10
THE CAPITAL JOURNAL', SALEM, OREGON
THURSDAY, MARCH 21. 1935
LENTEN MEALS
DEMAND FISH
It comes along every year the
miracle of approaching spring and
the problem of planning Lenten
meala. This month we are sug
gesting a Lenten platter delicately
crusted Salmon Patties around a
hill of greens, the whole garnished
with sliced beets and pickle fans,
which are made from small, sweet
gherkins, spilt In half lengthwise,
then cut into very thin parallel
sections almost the length of the
pickle the sections spread out care
fully like a fan-
In the recipe for Salmon Patties
canned salmon may be used; you
use the salmon liquid, also, which
Is full of flavor and the sunshine
vitamin D. And that new touch
of minute tapioca, used as a binder
gives you tender, shapely pat
ties, and extends the fish so that
you get a dozen patties from 2 cups
of salmon.
SALMON PATTIES
3 cupi flaked salmon
cup salmon liquid and water
B chicken-flavored bouillon cube. If
desired
4 tablespoon! mlnutfl tapioca
H teaspoon salt
Dash of pepper
U teaspoon minced onloa
Sifted bread or eracker crumbs
1 esc, beaten with
t tablespoons milk and dash of salt
Drain liquid from salmon and add
water to make cup; place In top
of double boiler, add bouillon cubes,
and bring to a boll over direct heat
Combine minute tapioca, salt, pep
per, and onion; add gradually to li
quid and bring to a brisk boil, stir
ring constantly. Place Immediately
over rapidly boiling water and cook
6 minutes, stirring costantly. Add
salmon and mix thoroughly. Chill
mixture thickens as It coots. Shnpe
into patties. Roll in crumbs, dip!
In egg mixture, then roll again In
crumbs. Fry in skillet In a small,
amount of hot fat, turning patties
to brown both sides. Drain. Makes
12 patties.
Tuna or other cooked fish may
be substituted for salmon In this
recipe.
Salad Ideas
GINGER PEACH SALAD
Drain the peach halves from half
a No. 2 can and lay In lettuce
leaves on salnrt plates. Mnsh one
cream cheese, add two tablespoons
mayonnaise, and cream together.
Crumble three glngersnaps and mix
in carefully. Pile this mixture on
top of the peaches, and chill. Gar
nish with the rest of cup may
onnaise. Serves four.
PEACH AND COTTAGE CHEESE
SALAD
Have everything very cold. Drain
four peach halves (half of No. 2
can), and place, cut side up, In
lettuce leaves. Pile 14 cup cottage
cheese on top, put a dab of Eng
lish Chutney (you will need two
tablespoons of it) on top of each,
and garnish with four tablespoons
mayonnaise. Serves four.
JACK-O-LANTERN SALAD
Chill 12 small-sized canned peach
halves, drain and slightly scoop out
cavities to make holes larger. Mix
cup halved, seeded white grapes
and 14 cup chopped salted almonds
with enough mayonaise to moisten.
Stuff cavities with this and then
press the two halves together. Place
each stuffed peach in a wreath of
shredded lettuce. Make a Jack-o-
lantern face on each with bits and
strips of date. Makes six salads.
FIVE FRUIT SALAD
Drain a No. 2 can peach halves, j
a No. 2 can grapefruit and a 10
ounce can figs, and chill. Remove,
all the skin and fibre from two
oranges, and cut in thin circles on
in sections. Cut two bananas In!
fingers. Place a peach half In the
center of a bed of lettuce and fill
the cavity with cream mayonnaise
to which has been added bits of
preserved ginger and chopped salted
almonds. Arrange the other fruits
in groups around the peach. Serv
es eight.
Clear Lake SERA
Classes Will End
Clear Lake The ladies' club met
at the church for an all day meet
ing and an SERA class In the morn
ing. Mrs. Holden gave a lecture on
nutrition. A class was also held
Thursday morning Instead of eve
ning as previously. This week will
finish Miss Wheeler's SERA classes
at Clear Lake.
Those present were Mrs. E. Du
tolt, Mrs. Theo Stolk, Mrs. Lois
Stolk, Mrs. Loyd Mason, Mrs. Amos
Smith, Mrs. James O'Nell, Mrs. Guy
Smith, Mrs. Edna McLeod. Mrs. Ce
cil Boyd, Mrs. David Schlag, Mrs.
Orall darner, Mrs. Roy Smith, Ha
zel Clement, Mrs. Llnquest, Miss Ly
dia Powell, Mrs. John Berle, Mrs.
