PACE ..TWELVE:.
. Oregon. Friday Morning, March 8. 1943
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&m OHEGOxi STATESMAN, Salem,
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Salem Girl I
Wedded in
Corvallis
l At the home of her parents
near Corvallis Tuesday night,
-, J Miss Mary Lamb . became the
'bride of Mr. Lawrence Weldon
' at a wedding read by Rev. E. J.
. Clark on Tuesday night. The
bride is the daughter of Mr. and
Mrs. F. M. Lamb, and Sgt Wel-
15 don is the son of Mr. M. W. Wel
don of Glen Cove, Oklahoma.
Mr. and Mrs. X F. Taylor
played an instrumental duet be-
- fore the ceremony and a-cousin
of the bride. Miss Phyllis McCor-
; mack sang.
The wedding ceremony took
place before the fireplace which
was banked with ferns" and daf-
" fodils and lighted by tapers. The
bride wore a blue dressmaker
suit with while accessories and
a corsage of pink rosebuds and
sweet peas.
Miss Bernice Kretz, wearing a
dusty rose dress and a corsage of
mixed sweet peas, was maid of
honor. Mr. Taylor attended the
room.
Only close friends and rela
tives attended the rites. Mrs.
Marion Curry, Mrs. Russell F.
Kretz and Miss Bernice Kretz
from Salem were in attendance.
After the ceremony, Sgt and
Mrs. E. Weldon left for a trip to
Glen Cove, Oklahoma.
Mrs. Weldon has been em
ployed at the California Packing
company for -several years and
during that time has made her
- home with Mr. and Mrs. Marion
' Curry. While Weldon is stationed
at Camp Adair, the couple will
live in Salem.
Card Party at
Lacey's
On Friday night,. members of
the Book and Thimble club
: sponsored a card party at the
home of Mr. and Mrs. Ray Lacey
on Kingwood Drive. The follow-
ing members and friends of the
club were in attendance: Mr.
j and Mrs. Rollin Beaver, Mr. and
i Mrs. James Smart, Mr. and Mrs.
; Charles 'Adams, Mrs. H. Holte,
: Mr. and Mrs. Ross Damrell, Mr.
and Mrs. Fred Kubin, Mr. and
" Mrs. Charles Schwartz and son
tell, Mr. and Mrs. Ammon Grici,
Mr. and Mrs. Gilbert Dillon, Mr
, md Mrs. Conrad Fox, Mr. and
. vlrs. Paul Wishart, Miss Fern
( Iorgan and Mr. and Mrs. Lacey.
:' V junior table was made up of
"( Barbara and Gerald Dillon and
s ieverley and Glenda Fox.
; Delta Phi Mothers will meet
t the Chapter House on Monday
fternoon at 2 o'clock. Mrs. J. S.
echrist will preside. Mrs. Frank
..ilburn and MrsJJ. E. Lucas,
.Irs. L. M. Case will act as hos
esses. The program will include
original piano numbers played
vj Louise Wrisley.
Pattern
' Here's 1 jrour favorite button-
: front style in a tailored version
that's right for home, for office,
r for war duty. Anne Adams has
' designed! Pattern 4329 for per
i feet fit, with insets at either side
1 waist. The collar " is nicely
? shaped; - yokes hold softness
through the bodice. ;
Pattern 4329 is available in
; misses' and women's sizes 12, 14,
16, 18, 20, 30, 32, 34, 36, 38, 40.
: Size 16 requires 4 yards 35-inch.
Send SIXTEEN CENTS in coins for
this - Anne Adams pattern. Write
; : plain SIZE. NAME, ADDRESS
and STYUS NUMBER.
Get ready for Spring with the aid
f our new Pattern Book! This sew-
in ruide to thrift and style Includes
FRfJS Dickey Pattern printed right
In the book I -.Smart suits, frocks
'sod ensembles are shown. Pattern
-" Jjook. - ten -cents.' - - ' -Send
your-- order . to The Oregon
' rtatesman Pattern Department, Sa
Itm. Ore. ft' , ' i 7' '
vVy vj i
I
rt.N & i" SOCIETY :
Older Girls
Confer
Today
Salem will be well represented
at the Older Girls
Conference,
being held in Oregon City, be
ginning today and j continuing
through Sunday. This! is the 13th
such conference to attract high
school and college gfrfa of the
state. t
Mrs. Martha Ferguson Mc-
Kown, a graduate of Willamette
university and a former dean
of women at Multnomah college
in .Portland, is director of the
conference and her assistant is
Miss Muriel White, daughter of
Mr. and Mrs. Gilbert White of
Salem, a former Willamette stu
dent and now dean (of; girls at
West Lynn high school. J
Miss Eleanor Todd, a student
at Willamette is vice president
of the Oregon Older Girls and
Miss Frances Kells also a Wil
lamette student, daughter of Mr.
and Mrs. C. A. Kells, pill be one
of the panel leaders during the
conference.
