Capital journal. (Salem, Or.) 1919-1980, October 21, 1938, Image 10

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Capital journal., October 21, 1938, Page 10, Image 10

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Newspaper Page TextFriday, October 21, 1938 Ten The Capital Journal, Salem, Oregon m I Daisy Combinations When we nee all the many lovely varieties of daisies in the floral shops and along: the highways, we need not ques tion the origin of the joyous expression, "It's a daisy!" A daisy combination then may refer to a lovely flower arrangement, a pretty frock, or an attractive delicious meal. Daisy meal combinations are nu merous, but fall vegetables remind u of the satisfying flavor of beans (green, yellow or dried) cooked In with those tasty little rolls of bone less smoked shoulder butts, called "Daisies" by some packers. You 11 find this meat put out under differ ent brand names, differing some what In flavor and tenderness, but a truly "good buy. The weights vary from two to four pounds, there Is no bone, skin or other waste, but rather a gentle streaking of fst throughout the lean and a full rich flavor that bastes and permeates a companion food. For the small family, a smoked shoulder butt simmered until ten der, pan fried, or baked Is a splen did choice. Scalloped potatoes, rice, or macaroni Is pepped by the ad dition of slices or shreds of cooked smoked shoulder butt. Lima beans cooked In the broth with one of these tasty meat morsels Is Indeed a daisy combination. A smoked shoulder butt may be: Fan Broiled: Slice thin. Place In a cold frying pan and cook over a slow fire. Turn to brown. Oven Cooked: Place on a rack In a pan. Add t cup water. Cov er and bake In a slow oven 1325 de grees F.) about 90 minutes per pound. A brown sugar glaze may be put on during the last 15 min utes of cooking. Increase tne tem perature to 400 degrees F. and re move cover oi tne pan. Water Cooked: Place In a ket tie and cover with water. After the water bolls, reduce heat and simmer gently, about 30 minutes per pound. For a glaze, coat with brown sugar, stud with cloves and brown In a hot oven (400 degrees F.) about It minutes. Daisy Mens Combinations IrtAkfuL: 1. sue a smoked butt thin, pan frr unUl well browned. Serve with scrern bled esse sad hot buttered seisin tout. S. Slice thin end pen nr. Serve with psncskes or weftlee. Don't forset s seneroue pitcher of solden boner end s bowl of melted butter, Luncheon: 1. Olub Ssndwleh: Fry thin eltces of smoked butt. Arrsnse on toeet with lettuce, cover with pieces of ellced tomato and cmcken. top wiin mer onnslse. A tert pineapple ealad com DletM this luncheon. S. Serve hot or cold, boiled or beked ellces of o smoked butt with Bos ton Baked Beans and a Sour Cream Coleslaw. Dinner: 1. Boiled Dinner: Durlns the last half Tuna Peppers A large peppers 1 cup tuna 1 cup bread crumbs 1 tablespoon chopped parsley 1 tablespoon chopped onions 3 tablespoons chopped green popper i egg yois U cup cream J4 teaspoon salt Vc teaspoon paprika Wash peppers. Carefully remove the tops and save them. Discard the seeds and pulp. Cover by four Inches with boiling water. Let simmer for five minutes. Drain and rinse In cold water. Stuff with rest of the Ingre dients, combined. Replace pepper tops and fit stuffed peppers Into a shallow baking pan. Add one-fourth inch of water and bake for 30 muv utes In a moderate oven. Butter Fingers S egg yolks a cups dark brown sugar 34 teaspoon salt 2 eupa flour a teaspoons baking powder S egg whites, beaten Beat yolks and sugar until well mixed. Fold in the rest of the Ingre dients. Mix lightly. Pour Into a anal low pan which has been lined with waxed paper. (The batter should not be more than one Inch thick). Bake for 26 minutes In a moderate oven While warm cut Into bars and roll In dark brown sugar to which a little cinnamon has been added. (One tea spoon of cinnamon Is enough for a third of a cup of sugar.) Fruit Punch U cup fresh mint leaves 3 tablespoons tea S cups boiling water 2 cupa granulated sugar 2 cupa orange Juice oup