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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Jan. 21, 1938)
Friday January 21, 1938 The Capita! Journal, Sqltwy Oregon Try Meat and jj Moat oomtd beef li mada from the plat portion of tht earcut, ahown on tht chart Though thU out haa lone libera and conalderablt connectlva tissue, the corning process make th meat tender and givea it a dellcloua flaror. A New England boiled dinner ta shown here. Row to Bmj Tow Meat In earlier days, before modern rafrtfreratlon and marketing1 methods made fresh meat available at all times, It was necessary to preaerre meat by var ious methods of "curing." This was the primary reason lor corning; beef. Nowadays, that necessity has pass ed, but corned beef still retains Its place among meat supplies through Its own twite-appeal. There Is an appetite-stirring flavor to corned beef which puts it In a class by Itself . Another reason for its continued popularity Is Its adaptability. It la a most accommodating meat, lend ing Its own flavor generously to foods with which It Is cooked. That is why a "New England boiled din ner" la most tasty when corned beef Is the meat cooked (not boiled) with the vegetables. New Englanderi have always had a keen appreciation of real values! Corned beef and cab bage la a royal dish for commoner or aristocrat. And corned beef with potatoes makes a hash which la good enough to justify the perennial po pularity of this dish. . Since the proosas of coming makee the meat tender, those cuts with long fibers and connective tis sue, are chosen for corned beef. Most corned beef Is made from the Plata. Canned corn beef la a popular Item on the market. The wise house wife keeps a supply on her pantry shelf for emergency meals, a quick anack, sandwiches for an Impromp tu picnic, lunch or supper for un expected guests. There are many ways of serving corned beef, m cooking. It usually la placed In cold water first, and this water Is allowed to reach the boiling point, then la drained off. The beef Is then simmered (not boiled) for the necessary length of time. Corned Beef Dinner t or 4 pound roll of corned beef 1 small head cabbage 4 turnip 4 paranlpa 4 potatoes Cover corned beef with oold water and allow to eoma to the bourne Point. Drain, cover with hot water and let cook slowly until done, about three hours. Long enough before eervinv so that they will be done, add the vegetable. Cabbage should b cut Into quarters and added not longer than fifteen minutes before serving. Baked Corned Beef 4 pound oorntd beef I Whole elorea 1 cup brown sugar, maple syrup or 1 strained honey I Put corned beef Into a kettle with I old water to cover. Bring rapidly to the bolting point. Skim. Immedi ately reduce the heat and let sim mer slowly until the meat la tender. Remove from the water, place on a rack In an open roasting pan. Bub brown eugar over corned besf or pour over it maple syrup or strained honey. Stick with whole elovea In diagonal rows and place In a moder ate oven 300T.-3aoF.) until the surface is nicely browned. Corned Beef Hanh and Bananas 1 chopped onion Bacon drippings cups finely chopped cooked po tatoes t cup chopped cooked earned beef ! t eggs H cup milk Salt and pepper Brown onion In drippings, add po- j Utoes. Mix well and combine with remaining ingredients. Pack into well buttered ring mold and bake at I78P. for 48 minutes. Serve with baked bananaa. Bake bananaa to skins on a rack In moderate oven (S7ft'P.) to to is minutes, or until akina are dark in color and bananas are soft to the touch. Serve In skins, or peel care fully. Bananas may be peeled and rranged to a shallow baking dish. Brush them with butter and sprin kle lightly with salt. Bake in mod erate oven for 10 or IS minutes. To fry bananas, peel them, and Ut to halvee. Fry on both eldes In a small amount of at In hot frying pan. Sprinkle lightly with it and serve bob Carrot Ring 4 