Newspapers / The Alamance Gleaner (Graham, … / Jan. 9, 1947, edition 1 / Page 8
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MOPSY by Gladys Parker [ I GUESS WITH THE PILLOW llL "Y V NEED A LARGER SIZE / ^ rrr~? \ HOME-TOWN ECHOES By C. Kessler ?*"n ~ 1 3 J ? tic mommtt n ume Liver. J ASK OIOMC <U MATCH, PRESIDENT J. OF MASH- KELVIAIATDR. CORP, %MO J ! mailr r?3v\ VAtLty Crrv, ALO ' *- i LflUCHIHO STOCK By Frank Adams I ?I "Fractures may bo classified in three groups ... Roomier "But it's so small," protested the prospective tenant who was Inspect ing an apartment. "Never mind," said the landlord. "We'U make it larger (or you; wa'U ?crape off the wallpaper." .Wife?How helpless you men are I What would you do if there were no euaita to sew on your buttons (or ymt Husband?Has it occurred to you, my dear, that If there were no worn mm we men would need no buttons? Ah Kinds at Mala "In times of trial," asked the preacher, "what brings us the great wa!fefegt^Sc^>*"^Ck>oSSttnL" The Bitter Trath Mrs. Black?So you think Millie insulted you? Mrs. Green?Yes, all I did was ask her where her string of pearls cams from, and she said oysters! That Explains It A visitor to the senate gallery In Washington was accompanied by his small son. The little boy watched when the session was called to order. "Why did the minister pray tor all those men. Pop?" he asked later. "He didn't. He looked them over and prayed tor the country." ?eetal Flsstaa Film?Did that girl call yea a M Flam?Ne, she called me "bomb"; said she didn't know me from Atom. PREMIER-PRESIDENT AND NEW FRENCH CABINET . . . Premier-President Leon Blnm, 74-year-old Socialist, is shown with members of his cabinet as they appeared after approval by the assembly. Front , row, left to right, Felix Gonin, Mme. Andree Vlenot, Premier-President Blnm, Gny Mollet, Augustin I.an- , rent, Edmond Naegellen and Andre LeTronquir. Rear row, M. T. Prlgent, P. O. Lapie, Panl Bee hard, Paol Ramadier, Jnles Moch, Andre Phillip, Lamlne Gneye, Eugene Thomas, Albert Galier, Daniel Mayer. Jean Blondl, Max Lejeune and Pierre Segelle. , ( SHE ONLY WANTS TO SEE . . . Janice Charlotta Lis comb, 10, Bar Harbor, Maine, shown with nnrse, Bea tric Ansalone, at the Massachusetts Eye and Ear Infirmary, wrote a letter te Santa Clans that all she wanted for Christmas was "one eye?even a (airly good eye." Janice lost the sight of one eye. 1 ? ? i ? ? i viifa 3flKk 'I SAID I WOULD WALK AGAIN' . . . Mary Drnry, IS. of Eaat Orange, N. J., on the fourth anni versary of the day abe lost both lees under a speeding train, proved she was right when she insisted that she was going to walk sgair and attend school. KB* SPEAKER OF THE BOOSE . . . hf Bal Balnea (R? WaahJ ywll I* Iff. Jm Martto (L, Mam.), a pnl with a hea4 uB W pihMU Wit to be nW at lb* ipulto to titrm. Itpwliim Martto to aa rt*bt With the haaaa mutoil hjr EcsahHcaa mem ken ? m liMtoMaa Martto will to?y amr to the toaRtof ralto la the Mth Ma OXFORD HONORS ... Dr. BanM Claytee Orejr. pult >l?r at ckrm tmtry st CeJveralty at Chiracs. SB* eae at the srieetiata whs Imltnl the atemlc bemh. shews at left as he recetrei heeerary gegree at See ter ef iff ri at OxtarC RESCUED FROM FLAMES . . . None Maria Zalesak ministering ta Dorothy Frasier, 2, left, and Jane Frasler, 5, at Detrait receiving hospital where the two youngsters were taken after being rescued from their flaming heme. When rescued, Dorothy was unconscious. ilrf i m twm mn I mmm pro , jyjjynn C^nUenf Meat for Menus Low-priced lamb shoulder may be ised (or these lamb pieces prepared >n skewers. They broil quickly and make a palatable dinner when you ?rant to cook in a jiffy. Recent visits to the market have :onvinced me that most education nhnut mpat r*nnk- I ery was forgotten during rationing and shortages. Most of us worked ourselves into a sort of a rut about meats and now find that we need a brush up course on moot r?Anlrnrw Meat should satisfy and to do so t must be properly prepared. If ?roiling is what the cut needs, make ure your temperature is high nough to do the job decently. But [ it's braising, make sure the heat 9 slow and steady and the cooking noist. Here are a few of the things you ught to remember when buying neat: First of all, become ac uainted with a variety of cuts so hat you can better manage your udget and give the family much eeded menu variety. Ask the narket man for advice. He can give ou tips on specials and help you et more for your money. If you have meats boned at the narket, always ask for the bones to ake home. They're wonderful for iavoring soups, sauces and vegeta iles. When you purchase large cuts, >ave some steaks or chops removed or another meal. There won't be o many leftovers, and you will be ible to get more variety from the arge cuts. Spicy Pot Roast. (Serves R to 10) 3-pound pot roast (neck, chuck, brisket, heel of round or rump) 2 cups canned tomatoes 3 onions, sliced Salt and pepper Vt teaspoon whole cloves 1 stick cinnamon V4 teaspoon marjoram >4 teaspoon pepper H cup vinegar Brown pot roast on all sides. Add . omatoes, onions and seasonings. Pour vinegar >ver all. Cover ?