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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 21, 1941)
Thursday, August 21, 1941 The Capital Journal, Salem, Oregon Tnree flatter The Crowd Stops In Menu for 6 or 7 Skewered Meat Squares Corn on the cob read Fr"h Apple Sauce Cucumber Salad (Made In advance) Fruit Dip Packaged Cookies Iced Coffee Skewered Meat Squares 1 pound beef X pound pork 1 pound veal cup flour 1 teaspoon salt H teaspoon paprika 'A teaapoon celery salt 2 tablespoons chopped onions 6 tablespoons fat H cup boiling water Buy lean meat, cut in inch squares. Thread them in alternating kinds on skewer. Place flour, salt, pap rika and celery salt in sack, add several skewers at a time, and shake the sack until coated. Brown in fat heated in large frying pan. Cov er and cook 10 minutes. Add wat er and onions and cook over low heat 25 minutes. Turn for even cooking. 'Cucumber Salad J 14 cups diced cucumbers and Juice a tablespoons lemon Juice cup diced celery i cup chopped green peppers H teaspoon salt U teaspoon paprika 1 cup cottage cheese 1 teaspoon minced onions 3 teaspoons minced parsley 3 tablespoons catsup 1 cup boiling water 1 package lemon flavored gelatin Cut cucumbers into small pieces and eoften with fork. Add lemon juice, celery, peppers, seasonings and catsup- Add to gelatin dissolved In boiling water. Cool and let thick en slightly. Pour over cheese placed In shallow mold. Chill until firm. Cut In squares, serve on lettuce. Pass dressing. Fruit Dip 1 cup raspberries 1 cup sliced peaches 1 cup apricots (fresh or canned) y cup whipped cream 3 tablespoons orange Jules Vi. cup strained honey Mix and chill and serve In chill ed cups. Making Use of Large Quantity of Peaches A bushel of peaches! A reader asks (or suggestions as to Various ways of using this large amount. First of all, the ripest should be set aside for eating out of the hand or for slicing to serve with cream and to use for shortcakes and pies. Then firm, ripe fruit should be chosen for canning, whole or halved. Less perfect fruit may be sliced and canned also- You may wish to brandy or? spice some of the whole fruit. The recipes for these two processes have been published previously. Peaches should be dipped in boil ing water in order to remove -the skin easily and then dropped into saJted water in order that there will be no dsicoloration. If the peaches are to be halved, this may be done as soon as they are peeled. When ready to be packed, wush the fruit In clear water. The fruit ishould be packed solidly into hot 'sterilised Jars before it is covered with a medium sirup to within half n inch of the top of the Jar. The rubber Is then adjusted and the top is put on and half sealed before placing in a boiling water bath. The Jars must be on a rack, of course, and the water must be deep enough to come over the tops of the Jars. Do not begin to count time until the water boils again after the Jars have been placed In it. Peaches may be cooked a few minutes in sirup before they are packed. In this case the time for processing In the boiling water bath is reduced. Plums are always can ned without removing the skins, which should be pricked to pre vent their bursting. Neither pears nor plums should be blanched in hot water but the former should be pared, halved and cored. Medium Sirup 1 cup sugar 3 cups water Mix sugar and water and cook, stirring until sugar Is dissolved. Bring to boiling. Fruit juice may be substituted for part of the water. Al low about three-quarter cup sirup for one pint Jar, and about one and one-quarter cups for one quart Jar. This amount of sirup yields two and one-quarter cups sirup; Canned peaches Select firm, ripe fruit. Dip In boil ing water a few seconds, until skins rub off easily. Cut in halves, to re move pits. Pack and process ac cording to either method given be low. Allow two to two and one half pounds of peaches to each quart Jar. Cold Pack Pack peaches, cut side down, solidly In hot, sterilised Jars and pour boiling medium sirup to within one-half Inch of top. Process thtrty-flve minutes for firm fruit and 25 minutes for soft fruit. Hot Pack- Cook halved peaches In