Capital journal. (Salem, Or.) 1919-1980, March 21, 1930, Image 8

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Capital journal., March 21, 1930, Page 8, Image 8

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Newspaper Page TextTHE CAPITAL JOURNAL. SALEM. OREGON FRIDAY, MARCH 21, 1930 GREATER USE OF EGGS ACCOMPANIES LOW PRICES PAGE EIGHT Appetizing Omelets And Souffles Offer Wide Range o f Uses By MILDRED NYE ... Now that eggs have dropped to the cheaper price level, housewives are again planning the frequent use of serving such foods as omelets, souffles, sponge cakes and other large egg-users. Then, too, there Ij as- aurance In serving large quantities of eggs since tber contain. In Its most digestible form, a high percent age ol the complete protein needed tor building muscles and tissues. There are omelet and omelets. some that stand up as If proud of being served, and others well, rath er dejected and flat. Like other preparations In the realm of cook ery, their success is all In the know ing how. And what Is nicer for the light luncheon or supper, or for the more elaborate breakfast than a hot putfy omelet, skillfully prepared and attractively served? Two distinct kinds of omelets may be prepared, namely French and pufty. The chief difference la that In the first, eggs are beaten all to gether, and In the latter the yolks and whites are beaten separately and then combined. A -soutlle dif fers from an omelet In that some white sauce or thickening Is added. For a standard omelet recipe the fallowing may be used, with the only difierenee being In the meth od of mixing for the two kinds. STANDARD OMELET 4 eggs ' 4 tbsp. liquid (milk, water, fruit, vegetable or meat Juice i teaspoon salt U teaspoon pepper 3 tablespoons butter French: Beat the Dhole eggs with the liquid and seasoning un til the whites are torn from the - tester and are well blended with the yolks. Select a pan that the omelet well fills and heat It before adding the fat. For a larger ome let, use a heavy skillet that holds Feat well, cook over a low xiame, running a spatula around the edge ' f the nan from time to time and lifting the coagulated egg from the bottom to allow the liquid to flow tinder. When creamy and moist throughout allow to brown slight ly either by placing In a moderate oven or by tilting over a surface burner -with a lid held In front of the heat to direct this heat over the top of the omelet to dry It off before folding. Otherwise it will lall, even If served on a warm platter. To fold, crease through the center with a spatula, folding one side over the other. Puffy: Beat egg yolks until thick and lemon colored. Add seasonings. Fold into stiffly beaten svhites, to which liquid has been added when whites were half beat en. Pour mixture quickly into hot frying pan, in which the butter has been melted. Cover and cook un disturbed over a low heat turning occasionally until omelet Is well puffed and light brown underneath. Loosen occasionally from the edge of the pan, until It has risen and Is dry on the edge. After folding the puffy omelet push it back slightly in the pan and hold it tilted over the flame, so that only the part of the omelet cooks which slipped out In folding. This recipe serves six. The easiest way to remove a large or a small omelet from the pan is to hold it in place with the 6patula resting crosswise on the edges of the pan while it Is inverted. Then slip the spatula back, lowering the omelet upside down onto a warm dish. Serve garnished with baron or a fresh fruit that will blend well with Its tender deliclousness. . For I more substantial breakfast or luncheon dish the omelet may be filled with fruit, vegetables, meat, fish or cheese. The fruit or vege tables, either whole or cut, are spread on one-half of It Just be fore folding, but the chopped meat, flaked fish or grated cheese is blended with the egg mixture Just before turning it into the pan. A ouffy omelet Is never filled, but may be garnished with a delicately flavored fruit or vegetable. Even greater confidence that an omelet will hold its puffy snape after serving la gained by adding some thickening as In the follow ing recipe. The tapioca also adds to the flavor ol the egg mixture. MINUTE TAPIOCA OMELET H teaspoon salt teaspoon pepper 1 tablespoons minute tapioca 1 tablespoon butter 4 egg yolks, beaten until thick and lemon colored cup milk, scalded 4 egg whites, stiffly beaten Add salt, pepper and tapioca to milk and cook In double boiler ten minutes, stirring frequently. Add butter. Combine with egg yolks, stirring constantly. Fold In egg unites, pour into not nuiterea frying pan. Cook over low flame 15 to W minutes. Omelet Is cooked when a knife Inserted comes out clean. Dry top In slow oven for five minutes. Cut