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About Clackamas County news. (Estacada, Or.) 1928-1957 | View Entire Issue (March 25, 1938)
riackam aa C ounty News. Friday. March 23, 1936 R ig h t Fo o d s V«*«» 4 -1 íí ^ 8 & .< s » c O ur S p ecial Suggestions fo r F r i. an d S a t., M arch 2 $ - 2 5 S p e r r y I’an csik e F lour ^.. pk, 93© Calo I»«$> Food get your flower seed »1 tins 2 3 c 10 H iic k c ii T iim ales 18c lllu c H ose It ic e '%rz 7 wj“k •* pounds I fie K n i g h t ’ s t o v“ '/v; , »i. Ws/# S T 7 . > . m > " ‘ > ; M \ w ¿ j¡b / k”tV/ 80c \í¡¿'i Jj.> Y'V. S*nd to I s l i p a Portland product Bottle B stu^ Here’s a Kite for You M" k . . . Free with 3 | 1 3 = g Drain 1 can W arenton Minced Clams. M elt 1 tablespoon but- ter in frying pan. add clam s and cook three minutes. B ea t 3 eggs thoroughly, add i teaspoon pepper. 3 tablespoons cream or milk and pour into pan with clams. W hen set and browned on the bottom, sprinkle 1 tablespoon cheese over top. Fold and serve garnished with strips of bacon. Fresh stewed tomatoes make an excellent sauce poured over this omlet. 3 D rain 1 can W arrenton Minced Clams, reserving liquid Melt 1} tablespoons butter and add 2 tablespoons flour and seasonings. Gradually add cup of liquid drained from clams, and } cup of milk and cook until m ixture thickens Add clams. } cup bread crumbs, and 3 well beaten egg yolks. Fold in 3 well beaten egg whites. Zake in a well greased part in an oven 380 to 400 degrees F. for thirty minutes. |jlllllllllllllllllllilllllllllllllllllllllll[|llllllllllllll!lll||!llllllllllllllllll|||l||||||||||||||||||||||||||||||||||||||||||||M 2 5 c B ISCU IT W ARRENTON CLAM OMLET S 1 g jj j 4» |in ck a g < ‘s fo r '¿ H i t 3 ^ j FOR LENT L W ARRENTON CLAM SO UFFLE Ì& A SSO RTED FLA V O R S; G E T YO U R S W H ILE OUR SU P P LY LASTS < Puzzled for Variety ? © r H E Y FELLOWS! ^lllllllllllllllllllllllllllllllllllllllllllllllllllllllllljllilllllltllllltllllllllllllllllilllllllllllllllllllllllllllljlllllllllllllllllltllltlllllllllllllllllllllllllllllllllllllllll You It (tut ■ iM IX a i Good Coffee . . . A lw a y s S h u r fin e C o ffee Mf 25© I “ I ^ T T I IIM liK Il» A m . or Pimiento l a m s I (> !)« • ^ lllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllK IIH Cnl im tr \ . \ n i e r i e a n C H IU C O \ C A R N E 3 3 3 B Taste Ri^ht 15 |)li£»S« !£»)<* Kl !V K lll^lli Bantam W afe rs |ikg. 1 7 c K E H H E H 'S B A B Y FO O D all varieties 3 I in s 2 5 c W H IT *: IV O M M II S O A P .‘I c a k e s 1 0 c CANADA O B Y Ginger A le or Sparkling W ater, 28-oz. btl 2 5 c K O L B E N BA N TA M C O R N Burt O ln ey N o. 2 tin 1 5 c T i:\m :n s w e e t p e a s Burt oiney No. 2 tin 14 «* T his is not a hot greasy Mexican chili, but a ready to serve product, carefully packed under U. S. Government Inspection in Portland, Oregon, to meet the demand of the Northwest people for a tasty, mild, easily digested food. I III.c a n | R c 35c f o r illllllllllllllllllllll!lllllllll>lllll!llllll!llllllllllllllllllllllllllllllllll Package 15c Spiced Right C §llllllll!llllllllllllllllllllll!llllllllll!llllllllllllllllllillll!lllll!llllll!llllllllllllllllllllllllllllllll> IIIIIIIIIIIIIIIIH IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII> llllllll< »llll^ HOT CROSS BUNS Made Fresh i n c e d 3 tall tins illlllltlllllltllllllltlllllllltlllllllllllllllllllllllllllllllllllllllllllllllllilllllfllllllllllltllllllllllltllllilllllllllllJlllltUlllllllllllllilllllltllllillllllll!ll!llllltllltlllllllllllllllll!lllllllllllllllllllllllillll]!llltllllI[lllllllllllillllllll!h « « 3 * . M 19c 87e 24 i -lb. sack 1 -lb. pkg. VIKING C O FFEE, 1 lb. pkg. a r r e n i o n »tilt R O A STER FR E SH DAILY IN PORTLAND Ground To Suit Your Requirements F i s h e r ’s B le n d F lo u r W VAR R E NIO* ^iiiiiiiiiiiiiiniiiiiHiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiifi B est for Appetizer Spreads SEEDS, all kinds of flower and garden packages .......................... 5c & 10c GRAHAM CRACKERS Honeymaid, pkg. (Now is the time to plant Sweet Peas) B & M SPAGHETTI Per tin ........................ VEG -A LL Per tin .......................... i W for all fine laundering 92,340 IN PRIZES 3 lb. tin A HIT O N WINTRY NIGHTS 3 for ........................... 19c RINSO saves time, work, money Small Pkg......................... 9c Large Pkg. 20c 6 WEEKLY CONTESTS C RISCO 49c KELLOGG’S PEP 2 n a rk a a p s w t FAMILY t ^ f^ m fo ’d TW A u e fo r your bird l c > * FREN CH ’S BIRD SEED, per pkg........... I W ith Biscuit C ontaining Yeast » « • FREN CH ’S BIRD G RA V EL, per pkg. Aids C an ary Digestion / / C h o .w d c Y MAKES 23c Small Pkg. .............. Large Pkg. * f • «»B LIFEBU O Y Health Soap Ends It. O. (body odor) 3 for ....................... LU X tb (| TOMATO SOUP Campbell’»; Per tin 5 f © L U X Toilet Soap Fragrant, Luxurious, By M ABY BLA K E H o m e S e r v i c e D e p t., C a r n a t io n C o . A r e a l c o r n c h o w d e r is a w o r k o f a r t — b u t s h -h ! it 's e a s y t o m a k e a n d t h e c o s t is lo w i f y o u u s e th is p r iz e o f a r e c i p e . D o tr y itl 2 1 1 2 1 o z. s a lt p o r k s m a ll o n io n , s li c e d N o. 2 c a n c o r n ( 2 Vi c u p s ) c u p s d i c e d p o t a to e s Vi cu p s raw o r c a n n e d to m a to e s 1 ts p . s a il 1 tb s p . s u g a r Pep per 1 q t. b o ilin g w a te r 1 c u p C a r n a t io n M ilk C ra ck ers C u t p o r k in to s m a ll p i e c e s a n d fr y s lo w ly to a g o ld e n b r o w n in a l a r g e s a u c e p a n . A d d o n io n a n d c o o k slo w ly , w ith o u t b r o w n in g , 5 m in u t e s . A d d c o r n , p o t a to e s , a n d to m a to e s in a l t e r n a t e la y e r s . S p r in k le w ith s a lt, s u g a r a n d p e p p e r ; a d d w a te r a n d c o o k slo w ly u n til p o ta - t.->es a r e t e n d e r . R e m o v e f r o m f i r e , stir in m ilk slo w ly . ->ur o v e r c r a c k e r s in h o t s o u p p la t e s . S e r v e s 6 . CARNATION MILK, 3 tails 20c FRESH FRESH Hamburger POUND 2 pounds for . Sausage l o t * ...................................................35c T ry it— you will com e back for more! NEW CARRO TS Large bunches GREEN ONIONS Bunch ............. 4e 4© ISe POUND 2 pounds for 35c P ure P o rk — seasoned just right! FRESH SPINACH 2 pounds RH U BA RB F a n c y ; 2 pounds 13© 13© ►MICRO LITE w it h oi.“ nbP.uÄ POCKfT VFLASHUGHT> THOMPSON S CHOCOLATE MALTED MILK :« > « < FRESH SA U ER K R A U T KNIGHT’S BEST Q U A LITY 9© PER QUART Phone 7-51 FOR B E T T E R SERV ICE’