m'wmm
deanette
c-tMOHg sewvicg bzPAtcmtkrncnrAL milling company
aiilelet--Sprtngtliuo Artistry
;W the spring a housewife's
fancy lightly- turna'to thoughts of
ess. .
. Oh., dull, uninteresting, prosy.
Oh; stupid food! Why think of
eggs In the springtime when the
worldis pregnant with wonder
andTomance? '
''But the poetic housewife sees
life and creation In the orange
sun with its limpid halo which
emerge from the milky shell into
her mixing bowl. To her mia.i
the egg Is springtime incarnate,
with Romance and mystery. All
things golden are for spring, eggs,
daffodils, warblers -and sunshine.
"Thirty cents a dozen, madame"
says -tbs grocer's voice over the
telephone. The s cook artiste's
heart Jumps, rafA visions of fluffy
sponge .eakx,. snowy meringues,
little chey macaroons and golden
ofeleta tenderly puffed,, dance in
betiaind."
Qfthe omelets, misunderstood
and negected among egg dishe,
w-ouldI write, and. of those the
pUfi'varleties in particular. Here
la'one dish of which cook books
do.libt-tell the whole1 story. So
nJUllfttl, "so loving must be the at-
: teatrpn which is given, that a per
fect' omelet is indeed a rarity of
i the American luncheon or supper
table which should be its true
home:
jllny of us know too intimately
thsad,, depressed, tenacious type.
it We , are fortunate, the semi-
' cheer fuj. omelets hare been our
worst offenses. ' But these are
onlyt poor cousins begging ' rela
tionship 16 royalty.
"There is no cringing of the
! queenly omelet. Its delicate swell
matches the swelling of the heuse-
wife's .pride as she set before the
master her artistic creation. The
omelet is tenderly, gently puffed,
ntltke i. the blatant masculine putf
i of the stiff popover shells.
' . It is eiqulsite, feminine, with
, refined conceit, sensitive. It is
baked froth, golden foam, fixed
and edible, gathered from an or
ange sea at sunset.
i The creation of a perfect ome
let, as of many art productions.
, is after all simple to her who
would eagerly and carefully
( learn. Allow one egg for each
person, and perhaps one for the
pan ct an unexpected guest. To
: each i Be one tablespoou of water,
a plr.cii of salt and enough butter
to liberally grease the frying pan.
The following recipe Is an omelet
for each person, which is to be
multiplied ai mahytituea is you
have people to serve.
Omelet for One
. t egg
1 tablespoon water
1-8 teaspoon salt
- tablespoon butter
A cook book would tell you as
much as the above ingredients but
I hope the following directions
will be a true guide to the
triumph.
"- -'iMit the buttero-in the frying
pan, and place the pan In your
OVea, s6 that it will be piping hot
and the butter melted, when the
omelet is ready to go in It.
r Separate the yolks and whites
ot eggs and place in separate
bowls. Beat the whites until a
little - frothy, then add the water
and salt to them. Continue beat
ing until the whites are exceed
ingly dry. and are so stiff that
they will not fall when the bowl is
tUrned upside down. Then beat
them a little longer io be very
sure they are beaten enough.
'"'Take beater from the bowl and
beat the, yolks. Then with a knife
or a spatula' or a' flat spoon
(spatula most preferable) fold
the yolks, into the whites with a
real"' cutting down through Ok
mixture and folding over method.
Fold the yolks in quite thorough
ly so that the mixture has a uni
form color.
Artists differ in their ways of
cooking omelets. Some cook them
over an open fire for fifteen or
twenty minutes until the omelet
Is well puffed and brown under
neath. Then they put them into
a moderate oven, 350 degrees F.
LANG'S
ates
In light and Dark
Regular Price 60c a lb.
special tot Saturday Only
36c a lb.
, 2 for 70c
Or 51b. Box tor $1.50 -
i limit one box ta a cus-
tdrricr. Wc reserve the
V right io limit quantities.
; No Cv O. D. or Phono '
' orders on this special.
'..'Only at,.
QM AEFER'G
onca sToitfl t ,
Ti Pessbr Ctors
,135 North Cocimerciil St.
