Capital journal. (Salem, Or.) 1919-1980, October 21, 1932, Image 8

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Capital journal., October 21, 1932, Page 8, Image 8

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Newspaper Page TextYHE CAPITAL JOURNAL. SALEM, OREGON FRIDAY. OCTOBER 21, 1932 7T1 Hazel Green Among the new fam ilies moving into the community are Mr, and Mrs. Henry Rasmussen and daughter Marilvn. formerly of Silvcrton. The Rasmussens have built a double garage on the land received as part of his mother es tate and which Is located arrows from the Fred Hoselbacher home. Rasmussen to a local boy, navin been reared here and attended the local school. J L NEW WINTER DISHES FOR RECIPE FILES With the tang of fall In the ftir and the fast approach of winter It In i good idea to have In our mipe files a few good meat dishes lor chilly winter evenings when the family comes trooping home simply ravenous. Hamburger corn loaf Is tremend ously good and fasy to fix as well as economical. Take one can ol sweet corn, 1 pound of ground steak, two tablespoons of melted butter, 1 teaspoon of salt, and one- eighth teaspoon of pepper. Mix in gredients well and If needed add cracker crumbs to make a fairly solid pack. Put Into a greased loaf pan and bake. A Czerho-Slovalclan dish that Is especially nice Is Pecene Kure (baked ehlrken In cream). Disjoint a young chicken, salt and pepper and dredge well with flour. Put 2 tublr.spoons of butter In a baking pan. Put the chicken meat In, pour a cupful of sweet cream and a cup of water Into the pan and bake until the meat Is nicely brown. If the Rravy is too thick thin with boilng water. Pork tcnderlon served with apple.; baked and sprinkled with cinnamon, and boiled potatoes is a perfect dish for winter suppers and every time we have it we remember a Ger man friend of ours who always called this simple menu of pork, apples and potatoes "heaven and earth." To fix pork tenderloin roll the patties In flour. Heat frying pan and melt two tablespoons of butter. Place patties In pan and sprinkle lit;hly with more flour. Keep turning patties until a golden brown. Baked yams and hominy are also delicious served with ten derloin patties. A Swedish dish that has its ap peal Is Kottbullar Swedish meat balls. The ingredients are as fol lows: I onion 4 tablespoons butler 4 loaf brrnd, crumb d 1 cup milt 1 pound ground brtt '4 pound round pork 'i pound (round ) 2 A 4 tablespoons flour 3 cuna natrr Bait and pepper Mince onions and fry lightly In half the butter. Soak the bread in egg 10 minutes. Mix with meats, add eggs and seasonings and put through the grindrr. Add the but ter used for frying and the onion. With a teaspoon make a small round balls and try in hot greased pan until brown. Add remaining 2 tablespoons of butter and cook three minutes. Sprinkle with flour and stir until brown. Add water, stir until smooth and let boil until thick. Salt and pepper and serve with cream string beans. MENUS of the- DAY VEAL ftOUFFLE A Menu For Dinner Veal Sou i fit Bakrd Brrt Pol a tor Brtllna Corn on tii Cob Rrrad Grip Jam Hfad tyttucr Huasian Drrulnf Clrorma Shortcake Coffee VrAf. KHl r-FLK Sx-mna- 4 tablphponns buttrr 4 tabirtpoona flour 3 cupa milk 3 tKtf TOlka li cups chopped rooked veal 3 tablcbfoons chopped on i una 3 tablrtpooits rliopped Kreeu peppers 1 t-afHin talt 3 v ltltea. beaten Melt butter and add flour. When blended, add milk and cook until creamy sauce forms. Stir constant ly. Add yolks and beat 2 minutes. Fold in remaining ingredients. Pour into buttered baking dish. Set in pan of hot water and bake 40 min utes In slow oven. BAKF.D KM'M.T POTATOES BET TINA 4 peeled meet potatoes eup brow n lunar cup ater 1 teaapoon salt Vi traftpoon paprika 9 tablespoons butter Boil sugar and water 1 minute. Add salt, paprika and butter. Pour over pot a toes w h ich have bee n placed in pan. Cover and bake 1 hour in slow oven. Baste frequently. I.IOItC.IA MIORTt'AKE 3 rues hour 4 teaspoons baking poader W tfMc(tn halt 3 tabli j,po(iits t,uvr 4 taolf spoons lard ? 