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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Oct. 18, 1929)
TTTK TAPITAT. JOT II? NAT SALEM. OREGON FRIDAY, OCTOBEJl 18, 1929 "MEAT SUNDRIES" VALUABLE ADDITION TO MENU PACE EIGHT Sweetbreads, Liver Fricassee And Other Recipes A re Given When the question conies up as to how to cut down on food bills, invariably the first one considered is that for meat. Several ways may be effective here. One is to serve meat substitutes such as beans, corn and other vegetables with a hiKh protein content. Another is to serve the so-called tougher cuts, or those In less de-f m&nd. 8 till another Is to utilize those parts called sundries, which should be used more Just for their own merits than for any other reason. Sundries are the edible portions o the glandular tissues or animals, aside from the muscle tissue usually served as the meat food. These ' should be Included In the diet not only bacause they are reasonably priced, but because they offer a way of Introducing: variety and because of their excellent dietary properties. Internal organs are practically the only meats containing vitamins as well as Iron needed to prevent or cure certain types of anemia. While everyone is familiar with such parts as the liver, heart, kid neys and tongue, some of the m tern a 1 organs are less used. Sweet breads furnish a most delicate meat that can be used anywhere In place of veal as the flavor and texture blend well. This is the thymus gland of calf and young besf. "Because of the deli cacy and fine flavor, they are suit able for any company luncheon or Sunday supper. CREAMED SWEETBREADS, MUSHROOMS AND ALMONDS 1 pair sweetbreads 1 tbsp. salt 1 tbsp. vinegar U pound mushroom caps 8 tbsp. butter 3 tbsp. flour cup scalded milk H cup mushroom stock 1-3 cup cream teasp. fait Pepper Celery salt Cook sweetbreads for twenty minutes in boiling water and vine gar. Plunsp In cold water until required. Cut into one-half Inch dices. Blanch the almonds, cut In small pieces and put in oven until delicately browned. Peel mush room caps and remove stems. Cov er skins and stems with one cup of cold water and cook gently until reduced to one-half cup. Cut caps in halves and saute in two table spoons butter. Remove mushrooms and add three tablespoons butter to butter in pan. when melted add three tablespoons flour, and when smooth add milk and mushroom stock slowly, skimming all the time. Bring to boiling point, add sweet breads and mushroom caps and cream. Again bring to the boil ing point and keep hot over hot water. Just before serving add elt. pepper; celery salt, and almonds. Serve in patty cakes or on toast points. VEAL TONGUK 1 veal tongue 2 carrots 4 stalks celery 1 teasp. salt 1 tbsp. onion 6 cloves 4 peppercorns Clean tongue and simmer with vegetables in boiling salted water until tender, three hours or more. When tender, remove skin and roots and split. Serve with tomato sauce and vegetables. BOILED HEART WITH RICE 1 heart 6 cupfuls boiling water cup rice cup raisins, teeded cup walnut meats 1 tbsp. lemon juice Salt Pepper Wash heart thoroughly. Cover SIXTEEN WAYS TO SERVE POTATOES For a time we snubbed the potato rather rudely, in our teal to banish excess weight. But now that strenuous diet ins ii no longer the fashion, potatoes are again firmly en trenched in our menus. Meals aren't meals, we find, without them. To make u p for past neglect, I suggest th t you send potatoes to the table in a constantly varyingdress.Sometimes you will want the simple, mealy goodness of steamed potatoes or the fluffy white ness of mashed or riced potatoes. Other times, nothing will lit in the menu so well as bursting baked potatoes, golden with butter and glowing with paprika, i With sweetbreads or a tiny chop you may prefer the daintiness of creamed or parley potatoes; with thick and juicy