medium sirup four to eight minutes, depending upon firmness of fruit. Process by boiling water bath fif teen minutes. Canned Plums Select firm, ripe fruit. Wash and prick skins, to prevent bursting. Pack solidly In hot. sterilized Jars and pour boiling medium sirup to with in one-half Inch of top of Jar, Pro cess by boiling water bath 20 min utes. Allow one and one-half to two pounds plums for each quart Jar. Canned Pears Select firm, ripe fruit. Wash, pare, cut In halves and remove cores. Cook In medium sirup four to eight min utes. Pack solidly cut side down. In hot. sterilized Jars and pour sirup over them to within one-half Inch of top of Jar. Process by boiling water bath twenty minutes. Allow two to two and one-half pounds of pears for each quart Jar. Mrs. Howard Staats Guest at Party Palls City Mrs. Mervln Leldtke and Miss Jennie June Hatch gave a shower at the J. B. Hatch home Tuesday honoring their schoolmate, Mrs. Howard Staats of Dallas. Refreshments were served to Mrs. Staats, Mrs. Chancey Ferguson, Mrs. Don Ferguson, Mrs. Robert Brock way, Mrs. Chester Beneflel, Mrs. B. B .White, Mrs. George Loftus, Mrs. Harry Brltt of Dallas, Mrs. John Gilbert, Mrs. Lyle Goode, Mrs. D. J. Grant, Mrs. Clay Guthrldge, Mrs. Charles Ames, Mrs. 'Calvin Barn hart, Mrs. J. B. Hatch, Mrs. Frances Speerstra, Mrs. Jessie Moyer, Mrs. Floyd Brown, Mrs. E. P. Brown, Mrs. Mervln Leldtke, Miss Henry and Miss Jennie June Hatch. Solo A shower and picnic dinner honored Rose Novak Sunday at the Joe Novak farm a short distance west of Scio. Miss Novak, daughter of Mr. and Mrs. Joe Novak of this city, Is to become the bride of Ser geant L, Johnson of the state po lice, in September. September, the month of sky-blue days, is a busy, Interesting time tor the menu-conscious home-maker with a family that trots off to school every day. This Is especially true If they carry their lunch with them. For young children, like adults, enjoy variety in Uieir dlet-varlety in color, flavor and texture. Cookies afford a simple means of introducing all .of these qualities to make eating sat- isfylng fun. They are good for the youngsters since young dessert are properly limited to the more simple sweets. Jams and Preserves S .j " iiiT1Mu J. f This Week's Picnic Pointers Sandwiches are as Important to a pic nic as pink lemonade to a circus and peanuts to a baseball game. You needn't worry about sandwich monotony If you try these aandwlch fillings, geared to the 1941 picnic season: 1. Equal portions chopped cooked ham, beef liver and celery. Moisten with salad dressing or mayonnaise." S. Sliced tomatoes, spread with ft miff urrn win I ulli GRANDMA IN HER CHAIR She's as Lively as a YoungiUr Now her Backache U better Many suffer reli!ve natfliif bkscbe atiirkly, onc they diiwrr that Jh letl taum of their trouble msy be tired kidneys. Th kidneys ens Natures chief way of tak toB the eiceta acida and waste out of the blood. Thty heir? most people pMfl about 3 " WhJa dtorder of kMny Iubob twral tinou8 tna'r to remain la your blood, i may cause nagging backache, raeumatio.paina, leg pains, low of pep and energy, getting up OtKhw, ewplling, puffin under th eyes, beadachs snddiiiinea. Frequent or scanty maras-fl with i marling and burning eotne tim ibowa tier i omething wToni wiUi jour kidnvi or bladder. .a.. Don't wiitl Afk your dnigffist for Dean Fill, upd lueemfully by Billions 40 yesra. They give bappy relief nd will help the 15 mile, of JJTwiE Dua mutAfxom row blood. Get Dots Pult Ion salad dressing and minced onion. 8. Diced cucumbers, cream cheese and Brazil nuta. Add salad dress ing. 4. Half as much chopped ripe olives as yellow cream cheese. A dash of minced orilon. Thin with cream. 5. Tuna or shrimp salsd with a few nut and minced green olives. 8. Chopped peanuts, green pep- celery and mayonnaise. 1. Chopped prunes, nuta and white cream cheese on graham bread. 