PAGE FIVE (Second Section)
'30. 1947
fecqoranQ
Decoration Day Picnic
Lemon juice to taste
Heavy cream
Snak t'clatin in a quarter cup of
cold water. Place three quarters,
of a cup uf sugar and remaining I
quarter cup of water in s;iucepan !
and stir until sugar is dissolved.'
a-h and cut rhubarb in thin :
slues and add. Cook uiftil rhubarb
is tender Add kelatin Wash and
hull strawberries. Cut in quar-
tel.. Sp'-mklo with remaining
qiui lei- ol a v ,ip ot sugar and
.ulil In i lmli.il l vulli the salt. Add :
I' ii jiin e In I.r le. Strain oil
"He I 'hi il "I I lie 1 1 1 1 1 1 1 1 and u lien ;
' ' l Ills I" jell heat until lljjll. ;
1'i.ne in p. ii I. ill glasses, altei nat- I
nu: I hi- I i n i I i m l ion and the '
beaten foil 1011 and heavy cream. I
PARSNIP SOUFFLE 1
1 pound parsnips
Salt and pepper
' - cup cream
2 egg yolks
2 egg whites
Scrub parsnips, peel it neces
sary. Cook in boiling salted water
for hall hour, or until tender. Mash
and season to taste Add cream
and ri'.e, yolks beaten until light
and lenion-colored. Kohl in the
slillly beaten egg whiles. Place in
a buttered dish, set dish in warm
water and bake for 20 minutes at
The best asparagus is firm and
fresh, never stringy or wilted.
8
SHOP - CAGLE'S
I OK GOOD FURNITURE VALUES
Wc arc dealers in nationally known brands Refrigerators,
Washing Machines, Stoves, Ranges, Radios, Living Room,
Bedroom, Dining Room, Kitchen, Dinette Suites. Springs,
Mattresses, Floir and Table Lamps, Paints, Floor Cover
ings. WE DELIVER EASY TERMS.
CAGLE FURNITURE COMPANY
On the Square Clyde, N. C.
V7 I I
1
, i anH stir until sauce
LTTt APAM i ls Add lemon juice, anchovy
b,J" ., ,.ir- r unutes longer. aerve w , i ..
steamed Haddock.
THE WAYNES VILLE MOUNTAINEER
II 1 1 !
Italian Dressing
1 clove garlic
tablespoons olive oil
, teaspoon salt
2 tablespoons grapefruit juice
Kiw grains freshly ground pep
per Cut garlic very fine and place
i ,.iut-Hints in a small class tar.
4m k
1 i.i"'11
r,,-l
am i""
ft
i no I'1
unveil
H!fi! '
Mil'
i SI
Ull. ,ui a .
! I'dver. Just before serving,
Our Special
Served Every Day
le plate Lunch 35c
WRICK'S CAFETERIA
-a trmplinK (ray every day"
Flavor Tested Teas
y., -ib.
OUR OWN 31c
i2-lb.
Pkg.
NECTAR - 35c
POLLOCK
P FLAKES 15c
WV-HITH Ml' AT L-lr
JGHETTI - 2 "Z 25c
- -2
17-oz.
Glass
25
P JUICE 21c
ESE
45
Lb.
. . q No 2
cans mmr
LW PRICE A & P HOFFFF
37c 2
39c 2
41c 2
1Ib 73c
Bags
U Bonu-..
Circle
1,b 77c
Bass 1 1 w
81c
uttN BEANS o ikc
JERRIES nTS
1- A,, www
squash:;:.. 2 u. 25c
tJEFTOlT....5for23c
. .... cn
-
shake
PICNIC FARE . . . Baked
By CIIAR1-OTTE ADAMS
Associated Press Food Kditor
Decoratiou Day is the first really
official picnic day. though of course
by this time the rushers-of-t he-season
have picknicked frequently.
In case Decoration Day should
be on the chilly side this year, 1
suggest that you plan a picnic with
at least one hot dish. You can make
this dish at home and carry it lo
the picnic if you aren't going too
far away. An oven-proof glass dish
will keep food hot for a remarkably
long time, especially if you put the
lop on il anil wrap it up well for
the trip in your picnic basket.
Baked Lima Beans
2 cups dried lima beans
1 quart water
1 tablespoon salt
1 i teaspoon dry mustard
4 tablespoons fat
I4 cup molasses
' i cup grated cheese
1 cup tomato juice
2 tablespoons chopped green
pepper
C onion slices
5 green pepper strips
Wash and look over lima beans,
rejecting poor ones. Soak beans
overnight in a quart of water. Add
salt to beans anil ;ook for one hour
in the same water in which they
were soaked. Remove from heal,
drain, and stir into beans the mus
tard, fat, molasses, cheese, tomato
juice and chopped green pepper.
Arrange onion slices and green
pepper strips on top of beans.
Bake in moderate oven 1350 for
about an hour in a heat-resistant
glass casserole dish.
