I I'll
R4SV r.RHIAM Rpn ...;..., it i i . l I 1 I II.
! hard boiled eggs. I ' . - .- uv,m..u ine 1 hero us quite a bit of opposition I ; I I I
I 1 tablespoon chopped onion. ' 2 Loaves- 1 word in its present employment, are a-ramst president haying a third , ; I I J
I ! tabl,t':?IH,0, chopped watercress. yeast soaked in U nTold-fashioned father use.t to u'"V . "1 '0se 'hose who want a : ; . I 1-111
'4 cup lukewarm water 111 alt" no1 Kicking on a third 1 II II f
2 cups more lukewarm liquid ( water i aIH,!y in old-fashioned woodsheds. term. I I f J
T .
h I'll
helpful Hints
to Housewives
foi,f(i Onions With Rice
, ,vi,d sized onions.
..tu t'OOheu i i-f.
cur
..fill chopped, unblanched al-
hopped pecans.
LM'flll
siifrliuv ueaieu.
and salt to taste.
: if?
r. nut"
iv n unicns but do not peel. Put
;, a'i. cover with boiling water and
";; i.. uaspoonful salt. Simmer for
i'r , r tirain and dry. Remove out-
'fa 4;n and scoop out center of on
;lr Uiiic careful not to break shell,
jj.j almonds, pecans, egg, salt,
ri and stuff onion cavities
,-r this. Put in buttered baking
iiusn wnn nieneii uuiter, ana
n a moderate (350 degs. F.)
, Heavenly Ha
Mix in a large bowl a small can of
shredded pineapple, six apples and
two bananas cut up, a cup of white
canned cherries, and two heaping ta
blespoons of whipped cream. Serve
in sherbet cups. Top with whipped
cream and a cherry. Serve with macaroons.
us-
ft:
hour.
liarbecued Ham
(,n!t-r slice ham ( inch thick.)
:,a;pooiis dry mustard.
; :;;!k spoons brown sugar.
:4 cUp vinegar.
j; tt-aspnon cayenne.
ua.-ponn paprika.
; '.jbUspeuns water.
; ;al'!t'spi'iis jelly.
Bi'mwii ham on both sides in hot
Keduco heat, cook slowly until
fatl tciiiler. Combine dry ingre-
ar.!.-, and vinegar, water, ami
ureal on top of ham. Cover.
-K ' lv 15 minutes.
C rumb Cake
cups flour,
cups sugar,
cup butter,
cup buttermilk,
eggs.
teaspoon soda,
teaspoon ginger,
teaspoon cinnamon.
'u teaspoon nutmeg.
Crumble butter into Hour until fine.
Add sugar, and mix. Spread mixture
in bottom of greased pan. Set aside
l'a cups mixture for top of cake.
Into remainder stir spices, beaten
eggs, and soda dissolved in butter
milk. Beat well, pour into pan, and
sprinkle over the crumbs which were
set aside. Hake 45 minutes in medi
um oven (:!50 degs. F.) j ,,;m a,ou,
8x14 inches.
F.nglish F.ggs
hard boiled eggs,
tablespoon chopped onion,
tablespoon choimed w .it.r.Ms
1 tablespoon peeled, chopped to
mato. 1 tablespoonful mayonnaise.
Hash of cayenne.
Salt to taste.
Capers.
Mayonnaise.
Cut eggs m half lengthwise, re
move yolks, mash very smooth and
mix with onion, watercress, tomato,
mayonnaise, cayenne, mustard, and
salt. Fill cavities in egg whites with
this mixture, coat with mayonnaise
and put two capers on each. Set in
refrigerator for half an hour before
serving.
jelly;
Sim-
Cinnamon Flop
1 cup granulated sugar.
; Vaspoon shortening.
1 cap milk.
2 teaspoons baking powder.
cups flour.'
iwispoon salt.
Tmhi together sugar and shorten
Z Sift together flour, baking
(wir, and salt. Add flour and milk
innately, (jrease and dust two pie
ans with ..flour: Put in batter, dust
d flour on top, then sprinkle with
wvn sugar- and cinnamon. Punch
tits all over batter and fill with
w. Hake iii a moderate oven 20
Stuffed I'imientos
1 cupful whole shrimps.
