Tuesday, November 21, 1939
The Capital Journal, Salem; Oregon
Teh
cm iiini. rrn f'iirvlnr The Thanksdvine Tur
keyA sharp knife and a person who knows the
procedure that makes lor good carving. George
Arrieu, maitre de hotel of New York's Park
Lane, shows the procedure. The first move is
that above: Outlining the drumstick and second
Joint with the tip of knife.
Lift The Section to a saparate plate (a couple
of extra plates come In handy, even for expert
carvers), then separate the first Joint, or drum
stick, from the second Joint with a slicing, twist
ing motion of the knife. Serve the drumsticks
whole to the children.
nari, Mnut Aitnfvxt evprvbodv likes at least a
slice of it comes off the second Joint, so cut It
off in thin slices. With every two slices of dark
meat, says M. Arrieu, serve a generous slice of
white meat, a big spoonful of dressing, some
gravy and tart sauce.
Finally, dislodge the wings, if you haven't used
them In the gravy for stuffing. Turn the bird
so the neck faces you, dig the fork beneath
where the wing was, and slice the white meat
from the breastbone toward the wlngj then pivot,
and slice the other side.
HINTS TO
THE WISE
Here Is a new mincemeat trick:
Spread a one-inch layer of nilnce
meat on a sheet of rich biscuit
dough. Boll it quickly and fit it Into
a greased loaf pan. Bake 30 min
utes and serve warm with lemon
sauce.
Directly under the skin of po
tatoes Is a valuable nutritional
layer so, whenever possible, cook po
tatoes in their Jackets. The skin
oan then be peeled off easily with
tut loss of food value.
If you have any left-over meat
and gravy why not make a pastry
roll? Spread the meat, mixed in
with the gravy, on biscuit dough,
roll It and fit it Into a greased loaf
pan or baking dish. Bake about 30
minutes and serve warm with a
vegetable sauce.
Save your scraps of soap. After
they've hardened put them through
the food chopper. You'll have some
soap flakes you can put to many
uses. Be sure the soap Is hard be
fore you try to grind It.
Here's a suggestion on leftovers:
Toast biscuits or rolls until they're
well browned, then quickly spread
butter, mixed with brown sugar and
a little cinnamon over them. Then
fa
your
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Shopping
Catif
We offer the finest selec
tion of cards available
and stocks are complete.
Select nowl
50 CARDS
Printed with Your Name
Only $100
Boxed Assortment
30c t(, $1.00
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PHOWF 414 1
163 N. COMMERCIAL ST. !
5ALEM.OREG0N I
reheat them and serve plain or with
a hot beverage. Children like these.
Wooden salad bowls are likely
to warp unless they are washed and
stored carefully. Wash them quick
ly In warm water never let them
soak and store them In a cool, dry
place.
Stuffing for Eggs
Here's a filling for stuffed eggs:
Mash hard-cooked yolks, and mix In
some chopped cooked tongue, chop
ped ripe allves, a dash of minced
pickle and onion and enough salad
dressing to moisten slightly. Try a
platter of these for your next buffet
supper. Dress up the tops with
minced parsley and plmientos. You
can make them up an hour or so
ahead of serving time.
Glazed Bananas
A bnnanas
3 tablespoons butter
14 teaspoon salt
Peel and split the bananas. Ar
range In shallow baking dish and
brush well with the butter and salt
applied on a pastry brush or melt
ed and poured over the tops. Bake
15 minutes In a moderate oven.
Serve warm with sauce.
Fruit Sauce
V. eup granulated sugar
3 tablespoons flour
teaapoon aalt
cup boiling water
H cup orange Juice
3 tablespoons lemon Juice
a tablespoons butter
Mix the sugar with the flour and
salt. Pour in the water and fruit
Juices. Cook slowly and stir con
stantly until a creamy sauce forms.
Add the butter. Mix and serve.
TUE&EYS!!
GEESE DUCKS HENS
FRYERS YOUNG BAKES
ORDER YOURS NOW!
