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

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

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Newspaper Page TextPAfiK FV' THE CAPITAL JOURNAL. SALEM. OREGON FRIDAY. NOVEMBER 21. 1900 ram 1 it HOLIDAY VIANGS DISFLAYED FOR COMPLETE MEN!) Fruit, nuts, and vcg?tabl?s are presentwi In their moat pertrrt con diuon in antlcljwtion of the ThanlucivlniE trade, and the week end will show many bargains fur the observant housewife. Prices are holdinc to a steady level but the markat shows ample offerings of all kinds. Grapes in at least three staple varieties, imuianuy -polished ap ple oz urn mare delicate quality, pears, bananas, oranges. grapefruit and lemons are aug mented by casabas, about the only melon on the market, and casabas. which are being offered here very reavtonsbiy. Canned fruit will sup ply further variety lor fruit cock tails. All the food old vegetables with out which no Thanksgiving dinner, or any other dinner for that mat ter. Is comply will bo on hand. Rich squash. In the hubbard, ba nana, niarblehead or Dauiith va riety; egg plants, pumpkins for pies, both homc-trrown and hot house to matoes, hothouse cucumbers, on ions, cauliflower, exceptionally fine quality celery, cabbage and lettuce. root vegetables of all kinds, and other staples are supplird by local growers. Sweet potatoes will be popular, while the white potato re mains low in price. The new crop of nuts, Including chestnuts to stuff the turkey, will be eagerly welcomed by the house wife. MENU KOK Til VNKSMVINQ Oyier Cock in. il Rout Turkey ind Clltjlct Stuffing Muiini ovp-i roieiior Crctmrd Ouioru Celery Suited Pr.tcl-.ea Brrad CruiitMrrv Jrllv Cabbage 64: ad and AUj nunaiae rruetea HoiKUy Delphi C'ulfee "Menus 1 Dint amiill ov.tera 3 table spoon lemon Jutce, J cup thick chill aauce. 2 Itiblespoons CAUup. 2 tuniohixxma IiorsertidLbJi. 1 tablmtinxm cliouui'd Hartley . a Laliliuioouin fine ly ch.Jppfd celery. tenr-pnou Rait. Care fully look over tl le oysters and remove anv fchell nartir-les. Mi eating r2st of ingredients. Chill the oys ters and the sauce mixture. S?rve portions Or the oysters in smai gla.j cups which hive been lined with lettuce. Top with the sauce mixture and serve at once. Salted or cfc?vd wafers ran be served with oclcuil. If desired. 4.1111 hi Ml MIN(. G.b I".. J iupi waipr, l teaspoon salt. iutpoiu paprika. 1 table spoon ciiuppt-l omuim, J tablespoons chopped Hartley. J tablespoon chop ped celery, a cup Kilt bread cruBiba. 1-S cup butter, melted. Caieluliy wah lite giblets. Add tlie water and seasonine. Cook slomiy 1 hour in covered pan. Chop lbiets and add with the giblet CANAPES SMART INTRODUCTION TO GAY DINNER Canapes are becoming more and more ilie proper introduction t, a feaM. and being easy to make and even more easy to serve, are popu lar with the busy housewife wbo de sires to add style to her entertain ments without sacrificing ease. stock, to rest of Ingredient. Mix foundations for canapes are lightly with a fork. Stuff the ur-as or strips of frier! bread or turk-y. r 01 crown or wnite bread. k: iioitiMV mrif.iir Spscally prepared wafers make n 2 cup canned pears, i cup diced ! attractive foundation, always crisn pineapple. 1 cuii red cherrlfa. :i t- .. ' ... r l blettMJOtis lemon l.m-e 1 r, ZiZr ",,u w spread Willi Ili- 11 or fruit juices, l cup sugar, x cup ilnR aild to Banish attractively. rt.iim-B treniii. wueti uie savory pastes of sar- Boil sugar and water one minute, dine, lobster, or anchovy are used Cool. UL'ii the pears and add. for cananes thev ar. iiunv hi-n. ed with equal amounts of softened FOOD EXPERT TO GIVE RADIO ADVICE OYSTERS LUSCIOUS ADDITION TO FEAST Oysters are Just the very special kind of dainty that one Is looking for to eet off the Thanksgiving feast. Oyster cocktail, with the dainty little Olympia oyster, or oys ter soup, with the large Indian Rock oyster. Is savory start for the traditional American feast. But best of all. Is the oyster stuf fing lor Ute turkey. .Three cups of soft bread crumbs. 1 teaspoon salt, one-eighth teaspoon pepper, few drops of onion Juice, 1 tablespoon chopped parsley, 1 pint or 25 large oysters, 2 tablespoons melted but ter or shortening, and one-fourth cup oyster Jutoe are the Ingredients for one of the finest stuffings for the turkey. Mix the crumbs, salt, pepper, onion Juice and parsley to getlter, then toss In the oysters working quickly with spoon, add the inched butter and the oyster j Juice and presto! the simplest kind of dressing to make and without peer for adding holiday taste to the big bird. Safeway Stores Friday announced the establishment ot the Eafev.ay Homemalters bureau. Through this bureau, it is stated, women of Saiciu are to be offered the advice of a recognized nationally-known author ity on household problems free of charge. The director of the bureau Is Julia Lee Wright, a wom&n of out standing reputation in her field. She will have