Mrs. George RhoteU, a former
president of the Oregon con
ference, is on the advisory board
and will attend the (conference.
Girls wishing to attend the
meetings may register at head
quarters in the Presbyterian
church in Oregon City, where
they- will be assigned to rooms
in homes during the conference.
Mrs. Rhoten will a1131, m"f
quiries. t
DAR Meetsj qt
Roy Mills' M :
A meeting of Chemeketa chap
ter, Daughters of the American
Revolution, has been planned for
the home of Mrs. Roy H. Mills,
1474 Court street on Saturday.
Hostesses will be Mrs. Mills,
Mrs. Lewis Griffith,! Mrs. Rex
Davis, Mrs. J. R. Pollock, Mrs.
U. G. Boyer, Mrs. Mj O. Adams
and Mrs. C. L. Crider of Dallas.
The Tri-County Dental assis
tants met the first Monday in
March in Dr. Woodmansee's of
fice with Em a Ahrens j in charge
of the meeting. Those present
at this meeting were; Zora Rice,
Velna Alexander, Olga Hinges,
Publicity manager Erna Ahrens,
and Nancy Smith, Colleen Wil
liams, and Marilyn Williams from
Salem, and Beatrice jGroom and
Mrs. Mulholland frorri McMinn
ville. I I
TURNER Mrs. JuaniU Mou
lett and Mrs. Nora j Robertson
were hostesses on Tuesday after
noon with a shower) in compli
ment to Mrs. Albert i Rjobertson,
held at the Robertson home in
Turner. Guessing games were
participated in by the guests,
with prizes awarded Mrs. Nema
Poitras and Mrs. Lawrence Rob-
ertson. Following tie presenta
tion of gifts, the hostesses served
refreshments to Mrs. (Albert Rob
ertson and Edward-, Mrs. Leo
Klokstad, Mrs. Martha Barnett,
Mrs. J. E. Whitehead, sr., Mrs.
H. O. Webb, Mrs. Lulu Chapman,
Mrs. Alice Wipper,; Mrs. Law
rence Robertson, Mrs. Nema Poi
tras of Turner, Mrsl Dorothy
Bell, Mrs. Beulah Curtiss, Mrs.
Alberta Camp, Mrs.; Frank Cas-
pell, Mrs. John Fie t s c h and
daughter, all of Salem.
SWEGLE Mrs.! Walter Big-
gerstaff was hostess to the mem
bers of Swegle Women's club at
her home on Garden road Tues
day. Mrs. Menno Dalke assisted
Mrs. Biggerstaff in serving a
dessert luncheon. At the business
meeting : the first plans were
made to entertain mothers jof
the" community who have sons
in the service. Members pres
ent were: Mrs.' William Hensell,
Mrs. Charles Battorff, Mrs. Jos
eph Brennan, Mrs. Ralph Beck
er, Mrs. John Swanson, Mrs.
Eskel Brandt, Mrs. .Enoch Welty,
Mrs. Carl Runner, jMrs. Dillion
Jones,' Mrs. Marion West, Mrs.
J. P. - Thrasher, Mrs. William
Benner, Mrs. Homer Conklin,
Mrs. T.' Q. Bulla, jMrs. Walter
Swingle, Mrs. William Hartley,
Mrs. Dalke and Mi. Biggerstaff.
O INSTANT COOKING
O WHOLE WHEAT
O FLAKED CEREAL
rr it, taste
;W IN TEXTURE
"s so
liPEajBpirs
Corner Commercial
CLUB CALENDAR
FKIDAT '
Unitarian Woman's alliance,
with Mrs. Roy H. Wassam. ; 1045
North Capitol street. 130 p. m,
Woman's Relief corps at YMCA,
2 p. in.
MONDAY
Salem Deaconess hospital aux
iliary, 1J0 p. m.
TUESDAY
St Paul's Junior guild. 1 p.m.
luncheon, parish house.
Alpha Phi Alpha mothers cli)b,
chapter house, 2 p. m.
Wedding Is
Quiet Event
Miss Cleonna Naderman,
daughter of Mr. and Mrs. George
V. Naderman and Mr. R. L. Ap
plegate, son of Mrs. Gladys M.
