The Oregon statesman. (Salem, Or.) 1916-1980, May 21, 1927, Image 8

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The Oregon statesman., May 21, 1927, Page 8, Image 8

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Newspaper Page TextJ jIBLE 'i JcAncltc Beyer CV.MOME SERVICE PfcPARTMENT ftOYAL MILLN COMPANY The IlaiulAmcM IUtnst Ve imir grant"thaf a own roaat of uprlng lamb i as hand ftoml In prire aslt is in appear ance. But so are many of the fine thlng.v with which we do not wish to' grace our tables every day. but r-njoy on special occasions. I know of no more delicious, bHter look in?,,' easier served, or more unique jneat for a company dinner party than a rown roast of Iamb. When ft comes to the table. Inso'iou, brown and sizzling, bear frig proudly a high mound of soft buffered peas. In Its bov.i. encir cled with a garnish of parsley and pickled -beet, and the row of de licate rib bones topped by festive paper frills, it deserve the ex clamation of admiration and de light which the assemblage is sure to make when It ia placed before the host. ' Lamb comes from lamhs which nre from six weeks to a year old, and mntton from full grown ibeep. The flavor of Iamb is more delicate, -more tender and juicy. It can be distinguished from mut ton by the ciilor of the .meat whU h is a lighter pink and by the -bones which are bloody.The older "the 'animal becomes, the darker the meet and the whiter the bones. " ' Both lamb and mutton should bft served - hot on hot plates be cause the fat hardens at higher .e'mper.t40res than, that of other meats, and it is not so appetizing when it Js hard. T!f .Botcher's Job If you ask your butcher Tor a crown roast of lamb, he will trim and tie it together for yon. but In case you would want to know this is the way it is fashioned: , The s'aVie number of ribs are cut from two sides of a rack of k mutton," selecting ribs on one td that correspond to the ones .on the otner, J ne rios are cue avart at the back bone, but that is all. , These two pieces of loin are served together to form a ring at crown. ' The banes are trimmed as'for FrencIt:hop.'leaving the ...tips of the flbsVlean. If you buy the crown' prepared, request the trimmings which 'are good in utews or casserole dishes. You pay for-them anyway. Ia Your Kit hen With this much done, to pre pare the roast in the kitchen for your table is a small job. Cover "the ends of the bones with cubes of salt pork or bread to keep them from charring In the oven and spoiling their appearance. The ; fat cooking out of the pork, bastes and - Improves the meat as well. K small bowl or cup can be put in jtne center-' to keep the roast in good -shape. , Sprinkle It entirely -with, sail and pepper and place in .in oven'roaster. . ' Roast r It Jn a hot oven for ten or fifteen fldnates. 450 degrees F.. then reduce the heat to mod erate. -325 degree F.. and con tinue roasting for about an hour onda half or until the meat is " ' well done. Lamb is always- eaten .. .xvlldona. The crown Is then served on a ' "not" flatter, the center filled with riced potatoes or Vegetables, and paper frills put' on the rib tips. The carver simply cuts down be tween each rib and serves one or two chops to a person. "The .menu for a lamb dinner might be an follows: Vegetable Boullon Crown Roast Spring Lamb Plneanpe Mint Conserve or Cur rent Mint Sauce Mali re d'Hfttef Potatoes Jluttered Peas Crape JVu it Jelly Salad Coeoanut"-Cotter Scotch Pie vr ' ' Sponge rake with Strawberries . lIneappk Mint Cunnerve C cups Crushed pineapple. . 