ample facilities In the way of test kitchens, nble assistant, etc., for givui'i individual attention to request for advice. Mrs. Wright will offer helpful suggestions to local women. An in vitation to communicate with her on household subjects is to be open to all. Mrs. Wright's series of radio broadcasts, every Tuesdav and Fri day morning at 11:10 Pacific Stan dard tune, will start November 18 as a new feature of the Woman's Magazine of the Air." Julia Lee Wright, tlie bureau di rector, is well known in home econ omics circles all over the west and in the Hawaiian Islands. She has conducted cooking schools the length of the coast, through the middle west and In the Hawaiian Islands for the past six vean and directed many of the cooking schools conducted by newspapers as well as cooking schools In Oakland. Seattle and Portland. Honolulu and HUo. with the rest of the fruits, to the syrup mixture, tea Ui rest of in gredients. Pour into a mold. Cover tightly and bury in three parts of ciiupped ice to one part of coarse salt. In four hours the dessert will be frozen and it can be served, cut In thin slices or roughly piled in sherbet gla.sses. If d. sired this dessert ran be frozen in mechanical refrigera tor. PICKLE AND OLIVE ADD EXTRA TOUCHES FRIED NOODLES USED WITH MEAT OR FISH An appetising luncheon dLsh Is French fried noodles. Cook six oun ces of fine eg noodles until tender, dram, and .sec aside to cool. Beat three eggs slightly, and one cud milk, and stir lightly into cooked noodles. Drop by spoonful Into deep hot fat until a golden brown. Make a nest of the noodles and , fill with small pork sausage fried. I creamed salmon or tuna fish, or other cooked meat or fish. MAPLE APPLES MAKE MID-SEASON DESSERT Combining two delicious autumnal flavors, favorite winter dessert is maple apples, which requires 1 cup maple-flavored syrup, one arid a half cups water and six tart apples. pared and cored. Heat syrup and water to boiiim and add apples. Simmer apples gently, turning frequently to Insure even cookuig. When soft, remove ap ples irom saucepan. Cook liquid un til thickened and pour over apple. Serve with cream. ouLLer. nits Is Ljed as a spread for the canapes which are then garnished in all kinds of attractive way. Sometimes ketchup, mus tard, chutney, horseradish, minced parsley, or pimento Is mixed with ttie creamed butter for a spread. Roquefort dressing which comes ready to use hi tubes makes de ucious foundation for canapes. Garnishes for canapes which lend tnemseives I or attractive arrange ment are. sliced at u f fed ol ives. minced green or ripe olives, minced or hredded pickles, minced or shredded pimento, hard cooked eggs sliced or minced, sliced truf iles, grated cheese, sliced anchovy filets, sliced beets, parl onions. cajers or chutney. , Caviar canapes deserve a Dira- graih to themselves as they are the most generally popular of all the savories served with cocktails. Hard-cooked egg. minced onion. and pearl onions are the only ac cessories usually used with caviar. Sometimes the onion is served in small bowl hi the center of the canape tray for guests to choose If they wish. Sometime it Is used dis creetly to garnish part of the can apes. Eggs are hard-cooked: the whites are finely minced and the yolks are rubbed through strain er. Tlie caviar Is arranged In the center of the cinape, tlie eggs are arranged In varying designs, around i ne eage, across, or In the center. Just before serving these cananes. a bit of whipped sour cream may be put. in tne center. A few suggestion of comblna toins of garnishes and flavors fol low: Anchovy butter garnish with sliced stuffed olives around edge, btripi oi picxie across center. Lobster butter garnish with minced plmlento around edge, strips oi green pepper in design In center. wartime nutter garnish with minced egg white around edge, strijis oi pimiento in center. Ciuup butter garuuh with lat tice of anchovy fillets. Roquefort butter garnish with chutney In center, silvers of pick- ies arouna eoge. Crab butter garnish with slice of hard cooked eggs in center, ring of capers outside. Panley butter garnish with square of pickled herring sprinkled with strauird hard egg yolk, inuic-d egg white around edge. , V estphallan nam cut in thm slices to fit caviarette garnish with green mayonnaise put through pastry tube. Galantine of ham, veal and tongue cut In thin slices arranged on caviarettes garnish with sliced truffle or pimiento. Pate de fois gras spread on ca vla ret tcs garnish with sliced truf fle or pimiento. WESTERN PACKERS CONTINUE BUSINESS Oreaon has not vet been affcte-i by the slump in meat packing bus inesses now prevailing In middle western states, according to Dr. W. H. Lytle. state veterinarian. As yet no Oregon packing houses have cut down working hours of their employees or reduced per sonnel. Dr. Lytle said. "There has been no reflection of eastern packers' troubles on the west coast to my knowledge," Dr. Lytle said. Met purcliasing lias been greatly reduced as compared to last year, however." 