~
?Jjr <?fferi
PHOME
Dinner In H
If u aiv one ot those busy 01
business houskeepers wro find it r
cessary to be away from home until
late atternoon, we know exactly what
your m? al-plannin^ problem it. It's
our problem, too! For when we get
home a!"> ;- t : i:.- -ss hours, it's usual.
to lihi ert ime. So it has be
.1 habit with us to plan dinners
that we can prepare in a short time. I
But t <1??, s mean planning; our meals
and our marketing. and sometimes i*
require-; - ,ie preparation beforehand.
In ?i ?ir-.^r this we depend very
much 0:1 our refrigerator and make it
work clos. ly with the ran^c. It's not
a comfortable feeling: to be rushed m
ireunm .sinner, and that's what we try
to avoid by planning menus like this
one:
Tomato Juinee; Deviled Hamburu.
l '. Broiled Pineapple Slices. St rim;
Bean-. Bread, Maple Mousse and
Coffee.
The Deviled Hamburgers were
made up 'In- night before and stored'
in the refrigerator. The pineapple
slice- will line up alongside the meat
under the preheated broiler. Tin
-trim; beans are of the packaged
quick-frozen "kind, for quick-frozen
vegetables. meats, fish ami fruits are
boons when time cannot he bough'
at any price. They are so deliciousl>
fresh and may be stored in the chili
ing unit of your refrigerator untii j
time * > use. They should, of course.!
be kept frozen until ready to cook 1
< armed string beans can also be used
, z
The Macax
By BETTY
'
The leading shapes of this whe
and egg noodles are popularly
Housewives plan to change the
ways of serving popular foods in
keeping with seasons. So let's not
forget our friends. The Macaroni
Family, now that warm weather is
here. Macaroni, spaghetti, egg
noodles and the other members of
this popular family that are such
favorites in other seasons car. be
I turned into dozens of excellent
summer dishes.
This v I . i food being bland will
blend naturally and tastily with
vegetables, with fruits and with
meats to make a well-balanced
main course dish that is easy to
prepare .^healthful and filled with
the elements needed for body sustenance
in every season. Any way
this food is served, will prove a
pleasing change in the menu. What
more can one ask for?
As a change for the popular
potato - salad, why not serve a
Macaroni Daisy Salad? Have you
tried egg noodles as a cereal or as
a dessert: or luscious snaerhatti
with butter? The folks will like
them all.
Here are three summer recipes
that you will find particularly
pleasing. The manufacturer of your
favorite brand of The Macaroni
Family will gladly supply you with
additional recipes on request:
Noodles with Fresh Fruit
It-. H lb. egg noodles
Fresh fruits in season
- \ 1 cup cream
Cook egg noodles In boiling,
aalted water, till tender and drain.
Chop slightly with edge of a saucer.
Mix with fruit cut in small pieces.
Serve hot or cold, as a cereal, with
cream. 4
This la particularly food for
children mod relished as a dessert
by your moat fastidious dinner
guest*.
JMk,
CHEROKEE SCOUT.
ittrr Swift
PAGE
alf An Hour
bu| bo suro t<? cook them the lnsti
ti.ite way. Drain the liquor from the
vegetable and boil it in a saucepan,
heat thorough!;, add seasoning
and serve.
The dessert can be made in the refrigerator
the night before. The cold
control of the refrigerator is turned 1
to the coldest setting until the |
cream mixture i- frozen, then the i
c ontrol is turned back to a warmer |
set tine which keeps the cream frozen j
and yet does ma mafc* unusual dei
n;t tif 11*1 i i
DEVILED HAMBURGERS
(Tested by Good Housekeeping Ins.)
1 1 j lb. chuck steak, ground
: < . chili sauce
2 tsp. prepared mustard ,
2 tsp. bottled horseradish
2t>p. minced onion
J stp. Worcestershire-type sauce
1 tsp. salt
Combine all the ingredients. Shape
into 10 cakes about 2" in diameter.