OYSTERS LOBSTERS
For Your Cocktails
CRABS
FITTS MARKET
21 6 N. Commercial Free Delivery
Thone 4421
Macaroon Dessert
1 tablespoon granulated
gelatin
3 tablespoons cola water
8 egg yolka
1 cup milk
cup granulated sugar
3 egg whites, beaten
cup whipped cream
1 teaspoon vanilla
V4 teaspoon lemon extract
teaspoon almond extract
y teaspoon ealt
3 cups rolled macaroon
cookies (boxed)
Soak the gelatin for five
minutes in the water. Beat
the yolks. Add the milk and
sugar. Cook In a double boil
er until the mixture thick
ens slightly. Stir constant
ly during cooking. Add the
gelatin and stir until It dis
solves. Cool and let thicken
slightly. Fold In the whites,
cream, extracts and salt. Let
chill for ten minutes and then
pour over the macaroons.
Spread half an Inch thick
in a shallow buttered dish.
Store in the refrigerator until
needed. Serve with cream.
Treats In Store for Salem Folk
Aunt Jemima will be at the Co
lumbia Food Store Saturday and at
Busick's Friday to greet the public
with her famous hot cakes and cof
fee. There will be no charge.
To help keep painted woodwork
clean, apply a thin coat of colorless
wax to the parte most often finger-
spotted.
Nov. 24th at BUSICK'S
Nov. 25th at COLUMBIA
0E
be
See her make her famous
PANCAKES
TASTE THEM?
I the
Cocoanut Cookies
cup tat
1 cup light brown iugar
3 eggs, beaten
1 teaspoon vanilla
cup sour cream
Vi teaspoon salt
teaspoon nutmeg
1 cup cocoanut
Vi teaijpoon lemon extract
3 'a cups pastry flour
Cream the fat and sugar. Add
mm nnd beat for two minutes.
T.fcrht.iw mw in the remaining lngre
H Ion re Ttr-nn nnrtinns Of the dOUgh
from a tip of a spoon onto greased
baking sheets. Flatten tne tops ami
bake 10 minutes m a moderate oven
Mushroom Gravy
4 tablespoons veal drippings
3 tablespoons butter
V2 cups sliced muBhrooms
2 tablespoons minced celery
3 tablespoons minced green peppers
1 teaspoon mi nee a paroiey
teaspoon salt
yB teaspoon paprika
4 tablesDoons Hour
Remove the veal drippings from
the pan in which the veal has cook
ed. Add the butter, mushrooms and
seasonings. Let simmer five minutes.
Add the flour and blend thoroughly
Cook 3 minutes. Stir constantly
Pour over veal which has been ar
ranged on a heated platter. Garnish
with cress or parsley.
HIT HEAD
COID MISERY
Right When It Hitt You
CLEAR YOUR NOSEofsufTocatingmucua
open up your cold-clogged head
breathe more freely 1 Vicks Va-tro-nol
is what you need. A few drops give
swift relief from head cold discomfort.
THIS treatment is successful because
Va-tro-nol is active medication con
taining several essential relief-giving
agents plus ephedrine expressly de
signee: ior nose
and upper throat.
What s more,
when used at first
sniffle or sneeze.
Va-tro-nol actu
ally helps to pre- U VICKS J
uth many wius B mma uas
from developing. VA'TRO'llOl
WAKI UP YOUR HOII
FOLKS, TRY My SPRY WAtt s
TURKEY
SAYS AUNT JENNY
1
NO VAPLeASAVr
WHEN VOU FRY
WITH SPRy- jjTy
(TS PURER-SO
NO WONDER
YOU CAN GET
BETTER-TASnN
FOODS
J-j' rrs purer-so ll.'J
f ll you CAN GET M' IM
fSA THE STUFFINGS (f ws?' 3f
I v few SPRY way to i
I ROAST TURKEY OR CHICKEN !
$ quarts soft 3 tabIpoons part
bread crumbs ley, chopped
IH teaspoons Bait V4 cup Spry, melted (
teaspoon M cup onion, minced
iwpper X cup butter
t teaspoon ense j cup boiling water
H teaspoon thyme (about)
Combine bread crumbs, salt, pepper,
sage, thyme and parsley and mix thor
oughly. Melt Spry In skillet, add onion, and
aaul6 2 minutes. (Do not brown onion.)
Add bread crumbs and eautc until very
lightly browned, stirring constantly from
bottom. (Notice how tasty and tender
tufting Is, made this way.)
Mett butter (n boiling water and pour
over crumbs, tossing lightly with two
forks. Add more water If additional mois
ture Is needed. Makes enough stuffing
for one 8-pound bird.
