PAGE SIX
MEDFORD MAIL TRIBUNE. MEDFORD. OREGON. THURSDAY, OCTOBER 11. 1931
Capacity Craterian Crowds Enjoy Mail Tribune Cooking Classes
Crisco Hints for Housewives
Berets of flurmu in BlKult Maklnf
Work the Crisco Into ths flour
mixture flne'.y. Ad4 liquid Gradually.
iMinar Just enough to maJca stiff
dough.
Knead the douh for a fine, smooth
textured biscuit. Handle lightly for
fluffy biscuit. Alwsys bake biscuits
In a, hot ovn.
Baking Powder Risen It
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
4 to 0 tablespoons Crisco
cup milk or water
Blft dry ingredients, work In Cris
co. (It s easy with Crisco. the fluffy,
digestible shortening). Add liquid
snd mix to a, soft dough. Toss on
lightly floured board, pat Into shape
and cut with biscuit cutter. Bske
15 minutes In a hot oven (428 de
frees Fahrenheit).
Variations
Orange Tea Biscuits: Cut biscuits
with small cutter. After placing In
pan, brush tops with orange Juice
and sprinkle with granulated sugar
or dip loaf sugar In orange Juice and
press one-half lump Into each blA
cult. Orated orange rind may be
added tr, the doush If dealred.
Raspberry Tea Biscuits: Boll bis
cuit dough to a thin sheet Inch)
Cut In rounds, in the center of one
half of the sounds put a teaspoon
of raspberry Jam. Cover with tha
remaining rounds.
Cheeee Biscuits: Reduce amount of
Crtsco to 2 tablespoons and add V
cup grated cheew to dry Ingredients.
Short Cake: Add 2 tablespoons su
gar to the dry Ingredients and mix
1 egg with the milk.
Use double decker biscuits with
melted Crisco between them.
Pecan Rolls: Roll biscuit dough to
yK Inch In thickness. Hpread with 3
tablespoons Crisco and sprinkle wttn
'4 cup chopped pecans and CUP
brown sugar. Roil up llks a Jelly
roll. Cut slices 1 inch wide and
plae cut aide down In a baking
dish which ha been spread with a
NEW...
The famous Gorhara Plato . . .
Next best thing to Sterling.
Wrought by lh same cele
brated craftsmen who tor over
a, century have contributed
enduring silverware, LADY
CAROLINE readily reflects their
uperiar artistry and la guar
anteed to give complete. lasting
atlsiaction. Come in and soe ill
See it at
Law
rence s
paste made of 3 tablespoons Crisco
and 4 tablespoons brown sugar. Baae
In ft moderately hot oven (375 de
grees Fahrenheit) for 20 to 36 min
utes. Hoda Biscuits
3 cups flour
teaspoon soda
1 teaspoon salt
cup thick sour milk or butter
milk 4 tablespoons Crisco
Sift together flour, sods, and salt.
Work In Crisco. (Crisco makes light,
digestible biscuits). Add milk grad
ually, mixing to a stiff dough. It
may not be necessary to use all the
milk. Place on a floured board.
Knead until smooth. Roll to 'A Inch
thickness. Cut with a small round
cutter, brush tops with Crisco, and
bake In a hot oven (4S0 degrees
Fahrenheit) 13 to 18 minutes.
Nerrrts of Success for Waffles
Add liquid gradually to flour
make a well In the center and stir
out toward edges.
Batter should be thin enough to
pour easily. Add more liquid If nee
ewwry.
Sour milk can be used In place
of sweet. Omit baking powder and
add 1 teaspoon soda.
Be surs to have Iron hot enough
or waffles will stick.
Plain Waffles
3 cups flour
3 teaspoons baking powder
4 teaspoon salt
3 eggs
Vt cupe milk
4 tablespoons melted Crisco
Sift flour with baking powder and
aalt. Beat eggs until light. Blend with
milk. Stir liquid Into dry mliture.
Add melted Crisco (the vegetable
shortening that la so wholeeomel.
Pour on to hot waffle Iron and cook
until brown and crisp. Makes 8 aver
age sized waffles.
Variations
Coeoanut Waffles: Add '4 cup co-
coanut Just befors pouring to the
riddle.
Nut Waffles: Add M cup finely
ground nuts and 1 tablespoon sugsr.
Bacon waffles: Sprinkle chopped
bacon (partially cooked) over hot
Iron Just before adding natter, '-rr
olace bacon strips over top oi osi
ter Just before putting top of Iroa
down.
Cornmeal: Substitute 1 cup corn
meal for 1 cup flour. Use sour milk
or buttermilk In place of sweet
milk.
