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*
/