THE CAPITAL JOURNAL. SALEM. OREGON
THURSDAY. JANUARY 21. 1M2
KlfflDftBIMBMB
E
GENUINE ITALIAN
SPAGHETTI SAUCE
An authentic Italian recipe for a
aaitce to be served either with spa
ghetti or noodles follow:
W ten spoon black pepper
j tr it spoon knit
a titbit-spoons tomato prsl
1 cup water
nip Parinrfin cheese (crated).
3 flips tomatoes
, "P olive oil
buy Intf
1 ublpspoon siiKir
1 onion
Vj imxiihI spaghetti or noodle
Add the black pepper to the oil
amd cook two minutea. Cook the
J iced onion in the oil, being care
ful not to brown It. Add the toma
to paste, which has been mixed
With the water, in three install
jneniA allowing the mixture to boil
VP after each addition. Add toma
toes, buy tear and salt, and cook
for 45 minutes. Put in the sugar
lind cook IS minutes longer. Cook
spaghetti In boiling salted water,
terve mixed with tomato sauce and
sprinkled with grated cheese.
COMPANY FOR LUNCHEON
Jellied Tomato Salad
)iirkeii Loaf Buttered Potatoes
Hot Hulls Currant Jelly
Spiced Peaches
Pineapple Ire Box Cake
Whipped Cream
Coffee
J M.I. I I I TOMATO HA I. AD
(verting tf)
cups tomatoes
i slices onions
i celery 'leave
whole cloves
te.ihpoon salt
4 te&Apooii paprika
teaspoon sugar
buy leaves
Ublespoons granulated gelatin
4 tablefapoona cold water
Soak get a tin In water 10 minutes.
tix reel of ingredients. Cook slow
ly in covered pan 20 minutes. Strain
thoroughly. Heat to boiling point
viid add Rf la tine mixture and stir
Until dissolved. Cool. Pour Into mold
Thich has been rinsed out In cold
Hater. Set In cold place to stiffen.
tJnmold on lettuce and surround
Kith mayonnaise.
I HH KI V I OAK
2 cups diced cooked chicken
l'.j. cups soft bread crumbs
3 tablespoons chopped celery
a tablespoons chopped parsley
1 let. spoon salt
i; teaspoon paprika
2 eKs
1 cup milk
3 tiibletipoons butter, melted
Mix ingredients and pour Into
buttered loaf pan. Bake 35 minutes
In moderately slow oven. Unmold
carefully and surround with cream
nuce or a mushroom sntlce,
I'lMvU'lTK UK IIOX 4 AKE
Vt rP butter
1 cup suniir
3 yotkH
1 teuspoon vanilla
1 cup shredded pineapple
b teuKpoon suit
3 -kk whites, benten
l'a pounds vunillti wafers, rolled
X'Z cups whipped cream
i luhloun....... ..n.,r..tl.....- -
,4 tntapoou irnicin cxtruct
cup red cherries
Cream the butter and sugar. Add
yolks and beat 3 minutes. Add va
nilla, salt, pineapple and egg whites.
Mix lightly. Sprinkle layer. '4 Inch
thick, in bottom of glass dish. Add
half UinrflDDle mint lire Arid tavrr
of vanilla wafers and add remain -lnr
pineapple mixture and sprinkle
Kith remaining crumbs. Chill 24
hours. Unmold onto platter and top
with the cream which has been
mixed with the confectioner's sugar
nd lemon extract. Rprinkl with
cherries. Serve Jn slices.
waxed papers. Bake 14 hours in
slow oven.
FLORENTINE WHITE IsU'lT CARE
1 cup butter
3 cups tuaar
2 tablratxHHis Irmon Jules
1 tabkupoon vanilla
4 tsblr spoons crram
1 cup chopped eandied pineapple
1 cup cliopprd raisins
't cup rtiopprd candled trinn pttl
' cup chopped candled lemon peel
It cup chopped citron
'i cup chopped candied red cherries
1 cup almonds, shredded
tfc Uaapoon salt
4 cups flour
I teaspoon soda
M tesKpoon bakmc powder
ess ahites. beatrii
Cream tlie butter and sugar. Add
lemon Juice, vanilla and cream.
Beat 3 minutes. Add rest of Ingre
dients and blend well. Pour into 2
loaf cake pans lined with waxed
papers. Bake 2 hours in slow oven.
