Thursday, SepUmber 3, 195S
THE CAPITAL JOURNAL. Safcm, Ore job
Curry Can Add Glamor
To Many Main Dishes
V
1 i f .
CUmoroui - Carried esj ttewed with eoronot chutney.
y i I
7
i it r i
BarUett pears, oraof es and trapes refreshing after curry.
(ArNmrMtwu)
Tbe key to a glamoroui but
easy supper? Our answer is one
main dish cooked ahead and a
lavish number of accompani
ments from your nantrv
helves and rerfigerator.
It'i curry we're suestin
as cool or "hot" as you like.
Curry is a great respecter of
the budget; you can concoct it
ot chicken, lamb, veal, beef,
eggs, or vegetables.
Curry cries out for a festive
setting. So use our prettiest
serving bowl for the curry and
rice and attractive small bowls
for the curry accompaniments.
It's fun to vary these small
containers on different occas
ions; we've used everything
from inexpensive Japanese
soup bowls to small baskets
holding custard cups.
What goes into the small
bowls? Here are our favorites:
salted peanuts, almonds or pe
cans; shredded coconut; chut
ney; preserved kumquats;
crumbled crisp bacon; sliced
bananas, coconut. .
A fruit dessert is lust right
to serve after curry. Bartlett
pears, with their sweet Juici
ness, are a fine starting point.
Combine them with orange slic
es and fresh grapes, top with
whipped cream dressing if you
like, and you 11 have a refresh
ing dessert course.
Curried Veal
Ingredients: 2 tablespoons
fortified margarine, cup
sliced onion, 2 cup (1 pound)
thin strips veal cutlet, cup
thin celery crescents, 2 tea
spoons curry powder, 3 table
spoons flour, Vi teaspoon salt,
teaspoon pepper, 2 cups
Modern Equipment
Enable Jellies to
Be Made Any Season
The more things change.
the mora they re the same.'
That old French saying ap
plies in the kitchen, too
Homemakers are still stock
ing up on food when it is
abundant, a their grand'
mothers did in by-gone years.
Grandma had no choice; for
her, canning in the spring and
summer was a ''must." Today,
the homemaker can take ad
vantage of food surpluses and
low prices by storing fresh or
frozen foods in her home
freezer or storage locker; buy
ing commercially canned
foods when there are special
sales, and doing her own can
ning, any season of the jrear.
With refrigerated trains and
trucks to bring food of every
description to the market,
right from the source, it's al
ways "June In January," now
adays. Never before has it been
made so easy to "do It your
self as today- Liquid fruit
pectin and powdered fruit pec
tin help to eliminate the risk
ot failure in making lams,
jellies and relishes; and recipes
based on -rained or bottled
fruit Juices, cut labor to a
minimum. New sugar substi
tutes solves the proMtm of
canning food for the diabetic
member ot the family while
modern equipment makes it
easy to handle large quantities
of food conveniently.
Here are two Jellies that can
be made in any season, these
using canned Juices.
Apple Juice Jelly
(using bottled apple lulce)
Yield: about 6 medium
glasses.
3 cups sugar
3 cups bottle apple Juice
1 2U-oz. box powdered
fruit pectin
Measure sugar and set aside.
Measure Juice into large sauce
pan; add powdered fruit pec-
Pickled Peaches
Here Is the world's easiest
and quickest recipe tor pickled
peaches. Heat a can o' cling
peaches, syrup and all, with 2
tablespoons of vinegar, and a
teaspoons each cinnamon and
cloves. Simmer 3 minutes and
serve hot. Delicious with cold
meats, fried chicken or baked
ham.
tin and mix well. Place sauce
pan over high heat and stir
until mixture comes to hard
boil. At once stir in sugar.
Bring to a full rolling boil and
boil hard 1 minute, stirring
constantly. Remove from heat,
skim off foam with metal
spoon and pour quickly into
glasses. Cover Jelly, at once
with Inch hot paraffin.
Grape Jelly
(Using bottled Juice) '
Yield: about S medium
glasses.
2 cups bottled grape Julca .
Itt cupe sugar
bottle liquid fruit pectin
To make the Jelly. Measure
Juice into large saucepan. Add
sugar and mix well. Pbce
over high'heat and bring to a
boil, stirring constantly , At
once stir in liquid fruit pectin.
Then bring to a full rolling
boil and boil hard 1 minute,
stirring constantly. Remove
from heat, skim of! foam with
metal spoon, and pour quickly
into glasses. .Cover Jelly at
once with hi inch hot paraf
fin. ...
Ham Glazes Easy
For fresh or smoked picnics
or any other type ot ham to be
baked, you might like one of
these quickly made but dis
tinctive glazes:
One cup brown sugar and
Vi cup gingerale OR one cud
strained honey OR 1 cup mol
asses OR one-halt cup brown
sugar, tt teaspoon dry mustard
and 2 tablespoons vinegar OR
one to 1H cups whole or Jel
lied cranberry sauce mashed
with fork and combined with
Vi cup light corn syrup.
