The Seattle Star Newspaper, October 31, 1921, Page 4

that has met with the many people in so short a a meal, and all house- are justified in bu: Wa- for it has no equal. The flavor g PURE MILK DAIRY. Ice cream, and butter are MAPLEWOOD prod- ucts which have received the rep- utation of being “super-delicious.” And, by the way, If you have a baby in your, house, ask your PURE MILK DAIRY driver to leave a bottle of certified PURE MILK for baby. Try the milk for & period, and we fancy that you will use it thereafter. Mothers have found that they can abso lutely depend upon MAPLEWOOD CERTIFIED MILK. You can make arrangements’ to have the PURE MILK DAIRY truck call at your house anywhere in the city, by calling Capitol 0224, Timbale—a sort of pie in a mold. Fish Fine When Fried in Vittucci Olive Oil Not very many years age ollve oll was considered @ luxury ang its use was confined almost exclusive ly to medicinal purposes. But the American woman learns quickly— thousands of housewives through- out the land goon discovered that olive oil imparts to food flavored with it @ savor all its own. WWith- in the last few years the consump- tion of ojive efi, in this country, has trebled time and again. Tt did not take the astute Amert- can housewife long to discover that here was a means of en hancing her skill as a cook and at the same time an opportunity to counteract, to some extent, the rapidly increasing cost of living. Olive oil keeps, and is of great utility In preparing @ vartety of appetizing dirhes. Perhaps there is no other article of food that eontaing more nutritive valus, com- bined with adaptability and rea- sonableness of price. Without any doubt, VITTUCCT OLIVE OIL has the finest flavor and the most delicate taste of any Olive oll. This standard olive ol! is made from choicest olives and kept at a high standard of excel- “lence. Women have learned to de pend upon it, the strongest test of the value of @ food article, If you’ are wondering what makes that Inviting flavor in some fried fish let me use VITTUCCI your next fishin. You will be satisfied as to what produces the flavor. Put enough oi] in the pan to entirely cover the fish. This brings the best results, although less oil may be used. The oil is net wasted, for it may be used to advantage again. It does not be- come rancid if put away for a few ays. Washington Brand Macaroni Leads All Others Vermicelli improves any soup, whether of meat or vegetable base. It affords genuine nutrition for the body, and pleases the taste. There is no soup more delicious than a@ good beef, veal, lamb or chicken broth served with verml colli. After preparing your meat stock or vegetable base, thin or thicken According to taste. Then pour boiling water over about % box of WASHINGTON BRAND VER- MICELLI, and cook until vermi celli is swollen. Now add to soup stock and boi] for 10 or 15 min- utes. The vermicelli is easily pré- pared, always on hand, and adds immeasurably to your soup. Oita BREAKFAST Hot Cakes Butternut Toast Peach Wason's Better Coffee Tomatoes Stuffed Butternut Bread Devil's Food Cake DEVIL'S FOOD CAKE cups brown sugar ese cup shortening (% Bradner’s butter and % Barton's lard) cup sour milk (Pure Milk Dairy) cup hot water cup Rama chocolate teaspoon #0da (dissotved in a little hot water) 1 teaspoon vanilla Centennial’s Best flour (enough to make stiff batter) Dissolve chocolate in hot water. Combine in order named. FROSTING ‘Three cups powdered sugar, four tablespoons melted butter, three tablespoons chocolate, vanilla. Add enough Carnation milk to make frosting spread nicely. eee ' STUFFED PORK TENDERLOIN Cirele W Tenderloin An unusual and excellent meat dish follows. The are delicious In themselves, but doubly so when eee ark # meat dressing. delicious also with poultry and fish. Have the tenderloins split length- wise, but not cut thfough, and pounded flat. Stuff with dressing. Tie securely and bake 25 minutes in moderate oven, Baste with hot water and VITTUCCI OLIVE OLL, DELICIOUS MEAT DRESSING % cup Vittuce! Olive Oil 1% cups cracker crumbs, or 2% cups fine bread crumbs 2 teaspoons salt % teaspoon pepper 1 teaspoon sage 1 teaspoon onion juice Pineh of thyme or savory Mix together the crumbs and seasonings, Pour oll over them, then boiling water, Mix well. Souffle—a very light, much-whip- ped-up pudding or omelette, USEWIVE ri A Seasonable Menu for the Day G * Jilg’e Sau ‘Ola Tankee Syrup peveive Wile Preserve | Pure Milk or Tea DINNER Chicken Broth with Vermicelll Yours Truly Soda Crackers Stuffed Pork Tenderioin (Barton's Site's W Pork) ba Bradner’s Jereey Cream Butter Celery Wason's Better Coff LUNCHEON ra Waldorf eat Health Yours Truly Wafers tators Fresorves Pears TOMATOES STUFFED WITH BARTON'S CORNED BEEF Remove thin slice from top of each tomato. Take out seeds and pulp. Pick apart one pound of Bar ton's corned beef. Add onebalf cup fresh brend crumba, tomato pulp and pepper. Stuff tomatoes with this mix- ture. “ Cover with buttered