1 MODERN WOMAN CAREFUL BUYER By ELIZABETH BENSON I inink women are more In terested In making th pennies count today than they have been for years. To me. It has always been an Inspiration to seen how the women of this country backed up tlteir men-folk when busuicas conditions slowed down. Tliey buy more wisely. They watch budce's closer. They take fewer chances on unknown articles and purchase only the known, depend ab!j tvpes of merchandise. I often think that women do more to speed a return to good times than even the big business men. Because good times really de pend a lot on putting the family budget on a sound basis. That Is the woman's job in this counrty. And it's so funny to me that some business men don't realize It. Just an soon as purchasers slow down a little a few of them rush out a lot of cheap merchandise to offer women. Some of these products may be gooa. But many or them and I ve examined lot are Just cheap mi nations of worth products made by men who think women will try anything in times like this. I've seen these floods of Imita tions come and go before. Usually they don't last because they don't give value. And mast women ire too smart to be fooled. They buy standard. ranged alternately in glass Jar. advertised piod'.icU that they know j presenting a very attractive ap Hive 100 jvr c"t vilue for every ; pea ranee. And they are , Just a penny. j good to eat as to look at. 'inciden And thui s what really nuke : tally, olives stuffed with onions are the pennies count. (new, and Jiut the thing to startle (the bridge c!ub. Olives stuffed Rnormous green olives stuffed with nuts are not so new, but they with email pick hit g ontors arc ar- certainly are good. Unsulphured, sun-dried extra fancy pulled figs are California' latest contribution to the many line of fruit sent from tlie golden state. The figs can be served "as is" as a canfect on. or cocked. The latter way they slioj'd be covered with cold water, standing 24 hours, then cooked slowly until tender without boiling. This is a good method to cook any dried fruit, pre serving the natural taste and sugars and avoiding the "cooked" taste. Sum pi n' new! Ye, there reatly Is. 8omc bright person chopped up green olives stuffed with pimento nnd has the chopped olive and pi mento on the market In prettv glass Jam. Very nice for sandwiches, to eerve with cold meats or as a salad gHrnlsh j It Is the little "extra" touches and dishes that make the holiday din ner. A table looks flat and life less without the little extra dishes of olives and pickles, and tlv sue- clal touch which these add to the meal is thoroughly appreciated. unve of ail shapes and sizes, both green and ripe, are favorities for festive dinners. Stuffed green ouves offer a wide choice, with pi miento, nuts, marroons and pick ling onions used for stuffings. Minced olive meat and colored olive ring make effective garnishes. And s for pickles the tastes ot any guest can be suited. Bread- and-butter pickles, pickled onions, watermelon rinds, sweet chutney and imported chutney. India relish. sweet and sour spiced gherkins. enow enow, auis, and the many oiner Kino lonn a wide variety i rum wnirn 10 c noose. ARGEST SALE? . IN .THE WORI n DELICIOUS REFRESHING SATISFYING FIRST PRIZE & GOLD MEDALS CEYLONllNDIA STOP! SEE THE MONARCH Miniature Grocery Store On Wheels at STEUSLOFF MARKET .Saturday, Nov. 22 Special Prices on all Monarch Canned Goods f"1". ff - rtrm cACris TTOS Aster Selt3 TSaey Taste Elf e$sBttsr Stayin' after school is real punishment. Youngsters get SO hungry by 4:00 p.m. It just seems that they can't wait for that afte school lunch. Have a heart, Mother! See that they have access to plenty of Fit A WW Graek TRU-eUI BISCtOT COMJ-ANT-SfoW PWlta Distributor, of SUNSHINE Biscuits an'd Spedaltirt mm 1 k mm M'Wm HANDV PACKAGE "Ut IT KftlKk rroum No motlwr wh wn Morion'. loilir.rJ Salt nrrd trorrr about ImpU suiter, that mam eauM of ill bralth and backwardness in rounfrbildrrn. Il lookaand lulra like aar mthrr table aalt, and eomea new handy taeluie villi a blngrd nmit that won't tear mil. Ttiit bauti(ul pUtad pancaka flipper with whll animal handle, color tipped. FREE with your f racar't tpacial offer of & iUM. 5PERRY PANCAKE & WAFFLE FLOUR The flour specially prepared to give those two qualities women want most in pan cakes and waffles Flavor and Fluffiness. Ask your grocer for this free offer TODAY I 'there are smilesthatmake us happy" ey ue . eaoam. rm comaeaer, en "Spettr Sm4a preareai mr Dm NSC eary !, IhnrUvf a4 SWsey el 4J-KfSD KECA KCO K&W KOMO KHO w The same ingredients fhat give Honey Bread its tenjpting flavor contain the elements necessary to healthy growth . . . vital ele ments that sustain physical and mental energy. Honey Bread is the children's favorite. Plain or toasted . . . its flavor allures them to hearty and joyous eating. CHERRY CITY BAKING AlEM, OREGON CO.