8 cups sugar. , t. bottle Certo.' Mint Sauce or flavoring to taste. Green coloring. Drln off most of the juice from pineapple. Boil pineapple and sugar together ten minutes. Add flavoring, coloring and ttorto. Pour into glasses. This makes 2. quarts of conserve. Currant Mint Snuce Separate one-half glass" of current jelly in small r ube, but j do Hot beat it. Arid one and one- fourth tablespoons finely chopped j fresh mint loaves and then, short shavings from; one-fourth the rfnd ' of an orange, or grated orange i rind. This l very pretty and tas- ! ty. ' f Grapefruit Jelly Salad Put two-thirds cup of sugar in fiance pan, and pour it over two thirds cup of water. Bring this to a boiling point, and let boil three minutes. Remove from firo and add 3 tablespoons of granu lated gelatin which has been soak ed in one-fourth cup of cold wa ter. Add 1 -s cups grape fruit juice and pulp which has been freed from membrane. This may be either fresh or canned. Add a few grains of salt and pour into mold. This may bo served with mnyon nafse dressing, but is most delic ious with highly seasoned cream cheese and French dressing. Strawberries on Sponjje fake " eggs I tbsp. lemon juii-e 1 cup Bex flour 2 tbsp. water j 1 cup sugar j Crated rind of half lemon f One quarter tsp. salt j 1 quart strawberries j Beat the egg whites until firm Beat the egg yolks until thick ' and lemon colored. Gradually add j the remainder or the sugar. Next j add the lemon juice and grated ' rind.' Gradually fold the egg yolk mixture into the egg whites. Fold in the flour and sairt sifted to gether. Put in ungreased tin and bake in slow oven 27.r degrees -350 F.. for one hour, increasing heat gradually after first 15 min utes. Invert and let cake cool while hanging. Dust with pow dered sugar. Cut cake in layers horizontally. and fill with crushed strawberries. Top -with whipped cream and whole berries. .rXiiH wkiM lai-L" 20;'rctn4 mrtainal; lurLa-t liv uaminal, 4rA4 2t7e. uluMw-. l.Uhl '-S3 MMk. POBTUUfD GRAIN lVKT'.Xt. Jlay t 2f.-( Al) WWat t.ifU: 1SKIS hard atiitc May 1.37. Jnti fl..-,s July -; itV. IS. Jlaart .ajf iuDc July l.4: t.l.rajiu Mtj. .Infer Jn!y St.BU: wrtrrn whila May. Juni $1.47. July 1.3!: hard win ter June Jly l.:Jti; north era sprim; May, Jiinr fl.tti. July 1.41: .torn rvii May. Junx $1.4.4. July $1.3.1. Oatx. X. 'i. :i! iint W My, Juna 41; No. -J. dilT gray May. June 41. ISarlpy. X. 1. May and Jun :!!. fYirti. X. -i KY shipment May, Jan $4 1.75. Mtiirnn, .!iiI:.rl May $3 1. VEGETABLES COMPANY PIES FOR . ; . .. ' " EVERY DAY TASTES roUTI.AND, May 20. (A1 I.ishtPI '' pi if aiarini tarred th- miI' ! MtiK'e and Ktx-ks s-Iit a& ki;b Jt fl.'J" ir do.en luiiiiUe tmiay, similar to xtH k tiial wai hegz'mz fur huyrrs at 7 -" wr flon tb hrginainjt of the week. rt- nael urantfi- eu-sen i nearly eml . il. .-i ! urn-. I a month earlier than most ea ,in;.. Valencia are pieiuifiil hut jjcneral t of iiiditleieul trading u that a id lame i prices Jre'ails. (4ol nkcither is null keeln Imal strawHenie Kaek. DAIET POlfTLASD. May 2J. (AP)- a-ire weaker with lartto recnipis here to lay. Kxtras declined two cent to 2lkj and firsts and current receipts were low er one cent -to 19r. and 17c respectively.' Arrivals were 3.1 SO cases and 43t canes were stored. It utter wa active, steady and un aiijret. Keceipis wi-r a,7S pounds; lrodu. ti.n J4.!lini p -iiiiiU and 'f,'Hl pounds wrre i-tureil. J'tullry and dr.'-sed mi .it eretpaHy. CHICAGO GRAIN CHir.Ci. May 2t. V.VP lepite beavy profit taking, com today over-ripit-d the n.