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About The Bend bulletin. (Bend, Or.) 1903-1931 | View Entire Issue (March 7, 1918)
V v iiw ' rAOR KIOHT RRND tlUIiIiRlIK, nRfO, OREGON, THU1WDAY, MARCH 7, 11)18 m H It V WAR EXCHANGE soak It In tho milk, Whrattru dr art Monday and Wtdnrtdajr. Mratttu dr I Tuwday. Perkins dr l 8turdy. Ont rantlfM and oni whtattru mtal tach dT. At all tlmrt ut at much lout, whtat, Mat and fat poanlblt. Servo tomato baking linked Vetch 1 pint votch, raw (cither Pearl or Dlack). 1 teaspoon soda. 1 sllco salt pork or bacon. 2 teaspoons salt. tablespoon mustard (ground). 2 tablespoons molasses. 2 tablespoons vinegar. Dash of cayenne. $ cup strained tomatoes or rat sup. Hot wator onough to cover. Soak vetch over night. Add soda and cook until tender. Hub through hands to romovo hulls. Put pork in bean Jar, add other ingredients, and bako four or five hours. SqumUi Calies 1 cup squash (mashed). cup finely cut nuts. i cup bread crumbs. 1 tablespoon chopped cheese. 2 tablespoons onions (it desired). 1 egg. 1 tablespoon parsley (If desired) Salt to taste. Mako into cakes and fry. with or without brown or sauce, or bako in woll-olled dish. Irunc Ixmf, Imperial 2 cups rico (cooked). 1 cup grated cheese. 1 cup pruno pulp. 1M tablespoons salt. 1 egg. 1 cup crumbs. S cup strained tomatoes. 1 small chopped onion. 2 tablespoons parsley. Bako In loaf ono hour in moderate oven. Rscnllopctl Beans Soak tho dried green beans for 24 hours. Cook until tender; drain. Placo alternate layers of bread crumbs, and cooked Deans, cover with a tew pieces of bacon, then bread crumbs. Pour In enough milk to cover beans. Season to taste. Bake about Vi hour. Peanut Cakes 1 cup chopped roasted peanuts. 2 cups mashed potatoes. teaspoon crated nutmeg. teaspoon -whito pepper. 1 teaspoon salt. 1 teaspoon onion juice. 1 tablespoon chopped parsley. 1 well beaten egg. Mix as given, form into cakes and ry. Pea Ionf cup pea pulp. cup soft crumbs. cup milk. 1 tablespoon sugar. Fow drops onion juice. teaspoon salt. 1 egg, slightly beaten. 2 tablespoons melted butter. It broad Is Mix in ordor glvon, pour Into but tered dish, cover nml steam until sot. Sorvo hot with white sauco mailo by using stalo bread crumbs Instead of flour. Vegetarian Lout 1 cup toasted broad crumbs (on tlro or graham). 1 cup nuts. 1 cup corn pulp. cup choeso. 2 eggs. 2 teaspoons grated onion. 1 tablespoon minced parsloy. H cup whole wheat flour. 1 cup chopped celery. Mix Ingredients togothor thorough ly. Press In small bread pan or bak ing dish and bako or steam ono hour. Steaming preferred. Peanut lUcc Ijnr 2 cups rlco (attor cooking). 1 cup chopped peanuts. 1 cup cooked prunes. 2 tablespoons salt. cup cheese. 2 tablespoons chopped parsley. Bako In loaf slowly tor 1 Vj hours or until woll browned. Sorvo hot with or without tomato sauce. Stuffed Pepper Soak dried green poppors 12 hours. Boll until tender; remove from water and stuff as you would any poppors. Fresh green poppors may bo used. Tho following stuffing may bo used. 1 cup cooked rlco. 2 teaspoons peanut butter, dis solved in cup tomato pulp. 1 J teaspoon salt. i tablespoon finely cut onion. cup choeso. 1 tablespoon finely cut parsley. Peanut and Vetcli IOiif cup shelled roasted peanuts (ground). 14 cup boiled vetch (not ground). 1 cup toasted bread crumbs. 2 teaspoons drippings, 2 teaspoons salt. 2 tablespoons tomato catsup. & cup milk (more or less, as need ed). Soak vetcli over night. In tho morning add 1 teaspoon soda; conk until tender (about ono hour). Wash in cold wator, rubbing between tho hands to loosen the hulls. Chop the nuts, add the Ingredients as given. using onough milk to form the mix turo Into a loaf. Put in a pan, set pan In vessel of water, and bako one hour. Vetch and Itlco Pnttlcw Use equal parts of cooked vetch and seasoned left-over rlco and eggs to bind it together. Mako into little cakes or patties and fry. A bit of parsley may bo added if desired. Meal nnd Vetch Polent 3 cups boiling wator. 