lemon Juice H cup pineapple Juice (optional) 10 cups Iced water Mix together the mint, tea and boiling water. Cover and let simmer for five minutes. Strain. Add sugar and stir until it hss dissolved. Cool. Add rest of the Ingredients and chill until serving time. Serve in glasses which have been one-third filled with chopped Ice. Filbert Bread cupa flour 1 cup Graham flour 1 taaapoona soda 1 oup dark brown aufar 1 eup chopped dates ncup ah redded filbert Ubleapoqn molaaaea 1 9 cupa buttermilk S tablespoons butter, melted Mix all the Ingredients together. Half-fill two medium ilted loaf pans which have been fitted with waxed papera. Let rise for 15 minutes and baJca In a alow oven for on hour. Fruit Sherbet 1 cup watr 1 cup granulated sugar t cup mtlk H cup peaehea H cup berries cup orange Juice 9 tablespoons lemon Juice 9 egg whites, beaten teaspoon salt Boll the water and iugar together for two minutes. Cool. Add milk, frultj and Juice. Pour into a atertl ised freezer and turn crank until the her bet it half frown. Ftold In the rest of the Ingredient and freeze until gUff. Preea the peaeha and barrlea through a alert be for add ing them io th haif-froaea mixture. , hour of cooking add small whole po tatoes, onions, carrots, turnips, stc. Serve the meat In the center of the Platter snd ssrnlsh with the whole cooked vegetable around tbs ou tilde. 9. Baked Dinner: Dtninr the lait half hour of biking, iur round with par boiled sweet potatoes snd whole pineapple slices. Pour over all a thin caramel syrup or sprinkle gen erously with brown sutar. Serve with a bowl of fresh vesetable salad and a Hint dessert. Monotonous Menu Needs Savory Spice Menus, like routine tasks, become monotonous If served time after time in exactly the same way. It takes a surprise now and then to add the savor and spice for making meals enjoyable. How to add the surprise touch to the meal is a problem which con cerns every housewife. Sometimes it may be through the addition of an unusual seasoning, or a unique way of serving, or variety gained by the choice of different foods. But, however achieved, the surprise which gives an otherwise mono tonous menu the "lift" Is well worth the thought and effort required. Since the meat Is the center of the meal, and a most important part of it, how about a few sugeestlons for adding the surprise note to the meat dish? Try This for Variety 1. Season a beef pot-roast with curry powder. Garnish with lemon to serve. 2 Rub skillet with a cut clove of garlic before cooking pork chops. This adds a subtle but delightful flavor. 3. In making ground beef cakes, flatten the cakes quite thin. Pile on top of half the cakes a spoon ful of savory bread dressing to which ground or finely chopped peanuts have been added. Place a cake on top of each and pinch edges together. Broil or panbroll cakes as usual. 4. Just before a baked ham slice Is done, spread the top with a com bination of drained crushed pine apple and brown sugar. Return to the oven to slightly brown the pine apple. 5. After browning veal cutlets, add a small amount of sour cream, cover tightly and let cook slowly. The veal cooked In this way has a delicious flavor and the liquid makes an excellent sour-cream sauce. 6. Broiled lamb chops have an unusual but delicious flavor If im mediately after broiling they are spread with a Roquefort cheese sauce, made by mixing 2 ounces of Roquefort cheese with 2 tablespoons cream. 7. For dumplings served with veal stew, use tomato Juice as the liquid. This gives the dumplings a pink color and an excellent flavor. 