- 'i r .
Corned beef thii lime comet wiih tresh green eiperegut et tn eceilent divrt to serve in tpnng.
This menu which Includes panleyed potatoes, themrock biscuit! end mustard sauce for the
aioareaut will be welcomed by dinert without tmidgeon of Irish in 'im,
m .. . - - ei
Asparagus Is
Colorful for
April Meals
Asparafut Is one of the firit
iprlnf vegetables to come into the
market and althougn tne tint it
from our aouthern nemhboring
itate, soon we have our own crop
Of thii delightful greet vegetable.
Try it served on a corned beef
dinner menu with a mustard and
hore-rdlkh cream sauce that ac
cent! buth the anparagua and
corned beef flavort. If you're an
lrlhmn of the Lamb slew school,
try one with the additional flavor
of fresh asparagus cooked right
in.
ASPARAGUS WITH MUSTARD
CREAM IAITE I
cup heavy cream, whipped
W teaspoon aalt
14 teaspoons prepared horse-
radish
K teaspoon dry mustard
1 teaspoon vinegar
m poundi fresh asparagus
Combine cream, tilt and horse
radish. Combine mustard and
vinegar and blend. Add to cream
mixture and mix well. Chill.
Meanwhile, clean asparagus
Narrator for tfit Aiuma Kabuki Dancert and Musician! which thoroughly and break off bottom
will appear In Salem April 18i. no, only a performer bu,;S-- M
12-1S minutes, or until tender.
Drain and serve with sauce. Wakes
4 to I servings.
BRIDIE'S LAMB STEW
1 tablespoon shortening
m pounds lamb shoulder,
cut in 1-inch cubes
V cup all-purpose flour
S cups boiling water
1 cups quartered potatoes
2 cups thickly sliced carrots
10 small onions, peeled
1 tablespoon salt
V4 teaspoon pepper
2 tablespoons Worcestershire
sauce '
m pounds fresh asparagua
Melt shortening. Add lamb and
cook over medium heat until
browned on all sides. Add flour
and blend. Gradually add water
and mix well. Cook, covered, over
low heat until lamb is tender,
about m hours. Add potatoes, car
rots, onions and seasonings. Cook
covered, about 30 minutes, or until
vegetables are almost tender.
Meanwhile, clean asparagus
thoroughly and break off bottom
ends. Cut in 2-inch pieces. Add to
lamb mixture and cook, covered,
until asparagus is tender, about
1215 minutes. Enough for 6.
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ites.
TEMPI R A
flour
tculptrtM of not, and an excellent cook of her native
foods. Here the borrows the kitchen of friend end whips
up tome of her favorite dishes.
Japanese Sculptress Who
Narrates for Dancers Likes
To Cook in Her Native Way
Thi first member of the Aiuma Kabuki Dancers and Musicians to
freet the audience at the opening of this famous troupe at the Willam
ette auditorium will be the commentator Kajiko Iwamoto. The house
lights will go down and the slim young woman, richly attired in Japan
ese costume, will step into the circle of light, book in hand, and tell, In
perfect English, the story of each dance. She will reappear before eacft
uruoer.
illss Iwamoto was bora in Tokyo
and educated there at the Sacred
Heart Convent She ran away
forn the convent te become an
Actress. Her friends and family
were shocked, but fortunately the
wisdom outweighed an outraged
tense of propriety, and they per
tjiaded her to return to school by
promising that, once her education
was completed, the might choose
her own profession.
But another art had replaced
acting la Kajiko Iwamoto't heart
Sh decided to devote btr time to
sculpturing.
. After studying in Japan, Miss
Iwamoto went to Italy where the
has lived the past three years.
She now hat a studio in Milan.
There she works In stone and city.
tie has exhibited in a number of
Cities including Florence, Rome
and Tokyo.
i Aiuma IV, head of the Kabuki
Dancen located Kajiko Iwamoto
When the company was to appear
it Italy last summer. It was es
sential that they have as com
mentator a Japanese who spoke
Italian fluently. When Mme.
' Aiuma discovered that she was
equally adept with the English
language, the was engaged to ap
pear in America also.
J This country has won a warm
place in Kajlko't affections. She
hat liked the cities visited, the
people, and most of the American
food. In restaurants she's always
sampling typical U. S. A. dishes
but the reverts to duties of her
Dative land when possible. Those
who've sampled her culinary ef
forts say she's an artist in that
line. Here are twe of her favor-
1U cups
1 egg
cup thoyu sauce
H cup dashl
2 teaspoons sugar
Large green shrimp
Vegetables In season
. Daikoa or radishes
Grated horseradish
Fresh ginger root
Pinch of monosodium gluta-
mate
Shell shrimp, leaving tail fins
Slit undersectlon of shrimp to pre
vent excessive curling. Wash and
dry thoroughly. Wash vegetables,
green beans, eggplant, 'parsley,
etc., dry thoroughly and cut into
pieces about the same length as
shrimp. Prepare batter by beat
ing egg and water and then add
ing flour and mixing lightly. Fill
deep saucepan or deep fryer at
least full of cooking oil and
heat until very hot. Dip shrimp
and vegetables one at a time into
batter and drop into hot oil. Large
bubbles will form. When these bub
bles become small, the tempura
it done. Drain and serve hot with
warmed tauce. 1
Sauce it prepared by mixing
shoyu, dashi, sugar and mono-
sodium glutamate. Serve sauce
in separate bowls together with
separate condiment dishes of
horseradish, daikon (or radish) and
ginger. Each diner ttirt as much
of each condiment aa he chooses
into his bowl of sauce, dips hot
tempura Into the sauce-condiment
and eats.
