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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (June 21, 1934)
THURSDAY, JUNE 21. 19S4 THE CAPITAL JOURNAL. SALEM. OREGONT IflfflmflMBflMflfl FOR A THIRSTY SUMMER IT isn't necessary or a man or woman, boy or girl, to go I "somewhere Bast of Suei" to rats thirst In summer. Our (American miminera always pro ivlde tts witlt thirsts which we can contemplate with great aatis faction, aa a nation; when w are comparing them with other jthirats. Iu fact our American IBummera- hove done mora than that, tor Invention baa followed our need, and we' have a greator (variety of dottcions thirst quench ins drinks lit this country than in any other In the world, I it may be onr more liberal use (of Ice- that has enabled us to do (this, bat, on the other hand. It la eqtiaHy likely ta be our more (liberal use ol all aorta of delicious ingredients each one of which llends its special flavor to a con icoctioa so that tastes of every (sort can be pleased and all thirsts (assuaged. At any rate, here are eora of the beet of them, which thave not only been carefully tested by a graduate dietitian, but wont do yon any harm because ithey are not ol the kind Kipling 'katf in mind- when he advised that ttrip- to the, Far East, but tem perance drinks every one of them. Tomato Drink No other country has made as (much use of the tomato as this one In making delicious and healthful drinks. Here are a .coupte of tlte latest variations on straight tomata juicer Btxtrklina Tomato Bcoeraae: I Add the juice of one lemon, one tablespoon sugar and salt to taste to the contents of two- 10-ounee can of tomato juice, and have very cold. Add half a pint of ice cold charged water, and serve at once In small glass, cups. This will make six cups. Tomatoade: Heat two cups of strained tomato juice, or the con tents of a 15-ounce can, and one fourth cup sugar to- boiling to dissolve- the sugar. Add one- fourth cup lemon juice and one half teaspoon Worcestershire sauce, and chill. Serve very cold In cocktail glasses Serves six. Plum and Apricota Many fruits have been called upon to assuage the fever of our summer thirsts; Here are two recipes, in which plums and apri cots play their parted Irish Flips: Boll one cup sugar and one cup water for a few min utes, tint with green coloring, and cooL Add the content of a No. VA can of green gage plums. pressed through a sieve, one-half cup fresh lime juice and two pints charged water. Serve with. Ice, and garnish with- a sprig of mint and a green cherry. Make nine cups. Golden Goblet: Steep one tea- spoon tea la one cup boiling water for two minutes, and strain. Add four tablespoons' sugar, and cool. : Press the content of an 8-ounce can of apricota through a sieve, and add with one cup orange Juice and four tablespoons lemon juice. serve over crooned ice with a gar nish of sliced orange. Makes three ipa. Pineapple, Of Course The drinka made of pineapple Juice are legion. A good Bummer egg nog la made with it In this way. PtneapDi Etro Noa: Put two eggs, two tablespoons sugar and the contents of two 12-ounce cans pineapple juice into a cocktail shaker or jar, add cracked Ice, and shake until wen mixed and frothy. Serve with a sprinkling of nutmeg on top. Makes four and a half cups. Hawaiian Chocolate Drink: Boll together one I3-ounce can of chocolate syrup-, two and a- half cups water, and four tablespoons sugar for three or four minutes. Add one cup thin cream or evap orated milk, and chill. Add the contents of a 12-ounce can of pine apple juice, and pour over crushed ice. This makes six cups. If yon like, shake it In a jar or cocktail shaker. Fruit Beer: Dissolve one-third cup confectioner's sugar in one and a half enps fruit syrups (peach, grapefruit, etc.) and three tablespoons lemon- juice; Beat