THE WAYNESVILLE MOUNTAINEER
fT IIT TT"fc fl r A tr .
- -
NEW SCALLOPED TOMATOES
4 slices buttered bread.
1 No. 2 can standard tomatoes.
teaspoon salt.
lit teaspoon pepper.
1 tablespeon sugar.
If desired grated onion, bread
crumbs, grated cheese.
Line a 1-quart baking dish with
bread, butter .side out. Mix tomatoes
with .seasonings, pour into dish, top
with crumbs and cheese mixed togeth
er. Bake in moderate oven, 350 F.,
for 25 to 30 minutes.
LYONNAISE CARROTS
(serve; 4 to G)
2 cups carrot strips.
1 small onion.
1 teaspoon .salt.
In teaspoon ,pepper.
Cut cooked carrots into match-like
strips. Combine with chopped onion.
Add seasoning. Brown light'.y in a
skillet well greased with lard. Gar
nish with parslev
INSIST ON
CAROLINA
BUTTER
FROM YOUR GROCER
Made In Waynesville
tJTABllSHEO
J0
SI.K i:d K
i;-oi
PULLiAi
si l l l) ok
STItK'll.V nti:.sn
Itl:ST WISCONSIN
2
KEI Cllt
UNKST CiltAM I.ATIJ)
COFFEE
Rich & Full Bodied b, lP
ANCiELUS OK . KKCIFE-In Cellophane '
arshmallows 2 29
HEINZ ASSOHTtl) W
SOUPS
With Exceptions Cans c
BULK
JEWEL
STANOAHU l'ACK
2
TOMATOES
NEW
NUCOA
cami-kkmn tomato
SOUP
3
P.VAS
Egg Dye, pkg. 10c
AIXO PASTEL
MAGIC WAND
Egg Dye, pkg. 10c
PALM OLIVE
Soap, 3 bars . 13c
Ovaltine
FEEDS
:m Dairy Feed;;..-;.-v.;.vv$i.73
'16? Dairy Feed .
Chicken Feeds
Big Scratch, 100 lbs.
Starting Mash, Growing Mash,
Mash, and Fine Chick Feed, 100
ATliLaMiiraiHMaimrt '.'
TOMATO SAUCE
(Italian)
'4 cup oil.
j teaspoon black pepper.
1 onion (chopped.)
3 tablespoons tomato paste.
'L cup water.
2 cups tomatoes.
1 bay leaf.
1 teaspoon salt.
1 tablespoon sugar.
Put the oil into a saucepan, add the
black pepper and heat two minutes
Add the onion and cook until it i a
very delicate brown. Mix the tomato
paste wjth the '.it cup water and add
this to the oil in three installments
allowing the mixture to boil up after
each addition. Add tomatoes, bay
leaf, and salt and cook slowly for 45
minutes. Put in the sugar and cook
1;j minutes longer.
Read The Ads
LOAF - 5c
t NS.IC;n
m i:
LOAF 7g
i nsi K i;i
iOLLS 2dGz-8G
iL3c
DOZEN
lb. bag
Pounds 3 Sc
Pounds 2L5c
4
cans 25c
20c
20c
Pound
Cans
OLD FASUION GINGER
Snaps, pkg. ... 19c
WALDORF
Tissue, 4 rolls 17c
POPULAR RRAND8
Candies, 3 for 10c
STAI.RV'fl railP Mnn
35c Syrup, No. 5 can 33c
.$1.55
and Mash
..... $210
Laying
Lbs. .
$2.35
BAKED GREEN PEPPERS STUFF
ED WITH SALMON
2 tablespoons butter.
2 tablespoons flour.
1 tup milk.
1 pound can cold stream salmon.
2 tablespoons chili sauce.
1 hard-cooked etrg, chopped.
'2 teaspoon salt.
lit teaspoon pepper.
3 larjje or b medium-sized green
peppers.
Buttered crumbs.
Make white sauce of butter, flour
and milk. Add salmon which has been
freed from bones and skin and flaked
Add chili sauce, egg and seasoning.
Out large peppers in half, or remove
stem end from medium-sized peppers
Remove seed and white portion. Par
boil peppers in salted water for 5
minutes. Drain, fill with salmon mix
ture, j(ovfr vith buttered crumbs
Place peppers in baking dish, add a
little water, bake in moderate oven,
350 F. 30 minutes.
SOUFFLE POTATOES
Select potatoes suitable for baking.
Pare and cut into even slices about Mi
or 'i inch thick. Soak in ice-water for
a few minutes not longer than five.
Have two kettles of deep lard ready,
one heated to only 200-225 F. and
one heated to 425" F.
Drain the potato slices. Drop a
few at a time into the warm lard and
fry 4 or 5 minutes. Transfer the
partially fried slices to the hot lard,
where they should immediately start
to puff. When golden brown and puff
ed, remove to ungla.ed paper to drain.
