7! THURSDAY, SEPTEMRrp, Page 4 THE WAYNESVILLE MOUNTAINEER i. ; ! I. u if if7 i ' !: 1 -...'( ' i 1 -.!' -( ! Helpful Hints to Housewives Potato Cups Select oval potatoes. Pare. Hol low out center to make cups or boat shapes. Parboil 10 minutes. Drain and dry and fry in deep lard heated to 375-385 (legs. F., or hot enough to brown an inch cube of bread in 40 seconds. When well browned, drain on ungflazed paper, Sprinkle with salt ind fill with creamed meat, fish, or vegetables. It 1 old rfiobt among in -svct powders, proven good for more than two generation). Call for it and rid your home of petit. In the sifter top can make tt easy to use for ANTS ROACHES BED BUGS jnd all iniecti that crow! IINSECT POWDER Kills L'nkneaded Feather Rolls 1 pint milk. 6 tablespoons lard. 2 tablespoons sugar, 'i cup lukewurm water. 5 cups flour. v 1 teaspoon salt. 1 yeast cake. Scald the milk, stir in the shorten ing and sugar, and put aside to cool. When lukewarm, add the yeast cake softened in the water, and the flour and salt. Beat vigorously for several minutes, cover, and put to rise in a spot free from drafts. After one and one-half to two hours, stir the mix ture down. When double in bulk stir down again and then drop by gener ous spoon.sfuls into well-greased muf fin tins. Let rise once more till dou ble in bulk, then bake in oven (425 degs. F.) Though not as fine in tex ture as kneaded rolls, they are just as tender and delicious, and not as difficult to make. Cheese Souffle (Serves 4) 3 tablespoons lard. 3 tablespoons flour. 1 cup milk. 1 cup grated cheese. 3 eggs. Vz teaspoon salt. Paprika. Melt lard and blend in flour. Add hot milk gradually. Cook until slight ly thick. Stir in beaten egg yolks, salt, arid cheese. Remove from fire and fold yolk mixture into beaten egg whites. Pour into greased casserole. Place casserole in a pan of water and bake in a moderate oven (350 degs. F.) 40 minutes, or until stiff. mus QUICKER Tricle SURER! laboratory teit.d to prove it i betler 1 pans, liaked Ffigs (Serves 3) eggs. cup crumbs. 2 tablespoons lard. I'ss cup grated cheese. In bottom of greased muffin place layer of bread crumbs sprinkled with melted lard. Break an egg into, each section. Season. Cover with layer of bread crumbs and sprinkle with grated cheese. Put a dash of paprika on top. Bake in moderately slow oven (325 degs. F.) about 15 minutes, or until eggs are set. Whole Wheat Nut Bread. 1 172 cups white flour. 1 'i cups whole wheat flour. 1 cup sugar, fi teaspoons baking powder. 2 tablespoons melted lard, 'i teaspoon soda. 1 teaspoon salt. 1 cup chopped nuts. 1 egg. 1 cup sour milk. Mix ami sift dry ingredients. Add nuts, unbeaten egg, and sour milk, then add melted lard. Mix to a smooth dough, turn into well-greased loaf pan, and let stand 15 minutes. Bake in moderate oven 350 degs. F., 45 minutes. SALMON AND MACARONI TIM BALES 1 cup milk. 1 cup stale bread crumbs. 2 tablespoons butter. 4 tablespoons heavy cream or undi luted evaporated milk. 2 eggs. Salt, pepper. Cooked macaroni. Cook the milk and bread crumbs together in a double boiler for ten minutes. Add the salmon which has ten freed from bones and skin, run through a food chopper. Add the but ter, cream or evaporated milk, and slightly beaten eggs. Season with salt and pepper. Line greased tim bale molds or custard cups with cook ed macaroni by coiling long pieces of macaroni around the sides of the molds. Fill the molds with the salmon, mixture, and place them in a dish of water. Bake in a moderate oven 350 F.) for 25 to 30 minutes. Serve with Bechamel sauce or well-seasoned white Iced Tomato Bouillon 2 cups beef stock. 