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♦
1S87
October
■ «
18-19-20-21
2 P.
Jordan
MISS IRENE K
M. Daily
MinKlèr Buildi»
Enthusiastic Interest b Shown
in Cooking School Demonstration
Enthusiastic interest
cooking school is being sponsored
by The Tidings and the Jordan
Electric company, was evidenced
by the large attendance Tuesday
afternoon when Mlaa Irene K err,
a home economics lecture started
the course.
The cooking school la held for
the purpose of teaching hi
wives the use and advantage of
Westinghouse Electric range, to
get maximum results from t i t
latest improvements In cooking.
Miss K err explained her task as
that of teaching housewives the
correct method of cooking food .in
a Westinghouse.
gome of the high potato o f In­
struction in her prelim inary talk
included the following:
earth in g in which there is cold
water in the oven and expect it
to ccok on “stored heat."
The delicious foods which Miss
K e rr prepared in demonstrating
the use of the Westiaghouse were
In evidence of splendid results
which may be obtained.
The complete Inticheon was en­
joyed by the w o m en ^g o attended
the school.
.
Recipes were as follows:
Monday, or F irst Day
• Oven Dinner
'
Baked Stuffed Pork Tenderloin
Baked Applesauce
•
Escal loped Tomatoes
Peppered Beans w ith Pimentoes
Tomato Aaplc Jelly
Cooked Prune W hip
< V (p n stored beat) . * 1
Egg Rblla variations w ith fetSbUit
dough
Swedish Coffee C a le
Three of a K ind Sherbert
»
Souffle Potato S alad .
Noter take meat directly from
the ice box and pirt It In the oven,
she advices. Leave the mat in a
normal tmperatnre for an' hour,
or until It takes on the normal
Egg Rolla
tem periture of the room.
8 tbsp. Crlaco . . . .
. „‘S’. . .
Roll vegetables which are to
h .c flour
be baked, in meltp dbutter be­
•
.
fore they are place^ la tbe oven' 1 Up. sdht
4 tsp. Calumet B. P.
and they w in not turn black as
tee better w t»-b reak np t h e
2-2 c ipllk
starch.
1 tbsp. sugar
Do not keep “peeking” In ,tbe
Rob shprUping into flo u r, salt
. pven to see how food is cooking
and
b a k t a g 'M ^ e r . Beat eyg, su­
; as this wastes much more heat
gar and m ilk, ‘ X d fito dry ingred-
than is ordinary known.
ienU. Knqad lig h tly and ro ll thin.
Misa K e rr demonstrated
the
C
at With large euttpr and m ark
- greet amount of eookipg which
J ean be done w ith a little beat and across center. Brush w ith butter,
showed (be remarkable manner Id fold sod bake. Preheat to < re­
; which tbe Westinghouse w ill re- set to 7*. bake 12 min. 8« top
hd»t or io min. toil beat If oven
■ tain beat, a fte r the electric c»r-
! rent ta dtoeonttaned. Ever» Mt o f has been oh for some time or for
bent la utilised if (be o ie n
ig o > e r baking.
I Fenndad oa fo r Baking PotydTr
; properly operated.
In thia connection
ped almonds. W hen 'done
eqnarM, serr» hot with ba
a (teredo« to*. U«e goaifi
ter,, not eubetitnte and ,
measuring o f iusrediaeto.
2 C flour , ; ‘
- A
3 tep. Calumet B. P.
2- 3 c m ilk or more
1 tsp. salt
Sugar If desired
(Aeeeg Blecnws
Add grated cheese w ith shost-
ening or on top. of biscuits.
F r» U or Bi»t Biscuits
'
3- 4 c chopped fruits such as figs,
dates, candied cherries or
nuts.
9
Add before .m ilk and w h ♦ n
ready to go into oven sprinkle
w ith brown sugar/ cinnamon or
nutmeg.
Place cherries or nuts on top
of thinly rolled biscuits.
Orange and l em on Tba Bbrnita
Cube iu a s r dippedJn lemon, or
omnge Juice or sprinkle
w ith
grated rind .
,/
Rolled Bhrnlte
<
Roll 1-4 In. thick, ¿rush
butteg, spripkle with sugar
clnnliAftn, roll as tor Jelly
white or brown engar.
Cdt 3-4 in. slices then lay
cut side down.) Bake 20 min.
w ith
and
Toll,
With
Like
clnnsHUfU rolls.
Use same method fa r rolling'
and use nuts and fru its, r k w
chopped apples, stewed fruits or
drained and chopped «»tea, figa,
ralsJpn p r peanut hujlter,
4 * t
increase shortening ip egg roll
recipe to double amount, add l i t ­
tle mom sugar. Ona btoedit on top
of another.
'
shortening until'U
Bbat to a means 1-1 c butter
and gradually beat Into the 1 * 8 » a
sugar. Add t beaten eggsi
Sift
2 1-4 o pastry flo u r and 2 tap.
Calum et B. P. jkdd.to butter al­
ternating With X t f c m ilk.
Mix. With b a tte r,1-2 c seeded
rklslna i or ra lm m ‘> nuts.
