Image provided by: University of Oregon Libraries; Eugene, OR
About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Sept. 20, 1929)
THE CAPITAL .TOIM'MAL. RAI.KM, ORFJOM FRIDAY. SEPTEMBER 20, 192S OREmmmumsmMEmiGHmummoHALmLaE PAGE "EIGHT I :. Si Willamette Valley Product Easily Put To Numerous Uses Are we all loyal OregoniansT Of course that goes without question. The big problem is how to show this loy alty or booster spirit, which ever it should be called. One of the best ways is to Duy, use ana ooosi an uregon prouucia, not the least of wnicn is prunes grown in auuimance in me Because of lne wmnMtle valtev. large quantity raised, and no heavy raninnrtatlon costs this It one or the least expensive fralU obtain able. Not only aa an economic advant age, but nutritionally aa well should prunea head our list of fruits tor conaumptlon, for they are rich in both food and fuel value. Four prunes are the equivalent of three and one-third cupa rhubarb, one and one-fourth medium oranges or two medium pears in furnishing calories or energy. Aa lor food constituents, this fruit Is rich In vitamin A, necessary to promote growth and high physical vigor, vita min B, the lack of which leads to nervous and digestive disorders, and minerals, especially Iron which car ries oxygen to the red blood cor puscles and Increases cell activity. The next problem la how to pre pare this fruit without simply fal ling Into the routine of stewed prunes for breakfast, which has given this dish the reputation of dead monotony. 'Prunes may be substituted for dates, figs, or rais ins In many choice dessert recipes. Try dropping a pitted prune in the center of each muffin before baking and see If the family doesn't wel come the surprise. Even the breakfast stewed prunes may be varied somewhat by adding sliced lemons or oranges, rind and all, raisins or nuts during the cook ing. The following recipes give sug gestions for waya to serve from breakfast to party menus, hot or cold. JELLIED PRUNES IN CRAPE JUICE 2 cups large dried prunes 3 tbsp, gelatine 1 cup sugar Juice of one lemon 4 cup grape Juice Cook the prunes slowly for an hour In a pint of water in a closely covered saucepan. Hydrate the gel atin In water until thoroughly soaked. Remove the stones from the cooked prunes, and add to them the liquor they were cooked In and the hydrated . gelatine. Stir until dis solved. Add the sugar, lemon Juice and grape Juice. As the mixture cools, stir It constantly to distribute the prunes evenly through the liquid, then turn Into a mould. When firm, unmould on a glass dish and pour around It a cup of soft custard or whipped cream and garni-h with maraschino cherries. JELLO PLUM PUDDINO 1 package orange jello cup grapenuts, or walnuts cup cooked prunes U cup raisins cup currants Pinch of cloves, cinnamon, nut meff and all-splce. Dissolve Jello In boiling water, and add other Ingredients, chill until set and serve with whipped cream Serves six. NORWEGIAN PRUNE PUDDING 1 pound prunes 3 cups cold water I cup augar 1 In. cinnamon stick 1 tbsp. lemon Juice 1-3 cup cornstarch H leasn. salt Wash and soak prunea In cold water over night, stew untlt soft In same water. Remove stones and return prunes and water to kettle. Add. well mixed, sugar, cinnamon, and cornstarch. Slowly add boiling water and boll 30 minutes, stirring constantly until spoon leaves atreak in mixture. Remove stick cinna mon and add lemon Juice. Mold, and chill. Serves alx. PRUNE DELIGHT I cups prunes IS marshmallowa 1 cud whlDDlna cream Soak, cook and mash well , the prunes. Add marshmallowa cut fine and let stand over night. Beat cream atiff; adding other mixture and continue beating until Huffy. Chill well before serving. STEWED PRUNKH AND DUMPLINGS 1 cup flour I trasp. baking powder 1 cup crumbs 1 tbsp. melted shortening. teasp. salt 2 tbsp. sugar . i egg cup milk Raw or slightly soaked prunes Sift flour with the baking pow der; mix this with the bread crumbs. shortening, salt and sugar, aoaxe Into a dough with the slightly beat en egg and Just enough milk to moisten the quantity win