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SEPTEMBER 26, 1947 THE WAYNESVILLE MOUNTAINEER PAGE ONE (Third Section) tfTnooKiriG I1 Xr&Xr?77SG V Jl r Le ADAMS Serve Four) J or margarine jULs. Chopped 4 onion, thinly per t. margarine ... -, mushrooms and i iilinn UHd omaiors ........ I onions begin to wjth sail aim r-r-jets on top of the onions ana musn- placeskinei in jj .bout iu minuu-s, '., tpnder. Cook L. ,,-hirh dines to Ling thoroughly. Mn fnur flat fanes. L well buttered iMirfully I'lace tne L.h tninach uatly. rmainmc ill uie L the slnve until it j Whip cream sauce, keeping the j Wlhis sauce over j Lrh and sprinkle 1 Parmesan cheese, j ujer broiler flame, j illoraKinf I in Pastry Shells I ml, cubed butler or margar- lour earn jlery, cooked. button mushrooms fresh peas iced lly ground pepper currant jelly or mai'Kaniie- ana Eraduallv add sour unlil sauce is diced veal, vege tal to taste with Serve in pastry dab of currant jel- Choeolate Cups kts of semi-sweet very low heat. Be Slate does no) get ith a pastry brush. insides of little ig cups with Uie Set in refrig- for 4 hours. When the chocolate is set, carefully peel off the paper cups and the choco late cups will remain in the same pattern. Fill with a scoop of ice cream and serve at once. Seafood Takes To The Grill Eggplant Casserole large eggplant large onions tablespoons finely chopped parsley tablespoon chopped fresh bas il leaves " teaspoon rosemary Butter or margarine Salt Freshly ground pepper Butter bread crumbs Peel and cut eggplant into cubes. Boil in salted water for 5 minutes. Drain. Slice onions and separate into rings. Saute in butter or mar garine for 3 minutes. Don't brown. Place a layer of eggplant cubes in the bottom of casserole', dot with butter or margarine and sprinkle with salt, freshly ground pepper and a little of the herbs. Cover with the onion rings. Continue layering until all ingredients are used. Top with bread crumbs and dot wilh butter or margarine. Bake in a a7.r oven for half an hour. This cas serole can be prepared ' ahead of time and baked just before servim;. peeled Tongue With Mushrooms and Tomatoes 4 strips of bacon 1 onion, sliced thin 'a pound mushrooms sliced 1 cup stewed tomatoes 1 can sliced tongue Brown bacon in frying pan. lie move to warming oven and pour off most of the fat. Add the onion and cook until delicately brown. Add the mushrooms and cook for 2 minutes. Add the tomatoes (drain ed) and the sliced tongue. Cook gently for 15 minutes. Garnish with the reserved bacon. Votes For 74 Years And Always "Right" LAUREL. Miss. I UP George B. Knight, 95, claims that when he voted in the latest Mississippi Democratic primary, it marked the 74th consecutive year he has voted in every political race in Jones County. Knight said he had never failed to turn out since reaching 21. What's more, he said, he had never failed to vote "right" during the entire 74 years. The pretty cockscomb plant is a member of the ugly pigweed family. Mm PAGE BEANS 2 16-oz. O"f0 Cans Sm m W Pitted BRIE! No. 2 Can ATOES - 2 cNl2 25c Standard Pack Wared n GHETTI - 2 15-Oz. 4 J g Cans m i U PEAS - at2 IT Apple E 1 Qc " Bot. JL 9 dmes gjgAS--cN:n2 18 gAiL-.-r 16 ! fiCE L 23e ATOES----L- 17c N 15" fes 25' ., f fife' ' - - Speaking Of Homemaking By ELIZABETH GREENWOOD Home Service Representative Carolina Power and Light Company VEGETABLE MEALS ARE THE j FASHION i j I Are ou tried of cold foods?; W ish you could think of something new ' Just too hot to eat? The an swers seem simple enough. It's never loo hot for the right choice of foods. In 'act. hot foods often have a cooling effect. The summer harvest brings a bountiful supply of beautiful veg etables and there are always new ways to prepare them. Have you tried cauliflower with egg ..aiicc. or 1 tsp. melted butter or margarine 2 eggs, slightly beaten 1 tbsp. sugar 1 tsp. salt G green peppers Melt butter or margarine; stir in flour. Add milk, cook until thick ened, stirring frequently. Remove from heat. Stir in corn, eggs and seasonings. Select firm green peppers about the same size and cut a thin slice off the bottom