Chocolate: Add 14 cup coco and
4 tablespoons sugar to the dry In
gredlents.
1
Menus of the Day
Carrying the same high qunllty
merrhnndUe tn lie found' In the
heat slnres In large HI in
(By Mrs. Alexander George)
Dinner L'slng Leftovers
(Menu for Two)
Chicken Giblets and Rice
Buttered Beets
Bread Apple Jelly
Relish Gelatin Baled
Sliced Peaches
Butterscotch Ice Box Cookies
Coffee
Thicken (Unlets and Rica
Chicken giblets, cooked
4 tablespoons butter
4 tablespoons flour
cup mushrooms
2 tablespoons chopped celery
1 tablespoon chopped green pepper
4 teaspoon salt
4 teaspoon paprika
14 cups milk
2-3 cup boiled rlc
Cut giblets Into small plecea. Melt
butter tn frying pan, add and brown
giblets and mushrooms. Cook slowly
and stir constantly. Add flour and
when mixed add milk and season
ings. Cook slowly until thick and
creamy. Add rice and cook one min
ute. Serve with parsley.
it ' 1
HESTER HEATH
Selected
BECK'S
DeLuxe Loaf
for its
Wholesome Engredients
Delicious Taste Uniformity
Fine Texture
At Ihe Mail Tribune Cooking School
LECTURER
tut i
Crowds In attendance at the Mail
Tribune's cooking school this werk
hart been loud In their praises of
the charming little demonstrator,
He.te- Heath. MIks Heath, in every
day life Mrs. flex ton, demonstrated
why she Is considered one of the
most capable home economists In
the west. Miss Heath Urea tn Port
land and Is associated with the West
ern Feature Enterprise of San Francisco.
Relish CI flat In Salad
package lemon flavored gelatin
mixture
2-3 cup boiling water
2 tablespoon vinegar
2 tablespoons sugar
teaspoon salt
2-3 cup chopped cabbage
1-3 cup chopped sweet pickles
Va cup chopped plmlentos
Pour water over gelatin mixture
and stir until dissolved. Add vine
gar, sugar and salt. Cool and let
thicken a little. Add rest of Ingred
ients and pour Into mold. Chill until
stiff. Unmold on lettuce, top with
dressing.
Butterscotch Ice Box Cookies
(3 dozen)
114 CUP butter
114 cups brown sugar
2-3 cup sugar
3 eggs
4 cup cream
2 teaspoons vanilla
teaspoon salt
4' cups r.our
1 teaapocn soda
1 teaspoon baking powder
2-3 cup chopped mite
Cream butter and sugars. Add eg?
and cream. Add rest of ingredient.
Shape into roll 2 Inches In diameter.
Wrap In waxed paper and chill i4
hours or lonzer. Baice 2 Inches apart
on greased baking sheet In mod
erate oven, 12 minutes.
Pot Roast Recipe
Colored unbreakable dishes lend
Interest to the children's lunch boxs
and are quite an Influence In hav
ing all the lunch consumed.
Dinner Menu
Pot Roaat and Vegetables
Watermelon Plcklea
Bread Plum Jelly
Pear Salad
Cottage Pudding
Chocolate Sauce
Coffee
Pot Roast
8!4 pounds sirloin tip
4 tablespoons flour
6 tablespoons fat
2 tablespoon chopped onions
2 tablespoons chopped celery
4 teaspoon bay leaf ( crushed)
yA teaspoon powdered clove
1 cup water
1 teaspoon is It
Sprinkle flour over meat. Heat fat
In deep pan and add and browx
meat. Add rest of Ingredient. Cover
and .cook slowly 2 hours. Add vege
tables and cook 1 hour or until vege
tables are tender when tested with
fork.
Vegetables
6 whole carrot
0 whole potatoes
1 cup pea
14 cup water
'4 teaspoon salt
Sprinkle salt ever vegetables and
add with water, to cooking meat.
WINDOW GLAAb V5s ieTJ wlndoa
f-.ut and will replace your Broker.
snudows reasonably Zrowondg Cao
met Work.
WAMAMS I H,5-yr
ftfWsv POSSIBLE
DRIP S HGRIND QUALITY
NOW PACKED IN -"IfSX iWfLf
3 Sizes .
f RELIABLE WukMoidk FJ
GLA5SJARS Jy
AS DEMONSTRATED BY HESTER HEATH
Mail Tribune "Cooking School"
You can't fool your stomach
So cook with CRISCO , , . the wholesom fat tiiat digests quickly!
