The Oregon statesman. (Salem, Or.) 1916-1980, May 16, 1930, Image 20

The Oregon statesman., May 16, 1930, Page 20, Image 20

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Newspaper Page Texti , HOUSEHOLD SECTION $33 SHOPPERS GUIDE PAGE TWENTY The OREGON STATESMAN, Salens Oregon, Friday Morning, May 16, 1930 HE BREAD IS DEFENDED Both White and Whole Wheat Breads Declared Whole some Food That white bread la a wbole iem food is the opinion express ed by specialists of the U. S.-Department of Agriculture and five nationally known authorities on nutritional problems ' who were consulted by direction of Secretary Hyde. The views of this group, headed by Dr. A. F. Woods, direc tor of scientific work of the de partment, are expressed in a state ment based on the scientific facts regarding breads made of white flour and of whole wheat flour: White, and whole-wheat breads are both wholesome foods. They are amonz the most important and cheapest - sources of energy and protein in Ihe diet. The composi tion and value in the diet of whole-wheat and white bread vary mot only with the differences in the flonr used, but also with the amount and character of other added constituents. Whole-wheat or graham flours, which contain the bran and germ portion of the grain, hare lower bread-making capacity and are more susceptible to spoilage, so can not be handled as readily , commercially. In general they con tain more essential minerals and ritamins and more rorghage than white flonr. No person subsists on one food. Each food should be chosen in re lation to the other constituents'! f the diet. Bread, either white or w-hole-wbeat, is always an econom ical source of energy and protein tn any diet The form may be left to the choice of the individual, when the remainder of the diet is so constituted as to contribute the accessary minerals, vitamins, and any necessary roughage. Those who were consulted In the preparation of the statement are: Dr. R. Adams Dutcher, head of department of agricultural bio chemistry, Pennsylvania State col lege; Dr. E. V. McCollum, profes sor of chemical hygiene. Johns Hopkfhs university; Dr. Lafayette B. Mendel, professc.- of physiolog ical chemistry. Tale university; Dr. H. C. Sherman, professor of chemistry, Columbia university; Dr. Harry Steenbock, professor of agricultural chemistry. University of Wisconsin; and from the de partment of agriculture: Dr. A. F. Woods, director of scientific work; Dr.' Henry G. Knight, thief, Vurean of chemistry and soils; K. A. Olsen,. chief, bureau of agri cultural economics; Dr. W. W. Skinner, assistant chief, chemi cal and technological research, bu reau of chemistry and soils; and Dr. F. C. Blanck, in charge, food research division, bureau of chem totry and soils. "It should be evident," said Dr. Woods, la commenting on the of ficial statement, "that because a particular food lacks a certain" vitamin or other Important food factor. Its value Is not necessarily thereby seriously reduced in a sized diet, in which other foods contain the necessary elements. Practically all dieticians nowa days recommend a diversified diet. The American people have avail able 'from the farms, ranches, and fisheries everything needed for producing a sound body. Those who give out information on food values, should be particularly careful pot to draw unwarranted conclusions as to food values bas ed on the presence or absence ot se particular factor." COME INTO THE KITCHEN "Culinary Questioainira. "Oh, dear," sez the new little bride to me. as she rinrerlv scan ned the pages of an old cook hook lnneritea from her grandmother, "How do I know how much flour to us "until thick?" How much water do I add in making pie erusir waat'U I do with that chicken fat that mama-in-l&w ho. queathed me? Why are my dump lings use rocks 7 What shall I make out of this aonr milk? m why doesn't a blue print and cul inary guide book accompany our woaings rings?" -how do you know?" "It'll eome, my dear, it'll come" I counseled with a grandmother air and voice. "Exoerience! Hre now, Til slip you this which, hon est nas only been found after many spoiled cakes and more mal treated digestive systems!" Do you know that All measurements are level in modern cook books? 3 teaspoons equal 1 tablespoon. 16 tablespoon s equal 1 cup. 12 tablespoons liquid, equal 1 eup. 2 cups equal 1 pint. 2 pints equal 1 auart. 