Newspapers / The Waynesville Mountaineer (Waynesville, … / Oct. 4, 1946, edition 1 / Page 8
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THE WAYNESVILLE MOUNTAINEER f PAGE EIGHT (First Section) FRIDAV I 900-YEAR OLD HOOK WASHINGTON A 2!J loot-lung Chines muiiUM. -riot, vliuli had been locked in Hie Cue of a Thousand Uiulillus lor the past 900 years, was iveetitly piesenled to the Library of Congress hy Dr. Hu Shih, Iciriner Chinese Anions-' s;i 'or. W ritten around thj; sixth cent urv, it v. as walled ti in the eave ahoiil Hie year Mil!.) A. I). Sakfoq Qualify ...Keeps Costs Down DOUBLE ACTING A fondue appeals to the most fastidious taste. It gives the house keeper an ideal way of using left overs, as it contains milk, eggs, butler and, in addition, vegetables, Iruit. meat or cheese. The cheese fondue is the most common, but try a li-h, e.:i'lahle or a sweet fondue, Ihev are delicious. Date Fondue 1 tablespoon butter. 3 eggs. 1 -j. teaspoon salt. I 1 cup milk. 1 cup bread cut in small pieces. ' cup sugar. 1 cup finely cut dates. Staid milk in double boiler; add butter, well beaten egg yolks, sugar and sail. Cook slowly until eggs Ih'ikcn. Cool for 5 or 10 minutes add the dates. Fold in the stiffly beaten egg whites. Bake as other fondues Serve with plain or whip ped cream. Ill'" w -gin' W'-TSx 0OUBtf CT"Y.-''Giioio!ii..d byVV Soft - - . IIKU s ' whiti Marshmallow Sauce cups milk, ma rshmallows. eg yolks. Sail. stiffly beaten egg whites. aid milk in double boiler; add limallnus. When marshmal are melted, pour over slightly n egg yolks, to which salt has added. Return to double r and cook slowly, stirring un iek and smooth. Remove from Fold in stiffly beaten egg s and cool. Serve very cold. Ul It's Pel kious! nniiHianMinmanuwiHHBnMBaBn i i i if ITT TiTiriiiirK 1 FOOD STORES A4.P GOLDEN CORN No. :i Can 16& Sl'NN Y I I I LI Enjoy Our Big AUTUMN HARVEST Fresh Fruits and Vegetables NICE TENDER Cauliflower, lb. 8 l-2c DEI.lt IOCS 2 Lbs. Tokay Grapes 29c OATS PEARS 2 lbs. 25c I HONEY DEW 1 1 r i ,k; MELONS, lb. 9c CKI.'TCII FIELDS LARGE STALKS CORN MEAL CELERY 2 for 15c I FRESH 5 Hi. Vk- ' Cranberries, lb. 39c STANDARD SWEET QL U ,,V Potatoes 2 lbs. 14c PEAS I I OHIO 2 el! 25c Grapefruit ... 2 lbs. 13c LIBBY'S No. 2 can TOMATO JUICE 12c tastily Seasoned 18 0. can V-8 COCKTAIL 16c SUNNYFIELD - 11m. pk. CORN FLAKES 10c PHILLIP'S WITH FRANKS 12 . can BEANS ........18c mammmmmmmmmm Cheese Fondue 1 tablespoon butter. 3 eggs. 1 cup grated cheese. M teaspoon salt. 1 cup milk. 1 cup bread, cut in small pieces. Scald milk in double boiler, add bread, butter, well beaten egg yolks, grated cheese and salt. Cook slowly until cheese is melted and the eggs are thickened. Cool for 5 or 10 minutes, then fold in stiffly beaten egg whites. Pour into greased baking dish or individual cups. Set in pan of hot water (to the depth of the food in baking dish) and bake in an oven 375 de grees for 40 minutes. Test by in serting a knife in center it will come out clean when done. Serve immediately. If baked in indi vidual cups, bake for 20 to 25 minutes. Fish Fondue 1 tablespoon butter. 3 eggs. Vi teaspoon salt. I cup milk. 1 cup bread cut in small pieces. V2 cups of cooked codfish, sal mon, lobster, or any other cooked fish, but do not shred it into very fine pieces. Mix and bake as the cheese fondue. Quail rXi-J' ' " Clrl cl (' Silver Cup I NO. ZVi CAN SACRAMENTO I ?$msrt S?) . WM Coffee lb-34c SJ- i-'-" iSa Colfee lb 37c 'Vv ' 7$r"fe!