For goodness I Aw, she's nica
sake, go away but she's gof
if you must one Qf her
malt0 stomach spellsl
much noisel 1 sw 1
7y for vl
Look here the
paper says to use
Crisco because It
digests quickly.
I wonder if Crisco
would help me I
Why don'f
you try it?
It's a pure
wholesome fat.
f
I . . , . : 1
Don't mistreat your digestion. Treat it
kindly with luscious flaky Crisco pies and
cookies and crispy Crisco-fried foods. Your
stomach doesn't have to work overtime
on foods cooked with Crisco. Crisco is the
light, creamy wholesome fat that digests
quickly.
So make all your favorite pies and
cookies now with Crisco! They'll come
out of the oven so flaky and golden not
greasy and slow to digest! And fry with
Crisco. No fear of fat-soaked foods if you
fry properly with Crisco heatyour Crisco
so hot that foods are instantly sealed in a
crispy brown. They'll actually look, "dry
fried." By Crisco's own secret process sweet
pure oils are changed into a fluffy creamy
quick-digesting shortening. And Crisco
stays that way icitksxt ice-box help.
Sold in sealed cans to protect your
health.
Z22ES33
' g Tempting Dainties are easily made
itir with FISHER'S quality
CAKE FLOUR
FiSHER'S CAKE FLOUR 1$ milled many, many times
finer than ordinary family flour. Its purpose is to pro
duce appetizing layer cakes, jelly rolls, light, fluffy angel
foods of indescribable delicacy.
Ask your grocer for Fisher's Cake Flour packed In the Handysackt
with the red drawstrings and sealed in Cellophane. Your cakes will be
tempN'ng, light, and fluffy. Notice, too, how long they remain moist.
Every tack of Fisher's Cake Flour carries the Seal of Acceptance
of the Committee on Foods of the American Medical Association. Each
batch has been tested by our laboratory, ond approved by your repre
sentative at the mill Mary Mills.
FISHER FLOURING MILLS COMPA
PORTLAND SEATTLE TACOMA
ri
tl
Come In, boys. How'd
you like to try some
Crisco cookies
they're good for youl
Didn't I tell you
that she's as nice
as your mother?
She's this way
oil the time nowl
i ;r w
T ,
1
I ft'
CHOCOLATE PINWHEELS
6 tahiMpooiu Crltco
H cup u(tr
1 yolk
4 tt)lepnooi milk
1 fupi dour
1 iBpnon btkrfne pcrsnlef
1 teupooo vmii11
Pteri rrifwt with surr sni ear jrolV. Jr! the
milk. th"n(h -lit fdiiry inrtlinutnil inillm.
I i vn hf mixture tn hU nd to on-hilt of it iid
Ihit mfltcd chocoiat. Kcll th white d-mgh (nlo a
thin Bht and thfti rli Xh rhnrtilate mitturfllnto
s aiiwt al thn aam aite. I'lacft tha rhrcolat dnugh
ovtr the white and roll up lika a Jiiy roll ah-wit
XS tn In.-hoa In diameter. Chill in refrirat
aevral hour, t hen rut down In t hin stilus and plase
on a cookie aheet ruhSed with Oiaro. Hake in t
woiterately hot oven T. I fnr ahoUt h minutea.
erv finely RTrvund nutmeatamav heaprinkled orr
the white dugh before t he ehoroUt douih is put
u place. Makea about i doseo cookjea.
CrVare it th ryiriered
fr(iiie-TMft of a Aote
HETER HEATH says,
"I Selected
PEERLESS MEATS
for the Mail Tribune
Cooking School
for their
High Quality
Large Assortment
..Stir - s!t-... i
-';Hx'v 'ii- i i
g f , l .i t I i . i'C &
sees
FRIDAY SPECIALS
SWISS STEAK extra choice lb. IgC
Veal Ecast or Steak sh'idr cuts ib. is
BOILED HAM . . lb. 45c
This Is the Second Week of Our Bip-
CRISCO
- u. s. ru o.
digests
Al Ihf Mall Trlhtins Cooking rhrnt, roniluctril thU vrrk In the
CrstfTtsn Thfiitrf, SU Mrtrr llfsih and rrciMiir.iriitU I'Hlsro,
ths nnvlrn, qulfk-dljtrtlnn short rntn.
and More and More People Are Finding that
IT PAYS TO BUY AT THE PEERLESS
A Conlon Washer Will Be Given Away
ai
I
15 r i
tiiis. i-i i Y' 1' ill 1l tit t
3 svsi i v ar ni t& Y 'ah.
ii c .xrv--. '.'uti:?.ciKf.jii.-.-' .n
(UaWife.
r r. s' i
:Ta.T;
ha
Masisatf