4 quarts equal 1 gallon 8 quarts eanal 1 oeck. Dasb, pinch or speck equals 1 16 teaspoon. , Sixe of a nut equals 1 table spoon. Size of an erg eauals U cub er 4 tablespoons. 1 tablesnoon equals 1 onnre Arr or 2 ounces liquid. Snbstitnrlnna Baking powder, 1 teaspoon equals 1-3 teaspoon soda and Vi teaspoon cream of tartar. Baking soda y teaspoon add ed to 1 cud sour milt ! th equiv alent of 2 teaspoons baking pow- I wu cup sweet miia. If your recipe calls for four By ELLA M. LEHR milk and you do not have any on hand, 1 tablespoon fresh lemon juice added to 1 cop sweet milk: will give the equivalent to sour milk. Chocolate cocoa. 1 square chocolate equals M cup ground chocolate. For substitution of sugar, u: 1 cup of honey for 1 eup sugar, and omit U eup ot the liquid to be used to neutral lie the add. Honey, equal amounts may be sub stituted for molasses, using .a bit leas soda. mo lasses substitute 3-4 eup molasses for 1 eup sugar, add V teaspoon soda for each cup molas ses omitting or using only a small amount of baking powder. Butter substitutes For 1 eup of butter use bacon fat, clarified 4-6 cup; vegetable fats, 1 eup; chicken fat, 2-3 cup; corn oils and etc, 7-8 cup; lard, 1 cup; suet M cup. Cornstarch 2 , t a b 1 espoons flour equal 1 tablespoons corn starch in thickening. Proportions (Judge new reci pes by this table.) Baking powder 2 teaspoons, 1 cup flour. Reduce Vs teaspoon for each egg added after the first. Soda V teaspoon to 1 cup soar milk; teaspoon to 1 eup mo lasses. If acidity Is very great, add a bit of baking powder. If substitution for soda, use 2 teas poons baking powder for every k teaspoon soda. Thickening. One eggs thick ens l eup milk for baked cus tard. 8 tablespoons tapioca thick ens 1 cup ox water or mux Tor pudding. 3 Squares Two trees from Belleau Wood battlefield have been planted in the Belleau Wood memorial sec tion of the Cook county, Illinois forest preserve. This is the season when the housewife Is sorely tempted to buy things that "look good" but are so very expensive. Fruits and vegetables shipped a great dis tance are never as good as the fresh product but are much more expensive. Best be careful. Using left overs is always a problem but perhaps no single item lends Itself so well to "warm ing over" as does ham. The ways of preparing left over ham are legion but one of the most delic ious is ham timbales. Try these: Ham Timbales 1 cup stale bread crumbs 1 cup milk 2 tablespoons fat 1 cup chopped cooked ham teaspoon salt 1-8 teaspoon pepper Dash cayenne 2 eggs Cook bread crumbs and milk to a smooth paste, add eggs beaten and cook for 2 minutes longer. Add fat, ham, salt and pepper. Oil Individual moulds and fill two thirds full of mixture. Set In a pan of hot water and bake In a moderate oven (S25 degrees F.) until firm. Serve On a hot serving dish and garnish with chopped parsley. For the main meat dish have you tried baked stuffed pork chops? Prepared according to this recipe they are delicious and. different. Baked Staffed Pork Chops 12 pork chops, cut 2-3 Inch thick 1 teaspoon salt hi teaspoon paprika 2 eupa bread crumbs 1 tablespoon finely chopped onion tablespoons chopped celery leaves cup butter, melted 2 tablespoons chopped parsley 1-3 eup flour H cup water Wipe chops, sprinkle with salt and paprika. Mix crumbs, onions, celery leaves, butter an parsley. Spread on f of the chops. Top with the other 6 and hold in place with tooth picks. Sprinkle with flour. Place in a roasting pan, add water and cover with lid. Bake one hour in a moderate oven. Baste frequently. Sandwiches are the ever faith ful standby of the? housekeeper and when several fillings are com bined and the sandwich toasted, they make a most acceptable luncheon dish. Here is an exam ple: Sliced Tomato and Cheese Sandwiches (Toasted) 12 slices bread, buttered cup yellow cream cheese 4 teaspoon salt 4 teaspoon pepper 2 tablespoons chopped onions' 3 tablespoons salad dressing 6 slices tomatoes Arrange bread slices in pairs. Place tomato slices on half the slices of bread. Sprinkle with salt, pepper, on tons and salad dressing. Spread remaining , slices with cheese and place cheese side down onto tomato slices. Arrange on shallow pan and bake 15 minutes In moderate oven. Serve with fork. Finest Torlc Read ing Lens $4.95 TORIC Eyeglass insurance aad thor ough examination Included. I 7SfT m4 ,1 Rr l'SI5 The MARKET Grocery I In New Market Building Not a Chain Store J. L. BUSICK & Sons Court Street at Commercial Not a Chain Store All our interests are right here in Salem. We might have stores all over the country and yet our customers are only interested in what we do in Salem, because right here is where prices count to the people of Salem and surrounding country. Even at that these two stores are not undersold any place in the west. Here is a new flour manufact ured by Crown Mills. It's a bleached, all hard wheat flour. 