Pour Into > k e pan bake
35
minutes. Preheat to 4, reset to I.
A fte r batter is poured into pan
top la'covered w ith yolk of 1 egg
»pconed t^ver surface. S u g a r
enough to cover and 1-3 c chop-
uptn dinner tim e pad I am sure
the fam ily w ill enjoy i t
>111 another suggestion. Buy
vanilla lea creeds and mix part of
it With fine chopped
pistachio
nuts and another part with mara­
schino ‘c herries and peck tn
a
mould, O r use chopped figs and
walbkts w ith one half then add
wen drained crushed
plnapple
to remainder.
'' Ore» Dtaaon
. Pork Tenderloin Btefl
1 c tine bread crumbs '
2 eggs, beaten
A » » c. , butter,
UUILCI , UlCilrU
1-4
melted
1-4 tap. each salt, pepper te d -
sage
'
2 tbsp. chopped onldn
' •
M ix above Ingredients « | 4
spread between pork ten4mJUlpa.
Tie meat Is place firm ly and hake
1 2-4 < r a . t a r / 2 l-> lba. meat or
longer according to weight , of
meat." Bake at 6 1,-2 deg. tn a ll
Westlngbouse m g e s .
ff. ■
'
Baked Apple Saaee -■'*
Quarter apple« and arrange in
baking dish ftf layers w t t l Butter
sugaV and nutmeg, Preheat Waet-
. lnghodae oven to 3 1 -2 *, reset to
4 1-2° and b *ke 1 hr. o r logger
i f w ith the oven dinner.
paprika. Pur individual >
«ei*4 on evia» lu ttas» tear
Coekud o n stored huât
dinner comes oat-^baku
«Un
min.
Dressing up the lee cream la lota
¿f fun and
la « Iv a r »
more
fhsn doubiy welcome.
Boaffle Potato Salad
l c prune palp
3 tbsp. s u n r
1-2 c chopped nuU
l tsp. van illa
4’
Beat whites s tiff, fold In auger,
add vanilla and uarefnlly fold in
nuts M i p ru n e palfe. Bake in an
ungreaeed baking dish u n til firm
in center; 80 m in. Preheat oven
to 5 deg. reset to 5 1.2* deg. If
oven is celdZ
SCALLOPED TOMATOES
Boil 8 medium sited potatoes
mash or put through rtcar. Add
3 tbsp. olive o il, 1-2 tap. onion
Jules. 1 U p. salt. CbUl thorough­
ly. Beat w ith perforated wood­
en spoon. It,4oo thick add hot wa­
ter. (cold water *111 not do) using
tbsp to measure water as you da
not want salad too th in , Sprinkle Busines« la Medford-—
liberally , w ith paprika, dot * w ith
Victor Rollins, a resident* of
capers and garnish w ith
heart thia d ty , sp e n t. Tuesday ta Med­
ford transacting buataeaa.
lepvea o f lettpem
1 c bread crumbs
1- large can tomatoes
'-
1-4 c butter
2 tbsp. sngar
salt, pepper and peprikg
1 1-2 tbsp. grated onion.'
Cover top w ith bread crumbs,'
dot w tth butter. M ix lngredtenU
well. Deck as in stru cted 'd d d M ke
1 h r at B deg. in any ranfce. . , '
Peppered Beam W ith Ptnseatms
Let soak overnight in. soft wa­
ter 1 pt. lim a beans, la StoCping
drain and cook ever «lop
flrih
closely covered t a ^ p i ^ k t i r » » - .
til tender.
’ »'W
1-4 c fat ,fromy bfoakfast baeoa t
3 tbsp. onio» Juice
( , ft 4 , V
t n . ' r j &
i *
’• * * ■ 5
3 tbsp chopped pimentoes
1 U p. paprika
2 uV " iV
¿L.
2 1«2 papa #o»r. 1«< teaspoon
salt, 8 teaspoons «ream of Ca-
Inm et Baking F o w te r. 1-2 tea-
spoon cinnamon, 1 enp (1-2
pkg.) sliced dates, (-2 cop <5ris-
ed. 1 enp bremn >ng0r. 1 egg,
7 squares chocolate, melted, 1-2
cap m ilk.
Sift tbe flonr, salt, Jtaking
pewder, and cinnamon.
Work
ta tbg dates w ith tbs finger tipa,
cream the shortening, add the
sugar gradually, then the beat­
en egg and the melted choco­
late.
Add the d ry Ingredients
alternately w ith the m ilk. Drop
the m ixture by rounded tea-
spoonfuls two inches apart on
a weN-oiled baking sheet or in­
verted pan. Bake in a moderate
oven (27 5 degrees P .> for ten
to fifteen minutes.
Thia recipe w ill make about
54 cookies. ' ' /
\
•-»
AM
Electric Light and Power Department
WHAT A SPLENDID ARRANGEMENT^ IP A COMPLETE
MEAL MIGHT BE PLACED IN THE OVEN APTER THE
BREAKFAST DISHES HAVE BEEN CLEARED AWAY. JUST
SET A LITTLE CLOCK A N p TURILA SWITCH AND THEN TO
PORGBT IT UNTIL TIME TO SERVE AT NOON OR IN THE
EVENING. THE AUTOMATIC ELECTRIC RANGE DOES THIS
IY; W G . WONDERFUL, IS N ’T IT? f ASK YOUR BLEC-
tC DEALER ABOUT IT.
