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.
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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