THE 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,.