Newspapers / The Waynesville Mountaineer (Waynesville, … / May 23, 1947, edition 1 / Page 11
Part of The Waynesville Mountaineer (Waynesville, 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
PAGE THREE (Second Section? r THE WAYNES VILLE MOUNT AINEEB HA JAM SESSION COOKING? .----a,.,, BB-a..aa.aa"..aaaaaMaa kArs !".. Parsley 1 .1. salad fefr-r. cream cheese Wves n ; Jot mint. Ueadswith tHEESt breads salt vinegar Un cheese Lhrooms reads in e . Dram told uat L vinesar inips. Chi Uss kSt Cheese p5 ... cne and and "-- Garnish: Hiitrr laco i" water anJ discard tubes and mem brane. Totst bread on one side. Sprinkle generously with grated Parmesan cheese seasoned with salt and paprika. Cover with par ried SWeetDreaa. raiary ihusii- room caps and cover sweetbreads With them. Pour enough cream in baking dish to nearly cover bot tom then place the toast slices in baking dish. Cover tightly and bake eight minutes at 350 degrees. Serve at once in the same dish. GOOD FOR A WARM NIGHT Clear Vegetable Soup Lamb In Aspic Dandelion Rings with Tomato Dice Hearts of Romaine Chili Dressing Walnut Upside Down Cake (Recipes Serve Four) DANDELION RINGS WITH j TOMATO DICE i l pound dandelion greens 1 l pound tomatoes Flour Butter or margarine Pick over greens and wash. Steam until tender (about 10 minutes). Drain, season and chop finely. Pack in small ring molds ,h rphpar in steamer. Dice to- r i, matoes and dip in seasoned flour. II , cold Panfry in butter or margarine. icb-Snoofb... J) 'i $5 11 v if STRAWBERRY JAM ... A "must" for the pantry shelf New Low Price IONA SWEET, TENDER PEAS 3 No. 2. Cans 4mm TEE---2C 73c U FAVORITE TAR TEA - 19c PIMENTO BE 13 87c p IUICE - z. 2V h-With Meat Sauce GHETTI - - ST 15c g- - - - - 33c jessing - 31c jOES - - clon 25' DER IN 6 9Cc - Ears fiiil . IA GREEN " NS 9c - Lbs. Lb. 51 By CIIARLOTTR ADAMS Associated Press Food Kditor Even llinuph you haven't all the sugar you want yet. you can surely spare some to make jam this sum mer. Jam has so many uses during the winter months. It can fill in desserts where sugar would be needed. It makes beautiful Christ mas presents for friends. And sum mer is the time you must make it. Here arc a few good jam recipes to spur you on your way! Spiced Rhubarb Jam with Orange 3V2 cups prepared fruit 5 cups sugar 1 box powdered fruit pectin To prepare fruit, trim and slice fine (do not peel) about 2 pounds of small red-stalked rhubarb. Add 1 cup sugar, mix and let stand 15 minutes. Add 1 teaspoon each cin namon and cloves and grated rind of one orange. Measure 4 cups sugar into dry dish and set aside until needed. Measure prepared fruit into a 5 to 6 quart saucepan, filling up last cup or fraction of cup with water if necessary. Place over hottest fire. Add pow dered fruit pectin, mix well, and continue stirring until mixture comes to a hard boil. At once pour in sugar, stirring constantly. (To reduce foaming, -i teaspoon but ter may be added ) Continue stir ring, bring to a full rolling boil, and boil hard one minute. Remove from fire, skim, and pour quickly. Parafin hot jam at once. Makes about 7 glasses (6 fluid ounces each). Strawberry Marmalade 3 cups prepared fruit 4 cups sugar 1 box powdered fruit pectin To prepare fruit, remove skins in quarters from 1 medium orange and 1 medium lemon. Lay quarters flat; shave off and discard about half of while part. With a very sharp knife, cut remaining rind into fine shreds. Add :,j cup water and 116 teaspoon soda Bring to a boil and simmer, covered, for just 10 