8. Chopped carrots, pineapple, cel ery and nuts. Thin with- salad dressing and spread on graham bread. "When several kinds of sandwich es are Included, wrap In transpar ent tissue so they will be easy to identify.) ' Journal Want Ads Pay Ginger nut cookies fulfill the three musts for variety. They are golden brown in color, crisp in tex ture, and aplcy in flavor. They also fulfill a must for the cook because they are simple to make and quite Inexpensive. Invite the children to help with the baking. Rolling the dough into tiny balls and dipping them into granulated sugar will furnlah diversion for active little hands, and make the baked cook ies taste extra good. Ginger Nufa 3 cups sifted enriched flour 1 teaspoon cinnamon t$ teaspoon nlovea Vi teaspoon singer teaspoon salt 4 cup sugar Vt teaspoon soda !4 cup dark molasses 1 egg cup melted shortening 1 cup chopped raisins Sift flour, spices, salt, sugar and soda together. Add molasses, beaten egg and shortening, then the rais ins. Mix to a stiff dough. Roll in pieces the size of marbles. Roll each in sugar and bake in moderate oven (350 degrees) 10 to 13 minutes. Yield: 6 to 7 dozen. Home Demonstration Work Is Useful and Practical The Smith-Lever Act passed by congress in 1914 provides lor the es tablishment of agricultural extension work "in order to aid in diffusing among the people of the United States useful and practical Information on subjects related to agriculture and home economics and to encourage the application" of the information given. Extension work In agriculture and home economics and to en courage the application" of the in formation given, Extension work in agriculture and l:ome economics is a cooperative system or education in which the United States department of Agri culture cooperates with the state agricultural colleges, county ap propriating bodies, and local groups of rural people in employing coun ty and state extension agents to carry on extension work with rural men, women, boys and girls on their farms, in their homes and in their communities, In Oregon there are 108 extension workers, 77 county workers and 31 working out from Oregon State col lege. Every county in the state has the services of a county agricul tural agent. Twelve counties have assistant county agricultural agents, 14 counties have home demonstra tion agents and 14 counties have 15 4-H club agents. The work of the county extension agents is rein forced by a group of 24 agricultural in California, Is visiting his grand parents, Rev. and Mrs. U. S. Crow- der. Corporal Miller has been trans ferred to Fort Lewis in Washington. The pre-school age youncster likes his sandwiches made from en riched bread which has been cut paper thin and in small sections. His chubby, little hands cannot grasp the larger ones adults are accustomed to. Sandwich fillings for this age group are best kept simple and nutritious. Finely chopped ap ple, parsley or grated carrot are excellent. teas No fruit is better for marmalade or jam than peaches, unless it Is plums; In preparing products of this sort, do not attempt to make too much at one time. It is difficult to persuade the Jams to thicken before a carmelized flavor results when you work with laarge quantities. In any case a heavy aluminum or stainless steel kettle should be chosen for the purpose. Enamel kettles may be used if you are very careful about stirring the mixture to prevent burning. The addition or a little lemon juice and a cracked peach stone gives a tang to peach Jam which is desirable. Plums generally need no extras. The sweet blue plums, how ever, are the better for the addition of a little finely cut orange rind. Peach jam does not thteken so much as does plum Jam, for which the Jelly test may be used. Jam may be packed in either Jelly glasses or fruit jars. Plum Jam 3 pounds plums (1 quarters pitted fruit) 8 cups sugar Select firm, ripe fruit. Wash, cut in halves and remove pits. If fruit Is not Juicy, add cup water and add sugar. Bring to boiling over low heat, stirring constantly until sugar Is dissolved. Cook over high heat, stirring as needed to prevent burn ing, until sirup gives Jelly tost, about fifteen to twenty minutes. Skim If necessary. Pour into hot sterilized Jars and seal. Yield: About three pints. Note: If blue plums are used add. pulp and finely cut rind of one or ange. Deluxe Conserve 14 yellow peaches, peeled 8 red plums, peeled 1 pound white grapes, stemmed 1 cup canned