& " J-1 Grapefruit Juice iB3Lk WL:z'J 2 for 25c I Invite the Neighbors for a Harvest Special! 4 ' nn (See Recipes Below) 29c i Iliruoct Porfu I I LYNN CHAMBERS' MENU B I Fan t ried fOTK unops I Apple Rings I I i Vegetable Fondue 1 tablespoon butter. 3 eggs. lit teaspoon salt. 1 cup milk. 1 cup bread cut in small pieces. Vi cups finely chopped cooked spinach or carrots, or other vegetables. If corn is used, it need not be chopped. All vegetables should be as dry as possible, as too much liquid will tend lo make Hie fondue soggy. Mix and bake as other fondues. WITH milk gone to a new ntgli in price, I've been wondering how parents of large families of chil dren are making out. Milk is such a necessity in such families, that it seems the only answer is to al locate more of the budget to that article and save elsewhere. But where? Well, there are cheaper cuts of meat which, incidentally, I have been suggesting for some time. The busy housewife is likely to buy frozen vegetables because they are cleaned and prepared for cooking, when fresh ones or even canned ones, are available at lower prices. Evaporated Milk Evaporated and condensed milks may help to cut down the milk bill, but I think that milk is still a comparatively economical item in the family budget, consid ering its worth, and we need not purchase the most expensive kinds. Even skim milk is valuable. In families where milk is not drunk in' quantity, use it in puddings and Ice creams, as in the menu given .here. ' Today's Menn ! I Pork Sausage Mashed Potatoes Gravy Stewed Tomatoes t Raw Vegetable Salad ' Chocolate Cream Pie ; er Frozen Pudding Tea ' Pork Sausage ' 1 IK sausage, 1 e. milk I links or bulk Salt and peppei I tbsp. floor Sausages in casings are usuallj pricked so they will not burst, but i later experts say this is not neces , sary. I usually prick 'em, but nol I always, so take your choice. If yoc , buy bulk sausage, shape into cakes iwith the hands. Put sausage int I hot frying pan and fry until brown , and well done all through. Use nc 1 fat as there is enough in the sau sage to fry them. ' Take meat f rofn frying pan and pour off all but 2 tbsp of the fat, to which add the flour, Btir smooth, then gradually add milk, stirring all the time and cook until thick, season and pour over sausage and perve. Serves 4. Chocolate Cream Pie 194 e. chocolate 6 shredded bits wheat biscuits S tbsp. milk 1 tsp. vanilla Molt chocolate bits in milk over ilin watAf? hfttt nntil smooth. Crumble shredded wheat biscuits into mixture, add vanilla, and blend well. Press into 9-in. pie plate and shape to bottom and sides of pan. Fill with ice cream with additional shaved chocolate land a llgnt springing oi saueu nuts. ! Frozen Podding 2 eggs 2 c. milk 1 14 c. sugar or 1 c heavy cream ' syrup 1 c. candied fruit Pinch salt or nuts I MsVa a enatard of the ecm. sugar, milk and cream, cook and freeze. Fill a mold with alternate layers of the frozen cream and candied fruit or nuts, cover and freeze. Have you discovered that 1 yon can buy candied fruit for pud 'dings and cakes in tins at your ! grocer T They are ready to use, so ' save a lot of time. Chocolate Fondue 1 tablespoon butter. 3 eggs. teaspoon salt. 1 cup milk. 1 cup bread cut in small pices. 13 cup of sugar. . 2 squares of chocolate melted If you're planning to ask some of the neighbors to drop in and help you with that last batch of harvest ing, weeding, gardening or what-have-you, then be sure you have plenty of good food that can be served to them, family style. Should the weather be warm and lovely, plan to eat under the shade of the old tree, or on the porch, as you'll find the outdoors makes even ordinary 9 9nrA 4ic.tn .Attir special. Set the ?.::!