so that they will stand erect. Be sure the stem end (if lllp lu.ntior ii infant nthnrwiun corn pudding in green pepper 1 . ,,st;irH win ,' pm I pers w ith custard and place in bak- -riclU" Corn I'epper or margarine (1001) MATIN" . . . Lobster By ( II (II I i; ADAMS , I'l l 1 U 1 over c ban udding in Green Shells it Ibsps. luilte H i'..pv Hour 1 i up milk - rims cream si vie canned corn 1 nip coi n Hakes Ing dish. Pour boiling salted water around peppers about one inch in bottom of pan. Bake in moderate oven unlil custard is set. Cauliflower with Egg Sauce 1 medium-sized cauliflower 2 tbsps. butter or margarine Adopt An Old Southern Custom Cut Living Cost WASHINGTON (P) The Agri culture Department suggested to day that one way to help beat the high cost of living is to adopt an old Southern custom: Eating leafy 2 tbsps. flour 4 tsp. salt Dash pepper 12 tsp. Worcestershire sauce 1 cup milk 2 hard-cooked eggs, coarsely chopped 1 cup corn flakes 2 tsps. melted butter or margar ine Remove leaves and stalk of cauli flower. Soak in salted water about 30 minutes; drain. Cook in boiling salted water about 20 minutes. Drain carefully; put into greased baking dish Melt butter; stir in flour, salt, pepper and Worcestershire sauce. Gradually add milk. Cook until thickened, stirring constantly. Fold in eggs. Pour over cauliflower. Sprinkle with buttered corn flakes crumbs. Bake in moderate oven 375 degrees K. about 25 minutes or until crumbs are browned. Yield: Four sellings Courtesy Kellogg company. Home For Aged Given AGiftOf$60y000 GREENSBORO (AP) A be quest of almost $60,000 for a borne for the aged If one Is established In High Point is rj'.l-J. will of Mrs. Mary Bell Atkins Bur ns, late of High Point, now on file in the office of the Guilford cleric of court. Mrs. Burrus, who was the widow of Dr. John T. Burrus, died Sep tember 8. Her will provides that the re quest shall be held In trust for 15 years. If no suitable home for the aged is established within that pe riod, she directed that one-third of the money go to Converse college at Spartanburg, S. C, and the oth er two-thirds to the Baptist orphan age at Thomasville. greens and pot liquor. "A rich and inexpensive source of minerals and vitamins," a de partment bulletin said. And it added: "The old Southern practice of serving pot liquor as well as the greens insures against loss of sol uble nutrients." For Yankees who haven't tried it, pot liquor Is the liquor which remains in the cooking vessel alter the greens are taken outi. Associated Puss Food Editor There'', no reason why your out door picnics should cease this fall jiM because I he price of meat is beyond uuir budget lor a parly. Almost ainlhing tastes better cooked over coals and fish is no exception. II you live where fresh fish is not available, try using some of the quirk-frozen fillets. An outdoor fireplace parly is one of the nicest ways to entertain any body, hut teen-agers love this in formal entertaining best of all He sure lo have the proper equipment handy, in particular remembering that outdoor eating is likely to be messy, follow the line of famous fish restaurants and provide big bibs to catch all spills (and to wipe hands on. torn. The best way I've found to achieve a really useful bih for this purpose is to use Irish linen dish towels of generous size. Cut a circle at one end to fit the neck and bind with bias binding which extends beyond the neck to make ties. Now lor the food! A lobster is, of course, the most luxurious sea food you can serve. And it's won derful cooked this way. Charcoal Broiled Lobster Have the butcher prepare your lobsters for broiling at the very last minute, if you possibly can. If not, be brave and slit them open yourself, being sure to remove the stomach sac in (he head and Hie black intestinal vein from stomach to tail. Preserve the green liver and coral roe. They're the best part of (he lobster, in this writer's opinion. Flatten I he lobster, shell side down, on your grill. Brush the split side generously with butter or margarine and sprinkle with salt. Turn, broiling with shell side up for 10 to 12 