Friday, October 21, 1938
The Capital Journal, Salem, Oregon
In
i " 4 Ti 11 v' l Mai
X"
Breakfast should be a persuasive meal. It should start -
the day right and lift the spirits even of those who "hate to
get up in the morning." Now that the weather is cooler, it is
easier to tempt that illusive morning appetite. And with the
days filled with the activities of a new season, it is very im-
uortant tnat tne lirst meal or uie?'
d&y provide energy for work and
play.
One of the best ways of turning
breakfast Into a real meal U to
include bacon or ham or sausages
In the menu. These are not only
appetite tempters but they are en-
ergy providing foods, giving the
body "fuel" for the wear and tear
of the day.
Variety Is as necessary In a
breakfast menu as in any other
meal of the day, and homemaker
who realize this are always glad
of ideas for quickly and easily pre
pared breakfasts which are just a
little different.
Little link sausages, delicately
browned, served with patties of
corn meal mush, cooked the day
before and then browned in the
sausage fat Just before serving, are
suggested for Uie family breakfast
Tills combination, by the way. is
Beef Loaf
Mix 3 pounds ground beef. 1
pound ground pork. cup minced
onion, H cup horse-radish, 1 tea
spoon prepared mustard, 2 eggs, 1
teaspoon salt and ' teaspoon pep
per. Pour H cup tomato ketchup
Into bottom of well-greased pan
Pack In mixture. Bake In moder
ate oven, and turn out. Ketchup
side up. Serve in a ring of fluffy
hot rice.
Veal Loaf
2 pounds Teal round
V. cup chopped celery
cup chopped ptmlento
k cup chopped onion
1 tablespoon chopped jwrtlT
m teaspoons salt
it tesspooD paprika
Vn eups soft bread
9 eggs, beaten
cup veal stock
W cup mlik
a tablespoons butter, melted
Cut veal Into two-inch pieces. Co
ver with cold water. Slowly bring
to boll. Add seasonings and cook
for S5 minutes over ft moderate heat.
Cool and drain off the veal stock,
rsome of the stock will be used lat
er). Cool and shred the veal apart
with fork. Add rest of ingredients
to cooked veal and seasonings. Pour
Into a buttered loaf pan. Bake for
80 minutes in a moderate oven.
Lamb Croquettes
3 eupg minced cold cooked lamb
cup chopped walnuts
H cup peas
1 teaspoon onion juloe
1 teaspoon lemon julc
H teaspoon celery salt Caytnna
nit and pepper
1 cup thick white sauce
I egR
3 tablespoons milk
floe dry bread crumbs
Combine finely minced cold look
ed lamb with chopped walnut and
peas and season with onion Juice,
lemon Juice, cayenne, celery salt and
pepper. Moisten with thick white
sauce. Shape Into croquettes and
chill. When firm dip into bread
crumbs, egg beaten with milk. nd
again in bread crumbs. Fry in deep
hot lard at ft temperature of 350'F.
Relish Salad
1 pkg. lemon flavored felatm
1H cups boiling water
4 cup vinegar
5 tablespoons granulated sufa
i cup ehopped pirn lento
v. cup chopped green peppers
H cup chopped sweet pickles
y cup chopped celery
Vt teaspoon salt
1 tablespoons salad dressing
Dissolve gelatin In water. Cool and
arid the rest of the Ingredients. Pour
Into a mold. Chin until stiff. Serve
on lettuce and top with more salad
dressing.
Lamb Stew
S pounds lamb shoulder
4 tablespoons fat
H cup chopped onions
cup diced celery
2 tablespoons chopped parsley
4 cups water
1 teaspoon salt
a cups diced carrots
1 cup cooked lima beans
4 tablespoons flour
Cut lamb into Inch cubes and
brown well In fat melted in ft fry
ing pan. Add seasonings and let
simmer for five minutes. Add wa
ter and salt. Cover and ftllow to
simmer one hour. Mix the flour
with one-fourth of a cup of cold
water and when blended add to
cooking mixture. Add rest of In
gredients, Uncover and let simmer
to minutes.
just as good for a supper dish.