one egg white stiff, and pour fruit juices, over, beating constantly. Ponr on two pints Ice cold ginger ale, and serve at once over . cracked ice. This makes eight tall or sixteen punch glasses. MAKE JELLY FEW GLASSES AT ONE TIME In Jelly making as veil as In ev erything else, the old proverb, "Don't bite off more than you can chew," .holds. If you wast ft Jelly to be proud of, don't make too many glasses at a time. You'll get a much better jelly to begin with, and yon wont find the Jelly-making Itself such a task. Instead of devoting a day to It, a short tune in the after noon will be enough. Right now, cherry Jelly Is chal lenging you. The markets are over flowing with this delicious fruit that used to be made Into Jams, but never, never our grandmothers tell us, into Jelly. "The cherry hasn't enough pectin I" they used to say. Bo It hasn't But. with the aid of bottled fruit pectin, the sweetness and pungency of the cherry can be captured In a clear red Jelly to last for months after the fruit has dis appeared front the market. The recipes below provide for an kinds of cherries suitable for lei lies and give you from I to It glasses from I to 34 cups of fruit iulca. When making Jellies and jams, remember not to pas Judg ment on them too soon, some fruits take longer to set than others many grow Increasingly firm for a week to a month after they are made. wild chkbt mx CHOaXCUIHR UIXY t ails (IK Uu.) Jul. tt cum a lbs.) nifsr 1 bottl. tmu pectin To prepare Juice, steam about 3 Dounds fully ripe cherries. Add S cups water. Bring to boll, cover, and simmer 19 minutes. (For strong cherry pit flavor, add 4 tablespoons crushed pits during the simmering, or & teaspoon almond extract be fore pouring.) Place fruit In Jelly cloth or bag and squeeze out Juice. Measure sugar and Juice Into large saucepan and mix, Bring to a boll over hottest fire and at onoe add bottled fruit pectin, stirring constantly. Then, bring to full rolling boll and boll hard tt minute. Remove from fire, skim, pour quick ly. Paraffin hot Jelly at once. Makes about 9 glasses (s fluid ounces eachfc CHBRBT JEI.LT (An, kind, exc.pt wild cllerrr or ebokechcrm J cupr (It lba.) Jul.. U eupi (1H K. ucr I totu, (rait ptcUa TO prepare Juice, stem and erus 3 pounds fully ripe cherries. Do not pit. Add cup water, brief to boll, cover, and simmer' W minutes, (For stronger cherry flavor, add- teaspoon almond extract before pouring.) Place fruit in Jelly cloth or bag and Squeeze out Juice. Measure sugar and juice Into large saucepan and mix. Brine to a boll over hottest fire and? at once add bottled fruit pectin, stirrmf constantly. Then bring to- full rolling boll and boll hard nun- . ute. Remove from fin, skim, pour quickly. Paraffin hot Jelly at once. ; DOUGHNUTS 1 CM lugftr S ends 2 tablespoons butttf : I toannoon . vanilla . K teanpoon salt z teaspoon olnuamon 1 cup- sour milk 4 eups. Uour 1 teaspoon soda Beat eggs and add sugar, mix well and add butter (melted), va nilla, salt, cinnamon and milk. Let stand S minutes. Add flour and soda, mixing lightly. Place dough upon floured bread board, roll out quickly until dough Is K Inch thick. Cut out doughnuts with cutter, fry In deep hot fat until doughnuts are well browned on both sides. COCOANUT TIE To one-half pound grated cocoa- nut odd a pint of milk, 3 eggs, 2 tablespoons of sugar, a small crack- er pounded fine and a little nut- meg. The eggs and sugar should be beaten together to a froth. Put them Into the' milk and cocoanut which should first be allowed to get quite cool; add the cracker and nutmeg and turn the whole into a deep Pie plate with a lining and rim of paste and bake. FRESH ASPARAGUS OMELET Cook the asparagus tips Just en ough to have them tender, not more than 10 minutes; Have them with no extra Juice on them and season with