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.