Capital journal. (Salem, Or.) 1919-1980, January 21, 1938, Image 8

Historic Oregon Newspapers

Capital journal., January 21, 1938, Page 8, Image 8

Image provided by: University of Oregon Libraries; Eugene, OR

About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 21, 1938)

Prev Page of 16 Next Prev Issue Next Text PDF JP2 (2.1 MB) Clip/Print Image

Return to Top

Prev Page of 16 Next Prev Issue Next

Newspaper Page TextFriday; January 21, T938 Eighf The Capitol Journal, Salens Oregon Spinach Stanley u eup diced baoon 1 tablespoons chopped emlone 1 tablespoons mlnoed parsley g eups cooked spinach tsblespoona lemon Juice U teaspoon psprlka Vi teaspoon celery salt Heat bacon In frying pan. When crisp add and brown onions. Add rest of IngredlenU and simmer five minutes. Fruit Nectars For Glazing are the basting liquid for meats. Hares a royal dinner, luncheon or buffet entree in Beef Tongue Creole: Bef Tmn Ciests l beef tonsut ispprealsuulf IH lbs.) cue eeedlees rsUins Yorkshire Pudding t eup flour teaspooa sail 2 eggs, bestsa 1 cup mUk Mix ingredlenU and beat two min utes. Pour Into a shallow pan. very hot and generously grossed with some of the beef drippings. Bake 30 minutes in a moderate oven. Baste twice with drippings. Cut In squares and arrange around the roast beef after It has been placed on the serv ing platter. Te Select Twrkey Choose the turkey which has few pin feathers and no blemishes. A young turkey has well-rounded con tours, clear color and a flexible breastbone. A "blue" tint Indicates lnsuftcient fat layers under the skin. The fruit nectars, which are to 1 caa fruit neclar (apricot, peseta-Bet' adaptable to expert glazing of roast ed meats ham, pork, fowl, veal and lamb are utilised In the following recipe to make a decidedly unusual tsnne. star. Plugs S Ubkipooni lemon mice I ubletpoons Mlid Ml t tsblMpoon prtpartd anutsrS 1 cup eosraelr eut selerp I Uupoon salt eu liotd sour Pickle 1 cup whole lips eUvts 1-t cup diced eauiMd pimlents I Usspoea Worosatorehirs ssuce lk U4iooas shlU powder I ublMpooa eonu-tarch emfc iMUut wall with a stiff bruit.. Core with cold wtier, brine te a boll and cook about IS minutes. Praia snd Mom. Cover wltb hot sIuhI iur end cook un til tenser (will reoutre three hours or longer). lUsnove froaa firs end peel eff whits skin. Out ewer bone and srlatlr part at Uuck sod. Return te liquid aad keep hot. Hint sad erela veiilns and eemelnt with other sauce ingredients snd stir until cornstarch Is dlasolred. Brine to a boll end cook and sUr until thlrk and salary Is wilted. Pises prepared Ion me on plat ter and pour over It the sauce. Oretn pepper cups tilled with sauce mike an attractive fsralsh and eoloc scheme. Serves SMS. and piquant dressing for a tender. boiled beer tongue. YouTl like the use of these same "THERE'S NO BETTER PLACE fruit nectars as a basting medium for the winter vegetables which we enjoy so much when baked. The mild but natural sweetness of the emulsified whole-fruit penetrates the baking sweet potatoes, squash, onions, carrots or parboiled parsnips to their great flavor advantage. Use a proportion of one eup of nectar to one-third eup of melted butter and two tablespoons of sugar. Neither sugar nor extra fat are needed to produce a delightful glaxe and un excelled flavor when fruit nectars Date Mat Bread II you want sandwiches as unusual a they era delicious, make them with the Date Nut Bread ahown above. Imagine the luacloua blend of flavors you fet with dates, nuts, brown sugar and Oraham flourl But you have to taste thla Date Nut Bread to see how rtch. tender and fine-flavored It really ll Date Nut Bread ta o easy to make, too. If you use a amooth, creamy vegetable shortening. It blends with the brown sugar and egg In no time. This tasty bread keeps beautifully fresh, too. In fact. It cuts better one or two days sfter It's made. This tempting bresd has such a mellow, satisfying