1 tablespoonful chopped olives.
1 tablespoonful chopped parslov.
a4 cupful chopped celery.
French dressing.
Sliced beets.
(I small canned Spanish pimiento-.
cupful mayonnaise.
Mix shrimp, olives, and celery with
mayonnaise. Fill pimentos with the
j shrimp mixture and top with a slice of
I beet that has been marinated in
French dressing for hour.
Danish Apple Cake
'4 cups crumbs.
1 quart mushy apple sauce,
o tablespoons butter.
Whipped cream.
Jelly.
Hotter baking dish. Line with
crumbs 4 t i,u.. thick. Add
layer apple sauce, dot with butter.
Add second layer crumbs inch thick,
then a layer apple sauce 1 inch thick.
Hot with butter. Continue with al
ternate layers until dish is full and
all ingredients used. Top with
crumbs Pat mixture until firm. Hake
15 minutes in slow over C'iLT) deg. V.).)
Cool. Turn out of dish and top with'
whipped cream dotted with jelly. i
milk or a mixture of these)
2 teaspoons salt
4 tablespoons sugar or mo
2 tablespoons shortening
o cups whole wheat or graham flour
3 cups white flour
At night break and soak yeast hi
'i cup lukewarm water. Mix the tww
flours well in bread bowl, keeping
back a little in ease dough should be
come too stiff. When yeast is soft add
it to the rnnaining liquid in which
i i . i , .
. nae oeen uissoiveil tne salt and sugar
J (or molasses), l'lend liquid mixture
with flour, then add melted shortening.
Knead into a smooth, somewhat soft
dough. Cover close 'y. Let rise over
night at a Unit 75" F. In the morning
when dough has double,! in hulk, shape
at once into 2 loaves. l,et rise in
greased tins until doubled. Hak
a medium hot oven about 1 hour.
Cash Grocery Co.
H A Z E L WO 0 1)
M A I X S T R E E T
LARD, S
LARD, 1
lb.
lb.
carton
carton
89c
15c
PEANUT BUTTER
1 lb. Jar 15c
2 lb. Jar .......
Vanilla Wafers
1 lb. box
Millers Wheat
Hakes 2 boxes
13c
25 c
25c
Cereal Howl Fit EE
dry.)
Stuffed Flank Sleak
(Serve 4 -t I
2 flank steaks.
J. cups hread rrumhs. (not too
.' tablespoons lard.
1 minced onion.
teaspoon poultry seasoning.
Score the steaks in criss-cross fash-
Mai
lit
Southern Snow Pudding
1 package raspberry flavored gel
atin. 1 pint of strained watermelon juice.
1 cup watermelon pulp.
4 tablespoons powdered sugar.
2 egg whites, unbeaten.
Dissolve gelatin in watermelon juice
that has been warmed. When it cooks
and begins to get syrupy, place bowl
in pan of ice water, add egg whites,
and whip with rotary egg beater un
til fluffy. Fold in watermelon pulp,
to which sugar has been added. Chill
until firm, serve with whipped cream.
Creole Tomatoes
2 tablespoons butter.
1 sweet green pepper or pimielito,
minced line.
1 teaspoon onion, chopped fine.
;li teaspoon salt.
tomatoes.
1 'i cups hot corn, freshly boiled.
I tablespoon cream or butter.
Melt butter. Add pepper or pi
mielito and onion. Cook until savory,
but not browned, over low flame
(about 5 minutes). Cut tomatoes in
quarters and add to savory mixture
with salt. Add corn and butter or
cream.
loll.
bread, onion, la
Moisten it with a
and spread on one
CAMPBELL'S TOMATO
RAJ AH. BONDED
SYRUP 2 - 25c
SCNNVFIELD PANCAKE
FLOUR 4 Packages 25C
QUAKER
OATS 3 Medium Pkgs. 25C "
IOSA PLAIN OR SELF RISING
FLOUR 24 lb. Bag 79c
. SWIFT'S - '' '.'
