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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 21, 1936)
THE CAPITAL' JOURNAL', SALEM, "OREGOW FRIDAY, AUGUST 21, 1MB i Proof of the Pudding This column Is for the benefit of Capital Journal readers. Con tributions or recipes will be gladly accepted and any queries as tc recipes, party plans or menus should be addressed to Rovena Eyra Pood Page Editor. Capital Journal Dear Mlaa Eyre: Will you please tell me how to make Crab Apple buttcS-. I enjoy your food pace Im mensely. Mrs. Canic T, Mill City. Answer: Crab Apple Butter: Wah and cut apples Into quarters, with out paring or coring. Place them in a preserving kettle with just enough muter to cover and cook slowly until tender. Press through a co lander or sieve. Measure the strain ed pulp. Add H ba much sugar as pulp to the juice in which the ap plet were cooked. Bring to boll, add pulp and cook until mixture is thick and smooth, stirring to pre vent burning. Spices may be ad ded, if desired. Pack Into clean, hot Jars and seal Immediately. Food Page Editor: Will you plrase print a rule for making chicken roll with a miwhroom mure. I want something that Is appropriate for a luncheon. Thank you, Mrs. J. H. D., Salem. Answer: Chicken Roll with Sauce: Prepare a rich baking powder bis cuit dough, using two tablespoons more of shortening than for regu lar bicult4. Mix together one and one-half cups cold, cooked chicken minced very fine, one-half teaspoon scraped onion, one-third cup finely minced stuffed Spanish olives and add a seasoning of fait and paprika. Roll donght to one-third of an Inch In thickness and spread with the meat mixture. Roll up and bake in a hot oven for fifteen to twenty min utes. ' Serve with a quick mushroom sauce made by melting two table spoons of butter in a saute pan. blending with It three tablespoons of flour and adding a one-pound can of cream of mushroom sauce. Cook and stir constantly until thickened. (Minced veal or pork may be substituted for chicken In this recipe.) Miaa Eyre: I have been looking Beer Sauce Provides Flavor Fillet of flounder with beer sauce makes zestful summer food. Put the prepared flounder in a kettle with water to cover. Add ttve ounces of chopped shallots braised In butter, one ounce of gingennap crumbs, a utaHc of chopped celery and a little parsley. When the fls.i is done place It on a platter, boll down the pot liquid to nearly haJJ Its original quantity, strain, put back on the fire and add five ounces of butter, whisking it in. When the sauce is smooth add a few tablespoons of beer, enough to flavor. If a thicker sauce is wanted, mix a little flour in cold water, stir this in and simmer for several minutes. Flounder Is pre pared this way by Chef Bertrand Lavlgne In the kitchen of Billy the Oysterman. The first motor tour to the Arc tic ocean will leave London on June SO for Petsamo, Finland, and will In clude a run of hundreds of miles In the land of the midnlcht sun. for a recipe for floney Cookies but have never found one I liked. Could you print a rule In Thursday's food page? Thank you. M. C, Wood burn. . Answer: Honey Cookies: 'i cup fat, cup sugar, 2-3 cup honey. Vi teaspoon cinnamon, '4 teaspoon ginger, 'i teaspoon salt. 3-3 cup nuts, broken, 3 eggs, beaten, 3'-i cups flour, 1 teaspoon soda, cup preserved orange peel. Cream fat and sugar. Add rest of ingredients, mixing lightly. Chill dough and break off bits. Flatten down three inches apart on greased baking sheets. Bake ten minutes in moderate oven. Noodle Goulash Good for Supper One package medium noodles. 2 tablespoons butter, 1 medium sized onion. li pound mushrooms, 1 pound round steak ground, 1 teaspoon Worcestershire sauce. 2 teaspoon salt, teaspoon pepptr, 4 tomatoes. 