depend on the ataleneas of the crumbs. Drop in apoonfuUs over the prunes In casserole or baking dish, cover, and set into a hot oven for 15 to 30 minutes, or until prunes are cooked and dumplings are firm. Serve hot with hard sauce or cream. DRIED PRUNE PIE Fill uncooked pie shell with par tially soaked, but not cooked, prunes, Sprinkle with one cup sugar sifted with two tablespoons cornstarch. Cover with thick cream and bake. This is especially delicious. PRUNE BREAD 1 cup prunea 3tt cups graham flour or 1 cup white with ltt cups graham cup sugar 1 teasp. salt 6 teasp. baking pocder 1 cup milk 1 tbsp. melted shortening Stone and chop fruit If prunes are very dry they ahould be soaked a short time but not until too moist. mix graham floumwlth white flour, sugar, salt and baking powder which have been silted together four times; add milk and beat well; add fruit and shortening. Put into greased bread pan and allow to stand 30 to 25 minutes in warm place. Bake In moderate oven at 375 degrees Fahrenheit one hour. Makes one loaf. This would make delicious sandwiches, simply spread with butter, lor the school lunch, and wholesome as they are good. rolled and sifted bread EPIDEMIC REPORTED Clear Lake An epidemic believed to be the flu has confined man; Clear Lake residents to their homes during the last two weeks but Its effects are wearing off. Among those afflicted were Mr. and Mrs, Cecil Boyd and son; Amos Smith, Mrs. David Schlag, Mr. Hamilton, Joan Evans, Roy Smith and fam ily; Mrs. John Balr, Edith Foren, Ross Ham mack and Mrs. Alex Har old. ENTERTAIN GUESTS Turner Mrs. L. W. Robertson en tertained guest- in her home here from Washington. Mrs. J. W. Miller, Mrs. Howard Masters, and Miss Mary Miller, all of Centralis, Wash. Mrs. J. W. Miller Is a sister-in-law of Mrs. Robertson. Queries Invited Wm WUni Kyt, 1mm Fertlaad Kfectrle rawer earn amay has beca aaiei la write a series ef articles as, food problems and feed a aaratloa, ior the fceskeMt ef Capital JeerasJ reeicra. Ber knswledf Is festaded pr emal experience and preren methods. 1 QneiUons addressed to Bffaa Nye In care ef Ihta uewgps, per, or In care ef the Port lend Eleetrle Power eesapaay. Sslem, Oregon, will sw an swered throofb these col am as is space b available, while additional Information may. be obtained directly from Bliss N-a by U lephsnlng her at S5. When ft Is desired. Miss Nye will answer tverUons by direct mall providing self ad dressed, stamped envelope Is enclosed for reply. PAWPAW PLANT NOW FIRST AID TO BEEFSTEAKS Chicago, (IP One of the Field Museum's expeditions, designed generally to add interesting roolo trlcaJ, geological, botanical or other specimens to the museum here, also contributed an aid to the eater of restraurant steaks. The pawpaw plant discovered In tropical South America not to be confused with the Missouri Dan ana." of the Ozarsk yields a Juice which will make the toughest steak tender and palatable, accord ing to Dr. Paul Stanley, associate curator of botany at the museum. Natives In the regions where the pawpaw was found have been using the juice as a sauce for their steak for years, the scientists reported. The pawpaw of South America dwarfs the domestic fruit of the same name. The tree stands feet high with a huge fruit much like a cantalouppe. Natives make preserves of Its fruit. The Juice has a property slmular to pepsin. It has medicinal propertties and the leaves are used as soap. South American natives consider It a magical tree. The pawpaw tree has sex, both male and female being found. The museum warned, however, that this does not mean that the pawpaw is a missing link between animal and vegetable life. marshamallow, seven minute icing, or whipped cream. FLUFFY MA R8HM ALLOW ICING 1 cup sugar 1 egg white cup water 10 marshmallowa Pinch of salt 1 teasp. vanilla or other flavoring Place the sugar and salt and wa ter In top of a double boiler and then add the unbeaten egg white. Be sure the water Is boiling In the bottom of the boiler. Begin to beat with a Dover beater Immediately Miss Nye Explains Cleaning of