A NKW DESSERT
Dinner Menu
galloped Oysters
Hakcd Potatoes
Baked 8iuash
Bread Plum Jam
Head Lettuce and Dixit Dressing
Zwnbtck Lemon Pudding - Coffee
DIXIK DKKSSINO
13 cup Frenrli dreMlng
1 tablespoons chopped pickles
7 tablespoons chopped olives
2 tablespoons chopped parsley
3 tablespoons chill sauc m
tablespoons catsup
2 tablespoons horseradish
2 tabieipoons lemon Jules
teapobtt salt
lfc teaspoon paprika
Mix Ingredient. Beat 2 minutes.
Chill and serve on lettuce or veget
able salads.
znrirtu K pcddinq
9 CUPS un&eelrd sweiback
table tpoons fat
cup tuicar
1 teaspoon cinnamon
teaspoon salt
Roll Kwcibark and add rest of In
gredients, i The fat should be
creamed with the butter.) Pour Into
shallow pan. Pat crumb mixture
to keep it tn pi nee. Add filling.
Illhag
2-3 cup sucar
4 tablespoons flour
teaspoon salt
4 tablespoons lemon Jules
3 tablespoon nated lemon rind
1 1-3 cup water
4 csa yolks
1 tablespoon butter
1 rtir ahite. beaten
Blend sugar, flour and salt. Add
lemon juice, rind, water and yolks.
Cook In a double boiler until creamy.
Stir frequently. Fold in rest of In
gredients. Pour into zweiback mix
ture. Cover with meringue.
Merlncsa
3 ei whiles
1-3 CUP SHUNT
Beat whites until stiff. Add sugar
and beat until creamy. Roughly
.spread over top of filling. Bake 20
minutes in slow oven. Cool and
chill. Cut in squares and serve.
Tits is an excellent food to serve
for party refresh men ts. Try some.
HANDY NKKDLE
When ironing have a needle and
thread convenient to use for catch
ing el itches and sewing on buttons.
Much time is saved.
LEMON Jl ICK
One tnbli'Miflon nf lemnn tiilne
atUll'ri to drier! nnmv anrlrnr. nr
prarh sHuces improves the flavors.
USE HOLLANDAISE
SAUCE FOR FISH
Every once in a while one meets
a recipe calling for Hollandaise
sauce and the average housewife
passes it over or leaves out this
sauce either because she does not
know what It Is or believes It dif
ficult to make. A simplified recipe
ror Hoiiandaise follows:
Si cup butter
3 est- yolks
I tablespoon lemon Julct
Salt
Huniarlan paprika
Put half the butter with the egg
yolks and lemon Juice In a small
saucepan. Stir over hot water un
til thick. Add the rest of the but
ter and stir over hot water until
the sauce has again thickened. Sea
son with salt and paprika and serve
it. Do not set the pan into the
boiling water during the cooking
but hold it slightly above the level
of the water.
A DINNER MEND
Pork Chops Victoria
Rscalloped Cabbage
Bread Peach Jam
Grapefruit Salad
Apple Puddina Cream
Coffeo '
PORK CHOPS YICTOK1A
Serving 1
loin chops
1 teaspoon salt
14 teaspon paprika
4 tablespoons flour
2 cups boiled rice
cup chopped celery
hi cup chopped onions
3 tablespoons chopped ireen peppers
2 cupa tomatoes
Have chops cut two-thirds inch
thick. Sprinkle with salt and pap
rika. Roll In flour. Pit into baking
pan. Cover with rest of ingredients.
Cover with lid and bake l'i hours
In moderate oven. Remove Ud and
bake 10 minutes In hot oven to
brown top.
Arn.a riDDiNQ
3 cups flour
4 teaspoons baking powder
k tea-spoon salt
4 tablespoons fat
2-3 cup milk
Mix flour, baking powder and salt.
Cut In fat with knife. When soft
dough forms pat It out on floured
paper until two -thirds Inch thick.
Place in a greased pan. Spread
with apple mixture.
Apple Miliar
3 cups sliced apples
lA cup water
3-3 cup ausar
I teaspoon cinnamon
4 teaspoon cloves
3 tablespoons butter
Mix apples and water. Cover
and cook 5 minutes. Add rest of In
gredients. Mix well and pour over
dough. Bake 20 minutes In moder
ate oven. Serve warm.
