Southern Oregon Miner, Thursday, November 16, 1944
CLASSIFIED
Pineapple Holder
For Pots and Pans
DEPARTM ENT
R A BB IT S & SK IN S
1.1»» B a b b its & I ’u u ltry Wool.
Good w h ite f r ie r tum e rab bit eklue
«00 to 1 100 u lb
Hlilp or Belt
t i r l i e i K uby * Co., »3» ■ W . F ro n t,
P o rtla n d , Oregon.
W
ant
RABBITS
&
HOUttHOlV
Memos.
•OB: O K .,
can’t resist.
But I'll always
be late to market
If we have buns
good as these
every morning I
W A N T E D — 1 to «-lb. liv e ra b b lta , top
prli-i-M
Bherwood'e, M 7718 ■ m ltb ,
Spokane, W a ebln gton O len. 2538.
P attern No. 5789
HELP W A N T E D
A S G O O D -LO O K IN G as a re a l,
golden-skinned p in e a p p le ! I t
is a croch ete d p o th o ld e r, 7 inches
hig h and 5 inches w ide , m ade o f
y e llo w c ro c h e t th re a d . The green
leaves a t top are crocheted sep
a ra te ly and then sewn on. V e ry
e a s ily croch ete d and m ake s i
m oat unusual show er o r C h ris tm a s
g ift. The pineapple, you kn ow , is
a s y m b o l o f h o s p ita lity I So g ive
y o u r frie n d s th is lu c k y “ pineap
p le ” h o ld e r a t th e C h ris tm a s sea
JUAN W A N T E D H E L L In y o u r home
county.
Did aucoaasful rom puny.
L u rg « line Hplroe, e x tra c ts , stock
ami o tliu r fa r m products.
Gomln
n iip p ll.il
on
c r .-d ll.
<<ur
fr e e
g ift
opens every door to you.
W r ite
today.
T h e Lange Co., Boa 178,
DePere. W in.
WOMBM
I . H U I T fa c to ry w ork In « mhuu II u I In-
d tie try .
Kxporlence uiinccceeary. I -
Day w»-ek, plue 5 houre H utiirduy at
tin o - m oi our hoir if deelred.
Ap
p ly In person.
A M B B I0 A B O BAO -
K B B C O M P A M Y . 1401 B lllo tt A ve-
nne
W en t,
B e a ttie ,
W a s h in g to n .
A u th orised r e fe rr a l required.
son.
W A N T E D — H arb ers: (,'otninleelon 70 to
75 Per Pent.
Social H e ru rlly and
lln e n iiilo y m rn t Com pensation. Ila l r *
cu t 5Hr
\p p ly B rn e e t B. L a f f e r t y ,
M ad ig a n Oen. H o s p ita l, F o r t L e w is ,
W ash in g to n .
GENEHAL
M E It C H A N D lS K
STOKE
— A m o n ey -m a k e r ... 194« volum e
«51,754.22
...
nut
gain
««.»44 OH
N e iir P o rtla n d In rich est section of
W illa m e tte V a lle y .
O w in g to con-
d ltlon a beyond n il hum an con tro l,
and a ft e r 30 yearn o f nu<-ceeeful
o peration, show ing excellen t p ro file ,
th is w e ll-k n o w n and w e ll-lik e d store,
doing m o stly a cash buelni-an. w ill
sell e v e ry th in g fo r lean than a c tu a l
value ... the stock, fix tu re s , lockers,
double store b uildin g, e x c ep tio n ally
larg e and c o m fo rta b le liv in g rooms,
o th e r b uildings, eke., gas pum ps,
priced to sell q u ic k ly at 120,000.
T erm s ,
( lt .0 0 0
cash,
bai.
easy
pym ts. Im m e d ia te possession W r ite
A D V B B T IB B B , 317 A m erican Bank
B ld g .. P o rtla n d 8, Oregon, or phone
A T . 1838.
CALIFO RNIA DEEDED
LANDS
Acr»s C a lifo rn ia f+tntr Deeded
l.u lid s now a v a ila b le fo r s e ttle m e n t;
fro m 35o to «I 50 |><-r acre.
S ta te
wide; lim b e r, graxlng, a g r ic u ltu r a l;
c o u n try and c ity locations.
H om e*
asekera w anted, not speculators F o r
locations.
descriptions,
m in im u m
prices, maps, f ilin g blanks and In
s tru c tio n s , send «5 money o rd er to
B T A T B L A lfD B D B P A K T M B H T
V . B. Post O ffic e , Boa 483, B n rsks,
C a lifo rn ia .
1 0 8 -A C K E tu rk e y fa rm a t B ro w n s
ville, I.In n Co., Oregon.
N ew , mod.
9-room hae. and mod. 3-ronm house;
brooder and ran ge equipm ent to
caro fo r soon tu rk e y s ; also rung«
and b ulld ln g a fo r 150 alieep.