. . Original YeHc "Front
Cho
col
. J L
5eyerw
or let them cook on top and
brown. The omelet is done when
it is smooth and brown and will
not stick to the 'finger when
touched.
A more satisfactory way, how
ever, is to bake the omelet in the
oren the whole time of cooking,
and is less trouble since the ome
let must finally go in the oven
anyway. Bake it in a slow fire.
Be certain to have the serving
plate hot, and serve the omelet
Immediately. Omelets will shrink
a little, but if properly made, will
not wilt entirely, and will hold up
for as long as an hour.
One of the tests for a good ome
let is to loek at the bottom of it.
If there is a compact layer of egg
there, your hand is not yet skill
ful enough. Either the egg white?
were not beaten long enough, or
the yolks not folded in well. Prac
tice is necessary for .perfection.
The heat of the oven must not be
too great, Since eggs toughen with
high temperature. Shrinking and
wilting happens because the ome
let Js done on the outside and not
on the inside.
. Tomato Omelet
A delightfully tender omelet
may be made by adding part acid
for the water,- since it is true
that acid makes eggs tender.
Lemon juice can be substituted
for one third of the water and you
.will enjoy the lemon flavor. Or
use strained tomato juice for the
entire liquid and again the prod
uct will be more tender with a
pleasing flavor. The tomato ome
let will have a richer colore -1
crust.
Surprise Omelet
At this time of year many house
wives are looking for delicious
Lenten dishes. Mothers, knowing
how rich eggs are in vitamins and
iron, are anxious to include them
in their children's diets. Some
times unexpected guests drop in
for supper when there isn't a
"thing in the house." Surprise
omelets are a logical solution to
everyone -of these food problems.
A simple white sauce may be
poured over and around the ome
let. Or a white sauce to which
cheese is added, or vegetables
such as peas or green string beans
or carrots or mild flavored meats
or fish or oysters make, a heavier
dish. And great j8 tne variety
which may be folded on the inside
of the omelets f Or surprises. It
might be some of your last sum
mer's watermelon preserves, or
currant jelly to make a jelly ome
let. Tomatoes highly seasoned 1
with onion and peppers will make
a Spanish omelet, knd if rice is
Included with tomato sauce, we
have a' Chinese omelet.
Only the imagination, of the ar
tist can limit the pleasures and
possibilities of puffy omelets.
SPECIALIST TELLS
FOR SERVI
Many Ways for Distinguish
ing Things So Children
Wilf Make Them
"How can I be sure that my
child takes a quart of milk each
day?" is a question often asked
of Miss Dorothy Buckley. Nutri
tion Specialist of the National
Dairy Council's Connecticut Unit.
"Such authorities as Dr. E. V.
McCollum. H. C. Sherman and
others are agreed that it is es
sential for a child to use a quart
ot milk each day at least until
he is fourteen years old," Miss
Buckley states. "In this way only
will he be furnished the neces
sary amount of lime in his' diet to
build growing bones and teeth.
Not only Is it necessary for the
child to have a quart ot milk, but
it is important to Include a gen
erous quantity ot milk in the dally
family dietary as adults need lime
to repair bone tissue.
"The clever mother has learned
that there 'are many ways of dis
guising milk so that the child will
not tire of it. America's frfvorite
dessert, the ever popular- ice
cream, can well be Used as a
means of making milk "acceptable
in a child's diet
"For children just .entering
school, plain ice cream should be
given, made largely with milk or
light cream. r"rult milk sherbets
are particularly good and can be
quickly and easily made at home
In fact, the children themselves
could easily make sherbet. Let
them make a portion of the recipe
for lemon milk sherbet, given be
low, freezing it in a tin baking
powder or other closely covered
can in a pan of chopped ice or
snow, mixed with about one third
the quantity of salt.
"Twist the can in the : ice mix
ture and scrape down the sherbet
from the sides of the can. with a
silver knife from time to time as
it freezes. The children will great
ly enjoy doing this and conse
quently will eat it with an added
zest..
