Image provided by: Josephine Community Library Foundation; Grants Pass, OR
About Grants Pass daily courier. (Grants Pass, Or.) 1919-1931 | View Entire Issue (Oct. 3, 1924)
flrnvTn rw ni nr rorp.rFn ■ ' r rIL fl'F^ [••/,••• ‘il ■ I a ■ Mi 1 I -»■ *" ........ Good Groceries Make Good Meals Good Prices Make Good Friends ip < Ti Ljv JL IX /•/’Wk J * %eK!TCnm cAivxripg >11«. W mi . iu N«wsp»uur Ualua.) Saturday Specials Basket Grocery « 100 PER CENT GOOD MEAT BILL’S Cash Market GIO South Sixth St. Boiling Beef.................. 12V2C per lb Also that nice Sirloin Steak for the quick meal. T" Th« «plrlt ut bsnsvolsacs 1« a prw.luua possusston <*t mankiifil; bul u mor« preeloufl posavsslon 1« th» «plrlt whlch ral««« O» «treng'h i.f humantty so that benavolanv« Kueir b«com«« l«ss ot a n«c«««Hy. —Mussollnl. SOMETHING FOR A CHANGE Jl I* economy to buy u fowl weigh ing four or five pound«. unleM the weight I* largely fat, 11« a «muller fowl bus more bone In proportion to the edible portion Hawaiian Chlcktn. — Dice fowl and beat In a liberal amount of rich curry sauce. Prepare the sauce us follows: To u pint of top milk or thin cream add one-hnlf cupful of con- densed chicken broth, four table- spoonfuls each of flour and melted but ter, salt, pepper, a dash of cayenne, a teaspoonful of scraped onion and cur ry powder to taste. Serve In a Jap anese bowl, and In a similar bowl serve hot cooked rice, cooked so that every I I grain Is distinct. Paas at the same time hors d'oeuvre dish or large plate with little mounds of the following condiments to be sprinkled over the chicken and rice: Minced green and minced red pepper, coarsely-chopped pimento, olives, desiccated coconut, coarsely-chopped peanuts, diced, not crushed; crisp red tomato, thick chut ney sauce. Ham Pls With Vegetables.—Fill a buttered glass baking dish with alter nate layers of seasoned mashed potato and minced*ham—a little ham will be suttlclent—leaving the top layer for the potato, with a space left for the other vegetables. Brown In a hot oven and, just before serving, place over the top u layer of hot buttered peas and small new onions, cooked separately ami seasoned liberally with butter, salt und a ihish of sugar. Savory Luncheon Dish.—Mince the glblett which liar» <>een footed with the fow£it?lh<»vw «fl the tough por tions and combine with the whites of luird-cool.ed eggs, chopped, and u lib eral amount of rich, highly seasoned tomato sauce, n chopped mushroom or 20TH CENTURY GROCERY You win!’ You can’t lose! It’s a sure thing. Buying at any 20th Century Store is bound to show you a saving. There really are no better places to trade. Offerings Saturday and Monday, October 4th and 6th Full Cream Cheese Pound 30c • • Ghirardelli’s Ground Chocolate, 1-lb. can 32c; 3-|b. can 89c Carnation Milk can 9c I tMo, fresh, canned or dry; If the latter, soak until soft; or minced sweet green peppers may be used. Arrange on rounds of weU-buttered toast; sur round with wreaths of hot, seasoned spaghetti, over which cheese Is grated. Set In a hot oven to melt the cheese und just before serving rice the hot egg yolk over the glbh-ti und gnrnlah with pnralev During the sultry days we require less food, but should have everything served invitingly ar ranged to appeal to a flagging appetite. Good salad dressings are u great aid when preparing a salad. If they ure ready It saves much time In prepara tion. It Is a good plan, when serving a salad or two dally, to keep a pint of good boiled