Jellied Filling " In Tart Shells - Cream cheese ' aids in making Hooray for Bess! Tlx Ctatfttsnon, Cclenx Orecon, FrLiar. rbruary IS IZZl 3 k luscious filling for tart shells. Grape fruit makes an unusual combination of flavors. GRAPEFRUIT PIE OR TARTS 1 tablespoon plain gelatine y cup cold water 1 cup fresh grapefruit juice, heated cup sugar ,: . ' ' Few grains salt 2 egg whites, stiffly beaten " Yt cup grapefruit pulp 1 cup whipping . cream 2 3 -ounce packages cream cheese Baked pastry shells Soften gelatine in water. Dis solve in hot Juice. Stir in sugar " and salt and cooL When begin ning to set, whip with rotary beater and fold in egg whites and grapefruit pulp. Whip . half the cream and fold into gelatine mixture. Pile lightly in Baked pas try shells. Chill until set. Top with cream cheese and cream whipped together. Biscuits Are Yam Flavored A good color and unusual fla vor in these biscuits come from yams or sweet potatoes. YAM BISCUITS 2 cups sifted flour 3 teaspoons baking powder 1 teaspoon salt 4 tablespoons shortening Yi -cup grated raw yams or sweet potatoes Yi cup milk Sift flour, baking powder and salt together. Using two knives or pastry blender, cut in short ening until it is the size of small peas. -Stir in grated yams. Add milk to make a soft dough, stir ring only enough to moisten dry ingredients. Turn out on a lightly floured board and knead lightly for 30 seconds. Roll or pat out to 1-inch thickness; cut with a cookie cutter or cut in squares with a knife. Bake on baking sheet in hot oven (450 degrees) for-10 to 12 minutes. Serve hot. Makes 1 dozen. ? , - - -"V- :..,.:. J - "- :. , This dish is called "Bess's Chicken Pie' with a number of ingredients to medee the chicken spread over a number of servings. f I BESS'S CHICKEN FIE 3 cups d'eed cooked chicken 6 small onions 2 cups peas f 1 cup mushrooms, sliced b cup margarine or butter 4 tablespoons' flour Yt teaspoon celery salt Y teaspoon thyme or mar joram 2 cups chicken bouillon or stock : Y cup evaporated milk 2 tblsps. diced pimiento 1 tblsp. minced parsley Dice cooked thicken, leaving some fairly large pieces. Cook onions and peas in boiling salted water, drain. Saute mushrooms until lightly browned. Stir in flour and seasonings until smooth. Gradually stir in' chicken bouillon and milk mixture, cooking and stirring until thickened. Meanwhile, prepare pastry, adding 2 tablespoons grated onion to the recipe. Roll out about of the dough on a lightly floured board. Line bottom and sides of a 1 Mi quart baking dish up to the top edge. Pour sauce, chicken, vege tables, pimiento and parsley into pastry lined dish. Roll out re maining dough and cut in 1-inch strips. Arrange lattice strips over pie. Bake in hotSoven (400 degrees) about 20 to 25 minutes until browned. Serves 6. J Topping for Meats Simple The flavor of tomato is one of the most popular for meats and vegetables. Here is a quick sauce. CREAMY TOMATO SAUCE 1 can cream of tomato soup, undiluted Yi cup India relish Y cup finely chopped onions 1 tablespoon Worcestershire sauce 1 Combine all ingredients. Cook, stirring constantly, until sauce boils. Serve hot over meat loaf, hamburger, hot dogs. JOINS RHUBARB Supplement some of the first pretty pink rhubarb of the season with raisins and try a rhubarb and raisin pie. One part seedless raisins and three parts sliced rhu barb is a good proportion. Make It a one cruster and serve with either a whipped or sour cream topping. caro t i f at least on your coffee bill . . . and enjoy richer flavor l Golden West guarantees you can enjoy delightfully rich, fragrant coffee every time and save at least Vi Here's how Golden west, richer to (tart with, can give you rich coffee at less than 21 a cup: 1. Use only ONE rounitd tablespoon per cup of water. 2. Measure like a miser. Don't guess. 3. Make only the number of cups you need. Do these three things and Golden West will reward you with coffee satisfaction at a Vi saving! GUARANTEED Satisfaction or money back this guarantee is printed on each tin of Golden West Coffee. f of these rJ ii VWw' V teytoremdi T ViYT quarter! v Vy iaarton! I'U 'l r . XX$rm7J ( CotoaytBowh " " j 3? JJ 2RanutesiUI I h - 1 f-. H C" ' -Cfc vs tZr ' . 'r - X - " ' ' kmmam Inside artM v ssJ"' I ; J f nakas R aasy to art " IndividuaBy wrappad 1 : j matt portxms for racipet! ta separata iuartir-pounds - ' 0 -. ' ' ' 'fJ f j'"'- .' Qterl'V4eap! "'".V- , V ' : rWi --h - y 7- iX 75r A t AAn rnjr- - ' ii "i t . ! 5 t .1 ft ii, mm mum. ) 1 .in 1 1 .....a.,, : mmmmw mm 1L 1 7t . J fi t L) U "1 5 D) si TfIStJr RIGHT TO VJEBPAtJD A'OJ WHEN WE'VE CUT PRICES. TO THE DOtJEf 1000 -oh V? ' i mm mm BUM'S mmi NEBERGALLS ARMOURS BANNER TILLAMOOK BRAND ARMOURS STAR imam Skinless, Tender MI-OREGON Short shank. Sugar curd Lb. Lb. Pint Lb. (Cheddar Gheese Whole Milk Cheese m M I'ljrfU'" " VI! I f V fix -w- v UE GIVE SCiH GREEII STAIIPS 3 Snowdrifl Shorlcning Lb. Tin SJL.19 Regular Size PALI10LIVE SOAP CASIKlEnE BOUQUET Tollrt Soap Reo. Slxe Al Bath Slxe 2 to GRANULATED SOAP PEETS Large Size Package 1 J PITTED RIPE OLIVES ML Whitney ' "Dinner" Size Tins SIrippy Peanut Duller Creamy or Chunk Style v ff 1 15-oz. Glass -, j; - - ' " - : 0iSr Pond Facial Tissue 300 Sheet Packages 2 lor ROYAL GELATINE Desseris and Puddings . '- . : mt DEL IIOIJTE PEAR HALVES No. 2V4 Tins 45 DEL II0IITE T0E2AT0 JUICE 48-oz. Tfiis HUDSON HOUSE CREAEI STYLE CORII No. 303 Tins r 15i AJAX CLEANSED Per Tin PATTY DAE CATSUP 19 HIGHLAND SYRUP Cane & Maple OO c 12-oz. Jugs " 15H-oz. Tin 14-oz. Bottles BD0KEII SHnnip 350 7Viox. Tins j . HEINZ SPAGHETTI 150 HE IIIIZ BAKED BEAIIS 49 3 Varieties l&oz. Tins 3 lor FLAPJACK FLOUn Albers " Cf Lge. Size pkg. 1 BLUE DELL POTATO CHIPS r 250. MAKE THOSE CRISP GOLDEN HASHED-BROWNS WITH 1 Deschutes Potatoes 10 Lb. Baqs Ls v. 330. y I' Ripe and Juicy ARIZ0IIA GRAPEFRUIT 16 290 HEAD LETTUCE Large ! firm Heads 100 Jumbo Size SUIIiaST ORAIIGES i 450 i r 1 . DELICIOUS APPLES School Lunch Size Lbs. lot iV w ' - ' 'n."nM , w - y-) . I r- ' ' r .1 t i