'wioW
October
18-19-20-21
MISS IRENE KE
2 P. M . Daily
Minkler Building
Use o f Evaporated Milk
Extended Remarkably
The Increase in the use o f evap
orated m ilk d arlag the p u t f if
teen years has been truly rem ark
able. Not only Is tkis true on
shipboard. in the tropics and arc
tic regions, in the lumber and
mining camps where little or no
m ilk is produced but in the cit
ies. large and small. Discriminat
ing women use It ia large quanti
ties beceauM even in many of
the large cities they rind It more
reliable than market, or even bot
tled m ilk. In addition, evaporat
ed m ilk is widely used by bakers,
candy and ice cream manufactur
ers.
Thia general approval in the
high quality and reliability gf ev
aporated m ilk is due to the rigid
standards maintained by the man
ufacturers.
Take Alpine M ilk for Instance.
This brand of evaporated m ilk is
one of the oldest and best known
on the Pacific C o o t witb plants
Touted in C alifornia and Oregon.
They require that all cows from
which they, accept m ilk must be
healthy and la good flesh at all
times and that they be milked at
regular hours, morning and eve
ning. They have the most string-
ant rules relative to the cleanli
ness of t h e m ilk cans, and the
method of handling the m ilk, and
require that the «tablas e n d
sheds w here.the cows are k e p t
must be clean aad well ventilated.
The company’s inspectors make
personal Inspections from time to
tim e to see that all the require
ments cf the company are being
lived up to and any suggestions
made by him mast be carried out
by the dairyman.
In which it is sold to the public
with all the sweetness and parity
Of fresh milk retained. R is, of
course, doubly rich ia e r u m be
cause it takes a whole quart of
trash full cream to a u k s a pint
of Alpine.
In addition to this, Alpine M ilk
after being placed in horaiatical-
ly seated tins is sterilised by be
ing heated under steam pressure
which destroys bacteria and pre
vents fermentation. The stq rilila-
tion of the m ilk résulta in keep
ing it pure and sweet in the can,
which is one o f the most import
ant reasons that Alpine M ilk has
become so popular.
Also
Its
rich flavor, creamy amohthness,
and its economy over m arket milk
make It a great favorite anffng
discriminating housewives W h o
use it for every purpose f o r
which milk is need.
combined and allowed te stand
until cold before shaping
Into
creqaettea
The next step is to beat an egg,
and to this add 1 tablespoon of
cold water; then dip the croquet
tes Into the beaten egg, then flue
breed crumbs end fry In deep
tat. The bread crumbs are better
than cracker crumbs as they do
not soak tke liquod so quickly.
Croquette? are so simple and
inexpensive t^ u ta ku , yet they are
■uldcm «erred only at a oompaay
luncheon o r party. Many house
wives have the 'Idea they are d if
ficult. to make and or.ly s e r v e
them on rare occasions.
t f the th rifty housewife woald
only realise It, the making and
serving o f croquettes to one of
the best ways to use leftovers and
■craps of meat, fish, chicken, veg
etable« or cereal«.
There are few foods more de-
Ucions thaa a well made, crisp
croquette, piping hot and served
w«th a tasty sauce.
The firs t essential for the pro
per «taking of croquettes is how
to prepare a thick white sauce
and the proportions of fat aad
flour, to milk used. A thick white
sauce to the base for all cro
quettes; uuleas you are making
cereal or mashed potato croquet
te«. them we use eggs for thicken
ing purposes.
The liquid fcr the sauce may be
meat or chicken stock if such cro
quettes are to be made; tomato
juice or the liquid from various
vegetables. Don't forget when you
throw away the liquid from cook
ed vegetable you are throwing
nway a lot of the good food val
ue, and by using it for your sauce
yoa «re making «se of the satire
vegetable.