FOWL CREOLB
(Use an leftover fowl)
l'i cups diced fowl
2-3 cup chopped celery
3 tablespoons chopped creen peppers
3 tablespoons chopped onions
2 tablespoons chopped pimentos
1 teaspoon salt
M teaspoon paprika
3 cups tomatoes
1 cup boiled rlc
4 tablespoons sravy or butter
Mix celery, peppers, onions and
MAKING IIHISTMAS CAKES
A Fruit Cake Recipe
3-3 cup fat
I'a cups ausar
2 cans
cup sour rrram
' cup molasses
' cup cold toffee, leftover
2 tablespoons cinnamon
1 Irsxpoon cloves -
1 teaspoon salt
1 cup chopped fits
1 cup chopprd dates
1 cup chopped raisins
cup chopprd citron
rup chopped csndied oransc peel
1 teaspon soda
1 tca.ipoon baklna- powder
1 tablespoon vanilla
4 cups flour
Cream the fat and sugar. Add
ttrgs. cream and molasses. Beat 4
minutes. Add rest of Ingredients.
Pour into 2 loaf pans lined with
Que Package
Serves 4
Guaranteed by the
makers of Jell-well.
Choice of Choco
late, Butterscotch and
Vanilla Flavors.
Enlirtly different!
Roth's Grocery
"THE BEST OF EVERYTHING"
438 Court Street Phone 3127
THERE IS NO QUESTION ABOUT IT
that a lore llh mull ovcrhrad Is able lo aril rhraprr. Dm U a
wry nmall rrnt and a minimum operating riprne we are able t
aril oar miallCj merchandise at Tery low price.
THIRTV-DAY ACYOI'KT SERVICE and FREE DEIJVERT ARE
A I'AKr OF IM H SERVICE. Phone ordera are carefully filled and
delivered promptly.
SPECIALS FOR FRIDAY, SATURDAY and MONDAY
SUGAR
20 lbs. for
93c
Santiam Beans
3 for
42c
(loltlen Wext
COFFEE
Per pound
(Limit)
32c
Tomato Sauce
6 (or
AMAIZ0
Corn or (Jos Slnrrh
3 for
23c
Powdered Sugar
3 lbs. for
19c
Sperry's
Pancake Flour
Per paeKiiRe
19c
((trick (tinker
OATS
Large package
23c
i1. s.
MALT
2 eans for
Guaranteed
SSc
Shredded Wheat
3 for
33c
456 Court .St. FREE DELIVERY i Phone 8127
tomatoes. Boil gently ft minutes.
Add rest of Ingredients. Pour Into
buttered baking dish and bake 20
minutes In moderate oven. Serve
in dish in which baked.
rRASBIBKT JELLY MOLB
1 tablespoon irtnultted scUtl
1 tablespoons told wtttr
cup criibt?rn iauc
Soak gelatin in water 4 minutes.
Dissolve over pan of hot water and
add sauce. Pour into mold and
ehill until stiff. Cut In squares and
arrange on lettuce and top with
salad dressing.
MINCE MEAT
1 pound ln beef
I cupi water
4 cup chopped ppli
5 cupa rtvisin
3 cups currants
1 cup chopprd citron,
1 cup chopped suet
1 cup coffee
I trfcspoons salt
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon cloves
'. cup spiced pickle, or ftach Julct
a cups suvar
1-3 cup dark brown sugar
Chop beef and add water and
cook slowly 20 minutes. Add rest of
ingredients and cook slowly 1 hour.
Stir frequently. Pour Into steril
ised Jars and seal. When pies are
to be made, use 3 cups of mince
meat and add 1-3 cup of sugar and
3 tablespoons of butter for each
pie.
Fire Protection
Subject Of Talk
Monmouth Mr. Davis, state
fire marshal, with offices in Sa
lem, spoke on fire protection and
its effect on taxation at the recent
banquet served at the hotel with
the local firemen as hosts. About
35 attended.
J. F. Santee of the educational
department of the State Normal
here, was toast master. Short talks
were given by Mr. Zimmerman and
Mr. Brown of Falls City and
George Woods and Cy Kraber of
Independence. Dr. F. R. Bowersox,
Monmouth's mayor, discussed first
aid.
Railways of Burmah are breaking
all their prosperity records.
