THURSDAY, JUNE 21. 19S4
THE CAPITAL JOURNAL. SALEM. OREGONT
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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