riackam aa C ounty News. Friday. March 23, 1936
R ig h t
Fo o d s
V«*«»
4 -1
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8
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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.
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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
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A SSO RTED FLA V O R S; G E T YO U R S W H ILE OUR SU P P LY LASTS
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Puzzled for Variety ?
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r
H E Y FELLOWS!
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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
(> !)« •
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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*
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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’