dressing as well as the mime amount of muyonnalxe on hand. French dreading, tiding one part of vinegar to three of oil, adding salt i\nd cayenne to taste, may be kept already mixed In a mason jar, and, when need ed, a vigorous shaking will blend the Ingredlentt. Any of these dressings may be red dened with catsup, chill sauce; made green with parsley, chopped pickle or pepper; given flavor with the adding of a clove of garlic or onion Juice. By the addition of various seasonings and sauces, as well aS chopped vegetables, they are transformed Into many for eign sauces. A hearty potato salad finds place in any day's menu. Molded Potato Salad.—Chop fine eight cold boiled potatoes; chop one green pepper, a »mull cooked l>eet. a hard-cooked egg. four small cucumlter pickles, half of u small onion, one- quarter cupful of tint meats. preferably pecans. Blend the Ingredients; moist en well with boiled dressing and press Into small cups or bowls. Place on Ice to chill. Turn out on lettuce and mask with mounds of dressing. Garnish with rosettes of heart leaves of lettuce. Roast Beef and Potato Salad.—Free the meat from gristle and bone; mix with an equal quantity of potato, both chopped fine; add a teasiatonful of chopped onion ¡i»>! i>aiMe ey. or three «ell ■tltff'd! Oliver. CW^ptsl. Meisten > with any drossing «h-.sln-d. Half of a ieaspoouful «>f mustard or tmrserudisli mixed with French dressing provides a tasty dressing for this salad. Dates, tins and prunes stuffed with mnrslrmnllowg. finely minced, make a good confection. Knowp by the cups it Oregon Mountain Breakfast (BRAND) y Vi Mil Illi! lfciH:|l!i'!l|| 1 ■¡ff 'i' «M2.::: =^— MAZOLA OIL Pints, 27c each; quarts, 50c each; 1 ._> gallons, 93c Ball Mason Jars, with caps and rubbers, Quarts 89c doz. Good Luck Rubbers 3 doz. 25c FLOUR—Crown, Olympic or Drifted Snow, 49-lb. sacks, $2.25 Vim or Kerr’s, $2.15 --------- - Extra Large Italian Fig Bars, freshly baked, Macaroni, c u r v e cut, Prunes, 3 lbs. 25c Pound 19c 4 pounds 27c SWAN MATCHES — Noiseless — they strike — good site boxes, 5c Hershey Cocoa, \<¿-lb. can 17c each Creme Oil Soap 3 bars 20c Fancy Sliced Pineapple, medium size cans 29c each Sea Foam Washing Powder, large pkgs. 2 for 45c Broken Sliced Pineapple, large size cans 27c each 20TH CENTURY COFFEE —The blend that suits your taste. in our own plant—always fresh. Pound, 43c; 3 pounds, $1.27 Grants Pass Medford Ashland 509 G St. 31 N. Central Ave. 374 E. Main St. I “It’s Exceptionally Delicious” Try it for breakfast, dinner or supper. Swift’s Premium Ham ami Bacon Hubbard Butter Only 30c lb. Tillamook Cheese Pabst Caraway Cheese Manufactured exclusively by the GQ.G Fresh Fruits and Vegetables The Truax Grocery 105 N. 6th 1 « Pure PorK Country Sausage Macle from pure pork and home-ground spices—as pure and wholesome as the mountain breeze that murmurs through the Oregon Pines. This sausage is made from the whole hog—hams, sides, shoulders and all—its quality cannot be beaten. Best Quality Roasted daily SOUTHERN OREGON CONVENIENT LOCATIONS The Smile That Won’t Come Off” Is yours after eating 20TH CENTURY BROOMS 5-sew, medium weight, excellent quality, $1.00 ea. • Peet’s Washing Ma Royal Baking Powder, Fancy Crepe Toilet Pa chine Soap, large pkg. large cans 43c; 'J1-, lb. per, 4 rolls 25c $1.29 33c Certo—for grape .jelly, 2 bottles 65c .A Phone 11 Meat Products Corporation Grants Pass, Ore. W. It. Green, President For sale at all first class markets and groceries. * ,
