PyOUR FAVORITE FOODS AUTOCRAT HUIUOKMI i ICE MILK Hl-C ORANGE & GRAPE DRINK 3 u $|00 PILLSBURY ? - P w AT POPULAR PRICES! COUNTY FAIR GET YOUR FRUIT CAKE INGREDIENTS AT MURPHY'S WHERE THE SUPPLY IS PLENTIFUL AND PRICED TO SELL m BISCUITS 4- 29? - WITH ORDER LIMIT 8 CANS AT THIS PRICE, NONE SOLD TO D. ' ERS BREAD 3|( PULLMAN SIZE LOAF DELIVERED FRESH EVERY DAY. THIS BREAD IS GUARANTEED IN EVERY WAY OR YOUR MONEY REFUNDED. ? ? DUKES P"Tf|At B MAYONNAISE 33 w . DEAN FARMS GRADE A LARGE ana* ? _ BEECHNUT STRAINED fipiWJk BABY FOOD? 57* 89 GLOVE KID PEANUT . BUTTER 2,/2 S EGGS DOZEN 57* * * ? I 1 I SWEET-SUE CHICKEN 8. dumplings 24 OZ. CAH 49? KRAFT'S FRESH ORANGE JUICE v2 Gal. JAR ROUE ? * 67? *k RED & GOLDEN DELICIOUS APPLES POWHATAN SWEET POTATOES ; STERLING SALT FANCY Vh size CAN 4 39? >OUNO |QC I I f BANANAS pouno COLLARD GREENS H ? PLENTY RED & BLACK GRAPES, AVOCADOS, SPANISH, HONEY DEW MELONS, AND ALL YOUR ? FAVORITE FRUITS & VEGETABLES. SHOP OUR PRODUCE DEPT. FOR THE FRESHEST PRODUCE ' ^ IN TOWN * ARMOUR STAR WESTERN STEER STEAKS ? a ? . ? ? tuv SIRLOIN lb $1.09 $119 T BONES BONELESS ib RIB . . QUALITY IGROUND BEEF lb CAMPFIRE AAA FRESH BACON lb 69q SAUSAGE FROSTY MORN JfkJ, AAA FRANKS 49C 89 C STAUFFER'S FROZEN FOODS Macaroni & Cheese Spinach Souffle Corn Souffle Potato Au gratin Brocolli Au gratin Cauliflower Au gratin rtni DHinnuu BEANS 2 LB. BAG BUNNY POP POPCORN 2 LB- BAG r ? SUNSHINE HYDROX COOKIES 23 OZ. PKG. KEEBLER KRISPY KREEM SUGAR WAFFERS 2 ??< Tar Heel Kitchen By Miss York Kiker Throughout the nation. School Lunch Week is ob served in October but every week during the. school year we should have the same ap preciation and understanding of the lunchroom program and staff. The lunchroom, as we know it today, is rela tively new but is an integral part of the school program. Perhaps you would like to recognize the school lunch program in your o.wn way. First, start by recalling how children used to get lunch. Did you ever carry lunch in a tin pail or a paper bag? Was it a cold sweet potato or mo lasses and biscuit? Did you live in a small town where you ran. home breathlessly for lunch and then ran back for fear of being tardy? Have you known what it was to teach "through" on rainy, bad days? Lunch would be omit ted or maybe only a snack would be available, then school would close early on account of the weather. After reminiscing a bit then ask yourself how you would like to be a lunchroom manager with a liminted bud get and have to feed several hundred children daily wjth different likes and dislikes. Now. don't you have to ad mit that you sometimes have trouble even with a small family? Aren't there budget problems? Don't some recipes fail to turn out as you ex pect? Don't you occasionally find your own meals are monotonous? Generally school lunches are remark ably good, but there can be "off" days as at home. Next if you do not under stand the lunch program or have questions, arrange a visit with the lunchroom manager or the principal. The type "A" lunch is required to serve foods such as milk, protein foods, vegetables and fruits, and cereal products to give a child approximately 1 / 3 of his daily needs. Great effort is made to prepare this food to be attractive and tasty. Even though sound nutri tion is behind the require ments for a type "A" lunch, the foods will not help a child if they aren't eaten. You can render your school a service by helping children to have appreciation for those who prepare the food, by en couraging them to taste at least a small portion of all fotfds, and by setting a good example at home. In-a recent School Lunch bulletin, the following tips were given to lunchroom managers for menu planning. The same ideas would be wise in using our North Carolina foods for home meals also Tips on Planning Menus 1. Plan menus to meet food needs and d within lim itation of your budget and equipment. 2. Plan for variety. There are several ways to get va riety. COLOR Children like colorful foods. Color con trasts add to the eye appeal of the meal. FLAVOR ? Plan a meal to include a strong flavored food and a bland flavored food. TEXTURE - Texture of foods is best described by the words "crips", "soft", and "chewy." It is well to com bine some of the soft foods with the crisp and chewy. SHAPE and SIZE - Plan for contrast in shape and size of foods. Prepare some food in the form of finger foods and bite-size pieces. VARYING Combinations - Avoid getting in a rut on go-together food. METHODS of Preparation ? Menus can be varied a great deal by preparing available, foods in different ways. NEW FOODS - Give children an opportunity to become acquainted with a variety of foods. 3. Plan with consideration of food habits. 4. Plan for simple sur prises. 5. Plan for special oc casions. Treat Family To Beef Curry Hesitate to nerve a curry to the famiHf it seems too spicy? Then remember that the .secret of firaparinK eurry that everyone likes is .simply to learn the proper amount of eurry tc use. Start with aVsmail amount and increase it each time you make the nutter or margarine 1 1 to 2 teaspoons curry powder I cans (lZoz. Men) roast binf with gravy Hot eooke?J rice Raisins, chutney, salte