Image provided by: North Santiam Historic Society; Gates, OR
About The North Santiam's Mill City enterprise. (Mill City, Or.) 194?-1949 | View Entire Issue (May 5, 1949)
OUSEHOLD IHTS ini tn inti It your diet lacks the bulk for normal elimina tion, eat an ounce of KELLOGG 's all - bkan every day in milk — and drink plenty of water. If not sat isfied after a 10- day trial send the empty carton to the Kellogg Com pany, Battle Creek, Mich., and get DOUBLE YOUR MONEY back . Order KELLOGG'S ALL-BRAN today. Your Children have COUGHS ...DUE TO COLDS GIVE THEM GOOD TASTING SCOTT'S EMULSION ■•Ip* build stamina — help* build resistance to cold*, if youngster* don't get enough natural A AD Vitamins I Scott's is a high energy i OOD TONIC a I It mine** of natural AAD Vitamins and energy building natural oil. Easy to take. Many doctor« recommend it! Buy today at your drug store. MORE than just a tonic— •fl powerful nourithnMnfl SCOTTS EMULSION FNFROY TONIC 7 DAYS WILL DO IT YES. in jus! 7 days... in one short week .., Why not change to Caloa your*elf? Buy Calos today ...» your teeth can start looking brighter tomorrow! NATURE'S REMEDY (NR) TAB- LETS—A purely vegetable laxative to relieve constipation without the usual griping, sickening, perturbing sensa tions, and does not cause a rash. Try NR—you will *?e the difference. Un coated or candy coated—their action is dependable, thorough, yet gentle as millions of NR's have proved. Get a 25c box and use as directed. Lenten Favorites IF YOU HAVE only a slight ac quaintance with how savory meat less foods can be, then Lent is the time to let your ingenuity go to work. You may discover, as have many homemakers through the years, that small acquaintance can lead to enduring friendships. Fish may readily become a year- round favorite just because you discovered a special way to prepare it during ^ent. Although the family may al* *' ready like and ex- for pect eggs breakfast, y o u may discover that creamed, deviled or hard - cooked eggs combined with other foods make delightful luncheon or supper dishes. Both fish and eggs are nutritious foods. Fish and egg yolk contain protein, that important body build ing and repair substance which everyone needs daily. In both vitamins and minerals, both of these foods rate as excellent sources. Egg yolks are rich in iron, builder of red blood cells; they also supply calcium needed for bones and teeth. You’ll appreciate the fact that eggs are a good source of phosphorus, riboflavin, and vita mins A and D. Fish are very active, and since the B vitamins (thiamine, niacin and riboflavin) are necessary for energy production, their flesh is rich in these. All fish are rich sources of phosphorus and ocean fish and sea foods are excellent sources of iodine, the element ncessary to the prevention of goiter. • • COMPARED TO MEAT, fish has little fat and, therefore, it requires little cooking time. A short cooking time for fish is also essential so that you will loose few of the import ant B vitamins which are so readily destroyed by heat. Long slow cooking time breaks down the muscle fibers of fish which leaves it dry anl unappe- tiling. Cook it as directed in these recipes and i serve as soon as it is taken from the oven, and you'U .have fish so i de ■“licious no one can resist it. Select a fish weighing 3 to 4 pounds. Clean. Rub salt inside and out. Stuff with bread stuffing made by mixing 1H cups bread cubes with H teaspoon salt, l* teaspoon pepper, *•4 teaspoon thyme or marjoram and % onion, minced. Slowly add 3 tablespoons melted butter. Close the cavity of the fish with toothpicks or skewers and draw edges together by lacing with string. Brush with melted fat and place in baking pan Bake for 15 minutes in a very hot (450'f.) oven. Then re duce heat to 400" f. and bake for 45 minutes longer. Garnish fish with parsley and lemon wedges. Serve with a sauce made of 1 cup white sauce to which has been added 2 hard-cooked eggs, chopped, or 2 tablespoons capers or la cup mushrooms, chopped. Stuffed Fish Fillets (Serves 4> 2 cups soft bread crumbs *a cups chopped, cooked or ran ned mushrooms 09 49 MIGHTY FAST RELIEF in RHEUMATIC ACHES-PAINS MUST er QLF HULLS mo’* •Stuffed Fish (Serves 6 - 8) a group of people who changed from their •Id dentifrice* to Calos Tooth Powder arets aged brightrr teeth by teientihe te»L JOLLY • ti 12-20 Pattern No. 1705 comes In sizes 12. 14. 16, 18 and 20. Size 14, cap sleeve, 3% yards of 35 or 39-inch. (Set Recipes Below) L. Carmichael, Portemouth, Va. WNU 13 ime Bread Stuffing Makes Fish Savory “For the last 20 years I have relied on K ellogg ' s all - bran to keep me regular—it has never failed me.”