YAKITORI
Yakitori, which means broiled
chicken, is best prepared over a
charcoal fire otudoors, though a
wood fire or even a gas flame may
be used. It takes one H pound
broiler, boned and cut into Vi
inch Squares. 10 large scallions
cut in 2-inch lengths. Sansho or
cayenne pepper ,
SAUCE
t cup shoyu
U cup sugar
cup sake
Using wood or metal skewers
about six inches long, skewer
pieces of chicken and scallions al
ternately. Generally 4 pieces of
chicken and 3 of scallion are suf
ficient for each skewer. Chicken
livers may also be used. Mix
thoyu, sugar and sake. Baste
skewered meat and scallions in
this sauce and put to broil. Re
move from fire three or four times
for basting In sauce. Serve hot,
sprinkled with sansho or cayenne
pepper. Pork or veal may be
used in place of chicken. Exces
sive broiling causes juicea to es
cape and destroys some of the
flavor.
(Ed. note: Shoyu sauce it the
Japanese equivalent of soy tauce.)
mam meats
Phone 3-5563
150 N. COMMERCIAL
, We Feature U.S. Government Graded and Inspected Meat
Endf & Piecet
Becon
cL hi
1(9)c
Leon Meary
UKI
STEW
Yeunf Tender
Leg o'
Lamb
Rib or Shoulder
Lflmb 1 7 (pit
(hops ,
ICKria-ilKB
DACON
AA LARGE-FRESH.
Clffi' MAMIE
JOAO Market Street
SCOW STORE OF THE WEEK!
FREE! SANDWICHES
FREE COFFEE
FREE! BALLOONS
Free Sampling Heinz Soup
Vegetable lase Soup .
Meat lase Soup
Strained laby Food
EXTRA SPECIAL
Hills Bros.
COFFEE
ay
CHEESE 2i75
Rifz Crackers .
FLOUR
FINE!
10-11).
79
(HEF MY M DEE
Spaghetti and Meat
CHEF I0T U DEE IJt
Spaghetti and Mushrooms
FQHEI)
Scone Mix S "
ill' T
I MARGARINE V
V& Lb- IT) j
0C ( f SCOTTY
DUNDEE-HALVES
FREESTONE
FEACHES
No. r,i
. Sixe
Tint
U. S. No. 1
MAM
Fresh, Crisp
RADISHES
GREEN ONIONS
er
SOLID-CRISP
CABBAGE
PEPPERS
LYNDEN
iiisn
Corned Beef
NAN Of IK
Kidney Beans
DUNDEE
TOMATOES
3 Se
DISTANT MADE
Tomato Juice
Pancake Mix J 1
FLUFF0 .J9'
Upton Tea ib. .... .... .. 83 Lipton Tea Bags.sb.,, 63c
JAN-U-WINE CHICKEN CHOW MEIN m
Dog Food SrW
Zee Towels , W
tin
DARILAC-INSTANT
Powdered 3-quart pkg. .... 29'
... . .. . . 69
l-quart pkg.
UPTON'S SOUP MIX
CHICKEN NOODLE . . . . 3 39c
TOMATO VEGETABLE . . . 3 39c
ONION .......... 237c
BEEF VEGETABLE 237c
If TEMT
Com-
V
PAN READY
FRYERS 2 9'
SHANK END
Ul
U.S. GOOD
Red Snapper 3 lh, 1
r ar r a
a ak II II II IIP
Mjm- aw ar
tins (O U II GLASS
KARO SYRUP BORAXO
Green Label f
07 AQ -
lttlb. Ai Qt. 47
i.b 31
OIL oSSI PREAM
WESSON I fi
- Viw fvti r f " T
Oc -XlH H i
U w....., 5TORPC U
. We Reserve
the Right to
limit
STORES
Independently Owned and Operated
r" J0HESWAY MARKET "CJi-'wi'
DEL-MAR-KET m"
ED'S MARKET 'IShST
VlinitV II A HIFT 2060 Market St.
U-..-..tlk Shopping Center
iiuyoviiicsi
I
Made with Frsni red
'hen we i.y ,ffee,
We mean 'elger't
tot the Kids
i
Fer $1.00
for Se
3 lor 29t
Each P)
89
Chicken Fricassee "
DIAL
2 , 25
Bath 2 for 37
WAX
59
t
Kitchen Charm
WAX PAPER
.... 21
100-ft. Roll
Kaiser
FOIL WRAP
...29
25 ft. Roll.
Kingtford
CORNSTARCH
... 15
'Z. , SNOWY BLEACH
mm
50 Portland Rd.-l-43 It . IS,,..... fD
V