A ll
fenced w ith
double
woven
w ire.
P rice 920,000.
O w ner m ust sell on
account o f alcknesa. W ill g ive pos
session on D ecem ber 1st. M. B. Bco-
y llls , B a a l B a tate , B ro w n s v ille , O re
gon.
T IL L A M O O K CO. R A N C H — «80 acres,
w ith 100 acres fin e p as tu re and
fn rm la n d ; 14 good m ilk in g cows,
la rg e barn w ith 24 stanchions, gas
engine m ilk in g m achine; la rg e «-
room houae w ith
f u ll p lu m b in g :
b e a iillfu l n etting .
I f you can get
along w ith o u t e le c tric ity u n til w a r
Is over, here Is a re m a rk a b le buy
at
«13.000.
About
««.500 down.
te rm s on balance.
W r ite ow ner.
337 V . W
18th Ave., P o rtla n d 8,
Oregon, B K . 4813.
A G O O D H 1IH IN E H S , best location In
c ity lim its .
W ill re tire .
10-room
cem ent block house w ith 2 a p a r t
m ents
3 greenhouses «500 feet.
«500 fee t hot beds.
T h ia la good
enough to aell «7000.00 w o rth a
year. Hale price «14.000.00. »«.000 on
cash. B alance in 3 p aym ents ut t.1,
In t. Fuch's G arden * W u rssry, 1388
C h estnu t, C la rk s to n , W a s h ln rto n .
180 A C IIE H located on A s to ria h lw ny.
«0 m l. fro m P o rtla n d , nr. essential
lnd ustriea, la rg e House, nnd barn. 3
spring s nnd w e ll. Good b erry , nnd
d a iry
co u n try.
p a r tly
tim b ered
«5000, term s considered. 2308 B. B.
Y a m h ill, P o rtla n d , Oregon.
FARM & GARDEN
TRACTORS
W a lk in g A rid in g models, no c e r t if i
cate o r p rio r ity ren ulred. Ed Short,
F a rm k G ardsn T ra c to rs , 8821 1st
A ye. B., B eattie, W ash.
TRAPPER SUPPLIES
I T E A C H C O Y O T E F O X T K A P P IN O ,
annrlng, srenta.
M a n y Independent
p rofesslonals rny a tíld e n la .
Free
tra p p e r tipa. c irc u la ra .
W . M. T y
son, M ld v a ls , Id a h o .
S M A L L stock ranch fo r sale cheap at
Lake, Oregon. C a n 't handle It, sons
overscan; h arv e st com ing on. Home
ood m ilc h cows and stock c a ttle ;
n y lo r g raxlng rig h t« , good b u lld
lnga and equipm ent.
M u s t be aeen
to appreciate.
Addreaa M . 8. B u ch
anan, S ilv e r L a k e , Oregon.
f
H A M P H H IB E H — Boars.
g llta ;
open,
bred. Send fo r fre e Illu s tra te d book
let.
T o n rte lto tte . 403 W h ite Bldg..
S a a tti« . W a s h in g to n .
«2
A C H E S , lrr lg ., s u ita b le fo r beets,
hay, v e g . grn ln , etc.; school, m all,
m ilk routes; elec., w a te r piped to
b uildin gs, good w a te r rig h t: «5500
cash.
F , W . S ch ram , C o rv a llis ,
M o n ta n a .
For Sale M iscellaneous
EDUCATIONAL
S H O R T H A N D — In ten sive 90-dny cor
respondence courses. T H E M O D B B N
8 C X O O L , 88 N o rth 1 1 th S tre e t, Ban
Jose 13, C a lifo rn ia .
T h a n k sg iv in g F a v o r ite . . . T urkey With C ranb erries!
(See Recipes Below)
T u rk ey T alk
This time every year we set aside
a day of thanks—thanks for the
b o u n ty of the
year, o u r good
fortune, our har
vest.
We m ay
h av e
w o rrie d
a b o u t r a tio n
points, about bal
ancing the budg
et, but hasn't it been a good year
In spite of it all? Yes, so good!
Our day of thanks is appropriate
ly celebrated with as good a feast
as can be set upon the table. The
turkey is frequently the queenly bird
that sets the tone for the whole din
ner, so let it be proud and beauti
ful.
To Roast Turkey.
Rub inside cavity with salt, V4 tea
spoon or less to each pound of bird.
Place enough dressing in the neck
to fill the cavity nicely. Fasten skin
to the back. Stuff cavity well but
do not pack too tightly. Truss, then
grease skin with unsalted fat which
has been melted. Lay in pan on a
rack, preferably on one side, back
up. Or, place in V-shaped rack
breast down, and keep in this posi
tion throughout the roasting period.
