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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (April 20, 1951)
r J The Statesman, Salem. Oregon, Friday. April 20. 1951 3 n1 73 STORE HOUBS: Sunday Thru Thursday- A. M. to 8 P. M. Friday and Saturday 3 A. M. to 9 P. M. 2 BIG STORES 3060 Portland Road : 3720 E. Stat Street PRICES EFFECTIVE Fri-Sal.-Sun.-IIc3. STEER BEEF ZEE HAPKlUS Snofibre 80 count L WAX PAPER Diamond 125 ft. I All Center . ' ! I Bon. Removed Bona kg All Center - 7 A 51 H O Eaiy to Carre V Lean Center -.. Lb. Toilei Tissue M.D.- ROAST BEEF Anglo 12 ox. can ' : rolls Rounds . . airwu for : CHICKENS Corn-ted wh t i tee el G- id w ot 1 0e Always Low Prices mmm at 1 .Vr nvinY y.fYTI-XlT.n-' - FRYERS Hed.Size..Ea.9 Lge. Size Ea. $1-49 Ocean Fresh Fish CHINOOK (Piece) -Ib. 79 FILLET OF SOLE 59 SLICED LING COD 35 SNAPPER C CRABS 39 C TURIffitS u-M and Serve r Lunch Heals , Souae Minced Ham Deviled Ham Iibby i 4 ox. can Corned Beef Hash Libby ! 16-ox. Can TUXEDO TUI7A Grated Reg- Can POTATO CHIPS Nalleys 25c Size COTTAGE CHEESE Fischer PInt 4&0 0 Luncheon Plan For Showering Bride-1 Spring brings with it" showers Of various' klnds'V among these being showers to fete the sum mer bride. If it's aluncheon fGr the guest of honor youH wanl to plan . something special " -in the way of a menu.- ; ; Cream puffs filled with cream ed ' veal or ham 'present "a serving- that is sure - to make an at tractive appearance on jrour luncheon table or buffet. Add frozen or canned peas to either of these creamed meat mixtures for a touch of color. With creamed veal, mushrooms and slivered al monds provide additional. Interest. Another- way of serving, the creamed meats is in French fried noodle baskets or potato , bas kets. These crunchy baskets add a texture interest and also pre sent a clever serving. They are available in many bakery shops and grocery stores. A third choice might be jellied meat salads. Mold the meat ralad In a heart-shaped pan a ring or In generous individual molds. To serve, unmold on a large platter - and garnish the meat dish with spiced crabap ples, peaches : or apricots and parsleys pickle fans or other rel ishes. Ideal accompaniments with most jellied meat salads are but tered asparagus, individual fruit salads and hot rolls. Meringue rings a la mode or perhaps choco late, brownies a la mode can be the dessert. SANDWICH G2ILL CARS If you've used your sandwich grill for toasted sandwiches or anything else that does't stain, just wipe the grids off with a paper towel or a damp cloth while they are still slightly warm. If the fcrids become stained, wash in hot soapy water and rinse i thoroughly and remember to season again before using. Clean the grids as Soon as possible after using them; u?e a mild scouring cleanser, if necessary. Saturday Pudding Uses Buttermilk j . ' . -.. i ' In the old days, buttermilk and sour milk were used 'frequently, but in these days of modern meth ods and storage, we have Ho go out and hunt for them J Buttermilk or sour milk are used in this pudding: i SATURDAY'S PUDDING 2Mr cups flour j 1 teaspoons soda I V teaspoon salt 1 cup butter, softened ''Y cup molasses 1 cup sour milk or buttermilk cup raisins j Sift dry ingredients together three times. Combine butter, mo lasses, and milk. Add raisins. Add dry ingredients, beat (well. Pour into one or two buttered molds. Steam 2 to 3 hours. Serve with whipped cream Serves 10. FOR OYSTER FLAVOR Some people like oyster stew with a particularly "oyster-y" flavor. To , get . this pronounced flavor, cover the saucepan of stew when it's ready to ! serve, and keep it on a low heat for 5-10 minutes. Just be sure lit does not boiL , j I Currant unny Jim Jellies -230 12-oz. Jar Crabapple Asst. Varieties 25 Del Rich Hiss Wisconsin EZ COLOR CHEESE Margarine ciU) r5 IVORY I (TT DRIFT j soap -my 320 Mm fas eglOWBOl pa CAMAY A Heg. ; Both A y 3 f,r 27c I 2 far 27c f- TID1 (g 3. j ' ; ' -A ;320 (scp . S1.G5 While King Soap Powder 0 Lge. Pkg. Giant vD. MISSION IIACABOin Or SPAGHETTI 190 290 14-oz. Cello Pkg. 24-oz. Cello Pkg. SUNNY JIM Peanut Bailer 0 Glass Stein Start Your Set Now. Nalleys j ii I CABBOTS ll i f rot. g Suu g)0 . i 1 1 CELERY ! BAOlSflES r-, i J GREEN OMos 0 p" 0 f ' 15 ox. can - U tJj SBSSt M3HIE1 Spaghefifli & Eeafi Galley's Shili . Vx Can Peas 23c ri 12-ox. uuru 00- Pkg. . LCli Beans 12-ox. pkg.37C 41c STRAWBERRIES 12-ox. Pkg. J m 07 OHO Sao ROSEBUD BUTTER One Pound : EGGS 'AA' LARGE Dozen ; , 0 PflDSTETT CHEESEFOOD C7W0 2 Pound Loaf 1J LI XZS 0 COTTAGE conn 303 Can . ' CHEESE SPREAD Borden's 5-ox. Glass Jar DEL nOIITE PEilS 303 Can Pincannlb Tidbils xtfet Can for for CQTTAGS PEACilES Large 2V Can -' ' .L GriAPsrnui jgics T6XStZ-H-4S-OZ. r - - - - ' - ' 0 0 0 0 ft ,SC9 P. rwc y iv Cinch Cake nines. An Varieties. 1-lb. pkg. LOMA LINDA BURGERS 2Y Can STEAKS 2V4 Cani 570 570 Hi-Ho Cracliers Sunshine Peanut "74 Brittle 3-ox. pkg. Ericlison's Coffee MPUTS Thare'a No Better Coffee Yellow Bsc 1-Ib. 790 Cine Plale Shrimp Snail : ... 430 Ilcdinn . . i 47(J Lsrgo jl 53 Picket Flour U Sack uuii 10 sc 73c on L. 2.0 Sack $1.79 J 4 3