FOOD SECTION Page if
For Young Fry
Bright spatkllng gelatin
with colorful pieces of canned
fruit cocktail has special ap
peal to children. Fluff the gel
atin by beating It with rotary
beater Just before It begins to
thicken. Then fold In the fruit
cocktail and chill until firm.
. a
...when you
open the door
will tier it rafratklia
Oljaiia Iter si year
nfrltrattr skill?
SUtk ib tefiyt
OmM,u.u
a T1
J FRESH FILLET OF AAi tUiU
REP SNAPPER ... Lh 39 . . . 49c
: . tb 05C
CJ1 FRESH By the Fleet "
SALMON...... ..... w 09 By the Whole Fish
17 SALMON 2V
XX DEEP SEA mwm U JeJC
N crabs ;. 45'
Fresh Dressed
ii YOUNG, TENDER .
IIP PAN-READY FRYERS HENS
. Columbia River "
Canning -
SALMON
StortsSept.il
FITT'S
FISH & POULTRY
Phone 3-4424 Frte) Delivery ',
216 .North Commercial St.
I -mmW SflJ SSBSBS-
-w-rsii . w
AMDAHL'S
chicken bouillon, 1 tablespoon
lemon Juice, cup sliced
sweet cicKies, 3 cups not cook-
ed rice. , ,
Muthnri- Melt mnrffarlne over
low heat in skillet or saucepan.
AAA Anlnnfc and .cook until
lightly yellowed. Add veal and
brown iignuy. Aaa ceiery. uov
er and cook low heat 5 minutes.
Sprinkle with curry; blend In
flour. Add salt and pepper.
Gradually add Douiuon, sur
ring constantly until thickened.
Simmer 1U minutes, lumus
often. N Add lemon Juice and
pickle. Serve over hot cooked
rice.
THIS IS OUR
Some of you have been wondering why
our store is not a union store. We have
nothing against the union or any other or
ganization. Our employees are free to be
long to any organization they wish-singly
or collectively, but we do not wish to force
them to join any organization. We have
fought wars upon wars to keep this a free
country and we wish to do our part. Per
sonally, I worked forwages.for more than
35 years, much longer than I have been
an employer. I know both sides very well.
My relationship with my employees has
been in complete harmony, working to
gether for a common cause, to give you
our customers the genuinely friendly and
courteous service that makes shopping a
pleasure, to operate more efficiently and
as our volume increases to bring you low
er and lower food prices.
We want you, our customers to know
that Emery's is your store. This is our in
vitation to you.
Thanks, "Pop" Emery
1288
STATE ST.
PHONE
3-6489
IF YOU'RE NOT SHOPPING
AT RANDALL'S !! YOU'RE
SPENDING TOO MUCH
FOR MEAT!..
Nowadays everyone" is trying to help ease the strain on the old budget. . Well, take a tin from me. ! ! You can
afford to EAT MEAT. 3 TIMES A DAY when you shop at RANDALL'S ... For a long time now RANDALL'S has
been supplying Salem with Quality Eastern Oregon Hereford Beef. You housewives know how nice it is to have plenty
of good beef in the Deep Freeze or locker. Why not shop at RANDALL'S and see how TERRY RANDALL con save
you money . ; . He'll give you friendly service and honest weight, plus all cuts double-wrapped, for your locker or
freezer . . . FREE. Remember, you can buy as much meat as you want one half, quarter or whole AND JUST
LOOK AT THESE PRICES .. .
NEW LOW PRICES ON LOCKEf? F
Best selection of Fancy Eastern Oregon Hereford beef. Don't fail to take adrantage
of these prices. Convenient credit may be arranged. Nothing down a full year to pay.
Half or Whole Front Quarter Hind Quarter
mum
. b.59-
T7 A n7
ft M K Lb.
BONELESS NEW YORK CUT .
SIRLOIN TIP ROAST OR STEAK . ,,53'
BEEF TENDER LOIN . ... . M
FRESH BEEF HEARTS . 2'
COUNTRY STYLE SAUSAGE . . ,. . . . ft
Fresh Ground Beef lb. 29'
Fresh Ground Round . W
Lean Short Ribs . . a. IT
Lean Beef Cubes . u. 4'
Fancy Eastern Oregon Hereford
leef BOAST "
Fancy Eastern Oregon Hereford
BaaC CYEnrr . i At
EMERY'S SL
Your Friendly IGA Store
Wollac Road t 7rh, West Solem
An
Baby Beef
LIVES
Arm Cuts Hod Cuts Rumps
T-Bom Rib Sttokt
Fresh Beef
TONGUES u,l