steaks, the heartiness of lyonnaise or O'linen au gratm potatoes. Serve them scalloped, fried and broiled. For more elaborate dinners, have potatoes souffle, in the half shell or French fried. Cheese combines delectably with pota toes in various ways potatoes au Eatin, Chantilly and Dclmonico ail iing favorites of mine. It all dmpmndt upon th milk ' In all of these recipes which call for milk or white sauce, I have found that the quality of the milk is most impor tant. If you use the best of creamy whol milk, pure and sweet, you can count on a delicious sauce. You can be sure of such results, by always using Carnation Milk. It is simply the best of whole milk from selected herds, with nothing added and nothing taken out except part of the water. Being evaporated to double richness, Carnation Milk makes: the creamiest of sauces, with out the extravagant use of htittptv FVinff "hnnwrniToH' 7$lJn which means that the double cream content is broken uo into the minutest particles it gives a wonderfully fine, smooth texture. And this same rich creaminess and velvety smooth texture are found In everv dish in which Carnation MUk Is used. Because of its uniformity, dependa bility, convenience and real economy, you will want it for all cooking. iry me recipe tor carnation r"ota toes au Cratin. given below. Or better still, send for the Carnation Cook Book. It Is froo. Carnation Milk Products Company, P, O. Box 2158, Station A, Portland. Carnation Potatoes au Gratin 3 cups cooked potatoes, diced, 2 cups Carnation White Sauce, 1 tbsp. chopped parsley, yi cup grated cheese, H cup bread crumbs, stirred in 2 tbsp. melted butter. Heat potatoes In Carnation White Sauce, pour into buttered baking dish, sprinkle top with parsley, then with cheese and finally with buttered crumbs. Bake in hot (400F) oven until crumbs are brown. Serves 5. Carnation White Sauce 3 tbsp. butter, 3 tbsp. flour, 1 tip. salt, few fains pepper, 1 cup Carnation Milk, cup water. Melt butter in top part of double boiler; add flour and season ings and mis thoroughly. Add Carna tion diluted with water and stir con stantly until smooth and thick. Con tinue cooking over hot water for 10 minutes, itirr jig occasionally. ANDCIZ3 EME MBER i i i r Queries Invited Miss Mildred Nys, hasae economic Xpert for the Portland Electric Power com pany bit been named te write a aerie at articles an food problem, and food pre paration, lor the benefit el Capital Journal readers. Her knowledge U founded an per sonal eiperience and proven method., questions addressed to Mb. Nje In care at this newsna per, or In ear of th. Fort land Elertrlo Fower eompano, Salem. Orefen. will ho an swered through these eolumni a. .pace b available, while additional Information may be obtained directly from Mis. Nye by telephoning her at 85. When It la desired, MU. Ny. will answer question, by direct mail providing self addressed, stamped envelope to enclosed for reply. with boiling water, boil ten minutes, then simmer until tender. Add the uncooked rice and cook for thirty minutes; then add raisins. nuts, lemon Juice, and salt and pepper to taste. Bring to the boil ing point. Lift heart to center of platter and surround with the rice, pouring the lijuor over all. STUFFED POBK HEARTS 4 pork hearts . . ( 2 teasp. salt Baking IWderj Same Price for over 38 years 2 ounces lorj The price is right Quality is right (every can guaranteed) MILLIONS OF FOUNDS USED BY OU GOVERNMENT 2 tups bread cubes 1 onion or one tart apple i tbsp. butter 3 tbsp. lard H teasp. pepper teasp. sage Wash hearts In cold water; re move tough akin and veins, stuff hearts with dressing and skewer or sew loosely. Sprinkle with salt, roll In flour and brown In hot fat. Place In deep baking pan, half cover with hot water. Cover close ly and bake slowly until tender, basting occasionally. Make gravey of liquid and serve with hearts