Fred Hammack and daughter, Nor
ma, Mrs. Arthur Baker and Mrs.
Fred Hammack. Sr.
Proof of the Pudding
This column Is for the benefit of Capital Journal readers. Contributions ot
reel pes will be sladlr accepted and any qaerieo as to recipes, party plans or
aeons should bo addressed U Boveu Errs. Food Pais Editor, Capital Journal-
Dear Miss Eyre: May I trouble
you for recipe for a coffee spice cake
and orange bread, using candied
peel In the latter? I enjoy your food
page very much. Mrs. K.H., Salem.
Ans.: For the cake: V. cup shor
tening, 2-3 cup sugar, 1 egg. 1 cups
flour, 14 teaspoons baking powder,
W teaspoon cinnamon, ',4 teaspoon
cloves, cup cold coffee, tea
4 teaspoon vanilla. Cream the
shortening with sugar; add beaten
egg and mix well. Sift flour once,
measure and sift again with baking
powder, salt and spices. Add alter
nately with the coffee. Add vanilla
and beat thoroughly. If desired, half
a cup of seedless raisins, cut into
pieces, may be added Pour into
greased muffin pans and bake In a
moderate oven 270 degrees F. about
20 to 25 minutes. Serve fresh. Orange
Bread: 2 cups flour, 4 teaspoons
baking powder, teaspoon salt, Vi
cup sugar, 1 egg, VA cups milk,
cup chopped orange pee, 2 table
spoons butter, melted. Mix Ingred
ients and pour into greased loaf pan
and let rise 10 minutes. Bake 50
minutes In moderately slow oven.
Food Page Editor: At your cook
ing school last year a recipe was giv
en for an "all In a dish" dinner. I
have not been able to find the one
I saved and am woderinr If you
have one on file. Thank yon. K.L.G.,
Salem.
Ans.: The recipe I have for an
"all in a dish" dinner Is one that
should be prepared in an electric
casserole. The time for cooking is
1 hour and 15 minutes Use 4 med
ium sized potatoes, 4 medium sized
tomatoes, '.4 cup mushrooms, 4 slic
es pineapple, 8 link sausages, 8 lean
lamb chops, salt and pepper. Lay
pineapple in bottom of dish on which
place chops. Arrange vegetables and
sausages at side of dish. Place mush
rooms over all. If you use the oven.
cook at 275 degrees for the same
amount of time as designated above.
Miss Eyre: Will you lease print a
recipe In your weekly column for
cheese biscuits. B.A., Silverton.
Ans.: 2 cups sifted flour, 2 tea
spoons baking powder teaspoon
salt, 2 tablespoons butter or other
shortening, 1 cup grated American
cheese, cup milk ("approximately).
Sift flour once, measure, add baking
powder and salt, and sift again. Cut
in shortening and cheese. Add milk
gradually until soft dough is formed.
Turn out immediately on slightly
floured board. Roll inch thick and
cut with 9i inch floured biscuit cut
ter. Bake on un greased baking sheet
in hot oven 12 to 15 minutes. Makes
2 dozen small biscuits.
Women's Page Editor: Will you
please suggest some ways for serving-
asparagus. I would like recipes
that will allow for the serving of
six people. J.S., Wood burn.
Ans.: Asparagus and Cheese: 1 ta
blespoon butter or margarine, 2 ta
blespoons flour, 1 cup milk, aspara
gus tips, 1 cup blanched almonds,
ltt cups yellow cheese Melt butter
and add flour. Add milk gradually
and cook until thickened, stirring
constantly. Add liquid from aspara
gus and bring to the boiling point.
Add asparagus tips cut in small
pieces, chopped almonds and grat
ed cheese. Serve in patty cases.
Asparagus Itallenne: 1 large bunch
asparagus, 2 tablespoons butter or
margarine, 4 eggs, salt, pepper, grat
ed Italian cheese. Cook asparagus
until tender. Cut into pieces
and put in pan with butter. Cook
two or three minutes. Beat eggs
well, add salt and pepper to taste
and pour over asparagus. Before
the mixture sets, sprinkle the cheese
over it, and stir until done. Serves 6.
Asparagus and olives au gratin: 2
cups cooked asparagus, cup ston
ed chopped olives, 1 hard cooked
egg, 1 cup milk, 2 tablespoons flour,
2 tablespoons butter, teaspoon
salt, teaspoon pepper, 1 cup but
tered crumbs. Place iayer of aspar
agus In bottom of a greased baking
dish. Sprinkle with chopped olives
and egg. Make a white sauce of
milk, butter, flour and seasonings.
