Newspapers / The Waynesville Mountaineer (Waynesville, … / Jan. 3, 1947, edition 1 / Page 11
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THE WATNESVILLE MOUNTAINEER PAGE THREE ( Second Section! Muprs cddKinG NAVY RESCUES CREW AS CHINESE FREIGHTER SINKS i High Quality i w sr .-r ' ft iAY, JANUARY 3, 1947 mpkiii Cake with Spiced Whippea n"'" IIP butter or margarine . nUtfiir Hip oruwn out,-- up granuiaieo. ub uu strainea puiuf" Los sifted flour caspoon soaa easpoons baking powder caspoon salt caspoon cinnamon up chopped nuts up sour milk :im butter or margarine and li;ar creaming thoroughly. g or egg yolks and pump ilt dry ingredients together tux wen wuii nuia. -v Ul mixture alternately wnn Ljik. l.ine layer pans with paper and bake in moaer- icn tJau ' Iu i"i"y-'"v cs. Cool and put togemer pked whipped cream. ttpiced Whipped Cream heavy cream iibU'spoiin.s c o n 1'ectioners' iiiar c:is)(iiui ciniiuilKiti ca.spdon ginger p main until still and add ,ni(l spices. finely rolled cracker beaten eggs and milk. crumbs to When it comes to using up the turkey leftovers (or chicken, or what have you) consider potato cakes as an accompaniment for creamed turkey. Or a potato crust to top off a casserole dish. A dish of potato salad, either hot or cold, makes a mighty line runnirig mate for cold turkey too. to cut of eggs down on the ex Try making scram- 1 12 Veal Rolls veal, cut in thin pounds slices S;ilt and pepper Trimmings of veal 2 slices bacon Steins of 1-2 pound mushrooms 1 teaspoon butter or margarine Few drops lemon juice 1-4 cup soft stale bread 1-8 teaspoon salt 1-4 cup stock Flour 2 tablespoons drippings 1 1-2 cups thin cream 1-2 pound mushroom caps Parsley Wipe veal slices and lay on board and pound until very thin. Sprinkle each piece with salt and pepper Put veal trimmings, bacon and mushroom stems through food ms go further by adding chopper. Add butter or margarine, m ISfUUfll jjSt STdRESlI d Creek PPT.F All Brands Except Dromedary or Golden Tap Fruit JuiCes 19' 46-oz. Can Qt. Kht O'clock OFFEE - - - 3 $1.03 na Sliced EETS cr 14c cific Mist Prepared RUNES cl Vk 24 riclicd-Whitc Bread 1ARVEL 17 13c ia Sweet EAS 2cNl2 25 ncy IELERY 713c ETTUCE - - - s'r 13' omatoes - - ,'.:;:: 27 PINACH IT 19c islard REENS - - - - ,. , 10c ci( - . OTATOES - LbS. 17c 'aulif lower Pouild 15c JPm. " 1 1 - ft Ci iccv" ki3 -I THE CHINESE FREIGHTER HWA TUNG (lop) sinks 375 miles southwest of San Tedro, Cat., after springing a Irak. Bottom, the crew is shown on arrival at San Pedro after rescue by two American warships. Front row (1 to r.) are: Steve Dectus. Ragnar C. Borgen, Erik Krikson, Jacob Koopman, Capt. George Steele. IX Comrlr. J. C. Snitler. USN. who aided in the rescue, ana r.vangaios uui luyuujus. xvCa. v'- ', Birgcr Ossian, Hjortsberg, Chong Ah-tsong, and Wong Tau-aei. (iitcniatioiiat Soundphoio) lemon juuo, bread cruinhs. salt and stock. Spread 1'iis mixture on veal slices. Holl and l'asti'ii. Dredge j with flour and place in hot drip- , pings, shaking about for live lo ten minutes until well browned. Add : i (ream and mushroom caps. Place j in ;ir() degree oven for 20 minutes i i oi' until lender and serve on a bed of buttered noodles. To serve a temptingly delicious dessert which is simple to prepare, try plain boiled rice, sprinkle with brown sugar over the lop and pour cream over all. Green Peas with Minced Mush rooms 1-4 pound mushrooms 2 tablespoons butter or margar ine 1 1-2 cups cooked, fresh peas 3 tablespoons liquid from peas Salt and pepper Peel and chop mushrooms and cook for three minutes in butter or margarine. Add peas and liquid. Sprinkle with salt and pepper and serve when heated through. Mock Strawberry Shortcake 1 raw apple 1 cup cranberries 1-4 Cup pineapple, chopped 1-2 cup sugar 1-4 teaspoon vanilla Individual shortcakes Put the apple, cranberries and drained pineapple through a food chopper. Add sugar and vanilla. Let stand several hours or over night. Use between and on top of individual shortcakes. Ham and chicken, both cooked, make an interesting combination when tossed into a creamy sauce and served alop hot cornbread slices, bu'.tcied biscuits or toasted rusks. They can form I he main course of dinner, supper or lunch eon menu. If )ooi I sbould burn in a pan. dim I si rape il oil with a mel.il In striimeut. Kill Hie pan with water 10 which a I it lie vinegar has been added, and boil for a few minutes 11 will Ihen clean easily in warm sudsy water. garinc 1 !