PKt 8 FOOD SECTION-
THE CAPITAL JOCRNAL, Sakaa. OrwN
$aving Centers
Af IhePoof of
(he Bridge '
VV. Salem
Nile North of
the Underpass '
Salem
OPEN EVERY DAY 8 A.M. TO 10 P.H.
PRICES GOOD FRIDAY-SATURDAY-SUNDAY
Beef Steaks 39'
T-BONI-ROUND - SIRLOIN
Rib Steaks 29
EASTERN OREGON BABY BEEF
Swiss Steaks ib. 35'
EASTERN OREGON BABY BEEF
CHUCK
vnuui -fjk
Beef Roast 29'
. EASTERN OREGON BABY BEEF
BEEF TO BOIL 1
Short Ribs ,b. 15'
"" EASTERN OREGON BABY BEEF
uiie nn uiuaic
imu vk nnvu 9a, n
Locker Beef b. 25'
x EASTERN OREGON BABY BEEF
CASCADE Pound
Ring Bologna 5
GOVERNMENT INSPECTED
Lamb Liver ..12'
GOVERNMENT INSPECTED
PURE
Ground Beef. 0
EASTERN OREGON BABY BEEF
Vanilla
Quarts
ICE CREAM 25'
SUNSHINE KRISPY ft 0
Crackers It 19(
LIMIT
M FEAST LIGHT MEAT
large
No. tins
TUNA
15
LIMIT
SWIFT'S CREAMY OR CHUNKY
P-Nut Buffer 3
Large 20-oa. jar Limit
Radishes
nd
Green Onions
3 10
LIMIT
FLORIDA
l)Wl Grape
mi u
fruil Each
5
LIMIT
LARGE SOUD
LETTUCE
Head
8'
If Friday Is Fish Day in
Your Home, Try These Two
Split Pea end Tuna Chewder HeaAy and nutritiouf.
Servt it with a fruit ulad and it will make a meal.
Thursday, November 12. 1953 4
Refrigerated BUcuiia come shaped and ready. Here ,
they are baked atop a casserole of tuna and lima beans.
AP Mm ratura.)
Ia Friday fish day at your i out of the oven for your fam
house? Then here are two illy.
luncheon or supper dishes for Next, . hearty split pea and
you to try. . ,una chowder. Along with a
Tuna comes In three styles 'fruit salad, it will make a nu-solid-pack,
chunk -size and grat-i tritlous and satisfying two
ed. Choose the type you need , course meal.
Applesauce for
Doughnut Offering
Wonderful,; wonderful
doughnuia ... what could be
better to cat or mora fun to
make! If you think they take
too much shortening for fry
ing, try our shallow fat meth
od, It works fine. And after
your golden brown doughnuts
are still warm, geatly shake a
few at a time in a paper bag
containing about ltt cupa su
gar and 1 tablespoon cinnamon.
A little grated lemon rind la a
good combination with sugar
coating too. '
eggs
lup sugar
2 tablespoons butter or mar
garine, melted
- 1 cup sweetened applesauce
4 cups sifted all-purpose
flour
4 teaspoons baking powder
. 1ft teaspoons salt
teaspoon cinnamon
U teaspoon each nutmeg and
allspice
1 cup finely cut nutmeats
Beat eggs in a large mixing
bowl until thick and lemon-colored;
continue beating while
gradually adding sugar.
Stir in melted butter or mar
garine and applesauce thor
oughly. Add sifted dry ingredients
and nutmeats all at once, stir
ring to make a soft dough.
Turn dough out onto a light
ly floured board: roll or nat
about ft Inch thick and cut
wilh a 2t4-inch cutter; let
rounds stand for a few min
utes before frying.
Slip doughnut rounds, 4 at a
time, into shallow fat heated
to 37S degrees F. Turn each
doughnut as it rises to the top,
and turn again several times
until golden brown on each
side. This will take about 3
Pear Treat
Pears are delicious in pud'
dings and here ia on for this
popular fruit:
Speedy rear Pudding
I Anjou years
1 cup all purpose flour ,
a cup sugar
1 teaspoon soda .
1 cup buttermilk
Peel and (lie pears. Place
in bottom of I x S baking dish.
Combine sugar with flour. Stir
M I soda into buttermilk and add
to the dry Ingredients. Pour
over pears. Bake in moderate
oven, I7S degrees for 4S min
utes. Serve with sweet cream.
Will serve 6.
minutes. '
Drain doughnuts on paper
toweling; sugar whlla warm
Hakes about 2 dozen dough
nuts and holes.
Shallow-fat frying: Use a
heavy trying pan or skillet and
half fill with melted shorten
ing; heat to 375 degrees F. (at
this temperature a 1-inch cube
of bread dropped into the fat
will brown in 1 minute.)
30NCENTRATO
BWEETCNER
For Horn Use
"sUGARINE '
r tiHn, o"i 111,111
mmi Law Ctfaria DM,
1 TVtt fMslMlaMU
ECONOMICAL
Guaranteed non-fattening
4-Oz. Six Bottle OnHr 75c
America's merchant fleets
began to decline after 1840
when steam engines and lron
ships In which the English
held advantages began to be
used extensively.
jfySS. "T't:
(55333
Rood to Use
FRUIT MIX
for delicious
Fruit Cakes
LYONS
lor ine particular recipe you
are preparing.