BORDELAISE SAUCE
FLAVORS BAKED HAM
Do you like ham? A recipe that
calls for a two pound ham, cooked
and canned In one of these new
sealed tins that came on the mar
ket Just a short while ago, but
which can be used by the clever
housewife as a suggestion for serv
ing any type of cooked ham. The
recipe follows:
I pound bam
1 small onion
cap Bordclalse sauc
3 tablespoons butter
1 tablespoons flour
1 tablespoon suiar
I cup atoclts and water
I tablespoon prepared mustard
Pepper
Plunge can of ham Into boiling
water, let it stand few minutes to
melt stocks. Open can, remove ham
and slice thin. Saute In butter and
remove to casserole. Mince onion
and cook In fat remaining in fry
ing pan until yellow. Stir in flour,
sugar and mustard, and when well
blended add stock from can, and
enough water to make one cup. Add
bordelaisc sauce and stir until thick
and smooth. Add pepper to taste.
No salt will be needed. Strain
over ham and bake in a hot oven,
450 degrees F fifteen minutes.
CARAMEL Pl'DDlNO A
FAVORITE
BKKAKr'AST
Apple Bauc
Corn Meal Mush and Milk
Coffee
(Milk for the Children)
Ll'NCHKON
Peanut Butter and Raisin
Sandwich
Hoc Coffee
Peach Bauce
ni.NSr.B I
Eacalloped Potatoes and Cheese !
Bran Muffin
Head Lettuce French Dressing
Caramel Pudding Coffea
(XI 11 It for the Children)
PEAM T BI'TTKR MIXING
Por 8 Bandwiches)
1-9 cup peanut butter
teaspoon salt
cup ralsina
3 tablespoons cream
With fork mix ingredients ftnd
spread on graham bread. Arrange
sandwich fashion.
ESCALLOPED POTATOES
8rvlng 6)
4 eups diced boiled potatoes
4 tablespoons fat
4 tablespoon flour
1 cup milk
ft cup water
lA cup cheese, cut flat
1 teaspoon sale
U teaspoon paprika
& teaspoon celery salt
Melt fat and add flour. When
blended add milk and water. Cook
until creamy sauce forms. Stir
constantly. Add cheese and season
ings. Add potatoes. Pour into but
itered baking dish and bake 20 min
utes in moderate oven.
AHAMt:r PUIDING
1 cup dark brown sugar
1-3 cup flour
teaspoon salt
1 egg
cups milk
1 teaspoon vanilla
Blend sugar, flour and salt. Add
egg and milk. Cook In double boil
er until thick and creamy. Stir fre
quently. Add vanilla and cool and
chill. Serve plain or with top milk.
SPLIT POTATO BISCVIT9
S large potatoes
3 eggs, well beaten
K cup shortening
1 cup warm mlllc
t cups or more flour
1 tablespoon sugar
li teaspoon salt
1 cake compressed yeast
Bake the potatoes; mash well. In
to the hot potatoes stir shortening,
salt and eggs. Add sugar, milk in
which the yeast has been dissolved
and four cups flour. Let stand three
hours. Add flour for stiff dough and
knead. Let rise second time. Roll and
cut with biscuit cutter, placing one
on top of other with a little butter
between. Let stand two hours and
bake In quick oven. Makes about
four dozen large biscuits.
Woodburn Luncheon guests at
the home of Mr. and Mrs. H. F.
Butterfie?d Wednesday were Mr. and
Mrs. W. F. Norman and Mrs. A. H.
Dean of Portland, all former resi
dents of Woodburn.
Mix salt and vinegar and use for
removing stains from tea or coffee
cups.
BUTTER
MORE FOR YOUR MONEY AT MACMARRS
Savings For Friday, Saturday and Monday, Jan. 22, 23, 25
LETTUCE
Large solid heads
2 ior 15c
PINEAPPLE
Libby's fancy 2'i tin
m caus . . 25c
, BANANAS
Large yellow fruit
U pounds .
25c
TOMATOES
Del Monte solid pack. No.
2,r..c.a.ns: 33c
Pancake Flour f I w,
MacMarra for better hotcakea. "4 J I Mj I f t ,
lb. packages. Special, each fS) tal Va3F
FLOUR v R sm.
Fins creamery butter. A home
product. POUND
MacMarr hardwheat
Every sack guaranteed
Ad .
, if sack
COFFEE
MacMarr blend. It's the best
you can buy. We guarantee it.
