Image provided by: University of Oregon Libraries; Eugene, OR
About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (May 21, 1937)
in THE CAPITAL JOURNAL. SALEM. OREGON RIDAY, MAY 21, 1937 SERVING TWO MEALS PROBLEM Menu for Dinner Ham and Cliteae Souffle Craimrd Peaa Bread Prarh Content Cherry Salad Dutcb Rhubarb Puddmi cream Colfea HAM AND CHEESE SOUFFLE 1 tab1rnpoona butter 4 tabWroona flour J'i cup milk t6POOtl lt teaapoon paprika 1 tfitpoon minced partlef 3 esi yolk St cup enoppH rooked ham 1-1 cup Br I'd clieeae I cek wlntea, bet ten Melt butter and add flour. Mix and add milk. Cook until a thick aauce forms, stirring constantly. Add seasonings and yolk. Beat well. Fold In the rest of the ln frredientit and pour Into a buttered baking dish. Bake 30 minutes in a moderately slow oven. Let stand 5 minutes. Carefully unmold and surround with creamed peas. CHATHAM DRESSING 3 tst reiki M taponn aalt Si, teaspoon paprika Si tpar-poon celery Fall 3 tablerpoona flour. 1-3 cup vintar 3 tablespoon rranulated aufar. I 3 cup pinappl Jilira 3 tablespoons butter Beat yolks. Add dry ingredients. Add remaining Ingredients and cook slowly until thick and creamy, sirring constantly. Cool and serve plain on fruit salads. nt'TCH Rill BARF Tl'DUING Vi eiiPB flour I teaspoons baklni powder teaspoon salt 4 tabli-spooni fat cup mills Mix flour, baking powder and salt. Cut In the fat with a knife. Slowly add the milk. Spread out the soft dough until It Is half an inch Uurk. Carefully place in a buttered aliallow baking pan and cover with rhubarb. Rill BARB 3 cupa diced peeled rhubarb cup brown msar ' trarpoon cinnamon ! 7 Labiespoona outter Mix the ingredients and spread on the soft doujrri. Bake 25 minutes I in a moderately slow oven. Try Creamed Spinach Now Whether It's the influence of Pop eye, or whether a good many peo ple .ire finding, ah one man re marked recently, that "I've eaten spinach for so long because It was good for me that 1 really like the stuff now," spinach is rapidly gain ing the popularity it deserves. It is one of the foods, however, that depends on the cooking. If it is carefully prepared, it lb as good as it is 'sood for you." Here's a recipe for Creamed Spinach that is particularly delect able. Spinach -devotees will go for it in a big way and even the spin-ach-haterfi will find It irresistible! CREAMED SPINACH 1 lb. spinach 1 j table&poona bnlter 1 mll onion, r hopped :up irradiated evaporated milk a teitpoon salt Wash spinach thoroughly. Cook until tender. The water that clings to the spinach la sufficient for cook ing. Cook chopped onion slowly In butter 5 minutes, but do not brown. Add spinach that has been chopped very fine, then the milk and salt. Heat before serving Yield: 6 serv-ines. A bit of onion is added to give an extra fillip to the flavor of Creamed Spinach. And to further enhance lis savoriness, try just a dash of nutmeg or cinnamon. Note that by using concentrated irradi ated evaporated milk it Is not nec essary to make a white sauce, for the creamy consistency of the milk provides a sauce of perfect texture. Schilling pureTl TtmiitM fltwor lasts A . r 1 jE.'vi MM HAD IE) AYS Free Trial!! ! 1 13 You'll hv to thlt dow Hoovm- Od firry Owning Euaombla to raalisa how diiiorent It la trora any claanar you'ro r known. A clanoor lor ruga , . , a doanr lot furaltur . . , lntUntly oon vartibla. Mid tvtth mrm M third Ughtor thud alumianm. Haary Dray ruaa doalgn. Iiitn dw idMf lo dMoloa om. bcalcally saw elainar la 10 rwi And ONLT i 1 rtrat turn. nry ltvt ;$i5o HOOVER CLE A N I NS ENSEMBLE Hogg Bros. ELECTRIC APPLIANCE STORE 325 COURT ST. PHONE 6022 McDowell's Market Salem's Leading Market I'HONE 8757 171 S. COM'L ST. w hY7otnoW1 T If you are not already a satisfied customer of this busy market, Salem's most modern and best equipped meat market with its 7 experienced meat cutters are here ready and glad to serve you. Ground Beef 17c or Hamburger This Hamburger has pawrd the slate Inspection (or 11 years. You cannot buy better meat at any price. Sliced Liver Bc'o rok 12c MUTTON STEW 5c PIG FEET fresh 3c Beef In Koast. 