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Quality and Service1
Quality and Service t
Demonstration
We are introducing to the Salem people a hew line of Ore
Kan Made Products in the line of Salad Dressings. The
' Quality Products Company of Portland are demonstrating
their Q. P. brand of Chili Sauce, Thousand Island Dressing,
Salad Dessing and Mayonaise. We invite you to call and
sample these products and find out for yourself how good
they are. You will not be opportuned to buy. ,
Canning Peaches
A fancy lot of California Elberta Peaches for Canning
Per crate, $1.75; per basket, 65c
Peach Plums, 35c basket
Bananas and Oranges ' ;
Cantaloupes
Watermelons
Grape Fruit
; Apples
, Grapes
Vegetables I '
Fresh Tomatoes, 2 pounds for 25c
Cucumbers 10c
Bunch Turnips, Carrots, Beets
Green and Wax Beans
Cabbage and Head Lettuce
Green Peppers
Delicatesen
I Dill, Sweet and Sweet Mixed Pickles -
Green and Ripe Olives
Relish and Sweet Pickled Onions
Cottage Cheese
Tillamook, New York Cheddar Cheese
" Cream Brick and Limberger
MacLarens Imperial and Roquefort
Boiled Ham, Corned Beef Loaf
Veal Loaf, Souse, Summer Sausage
- Cooked Pigs Feet
Shrimp, Potato and Club House Salad
The Daily Recipe
:: Hints of ::
Friday Market Page
New Potatoes nnd Cream.
Wash and rub new potatoes with a
coarse cloth or scrubbing brush; drop
Into bollling water and boil briskly
until done, and no more: press a po
tato against the aide of the kettle with
a fork; if doe, it will yield to a gentle
pressure; in a saucepan have ready
some butter and cream, but not boil
ing, a little green parsley, pepper and
salt; drain the potatoes, add the mix
ture, put over hot water for a minute
or two and serve. ' "
Potato Puffs.
Prepare the potatoes as for mashed
potatoes. While hot, shape in balls
about the size of an egg. Have a tin
sheet well buttered and place the balls
on it. As soon as all are done brush
over -with beaten egg. Brown In the
oven. When done, slip a knife under
them and slide them upon a hot plat
ter. Garnish with parsley and serve
immediately.
with a teas'poonfut of salt In it. Have
ready some cracker or bread crumbs
and one beaten egg; drain off the
water from the Bllces, 'lay them on a
napkin, dip them In -the crumbs and
then in the egg.nrat another ocat of
crumbs on them and fry them in but
ter to a light brown. The frying pan
must be hot before the slices are put
in they will fry in ten minutes.
You may pare them before you pui
them into the frying pans, or you may
pull off the skins when you take tnem
ii n. Yon must not remove them from
the water until you are ready to cook
them as the air will turn them black.
Beefstead Plo
tin rnmn ai: flunk steak into
strips two Inches long and about an
inch wide. Stew them witn me oone, m
just enough water to cover them, u-
til partly cooked; have nair a dozen
of cold boiled potatoes sliced. Line a
baking dish with pie paste pui in
lnvei- nf tho meat with salt. Depper and
a little of thinly sliced potatoes, with
i"bit's of butter dotted over them. Then
the steak, alternated with layers 01
potato, until the dish is full. Add the
gravy or broth, having first tnicKeneu
it with brown flour. Cover with a top
crust, making a slit in the middle;
brush a little beaten egg over it, and
bake until quite brown.
Potatoes a la Creme.
Heat a eupfull of milk; stir in a
hnaninff t a hlasnnnnfiil nf hlltter cut UD
in as much flour. Stir until smooth and
U i 1. nnntuv O Tirl unit. O Tlfl fl.dd tWO
cupfuia of cold boiled potatoes, sliced,
ana a uttie very nneiy uuupycu
ley. Shake over the tire until the po
tatoes are hot all through, ana pour
into a deep aisn.
FLOUR
Constant increasing demand for Fisher's Blend Flour tells
i the story of it's Superiority over anything on this market.
I We would advise laying in a supply of the old wheat flour.
