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 <Ue»’
play of “butter and ice cream i
cartone
more
attractive.
Electrtekr U both an Inter
This Is c e r t a in to prove In
teresting to the many house- i esting and a mystifying «ue*.
tiou. .* In ghe v advertisements
wives who are attending the
which Rupertatoodeot C. A. Ka4
cooking classes.
lone of the City Electric de
partment ban published In con
junction
With-
the
Coohing
s< hool featwfSL pages In T U
O »e‘ o i the chief eeuplaiuto
made by the housewife Is the fact
that he* cakes do net remain flat
on top, but instead a huge bump
forms ip the contar and often they
crack.
" Ily T 1 d l n r 3 | week .o n e 'ln -
There are two causae for this
teresUng fafetFare gleaned.
trouble, ’ In the-flrat plhce, the
A- resume ef these adverttoe- oven temperature la probably too
menU it gtveg as fellows:
'■ > 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<L
HjL'tt*-'
COOKING LECTURES AT
THE MINKLER BUILDING
' THIS WEEK
I
- Canned Fruita, Berries and
Vegetables and Jellies
A B E U S E D E X C L U S IV E L Y A T T H E
JORDAN ELECTRIC COOKING
SCHOOL
QUALITY, FLAVOR AND SATISFACION
Canned m Ashland
Bagley Canning Co
ASH LAND, OREGON
onyour
don ' t know why almost every man recalls his toother's
cooking by the doughnuts she usetf to make— but he does.'
Doughnuts seem to He one sum way to the heart pf every
boy from six to sixty.
;
'
Here ase three o f my favorite recipes for dougkauts about
which your eons will tell their sons with fond Recollection.
Deep fried in Crisco they are rich, yet digesrihlar^never
a hit greasy.,
•
i ’ ' J J f ‘ >• 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
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