Applegate, were married at a
quiet ceremony, Monday night,
March 1, in Salem.
Dr. J. C. Harrison of the First
Methodist church officiated. The
young couple will make their
home in Salem.
Today's Menu '
Friday fish, and it's a fine
time of year to include it on
the family menus. 1
Lettuce chunk salad :
Broiled halibut or salmon
Baked potatoes
1
Tartar sauce
Corn Creole
Baked apple pudding .
e1 -
CORN CREOLE (Serving 4)
2 cups canned corn
2 beaten eggs ;
i cup crumbs
Vi cup milk
1 tablespoon chopped parsley
cup diced celery
z teaspoon salt
teaspoon pepper
Vi teaspoon sugar
2 tablespoons butter
Mix ingredients and bake 30
minutes in buttered baking dish
in moderate oven.
Shepherds Pie
On Menu
A recipe that will make the
meat go a long way is this:
SHEPHERDS PIE
k cup diced carrots
l2 cup diced cooked turnips
1 tablespoon chopped onions
Hi cups diced cooked meat
k cup diced celery j
cup gravy leftover or Vege
table cream sauce
V teaspoon salt
' teaspoon paprika
1 cup mashed, potatoes
2 tablespoons cream
Mix together vegetables (if
your refrigerator does not; have
vegetable leftovers listed in re
cipe but others, use them), meat,
celery, gravy, salt and paprika.
Pour into buttered, shallow; bak
ing dish. Heat potatoes and
cream in double boiler. When
hot and creamy, beat well and
roughly spread over vegetable
meat blend. Bake 25 minutes in
moderate oven.'
V
Hints to Cook
In Family
Plan a hearty dessert when the
main part of the meal is a meat
substitute, Rice or cornstarch
pudding, deep dish fruit pie.
chocolate cream dessert or a fruit
gelatin supply! needed protein,
vitamins and minerals.
Pans with cake batter in them
should not be overcrowded in
the oven, for best results. ' Ar
range the pans so that they will
not touch each other or the sides
of the. oven. This allows good
circulation of; hot air which
bakes the cake. Make sure j that
the oven racks are even and not
warped so the cake will rise! ev
enly. . j j
Cook dishes using meat only in
part. One part meat with three
parts cooked rice, macaroni or
vegetables with a savory sauce
in a stew pot pie still gives evi
dence of meat being present in
the dish. 1 f
ensn stohe :
Chemeketa'. A Salem
Heart Fine
Flavored
Meat 1
' Heart, and we're referring to
beef, lamb, veal and pork heart,
has bfen served in- elegant res
taurants by. world-famous chefs
for many years. Today heart is
coming into its rightful popular
ity for home service, as women
learn j to prepare t h e variety
meats' and unfamiliar cuts "more
Often.! ; j-f. -j '
; With the proper .cooking, heart
is a fine-flavoredj tender. meat,
and there are doxens of ways in
which it can be prepared. One
beef heart, for example, could
serve! four persons! at least three
meals, each with ; - different
menu, by serving it in a meat pit,
as a j heart loaf, or as braised
heart! slices. Or it could be
served whole as a baked stuffed
heart! then the cooked leftover
meat; made into casserole disnp,
hash lor a biscuit roll.
First step preparing heart
is to trim out the fibers, then
wash thoroughly in cold water.
Beef heart weighs 3 to 4 pounds,"
calf i to 2 pounds, pork H to 1
pound, and lamb to Vt pound.
Any kind of heart lean be used in
the following recipes,
j HEART PIE
1 pound diced raw heart, cut
in 1-inch cubes
3 tablespoons lard
. $alt and pepper
1 Onion
1 potato
1 parrot .
Biscuit dough (made with
1 cup flour) ;
Dredge heart j in seasoned
flourj. Brown in lard. Add !4
cup water, cover and cook slow
ly until almost tender (about 45
minutes). Dice pared carrot,
onion and potato. Add vege
tables to meat and continue
cooking until vegetables and
meat are tender, about 30 min
utes Add more water if neces
sary. Pour into a casserole, cover
with; rounds of biscuit dough
and jbake in a hot oven, (425) 15
minutes or until biscuits are
browned.
L HEART LOAF
IY2
1
1
cups ground raw heart
onion I
small carrot
cup cracker crumbs
Dash of pepper
teaspoon salt j
egg
cup catsup
tablespoons diced green
1
Y
2
! pepper
Grind onion and carrot. Com
bine all ingredients and place
in a one-pound loaf pan. Bake
in a moderate oven (350) 45 to
50 minutes. May be served with
a tomato or brown sauce,
j SCOTCH SOUP
1 'quart broth from water
: cooked heart
cup quick cooking pearl
barley I
cup shredded carrots
Yz
Combine - broth, j barley, ear
rots and seasoning and simmer
f i
You'U Una T
rioht into your pU-M
..I " ated to add
lariy -
. 'tet.
