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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (Feb. 21, 1952)
Register-Guard, 'Eugene, Ore.'ihurs., Feb. 21, 1952Gge 22 Lack of Breakfast May Be "Inside Story" Everyone has an "inside story." A cheerful, smiling person reflects a good inside story, while a grouchy, bad-tempered soul indi cates neglect of the inner man. Food has a great deal to do with our moods and how we meet the problems of the day. A well-fed person is much more often happy and cheerful and better able to meet the day's problems than one who skips breakfast, eats a hasty, meager lunch, then overloads at dinner. Breakfast should provide i third of the day's food needs. It isn't easy to pick them up at lunch or dinner, in fact, nutrition scien tists say it is impossible to make up at lunch or dinner what you didn't eat at breakfast. : To start each day right, follow a simple breakfast plan such this one: Fruit ' Cereal or Egg or both ; Bread and Butter Coffee Milk APPLE-MINCEMEAT SQUARES ' How about trying this simple dessert for dinner tonight? Spread canned mincemeat on the bottom of a baking dish and arrange canned sliced apples on top. Mix 4 half cup of flour with a fourth cup of sugar and cut in a fourth cup of butter or margarine. Sprinkle it over the apples and bake in a moderate oven until the top is lightly browned. Serve' it hot, cut In squares, either plain or with a not-to-sweet sauce. ' 8AH GREEN STAMPS watch repairing at SKEIE'S. on This menu can be varied in many ways but if you follow it regularly you'll find that you look better, feel better and work bet ter. Children need a glass of milk at Breakfast and should have one. But adults too, need at least pint of milk a day. A glass of milk at breakfast not only adds substance and satisfaction to the meal but aids in the assimilation of all protein foods eaten during the day. Creamy Scrambled Eggs Combine six beaten eggs, cup rich milk or light cream, 1 tea spoon salt, Vs teaspoon pepper and y teaspoon Worcestershire sauce. Cook in double boiler until just set, stirring frequently. Serve im mediately. Serves 4. Breakfast Muffins 2'A cups sifted flour 3 teaspoons baking powder 1 teaspoon salt , 3 tablespoons sugar cup butter 1 egg, beaten 114 cups milk 2 cup chopped nuts, dates or raisins Sift flour, measure; add baking powder, salt and sugar and sift again. Cut in butter with a pastry blender or two knives until mix ture is as fine as meal. Add nuts or dates or raisins. Combine milk and egg and add to dry ingredi ents. Stir only until flour is mois tened. Fill well-greased muffin pans two-thirds full and bake in hot oven, 425 degrees F., for 15 to 25 min. depending on size. Makes 12 large, 16 medium or 24 small muffins. VJ Ml y4 as1- a 1 Tfc. 'Sr-" 1 w J '. arte- PORK CHOPS get a special reception when they're cooked in rosy red tomato soup. Perch a slice of onion atop each chop as it cooks. Pork for a Party-or Anytime Fix Chops in Grand Manner First choice from the meager moat counter these days is very often pork. It's cost is reasonable, and it suits' the fancy of most everyone. When it comes to pork, you can't find a better bet than chops. They're fine 'to serve to the home- folks or to star at a party. Here's one way to fix them in a grand manner. Cook the chops in SCAtLOPS with COUPON On Page 21 IP m II X, At Your Favorite Irish Sc Swartz Store For the Greatest Food valuei in Lane Co. tee our two page anniversary ad Main Newt Section pages 10 & 11 IRISH & SWARTZ Shopping Centers LIMA-CELERY 2 cups lima beans 2 cups diced celery 4 tablespoons butter j 4 tablespoons flour ' 1 teaspoon salt i V teaspoon popper 2' 2 cups milk I 1 cup grated American cheese 'A cup buttered