The following 1 are; recipes for
simple frozen dishes arranged by
Miss Buckley. They will, he a good
addition to the family dietary:
Lemon Milk sherbet
4 caps milk - i :'
,'; 1 cups sugar J ., l -' -i-
. Juice of 3 lemons
-Wr Jttic$oI, ar('itirr.!.B
WAYS
IIG
. .: - r . . '
constantly while slowly adding
milk; if added too rapidly, the
mixture will have a curdled ap
pearance, which is unsightly, but
will not affect the quality of sher
bet. Freese -and serve. Orange
juice may be used in place ot
lemon Juice.
Frozen Chocolate Willi '
WbJpjieU Cream
2 squares 'Bakers chocolate
1 cup sugar
Few grains salt
3 cups rich milk
1 cup boiling water
Scald milk. Melt chocolate In
small saucepan over hot water,
add one half the sugar, salt, and
gradually- boiling water. Boil one
minute, add to scalded milk with
remaining sugar. Cool, freeze
and serve in glasses. 6erve with
whipped cream.
Vanilla Ice Cream
2 cups scalded milk
1 tablespoon flour
1 cup sugar ....
1 egg
Vt teaspoon salt
1 quart thin cream
2 tablespoon vanilla
Mix flour, sugar and salt, add
egg slightly beaten and milk grad
ually. Cook over hot water 20
minutes . stirring constantly at
first; should custard have curdled
appearance it will disappear in
freezing. When cook, add cream,
and flavoring. Strain and freeze.
Junket Ice Cream With Peaches
4 cups lukewarm milk
1 cup heavy cream
1 cups sugar
teaspoon salt
ltt Junket Tablets
1 tablespoon cold water
1 tablespoon vanilla
1 teaspoon almond extract
Green coloring
1 can peaches
Mix first four Ingredients, and
add junket tablets dissolved in
cold water. Turn into a pudding
dish and let stand until set. Add
flavoring and coloring. Freeze
mould, and serve garnished with
fruit, either fresh or canned.
Tuna Xewbarff
1 tablespoon butter
1 tablespoon flOur
1 cups thin cream
1 V tablespoon chopped green pep
per 1 tablespoon grated onion
2 cups tuha fish
1 egg
1 Vz tablespoon chopped pimento
IKelt butter, add flour and the
creim gradually. Bring to boiling
poivt. Add peppers, pimento,
ohfn and tuna. Add egg slightly
bealen and cook three minutes.
Setve In timbale cases, patty cases,
orjOn toast. Time in combining
20 minutes. Time in cooking 10
minutes, serves six.
FWtliid $20,000 market
building planned at East 13th and
Batnajde..
y -
I ,Genal Markets
O f q
t , rm , km AwMWMvra
V J?fcTI.ANl. Urrh -25. (AP) Bid
Trmor: jlilk study: bt chwrnin
rrcam A2e tn.THe, net sniipr
rnrk in xonm t. Cream, delivered l'ort-
1 I . t A T? w raitlr A IWtr
cent) ewt. f. o. b. Portland.
Junry sterna v; ncary nen
SnatSlc; pekin white duckn 80e; colored
- . . . . : -1 .
3?e.
Onions steady: S55.j0.
I'otatoes steady. $1.40 1.60 sack.
PrtwTT.AltT tXtLATK
DAPTl.tVIt -March 2.V (AI
')
white
hard
Apl..
Mar..
Apl..
3o;
127;
Wheat, bids:. MII1run, BBIi nard
ii.. a ni at aatt - f SI. 34:
white BS."liaart. Mar.. Apl. S1.31;
ration, soft wnile, western wnne
Apl.. May 91.31; western rea aiar..
May tiM. . , J
Oats, Xo. 2. "6 pound white feed
Apt. May $34; ditto (ray Mar.,
May
'rn V 1 Y.Y khhiment Mar..
Alt.. S35.2S; standard Mar, Apl.
May S26.50.
0EOOW HAT
PORTLAND. March 25. (AP) Hay
baying prices: Eastern Oregon timothy
$il22JQ; ditto valley 1717.50;
ftbaat 14.50: alfalfa 1S 18.50: oat hay
14.50;. oat and vetch S16.50&17; straw
$8.50 per ton.
v Selling- prices $2 a ton more.
