Newspapers / The Transylvania Times (Brevard, … / Jan. 21, 1954, edition 1 / Page 12
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#n.. ■' "" "r'"n '1111 , . THE t jgt, Women’s Page FEATURES * NEWS ☆ HOUSEHOLD HINTS All Of Interest To The Feminine Folk Of Transylvania County Wote> From The Home Agent January Is Egg Month, Recipes Show Values In All Three Meals Versatile “Hen Fruit” Can Star In Many Dishes For Dinner, Luncheon January egg month is a good sea son to concentrate on serving eggs, for tasty egg dishes will put zest in mid-winter meals. Eggs are en joyed universally and they can be prepared in hundreds of ways to •.but I can’t use 10 hats at a time! Of course no one buys and wears ten hats at a time. The picture is used because it pretty well illustrates the situation that would confront most businesses if it weren’t for truck sendee. Now the retailer—and manufac turer or wholesaler for that matter— doesn’t have to tie up his capital in huge inventories, or buy expensive warehouse space. He buys smaller shipments, more often—and he can get fast replacement of out-of-stock hems by truck. As a result, he car ries more lines, and the gootls are up-to-the-minute in freshness, fash ion and salability. This is true in the smallest tar heel community as well as the big gest cities of the state. This freedom to buy—-when he wants and in the quantities he needs—has benefited him, and his suppliers and his cus tomers. -Next time you’re in a store of any kind note the variety of items offered for sale. Truck service gives you a greater choice . . just as it brings everything within reach of everyone, everywhere. If you’ve got at « • . a truck brought it! NORTH CAROLINA MOTOR ^CARRIERS ASSOCIATION, INC. “Safety is no accident” satisfy individual and family tastes. Truer words were never spoken than will be found in the January egg month slogan: “Eggs—Pass word to Good Eating.” Eggs star in breakfast main dish es to start the day. Fried Eggs With Fried Chicken Livers To fry eggs “easy-over” just fry them on one side, turn the egg care fully and cook to desired firmness. Another method is called “butter poached” eggs. After the eggs have been slipped into a skillet lightly greased with butter, margarine or meat drippings, cook the bottoms slightly. Then add a teaspoon of j water, cover tightly, and cook gent ly to desired firmness. Serve with fried chicken livers. Egg Pancake 2 eggs 1-2 teaspoon salt 1 tablespoon sugar 1-3 cup sifted all-purpose flour 1-2 cup milk 1 teaspoon fat Beat eggs, salt and sugar togeth er. Add flour and milk to eggs. Beat until smooth. Heat fat in a deep skillet until drop of water in skil let sizzles. Pour in all of batter. Cook two minutes. Place in hot ov en (450 deg. F.) and bake 15 min utes or until surface is brown. Dot with butter and sweetened fruit or marmalade, syrup or honey. Roll or fold from opposite sides to cen ter making three layers. Lunch, dinner and supper main dishes feature eggs. £gg sausage surprises 1 1-2 to 2 lbs. bulk pork sausage. 8 hard-cooked eggs. Divide sausage into 8 equal parts. Press sausage firmly to make an even layer around eggs. Place on rack in shallow pan. Bake un covered in a moderate oven (350 deg. F.) for 40 to 45 minutes or! until the sausage is well-browned, turning once. If desired, serve with gravy prepared with the sausage drippings. 8 servings. Casseroled or Hot Egg Salad 6 to 8 hard-cooked eggs, coarsely cut V/2 cups celery, 1-4 inch dice 1-4 cup coarsely chopped pecan meats 1 teaspoon finely chopped onion 2 tablespoons finely chopped parsley 1- 8 teaspoon pepper 2- 3 cup salad dressing Salt and pepper to taste 1 cup (1-4 lb.) grated cheddar cheese 1 cup (4 oz.) crushed potato chips Combine eggs, celery, pecans, j onion, parsley and pepper in mix ’ ing bowl. Add salad dressing. Toss lightly to blend ingredients. Add salt and additional pepper to taste. Divide into 4 individual 1-cup cas seroles. Sprinkle cheese over top. Top with potato chips. Place cas ! seroles on baking sheet and bake in a moderate oven (375 deg. F.) 25 minutes, or until thoroughly heated. 