Image provided by: Ashland School District #5; Ashland, OR
About Ashland daily tidings. (Ashland, Or.) 1919-1970 | View Entire Issue (Oct. 21, 1927)
1 t October 18-19-20-21 r ’ j MISS IRENE KER 2 P. M.-Dafly Minkler Building * Interest in Cooking School H as Increased Crowd Shows still hot. Dice celery and add to ether ingredients.' Add salt and juice of 1 lemon. Let stand one or (wo hours in cold place before serving. If yon want mayopaise to stand for any length of time usw vinegar instead of lemon. i ■ Mock Chicken Salad 4 e cooked veal 1 small bunch celery 1 small hottie staffed olives 1 smell can plmentoes Pie O u s t (For pastries or tart shells) 1 1-2 c pastry Hour > - < 1-3 tsp. salt.! 1-4 tsp. Calumet B. P. Mix dry ingredients and work Into this 1-3 c of Criseo. A d d enough cold water to make * stiff slightly floured. W ork into a rec tangular sheet. ’ z- ' > Spread 1-4 e of wall creamed butter on this. 8prinkle a v e r lightly with flour, je ll up, put la tee box and let stand one hoar. When taken out stand it on end and rail o a t , P»t a piece of coavas over floor board and a kiddies white cotton stocking ever rolling pin and yon won’t have to use nearly a» much ‘Hour in making breads, pastries and pie crust. FloC ram (F o r pies) 1 1-2 c pastry flo.ur, before sifting 1-2 tsp. Calumet B. P L 1-2 tap. salt 1-2 e Criseo > ' Cssi enough «cold water to, make dough stiff. UaUerecotch Ftlllag 1 1-2 c brown sugar 1 1-2 c boiling water 4 rounding tbsp. pastry Hour ( I f using bread flour add some cornstarch) 1-4 tap. salt 2 eggs, yolks for filling; Whites 1 tbsp. butter ' If you use aqta leave odt some of the i butter, l^tx ooraatmrch, (if g0n g it).- salt h id st^gar. Add water and cook it until start ed to boil and thicken. W h e n w 1 l l TT? « «J ITkat ptettireg do these words bring to your mind?—a table loaded with benefits, and an aramt of sweet, mildly cured ham; innumerable cold diabss m p t in g tbe ?ye, and delicious 40 the taste. Yesl hot or cold, there’s fiawory charm In Frye’s "Delirious^ Brand Ham. It takes months o f q u e in preparation to give to Fryafo "Delicious* Brand Ham that tang of flavory charm that makes it so popular with fastidious Write to Frye & Oompimy, Portland, for F iy e ’s “ Meat Guide”—over 200 tested recipes. them. I f I could only, legni the great secret, what a heritage. I would hare to pass on to' future generatiobs. • We took the children'to Granid- n i s for Thanksgiving vacatici», and I took advantage of ipy op portunity. Mother seethed almost perglflx- ed when I statpd my purpope ito her. - “Juet where do you went gm to begin?” she asked, as she rub- bqd her hatfds on her aprpn. “ Sour cream ¿ake,” I replied quickly, the taate of the specimen we had for dinner still strong In my memory. “ W eil, now. It’s no secret- with me.” she began. "But sonr ¿rea& calce. I hardly know hdw to thy you. bet’s see. First you ta l» pome sugar— about two scoopfdls or a little lees— androne of tiro eggs, depending, of course, on the siae of the cake. Then you put in a piece o f' butter. I f your aotij- cream is really cream, of cohiise you don’t need any butter, h a liti H a nothing mòre or lese t h ^ milk, put in a chunk aha«C tj»e else of that salt cup.” * ,* '{ ■ Id your sour mi and baking pot _____ ^ t - 4 - ' in a gogd Pinch of Body end yo«« food cook» O»«ro. «venly £nd qulekiy. ' Keen P*» or * ‘* h ooverad to> erd«» V» *W*ta all the heat, sad the »W «* collecta oa the cover help« la the crocea« of cooking. ishouly consist of fàpd. a sahuV etarcb “ -’ r r x - V t a little' H k ia g powder, sifted with •’ Perhaps there ara few house wives who raalise the time saved and the economy In fuel by cook ing an entire m eal in your ovan. I f you ara firtu n a ta enough to bar« •» pven regulator On your stoye, your work is a little easier; If you have not. see that your anything?” “Wh?. yes, a MtUe cinnamon, ar «yen, Is pot too hot, a M keep it «t k steady teafeeratwre. maybe some yanlllsi(*f lemon.” T o u t food w ill mqulre Uttls at I studied my notes, a n d ' Inci dentally I wondered if diothdr tention daring the entire process Doolittle had ever heard o f using of cooktng and with snch a type such things as caps and teaspoohs of meal other work can he ac fort measuring, ar- whether t^fly complished while your dinner is were strictly .against her, princi cooking. I t Is a Maae, energy ples. I have given yotf her recipe and fuel saver, for the most wonderful s '0 U r In order to plan a meal of thia ( ream cake't haUever was