min utes, stirring occasionally. Cut off tight skin of peeled fruit and slip pulp out of each section. Add pulp and juice to cooked rind and sim mer covered, IS minutes longer. Crush completely or grind about 1 quart fully ripe strawberries. Com bine fruits. Measure sugar in dry dish and set aside until needed. Measure prepared fruit into a 3 to 4 quart saucepan, filling up last cup with water if necessary. Place over hot test fire. Add powdered fruit pec tin, mix well, and continue stirring until mixture comes to a hard boil. At once pour in sugar, stirring con stantly. Continue stirring, bring again to a boil and boil gently two minutes. Remove from fire, skim, and pour quickly. Paraffin hot mar malade at once. Makes about 7 glasses of 6 fluid ounces each. Would you care or dare to do strawberries in the sun the way our grandmothers used to? If you would here's how: Stin Preserved Strawberries Wash and stem sound large ber ries. Measure for every cup or bowl of berries, 1 cup or bowl of sugar. Let thts stand for half a day or until the sugar soaks through and the juice comes out. Then put into a pot on the stove and let boil I three minutes or until the berries are just ready to break. Then pour them into a shallow pan and set them in the sun' for I br 3 days, depending upon how thick you want the syrup. Stir occasionally each day while in the sun. When the syrup is thick enough and hot from the sunshine put into steril ized jars or glasses and seal. (Cov er pans with gauze while out of doors!) Turn out dandelion greens on cir cles of toast and fill centers with the tomato dice. WALNUT UPSIDE DOWN CAKE 3 tablespoons' butter or margar ine 1 cup brown sugar 23 cup walnut meats 1 cup sugar 1 23 cups flour 2 teaspoons baking powder V4 teaspoon salt 2 egg whites M cup shortening 'teaspoon vanilla Milk. Whiped cream. Melt butter or margarine in a skillet. Add brown sugar and stir until melted. Cover with walnut meats. Sift and measure flour. Re sift again with baking powder and salt. Place egg whites in measur ing cup and add enough shorten ing to make one half cup, then fill with milk. Add to dry ingredients with vanilla. Beat for five minutes and turn into skillet. Bake 25 minutes at 350 degrees. Turn out on large cake plate and serve with whipped cream. It seems to be generally agreed that applesauce is delicious with roast pork. But so are a great many other dishes. Why not vary the tune occasionally? Baked ap ple rings decorated with cubes of jelly make an attractive garnish on the platter. Or small whole ap ples baked with raisins in the center as a side dish. About 500.000 tons of water fall over Niagara every minute. Canning Time is Almost Here ASH .... Lb. 15 By BETSY NEWMAN PRESERVING time is nearly here, or is here, rather, for pine upples and rhubarb come in May. The one great trouble with canning, is that we have vacations in the summertime, and 1 usually miss something that I want to "put up, but I do a fair amount a little at a time, as I have time. Suppose we concentrate on a few f imrr. nr n eserves to help oi:r menus and ftDd budgets next year. I like jam for my breakfast with my toast. How about you! I do hope we can get enough ingar to do our canning tnis year. Today's Menu Breakfatt Stewed Prunes Cereal Top Milk Scrambled Eggs Toast Jam Coffee Luncheon Lima Beans with Tomato Raw Vegetable Salad Cookies Tea Milk Dinner Swiss Steak Mashed old or Boiled New Potatoes Asparagus Radishes Fresh Pineapple with Candied Ginger Coffea Lima Beans