Cover with fat-moistrnad cloth,
then roast at constant temperature
until tender, turning bird to the op
posite side, still back up. Turn bird
breast up when about half done. Do
not sear, cover or add water to the
pan. Sprinkle melted fat on cloth as
it dries out.
Cut trussing string between drum
sticks after about an hour of roast
ing. This releases the drumsticks
slightly for better cooking of the
thigh, improves the appearance of
the bird on the platter and facili
tates carving.
Testing for Doneness.
Move the leg by grasping end
bone. If the drumstick thigh joints
break or move
easily, the turkey
is done. If a ther
mometer is used,
it should register
an internal tem
perature of 190’
F. when placed
inside in center of
inside thigh mus
cle. If placed in
the center of the stuffing, it should
register 180 degrees F.
Roasting Time Table
Total
Oven
Weight
Roasting
Tempera
Time
ture
325 deg. F.
3- 3*4 h rs
8-10 lbs.
10-14 lbs.
325 deg. F.
3*4-4 hrs.
14-18 lbs.
300 deg. F.
4- 5 hrs.
Speaking of Stuffing
There are several different types
of stuffing which may be used for
the bird. There is the basic bread
stuffing which may be varied in at
least five different ways:
Bread Stuffing
(For 12-16 lbs. of turkey) .
1J4 pounds loaf bread, stale
SPECIAL »
W e Pay Cash F o r Used
BAND
IM 8T .— ACCOBDIOMB
TACOM A MUBIO
317 - 11th, T acom a, W n .
DENTAL PLATES
DENTISTRY on
CREDIT TERMS
Tolte 5 ,1 0 , IS M e n ili« le Rey
D r . H arry S emler , Daditt
ALISKV BLOC • 3 rd S MORRISON • PORTLAND. ORE
Poor Friends
Jones—That’« too bad about Dave.
Since he lost all his money half hit
friend« don’t know him any more.
Smith—I think he’s lucky to keep
half of them.
Jones—But the other half don’t
know yet he’« lost his moneyt
No Go!
She—Now, before we start out, I
want you to know I don’t neck or
any of those things. Ia that quite
clear?
He—Yes.
She—Now, where shall we go?
He—I think you’re staying here!
•
•
HM...MM.„AN0
JUST THINK, FOLKS/
F LE IS C H M A N N S IS
THE ONLY FRESH
YEAST THAT HAS BOTH
A00ED V IT A M IN S A
AND D AS WELL AS
Lynn Says:
Trussing Turkey: Insert needle
through breast through rib at the
base of the thighs. Draw cord
through and pull string across by
pulling cord through openings
formed by folding wings triangu
lar shaped onto the back. The
needle does ncA go through the
flesh here. Tie cord at the side
(where needle was first inserted)
making body of bird compact.
Put in part of dressing through
vent opening. Then insert needle
between two bones at each drum
stick joint and bring cord around
to the tail, through the backbone.
Tie securely.
The neck opening offers a place
to insert part or all of the stuffing
which should be filled to make
breast and neck well rounded.
Fold neck skin under wing tips
and string to keep in stuffing and
make a nice appearance. After
roasting remove cord before serv
ing.
Thanksgiving Dinner.
Apple Juice
’ Roast Turkey With Oyster
Stuffing
Giblet Gravy
•Spiced Cranberries
Sweet Potato Casserole
Hot Rolls
Green Beans with
Brown Butter Sauce
Orange-Onion Salad with
French Dressing
Celery Curls
Pickle Fans
Olives
•Pumpkin Pie
Beverage
•Recipes Given
*4 pound butter or substitute
1(4 teaspoons salt
J4-J4 teaspoon each, marjoram,
sage or
1 teaspoon poultry seasoning
(4 cup minced onion
Cut bread into small cubes, with
crust removed, if desired. Drop into
a large mixing bowl. Add butter
which has been cut into cubes.
Measure seasonings and blend with
bread and butter. Mix in onion and
stuff bird.
Variations
Celery: Add 2 cups finely chopped
celery which has been sauteed par
tially.
Egg: Add 4 well beaten eggs.
Oysters: Add 1 pint or more of
drained oysters, chopped or left
whole if small.
Add raw or pre
heated in 2 table
spoons of the but
ter.
Sausage:
Add
Vi-1 pound sau
sage meat or tiny
sausages cooked
until brown and
thoroughly done.
Break meat into
small chunks before cooking. Omit
or reduce butter.
You can add more holiday spirit
to your meal if you bring glorious
red cranberries, spiced with lemon
and cloves to your turkey dinner as
a relish:
Spiced Cranberries.
(Makes 1 quart)
2*4 cups sugar
(4 cap water
2 2-lnch sticks cinnamon
1 teaspoon whole cloves
2 tablespoons lemon juice
Grated rind of 1 lemon
4 cups fresh cranberries
Combine sugar, water, spices,
lemon juice and rind and boil to
gether 5 minutes. Add cranberries
and cook slowly, without stirring
until all the skins pop open. Chili
to serve.