3 cup rr.;lk Mix flour, baV'pp powder and snlf. Add sugar and cut in lard. Mixing with knife, slowly add milk. When soft dough forms, divide Into C pieces and roll each piece Into shape 1 Inch thick. Bake 15 minutes in moderate oven on greased baking pan. Add peach mixture. PTACH MIXTt Rfc 3 tablespoons soft butter 3 cupa sliced peacltes ft cup susar 'A teaspoon cinnamon Split the hot shortcake and spread with butter. Add portions of peach es which have been mixed with sugar and cinnamon. Replace short cake tops and add remaining peach cs. Serve plain or with cream. FOSSIL HUNTERS COMPLETE JAUNT Longmont, Col. t IP) Two "fossll- hunters" of Lon anion t returned re cently with a goodly display as a re sult of their visit to the Bad Lands, in South Dakota. A. C. Maxon and Jim Mellinger had discovered in the foisil deposits in that region a quantity of Indian relics, including arrowheads and pivttery, a prehistoric lizard fossil imbedded in a rock, and two large turtle specimens. - When planning oven-cooked meals, use the oven to its capacity for baking foods to be used at dif ferent meals. UNIQUE PIE RECIPES ARE VERY POPULAR Pie, the good old American dish, seems to be the favorite dessert of most men and Just lately we've come on to some new ones that may please the men of your household. Pecan pie is the piece de resist ance of them ail and let us warn you before hand that It is fright fully rich and a light entree is rec ommended for the meal at which you serve this most delicious pecan dessert. The ingredients are 3 eggs, cup of sugar, 4 tablespoons of melted butter. 1 cup of dark corn sugar, 'i teaspoon of vanilla, teaspoon oi sau, i cup or chopped pecans, Line pie plate with pastry. Beat eggs and gradually beat in sugar, butter, salt and syrup. Lastly add nut meats. Pour into pie plate Bake at 450 degrees for 15 minutes. reduce to 300 degrees and bake for J5 minutes. Graham cracker pie Is awfully good and well suits the homeniaker's pocketbook, too. Roll 15 graham crackers and add a scant half-cup of sugar. Melt one-half of a quar ter pound butter cube in pie tin: sprinkle in crumbs, and sugar. Then bake in a slow oven fifteen minutes with only lower element turned on. To make the filling use three egg yolks, one-half cup of sugar, l'a cups milk, two tablespoons of corn starch and 1 tablespoon of vanilla. Cook as any cream pic filling. Then bout e"rr whites and fold into filling. I Place In crust. Cover with remain ing meringue, slightly sweetened. Sprinkle remaining crumbs on top of meringue and cook one-half hour In a medium oven. A little cinna mon In crumbs improves the flavor of this delectable dessert. USE KERR'S MINCE MEAT not only In pics but also to bring glomus flavor to: Spirr Take Tart Iris Cookies Sandwiches Royalty of t h e Table ...; I,'. 7 A Northwest - ".' Product It's Extravagance when you pay more for any other coffee tliau you pay for S&W Mel lowM Coffee. S&W's thirty-five years' reputation for consistently fine food products is staked on the quality and value of S&W Mellow'd Coffee. No coffee is worth more. FINE FOOD PRODUCTS BITTY HAUOWIr(rf)lOlJGHNUf$ GIVE BOB'S MOTHER A NEW IDEA PRETTY SWELL, AREN'T THEy, MOTHER? I'LL HAVE ANOTHER, AND THAT MAkES FOUR ! FRIED OYSTERS TO SERVE FOUR The months with "R" in the names have rolled around nnd once more oysters are a favorite food on many tables. An excellent recipe for serving the sucrulcnt sea food Is fried. A recipe for fried oysters, serving four people, follows: 1 pint lame nyMrrs S tf-Hpoon paprika trMxxm paprika 1 rwx or J yolks 3 Ij.blr spoon cold atr 2 cups rullrd fanad vr father crumbi C InbtrMiooiiK f"t Caietully inspect oysters and re move shells, tiprinhle oysters with wilt and paprika. Dip in crumbs and then In ckr which have been mixed with water. Dip again into crumbs, putting them so they will not easily come off during cookintr. Heat fat in frying pan. Add and quickly brown oysters. Turn ami brown other sldrs. TEMPTING COOKIE FOR AFTERNOON TEA A tempting RKrmcMn cookie If Venetian cake, which requires the following recipe: VENETIAN C AKES S cup hhortrnini '.i cup poKiUrcd ausar 3 tKK vnlfea 1 cup almond 1 toaspouii Mnilla l'i cup pastry Hour Cream the sugar and thoilening together until very light and fluffy Add the egg yolks, well beaten, then the almonds, blanched nnd cut