cups chopped cooked eerrou H cup soft bread 1 teaspoon salt H teaspoon paprika 1 teaspoon minced onion 1 tablespoon chopped celery 1 tablespoon chopped parsley 4 tablespoons butter, melted 5 eggs, beaten MU Ingredients and pour Into a buttered ring mold. Bake for 35 min utes m a pan of hot water In a mod erate oven. Carefully unmold onto serving platter and fill center and surround with cooked buttered Brus sels sprouts. ' Streamline Your Menus We've streamlined everything from silhouette and through trains to kltcheiu this tut couple of jeers. -Stream lined" signifies speed, eiti dency, end beaucjr to Uie modern mind. Why not carry the Idea through to your party plane lor this holiday season? Make them as eaay, quick, almpla and effective. Take away all unnecessary detail. Take a New Year'a watch night eupper for example. Inatead ol the elaborate all -day cooking prepara tions that go Into these allalrs make It a kitchen party with a main dish of simple, but delicious chill mac, Italian spaghetti, or baked beans and sausages, and a big bowl of mixed salad as the center of at traction. Set It up buffet fashion In the kitchen, along with coffee, hot rolls or brown bread and later a big bowl of fruit ambrosia and thin fruity slices of fruit cake. Ooodt It's so good you'll make It your favorite party menu. Try these main dish combinations for your Informal holiday enter taining: Chill Mae a him .Ihnw macaroni 2 can. dull con carne (without beau) Cook macaroni in bollng salted water for 16 minutes or until tender. Drain and rinse quickly. Heat con tents of 3 can. cblU con carne and pour over macaroni, blending with 3 forks. Serve on a deep platter with ring, of green pepper and wedges of dill pickle around the .due. Baked Beans and Saawagea 9 cans (13 or 16 M l pork and beans 1 lb. pure pork sausage u green pepper yi onion Mix chopped onion and pepper with beana and place In shallow baking rfi-h Arransa MUUM Which have been browned very lightly over top of beans. Bake In a sa' oven lor au 33 minutes or until beans are hot and sausages browned. The pork sau- Cranberry Tarts 1U cups flour teaspoon sslt cup lard 3 tablespoons cold water 1U cups cranberry aauos 3 tablespoons butter K teaspoon cinnamon Mix flour and salt. Cut In lard. Mixing with knife, slowly add wa ter. When stiff dough forms, break off one-third of it. Roll out the rest and fit Into tour shallow ln dlvdlual pans. 'Fill with sauce, mixed with butter and cinnamon. Roll out remaining dough and cut Into thin strips. Arrange strips criss-cross fashion on top of the tarts. Bake for It minutes In a moderate oven. Use bits of leftover candled fruit, fruit peel, citron or nuts in sauces, frostlngs, cooking or cake batters or in baked or gelatine desserts. COUPON IN EVERY PACKAGE AT YOUR 0 ROC E tVS sage fat helps to sraaos the brans. aiva with brown bread and Waldorf Combinatieei Baffci Mate 1 pound veal loaf 1 pkg. cream cheese 9 tablespoons horseradish Coid sliced cooked ham t can whole pickled peaches Celery curls alia cream cheese and horseradish and spread thin on iltoes of veal loaf. Roll each slice into a long finger roll. On large chop plate or tray ar range a center of the ptckled peaches encircled with celery curls. On one side arrange large slices of cooked ham, on the other side the veal rolls. Use with a vegetable cum role, hot rolls, and a crisp aalad for buffet Mrvlpe. Vegetable Stew cup diced potatoes cup oookeo peaa table Doon minced onion H cup diced cooked carrots 3 tabiespoona mmceq paiater teaspoon sail cup diced cooked aaeal euoa Wester a tabiesDoona butter m aravr Mix all lncredlenta, except but ter. Cover and let simmer for 90 minutes. Add butter, serve la bowls. 