The Seattle Star Newspaper, October 25, 1921, Page 4

PAGE 4 THE SEATTLE STAR THE MODEL KITCHEN -»PANTRY ae ae iS OY ACME OF PERFECTION ——— Seattle ts delighted with Wason’s Better Coffee, which has just been | put on the market. Its use has heretofore been limited to the city's exclusive clubs. A message from the Rainier Club speaks for itself: Guty to‘inform you of the good qualities of hat used exclusively for the last num- we membership, of the Rainier Club are of the very he on t is in @ class by we will tell you this much: best brand that we have ever JOHN Ff. COFFEY, Manager. this superior coffee; you must try needieas to remark that WASON’S itself. ‘Wason's Coffee \s roasted fact, everything about the Wason's and home industry. stores and groceries which carry this ven in addition to the ninety stores pub PESOS NNR S4 4 SBS; = * saoe ane 2755s Puget ‘Sound Power and Light Company Has Fine Waffle lrons Writing the recipe for waffies re- minds me that the PUGET SOUND 510 Phinney. 01 N. 45th. 222 Fi N. 79 Phi ol 24th N. W, W. 64th and 24th N. W. 3318 Beacon Ave. Beacon Ave. and Hanford. 2435 Seven . 3800 Interiak 7008 10th N. B. 861 B. 45th. Brooklyn and B, 40th. Hagio Harbor 1 POWER AND LIGHT COMPANY, has an excellent display of fine wat. ° fle irons. If you are thinking of choosing a gift iron, or an iron for your own use, you can do no better than to choose from the display of this company. Their waffle irons are thoroughly up-to-date, and re Mable, And you are a Spartan woman, indeed, if you can leave the fascl- nating display of electric devices on exhibition here without “casting one longing, lingering look behind.” But, poetry aside, there are splendid values in grills, percolatora, chafing dishes and heaters. The show- rooms are on the first floor of the Puget Sound Building at 7th and Olive. Centennial Flour a Favorite With Local Housekeepers Have you ever wondered what made BUTTERNUT BREAD #0 light, white and delicious? Have you asked yourself how the ovens of the Seattle Baking Company turned out bread so uniform in quality and wholesomeness? The answer may be given in three words; CENTENNIAL'S BEST FLOUR. This excellent flour is made right here in Seattle, the mills being out on East Marginal way. And wide comment has been made on the un- varying uniformity of texture and color, Cooks have learned to de pend on CENTENNIAL’S BEST; it does not go back on them in an emergency. Not only for bread-stuffs, but also for cakes and pastries, this flour is unequaled. If you have not been using CENTENNIAL’S ae te oe tries ee tie day. It will bring you satiatac How many of our housewives know that a dainty salad dressing, suitable for fruit and vegetable salads, is‘put out’ by the NAVY SALAD DRESSING COMPANY of this city? It is called “SUPERIOR SALAD DRESSINC and the name is not a misnomer, The buy- er will seon recognize this when she opens her bottle. The dreasing hag an excellent flavor and a fine, light texture.” A bottle of “SUPE- RIOR SALAD DRESSING” on your shelves may save you from an embarrassing moment. Provide for unexpected company,and they are never unexpected. A Household Hints TO CLEAN ALUMINUM Aluminum utensils should be scoured with Bon Ami or whiting, which are soft and do not scratch the metal. Steel wool is also very good. A few drops of ammonia water will hasten the polishing. Burnt food is best removed by soaking the dish in hot water, Use @ wooden spoon instead of metal to scrape it off. eee TO REMOVE COFFEE STAINS Fresh stains and most old ones mado by clear coffee may be re- moved by ordinary soap and hot water. Cream in the coffee some- times necessitates the use of grease solvents in addition to soap and water, Potassium permanganate will Temove every vestige of stain. Hang in the sun after applying. FOR SEATTLE HOUSEWIVE, WL Ay alt \ SEASONABLE MENU FOR THE DAY BREAKFAST Preserved Raspberries Waffles Old Yankee Syrup Jilg’s Potk Sausages Wason's Better Coffee DINNER Celery Cream Son "Circle W Veal t it Bread Datternut Bread mation Custard SPAGHETTI WITH ANCHOVY SAUCE WASHINGTON BRAND SPA- GHETTI may be prepared in a dozen different ways, many of which suggest themselves to the housewife as she uses the food. Nothing makes @ nicer starch dish than any one of the Macaront! prod- ucts. There are excellent food val- ues in them; they substitute for po- tatoes, making an agreeable change; they are easily prepared, and they offer a very delightful variation to any meal. Ghiglione and Sons of Seattle put out the WASHINGTON BRAND MACARONI products, which in clude macaroni with and without elbows cut, spaghetti, vermicelll, alphabets and egg noodles, Go Into the markets, the GROCETERIAS, and the local stores, and ask what macaroni is best. The answer is always “WASHINGTON~ BRAND. The women seem to like it best.” As a starter for our readers who are novices in the use of these de liclous products, we offer the follow- ing recipe for SPAGHETTI WITH ANCHOVY SAUCE: Put 1 box WASHINGTON BRAND SPAGHETTI in boiling water salted to taste. Boil 20 to 30 minutes; drain off water; sprinkle with cheese. Add sauce, To prepare sauce: ) 1 can Italian Anchovies 1 stalk celery Little parsley 2 small onions Wash anchovies and remove bone. Chop everything together fine. Place in a pan with % cup Vittucet off, stir continually and cook until brown, Then add 1 can tomatoes, malt and pepper to taste, and cook slowly for about 2 hours. see POP-OVER GEMS 2 cups Centennial's Best flour, 1 cup Carnation milk, 1 cup water, 2 eggs, 1 tablespoon butter, 1 tea- spoon walt. Beat up the eggs, and Pfench Fried Potatoes LUNCHEON Washington Brand Spaghetti with Ancovy Sauce