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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Dec. 5, 1925)
8: FRIDAY MORNING, DECEMBER 4, 1925 SATURDAY MORNING, DECEMBER 5, 1925 MORNING PAGE FOR OUR BUSY MARKET English Cookery; s . AJrpost jeTery woman's publica tion nowadays devotes a page reg ularly to Foreign Cookery. Pos sibly because so many people re turn from a tHo abroad onite en raptured over some of the new food dishes they have tasted or possibly the editors themselves hare done some ' interesting , re search work and bare found" an Interesting foreign eating place, whose " specials 1 are of particular talue and delightful to the taste. Everyone welcomes these new" finds and likes to pass them on. ' In' every American household there are one or two dishes with which' we feel familiar and which were supposed to have originated in a foreign country. Some have and some haven't, but we are hap py thinking so anyway. Ask a native Chinese about chop suey and be may tell you he never heard of it. We hear from some It originated right here in the United States. Every cook who Is .making a collection of famous cook books and recipes should try to add as many unusual ones as nossible to her collection. Though the dif ferent coOk books may carry many of those which we would like, still, strange to say, they often vary, and we get the best only by experimenting for ourselves. . Even Boston baked beans are not Always the same outside of the city of their fame. When it la possible t eat the dish on its natlce heath, or. get the recipe from a native, we feel"indre sure of it. py as we are not all fortu nate eapugh , to have a direct source for this Information, we're going to pass on "what we have. A' hearty appetite and the re freshment which comes from de lightful vacation days, makes for appreciation of good things to eat and the little English inns, with their atmosphere of charm- and individuality have an especially Inviting air as one journeys hith er and thither, they gather ideas ;whlch' they take, pride in nsing t- their own little affairs when they, desire to offer something a JLitUa different for luncheon or sapper.. I mention first a delic ious way of serving . mushrooms which came from a charming inn on the Isle of, Wight.; Incidental ly,, they are always served over there for, breakfast as a separate course, quite unusual and delect able;'; , : '""V-Mo' of "Wight Mushrooms :" Select 12 mushrooms of medium size; , ?ut in a frying pan . three tablespoons butter. . When hot, lay in mushrooms, Stems up, and pflttWe with salt and a little pap rika, i Fry slowly for 6 6r 8 min utes. Turn ani fry on other side until tender. Place thin slices of buttered toast on serving dish. Moisten each with 1 tablespoon of hot ;cream, lay mushrooms oh .toast and surround with thinly cut and delicately browned bacon. j.4.'X Uevonshi Eggs ;' - .Boil . eggs, twenty minutes. ; Remove shells and cut in halves. Mash yolks with a fork until smooth and light. Then add teaspoon salt, teaspoon pap rika, 2 tablespoons finely minced ham, enoagh cream to moisten. Put . ..mixture back .between whites of eggs and press together. Li in shallow baking dish and pottr over them lcup thick toma to jjauce or tomato soup. Sprinkle with bread crumbs and bits of but ter. Bake In hot oven. . Carried Shrimp i-' r if small onion -rc 2 . ibsp hotter . -i; 3 jhsp, grated cocoanut . l.: tbsp, curry powder , tap ealt. . 1 cup stocks cup shrimp . ,1-" I. tbsp. lemon Juice . . ' f 1 cup boiled rice ' Slice onion thin and fry a little in the butter. Stir in cocoanut, eurry powder, salt and stock, sim mer fdr half an hour. Add shrimp, T SALEM MARKETS I x. i waeat, wkit BHy w. 'J-1 POfcK, JCTTTTOW-AjrD BEET Top bogs ... , .11 DW1 ' Mii..!. I I. I IT' ii . I III I DtMtai hoj , .is Toy stetrs .059.04 .004.00 Bail fepriaf tem))i, 80 lb, snd wider .11 .90.10 .14 fQVtSXT tlfM leaf . Htty ki Old ftXMUra 15Q1C . 