Let cool. If not crisp, return to the
hot grease for a few minutes.
DOUGHNUTS
(2 dozen medium-sized)
3 tablespoon lard.
Two-thirds cup sugar.
2 eggs.
4 cups flour.
4 teaspoons buking powder.
U teaspoon cinnamon.
U teaspoon cloves.
. Vh teaspoon mace.
1 teaspoon salt.
Two-thirds cup milk.
EPKT RE'.S MEAT LOAF
4 slices bacon,
cupful bread crumbs,
cupful hot water.
1 pound ground round
1 egg.
lit. teaspoonful nutmeg,
2 tabWpoonf'uls (lour.
1 teaspoonful suit.
'i -teaspoonful pepper'.'
itcak.
'ft teaspoonful celery .s
1 1 t e a s p o o n f u 1 t h y m e ;
alt.
i teaspoon tul sage,
'i teaspoonful allspice.
Cut bacon into cubes and saute until
crisp. Add -bread crumbs and stir un
til well mixed. Add hot water, stir,
turn into mixing 'howl and add steak.
egg (slightly beaten) and the spices.
Mix well and shape into a loaf. Bake
in a hot (375' F.) oven for 1 hour.
When done add Hour to the gravy -in
the pan and serve with the loaf. This
mixture may also be made into cakes.
sauteed, and .served with 'gravy made
from juice in the pan.
QUEEN OF PUDDINGS
'.' i ii iv hot milk.
I clip bread crumbs,
, 3 tablespoons sugar.
I I teaspoon, salt.
eggs.
' teaspoon vanilla.
Strawberry or raspberry preserves
1 1 cup s'l'rar.
i oininne nulls.. Dread crumbs, sugar,
U.nd sa.t. 'Cool , slightly, add beaten
egg yolks ami vanilla. Pour into
but tered baking dish, bake in a mod
erate oven, 350'' F., .for about 25 mm.
utos or until custard is almost firm
npreau top ol pudding with preserves
and cover with a meringue made from
whites of the eggs and sugar. Re
turn to oven anil bake IS minutes long
er, until the meringue is firm and del
icately browned.
PUFFY ORANGE CUSTARDS"
' 2 cup milk.
T cup soft 'bread' crumbs.
. .Juice of 2 oranges.; .
Rind of 1 orange.
2 eggs.- '
!2 cup sugar.
Soak bread in milk and rub , through
coarse sieve. Add . orange, juice and
rind. Dlend well-beaten egg yolks
With .sugar and add to bread mixture.
Fold in stiffly beaten egg whites. Pour
into baking dish, set in pan of hot
water and bake in moderate oven, 375
F., for 30 or 40 minutes. Serve plain
or with any desired pudding sauce.
ONE-EGG CAKE
2 cups sifted cake flour,
2 teaspoons baking powder,
V-t teaspoon salt.
4 tablespoons butter or other short
ening.. 1 cup sugar.
1 egg, unbeaten.
R4 cup milk.
1 teaspoon vanilla.
Sift flour once, measure, add bak
ing powder and salt, and sift together
three times. Cream b er thorough
ly, add sugar gradu...., and cream
together -well. Add egg and beat very
thoroughly. Add flour, alternately
with milk, a small amount atJ time.
Beat after each addition until smooth.
Add vanilla. Bake in greased pan, 8
x 8 x 2 inches, in moderate oven (350
F.) 50 minutes. Spread chocolate but
ter frosting on top and sides of cake.
This cake may be baked in two
greased 8-inch layer pans in moderate
oven (375 F.) 25 minutes.
BUTTERCRUNCH ICE CREAM
3 tablespoons butter.
cup fine corn flake crumbs.
5 tablespoons brown sugar.
cup finely chopped nuts (toasted)
1 quart vanilla ice cream.
RICE AND CHEESE CROQUETTES
(8 to 10 croquettes)
1 tablespoon lard.
1 tablespoon flour.
Vi teaspoon salt.
8 ozs. cheese (1 cup.)
1J2 cup milk.
2 cups cooked rice.
1 egg.
Coating.
lii cup dry bread crumbs.
2 tablespoons milk or water.
Melt lard and blend with flour and
salt. Stir in milk and cook until mix
ture thickens. Add cheese broken into
pieces. Cook over low heat until
smooth.
ORANGE DESSERT SQUARES
Two 8-inch layers)
cup butter.
2 eggs.
2 cups flour.
2 teaspoons baking powder.
Two-thirds cup sugar.
cup milk.
Vi teaspoon salt.
Grated rind of 1 orange.
Blend butter with the sugar and egg
yolks. Add sifted dry ingredient al
ternately with milk. Cut and fold in
the stiffly beaten egg whites and
grated orange rind. Pour into square
cake pans which have been greased
with lard. Bake in a moderately hot
oven 375 F. When done, cut in squares
and serve hot with orange sauce.
ORANGE SAUCE
Two-thirds cup sugar.
