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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Oct. 10, 1940)
V Thursday, October 10, 1940 The Capital Journal, Salem; Oregon Nine VJoul jCoue JW Jdnl 0f Qti JlieSe Sanclwicli 'Wayi we5 You don't have to acquire a taste for these olive sandwiches the picture itself makes your mouth water! Stuffed olives and ripe olives pop right out of their jars in open and closed sandwich crea tions to simply solve your own particular refreshment problem in the easy ways you'll find elsewhere on this page. Olives Oiler Host nl TjanawLcn laeas With olives as a beginning,, there is no end to the variety of appe tizing sandwiches you can make to suit every taste for every occasion. There is such a wiSe variety of olives available that even before you start combining them for sandwich spreads you have a choice that would fill your grocer's shelf. There are ripe olives and green olives, and stuffed ripe olives and stuffed green olives in many sizes with many kinds of stuffings, so check up on your ol ive knowledge in sandwich-making, These recipes will give you some ideas: Ripe Olive Sandwiches and Canapes Pimiento Cream Cheese Canapes: Butter thin slices of white or whole wheat bread. Spread with pimiento cream cheese. Cut in finger lengths, triangles, or diamonds. Garnish with wedges of ripe olives. I Chutney and Old English Cheese Canapes: Butter thin slices of bread. Spread with a mixture made by combining 3 parts Old English cheese with 1 part chopped chut ney. Cut in any desired shape. Gar nish with wedges of ripe olives or sprinkle with chopped ripe olives. Anchovy-Cream Cheese and Ripe Olives Sandwich: Blend 2 packages cream cheese with Vl cup chopped anchovies. Butter thin slices of bread and spread with cheeses mix ture. Cut in any desired shape. Gar nish with slices of pimiento-stuffed ripe olives, and sprinkle with chop ped chives. Pinwheel Olive Sandwiches: Cut loaf of fresh bread lengthwise in slices U inch thick. Remove crusts. Spread each slice with softened but ter and cover with mixture of cream cheese and chopped chives. Place a row of large stuffed olives, end to r , V rs ' U ' r x J' ; - " Si Please your guests and your family with a fruit bowl, tastefully ar ranged. Still a luxury in most parts of the old world, fresh fruits are reasonable and plentiful here, where speedy motor trucks and refriger ated trailers bring you the produce of farm and orchard over our un matched system of highways. They have made fresh fruit a characteristic feature of the American way of life. Fresh Fruit Plentiful Fot Dessert Bish.es For an unusual and refreshing dessert, try a fresh fruit compote with whole grapes, plums, apple and pear sections floating seductively in a cooling syrup. It's easy to make and inexpensive, with fruit so plen tiful now. A fruit salad, too, or a bowl of fruit lends a gracious touch to any meal, still a luxury item In many countries In Europe, fresh fruit the year around has become an indis pensable feature on American ta bles. Take advantage of the abundance of fruit on the market and serve It often. This compote, for instance. will enhance your reputation as a hostess. Fruit Compote (Serves 8) Peel three large apples, core and cut into 12 or 16 sections each. Peel and quarter 3 pears. Wash 8 plums and 24 dark grapes. Add 1 cup sugar to Hi cups water; bring to boll. Add apple sections and boil gently -8 minutes. Spoon out apple sections and transfer to large bowl. To syrup add 1 cup sugar and 2 cups water, bring to boll, add pears and plums and boll gently 10 minutes. Transfer pears and plums to bowl, skinning plums. Thin the syrup with I cup water, bring to boll and pour over fruit. Add grapes, removing seeds. Chill and serve In tall sherbet glasses. end, along narrow edge of the slic es. .Roll each slice as for Jelly roll, Wrap tightly in waxed paper and chill. When ready to Berve, slice 14 inch thick. If bread is not soft and fresh, lay each slice on damp cloth and let stand several minutes before rolling. Ham and Olive Sandwiches: Spread slices of white bread with creamed mixture made by lending 2 parts butter with 1 part prepared mustard. On half of the slices, place thin slices of baked ham and Swiss cheese. Sprinkle with chopped stuffed olives and top with remain ing slices of bread. When ready to serve, cut in triangles. Veal and Olive Sandwich Filling Mix equal amounts of sliced stuff. ed olives, diced celery, and diced cooked veal with mayonnaise. Sea son to taste. Open Olive Sandwich: Spread slices of bread with softened but ter and cover with mayonnaise. On this arrange slices of olives stuffed with pimiento, celery, onion, or an chovy. Cut In triangles or any de sired- shape and serve Immediate ly. An emergency sandwich that can be made in a Jiffy and from ma terials that are In every woman's cupboard. May be cut In small, fancy shapes and served as appetiz er tidbits. Harvard Salad 1 pBCkBKfl cherry flavored lelttin l'i cups blolini water . 