20-31- rS. . .40 lsgis .84 .18 a liir ducks DvMMd dttka Li (MM iKMMd (MS . tCWS. fcUTXSS AMD XVTTBSTAT ButtorUt i Hfl.M VftBry ntur - .55 r; .88 BtMdtrds .48 .48 8.44 Milk, pmr tt 4 i .1.48 - . .40 11 " .ii. i .i -- .80 cooked and lemon juice. Place rice in serving dish and pour over it the above mixture, very hot. Spiced Bread Pudding Soak one half cupful fine stale bread crumbs in three cupfula hot milk five minutes to soften. .Add two beaten eggs and one cupful of molasses. Add one teaspoon each of cinnamon and salt, two tea spoonfuls ginger, one half teaspoon- allspice, one fourth tea spoon ground cloves, and one third, cupful melted butter. Stir until ' well mixed, pour into a greased baking dish and bake in a moderate oven about an hour. Pumpkin Not. Pie 1 cup prepared pumpkin 1 cup browb sugar !4 teaspoon nutmeg teaspoon cinnamon 1 teaspoon salt V& cup nut meats ' 2 cups milk ., 2 tablespoons flour 2 eggs Vt cup grited cocoanut Mix flour, spices, salt and sugar, add slightly beaten eggs, milk, cocoanut, and chopped nutmeats. Pour into a chilled pastry lined plate, bake immediately. Serve cold. Recipes Sausage and Fried Apples Fry the required number of small sausages, and in some of the fat as many halved, cored, and un peeled apples as required, first dipping them in flour to which a little Sugar has been added. Fry until soft and browned. Place on a hot. serving dish with two small sausages on each half. ' Omelet with Spanish Sauce There is no more delicious omelet than one served with Spanish sauce. Make a puffy ome let, and Just before folding, add two or three tablespoonfuls of the Spanish sauce. Fold, slip on to a Sot platter, pour more sauce round, garnish with parsley and toast points, and serve. This also makes an unsurpassed luncheon dish. To make the sauce, chop two green peppers and one red, sweet pepper, and one onion. Saute five minutes, stirring, in two tablespoonfuls of butter; add General Markets PORTLAND, Dec. 4. (By As sociated Press.) Portland dairy exchange: Butter, extras 51c; standards 50c; prime firsts 49c; firsts 48c. Eggs, extras 47c; firsts 45c; pullets 40c; current receipts 39c; undersized 32c. PORTLAND, Dec. 4. (By As sociated Press.) Hay, buying prices: Valley timothy $1719; do eastern Oregon, nominal; al falfa $19 19.50; clover $1?; oat hay $1516; oat and vetch $17.50; straw $7.50 per ton. Sell ing prices $2 a ton store. PORTLAND, Dec. 4. (By As sociated Press. ) Grain futures: Wheat, BBB, hard white, Decem ber, January $1.62; hard white, BS, Baart, December, January $1.61; soft white, December, Jan nary $1.62; western white, De cember, January $1.62; hard win ter, December, January $1.56; northern spring, December, Jan uary $156; western red, Decem ber, January $1.55. Oats, No. 2, 36-pound white feed, December, January $29.50; No. 2, 36-pound gray, December, January $29.60. Barley, No. 2, 46-pound, Decem ber, January $32; 44-pound, De cember, January $31. Corn, No. 3 EY shipment, De cember, January $34.50. , Millrun, standard, December $30.50; January $31. uuu Now is the time of the year in handy. You can make a bill by trading here. mm Our own Pork to Roast . , Grain-fed Pig Pork 1 None better :Uffht weiirht Brealdast Bacon . . 35c This is our best bacon Lightweight Bacon Backs . . 32c ii McDowell Market ' fcWhere a Dollar Does Its Duty" : 173 Stfith Commerciai Street ' Phone 1421 one quart of cut-up very ripe or canned tomatoes, one tables poon ful of sugar, one teaspoon ful salt, a dash of cayenne, and a dash of pepper. Cook, stirring, until smooth; thicken slightly with one tablespoonful each of flour and butter blended together. Two or three chopped mushrooms may be added occasionally for variation. Keep this sauce in the ice-box in season, or can plenty of It for win ter If you have the materials, omit ting the butter and flour until it is to be used. For other varia tions of omelet, on half of it spread a little thick tomato sauce; minced ham; half a doten cooked oysters quartered; minced mush rooms cooked five minutes in but ter; or any leftover vegetables minced and seasoned. Finely diced fried ffotato is also very nice to add. Scrambled Potatoes and Eggs Dice left-over potatoes and saute in a little butter, fat, or oil. Push them to one side of the pan and scramble an egg or two, com bining them with the potatoes at the last minute. Swiss Eggs To one tablespoonful of butter melted in a small skillet, add one half cupful of cream or top milk; when simmering, slip four eggs in carefully, one-at a trme. Sprinkle with salt, pepper, and a dash of cayenne, and when nearly set, with two tablespoonfuls of grated cheese. When cooked as you like them, take up on rounds of hot, buttered toast, shake paprika on liberally, sprinkle with minced parsley and sweet pepper, and pour the cream around. Questions and Answers What will remove the ex tremely thick coating of lime that has .formed on the inside of a teakettle? The lime is half an inch thick and makes the