Baked Tomntoes.
Peel and slice quarter of an tnch
thick; place in layers in a pudding
dish, seasoning each layer witn Ban,
nanp huttor and a verv little white
sugar. Cover with a lid or large plate
and bake half an hour. Remove the
lid and brown for fifteen minutes.
Joist before taking from the oven,
nur tv,B inn three or four table-
spoonfuls of whipped cream with melt
ed butter.
Whwl Ktror Plant.
fnu frptih. nurnle eggplants of a
t them in slices a
quarter of an inch . thick, and soak
them for half an hour in cold water,
, Pressed Lamb.
' Tk mttat Aithor shoulder or leg,
should be put to boU in the morning
with water Just enough to cover .,
when tender, season with salt and pep
iper, then keep It over the fire until
very tenaer ana ine juice ntst"y
ed out. Remove it from tne urepiaco
in a wooden chopping bowl, season
more if necessary shop,it up like hash,
uim. it in a hreadnan. cress out all
the juice, and put it in a cool place to
harden. The pressing is generally uunc
by placing a dish over the meat and
putting a flat iron upon that. Nice cut
up cold into thin slices, ana me urum
left from the meat would mane a nice
soup served with it, adding vegetables
and spices. .
FOR SATURDAY
I Roth Grocery Co.
Phone Your orders early Phones 1885-6-7 -Quality
and Service , ' Quality and Service
Bean Salad.
String young beans; break Into
half-inch pieces or leave whole; wash
and cook soft in salt water; drain well;
aAA fineiv nhnrmed onions, pepper, salt
and vinegar; when cool add olive oil
or melted butter. ,
We Offer
Mutton Stew, per lb. -Mutton
Chops, per lb. -Mutton
Legs, per lb. -Veal
Steak, per lb. - -Legs
of Veal, per lb. -
Fi-psh Sausaee. oer lb. -
Fresh Liberty Steak, per lb. 1 5c
Beef to Boil, per lb. - 12y2
A choice lot of nice ymw hens. All kinds of fresh fish. Try onr Kippered 8d
mon, its delicious.
8c
15c
20c
25c
25c
15c
Midget
Originators of Low Prices
Not In the Combine
351 State Street '
NOTE.-We close at 7:00 p. m. on Saturdays. It is to your advantage to shop early
when possible. - ;".
jiii i 1 i
X
X
X
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We claim that our bread
is the purest kind of food
and the increasing busi
ness we do backs up this
assertion. There's one way
to test our bread and that
is to taste it. Make it a
member of your family
get into the habit of order
ing it by name.
s
PHILIP WINTERS, Prop.
JTO N. Com'L St. Phone 141
Highland
Grocery
S lbs. Cocoa .......... fi.oo
1.25 broom .... . $100
5 cans Salmon .... .. .... $1.00
7 Large cans Shad . $1.00
11 NO. 1 cans Brown Beans $1.00
7 No. 3 cans Brown Beans tl.OO
5 lbs. best Dried Peaches . $1.00
4 lbs Sugar .- . $100
6 lba Peanut Butter ...... $1.0(
U bars Creme Oil soap ..... $1.00
15 bars Crystal White Boap $1.00
-i i o.,.; .... 1 Wi tt T-nimrlrv
soap - i.uu ,
23 bars Laundry Soap ..... $1.00
Hard Wheat , Flour, per sack s.z
746 Highland Avenue
. , Phone 496
McDowell Market
Phone 142 173 South Commercial Street
Where a dollar does its duty. The little market that retails
at wholesale prices.
A No. 1 Meat Only
Leg of Lamb .... ..... . 25 C
Roast Beef ............. .. . 18c
Choice Steak..... .......... 22VzC
Beef to Boil.- 12 V2C
We stand by our advertisements.
OPEN UNTIL 8 P. M.