With that dish you can serve
sliced meat sandwiches if you want
to, though they really aren't need
vigorously. Veal Chops with Mushroom Glazt
4 loin veal chops
Salad oil
Salt
1 2 pound mushrooms
1 cup water
1 tablespoon cornstarch
1 tablespoon cold water
1 :! cup beef stock
1 teaspoon sugar
Mushroom liquor
Kitchen Bouquet
Salt
Cover stems and skins from
mushrooms with water and cook
until liquid it, reduced to one half
cup. Strain. Mix cornstarch with
rold water. Add beef stock and
cook, stirring constantly until
smooth. Gradually add sugar and
mushroom liquor. Add a few drops
of Kitchen Bouquet to make a good
brown color. Season with salt and
cook until thick and clear. Trim
chops and brush on each side with
salad oil. Sprinkle with salt and
broil ten minutes, turning occasion
ally. Spread with the glaze made
No Exotic Perfume Matches
then Aroma of Baking Bread
By BETST NEWMAN W
VHAT are tome of the most ap
otizing romas in the world? Why
tread baking in the oven, bacon or
ham frying, coffee brewing.
w li im M kooAriniv nn
A pel IX m jruuuj; uinu - -c
the brink of matriaiony went to see
. . . : .1 jki..J -n .1 amotion
His curren. gui irauu ouu
those" smells and discovered that she
was wielding the utensils and mix
ing the ingredients that produced
I them, he womo quicmy
be'his'n. No exotic perfume would
have the aame effect as those deli
cious odors. .
I neu i -- j,,
..111 "Thr.Wftv Yeast Bread
and .ry to produce a delightful
' fragrance in our own kitchen.
Today's Menu
Fried or Boiled Ham
Parsley New Potatoes '
Creamed Young Dandelion Greens
v Carrot Sticks Pickles
Three-Way Yeatt Bread
Rhubarb Pic Coffee
Creamed Young Dandelion Greens
Wash greens thoroughly and pick
orer; drain and put over slow heat
to cook, adding no more water than
Tings to the leaves; add tap. salt.
1 When tender, chop in the saucepan
'add 1 tbs. butter, a dash of pepper
,d mow salt if needed, and c.
top milk or cream. B-ing to simmer
ing point and serve at once.
, Tkree-Way Yeast Bread
, 8 cakes com- 2 tap. salt
f prStedeast 6c.iftsd
SUctakswam Aon u .
2 tbs. melted
TU c molasses or shortening
lima beans, a bit; cuke
cd. A green s.ilail is a tiin .iilililinn
and some liml lo e.il limn Un
hand. Some laniilles jii I tin i- In
hac a swrei I!. ike Iheiu ,1 e.i'.i
like I he our hrlni. and
I he picnic 111 i pan A c.
I ll-., II Ml
ill ,1 I1r.1l
resistant class one i- : iod
il looks trim .nul 1u.1t Ii
I.,-, .'or,
tul.e In
I he picnic.
Graham ( 1.11 lo r I ii nir Cake
Cake:
' :j cup 1 1 0 1 -1 nil 11 '
1 cup cr.iiui I. ri il
1 lea piinll ,ihlll,l
2 e:i:s
' j cup 1:1 all. no ( 1 .1
I ' Clip Mil' ll llilMI
II Ml
(".I I ,11 t
1 Kri 1 1 1 1 1 1 1 1 1
2':. le.i.poiiii
ImI.iiii: powder
I 1 teaspoon -.ill
1 j cup milk
Cream short ciiiik; .mil In ,,t 111
sugar gradually Heat in vanilla"
Add two eggs, our it a tune, heat
ing well. Stir 111 graham cracker
crumbs. Add 1 1 l- cups Hour, bak
ing powder and sail, silled to
gether, alternately with nuik l'our
batter into a well greased heat
resistant glass square cake dish
eight inch size, liakc in '.i'MV oven
for about 40 minutes.
Topping:
2 tablespoons liuiler or mai
garine 1 cup brown simar
2 tablespoons Hour
I egg
16 walnut meals
Melt butler in saucepan. dd
brown sugar. Hour and cgi:. well
beaten. Mix well Conk over low
direct heal about six to eight
minutes, stirring constantly. He
move from heat and pour over
top of cake. Arrange walnut
meats on topping. Return cuke lo
350 oven tor ;ihoul five to seven
minutes or until lopping is linn.
from mushroom stems and skins
Serve on hot plallor with I he
mushroopi caps, which have been
broiled. Mirrounding the chops.
Mirshed Potato With Mint
Prepare mashed potatoes as
usual. Sieve covered lluekh with
fresh mini leave , chopped line.
Uroilcd Duikliiii;
Have your hnl hi 1 phi anil re
move rib hone . and 1 -. ' I al
from two dnckliir;.. ipe w ilh
wet cheesecloth and spi inkle with
..-H rmrl iii-niii'i- Id. in- on a
I I-. I ,
I greased broiler rack nrl broil lor
ten 1 1 1 1 1 1 ( . . I1" 11 I'd, in 11' t n
until tin. 1 . ni,:li! cm, I.. 'I and I'll
der lahoitl '' inm"'' ' l.rnu. i
lo plutti r ami I" n h villi mclti u
butler or ni,ir:;arinc.