*
• ■ >
«
f V e te ^ q h
W ?;1{
. r i . ; - ; - '• : ,4
•»; ■ »-■< -
Most every woman, delights in planning and preparing meals,
but she disliked standing over a stove during the long cooking pro­
c e s s - The electric ' range does away with -watching and waiting
which is the -hardest kind of labor.
dinner. Tf bkked alone 4B min. to,
1 hr. at 2 dug. of kgat.
'
Tomato Aspic J rily , <
,
1 1-2 cups tomato Juice strained,
1-4 c vinegar
,
Then, too, the range eliminates the real drudgery of the kitchen
•— washing dirty, sooty cooking pots and pans. There is no flame, no
smoke or soot with electric heat. It will not discolor or soil cooking
utensils. What is this worth to the present day Ijpusewifef
éclean
4
$ h p r| $ a very tangible saviag in food’ when it ìb cookoì
Ìricaìly. Meat shrinkage win be reduced at least
per cent,
means that where it has been necessary to prepare a six-pound roast
to meet thè reqfiiramen^ of'the family, a iv e pound roast will be
sufficient In mds(i fandjies^m eat.is served at least three times a
week. This would mean' three pounds Saved-or about twelve i>ounds
a month.
ELECTRIC COOKING «
and
COOKING LECTURES AT
THE MINGLES BUILDING
THIS WEEK
You may wonder why the electric range saves food. Electric
heat does not consume oxygen. All fuels, in order to make sure of
perfect combustion, must.haVg a continued supply of oxygen. For
this reason, there mùst be a circulation of air through the oven of a
fuel range. The constant circulation Of hot, dry air, causes the juices
to be brought to the surface of the meat where they evaporate. This
results in considerable shrinkage. In the electric range, there is no
circulation of air. To be sure, th^re is-a vent to relieve exoess steam
pressure, but the steam which escape» is under pressure. The air
in the oven becomes saturated With moisture and cannot absorb the
juices of the meat.
The baking methods
S88SS
Come and let
ma
MISS IRENE KEEK
one o f A m ed ca ’b fbremofit Do«
i tell you all about
tbe remarkable n ew bake * day
you m ay be«
coma a better cook—produce
better, m ore wholesome bakinga.
FUMES W SO O T
ELECTRIC '
COOKERY
*
‘ and
’
(W R IN G
LECTURES
Minkler B ld f.'
Wed., Thors., tri.
O ct 19, 20, 21
.Ereryhody Invited
Percolator Given
v*»«r
ttaad
your family with the
ble pies, cakes, Use
niitg and cookies you
Y o u can, if you’ll coi
U 8R 8 H O M E PR O D U C T» .
Dealring to stimulate the
community or
count/ In
uae o f products grown Ip the
which her cooking schools
are held, Miss K e rr, whp Is
conducting the "electric cook­
ery demonstrations for the
Jordan Electric company in
the M in kler building la now
using M urrel flo u t, whcih la
made and distributed by The
M utual M ill and Seed com­
pany of Medford, and m illed
at th e ir plant in the valley
city.
M arvel F lo u r baa a wide
distribution here, being sold
by every grocer in th e . city
and la said to be an excellent
flo u r for pastries, cakes gad
other Jood stuffs.
su
DW.
when you uae a WestM
Electric Range.
-You cannot realize until j
trie cooking, how muctf b
en can be, hbw much Si
house will he- Electricity
healthful heat;
rultsareurafem .i
freedom from the
Electric Co
Vegetables are» water foods. By the old fashioned method of '
coqking, they are usually boiled in a la/ge amount of water. This
method applies the heat through the water and a large part of the
flavor and nutriment is boiled ou t The water containing the real
food value is drained off and thrown away, but in the ovèh of the
eletric range it iè possible to steam vessels with a very small amount
of water. The kettle, is enclosed in a comparatively air-tight com­
partment, the steam ’is generated, conserved gnd superheated, and
it acts as a much better method for heat distribution and applica­
tion. The material food values and Ilie full flavor of the foods •re,
therefore, retained in the
How often is it necessary to redecorate the kitchen when a fuel
range is in use? In most oases, every year if the kitchen is to be
kept “ spick and span.” This redecorating is not necsesary with
the eletric raqge. Time itsolf will* do the only damage to the
decorations.
z
'
r
• ;
1
WHAT
With fu^l ranges, there it a danger o f; fire, escaping gas, baaik
The poisonous gases from the combbstion of fuel oftentimes .escape
into the 1*0001, stupting plant growth and endangering human life:
•
*
'• t
. Just summdrike the ssvihgs
see their value. The electric i
a day of hausdw iieV tiiio,
kitchen, (3> Saves in w ^ghtand value of food, (4) Gives better food,
(5) Saves the redecorating cost (6) Provides a safer, more healthful
kitchen—-the woman’» workshop. .
•■MÄ?