The Seattle Star Newspaper, October 18, 1921, Page 12

\THE SEATTLE «TUESDAY, OCTOBER 18, 19/ THE MODEL KITCHEN-~PANT RY FOR SEATTLE HOUSEWIVE< eka 1397). 4 Grocery, 56th and M. Reynolds, 160 EB. 66th st. —— . 5 * 5 An Electric Grill Handy in Housekeeping The editor of this page is safe in saying that no one electrical device can give a woman more delight than an AMERICAN BEAUTY ELECTRIC GRILL. So many uses develop for this Grill that it be- comes a household necessity after it has once been used. When the ramge is not up, and you want to prepare a light repast, try the Electric Grill. For teas and breakfasts th BEAUTY Grill is unexcelied. It has three heats—that may be so inserted as to produce low amount of heat, high and mod- | The appeal of this provision will be easily seen. Your coffee need not boil over after it has reached the boiling point; keep the Low The AMERICAN BEAUTY ELECTRIC GRILL is pictured on the table in the drawing above. POWER AND LIGHT COMPANY, and it will be shown to any one interested in it in the sales rooms Olive streets. Many excellent features are present in the AMERICAN BEAUTY GRILL—Ebonized handles which are always cool; a shallow pan for frying, a broiler plate, a deep pan for broiling, stewing or boiling; compodftion legs which won't scratch the table top; contact pins placed on base away from heat: a glowing coll which is interchange HEAR’ WASON’S BETTER COFFEE Coffee Meets With Popular Favor Just recently been put on the mar- wor, Every purchaser of the orange of WASON'S BETTER COFFEE has perfect the natural has received a large new Wason's BETTER ite to our chosen coffee, My husband also uch pleased with vi R. J. Rogers, 1329 24th and Dear- ‘ork Grocery, 3400 Rainier Ave. A. B. Carr, 2245 klin st. R. 8. Genele Ed E. E. Pike St. AMERICAN is, the plugs Tt is handled by the PUGET SOUND of the company at Seventh and able and instantly removable by slipping in‘ or out, and last of all, guide slots for cooking, broiling or toasting in three different po- sitions, close to or away from glow- ing coils. OLD YANKEE SYRUP has long since become the favorite brand of syrup for hot cakes, waffles and every purpose to which syrup may be ot. ft 73, are not familiar with the 01 YANKEE Brand, get a can of it today, * Jilg’s Sausage an es eas Appetizing Addition to Any Meal American women are adopting the European habit of serving new and appetizing kinds of sausages at a “beginning” or relish gourse, Sev- eral slices of the higfi-ciass pork sausages put out by Henry Jilg are Placed on 4 small plate and served at the beginning of the meal. A few crisp crackers may be placed on the plate also—-YOURS TRULY SODAS are excetient for This pur pose, Garnish with parsley A wide variety of tasty brands of sausage—some spiced, others plain, but all with a distinctive JILG fla vor—are offered by better class delicatessen and meat shops. For the woman who goes to 132 Sani tary market, where the original JILG'S SAUSAGE KITCHEN 1s lo. cated, there will be a bewildering and tempting display of sausages. This “Home O6fice” of the famour Jig Brand of Saumge in always open to the public. Remember its address, Sanitary market at 1519 First ave, and stop in to select a few choice pieces of sausage. Olive Oil Flavors Meats Roasts rubbed all over with VIT- TUCCI VIRGIN OLIVE OIL and allowed to stand half an hour be- fore putting in oven will have a delicious flavor. Chops or other meat to be fried should be browned quickly on both sides in about three tablespoons of hot VITTUCCL VIRGIN OLAVE OIL, then allowed to cook more slowly. Stews may be thickened more smoothly and with trouble than in any other way by mixing VITTUCCI VIRGIN OLIVE OIL, with an equal quantity of flour and stirring this into the stew while boiling. Stir and cook until it thickens. To make your housekeeping steps fewer, keep in touch with the excellent “BETTER HOUSEKEEP- ING” devices on exhibition at the STANDARD FURNITURE COM- PANY, In this complete home-fur- nishing store there is everything to make a home attractive. Some of the articles are expensive, some are moderate in pi many are very low, but all are within the range of a housewife's pocketbook “A DOLLAR DOWN” will secure any article in the store. The com pany is glad to extend credit to any or all of thelr patrons, Beautiful homes have been built up by their owners’ taking advantage of the generous Credit arrangement of