1 teaspoon salt to taste. 1 cup corn meal. 2 tablespoons butter or frylngs. 2 cups cooked vetch. 3 tablespoons finely cut choeso. Mako a mush of the boiling water and cornmeal, and cook thoroughly. When dono and still hot add tho cheeso and butter and stir until the cheese is melted; then add the cooked vetch. Mix well. When cold, sllco and try a golden "brown in a little fat. Two-thirds cup of uncooked vetch fill gtv( vetch. ONE DAY ONLY Saturday Specials Men's Rough Neck and V Neck Sweaters 58 $1.50 and $2.00 Values $1.25 18 $1.50 Values, Saturday only $1.85 fo cupc cnokod Cook votch ns In nbovo roclpo, This may bo made wholly ot meal. JMoMon Honst - 1 lb. cooked klduoy beans or equiv alent quantity ot any cooked beans. 14 lb. cottugo chucso or American choeso. Bread crumbs. Salt. Mash the bonus or run through food grinder. Add tho chooso and broad crumbs onough 'to mako the mixture Into a roll, Bako In modor ato oven, basting occasionally with buttor or other fnt and wntor. Sorvo with tomato Banco. Throo canned pimentos chopped may bo added to tho loaf. An egg will mako It hold Its shapn better. Cottjigo Cliewo Nut lonf 1 cup chopped nuts (any nuts may bo used.) 1 cup cottagu cheese. 1 cup bread crumbs. 2 tablespoons chopped onion. 1 tablespoon buttor. Jutco ot b lemon. Salt and pepper. Cook tho onion until tender In tho butter or other fnt and a ltttlo water. Combine tho other Ingredients nnd moisten with the onion mlxuro. Pour Into a shallow baking baking dish nnd brown In tho ovou. AVeMi Itnrrlilt 1 tablespoon butter l" teaspoon cornstarch u, cup cheese 1 cup milk or tomato julco ; teaspoon mustard Salt and paprika Mako sauco ot buttor, cornstarch and milk, cook, add checsu. Stir until melted; add seasoning nnd sorvo on toast. Um of I.cft-Oterjt Any left-over mntorlal, such as moats, fish, vegetables, rlco, maca roni, or breakfast foods may bo used to form meat substitutes. If tho mn torlal Is In lirgo pieces It may bo run through a meat chopper, mixed with bread crumbs, milk or eggs, or both, and seasoned with salt, pepper, celory salt, or any soasonlngs desired. Chopped parsloy, nuts, onion, etc , may bo added If deslrod. Mold Into cakes and fry or put In oiled baking dish and bako. HiigReMed Combinations 1 Tomato pulp, ground peanuts, bread crumbs. 2 Hlco, cheese, tomatoes, bread crumbs. 3 Baked beans run through alovo, tomato or catsup to taste. Mold, dip i in bread crumbs and egg. 4 cup hominy cooked In 2 1 cups tomato pulp seasoned with salt, pepper, paprika and 2 tablespoons butter. Mold and fry. C Loft-over salmon or any fish and peas. C Cold meat, tomato, and potato. .7 Cold sausages cut Into bits, mlxod with cold potato, bread crumbs rlco or left-over cereal. 8 Squash, ground cheese, bread crumbs. 9 Oatmeal mush, chceso, cold corn. 10 Any cold coreal, tomato cat sup and seasoning. s l rvC l INTERESTING NEW ARRIVALS IN Women's Spring Apparel 1 '" " "" t New Coats for Spring The dominntinR style influences for spring as thoroughly rep resented in this comprehensive display of Smart Coats which have been gathered from every available source. Priced nt $10.50, $13.50, $14.75, $19.50 to $24.50 New Spring Suits They are so distinctive, so attractive, that they can't help but btCndmircd. The style notes of this showing are worth noting and briefly include the short coat, straight in effect and snugly and semi-fitted. Materials are Taffeta, Serge, Poplins. All very moderately priced at $22.50 and $25.00 I Smart NewJSweaters for Spring In a variety of styles. Tho voguo for Swontort hat reached tho highest demand that have ever -boon developed. Il U no wundor when wo renllxu how practical nnd sonMblo sweater uro. Our hhowlnjrlnehuleH nil styloH that dUcornliiK' and fashionable Women would have. Prices Stnrt at $3.95 up to $17.50 SPRINGTIME DISPLAY of WOMEN'S APRONS and HOUSE DRESSES Truly a worulrrlut iliJy in ligld and dark colon, and all white, moil attiattite nw alylr. APHONS priced iiI'.'