flavor of Its own that no elaborate sandwich fillings are necessary' Try serving It In very thin buttered sandwiches, or use spread of eottagv cheese, cream cheese, or cream cheese blended with candled ginger or orange peel, finely cut. These sandwiches are delicious with fruit salad plates .and for bridge parties and evening refreshments. Remember this wholesome bread for those school lunches, too. Clip the recipe above and use It to make your next party or bridge luncheon a success. Baked Stuffed Potatoes Good S large potatoes a tablesooona cream 2 tablespoons hot milk U teaspoon salt S 1 I tablespoons grated sheet H teaspoon paprika Wash potatoes. Bake until soft when pressed with fingers. Remove from oven. Make slashes In sides of potatoes. Remove and mash potato pulp. Add cream, milk and salt. Sprmkla with chess and paprika. Reheat for tan mmut m moderate oven. Glngarbreaa Topping Creamed cheese mined with chopped dates and nuts makes a tasty topping for frsshly baked gin gerbread or It oan be used as a fill ing for two layers of chooolat or splc can. Holiday Salad oups cranberrlse lVk cups boiling water 1 cup craoulatsd sugar' I tablespoons granulated gel atin 4 cup cold water U cup orans Juloa 1 tablespoon lemon Julo teaspoon aalt avocado psar, alloed 4 tablespoons French dressing tt cup aalad dressing Cook berries and boiling water together for seven min utes. Add sugar and, when mixed, add the gelatin which has soaked for five minutes In the cold water. Add fruit Juic es and salt. Pour Into a shal low mold. Chill until firm. Cut out two-Inch rings and place on crisp lettuce or other salad green. Peel the avocado. Dis card seed end cut Into thin slices. Add French dressing and ehlU. Arrange In rings on top of th cranberry molds. Pass the salad dressing. Date Nut Bread 1 cup dates, pitted and eut H cup nut meau, chopped 1 cup pot water Vi cup creamed ahortenlnx teaspoon aalt Combine dates, nuts and hot water and let stand. Combine shor ten! nt and aalt. Add brown sugar gradually and cream thoroughly Add beaten egg and mix wall. Add date mliture to creamed mixture, blending well. Sift white jiour ana soda togetner a times. cup brown sugar, firmly packed 1 egg. well besu.ii 1U cupa sifted all-purpose flour 1 teupoon soda 14 cup Graham flour Combine white flour and Oraham flour with date mixture and mix thoroughly. Pour batter into ex 0xS-lncb greai-ed loaf pan. Base In moderate oven (350 F. 60 to 70 minutes. Notice bow well this Date Nut Bread cuts and bow fresh It keeps. (AU measurements la this recipe art krel) Bananas Are a Bargain Buy Bllli ffotng vpf Oh, talcs heart and take a banana, for bananas can help you out I These golden-skinned beauties cannot solve your whole problem all by themselves, but they oan certainly help to get the right answer. Here's why: Bananas are a food-fruit of the first rank, a good source of essential minerals and vitamins A, B, C and O, with their energy-giving qualities. Bananas are always available, al ways In season, for there are no "crop curtailments" to make a short age. Charts show they have re mained at the same reasonable price level for year; so you "get a buy" when you buy bananas. A Bargain That Stretches Forgetting the glamour and the glow that are the banana's own. and concentrating this time on the thrifty notes in your scale oc llTlng, here Is a oolleclon of Cost-Cutting Recipes. Banana Meat Iosf 1 lb. raw beef, chopped fine 1 tbsp. chopped onion S teaspoons salt H teaspoon pepper 1 oup soft bread erumbs K oup maahed banana 2 banaaat) V tMnnn dry mustard, S peeled bananas, cut lengthwise Into halves Mix together the meat, onion, salt, pepper, bread crumbs and maihtd banana. Add mustard whioh has been molitened with a little water. Form mixture Into a flat roll and place In a greased baking dish. Bake In a mod erate oven (3MF.) basting occanlon ally with Juloe from meat. When loaf has