TMI CENTRAL POINT ITA *
Salads Necessary P art
Very Latests
Of Daily American Diet
By Mary Marchall
The problem of choosing street
costumes th at are comfortable, ap
propriate, sm art —and withal reas
onable in price- should be a fairly
simple one. Tins agreeable state of
affairs has in large measure been
brought about by the return to
favor of the jacket suit, which al-
Salads, once considered a luxury
have become an established par, of
the daily diet in almost every Am
erican home, w ether rural or ur
tian.
And this is a , it .should be. say
n trition specialists a, Oregon State
College. for salads contain valuable
vitamins and m inerals and provide
roughage. Of course the amount of
protein and other food elements in
them depend on wiiat ingredients
are used in the maxing.
They may form the main dish for
; e noon or evening meal, in which
case they should he made of fish,
chicken, eggs and such, or they
i maybe of the lighter type that ac-
* companit • a rath er heavy meal. An
other pm.dbility is to make t cm
of fruits, garnish witli whipped
' eream or other sweetened dressing
! and served in place of dessert,
in making cither kind, how 'ver,
the first thing to keep in mind is
thai they must be attractive, the
specialists say. \ll ingredients are
thoroughly chilled, i-f course, and
tile g r a n s i art fully washed and al
lowed to stand in cold w ater until
crisp. As everyone knows, there is
nothing less appetizing than a warm
wilted, me- y looking salad. To
avoid the litte r, the m aterials for
the body are cut in uniform , well
defined pieces, not too small, and
th m ayonaisse o r other dressing is
usually folded in lightly jus, tie-
fore serving. Some o th r ingredients
such as vege,aides are improv. 1 in
fjaVor by Ttieing allowed to “m arin-
ate” or stand in the dressing for
some time before being served.
The finishing touch is the gar
nish. This, say the speecialists,
should be simple in effect and
should harm onize with the salad
and color. I, is essential, too, tha,
it be edible ami not difficult to
eat. A few suggestions offered by
the specialists arc parsley, min, ami
sim ilar small greens finely minced,
fancy cut slices of the ingredients
used, cubes of bright jelly, nuts,
green peppers, in strips nr rings
pim entos, olives, celery curls ami
candied, fresh or m araschine ch er
ries.
b y \'a n c y
STUFFED TOMATO SALAD
I'eel six small tomatoes, cut a
slice from the stem end of each,
remove the soft inside, sprinkle the
insides with salt and let stand, in
verted, thirty minutes. Mash half
a cream cheese, add six chopped
pimol. s, one lablcs:»»:»>n of fine
chopped parsley, one tablespoon of
tomato pulp, one fourth teaspoon
of dry m ustard and enough French
dressing to moisten. Fill the to
mato eases will» the m ixture and
serve on lettuce leaves w ith may-
onnaisse dressing.
TOMATOES and EGGS
Grease muffin tins; put one thick
slice of unpeeled tom ato into each
tin; season with salt and pepper;
I break one egg on top of each slice:
again season with salt and pepper
• and put a small piece of butter on
top of each egg. Bake in oven until
egg is set and cokked through but
not hard. Serve on small rounds
of toast and garnish w ith parsley.
SCALLOPED TOMATOES
This calls for a can of tomatoes,
a half loaf of stale bread, salt, pep
per and butter with a little onion.
. Hub the baking dish w ith the onion.
i then arrange crumbled bread and
tomatoes in layers, sprinkling each
layer w ith salt pepper and dots of
i butter.
MEXICAN TOMATOES
Mel, two tablespoons of butter in
frying pan and add three table
spoons of chopped green pepper
and cook until soft. Add a pint of
canned tomatoes and a pint of can
ned corn with one teaspoon of su-
ways has certain advantages over i gar, one haif teaspoon lemon juice
the coat and dress or one piece ! with salt and pepper to taste,
dress ensemble.
i Heat thoroughly before serving.
In planning your wardrobe you
can not do better than to select
BEANS W ITH TOMATOES
some sort of silk suit. You w ill
Soak one and a half cups of dried
have a variety of lightweight rough w hite beans over night and in the
weave silks, either in solid color m orning drain and boil in w ater S upport Y our Home Paper.
or in one of the new colored prints. containing one q u arter teaspoon
The picture shows a silk suit, soda. F ry out four slices of salt
made on simple lines, the waist pork and brown a tablespoon of
drawn in with a leather belt.
minced onion in the fat. Now add
-------- o--------
the beans that have been drained,
two cups of canned tomatoes, a half
D e p e n d e n t on F la p p e r
Hl Ho, the sac»- of Chinatown, says tablespoon of sugar w ith sal, and
the mother-in-law Is no longer the auto pepper to taste. Place all in double I
crat of the home. She has to depend boiler or fireless cooker w ith jus,
on the flapper to teach her the fash- enough w ater to cover and cook
Iona.
again for about three hours, or until
tender.
Star Reporter
f,
SKJ 4 , ■ i
TOMATO BREAD SOUP
Peel and chop two tomatoes and
two stalks »if celery and put in a
quart of w ater witth two cups o f
canned tomatoes. Cook until ten-
der. Hub through a sieve and add
I two tablespoons of butter and one
j and a half cups of dry bread crumb
Let sim m er for ten minutes, stir
: thoroughly and season to taste.
I
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666
Russell Owen, newspaper man who
•went with Byrd to the South Pole,
was acclaimed the greatest reporter by
thê newspaper worker» of America at
a dinner in hi» honor, /- __________
Relieves a H eadache o r N euralgia in
30 m inutes, ch ecks a Cold the firs, |
day, and checks M alaria in th ree
days.
