ro* » » » « s s * » V M a s a s «
Being Held in Minkler Bldg. Oct. M
■.■SiÄ
1 i
’s Lunches May Be Made -
; Appetizing and Attractive
if Simple; a Sandwich Recipe
D uring the summer most of us
get outdoors a good deal — wa
taka long drives, w ork in the
garden, and take rani vacations
in tbp woods o r lake eountry.
B a t an fe ll approaches, the moth­
e r o f the fam ily enter» one of her
busiest seasons. Before t h e
rounds o f three meals a day seems
ae monotonous you think you can
hardly stand .it, drop everything
occasionally to get outdoors. You
may say, "B u t I hays the child­
ren’s Innubee. and what about the
iroalng and the slsanlagT” I t w ill
do J«et as w ell to fold the flat
pieces as. they eom e.off t h e
clothesline and use the t i m e
yen gain to give yourself e change
of scene nah naw outlook. Do
not go over the house quite so
thoroughly this week. As for the
children, take them on the holi­
day w ith yon.
■'—
I knew a mother of three little
girls who ta k te them frequently
oa an a ll day pieaic te « ‘ nearby
park, «he is th e ' ‘captain** aad
the ehiMren are under h er oom-
m u d . W hen they* reach the epot
chosen for the ram p, two or three
o f the group are sent out as
scouts for flrewtiod. 'We guards
a re 'le ft to ley t e a papers for the
table, sad unpack the previaioaa.
wjtlch. of coatee, are very simple.
T he lunch basket. ^°lds a. , ther­
mos bottle filled 'with b o t’ eocok
-tor the d rin k, a loaf of Oread
sliced and buttered, a few slices
of bacon, a can of corn and a few'
eggs, w ith fr u it end cookies for
hot luncheon 4IA.
) ♦' .
• slices e< bacon
1 can o f corn (no. 9 else)
4 eggs
F ry the bacon ever a slow fire.
Remove tbs. Stripe to a w a r m
plate and add a ean ot corn to a
little o f the bacon fat. A fte r , it
becomes heated, break the eggs
into the eero-and stir until they
are« sot. P u t a spoonful o f this
m ixture w ith a strip of bacon be­
tween two Slices of buttered
bread. This recipe w ill serve six
generously.
Ton w ill find that i t is easy to
manage w ith Just a small fire, a
long handle pan, ^-couple
of
wooden platee- for serving, a
spoon to s tir w ith, and cups for
the cocoa, ^lore platee weuld on­
ly be in the way.
•
F ille d Cookies
" Then top off the meal , w ith
fresh fru it and cookies. The rec­
ipe I am giving you fo r Piped
Cookies is Ideal for such outdoor
meals. These cookies are moist
and w ill not crumble when they
aSe: packed. H ere io the recipe:
1-1 cup butter
1 cup sugar
I9*2O'2I. Direction of Miss Irene Kerr
I
.rsrfiJr
J. P . Dodge and Boas, local
distributors oz the Hoosier.
The housewife is forced to
take millions o f steps saau-
s lly in the preparation of
meals and any equipment
which w ill reduce the Bom­
ber of etepe required, such ae
the Hoosier does, is an In­
valuable p art o t the kitchen
furnishings. .
'
4 doten cookies S inches in dia­
meter. •
1
The recipe fo r the fru it fillin g
fe r these cookies is:
1-2 cup raisins
i- k cup figs
'
1-2 cup dates
1-2 cup sugar
l - l cap w ater.
Juice 1-2 lemon
P ut the raisins, figs end dates
through a food chopper o r eût
them fine. Add lempa Jaira, su­
gar ta d wa(pr and cook a«tll
thick. --#•-----J - • » •
Date Caramel Cookies.
2 cups flour, 1-4 teaspoon salt,
A -.teeapoqng ,cream of Calojnet
t fa k ii^ t o w A p , 1-2 cup (D 4
| ^ g ) , d a ^ e , jtlra d . 1-2 cup p u t
tlolsaWhidh Jflaa Irene K err
is eeing sxclistvaly is her
demonstrations are canned
vegetables,* ftmlts and other
produets e f The Bagley Oen-
uery of this city.
