North Carolina Newspapers

    7!
THURSDAY, SEPTEMRrp,
Page 4
THE WAYNESVILLE MOUNTAINEER
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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.
In Every Package Of Meats
AT NO EXTRA COST
QUALITY - VALUE - SANITATION
Your Business Appreci
- . 1
ated
C. E.
FOOD'S
TORE
serving.
    

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