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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Feb. 21, 1939)
Tuesday, February 21, 1939 The Capital Journal, Salem, Oregon Nine E No Wonder Children Love This Oatmeal Bread! The youngsters will fairly troop back to the kitchen when they sniff that fragrant aroma of Oatmeal Bread baking! Nothing smeiis more aengntiui or appetizing than a kitchen where bread is being baked and nothing tastes better than fresh nome-maae Dreaai mis uatmeai Bread has that real old-fashioned flavor and wholesomeness. It's a favorite for children's school lunches. Easy to Make as Cake Yes, every bit as easy to make UK cake. The new triple-creamed vegetable shortening blends so e&s- Oatmeal Bread 1 cake compressed yeast Vi cup lukewarm water 1 teaspoon sugar i cup shortening 1 tablespoon salt 14 cup brown siiKtr I cup rolled outs 1 cup boiling water 1 cup cold water 6 cups sifted all-purpose flour (about) Crumble yeast Into mall bowl. Add lukewarm water and sugar and set In warm place until It becomes light and spongy (about IS minutes). Combine shortening, salt, brown sugar, and rolled oats In large bowl and add boiling water. Stir until shortening la melted, then add cold water. Add yeast mix ture. Add flour gradually, mixing very thoroughly until a stiff dough Is formed. Knead dough on floured board until smooth. Place In bowl greased with shortening. Brush dough with shortening, cover, and let rise in warm place until double In bulk (about 3 hours). Shape dough Into loaves and place In bread pans greased with shortening. Let rise until double In bulk (about 1 hour). Bake In hot oven (425P.) 1 5 minutes, then reduce temperature to mod erately hot oven (375 "P.) and bake 30 minutes longer. Remove from pans and brush crusts with short ening. Makes 3 loaves. (All measuresments In this recipe are level) Apple Cobbler 8 eups sliced apples S tablespoons flour H cup brown sugar 3 tablespoons butter teaspoon grated lemon rind lA cup water Mix and pour Into buttered, shal low dish. Cover with: 14 cups flour 1 1 teaspoon baking powder "4 waspoon salt S tablespoons fat M cup milk Mix flour, baking powder and salt. Cut in fat. Mixin with knife, slowly pour in milk. Pat out soft dough, make three steam holes, bake forty minutes in moderate oven. Try Fruited Spare Ribs Soon Pork eaters are periodically warn ed to eat their pork well done be cause of the danger of getting trichi nosis when rare pork Is served. This la a disease caused by a small para site often found in raw pork, Since, however, nearly everyone's taste would lead them to select the well- done pork anyway, this should be an easy warning for us to heed. During these winter months pork dishes are particularly inviting. Rai sins or any of the other dried fruits provide a flavorsome combination with pork. The following spare ribs recipe Is long-cooked for health's sake and made with raisin dressing to add appetite appeal: Fruited Spareribs Viennese 1 eup seedless raisin 3 pounds pork spareribs 4 cups soft bread crumbs 4 tablespoons butter or other fat teaspoon salt pepper to taste 3 tablespoons minced onion cup finely sliced almond kernels cup oroin lor areuing. 3 cups broth for pan Rinse raisins and drain. Boll spare ribs In sufficient salted water to cover generously tor one-half hour, remove from broth and place In baking pan large enough that ribs will lie flat. Combine bread crumbs and butter In skillet and fry until slightly brown, stirring continuously to prevent Cranberry Pudding 4 tablespoon fat eup granulated sugar U cup cold water 1 egg H teaspoon cinnamon 44 teaspoon salt 1 teaspoon vanilla 1 cup sliced cranberries l'i cups flour 3 teaspoons baking powder Cream fat and sugar. Add other ingredients and beat one minute. Pour into shallow pan lined with waxed paper. Bake 20 minutes In moderate oven. Serve warm with sauce. Brown Sugar Spicy 8aDee 1 cup dark brown sugar 3 tablespoons Hour H teaspoon salt teaspoon cinnamon V teaspoon cloves 1 cups water 3 tablespoons butter 1 teaspoon vanilla Blend sugar with