U teaspoon salt.
2 oranges, juice and grated rind.
2 teaspoons cornstarch.
1 cup boiling water.
1 teaspoon butter.
Mix sugar, cornstarch, and salt
Pour boiling water over mixture, stir
ring constantly. Cook until mixture
thickens and is clear. Add butter and
juice and grated rind of oranges just
fore removing from the fire.
LEMON CHEESE TARTS
(6 to 8 tarts)
1 cup cottage cheese.
li teaspoon salt.
2 tablespoons cream,
'i teaspoon nutmeg.
1 teaspoon grated lemon peel,
''a cup sugar.
2 eggs.
' cup currants.
I'res.s cheese through fine sieve,
salt, cream, nutmeg.
add
COTTAGE CHEES E C U.ST A R D
'-2 cup dry bread crumbs.
1-2 cup sugar,
1 1 teaspoon salt..
In teaspoon mace.
Grated rind of ' lemon.
2 egg yolks.
1 cup milk.
1 cup H-2 lb.) cottage cheese.
2 egg whites, stiffly beaten.
Combine (try ingredients, and grat
ed rind. Beat egg yolks, add milk and
cottage cheese. Combine liquid and
dry ingredients,, mix well, Fold in
egg whites. Pour into greased cas
serole, set in pan of hot water. Bake
in moderate, oven 375 F. for about
-15 minutes. Servo warm with cream
or crushed fruit.
2k.
Easter Specials
ON
GROCERIES
AND
m e a t s
Space does not permit us to
ifive in detail the scores of
items in our grocery and
meat departments that are
real MONEY-SAVERS.
You can't get better
quality
You can't get better
service -
You can't get better prices
You can't get quicker-deliy-.
ery service'
See Us
Burgin Brothers
AT THE DEPOT I'HOXE 334
Burgin's Dept Store
MAIS STltEET PHOXE 74
WE DELIVER
SHOULDER OF LAMB WITH
SAVORY DRESSING
4 shoulder lamb chops.
Salt and pepper.
1 medium-sized onion, chopped.
2 cups soft bread crumbs.
1 teaspoon thyme or sage.
Crown chops on both 6ides in hot
skillet, season with salt and pepper,
remove to shallow covered baking
dish. Pour off excess fat. Brown
onion lightly in skillet, add bread
crumbs, thyme or sage, season with
salt and pepper. Place a mound of
dressing on each chop, tap with rings
of onion and green pepper if desired.
Cover, roast in moderate oven, 350
F. 45 minutes. Remove cover, contin
ue roasting 15 minutes longer.
Easter
FLOUR
Whitehouse
VACUUM PACK
Coffee
PER LI3.
27c
"r
'A
EXTRA SPECIAL COFFEE
Freshly Ground, per lb. ......... . 10c
Matches I Grits
3 Boxes IOC 13 Lbs IOC
Health Club Baking Powder, 32 oz. 19c
Salad Dressing, quart size . ... .25c
RP A -Pintb, 5 lbs. for . . . . . .25c
Paas Easter Egg Dyes, per pkg. . 1 Oc
Swans Down Cake Flour ... ... . .27c
Ivory Soap, medium, 4 for . . . . . 19c
I inn XT)Q l'ineaPP,e June, No. 2 can, 2 for . . . 2.V
1,11111 I .1 Spinach. No. 2 'i can . . . . 1 .V
AJWAS U Pears. No. 1 tall can ..... IV
Super Suds
Octagon
Toilet Soap
2 1 or 9c
3 ior 21c
Sunbrite
Cleanser
3
or
OUR MARKET
VEAL
Chops, per
Steak, ner
. - 7 f
Stew Beef .ner lh
Mixed Sausage, per lb. ...... ...12,;c
VlVt V MIMZPnPI minim .1 -7'?
MACKEREL
TROUT, per lb . .... ... . . .
, SHAD, per lb
FLOUNDERS, per lb
Fresh Yard Eggs For Easter
THE FOOD STORE
CHEESE PUDDING
Bread.
Butter.
I lb. 1 cup grated chee-
1 pint milk.
1 egg, slightly beaten.
M teaspoon salt.
Paprika.
Place layer of buttered bi
ed cheese and paprika. Rtn.-'i' .'."
uisn is iuii. tummne egg, n-
salt and pour over bread a n . ; l te"1
Bake in moderate oven, 3Gu J- w
set and browned.
Read The Ads
Greetings
Roll Call, 24 lbs. ..... .75c
Yukon's Best, 24 lbs. $1.07
J. f.
Freshlv Ground
Coffee
PER L13.
25c
BSsrPArr
THFAfEAL "
Peanut
Butter
Two 1 lb,
Jars . . .
25c
Octagon
Chips
2 r, IOC
Champion Lye
25c
Cans for
IS PREPARED
lb . 17c
lh 25c
m. W4f m . '
Sr nnd 12'
FILLET, per lb.
7 Op