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.