Image provided by: University of Oregon Libraries; Eugene, OR
About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (March 21, 1944)
' " appearance, as well aJ flavor. Here'i the soup recipe of Gia como Carisio, chef of the Cas bah: Cream mt Cbirktn Roup 'for 111) cups chicken consomme ' lb. sutler or marsarins a cup liour l cup CItam 3 onlnne. chopped 1 stalk celerr. chopped 2 bay leave dash o red pepper 2 teaspoons aalt Saute onion and celery In but ter or margarine until soft. Do not brown. Add flour and blend well. Add rest of ingredients and simmer gently for about a half hour. Strain through a coarse sieve. Serve with croutons. A mixture of salad greens with varying shades makes a bowl of salad like the one shown alluring to the eye. So does the inclusion of bits of cooked beets the factor that makes the salad a chiffonade. And grated hard cooked eggs sprinkled gen erously over the top add much to color and flavor. Here is the Casbah's recipe for French Dressing to go with this salad The anchovy paste and cavier are for most of us, out of a dream world, butd've left them in anyway, Just to remind you of the good old days! They are in no way essential to the dress ing. French Dreasins 1 tablespoon aalt ' trftpoon black pepper yictorp MENUS As Good as a Spring Tonic Vegetable Casserole Raw Spinach and Lettuce Salad With Bacon Dressing Raisin Bread Floating Island (Recipes Serve Four) Vegetable Casserole ls cups cooked snap beans 14 cups cooked diced celery i cups sliced onions I1? cups cooked peas 1 teaspoon salt ' 'a teaspoon pepper 2 cups medium cream sauce 4 cup shredded cheese H cup bread crumbs Saute sliced onions until ten der but not brown. Mix vege tables add salt and pepper. Stir cheese into cream sauce and al ternate layers of vegetables and cream sauce in a greased casse role. Sprinkle with bread crumb and bake at 350 degrees 20 minutes. 'i teaspoon Bnallsh mustard t teaspoon anchovy paste 1 tablespoon Russian caviar 1 teaspoon chopped chives 4 cup vlneaar i cup salad oil Mix thoroughly all the ingre dients but the oil. Then heat the oil in very slowly, drop by drop. Floating Island 2 cups milk, scaldea' Pinch of salt 3 eRg yolks 3 tablespoons sugar h teaspoon vanilla 3 egg whites Combine one whole egg and two egg yolks, slightly beaten, with salt and sugar. Gradually stir in hot milk, and cook in top of double boiler, stirring con stantly, until mixture coats metal spoon. Add vanilla and cool. Serve in individual dish es topped by meringue made by beating the other two egg whites stiff with one quarter cup powdered sugar. A half teaspoon of mint or currant jelly in the center of each mer ingue adds color and flavor to the dish. A Good Crunchy Salad Creamed Chipped Beef Baked Potatoes Carrot-Pineapple Salad Corn Bread Jellied Ginger Apples fRecipes Serve Four) Carrot-Pineapple Salad Ri cup shredded raw carrot aa cup well drained crushed pineapple lli cups shredded eabbage Vi cup French dressing Mix the pineapple with the shredded carrots and cabbage. Serve with French dressing on lettuce leaves or other salad greens. Jellied Ginger Apples 4 apples 'i lemon i juice and rind) 1 cup brown sugar 1 cup water 3 or more pieces crystallzed gin ger 1 tablespoon gelatine Pare and core apples; sprin kle with lemon juice to prevent apples from turning brown. Make syrup of sugar and wa ter; add grated lemon rind and finely cut ginger and boil gent ly 15 minutes. Remove rind and drop in apples and let simmer until tender. Do not boil or the apples will break. Remove ap ples from syrup to cool. Soak gelatine in 4 cup cold water o minutes. Add boiling water enough to make 2 cups. Pour over gelatine, and stir until thoroughly dissolved. Set aside until thick like molasses, then pour over cold apples and chill. Some 3,000 French women living in North Africa have been mobilized by the Algiers com mittee of the French National Committee to serve as auxil iaries in the French fighting forces. Capital Journal, Salem, Oretrnn. Tuesday, Mar. 21, 1944 7 CALL UNITED AIR LINES FOR TRAVEL INFORMATION Telephone 3848 Mainliner Schedules to Portland, San Francisco Los Angelas, Chicago, New York, Washington, 0. C. UNITED AIR LINES Salons Airport Two-Way Winnie: Her New York-designed gray flannel suit steps out In the Eau?r parade (left) and changes accessories for all-occasion wear throughout the spring. Winnie the working girl has her problems these days, what with war bonds and taxes and the high cost of practically ev erything. A pay check will stretch Just so far and no farther, Winnie has discovered. 