with Tomato 1 c drv lima , 2 c condensed to beans matosoup 1 tsp. salt 1 tbs. chopped 2 tbs. brown onion sugar or mo- 1 chopped green Ihmoi Pepper Souk beans overnight (unless . i u ,l. mnkinff kind) in water to cover. Dram and cover with hnt water and simmer eently from 20 to 30 min. Drain again. urease a casserole or Dean pot ana put in a layer of beans; sprinkle with salt, one-half of it, brown sugar or molasses, and moisten with tomato. Over this sprinkle one-half jthe chopped onion Bnd green pepper, cover with rest of beans, season with salt and sugar, add remaining tomato, onion and green pepper, cover and bake in a slow oven (zou v nntil heans are tender, from 6 t 8 hours, adding boiling water as needed. Remove cover ounng last half hour of cooking to brown. Serves 5 or 6. Rhubarb and Fig Marmalade 2 lb. unpeeled lb. figs, cut fin rhubarb juice iiemon 2 lb. sugar rmtiino incredienta and let stand for 24 hours. Bring to boil and boil roniMlv tn tpIIv it?e. To test for jelly stage, take spoonful of juice. cool a moment, men pour Dae iuu 1. .4.4-1. aiifa f BniVin. WTlflTI jelly is ready, these drops will eom together ana "sneet on me spoon. Partly cool, fill glasses, seaL Rhubarb Conserve 4 lb. rhubarb 1 lb. seeded 5 lb. sugar raisins 1 lemon z oranges Wacfc and nfl rlinhiirb unless it lis very young and tender; cut in 1-in. pieces. Put in kettle with and ?rated rind and juice of oranges and lemon. Blend, cover and let stand V nour. enni to boiling point and let simmer 45 min., stirring almost constantly. J ill stenuzeo jeuy glasses, cvui, seal and store. Make 10 to J2 ! glasses. Dixie-Home's ''Quality Tender" Meats offer you the best, with the removal of all un-necessary bones to provide more Economical Cuts and Easier Carving. jl Slav much are you pay ing for that Extra Bono. U. S. GOOD POUND STEAK 77 Cut from U. S. CHOICE and GOOD BEEF only, Chine Bona and Tail Properly Trimmed to Insure ECONOMY and LESS WASTE. TENDERIZED SMOKED HALF OR WHOLE POUND 45c POUND molted Hilam 63c ECONOMY SLICES POUND moked EUam 69c QUALITY TJu's CKfreaani Ta Trnmef Zenter Slices Smoked Pound II A U 89c Boston Butt Pork Pound STEAtl 52c Long Island Pound Ducklings 45c Puritan Pork Lb. Pkg. SAUSAGE 43c Dressed and Drawn Pound HENS 53c Dressed Virginia Pan Pound TROUT 25c DIXIE-HOME EVAPORATED MILK 3 33c OR 6 SMALL CANS 25-LB. BAG PLAIN WHITE LACE FLOUR - 2.15 DUKE'S PT. Mayonnaise 47c NO. 2 CAN OLD BLACK JOE PEAS - - 18c 25-LB. BAG ROSE ROYAL FLOUR - 1.89 SELF-RISING NO. 2 CAN STOKELY'S Apple Sauce 15c DUFF'S 14-OZ. BOX HOT ROLL MIX - - - 25c LIBBY'S NO. Vi CAN Saner KraullOc Coffee GOLD CUP - - - 43c FRUIT JUICES ORANGE 4(i-OZ. - 27c NO. 2 CAN . . 2 for 21c GRAPEFRUIT 4i-OZ. CAN 21c NO. 2 CANS 9c SPECIALS For CLEAN UP WEEK SWIFT'S Cleanser 2 cans 21c Clorox 17c qt. Ammonia - 15c qt. Steel Wool 5c PADS OR CLEANER Brillo - - 10c ALL MAKES of SOAPS POWDERS ril iffY Always a Complete Stock On Hand garden fresh fRuiTS & VEGETABLES FANCY FLORIDA TOMATOES - lb. 29c LARGE STALK CELERY 17c ARIZONA CARROTS, 2 bchs. 17c FLORIDA VALENCIA ORANGES, 8 lbs. 45c GREEN BEANS 2 lbs. 25c TEXAS PINK Grapefruit - 3 for 25c EXTRA LARGE SIZE LEMONS doz. 27c NICE SPINACH lb. 10c FRESH CORN 5 ears 25c VIRGINIA COOKING APPLES 2 lbs. 23c CALIF. LONG WHITE BAKING POTATOES, 5 lbs. 27c FRESH MUSTARD GREENS 2 lbs. 25c MM Still
The Waynesville Mountaineer (Waynesville, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
May 23, 1947, edition 1
11
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75