diced pineapple, drained 1 lame orange, seeded and chopped 714 cups sugar u cups sncea airaonas Cut peaches and Dlums Into small pieces, halve grapes. Combine fruit and sugar and cook over low heat, stirring constantly until sugar Is dis solved. Cook rapidly until mixture begins to thicken, stirring as needed to prevent sticking, thirty to forty minutes. Add nut meats and boll one minute. Pour into hot sterilized glasses and seal. Yield; About twelve six-ounce classes. peach Jam 4 pounds peaches (six cups crushed fruit) 4 tablespoons lemon Jules 4 cudh sUErar Select firm, ripe fruit. Wash, peel and remove pits. Crush peaches and put in kettle with lemon Juloe and sugar. Cook over low heat, stirring constantly to prevent burning, until sirup is tmcK, scout twenty minutes. Pour in sterilized Jars and seal. Yield: Six eight-ounce glasses. Juveniles of Neighbors of Wood- craf twill meet at Leslie park Fri day for luncheon and an Informal afternoon. Raymond C. Miller, a corporal In the United States army, who has been stationed at San Luis Obispo SEA TROUT CHINOOK SALMON SILVERSIDE SALMON HALIBUT HALIBUT CHEEKS SABLE SMELT FILET OF SOLE FILET OF RED S NAPPE h. LING COD CRABS CRAB MEAT FRESH OYSTERS SCALLOPS KIPPERED SALMON Also complete line nf Kippered, Smoked and Salted Fish. Freshly Dressed Hens, Fryers, Young Bakers and Young Hens. FHTTS MARKET 216 N. Commercial A Complete Line of MONARCH CANNED GOODS Free Delivery 10 A. M. to '. P. M. Phone 4424 Ufi,. . y auf... to .n , . v is nn.,:L, and home economics specialist. The home economics phase has specialists in the fields of foods and nutrition, family relationships, clothing and textiles, home furnish ing and home management, recrea tion, and a part-time specialist In landscape architecture. In the home demonstration agent counties the technical extension staff in home economics was sup plemented In 1940 by the activity of more than 3828 volunteer lead ers, some men but mostly women, whose interest In Improved living is so great that they donate a por tlon of their time each year to spreading information through group meetings as well as individual contacts. Cooperative extension work is ed ucational and plays no part In the regulatory, police, or legislative ac tlvltles of agriculture and rural life except to carry essential Informa tion and to encourage people to work out their programs with the help of competent local leadership Through the extension system the educational research work of the state colleges of agriculture and the United States department of agri culture are taken to the rural peo ple, and adapted to their needs by the extension agents resident in the county, and by the rural people themselves. The extension service is charged with the responsibility of getting local committees of farm people to study the problems of rural life and the best use of land. These findings are used in the de velopment, or land-use policies ainred at a nation-wide Improve ment in agriculture and rural lite. The extension system assists In car rying national public program af fecting agriculture to local people, Interpreting these programs to them and encouraging rural people to necessary action. In counties with home demon stration agents the agent conducts a program based on the desires and needs of the people who themselves have planned the program. This work may be carried through or ganized extension groups or by other groups already organized. Five home economics extension organizations wnose interests are different, are conducted within the county. Extension units are groups of women who meet monthly or twice monthly and study different projects in homemaking. Study clubs are groups of women or men and women whose primary In terest Is in parent education and family relationships subjects. Rec reation units are composed of se lected leaders by organizations and communities and who receive training at Institutes and monthly meetings In social recreation and dramatics. These leaders In turn direct these activities for other or ganizations. Older youth groups are composed of young men and women who meet monthly and their in terest Is further training for life's work as well as social. 