Pour the sauce over the Ingredients
and cover with crumbs. Bake in hot
oven until crumbs are brown.
Casserole of Fish, Italian style. I
think you'll like it. Use U pound (t
cup) mushrooms, washed and slic
ed, H cup diced celery, 1 medium
onion, finely chopped. 4 tablespoons
butter, 3 tablespoons minute Tapi
oca, 1U teaspoons salt, A teaspoon
pepper, 2 teaspoons sugar, 2 cups
flaked cooked fish (anything you
wish cod or haddock are fine), 3
cups canned tomatoes, 8 to 10 un
baked baking powder biscuits, roll
ed V. inch thick. Saute mushrooms,
celery and onion in butter until ten
der. Combine with remaining ingre
dients in order given. Turn Into
greased casserole and bake in hot
oven for 25 minutes, stirring mixture I
twice during first 10 minutes of!
baking. Place biscuits on top ofj
fish mixture after it has baked 10
minutes; return to oven and bake 12
to 15 minutes longer, or until bis
cuits are browned. Serves eight.
Willamette Talent
Heard At Assembly
Turner At the special assembly
program Tuesday morning in the
high school auditorium, Willamette
university students were the enter
tainers. Under the direction of
Richard Lucke, student body presi
dent of the university, who gave a
short talk of some of the opportun
ities at Willamette, those on the
program were Introduced: Alexan
der Melovidoff, distinguished musi
cian who has played before the king
and queen of England, delighted the
students and faculty members with
violin and saxophone selections, and
vocal solos and Interesting readings
y Earle Potter, Miss Mary Jane
Hottel and Miss Anna Jo Fleming.
SALMON IS
VALUABLE AID
If you've children in the family,
be certain that they get enough
salmon. It goes to build sturdy
bones and good tee th . Blc h in
iodine and vitamin D (the sunshine
vitamin), you see how important it
is that your child gets the necessary
amount of this popular fish.
Out here on the west coast there's
no excuse for us not eating lots
of It. A few tins of canned salmon
on the pantry shelves come In
handy, too, if you haven't the fresh
Chinook. Here are a few recipes:
Miss Eyre: My family is especial
ly fond, of fish prepared in casser
ole but I have completely run out
of ".new ideas." Would you please
suggest something on your food
page? M.N., Salem.
Ans.: One recipe which I have
found very satisfactory Is called
Of
Course
It's Less
At
Caplan's
Caplan's
Gash Grocery
137 S. Commercial St.
PHONE
Close Out
ON
Albers Minut
Oats
Large Size Pkg,
17c
OXYDOL large size pkg. 20c 2 giant bars P .& G Soap FREE
MARSHMALLOWS Fancy lib. in cellophane pkg. 13c
PURE CANE SUGAR cloth bags 10 lbs. 49C
CHOCOLATE Parrot Brand 1 ib. can 16c
"S,8. iktt POWDERED GRAPEFRUIT ARMOUR'S MILK Tall
nSf2 SUGAR-3 lbs. AV Arizona, large fft(r can, 3 cans mA
PEARLS OF WHEAT 4 for 1UC for 17C
T1 IOC ,TapN , 14C rlNK SALMON, 0. DTR- ! " '
MATCHES SUGAR 3 lbs. 2 lall cans 19$ hrfwhet. u.t pan
iTc0" I?Mn'- Strinrt' VANILLA, factory deal, sack .'. 31.54
LESLIE SALT 1Ct rc bottle. 8 oz. bottle, 4 oz ' SOAP-Palm iXt
7 lb- snck botle XJ bottle. Both for . Z4C Olive. 3 cakes.... 15C
MRS, STEWART BLUING large bottle 13c
MACARONI or SPAGHETTI 3 lbs. 16c
Velvet & P. A, Smoking Tobacco tin 8c
SOLID PACK TOMATOES 21 size can lie
CRISCO
THE
DIGESTIBLE
SHORTENING
GET THIS
FULL SIZE
ONE POUND
CAN for
5 59c
Swan Down Cake Flour
27C Pan Free
BAKERS PREMIUM
CHOCOLATE
21C Pan Free
Premium Cocoanut
$ lb. pk. 17c Pan Free
Kitchen Queen
FLOUR
Hard Wheat
49's $1.54
Biscuit Pan FREE
Schilling
Yunqarian
Rct red.
