Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Jan. 17, 1930)
s 1 Section of Vital Interest to Women LP You Will Save By Watching This Issue HOUSEHOLD The Shopper's Guide FRIDAY HE 3 Squares Merchants are doing their best to meet weather conditions al though it i3" difficult to keep fruit and vegetables at this temnera- iure. L.OOK toes as tfccv will not keep after mey maw. ThcOREGON STATESMAN, Salem Oregon, Friday Morning. January 17, 1930 HOUSEWIFE TO PROFIT PAGE THREE T Marketing Act Expected to Aid Home Buyer FOOD PRICE REGULATED Lettuce is of excellent quality and even if frozen it will be de licious if used at once. It will not keep, however. Practically all root vegetables och as turnips, carrots and par snips have I been dug an dthe sup ply is all from storage. Prices are very reasonable. The American housewife is ex pected to share in benefits the out for frozen, pota- J farmer derives from the Agricul tural Marketing Act, C. B. Den man, member Federal Farm Board, said in an address deliv ered recently before the Maryland Agriculture society and the Mary land Farm Bureau Federation at Baltimore. Mr. Denman made this state ment in discussing the provision of the Agricultural Marketing Act directing the Board, go far as possible, to prevent inefficient and wasteful methods in distribu tion of farm products. He sought to demonstrate that the consumer has a real interest in the success of the cooperative marketing pro gram for agriculture which the Farm Board is fostering. "It would not matter how economically we produced our products nor how efficiently we operated our cooperative market ing machinery, we still could not find a profit from our operations unless there was someone to fur nish us a market and with the that Mr. o-- Dessert for the family should not be a problem in this weather. "Snow ice cream", so dear to th youngsters has a very attractive cousin in "Frozen in enow ice cream." Any cieam may be frozen in the family freezer by using equal parts of snow and salt and turn ing the freezer as usual. However a real labor saver is to simply pack the ice cream or sherbet in fi 11 O 1 rn r- n 1 f n t ann wmm m t t . . -i duu """'ability to buy at a price bury the container in a snow ! would provide that profit. ulnK- ! Denman said.. "Therefore, the . . 'main conHdeiation that we must Tins may be packed in the ord-; ,g (hat we- wiU be flble to Jnary freezer but for a small fara- j produce and offt,r to the house ily a pint salad dressing jar and , wives of this oountry a product a large kettle or bucket is better. . which will meet their present-day Simply till the jar with your fa- j dpmands and be attractive enough vorite cream or sherbet, fasten the , in packaKe ff.rm and price that lid securely and pack the jar In they will want to buv it. , bucket of snow and salt, then .hint T ,.t.n tilt uith vn,, bury the bucket in a snow bank for two or three hours. The re sulting ice cream is very good and the labor is slight. Try it and I ree how much extra milk the kid- I dies will take, if they get it in this form. about specific things now as re gards livestock and livestock pro ducts, berause I am supposed to more particularly represent these on the Federal Farm Board Since early in September I have personally shipped from my own . . feed lots tweniy-six carload Do not forget salads even if the , shir-items of cattle, hogs and weather is cold. Fruits and vege- sht(.p, totalling more than 1300 tables are plentiful and reason-; aniuials . . . . On three consecutive ably priced and eery family ; weeks I sold fat sheep on the St. should have at least one salad aiLoujs market and in every in- iy. ' stanrft at f h o trtn r. f (ho mftrlrof and on parallel days bought mut ton chops paying more than sev en times the prne for mutton Celery Is still good and offered at 10 cents a bunch. Celery hearts re more expensive oui aie tery (.imtw thai T rxivoH tnr r me price varies wun tne sheep. De pood tize of the bunches aeep. Despite the fact of effi cient handling, the sheep lost ' money. Undoubtedly there is Apples are very good and so far i some wasteful and inefficient dis til? prices have not been advanced ; t rila virion going on between my to any extent. (sale as a feeder and my purchase ( as a consumer. On another day j when I topped the St. Louis hog I market at 19.40 