-on Jiijrhest price lor July and Sejrt., with May jumping above !Or. the firit lime in nioutlis. Advt-rse ptantint; conditioui. as well at a pros-pe-'t. ot more wet weather tonight over the entire corn belt bad -n decided bul IlsJi effect. t'orn closed unsettb-d. j e t 1 1-He net higher: wheat irresiilar, I -Ke ttti to up and mis 1-4 ta e dow'ii. DAIRY EXCHANGE' l'HtTl.AM. May (AT) Dairy l-.xiliamre. ne prins: llutter, eMraa ''''JVjf . standards o!e; prime fir! :t:.i-; firm-; aSe. Kjrs-i, extra -Jftc : firsts !!(; pullet i :-;-current receipt I 7c. HAY fOUTl.AMi. Ma, ! 2f. (Af) Itay hiijinjr prie.-sr Kastern (lr.;nu liinothy 'mt J'J.Ao; ditto vallev ! ft JO &) : cheat H. ."(: altjlfak f -n.uOi . I ; ..at hay $15; straw . .:. I per tun. Selling iru--. it ton iiiifre. o o I Salem Markets I - 9y CAROLINE B. KING Cmtirun-y expert and lecturer cm household science. JELLY BEANS 17c a Lb. ' J 2-jbs. for 30c SPECIAL. FOR SATURDAY ONLY AT. . i QCHAEFER'G . drug sloxia Original Yellow' Front - Phcne 197 ' a'153'North.CoeKial ' '"The Pcrisbr Store '. o- i o General Markets UVESIOCK I'ORTI.AXD. May 20. fAl) Cattle and ejlves receipts 17.5; earn 8; steady. rew earlv unlei. looks steady: tlocs ahout neailv; receipts so direct. Nothing on open market. Medium and light weight lasses I .w off: medium weitflit 2it-U"i pounds eofnmon. me dium, good end choice $10 10.85: iiKhtweights 15ti-'2f0 pounds. common, medium, good and choice 1 0.."t4r 1 1 ; tight lights 130-ltiO pounds eonimou. me- mm, trood and choice ?10.6.w 1 1 ; pack ing horn $Tfy9; slaughter pig ?lf.65ct' IX: feeder and stockers fllti 11.73. Sheep antr Iambs steady; receipts none. PBOVISI0K8 PORTLAND.- May 2i. (AP) Milk steady: raw iuilk-4 peg -cent) $2.25 ewt. f. o. b. Portland. Butterfat 40e I. o. b. Portland. Poultry steady, less 5 per cent com- mission: heavy hens zliyi-iae; light i9(r JOc; spring nominal; broilers 18Cf20c; GRAIN No. I. wheat, white $ r.;;.t Ked, wheat. :n k. .1 .... l .:i j Uats, per bu. niilling Jt P0E1C, MUTTON AN0 BEET Top bog , low Sows 0614(.07 Jop teers .....Um.09 tvws - .. ye Bull 04frt.or I'J'Zl laiuba, under G6 lbs ".la'i Top live veal 09. 11 Drefed Teal ... .17 Dressed pigs .15 POTJXIET Light bens Heary hens Springs Itoosters .18 .22 .17 oe.i8 EGGS. BUTTER, BTITERTAT Staudarda , .jg .Hound " .12 Butterfat Cream butter L .42. 4 VEGETABLE; 8 Vegetables, beets, sacked .05 Onions, dox. bunehes .u New Cabbage O7H0.O8 Celery a. 5 California lettuce, crate .f3.7504.25 Loeal onion a .. - . , , , . A Scientist "I'm doing research work. "How's that ' "I'm working with the sheriff. He stops the cars and looks for liquor. I'm a little farther down the road and 1 research them." Prime meringue pie is a delic ious dessert. Soak and stew as usual one pound of prunes, cool, drain and remove the stones. To the pulp add two-thirds of a cup of sugar, a pinch of salt, a table spoon if melted butter, a table spoon of orange juice, and the prune juice reduced by cooking to one cupful. Line a pie pan with pastry and place the prune mix ture in It, bake until the pastry begins to brown slightly, top with a meringue made by whipping the whites of two eggs to a stiff dry frotih. then add four table spoon.s5f sugar beat again vigor ously and finally fold in four ad ditional tablespoons of sugar anil a tablespoon of orange jnice. Ar range over the pte. and brown in a very slow oven, 25u to .".Oo tie gt pes. Cocoantit .pplo reel and slice thin, four large (art apples, place in a sauce pan with one-fourth cup of water, half a cup of sugar and a tablespoon of butter. " Simmer gently until just tender, cool, line a pie pan with flaky pastry and fill with the cooked apples, sprinkle thickly with shredded cocoanuf, cover in lattice fashion with criss-cross strips of pastry, bake in a moder ately hot oven. Just before serv ing, dot here and there wit It halved maraschino cherries. Ijcmoii Cream Pic Cream