Brow if in hot fat in a skillit for 4
min. on each side. Serves (J. to serve
2 or make half this recipe. For ope"
sandwiches make half this recipe, j
Toast 0 slices of bread on one side, j
Spread the untoasted side of each'
slice with haniburge r mixture, and |
broil 8 minutes. Serves (?.
You can find many uses for your
cake rack. Instead of frying bacon in
the skillet, lay the slices on the cake
rack, tC. ?? -ft it over n flat pan. plac<
otii Family
BAP.CLAY
FV-r 1
'JlilltMM >1 i
at food, ? macaroni, spaghetti
called THE ENERGY TRIO.
Spaghetti al Burro
All housewives plan at least one
hot dish daily. Here's one that is |
easy to prepare and a family favorite
for luncheon.
Vi lb. spaghetti
*b cup butter
% cup grated cheese
Salt and pepper
Cook spaghetti in foiling salted
water till tender and turn onto a i
hot platter. Add seasoning and
butter. Stir till all strands or? well
buttered and sprinkle grated cheese
over all. Excellent with roast--,
chicken or fish.
Macaroni Daisy Salad
inasmncn as tne average Amr-. :
can family sec-ms to have a growing
mania for salads, try this ens
as a change from the popular
potato salad.
Vj lb. elbow macaroni
1 green sweet pepper
1 dill or sweet pickle r-?Y
Salt and pepper ' *
4 hard-boiled eggs
1 large ripe tomato
1 medium onion, chopped fine
^4 cup French dressing or
mayonnaise
Cook elbow macaroni in boiling,
salted water till tender, then drain.
Mix with green pepper, cut into
email pieces, with tomato, sliced or
chopped, with pickle, chopped tine,
with 2 hard-boiled eggs, diced, and
with onion. Season with salt and
pepper, then mix all well with
French dressing or mayonnaise.
Serve on four crisp lettuce
leaves, with an egg daisy on top
and garnished with parsley. The
egg daisy is made by cutting each
of the two remaining boiled eggs
in half, using one half of the yolk
for center of the daisy. Cut the
white halves into strips making a
rosette representing the petals of
the daisy.
MURPHY. NORTH CAROLINA. THUR!
Most People Love 'Em;- ,
Watermelon Preserves
Now that it is watermelon time '
the housewife will find tne following
recipe we thin} you'll like:
GINGER WATERMELON RIND
1 pound of prepared melon rind
1 pound of sugar
l\> lemon, sliced thir
J tablespoons of preserved sliced ginTwo
quarts of water.
Remove the green and the pink
parts of the rind, and cut the white
part into 1-inch squares. Cover tin
su'jaros with salt water (one table
spoo'i of salt to each quart of water)
and lot them stand overnight. Next
morning, drain them, rinse with cold
water, then cover with boiling water,
boil them for fifteen minutes and
drain again.
Loil the- sugar and water togethei
for five minutes; then add the rind,
the sliced lemon, and the preserved
ginger, and boil the mixture rapidly
until the rind in transparent. Put j
the |?i? seivv.s in clean, hot jar.-, and
whe nthey are cool seal the jars with
hot paraffin. Store in a cool, dry
place.
P i I T 1
vri aiigC VIAlCd
For Set Of Shelves
There probably never was a homemaker
who bad sufficient shelf space.
Nor i- it always possible to get the
met; folks interested in building ad- ]
(iitional -helves.
One woman who needed more stor- {
aire space iu her basement has fig- i
I u red out an easy way to make shelves
at practically tio cost. i
She went to her store keeper ami j
I bought empty wooden boxes, asking
I him to save those of the same size.
She used orange crates, for they are
j deep ;md make wide shelves. Next
I she nailed them together firmly side
by side, and on top of each other, i
using laths for reinforcing.
