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