In the matter of pumpkin pie,
either pumpkin or cooked squash
may be used. Be sure that it is
seasoned according to the recipe as
most people object to a too promi
nent flavor of spices that jumps
out at them when they eat the pie:
Gel the most fro m you r m e a t! G el
yo u r meat roasting chart fro m Miss
L yn n Cham bers by w ritin g to h er in
care o f Western New spaper U n io n , 210
South Desplaines Street, Chicago 6, II I .
Please send a stamped, self-addressed
envelope fo r yo u r reply.
Released by Western Newspaper Union.
FOR
ME..A
F L E IS C H M A N N S NEY/,
REVISED ED ITIO N OF THE
Sé'
FAMOUS 'BREAD BASKET"!
FULL O F RECIPES FO R
DELICIOUS, EASY BREADS.
ROLLS, A N D SW EET B U N S
ALL THOSE VITA M IN S
INTO YOUR
BREADS WiTH NO
GREAT LOSS IN THE
OVEN. BUT BE SURE
ITS F U IS C H M A N N 'S
THAT WILL M A K E YOUR
MEALS M O R E IN T E R E S T IN G .)
GO RIGHT
SEW ING C IR C L E N E E D L E W O R K
149 New Montgomery St.
San Francisco, Calif.
YEAST/
Enclose 18 cents for Pattern
N o________________
W R IT E N O W !
For your free
copy, write
Standard
Brandx Inc.,
Grand Central
Annex, Bos 477,
New York 17,
N. Y.
Nam e
Address_____________________________
— Buy W ar Bonds and W ar Savings Stamps
LET US HELP YOU
KEEP YOUR CAR
IN SERVICE
firestone
FACTORY-CONTROLLED
R E C A P P IN G
Grade A Quality Camelback Used
6
Why You Get a Better Job With
Firestone Factory-Control Methods
(1) THOROUGH INSPECTION
Before any work is done, your tire
is thoroughly inspected. Any weak
spots or nail holts are marked for
repair.
6.00x16
(2) EXPERT REPAIRING
OTHER SIZES
When repairs are needed, a trained
sp ecialist u sin g latest approved
methods builds up weakened or
broken areas.
PROPORTIONATELY
LOW
(3) CONTROLLED BUFFING
The worn tread is precision-buffed
for perfect balance. Only a minimum
of rubber is removed to provide
proper surface.
(4) ACCURATE TREADING
N ew tread rubber of highest quality
is carefully applied to the buffed
tread base. Care and precision insure
a well balanced tire.
(5) SCIENTIFIC CURING
Careful scientific control of time
and tem peratures assures proper
toughness and maximum wearing
quality of the recap.
(6) FINAL INSPECTION
Complete final examination care
fully inspects inside and outside of
tire. N ote sharp, clear tread,
ready for thousands of
additional miles.
Pumpkin Pie.
94 cup brown or white sugar
14 teaspoon salt
1 teaspoon cinnamon
14 teaspoon ginger
2 whole eggs or 4 yolks, beaten
114 cups sieved pumpkin
114 cups scalded cream or milk
M ix sugar, salt and spices thor
oughly. Add eggs. Blend and then
beat in pumpkin pulp. Add scalded
cream. Have previously prepared
pastry lined pan that has been al
lowed to dry in a refrigerator for
several hours. Pour in about *4 of
the pumpkin mixture. Place on bot
tom of preheated oven, 400 degrees
F. from which rack has been re1
moved. Quickly pout in remaining
mixture. Bake 10-12 minutes. Place
pie on a rack quickly replaced in
oven. Bake until custard is set. Cool
on a rack.
IM F R E E ! SE N D
V IT A M IN B C O M P L E X /
•
To obtain complete crocheting Instruc
tion« for the Pineapple Potholder (Pattern
No. 8789) sketch of stitch used, send 16
cents In coins, plus 1 cent postage, your
name, address and the pattern number.
Due to an unusually large demand and
current w ar conditions, slightly more time
Is required In filling orders for a few of
the most popular pattern numbers.
Send your order to:
FOR SALE
M illio n
« 0 : Well, we
can . . . eatilv.
And my new,
quick recipe uses
Fletachmann’s
Yeast, which puts
in extra vitamins!
S e e Us f o r th e F in e s t
Truck a n d T racto r T ire
W
B
Recapping with the Very
Best Q u a lity M a te r ia ls
and Workmanship
guaranteed
‘
•S E E YOUR NEARBY FIRESTONE
DEALER STORE OR FIRESTONE STORE
U in e te He Veite el Kruteee teen Afeedey eeteteg ettr N. «. C