These can be hung from the wfdl !
oi placed on an old table top, and { ;
are convenient for storing canned , .
fruit and empty containers. j
Here's How To Avoid
Taint In Milk's Flavor
Absorbed odors from the barn, '
milk house, ami general surroundings
often affect the flavor and destroy ,
the pleasant taste of milk, cautions {
H. A. Herman of the Missouri College j
of Agriculture. (
Oils, fly sprays, and medicines us- .
ed about the barn often impart fla- j
vor to the milk.
Remove the milk from the barn ;
lttimedintol\r afo.f : -J? - * *
... u.vci ib is uiawn, cooling |
it to 50 degrees F, at once, and stor- j
ing it well covered in a cool place J
largely eliminates the dangers from
off-flavors of the absorbed type.
in a hot oven and cook until crisp.
When canning set hot jars and
jSiHy glasses on the cake rack. This
gives a better circulation of aii
arouml the jars, and causes them t<
cool quickly.
Protect your table top by setting
hot pies, pans and kettles on the rack.
Placed in the sink it makes a satisfactory
dish drainer.
When frying doughnuts, or baking
bread or cookies, put them on the
cake rack until sufficiently cool to
put away.
Here is a good way to use prunes:
Cook until well done. Remove pits
and fill with ground walnut meats.
Roll in brown sugar. Nice for lunch
or parties.
An inexpensive and attractive
curtain may be used in your bathroom
windows. Buy four large black and
white bath towels.Use two of them
for the top as single and upper curtains.
Clever red oil cloth tie backs
may be and will add much color to the
room. The other two will make full
sash curtains below. They make very
pretty curtains and are also very satisfactory.
One of the handiest small pieces of
kitchen equipment is a rubber dish
scraper. It is stiff enough to remove
bith of food, yet flexible enough
to bend to the shape of the dish. It
reduces the number of food particles
that go into dishwater and
makes washing "
EASY PICKLE PEACHES
4 pounds of peeled cling peaches
3 cups vinegar
2 cups sugar
1 teaspoon whole cloves
1 teaspoon allspice
Several sticks of cinnamon
1 piece of ginger, if desired
1 Make syrup of vinegar and sugar.
Drop in half of peaches, boil until
I tender, remove, cook the others.
When done, return the first lot to hot
i syrup to heat. Fill jar with peaches.
Add spices and cover with hot syrup
There must be sufficient syrup to
cover peaches. Seal. J
USE THE CLASSIFIED ADS
SDAY. JULY 13. 1939
Try These Test
When Peaches
Fat. red and gold peaches soon will
he flooding the market and the
thoughts of thrifty house-wives will
turn toward canning, pickling and
preserving. Also there are perhaps
a hundred other ways of serving this
delightful food, cooked or "aunatural".
Cling-stone peaches generally are
desired for pickling and preserving
they usually are cheaper than the
free-stone variety. The latter, however,
are just as good, provided the
flesh is firm.
Peach marmalade, and peach con
serve make a nice mixture to put up
from the over flow; and these may
be .made from the imperfect fruit.
because it is mashed and cooked to
pieces. Buh don't dry to make peach
jelly unless you add some comericai
pectin. Peaches lack the element that
makes the jelly firm.
Soft peaches and sweet cream
make a truly Southern desert and one
that dates back to Halcyon days when
every family had it's own cow and
a big orchard to supply the fruits.
Beyond paring and slicing the peaches
no other preparation is necessary,
and it is so Rood that it is not necessary
to serve cake.
You are urged to try some baked
peaches to serve with chicken pie, 01
U:1 a desert. They also are delicious |
canned. When baking peaches use a
little syrup, perferably Georgia cane
or brown sugar, either of which will
give the food a distinctive fiavor
Here are some easy recipes, each tested
and guaranteed." I
BAKED PEACHES
Peel peaches, as many as needed
place in a pan and sprinkle with sugai
about half a cup for a quart of peaches.
