Capital Journal, Salem, Oregon, Thursday, Nov. 14, 19469
Novmrnza 15-27 inci.
M
a V
L BIG WEEKS of worthwhile values in canned foods
offered at a time when loading up the larder, should
appeal to every family as a good investment in security
and convenience.
Stock Up ft the (x)inhA-2i Safuway-Wow!
- .
TJtafa jup spuh lid from thus Jbtfucal jrwnaq-Aavintf jdoIusaQII Aaks whik qutmtitkA lad
Consider these many
advantageslfound at SAFEWAY
lew Iveryaay Prieir Ir's Sefewsy's policy to mto
uin low shelf pricu on ill items erery ajr of th week.
No need to wait for weekend speciel
Quality Merc hanaiset Your Safeway features nationally-known
and accepted brands and offers a wide
assortment of staple groceries and beverages, as well
aa complete meat, produce, bakery and creamery sec
tions; The) Hemwnakeri' tvroawt An extra gateway set-rice,
is under the personal direction of Carol Drake,
nationally known economist. Write to her tor free help
on homemaking hints, party plans or for kitchen-tested
recipes. The address: Box 660, Oakland 4, California:
tofawoy Fame waorantoat An important thing
to remember i the fact that everything you buy in a
Safeway store groceries, meats, or farm-fresh produce
is guaranteed to please yoe 100 or all your, money
tefunded in full.
omlly Orel Magaxtnat Only at Safeway can you
obtain your copy of this sparkling magazine. .Timely
article!, up-to-the-minute movie reviews, special reci
pes and many other interesting features for the entire
family. And it sells for only Sc. A new issue goes on
talc the 2 5th day of each saookfai
These are ooly tome of the meny aoventage your Safe
way can offer you. Be sat to come in tad see for roof-
-..
sell and get
Airway Coffoa lb. 33c; 3 lb. 96
Canterbury Tact Vs-lb.pka. 43
FrMh Date, Park Row Ha.
Cataup, Red HiU 13Vj-o. bot. 18c
Rice. Txo Zanlfh Jlba.25
Sweet Relish, Collins 14-ox. bot. 19c
Mince Meat Collins lS-oi. ar. 29s
Itrieriy Freak
EGGS
Grade A M
large, dos
Grade A ,Q
medium, doi.tiW
4fSe rVf((pfc4'el
BREAD
White or U.
Wheat Leef
VA-lb. loaf II
11
MIXED NUTS or Ik 90 .
FANCY FILBERTS .07
IXLALMOHDS Ik jKf
er BRAZIL NUTS 1 W'
PEAS Fawy6"" Si'W
DfJ A C Libby'iGar- No. 2 fQi
"CA3 den Sweet Can
DC AC Gardenside Ho. 2 4c
Brand Can
PelUco
Brand
SWEET POTATOES
Can
No 214 can"'
frtl Wl Country Home Golden No. 2 4 Ce
UWIVIl Bontam, Cream Style Cob
CORN, DEL MAIZ Cream Style g
Golden Bantam No- 2 can -15C
GREEN BEANS SS oi-19
GREEN BEANS ?rr2Tc.fl.14e
146
23
15e
GREEN BEANS
TOMATOES 4ARi!?.
SPINACH imeraldy1Cah
DCEK L,BBY'S
DEC I J FANCY CUT
N0.2eije
.CAN
Diced Carrots Kor
Diced Carrots ocan
11e
12e
12$2.09
122.25
12M.55
122.69
12M.80
12?1.80
12'2.2
12$1.68
12M.68
12176
12M.75
12$1.56
121.29
12M.44
Fresh Produce Features!
Texas Pink
GRAPEFRUIT
Those Sweet,
Juicy Ones
Everyone Loves!
lb. 12k
Extra Foney
ond Foney
Winesap
APPLES
Grond Eating!
Excellent
Cookers!
lb.
12C
CAULIFLOWER
Snowy white U 1
heods IUI
CRANBERRIES
Make some L iC
sauce tonight
SWEET POTATOES
lb. 121c
Smooth
uniform ttzef
Detc hurts
POTATOES
U. S. NO. Is "
Wonderful Bakert
Fine for
Moehing, Too!
15-lb.
Sack
100-lb
Sack
55c
$2.69
Produce features are for Friday ond Saturday
HARPER
HOUSE
NO. 2H JOe
CAN
A DD lrtTC He. Vi 0le
ArKIWU I J Whole unpld. Can '
Apple Sauce .20'
FEARS
Canned Prunes $ c.9 22e
PEACHES PETNT0E.vcEA5N25e
PEACHES HALVES 2ViSCe- 29"
Fruit CocktailXTc37e
Grapefruit Juice
TEXAS TIP, Natural.
Grapefruit Juice l2 13c
TOWN HOUSE, Sweefened.
Grapefruit Juice
TOWN HOUSE, Noturol.
44-ez.
Con
29c
Apple Juice 1 jtJ8c
122.52
12$2.40
12M.68
122.59
122.69
12$3.48
124.25
6?1.49
12 can $2.95
12M.49
12 cans $3.35
12S4.56
Blended Juice 14C; 1251.65
Diena o vx?a. wrenge ana uropcrrun.
ORANGE JUICED 14c
FULL 0' GOLD.
TOMATO JUICE 11
LIBBY'S.
KRAUT JUICE
LIBBY'S.
TOMATO JUICE 4T 24e
SUNNY DAWN.
V 8 Yeg. Cocktail
VEG-ALL
CIID CAMPBELL'S
jUUr TOMATO
SOUP
SOUP
LARSON'S NO. 2 iTc
Mixed Vegelbli. CAN '
IO'i-oi. iA(
RANCHO
VEGETABLE
CAN
KH-aa. i4e
CAN
OSTRUM
MUSHROOM
JO'j-aa.