per cwt., I bought i pork chops the same day and To avoid monotony is one of the greit problems of the home cook. This may be done, very well by offering the family some of the many varieties of bread that are j for sale in the various markets j churches. Rev. James A. Smith and bakeries. The range of choice will preside. No admission will be is very great and all are good, j charged but offerings will b e The old "staff of life" is now ot- j takon to defray the expenses of fered in most attractive guises, i tne meetings. made this Interesting test: The price of the pork chop cut before it was sliced was 25c per pound; for the slicing alone I paid 10c a pound or 60c per cwt. more than I got for a live hog that day. "I do not believe until we have an organization which takes in the producer with his money in vested in his farm and feeding plant, and the processor and the packer who has his money In vested in converting that which is a finished product to us but raw material to him, and permits us to stabilize the price all along the line in such a way that the price will be rather well understood, so that we can offer to the house wives packages of meat with grade and price stamped thereon, not only in an attractive pack age but at a price which they can afford to pay and will be glad to pay, will we have carried out the provisions under No. 2 of the policies of the Agricultural Mar keting act. Thus it is quite ap parent that the consumer's in terest is manifest in this legisla tion. I do not mean to leave the impression that the retailer is dishonest or his profits are ex cessive, but I do believe that a more economical system can be developed whereby the producer can obtain a more stable price and the consumer have a better article for less money." Discussing the prevention of surpluses of any agricultural com modity, Mr. Denman said in part: "I do not believe that any indus try can determine a profit from its operations unless it does con trol both the production and the marketing of its product. Wo cannot know what consumptive demand is, where it is located, nor when it wants our products until we do control our marketing, and when we do know this we can use that information to tell our farm ers what sort of an intelligent production program they should embark upon. Certainly there is something wrong with our pro duction program when we have such an experience as we had in 1928, when we sold 49 million hogs for $140,000,000 less than we received for 41 million hogs In 19 2C. We have too often believ ed that abundance of production was efficient production, but In the market place we come to a full realization that that theory Is wrong. Yet I believe that through control of marketing machinery and in possession of all the facts we can base our production upon consumptive needs in our domes tic market and effectually meet that demand with what it wants, and no more, at a price that will be profitable enough to keep the average farmer in business." Guiding Your Child Rj SIRS. AGXES LITTLE The school platform was heap ed high with Thanksgiving offer- . ln?s for the poor. On it were, seated the principal an l one very small girl of the rnrt that Invariably arouses the , exclamation, "Oh, isn't she cute!" ; or "What a darling!" The principal stepped forward, j leading the little girl by the hand, and, reall aloud the list of the , good things which had been j brought by the children. He list ed the sugar, coffee and so on, nd concluded: """ And one turkey given by li;:le Eda here." And little Eda held up an en- f.rnious turkey which she then J In id among the rest of the offer- i Jnsrs. Obviously little Eda and her j turkey were meant to supply the : liuman touch to the proceedings j r.nd the audience of school chil- j dren and parents and teachers re- j trended by delighted hand clap- pin?. It really was a very charming j ccc asion if one could forget the : Tact that little Eda was being j u?ed as if she were a piece of ; Hage property without apparent- J ly any thought of the possible ef- j foct of this sort of scene upon her ! personality. The ceremony must have given the child a wholly fictitious sense m her own importance, which, if It is reenforced by similar hap penings may become a definite trait of character. It is hard to resist the tempta tion to show off anything so in penuously delightful, as a sweet little child. And yet it Is a most unfair thing to do. ONOMY PRICES FREE DELIVERY Do not lug your purchases home We do that for you Besides giving you the lowest prices 3 Cans Veribest Milk . 