Friday, 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