Range To Puzzled Reader Query How may brown stains from baking and meat roasting be cleaned from the openings around the door of the electric range? They seem to be almost burned into tne enamel. Mrs. L. R. Answer Any cleaner that may be used without harm granite or enamel cooking nten- tils majr be used for cleaning these stains from the range, especially ot the type to cat burned fat. Tne best way. of course, to keep the stains from burning on Is to clean these parts of the range after eacn baking. This takes but a short time and little effort when the atalns are fresh. No coarse abrasive, scouring pow der or sharp tool ahould ever be used on enamei. iu 4em . r dlscoloratlons, rub with a fine grade of steel wool, but take espe cial care not to scratch the enamel The best possible cleaners for ena mel and porcelain are hot water, soap or kerosene. Enameled parts should be cleaned only when cold. Because It Is Impossible to remove spots on enamel caused by acids, such as lemon or vinegar, these should be wiped off Immediately If accidentally spilled, as they remove the glazed surface finish. Query Would you print a recipe for graham cracker cake? I don't know whether the kind I want Is cooked or uncooked, but It was fair ly rich and was served with whip ped cream. Mrs. S. N. Answer The following recipes are for both cooked and uncooked graham cracker cakes. Perhaps you can tell by just reading the recipes which Is the one you have in mind GRAHAM CRACKER CAKE 4 tbsp. butter li cups sugar 4 eugs 3 doz. graham crackers 3 teasp. baking powder Vi cups milk 1 teasp. vanilla M teasp. lemon extract Cream butter and sugar. Add beaten yolks and continue creaming. Roll crackers fine (sifting them Is a good plane) and add baking powder to them: then add alternately who the milk to the creamed mixture. Fold In stiffly beaten esg whites and the extracts. Bake In three layers in greased pans In a moderate oven, 390 degrees Fahrenheit, 30 to 35 minutes. Put layers togetner witn In buying coffee the trade mark to look for is Hills Bros' Arab Hills Bros.' Arab stands for coffee quality developed by Controlled Roasting the patented, continuous proc ess that roasts coffee a few pounds at a time. No other coffee tastes like Hills Bros. Coffee because none is roasted the same way. HILLS BROS -COFFEE Easily offed wtik 02t OuYears jU Baking IbwDER Guaranteed Pure Use KC for fine texture and large yolume in your bakings MBUont of potnufa nscst by our Cutmitumnt 7 BfoeMbban JVMtExtract ibftiwrttiK) I Tl- , . r ilk . Q Circulating Profit Becomes Circulating Good Will ' MBUsMlifaftSjeiSjsif Saturday Every customer of ours realizes this: Specials Henry's Markets have taken a long step ; toward putting butchering on a mer- chandising basis, comparing with the Extra Laj"ge most marked advancement in other C!nn1cSfC Chain Store lines. Come in and share the wOvIkltsa profits in the meat business at Henry's, all kinds 1 OC dOZ. Friday and Saturday's Special: Large Loaf Bread, extra Veal Roast or Chops 172C -IOC Veal for Stew 12c 25C Pork Steak or Roast 192c Boston Brown in- Fat Salt Pork 12V2C Bread 1UL Pumpemikkei in. Beef Pot Roast -. 14'2C Health Bread 1UC Beef Boil I2V2C Wholewheat Cream Doughnuts 9 A,, Mutton Roast or Chops.. 13V2C Dozen aiill Pies, ail kinds. ocp 100 per cent pure Sausage or 10c and aSUt Hamburger .4212c Buns and Roils, Oft,, (No cereal, no coloring) all meat Dozen CUC .. , Fresh Sliced Liver 10c Maple Bars, OfiS Dozen -- Fresh Dressed Chickens 25c Marshmallow OP- 1 Puffs. 6 for. 631 Choice Sirloin Steaks 17y2c &"sl;535 Loin Pork Chops 2oc Cream Cake..- Eastern Breakfast Bacon, sliced clkC10 35C and lean 25c Fresh Stew Meat :. .......10c Ice Cream and Pop on fre'sh,anytthCr kindS f PUI"e Lard' U S In8PCcted' No limit With res pa ry. purchase, 2 lbs. . 