together one-fourth cup ful butter and one cup of sugar, beat in a tablespoon of corn starch and the well beaten yolks of three eggs, and the grated rind and juice of one large lemon. Beat the mix ture until light, then add a cup of rich milk and finally fold in the stiffly whipped whites of three eggs. Pour into a pastry lined pan and bake in a moderate oven. If the pie seems to brown too quick ly, cover with a sheet of heavy paper. The filling should be firm in the center when the pie is fin ished. Prune Cream Pie Wash, soak and cook in one and one-half pints of water a pound ot primes. Cool, drain and re move pits, arrange the prunes in a pastry lined pan. Bring the prune juice to boiling point and thicken with two teaspoons of corn starch blended with one fntyih cup of cold water, add three fourths cup of sugar, and a table spoon of buffer, pour over the pie and bake in a moderate oven. Cool and top with whipped cream sweetened and flavored to taste. CtrfTee Xut Pic; Scald two cups of milk and pour it over half a cupful of sugar mixed with three tablespoons of corn starch, one-fouith teaspoon of salt, and add one cupful clear strong, black -coffee. Cook over hot water till slightly thickened, then add two eggs beaten with one-fourth cup of sugar, ciok five minutes longer, add half a cup of chopped nut meats and a teaspoon of vanilla. Pour into' pastry lined pie shell, scatter granulated sugar and chopped nuts over surface, and bake in a moderate oven. He Got the Alms! An unusually ragged tramp knocked at the door of a home r id asked the mistress for alms. "Aren't yon ashamed?" she in quired. "You are so ragged and airty " "Yes," reflected the tramp, "it is a reflection on the generosity of the community." jgATMEAT STEUSLOFF BROS. MARKET Corner Court and Liberty Phone 1528 :r .JL 1 i . ....TOU THE MOST "PARTICULAR QOFFEE "DRINKERS in the world . . . demand the best. We have found, after enjoying your patron age for nearly half a century, that there is-only one thing you. are in terested in concerning your coffee - the quality must be invariably high. Q olden West Cffee ns helped to rndld that taste preference. Selec tion of the finest berries from the world's choicest colte6 crops roast ed and blended in the machless at mosphere of the Pacific Northwest. That's Qoldtn West Coffee Mere is no UU fry ' r1 golden west red . BUtk Ortmf t Ptht -.. : '. W Green Jpn ' 0UTST1DB JH , TD LEAVE PICTURE Lovvman and Doran to Be come Federal Prohibition Enforcement Officers WASHINGTON, May 20. (AP) Lincoln C. Andrews and Roy A. Haynes, the two outstanding fig ures in federal prohibition en forcement, soon are to pass from the picture. Thejr will be succeeded by Sey mour Lownian. former lieutenant governor of New 'York state, and Dr. James M. Dorari, chief chem ist of the prohibition bureau. Andrews leaves office on Aug ust 1 at his own request, his spe cial mission having been fulfilled; Haynes goes out after six years oi service and after what many have regarded as a test of strength be tween Secretary Mellon and Wayne B. Wheeler, chief counsel of the Anti-Saloon league. Lownian will replace Andrews as assistant secretary of the treas ury in charge of prohibition, cus toms and coast guard; Dr. Doran will succeed Haynes as commis sioner of the prohibition bureau. When Hayneswill quit as act ing prohibition commissioner, to which post he was named two months ago, was not made clear in the treasury announcement late today of the changes. In fact there was no mention of Mr. Haynes in the statement, which covered a page and a half. "The secretary of the treasury announced that he has appointed to the office of commissioner