-? :losely and sim mer 3 to 4 hours, ir until tender. When meat is tender, place on lot platter. Strain liquid which was arouna me meat ind thicken for gravy. 'Pork or Veal Chops. (Serves 6) 1V4 pounds chops 1 tablespoon salt 3 tablespoons floor 84 teaspoon thyme 84 teaspoon red pepper 1 clove garlic Lard for browning Have chops cut 84 to 8i' inches ; hick. Salt each chop. Dredge chops in flour which has been mixed with thyme and red pepper. Rub frying pan with clove of garlic; add lard and brown chops on both sides. Lamb Carry. (Serves 8) 1H caps cubed cooked lamb Lard or drippings for browning 84 cap chopped onion 84 cap chopped green pepper 84 cap chopped celery 84 clove garlic, finely chopped 1 teaspoon carry powder 1 tablespoon Worcestershire sauce 2 caps lamb broth (made from bones of roast) 2 tablespoons floor 1H teaspoons salt 3 caps Vice Cut meat in 84-inch cubes. Brown LYNN SAYS: Cook Moats Correctly For PalatabWty If you are making hamburgers, remember that loosely put together patties will be much more tender than those which are patted tightly. If hamburgers contain only beef, they may be cooked rare; if they have any pork in them, cook' them well done. Canned meats and ready-to-eat meats are a supper saver. They may bo pan-triad or broiled for add ed relish. LYNN CHAMBERS' MENUS Cream of Mushroom Soup ?Veal Chops Scalloped Potatoes Brussels Sprouts Molded Fruit Salad Bran Muffins Baked Custard Caramel Sauce ?Recipe given. onion, pepper and celery lightly in . drippings, then j add garlic, curry | powder, sauce, r broth and meat. ! Cover and sim. |i mer for 30 min utes. Mix flour and salt with Vt cup coia waier and stir mixture to thicken. Serve curry in boiled rice ring, which has been prepared meanwhile in double boiler. . ; A well prepared beef or veal tongue is delightful. Those who have learned to eat it reserve it for spe cial occasions. Long slow cooking such as is received in braising is designated for preparing this delec table dish. Braised Tongue, Vegetable Gravy. (Serves 12) 1 4-pound tongue, fresh Water 2 teaspoons salt M cup diced onions 1 cup diced carrots % cup diced celery 3 tablespoons flour 1V4 cups liquid in which tongue was cooked 1 teaspoon salt W teaspoon pepper Wash tongue and cover with wa ter. Add salt, cover and simmer until tender, allowing 4 hours. Trim and remove skin. Slice tongue and place in pan with vegetables. Make a smooth paste of flour and water, adding liquid and seasonings. Pour sauce over tongue and vegetables. Simmer for 1 hour. Serve with po tatoes boiled in their jackets. An interesting variation to the meat course comes in the way of lamb en brochette, pieces of inex pensive meat placed on skewers. These are broiled and go beautifully with a dinner of baked, whipped po tatoes, buttered lima bsans, a vege table salad and fruit whip for des sert. A broiler dinner prepared in a few minutes consists of tomatoes, lamb patties and boiled potatoes sprinkled with cheese. Lamb en Brochette. (Serves 8) 2 pounds lamb shoulder, cut In 1-ineh cubes I cup vinegar 1 teaspoon celery salt I tablespoon mustard x 1 tablespoon brown sugar W teaspoon poultry seasoning Salt and pepper Cover lamb with vinegar, sea soned with celery salt, mustard, brown sugar and poultry seasoning. Let stand 1 hour. Thread onto skew ers and place on a rack in a pre heated broiler oven. Brown well on all sides and broil. Season with salt and pepper. For something a little different, try this stuffed shoulder of lamb: Fruit-Stuffed Shoulder of Lamb. 1 lamb shoulder, boned 2 cups bread crumbs 6 cooked apricots, diced" 6 cooked prunes, diced 1 small orange, chopped I beaten egg Salt and pepper Have butcher remove bone from lamb shoulder and sew it on three sides, leaving the fourth open for dressing. Make a dressing of the | bread crumbs, fruits and beaten I egg. Pile this into cavity. Skewer or sew the edges together. Place the lamb shoulder on a rack in an open roasting pan and roast in a 300-de gree oven, allowing 30 to 35 minutes to the pound. Never throw away shanktenda of ham or bones from the roast. Use these for making soup, a cupful of which is very good for dinner be ginners on cool nights. Broth made from these may also be used for gravies and sauces. Never throw out meat leftovers. They may be combined with gravy, bread crumbs, noodles or rice and used for stuffing green peppers. Bacon leftover from breakfast is too good to discard. Break It into bits and pieces and use for flavoring the dinner vegetable, soup or salad.
The Alamance Gleaner (Graham, N.C.)
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Jan. 9, 1947, edition 1
8
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