FpmAY, AUGUST 13, 1920
THE CAPITAL JOURNAL
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Quality and Service
Guality and Service
-..if-
Watermelons
Watermelons are now at their best, fine red meated fruit
price-c per pound (delivered with other groceries only.)
Peaches, fine California Elbertas, $1.75 box, 65c basket.
Apricots, ready for canning, $2.85 per box, $1 per basket.
Cantaloupes, 15c and 2 for 25c. .....
White Grapes, 25c per pound. .............. ....12.....
Pears (ripe and juicy), 75c" per basket, 15c per pound. ?.....
Peach Plums, 35c per basket. ........... '.....::.....
Black Berries and Logans, 15c per box. ...... ....... ..:...
............ . .
Grape Fruit. 10c and 2 for 25c.
OrangesLemons (extra large and juicy), 40c per dozen,'
Casabas, 6c per pound ."-...
Bananas (Ripened just right), 2 pounds for 35c. ....
BEVERAGES
Order some of these hot weather drinks and keep them on
ice: Cliquot Club Ginger Ale, Root Beer and Sarsaparilla.
Weinhard's Luxo, Toko and Appo; Phez, Loju and Apple ju;
Bevo. . :'
Sugar by the Sack ........................ $22.50
The . Daily Recipe
:: Hints of ::
Friday Market Page
. FRENCH WAY OP COOKING
CABBAGE
. Chop cold boiled white cabbage
and let It drain till perfectly dry;
stir In some melted butter to taste;
pepper, salt and four tablespoonfuls
of cream; after it Is heated through
add two well-beaten eggs; then turn
the mixture into a buttered frying
pan, stirring until it is very hot and
becomes a delicate brown on the un
derside. Place a hot dish over the
pan, which must be reversed when
turned out to be served.
FISCHER'S ART FLOUR
Made of Good Old Wheat, per sack
Per Barrel, $14.00.
$3.60
Roth Grocery Co.
PHONES 1885-6-7 ;
Quality and Service " Guality and Service
SCALLOPED TOMATOES
Butter the sides and bottom of a
pudding-dish. Put a layer of bread
crumbs in the bottom; on them put
a layer of sliced tomatoes; sprinkle
with salt, pepper and some bits of
butter, and a very little white sugar.
Then repeat with another layer of
crumbs another of tomato and sea
sonlng until full, having the top layer
sliced of tomato, with bits of butter
on each. Bake covered until well
cooked through; remove the cover
and brown quickly.
, ORANGE CHARLOTTE ;
For two molds of medium size
soak half a box of gelatine in half
a cupful of water for two hours. Add
one and a half cupfuls of boiling
water and strain. Then add two
cupfuls of sugar one of orange juice
and pulp and the Juice of one lemon.
Stir until the mixture begins to cool
or about five minutes; then add the
whites of six eggs, beaten to a stiff
froth. Beat the whole until so stiff
that it will only Just pour into molds,!
lined with sections of orange. Set
away to cool. , , . f
thick; put in a frying pan two ounces
of butter, put on the fire; when the
butter is melted put in your bread,
which fry to a nice yellowish color;
when nice and crisp take them out
place them on a dish, add a little
white sugar over the apples about
an inch thick. Serve hot.
Hashed Beef On Toast
Chop a quantity of cold roast beef
rather fine and season It well with
pepper -and salt For each pint of
meat add a level tablespoonful of
flour. Stir well and add a small tea
cupful of soup-stock or water. But
the mixture into a small stewpan
and after covering it, simmer for
twenty minutes. Meanwhile, toast
half a dozen slices of bread nicely
and at the end of the twenty min
utes spread the meat upon them.
Serve at once on a hot dish. In case
water be used instead of soup stock,
add a tablespoonful of butter Just be
fore spreading the beef upon the
toast. Any kind of cold meat may
be prepared in a similar manner.
French Stew
Grease tTjte bottom of an iron pot,
and place in it three or four pounds
of beef; be very careful that it does
not burn and turn it until it is nicely
browned. Set a muffin ring under
the beef to prevent its striking. Add
a few sliced' carrots, one or two sliced
oionS ,and a. cup full of hot Water,
keep covered and stew slowly until
the vegetables are done. Add pepper
and salt. If you wish more gravy,
add hot water, and thicken . with
flour. Serve on a dish with the
vegetables. , ,
Nuns Toast
Cut four or five hard-boiled eggs
into slices. Put a piece of butter half
the size of an egg into, a saucepan
and when it begins to bubble add a
finely chopped onion. Let the onion
cook a little without taking color,
then stir in a teaspoonful of flour.
Add a cupful of milk and stir until
it becomes smooth; then put in the
slices of eggs and let them get hot.
Pour over neatly trimmed slices of
hot buttered toast.' ' The sauce must
be seasoned to taste with pepper and
salt.