of prohibition Dr. J. M. Doran, pre sent head of the technical divi sion of the bureau of prohibition," said the announcement. This brief statment was amplified by high officials who said Mr. Haynes' resignation was expected immediately. Secretary'Mellon declared there would be no change of policy in prohibition enforcement under the new regime. The present policy, inaugurated by General Andrews, is to concentrate on the source of illicit supply rather than to go after the hip pocket flask tot or and other minor violators of the law. "",t. ;;v vp: Both the new prohibition offi cials a)re prounounced drys. Mr, IwmaVs position oni the subject became -well known; durtng his term as lieutenant governor of his sfate.Vnd Mr. Doran, the son of a Methodist minister gave emphatic public expression to his own views when he appeared in Ihe senate wet and- dry inquiry a year ago. Appointment of the two men was commented upon enthusias tically by General Andrews, who declared that enforcement of pro hibition would go forward under them "as it "never has before and will settle into the harness of ef ficiency.' "I'm very keen about Dr. Dor an," he -added. "I beBeve he will give the kind of administration Secretary Mellon' wishes. He has judgment, vision and common sense and that holds for a sound administration." . Secretary Mellon also declared Dr. Doran was "particularly well qualified for the -post of commis sioner", adding that he "believed this .promotion wthin the service -to be in accordance with a sound principle of administration to b folio wtid wherever possible ils , best means-of developing -.(,-Tj. enced administrators and ofiVi -j,,. a real Inducement to alt! i,.v" to enter the government st-rvi,..' ( SAVING WOMAN, LOGGING TRAIN ENGINEER DIES' : .. (Vmliniuvt front pasp l.) J car train which La Mear was tak ing to th main line from the louJ gin? camp. Jumped off the. rail, : To get the car back onto the track.l four cars which were ahead of ihP derailed one, were takan to bottom ofthe hill and vCf- ni a side track. . ' Tne engine was on the way b;u t when the , derailed car was put back onto the track. Air Juil linked out of. the brakes and a soon as the , car . was back on th track, the whole train standi dviwn the hill, toward the engine Fngineer La Mear had been in the employ of the timber company for eight years and was wp known in Silyerton where he made his home. He was about yi';tr. of age. fjrtdy I suppose" In 'thU lovely spring weather you ftnl mtnii more cheerful? Beggar That's th troublo, lidy --it do make it harder for in to look miserable. HEMSTITCHING 6, 8 and 15 cents per yard. Also buttons, stamping and pleating. ' ANNA H. KRTJEGER Over Miller's Telephone 117 ELECTRIC MOTORS Rewound and Repaired New or Used Motors '4 -. tor Sale VIBBERT & TODD Things Electrical 191 S. High Tel. 2112 "o If you buy your meats at McDowell's Market you know that you are buying standard quality meats at the right prices arid also you receive the best service. HERE ARE A FEW OF OUR EVERY DAY PRICES PORK ROAST ,; f 1ft POUND IOC OUR OWN MAKE &MOKED HAM OQ POUND ..... . . .. fc-OC our very best bacon pound .....:.....:.. ..:.....:.. ... pure pork sausage POUND 30c 20c Come in today and buy your meat for Sunday. Once you buy here you will be one of our regular satisfied customers for you will realize the savings here. Mcdowell maricct "Wbere a Doflar Does Its Duty" v 173 South Commercial Telephone 1421 Today of M asft Day Itflg n me .... MOHAWK i and ether I Quality jtuct - 1 You Must See These Beautiful Rugs To Fully Appreciate The Values Wifton s -i- -a: ALL RUGS REDUCED Use : 't'- Charge . No Interest I 1 K