1 Winnie Is a girl with a level head on her shoulders. She knows her values, and she has discovered that one good basic suit can see her through all kinds of different occasions, if she chooses her accessories well. After careful figuring on that weary old budget, Winnie has found that she can squeeze out a smart Easter outfit that can double for business or dates throughout the spring, and still buy that extra bond. Here's her solution: She starts with the best suit she can find within her bud get. This requires careful shop ping, attention to fabric labels, fit and styling. Her choice is a well-cut New York model of z all-wool gray flannel, simple i enough to be dressed up or with accessories price down $25. For the Easter parade, and dressy occasions thereafter, she picked a flattering little flower hat for $8.95, white cotton glov es $1.50, a fluffy jabot gilet $3, and open-toe patent-leather pumps for $5.95. But any outfit in Winnie's I hard-working wartime waru robe has to lead a double ule. Winnie is going to wear this same suit to the office, to her Red Cross classes and even for country week-ends. You'd nev- I er recognize it as the same out fit when she switches to her "strictly business" accessories: a brown felt cloche hat $4; gold brown capeskin gloves $2.95; a tailored bow-tie blouse of white crepe $6, and brown calf pumps $5.95. The outfit will see Winnie through not only this spring but the next, for she has chosen good materials and smart, con servative styles. Winnie is a gal who gets her money's worth. vf I Crtom of Chicken Soup f-; jT: - JJ". Chiffonade Salad Mixed Fruit No-Point Club Luncheon Whether It's a bridge club of eight or a dozen, or a woman's club of 150, a luncheon in line with the government's low-point, no-point campaign can be planned. Women's luncheons, on the whole, tend to be too elaborate. They are too much of the marshmallow and maraschino cherry (and ' once there was whipped cream) school. Simple But Beautiful Offered here is a perfect lun cheon for a "club. Well balanced, it's hearty enough to be satis fying, without making one feel overstuffed. It can be served either at table or buffet style. Accompanying are photographs at one of New York's more ele gant restaurants, the Casbah. There isn't a dish suggested that would be difficult to prepare, or to get the ingredients for. Ex YreP' fr the Use of butter or margarine, there isn't a ration point needed to produce the whole meal. Here it is: Menu Cream of Chicken Soup with Croutons Chiffonade Salad Mixed Fruit Cookies With the two first courses one might serve Melba toast or thin ! In ether wortfi. mere Vitsmlm for the money. mere witty, and tho rich tiuMlk flever ef feldcn f faint, Roman Meol alvtt veil mora. Far ear rtdfla anrf baking. Recipes n peefcoee. bread-and-butter sandwiches. If the latter is chosen, use dark and light bread for variety of Muffins your family Prune or Bacon Muffins VeupmtlK I? 1 run eirtM (tour U ffi&cyfb Ml-BMN MtrrfiM 2 tablespoons U cup sugar H "asp sa.i 1 c Kellora'a b.kin powder All-Bran Blend shorter.!, ""jl "' 'te miuhlv. Add esnr and beat well. Stir S Ali-Bran and milk. If " '"" iSort o( moisture la taken UP. Sift flour with salt and bakir.it powder 1 add to nrat miyture. S. ' nly un. oven (iooF.) about 0 minutes. Yield: 8 larue muffins. For prune m.irRi... add 4 well.aoakrd. pitted and chopped prunes to dry insredlenta. !etfor baron muffins, add eup crisp, diced bocontodry Ingredients. And remember, too, xgLiooo's all-bran by It.aelf Is a rich, natural source of the