the STANDARD FURNITURE COM- PANY. There ts no reason for a woman to deprive herself of those articles for up-to-date housekeeping which she needs. ir ving HOLE wHtat ith Pty WAS O Cy 4 Ss. wily: Yried Eges berry Jam Wasen'’s Detter Coffee Bi ‘s ctr te ot hed tam rn wept Tatteraut Bread " Strawberry Gelstine é Good TO BEAT EGGS f To beat well, exes should be fresh and cold. Add a few grains of salt to the exg whites. This will hasten the process consider ably. eee CARNATION MUFFINS Two cups flour (CENTENNIAL'S BEST FLOUR), % teaspoon salt, 2 teaspoons baking powder, 1 table spoon sugar, 1 egg, CARNATION MILK. Sift together flour, salt, baking powder and sugaf, Add the beaten egg and enough Carnation Milk di luted equally with water to make a rather stiff batter. Pour into greased muffin tin and bake in a quick oven eee BARTON'S CIRCLE W BAKED HAI An exclamation of delight always comes when BARTON'S BAKED HAM AND POTATOES appear on the table. The dish is not a hard one to prepare and impossible to equal for savory taste and whole. somene ss, Four potatoes, 2 tablespoons CENTENNIAL’S BEST FLOUR, % teaspoon salt, 2 slices of onion, 1 cup CARNATION MILK, 1 slice CIRCLE W HAM, 1 green pepper, % teaspoon pepper. Wash, pare and slice the potatoes very thin. in the casserole, Chop pepper and onion. Sprinkle one-half of thh mixture over the potatoes and one- half of the salt, pepper and flour. Lay on the ham; add the rest of the potatoes; sprinkle on the rest of the chopped mixture and the re- maining salt, pepper and flour. Pour. Pour Carnation Milk over all, Bake in a moderate oven 30 minutes. IO mY | I | | Hi nae i Cwm, 8 DINSER Y Breéner’s Lettuce, Map of Haly Bayennaler Wasson Place one-half of them | SS = > SSVEs | 1 ao | a Te LL LLLLLIA AAA LL A AN hhh al, fe + Bradners \\ IBGHINGTO wash MacARs HL) Sellore STANDARD FURNITURE co | | j Health Ure: Bradecr's Jeracy Nutter ours Truly Biscelts Naked Metatorcs Rutter "a Netter Coffer WASHINGTON MACARONI A LA ITALIENNE One-half box Washington Brand Macaroni, 2 tablespoons Bradner’s Jersey Cream Butter, 2 tablespoons Centennial Best Flour, % table spoon cach of salt and paprika, % cup meat stock, % cup tomato pulp (cook until thick), % cup grated cheese, Make a sauce of butter, flour and seasonings, stock and tomato pulp Cook macaroni until tender in boil ing salted water. Add cheese to macaroni and heat. Throw over macaroni 4— son as cheese melts, Serve very hot eee OYSTER COCKTAIL Clean and chill oysters, allowing four oysters to sach person to be served. Throw the following sauce over oysters One tablespoon horseradish, % teaspoon Tobasco, 2 tablespoons vinegar, 3 tablespoons Worcester shire, 5 tablespoons lemon juice, 3 tablespoons tomato catsup, 14 tea spoon salt. This cocktail has become a favor. ite with Puget sound diners in the last few years, It is almost a ne. cemsity with some menus, and a hostess can be fairly sure of pleas: ing all her guests by serving this tasty and appetizing cocktail first. o- uce . WALDORF SALAD Use equal portions of apples and celery cut in small pieces, mixed with a few finely chopped nut meats, and’ enough Map of Italy Mayonnaise salad dressing to hold together. Moisten well, Serve in cups made of bright re lowed out, on Garnish with ce . STRAWBERRY GELATINE (With Whipped Cgrnation Mir Make the strawberry gelatine in the usual manner and put in mould to set, Wéhip the Carnation Milk, according to directions given on this page, and when gelatine is » leaves, BRAND SEATTLE Wasn US4 PILI III IOI OI apples hol. | How to Set the Table Correctly Requests have come from. our readers for an up-to-date, absolute ly reliable description of the table and service for an informal dinner. Nothing marks a woman as a suc- cessful hostess nerve clearly than her table appointments. The selec tion of her menu is hardly more important than the setting of her table. Observation of a few details will make tpe difference between the correct Way and the Incorrect. ‘These details are easily learned; they sre dictated by good taste, not arbitrary convention. Here are the essential require- ments in planning an informal din ner: SETTING THE TABLE Allow at least 24 inches of table pace for each guest Place all plates an inch from edge of table, and at right as many knives as will be required ih the order in which they will be required. “We eat in,” someone aptly expressed it. Place soup spoon and