( cup (lour 1 cup milk 1 egg olk 1 leaspoon s;'M 1 i teaspoon pepper 2 cups cooked llaked salmon tablespoons lemon juice Bread crumbs I egg Melt butler or margarine and blend in flour. Add milk gradually, stirring constantly until sauce boils. Add egg yolk. salt, popper. salmon and lemon juice. Cool and chill in refrigerator. Form into croquettes. Dip into bread crumbs, then egg beaten with two table spoons of cold water, then again in bread crumbs. Fry in deep fat for one minute, or until nicely vrow ncd on all sides. Serve gar nished with mounds of green peas and chopped white turnips. i.ll liOlt TAKES COURT SNOOE I 1 l-XIZABKTH, N. J. A trial so dull lliat put a juror to sleep was I scheduled for a return engagement here recently. I Common Pleas Judge Walter L. illcllield ordered a mistrial when a juror fell asleep while listening jlo testimony in the trial of Bun van Chapman of Elizabeth, ac ; eused of causing the death of a 1 woman in a traffic accident. ! The fourth witness was on the I stand when the court attendant noticed that George McKay, of Summit, juror No. 11, apparently was dozing, in trying lo awaKen McKay, he attracted the attention of those in the court, and Defense Council Louis Forman moved for a mistrial on the ground that the napping juror had not heard all the testimony. Many Children Have Pjoor Eating Habits Unnecessarily Half a large siderably more a whole .small weight. turkey y ields eon- j cooked turkey than turkey of the same I B, CARRY CLEVELAND MYERS, Ph.D. AN OCCASIONAL child ia un dernourished because of the short ness of the family food supply. In such instance? a good many par ents not only could afford to eat less tliat the children might have more, but ought to eat less for their own physical welfare. But there are doubtless many more children undernourishec be cause of bad training than the number of undernourished for the want of necessary food. Think, too, of the number who are of normal weight who do not choose to eat the diets necessary for their proper growth. Attending such pioblems are the endless array ' ' unhappy home experiences inci dent to emotional disturbances over eating problems. The Finicky Child Say the child is five or eight, and is finicky over food. Assuming that his foods are served attrac tively, and with ample variety, proceed about ns follows: Discipline yourself and other adults never to discuss food or food-likes or dislikes in his pres ence. See that every adult of the family eats some, however little, of every food set before him. Serve the child with a portion, be it ever sc small, of every food prepared for the family me.-.l. In case his aversions are pronounced, serve him only one food at t time. beginning with the one he most needs. Let him have nothing more at this meal unless and until this food is eaten. Don't let him choose. If he arguea or complains, keep wholly quiet. Neither coax, lecture nor punish. Loss of .Weight Be prepared to observe possible loss in the child's weight for a few weeks. Keep your attention on later and more permanent suc cesses. If possible, allow no foods be tween regular meals, and no sweets. Since milk is so very im portant to the undernourished child, it may be wise, at the begin ning of a series of "no school days," to announce before meal time, that the child must not leave the table until the glass of milk has bee.i drunk. If he chooses to sit all day, very wll. No use o add injury to insult, by attempt ing to impose other means of in ducing him to eat In case you fol low the "don't-get-down-plan," de pend entirely upon it, saying not a word. No use, of course, to resort to this severe method unless the child hud learned that you do not lie, and that, therefore, the com mand will be carried out. It may be better, however, In cases where the child refuses milk, to require that he shall have no other food until a small cup of it is first consumed. Stulled peppers are one of those adaptable dishes that ingenious liomenuikers keep in mind lo .serve frequently. They can play the part of a vegetable dish or a main dish, depending on I he in gredients included in the stuffing. Their best use right now is to make a tasty main dish with a small amount of meat. A Good Way to Combine Meats 2U Salmon Croquettes tablespoons butter or By BET-Y