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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Feb. 21, 1935)
THURSDAY, FEBRUARY 21, 1935 COLOR THE PICTURES ON THIS PAGE SEVENTEEN THEA TRE TICKETS FREE TO SEE HOME-SPUN PHILOSOPHY t'MWiQqg'.Cri)bifee Pitch' HOME-SPUN PHILOSOPHY iM-tVViMSCaibt&e Pitch1 STARTING SUNDAY AT THE STATE THEATRE THE CAPITAL JOURNAL. SALEM. OREGON RULES: Who hasn't heard of it? "Mrs Wiggs- of the Cabbage Patch." Filled to overflow ing with humor, pathos, heart throbs . . . it has them all. And here is an opportun ity for 17 kiddies to see it FREE! Get your colored pages in early! You may be one of the lucky ones. Color all the pictures on this page. Every picture must be colored, including the Advertise ments. Use crayon or water colors. Write your name and address on the edge of the page. Send or bring your page to the Capitar Journal not later than 4 P. M. Saturday. Tickets will be mailed Sunday and winners will receive them Monday. Tickets do not have to be used for this show, you may keep them and use them later. Termination dates are on the tickets. PRIZES: First Prize Two Tickets Second Prize Two Tickets Third Prize One Ticket Fourth Prize One Ticket Fifth Prize One Ticket Sixth Prize One Ticket Seventh Prize One Ticket Eighth Prize One Ticket Ninth Prize One Ticket Tenth Prize One Ticket Eleventh Prize One Ticket Twelfth Prize One Ticket Thirteenth Prize Three Tickets If you're atortln' late in this marryin' business, be best for you to begin on one tbat's a mite tame an' wore down. Yellln's good to get a eritter on hi feet, but if ylieep on, y'mlgrht over, yell him, and .he'll flop down again, ROAST PORK LOIN IS GOOD A roast pork loin Is always a fine idea lor Sunday dinner. Start the dinner with chilled pineapple Juice, brown potatoes to go with the roast, hot slaw and for dessert, sponge cake topped with strawberry Jam. Pot Sunday night supper you can utilize the left-over roast for pork sandwiches. That's an Idea. Isn't It? We suggest the following recipes: ROAST PORK LOIN (With Gravy) 6 pound pork loin 1 teaspoon salt V teaspoon paprlKn 14 tennpoon celery Halt 6 peeled sweet potatoei 3-3 cup water 3 tablespoon! flour Fit pork Into roasting pan. sprin kle with teaspon salt, paprika and celery salt. Add V the water. Cover and bake 1 hour In moderate oven. Turn to allow even cooking and baste every 20 minutes. Add rest of water and bake 30 minutes. Add potatoes which have been sprinkled with remaining salt and bake 45 minutes or until potatoes HOME-SPUN PHILOSOPHY h 'MmWiOOS Cabbage Patch' f f vi Men ain't nothln but just little boys that got too big for their clothes an' growed beards. are well browned and soft. Remove pork to serving platter, surround with potatoes. Mix flour with '3 cup cold water and add to drippings left in roasting pan. Boil 2 minutes, stir constantly. Serve this gravy in a dish. HOT SLAW (Using Leftover Egg Yolks) 3 eRK yolks S tantespons sugar 3 tablespoons flour 14 tcanpion dry mustard i tennpoon celery Gait V4 teaspoon salt 1- 3 cup vlncRflr 2- 3 cup water S cups shredded cabbafe Beat yolks, add dry ingredients. Mix well and add vinegar and water. Cook slowly, stirring constantly, un til very thick and creamy. Add cab bage and serve. For variety cup chopped pickles, olives, pirn ten tos or green peppers can be added. CARAMEL FROSTING 1 cup dnrk brown sugar 2-3 cup suftar 1 cup milk 2 tablespoons butter Si teaspoon vanilla Boll gently the sugars, milk and butter. Stir frequently. When soft ball forms when a portion of the frosting is poured Into cold water, remove pan from the stove and let stand 15 minutes. Add vanilla and beat until creamy. Frost cake. To prepare dried prunes wash well, use a sharp knife and cut the dried fruit from the seeds. HOME-SPUN PHILOSOPHY h 'M.WiaaS -f CabbaJjePttcfr Don't mind if your children threaten to hold their breath. When they needs breath, they'll get some. Mill City Miss Maxlne Jewell, junior at Oregon State college spent the week-end In Mill City as the guest of her parents, Mr. and Mrs. 1 Bert W. Jewell. "Co&e&-&TXfiefi" never too young to learn A BIG NIGHT for the young Brambles. Hal's boss was coming for dinner with his wife. Helen Bramble had a busy day . . . shopping, getting out her finest table cloth, putting on the service plates, silver and candles. The dinner was pleasant enough, and the boss and his wife, wanting to be affable, said many complimentary things. But the coffee remained in the cups grew cold and dismal. Hefen Bramble had a busy day 'I'm afraid the coffee Nobody ever pastes up Wilt Bros." was a bitter disappoint ment," Hal said