flour, salt and apices. Add water, slowly. Stir constantly and cook until sauce thickens. Boll two min utes, add butter and vanilla. Beat. Serve sauce warm. Torching: remove from fire. Add salt, pepper, onion, almond kernels, Vt eup broth, raisins and mis. Pour dressing evenly over meat, and add 3 cups of broth. Cover and bake 30 minutes In a hot oven (400. Uncover and con tinue baking 30 minutes. Baste three or four times after removing cover. Serves g to 8. ' Schilling new improved Mustard gives smooth, tangy zest that just right" flavor everyone likes. Insist on Schilling when you buy mustard 1 i7 IMCIS-lf IXTIACTI Schilling lly with the other Ingredient It makes bread-making really fun. And here's the secret of making the crust. Brush It with shortening when the bread is hot from the oven. It keeps the bread fresh and moist longer, too. Why not surprise your family with some home-made Oatmeal Bread today. Clip this recipe it makes two loaves of delicious, wholesome bread. YouH get cheers when this bread appears1 Beet Pickles 4 quarts small beets (cooked) 3 cups vinegar 3 cups granulated sugrc cup bark cinnamon 13 whole cloves 3 cups beet water Mix ingredient and boil for two minutes. Pour Into sterilized Jars and sent immediately. Store In a dark, dry, cool place. Sauce Stunt Lemon hard sauce or orange sauce served In halves of the fruit skin help solve the serving problem. Serve on large tray and let the guests take their choice. Crunchy Pudding For a novel pudding, try adding tialf a cup of crushed macaroon trumbs to a cup and a half of lem on sauce. The macaroons give a de sired "crunch." Apples Have recoqnt$ed health propertied "Apple compoonds added as bread, a much as so per cent, leave an alkaline residue which counteracts the add residue left by bread. Dr. R H MOTTERN U. S. Fruit and Vqnbb By-products Eipert And APPEaL Bread 1 MAO or more 20o APPLES flPPaL BR V At Your lirocer "Baked by Master Bakers" tffidE MID-WEEK! At Columbia Magnet SPECIAL WED. & THURS. TOMATOES 2tj"slgc UBE ANS Santiam Cnt' 2s tin " 10c Com Flakes wsr 15c One Package All-Rye FREE MATCHES TRUE AMERICAN 6-BOX CARTON LTV V si Sirloin Steak 23c 5 A CliT FROM MABY BEEF POT ROAST 15C Those Tender Kind, pound PURE LARD 3 .bs 25C SMALL WEINERS & BOLOGNA, pound IQc SWIFT'S TAMALES, Sin a can 2 cant, Kc IN OUR BAKERY WASHINGTON BIRTHDAY SPECIALS: Cherry Boston Cream Pies 35c A Two-Layer Butter Sponge with Custard Filling, Cherry & Whip Cream Topping CHERRY TARTS, each C A Tasty, Dainty Dessert ICE CREAM, quart 25 Ratchet Center mJr Cherry fruit and French Vanilla F.J W A a T Baked Liver 1 pound sltotd beef lives S Ublespoon Hour 'A teaspoon Hit 2 tablespoons butter i cup boiling watr fioak liver two minutes In cold water. Drain and cover with boil ing water and simmer five min utes. Drain. Sprinkle with flour and salt. Place In shallow baking dish. Add rest of Ingredients. Cov er and bake forty-five minutes In moderate oven. Vegetable Chowder 1 cup diced raw potato. . H cup diced raw carrot. t cup diced celery Va cup chopped onions I tablMpoon. mined parsl.y H teaspoon salt 4 teaspoon paprika S eupt water S tablespoons butter 3 tablespoons flour 3 cup. milk Simmer thirty minutes In covered pan, vegetables, salt and water. Press through sieve. Melt butter and add flour, pour In milk. Cook until a little thick, add strained mix ture and paprika. Reheat and serve. Banana Cream Pie eup granulated tapioca u teaspoon salt 1 cup light brown sugar a cups milk IK eup. mashed banana pulp I m yolk., beaten 1 tablespoon lemon julc H teaspoon grated lemon rind S f I whltea, bMten t baked pie shell Cook for 20 minutes In a double boiler the tapioca, salt, sugar and milk. Stir frequent ly. Add pulp and yolks. Cook three minutes. Coot and fold In the Juice, rind and whites. Pour into the pit shell. Cover with meringue. Meringue 1 egg white, beaten t tbsps. granulswd sugar 1 pinch salt teaspoon lemon i Hire Beat white until atlff. Add sugar and salt. Beat until creamy. Pour In Juloe and roughly spread mixture over pie top. Bake for S minutes In