baked about 45 minutes, place banana halvea around and on top of loaf. Baste bananas with Juice from meat and sprinkle with salt. Continue baking for about IB to 30 minutes longer or until bananas are done. Sis servings. Buggestlon: Two strips of bacon may be placed on top of meat loaf before baking for basting purposes and to add flavor. This makes a meat loaf with an unusual and pleasing flavor, one which costs little but goes far. Bananas An Oratln 1 cup grated dry American cheese 1 tbsp. dry bread or cracker crumbs teaspoon aalt 0 1 bananas, peeled and eut crosswise into rj aires t tbaps. lemon Juice Mix together the grated Cheese, salt and crumba. Roll bananas In lemon Juice and then In cheese mixture. Place In well greased baking dish and bake In a moderately hot oven (400F.) IB to 20 mtnutee or until bananas are done. Serve hot. Six large servings. Cheeses and bananas "go together" in this luncheon entree to mate a nourishing and aatlsfylog dUh. This Interesting combination alo offers a new way to make use of dried left over cheese. Mixed drill 4 lamb chops or hamburg steaks (about 1-lnch thick) 4 half sllwn fanned pineapple 9 9 m Cash Prize We Ask YOUR Help Should It Be G. Reiling & Son Market OR What Do You Suggest ? ? JuhI fill in entry blank and send to us. You mav be the lucky one. Contest closes January 28. Watch'thla paper for opening day ad. I sujrffmt yon name your new meat-s;rofery-and-Tegetabls market, located at 347 State 8U Salem, Oregon t ,,..,..,, My Name Is T , ,T t My Addrew M melted butter aalt 4 peeled bananas Arrange meat and pineapple on pre heated rack of broiler. Brush pineap ple with melted butter and sprinkle with salt. Place rack about 1 inches below broiler and broil in a very hot oven 4550'F.). At the end of 6 minutes turn meat and pineapple, and place the bananas (brushed with melted butter and sprinkled with salt) on rack of broiler. Continue broiling about 8 minutes longer. Four servings. Cooked and served as a vegetable, bananas extend the main course and add their food value to a mixed grill which Is appropriate for either lun cheon or dinner for family or guests Graham Muffins (Using Buttermilk) 1 cup Oraham flour 1 cup regular flour 4 tablespoons brown sugar 1 teaspoon soda U teaspoon salt 1 egg 3 tablespoons fat, melted 1 cup buttermilk Mix Ingredients and beat together for one minute. Half fill greased muffin pans and bake for lft min utes in a moderate oven. Salted peanuts blend well with chocolate or butterscotch sauce used to top Ice creams. Serve the sauce hot or cold. McDowell's Market Salem' $ Leading Market PHONE 8757 171 3. COMMERCIAL ST. Laos. Folks! Our regular high aoalitjr meats are being featured at real aion-aaring prices . . . always mora for jour money at McDowell a Thai Wees' Special! And for a snort Urns only, wo an offering oar Pure Lard " R" at lb. 10c This For Lard Is far superior to cotton seed oils Pork to Roast No Shanks ISc Dacon Dacks lb. 1 8c-20c liuspenslTs Satisfying Heavy Bacon Squares, our own make lOe Bacon Squares, light weight , ..I5e Our Cholee Cats of Prim Rib Rolls ar Tender and Good . . . The PrloT J ant lie per pound! Yon will fiad them Juicy and rich in food vain. Smoked Hami We are offering you our very best, lb. 18C-22C Beef Pot Roast, lb. IOC Liver, beef or 49 a pork, sliced, lb. XtC Spare Ribs, lb. 15 l7c Pure Pork Saus- 4Q age, none better, Ib.XDv Veal Stew, lb. IOC Sirloin Steak, 15C Hamburger or Ground Beef, lb. 15C Pork Backbone or Pigs feet Jb. 5C Fresh Side or Salt Pork, lb. . 18C Tin a Bfe-kmf experience tn the meat boat neat, we bavve tried t ma the mnAm mew si a tnnat Mtrviettve place for yon to do ycesr meat ah op ping;. We hope yon like it. Our customers are always appreciated, and we want yon to come again. Open until 7 P. M. Saturday I S ( SAV.THIS SAVOR ) TTv SrJ SALMON f rt CASSEROLE Vt 4l TASTES LIKE A A Vv - f MILLION i V JJVrJ, ifl . VS L I WONDERFUL J J V. FLAVOR J Tjt Spry ( MAKf TOUR CAKES MH V- Spry. SEE IF THE MOST J .UKNSIVE SH0TfNIIH V Vi l CAVE YOM At i ' "fl zI! FWV0. 