2 cups tomato juice. V2 teaspoon salt. U teaspoon pepper. Whipped cream. If tomato juice is very acid, stir in a pinch of soda. Boil juice with beef stock and season with salt and pepper. Chill auicklv. Serve ice cold with a I spoonful of whipped cream on top. brown (about ' tab; b!?j,., t hicken Pi Make a blend n shortening and 3 t When Cheesy add ter of gravy. Wher one cup diced ha:;-, green olives and l, Put in a baking dish one can corn. I,.i- . sprinkle with t,arrilc,""' u 0 mir.u:eJ ttJi4-P".-n t Cash Grocery Co. H A Z E L W OOI) M A 1 N S TRE E T Flour Cood Value - 83c (mien of West $1.00 Expansion . . . $1.19 .Mops .7. Brooms ...29c ,19c LARD 8 lb. Carton COFFEE 2 lbs. . . . 97c 25c VINEGAR Hulk, Gal . 23c mm FOR SCHOOL LUNCHES A&P BREAD Large Thin Slice PULLMAN loi ft FOODTORES j 10c WHEAT LOAF 10c .Whole Baked Tomatoes Fish Stufling ! tomatoes. lz cup flaked fish (cooked.) 'i cup tomato pulp. 2 tablespoons bread crumbs. 2 tablespoons lard. 'a teaspoon onion juice, teaspoon salt. Scoop out centers of tomatoes. Sprinkle inside of shell with salt and pepper. Mix pulp with fish, crumbs, lard and onion. Refill shells. Cover surface with bread crumbs mixed with melted lard. Place in a pan contain ing just enough water to cover bot tom, and bake in a moderate oven (350 degs. F.) 20 minutes. CORN AND TOMATOES 1 cup tomatoes (canned or fresh.) 1 cup coin (canned or green corn cooked.) 1 tablespoon chopped green peppers. 2 tablespoons chopped celery, ' j cup bread crumbs. l teaspoon salt. ' teaspoon paprika. ;ti teaspoon sugar. 2 eggs. Combine the above ingredients, beat and add the eggs, and place the ingre dients in a buttered baking dish set in a pan of hot water. Bake them in a moderate oven (350 F.) for 25 minutes. Sultana Peanut BUTTER Whole Milk CHEESE Iona Spaghetti MACARONI Pea BEANS Sunnyfield OATS 2-lb, Jar 25C 23c 17c 25c 9c 83c 20c Pound 4 Pkgs. 3 Pounds 1-lb. Package Iona Plain or Self-Rising FLOUR 24-lb Bag Heinz '- KETCHUP 14 oz Bot Ann Pare Pure Fruit Assorted PRESERVES lb. Jar 23c Chocolate Fudge Cake 2 cups sifted cake flour. 2 teaspoons baking powder. teaspoon salt. li cup butter or other shortening. 1 cup sugar. 1 egg, well beaten. 2 squares unsweetened chocolate, melted. ;l4 cup milk. 1 teaspoon vanilla. Sift Hour once, measure, add bak ing powder and salt, and sift togeth er three times. Cream butter, all sugar gradually, and cream together until light and fluffy. Add flour alter nately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8x8x2 inches, in moder ate oven (325 degs. F,) about 1 hour. Spread generously with chocolate frosting. Feather Cake . (3 eggs) 2' cups sifted cake flour. 2'v teaspoons baking powder. '4 teaspoon salt. 2-3 clip butter or other shortening. . 1 12 cups sugar. 3 eggs, unbeaten. 2-3 cup milk. :l4 teaspoon vanilla. teaspoon almond extract. Sift flour, measure, add baking powder and salt, and sift together three times. Cream butter thorough ly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating well after each addition until smooth. Add flavoring. Bake in two greased 9 inch layer pans in moderate oven 375 degs. F.) 300 minutes. Spread with tart lemon frosting. SHORTENING Vtn. 97c Yellow ONIONS 6 lbs. 20c White GRAPES 3 lbs. 25c Celery and Lettuce 10c Sweet Potatoes 6 lbs. 25c THINGS WORTH KNOWING Fresh peaches mashd and sweeten ed to taste, are delicious when added to whipped cream arid served over sponge or butter cake squares. Of mashed peaches may be added to cake frosting or filling. Of the pure spices, berbs and sea sonings, celery salt is about the most delightful one of all. When substi tuted for plain salt in fresh summer salads, a pigment flavor is developed. Fudge will be much creamer if put into a bowl of cold water (as soon as taken for the fire) before beating it. A pistach fla'voV may be created by adding a teaspoon of vanilla and a teaspoon of almond extract to cake mixture. Never use fresh pineapple in a gel atin mixture as the mixture will not congeal. Use the canned. ,, Burnt Sugar Cake s cup sugar. !4 cup hot water. 