-Sr-..ft table with your checked ging hams and have plenty of paper napkins for buttery fingers and hand3 still wet from the succulent fruit. Everything In the way of food should be simple, but good, and make sure there's plenty of it. This will be the reaping in of everything that's edible from your season's produce and the table should be as bountiful as you can possibly make It Tomato Soup. (Serves 6) 12 fresh tomatoes 9 scallions 1 teaspoon salt !- teaspoon pepper, freshly ground 1 teaspoon sugar Ya teaspoon sweet marjoram teaspoon thyme Juice of 1 lemon I teaspoons grated lemon peel Y cup sour cream 1 teaspoon curry powder to taste Dash of salt Peel tomatoes and press through a coarse sieve. Add minced scal lions, salt and pepper, sugar, herbs, lemon juice and peel. Chill for 2 hours or longer. Heat until just hot, then serve in soup plates with sour cream and minced parsley, if desired. If you're having barbecued chick en or ribs of beef or spareribs, then you'll certainly want to have some of these picnic-type beans: , . , Baked Beans. (Serves 4 to 6) cup minced onion ltt cups minced green pepper 4 tablespoons butter or substitute 4 cups canned baked beans cup diced dill pickle cup grated American cheese cup soft bread crumbs Saute the onion and green pepper In 2 tablespoons butter. Add beans and arrange in alternate layers with cheese and pickle in a but tered casserole. Top with crumbs mixed with re maining butter. Bake in a hot (400-degree) oven for 25 minutes. Red Cabbage With Apples. (Serves 6) 12 pound head of red cabbage Yi cup bailing water LYNN SAYS: Their Own Special Meanings: Recipes have their own language which you must know before you can follow directions accurately. Check the following list and see if you know your language: A la king: means served in a rich sauce with green pepper, pi miento, mushrooms and perhaps some other vegetables. Aspic: a well-seasoned Jelly made from stock, tomato juice or broth. Blanch: a verb meaning to plunge into hot water for a few minutes, then in cold water to re move skins as on tomatoes or peaches and nuts. Braise: means to brown meat by pan-broiling, baking or broil ing, then covering it with a liquid and cooking at a low tempera ture until tender. Brush: U spread thinly. LYNN CHAMBERS' MENU Pan Fried Pork Chops Apple Rings Candied Sweet Potatoes Carrots and Celery Frozen Pear-Grape Salad Muffins Peach Pie Beverage Recipe Given. 3 large cooking apples 3 tablespoons melted butter or substitute cup vinegar l'i teaspoons flour Y cup brown sugar, firmly packed 2 teaspoons salt - teaspoon pepper Finely shred cabbage, discarding core and tough portions. Add the boiling water and cook, covered, 20 minutes or until cabbage is ten der. About 10 minutes before cabbage is done, add peeled, cored aDDles which have been sliced and cook 10 minutes longer. Then add remain ing ingredients, combined, tossing lightly with a fork. Heat and serve. With all these vegetables, you'll want to savor of a light fruited sal ad such as this one: Frozen Pear-Grape Salad. (Serves 6) 6 to 8 pear halves, canned or fresh 1 3-ounce package cream cheese Green or Tokay grapes Salad Greens Dressing Mash the cream cheese and add slivered grapes to It. Stuff into cavi ties of the pears. Use 