1: Shrimp Appetiser Shrimp appetiser usually are popular on the buffet table. Select firm uniform shrimps, clean I chill. Arrange them "hanging" on a small bowl m which la placed chill sauce, mayonnaise or any oth er relish. Serve wood picks for spearing the shrimps. eXI-V. ! PILLS BURY'S PANCAKE FLOUR PLAIN OR BUCKWHEAT "Two Years Ago! The Capital Journal told me I could save the amount of my subscription f C? jH'f &l by taking advantage of the Food KJr "? Yj Values in the Capital Journal ... but I 0 'J since then I have rr v l'',v 7 (5f bought a refrig- F 1 erator and now Pr.j ft) I'm buying a sew- I P rf A W ing machine." Vr3V V '!w"V; ' if Mrs. Salem lkxaT" - w FOUR CONVENIENTLY LOCATED COMPLETE FOOD MARKETS Marlon Street . Court Street Liberty Street Kingwood, West Salem Going: the limit for 1938 the prices at these markets speak for themselves. In vestigations made by some of the larger operators in the food field tell us the average person is price wise only to the extent of about ten items. We won't discuss that, rather we will say it's not necessary to be price wise at these mar kets. You can buy in all confidence, all prices are plainly marked. Specials listed in this ad for Friday, Saturday and Monday. Four Markets at your service. CROWN Pancake FloiM No. 10 Sack $7 Triangle Milling Company Freshly Milled Cream Rolled Oats Large, tender, cooking flakes, no husks. They cook evenly. Either kind, quick-cooking or slow-cook-Ing. No. 10 Sack Large size package, either quick or regular, the same size package that has been selling at 23c This week you can buy this big pkg. 4 tj at for only ' VA1L-1PAC KLAMS Cut from Young Porkers, freshly cured, just the right site for baking or slicing. They weigh from 8 lbs. to 10 lbs. As a special out of the ordinary, we're offering these fine Hams at . . Per Pound 2 Half or Whole Swift's Sliced Dacon per lb. 29c Real Breakfast Bacon, rind removed Beef Steaks Cut from Young Beef, tender. Juicy. Protected by Govern- 4Kg ment Inspection. Per lb. A3 If Pig Liver lb. 10c Tender - Lean Pork Chops Don't confuse with chops cut from old, coarse-grain stock. These chops are bright colored, taste 'V'Vft like real pork should, per lb. mUt PeanutButter21bs.l9e These Prices for Friday, Saturday and Monday at These Markets . . Kingwood Marion St. - - Liberty St. . . Court St. Fresh Eggs, Grade A Creamery Butter, Pure Milk, Finest Quality Spices and Flavorings . . . coupled with a desire to make a better cake . . . has, we are sure, enabled our cake maker to make a cake that is far superior to ordinary cakes. This week these markets are featuring two very popular cakes. Lady Baltimore and Devil's Food, three sizes Grapefruit, Oranges and Apples at Their Best . . Fancy Seedless Arizona Grapefruit, Juice them Ilk oranges ... a real tonic and alkalizer. Right now you can buy them very economically by the dozen, case or half case. Dozen 23c, half case 99c, full case $1,96, Oranges, too, are sweet, ripe and full of juice, not high priced either. The popular sizes are selling at, per doz 2 doi. 25c, med. size; larger size at 2 doz. for 33c Many other sizes, of course. POTATOES 29C 15c No. 2 grade, 50-lb. sacks . Fancy White, Crisp Celery Hearts, 1 for Solid, Crisp Iceburs 4 At Lettuce, t beads 44C Carrots, lbs Purple Top luriuiJB, e lus. .10c .10c Small White BEANS 4 n 19C Red Chili BEANS 4 lb,. 19C RICE Fancy Blue Rone 4 ib. 19c Golden Sweet CORN 25C Tomatoes No, ZM else Cans cans .. 25c Cut BEANS M cans .. 25C PEAS Tender. Sweet fJ cans .. 25C Superior Crackers 21b. pkg. A9c Old Golden COFFEE 2 lbs. 45c Quart Salad Dressing 23C Argo Corn STARCH 3 pkg, 23c Sandwich Spread 23C Quart Mellow Drip Syrup A Really Good Syrup at a Remarkably Low Price Popular Size Packages 12-oz. bottle 24-oz. glass jug 41? a I Half 23C U8Uo..n. 83C Kitchen Queen Flour, 49-lb. sack J4) Orbis Flour, 49-lb. sack 1,21 LIFEBUOY mS?n':- v3LUXTs0 Our Four Markets will be featuring these products . . . and may we add that not only are these Four Markets displaying these fine products, but are offering very popular special prices on all these Hems Friday, Saturday and Monday.