in strips, Mix, then add the vanilla and stir the flour in Imhtly. The f'.ough will be rathT suit. Take a small piece at a time, drop it In powdered sugar, and roll It between the hands into a ball one inch in diameter. Put a piece of pistachio nut on top. Place the balls a lit tle distance apart on floured pans and bake In moderate oven for 10 to 15 minutes, or until the cake re a golden brown color. They will flatten somewhat in baking and will have the shape of macaroons, thus the necessity of a lilllc space around each. Argentina wut .U40.403 dressed eln;-kens to the Unitrd Stales last yenr CALUMET BAKING POWDER found Cn 25c Cta..cLrkff t-l Market Crart Liberty riB3 WHERE DID YOU GET jm rU U PVJ THESE BRAND DOUOmWS,kltMPf Cwr0 Manr - 'C " Vl BEST I EVER TASTE D ! j fwT V s&?f t VWRE A DE.AR TO OIVE ME 7HIS DOUGHNUT RECIPE, BETTy. BUT TEU MS, wny are you (so VERy WRTICUUR ABOUT THE KIND OF f Dm IT REALLV MAKES A LOT OF DIFFERENCE, MRS. HALL. EVERY THIN0 IS SO MUCH MORE EVEN AND SO MUCH LIGHTER WITH CALUMET. AND NEVER A FAILURE... THOUGH HONESTLy, A VEAR ACO, I DIDN'T EVEN KNOW ACAKC PAN FKOri A PlE TIN) LET ME SH0WX YOU HOW CALUMET WORKS ! I LET ME SH0W.4L NOTHING UP MY SLEEVE SEE ! BUT I'LL PUT 2 TSP. OF CALUMET IN THIS GLASS . . . Put two level teaspoons of Calumet Baking Powder into a glass, add two teaspoons of water, stir rapidly five times and remove the spoon. The tiny, fine bubbles will rise slowly, half filling the glass. This demonstrates Calumet's first ac tionthe action designed to begin in the mixing bowl when liquid is added. , " ' fNOW WE'LL STAN iWw , THE GLASS IN A PAN - " OF HOT WATER... -jL After the mixture has cntirtly stopped rising, stand the glass in a pan of hot water on the stove. In a moment, a second rising will start and continue until the mixture reaches the top f the glass. Thisdemonstrates Calumet 's second action the action that Calumet holds in reserve to take place in the heat of the oven. I MUST TRY IT. I WHERE DO yOU I BUy IT, BETTy ? OH,THEY HAVE CALUMET EVERYWHERE, MRS. HALL ! YOU LOOK IN THE PAPER. AND YOU'LL SURELY SEE A GROCERS AD FEATURING .CALUMET. I ""to I T -N wHO'S A GOOD t " WtJkf fifll IlilliFT MM I ' nA 'fi&k) hSS-.SS ........ AS;SW I 1 ui Ts' i uenerai rooas Independent Home -, , -- - - - - , , !rifcttfenfT1 lii Dl lirvVfr iim imiiii bi ill .: vi i i t i is - ted ri iii i rnnui fi viw mHMHaBBa ECONOMY TO Patronize Your Local Purity Dealers Not only do you get the utmost in value and service but every dollar stays here and helps to build your own community. Here are Some Real Money Saving Features for Sat. Oct. 22 A ITU) Crystal Wedding lgepkg. Hl2 Topaz Toilet Tissue 3 Rolls Tasty l'iik Golden 3 Cans 2SC Oysters Tasty Pak 3 Cans 2c Small White Beans 3 Lbs. 10c Instant PSfS3m Large 8 oz. tin . . Pineapple Crushed or Salad Cuts Can Kellogg's Whole Wheat Flakes 10 oz. package 2 for Set of Cut Out Doll FREE with each package Lifebuoy Soap 4 bars .... XSC GOLDEN WEST PRIZE CONTEST Liilttt Every Wcikday NighL, KOIN KVI KOL KFPy Pound 31C I'OST lb fp Whole Bran Pkg. 2C GRAPE NUT FLAKES 2Pkgs Sweet Potatoes Fine Quality 5 Pounds... . . 10c RUMFORD Baking Powder lib. tin 28c others Cocoa 2 pound tin fl&g CAPITOL STRKET GROCERY 603 N. Capitol Phone 537 r. & C. STORK 354 N. Coml. St. Phonf . H. CLARK J290 State St. Phone 6837 - O. P. DRIGOS 2009 S Com l." SL Phone 6440 E. II. DAl'E 1003 S. t om'l. St. Phone "67 FICKE'S GROCERY 1635 Fairground Road Phone 4848 Vi. F. FOSTER J39 N. Coml St. Phone S503 GREENE'S PURITY GROCFRY 1590 S. Com'l St. Phone 4078 C. G. HALL 1964 N. Capitol St. Phone 8023 JOES MARKET Brondway fz Market Sts. Phone 3036 MOORE'S PVR1TY GROCERY 2280 S. H!sh St. Phone 3483 MODEL FOOD MARKET f.S N. Illth St. Phone 4111 SERVE RIGHT GROCERY 1275 N. Church Phone 5448 Pl'RE FOOD STORE 341 Union St. Phone 4678 RICH'S GROCERY 17th and Center St Phone 3513 C. M. ROBERTS 720 D St. Phone 5992 W. A. SAMPSON 975 Market St. Phone 5073 II. SCHRENK 2265 Mill St. Phone 8175 D. U SHRODE 703 8. 12th St. Phone 4042 SLOPERS CASH MARKET 109- Edgewater St. Phone 7554 C. W. STANDISn 2095 N. 5th St. Phone 8423 STATE STREET MARKET 1312 State St. Phone 5679 PAY-N-SAVE 263 N. Com'l. 8t. Phone 8873