1 cup pear juice or mixed fruit juice and add 6 tablespoons french dressing to it. Beat with a rotary beater, adding to this mixture 1 extra package of cream cheese and mixing till smooth. Place stuffed pears in re frigerator tray, pour beaten mix ture over them and let freeze until firm. Serve on greens with extra salad dressing. Bran Refrigerator Rolls. (Makes 2 dozen) H cup shortening 6 tablespoons granulated sugar Y teaspoon salt H cup boiling water :' H cup bran 1 cake yeast H cup lukewarm water 1 egg, beaten 3 to 3 '4 cups sifted flour Mix shortening, sugar and salt with boiling water; then add bran and cool to lukewarm. Soften yeast In lukewarm water; add with egg to bran mixture. Stir in enough flour to make a soft dough and beat thor oughly. Cover and store in the re frigerator overnight. Form into small balls and place three of the balls In each greased muffin pan. Cover with a clean towel. Let rise in a warm place until almost dou bled in bulk. Bake in a hot (425 degree) oven for 15 to 20 minutes. Dutch Plum Cake. (Serves 6) t;. 1 Cud sifted flour " 1H teaspoons baking powder 'A teaspoon salt 3 tablespoons granulated sugar Yt cup shortening x 1 egg Yt cup milk 3K cups peeled, pitted plums, cut In eighths M teaspoon cinnamon V teaspoon nutmeg 2 tablespoons butter or substitute Sift together flour, baking powder and salt. Add 1 tablespoon of the sugar. Cut in shortening with pastry blender or knife and work mixture together until it looks like coarse meal. Stir in egg and milk which have been combined. Spread in a greased or oiled pan. Place cut plums on top, sprinkle with cinna mon and remaining sugar, and butter. Bake in a moderately hot 400-degree) oven for 40 to 45 min utes or untU plums are tender. Serve warm, cut in slices with foamy sauce, vanilla sauce or plain cream. over hot water. Scald milk in double boiler, add bread, butter, well beaten egg yolks, sugar, salt, and melted choc olate. Cook slowly until eggs are thickened. Cool for five or ten minutes. Fold in stiffly beaten egg white. Bake as other fondues. Serve with marshmallow sauce. Orange Juice No. 2 Can 17c 4G-Oz. Can 47c Orange and Grapefruit Juice No. 2 Can 17c 46 Oz. Can 39c PEACHES -.. 12-OZ. CAN NIBLET'S WHOLE KFRNH CORN - - - - NATIONAL BISCUIT RITZ . . oJ VA OZ. CAN SARDINES 12-OZ. CANS OF TREET or K-P FAIRY WAND Peanut Butter 2 lbs I'i-OZ. BOTTLE STUFFED OLIVES - - - 14-OZ. BOTTLE DEL MONTE CATSUP NO. ZVz CAN LIBBY'S Fruit Cocktail - ROSE DALE NO. 2 Asparagus Fresh Fruits and Prodi WHITE POTATOES 5 lbs. 17c NICE FIRM CAULIFLOWER lb. 10c RED Tokay Grapes 2 lbs. 27c NEW YORK CELERY 2 stalks 15c YELLOW ONIONS lb. 3c CANADIAN RUTABAGAS BARTLETT PEARS 2 NICE LARGE Honey Dew Melons CALIFORNIA TOMATOES FRESH PRUNES IDAHO BAKING POTATOES 13 Frozen Foods POUND PACKAGE SUGARED PINEAPPLE 41c 8-OZ. PKG. GRATED COCOANUT 36c POUND PACKAGE SUGARED STRAWBERRIES 64c 10-OZ. PACKAGE BROCCOLI 43c 12-OZ. PACKAGE GREEN LIMA BEANS 42c POUND PACKAGE SUGARED SLICED PEACHES 41c 10-OZ. PACKAGE GOLDEN CORN 29c 10-OZ. PACKAGE COD FISH CAKES 31c LUX TOILET SOAP 3 bars 20c IDaisey Savory Market It FRYERS Young, Tender. Cut Thighs, breasts, leg Backs, necks Wings Whole, cut up DRESSED AND DRAWN Turkey Hens N. Y. DRESSED . Long IsIandHSS 1 FRESH FISH Fillet of C.d. P W T"1 HEESE E. S. LANE, Manager
The Waynesville Mountaineer (Waynesville, N.C.)
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Oct. 4, 1946, edition 1
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