t October 18-19-20-21 MI5S IRENE KERR, * Hinkler Building - Nea Oven Dinner Preparation Outlined By Home Economics Expert Wednesday dinner . off water and place, layer of cab- ba'fce in buttered casaerhle, then white sauce, another layer of cabbage, white aauce and phprika. on top buttered bread crumbs. W hite Snnce 4 tbap. flour ( 2 c milk / 3 - 4 tbsp. butter ' 1-X Up. salt ¡Melt in sauce pan, add flour and mix well. Add milk slowly, stirring constantly, Cook until thick, add salt. B a tte re d C ru m b s The following recipes w a r demonstrated: OVKK D lN XIO t Salmon Loaf Cabbage Au Oratln Baked Potatoes with Cheese Apple Crisp flue 1-X tep. salt 1-X Up. paprika 1-4 tap. pepper -1-X c milk (heatedk 2 tbep. lemon juice w salmon, salt pap- lemom jnies, beaten tcker crumbs and told la egg whites been beaten stiff. ter lead pan. ia An CMMa ■op fine 1-2 hoed :e else) and parboil v IP minutes. Drain Melt A or 3 tbap. butter in sauce pan, add M o b r e a d crumbs and mix well. Baked Potatoes W ith Cheese Scrub six medium wised pota­ toes and rub over w ith a little lard or drippings. Bake. When removed from oven, cut away the tops lengthwise and scoop out the potato pulp. Mash and add butter, pepper, salt and • Uttle hot milk. Add 1 tep. grated rhCeae for each potato. Refill skins with the mixture, place In oven again to heat. Apple Crisp , .Peel and core 4 or 8 apples and cut in oNcee 1-4 inch thick. -There 4 e apples ‘ . - E , *• , f . I t o p . claaamoa , k , 1 tbep. butter (1-X o> t-X « water 1 c sugar X-4 c flour Buttor casserole, add apples. pour over the water, sprinkle with cinnamon. W ork together the sugar, flour..and butter until crumbly. Spread over* the. apples and bake In ah uncovered dish. Serve while hot with whipped c re a m . Arrangement of food la oven for Junior and Console ranges. Remove top uaft in oven. On bottom wire rack place po­ tatoes tu bach of oven, and sal- m c n loaf fa front. ♦ On top wire rack place apple crisp in back and cabbage au gra­ tin tu frodt. Set adjustable band at 9 deg. Bake 1 hr, I S m in . t o 1 h r. and 30 min. ' VegetaUee Canned For Soap 1 pt. tomatoes ’ 1 dog. ears corn .< larg e pnipns 3 large sweet green peppers 1 stalk celery \ 1 bunch parsley 6 carrots 1-1 pint water 1 cup salt Chop all vegetables and cook 4 hours. Add salt half an hour be­ fore done. Pack into Jan while hot. This can be used as a cream soup or with meat stock. When cream soup is made, add a pinch of soda to the vegetables when heated and ready to add to thé cream sauce. When using a Westinghouse Automatic put thia kettle of vegetables into the eVea (op the element) and b r ln f]» the boiling point. 'W hen - boiling point 1s reached tm ert racks and place fettle on rack, close oven door and set the adjustable hand te 2 1-X deg., when circuit break er drops at X 1-X deg., which is the belling point, reset to 4 deg. e n l turn the oven bottom to low at end of f min. closing the cir­ cuit breaker again. 4 hours from » IK K BUTTOR D W W T B D I The Ashland Creamery has t added to their display a t « to '! Jordan • Electric cooking , school In the Minkler b uilt-* ? In«. Testtfrday they placed I on exhibit a tray of butter a» ' ft comes out of the churn, making their previous hpt. If such lj. the ease a ergot Aveeage h 1 1 1 per menfh is form on top of the cake before It has risen as much as It should, » 7 .tk -f T h t woman’s .dislike of cook­ and la order for the gas from the ing 1« because of these.reasons: baking powder to escape the cake 1— The necessity for constant­ cracks and the result is a bump • ly watching food while It la in the center. Another reason for this added cooking. peak In the eenter of the sake to 2— Contact with heat. because too much floor has bean, 3— Cleaning dirty, eoety and used, tbe matter 1 being toe M iff.' , greasy cooking.-utensils. Not so strong a floor should he . Mr. Malone stated these three need,' that to. * flour centalatag objections could he eliminated so much glkten or protein sash as by cooking with electricity. f bread flour which to a hard wheat The special features about elec- 1 tri,c ranges are given as: Cleanliness, Convenience, Cool- 1 ness, UealtAfulaeea, Safety, Jteo- 1 noray. Satiaffcntion. t , i . Summarising the savings and 1 economies of 'e le c tric cooking. I'M r . Malone gave the following salient facto: A t Local Bótele— The eleetric range (1 ) Saves Among the guests, who regis­ < you from one to three hours a tered at locals last evening were: — day. ( 2 ) . Saves the real drudg- your sons will ELECTBÜb CQOKING fj J iflin• i , Ateaspoons baking powder X teaspooo dnnamoh tem poon clove Miss Irene Kerr R. fit Ousseck and C. 'W. J o lly , Robert H. Tbtens of 8aa Frtn- Seattle, Washington; Mr. and cisco, California: W . C. Parker Mrs. W . D. Lawson and Wayne of Marshfield, Oregon, and I. L. WtUiama of Portland. Oregdn; iBumgardtae of Bandon, Oregon of H cup m ilk . 2 cepe floui A teaspoon mace Cmam augat and Crime together. Add WeU beaten egg and milk and m ix wett. M ix and s ift lo u r, baking p awd at, d gn am on , d o v e mace and salt. Add td A t 'first mixture and m ix thoroughly. T u < b out onaiigfiriy floured board and roll to meh thickness. C u t w ith a doughnut c w w and fry in deep hot Crisco mixed w ith w arm w ater. A d d enough flour to make a sponge (about 2 eupa). Set jn a warm place to rise. .W h e n J ig h t add weU •e a te n eggs, nutsfcg and «bough flout to make a soft dough. C over and le t rise until double in bulk, u n til fre t from large a ir bubbles. Roll o ut on a «lightly flssnd board to M inch thickness. C u t w itlr a dsughnut cutter, cover and set in a w arm place to rise I g a b t t j f t double in bulk. P u t th e m f t » o d e down in the deep hot C riteb (3RT to 375 degrees F .). F ry on c m aide, tu r n s t d fry da the «het aide. W hen a d ¿ f a t e brown remove -from fa t and drain on unglased paper. Jast be­ fore serving apri n U e w ith oenfectionera’ sugar. Thianecipe make« 30 doughnuts. , ÍECTUR .df MB í / i (