This is the way to prepare It.
Sausage and Cora Meal Patties
Place little link sausages in a
cold frying pan. Cook slowly. If
desired, a tablespoon of water may
be added, the skillet covered and
the sausages allowed to cook until
done. Then the lid is removed and
the sausages are browned.
Remove the sausages and brown
the slices of com meal mush in the
fat.
This is delicious served with
grape or apple jelly.
Hominy may be used instead of
the corn meal mush, If preferred.
The hominy is heated in the saus
age fat.
Bacon may be used Instead of the
sausages. Bacon Is best cooked
over slow heat It should be turned
often and the fat drained off fre
quently so that the bottom of the
pan is only well greased. It should
be cooked until it is a golden brown
and evenly crisped.
Another sausage combination for
a tasty breakfast is baked sausages
and apples. Place the link sausages
In the center of a roasting pan and
let brown in moderately hot oven.
Core tart apples and place them
around the sausages. Return to the
oven and cook slowly until the sau
sages and apples are well baked.
Baste them occasionally with drip
pings In the pan.
Sausage links and pineapple are
served together frequently for a
tasty breakfast combination. The
sausages are cooked first; then the
pineapple slices are browned In the
sausage fat.
Chicken Pfe
Make a rich white sauce to which
add 1 tablespoon onion juice. Sea
son with salt and pepper and i
dash of paprika. If chicken stock
is available use it cream in making
white sauce. Add 2 cups diced
cooked chicken. Prepare hot bak
ing powder biscuits. Split, butter
and fill liberally with chicken mix
luxe.
Italian Beef Hash
3 cups cold roast beef
cup macaroni
cup grated cheese
2 tablespoons flour
3 tablespoons butter
1 cup meat stock or water
I teaspoon Worcestershire sauce
salt and pepper
Cut cold roast beef into dice. Cook
macaroni in boiling salted water un
til tender. Place macaroni In a bak
ing dish, pushing It to the sides- Fill
the center with diced beef. Sprinkle
with grated cheese. Brown the flour
by stirring over a. hot fire in a dry
skillet. Add the melted butter. Add
meat stock, salt and pepper and
Worcestershire sauce. Pour over
meat and macaroni in casserole dish
and bake for thirty minutes in
moderate oven 350T.
Want a delicious salad? Slice ba
nanas and place them on lettuce
leaves. Top the combination with
peanut butter ttnd salad drersfng.
Chocolate Sponge
Cake Unusual
Ukv ail women who have been
keeping house for long time, our
slosan Is "give us something differ
ent." Try this recipe for chocolate
snonse cake. The combination of
chocolate to a sponke cake texture
is most unusual, but the crowning
touch of delicious novelty is the com
bination of orange and chocolate to
the frosting.
Chocolate Sponge Cake
4 squares unsweetened caocoiste
cup sugar
I cup milk
1 teaspoon vanilla
1H cups airted cake flour
2J; teaspoons baking powder
U, teaspoon salt
1 cup sugar
3 tablespoons water
4 egg folks, unbeaten
4 es-e whites, stllflv beaten
Add chocolate and sugar to milk In
double boiler, and cook io minutes,
or until smooth and thick, stirring
conntantlv. Cool, covered, stirring oc
casionally. Add vanilla. Slit flour
once, measure, add baking powder,
salt and cup sugar, and sift to
gether three times. Add water to egg
yolks end beat with rotary egg beater
until thick and lemon-colored. Add
tfc cup sugar gradually, bestins until
very thick about ft minutes. Fold In
flour, alternately with chooolate mix
ture. t at a time, adding chocolate
mixture last: then fold in esg whites.
Turn Into two silnhtly greased 9
tnch laver pans. Bake In moderate
oven f550F. SO minutes, or until
done. Spread Chocolate Orange Frost
Inx between layers and on top of cake.
This hatter may be baked as cup
cakes; turn into very sllghtlr greased
cup-cake fans, filling them almost to
the top. Bake in moderate even 30 to
30 minutes, according to size. Makes
IS large, 24 medium or 48 small cup
cakes.
