i ,
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.