minutes. Broil with shell side down approximately 10 minutes. Lobsters need something to zip up their nil her bland flavor. Of course they're served with melted buffer or margarine. This may be sharpened by the addition of lem on juire or lime .juice. Or perhap. yoii'd like to try adding finely chopped dill pickle or dill pirkle relish. Dill has an affinity lor shell fish and the pickle arid:, the desired sharpness to the sauce Charcoal Broiled Codfish Fillets fi fillets of cod or other fish 1 i cup buffer or fortified mar garine Salt and pepper. Brush fillel.; Willi butler and sprinkle with salt and pepper. Place m a clo-ely wired hand grill, or on I he grid's of a clo elv- . paced broiler Cook over glowing coal... turning slowly, approximately ') minutes lo each side. Serve with lar'ar sauce. Tartar Saure 1 cup mayonnaise 4 tablespoons chopped sweet pickles 1 tablespoon chopped capers 1 tablespoon minced parsley 1 tablespoon finely cropped on ions or chives 1 tablespoon tarragon vinegar Chill mayonnaise thoroughly. Combine all ingredients just be fore serving. Broiled Fish Steaks Have steaks of cod. halibul. sal mon, or what you will, cut at least an inch thick. Broil in the same way you do fish fillets, allowing ap proximately 8 minutes for each side. And here's a good spicy sauce to go with them: Spicy Sauce '4 cup butter or margarine 2 teaspoons catsup 2 teaspoons Worcestershire sauce '2 teaspoon paprika 1 teaspoon prepared mustard 1 teaspoon liquor from sweet pickles 1 clove garlic, cut in half 1 i teaspoon black pepper U cup chopped sweet pickles Combine all ingredients, except; pickles, in top of double boiler. ( Place over boiling water. Stir con-i stantly 2 minutes until fat is melt-; ed and mixture thickens. Take: from fire. Remove garlic. Addj pickles. Th invention of portable time-' POUND SUGAR 47 2 NO. 2 CAMS TBflATES 2Sc R. S. P. NO. 2 CAN ROYAL ALL FLAVORS 2 PACKAGES DEL MONTE OR LIBBYS NO. 2Vi CAN 39c 200 COUNT 2 BOXES 25c BOX 30C 16 OUNCE CAN FRUIT COCKTAIL CHARMIN FACIAL TISSUES YES FACIAL TISSUE ARMOUR'S CORN BEEF HASH - . 29' ARGO Y. C. PEACHES NO. 2Vi CAN 27c WOODBURYS SOAP 3 CAKES FOR 25c 46 OZ. CAN 19c GRAPEFRUIT JUICE TORCH GREEN & WHITE LIMA BEANS 21c NO. 2 CAN IDEAL 2 No. 1 Cans DOG FOOD . 25c The Famous 7 Course Meal DAMA CHERRY 1 LB. Preserves 35c SNIDERS 14 01. BOTTLE CATSUP. ...23c Dixie-Home 3 tall or 6 Small MILK 33c LONG GRAIN 2 lb. pkg. RICE 41c 3 POUNDS Snowdrift . . 1.05 LA CHOY CHINESE DINNER 55c $41,000 , PRIZE CONTEST 2 Cans 21c SWIM J U. S. GOOD BEEF "STEAKS" GOVERNMENT INSPECTED SIRLOIN lb. 87c CLUB lb. 87c GOVERNMENT GRADED Porter House lb. 89c RIB lb. 79c i DELM0NIC0 lb. 89c BOAST a STEWS CHUCK lb. 53c RIB lb. 69c BONELESS SHOULDER ... lb. 69c Smoked Picnics. lb 57c BONELESS STEW lb. 49c Boneless Rump. lb. 69c SHORT RIBS ..lb. 35c Pork Brains.. ..lb. 29c FILLETS RED PERCH lb. 33c DRESSED PAN , t i- trout..::: .ib. 25c FILLETS ROCK COD ;:.... lb. 25c 7jK RED SALMON STEAKS lb. 49c HALIBUTS STEAKS lb. 49c FILLETS COD FISH lb. 31c j FRESH OYSTERS 4 LB. CTN. Shortening . 1.09 LARGE BAR IVORY SOAP 15c PKG. DREFT....29C LARGE PKG. DUX 31c LARGE PKG. OXYDOL --31c i 1 131 THE.COB fV 12 Oz. Can . . 18c In1 ft? i 3 LBS. lit CAROLINA SWEET POTATOES 20c EXTRA FANCY CALIF. TOMATOES .lb. 15c U.S. NO. 1 WHITE 10 lbs. BULK POTATOES 41c FRESH GREEN MOUNTAIN CABBAGE.. 2 lbs. 9c FRESH CROWDER PEAS 2 lbs. 25c OIL V4 MAINE CAN SARDINES . 15c U.S. No. 1 Idaho Baking 10 lb. n.eh POTATOES 69c CALIF. FLAME TOKAY GRAPES.... 2 lb. 21c WHITE ONIONS... 3 lbs. 22c YELLOW ONIONS MICHIGAN CELERY 25c 3 lbs. 20c 2 LARGE STALKS WWW No. 300 Can 19c I ORANGE JUICE 46 oz. can 27c M SAUER KRAUT ..1...T. 10c LORD CHESTERFIELD TOMATOES & OKRA ... No. 2 Can 20c '25,000 in CASK! PRIZES Nome Elsie's BABY BOY gSK EAGLE BRAND SWEETENED CONDENSE MILK j, Can' S25c mi era DUFFS HOT PKG. ROLL MIX . 27c K5. Mssemsm.u.m &sm ii Lbs. pieces dates from the end of the i f 4 15th century.
The Waynesville Mountaineer (Waynesville, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Sept. 26, 1947, edition 1
13
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