3 cups sifted flour. 3 teaspoon baking powder. i teaspoon salt. cup butter or other shortening. 1 '2 cups sugar. 3 egg yolks, well beaten. 1 cup water. 1 teaspoon vanilla. 2 teaspoons caramelized sugar syrup. 3 egg whites, stiffly beaten. To make caramelized sugar syrup, place cup sugar in skillet over me dium flame and stir sonstantly until metled and quite dark. Remove from fire, add-!4 cup hot water, stir until dissolved. Cool. Sift flour once, measure, add bak ing powder and salt, and sift togeth er three times. Cream butter thor oughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with water, a. small amount at a time. Beat after each addition until smooth. Add vanilla. Add 2 tablespoons caramelized sugar syrup and blend. Fold in egg whites. Bake in two greased 9-inch layer pans in moderate oven (375 degs. F.) 25 to 30 minutes, or until done. Spread burnt sugar frosting, made with re maining -caramelized sugar syrup, between layers and on top and sides of cake. Cranberry Pie 1' cups cranberries. ?4 cup sugar. . cup water, 's eup salt. Sort cranberries, wash, and cook in a covered pan with water until the skins burst. Stor in sugar and salt. Cool. , Line a pie pan with plain pastry. Fill with cooked cranberry mixture. In stead of a, top crust, place strips of pastry (plain or flaky) across the top to form ar lattice work. To fasten the strips securely at the edges, place a narrow strip of pastry all around the rim, holding it in place by brush ing the under surface with water. Bake, in a moderate oven until brown. 1'-. 11. GOLDEN SURPRISE 2 tablespoons butter. 1-3 cup milk. i pound American cheese. Salt, pepper, dry mustard. 4 or 5 poached eggs. Melt the butter, add the cheese cut in small pieces and cook over hot water, stirring constantly, until the cheese is melted. Stir in the milk slowly and when smooth and thick season highly with salt, pepper and mustard. Serve on toast or toasted crackers with a poached egg on each Apricot Upside Down Cake (1 egg) . cups sifted flour, teaspoons baking powder. '4 teaspoon salt. 4 tablespoons butter or other short ening. 34 cup granulated sugar. 1 egg, well beaten. '2 cup milk. 1 teaspoon vanilla. 4 tablespoons butter. 2 cup brown sugar, firmly packed, cooked apricots. Sift flour once, measure, added bak ing powder and salt, and sift togeth er three times, Cream butter thor oughly, add sugar gradually, and cream together , well. Add egg and beat very thoroughly. Add flour, al ternately with milk, a small amount at a time. Beat after each 0,1,1;) until smooth. Add vanilla. v Melt 4 tablespoons butter in 8x8x2 inch pan or 8-inch skillet, over low flame. Add brown sugar; stir until melted. On this arrange apricots, cut side up. Turn batter over contents of pan. Bake in moderate oven (350 degs. F.) 50 minutes, or until done. Loosen cake from sides and bottom. Serve upside down with apricots on top.-: I We Invite You TO TAKE ADVANTAGE Of Our LOW FRIGES Ei nilD Roll Call, 24 lbs. .. .3 1 LVUU Yukon's Best, 21 lbs. $1.1. LARD, 8 lb. carton I ,2N- 90, HUPPS Orange 2 CailS Wl Tomato, 3 No. 2 cans Joe CORN FLAKES, 3 for . . ...lie Peanut Butter 1 Confectionary Sugar, 3 for . . . . .25c SALT, Two 5c boxes k MATCHES, Two 5c boxes . . : .ij Prince Albert Tobacco . .... . .10c Cigarettes, Popular Brands, 2 f or25e Waldorf Toilet Tissue 5 For 25(1 Ginger Snaps, 1 lb. boxes, 2 for ,-..25j Palmolive Soap Special, 4 cakes .23 CANNON WASH CLOTH FREE Super Suds Special 2 boxes for 19c 1 cake plate lc, twih 20 See us for Fresh Produce. 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