small spoon or fork to be used for the beginning course at the extreme right. At the left place as many forks as will be needed. The spoon or fork for dessert may be place at top of the plate, or placed wen serving that course. At the upper right hand of plate place the glass for water. Napkins should be large and of fine quality and embroidered with ini- ready to serve, py Carnation Milk ov: . ur the whipped the top. . MAP OF ITA\ MAYONNAISE A genuine ofl mayonnaise dress ing Is an essentiq] article tn a pan- try and a good, housewife keeps a bow! of it always on hand-\ The ed itor of this page has dhe fol- lowing recipe for mayonnaise and considers it to be the most delicious and lasting salad dressing made Two egg yolks (1 will answer), % teaspoon mustard, 1 teaspoon salt, % teaspoon paprika, few grains Cayenne, 1 cup VITTUCCI VIRGIN OLIVE Olly, 1 tablespoon vinegar, % tablespoon lemon juice. Put ege yolks and seasonings in bowl and mix, Then ada oil, at first drop by drop, mixing in thor- oly, then a little faster, beating con. stantly, When too thick to beat well, add the vinegar, then more oll, then Jerhon and oil until all is used, BRA tials or monogram of hostess. They are placed at left of forks. In decorating the table avoid ap- pearance of millinery; consequent- ly, lace and ribbon furbelows are seldom used. A center piece of om- broidery serves as a background for a few choice flowers and vines ‘in low vases, bowls or baskets. Small dishes containing relishes, bonbons and salted nuts are placed on the table, SERVING THE DINNER If soyp is served first, let it be ‘on the table when the guests enter the dining room. If a “beginning” course is used, have it on the table and have the soup served from the pantry. Each successive course is artistically arranged and cut in in- dividual portions and placed on large platter, accompanied by nec essary serving spoon or fork. A portion from this plate is offered at the left of each guest in rota tion, beginning with the hostess. Plates are removed from the left and placed from the right. After the last course before the dessert everything from each cover is removed except the water glass; the table is crumbed with a napkin and plates for dessert placed in front of each guest. Dishes con- taining jellies or relish are removed before the dessert. Black coffee (demi-tasse) should follow the des sert. Place one can of Carnation milk in water and heat to boiling. Re- move promptly and thoroly chill by placing can on ice. When cool, open can and pour milk (the en: tire contents of small can or half contents of large can) into chilled bowl, placed in another bow! filled with cracked Ice, After milk has become thoroly chilled, whip in regular way with ordinary egg beater for about five minutes. Sweeten and flavor if desired. Keep on ice until served. Carna tion milk will whip satisfactorily without heating, but better results are assured when above directions are followed closely, Serve on fruits, gelatines and other a ts, ‘as well as with chocolate, 5 coffee, etc BRAD) JERSEY CREAM. ERY BUTTER has become known as a standard in butter, and one needs only to call for this Seattle brand to receive’ a delicious, de- pendable butter, Practically all of the groceries of the city. carry BRADNER'S JERSEY CREAM BUTTER; every cake is a guaran: tee of purity and wholesomeness. ARONI v.S FRE tternut Bread ior Brand BUTTERNUT BREAD has be for white bread has become synony- mous with “BUTTERNUT.” Every. one likes BUTTERNUT BREAD, and develops into @ constant us If a woman does not bake her © bread, the next best thing fs Bi you have ever had. MY, BUT THE COOK WAS ANGRY Nothing is more distressing to cook than to have her oven full a rebellious fire. How can bake her pastry to an_evel when the fire refuses ® burn, | the coal is half ash an@slate? ” ] The housewife must have best coal for her range: or she i lose her temper and all pleasure in cooking. In order to insure a er J even fire, every housewife fill her bin with some of the hi grade coal from MONKS AND MILLER. It is far in end to buy the best MONK! AND MILLER can be ‘reached calling Main 1007, Eliott 0708, Garfield 5037, Ye DEVOIR'S WHOLE: WHI COOKIES are a delightful con tion between mealx Without ing too sweet and rich they wholesome and nutritious. mother can safely give her childres access to the cookie jar, when is filed with DEVOIR'S WHO WHEAT COOKIES.