CAN
15
Tomato Sauce 5
Canned MilkM. .'1.50
Canned MilkTtd.D.$1.50
BABY FOODS "tzSfZT
BABY FOODS SUA n. 8e
DEYILED HAMNL:TT).17t
Minced Clams Tln 33e
121.65
121.29
121.68
61.43
12 cons S2.8I
12M.89
12$2.04
12M.15
12MJ2
12M.80
12FOr60
'$5.98
$5.98
1284'
1296'
122.04
61.75
Caae
(48)
(48)
OREGON U. S.
PRIME GRADE A QUALITY
TURKEYS
TOMS
is to 25-ib. n Sr
Average LB. "V
HENS- -n
Average LB. SUf
12 to 16-lb.
GROUND BEEF . lb. 35c
PORK SAUSAGE . lb. 49c
Boneless BEEF STEW lb. 45c
BEEF LIVER . . lb. 45c
BEEF HEARTS . . lb. 32c
Grades AA ond A
AA
and A
Sirloin Steaks
Beef Short Ribs and Flavorful
T-Bone Beef Steaks
Pork Loin Roast
Pork Shoulder Steaks
Grade A Fowl S'ShS
lb. 45c
lb. 29c
lb. 53c
lb. 53c
lb. 45c
lb. 59c
Round Steaks
Cut thick for Swiss or
thin for Chicken frying.
ond a lb. 53c
U you want plenrr oi turkey
and a large Tom turkey la way
too much for your family place
your order for a half Tom Tur
key. It'e lust a easy to roast
Iih directions at tha right) and
you save the dlfterenca In price
per pound.
Half of a
Tom Turkey
Par lb.
55c
TTtUxjiUanmuA
12,o. $2.04
Chip Diced Beets wrT "ZZ 8C; 12 ,M 96'
PUMPKIN LIBBY'S TIN 17'
SAUERKRAUT 240zTjAR 18a 12 for $2.16
BLACKBERRIES 26 for $2.70
rUFDDIFC SUN pac
VIILIIIIILJ
ROYAL ANN CAN 49c U IUI
DICED PEARS
HIT PARADE ftA (A
NO. 2Vi CAN 19c WOI.
R. In Heavy TROPIC NO. 2'i OCt. it
liyj Syrup TREAT CAN 03 ( 0
FOR $2.10
Nectar noTcM. Doz.$1.80
KIPPERED SNACKS L t.W $2.16
APRICOT
VC We reserve the right to limit quantities. Prices subject to change without notice. I
HOW
TO ROAST
TURKEYS
Holf a turkey It not only better
than none, but you may even con
sider it better than a whole one
otter these simple ways of roosting
It ore followed!
BUYING HINTS: Allow one pound ior each petaea.
Have heed and ieet removed.
PREPARING rOH ROASTING: Remove ptnfselhert
and coarse feathers from wing tips with strawberry
hullen, tweezers or paring knife. Singe off any
remaining hair. Remove oil sac by making a deep
wedge-shaped cut in tail. Thoroughly clean body
cavity, saving giblets for gravy. Cut off neck
inside skin close to body. Scrub outer skin with
brush and warm water. Rinse, inside and out with
cold water; pat dry with paper towel or clean
absorbent cloth. Rub salt ( Vs teaspoon per pound)
into body cavity. Skewer leg and wing to body
and skin to the meat on the edge of breast bone to
prevent shrinking of skin and to protect breast
meat. Simmer neck with giblets for gravy.
STUFFING: Place well greased doable thickness of
waied paper on rack in shallow roasting pan. Al
lowing 6 cups favorite dressing for 10-pound half,
place mound of dressing on paper; place turkey
half over it, cut side down.
ROASTING: Brush turkey wilh melted turkey (at or
shortening and roast in a slow oven (325 F.) 20 to
25 minutes lor 6 to 9-pound hall and 18 to 20
minutes for 10 to 12-pound hall. (Add 30 minutes
to roasting time if turkey is taken direotly from
relrigerator.) Baste occasionally with 'A cup
melted turkey fat or shortening In 1 cup hot
water, gently spooning it over top of turkey.
GREASED CLOTH METHOD: Cover turkey with a
cloth dipped in melted turkey fat or shortening. Use
3 or 4 thicknesses ol cheesecloth or 1 oi muslin.
If cloth becomes dry, moisten with drippings from
roasting pan.
Ltnglh of masting lime
actually depends on indi
vidual turkey. Smaller tur.
keys take, longer per pound.
Be careful not to overcook.
D0DGH BLANKET METHOD: Mix 4 to 6 cups flour
(depending on size ol turkey) with just enough
water to make still dough. Knead slightly; roll out
Vj to Vi-inch thick in sheet large enough to cover
turkey completely. Brush turkey with melted tur
key lat or shortening; cover wilh dough blanket,
letting edges hang loose. (II it stretches too thin
over breast or thigh, patch il with extra thickness
ol dough.) Pour 1 cup water into pan, or enough
water to barely cover bottom; immediately place in
hot oven (450 F.) 15 to 20 minutes lor dough
blanket to set. Reduce heat to 350 F.; finish
roasting. Ro basting is necessary but replenish
the water, keeping about 1 cuplul in the pan
entke time. Hall an hour before serving time break
the still, hard blanket by tapping with a hammer
or fork handle to remove it; being careful noi to
break the skin. Finish roasting uncovered, increas
ing heat if necessary to get desired depth of color.
TO TEST FOR D0NENESS: Grasp the end of the
drumstick; if joints in the thigh break or move
easily, the turkey is done.
QWWL OhaliSL Di'rclo,
THE HOMEMAKERS' BUREAU
An extra Safeway service