and browned potatoes, LAMB'3 KID NET OMELET Take three lamb's kidneys, skin and cut into tain slices. Put these In a stew pan; sprinkle with salt and pepper to taste ajid let them simmer until tender. Meanwhile, prepare an omelet with six efcgs. Spread the kidneys over It when cooked. Sprinkle with a little fine ly chopped parsley and serve. FRICASSEE CALVES' LIVES AND NOODLES 1 pound calves' liver V, teasp. each salt and celery salt 14 teasp. pepper Vi cup each flour and bacon fat m teasp. poultry seasoning 3 each ripe tomatoes and green peppers 6 small white onions 1 cups cooked noodles Pour boiling water over the liver and soak for five minutes, then drain. Wipe dry, dredge both sides with the salt, pepper and flour, then brown quickly In the hot bacon fat. using for this purpose an Iron skillet or other heavy uten sil of similar nature. Meanwhile cut the vegetables Into Quarters, and when the liver Is erteply browned, turn them Into It, add ing at the same time a pint of boiling water. Stir In the celery salt and poultry seasoning, cover and boil gently for about forty-fire minutes. This makes a delicious one-dish meal when served on a large platter surrounded with a border of freshly cooked noodles. CALVES' LIVER AND HEART, JULIENNE 1 pound calves' heart Vi pound calves' liver 1 slice onion U teasp. salt 1 tbsp. butter 1 blade of mace 1 bay leaf Pepper Wash the heart thoroughly, re- more the veins and arteries and soak for two or three hours In salted water. Drain and rinse in cold water. Cut the heart and liver Into Julienne strips and brown quickly In fat with the minced onion. Cover with boiling water and simmer about two hours with the mace, bay leaf and salt. Serve with boiled rice and gravey made from the liquor In which the meat was cooked. Gates Attending the Rebekah district convention at Lyons from here were Mr. and Mrs. Ed Davis, Mr. and Mrs. Gerald Heath, Virgil Heath, Miss Gwen Johnson. Mr. and Mrs. A. D. Scott, LeRoy Orate, Mr. and Mrs. Carl Knutson, Mrs T. Rains, Mrs. Robert Bowes, Mrs. Blanche Dean, Mrs. Marietta Smith, Mrs. Arnold Syverson, lu. and Mrs. George McCurdy, Mr. and Mrs. Otis Dike, Mrs. A. B. Horner, Mrs. E. J. Richards, Mrs. Hazel Brown and Mrs. Herbert Schroeder. .. RETURNS TO S1LVERTON .. Silverton Mrs. Scotty Butler who moved from Silverton to .Salem about month ago, has returned to Silverton and is now living in one of the Cal Schlader houses on Newlywed avenue. The Butlers were at Camp 16 where Mr. Butler is superintendent of the Silver Falls Timber company camps, until the fire some weeks ago. The But lers expect to remain here during the winter. heft vis.; 'OS-. "C; Glswlne lined rosuuj Bags 49c Prepared for Grocers to Deliver Immediately! to the consumer! The Grocer who offers his customers Tenmor Derngood Coffee Is In the same position as If he had a complete modern roasting plant with a warehouse full of ripe, seasoned coffee of high quality ready to blend for each roast. He may never know how long other coffees on his shelves may have been In the cans, but he does know that Tenmor Derngood Coffee Is absolutely Fresh when It reaches him for his customers. He also knows that we keep check and replace with other absolutely Fresh Tenmor any bags undelivered to customers within a few days. So he never has a single pound which Is not Fresh WHEN IT REACHES YOU I After Two or Three Pounds You Won't Want Coffee That Isn't Fresh COLONIAL COFFEE CO., Inc., PORTLAND When for the richest, smoothest, creamiest white sauces, you can count on Carnation Milk. It l pure whole milk in the most con venient and dependable form. (Soo rocips. floor.) Wsdaosa. la tnfa Kim ISO ' sit cu r e. The Safeguarded MW "from Contented Cows" Henry's Meat Is ALWAYS SWEET! Saturday Specials Extra Large Cookies all kinds IOC doz. The talk of the town! Peerless Twin Loaves, standard full 1 A weight Only JLUC Large Loaf Bread, extra TL 10c 2 double loaves ..... 