Mias K a rr stated the
thq busy housawtte because o< th e
mamy possibilities.
As a cold « aeth er f o o l i t la «be
o r the moat im portant heat, pgo-
dueing foods you can feed fo u r
fam ily.
la German the word wgfOe
means honeycomb. This le really
an appropriate name because' it
closely reenables a honsyrateb.
Mguy housewives feel t k » 1
w affle making is a alow tedious
teak, end tk»y a r t reesly ptrngle
to make.
The reel secret of sau ite w l
w affle making lies In having the
iron ot the proper temperature
before baking end having the hat­
te r of the proper coaatatMMy
The iron should be heated te r C
o r 10 minutes, then w ith a gan­
try brush lig h tly brush over with
a little fa t both the upper had
lower p a r t,o f the iron. Pour a
small amount of the better te
the ranter of the Iren and lower
the top. L et cook for about , 2
minutes before opening the iron
o r the waffles w ill be pulled
a p a r t.'
_ H
DIRECT ' i ’RIMAB^ w i» 8
Portland, Main». Oct. 19— (IP)
Jamra H . ÖWaa. general man-
a ip r e f'tfte Owen-Ore«aa teafoar — The direct primary law won
oompany -was, “hachad 0«**- a by a two to o m m ajority In
speeder a t the lousing camp near Maine election* yeeterday’a refer­
B utta Palle, and aligbtly Injured. endum Indicated.
Del
MARVEL
R ogee products of the Bag-
ley Cannery Ware of w eal
lent grade sad quality and
that she was glad to feature
them in her demonstrations.
copslsteney, too thick a batter
will produce a soggy waffle. I t
should be th ia enough to pour
easily from a pitcher.
Wafflqp ere one dish
which
must be served as soen as baked,
in other words they must be
cooked aad eatea while yon welt.
U S E D IN
FLOUR
I f you hgve stade your waf­
fle better using a double acting
powder it may be kept in the ice
box sad cooked for l'uncb. To this
you may add a few chopped nuts,
a square of chocolate and bave
a dish entirely different
from
ordinary waffles. Chocolate w af­
fles for lunch ere delicious, serv­
The batter must be the propar ed with e spoonful of Ira cream.
Cooking
Demonstrations
Better for Pastries and Biscuit
H. B. Carter
A HÔME PRODUCT
They must never be piled one
ou top ot the other expecting
them to keep warm . They w ill
steam sad becomp foggy rather
than be crisp.
THE
MUTUAL MILL AND FEED
Medford, Ore.
Absolutely Sanitary
(Ashland Grocers Handle This Flour)
meats, chopped, 1-4 cup Crlfoo.
u i X
X
! , - " ' 1 •“ * *
1 tsp. vanlUu
' Cream the b atter end
sugar,
kdd the well beaten eggs, Sift the
dour once before
measuring.
Sift the flour, soda and salt to­
gether. and add alternately w ith
the sour cream. Add the vanilla.
R oll as t h l n t s possible and cuf
into 2 lush rounds «1th cookie
-cutter. Place a generous tea-
spoonful of fillin g *on each .round
'fold them over lik e a turnover,
and press the edges gently to­
gether, Bake on a cookie sheet
f o r t * tm ia u tM in ar moderate
oven a t! 21«’ F . This w ill make
- Sift flour, salt sad baking pow­
der together
M ix dates, and
coarsely. chopped ante through
the flour w ith the Anger tips.
Cream shortening, add the ea­
ger grad sally w ith Constant s tir­
ring. f Add the beaten egg dad
the* m ilk.
S tir in the d ry in ­
gredients, dates end nuts.
Drop by rounded teaspoonfuls
on a well-oiled baking sheet d r
inverted- pan.
Kake in e . l i e t
oven (40 0 degrees F .) tori'
mlnutew . T h U recipe makes 40
smell aooklee. .
?'
First, n s jtfNMm of your fat is very, very
te te ttb tt, and « must be property used.