25c BAKERY Henry's Peerless Market tTONmest. Henry's Capitol Market and beat for seven minutes, or un til mixture holds Its shape. Add flavoring at ue end ot three min utes and remove the Icing from tne range as soon as it has finished cooking or It will turn back. Marsh- mallows may be added one at a tune a soon as the mixture begins to look like icing. UNCOOKED MARSHMALLOW LOAF pound marshmsilows H cup thin cream H pound dates or prunes pound graham crackers cup walnuts or pecans Sterilize, then butter the kitchen scissors and cut marstunallows Into quarters and drop Into one-half cupful of thin cream to soften. Pit and cut dates Into lengthwise quart ers. Roll crackers .until finely crumbed. Work all together with ehopped nuts Into a loaf and shape In a pan two Inches deep. Cut when ready to serve. This will keep suc cessfully for some time in a cool place or Ice box. It may be served alone or with whipped cream, but should be In small servings because of the richness. Query What Is the time and temperature for canning tomatoes In the electric oven? Is there any difference In these for pint and quart jars? Mrs. J. H. Answer For oven canning toma toes, .va!d the tomato In boiling water three minutes, dip in cold water to peel, and pack tightly in Jars. Fill Jars with boiling water to within one Inch from top, adding one teaspoonful salt for each quart Partially seal jars, place in partly heated oven and process for 50 minutes at 375 degrees Fahren heit, starting the processing time only when the thermometer reaches this temperature. At end of pro cessing tune, the Jars may be re moved, sealed and Inverted to eooL Since the beat can penetrate tne Interior of pint Jars quicker than quarts, It Is possible to cut down very slightly the processing time for pints, about 10 minutes In all, SCHOOL TIME FOODS! School time foods must be healthful and nourishing. Wholesome meals prepared from fresh, clean foods are essential to build young bodies strong and sturdy. That's why we invite mothers to buy at MacMarr's. Here you will find just the right foods for children fresh, nourishing and body-building. Economical'y priced, too! Features Saturday and Monday, September 21st and 23rd OLD DUTCH CLEAN- RAISINS, Seedless WESSON OIL The SER Each, Thompson's OK housewife's fav- J C (Limit 3) Ot 4 lb. bag ., AUC orite Qt. Can .. OL Sweet Treat Fancy 1929 Pack 8 large, golden, OS A mm a mellow slices in each can Packed by Jim Dole, M4stJJJtI5 the Hawaiian pineapple King A Q Large Cans, 2 for CRISCO-3 lb. fiQ QUAKER OATS- PEANUT BUTTER- Can Di7 C Strength for g r o w i n g Fresh'y round 'rom 'h? 1 triple lip measuring children Large Sr very best peanuts 2)A glass free with each can Package OC 49 C n b mj WHITE STAR Served in sandwiches, in salads, or credffled J Wavlxm nctoast il is a delight to all Halves, 59 C FISHER'S BLEND GINGER SNAPS, Big EA?Ii"GHT , FLOUR "Blend's mah Value "Fresh from the MATCHES They're friend" - (A Oven" Ofs safe! Large ful1 count 49 lb. sack .... D 1 . 1741 2 pounds L V C g 2 5 C KILL THE FLIES v Before they raise large families FLY TOX V2 pint bottle 29c Black Flag 2 pint can 15c FLY SPRAYERS Regular 25c size-only 10c PRICES GOOD AS LONG AS STOCKS LAST CITRUS POWDER ' 5SIEJ C??.V TAPIOCA, Fancy white Large Pgks.- .Q. Ca"n ti..: S1.15 - 2 for VC Positively none sold to 6 1D 25C minors- QUAKER MILK MACARONI, MILK SPAGHETTI or EGG NOODLES-3 Packages 25c Ask the salespeople about coupons for obtaining genuine Oneida Community Tu dor Plate Spoons, F R E E 1 GEMNUT MAR- I LIBBY'S MILK 25c GARLNE. OK- 8 2 pounds .Out I Cans Crystal WHITE SOAP QQ 10 Bars ..07C STEWART'S BLUING, -r Lar. Bottle AJi pi.-jg--,. Dunbar Large, fancy quality packed in a sanitary 9 flsTlIIip manner No. 1 Cans (5 oz. net) 3 for. UL RICE, Fancy Southern Blue Rose, 3 lbs 23c Cofifee MacMarr Good Coffee makes any meal more satisfy ing MacMarr Coffee even improves on that Direct from our Roaster to you it's always fresh J" QQ Pound 48c; 3 lbs .ipLtOU EXTRA SPECIAL! SWEET SPUDS Cheaper than white potatoes, fancy stock 7 pounds for 35c MAC MAIIR MARKET Tender Steak lb. 24c Beef Roast lb. 22c Shorts Ribs Beef lb. 16c Mutton Stew lb. 10c Shoulder Mutton lb. . . 15c Bacon Squares ib. .ny2c Successor to 20lh Century Stores 174 N. COMMERCIAL ST. STATE ft COMMERCIAL STS. 19th & STATE 8TS. -1980 N. CAPITOL ST. cw Sit-.