Capital journal. (Salem, Or.) 1919-1980, March 21, 1935, Image 8

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Capital journal., March 21, 1935, Page 8, Image 8

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Newspaper Page Text8 THE CAPITAL' JOURNAL', SALEM, OREGON THURSDAY. MARCH 21, 1935 i i i i " CANAPES ADD TO SUCCESS OF PARTIES Hoetessei these dsya outdo their frienda, or at least try to, in the making of canapes. These Intri cate little gadgets are Important In the suceesB of a party and to day we are offering you the meth od tor making several new types, each one delicious and most attrac tive to gaze upon when placed on huge platters on the serving table. PATE DE FOIS GBAS BISCUITS Grill bacon very crisp and chop It fine. Break email tea biscuits open. Spread bacon on one half and on Us mate spread pate de fois gras that baa been moistened with cream. This goes particular ly well with a Manhattan cocktail EGYPTIAN CANAPE Cut chipped beef In small pieces, moisten with equal quantities of catsup and mayonnaise and sea son sparingly with cayenne pep per. Spread on rounds of toast or crackers. Suggested for daiquiris. DEVILED SARDINE CANAPES Place skinned and boned sardines In a buttered pan. Season with equal parts of Worcestershire sauce and mustard and a speck of cay enne. Cover with bread crumbs, bake ten minutes and serve hot on toast rounds. ROQUEFORT CANAPES Oream together one cup butter and one cup Roquefort cheese. Sea son with two tablespoons of Wor cester sauce and five drops of ta basco sauce. Spread on salted crackers. SWISS CHEESE BALLS One and one-half cups grated Swiss cheese, one tablespoon flour, three egg whites, two tablespoons sherry, salt, pepper and paprika. Mix cheese, flour and seasonings, then fold in the stiffly beaten egg whites. Form into balls and roll In cracker crumbs. Fry In deep hot fat. Place a toothpick in each ball for a handle. HAM AND RICE GUMBO GOOD Here Is ft menu that 1b different. A lusclou ham and rice gumbo served with buttered spinach and graham muffins. And to top the meal, a great chocolate filled cake. It's one of the best cakes we've ever tasted. Here's how: HAM AND BICE GUMBO tii pound bctf (uncooked) K pound htm (uncooked) 4 Ubleipooni fit t tableipoona ebopptd etltrr 1 Ubleipooni chopped onions 5 Ubleipooni chopped green pepper 1 teaapoon aalt 1-3 cup cooked okm 1 cup cooked rice S cupa cooked tomatoes t tableapoons buttar 1 tablespoon flour Melt fat In frying pan. Add and brown beef and ham. Add season ings, salt, okra, rice and tomatoes. Cover and simmer 30 minutes. Mix butter with flour and add to mix ture. Cook 3 minutes. Serve. GRAHAM MUFFINS I eup Graham flour 1 cup flour 4 teaapoona baklnc powder i tableipoona sugar 1-a Uaapoon aalt 1 tf 1 eup milk I tableipoona fat, melted Mix Ingredients and beat 9 min utes. Half fill greased muffin pans and bake 15 minutes In moderate oven. Serve warm. CHOCOLATE FILLED CAKE 1-1 oup fat z-l eup euiar eup milk 1 errs 1 teaipoon vanilla. M teaspoon aalt 1 J-I eupi flour 8 Uaipoona baking powder Cream fat and sugar. Add rest of Ingredients and beat 3 minutes, Pour Into 2-layer cake pans lined with waxed papers. Bake 20 min utes In moderate oven. CHOCOLATE FILLING 1 square chocolate, cut fine M cup luaar 4 tableipoona flour 1 em m cupa milk teaspoon aalt 4, teaipoon vanilla Mix chocolate, sugar, flour and egg. Add milk. Cook until very thick and crenmy. Stir constant ly. Add rest of ingredients. Cool. Use filling. Recipes for Small Family Units An especially valuable feature of EVERYBODY'S COOK BOOK Is the fact that the recipes are nractlcallv all measured for small family units of from Jour to six. The cook does not nave to worry about how manv people a certain recipe will serve, or how to reduce the quantities so that the dish produced will fit her family. Young housewives, In particular, will find this helpful. This cook book runs to 84 pages") wnn auu recipes, is indexed, and has special cooking Information that Is useful In every kitchen. It costs only 15 cents a copy, and Is printed on heavy paper with a strong cover. Use this coupon: The Capital Journal Informa tion Bureau, Frederic J. Haskln, Director, Washington, D. C. I enclose herewith FIFTEEN CENTS In coin (carefully wrapped) for a copy of EV ERYBODY'S COOK BOOK. Name Street City Stale f fit t 44 Patrick Mallpjr, right, superintendent of the huge Formay plant of Swift & Company In Los Angeles, retired the other day after working