T k s o M saying, " W a it for the fat to smoke
before y o u p u t thte food in” is out o f date.
U n til L found Crisco (which fries to perfec­
tion w ithout smoHng) I used thia teat, smok­
ing up the whole house a s w ril ae m y hair
arid ao tfam every tim e I fried anything. -
French Fried ’Julien ne»Saratoga Chips
W a fle ♦ French Fried Sweets
F e r FraaehlFried# cut in stripe about one-
haKinch square, and for Julienne (or String#),
m m a tc M ik e strips. For Saratoga use
smaller potatoes sliced as thin as possible.
B u t for W a ffle Potatoes we need a cutter,
which can he bought cheaply in any depart­
ment store. This a ril also cut Julienne.
T o fry any of thaam first be sure. A e y are
dried in a towel. Put in a medium-sized
kettle about 2 to
lbs. o f Crisco. u can
ho used over and over, so this w ill last for
C
C
T S e
hot enough to fry A e potatoes 0 9 5 F . if
you use a Aermometer). There are kettles
w ith a basket espotisU y made fo r deep fa t
fry in g ' but you can use an ordinary sauce
Whipping Cream
only a few potataos at«a
«s o f course cool A e hot
necessary to increase thk
to is as hoc as when you
o u w a td t them fry, notice
Used Exclusively in The
fl -browned fin about 4J4
COOKING DEMONSTRATIONS
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into the soft mix-
i a tooA pick to be sure
These A ree are sjmply left-over boiled pota-
Si 13«.“
Cottage Fried we brown on<both sides in
frying phi». Caramel Sweets we fry the
same way, except A a t we sprinkle them
genefously on boA* sides with granulated
sugar while they are frying.
Fill Aeylare, all the real p o
listd by any flavor of fat.
By Miss Irene Kerr
>
deep-frying browns them evenly. Often I
dress them up by rolling ia beaten eres and
bread crumbs. This makes delicious, brown,
crispy balls, not a b it greksy when fried in
Crisco.
*
’
T
_ ,
Sweet Potato Puffs are delicious, too. T ake
four medium-sized potatoes, boil, peel and
put through ricer. Add one well beaten egg.
at the Jordan Electric Cookery Exhibitions
Minkler Building, Ashland,
A
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’•
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m s l- 'r
Five other ways to use up cold boiled pota­
toes. For Lyonnaise. r im t h in , add as much
sliced onion as yoU like, a little chopped para-
ley, and fry all together, tofsm gw ith h fo lk
until they are a nice brown. For Hashed
Brown, chop and brown in A e frying pae
Stir occasionally, usril partly brown all
through. Then let them brown over the
bottom, double over like an omelet, and
serve on the platter m o m d rt share, a lovely
golden brown. For Pittsburgh, add cboppeJ
and brown in the frying ffln. r e i CTHnen,
add to diced potatoes, chopped taw bacon,
' ,i!‘ '
Chosen Because o f Their
Superiority in Quality and Tests
(UNDEBt NEW MANAGEMENT)
Lyonnaise * Hashed Brown
. Pittsburgh*8«uté•O ’Brien
««^sSSSSaB
OCTOBER 18-19-20-21
' ' 'v
I made delicious Potato Cakes to serve with
cold meat by adding a beaten egg to left­
over mashed potatoes. I '• make them into
round flat cakes and brown on both sides m
the frying pan. I t takes oply a few minutes
and res a pleasure to fry them m Cnsco. I am
sure you will find in pan-frying w ith Cnsco
the same pleasure you w ilr ik Cnsco deep-
frying. Your potatoes w ill be fried to the
lame good-lookinr brown without the un­
sightly scorched places we see when we use
a fat which must smoke before it trite-
B etter results are obtained when you, use
plenty o f Crisco. Because it does not soak
in, what is left can bo used again.
•'*
' *'
rc ta S S n ia P r o
J Ute A < tiniest pfl
mg them in th«^
earily and quickly
C risco «
To test your cooking f a t — ttute it
Crisa)'/ superiority m il ostonislh
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kWrjpBiro
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