crumbs Cook lima beans in tightly cov ered saucepan in 1 inch boiling, salted water about 15 to 20 min utes, until tender; drain. Cook celery (same method as given for beans) about 15 minutes, drain. Melt butter in saucepan; add flour and seasonings and blend. Add milk and cook until mixture boils and thickens, stirring constantly. Stir in grated cheese. Arrange vegetables in layers with sauce in a buttered H4-quart casserole. Top with buttered crumbs. Heat in a moderate oven, 350F., until crumbs are lightly browned, about 15 to 20 minutes. Serves 6. heavenly rich sauce of tomato soup. Crown each with a round of onion, a ring of green pepper also if desired. PRIZE PORK CHOPS 6 pork chops 1 tablespoon shortening Dash of black pepper 6 slices onion 6 ereen Deeper rings (optional) 1 can (l'4 cups) condensed tomato soup. Brown chops in shortening in a heavy skillet; sprinkle with pepper. Place an onion slice and pepper ring on each chop; pour soup over all. Cover and simmer about one hour. Makes six servings. SALMON RAREBIT Working girls who must keep quick-dish-ideas in mind will find Salmon Rarebit a "topper" for the list. Add grated mild cheese to a can of condensed cream of mushroom soup. Add a can of salmon with the liquid and oil and heat it, stirring gently once or twice. Season with salt and pepper and serve on hot biscuits, toast or cooked rice. Keep the mixture hot in your chafing dish, if you're the lucky owner of one. Travelers Like Vichyssoise Af N. Y. Hotel International travelers who like ..I u.ith nnn Another. on their superior knowledge of food, claim ih.t th. virhvssoise cream soup at the Park Lane Hotel in New York, is one of the finest in ine world. Louis Lau, famous chef d th Park T.ane. thinks that I fa should know the .secret of a good vichyssoise. It will keep lor several aays in mc i-ofriffratnr nnri is the Derfect "glamour" soup for spring and summer mean. Ana oi course, iur nrmol nnrtv dinners, nothing cfnrtc thr meal nff with nuite such elegance as this great French in vention. Here is tne insme siory on how Louis Lau makes his vichyssoise. Cream Vichyssoise Soup 6 white leeks 1 medium Spanish onion 2 ounces of sweet butter 6 medium sized Maine potatoes 1 qt. of water or chicken broth 1 tablespoon of salt 2 cups of milk 2 cups of medium cream 1 cup of heavy cream Chop the leeks and the onion very fine. Brown very lightly in butter. Add thinly sliced pota toes. Then add water or broth and salt. Boil for 40 to 45 minutes. Crush and run mixture through a fine strainer. Return to flame and add 2 cups of milk and 2 cups of medium cream. Bring to a boil. Cool and rub through a fine strainer once more". When soup is cold add the heavy cream and chill thoroughly before serving. Finely chopped chives may be sprinkled on top of the soup be fore serving. Serves 8. Home Dress Shop Opens ELMIRA A new business was introduced to Elmira ladies last when Mrs Leonard Rust' opened her Home Dress Shop with a party and preview of spring fashions. VmiH nnMnnnllv known . lines. Fashion Frocks, Harford, Melville, and Sun West Fashions, will be on display in her home. Included in the lines are children'. t.nA ., , , . men g clothing; women's, misses and jun- ui mjita in lingerie, noslery, sport and dress clothes in regular and half sizes. Appointments to see the clothes may be made by calling 2698 Ve neta. The Rust home Is located aDDroximatnlv U mllA ... . . . ., j .