butter, salt and pepper. Do this be fore you make the omelet. Beat the eggs (1 per person) until light and fluffy, yolks and whites all to gether, season with salt and pepper. Heat butter In a large skillet, only moderately. Pour In eggs and when cooked on the bottom, lift up the cooked part with a spatula and let the uncooked portion run under neath. Keep this up until all the egg Is cooked. Let the very last brown Just a little. Now spread the aspar agus tips over half the omelet, fold the other half over and slide off onto a hot platter. Serve immediately. . iv nS WWalker's Market W otZ, 178 SOUTH COMMERCIAL STREET ZZZ A Salem Owned Market for Salem People All Beef Hamburger Pounds Tender BEEF to BOIL Lb. Fresh Kettle Rendered 3 lbs. fl eje Government Inspected BEEF ROASTS Lb, 8C Fresh Ground PORK SAUSAGE Lb. HOC Sugar Cured BACON Squares Lb. HOC Vegetable Shortening 3 Hs. ft 9c Sirloin,. T-Bone & Round Steaks 3 ife-25c Lean Sliced Bacon. Rind off Lb. 20C You need not be an expert to select good meat at this, one of Salem's most popular meat shops. You can see at a glance the meat for sale here is prime quality, su premely tasty and tender --unexcelled for delicacy of flavor. Our men have had years of training in caring for and selecting fine quality meats and the best of all is the Price is so low every one can enjoy this" fine quality regardless of small hv comes. - Now after reading the foregoing you probably figure our meat is pretty good, which, by the way, is exactly what we were tryin' to tell you. , Among the many brands of fine' coffees The j-z Mbrnmof STEMS Sirloin Ufi Round Pound ft 7c VealShoulderSteaksib. 13c Veal Roasts Lb. ftC Veal Chops Lb. ftgC Beef Pot Roasts Lb. 9C RibBoilingBeef Lb. 7ic featured here, Mandalay Coffee, while of fering a 5c per pound saving at the same time makes a cup of coffee we're sure you will enjoy. Mandalay Coffee One Pound Vacuum Pact 25c I pounds Crisco, 6 lb. pail 96c; 3 pound Crisco 49e Post Toasties or Kellogg' s Corn Flakes, 3 pkgs. 21c Mothers Oats, Crystal or China Premium, pkg. 25c Carnation Premium Wheat Flakes 25c zs- 1 Freshly roasted coffee A in bulk A Nopremium Wheat Flakes 19e Certo, bottle 22c; Pen Jell 2 pkgs .27c Jelly Glasses, dozen 34c; Jar Rubbers, 3 doz. ....10c Mason Jars, quarts dozen 84c Mild Sugar Cured Breakfast Bacon, half or whole, pound 20c, no charge for slicing. ' Circle (S) Shankless Picnics, lb 16c Armour's Star Lard, 4 lb. pail 43c Fresh Ocean Caught Chinook Salmon, lb. 25c Fresh Halibut Steaks, pound 20c Free -Sponge Toys -Free Choice of - Thk Scottie Dog or 1 l I Duck w i t h 4 j&fl w j rolls Zalo Toi- I Pure White 7 fl 1000 Sheet. VufalOK . 14l Finest Hf rolls K Quality Sheet. ABOUT SUGAR! We have a limited amount of C. & H. sugar packed in 25-pound cloth bags to sell at the old price at $1.23 Per Sack The next shipment will sell at 60c per 100 higher. We guarantee this price only so long as present stock lasts. Armour's Golden K or Morning Milk Tall Cans 4 For 23C Here's a Real Special! BAKING POWDER Full 3 Pound Can 26c PAR GRANULATED SOAP Lge. Pkg. 27C WHITE KING Lge. Pkg. 27C Amaizo Golden Amber Syrup 5 Lb. pail 29C PALM OLIVE SOAP 3 Bars 19C Save 10c on this Special A limited quantity PILLSBURY'S CAKE FLOUR Regular she package to sell at 18c 2 Pkgs. 35c PEET'S GRANULATED SOAP Lge. Pkg. 22C CITRUS GRANULATED SOAP Large package 2 for 35C LOG CABIN SYRUP Table size 22c PILLSBURYS BEST FLOUR 49 pound sack $1.7S PILLSBURY'S OLD MILL FLOUR 49 pound sack $1.49 Mission Bell or White King Toilet Soap 3 Bars 14C HUNT BROS. FANCY SPINACH No. 2 Yt can 2 for 25C TAMARAC FLOUR An aU Hard Wheat Flour 49 lb.sk. $1.41 IVORY SOAP 5 Bars 25C Crystal White Soap 10 Bars 27C White King Laundry SOAP 10 Bars 25C IOWA WHITE SUGAR CORN No. 2 cans 3 cans 2$C Free Delivery , Dial 8686 ; V
