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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (June 13, 1958)
14-fSec. II) Statesman, Salem, Ore., Fri., Jvine 13, '58 1940 Mission St Salem New Store Hours: 7:30 A.M. to 10:00 P.M. Daily Except Sunday 9:00 A.M. to 10:00 P.M. Sundays COPY OF WESTERN FAMILY MAGAZINE! BRENTWOOD ICE (REAM Yi HEINZ SOUP SALE! far Y" IMIV VI CHICKEN IEEE MUSHROOM UIIIUmRAUf QiBa50 I ninnuiKunc TURKEY-HOODIE SPLIT PEA FISHER'S CHEESE -lb. C Loaf BLUE BELL REG. 59c Polalo (hips Pkg. HILLS BROS. INSTANT COFFEE TILLAMOOK CHEESE ZEE Napkins mm,W SNOW-WHITE Cauliflower it. .Li FRESH JveefCorn,., lb. WE'RE SORRY! Wo Underestimated Our Supply AGAIN WE REPEAT YOUNG iiUITOfJ SALE! LOIN ROAST .fc SHOULDER ROAST LOIN or RIB CHOPS lb. Shoulder Steak Ground Mutton Necks and Shanks Legs or Whela 35 ,39 . 19 . 39 HOME FREEZER LOCKER SPECIAL MIITTAM or I'lUIIVH Whole lb. Free Cutting and Wrapping Spice Cake Tea Special American culinary tradition is a combination of regional character istics. What fried chicken is to the south, a pot of baked beans: is to New England. The .regional dishes identified with quaint and charm ing New England are above all hearty and homey in taste. The traditional recipes that have been handed down from mother to daughter through generation after generation early took advantage of foods native to this part of the country: beans, squash, Indian corn, wild berries, maple sugar, wild turkey, and food from out of the sea like clanu and lobster. T original horemakers warn responsible, too, for many of America's favorite cakes, pies and cookies. Spicy gingerbread started there as well as famous Dies like the Boston cream pie, mince and pumpkin. Quaintly named desserts like apple slump and flummery came into being along with blue berry muffins, Indian pudding, gin ger cookies and hermits.' Refreshing Pause Tea was the favorite beverage iii those early days. Afternoon Tea, as a welcome pause in the day's occupation, was and is essentially a carryover from the days when life was lived at a more leisurely pace. But now that life has speeded up so much more, many of the treats that formerly went with tea- time have been switched over to mealtime desserts. And tea has gone right along as a light beverage that goes so well with hearty foods. In the wafrrf weather, the brisk flavor of tea with the addition of cubes of ice, thinly sliced lemon and a spoonful of sugar does won ders in taking the simmer out of summer. Chilled glasses of iced tea are an absolute must at meal time as well as a between times pick-up. As the old "receipts" for the now - famous regional favorites have been brought up to date, so has the tea itself. The old cannls ter of tea on the pantry shelf has given way to a package contain ing the modern, streamlined tea bag. Our ancestors would un doubtedly have gazed with wonder at the Flo-Thru tea bag, ingeni ously divided into two compart ments so that the boiling water flows through the middle of the bag as well as around it. Here is a recipe for a typical New England favorite a spice cake. Perfect to serve with a cup of steaming hot tea these long afternoons and the family will love it wito dinner. SPICE CAKE 1 cups sifted cake flour 2 teaspoons baking powder V teaspoon salt , Mi teaspoon' ginger V teaspoon allspice V4 teaspoon mace teaspoon nutmeg H teaspoon cinnamon cup butter or shortening t cup sugar I eggs, unbeaten 1 tablespoons molasses 4 cup milk Sift i flour once, measure, add baking powder, salt, and apices, and sift - together three times. Cream butter thoroughly, add sug ar gradually, and cream together until light and fluffy., Add 