— TOPO cwsP-TfNtxn d < mcious / An open bottle of air freshener placed on a suitcase and allowed to remain therein overnight will rid the case of “that" mildew odor. —•— Keep a shaker of boric powder on the kitchen shelf and sprinkle it in your rubber gloves before and after you use them; this helps them " slip on easily and acts as an anti septic in the case of any skin abrasions. —•— For a delicious luncheon dish put a layer of chopped, cooked and seasoned spinach in an individual baking dish. Slip an egg on top and sprinkle with salt and pep per and celery salt. Pour a table spoon of heavy cream over the egg and sprinkle generously with coarsely grated yellow cheese. Bake the individual dishes in a moderate oven (375’ F) for about 20 minutes, or until the egg white is set. —• — An easy way to chop nuts is to put them in a clean cotton bag and roll over the bag lightly with ■ rolling pin. 20 Years-z\nd No Purgatives GUARANTEED uni or LYNN SAYS: Here'» llow la Serve Fggs Attractively Mini r may t to stuffed A t dressu Mini tar 9 r PI cup butter or subsittute. melted K teaspoon salt H teaspoon pepper teaspoon poultry seasoning 4 haddock fillets Mix crumbs, mushrooms, butter, salt, pepper and poultry seasoning. Add egg and mix well. Spread fillets with mixture. Roll and fasten with toothpicks. Broil, turning once, un- til fish is golden brown. Serve im- mediately. Shrimps, Louisiana Style (Serves 6) 4 tablespoons butter 1 teaspoon minced onion 1 pint shrimp, peeled 4 tablespoons flour 1 teaspoon salt 2 cups milk 2 tablespoons minced parsley 4 tablespoons tomato catsup Melt butter, add onion shrimp; brown. Stir in flour and add seasonings. Gradually add milk and cook about 10 minutes. Add parsley and tomato catsup; cover and let steam until sauce is thickened. Serve over hot boiled rice. Escalloped Corn and Oysters (Serves 5-6) 1 No. 2 can corn, kernel style 1 pint oysters 3 tablespoons butter 2 tablespoons flour 1 teaspoon salt Few grains of pepper cups milk % cups oyster liquor 1 cup buttered crumbs Heat corn. Drain oysters and add enough water to liquor to make % cup. Make white sauce of butter, flour, salt. pepper, milk and oyster liquor, Arrange layers of corn, oysters and white sauce in a but- tered baking dish. Top with crumbs, Bake in a moder- ately hot (400 f.) oven for 15 to 20 minutes. Flemish Fillets (Serves 6) 2 pounds haddock fillets *4 pound bacon *1 cup chopped onion 3 tablespoons ehopped parsley teaspoon salt «4 teaspoon pepper 1 cup tomato paste or drained. canned tomatoes Partially cook bacon in skillet. Pour bacon fat into bottom of shal low pan. Add half of onion and par- sley. Place fillets in this and add remainder of onion and parsley, Sprinkle with salt and pepper and place slice of bacon on each fillet. Bake in a moderate hot (375* f.) oven for 45 minutes. Re move fish to hot platter and add tomato pan mixture. Heat, adding a few tablespoons of water if neces sary. Pour sauce around fish on platter. Serve with squash or sweet potatoes. • • • Ever scrambled eggs with crab meat? They’re wonderful this way. Saute crabmeat m butter m skillet, then pour in the egg-milk mixture. Stir gently until eggs are cooked. Serve thre for luncheor cr. c age cr P fd veget D mt t V .4 r sn ♦ 4 ix t A CLEVER two-piecer for jun- iors with interest centered on the fantail back that's so popular. You’ll like the nice yoke treat ment, the way the top flatters your figure. >oke< d ggS I ack ol dives a de delie BAKE the I zl ABSER GIRL 1 THINKING WHAT I SAW YOU.DO , today , you make biscuits OH.SO.TASTy ! ' TELL ME HOW TO BAKE THAT WAY i • • • Pattern No. 8413 Is for sizes 9, 11, 12, 13, 14, 15, 16 and 18. Size 11. 5 yards of 36-inch. Pretty Date Frock /"'URVED detail on shoulder and hipline makes a pretty finish for this charming date frock. Add your favorite costume jewelry. SEWING CIRCLE PATTERN DEPT. 530 South Well* St. Chicago 7, Ill. Enclose 25 cents in coins for each pattern desired. Pattern No, -Size. Name_____ Address___ A«L Mother, She Knowt . . . Clabber Girl is the baking powder with the balanced double action I Gwd H.u«.k..,inS ... Right, in the mixing bowl; Light,from the oven. CLABBER GIRL FIRST AID to the AILING HOUSE by Roger C. Whitman QUESTION: “My bedroom has two doors with opposite faults; when unlatched, one will not stay open, the other will not stay closed. Can this be corrected by adjust ment of hinges? Is it something an amateur can do.” ANSWER: The trouble in both cases is because the pin of the lower hinge is not directly in line with that of the upper hinge. To check on this, use a plumb line— that is, a string with a small weight tied to one end. If you hold the loose end of this at the bottom of the upper hinge pin, the weight will show you which hinge needs resetting. The door originally was set with the hinges in line, and the trouble has come because of settle ment that has somewhat distorted the door frame. It may be that moving one hinge will be enough, although possibly a small adjust ment of both hinges will be easier. When you have decided what to do, open the door part way, ar.d jam books or blocks under the outer corner to take the weight. You then can remove the hinge pin of the hinge that is to be shifted, and do whatever is necessary. Take off the hinge plate on the door frame, and pack the screw holes with wood putty. You might find it necessary to place a shim (in the form of a piece of cardboard or a thin piece of wood) under the of fending hinge. In a recent test of hundreds of people who smoked only Camels for 30 days, noted throat specialists, making weekly examinations, reported NOT ONE SINGLE CASE OF THROAT IRRITATION due to smoking CAMELS! r On kJ V J Iw ‘X Ofc 57 »Ol*S*r,C plate p or h nod chop- f ‘table: MOTH E R, MOTHE R, I’VE BEEN a* -is t vc ag E r H 3o- day test ? i ' ve SMOKED CAMELS FOR YEARS.’ •n as Wf à < I KNOW HOW MILD THEY ARE AND MOW GOOD T l< •d w ith may Chilled Tomato Juice ‘Stuffed Fish Buttered SquasI Asparagus Salad Hot Rolls Beverage Citrus Chiffon Pie •Recipe Given Vf t t d LYNN CHAMBERS’ MENU _ THEY TASTE! 1I it' de Y j|