49 lb. sack L9 BUTTERED CELERY Do you sometimes wonder what vegetable to serve to the family? Tbea try buttered celery. Cut the eleaa celery Into one-half inch lengths, boll in a very little salted water and season with salt, pep per and butter. You will not real ise how good it Is until you hare tried it. COOKING SCHOOL PLANNED SILjVERTON, May 15 The r. je.. . company coocing scnooi wnicn closes Friday will com mence the judging of cooked foods by ten o'clock Friday morn- iag- In tne afternoon the local Women's club will hold a food ale of the articles The fund received from the sale ot the foods will be used to purchase saotw books for the Silver ton library. L Be Wise and Use RABBIT The Chicken with four "drumsticks" Whole or by the lb. CxceDent for Sandwiches SHAFFER'S RABBIT SHOP 190 8, 001 Tel. 2812 ..Ope every Week day except Holiday . C&H Pure Cane fine Granulated 20 lbs; 111 Combination One Large Loaf Busick's Better Bread 15c lib. Butter 45c Both forSSs Voung Spring Vegetables Are here again Radishes Green Onions Asparagus Green Peas Young Carrots Spinach Head Lettuce New Potatoes Beets Turnips Hot House Cucumbers and ripe Tomatoes Straberries Rhubarb Sunkist Oranges Lemons M. IB. Coffee Money saved on coffee is mon ey earned. M.J.B. coffee at is real economy Special Sale on Schilling Products Saturday Cream Oil Soap 5 Bars 25c P&G White Naphtha Laundry Soap 20 Bars 75c Snider's Catsup 2 Large Bottles 37c Livingston fancy Golden Bantam Corn 2 Cans 29c e And a hundred and one other items at a saving at these stores Guiding Your Child children for things which they would natqrally love to do for their own sake. Teachers today are more skillful than they used to be. Learning to dance should be a happy occupation, requiring no reward beyond Its Intrinsic sat isfaction. , When we reward children 5or doing such things we run the ma of spoiling their genuine pleasure. In the activity. It becomes a means to an end Instead or an end In Itself. DANCING LESSONS .: By MRS. AGNES LYNE Nancy's dancing teacher was pleased with her. "You've been such a good girl today and we've had such a fine lesson that I'm going to give you a little present." And she held out to Nancy a tiny, brightly col ored basket. "It you do well next week I have something else for you, but you will have to try hard and do quite perfectly that step I showed -you today." And so with the very best in tentions in the world Nancy's dancing teacher made a great mistake. It is the kind ot thing we all are likely to do unless we stop and think. So many of the things we were made to learn in our childhood were difficult and tedious that we feel we must offer rewards to Mr. Cream Producer: We earnestly solicit your personal delivery of cream at our plant. YOU WILL RECEIVE Portland delivered prices. Your check while you wait. 1 Courteous and efficient treatment. Also butter, cheese and skim-milk powder at spe cial patron prices. 260 S. Commercial St. Salem FIE 1 1 2 FiriL, Satt. aan& Mimc3a uoHy but only as long as the supply lasts IP i IfflMfllifl) Ms - 1-- A regular 4-. Jar ! GcbCXlas PnEPAXlBO MUSTARD 8AUC2 r with ynr pnrcStaM el SaJillllag Ctls. Be hilling Prepared Mustard Sauce Is not aa ordinary pre pared mustard. It la a new for aula suitable for all kitchen and table uses, as called for la aaod era retypes. A regular SchlUlag dNNAKOlt Wrm wlta tlael pnraliaM e Oohllllao Tea OraagaPaltee er Japan Schilling Cinnamoa Is the standard of the world. A regular 1-ez. battle af GehUling MAFLS Free. with year parches el SehUllag Daklng pewter. Enough te make a Kalloa of that delicious , and famous Schillisg i Maple Syrup Clever tbShgs you can do with Prepared Mustard Roast beef acquires a delicious Savor when coated with