'eggs, one at a time, beating well after each. Add molasses and mix thor oughly. Add flour, alternately with mm, a mau amount at. a time, beating after each addition until smooth. Bake in two greased inch layer pans in moderate oven (375 degrees) 30 to 25 minutes, or Until done. Spread with Seven Minute Frosting and drlxzle choco late syrup in a design over too of cake. Dried Apricots In Tea Loaf FRUITED TEA LOAK 1 cup dried apricots cup sugar ' 1 egg lf4 cups milk 3 cups biscuit mix V4 cup chopped nuts Pour boiling water over spri ots: let stand 5 minutes, dry. cut in small pieces. Combine sugar, egg, milk and biscuit mix: beat vigorously. Stir in fruit and nuts. Turn into greased loaf pan, 9V4 x SV x 2 -inches. Bake in mod erate oven (330 degrees) 50 to 80 minutes. Cool thoroughly before storing. TASTE TREAY Add half a dozen Juniper ber- ries to the pan when you are1 roasting lamb, then 'baste the lamb with the drippings the ber ries ha ve. flavored. Apricot; Fruit' For Desserts Golden apricot milkshakes are special summer treat for young sters.., Blend chilled apricot whole fruit nectar, cold milk, sugar and lemon juice to taste in the elec tric blender, or shake in a cov ered jar. Pour Into tall glasses and top each with a scoop of va nilla ice cream. Add a whole strawberry and a mint sprig for a party look. For a delectable summer des sert, serve apricot parfait. Sieve cooked dried apricots and sweeten the rich golden puree to taste. Ar range layers of apricot puree, va nilla Ice cream and pineapple sherbet m parfait glasses.. turn "tii!i 'c 1 BEWARE . OP IMITATIOHS LOOK tOU THI HAPPY urni 000 Coastal Brand 6-oz. $' fins onlV Q WITH . ' (Uff RETAIL VAIUO Sparklet FROZEN VEGETABLES TOPS IN QUALITY! LOW in PRICE LOOK! Save, on Instant Cha A Sanborn ...and give yourself a Flavor Break. Good deal! 1W Off on Instant Chase & Sanborn. The minute you open the jar, you'll $mell the rich coffee flavor. And when you prepare a cup, don't overdo it. It's so full of flavor you may want to use lest than usual. Buy a large jar today! ON MY FAVORITE COFFEE! aaya Joyca Gordon, Instant Chaaa & Sanborn TV Hostess V v i T r TIT" nir llliiininniiiii mm ii iiirimmri1J- INSTANT CHACG & SANDORN the full-bodied coffee ANentn rmt nraouer .tanda.b iukh ins. 351 State EMpire 3-4988 rm r n n rn n rv7 n l)(BS liW LuuC3(o v xjmm&s Round Steak T-Boncs Veal Steak m u u ib. Your Choice lbs. Young-Grain Fed r m ' Cut and Wrapped-70-lb. Avg. LEAN Pork Steak Little Links lb. Your Choice . lbs. Cut and Wrapped Ib. iff lbs: Freezer Special KJ t . .S$2M NT SU6A1 CUBED SLAB BACON,. PIks. .Hi- I BOLOGNA, MINCED HAM 1 CHIPPED BEEF p) 10-oz. $fl O) Pkgj. J, Libby-Fresh-Froien O f 0 if Apple-Boysenberry r;i . spicy, smeeth excrtlnf so TAITT iviN NONcrms 00 fOI BT -; 8 02. Bottle SAVE m QimpleQimon cream p'm Special McV.g. has coup.n liuld. SMd tow.rj Mirt purdiM. rHOZtn I Ha EASY GLAMUR with COROBEX' ' GETS RUGS and UPHOLSTERY SPOTLESSLY -CLEAN... OESTROYS GERMS FOR 3 MONTHS! Betty Crocker CISQUICII BISCUITS ;easv. glamur 004 Pkgs. 1(3 JUST APHY... LIT DRYI e WrWi MMl, fartMtj NfM Hi inp im rf. Hn rw rfi M y cImkI 0 fr Ol.a.r with Cr.bi W Try k Hdmy. h'l MnM. I..a If V ere Ml 100 . wbfiW wV ymmtmy. Proctor fir Gamble mm "SOAP SAVERS" WHITS' COMET CLEANSER lor MIRACLE TIDE Giant Size "IT FLOATS" IV! IVORY SOAP iR Large Ivory . . . . 2 bars 31c Medium . . . . . 3 bars 32c Personal ... . . 4 bars 27c Fancy Sliced Bacon . . . Beef Roasts Pure Lard Heat and Serve ulk All pork . Ib, 5 Spic V Span 30c i i Oithwasliiag Detergent Cascade H 49c Liquid Jay lent ,,.22-otlli 73c Automatic, Wathinf , - Dash ,59 lb. Fresh Eggs-AA Extra Large Dozen Utama4amaWAAaaa