3 Large Double Salem Made Bread 7 Bars Classic White Laundry Soap Well cured Sugar Cured Bacon Squares, lb Cccoa in Bulk ., Margarine, Silvernut or Gemnut Best Quality Fresh Creamery Butter Fresh Corn Meal, White or Yellow, sack .. C. & C. Bulk Coffee, 29c Pastry Flour 9.8 lb. Sack 6 Rolls 6 oz. Crepe Panor lbs. lbs. 25c 25c 27c 16c 25c 15c 39c 35c 85c 45c 25c TOBACCO 10c Tcivhiight ... 20c Brown Male 75t Liberty Bell for 25c 15c 49c E.J. KLEMME TD SPEAK IT DIIL1S DALLAS, Jan. 16. On Friday, January 17th, two popular lec tures will be given in the high rii-.col auditorium by E." J. Klemme of Seattle. At 3:30 p. m. nil mothers and daughters are In vited to hear Mr. Klemme in his lecture: The Girl in Her Teens." Two Items of special music will be fcrnlshed by' the Evangelical and the Methodist churches. R. R. Turner, superintendent of city schools will preside. At 7: SO p. m. fathers and sons hear Mr. Klemme in his lector The Horrid Boy." Two Items ot special mnsie will be provided by the Hi and. Presbyterian DRY GOODS CLOSE OUTS 36 to 38 Size Haines Winter Underwear . 85c Haines Shirts and Drawers . 10c Crochet and Embroidery Thread . $1.75 Ladies' Umbrellas $5.00 Ladies' Raincoats Child's Rubbers, sizes 6 to 9 98c 69c 5c $1.00 $1.98 -50c Various other good bnyt at info (5o & t.5i?e Phone 560 254 N. Commercial COME INTO THE KITCHEN By ELLA M. LEHR - - Oh, boy. "ain't it a grand and glorious feeling" when Sunday comes and no thought of the daily grind after bed and beans disturbs your slumber; you can grin revengefully at the silent alarm; when just as you begin to come to a realization of your bliss, a heavenly aroma of bacon and coffee creeps out from the sanctum of the cook Sunday morning breakfast! Because of the lateness of the hour when, we usually partake. thu3 eliminating the necessity of lunch, some clever far-seeing per sonage has combined the meals into "brunch." So it's "brunch" we'll talk about! Fruit, egg or an easily digest ed meat, and hot breads with per haps a creamed vegetable, make up a substantial and appropriate combination for such a meal. Hot biscuits, coffee cake, muffins, waffles or griddle cakes, if cook ed minus the grease, are a change from the customary toast or rolls of the week-day breakfast. French toast is a good way to use up dry bread, beside provid ing a departure from the conven tional breads. This is really pan fried bread. A mixture of milk and egg usually 1 egg to 2 cups of milk :is prepared for 6 or T slices of 'stale bread. Dip bread into mixture having hot griddle ready with hot butter and pan-fry each slice a golden brown. The grandmother always add ed "two tablespoons of sugar, a pinch of salt, and a dash of nut meg" to the liquid, thus making a sweet bread, which certainly hit the spot.' If you prefer, merely add M teaspoon salt and a dash of pepper and serve hot with but ter and jam. Biscuits are always 1 n good standing. The standard recipe fol lows: 2 cups sifted flour, i or 4 ta blespoons fat, 4 level teaspoons baking powder, 1 teaspoon salt, 3-4 cup milk or water (about.) Cut fat into dry ingredients, add liquid, the amount varvine which is better) have the mixture as soft as you can handle. If a firmer biscuit is desired knead dough about five minutes, adding as little flour as possible. Pat or roll to 1-4 Inch thickness. Place on greased pan or baking sheet, about inch apart. Temperature hot oven (4S0 degrees to 600 de grees) for about 10 minutes. May be baked on a greased griddle. Makes 8-2" or 16 14 inch.. Biscuits for dinner may be made ready for baking in the morning or those wanted hot for breakfast prepared the night be fore. If they are kept in the re frigerator until baking time, tbey will be Just as good as if freshly made. For such keeping, place on a lightly floured board or floured paper, but never on a greased pan. There are many variations pos sible: for cheese add with short ening cup grated cheese. Eggs Add to liquid 1 beaten egg reducing liquid as necessary. With the addition of 2 table spoons sugar and 3-4 cup flour ed currants to the dry mixture, a fine imitation of "the Scotch scone is