Newspapers / Marion Progress (Marion, N.C.) / June 27, 1929, edition 1 / Page 6
Part of Marion Progress (Marion, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
pp IMPORTANT HINT ABOUT BROILING STEAK In Broiling a Steak Sear Outside Well. A Kitchen Convenience TyTOW that the number of cans of food consumed in the United C States has jumped another bil lion, annually, it is more necessary than ever to know just how to handle the many kinds of food that come in this form. It’s the simplest food in the world to handle, but one of the problems which the housewife rims up against is to know just what size can of any particular food to buy. If your recipe calls for two cups, for instTince, of any particular food, you - want to know what size of can contains nearest to that amount. The contents of most cans are stated in ounces on the label, and the sizes run by numbers, so that’s no help. Here’s the solution. Paste it up somewhere in your kitchen, and you’ll find it a great convenience in planning your purchases of canned foods. The following table, based on tomatoes in all cases, gives the sizes of cans you ask for at the store, their net weight and their contents as measured by a standard eight-ounce measuring cup. Contents of Cans Contents in Can Sise Net Weight Cups No. 1 10 oz. IV4 “ 2 1 lb. 3 oz. 2^A “ 2Y, 1 lb. 12 oz. ■ " 3 2 lbs. 1 oz. 3>Hto4 “S3 lbs. 8 oz. 7 “ 10 6 lbs. 7 oz. 125^ The use of this table will not only simplify your shopping, but enable you to buy more thriftily and have fewer leftovers. One good thing about left-over canned foods, how ever, is that they can always be com bined with other foods in second day dishes, and they do not, therefore, represent waste. There are few other foods on the market, all of w'hich can be used, except canned foods. (Prepared by the United States Department- cf Agriculture.) No definite time can be given for cooking a steak, because of vnryinj; thickness, degree of heat applied, and personal preference. A steak one and ' one-half inches thick will probably re quire 20 to 25 minutes, however, to cook medium rare under the tlame of a gas oven. The most important point about broiling a steak, according to ^ the bureau of home economics, is to sear the outside well at a high temper ature so as to retain all the juices, and then to reduce the heat and fin ish cooking at lower temperature. Select one of the tender steaks from one and one-half to two inches thick. Trim the steak of excess fat and wipe it off with a damp cloth. A steak tna; be broiled by direct heat or it may be pan-broiled in a sljlllet. To broil by direct heat, grease the rounds of a rack, lay the steak on it, and place over live coals, or under an electric grill, or the flame of a gas oven. If a gas oven if used, have the steak I two or three inches below the flame. ! • I HAVE ANGEL FOOD i WHEN FOWLS LAY Best results are usually obtained b> j leaving the door open. Sear on one side and then turn, being careful not | to pierce the brown crust. When both ] sides are seared, reduce the heat, and turn the steak occasionally until cooked to tlie desired stage. To pan-broil a steak, sear it on both sides in a lightly greased, sizzling hot skillet, then reduce the temperature and cook to the desired stage, turning the heat to Insure even cooking. Do not add water and do not cover. From time to time pou|* off accumulated fat so that the steak will not fry. A thick steak after searing may be successfully finished in a hot oven (4.^ degrees Fahrenheit). Slip a rack under the steak In the skillet, and the meat will cook evenly without being turned. This is a convenient arrangement, for full attention may then be given to other last-minute preparations for the meal. Place the steak, when done, on » hot platter and season with salt, pep per and melted butter. Garnish with parsley and serve at once. MR. SAVER GIVES SOME ADVICE: Good Many White* and No Yolks Needed for Dish. ‘ve*^,yoove ic>‘P^iNT«ve?y TWO TMde* vCAj?? rok'«ePTH(r vuxcs lookup Ci(x4^T. No, I DoNTOsCW ■’■•weeES J»M ■MOcSfi 'anN"ri*t> »nvs ArO- LoorS ucrr cvr ASourn/' ooT-ABooT j?cE Cr£S fAASTIC PAINT LoweeS Moec 714AW 4NV oTWef K'/ND —AAi'D TWO L:A.-r-ef? -.UAvrpA Cierai?,8?0T+^«(?/ PIfCrCf MASTIC Paint S«vf D ME iiB Tuf COSroT^ "PAImT ALOKt£' (Prepared by the United States Department of Agriculture.) The time to indulge a taste for an gel food is of course In the spring when the hens begin to lay generously.! Because a good many whites and no I yolks are used In making angel cake j or “food,” most thrifty housekeepers I make soft custard sauce from the i yolks and either serve this on fruit, i with the cake, or reserve it for an- I other dessert. If one happens to be ; having simmered tish for dinner a : good use for the yolks would be to make Ilollandaise sauce. This sauce is also good with asparagus, which be comes available just about when eggs are abundant also. The bureau of home economics gives these direction* ‘VE'H-ANT) iT'u- SXVf 'voo oP ON TMe Cj>sy OF PEE GEE .