later, as he emptied the ash trays and helped to clean up. "They hardly touched it. We ought to stop floating around from one kind to another, and go back to Hills Bros. Coffee. Nobody ever passes that up." CttrliH HlUt Mm. BAKED LIVER DELIGHTS DINER Doctors recommend liver for its valuable vitamin properties. We recommend it because of its good ness when properly cooked. Be ware of cooking liver too much. It gets toughened. Always ask for calves liver when you buy from your butcher. Below you will find a recipe for baked liver, one for es- calloped potatoes and a new recipe i for prune gelatin dessert, which is very good. BAKED LIVEtt 1 pound liver 4 tablespons flour 4 teaspoon salt teaspoon pepper 2-3 cup water 3 tablespoons butter Cut liver in thin slices, cover with cold water 8 minutes. Drain and sprinkle with flour. Place in shal low baking pan. Add rest of In gredients and bake 40 minutes In moderate oven. ESCALLOPED POTATOES i cups sliced raw potatoes 3 tablespoons flour H teaspoon salt Vl teaspoon pepper 1 tablespoon chopped celery 1 cup milk 1 tabkapoon butter Blend potatoes with flour, salt, pepper and celery. Pour into but tered shallow baking dish and add milk and butter. Bake 40 minutes in moderate oven. PRUNE GELATIN DESSERT 1 pkB. lemon flavored gelatin mixture Hi cups bolllns water ',4 cup rrune Juice 2 tablespoons lemon Juice 1-3 cup sucar 1 cup cooked prunes, chopped 1-3 cup nuts Pour water over gelatin mixture. Stir until dissolved. Allow to thick en a little. Beat until frothy and beat in rest of ingredients. Mix well and pour into shallow glass dish. Chill. Serve plain or with cream or custard sauce. Tills dessert will last 3 days if stored in ice box and as a leftover is good for luncheon dessert. EVENING COATS LONGER 9 London P) The latest evening coats are ankle-length, with a stand-up collar and large, flat muffs of ermine. Bracelets and clips are being made of ermln and mink. ANN 0 CUBE UNCE5 St FLAVOR" w3iWsiifibrL Seals Pure Fruif Flavors in Cubes! Full Strength and Richness Kept Until Used! At last, after over forty years of effort by makers of jell desserts, the problem of concentrating and retaining the original flavor of the fruit itself has been solved. Cube Flavored Jell-well is the answer containing not an "extract," but an entirely new kind of pure fruit concentrate, never before usable in jell desserts. This type of flavor is too thick and syrupy for mixture in pow dered form, but can be compressed into cubes. . . It is then sealed against evaporation or "fading" by a coating of pure sugar glaze kept fresh until the moment of use. 06L All other brands look alike. Much of the flavor ii loft be cause it driei out in the pow der. What ii left is further weakened by evaporation oa the grocer's shelves. Cube Flavored Jell -well looks different. Pure white cryflals of naturally dry ingredients, plus two cubes of sealed -in flavor. Full flrength no mat ter how long kept New Process! ... No old-style dessert, with its "extract" thinly spread through l dry powder, can compare with it in the richness and freshness of its flavor. Cube Flavored Jell-well is Different! . . . You can see this the moment you open the package. Again, when you stir it in the hot water, you see the rich, fruity flavor being released from the cubes, and enjoy its fragrant aroma before the mix ture cools. And finally, your first, taste will tell you that here, at last, is a jell dessert with flavor that n.akes all others seem insipid by comparison. Prepared No Differently! . . Make it juft as you would make any ordinary jell dessert. The flavor cubes are right in the package, along with the pure gela tine crystals. They dissolve as easily as a sugar cube in your coffee. Costs No More! . . . Although costing more to produce, the price is no higher than for other advertised brands of old style jell desserts. a jL Only Jell-well is Cube Flavored! . . . Remember that Cube Flavor is an exclusive process. Only in fell-well do you get all the goodness of sealed-in pure fruit flavor. There is no substitute. Seven Tempting Flavors! . . . Strawberry, raspberry, cherry, lemon, orange, lime and delicious new one Concord grapel Men will no longer complain ot lack of flavor in any of these. Ask any grocer for your favorite flavor, but be sure to demand the new Cubt Flavored Jell-well. Jiffy-Lou A delicious custard-like dessert. Ser ved hot or cold. As superior to ordinary pudding! as Cube Fla vored lell-well is to old-flyle jell desserts. In three favorite flavors . . . chocolate, butterscotch and vanilla. PATENT PENDING In The New Red Package 0... With The Separate Inner BagQ)