2 sweet green peppers 4 tablespoons diced cheese, milk. Cook noodles in boiling sailed ma ter for IS minutes. Drain. Melt but ter, add mushrooms ana onion cut in thin slices. Add meat and mix well. Cook a few minutes and add toma toes peeled and cut in dice, peppers seeded and cut in shrtds, salt, pep I per and Worcestershire sauce. Cook 1 15 minutes and turn into a baking I dish. Add milk to hlt cover, cover I with diced chee&e and bake 30 jjln- ! ute in moderate own 350F. GREY FOR JUVENILES Among the smartest colors for juvenile wear this fall will be grey highlighted with bright contrasting touches. One well known designer of styles for the be low -teen -age set is featuring school frocks of grey linen buttoned straight down the back with princess silhouette and gay wool embroidery on pockets and collars. . i Fruit Salad As Main Dish HU IT At Ml 1 cup dired cantaloup) 3-3 cup diced pineappie V cup diced peach c cup diced ban a nan cup diced berrien 1 tablespoon lemon Julc a teaspoon aalt Chill Ingredients, rombine and serve in bowl lined with lettuce, chw ory or cress. Top wii dressing. fHKXMV IlKOKIMi 2 ess yolka . 1 tablespoon flour 'i teaspoon aalt 'j ten spoon paprika Miss Eyre: I have never known how to prepare Shirred Eggs. Would yrm please print the proper Instruc tions. Thank you for past favors. Mra. K. H., Sllverton. Answer: Shirred Eggs: 3 table spoons butter, 3 tablespoons flour, 1 "4 cups milk, U pound grated cheese, salt, pappnr, 4 eggs, but tered crumbs. Make a cream sauce with the but ter, flour, and milk. When thick ened and smooth, add the cheese and stir until cheese is melted. Season to taste. Put a generous amount of the sauce into each in dividual ramekin, drop an egg into the center, sprinkle with buttered crumbs and bake In a very mod crate oven, 325 degrees, until the egg white is set. Serve Immediately. 1 The cleai, golden brilliance of thrt lor fihed favor i to makes it famous wherevtr fina wines' are served. With all the dryness ol s dry Sherry Mar Vista Dry Catawba has an tv more delightful flavor. Mar-Vista is featured by more Oregon dealer a than any other wine. MfpSTf) Oa k u"S7-7 MA..VI1TA IS A SINCIM ADVOCATf I I Of WINC ASA TtMMIANCt ItVfUOl Journal Want Ads Pay Some fine morning fortune is going to Us meet : a cup ot Schillingf.Coffee. May that lie on you,!'when(f irst you njj cometome fortunate morning cometomorrow Schilling Coffee One kind for Percolator Another one for Drip nf Mhuth CM j fi irliaap H I . . . acFoiw vow buy I PsSs&FH I K-f I sinn. so lata rem naa V&j' maamum When the Thermo -Gauge i$ attached to Frigidaire'i Super freezer it immediately begins to .register "cold." Down it goes, below freezing in record time! Proof positive, scientific proof that Frigidaire makes maracubea, more pounds of ice, better frozen desserts faster. And all on a miserly amount of current. FRIGIDAIRE WITH THE "METER-MISER" HOCG BROS. Exclusive FRIGIDAIRE Dealer Mk prlla "9o" wllh ALtl fj let's gel down to hraM tak about ale. It is something ou offer eertne now. no matter what elt ynu serve, because it diwtn'. play the trick that some other hever ges do. It warms and theer. makes anv party "go" uitboiit s "xme" feeling m the moTtixt. And ii gies your guests a tboue, Viih 50 year brewing ex per tr nee. we offer famous Rdinite Ale vigorous, hale ami hearty Runier Beer's rg brother with a little more munle, a Imle more brawn, a little more tilt, but no letJoun. Tate its nstftil flasw. Inim, without hesitation, this spark ling, bubbling brew. v No need to go "on the wagon" if you go on Rainier Ale PLEASE REMEMBER t toiaiar it ilghh mora htforahng tttnn br Howovot. at la fha tat ot anr ttimvtaml, w tvgg rw rfrml if motfirmftr, tor nil l tf bottor thot wOf. BKtTFItSOr RAINIrR BftR.OU) ST1M K At t 6 SrotT. ,W t- BILL DAVIS, Distributor, 2043 N. Capitol St., Phone 5741 t; teaspoon dry mufttard 4 teafapoon celery adt n cup ausar '(j cup water cup