Friday; 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