Chocolate Oranve frosting
a teaxpoons grated orange rind
4 tablespoons butter
3 cuds sifted confectioner's sugar
1 4 squares unsweetened chocolate.
melted
Dash of salt
8 tablespoons orange juice about)
Combine orange rind and butter;
cream well. Add part of anger gradu
ally, blending alter each addition.
Add chocolate and salt and mis well.
Add remaining sugar, alternately with
orange Juice, until of right consis
tency to spread. Beat thoroughly
after each addition. Maxes enough
frosting to cover tops of two 9-lnch
layers, or top and aides of 8 32 -inch
cake, or about 3 dozen cup cakes.
To Measure Butter
When a. recipe calls for melted
butter, don't measure the butter
until it is melted. But if the direc
tions read "butter, melted" measure
before melting.
Peanut Mufftrtg I
Sift 3-3 cup Cream of Wheat. :
cup flour, 4 tablespoons sugar and:
2 teaspoons baking powder. Stir in
1-3 cup chopped salted peanuts.
Blend 3 tablespoons peanut butter
with X egg. gradually add cup
evaporated miifc and i cup water.
Beat smooth, com'-V dry and li
quid ingredients. Pour in greased
muffin tins. Bake 30 to 25 mui
ntfs in hot oven.
TBS SWEETEST
8 O V X D 3
i S PRAISE
;;; v. f
"I certainly am fortunate
tobav lionet with yea!"
tvm Woman lorn a Comhiment
But trust a woman to tell whether a compli
ment is genuine. For example, she knows
there is nothing forced in these words,
"Now, that's what I call good toffee!" . . .
For sixty years women who have used
Hills Bros. Coffee have received such praise.
The secret! The matchless flavor of Hills
Bros. Coffee never varies. It is the coffee
that brings compliments again and again.
HILLS BROS COFFEE
lh Gcwuck Gjiind
tot uct tows nr tm mmot Of rnw irim
1 7
Cookie Facts
Cookie making states back to the ancient Egyptians
who prepared theiB for religious ceremonies. Every country
since then has fashioned its own cookies. Each seems to
have Us favorite kind Germany is famous for Christmas
cookies, Hoiiand is proud of her Sprits cookies, Norway its
Selskeb and Denmark its Smor-
Krlugler, American women, though.
have originated the greatest variety :
of cookie recipes. The filled cookie:
jar on the pantry shelf has always
been popular with the whole family
in this country and the task of keep-
ing U full has encouraged women to
invent new recipes.
Cookies answer to many needs ;
from large old-fashioned sugar ones
to dainty Uttte macaroons and bars.
They are appropriate on the mct
elaborate tea tables in children's
lunch boxes- or packed In fancy boxes
as gifts.
coce
Cookies may be classified accord
ing to the method of preparation.
They may be dropped filled, rolled
or refrigerator cookies. Refrigerator
cookies are favored by homemakers
(or they can be baked when needed
ar.d the result is that the cookie sup
ply is always fresh.
oooo
If cookie dough Is difficult to work
with and this Is especially true of
rich cookies), place ft in the refrig
erator to chill before handling it.
oooo
Roiled cookies are easier to make
if the chilled dough is roiled out on
lightly floured pastry cloth. To
make cookie cutting: easy, dip the
cutter Irt Hour before cutting each
cookie. By tapping the witter on the
pastry board, there witi be no ex
cess flour on the cookies.
oo
Drop cookies are a quick kind of
cookie to make. They contain less;
flour than roiled cookies but are
stiff enough to hold their shape af
ter being dropped from a spoon.
oooo
A foundation drop cookie reeV
may be varied in several ways. The
cookie dough is divided into three
parts and different flavorings, fruit
or nut may be added to each part.
For Instance, to one bowl of dough
add chopped pecans and chopped
dates; to another, a dash o2 cinna
mon and chopped candled orange
peel; and to the third, shredded co
cc&mu and vanilla extract,
oooo
Refrigerator cookie dough is divid
d and roiled into roils about two
inches in diameter and about eight
inches Jong. These roils are wrapped
in waxed paper and placed in the
refrigerator until the dough is stiff
enough to cut In thin slices. U
"chewy" cookies are preferred to
crispy ones, cut the cookies about
inch thick.
