Who's Who In The Kitchen
Bertha Alexander Has Been Cooking
“Ever Since I Was Big Enough”
CREAM CHEESE r-JtE
1 c. margarine, softened
% c. butter, softened. , ' '
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3 c. sifted flour / ’ ‘4,
■ ; 3 tap. vanilla
Combine first three ingredients, ii
creaming well. .Gradually add
sugar, beating tU light and fluffy.
Add eggs one at a time; beat well
after each addition. Stir in flour,
then vanilla. Bake i hour and 45
minutes at 335 in Well-greased
10” tube pan. Cool 10 minutes in
pan, then remove from pan and
cool completely.
BEEFBPA8T —’T
Brown meat off all sides. Turn
heat to low, salt «nd pepper
roasts, and cover. Do not add
water. Serve with its own juice or
make gravy. May also roast In
same manner in oven, with fat on
top- ,*■’lev •■ ■■,«
Stretch Food Stomp. »
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CHARLOTTE POST
" . V ' EVERY WEEK • -, ’ [
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for the U.8. Senate.
,T President, Duke University
ma
• Bronze Star
• Seconded JFK’s nomination
• Fought f«
jllsion
• Bulk our public schools and
technical colleges
• Expanded Duke’s medical center
Vote Tuesday, May. 6. ,.J|
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