Image provided by: Ashland School District #5; Ashland, OR
About Ashland daily tidings. (Ashland, Or.) 1919-1970 | View Entire Issue (Oct. 18, 1927)
Being Held in Minkler Bldg. O I9-20-2I. Direction of Miss Irene ELECTRICAL APPLIANCES ARE SHOWN ELECTRIC. Gqrn Micks * 2 cupe yellow cornmeal t ’2 cups flour -K - 4 level teaspoons Calumet Baking Powder X r 1» level teaspoon salt 3 eggs / 2 tablespoons m elted b u tter * -, 1 pint m ilk .? C4 1-3 cup boiling Water g Pour boiling w ater over oorn- / meal, and let stand un til cool; r sift flour together w ith baking powder and Salt. Beat e < g s light, and add to cornm eal.,then add m ilk, flour and melted .hot ter; beat until smooth. Balm in bread stick pans in a hot oven. Drudgery of Housework Has Been Mede Unneces sary Display Shows Every electrical convenience for the kitchen le being displayed by The Jordan Electric company In the M inkler building, during their electrical cookery demon- strattone today, and for the fol- lowing three days. The electrical washing ma- chine, ironer, refrigerator a n d many other electrical appliances makes a great difference in the modern kitchen over what t h e housewivea of several years ago bed to contend with. No longer is it necessary to drudge ,to get the day's work In the kitchen done, as «he m o s t - modern housewife simply has to press a button and electricity does the hard part of the Job. , sumption of -tbia famous Ashland product. Ashland creamery butter and whipping cream from the sanse P>*»t are being need by Mien K e rr •» the various demonstrations calling for those materials. ----- A piece of fine sandpaper Is handy In the kitchen. I f bread, cakes o r muffine brown too much, it w ill remove It better th a n nay- thing elee. * «■ W hen beptlng ap eggs separ- atoly, bent 4he white first, and add -a little to the yolks. They w ill get thick more quickly and not etiek to the whip as when beaten up alone. S taffed Green Pnppeve Cut three peppers in halve«, lengthwise, not cutting o ft atoms. Remove seeds an<| white parts. F ill with 1 cup ground and cook ed ham, 1 cup cooked rice and 1 teaspoon salt. Bake un til pep pers are tender, about SO m in utes. ¡ îx * z » Martha Washington Pie . To keep icing soft add a little baking powder to the whites of the eggs before beating them, and then beat in the uanal man ner and pone the ’hoj syrup over the beaten egga. The icing w ill be The Ashland Creamery, which soft and creamy and ¿he part le ft Js now under new management over can he need for cake filling . Creamery Has _ . M ix and sift flour, sugar, salt and baking powder; add one-half m ilk, egg well beaten; the remain der of the m ilk mixed w ith the rolled oata, and beat thoroughly. Then add butter. Bake in butter- Fiat Display 3-4 cup sugar 2 1-2 cups m ilk 6 drops flavoring 6 tablespoons flouK 2 egga - M ix flour, sugar and add 'e g g yolks and m ilk. Cook u n t i 1 creamy. W hip up egg whites s tiff and a£d just before taking custard from fire. EXPLAINED 0. A. Malone W rites Inter: estihg Advertising Copy M Many people have a peculiar idea about the coats of electricity and feel the mystery of cost per kilowat and other electrical terms Is difficult to understand. C. A. Malone, superintendent of the city 'electric department, has prepared some advertise . .B a tte r 1-4 cup butter 1 cup sugar 2 e™ 8 o 1-2 cup m ilk 1 1-2 cuph flour 1 1-2 level teaspoons Calumet Baking Powder Speck of salt \ 1-2 teaapboq vanilla Cream butter, add. sugar slow ly. Separate eggs and add beaten yolk«. Sift dry ingredients and .add alternately w ith m ilk. Add flavoring and then fold in stiffly beaten egg whites. Bake in lay ers in a moderate oven (850-276 ddgreea F .) Put layers together with abbve fillin g and serve w ith eroam. meats on electrical coats snd the advantage ot electricity in cook- inc which are being published in The D ally Tidings in conjunction .with the electric cookery school at the M inkler building. One o t these advertisements was in yesterday's D aily Tidings and another one is in today’s is sue. I t w ill pay tlfe >ouspwlves to road these advertisements, an they explain many points in con nection with electricity and elec tric cookery. Groceries Used A Cooking Schoi Purchased a t our store To get* the same splendid baking and cooking results, we these splendid materials, used by Miss Irene Kerr; A shland Creamery Butter Calum et B aking Pow der • ’ Crisco Schilling’s Spices E ggs Crown Flour and ipany other m