THURSDAY, FEBRUARY 21, 1935
COLOR THE PICTURES ON THIS PAGE
SEVENTEEN THEA TRE TICKETS FREE TO SEE
HOME-SPUN
PHILOSOPHY
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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)