made. type you should have a know* Translate If tf you pan. ' ledge of foqd -values and skill in By carefilly computing averag- knowing JuUt what foods to com es. I have reduced it to the fol bine. For instance -some foods lowing form. W ith y<p permis reqntra a longer .period bf cook sion, hbre it is.. ing than others; yon mast know 1 7-8 scobps of sugar ho^ long they g^onld coo¥ 1 1-2 egg* when you should put them in Butter sisa d fg a ltx u p (or leas) your over, so they: w ill he done Some Sour cream * ’ > / whfu everything pise has finish Some sour m ilk f. ed cooking. U ' i 3-16 pinches of soda ' - A simple meal cooked In the 9-18 sjfter of fio«r , oven doss away with many side. 1 tsp. each, cinnamon, vanilla and . dishes. T h lf is an age of econ- lemon. ' . omy wkgn we-saxva » 4 * w foods ' well «so l os« !■ place pt^sO ‘fcudB Her floor sifter holds a little ' variety. more than a quart. “ The planning of attractive If yon don’t like this combina ' meals is an art. • W e must con tion of flavorings, try something sider . appearance,' because foods else. , wkiCh ^B ^ it look w ^ l arq .ao t Note; If your cal^s ^lses tig lb >d> Texture , the center like i mcmqtaia cut off *H n g the peak and pfepr thing bvdr -is»w e^ what is left. I f your cake falls coarse texture should be" way down and Ipatss.a hi the middle, don’t be <H scm Try again. fo«,e«rw^¿1W< the edges, an/way. the heat,-"* Hie flour.” ••Just how much baking; pnw- iler?” . ' * ’’frees me, how w««ld I know? I Just Sump a little out in the eoy- t r of the ta»." " A id don’t yotf season It witlr “Whet a funny take. . I nevier cock, but do noj boil, until good know that yon could makb-one and thick. Do not add butter without flour.” or vanilla until you take mixture “Neither did I: Anyone would away from the fire. ’ know enough to pat in the flduV.” How much?” ' ."Why,' enough to make » good (F o r Salads) batter,, net too stiff,” '¿1# 'Just how much flbnr is that 1, 1-2 c bread flour 5 eggs Put butter Into hot water nod bring to boiling point. When boll-; ing briskly put all flour in pt once.(: Put eggs In one at U time, SB mlautee for baking. IB or 20 minutes for merangue. Pineapple Ir a Box Cake Use deep alupUnum pan. Stand ‘ lady fingers up all around edge. Lay vanilla wafers pn bottom. > Melt l-> c si|gar in 1-4 c piny- that you apple Julep. Heat id top of doable bollei* until scalin g hot. ; " • Beat 4 egg yolks and add hot aWgture to them. Poor bock into double boiler and cook until very ‘ thick. Set. aside to chill. . Cream F c butter. 2 c of con fectioners sugar and , add } c a ll crushed pineapple. • Stir into cold egg mixture,, fold 1» 4" stiffly beaten egg whites and add 1-2 up. vanilla, 2 slight ly rounding tbsp. of confectionery phgsr. Poor In, over lady fingers, 1st stind 12 to 24 hours. « Canned Fruits, Berries and f ABE USED EXCLUSIVELY ÀT/FHE JORDAN ELECTRIC COOKE SCHOOL QUALITY FLAVOR AND SATISF ACION Bagley Canning Co ASHLAND, OREGON have beard TdW tbcipcs Miss Irene'Kerr eminent Domestic Science authotUv;e«pUia about the superior T F I N D th at I can make just aa delicious cakes with Criseo 1 aa w ith expensive butter. W hen a recipe calls for butter, I use the same amount o f Criseo and add one teaspoon of salt for each cu|> of Criseo used. M y Criseo cakes are always lovely.' H ard ly anyone who eats them can tell they are made without batter. And they •ta y fresh and delicious a wonderfully long time. So th at you can discover tits welcome new economy your self, I am giving here fedpes for two of m y favorite c»kcs. iSBdeioVi Cttpofsour MARVEL FLOUR Better for P astries and Biscuit Did you ever have an aunt or a cousin, three times resaoveg, or perkape a mother-la-law, who was just a wonderful eookt Of course yi u havw W ell, and hoW assay tlrnea you’vd wanted to get these famous recipes right xdowa la black sad white, la Uagihle form, so that you nwild learn the magic fleerptf Get it down oa pstper. tea, that’a the method. , Bat htow la It to bo done? W all. I've experienced h little , and will Rive you mv experience. It was Mother Doolittle w h o made those wonderful strawberry shotfeskea. with a flavor all their own. And M r cagtee.aad plee I taiMpaaa vanilla extract Cream Criseo, add sugar, yolks B*at. Add flour, salt, baking r B e « t well. Add S little iour, » and w ater alternately with Mafie Itìttg A HOME PRODUCT MUTUAL MILL AND FEED M edford, Ore. (Aah land Women Have Always Wanted « faee powder like this new waw dprfol Preach Process Powder A C T IN U rocen* /