kettle as heavy as lead. Acetic acid which is a form of concentrated vinegar, boiled in the kettle, will dissolve the lime, and have "no ill effects. It would almost seem, however, that it would be better to buy a new kettle, unless this is an unusually valuable one. What are kumquats and how are they used? s Kumquats are the smallest cit rous fruit In cultivation in this country. They resemble oranges and are largely used for table dec orations. They make a delight ful bit of table color, or with other small fruits, may decorate the punch howl or salad. They are also very atractive crystallized and they make delicious jelly or marmalade. The recipe for the Jelly is as follows: Kumquat Jelly Cover the fruit with water, cook until tender enough to pierce with a straw, and remove the fruit for crystallizing. Strain the juice and cook cup for cup, with sugar, till it reaches the jelly stage, about ten minutes. Ponr into glasses. It is very attractive, pale, amber color and is pleasingly tart. Rice Chicken Loaf-With Mushroom Sauce Line the sides and bottom of a long deep pan, well greased, with Night and Morning to keep them Clean, Clear and Healthy Write for Free "Eye Care" or "hye Beeuay" Book MariMU,IW(t.B.S,I.OkMSuakai when extra inoney comes real saving on your meat make 20c mm Sausage . 20c at any price Snrar f!urd cooked rice, seasoned to taste with salt, paprika, and a little minced parsley if desired. Run through the food chopper enough chicken to fill the center of pan two-thirds full. If you do not have enough chicken add cooked veal. Moisten with cream sauce, and season to taste. A little chopped celery or celery salt may be used, a few hard-cooked eggs, sliced will also edd to this dish. Cover over wfth rice, and bake or steam for one hour. Carefully turn out onto a platter, and serve with mushroom sauce, or, if preferred, with a tomato sauce. If a beaten egg or two is added to the rice it will hold together better, when turned out. Molded Rice With Sauce Rice prepared and served" in molded form offers a broad oppor tunity for an attractive and health ful dish, as it can be served with a variety of sauces. A fig or date sauce is equally palatable for the purpose, as is apricot sauce, or a lemon or orange sauce will also be found quite pleasing. Rice cro quettes are also most satisfying when served with a cheese sauce. To make this add a cup of pimen to, that has been passed through the food chopper, to a cup of cream sauce. To this add a fourth of a cup of tomato puree and sea son with salt. Inexpensive Foods Bountiful crop3 in peas, string less beans, corn and tomatoes have resulted in more of these vege tables having been canned than usual, and consequently lower prices. They are all splendid, healthy foods, peas having higher food value than potatoes, and of the same general order, corn is an excellent fuel food for winter, and peas, stringless beans and to matoes are excellent sources of mineral salts and vitamins. They should be used liberally both from motives of health and of econ omy. Grade of Peas Though the smallest pead, or petit pois, are incomparable as a delicacy and a garnish, the larger, less expensive peas are more nu tritious. This is because they are the fully matured pea. The house wife will be wise to keep both on Prime Milk Fed Meal is scarce. We hav an ample supply of the very choicest. Compare our prices with other markets. Milk Fed LEGS OF VEAL 23c lb. SUGAR CURED HAMS It will be worth your while to look over our display of these mild, sweet, home cured hams. We guarantee them. None better. WHOLE OR HALF HAM 30c lb. Swiss Cut ROUND STEAK 1754c lb. Grain Fed Fresh HAM ROASTS 25c lb. Every customer making a purchase of 50c or more will be entitled to one pail of our pure lard at the special price quoted below. Butter and Oleomargarine excepted. PURE LARD, No. 5 Pail 80c Regular price 95c BEST CREAMERY BUTTER, lb 55c UMECO", 2 lbs. ... LIGHT BACON BACKS, lb. FANCY LIGHT BACON, lb WE CARRY A FULL LINE OF ALL KINDS OF FRESH AND SMOKED FISH midget market Originators of Low Prices 351 State Street NOT IN THE COMBINE We Close Saturday at 7 P. M. hand, and use the larger grades (Nos. a and 6) when she is cater ing to hearty appetites i Canned Tomatoes a Salad A dish of canned tomatoes, thoroughly chilled, with mayon naise added makes a delicious and healthful salad. In communities where fresh raw tomatoes are un procurable ore dear during the winter months, canned