. CHICAOO ORAXW
CHICAGO, March 25 ( AP) Distinct
betterment of export demand for all kinds
of domestM) wheat led to higher prices to
day. Disturbing advices from China
counted as a bullish factor early, but later
received less -attention. Wheat closed
tins U to 5 -8c net higher, corn 4 6t?-8c
to 1 1 c up end oats at 7-8 to 1 1 8c
I Vie advance.
LIVESTOCK
PORTLAND. March 25. (AP) Cattle
od calves market steady; no receipts.
Bulls, good, yearling excluded $6.25 W
6.50; cutters and medium, ran tiers and
bolognas $5(Sg(6.5.
Hogs, steady: receipts Dj. m 1 ear
lirect. FVeder and stockcr pigs. 70-130
euads medium, good and choice $12.50
Q13.50.
Sheep and Iambs nominally; no re
ceipts. VEGETABLES
PORTLAND. March 21. (AP) The
upply of peas is light and prices arc
irm.
Asparagns is arriving in increased snp-
Jiy oat fiemand u keeping pare with it
-o that beat stork is moving rapidly at
suiftzoc per pound.
Receipts of Yakima potatoes are i
-reasing slightly but mostly of very low
rraae. some are being offered at $1
ier sack.
Prices contiane firm for Oregon broc
oli at shipping point. It is estimated
i bat the cron is two thirds shroned now
The lettuce market is firm althoazh
nurh of the stock is of pour quality. Hume
bipments from Arnona ir reporved
leaded this way.
Mexican tomatoes are selling at $3-
'.jj per ox, repacsru.
BUTTER AITO EGOS
IORTfJND. March 23: (AP) Dai
Kxehaage. net .prices: Batter, extras
2 He: atandards 12c; prime firsts 41
firsts 4e.
KgS. extras 23crf'irsta 22e; pullets
lc; eurreat receipts; 20e. ,
STEUSL0FF BROS. MARKET
Cornfcr Court anti Liberty
OUTPUt OP Life LARGE
LliaUrmau of Boiiril Believes Larg
er Amount Possible
The output of the state lime
plant which is operated in connec
tion with the Oregon penitentiary
cbuld be Increased materially
through the installation of ad
ditional storage facilities, accord
ing to a report filed with the gov
ernor "yesterday by Sam Moore,
chairman of the state lime board.
Lime releases at the plant dur
ing the period April 15 to Decem
ber 17. 1926. aggregated 2667
tons.. Orders for 40 carloads of
time could not be filled because
of the limited capacity of the
plant. The report indicated that
as soon as the weather will per
mit the plant will be operated two
shifts of eight hours each.
It was recommended that the
plant also grind chicken grit;
which would prove valuable for
the poultry producers.
Oregon Motor Freight
Traffic Body Formed
The industrial traffic club and
the auto freight transportation as
sociation hare organized the Ore
gon motor freight traffic commit
tee which has for its purpose con
sideration of uniform rates and
classifications affecting motor
truck operators in the state of Ore
gon. The committee is composed
of eight members.
William A. Curtin is president
of the industrial traffic club while
Oscar Home is president of the
auto freight transportation asso
ciation.
FORD DOCUMENTS
PHOTOGRAPHED
DETROIT. More than 26,000
photostatic copies of documents
were produced for the $30,000,000
income tax appeals hearing of
former minority stock holders of
the Ford Motor Company-
O - !i O
HOUSEHOLD
NOTES
Useful Deception
Mothers have to contend almost
always with their families' differ
ences in taste. Some husbands,
badly trained in childhood, will
eat no leftovers, especially in
meat, which must be fresh-cooked
to please their fastidious majes
ties. In such cases a little well
timed deception will serve a good
purpose. Jellied meat may be
served, or it may be hot as long as
it is kept in loaf form. What most
of such finnicky people object to Is
a stew, so the dish must seem not
to be even distantly related to
stew. It must look as though it
were intended to be something
new and dainty. Put the meat
through the chopper with a little
onion and tomato. Add bread
crumbs and seasoning, and com
bine with soup stock and beaten
egg. Bake in a buttered dish. It
should turn out solid on the plat
ter. Surround the mounds of rice
alternating with slices of canned
Hawaiian pineapple which has
been allowed to simmer in its
juice until it becomes almost
transparent. A cream sauce in
stead of stock is better for chicken
or veal.