4 servings. Cheese Omelet 1-4 pound cheese, grated or fine ly diced 1-4 cup milk 1-2 teaspoon salt 4 eggs, separated 1-8 teaspoon pepper 3 tablespoons butter Heat cheese and milk over sim mering water until cheese is melt ed, stirring constantly. Add salt to egg whites and beat until stiff. Add pepper to yolks and beat un til thick and lemon colored. Pour cheese sauce into egg yolks stir ring constantly. Pour yolk mixture gradually over egg whites folding at the same time. Meanwhile heat fat in large skillet until just hot enough to sizzle a drop of water, i Pour in omelet mixture. Reduce heat. Cook slowly until puffy and lightly browned on bottom, about 5 minutes. Place in slow oven (325 deg. F.). Bake until knife insert ed in center comes out clean, 12 to 15 minutes. Serves 2 to 3. COULD BE WORSE “I haven’t seen you at church lately,” the vicar remarked to a parishioner one day. “I do hope you’re not sliding.” “Well not exactly,” replied the man. “But my daughter’s learning to play the harp, and well—to tell you the truth, I’m not so particular about going to Heaven as I was.” When yon think of prescrip tions, think ef VARNTR’S.—adv The Spring Suit Is Favorite Item In Most Of Wardrobes NEW YORK — First important addition to your wardrobe for spring 1954 will probably be a suit or a costume in the suit family. This season you’ll find fashion covering a wide range of good looking suits designed to serve a variety of needs. For example, de signer Willi Nemerov does a group of costume suits in tweeds and silk and woolen combinations. Their jackets and toppers range from 28 and 38-inch to full length. Mr. Nemerov believes clothes should be “fashionable though not necessarily expensive,” a theme you will naturally applaud. The re sults of his last visit to the fabric markets of Europe in his search for unusual materials are evident in a handsome collection of coats, suits and small group of wool dresses created to go under short 28-inch coats. There’s the yellow fleece topper with white trim over a slim white wool sleeveless dress and white bolero with floral em broidery over a green sheath dress. Suits frequently have that crisp white accent as in the organdie eyelet butterfly posed on lapels. Jackets are boxy or fitted. The longer 38-inch costume- coat suit has a straight silhouette with slim skirt and print blouse. Coats in worsted and silk com binations, tweeds and silks are simply handled with or without col lars. Tab and button touches at neckline, closing high on the sleeve as it buttons to the body of the coat frequently soften the outline at top. Fitted and loose lines that wrap about the figure with a poised and elegant air enhance many of these wearable coats. Those in a new pastel silk moire will lighten the color picture for after-five as they appear in pale blue and pink. LAUNDERING TIPS Deep-tone hand towels and bath towels should be laundered sep arately since quite a bit of dye is required for these colors. To keep towels fluffy shake them thorough ly before hanging to dry and shake again when taken from the line. Functional, Practical Storage Unit win.. Perhaps homemakers think that furniture has reached the ut most in functionalism and practicality. Above is another feature in the world of furniture fashions which is bound to please—a cedar lined drawer in a storage unit. One entire drawer of this bedroom piece is constructed in cedar with a special lid to insure tight seal ing and complete protection for items such as sweaters and blankets. Growing Old Can Be Done Gracefully, According To Expert d ... There are seven sensible steps to growing older, that is, if you want to age successfully. So says Mrs. Eloise Johnson, family life education specialist at Texas A. and M. college. She says that look ing forward to later years can be done pleasantly by planning to in clude these seven steps in growing older. For healthier and happier years ahead, eat properly; see your doc tor regularly; get enough sleep; balance your exercise and rest; wear comfortable, attractive and becoming clothing; keep busy; and cultivate a sense of humor. Growing older is a lifelong pro cess and means changes of many kinds, physical, mental, and social. These changes are natural and should be recognized and accepted. Plans for growing older, says Mrs. Johnson, can fill the need for af fection, activity and achievement, companionship, being needed and useful, and for creative interests. Older women eat less and have diets of poorer nutritional quali ty than younger women, according to a survey on eating habits of American women. The survey was made by the United States Depart ment of Agriculture’s bureau of human nutrition and economics. It ialso brought to light some other interesting facts. For instance, diets of homemakers with outside jobs don’t differ much in nutrition al value from those of women do ing housework only. But meals away from home tend to be higher in calories, protein and some other nutrients than the meals eaten at home. In reporting these findings the bureau