Tha Ingredients
for a thick
white sauce are 1 tablespoons
flo u r, three tablespoons butter to
one cup of .liquid, and this well
seasoned This to made in the us
ual way by mixing together the
butter and flour, then adding the
m ilk; a smoother sauce to obtain
ed if you cook it ia a double b o ll-'
er. until thick, and It must b e '
stirred ccastantly te
prevent I
lumping. The proportion ef meat I
or vegetable to aance is 1 1-2 cups
to 1 top of sauce. These are ail
lem of
Menus Are
I Solved by Women
Enticing
Demonstrations of
K uitta« a«*» o t o n
t r a u - coattaeatal High
Miss K e rr, who condhets the thrill women even mor
four - day program of cooking ta tto that one r e r f
demonstrations and lectures at part of the preparatory
the M in kler building, starting to
morrow a t 2 p. m.. haa arranged
an enticing list of menu« for tha
four days which should prove at
tractive to every housewife.
The menus for the d iffe re n t
demonstrations w ill be as fol
lows:
the problem et flight eqntpflbnt. -eml-sweat, variety a n d . kecaeee
bet women solved the PrehtaM M BUgar indaeee thirst, fletrn ten
flig h t fee« rattqas. %
, be atUtaed Instead te satisfy the
Packing food to keep filer» fit « raving for sweets end to furnish
on pn endurance trip Whtoh
high energy valaa. , They. *s wall
quires the heat of bodily M a t t * n the whole wheat M ead apaet-
necesaitataa a knowledge a t
fe d fdr eaadwlehes ere valuable
values which all
houapw toi* for mineral »alts, vitamin« a n d
V
Tuesday, October 18
would do W«1 te have If ' tha« ro u g h s « o r ballant, no necessary
Oven Dinner
paek lu ach M to r hitch - hikin g for health.
Bakked Stuffed Pork Tenderloin sone and daughters or prepare
Satisfying recipes tor stuffed
Peppered Beans w ith Pimentoes provision? tor a husbhnd’e hank- dates which w ill ba appreciated
Baked Apple Sauce
tag trip . The earns care must ho in every sportsman's lunch box
Escalloped Tomatoes
taken to meet the needs of hung- ere as follows:
Tomato Aspis Salad
er, thirst and fatigue w ith a Hghfc- -
ftarngpe Peanu t
Prune W hip— Salad
compast rattan. ,
?
To 1-« cun L M hopnd peanut
Swedish Coffee Cake
■ a
M
a . ’ a - a butter, add. slowly B tablespoons
Egg Rolla
F°
k ?8 Wi u h dO»"Ofc|e uU»
Ci or“ «e julce
ta®d i“ n> or‘ )
crumble easily, But which, fa fa M h
}
j . , teaapoon grated or
tho most nourishment for t h .
hm
or a t a K p t o i t o o p p e d
Wednesday, October
least amount Of space are aecee-
orange peal. These dates
Breads
sary. As precious space sen not may
w lth . chopped
Fancy Rolls
be given to carrytag much w ater. ttlte d peanut.
Cakes
the thirst provoking foods such
as auger and salt must he lim ite d . '
Apricot Coeoannt
Thursday, October 2C
A
t
the
asms
time
the
foeda
must
Wash
1 «up <1W pound) dried
Pastries
he so appetising and*ao ah lllfu lly apricots. Place In a colander or
Fancy Icftga
flavored that no tack of'season- wire strainer over belling water
Salads on H a lf Shell
lng w ill be noticed. ‘ H ikers aad for I minutes to soften. R a n
sportsmen In certain section« Of through feed chopper alternately
Frid ay, October 11
the United States muM often w ith 1-8 cap nut meats and 2-8
Luncheon Suggestions
travel lig h tly w f tt no w rio r-n u p -l cup shredde dsoeoannt. Add J
Cookies
ply Immediately available, hsnoe ta hteepenuo o f orange Juice and 1
Individuel Jelly Rolls
it is lnterqbtfqg to know how this teaspoon grated
orange
rind,
problem eha he solved.
Mix w ith hands u n til well Wendt
The foods considered appro- ed * ■ «
roM «» ■°<a r-
Quarantine Proving Bffective— '
L eft Today—
M r. and*Mra. H. C. Bonney and
son and Mias Kmeltne Lorgan of
K lam ath Fall« le ft today to re-
According to Secretary Jardine.
tarn to their home«, a fte r having
(he
department of Agriculture is
spent tha week-end In
Ashland
visiting w tth M r .and Mr«. Guy gaining in the fig h t on the white
He
believes
Randle« a t th e ir home on Allison rin e blister m et.
that the quarantine established in
Each Alpine
manufacturing street.
plant receive«. Ha m ilk
b o g
herds located la the vicinity ' of
the plant, M p w ithin a distance
of about tw « n ij mUee. This en
ables them to have the m ilk de
livered quickly a fter It is taken
from the coW«. I t , is then care
fu lly tested for parity and rich-
neoe and <gy m ilk net ep to the
standard Is promptly rejected.