25c Boston Brown Bread . 10c Pumpernikkel Health Bread 10c Wholewheat Cream Doughnuts OA. Dozen Pies, all kinds, Q f? 10c and faul Buns and Rolls, Oft Dozen .iUC Maple Bars, Dozen 20c Our well-known Frank furter Butter Cream Cake. L 35c PEERLESS BAKERY 170 N. Commercial SL Prion SOS HENRY'S MEATS are lowest priced COMPLETE line of Quality Meats on the market HENRY'S Meats are economical and safe to buy. HENRY'S Meats are standard in quality and superior in value. HENRY'S Meats are available for all oc casions and selected to meet the individ ual requirements of every household. HENRY'S Markets have maintained constant leadership in Salem's Cash and Carry Meat Marketing field. Veal or Baby Beef steaks or roast 19c Mutton (extra fancy yearling from Lynn county) Chops, Steaks or Roast 13y2c Beef Boil or Pot Roast UV2c Pork, lean Steak or choice Roast.-.lc Fresh Side Pork, lean I7l2c Sliced Liver 10c Finest Eastern Breakfast Bacon, lean, sliced 23c Pure U. S. Inspected Lard, no limit with purchase, 2 pounds 25c Fine Sirloin Steak : 172c Henry's Peerless Market Henry's Capitol Market it Comes to Food You Want the Best Indeed, in food, the best is none too good for you ! And that is exactly what you receive at MACMARR'S always. This holds true with the character of our service as well as the quality of our foods. So when you buy here you just know it is not only better but the BEST! Best Offerings Saturday & Monday, October 19 and 21st WESSON OIL The brand of known quality- Quart Can .. 45c SALMON, Pink 1929 pack An exceptional value 1 lb. tall OA cans, 2 for LiOj SNOWDRIFT the dec orated pail with the han-dybail- Q 3 lb. Can O Campbell's Soups Select your favorite varieties 'limit 12) 3 CANS 25c Fels Naptha SOAP 10 Bars P & G Naptha SOAP 59C Bars 39C S. 0. S. G pads of steel wool saturated with a cleansing soap 1 Q Large Pkge A V Quaker Oats The children thrive on this wholesome cereal, and what's more they like it O p? p Large Package &OV MAYONNAISE, Best Foods. Makes a good Sal ad better QKrt Pint Jar ODL SARDINES, Booths Your choice of mustard, tomato or spiced 1 lb. ES? 29c RAISINS, Market Day Selected seedless Thomp sons 4 lb. 'Bag 29c PINEAPPLE Broken Sliced 8 large mellow matched CQ slices in each can Large cans, 3 for.... JUC RIPE OLIVES, 5 oz. Can, Only Libby's 10c BEANS, Standard Cut 1929 Pack Good qual ityNo. 2 Cans, nr 2 for iOs DATES, Golden Hallowi, fresh shipment, QC -2 Pounds MACARONI Fresh Curve Cut You'U certainly enjoy a dish of baked macaroni and cheese for "I Q dinner at this season 3 Pounds lt LIPTON'S TEA Ceylon and India (black) AfZn Yt lb. Can.. 1JL 1 Pound Can 89c POPCORN, Jolly Time It pops you can depend upon it OKt 3 lbs .iUL FLOUR, MacMarr Fancy patent milled from se lected hard wheat 49 Pound Sack $184 Jelly Beans Pugs These famous black and orange jum bos so appropriate for Hallowee'n Q F 2 Pounds OUC LARD Pure fresh In A Q bulk 3 lbs ttUK, PEAS, Sweet Blossom Fancy Medium size Sweet and tender, No. 2 Cans, 2 for 25c SHORTENING, Best vegetable In JQ bulk, 3 pounds.... f MacMarr COFFEE The Athletics won the World's Series this year but MacMarr Coffee every day is winning favor for its flavor Dire,ct from our roaster A JT n to you it's always fresh Pound 3 Pounds $1.33 BUTTER Saturday Only 2 Pounds 98c BREAD Double Loaves, white or wholewheat, Sat 8c MAC MARR MARKET SHORT RIBS OF BEEF 16c BEEF ini ROAST . MUTTON STEW 9c You'U stock up once you've noted th low advertised prices for Saturday and Mon day. Quality Poods Better Values. Bear meat, both steaks mnd roa&ts. Come early for yours. MUTTON ir CHOPS IDC LEG -I 7 MUTTON lit SHOULDER in MUTTON IsC Sugar Cured OQ. BACON VL BACON' ToT SQUARES IOC j Successors to 20th Century Stores 174 N. COMMERCIAL ST. STVTE A COMMERCIAL STS. 19lh A STATE STS. 1980 N. CAPITOL ST.