the result. The dough may be cut in squares or circles, or shaped into balls. Sometimes a cross is cut on top. Flour Use entire or whole wheat or graham flour. Liquid Milk adds to the nu tritive value, but hot water makes a more tender mixture. Sugar After biscuits are cut, dip as many lumps of sugar as there are biscuits into orange juice moistening thoroughly. Place lump in the center of each biscuit and sprinkle with grated orange rind. Shapes Usually round, vary ing in size. May be shaped like parker house rolls and brushed with melted butter. For drop, emergency or quick biscuits. Make like biscuit, using one cup liquid. Instead of roll ing, drop from spoon into muffin tins, preferably, or onto greased pans. JJroppea from teaspoon tne because of the difference In flours reciDe makes 16 biscuits from a hence judgment must be. used, tablespoon 8 or 9. The time saved If to be rolled (or patted out ia about 10 minutes. For Soda and Sour Milk Biscuit For' liquid use sour milk or butter milk and instead of baking powder, one-half teaspoon soda. This amount of soda is en ough to conuteract the acid un less milk is very sour. In case of doubt, the addition of one-half teaspoon baking powder will in sure the lightness of the biscuit. Treat soda as if it were gold nothing is so disagreeable as the bitter yellow product a result of good-stepmother generosity with soda! Roll biscuit dough one-fourth inch thick. Spread with follow ing mixture: One-half cup soft butter or fat, 1 cup currants, 2 tablespoons cinnamon, 1 cup white or brown sugar. (Mix well before spreading.) Roll up like Jelly roll, slice across three fourths inch thick. Lay with one cut side down on greased pan, just touching Moderate oven (375 degrees) about 20 minutes. Eggs there are all sorts of ways to prepare eggs. Omellettes, if rightly made and served at once are most appropriate. Left over creamed vegetables, fish and meats make excellent sauce for either the puffy or French om elette. Friut may be served as a first or last course for "brunch." We should have fruit every morning, or at least some time during the day. Remember the vitamlnes! We're quite in favor of ths In novation "brunch.' It's such a time saver and so delightfully different. Try it and we know you'll give three cheers for the person who named it. But be tween you and me I'm betting 'was a woman who did It. You're remembering aren't you that we have a complex for rec ipes and cookery so we may have the one you want. Won't you call upon us? If you fail to receive your Statesman by 6:30 a. m., phone 500 and a copy will be sent to you. INDEPENDENCE ASKED WASHINGTON. Jan. 1AP) An appeal for Philippine Inde pendence now, "whatever the con sequence," was "presented to the senate insular affairs committee today by the leaders of the two parties in the Philippine house of represent at ives. STAYTON, Jan. 16. At the regular meeting of Start on Post American Legion, committees were appointed to take care of various activities for the coming year, and plans were made for a social meet ing in the near future. Mr. Cream Producer:- We earnestly solicit your personal delivery of creaaa at oar plant. You will receive Portland delivered prices. Tour check while you wait. Courteous and efficient treatment. Also, butter, cheese and skim-milk powder at special patron prices. Today's Butter Fat Price 37c Hai?2omi &?eaasiiei?y 260 S. Commercial St Salem GROCERIES FRESH MEATS 263 N. Commercial St. Phone 2819 I i P : i POSITIVELY LAS WEEK! fulops i fj Overcoat Your Choice All $65.00 OVERCOATS Now $27.85 All $55.00 OVERCOATS Now $27.85 All $45.00 OVERCOATS Now $27.85 All $37.50 OVERCOATS Now $27.85 1 DHMIIiniVElLY ILAST WEISK COLD WEATHER NEEDS! UNDERWEAR Medium Weight UNION SUITS Values to $3.50 $1.95 3 for $5.50 Values to $6.00 3 for $8.50 SOX Imported English Wool Regular $1.50 85c. pair Also full assortment of lined gloves at popular prices. COME IN-TAKE YOUR CHOICE OF ANY OVERCOAT IN THE HOUSE -Buy It Now- FULOPS TEN PAYMENT PLAN Out-of-Town Charge Accounts Welcomed 456 STATE STREET Ladies' Charge Accounts Invited All TIpS Vz Price $1.15 All $1.15 Ties NOW 2 for.. AH $3.00 Ties NOW AU $4.00 Ties . Including Croydon Knits NOW All $5.00 Ties - NOW $1.50 $2.00 $2.50 1 . 1 111 1 . , - . . -.. .. '. .. .. . ... .... . .. f, , ...... . ...... ......... . -r.;,- 5 ---r-V'