for the company for 44 years. Left Is V. M. Ekdahl, general manager and In charge of Formay sales on the Pacific Coast, who presented Malloy with a set of matched golf clubs In behalf of employees. Malloy and Ek dahl together have served with the organization a total of 75 years. Patrick Malloy, plant superin tendent of the $1,500,000 Swift & Company Formay refinery in Los Angeles, has retired after being In the service of the company for 44 years. He is going to enjoy life by running his ranch at Downey, Calif., and using the de luxe set of golf clubs presented to him by V. N. Ekdahl, general manager, In be half of the hundreds of employes. The big plant shut down for a time while men and women assem bled to hear Ekdahl, who Is in charge of Formay sales on the Pa cific coast, pay tribute to Malloy and present the farewell gift. With his golf bug over his shoulder Mal loy walked away from the big plant which he helped build In 1928 and where he has manufactured mil lions of tons of shortening which has gone into cakes, pies and other dainties in American homes. Malloy joins more than 29000 men and women who are on the Swift retired list, enjoying for the rest of his life one half the salary he was earning when he quit work and in case he should die before Mrs. Malloy, she will earn the bene fit of this pension plan until her death. Malloy went to work for O. E. Swift, founder of the gigantic or ganization bearing his name, in TRY SPANISH . DISHES SOON Let's go native and have some Spanish dishes for a change! A warm dash of Spanish flavoring on a blustery evening IS something you'll welcome. You don't have to go to a swank restaurant in a metropolis to get a foreign dinner. You'll be surprised what real fun it Is to prepare It right In your own kitchen. Try these recipes and see If we aren't right I EGGS MADRID STYLE (Pisto Madrlllena) Skin and chop a fresh tomato. Put in a fireproof earthenware dish Chicago, Just a year after the first refinery was opened. Now there are 47 Swift refineries In the Unit- ed States and foreign countries. Born - in Darry county, Ireland, Malloy earned his way to the top He was married to an Irish colleen in Chicago. They have seven child. ren and eight grandchildren. One son Is a Jesuit priest, another study ing for the priesthood, one daugh' ter is a nun, and two sons are em- played by the Swift organization. I ve had a grand life. I'm still fit as a fiddle and can lift as much as the youngest man. I'm going to keep in shape by ranching and playing golf. I've been lucky in every way. All my children are well and happy. They are all grand kids, because they take after their mother. We have been married 41 years, and I'm looking forward to our golden wedding anniversary,' Malloy seld. with a teaspoon of olive oil and two pats of butter. Cook over a slow flame for five minutes. Add cook ed fresh peas and lima beans, also three shrimps. Season with salt and Spanish pepper. Whip two eggs, scramble them lightly, com bine with the other ingredients and place over a low flame for a min ute. Serve immediately. ARROZ CON POLLO (Chicken and Bice) Prepare the following in a flat shaped crockery dish, known In Spanish as a cazuela. First put in Creole sauce made from sliced tomatoes, Salso dl Pomado (a Span ish tomato paste which can be bought in any delicatessen store) and chopped red peppers. Flavor with a small amount of azapan (a Spanish condiment) and one table. spoon of olive oil. To this add one cup of rice, cooked, and two cups of warm chicken broth, which has been cooked by a slow fire. Cook entire ingredients half an hour over medium flame. Garnish lightly with pimentos, green peppers and parsley. TOMATO CHOP-UP Wash and chop 8 pounds green tomatoes, add K cup salt, let stand over night, rinse and drain. Peel, chop and drain 3 pounds firm red tomatoes. Cut up and remove seeds of 5 sweet red peppers and 5 hot red peppers. To the above mixture add I tablespon celery seeds. Into a bag of thin cloth, put ivi table' spoons mixed spices, place this Into 1 cup vinegar and 2 cups brown sugar and let come to a boll. Add the tomato mixture and cook for 45 minutes. Cover with paraffin and keep in a cool place. Makes five pints. Kelzer A "hard times" gathering of the Kelzer Ladies' Aid was held Thursday at the home of Mrs. H. R. Irvine. This was an all-day meting. 