across at right angles to handle of pan, being care ful not to cut all the way through. Fold carefully from handle to op posite side and serve on hot plat ter. Serves six. "' Souffles require less eggs than omelets, but also take mare time for preparation due to the white sauce used. Although one may be even more certain of success with these than with omelete, the bak-l lng must be watched as carefully as of custards to Insure perfect re sults. PLAIN 80UFFLE a cups milk tablespoons flour ' 0 tablespoons butter Salt and pepper to taste egg yolks -3 egg whites Melt the butter In a skillet or sauce pan and add the flour and seasoning to form a smooth paste. Add gradually the milk and cook until the sauce la smooth. Pour hot white sauce into the beaten yolks, stirring constantly. Cool. Fold in stiffly beaten egg whites. Pour Into greased pudding dish or individual molds and place tin pan of hot water. Bake at 976 degrees F until set. Recipe serves six. Variations for this are as follows: Vegetable: Substitute one cup water in which vegetables were cooked for one cup milk In the white sauce, otherwise using same Ingredients. Add one cup cooked vegetable pulp rubbed through a sieve to the sauce. Meat or Fish: Using the plain souffle -pattern, add two caps fine ly chopped, cooked fish or meat, and one-half cup bread . crumbs. Additional seasonings such as cel ery salt, sage or paprika may be added as desired. Cheese: Add to the plain souf fle tew cups grated cheese, and one-eighth teaspoon each mustard, soda, paprika. Combine the cheese and seasonings with the white sauce before adding the egg yolks. OFFICERS TO CALL Bcio Several Sclo members ex pect to attend the meeting of Al bany Eastern Star chapter next Tuesday evening on the occasion of the official visit of grand officers of the order. The Jefferson chapter, m which many Sclonans have member ship. Is to exemplify the ceremonies of initiation. MRS. FTCKLIN LEAVES Stayton Mrs. Hattfe Flcklln left Tuesday night for wasnougal, Wash, to attend the funeral of an old friend, Mrs. Selma Kllburn. held Thursday. She expects to return the first of the week. Mrs. Myrtle Furgeson of San Francisco la here visiting old friends and staying with Miss Oene Flcklln, who has charge of the telephone office dur ing her mother's absence. BURNHAM8 HAVE GIRL Champoeg Mr. and Mrs. E. M. Burnham are the parents of daughter bom March 14. yJW STEAM TABLE CAKES 'Jfi SPECIALS til SUNDAY READY AT rrane Cake HI 12 O'CLOCK Angel Forf Cake 'if " Ho .51 Rice Tomato Soup ' .sll Baked Ham grftfjS' Wk Sweet Potatoes I !jr Q. ream P3" 8 I Lemon Pie ma&ntfr i A variety of B I Cold Roast Meats I I Potato Salad Club House Salad LITTLE LADY'S STORE 12TH AND CENTER STREET PHONE 1357 LUNCHES Pl'T VP TO TAKE OUT THESE SCENES ARE GONE FOREVER -v" ' For now the coffee-troubled housewife can make her coffee the Golden West "DRIP" wav and be sure that each cup that follows the first wilt be uniformly delicious and perfect Nothing is left to chance, but the making process is simple. ' Put your measured Golden West coffee into the Maker, pour over it jumping-boiling water (the Maker is graduated as to number o? cups), and then act it aside to drip. . . The price of the Golden West Coffee Maker is the same all over the Pacific Northwest! ONE dollar. You can secure it through your grocer, or card to Cloesct & Devers, Portland, Ore, giving name of your grocer, will bring it to you promptly. Ths Golden West Cones Msksr la made of lm. rw ftlunum.4-cupcapcltv,cMnpWtfn ltlf. ' No 6ler papcrt, no percolation, no turn. Regular Coldea WeMeonee is ideal for use la the Maker. Golden West COFFEE as Golden West Coffee Maker JUST POUR IN OILING WATER la FAMOUS HORSE CAB DESTROYED IN BERLIN FIRE Berlin (LP "Iron Oustav" he who recently drove a hack from Berlin to Paris and back has lost his famous horsecab. The vehicle and many another souvenir of the long and weary years he tolled as a cabbie on the streets of Berlin have bone up fn smoke. They were completely destroyed tn a fire the other night that rased the carriage house standing behind Oustav Hartmann's Potsdam residence. Through many decades Oustav Hartmann earned a middling living as a droshky driver In the German capital, in time he amassed suffi cient money with which to buy himself a- house and a plot of ground on the outskirts of Potsdam so that with the inevitable advent of the motorised taxicab he was able to retire without fear for the future. His long hours and his readiness to undertake extended and often tedious journeys at any time of day or night had gained for him the title or "Iron Oustav.' This Practical Cook Booh 'containing' more than 90 excel lent recipes bread, muffins, cakes and pastry will be mailed on request to users of K C Baking