explains that little has been known about the diets and nutritional condition of adults in our population on changes in food habits as people grow older. But it now is well-recognized that the food adults eat may delay or hasten the disabilities of age. Among other things, the survey shows that present dietary stand ards may need some adjustment in calories for women of different ages and activities. USE GLOSS PAINT Gloss wall paint and enamel are favorites for kitchen walls and wodwork, and come in many col ors. Both resist grime, and can be washed repeadly. OOKS’ ORNER ADELAIDE VAN WEY It seems to me that “leftovers” are always with us and cause more worry to the cook than to prepare an elaborate banquet. What to do with “leftovers?” They must be disguised or they won’t be eaten. They can’t always be used for sand wiches, so what to do, what to do? Here is a delicious and appetizing disguise to make leftover meat or fowl into something special. Hot Meat Turnovers iy2 cups cooked leftover beef, veal, pork, chicken or turkey 1 bouillon cube dissolved in 1 1-4 cups boiling water 1-4 tsp. Worcestershire sauce 2 tbls. parsley—chopped 2 tbls. milk 2 tbls. minced onion 3 tbls. mayonnaise 1-8 tsp. pepper 1 pkg. piecrust mix 1 eight oz. can tomato sauce Chop meat or fowl fine, combine with onion, bouillon, mayonnaise, Worcestershire, pepper and pars ley. Make pastry as directed on package, roll out half of dough into nine inch square. Cut into 4% -inch squares. Brush edges with milk. Now put two tablespoons of meat mixture on each square in center. Fold cornerwise and press edges together with fork. Repeat proce dure with rest of dough. Cut small slits in top of each turnover, brush tops with milk. Place on cookie sheet and bake until golden brown. Serve hGt with heated tomato sauce. Who will ever guess this delicious triangle of goodness is a leftover in disguise? What about those dibs and dabs of vegetables? We certain ly don’t want to throw them out, and they aren’t enough in them selves to serve separately again. File this idea in that special cor ner of your mind that grapples with the leftover problem: Soup Melange 1 can condensed vegetable soup 6 toast triangles 1 cup grated Italian type cheese Any or all leftover vegetables 1-2 sliced onion —Turn to Page Eight GREETINGS From Your Pontiac and GMC Dealer Goodwill Motor Co. Brevard, N. C. Working together with a single purpose made possible the erec tion of the new wing to the local hospital. It is fine to live and do business in such a progressive county. See Our Display of Used Cars c# Come In! Test the Thri lling Mew Power of the 1954- Chieftain Pontiac GENERAL MOTORS LOWEST PRICED EIGHT costs so little that you can afford tile finest new power controls and driving conveniences. StflSi POWER STEERING cuts effort up to 80% for parking and turning. Dual Range Hydra-Matic Drive, also op tional at extra cost, provides quicker response and greater gas-saving. NEW POWER BRAKES, optional at sur prisingly low extra cost, let you stop with far less foot movement and pres sure, yet you still “feel” the brakes. THE COMFORT-CONTROL SEAT, exclusive with Pontiac, is the most versatile ever offered. Moves up and down, hack and forth, and tilts forward and backward for a total of 360 dif ferent seat positions. Optional at extra cost. NEVER HAVE QUALITY AND LOW COST BEEN SO BEAUTIFULLY COMBINED More powerful than ever for 1954, the Pontiac engine—best-proved of all automobile power plants—fills you with confidence worth far more than the modest cost of the car. You are master of every traffic situation. You can cruise in quiet smoothness for you look around you. Here is quality you would expect in top-priced cars — fine fabrics and bright metals employed with perfect taste. Yet this big, powerful quality car is yours at a cost just above the lowest. Come in for the facts. LOOK AT PONTIAC’S SCORE FOR 1954 • New power and performance. • Distinguished new styling. • Distinctive new exterior colors. • New color-matched interiors. • Wide choice of optional power controls. • Still General Motors lowest priced eight. endless miles. And this in* spiring performance, achieved with notable economy, will continue for years and years. ft’s a prideful feeling, and your pride lifts again when DOLLAR FOR DOLLAR (S T* YOU CAN'T RE AT Kz/‘ Pontiac Goodwill Motor Company, Ine.. S. Broad Street Dial 3-3611 Brevard, N. C.
The Transylvania Times (Brevard, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Jan. 21, 1954, edition 1
12
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