'Delicate flavor.
J
CANNED SALMON LOAF
One can salmon, one cup cracker
crumbs, one egg, two tablespoons
sweet milk, nutmeg, paprika and
salt. Break the salmon into flakes
add beaten egg, seasoning and
crumbs. Put into buttered baking
dish and cook 15 minutes in a mod
erate oven. Serve hot.
CANNED SALMON SOUFFLE
Flake a can of salmon and sea
son with paprika, salt and two tea
spoons of lemon juice. Cook one
half cup bread crumbs in one-half
cup of milk for five minutes. Add
the salmon and beaten yolks 01
three eggs, then fold in the stiffly
beaten egg whites. Turn into a
buttered baking dish, place In a pan
of hot water and bake In a moder-
oven about half an hour, or
until firm.
100
PROOF,
The back label is
an important
guide to follow
when you buy
low-priced
straight whiskey.
75'
I,
4D.177-C II ZUIIIUUI lift
-Pints II siroW II!
5 lor No. PI BwrtonWsliH)r
, -
i!IS
11111
WINDSOR
STRAIGHT
WHISKEY
Pao-Miry1ind Corp., A Dirhion of Nittona! Distillers, Executive Offset t New York, N. Y.
Hot Sandwiches
Hot chicken sandwiches may be
made in several ways. If you had
chicken with biscuits and gravy for
dinner a very easy sandwich Is made
by removing the meat from uie
bones, reheating it In the gravy
and serving It on the biscuits which
have been split and toasted.
(you call yourself a modern)
1 wife -yet you're really yl
v- yOLD FASHIONED
(its OLD-FASHIONED TO SCRUBUSE rinsq)
v n SOAKS CLOTHES
ftfSV WHITER WITHOUT J
jSPyjjy SCRUBBING
NEXT WASHDAY
S TRUE ! RINS0 REALLY SOAKS CLOTHES
40R5 SHADES WHITER AND ITS SO EASY
ON MY HANDS
iheT
Asy
RINSOi0tfi ouc dirt saves scrubbing
and boiling. Cloches come 4 or )
shades whiter, tafely! And they last 2
or 3 times longer this "scrubless" way.
Rinso gives creamy suds tven in bardtit
water. Great to washers.
TIT AMIIIICA'S
IIOOEST-SIILINO
PACKAOI SOAP
NIXT WASH DAT
v , n .1
JT ill.
Vtm IM
Milium. 1
EflH BIT
DEPT"aGR1C
out ton
M5IrAGRIC 1
ORIGINATORS OF LOW PRICES
351 STATE ST. d
EISMG MEAT PRICES
Mean little to shoppers who make this market
their meat headquarters. Meat values that
stretch budgetsquality that makes cooking
and eating enjoyable. This ad will help you
plan lower priced, better meals.
Milk Fed Milk Fed Fresh
LEG O'VEAL Veal Steak Beef Hearts
1 5c lb. 16c lb. 8c lb.
Prime Beef Prime Beef Tender
Beef Roast SHORT RIBS Sirloin Steak
14C lb. IOC lb. 15c lb.
THE DAILY GRIND
We grind our meats fresh every day. Us delicious flavor is found
h miwuwl .mll.ln.lf .. h..nt -:J .I.. m:j.. j "VI ' .. c mntic Jiru
a a j m iioTvn v mioi me iTuugci mr ground meais.
fresh Pnro Pnrk
SAUSAGE
20c lb.
Useless lo pay more Risky to pay less
I
Ground Beef
15c lb.
Pure Pork
Little Links
22c lb.
'Flavorized '
HAMS 22c ib.
A fancy ham with that home cured flavor
Sugar Cured
Picnics 17c u.
Prepare and serve them just as you would a ham.
I Thpv'l-o small
Vegetable Fresh Home Rendered
Shortening MARGARINE PURE LARD
12je lb. 2 lbs. 25c 15c lb.
Young Pig . Young Pig Daintv Lean
Pork Roast Pork Steak Pork Chops
17c lb. 20c lb. 25c lb.
til 1 J .11 1 . ... -
nine nunoreas 01 omer nome managers, you loo will una mat the meat vou purchase is a "builder-upper" of
health and a "cutter-downer" to the budget and you are sure of the quality as well as the price at all times.
b 1 1 1 1 1 1 1 1 . We close at 6 p. m. On Saturdays at 7 p. m. harry ,m. , .,,m
I I I I ! t