^astic House Paint saves you money right fmm ths start. Actually covers 600 square feet to the gallon. It is 100'^^ pure paint —made with lead and zinc only. No “cheap pigments”. That’s why it lasts years longer. Come in and let us tell you about it. BUILDER’S SUPPLY CO. Marion, N. C. High in Quality Low in Price I ■■ Mastic % DR. CALDWELL'S THREE RULES There’s a big difference in tires, although they all look pretty much alike. Some are made with skimpy, short staple cotton. Some have an overdose of “filler” in the rubber of the tread. Some are long on looks and short on quality. But you won’t need a microscope to be sure that the Goodyear tire you get from us is a real buy. Goodyear mileages tell the story of “The World’s Greatest Tire.” Goodyears are performing so satisfactorily for our cus tomers that they invariably come back — not with a kick but with a boost, and for another Goodyear when they need tire equipment. We have your size — in fresh, new stocks — at low prices. Ballew Motor Co. Phone 225 Marion, N. C. Preparing Eggs for Angel Food. for making angel food, laying consider able emphasis on cooking it in a cool oven. Angel Food. 1 cup soft wheat % tsp. salt flour 1 tsp. flavoring' 1 cup ejre whites (8 1 tsp. cream of fairly large) tartar 1 to 1% CUP3 suKar Although angel food is one of the sponge cakes, as differentiated from cakes containing butter, it Is mixed in a slightly different way than plain sponge cake. The sugar, flour, and half the salt are sifted together sev- ! eral times. The egg whites are beaten j with the other half of the salt until they are frothy; then the cream of tartar is added and they are beaten until stiff. The dry ingredients are then folded carefully into the beaten egg whites, and when the mixture is partly blended the flavoring is added. Only the folding motion should be used in mixing, for stirring tends to release the air depending on for leav ening. A smooth tube pan is best for baking angel food, and a fairly large cake will require about an hour in an oven at a temperature of 325 de grees F. It may be tested in the same way as any other cake, with a clean toothpick, straw, or fine knitting needle. Dr. Caldwell watched tJie results of constipation for 47 years, and believed that no matter how careful people are of their health, diet and exercise, con stipation will occur from time to time. Of next importance, then, is how to treat it when it comes. Dr. Caldwell always was in favor of getting as close to nature as jK)ssible, hence his remedy for consti pation is a mild vegetable compound. It can not harm the most delicate system and is not habit forming. The Doctor never did approve of dras tic physics and purges. He did not believe they were good for human beings to put into their system.^ Use Syrup Pepsin for yourself and members of the family in constipation, biliousness, sour and crampy stomach, bad breath, no appetite, he^- aches, and to break up fevers and colds. Get a bottle today, at any drugstore and >bser\’e these three rules of health; Keep ♦he head cool, the feet warm, the bowels orwn. For a free trial bottle, just write Syrup Pepsin,” Dept. BB, Monticello, Illinois. Start a friendly little habit that advertisements in this paper. will pay. Read the Old Newspapers for sale at The Proipress office at 5c a bundle Mock Turkey Dinner Equal weight of fresh pork and beef. Roast brown in covered roaster. MaJie a dry dressing of onion, boiled potato, raised bread, chopped together with chopping knife (not run through a meat grinder). Place dressing in pan about th6 meat one hour before serving Have mashed Irish potatoes, baked sweet potatoes or Hubbard squash, baked apples, cab bage salad, cranberry sauce. Scald cranberries, drain, add one cupful of sugar to two of berries. Cover with boiling water, cook rapidly five min utes without stirring. Makesl^e Sweeter Next time a coated tongue, fetid breath, or acrid Skin gives evidence of sour stomach \—^try Phillips Milk of Magnesia! €ret acquainted with this perfect anti- acid that helps the system keep sound and sweet. That every stomach, needs at times. Take it 'Whenover a hearty meal brings any discomfort. Phillips Milk of Magnesia has won medical endorsement. And convinced millions of men and women they-didn’t have “indigestion.” Don’t diet, and don’t suffer ; just remembet Phillips. Pleasant to take, and always efiTective. . The name Phillips is important; it Identifies the genuine product, “Milk of M^esia” has been the U. S. registered ^ade mark of the Charles H. Phillips Chemical Co. and its predecessor Charles H. Phillips since 1875. Philups r, Milk of Magnesia For 55 Years THE FAVORITE COD-LIVER OIL Scott’s Emulsion Building Material Lime, CeiTicnt, Wall Plaster, Roll Roofing, Hexagonal Shing les, Sheet Rock, Rock Lath, Win dows and Doors, Nails and a general hne of Builders Hard ware, My prices are always right. I solicit your patronage. J. D. Blanton MARION, N. C. Pay Your Bill With a CHECK A checking account is not only a great convenience, it is a positive necessity. When you have a checking account your money is safe, you can’t lose it, nor can hold-up men get it. It gives you a ‘‘standing’' with all mer chants and creates a basis for credit. ‘‘A Bank connection’’ is valuable to every man and woman. We will welcome your account. Merchants & Fanners Bank J. D. Blanton, President G. C. Conley, Vice-Pres. W. F. Grant, Cashier MARION, N. C. The Man Who Gets Ahead Is the one who is prepared when opportu nities offer. What better preparation can you make than by STARTING A BANK ACCOUNT Be it ever so small, for if added to every week or month it will soon grow. Most for tunes have started from small savings. Come and see us about starting an account ^ Cent Interest on Time Deposits FIDST NATIONAL MARION. N.C , J. L. MORGAN, Pres. D; E. HUDGINS, Vice-Pres. J. E. NEAL, Cashier Wi I George Wolf of Cleveland coun-1 The: apple crop of Alexander ty sells from $20 to $25 worth of | county will be above the average Dutter and buttermilk each week j this year. The fruit was thinned by from three good cows fed with, home- j cold' weather but the quality of that I grown feed. which remains is good. Subscribe for the Marion Progress i Phone^64- for Job Printing. \
Marion Progress (Marion, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
June 27, 1929, edition 1
6
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75