First recipe is a casserole
with a trick to it: you top it
witn a package of the retriger
School-day Bake
Ingredients: One lui-ounce
can cream of celery soup, H i
cup milk or cooking water from
lima beans, 1 package frozen
sBawaBBBBa
a ted biscuits you'll usually find' or 2 cups frash baby lima beans
In the dairy case of your food j (cooked until tender and
market There they are ten drained), one 7 -ounce can tuna
little circles of fresh and delic-lflsh (drained and broken into
lous biscuit dough, all shaped, large pieces), 3 tablespoons but
All you have to do is set the ter or margarine (melted), Yt
biscuits atop a tuna and vege-! pound grated Cheddar cheese, 1
table casserole. In less than i package refrigerated biscuits,
half an hour you'll have a won- Method: Heat oven to 400F.
derful luncheon dish to take! Mix soup and milk or lima bean
': lima beans and tuna fish. Turn
Puts On Blue Bonnet lnto 12 by 8 incn bahin pn
, . lu ""J""15 or 2-quart casserole. Mix but-
JOinS tanS Of ter with cheese. Placeibisculta
F,N,E. J ' !on tuna mixture in pan or cas-
BCiuic. t?iinimjc uisiuiis Willi.
cheese. Bake in preheated
400F. oven about 23 minutes.
Serve at once. Makes 5 serv
ings. Note: One No. 300 or No. 1
can of lima beans (well drain-;
ed) may be used instead of the
fresh or frozen lima beans.
Split Pea and Tuna Chowder i
Ingredients: lVi quarts hot
water, 4 slices bacon (diced),
1 Va cups split peas, 1 large on
ion (chopped), 1 medium-size
carrot (finely chopped), salt
and pepper to taste, one 7-ounce
can solid-pack tuna (drained).
Method: Put water, bacon,
split peas and onion into a
heavy kettle; bring to boil over
medium heat. Cover and con
tinue cooking over low heat
ISi hours; add carrot, salt and
pepper and continue cooking 1
hour. Break tuna into large
pieces with a fork and add to
soup mixture; heat to' serving
temperature. Makes 6 servings.
io r 98c l
MRS. JOHNNY Mill
Like the popular Yankee star's
wile, you, too, will become a real
fan of F. N. E. Blub Bonnet
Margarine's Flsvor, Nutrition,
Economy!
Bu:e Bonnet's delicate, sunny
sweet flavor makra bread, hot roll,
vegetables, your favorite recipes all
tast truly brtlrrl
You get aim nutrition, too! Un
like moit other brand., Bl.l s
Bonnet contains aa much year
round Vitamin A and Vitamin D
aa the high-priced spread!
Yet But Bonnet eo,t lc than
half as much! So switch today to
F. N. E.I Insist on Blue Bonnet
Margarine and i jure of "all 8 "
Flavor, Nutrition, Econom-e-al
Many geees and ducks lose!
their ability to fly at the time
of moulting.
14 to YOUB
SOI TNOII WHO MUST OUT
EAT HEARTY
SALADS
HKt TNCSI AND
LOSE POUNDS
A WEEK!
Ttafr. ffafc'tMrifa 4rMtM. Mmtm af at
lew elTttt
ONI CAIORII WHIPPIO FRENCH SlIU CHEESE
Aha FRUITS end SWEET DESSERTS
AT TOUR FAVORITI STOM-33 VARIITIIS
BIG
SAVINGS
WITH YOUR
COUPONS
SAVt Vif
Taslewell
Cheese Spread
DENNISON'S
Chili Con Carne
Miracle Whip t9
Pard Dog Food 3
2 -lb. fini
WESSON OIL
59c
WITH COUPON
QUART
69c without coupon
2
Tall
cans
cans
49'
49
35'
SAVI 101
tuirt anunuitiri
WITH COUPON ifl,
IIS. CAN O C
79c without coupon
FLAV-R-PAC FROZEN FOOD SALE
Peas, Corn, Mixed Vegetables, Peas and Carrots, Spinach
6 Pkg- for $1.00
.aa.-vWiXJ'-
CHOICI
UMJ
FRESH FROZEN Whole Morsholl
Strawberries 4 pkgs.
ADAMS FLORIDA
Orange Juice
Each Con Makes Vi Pints
BORDEN'S ENRICHED
Biscuits ..c.
BORDEN'S
Cream Cheese
Xmas Cards
49c
99c
15c
a
2 - 25c I .r.PieniV
2p,29c
98c
alCflll
K 29'
1 pa I s u BT kj m
FINI
Snoboy Eatmore
Cranberries
Snoboy
Celery Hearts
Just right for stew en the
Cold Nights!
RUTABAGAS
PARSNIPS
TURNIPS
Cell
25
19
Pork Roasts
Lean Tender
Pork Steak
PURE
Pork Sausage
Vol Pok Brand
Sliced Bacon
Fresh Fryers
1 lb. 10 Of. Averoge Weight
lb.
Ib.
Ib.
Ib.
Ib.
35
99
This lYeeh Locker Special
Pork Shoulders ib. 4E'
CUT AND WRAPPED FREE
3 lbs. 19'
iNii.
MEAT BAKERY VEGETABLES LOCKERS
LIMIT
it
1