Bchllllag Prepared Mustard Sauce, before slipping tt into a hot oven. Spread slices of cold roast beef with Schilling Prepared Mustard Canoe, add a dash of Schilling Cayenne and Onion 8alt. Browa ta hot fat. , Schilling Prepared Mustard Sauce added to batter In which fish Is dipped before frying, will greatly Improve its flavor. A thia layer of Schilling Pre pared Mustard Bauoe spread on an omelet before folding lends a most piquant touch. Fish dishes put on a new dress when served with a sauce made by adding 1 tablespoon Schilling Prepared Mustard Sauce to 1 cup medium white sauce. This sauce is a delightful accompaniment for cauliflower, asparagus, and arti chokes. PIANUT SALAD DRESSING Mix together: 1 teaspoons Schilling Pre pared Mustard Sauce. 2 teaspoons peanut butter. S teaspoons sugar. Add'toream to make thia enough to pour over salad. For savory sandwiches, blend equal parts of Schilling Prepared Mustard 8auce and butter, and spread on the bread. Meat, chick en and cheese sandwiches axe ever so good this way! Ciooaooo Artichokes may be baked fa ell and water te which 1 teaspoon Schilling Qroond Cinnamoa has been added. A. sprinkle of Schilling Cinna mon over the top of msrlnguo Wert baking gives an mnosoal touch te cream pies. -f Te vary hot chocolate, add a dash of Schilling Cinnamoa to each cup. Or. If topped with whipped cream, shake the cinna mon over the. cream. Before placing muffins In the van sprinkle the top with a mix tare of S teaspoons of Schilling Ground Cinnamon and 4 tea spoons of sugar. Did you ever serve cinnamon honey with waffles f Just honey Mended with Schilling Cinna mon to taste. : A dash of Schilling Ground Cinnamoa in cranberry sauce gives a new savor. Maple sprinkle Schilling Cinnamoa a pan-mea apples. And when yon bake annlc Schilling Cinnamon dusted over each apple Is a magic sprinkle. A bit of pastry rolled out. spread with a little melted butter, sugar and Schilling Cinnamon, and a piece of banana rolled up ta It, is baked and served with cream or lemon sauce. To almost any plain sucar cookie dough add H teatpoca Schilling Maple Flavoring and finely chopped nuts. When milk for the youngtters foes "a-begglng." add hi tea poo chilling Maple Flavoring to tbo glass. For a sweet dessert, prunes may be baked slowly la Map) Syrup (made the Schilling way see below). Serve with a Duff of whipped cream. Home-made Maple Syrup is made by pouring one eup of boil ing water over two cups of granu lated sugar. Boil without stirring for two minutes. Remove from fire and add M teaspoonful of Schilling Maple Flavoring. A dash of salt Improves the flavor. (This recipe makes one pint of delicious syrup at a cost of lees than eight cents.) This easily made syrup has many uses Decide the usual hot cake or waffle ac companiment It may be used as a sauce for Ice cream, podding and cake, and for flavoring frost ing and candles. Malted milks are delicious flav ored with a bit of Schilling Map) Flavoring and colored a rich brown with Schilling Caramel Coloring. Tapioca cream is a long re membered dainty when Schilling Maple Flavoring (1 teaspoon to a quart of milk), and cocoas at or sliced bananas are added, with, each Schilling purchase A copy o2 the CO page boolx "Flavor Gecreto The latest thing la cookery TWaandaof newstissestiorisia the fiae'art of flavoring, food uga uus Door, notamg ox the sort has ever Wore been published. Ten will Had it an adventure into a sew realm of cookery which will delight yen and those who gather around your board. It takes the xnonotony out of cooking. It shows how to dress np the "stand bys." Ton will keep it bandy in the kitchen and refer to it frequently. In It you will find little tricks at your flng-er tips--Bji. expected touches that wOl give new zest to old favorites and add many new faTorites io your kitchen reper. M. toire. It will lead you Into all man ner of intriguing seasoning paths, the perfumed trail of spioes and fragrant essences. This book has been three years In preparation. Its material has been cleaned from all orer the world, and carefully tested in the kitchen. Everything In it is practical, and easy. Ton wiU find many complete recipes for new and interesting dishes. But the impor tant part of the book ii in the tbon - sands of suggestions for adding sew piquancy new delights to youi erery-day recipeg.