1 cup cubed cooked beets ' 1 cup chopped cabbage 2 tablespoons horseradish i teaspoon salt k teaspoon paprika 3 tablespoons chopped sweet pickles 2 tablespoons salad dressing Dissolve gelatin in the water. Cool until a little thick. Add the rest of the ingredients. Pour Into a mold and chill until firm. Un- mold on crisp lettuce and pass more dressing. Delight your unexpected guest . . . delicious. . . least work , . . least time.,, least money,. .healthful... order, today, from your grocer. Says Elsie, the Borden cow A Northwest Product .-i "Menu success," moos Elsie, "starts with soup made smooth and creamy with Borden label evaporated milk. "And more It's a milk Irradiated with sunshine Vitamin D a vital plus-value In many diets. "Shopping starts with my good milk on your list of "musts" Borden's blue and white label. Do slock up nou.'" IF IT'S iBoTttmi- IT'S COT TO 8E GOOD fWwfS COFFEE BUYs" Airway Coffee IS! Mild, mellow roaster fresh sold only in the whole bean ground to your order. 3 lb. Bag 35c Lb. Bag 12c Ask for Prices on Larger Quantities Edwards Coffee High grade coffee with that famous matched blend flavor, drip or regular grind. 4 lb. Can 75c 2 lb. Can 39c Pound Can 20c Case of Twelve 2-Pound Cans $4.59 HOB HILL COFFEE Extra Rich Blend of Top Quality Coffees in an in expensive paper bag. Ground to your order. 2 lb. Bag Lb. Bag 17c Ask for prices on larger quantities! r'm 1 1 Prices for 6 days Friday through Thursday, October 11 to 17 GRAPEFRUIT JUICE, Town House 4b-oz. can 17C GRAPEFRUIT JUICE, m No. 2 4 A Stokeley's j cans 3.3 C TOMATO JUICE, Sunny Dawn 4 mA 46-oz. can XC SAUSAGES, PURITAN m AtLt Pure pork Zcans tJ DRIED BEEF, Beardsley's 9 2-oz. (Close-out) Jglasses A 3 C SPINA CH, Emerald Bay 4 m No. 2i2 can PUMPKIN, Del 1 2V" tCti Monte Jeans ZjC FRUIT SALAD, Del Monte 4. No. 1 can J.3C PEAS, Stokely's Honey Pod ' tl. No. 2 can lUg GREEN BEANS, Stokely's Cut , 4, No. 2 can ; lUg RIVER RICE, Fancy 4Ait (Close-out) 2-lb. carton XvC BROKEN RICE 4. 3-lb. cello pkg 13 g Waldorf Tissue 4 Rous 17c Del Monte Cream Style Golden Bantam Scottissue 3 Rons 19c Scottowels 2 Rons 19c COR (fll A P Mothers with Cup & Saucer PREMIUM Ivory Soap Large Bars 3 for 25c IRAPEFRUIT MIXED SOUP STOCK 2-lb. cello 15C Ivory Soap Sc Medium Bar ... IMA iEANS Broken Segments Small Dried 2No2 Ob cans B WH Castle Crest f m H Large Halves H lyjai I No. 2!4 cans M U 2 FOB Large TUlj Package w JTj 3 No. 2 cans 4yl 5c'eUo 0C Safeway Farm Fresh Fruits & Vegetables Jonathan Fancy and Extra Funej 6 lbs. 25c Dellcfoui, Fancy and Ex. Finer Lbs, Z8c. Fruit and Vegetable Prices for Friday & Saturday Only Sweet Potatoes 6 lbs. 25c U. S. No. 1 Smooth, Fancy Quality r Potatoes Netted Genu, Klamath Falls J No. 1 . 12lb,23c U. S. FA lb. No. 2 .50L43C t Boilers V. S. No. 1 Dry. Onions 4 lb,10c 4h 1 V bag 1". 4A J.VW Tokay Grapes 3 lbs. 14c Oranges , H . Mc4 doz. 49c RAISINS, Libby's 11-oz. pkg. COOKIES, National Biscuit Co. 1 C Per package CHILI SAUCE, Stokely's 4R 12-oz. bottle - : Xj RANCHO SOUPS A Assorted tcansA3 CHICKEN SOUP 11oz-1 Ci Stidd's J cans AJ KIDNEY BEANS, Joan of Arc 4 tt No. 2 can AU SUNSWEET PRUNES, 1Cj Med, size, 2-lb. pkg XjC SHORTENING, Royal Satin XI A 3-lb. can J KARO SYRUP, Blue Label 10-lb. can 59C GRAPEFRUIT 80 size for A3 . LEMONS, 360 size, 4 Qfi Sunkist, dozen CRANBERRIES, Fancy Coos Bay, lb 1t TOMATOES, Fancy for slicing, lb JV CELERY, Jumbo Utah, Green type, stalk 3 LETTUCE, Solid, crisp heads, each 5C PARSNIPS, top 4 Atf quality & clean 3 lbs. XWV RUTABAGAS, now 3 ibs 10c DANISH SQUASH 5 forlOC 24-oz. pkgs. OXYDOL Granulated Soap 2 for 37c White King Toilet & Bath Soap J cakes 14c SNOWDRIFT Shortening 3 lb. can PAPER ft: 10c PURE HONEY WAXED 27C KINGSFORD STARCH Corn, Oloss SUNBRITE CLEANSER Bach 0i WESTERN MATCHES 6-boje carton CORN FLAKES Albers pkgs SOFTASII.K CAKE FLOUR Large package , BAKING POWDER Schilling's, 12-oz. can 39cly 4 a. T2TwStf!3 8 oz. 4g 28c Pkg 24-oz. box, 15c 2 for . Giant 50 01. Meat Prices for Friday and Saturday Only CHICKENS 17iC DRY PICKED, lb. Frankfurters 2 lbs. 25c Colored Fryers lb. 25c STEAK SIRLOIN or RIB lb. 25c BEEF ROAST Blade cut lb. 171c BOILING BEEF, lb. He I SHORT RIBS, lb He GROUND BEEF .... 1 lbs. 29c Armour's Star I-oin Pork 4 frl BACON, rind off, lb Al ROAST, rib end, lb XO PORK A art BACON, 4Qa SAUSAGE A lbs. By the piece, pound XT? LINK SAUSAGE Club style lb. 15c PORKCHOPS, Tb. 22c PURE LARD... 4 lbs. 29c SWIFT'S PICNICS, V?4 Cenpak Skinned ' Boned and tied, lb MM HAMS, half or whole, lb 1A Sliced Silver Salmon lb. 19c I Sliced Halibut, lb. 23C II u