bake 30 minutes. ee CREAM SAUCE % cup Carnation milk % cup water 1% tablespoons Bradner's butter 1% tablespoons Centennial flour % teaspoon salt Pepper or paprika Melt butter in saucepan, Stir in pepper and salt mixed with the flour and stir until well blended, away from the heat. Then gradu- ally stir in the milk and water mixed, taking care that all the quid ts thickened before a fur. ther amount ts added. Let boilt a minute or two. ‘This sauce is fine for vegetables, fish or croquettes. eee Fruit salads require a good cream salad dressing, and the fol- wing is one of the easiest and most pleasing recipes. Mayonnaise and French dressings are both un- satisfactory for most mild fruit salads. CREAM SALAD DRESSING Melt two tablespoonfuls of but- ter; add four tablespoonfuls of flour and @ cup of Carnation milk. Remove from fire and stir in one half cup of Carnation milk, one four cup of sugar, one-eighth tea- spoonful of salt and two table spoonfuls of lemon juice. Serve when very cold, eee SILG’S SAUSAGE A LA * WALDORY ‘The finest luncheon dish tmagin- bs and THE MODEL KITCHEN-PANTRY FOR SEATTLE Ls — Yours Truly Products Delicious YOURS TRULY CRACKERS have establizhed the reputation for the factory located out on Aloha street, but a number of fancy cookies and cakes have recently contributed to this reputation. If you have not used these fancy them from your grocer. develop into & constant user, we think, And imagine the variety that you have to choose from—go out of the beaten path of provisions and try something a little difter- ent. Some of the attractive cook- jem are: Fig hofty cakes, Scout ginger snaps, chocolate ¢ciairs, Queen City sandwiches, graham crackers, nut chocolate eclairs, co- coanut crisps, Creole chips, rasp- berry tarts and Windsor creams. All of these bear the YOURS TRULY label—look for it! ° * Carnation Milk * . in Cooking When tried in recipes on from your old recipe books, Car- nation milk can be used to advan- tage if the following facts are re- membered: CARNATION MILK should be diluted with equal parts of weter to get the same conslat ency as ordinary milk. When cream is called for, it should be used without diluting. In baking, CARNATION MILK should be di- luted with about two parte of water to one part of milk. The milk really takes the place of ordi- nary milk in many recipes; rich- ness is lessened by using more water with CARNATION MILK. able came to the editor's notice this week. It is @ combination salad and meat dish, and a very pretty course when served, Head lettuce Three small apples Small stalk of celery Mayonnaise JILG'S SAUSAGE Cat apples and celery In small pleces and moisten with mayon- nal Serve on crisp lettuce leaves. Arrange slices of the sau- sage aroupd the lettuce. No vari ety of sausage is better than JILG'S; it is appetizing and thor oughly wholesome, NN | WASHINGT N ‘ ww. 4 | IMac ARON Speaking of home furnishings, have you seen the bewildering dis- plays at the STANDARD FURNI- TURE COMPANY? tions of fascinating articles that go to make the “Home Beautiful.” e¢Andé es for furniture, there ts nothing too strong that can be said about it. THE STANDARD FURNITURE COMPANY ie pre- eminently a furniture store, and for variety of models, economy in cost, and excellency of grade, it has no peer. Everything a person can desire ig ready for him at this home-furnishing store. All he has to do is express his thoughts and he has full rein for his choice. Of all the adorable breakfast sets the STANDARD FURNI- TURE COMPANY has on exhibi- tion! White tables, ivory white in some models, are touched with blues and rose—some even bear- ing baskets of flowers. They are admirable for kitchen use, if the house does not boast a kitchen nook. Sometimes the kitchen be- comes the most useful and pleas- ant room in the house, especially when it has one of these dainty breakfast tables and a set of chairs, Our women are all familiar with the SELLERS’ KITCHEN CABI- NET, which is sold by the STAN- DARD FURNITURE COMPANY. Many have learned that this is the kitchen cabinet par excellence-rit has no rival either in price or in convenience, The SELLERS’ CAB- INET, pictured in the model kitch- en above, is “The Mastercraft"—a fine cabinet, a trifle larger than the average size and possessing all the newest features, To see it is to buy it, for it is indispensable in in_ up-to-date kitchen, Undoubtedly the Company offers splendid terms to the purchaser. A dollar down is all they require for any article, the remaining sum payable on time. And the best of this arrangement is that no inter- est is charged for the added time, It is the regular value, with pay ment stretched over a longer period. Ragout—a rich, brown stew with Mushrooms, vegetables, ete. WASHINGTON ALWAYS FRE ACARONI Endless seo-* en by poor coal if you real coal from the reliable firm | MONKS & MILLER. deliver nothing but the Garfield 5027, Main 1001, or 0709. Aa gratin—dishes prepared with taiaot and crumbe wid baked.