Filled cookies may be made trom
a rolled cookie dough. Children like
this type of cookie because of the
"surprise1 inside. Such cookies are
HUie fancier than usual and are
nic to tern vith in. The- filling
may be & thick Jam, a mixture
chopped dates and nuts or any pre
served truiis which ii! not absorb;
quteWy into Ih aaka dough. For
added variation, Ush of spices is
added to the dough. The tiiiing is
placed telten two cookies and the
edges pressed together Witts tinea :
ot tork cetore baking.
Economics! But
So Delicious
Economy rota ot meat may be:
served in a way to please an epicm.:
A dish which wili appeal to the most :
ie&Udious paiate is found in this:
unusual way ot preps ring cubes of
beet.
Beef riibea in 9aur ftvaat
2 pounds beer shank or neck
S medium sired oolons
H tup Ifeica sour cnam
H eup water
2 tablespoons arated chaes
salt BBri pepper
Have oeef shank or neck cut into
1-fcwh tabes. Dredge these with
Hoar and brown to not lard. Add the
onions, water, scar cream, grated
cheese, salt and pepper. Cover tight
ly and iet cook siowiy anUJ tender,
about two hours.
Gripe fruit Satad
1 cup 41ced crapetrutt
H cup diced oelerr
4 cup chopped areen peppn
teaspoon salt
i cup French dressnit
Mix and chili Ingredients and
serve in a howl lined with crisp
salad freen.
Coosavant cteaaener
To freshen dry cocoannt, soak tha
coroan&t tor Hit minutes In anotith
roiik to cover St. Then spread It Qiav
ly in a shallow pan and neat It for
iive minutes in a taoderat oven. It
you like toasted cocoanut, heat at
xmii it inrm a iisht orown.
4
NEXT FRIDAY
Bigger St Better?
m
Set ready to participate
in this big eastestgamsi
ASK YOUR GROCER FOR
TRIANGLE PRODUCTS
TRIANGtE MILLING CO.
Poetitna, Oregon
you can't blame love
FOR WALKING OUT
IF YOU SET
ttMlPOtE-AGfSKlJl!
If yoo wast to bold a tain's Jo?
Itt -roar compltiion uBootb
and yottftjc? &str 4ry
l&ieu "Millie-Ate" Skiai
Becsuse VimoUr is
nb vjib Oliv and
Palm Oils, mtttTc's 4nM ttesmr tids?
Huff whj it's to jcood fof 4?r, tifeUW
ckia. I fftMic,4i6ercacitiaercicease
so tfcorougfaJ softcot v& K&te ici
e A A l S3
ORE.6.D.A.
351 State St.
Salem's Retail Pocking Picmt
ORE.S.D.A.
Every Day Prices Not 'Specials
ILflini (SIhinpssmaiiLean0nesi1'- 2(D)c
The Recent Drop in the Pork Market Mokes it Possibls for Us to Offer Yob These Vetoes.
The Above Cuts ore from Prime Grain Fed Young Porkers. They Have that Tender, Chicken
like Textare . . . White-mecfed when Cooked.
IPtf IEaistl:s
Meaty
lb.
EdD
i?flnim St2BaakounBeefib- U2
Pure Pork Sausage
W Heartliy Inviie You to Try Thin Delicious
Satssage ... It is Supremely Good.
Pound
Fresh Ground Beef
It means Just Thst. The Meat is Fresh the grind
ing i fresh. Useless to Pay More Risky to 'ay Let
Pound 15C
IPnHllfl(gS Sugar Cured a. Egc
jrwllla(g(D)im
Sliced Lean Ib
E7
LOW PRICES have undoubtedly attracted many people to this marker, but we are sure that
it is the quality of our meats that causes them to become steady patrons and boosters.
That's how we have grown to be Oregon's Largest Retail Meat Market,
We Have a Plentiful Supply of the Cuts We Advertise We Are Seldom "just Out"
When You See It In Our Ad It's So