Devoir's Whole Wheat Bread Lemon Tarts Tea Yours Tru! Butter Bradner's Jersey Cream Butter Cottee Biscuits Beets Pié Wason's Better tion milk diluted with ‘This will make a very Bake in a butter greased gem pan in a quick oven for about 15 mentee, ° BARTON'S CIRCLE W VEAL LOAF 2 pounds lean veal (Circle W Brand) 1 pound chopped fat salt pork 1 cup bread crumbs pper 1 teaspoon onion juice «1 tablespoon lemon juice Put bread crumbs into basin, with veal, pork and seasoning. Pack in @ buttered bread pan and bake one and one-half hours in hot oven, basting with a little melted butter and hot water. Prick frequently while baking, that the fat salt pork may be absorbed bythe veal. Re- move from oven, cool and garnish with parsley. The loaf will have a delicious flavor, the pork contribut- ing to the veal. ae ° WAFFLES To the repeated inquiries that have come for a good recipe for waffles, we print the following. It is an eacellent recipe, delicious and dependable. 2 .cups CENTENNIAL'S BEST FLOUR 4 teaspoons baking powder 1 teaspoon salt 1% cups PURE MILK (from PURE MILK DAIRY) 3 tablespoons oll 2 exes Sift together dry ingredients, Beat egg yolks, gradually add Pure Milk, then oJ, Stir liquids into the dry ingredients and mix well. Cut and fold in the whites of eggs beat- en stiff. Have waffle iron hot. This makes 12 medium alized waf- fles, Serve with OLD YANKEE add the butter in small pieces,SYRUP. i 11am LLL LLLLLLL LL [ Seldon 1 STANDARD FURNIT LILLIA h hhh hhh hoy A LEMON BUTTER % cup Vittuccl Virgin olive of} 1% cups sugar 5 well-beaten eggs 4 lemons, juice and grated rind 1 tablespoon butter (Brad- ner’s Jersey Cream) Beat the eggs without separating. Mix all together with exception of butter, and cook in double boiler until thick, stirring constantly. Just before removing from fire, add but- eee CUSTARD PIE 1 cup Carnation milk, 1 cup cold water, 3 tablespoons sugar, 3 eggs beaten light, grated nutmeg. Stir Carnatien milk, water and sugar together until the sugar is dis- solved. Add eggs and nutmeg, and bake without top crust in moderate oven until solid, LEMON BUTTER fs one of the Gaintiest concoctions for a light luncheon that can be imagined. With fresh BUTTERNUT Bread there is nothing more delicious than this lemon custard, coming from sunny Italy. The secret of many a unique refreshment in Ttalian gardens has been this’ sea- sonable butter; American guests have marveled at it, only to find out that it was simple in prepara- tion and economical tn ingredients. Serve the lemon butter cold, eith er on tarts or ag a@ jelly. Serve it plain with BUPTERNUT BREAD. The flavor of oil is not noticeable in the recipe, although its nourish: ment is present. The recipe is in- valuable, and is given for our read- ers under the recipes in this issue, eee Potatoes French fried are one of the strong points in a meal, and contrary to common thought, they are not difficult to make. It is all & matter of knowing how to prepare them. If prepared ig the following Manner, potatoes will be a beautiful golden brown with a crisp crust on the outside and almost creamy in- side. Pare and cut medium sized pota- toes into eighths and drop in cold water. Wipe dry. Heat sufficient VITTHCCI OLIVE OIL to. thor. oughly cover, put the potatoes in a frying basket and set in the hot oll, When almost tender remove from the oll for two or three min- utes while reheating the oll very hot. Return potatoes to hot oil and finish cooking for four minutes. ‘When done remove, sprinkle wel} with salt and serve in a hot dish, Bread of First Importance The editor thinks she is not suming too much in making the sertion that bread is the most portant single article in our die’ There's nothing like bread to iufy om real appetite. It build, strong bodies and supplies strength to cover our various duties. And there are so many ways in which the clever housewife can oft crumbs are better than freshly grated crumba for puddings, stuff- ings and bread sauce, or for crumb- ing croquettes and fish, BUTTERNUT BREAD is a fine stand-by and can be used in a doz- en different ways, Fresh, it is without, equal; stale, it can be used to advantage, A delightful varia- tion may be had by slicing as much of a loaf as wfil be needed at the meal, cutting your slices only part- ly thru. Press these slices closely together, and keep the loaf forma- tion. Slip into the oven until hot thru, About ten minutes of this heating will transform your loaf in- to a tender, crisp, deliclous hot bread, Perfect digestibility is in- sured by the driving out of any ex- cegs moisture. A A Mister Thrift Buys at Groceteria Stores Don't forget the GROCETERLA. STORES when you are doing your shopping. If there is not one with- in a block or so of your home, it will pay you to go to the nearest one for your shopping® For genu- ine bargains in food-stuffs, thi is no market equal to the GROCE- TERIA .... women have con- vinced themselves of this fact by repeated comparisons. Take any standard food product and see if you can get it as cheaply in other stores as in the GROCETERIA. The figure of Mister Thrift, which has become a trade mark for the GROCETERIA STORES, INC., is surely Indicative of the character of the stores, Mister Thrift takes a basket, goes into one of the order. ly Grocterias, selects his favorite brands of food by careful com- parison, pays his bill quickly, and leaves with a basket of bargains * that would delight.any housekeeper. WASHINGTON M ALWAYS ACARONI favorite, The attractive muslin hand-embroidered, on the f of making by hand calling for this MAID-WELL garments, ask for “MAID-WELL" your dealer will have no in supplying you.