sliced Peaches with Whipped Cream Coffee TODAY'S RECIPES Graham Bread One cup white flour to four caps Graham flour, one cake yeast, dissolved in one half cup lukewarm water added to one cup scalded milk or water or halt and halt. One teaspoon salt,' one tablespoon sugar,! one; ta blespoon butter or lard. I Stir In graham flour first, then white flour and knead until it does 'not stick. Put into pans to rise! for baking. When light bake in a slow oven about an hour. .. I Herry Muffins Three-fourths cup sugar, one cup milk, one-half cup butter (small), two eggs, two and one-half cups flour, two tea spoons baking powder. Flour one half box berries and add. . Bake in muffin tins.. J - SUGGESTIONS Blood stains may be removed from fabric by soaking first in cold Balcer Go-op erative V'. I All Grocers water and salt, then washing In tepid -water with eoap, or la raw ot bad stains by an. application of peroxide of hydrogen. Iodine stains may be soaked in a weak solution ot carbolic acid and water or in diluted ammonia water, and afterward washed out with tepid water and no soap. When serving raw sliced onions pour boiling water on them and let stand a. few minutes. Drain and pour over cold water to chill me onions. After it has stood a few minutes drain off and season with vinegar, salt, etc, etc. This treatment takes out the strong taste and the onions are aa sweet and mild as the Bermuda onions. TO REMOVE MILDEW Dipping fine white cooda re peatedly in buttermilk will re- ; move mildew successfully. The 'material should then be hang in the sun' until the stain dls- . appears. . A novelty for the picnic basket is the rolled sandwich. Take one loir square sandwich bread (very fresh), sweet pickle about tbrte inches long, mayonnaise dressing. cream of cheese with enough may onnaise dressing to make the right coiulHtency to spread. Remove with a sharp knife one crust the length of the loaf or bread. Cut slices ot. bread lengthwise as yon did the first, making six or seven slices. Remove reniaininr crusts with scissors and spread with but ter, then with filling. Lartly place a whole pickle across the end of each slice and roll bread as you would a jelly roll. Wrap in a wax paper, tie each roll separate ly and put in a tin can. Keep In a cool place. When ready to serve slice thin. Each rool makes from eight to ten sandwiches. Iron rust should be treated with lemon juice and salt. Dampen the stain with hot water, apply a coating ot salt and wet it with lem on juice. Place in the sun. Re peat the process till the stain starts to fade, then rinse in am monia solution, then in clear wa ter. Glue ctains may . be removed with vinegar. NEGRO LYNCHED BY MOB OF OVER ONE THOUSAND (Comtiaaed frnt pr l) The mob swarmed over the tracks and forced the train to come to a standstill and passengers crowd ed the steps and windows. Witnesses said that as the nerro was dragged throuah the street be was asked twice if he had any- ining io say. .The first time be replied in .the negative, but the ' More than "Midget uu arc simpiy oemg recKiess witn your, money. The prices quoted below are for prime : quality Meati. offer: Prime Tender Fancy STEAK SIRLOIN STEAK 12 l-2c Ik 15c lb. ; SPECIAL FOR SATURDAY Pure Lard, No. 5 Pail ..... .L 95c - ; : , . , .... ': . . Prime - , Freshly Ground rtBEEF, ROASTS HAMBURGER 12 l-2clb. lOclb. Choice Dehcious , FOILING BEEF FRANKFURTERS 8c lb. 15c lb. Originators of Low Prices ' 351 State Street NOJ IN THE COMBINE second' time Is said to have ad raltted the attack and pleaded for mercy. ' ' " ' Fifty policemen- from w Kansas City armed with riot guns arrived at the hanging spot IS minutes too late. . ' Mr. Cummins said that It would be useless to attempt an investl. gat ion. "I do not know who the mem bers of the crowd were, he said, "and I have no way of finding out. I am up against a stone wall of silence." On the death certificate Herbert W. Hill of Liberty, coroner, wrota that death was due- to hanging by "a mob ot persona unknown." Public Sees Only Small part of Developed Film LOS ANGELES Tha footare laf the film flashed upon the screea in the- motion picture theater, is but a fraction of the tremendous amounts 'used in its-production. Thousands of feet of the narrow celluloid pass -daily through the dark, rooms and Laboratories of motion picture studios, that dot the vicinity of Los Angeles. . - At one large production plant near here approximately 770,000 reet ot film weekly or 40.000,000 feet yearly go through processes that result in the pictures which' pasa in review before millions fo theater-goers throughout . the world. Although the audience sees, la a six-reel production, only about 6.000 feet of film, often as much "am 150.000 to 400.000 feet are taken. Two cameras are trained on "the scene being photographed while sometimes as many as five others are used in order that this scene may be taken tront every possible angle and at different speeds. . " ' Out of the mass of film devel oped, on eaeh production, the cut ting department and editorial workers select the "master" nex ative from which the release priata are made. These are printed by machine and placed on mammoth drams, which revolve alowly through developing- solutions. Hundreds of printa of the "m sa te r" negative are made and sent to all corners of the globe. Priees" for your Meati For Saturday we II l. . ir uuuwu t L 1 III I 1.