slow oven. Cool and serve. Tuna Sandwiches 4 slice, white bread i tablespoons butter H cup tuna 1 teaspoon minced parsley 1 teaspoon minced sweet pickle 1 tablespoon diced oelery 1 tablespoon salad dressing Toast bread on both sides. Spread with butter and top with rest of the Ingredients, mixed. Toast or broil until tops are allghtly browned Serve with forks. Mush-Making Helps Add one-third of a eup of eoia water to each cupful of commeal when making mush. This will help prevent lumping when the com meal is added to boiling water for the long cooking. fefmEtOa uiui'imisy asV '3 MORE SERVINGS Marion Street - - Kingwood - - Court Street 4 Yeah' and so are all our customers The other day we hapened to meet Dave Eyre on the golf course, and while Dave and us were conceding a couple of putts on the Nineteenth Green, Dave says to us, in that nice way he has about him when he's won a dime from us: "Well," he says, "I'me glad to see you folks at the store have come to life. Blamed If I can't save enough on my groceries and meats, the way you're reducin' 'em, to pay what those two sharp shooters, Custer Ross and Hiney Compton win from me when they concede those four-footers when I'm nnf InnLrfn' 1 Now, folks, you're probably not a bit Interested in golf. But you wiU be interested to know that these markets are really doing what Mr. Eyre said we've reduced the price of bread one-third and you'll notice, too, we've reduced the price of milk and sugar, to mention only a few items. In other words, these stores have come to life. Visit either market that tells it. ARMOUR'S MILK j C & H J OXYDOL, RINSO or 4 wo-15c SUGAE icjTZtoe CARNATION, ALPINE CLOTH BAG ypp tiitf or BORDEN'S MILK fl f ,u m - L 3TaUCans20C M!-53C 4"11slSC Z. Snow Flake Sugar, JA ZEE KITCH'N TOWELS - ARMOUR'S Or MT. 10-b. paper bag W VFRNDM ATTT K 100 lbs Puro Cane VERNON MILK (WWfiH A TQ FRESHLY BAKED Case 48 cans Z.o 9 wlUW.c&llu soda crackers WWW7 tl.90 2 ib. box 14c n i , v SNOW FLAKE or Durkees Famous KRISPIE CRACKERS Pure Salad or Now About Bread 2 lb. pk. 2d When yon buy good, elean. wholesome 4 VH' saws' aVsffr Cooking Oil ZZJFfZfZZ with meat on 'em- " any ene can do except to be sure they Amamam fan ganoo ean aa tow m prlea a Shw J don't pay more than the bread to worth J JuBsTgO Wsv6OII special as cheaper bulk en. Better stack Just because It's advertised. Only so aseataraa W Vfaawa M op at . . . much value can be put Into a loaf of K T DJ C f t 4fosa 11 bread. Note these new prices st these m MM 0 Mt miitmW Unly gallOn three markets. The,, prune an not all pits and akla mmmmmmmmmJmmmmmmmm 1 pound loaf, white or dark tj they're meaty. Hunt's Supreme 11 ib.''ioaf"7a'r lbSe H C Vegetables for Salad bread 1UC W J 1 lb. loaf sliced bread, white Qa 2 cans 29c tft v!Labilea? 4 loaf 1Z0 HOT SHOTS tom. kraut Ro"9' i7C Hothouse Rhubarb Can CfT HKKE'S A NEW LOAK A big earn f VjUU V pound and a half loaf of nut bread IDS, XUC you'll like this new Supreme Prune Juice hr,nd. wove sure. Vru-P XatC RedlaildS 2 big cans 1 5c Sga':.b5!;.. 21c ORANGES Athlete Peas A ?Ct w T" ,m' hPI knew about Ji"SmHfliC JJ0 2 ran "f cans at Kedland erang thev're considered tope ".s In quality oranges. Wnile these oranges SNOW DRIFT, CRISCO standard Cut m t the Urge by any mean,, they CnwV Strmglpsn Beann . St oansXfc are neverthrleas the best value we know Or Bl Kl ., K , , af they'ro a anper-valu. at . . . Extra Standard Tomatoes 3 lb. cans 49C jj 2 forlSC 1 3 dozen j gp Meat Dept. Features for Wed. & Thurs. ' Now, if You Folks aren't Looking These Me at Counters Over Daily, You'll Never Know the - Saving You're Passing Up! Pork Roasts Picnic Cuts 12jC Pound Pork Shoulder Roasts Boy, and They're Good Ones, Too! per pound I62C Link Sausage 2 lbs. 37c Country Style Pure Pork Sausage 2 " 2gc Open Kettle tendered Pure Lard 3 lbs. 25c Now, we'll quit liMIn' prices to list 'em all would take us a week. Only thing holher'n us now is can the printer read what we've scribbled? If he can, he's got us beet, or maybe we mean beat. Anyway, you'l save plenty shop pin' these stores.