No water is used. Put into oven
and hake until done, turning or stirr- ]
ing occasionally. i
The amount of sugar required,
should be determined by the acid of
fruit and the individual taste. The |
seed gives a delicious flavor. Serve |
hot or cold. Brown sugar or a little i
syrup used with granulated sugar i
will vary the flavor.
PEACH PRESERVE
Prepare peaches and weigh; use ?% i
pounds sugar to each pound of fruit
Add sufficient water to sugar to make
? syrup; drop the peaches into the
syrup and cook until the peaches arq
clear and the syrup is thick. Pack
n jars and seal. If peaches become |
dear, remove, spread on a platter
ind boil syrup until thisk; return
'ruit to syrup, bring to the boiling
mint, then fill jars and seal. It isn't
ilways necessary to seal preserves,
>ut everything keeps better sealed.
VIedium or small containers are best
;o use.
* Inu
I n's cooi cow
V A FRIG
I ELECTRIC
^ never heats
It's fun to cook witl
many advantages?so it
PP want. Come in. See f
Kg Cost High Speed ..
m s? =? s
&
Seea'Pemem
WALTER
Phone 124-J
;ed Recipes |
Get Cheaper 1
TO CAN PEACHES I
I Select ripe but firm padm,^ I
I carefully and cut into two pieces. Pa I
; jurs by packing the halves otie on I
top of the other, the eir si tie liI
Fill jars with syrup or water, I
well to remove any nil bubbles, p.i I
j top on loose, process for twenty mm. I
j rti's foe :
. ? n???? Jt4* iony for half.
gallon. Remove, tighten tops and al.
: low to cool. The peach- ;llav
1 blanched if stiff and hard to pack.
To blanch, having peeled and cut fllv '
peaches, tie them in a
, dip in hot water three to five minute*.
Maye the syrup as thick as desired
A good syrup is one cup sugar atvl
one cup of water, boil 1" ;:.;
utes, fill jar with th; jp. Mort
or less sugar may be u ling
to taste.
FEACH MARMALADE
Peel and remove seed from verj
ripe peaches. Put on t-- cook with
just a small amount ?>: water; cook
until a soft mass. Cool and rub
through a coarse strainer. To one
! pint of fruit, use three-fourths of a
1 pint of sugar. Boil until clear and
red. It must be cooked ywly and
stirred constantly. When done put
into jars while hot and sea!.
PEACH CONSERVE
-1 pounds peaches (weight after
preparing).
3 pounds sugar.
1 cup nut meats.
2 oranges.
Chop peaches rather fin--. Peel and
chop o/anges. using one rind (discard
ing other rind and seed). Mix ali
together and boil rapidly until mixture
is clear, transparent and givejelly
test and is thick. Add nuts five
minutes before removing from fire
Cool slightly, fill jars. Process pints
twenty-five minutes at simmering
seal and store in cool, dark place.
BUTTERSCOTCH CAKE
Cream one-half cup shortening; add J
sloly 1 lj cups brown sugar. Add two j
| unbeaten eggs one at a time, beating
t well after each addition. Add la4
cups cake flour, sifted with 24
teaspoons baking powder. '4 teaspoon
soda, alternately with cup cola
strong coffee. Bake in greased
1 pan in moderate oven (350 degree?
Fahrenheit) about fifty minutes
When cold cover top with coffee
frosting.
I REVIVAL AT PEACHTREE
I The Rev. R. C. hearin, student at
| the Southwestern Theological Seminary,
Forth Worth, Texas, and a former
pastor will assist the Rev. Robert
Barker in a revival to be held at
Peachtree SChurch beginning Sunday,
^ 16. A large attendance is expected.
RANGE I
the kitchen
i this range. Offers so j
lany features you really :. j
iow it combines Low iJu
. Sure Results.
>. -#Jpj
rfia&on, -Ttoto/
COLEMAN
Murphy North Caroli"f