666 also in Tablets
PIN KEY DINKEY
J. P Morgan, greatest private
banker, photographed as tie attended
the commencement exercise* at H ar
vard University.
FRIDAT, JULY l i . UM
" H L _______________________
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overnight, then reheutlng and recool dry out or rry ita llie on the surface.
ing Ihem »he next day. This tends The main difference betceen pre
,0 plump Ihe berries anil prevent serves and Jain, is that in jam Hie
fruits is broken up and in preserve*
their floating.
Hie fruit is kept whole.
Carefully fill the clean Jars or
— O ' -----
glasses w ith the preserves making
sure ,0 give each container equal pro Classified Ada Get Results
portions of fruit and liquid. Jars
■■ 1 —
should he filled as hot as possible
without causing the frill, to float » —
Kodaks! Films!
too much.
PRINTING
Puruffin the surface with a spoon .
DEVELOPING
full of very hot puruffin Jus, us [
Are You Preserving
ENLARGING
soon as iNissible after filling Hie
Fruit This Summer? glasses.
If a jar is used which may
Music and Photo House
G rants Pass
he sealed, no paraffin Is necessary. .
Preserved fruit in the diet is one If preserves are left open, they mnv
of Ute most desirable wuy* of pro
viding »luilleen w ith sweets, aeeoed
llig to Dr. H. C. Sherman, well
know,1 authority in foods and .imtri
(ion v h o is ,eliciting a, Oregon Stale
The Coolidges at I l o i n e
Colic,,c tins sum m er. W hat child
will »ompi.on w hen given straw
berry pr» serves or orange m anual
adel
Tile season for raspberries, log.in
berries, sour cherries and struw ber-
ries is on. How to preserve them
and how to improve upon pus, a t
tempts at making preserves are
pi inted out by Ma'ih C. Maek, home
dem onstration agent.
Freshness and proper stage of
maturity as w rit as the variety »if
fruit used are factors of firs, im
portance. Preserving is no excuse
lor using old or second grade fruit.
Ihe fund products can he no better
; than the fruit from which it is
made. Most berries and other fruits
u ed in making preserves are sub
ject ,0 rupid deterioration.
i'lie
line flavor is hirgrly arom aille and
the sooner n p e t i l l i t is preserved
me more m arly natural it will be
Hipcncss of the fruit used influ
ences the color and flavor of the
finished soioevvnal. Some varieties
do not cook up as much as other
varieties. An example is the Mar
shall variety o f s t r a w berries raised
______ J
ill the Northwest, 'file berries. Iho
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bui
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abm
Coolidge
.md
Mr«
lutar
plioli
it iptir.l 1^1 the
tin y do not produce as brilliant col
liuot »'.ip* td ihrif new ..ui.it, ' The Breche»,“ Northampton, .M.»»».
ored preserves as some oilier var
ieties are famous throughout Ihe
I'n ittd States for th eir flavor in
preserves. Any good straw berries
are suitable for borne use, but Ihe
color will lie much darker if Ihe
preserves are mude from dark v ar
ie t ie s .
It is well ,11 reinei’ib r that
in all cases the finished preserves
are darker than the berries fro.n
which they arc made.
As in jelly making, the amount of
ugar used is im portant. Too much
ugar produces a runny .syruppy
Food that was purchased only y e ster
iroduct and if not enough is used
he preserves will be tough and
day! Yet today it is utterly spoiled . . . To
•athery. The usual prooprfior f»
me hi If sugar and one hall uerrles
keep food sate ithout refrigeration during
by weight, when
straw berries,
the sum m er mon’hs is literally impossible.
gooseberries, loganuerrics and sour
cherries are use»!.
So . . . if th ecost is no g rea ter . . . why not
All preserve* arc best if made in
com paratively small batches. Make
have Electric R efrigeration, it is the finest
if a rule to have everything ready
for quick cooking when you start
and n t» t convenient form.
making preserves, jams or jellies.
Fresh flavor is continually being
Electric R efrigeration offers you every
lost and the color darkened all the
time the fruit is hot. When only
up-to-the-m inute feature . . a handy freez
small quantities are preserved a,
one time, tiie fruit is cooked the
ing cham ber, ice cubes alw ays at vour com
minimum amount of lime.
mand, a constant below 50 degree tem pera
Place the berries anil sugar i 1
1 saucepan anil mix without (-rustl
ture wl ich assures perm anent and perfect
ing the berries. To facilitate rapid
heating the pan should be flat ra th
ford pr tccti< n and real beauty of appear
er than deep. A id a little water
to prevent sticking asd stir carefully
ance. W hat in» re i there to ask?
a little until the juice from the
berries melt the sugar. Look quick
ly. Bring to a boil and boil until
SEE YOUR DEALER TODAY. LET
it is thick enough to make very-
heavy drops tiiat run together be
HIM DEM ONSTRATE AN AUTO
fore they fall from Ihe side of a
spoon. This blending of heavy-
MATIC ELECTRIC REFRIG ERA TO R
drops is called sheeting off and is
considered the best test known for
preserves and jellies.
When the preserves are suffic
iently cooked, remove from the
fire and skim. Place the kettle in
a pat, of cold running w ater and
n r c m r r w i A orlcon power comtan T
stir carefully so as not to break up
' »... ».II tain
la R n jra a a ’
Ihe fruit. Cool ; s rapidly as pos
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I
sible Io a temix-rature of 170 or
1 KO degrees or until the berries
cease ,0 float readily. Some rec
ommend leaving the preserves cool
PINKY WANTS SOMETHING HIS SIZE
SPOILED..
By Terry Gilkison
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Vindup Dinkf.
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FOR LlTTLB WILLIE GAFF
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Ht$ MOUTH 3 F U L L A
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