12't-15c I'ork to Roast 16c Prime Rib Roll 18c ' Spare Ribs 15c Sirloin Steak 18c Bacon Squares 15c Veal Slew Inc Pure l.ard 11c Salt Pork 18c Heavy Bacon ....18 & 20c Side I'ork 18c Hams 20 & 25c 12lc PORK BACK BONES 5c Pure Pork Sausage lb. 20c This Sauuge Is the Bent We Know How to Make You Tay No Middleman Profit When Trading Here, Direct From the Farmer to Us to You. Nice going, Oregon Mothers! IA f LJl lPv ; $ uS-23US NJLi:, 1.Wr I Yvonne, Anne Blan Robert C Ho"GAn Dick Arene .Jr. Susanna Jans CLifF I i i Good care and this fine milk from Oregpn farms helped these babies grow! Perhaps Oregon babies aren't really any prettier, or chubbier, or umarter than other babies but lots of mothers think so! Oregon babies do have this ad vantage. When their formulas call for evaporated milk, they can have a brand made right here, from milk produced by Oregon's fa mous farms. The Borden Company evaporates this wonderful WL milk fresh from the country, and irradiates it with extra sunshine vitamin D. Your doctor will tell you how easy Borden's Irradiated Evaporated Milk is for babies to digest, and how thoroughly safe and reliable it is. In fact, many doctors make a habit of writing "Bor den's" on evaporated milk formulas, as an extra safe guard for mothers. f R AOtATt & CVAPQltATSD really fine Eeer; flaa Mwm5- .. -X II r I A x I Open Until 7 p.m. Saturday I aaaaiaaal f a siiiii m i ii niaw 1 jj .'?T I ' ' MPCwdlW lT'5 DIFFERENT! rr ' - .j$TDELICIOUS, WHOLESOME vVW dSSu! h . ''WW FROZEN CONFECTION Ml' mm. A-PRODUCID AND MAD! IN THI NORTHWIST k Makes delicious dcsserls Peppermint Ice Cream 4 cup Borden's Evaporated Milk 2 cupa water 2 cups finely cruiriJ pep pft mint itick candy t egj white atiffly beaten Brin Borden'a Evaporated Milk and water to ic a Id in ft point in double boiler. Add the crushed candy and tir uniil di wived. Chill. Freeie ro a miah in freezer. Add tbe beaten ejtj whites and continue freezing. Remove dasher. Pack in ice and aalt for 1 hour or more after freezing. Serve ith a hot choco late sauce. increases your f GOOD LIVING One of the belter things of life which you can enjoy often without extravagance is Brown Derby Beer. Experts acclaim this fine American beer the equal of imported Pilsner 1 r-vi .'1 I i 'J h L X"1"1 t . r" q PEOPLE who believe in good living, with out extravagance, have found in Brown Derby a finer beer. At no extra cost. Brown Derby is the famous brew acclaimed llie equal of imported Pilsner by qualified beer experts both in this country and in Europe. Many people in America have never be come acquainted with Pilsner, the brew re garded in Europe as "the king of beers." Like finest imported Pilsner, Brown Derby is never weet, never bitter. It has an irresistible "in- between" taste. A delicate tang that Edam eheese . . . chocolate souffle . . . roast when the budget permits . . . are some cacies folks who like good living welcome table. And Brown Derby Beer, imported' equal, increases enjoyment of good foods fresh, clean after-taste. This fine American beer completely satisfies tbe thirst. Fine hops give Brown Derby a rich, full bodied mellowness. Its active bubbles, small and lively, rise to an inviting creamy bead. Order Brown Derby next time. Let this finer Pilsner contribute to your enjoyment of good food your pleasure in good living. .it many hospitable homr in thi. area Brou n Derby Pilsner i.i nften served to guests. Thus more and more people here fvnstantly become boosters for this finer American beer In uell slrclted refrigerators like this you're likely to find a half dozen bottles of Brou-n Derby Beer . . . cool, and ready to drink uilh meals or at bed time lcaves 8 mhWWmPl the deli- JeSSSSyWm-r'f II'- . A' Brown erbyBeer AT YOUR NEIGHBORHOOD GROCERY ...SAFEWAY