'V 7) Golden West is because Y V 'KlgXji 't'5 Thermalo Roasted. VygVgggg More delicious cups . . . NOTHING DOES SO MUCH FOR SO LITTLE AS YOUR TELEPHONE Gives protection In sickness, accident, fire or other emergency a single call may be worth more than your telephone costs in a lifetime. The Pacific Telephone and Telegraph Company Business Office 740 State St. Phone 3101 CUBE FLAVORED Jell- well 7Ur7?lOT.. Putt Fruil Flavor Sealed in tubes, Priced No Higher Than Old Style Jell Deiserls! Although Cube Flavored Jell-well is made by a more expensive exclusive process, it is priced no higher than other advertised brands of old-ftyle jell desserts. And yet it is the only producl of its kind that brings to your table the full, rich and original flavor of the fruit. 0(1.. All other brands Ionic like. Much of the flavor U toft became it driei nut in the powder. What is left U further weakened by evaporation on the grocer's ihelvcs. ube Flavored Jell well looks different. Pure whin cryflals of naturally dry ingredi entt, plui two cubes of aealed-itl flavor. . . Full strength no matter how long kept. New Procesit . , . 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 an entirely new kind of pure fruit concentrate, never be fore usable in jell desscrtj. This flavor, too thick for mixture in powdered form, is compressed intocubesand sealed againit evaporation by a coating of pure sugar glaze, keeping the flavor fresh until moment of use. Cube Flavored Jell-well is Different! ... You can see this ... the moment you open the package; again, wncn you stir it in the hot water and note the rich fruity flavor as it is released from the cube. . . And finally your firft tafte will tell you that here, at la.(f, is a jell dessert with flavor that makes all others seem in sipid by comparison. Prepared No Different ly! . . . Make it just as you would make any ordinary jell dessert. The flavor cubes dissolve as quickly as sugar cubes in your coffee. Only Jell-well is Cube Flavored! . . . Remember that Cube Flavor is an ex clusive process. Only in Jell well do you get all the good ness of sealed-in, pure fruit flavor. 7 Tempting Flavors! ... Strawberry, raspberry, cher ry, lemon, orange, lime and a delicious new one Concord grapel Ask any grocer for your favorite fla vor, but be sure to demand new Cube Flavored Jell-well. Hi. tif Jiffy-Lett A delirious cm-tird-like dessert. . . Served hot or cold. In three favorite flavors., chocolate, but terscotcb. and vanilla. PATENT FENDING In The New Red Package J -With The S$prH Inher lagj Free Parking 260 N. Liberty March 22, 23, 25 1935 THERE'S NO BETTER PLACE" 4 cm yjwH Cleaning IMIl7(S) Package (Q)(g S(S)AIP Crystal te 10bars2)c Mop Sticks AluHtr each 9c SPINACH fresh local lb. 5c Asparagus tender green lb. 15c Apples fancy Winesaps 5 lbs.l9C $1.19 Box GRAPEFRUIT large 10 for 33c Arizona Seedless NEW POTATOES 4ibs.Z3c Fancy Floridas SlUUOlat bkrclt' brown, tan, can JC Special Brooms 43c Toilet SOapLifebuoy2bars ftC SOAP Liberty White lObarsJCc COFFEE Columbia Best more cups per pound lb. 24c 3 lbs. 70c Flour Curve Cut Macaroni lb. 5c CDCDOV f 28 OZ Mine ey io's mm en ssm ' ' SPRING OPENING IN COLUMBIA BAKERY. We offer you a new cake creation. You will rave about its delicious flavor. We guarantee housewives will give this cake four stars! 34( 44C SMALL BUTTER HORNS With pineapple filling or nut topping, Special, 6 for CONGO PIES Chocolate cake with custard filling and chocolate icing. Special, each SUNFLOWER BUTTER COOKIES Extra Special, dozen 12C 25C 10c Hills Bros Red Can Coffee XtStt Pound can 3v Orange Pekoe Black Tea in cello. IC v ib Z5C Japan Green Tea in b 19C Van Camp's Tomato Juice Soup Pork & Beans, large 4 A a tins, 2 for XtC Kern's Catsup, f A 2 bottles XtFIC Gulf Kist f anck Shrimp 5-ounce Ht cans Jim Gulf Kist oysters, 5 ounce cans XA FAB Butter Clams 2? 10c Pink Salmon l's tall, Ln.... 19c White Star Tuna V4's, can 10c! 4Ci Ws,. can 13 C Searchlight Matches Box 5c; 6 boxes AOIfc White Cloud Shorten- ing;4Ib' AO ft cartons "f J Florida Gold Fancy Grapefruit, 4Qt 300's, 2 cans.... XtIC Alta Villa Tomatoes 2i's, 2 cans Nature Gift Peas, 303's, LT 15C Cake Flour pkg. 29c All Pure Milk 3 tall cans 17c Wheatie Package lie pkg. p 23c H (RlftO THE DIGESTIBLE SHORTENING g9 GET THIS FULL SIZE ONE POUND CAN for S Iba S8e 1 lb. 5c Both 63c FLOUR Northern 49't $1.54 Large Pkg. 30c H!iWW Young Steer lb. 16c Government Inspected BEEF ROAST SIRLOINSteak leny8na lb. 21c PORK STEAK YTo8 lb. 23c PORK ROAST ccr lb. 21c PURE LARD Reenndd,e 2 lbs. 33c CORNED Beef lb.lSc (Mall to Washington, D.C.) 1