4-H clubs are groups of boys and girls who learn not only skills, but gain In tangible benefits which will make them Jlner citizens. The home economies extension service cooperates with other or ganizations In many ways, such as helping in program planning, train ing leaders, giving demonstrations or conducting discussions and pre paring bulletins and mimeographed subject matter. Parent teachers' as sociations, granges, farmers' unions, women's clubs, community clubs, garden clubs, church and school groups all may benefit from this service. Por luncheon or afternoon coffee or Just plain good eating serve green apple sauce over toasted enriched bread and sprinkle with powdered sugar. Or serve It with cinnamon toast for breakfast. 1 '"""ST.. llf' "mCZS ABE FOR FRI., AUG. 22 to MON., AUG. 23 fnel V f0, g Ue''21IZ--- 13-Preauc. Price, for Friday Saturday OmyV C & H Sugar loo-ib .1. $5.46 White Satin Sugary $5.35 Pen-Jel Pectin 33 pig. 25c Parowax Jelly Seal TcZ 11c ar Rubbers Rto. 3 dot 10c Cerr Reg. Lids 3 dot 23c Ball Zinc Caps tc. 19c BallMAsoH Jars on. d 67c C P Pickling Spice mi 15c POpTER.tCARPtlU MACARONI CO., PORTLAND, OREGON Peaches -4. 89 Popular canning varieties priced to save you moneyl YAKIMA ELBERTAS crate 98c Bananas Golden-ripe 7c Grapes Seedless Thompsons 7C Tomato Jnia UPTON'S TEA aumtmoimimix fesmrilvof y Soap 1 Dish w a'""1" filPp! Airway Coffee A?4 jf. jffit Ruaod from router lo toot Stow f w&$J)rrf$n Ground Frwh ts Tour Ordal ft 15 3. Bell Peppers Fancy, thlck-mcated n, a. Field-Grown Tomatoes Buy now, prices low, crate 49o new roiaioes, u. 8. No. 1 ij )bSi 25 Onlom-U. S. No. 1 Sweet 10 lb. bag 25o Green Celery Crunch? and tender lb. 3c Watermelons Red-meatcd Klondykea lb. lV4o 1 0-ot. can - STOKELY'S RICH RED JUICE IS A REAL PICK UP - 8-OI. Coo Fineatmh - STOmfl GOLDEN BITS OF DELICIOUS FRUIT - Oregon Gem Peas c:2 10 - IANCY No. 2 SIEVE SWEET - BACON Our experts select only the flnent grades of meat; careful hBiirlllriB and scientific refrigeration bring It to you at peak of goodneM. Every cut is gunranw'a! f-ancy augar-cured n any size piece ID Palace Sliced Bacon lb. 32c 25c Beef Roast Bte.er Beef Blade Cuts 23c Ground Ceef "tire freshly ground 2 .b, 45c Skinned Hams Stvlffa Premium whole or en hRlf lb. MC Bacon Back Armour's Sirloin Steak Tender, top quality steer beef lb. 33c Cushion Shoulder Lamb Roast, lb. 23r. Leg of Lamb. lb. 27c Lamb Stew, 2 lbs. 25c Meat Trices for Friday nd Saturday Only Pels Naptha 10 bars 41c Br'n Sugar 3-lb. bag lfcc Tang Lunch. Meat ... 25c 2 earn 49c Beer 12-oz. cans 3 for 29c Brown Derby dozen . .fl.Oft; ess ..f 2.1ft Oleo 2 lb. pkg. 25c wunny can Wheaties 3 pkgs. 25c Silk Tissue 3 rolls 10c Salad Oil gallon 1,19 May Day Purex quarts gc SAFEWAY IS COOPF.RATING "Na tlmial Defense Stamp, may be bought at our stores." MAXIMUM SALT Plsla t UM ft 6c RED ARROW FLOUR 49-ib. $1.19 KEEK SHORTEMMQ 4 lb. rx 52 CALUMET BAKIN8 POWOERa'A-ikm 37 SWANSDOWN CAKE FLOUR La., pka 22a SHREDDED RALSTON CEREAL Pk9. 1 2a KELLOGQ CEREALS vari.tr A. Pw. ?3 HI-HQ CRACKERS Lb. Carton I9 HONEY MAID GRAHAM CRAX 2-ib 29o JELL WELL DESSERTSiPuddiao.3 pV. 10c JUNKET ICE CREAM POWDER 3 pW 25$ CREME DE MENTHE CANDY Lb. b.q 15a BEVERLY PEANUT BUTTER 2 u. ar 28a COLUMBIA DILL PICKLES Ho 2Vie Hi VAL VITA CATSUP botti. flu PABSTETT CHEESE E i. 15c BEST FOODS MAYON pi 29o q 40c KRAFT MAYONNAISE Pt. 27o ot 45a ) DUCHESS SALAD DRESS. Qt in 33a GARDENSIDE HOT SAUCE 3 s-oi 10a GAI1DENSIDE TOMATOES 2 No2VJtio. 19a SUGAR BELLE PEAS N, 2n.l2o BUTTER KERNEL CORK No. 2 . 1 2d HIGHWAY ASPARAGUS No. i 19a VAN CAMPS HOMINY No. 24 9 TIDELAND DICED CARROTS 1 3 cans 13c CAMPBELLS POTATO SOUP 3 25 RANGHO ASST. SOUPS 10 can S GLENN AIRE FCY. GRAPEFRUIT He HARPER HOUSE PEARS No. 2V oo I8i 30LA-NEW COLA HIT! 8 J3 KAFFEE HAS COFFEE Lb..30t: FR1SKIES-D0B FOOD 2-ib da 23 20-MULE TEAM BORAX I0o.pk I0 BORAX SOAP CHIPS 22-01. pit 23i SU-PURB SOAP u ISo 50 35c NU-BORA 8RAN. $0AP24-oib. I9l VANO CLEANER' "'"""'"tftii 29 White Magic 12 gal. Uc Woach Beverages ft bot. c Snowy rrak. R't B'er Or. (No bot. den.l Fly Ribbons 4 ros 5C Unlvprpnl Flit Fly Spray, quart r.nllnn !. 1 m
