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.