W 7 7 eat supply VrZitix ZOOM into
Whole wheat supr - -u JL.4-.lust su tj,--to taste.:
a -zoomu
away 1:,. protein fLtd.
700M PPUef.. :rted of . ; .
abHlace because
" -. haro
top VTr-- f
goodness o
Lnt. rationed
iupplying more
i Han61" ; ,
Food - - -
Now: You Must Stretch ; cr Point
, ' By GLADYS DEGNER '
.j,.". 1 Associated Press Features Writer .
. i "How manv ooints does it
This is the question which Mrs. America is" asking; herself now
as she steps up to the food counter " ' , ',
' j How, to get the most food value for ration, points, as well
as for dollars, is answered by Isabel Young," authority and lec-
turer on foods and nutrition who says, "Making pennies go fax
in buying groceries always has j-r .t 1 7-
beerf a .necessity for many wo
men. Making, points go far is
now ;the " problem of every " wo
man who wants to give her fam
; ily j the nutritious food it needs." .
i Miss ' Young, director of home '
economics ! for . American Can
Company, suggests that the study -of
points be tied in . with the
study of recipes, nutrition and
meal planning. She says: , "
Before the housewife goes
oi to do her marketing
coupons In one. hand, pocket
book in the other she shooed
make . note of what she has
ln the cupboard, how many
points she can afford to spend
and then combine the two in
her buying. If she has nothing
bat starches,' she should buy
non-starchy foods. O course
shell have to spend more time
than ever in studying nutri
tion. In making out her list.
She must keep la mind that
peas may not be available, so
. she adds an 'or else green
Deans which would do as an
alternate
Author of numerous articles
on the use of canned foods from
the homemaker's point of view,
Miss Young long has been en-
thusiastic about combining can
ned foods with fresh fruit, vege
tables and meat, or with starches
such as pastry macaroni, spa
ghetti, noodles and rice. Now
that processed foods are ration
ed, she points out that this is
even more to the advantage of
the housewife. She says:
"The more combinations the
housewife can work out,- using
rationed foods with non-ra-
over low heat until barley is
cooked and flavors are well
blended. HEART HASH ...
Hi cups cubed cooked potatoes
1 cups ground cooked heart
1 small onion
1 tablespoon lard
Salt and pepper
Dice onion and brown in lard.
Add remaining ingredients and
cook over low heat until well
blended and browned.
HEART BISCUIT ROLL
1 cup ground cooked heart
1 small onion
Y4 cup shredded carrots
Y teaspoon thyme
'i teaspoon salt
Dash of pepper
2 tablespoons milk
Biscuit dough (1 cup flour)
Grind or chop onion. Combine
all ingredients and spread on
surface of rolled out biscuit
dough. Roll up like jelly roll.
Bake in a hot oven (450) about
25 minutes.
j
O
cooumevwo
nnnM' fits . W -
M ve. o
naturaUy
rzi Br
nu enlg.
I . Uy .Mthe
mnM '
..vtn
lt f hl
1 .. .mt , ..,1 til
th whoi"- iuT-
ordin' . .s - - '
foods .toy0Ot
, , ,
-rut MltUR? .0
- V
"
take out of mv ration book?
tioned foods, the better off j
shell be. ; Her. meals will not i
only be interesting and uutrl-
tious, but certainly , her points :
will go farther.v Shell leant 4:
that "rationed food will . go t
twice as far when used as an I
" Ingredient- of a dish rather ;
' than . using , it all by . itself ' A
: number Ztt can of vegetables - ;
for example, ordinarily serves
4. - She , can make It serve 8
( by using it as an extender to
'a meat dish.- If she. bays a
Bumber 2)4 can of peaches, she
can nse half the first day as
part of a salad and the rest
next day in a dumpling des
. serf i:, '.--,' - '
Here are a few of Miss Young's
suggestions which show what she
means: i - j - " -
PEAC DUMPLINGS
WITH SAUCE
Vt No.2H can sliced peaches
A cup flour . . .
1 teaspoon - baking powder
Y teaspoon salt , -
2 tablespoons shortening
V cup milk' -34
cup sugar . .