2 POUNDS
55c
MACARONI
Elbow, In bulk
Tr pounds .. 19c
Peanut Butter
Fine quality In bulk
O pounds . 29c
SHRIMP
Fancy, 6 oc can
2, or 29c
PAR
The concentrated QK
soap. Large pkg.,..OOC
Large size heads
CALUMET 5) g f&
Baking Powder. M. M. value. taCaf Jj dt
FOUND
FIGDARS . tf
Fresh stock. Buy all you want. M vV
POUND mt
SPAGHETTI ) g
Van Camps, Medium cans tP
SYRUP 2
Amatio Crystal C lb. M lg.
White cans taa aS 1 '
FELDMAN'S NAPTHA SOAP
IN OUR MARKETS
Denotes Stores with MacMarr Markets
9c
BEEF OYSTERS Pork Steak
Pot Roast . Fresh Willapoint Shoulder Cuts
12V2cLb 25c Pint 12V2cLb.
Shortening , STEAKS Weiners or
Pure Vegetable T-Bone, Sirloin, Rib FrankfllterS
3 lbs. 25c 15c Lb. 1212cLb.
Cottage ButtS sugar cured 14c lb.
174 N. Commercial St.
State AN. Comi Streets
$1.00 Orders
Delivered FREE
1 19th and State Streets
I M990 N.Capitol Street
PEA SOUFFLE IS
LUNCHEON DISH
A pea souffle is an excellent main
dish for a dinner, and has the ad
vantage of not being too commonly
served. The recipe Is:
PEA SOUFFLE
i cup butter
cup flour
1-3 cup milk .
l-I cup veietablt liquid
1 cup pes pulp
1 Ublespoon minced onion
I Ml JolltS
S W fthltrs
Sslt sad pepper
Melt butter, stir In flour, and pour
on gradually milk and vegetable li
quid; add vegetable, beaten yolks of
eggs, and fold In whites of eggB
beaten until stiff. Add seasonings to
taste. Turn in a buttered baking
dish and bake In a pan of hot water
in a moderate oven 375 degrees F.
PRESSING PLEATS
When holding pleats to be pressed
In place use needles and there will
be no marks left on the material.
Downs Admits Guilt
Payment Is Made
Silverton Harold Downs vas ar
retted Wednesday at a public nath
ering 111 Molalla on a warrant
charging him with "defrauding an
innkeeper" on complaint of J. E
Horiiht. local attorney. Downs a
brought to silverton before Justice
P. L. Brown. Wednesday afternoon,
pleaded guilty and paid his deficit
and costs and was released.
Sodalities' Social
Date Is Advanced
Mt. Angel The Young Men's and
Younii Ladles' Sodalities nan
changed the date of their social to
Tuesday evening, January 36, In
stead of January 28, as the Catho
lic Daughters of America will give
their annual Valentine dance on
the latter date. A program to be
followed by dancing and luncheon
Is on schedule for the Sodality so
cial. The Catholic Daughters have
secured a Salem orchestra for the
Valentine dance. The auditorium
will be decorated for the occasion.
Cliis label
is just as important to me
as the Paris label in a gown! "
'flie last word in sugar! That's wliat the C and H
MENU "Berry" label means wherever, you see it.
It's your guarantee of pure cane sugar. It's your
guarantee of a granulated sugar that creams quickly
with butter, dissolves three times as quickly as ordi
nary granulated, makes creamy fudges and icings,
cakes that are light and fluffy, gelatine desserts ....
We could go on, and on. Instead, we'll simply
suggest that in order to be certain of getting tin's
quick-dissolving granulated for every menu use, you
buy only sugar labeled C and II MENU "Berry."
Buy it in the clever new wax-wrapped pouring-protective
carton or in a smart looking while clotli bag.
You can afford to be par
ticular about getting MENU
"Berry" because, if you're
a good housekeeper, you
can't afford to be without itl
Brown Sugar, Confectioners
Powdered, Dessert Sugar,
Crystal Tablets, and Cube
lets in fact all the C and H
MENU Sugars offer endless
opportunities for varying
the menu. i
m
C-H 5
MEiNU !
HCAR - -tBS.T
-
4rptirtf --JrHjJ
21b. and 5 lb. pouring pack
ages. 2 lb., 5 lb., 10 lb.,
and 25 lb. cloth bags.
M MIND
PURE CANE
C onrf H 5u,fv Refining Corporation. Pept. CX-21,
215 Market Street, San Iranuscc, La'.ifornia
PUae tend wht free recipe hockiet full of cut
out doilsTui Si cab Doll Family am Their
Kavorui Rccipis,
ADDRESS
CITT