tomatoes can be drained of their lucuid and served on lettuce leaves. Or the canned tomato can be used with gelatin to make a colorful and de licious substitute for sliced toma toes. Canned tomatoes are in every way as healthful as raw to matoes. Tomato Jelly Salad To one can of tomatoes, add one teaspoon of salt, half a teaspoon of paprika and cook for 15 min utes, strain' and add two table spoons of grnulated gelatine dis solved in a fourth of a cup of cold water; pour Into individual moulds; when cold and firm serve on lettuce with mayonnaise. This is a particularly healthful dish be cause canned tomatoes are an ex cellent source of all the vitamins. Corn Pudding en Casserole To two medium cans of corn, add two cups of milk, two eggs, two tablespoons sugar, and season highly with salt, pepper and pap rika. Stir In two tablespoons of butter or margarine and pour into a buttered baking dish. Bake a little over half ah hour in a mod erate oven. Green pepper or pi mento may be added for variety. Escallopod Sweet Corn Butter an earthenware dish, put in a layer of canned corn. sprinkl with salt and pepper, and cover with fine hread crumbs. Repeat this till the dish Is full, having the crumbs on top, then dot with but ter and fill -dish with milk. Bake in a moderate oven- Peas En Casserole Peel six tiny onions and put in a casserole, add 1V& cans of peas and half a cup of their liquid (add water if necessary). 1 2 heaping tablespoons of butter, one fourth teaspoon of powdered mint, salt and pepper, and a small bunch of parsley. Cover, and simmer for half an hour. Remove the pars ley and serve hot. Beef and Tomatoes Cut into small pieces two pounds Milk Fed VEAL STEAK 20c lb. Tender SIRLOIN STEAK 15c lb. Grain Fed PORK ROASTS 22c lb. . 55c 30c 35c t PI I H lean beef, one bunch celery, four onions, and put into frying pan. stirring constantly until welU browned, being careful not to scorch. Remove and put in large casserole add a can of tomatoes and a quarter package of macar oni, a half pound grated cheese, half a small size can of mush rooms, one tablespoonful of soy sauce, salt and nepper. Simmer for two hours and serve hot. Cheese and Corn en Casserole Roll four soda crackers and mix with one egg well beaten, a heap ing teaspoon of butter, a cupful grated cheese, salt and paprika, half a cup of milk and a can of corn. Mix well and turn into a buttered fireproof dish. Bake for 30 minutes in a hot oven. The best way known to stop a cold is Hill's Giacara-Bromide-Quinine. Millions prove that every winter. It stops a cold in 34 hours. Many thousands of people every year die from results cf. colds. Pneumonia alone claims 150,000. So a cold is a very import ant matter. Treat it in the best way known. Take Hill's tablets the moment a colJ appears. A cold is dangerous stop it at the btart. Do it in this way the best way science knows. All druggists sell Hill's. Be Sure Its fL Price 30c CASCARA g, QUININE Cct Bed Box with portrait Adv. V"' 9f&V&&ilmW -niiiiiii mini .i ii iuii f rT- . ,v . . -.-V . .? . T' 1 ' v ' II II I ,v:- - Ill ' 1 A.-.-iA.J.'......i,'.A... , ;. i 4'.-, - r ,. A II a in Hj Serve Yourself and Save HERSHEY COCOA One Pound 29c One-half Pound 15c One-fifth Pound 8c We have just received a fresh shipment of this Cocoa and we are offering it to you at a real saving . Sugar 10 lbs. 59c Crown Flour 49 lb. bag S2.39 Fisher's Blend Flour 49 lb. bag $2.39 Wilso Margarine 3 lbs. 77c Fresh New Crop Bulk Dates Per pound 10c 456 State Street ME - V. 8. Government Inspected Steusloff Bros. Market Corner Court and Liberty Phone 1528 470 NORTH COMMERCIAL STREET Our regular Prices of Bread, Wi lb. loaf, 13c, 2 for 25c; 1 lb. loaf 9c, 3 for...... ,25c Cookies, 2 dozen for ... ., .. 25c. Butter Horns, 6 for ........ 23c Apple Turnovers, 6 for... .. . . 25c Cakes, all varieties 15c up to 50c Doughnuts, Cinnamon Rolls, Tea Sticks and Buns, per dozen . 2)c Pies .........I.......... 10c and 25t Milk, Bread, i-rench and Eye Bread, 3 loaves..2ac We Serve Coffee and Lunches Try Our Krause's Candy Maxwell House Coffee Per pound 53c Crown Pancake Flour 3 lb. package 24c Quaker Brand Corn Meal 10 lb. bag 39c Van. Camp's Tomato- Soup 6 cans 49c Fancy Florida Grape Fruit . 2 large size 25c MEATg 1 . aicery r Fresh Crisp Soda Crackers 3 lb. box - 45c Best Creamery Butter Per pound. 55c Market Day Raisins 4 lbs. 35c P. & G. Naptha Soap 6 bars 24c Franquette Walnuts Per pound : . 30c Phone 14 r h 1 ill