- - Chicken Patties
Mince up fine cold chicken, either
roasted or boiled. : Season ' it ' with
pepper and salt, and a little minced
parsely and oniony; Moisten it ; with
chicken gravy or cream sauce, fill
scalloped' shells that are lined with
pastry with the mixture, and sprinkle
bread crumbs over the tops. Put two
or three-tiny pieces of butter over
each, and bake brown in a hot oven
Apple Toast - '' ' l
Cut six apples into quarters, take
the core out, peel and cut them in
slices; put In the saucepan an ounce
of butter, then throw over the apples
about two ounces of white powdered
sugar and two tablespoonfuls of
water; put the Baucepan on the fire,
let it stew quickly, toss them up, or
stir with a spoon; a few minutes will
do them.v When tender cut two or
-three slices of bread half an inch
. . .. . S
i'-f.
53
- $1.00
95c
40c
Beef to boil, per lb. - 1 2V2c
Fresh Liberty Steak, per lb. 1 5c
Fresh Sausage, per lb - 15c
Pure Lard, guaranteed, No.
5 pail -v:-'.
Swift's Jewel Shortening,
No. 5 pail
Shorteringy small pail
FISH AND' PQtJLTRY
FreshXhinoqk Salmon, whole
or half, per lb. - 25c
Special prices in 50 lb, lots for
canning. i
NOT IN THF COMBINE
Midget Market
Originators of Low Prices
361 State Street
We close at 7:00 p. m. Saturdays.
FRUIT BLANC MANGE
Stew nice, fresh fruit (cherries,
raspberries and strawberries being
the best,) or canned ones will do;
strain off the Juice and sweetefi to
taste ; place . it over the fire in a
double kettle until it boil; , while
boiling, stir in cornstarch wet with
a little' cold water; allowing: two
tablespoonfuls of cornstarch to each
pint of Juice; continue stirring until
sufficiently cooked; then pour into
molds wet in cold water and! set
away to cool. Serve with cream and
sugar. -'-
MUTTON CUTLET. (BAKED)
Prepare them the . same as . far
frying, lay them in a dripping pan
with a very little water at the bottom.
Bake quickly, and baste often with
butter and water. Make a little
brown gravy and turn over them
when they are served.
ROAST SPARERIBS
Trim off the rough ends neatly,
crack the ribs across the middle, rub
with salt and sprinkle with pepper,
fold over, stuff with turkey dressing.
sew up tightly, place in a dripping
pan with a pint of water, baste fre
quently, turning over once so as to
bake both sides equally until a rich
brown.
TO ROAST BEEF HEART
Wash it carefully and open it suf
ficiently to remove the ventricles,
then soak it in cold water until the
blood it discharged; wipe it dry and
stuff it nicely with dressing, as for
turkey; roast it about an hour and
a half. Serve it with the gravy,
which should be thickened with some
of the stuffing. It is very nice hash
ed. Served with currant Jelly.
Apple and Peach Meringue Pie
Stew the apples or peaches and
sweeten to taste. Mash smooth and
season with nutmeg. Fill the crusts
and bake until Just done. Put on no
top crust. Take the whites of three
eggs for each pie and whip to a stiff
froth, and sweeten with three table
spoonfuls of powdered sugar. Flavor
with rosewater or vanilla, beat until
it will stand alone; then spread it on
the pie one-half t oone inch thick;
set it back into the oven until the
meringue Is well "set". Eat cold.
Open
, From 7 Till 10 in the
Evening -
Groceries can be secured ,
at any time from the con
fectionery store which is a
part of this establishment.
SPECIALS
Watermelon, per pound 2c
Fresh Milk, per quart-llc
Bread, per loaf 12c and 17c
Kerosene, per gallon....22c
Gasoline, per gallon. 30c
Vinegar, per gallon..'45c
Brick Ice Cream, qt 65c
Ice Cream in carton, qt. 60c
Cane Sugar per 100 -pounds
$22.25
Frnnnrnv firnrprv
Lane Morley j J
Bread Prices
Reduced
Begining Monday 'August 16th we will sell our
Large Loaf at 16c
Small Loaf at 11c
The size of the loaf will not be changed, you get the
same size and quality as is now selling at 13c and 18c.
SEE IT BAKED
in our new Edison. electric ovens, the very latest in bread
baking. . , '
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" - ' " '.'-""-' ' 1 "-1 ' ' . - '. t ., ' -
Try our cakes, pies, cream puffs, raisin cookies, oat
meal cookies, cup cakes, dou ghnuts, rolls and buns.
Peerless Bakery
Philip Win ters, Prop.
170 No. Commerial St.
Phonex247
U. S. Government Inspected
Fresh and Smoked Meats
CROSS -MARKET
. ...
Meats of Quality and Flavor
SALEM BUSICKS BANY
Retailers at Wholesale Prices
WATERMELON
Time is here they are at their best now,
we have just unloaded one of the best
Cars of Melons ever brought to the Salem
Market.
Eat Them 2C Per Pound
JVb Melons Delivered Saturday
I
1601 tenter u rnorte uv& J
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