1 tablespoon butter
. Drain peaches well.;' Sift to
gether flour, baking powder and
salt;', add shortening and mix
in thoroughly with fork.' Add
milk to make, a soft dough. Roll
. out to 34 inch thickness on flour
ed board; cut in six-inch squares;
pile drained" peaches in center
of each; sprinkle with sugar and
dot with butter. "Fold edge of
each toward center and pinch
tightly! together. Place closely
together in buttered baking dish;
bake in moderately hot oven at
425 degrees. F. for 15 minutes;
reduce heat to 400 degrees F. and
bake 15 minutes longer. Serve
warm with fruit juice sauce.
SAUCE
Yi cup sugar
1 tablespoon cornstarch
)4 teaspoon cinnamon
1 cup peach juice, drained
from peaches
,8 almonds, cut in slivers
Mix' together sugar, cornstarch
and cinnamon; add fruit juice.
Cook until mixture, becomes
clear and slightly thickened; add
almonds.' Serve hot oven dump
lings. ! m
CORN CHOWDER
2 slices bacon or a 2-inch
cube of salt pork.
1 medium onion, minced
1 No. 2 can cream-style corn
1 cup sliced boiled potatoes 1
2 cups milk
1 teaspoon salt
s teaspoon pepper
Fry bacon; break in small
pieces (or cut salt pork in small
pieces and fry;: saute; mincea
4
L Its
m,t
fV.
tnornmii ...
minu
ill-
. TO BALANCE BUDGET
1
that wilj add variety to win'
baked sniffed heartf Wash
move feriough of thef center
fill cavity with a well-seasoned bread dressing. Roll in
ft
flourr prdwri in hot fst add al small amount of water or to
mato juice, cover and bake In a moderate oven (350 de
arees) until the heart is tender 2 to 2V hours. Thicken
4 5
1
the liquid for gravy! Serve
dressing "with browi ; gravy,
saiaa.
"Ins:
cmon
in
peacon or pprk fat.
with - corn, potatoes,"
JCombine
'milk.
salt and p e p p er.-" Heat
jthoroughlyi 1 Garnish wiih pars
ley, if desired, and serve, with
jerves t. j : I .
&AKED ONIONS j 1
AND TOMATOES , j .
; 1 pound white onions
ll 3 tablespoons abutter- f "
1 tablespoon chopped! green
pepper .: -
1 3 tablespoons ilour i ,
: 1 No. 2 can tomatoes I
!2 cups bread cubes ;
U 1 tablespoon salt". .1 -
i Peel onions;-cover with boiling
. Water nd let boil . IS jfminutes;
j drain. Melt: 2. tablespoojbs butter
n saucepan; add greeii pepper;
; add flour,; stir until wel blended.
Add the cups) r omatoes;
cook until mixture thickens, stir
ring constantly; add salt Place
Onions in f buttered fcasserole;
s 'cover with LI cup bread cubes;
; pour on.V tomato mixture;, cover
IwithSremaining bread cubes; dot
With remaining butter. 1 Bake at
,425 F. a b o u t 20-30 1 minutes,
Serves six.'. . .
I Look at the label tosee how
; Jknnch the can contains. Buy-
?U I ; -4
p j. j - y.'p-.
We've Hand -SPickcA a j
; Special-Valiie Group Jf) -
I t VALUES TO $2.98
Ii:K(D)iP,LOAn
13trl48 No. Commercial Street
d serve a nourishing meal
at- J
r menus, we suggest , una
trim a beef heart and re-
permit stuffing. Season and
slices of heart and sovory
carrots, and a crisp fruit
Ing according to volume b new
' tor most housewives. They
usually bought according to
price, but now they will have
to get the most for their points
as well as money. Another way
of extending points Is to boy
ecetables and fruit, when
; available, at the fresh food
counter,' Instead of the same
thing In processed form.
. Gone is the day ' of pouring
precious vitamins and minerals
down the sink. ." This has always
been a wasteful practice but
many intelligent housewives
thought nothing of it Every drop
of liquid in a can should be used.'
Those from vegetables ' make
nutritious gravies and soups, or
they can even be added - to : to
mato juice. The syrup on canned
fruits is delicious 4 in gelatine
desserts. Many times children
who refuse to drink plain milk
will drink it if a sweet "fruit
syrup is added.
And of course everyone with a
patch of yard should plant a vic
tory garden. Even if it's nothing
more than a window box ef
radishes. Every bit will help the
housewife in stretching her
points. . :: . .
Colorful, spirited
cottons that take to
tubbing like roses
to rain. Glad
plaids,' stripes,
florals, plains and
aots, in every
popular cotton
fabric.
BeadyTto-Wear
Department
Salem, Oregon