After bird hns beenstufTed and trussed,
put It In roasting pan and brush with
melted Spry. Then cover lightly with a
piece of white cleth which has been
brushed thoroughly with melted Spry.
Leave clot h on during roasting. Ronst In
moderate oven (350 F.), allowing 20 to
25 minutes per pound. Try this Spry
way and tee how juicy your turkey Is,
how extra-rich and brown your gravy I
(All measurements in this rtrfp art !tul)
. . (Clip em 1 ova lhl$ Spry nelp) ,
Only Spry gives
all these 3 Extra
Advantages
Purer., stays fresh longer.',
creams so easily
"lVf AKE this " T1;i,nlts8!v!n'
1VJ. dinner they'll long remem
ber," says Aunt Jenny. "Make ev
ery meal you serve tasty an 'tempt
in. Always bake an' fry with
purer Spry. See what light, delicate
cakes, flaky pastry, crispy digest
ible fried foods. An' all so good
tastin'. Try Spry get it now!"
In A'lb 3'lb. ond Mb. com
purer ALL-ytsrrABu
TRfPLE-CREAMED
----W--iw-eT
Jt 'liT
I (Ml
SATISFY THE FAMILY BY HAVING PLENTY OF
SNOW FLAKES ON HAND
BREAK SNOW FIAKE. See how tender and flaky it Is.
That's why SNOW FLAKES lead in popularity all nver
the West. You get them while they are really fresh be
cause they are baked in a nearby National Biscuit Com
: pany bakery and rushed to your grocer.
BETTER CRACKERS FOR YOUR MONEY. It costs no more to
get fresh-baked SNOW flakes. They make soups and
salads and other good things so much tastier. SNOW
flakes come in three convenient 'es. Get a package
from your grocer today.
SUGGESTION OF THE WEEK
For seafood cocktails
and snlads spread
SNOW PLAKSS With
mixture of butter and
curry powder or with
grated cheese, and
toast them.
inoiv Flake crackers
""" NATIONAL BISCUIT COMPANY 011 K,
- ruiP IN ifcHD Gl'
I"'5 " ,.Mr.t
WOW "iuicfiWM;
THS TMANI.r
"7!
fa STARSl I HOPE
I THIY CHOOSt A 1
Westinghouse
ELECTRIC RANGE
THE Hcfor W0DEL WITH
"LOOK-IN" DOOR AND OVEN LIGHT
ONLY
Give her this amazing new
Westinghouse "Victor"
Electric Range. She'll ap
preciate ita many Kitchen-proved
features and
the new "Look-in" Door
that lets her SEE foods
browning.
$149.50
Timer Extra
Terms
$9.00 Down
$4.47 Per Month
Come In! . . . See Our Thanksgiving
Special!
YEATER & RUSH CO.
255 N. Liberty Next to Power Co.
Salem-Columbia Market and its staff wish all its patrons and friends
a Thanksgiving of peace and plenty.
260 N. LIBERTY ST. PHONE 3032
WEDNESDAY ONLY
Mince Meat JrEJ s.25c
Pumpkin sr?k- 3 f23c
EDATES sffiSw? 2 as. E 9c
OYSTERS "il hoc
SU brown r pwDERED2i ibs. i c
CELERY
Fancy Local, Bunch Q
SWEET
Potatoes
6 1. EO
Plenty of Cranberries, too!
PiMienttos ?Kfc. .c
SSePshey Cocoa EOc
SaUCe Cranberry ?SANcr.f.. EOC
OLE VES A s 1 Oc
CBlSff leS Maraschino 2 oz. bottiegc
Telephone
3032
Columbia Meat Dept.
160 N.
Liberty St.
Turkeys Ducks Chicken Geese
A fine selection of fowl is yours at Columbia . . . Chickens, dressed and drawn,
Fat Geese, Choice Ducks and the Best of Turkey . . . and as an extra service, we
draw the tendons from the legs of turkeys which makes carving a pleasure. Be
fore buying your fowl just stop and seethe display of quality poultry at Columbia.
Colored Hens (drawn)
Choice Hen Turkeys
27c
Young Geese tfVtfc
Choice Ducks.. JStO
Armour's Star Ham
Swift's Prem. Ham ...
Half or Whole Ham
lb.
Armour's Cooked Pic.
Roth's Hockless Pic.
Pure Lard 3 lbs. 25c Ground Beef J lbs. 29c Oysters 19c Pt-
ni iKki(i
4