-. j .....u itch me schools on Warthen Road. CoS'n Is V,5iini 'renwhlr:Mr. snnnsiLEiiB's FOOD MARKET Groceries Fresh Produce Meats Mixers Beverages Magazines lee Cream OPEN FROM 9 A.M. Til I 11. A A P. DAILY & SUNDAYS ILiLi I I iUU M. 13th at High St. , Dial 4-1342 is M. Wheeie? P(lnH I ODUIli Mini ARM & HAMmc SAL SOD C0NCN!At!j " "u mark , Health Is Wealth and Sickness Is Pove If you suffer with colds, lumbago, rheumatism, neuritis, arthritis, oranvoth pains mat may ce aue to poor oiooa circulation In general or local places r V I to offer you to help relieve your aches and pains without nnv A ' 01,0 11 with knowing howl) ' ul meal( Having 35 years of experience (the best teacher of all) In Physiotherapy and plus study at various drugless healing schools In the U.S.A. and Europe I fs l capable of giving you the best of care according to your indivlrinrrl , effective and Intelligent treatment by massage and hydro-electric therapy (si nets) also Physiotherapy prescribed to patients from medlcai doctors ' FOR BETTER HEALTH TAKE BEST STEAM CABINET AND MASSAGF BPrtm, STATE T.TfTNSfD. HFfllSTFPFn MPnir- it ui c ' "UUII . -.......vnuwniiiniin VICTOR F. SVOBODA 610 Willamette St. Hampton Building Member of Oregon Slate Medical Masseurs Assoc. Phone W A sweet potato topping tastes good over casserole of creamed vegetables; mash boiled sweet po tatoes with hot milk, melted but ter or margarine, and an egg. CROWN'S S fTI COOK-OF-THE-MONTH Jf A I (-r-ww N . MRS.JOIINW.SNIUER SM pYPyT) HMSlTT 9J Mediord, Oregon . C 1 Of " A A Ik II LATTICE-TOP CHERRYPIe PIE CRUSTt I I Alix together Cut in' J V. upi lill.d Crown Flour cup cold ihorlonlng V Itaipoon toll Add, (tw dropj ii tlmt, mixing Ilghdy with fork, 4 or 5 lnhlnpoom let wtr. Ton wiih (ork until panicles re slightly moit ned. Prs into i ball. Divide in half. Roll on lightlr floured hoard to Vs-inch thiikncn. Place in P inch tin. Ailcl chern' mixture. Put lop cnut on pie. Place in very hot oven ((0F.) for 11 minutes, then re duce heat lo moderate (350F.) and bake about 30 minutes. CHERRY MIXTURE! 1 Vi ln aiairnd lannad (nifl lujor II deilrad. Vi tP trvll ulc y, t.oip.on toll 3 lablaipoom Crown Flour For olhor CookoMhonionlh roclpoi, write Ctllo too, Crown'i horn, oconeniil, o Crown Mills, Portions', Oro. It's cherry pie time!. ..and Mrs. John Snider, Crown's cook-of-the-month from Medford, says, "Baking for my family is a pleasure, thanks to-Crown Flour." The best cooks in town use Crown Crown unbleached Flour . . . the only unbleached ii . . ii au-purpose nour nuiiea a. in die W est. Ciwi UNBLEACHED our, 3 PRODUCER'S FROM LANE COUNTY FARMS TO YOU PUBLIC MARKE Good Values On Qualify Merchandise Two Parking Lois Nearby Cliff Johnson Tour Friendly Blind Merchant Clearance Dutch Boy PAINT We are Closing our our entire stock oi Dutch Boy Wholesale, Price or Below CARTER'S STALL 86 DRIED PRUNES i Walnuts Filberts Black Walnuts Comb and Extracted Honey Fresh Vegetables S&H GREEN STAMPS GIVEN ON ALL PURCHASES LINDLEY'S FLOWER SHOP PH. 5-6322 5 POULTRY tAnp nntf . FRFSTf DELICATESSEN " STORE rUULlnz PHONE 4-1112 WE HAVE MOVED TO BACK OF MARKET Fresh Ranch Eegrs TrV Our: Red Fryers (Fan Ready) Colored Younj; Hens PUBLIC MARKET . BROADWAY 4 CHARNELTON Peoples Market THE NEW OWNERS WANT YOU TO COME IN GET ACQUAINTED "Quality Meat at Fair. Prices Always" U.S. GOOD MUTTON vholY lb 553J SHOULDERROASTIb.39 LEGS, half or whole lb.49c LOIN CHOPS lb.49c FRESH KILLED Fryers SWIFT'S Bacon Ends BACON JOWLS and HAM HOCKS Lb. 2ic LEAN Pork Chops srmwvmsumrvtm ska Jack's Mark PUBLIC MARKET PHONE 4-4043 PICNICS SUGAR CURED TENDERIZED SHORT SHANK Lb. 3 CHICKENS FRESHLY DRESSED LOCAL BIRDS 1' ib. i SL. BACON s ,3( COUNTRY STYLE REAL TASTY-LARGE SAUSAGE WIENER a.... H FRESH - FROZEN - CANNED SMOKED -SALTED FISH OF ALL KINDS NEWMAN'S FISH MARKET Dl C AC AKIT HILL FARMS Public Marker Stall No. 70 and 80 l,hoB ' EXTRA SPECIAL . ..nicv 4TEAKS TURKEY HENS TURKEY L0AF$ I (10-12 Ib. Aver.) I"Ru FRESH 4 Grade A Lb. 55e r"n " Grade B Lb. 49c FRUITS and VEGETABLE