.k! nml up IIOl'HK DUKSSKS, 1 1.00 nml up - N Exquisito Lovoliness Embodied in theso NEW SPRING WAISTS--,KvvrJr "0, "? """J luring niviii 111111111111 prove n ploniant revolution to our patroiM LINGERIE WAISTS. Priced" Specl.l. SI.25 CREPE AND SILK WAISTS. $2.48 to 510.00 .I'.verv ono now, dainty and In the mott at .' htylo imiiirlimlilit. it ti navu tun nlnauiro of allowing yon thuto now NVuIhW today. Tliulr nrluu will L New Spring Dress Skirts .Separata Sklrti will piny un Important part In the faihlonahlu woman' wurtlrolx) till itprlnj,'. W am fthnwlujf u crout variety of Ntylet, material nnd color. Very moderately priced at . ,W to JV50 THE PEOPLES STORE Agent for R & G Corieti and Armor Plate Hoiiery ' 0 SOME HATS Cloth and Felt 47 $3.00 and $0.50 Values $1.85 80 $1.50 and $2.00 Values $1.20 14 $2.50 Cloth Hats ...$1.70 Watch for the Saturday Specials Something doing every Saturday !A1I Specials Strictlyj Cash ermmFrapr ,TI,f VgyV' iT ' AiM'im.ixo Kciiooh i,u.ciii:s. Tho following BUKRcat'on are umong those that hwo been made for well-balanced school lunches: 1. Sandwiches with sliced tender meat for filling; baked apple, cjok fen, or a fow lumps of sugar. 2. Slices of meat loaf or bean loaf; bread and buttor sandwiches; stowed fruit; small frosted cake. 3. Crisp rolls, hollowed out and filled with chopped meat or fish, moistened and seasoned, or mixed with salad dressing; orange, applo, a mlxturo of sliced fruits, or berries; cake. 4. Lettuco or celory sandwiches; cup custard; Jelly sandwiches. C. Cottago chceso and chopped green popper sandwiches or a pot of cream cheeao with bread and butter sandwiches; peanut sandwiches; fruit and cake, C. Hard-boiled eggs; crisp baking powder biscuits; celory or radishes; brown-sugar or maple-sugar sand wiches. 7. Dottlo of milk; thin corn bread and buttor; dates; applo. 8. Ilalsln or nut bread with butter; chceso; orange; maplo sugar. 0, Haked 1)ean and lettuco sand wiches; applo sauco; sweet chocolate. Undo Hmn'ri Kconomy IU'cIjm.-h, Tho following reclpos show how broad crumbs may bo used Instead of flour In various dishes, It will bo noticed that nearly all tho materials used In soup rcclpe aro thoso thut aro often thrown away skim milk, tho outsldo leaves of lettuco, and stalo broad, V'KiihIoSI(im Milk Roup 1 quart skim milk. 1 sllco stalo bread. 2 ounces of tho outer leaves of let tuco (0 largo loaves). A fow colory tips, or A thin sllco of onion. Salt and popper. Chop tho vegetables finely. A con venient way, particularly if tho soup is boing mado in largo quantities. 1b to uio n food grinder nnd to put the broad through It with tho vegetables to catch tho Julco. Cook tho finely chopped vegetables and the bread In tho milk in tho double boiler for about 20 mlnutos. Season. Cliiva I'oiuhu 1 '.a cups soft, stalo bread crumbs. J ounces chooso ( 1 'i cups choese grated flno or cut Into small pieces). 4 eggs. 1 cup hot water or skim mlk. Vt teaspoon salt. Mix tho wator, bread crumbs, salt and choeso; add tho yolks thoroughly boaton; Into this mlxturo cut and fold tho whites of eggs beaten until stiff. Tour Into a buttered baking dish nud cook 30 minutes In n modorato ovon. Servo at onco. Applo IluttiT With CJrnpo Juice A pleasing flavor Is glvon to applo butter by adding n llttlo grapo Julco. To each gallon of applo sauco add ono pint ot grapo Julco, 1 cup of brown sugar, and ono-fourth toaspoonful salt. Cook slowly and stir often for two hours. Then add cinnamon and salt to suit tho tasto. MAKi: OOOI) LUNCH HON DIHHKS Tho uhu of mora potatoos for lunch eon should be a slmplo matter, In tho opinion of specialists of tho Depart ment of Agrlculturo, since practic ally all Americans llko potatoes and slnco there aro numerous ways in which tho tubora may bo prepared to avoid a sameness In tho dlot. Po tatoes, ovou in their simplest forms baked and boiled mako good lunch eon dishes. Thoy may also bo UBod for making a variety of dishes, such as creamed and cscallopod potatoes, with or without choeso; stuffed pota toes; potato croquettes, and so on. Combination illahes, such ns hash, stows, meat pies with potato crust, and so on, in whim a couslderablo amount of potatoes Is used with other foods, may roiiMtltuttt practic ally an entlro luncheon, being hearty onough to servo for the purpose with a llttlo salad or fruit or sweets. Tho following recipes for potato dishes aro a fow of tho many which tho housowlfo will find useful In preparing supper or luncheon. I'apurd I'itM- Cut cold boiled potatoes Into niinr-tor-Inch slices; dredge slightly with flour and fry In pan with a llttlo but tor. When light brown, heap on side of pan; lot stand a fow minutes, then looson with a knife and turn nut on a plattor In much tho samu way that an outlet is taken out. Sprinkle with salt and survo nt onco. Potato ami Pork Ntmv 3 or 4 slices salt pork cut In small pieces. 4 modlunvslzod potatoes. 1 onion. A cup wator, toaspoonful salt. 4 toaspoonful peppor. Fry tho pork In u deep pun until It Is light brown; thou to tho pork and fat add tho potatoos cut In ono-half-lnch slices, nud thinly sliced on ion nnd soasonlngs. Add the water, cover closely and cook until tho pota toos and onions aro soft. Tho mlx turo should bo stirred occasionally In ordor that the pork and vegetables may bo thoroughly mixed, Tho "stow" (ih It was called In old times for it Is an old-fashioned dish should bo moist but not thin. KrullopMl PotUtOCM Wash nnd pare potatoes; lot thum fourth-inch sliced. Iluttor n baking dish, put In a layer of tho sliced po tatoes, sprinkle with salt and pep per, dredge with flour, and do over with one-half tablespoon of butter. (A llttlo grated choeso may lSo sprin kled over each layer If desired.) Itepent until tho baking dish Is near ly filled, then cover with hot milk. Hake ono and one-fourth hours In a moderate oven, or placo on the back of tho stove nud cook slowly. Potato Hulnd Cut cold hulled potatoos Into half Inch cubes and season with salt and peppor, or a fow drops of onion Julco If desired, Heap In a mound In a. salad dish and pour over all n cooked salad dressing; nnd, If ono wishes,, garnish around odgo with a circle of leltuco and hard-boiled eggs. For vnrloty add to 2 cupful or potato one-half cupful ot diced cold boiled beet and 2 tablespoons chop ped parsloy or chooso; carrots and a llttlo chopped colery loaf may bo used If preferred. Many cooked or canned loft-ovor vegetables may bo attractively used for salads. Diced turnips and car rots aro often usod In potato salad. I. eft-over beans, pens, etc., with fine ly diced potato, may bo usod to fill tomato cups and served with any preferred dressing. II M ililnliiu (J ,..1.1 soak for half hour, nnd cut In oiio-'nvoryWhoro. ' Adv. Take Children Out of Danger It you saw n child on a railroad track you would endeavor to romovo tho llttlo ono from danger. When n child Is "Btiuffllng" or coukIiIiik. Isn't It your duty to get him out or (lunger of sovoro ronseaunnceuT Fol ey's Ilonoy nud Tar gives relief from coughs, colds, croui) nud whoonlnir cougu, uouiuiuu no opiates. BRICK vs. OTHER BUILDINGS BRICK BUILDINGS IN BEND VALUE ABOUT $500,000 FIRE LOSS IN FIVE YEARS NONE OTHER BUILDINGS VALUE ABOUT $2,000,000 FIRE LOSS IN FIVE YEARS OVER $100,000 L Build With BRICK! BEND BRICK & LUMBER CO. t. f JL I -...ir "nMe-j... a L