The process by which about 80
per cent of the water to removed,
has been developed to It« present
high state o f perfection through
years of effort and a large ex
penditure o t money. As a result of
this perfected process, the evap
orated m ilk to pat lata the tins
Instructor
ELECTRIC
COOKERY
Brig
prints and satisfactory fa r a fly-,
,
.
er’« lunch include: coffee, p e g
ooup, orange Juiee. S w e d i s h Ptektag F in ished
•
M ead, cheese, beef le a f n g ' l
Apple ptehlng ig the F o o t «
chicken sandwiches e ll made w ith Creek district la about finished
whole wheat bread, Hrarwdsptr 8»d aeveral farmers are putting
stuffed eggs, oranges, Iomega, bogs la th e ir ercaros to clean up
.«tewtag s u m -d a te s staffed w td L riJP
♦ «,
CITY OF ASHLAND
Electric Light and Power Department
We are today living in an age of rapid progress The American people want apeed and
comfort. They are striving to get all they can out of life and are eoflstarithr seeking new
ways to lighten their tasks so that they can devote more time te outride interests. They
are doing everything possible to lessen their household duties and are content with noth
ing hut the best.
-
.The housewife of today does not want to lie'tied dpwn in a kitchen, restrained from
the soeial activities of her friends anti neighbors, because of lengthy cooking procedures.
Nevertheless the meals in the home provide ode of the greatest sources of companion and
fellowship existing today. We all know of cases, no doubt, where it is a mother’s cooking
that keeps the family together and were it ndt for the daily three meals that mother pro
vides, the children would soon be scattered and the home broken.
Although to bo called a good cook is perhaps one of the highest compliment^ that
can lx? paid a woman, it is generally true that women dislike cooking, and the cooking
they do Is usually done from a sense of dutf. The three chief reasons for this dislike- are:
1. THE NECESSITY FOR CONSTANTLY WATCHING FOOD
SERIES OF ; Z. COOKING
LECTURES
,
•
_
•
•
,
*
'
*
to he conducted by
M is s Ir e n e K err
HOME ECONOMICS INSTRUCTOR
START TOMORROW AT 2 P. M.
At the Minkler Building next door to J. P. Dodge
aityl Sons, under the auspices of
The Jordan Electric Co.
AND CONTINUE
Wednesday, Thursday, Friday, Oct, 19-20-21
GET YOUR ticket EACH day at the -DEMONSTRATION
M. Daily
ASHLAND
CREAMERY
BUTTER
Whipping Cream
Used Exclusively
*
WHILE IT IS COOKING.
CONTACT WITH OAT
CLEANING DIRTY,
UTENSILS.
SOOTY
AND
GREASY
COOKING
If these three olyectione could he eliminated it is doubtlessly true that more women
would take an interest in cooking, and their daily tasks would become a source of
greater enjoyment. And these objections can be eliminated if cooking is done electrically.
/
There are a number of features about electric ranges that answer
Vwhy you. should tuly an electric range.” There are seven reasons:
1. ’Convenience. *
.
4. Healthfulneijs. .
2. Cleanliness.
,
3. Safety.
3. Coolness.
6. Economy.
,
x
7. Satisfaction.
the question of
T
•
¿ . Z
-
/• ;
! i *
f
/ *85^
Do you know there a n 123 Eleetrie Ranges in ABhlam
Do you know the average bill for cooking, water Ito«
lighting, ironing, washing, etc, for these customers was
$7.00 oer month?
< By Miss Irene Kerr
COOKING PEMONSTRATIONS
the Jordan Electric Cookery Exhibitions
Minkler Building, Ashland,
OCTOBER 1849-20-21
Chosen Because of Their
Superiority in Quality and Tests
«mon raw
mamaoxiœht )