vinegar 'n cup thick Mur cream Beat yolks, add dry ingredients and 3 tablesiwons water. Aua rest of wa ter and vinegar. Cook slowly and stir constantly until C.:ck and crea my. Beat and add cream. Cool and chill. If more eeg yiika are avail able, increase rccioe accordingly. The company now seeking buried treasure on Cocos feland will make a special search In a spot not pre vion5tv survpved. Cherry Butter g cupa seeded red cr err tea ( 7 cupa augar 1 tablespoon lemon luica Mix ingredients ana lei stand IS minutes to draw the juice. Boil gen tly 25 minutes or until mixture thickens. Pour into sterilized Jars and seal when cool. APPLE Plfc ' 9 rupa sliced apples 1 cup augar 1 teaspoon cinnamon 'i teaspoon cloves 2 tableapoona flour 3 tablespoons butt' I tablepoon lemon juice 9 tahiMDoona water Blend sugar with apples, add spic es and flour. Place in pie crust and top with butter. Add Juice and water. Green sump. etrri day. Double L' every Wednewiaj J WOOD BROS. Gracerm - Meat - VteeUblea 155 N. Commercial - Phone MW 0W "a. am m i i . . ii ays j ii crrc. I OK J ', J0"lj H9W m m UWf Mrwlly H Ml IMM lM(fc .MIMIftM 14 Mf 17 I. a I -1 "htb h whkk M n rwiaM twnh- )tin i M amnM M. IM. I -A m Cl fap fca S(tM tawfi H ffca mmiw I f ' w 5,T- Him a. Taf n !!$. Sifvway MtfciiM m hth ta J faVEsSBsEsHEsEsEsEsVEsVE? -a alitv 4 wri ir mI TwMtfM Tan aWk tailc 4 afM h t I.IBBY'S Deviled Meat 'A SIZE TIN 3 for 10c FRIDAY to Thursday ' August 21 to 27 Incl. (DHL A grade for m Every Car DEL MONTE Pineapple TIDBITS 4 for 25c COFFEE, Airway X Pounds 40 A Pure Brazilian Blrnd NOB HILL 1 Pound Pkg. f Qg A Real Mellow Blrnd EDWARDS Dependable, 2 Lb. Tin 45 In these three coffees there is a blend for every taste Try a pound BREAD, Julie Lee Wrights Made by a Woman's Recipe i2 lb. flicii b-ioaf ,inci1 b- 4ic loaf sliced sliced A" I cello A LARD, 1 Pound Pkg. lit? Caratens Bert S MACARONI, Rose City Lbs. PORK AND BEANS. ...... '4 for f 5 Van Camp, U 01. tin S HBA(S(S)KI Well Streaked with Lean A Limited Amount to Sell Get Yours at This Saving Pound 29 rT7V79 A TTTi fine granulated lUCgi'AlKi 10 lb. Bag 59c 100 POUND SACK Sg.54 SIX ASSORTED FLAVORS FINE FOR DESSERTS & SALADS SHREDDED WHEAT Try This Cereal with Peachea POST BRAN FLAKES, 10 oz. pkg. Qg jCORN FLAKES '.. for ?lc KellK Olanl rkj. " SALMON, Happy Vale No. 1 Tall Tin IOC SOUPS, Van Camp 7 for 19C New Tall Tin Tomalo and Vecelahlr " . SARDINES, Del Monte .... 2 for 1 7 Ijirae Oval Tin COCOA, Bakers V2 Pound Tin J for Jg PEANUT BUTTER ... .7 Pounds 4Q( In Bulk S JELS RITE .2 Bottles JC For Maklni Jaim and .Irly MJf I Pound Pkg. ij TEA, Lipton Yrllnw Lajtrl TISSUE, Scotts 3 Rolls TOWELS & HOLDERS, complete PALMOLIVE SOAP J Bars SOAP, Crystal White. . Bars Ji) WHITE KING, Gran. Ig pkg 29C WATERMELONS, Red Ripe Lb. Jlj CANTS, Med. size Dillards, crate. . 79C TOMATOES, for cannng, lug 2QC loral Grown mtWW PEACHES, for canning, crate .... 9g GRAPEFRUIT J for JQtj Produce Friday and Saturday Only Tall at m So. rommvrrlal for your free till J. .1. Bowlrr. Rl. J, Rt 279 .1. V.. Warrlntton. 141! C'rnlrr SI. O. I- Oenrer. Rl. i. Ro Ul Tall al Court A Commrrrlal for your free sift II. B. Smith. 1311 Broadway W. T.. Thommon. nin roltare . . Koellman. Rt. , Bx. ,1M) I all at 1K76 No. Capitol for your free rift f. .1. Trow, 930 Mill gl. F. T. Nah. Rt. J. Bo M9 F. H. Corey, 2299 Fairground! Road Call at 1.179 State St. for your free tlft W. C. O'Nfll. 1549 State SI. R. J. Ptilver. Rl. 2. Box I23A J. 1. Mlrknal. 1C47 No. Front IN OUR MARKETS BEEF PRIME STEER STEAKS pound BEEF STEW Lean, Boneless Beef POUND BEEF CHOICE CUTS ROAST pound 19c 15c SMALL HEARTS SPECIAL TODAY POUND 9c Plenty of OF Lean SHORT ttiBO POUND SLICED BACON pound Swift's Sugar Cured No Rind MARKET FRIDAY AND SATURDAY ONLY 35c 4 Stores in Salem: 935 S. Commercial, Court & Commercial, 1976 N. Capitol, 1370 Stale