8. For a savory bread dressing, add browned pork sausage to bread crumbs and other seasonings. To remove fingerprints from fur niture rub them with a standard furniture polish applied on a soft cloth. When the stain disappears rub the entire surface with another pclish -moistened cloth. How Women in Their 40's Can Attract Men Here's good advice for a woman during bar change (usually from 38 to 52), who fears she'll lose her appeal to men, who worries about hot (lathes, loss of pep. disxy spells, upset nerves snd moody epella. Just get more fresh sir, 8 hra. Bleep and if you need a reliable "WOMAN'S" tonic take Lydia E. Pinlcham'a Vegetable Compound, made ttpeeiallv for vomen. It helps Nature build up physical resistance, thus helps giva more vivacity to snjoy life and assist calm ing jittery nerves sod those disturbing symp toms that often accompany change of life. Pink ham's is WELL WORTH trying. jorVettermucrs A Try Schilling Baking Powder, made with pure cream of tartar! It forms smaller, more uniform bubbles in the mix which means much better results for you. No unpleasant "baking pow der" taste, either! SPERRY CornKIX 2 pkg. 23c . Cereal Bowl Free 02I3S Prices Effective Fri, Sat., Mon., October 21, 22, 24 KITCHEN CRAFT Finest Grade Flout Every Sack Guaranteed 49 lb. sack -1,29 Bbl. 4.99 24 lb-sk- -73c 2 for 1.39 rtv xz S v!$gM xvtt rf i o s t.rT IVORY SOAP, large size .. 1 IVORY SOAP, medium size V OXYDOL, A 24-oz. pkg silv P & G SOAP, White g agtf Naptha 9 for 19 V CAMAY SOAP .. J for 1 V CRISCO C4t lb. 19c- 3 lbs. 91 Gold Medal FLOUR 49-Jb. Sk. A .69 10-lb. Sk. 43 Ceretana OATS 9 lb.sk. 35C FlOUff Airlight 49ib.sk.99c Bri.3.89 FogMfflay Shortening, 3 lb. Can 48C valtine loosizeCan , . 59c 29 HARVEST BLOSSOM Guaranteed Alt' Purpose Family Flour A Favorite of Thousands Fishers Blend FLOUR 49-lb. $ .38 Sack & 49-lb. sk. $.09 Barrel $1.25 GHIRARDELFS GROUND CHOCOLATE LB. CAN EXTRA FANCY Sugar Nut Pork c Beans Sugar Nut Brown Bread Big No. 2 Jumbo Can 2 25C EUatCfaeS 2"fhea Carton 20c POMHNO Cap;yatcgeTs 6c Preserves mar21sbc.0j5Ieey 29c aBBBBBBBBBBBIBBIBBlSBBBBBBBBBBBBBrlSSBBBBBBBBBB Snowlake Sodas 2ib.pkge.241c PEACOCK GRAHAM FLOUR No. 5 Sack 19c ALBERS' FLAPJACK PANCAKE FLOUR 4 lb. Sack 25c VAN CAMP'S TOM. SOUP ... 3 for 25c 12 Vi -ounce can VAN CAMP'S PORK & BEANS ... 12c J'v can SEEDLESS RAISINS J lb. cel. pkg. 19C IVORY FLAKES, 15-oz. pkg 21c SUPURB GRAN. SOAP, pkg 19C RINSO, large package 21c RED SPOT PRUNES, No. 22 can -10c Giant Blze CRYSTAL WHITE SOAP 6 for 23C LUX TOILET SOAP J for 18c SAN WAN PEAS, No. 2 can ... J for 3JC SEASIDE LIMA BEANS 3 for 25c 12 for S5C 3 for 35c e far S5c ASPARAGUS, New West, No. 1 tall 21c STAREGON TOMATOES 3 for 25c No. tis 12 for 95? BUTTER KERNEL CORN No. a JULIA L. WRIGHT BREAD Has Body, Flavor, Freshness Fresh Every Day Libby's Sliced No. 2V2 Can 16c FULL CREAM OREGON CHEESE Wonderful Flavor Pound -15c 3 lbs' "42C COFFEE VALUES that DEMAND YOUR ATTENTION! A Brand for Every Taste and Purse AIRWAY 3 lb 39C NOB HILL 20C lb 2 lb 39C EDW'DS 23C lb 2 lb- 45C Every Ounce Guaranteed Libby's Crush'd No. 2Vi Cans 16c Meat Features Fri. & Sat. Only Sirloilt& Porterhouse sllLb. ISC SWISS STEAKS Lb. 17JC Loin and Rump ROASTS Lb. 17Jc BEEF ROASTS Shcr Lb. lljc Lard and Shortening pure 4'ibs. 39c VEAL ROASTS Lb. 1 5c FC'Y CREAMERY BUTTER NOTHING FINER MADE GRADE A, 2 lbs SLEEPY HOLLOW SYRUP PURE CANE & MAPLE PINTS QUARTS 35 Red Mexican Beans Great Northern Beans 10 pounds 39c Beef Toncue &t&tz Lb. 17c MINCE MEAT Goode Br. 2 Lbs. 17c HENS FOR ROASTING, pound 2$C BLACK FIGS ..J lb. bag SPAM, 12-oz. can JQa Its Different ) CALUMET BAK. POWD. f Pound Can A. CORN STARCH ... J for J5g MUSTARD, 16-oz. jar QC Rrnnsnn aV 27C Bronson CANTERBURY TEA j-pound package TOILET TISSUE .A for Comfort aW COFFEE, lb 75t Chase & Sanborn BLUE LAKE CUT BEANS ... 3 for 23C 303s. ' 'or 85c SPENCER PUMPKIN no. n ...J for 15c DEL MONTE PEARS, No. 2V 17C COUNTRY KIST CORN 3 for 25C Case 1.85. 12 lor 950 PEACHES, Halves of Gold 2 for 29C No. 2 '4 LIBBY'S CORNED BEEF -un c.n..i7C LIBBY'S APPLE BUTTER ...-2 for 19c Found Can PENTHOUSE SPAGHETTI i-oun jar 10c SEEDLESS RAISINS 2 for 15C 15-oz. package FLUFFIEST M'MALLOWS ... 2 for 25c Pound package SUNSHINE COOKIES, cell, pkg 14C KELLOGG'S ALL BRAN, lg. pkg. . 20c RICE KRISPIES or KRUMBLES He Package Produce Features. Fri. & Sat. Only Parsnips fancy local 4 lbs. 10c Carrots fancy bulk SPINACH fresh , . . LEMONS Fancy Sunkist SWEET SPUDS . . CRANBERRIES . . 5 lbs. 10c 3 lbs. 10c 2 lbs. 23c 4 lbs. 11c 2 lbs. 29c ONIONS U. S. No. 2 s 50 lb. sk. 39c V