aterials which have aided.in the wonderful she has prepared We are H eadquarters for F resh F ruits and V egetab les QUALITY MERCHANDISE AT THE LOWEST PRICES ASHLAND p ie s ! pie I use 2 M cups le u r, taspoon n it . - T o roeaa- C n s c o I take a memfttr- 1 Be cuefiil rboot water Hawn the w ater cold and use only enough to make a paste which w ill easily dear the bowl and is soft enough so it w ill not break at the edges when rolled. I t is easier to tell when you have just the right amount o f water if you use your fingers to mix it. N o w take h a lf the dough, dust the hoard w ith floor, using as little as possible, and roll the pastry very lightly from the center outward, each motion of the rolling pin ending in the air, not on the board? I t should be about an eighth o f an inch thick. Fold it over one-half, lay over a Criscoed plate, fold back over the plate, smooth into shape w ith the fingers and trim the edges. To prevent the filling from soaking into the bottom «rust bakotoia started in a w f ÿ liM ove!» to set mixture beforo the CriRAhaidm e to m dt, the result will be a «foier,-iilky pastry. Brash it over w ith melted Crisco, dust a little flour over th a t, then add the filling prepared according to tbeuedpe you are using. Moisten the edge w ith water, then roll the other h alf o f the dough, fold it over one-half, make slits w ith a knife m ie center o f die fold for steam to escape. ay over the pie, w ith the fold in the' center, turn back ttx cover it, press edges together w ith thum b and finger, trim , then press together again. inches wide, w et it in cold water and put around the edge o f the plate, letting one half lie on top o f thcedge of the pie e r a * and the other h a lf just under the pie plate. H ave the strip bng enough co th a t the ends w ill lap over each other two or three inches. For very juicy fillings» make a little funnel o f paper or take pieces o f macaroni and stick into tw o or Ch^ee of the slits you have made. The juices w ill bubble up into these and return to the pie as it cools. W hen pie is p artly cool remove d o th and funnels. When juices run out they will bum on the bottom o f the oven, causing a smudge which is likely so add a smoky taste to the pie and leaving the oven hard to clean. (Successor To H ill’s Cash & 71 N . M AIN ST. Ashland Creamery BUTTER f Whipping Cream Deep Dish Apple Pie ' Serve in diehet they are baked in. Or when they are baked, turn them upside down on plates, cover With sweetened whipped cream, sptiatie with chopped n uu and call them Apple Crow's Neat. Prepare 3 cups of diced applet, then mix in 1 cup of sugar, W teaspoon dnnaman. Divide into 4 or 5 individual baking dishes. Add H teaspoon salt to each. D ot with bits of Crisco. Cover with the pastry, making slits in the center for steam to escape. Bake in hot oven (450* F J until pastry starts to brow n. Then reduce beat to moderate (350* F.) until apples are done. (About one-balf hour.) B u tte r s c o tc h T « : d e t t Use Crisco in making -ha n w iry fei these / ta r n and the trader, flak? ’’ 7 * . biradwi - with the delicious tiling aa Z Cuky mer.ncue win fairly a d t in your mouth. Take b in o f dough about the m e of,an egg. Roll; cover the bottom of wveneJ muffin pane which have been .with Crisco. Prick wed with a iotk tq prevent Used Excfasively in The COOKING DEMONSTRATIONS B y M iss Irene K err a t th e Jordan E lectric Cookery E xhibitions (k in o/fstontshmg ‘Blindfold T o t 4 M . U X A iU B X M tK T t LKVXL 4m,-vz «rrtod end epwssvd fly, O i*d Hoiutkttfint hutituH. sugar, salt and flour. Add water. Co.4 I thick, stirring constantly. J im Lefora »ring from stove, «at in beaten egg, AAr ct> and vanilla. Cool slightly andfill the shells. Cover with a meringue made be ing 2 egg whites sriflT and dry; add 2 espoons granulated snear: cover tarta, to slow oven (J<XP F-) for 1J minutes brown. This »mount wfll hi) 12 tans OCTOBER 18-19-20-21 a Chosen B ecause o f Their Q E E if this doesn't give you the great- O est nirpriae o f your whole rooting ex perience! Put a Httie Crisco on t o tip of o m spoon. On t o tip of another place a little of t o t i t you nro now nring; have emmotsc, bHnd- foM you, and give yon tost one. M inkler B uilding, A shland, C risco « Superiority in Quality and T ests MISS K E R R /# the - Cooking School ' « jl; AT THE MINKLER BLDG. THIS WEEK fat~—Uute a ram. Crisco's superiority mill astonish you. A lw ays In sist on Ashland Creamery (UNDER NEW MANAGEMENT)