NEWMAN A GRILLED meal always has an attractive sound. Practically, grilling is the same as broiling, but one usually grills more than one kind of n.cat combinations that go well together, two or more. If one kind of meat is very expensive and another less so, and they make a tasty combination, use them. Lamb Chops and Sausages make a good combination; Veal Steak or Chops and Bacon is another. You can add a third if you wish. Today's Menu Grilled Plate of Lamb Chops and Sausages or Veal and Bacon Sweet Potatoes, Grilled Frozen Green Beans Celery Raw Carrot Sticks Cottage Pudding with Lemon Filling Tea Grilled Plate of Lamb 8 sausages 1 lamb chop for per person each person Salt, pepper Hent broiler and when -ready, lay chops on it, brown on one side, season and turn. Lay sausages on broiler with lamb and grill until done, turning as needed. Sweet po tatoes should be boiled until tender but not too soft Peel, slice thickly, sprinkle with brown sugar or enzyme-converted corn syrup and bits of butter, lay on grill and brown. Serve chops and sausages on one large platter or individual dinner plates with Sweet potatoes and cooked green beans. Veal Steak and Bacon, Grilled Preheat broiler, lay veal steak on it, broil t moderate beat until brown on one side, stson, turn and btoil on other side. Arrange i slices of bacon on top of veal, re-' duce heat and slowly broil crisp on one side, then turn and brown on other. Serve like the lamb chops, only with bacon on top of veal, browning the sweet potatoes as in the other dish. Servo on one large platter or individual dinner i plates, with betns. Cottage Tudding 1 c. cake flour 4 c. sugar 1 tsp. baking 1 egg powder . c millt U Up. salt '4 tsp. vanilla ' Vi c fat You can bake this in a loaf or cup cakes. Sift flour, measure and sift again with baking powder and salt Cream fat, add sugar gradu ally, creaming the while; add egg and beat it vigorously into creamed mixture. Add about one-fifth of dry ingredients, mix, add about one-fourth of milk, mix, and con tinue alternating dry ingredients and milk until all have been used and batter is smooth. Do not over mix. Add vanilla last, pour into greased pan and bake at 350 deg. F. 30 to 35 min. When don . slit, insert lemon filling, top with more of same and serve hot Lemon Filling Vic sugar 1 tsp. gTated 2 tsp. cornstarch lemon rind Dash salt e. cold water 4 c. lemon juice 2 egg yolks Mix cornstarch, sugar and salt in top of double boiler. Add grated rind, lemon juice and water slow ly and cook-over hot water, stir ring constantly until mixture is thickened and clear. Cook for 15 min. Beat egg yolks, add hot mix ture slowly, stir well, cool and spread between layer of cake and on top. ' NOW ON SALE K1NSO - - LUX FLAKES SUPLK SUDS - - DUZ Also Soaps SWAN - - LIFEBUOY LUX - - PALMOLIVE IVORY Low Prices Friendly Service GET WHAT YOU WANT HERE! SWIFT'S JEWEL LARD 1 LI). Carton 1 lb. Carton PINK SALMON 1 lb can 39c no. can nou: PINEAPPLE JUICE 17c Ki-oz. fan 41c Stokley's Grapefruit Juice Stokley's Orange Juice 3-25e - 2 23 4i-OZ. Cans 19 NO. Z 1 - CAN UBBY'S FRUIT COCKTAIL 38c 25 lb. Rag Plain RedBand FLOUR 2" $2'Mi PEACHES 29c NO. :;' - CAN I.IHUV'S FRESH FRUITS- VEGETABLES Bosc Pears 2 lbs 25c Red Grapes lb 19c CELERY 2 stalks 13c Florida Juicy ORANGES 5 lbs 23c Golden Delicious APPLES 2 lbs 29c Super SPUDS 10 lb bag 53c Idaho Baking POTATOES 10 lb bag 53c Yellow ONIONS 4c lb Canadian RUTABAGAS 3 lbs 10c Green CABBAGE 4c lb CARROTS 2 bchs 17c HEMS U. S. Good Chuck BEEF ROAST : Unm-Ioss lb 45c ! STEW lb 45c U. S. Good Boneless BEEF ROAST lb 55c HAMBURGER lb 39c Short RIBS OF BEEF lb 29c ROUND STEAK lb 67c CLUB STEAK lb 65c PORK ROAST lb 43c Sliced Smoked Whole PORK STEAK lb 45c PICNICS lb 45c Sliced Smoked Center Cut Sliced No. 1 Quality HAM lb 79c I BACON lb 69c Uinls I I'ure Pork FRANKS lb 47c Economy Cut Pork CHOPS SAUSAGE lb 47c I OYSTERS Pound 4SC Full Packed Standards pt 63c Full Packed Selects pt. 73c Center Cut Pork CHOPS Pound 5SC Sliced Steer BEEF LIVER lb 53c Sliced PORK LIVER lb 33c Pork NECK BONES lb 19c FAT BACON lb 27c Dry SALT BELLIES lb 33c Daisy CHEESE lb 59c Dressed & Drawn FRYERS lb 65c m!iii!iiw:ii;im - . .' .ks. LANE, Manager . I V
The Waynesville Mountaineer (Waynesville, N.C.)
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Jan. 3, 1947, edition 1
11
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