JEWEL 8 lb Carton 89C
'OX A ALASKA GREEN
PEAS 4 No. 2 Cans
8 O C I.OCK
C 0 FFE E Miid & Meiiow b'
UP FRESH
Pullman LOAF
Ham Croquettes
2 tablespoons butter.
I! tablespoon flour,
1 teaspoon salt.
cup sweet milk. j
1 cup ground ham. !
1 whole egg, beaten.
Melt butter, add salt, Hour, and j
milk, and cook till thick. Let cool and I
add ham. Shape into round balls, I
roll in bread crumbs, dip into beaten 1
egg, roll in crumbs again, and fry in !
deep fat. Make 8 to H. !
ssing by blending
I, and seasoning,
little boiling water
flank steak, l'lace
the other1 one on top, and tie together
securely. Sear well in hot lard, put
in casserole or baking dish, add one
cup boiling water, and cook slowly,
covered, until tender about two and
one-half hours.
French Fried Cauliflower
Remove leaves from cauliflower,
wash, separate flowers and soak them
in cold salted water about half an
hour. Cook until tender in boiling
water to cover. Drain, cool, and dip
fust in beaten egg, then in bread
crumbs. Irop into deep lard heated
to :!75 degs. F., or until a cube of
bread browns in 40 seconds. Drain
and serve hot with or without a cream
sauce:
WATCH THIS PAPER
For Opening Dales Of The
PASTRY' BAKERY
Groceries That Satisfy
II
LARD
8 lb. carton
Snowdrift .
89c
....... .$1.05
PLAIN OK SELF-RISIN;
Roll Call ...81c
Yukon's Best, 24 lbs. . .$1.05
FLOUR
SSI
SANTO
CO
nn
MM.
2 lbs.
38c
COCOA
Hershey's
Or
Baker's
15c ib
I Fruit Juice
Qt. Dill . . . . . . .19c
(It. Sweet Mixed 23c
c
Silver Nip (Jrapefruit, No, 2. 2
Pineapple, No. 2 can .2 for 27c
LAND O' THE SKY
Green Beans; No, 2 can
10c
-ONA
BEANS
RINSO 3
St'LTANA PEANUT
BUTTER 2
With Pork 1-
Can
Medium Pkgs.
A 1952 DEBUTANTE
ASSURE her beautiful
hair, a sound body, lovely
nails and wonderful com
plexion by having her
drink a full quart of PET
PASTEURIZED MILK a
dav.
;
Green Peas, No. 2 can
3 for 25c
Conyyejlow or white, No. 2 can, ; 25c
"Big, Hominy; No. 2'; can . : for 25c
Oat Meal, Quaker, 3 lb. box 19c
Wheat Hearts
2 for 27c
Aunt Jemima Pancake Flour. 2 for 25c
Log Cabin Syrup
22c
Catsup, 11 oz.
2 for 25c
Prepared Mustard, qt. size . . . . 15c
A Complete Line Of Groceries
Standard Brands Of Known Quality
Jar 25C
$55,000.00
In Prizes
in
(retail value) V eCKly COntCSIS
Ask Your A&P Manager
P a s t e u r i z e d M i 1 k Is Safe
Meats Must Move
......... i...M've wim .-.ajre up to a certain
Doint. Sfp;ili
"ciuni iiom an ajjinjf process
out oniy under the proper conditions of sanitation and
rerrifi-eration.
weais generally, and especially those referred to as
iresh meats, can be kept for a reasonable length of time
with proper refrigeration.
Many fresh meats, however, blacken, lose their
juicy freshness, and lecome unappetizing after a very
few days. ;-'::;.:-V
Sucji meaUs can be handled successfully onlv bv
those markets -doing an active business and havinj; mod
ern equipment.
In buying meats, its a good idea to follow the crowd.
WE IN VITE YOUR INSPECTION
Phone 10
C. E. RAY7S SOWS
THE FOOD STORE
V .
Narrow Outside Marg