Powder. The recipes have been prepared especially for CCCBakingPowdcr 25 ounccsfor 25f Millions of Pounds . Used by Our ifi Government oi&yr Midget Market Originators of Low Prices 351 State St. We did not anticipate so much extra business last week. Our service was a little slow. We wish to thank our cus tomers for their patience and will endeavor to be bet ter prepared this Saturday. Delicious Prime Tender Steak Beef Roasts 20c lb. 20c lb. Choice Boiling Beef Wi H. From choice young beef. Quality guaranteed Young Pig Dainty Lean Pork Roasts Loin Chops 18c lb. 27c lb. ' Home Rendered Pure Lard 10c lb. 5 lb. limit with meat purchase Fancy Swiss A Real Special Round Steak Flank Steak 25c lb. 25c lb. Best OLEOMARGARINE 2 libs. 25 Fresh . Pure Pork Ground Beef Little Links 20c lb. 25c lb. Useless to pay more risky to pay less "Nut Sweet" Sliced Bacon..... 30c lb. From prime young Oregon pigs. Sugar cured, smoked the old-fashioned way. No artificial color. ' Sugar Cured ;' Bacon Backs 22c lb. "-' ' Sugar Cored Boneless Picnic 22c lb. Out f MSMridtratie. of nr employes we clou . Satardays at 7 P. M Harry M. Levy, Mgr. As though to DroTS to his col leagues and to the rest of mankind that the title had been justly earn ed, Hartmann elected to close his career with a grandstand nourish, by driving his droshky to Paris and back. The trip completed, Hartmann retired and put the cab up In his carriage house "to preserve It lor posterity as the symbol of an hon orable but now departed profes sion." Some evenings ago Hartmann was awakened by an unusual light in his bedroom window. Looking out, he saw the barn In flames. He hastened out, but arrived too late; neither he nor the Potsdam fire de partment could do much In the sit uation but look sadly on as the flames consumed all that "Iron Oustav" held precious In this life. PATIENT IMPROVING Broadacres Howard Friend, who has been in the Oregon City hos pital for more-than three months. Is expected borne In about two weeks, his present condition being very satisfactory. CROWD HEARS LECTURE Sublimity The lecture given by Rev. Thomas of Mt. Angel was neatly appreciated by a packed house. More could not even get near the doors to listen to the lec ture. - A PERFECT MEAL t and look at the t , - SAVINGS, too "Just perfect " Wnat a pleasure to have your family or guests say that about one of your delightfully good meals. They'll say just that and even more, if you buy your foods at MacMarr's where every item is fresh, clean and full of appetizing and nourising goodness. And look at the savings you make. Every purchase means a saving for other things you want. Saving Prices Effective Sat, & Mon., March 22 & March 24 BEANS Small White Pink Bed, 3 lbs. 25c RICE Fancy Quality Blue Rose, 3 Jbs 19c J. D. D. Brand Broken Sliced Pineapple Packed by J. D. Dole No. 2V4 cans, 2 cans... 39c CRISCO 3 lb. cans 67c SQAP-P & G White Ndptha, 10 bars 33c MACMAXIR COFFEE Freshly Roasted Daily in Portland Special for Saturday and Monday Only ' l ib. 3Sc 3 lbs. $1.00 WESSON OIL For better salads quart cans ..:...45c CORN MEAL White or yellow, 9 lb. bags 29c QUAKER BRAND Milk Macaroni Milk Spaghetti Egg Noodles np? 3 packages sSOC THOMPSON'S Chocolate Flavored Malted Milk 1Q lib. can IOC SEEDLESS RAISINS-4 lb. bag . . 25c OREGON PRUNES Largo size 2 lbs 19c LAYER FIGS Fancy White 2 lbs 25c BLUE RIBBON MALT The BIG 3 lb. can 53c MACMARR FLOUR "for the discrim inating cook" 49 lb. 1- f?Q bag D.J . No. 10 Bag 39c ASPARAGUS TIPS R C Brand Fan cy Quality No. 2 tall OQ cans aOC No. 1 Picnic cans 15c TOMATO SAUCE Libby's or Del Monte's, per can 5c STRAWBERRY PRESERVES Pure Fruit Big 3 lb. Glass 59 C PEAS San Wan Sugar Fancy Qual ity No. 2 cans, iO :. .tot 3 for HERSHEY'S CHOCOLATE BARS 5c size , 3 for 10c CANDY Pug's Jelly Beans, Crushed fruit centers , ir per lb LDL LENTEN FOODS OYSTERS Gulf Kisl Brand No. 1 tins 2 for 25c SARDINES North Star Fancy Norwegian, '4s .2 for 25c CRAB MEAT Fancy Quality Japanese, '2s per can 33c TUNA FISH White Star, fta per can 19c DROMEDARY DATES Fancy quality in sealed pkgs. 19c GREEN BEANS Santiam Brand Packed in Oregon No. 2 tins 15c FRUITS for Salad Libby Brand 16 ounce tall O T cans P..NCAKE FLOUR Sperry's, Ffln I SUGAR Pure Cane .fT- Large Bags (9.8 lbs.) DuL I 19 lbs ...M.UU. MacMarr Meat Markets MARKET NO. S MARKET NO. 1 STATE COMMKBCIAI, - 174 N. COMMERCIAL MARKET NO. M IMS NORTH CAPITOL Pork Steak 2 lbs- GOVERNMENT INSPECTED MEATS 45c Shoulder Veal Steak or Roast Pound 25c Full Cream Cheese lb. 25c Pot Roast Cut from our quality beef 21c lb. Fresh Smelt Pure Lard O lbs. 33c Bacon Back OQn Half or whole, lb. SOC Bacon Squares, - f pound lOL SATURDAY IS BUTTER DAY AT MACMARRS 174 N. COMMERCIAL ST. STATS COMMERCIAL STS. 19th ft STATS 8TS. 1990 N. CAPITOL ST,.