Eat Food Grown Near the Sea
Life Insurance companies are
vitally interested in the prolonga
tion of life, and all who enjoy
content and good health are glad
to , follow their recommendations
about disease prevention. One of
their most recent mandates Is that
everyone should eat some food
that is grown near the sea. Such
food contains certain chemical
elements that are needed to rein
force like elements In the human
body. This advice is, of course,
most important to those who live
more than a hundred miles from
the sea. One of the foods that
meets this condition and that Is
available to all is canned Hawai
ian pineapple, for in canning it has
retained Its valuable vitamins and
minerals, and lost none ot its es
sential goodness.
"f" Salem Markets 1
FEED
No. 1, wheat, white 1.19
Rod. wheat, sacked . 1.16
Oats, per bu. milling .52
POUT, MTJTTOV AHS BEET
Tops hogs 12.85
Hows . .08
Top steers 4)7
Cw .05
Baits 08Q.05
1926 lambs, under BS Iba. .11
Top live veal
..07 .09
Dressed veal
Dressed pig
.16
.10
rOTTLTXT
Itftht hens -Heavy
hras
..16CT.18
..2oS.as
.16-80
.os
-HQ. 20
Hprtng
Rooster I
Heavy colored try
E0G8. BtrrtZB. BTTtTEBTAT
Mtaadards , 170.1
I'er r"nil J . .49
ButterTat - .48
Cream batter
-48. 49
.041
. .90
.04. 01
8.8 S
3.&0
Vegetables, beets, sacked
Onions. . do, buacljes 1 ,.
New rsbbsge ..
I eiery
California lettuce, crate
i-4cal onions ..-.,
,?.04H
i 1 ill
K-;"f;i -J
rhorie 15ZS
GOOD THINGS FOR
THE: JAM POT
By CAROLINE B. KING
a Catmarry expert and lecturer on
household science.
Prune marmalade is easily pre
pared. Use medium sized prunes
cooked in the usual way. Cut into
small pieces. To one pound of
pulp, add one orange cut in tiny
particles. Cook slowly. Add one
pound of sugar to one and one
half pounds of prunes. Simmer
till thick and add ' three table
spoonfuls of chopped pecan
meats.
Polychrome Conserve
One-half pound of dried peach
es, one-half pound of apricots,
one-half pound . of prunes, one
orange, one-half cupfuls seedless
raisins, one-quarter cupful nut
meats, one and one-half pounds of
sugar. Press, the dried fruits,
which have been cooked in the
usual way, through a sieve, add
grated peel and juice of the or
ange, and the raisins chopped fine,
nutmeats and sugar and simmer
altogether until thick.
Amber Marmalade
- One grapefruit, one orange and
one lemon are required for the
marmalade. Wash the fruit well
and cut it in slices, removing all
seeds. Run the fruit through the
food chopper, using the coarse
blade and save all the juice.
Measure the fruit and juice and
cover it with three times its quan
tity of water. Let it stand for 24
hours, then put on the fire and
cook for 20 minutes. Let stand
again till cool, then measure and
allow a cup of sugar for each cup
of fruit and juice. Mix well and
let stand again for 24 hours, then
bring slowly to the boiling point
nad simmer for three hours. This
amount of fruit and sugar will
make nine or 10 glasses of deli
clous marmalade.
Strawberry and Pineapple
Conserve
Allow two quarts of berries to
one medium sized pineapple. Pare
the latter and cut it kx small
WHERE A DOLLAR DOES ITS DUTY'
You Can
1?
1 EHoro
Why not buy your meats at Mc
Dowell's and have money
left for other things?