'AND YOU CAN MIX )- A CAKE IN HALF JfcZt ' THg TIME. YOU'U. V . SAvSpry is TH6 S S CREAMIEST Jsil i I gHOSTENINft )ll7c A ' make mliCiovs Spry CBOOUETTES Of IffT- fX- , ovu meat. Spry vr'ei ( FKIEDFOOC5 ARC jV, k S0ci;tastx A. ' V Plf TISIt A ' tUV THg S tA CAK. VDU SAVE MONEY AND I pry stays ruEjH VETS , INOtPlNITIlV OH f-C, "iJ TNEKITCHEJI jj!llf- and cooking's so much EASIER with Spry -TRY IT! SAVORY SALMON CAAI V I Everyont will want stcond helpings! P JTZ quick work making a cake 1 pound can salmon Salmon liquor M X or pie with Spry This purer. ItiSooniemoniuice W "eamier shortening cuts into Ji teaspoon grated your flour so easily, blends with other ingredients like magic And j what glorious pastry you get with j Spry, so tender and flaky it melts in your mouth I What heavenly cakes, light as a feather, fine- grained and velvety yet so inex j pensive. Try one soon today! j Spry-fried foods are doubly de licious, too, and to digestible a j child can eat them. Get Spry to- day. Use for ail baking and frying. li cupSory 1 teaspoon onion, finely chopped lf cups soft brmd crumbs H tpoon salt H teaspoon pepper lemon rind 1 tablespoon parsley, chopped 1 egg. slightly beatea Remove bones and akin from salmon. Sepa rate into Halted pieces with a fork, lvfelt Spry in frying nan. Add onion and cook un til yellow. Add bread crumbs, salt, and pepper, and brown lightly. (Purer aix vegetable Spry gives fried foods such deli cate flavor. Be sere to use Spry!) Put salmon liquor Into a cup and pour In enough milk to make 1 cup. Combine salmon, tcrumbs and liquid. Add lemon tuice, lemon rind, parsley and egg, and lend thoroughly, being careful not to mash salmon pieces. Pour into 8-inch Casserole greased with Spry. Bake in moderately hot oven minutes, 5rvM tS at ama-trtf Atilv IfU (Alt Maofwreow-il. la thit rip are tenet) a a-A. sW -A. mm 1 (CUfinimv tkl, StnrwHt) J Th. mw, purtr ALl-v8tobt. thorhinlng TRIPLE-entAMKDI MORE for YOUR MONEY Than Anything You Buy 9 o See Saturday'. Capital Journal . TX 260 N. Liberty Phone 3032 rooas at I hese i Buy How, stock up on these well known Quality avings! PRICES EFFECTIVE FRI.. SAT., MON., JAN. 21-22-24, 1938 ATHLETE SWEET SUGAR " IPS AS , S f 2S 6 for 49c, 12 for 98c, 24 for $1.95 MAGIC VALLEY, ALL GREEN AsparagusTips 1 s$tor9 6 for $1.15, 12 for $2.29, case 48. $9.00 GREAT NORTHERN GOLDEN BANTAM, CREAM STYLE (S(S)IRlKf- 303'-2S(g J 6 for 49c, 12 for 97c, case 24, $1.90 Sauer Kraut 2 s $ for SS 6 for 69c, 12 for $1.35, case 24, $2.65 MISSION, WITH PUREE Tomatoes S,or25 6 for 49c, 12 for 98c, case 24, $1.95 LIBBY GENTLE PRESS, 46-OZ. TINS ' Tomato Juice - S for ) 6 for $1.15, 12 for $2.25, case 12, $2.25 DRY PACK MEDIUM SIZE 5-oi. ting 6 for 78c, 12 for $1.55. case 48, $6.20 TP a fl CALIROSE tfaa. m M 1 omato oauce SfldD 6 for 19c, 12 for 38c, case 72, $2.25 C&ACEEI& Burch Sea Food 6-oz. box 10c (COFFEE NORTHERN J0s, sk J9g k 24V2s, sk 79C k r w ... . - w ah rurpose narq neat -4Us 51.33 COLUMBIA RoMted Fresh Daily 23C FcesHi Meat, ' a iNRPF.r.Tv.n Try our tender, juicy Stek and Roagta, cut from Eastern Oregon Prime Beef Salem'a Finest Meata at Reasonable Prices PORK SAUSAGE, lb. 1ft Oounur Style ' PURE LARD, lb Ifltf Opn Krttte Rendered WJ PICKLED PORK, lb. Boneless Legs GROUND BEEF, lb. 4C Ormmd from Choice Mets sV7 w Fruits and Vegetables We had so many satisfied cus tomers on our One-Cent Oranges last weekend that we just had to feature them again this week . . . only a larger Orange for One Cent. SPUDS, 23-lb. sk lXje No. 1 Deschutes APPLES, 7 lbs. IQif Fey Wlnap. good foresting or oooilng. BAKERY CAKE, Malted Milk Chocolate Chocolate Fudge Icinjr JJ 4 Fudg 49C DUTCH APPLE COFFEE CAKES, each 17 CINNAMON BREAD, delicious for toasting, loaf CLOVER LEAF ROLLS, dozen ISC 18C