5 Lbs. Jap Rice .................. $1.00
12 lbs. fancy Navy Beans $1.00
10 lbs. sack Rolled Oats 70c
10 lbs. bulk Rolled Oats..-.. 67c
10 lbs. R Grahams 73c
10 lbs. Pancage Flour .......... 75c
Crown Flour ........ $3.60
Olympic Flour .................. $3.50
Princis Flour ................ $3.50
Snow Drift Flour $3.50
Diamond C Flour ...... $3.20
12 Libby Milk...-...... $L67
1 gal. Monopole Cane
Syrup .......... $2.98
1 gal. Tea Garden Syrup $2.65
1 gal. Crystal White Kdro $130
1 Gal. Amber Karo ............ 63c
5 lb. Amber Karo .......:57c
$-lbs Crystal White Karo .. 67c
Medium Log Cabin ....... 70c
Medium Uncle John's ........ 70c
No. 5 Fresh Pure Lard $1.19
No. 10 Fresh Pure Lard.... $235
No. 5 Fresh Compound.... $1.15
No. 10 Fresh Compound .. $2.27
4 lbs. Net Snow Drift -.. $1.33
8 lbs. Net Snow Drift ..-.-.$2.63
3 lbs. Split Peas 33c
2 lbs. Tapioca--:.-. 25c
6 lbs. Fancy Onions ... 25c
Fresh Baked Soda
CrackerSy lb. 19c
8 lb. Box Fresh Baked
Soda CrackerSy lb. -. .... 18c
"The Quctoy
There is no better coffee
than MJ.B. Coffee regard
less of price.-WH Y?
)!; 0
Behind It.
5-lb. tin per lb. 52c
3-lb. tin per lb.53c
Single Pound Tin 55c
We Recommend That You Buy the 5-lb. Size
. ' You Save More Money "
2 Kellogg s Corn Flakes 28 C
2 Post Toasties .............. ...... 27 C
2 Shredded Wheat 32 C
2 Puffed Wheat ..... .... 30c
2 Puffed Rice .. .... 35 c
2 Grape Nuts . .... ...... 35 C
large pkg. Armour's Oats . . 35 C
l large pkg. Alberts Oats 35 C
1 large pkg. Keer's Oats . 35 C
1 large pkg. Quaker Oats 35 C
Olympic Pancake . .............. 37 C
50c size Instant Postum 41 C
30c size Instant Postum ..... 25 C
25c Plain Postum . . 22c
GhirardelWs Chocolatey lb. .............. 40c
U2 lb. Baking Chocolate 26 C
12 oz. Royal Baking Powder 41 C
J 6 oz. Calumet Baking Powder 25 C
16 oz. Crescent Baking Powder ...... 25 C
250Z. K. C Baking Powder 22 C
IS oz.K. C. Baking Powder ...... 13 C
Fresh Crisp Grahamsy lb..... 22c I
Fresh Ground Nut tsuner,
pound
3 lb. Can Royal Club Cof
fee ........i.......
Fancy Bulk Coffee, lb. 38c
3 lbs. Fancy BulkCoffeey lb. 35c
5 lbs. Fancy Bulk Coffeeylb. 31c
2 cans Fancy Corn ...... 35c
2 cans Fancy tomatoes ......33c
2 cans Standard. Tomatoes. .27c
2 cans Fancy Peas .... 45c
2 cans Standard Peas .......32c
1 lb. Flat Red Salmon ...... . 37c
1 lb. tall Pink Salmon .... 20c
1-2 lb. flat Red Salmon ......20c
1 lb. tall Sterling med, red..28c
5 cans Deviled Meat ------ 25c
Fancy Minced Clams, can .21c
Oysters, can .......... 22c and 40c
2 pkgs. Jell yO ...1.. ... ..- - " 32c
2 pkgs. Jiffy Jell 32c
2 oz. Buckeye Vanillia 23c
21-2 oz. Star Lemon 23c
5 Bars Toilet Soap ... lbC
Reg'Vr 8c Toilet Soap, 5 for lic
10 Bars FelVs Naptha Soap 90c
10 Bars Fairy Soap-. 80c
10 Bars Ivory Soap 85c
Large Citrus ........ 31c
2 cans Old Dutch Cleanser 21c
A L EM
ALBANY
State Street at Commercial Retailers at Wholesale Prfce Conrad1 at Chemeketc