. SPECIALS FOR TODAY
PORK ROAST 1A
Pound ... iuUC
SUGAR CURED BACON BACKS OCn
Light and lean, pound. -. uOC
OUR VERY BEST BACON On
Pound OUC
BREAKFAST BACON, Medium no.
Pound - - t-OC
PURE KETTLE RENDERED LARD Ifi
Pound IOC
SALT PORK i Q
Pound IOC
OUR OWN SUGAR CURED HAMS )Q
Pound t .OC
Mcdowell market
"Where a Dollar Does Its Duty"
173 S. COMMERCIAL TELEPHONE 1421
rWUBfefeA DOLLAR DoIiTa Dtif Y'
b "i ip m
vk Sell
J I : 'becke
insurance of AH
new jj neater.
pieces. Put over the fire with
just enough water to keep the
fruit from sticking, and cook for
half an hour. Then add the ber
ries which have been hulled and
washed. Cook 10 minutes, stir
ring often so that the berries will
become broken, add an equal
amount of sugar as the fruits are
mixed, and cook tlil thick, stir
ring frequently.
Sunshine Chips
Pare carrots and cut them into
fce thinnest wafer-like slices, and
allow three-quarters of a pound of
sugar to each piund of the vege
table; also half a cupful of lemon
juice. Place the carrot slices in
layers in a saucepan, sprinkling
the layns with the sugar; pour
the lemon juice over all and leave
to marin&te for 2 1 hours. Then
udd water just to cover, and drop
in a few pieces W singer root cut
in slices. Simmer till the carrot
slii.r-s are tender, then set aside
to cool. After three or four days,
drain the syrup from tbe vegetable
and cook it slowly till very thick.
Then arrange the carrots in steri
lised jars, pour the hot syrup
over them and seal when cool.
Prune awl Date Jam
1 pound prunes
1 pound dates
1-4 cupful sugar
Z tablespoon fu Is of lemon juice
2 tablespoonfuls of orange juice
Cook prunes until tender in a
small amount of water. Remove
stones and add dates, which have
been stoned and chopped. Add
lemon and orange juice and sugar.
Cook the mixture, until thick.
School Teachers
Have Opportunity
Story Of Healthy Child Made In
teresting To Every Pupil
School teachers no longer read
"from page 14 to page 21" as the
afternoon's hygiene lesson, the
way they used to do when fathers
and mothers were children.
Nowadays they make the story
o
o
w
CO
p.
o
c
3
$tft BijijLJouia.--
& HNDmcks
Kind ' Telephoae 101
iaobiuY.Ui North High
rX""', 3
of healthy boys ahd girls fed hu
man that the youngsters not only
forget to dream out the windows.
but look forward" to seeing who
can show the most improvement In
daily health and appearance. This
ta tha statement of Miss Aubyh
Chihn, author of "Health Habits,"
and Nutrition Director of the Na
lidnai Dairy Council, an organiza
tion promoting health ana enna
welfare. ,
The kiddles are now given such,
characters as "Food Fairies," in
-ITS EASY TO REMEMBER
JHE FLA VOR and itiAME OF-
Buy Bake-Rite Bread Made From Fresh Milk
4 LOAVES 25c
Large Selection of Coffee Cakes
Lunches Served at All Times
Hot Cross Buns, Dozen 25c
The Best Coffee in the City
Saturday Only, Cookies 10c Dozen
Pies and Cakes Always Fresh
BAKE-RITE BAKERY
345 State Street Union Bakery
This Week We Offer Two Groups In Our
SATURDAY SPECIAL
v
Nest
Glass
Aluminum
M
Nest of Five in. Assorted Sizes
Today For
educational plays, games, other
more interesting divices are given
them; to encourage daily practice
of the, health lessons. While tbe
teacher nowadays tells her chil
dren a story full of human inter,
est, the children themselves are
very much . a part of the lesson,
acting out the characters as the
teacher tells about them.
"ARffirla Work begins on an
other mile ot fcanhon Beach high.
vay. irom. ourer i uiui.
0
of Three
Saiice
1 Quart, 1 V& Quart,
2 Quart Sizes
The Three Today For
69c
1 , "a rattan com
wtxai A asaiasai HaJ0
ixing Bowls