whole grain "protective" food elements protein, the B vita mins, phosphorus, calcium and iron! ALL-BRAN m r aT- Mill A 'Sf Special . . . FOR OWE WEEK ONLY! jCli ihlA Apodal trim INTRODUCTORY Glass Jar ' be frank about it! This is not a new low price on Edwards Collee, which regularly sells from 3 to 4 cents higher. It's simply an olier designed to win new users for this high-grade vacuum-packed blend. If ycju are not now using Edwards Coffee, spend just a quarter and get a jar. You stand to WIN a new coffee favorite . . . and lose nothing. You can get your " money back if Edwards fails to please. Try it todayl r-- OH I SUZANNAI $2500 in Cash Priies Get a Contest Blank SUZANNA Pancake Flour J '.-It.. lae 19 AIRWAY COFFEE, mild OAe ond mellow XV 3-lb. ki Sic NOB HILL COFFEE, lb bog VA niTR cen 49 lb. sk. $1.99 r 1AJ U sIY Craft 24V4 lbs. $i02 Bisquick. Gold Medal, 40 oz 29c Wheat Hearts, Sperry, 14 oz. pkg 13c Wheat Flakes, Carnation. 1 lb lie Roman Meal, 1 lb. 14 oz. pkg 26c Rice Krispies, a'j oz. pkg 10c Cheerioats Cereal, 7 oz. pkg 12c Corn Flakes, Albcrs, 11 oz. pkg 2 for 15c Cream of Wheat, 1 lb. 12 oz. pkg 22c OATS X"54 21c H O Oats, 1 lb. pkg 12c Nabiscn Bran, lOO'r , 8 oz. pkg 9c Raisin Bran, 10 oz. pkg '. 10c Nob Hill Coffee. 1 lb. pkg 23c Peanut Butler, Beverly, 1 lb. jar 2fic Krispy Crackers, 2 11). pkg 29c Black Figs, Dried. 2 lb. pkg 35c White Figs, Dried, 2 lb. pkg 53c CANTERBURY rJi Black Ta WffflAI v4-ib. .kf. 29c laVS-J ,--" ). 43c yZ-mnH Pk- Sc B-V Beef Extract 214 oz. Jar TENDERONI Van Camp's 6 oz. pkg MACARONI and Spaghetti. Hardwh. 3 lbs. RICE Choice Blue Rose. 2 lb. pkg. RICE Natural Brown. 2 lb. pkg 2U 25c 1U PRUNES, Dried 2 lb. cello RAISINS Heinz Amber Beauty. 4 MARGARINE Dalewood (6 points) lb. . . Peas, San Wan (3 pts.) No. 2 can 14c Cut Beans, Gardenside (no) No. 2 11c Corn, Picrsweet Whole (8 pts.) No. 2 ... 14c Corn, Country Home (8 pts.) No. 2 13c Beans, Pre-Cooked, Van Camp (1) 6 oz. 10c Salad Dressing, Duchess, 16 oz. jar 23c Miracle Whip, Kraft, 16 oz. jar 26c Blackeye PEAS No Points. 2 lb. pkg SOYA BEANS No Points. 2 lb. pkg 26C 47C ISC 18C 19C Shortening, Royal Satin (15) 3 lbs. ...60c Mustard, Schillings, 2 oz 9c Chili Powder, Schillings, 2 oz. 14c Allspice, Schillings, 2 oz 10c Clorox Bleach, Vz gal , 23c White Magic Bleach, quart bottle 10c Matches, Searchlight, carton 25c An important part of every meal (and of course not ra tioned): Fresh fruits and vege tables! Whether you're buying oranges for breakfast. or lettuce for lu nch, or potatoes for dinner, buy them accurately and waste lessly at Safeway, by weight and save money! See Our letc Ditplay of Fresh Spring Produce I TOMATOES Try or new package toma to. Everyone selected with exacting care. Fancy qua lity, no bruises from hand ling. You will be pleased with this item! I'lDADrrDI IIHT Arizona Pink Meated. Mrt UnnrtrnUI I Unusually good lb. (C CARROTS RHUBARB BROCCOLI CELERY NEW POTATOES ,b 8c POTATOES lolil. 38c New Tender Spring ltk Clip Top f. lb. 1 Extra Fancy af L Hot House lb. IOC Fancy Mm California lb. Xs4v Tender, Crisp 4 at. Utah Type lb. XiX Florida (Jrown POTATOES U. S. No. 2 50 lb. bag 89C LiJ;H;il;MiJJU;il0lT4J RINSO GRANULATED SOAP nn 24-oz. pkg. IVORY SOAP Medium Size Bor 6c CLAPP'S Oatmeal & Clopp's Dry Cereal '2-lb. Pkg 15c Julia U Wright's Whit Bread now lurlhsH anrichad to meat Govern, mant'i nw nutri tional itendardi. If you want to Save Ration Points S&uw Main! Tou'll be proud to serve the ham you get at Safeway. New stocks just received. Hams from 10 to 16 lbs. weight. Anyone can now enjoy ham. Eastern and Northwest Sugar Cured Hams LB. Butt End or Whole Ham, LB. 9c (Only 3 Points) SHANK (Only I END Point) Polntj per Ih. 1 Regular Picnics lb. 32c 1 Bacon, by the piece lb. 33c 0 Regular Bacon Jowls .. lb. 19c 2 Shoulder Pork Roast, center cut, lb. 31c 2 Shoulder Pork Steak lb. 34c 1 Link Sausage, Type 3- lb. 41c 7 Beef Roast, Grade A lb. 27c 7 Shoulder Arm, Blade Cut, Grade B, lb. 25c 10 Sirloin Steak, Grade A lb, 40c 10 Sirloin Steak, Grade B lb. 33c 2 Bologna, Type 4 lb. 25c