Jellied Kl:i:h n il anil M 1 .i In 1 1 ies
2 cups vliiiba b
1 pint si raw Wei 1 'e .
I 1 1 j tablespoon-, "rial in
u cup cold water
1 cup Miliar
Kew grains sail
Crumble yon:d into liikcivarm
water and stir until yeast iiss :c.
iAdd molasses, salt and 3 cups Ik;;.- ;.
beat wr.l. Stir in shortening; oa
bran and remaining flour ami mis
'thoroughly. Turn out onto bgl tiy
floured board and knead until
smooth and clastic, about 2 0 min-
ates. .
Place in creased bowl, brush with
melted shortening. The dough is
now ready to be stored in the re
frigerator if you wish. However, -f
if ; in hp hnkeH nt. once, cover and
let stand in warm place until it
doubles in bulk. Punch down. Let
rise IB minutes, then shape into 3
loavw and bake in a modeitely hot
oven (376 F.) until done throu
and beautifully brown about 40 to
60 min. Makes three smallish loaves.
Or make one loaf ana store uie rui
until another day.
Bran Raised Muffins
iv, ono-third of above broad
dough into balls; place in greased
muffin cups. Brusn wun meuuu
H lrt stand in a
warm place until double in bud;.
Bake in moderately not um-u h
F.) about 20 minutes.
Fruit Whirls
Pu nnr-tTiird nf hreni! doueli '4
sTnppnit with 'i c. honey or
co-n ;ymp. and sprinkir with 1 c
raisins. Or spreaa wun jam ui
malade. Roll up like jelly mil, cut :n
1-in. slices. Put on creased cookie
sheet or in creased muflm tin and
1 n.aitf.a ch.irteninff. Cover
and let rise until double in bulk
Bake in moderately r.m o n , r
v 20-2S min. Makes 10 whirls 2'a
For Your Protection
DIXIE-HOME OFFERS YOU ONLY U. S.
FEDERALLY INSPECTED MEATS.
All "Quality Tender"
1. It insures your receiving only products from meats that
have been duly Inspected and passed.
2. All ingredients of our Sausage must meet every Pure Food
and Health Law. Sold only under Inspection Stamp.
U. S. GOOD BONE & ROLLED
eiiucli ftoast 59c
TENDERIZED SMOKED
Kingon's Reliable Reg. & Tender Lb.
HAMS 59c
DRESSED PAN
POUND
TROUT 25c
DIXIIvllOMi: KVAI'OKATED
MLK 3 T::i 33c
25-Ln. BAG KOSi; ROYAL
FLOUR - $1.89
SI LI -RISIN(;
4-oz. I'Ivl;. Dixie Home
TEA 19c
GRAPEFRUIT
46-oz.Can 19c
No. 2 Can 3 lor 25c
I lh Pk Sliced With Syrup j l.'!-o. Pkt;. UinlM-ye
PEACHES 25c BROCCOLI
FROZEN SHRIMP
2 lbs. Carolina ,
GREEN BEANS 25c
Lb. Fresh Yellow
SQUASH 15c
8-lh. Mesh I5a Fla. Valencia
ORANGES 43c
Fresh Mountain
SPINACH
Meats must Bear this
POUND
POUND
U. S. Good Porter House
Lb.
STEAKS 79c
BOSTON BUTT
Lb.
Pork Roast 52c
12-oz. Can Oscar Mayer Luntlieou
MEAT - - 32c
25-11). Butt White Lair. Plain
FLOUR - $2.15
No. 2's Can Libhy's or Del IXIonle
FRUIT COCKTAIL-39c
45c
SILVER CUP - - 41c
IU1IT GOLD CUP ---43c
pkg. 72c ASPARAGUS SPEARS pkg. 42c
-IN OUR GROCERY DEPARTMENT.
2 lbs. Extra Fancy Washington
Winesap Apples 33c
Large Bunch Fresh Spring
ONIONS 10c
Lb. Extra Fancy Florida
TOMATOES 27c
F.xtra Large Sunkist
lb. 10c LEMONS doz. 27c
Stamp of Inspection,
SHORT RIBS OF
BEEF 29c
SMOKED BACON
1 lb. Can Corn Beel
SQUARES 39c
HASH - - 27c
No. 2 Can Coin.slotk
Pie Apples - 19c
Southern (lold Keadv Mixed Hi.
Oleomargarine 49c
FROZEN PIES
All Varieties
69c
I I -Hi. Pku. Hluefni
FILLETS 33c
3 Ears Fresh Tender White
CORN , 25c
2 Large Bunches California
CARROTS 15c
Lge. Stalk U. S. No. 1 Golden Heart
CELERY 19c
Lb.
Lb.
i
A
11
'iribet.in diajneter.
ft t t III I --J- ......-1..U