YHE 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