THE WAYNESVELLE MOUNTAINEER
fridaJ
By CECILY MMWNSTONE
Barbecued Frankfurters
Vi teaspoon salt
Dash ire&hly ground pepper
Vi teaspoon onien powder
1 tablespoon rlry mustard
2 tablespoons cider vingear
2 tablespoons molasses
lOVi-ounee tan condensed 1o
mato soup '-j cup plus 2 ta
blespoons) 4 to 6 (about 1 -j pound' fr;mk
furters Put salt, pepper, onion powder,
mustard in 8-inch skillet. Add vin
egar and stir to dissolve seasonings,
blending until smooth. Add molas
ses and tomato soap and mix well.
Mild American. Rich. IVrellow
CHEESE . .
CALIFORNIA LGE. DRIED
PRUNES . .
IONA FINE FLAVOR
PEAS ... 4
Standard Pack Pucker's Label
TOMATOES 2
ANN PAGE GELATIN DESSERT
SPARKLE . 3
GRAPE JUICE .
FINE GRANULATED
OUUnil Bag
ANN PAGE
MAYONNAISE
Rich and Flavorful Nectar
TF A ' 4 Lb
XEijrV pkg.
HOME STYLE SANDWICH - REG. PAN
Marvel Bread
Green
CABBAGE .
Green
BEANS . .
reen
PEAS
NEW
POTATOES
FRESH
CUCUMBERS
Nil" n
V 1 1
1 , Mftfi Don't be torprised when TS1 I
V Vk 4r$f' st soon in youf JFG AvC rj
j N,H5 Coffee in this new, more fffiUf ZJ
VISIT OUR BARGAIN BASEMENT
for
SB FOR TEE
I
Bring sauce to a boil over medium
heat, stirring as you do so; arrange
frankfurters which have been split
in two lengthwise, in sauce. Re
duce heat and simmer until thor
oughly hot. about 10 minutes, bast
ing and turning frankfurters occa
sionally. Cover skillet if desired.
Serves 2 to 3.
Pineapple Nectar Tapioca
1 ' cups apricot whole fruit nec
tar 1 2 cup syrup from canned pine
apple cup grauulatjed sugar
1 i teaspoon salt
3 tablespoons quick-cooking
WHITEHOUSE
EVAP. MILK
3 Cans
. Pound
1-Pound
2
57c
29
35'
27c
20'
19'
43e
45c
29e
18
4C
29'
29'
49'
25'
No. 2
CANS
NO. 2
CANS
PKGS.
PT.
BOT.
5 Lb.
.
V - LB.
LOAF
Pound
2 LBS.
2 LBS.
10 LBS.
2 LBS.
iAfilx YOUr Imflr iHf.X-1
College Swimming Pool
Built For Only $4.20
Till Tl - il?H,
Hollywood wouldn't believe it, but
; three GI students at the state uni
versity heje took the stone founda
tion .of an abandoned building,
three bags of cement and two
weeks spare time, and turned Into
a swimming pool.
It cost them $4.20.
The pool i 11x24 feet and only
40 inches deep But It's good tor a
shallow dive :.r1 a cooling dip arty
time.
Ralph Fvlding and Ernest Oaks.
Pensacol. and Don Milburn, Jack
sonville, did the job.
tapioca
1 cup coarsely cut drained
canned pineapple
1 egg white
Put apricot nectar, pineapple
syrup, sugur, salt and tapioca in a
saucepan and bring to a boil over
medium hejt, stirring constantly.
Allow to boil for 5 minute. Re
move from heat and stir in pine
apple. Add stiffly beaten egg white
and fold in until no white shows.
Chill. Serve with whipped evap
orated milk or cream, if desired.
Serves 4 to 5.
Grilled Ham, Cheese and Sweet
Pickle Sandwiches
1 'j pound American cheese
' 4 pound cooked ham
6 small sweet gherkins (about
13 cup chopped)
2 tablespoons mayonnaise
2 tablespoons juice from gher
kins 12 slices bread
1a cup butter or fortified marga
rine, softened
Put American cheese, ham and
gherkins through food chopper.
Add salad dressing and gherkin
juice and mix well. Spread 'i cup
of the mixture over six of the
bread slices, top with remaining
slices; press together. Spread top
surface of each sandwich with a
teaspoon of butter; , place under
broiler; when toasted ' turn' and
spread each oi the other sides with
a teaspoon of butter or margarine.
When these sides are toasted re
move and -cut In half; sandwich
mixture will be "runny " but will
set in a few seconds so that sand
wiches can be eaten with fingers if
desired. Sandwiches may be grilled
slowly instead of toasted under the
broiler; to do so use a sandwich
grill or place buttered sides down
in n very hot heavy skillet over low
hofit until golden brawn, butter the
other side before turning. Serve
;il (nice. Serves 6.
Note; These are very rich sand
uidies and one for each person
tiMitilly is adequate.
Kary Raisin Cookies '
:l i cup sifted. all-purpose flour
1 teaspoon baking powder
1 i teaspoon salt
1 teaspoon cinnamon
' j tesspoon mace
1 teaspoon allspice
' i tf.ispoon cloves
'j cup butter or margarine
1 cup granulated sugar
2 small eggs
j cup seedless raisins
'l cup coarsely chopped pecan
or walnut meats
4 cups uncnished corn flakes
Sift flour, baking powder, salt,
cinnamou. mace, allspice and the
cloves together. Cream butter or
margarine, add sugar and continue
creaming until light and fluffy.
Add eggs and beat well. Mix in
flour, raisins, nutmeats and corn
flakes. Shape in small mounds,
about 3 inches apart on ungreased
cooky sheet. Do not flatten since
cookies spread. Bake in moder
ately hot (375 deg. F.) oven 12 to
14 minutes. Cool slightly and re
move from -cooky sheet with spat
ula or thin bladed knife. Makes
about 2Vj dozen large cookies.
Novice Cooks
Wo
it? ,S
.&.' Jt . :
t ,
By CECILY BROW N STONE
Associated Press Food Editor
One way to learn to cook, if
you're a bride, is to get your hus
band to help you. If you persevere
you may t?ven write a cook book
with him. Thai's what happened to
Jean Mattimore, who has just co
authored "Cooking by the Clock"
iFarrar and Straus) with her hus
band, Clarke Mattimore.
Neither of the Mattimores by
their own confession knew their
way around a kitchen when they
decided to try housekeeping to
gether; after they learned how to
cook various dishes out of various
cook bonks they still ran into
trouble. Somehow or other they
never could get the darned meal
on the table all at one time, and
all at the right temperature and
state of doneness. They realized
their difficulty was the usual
cook book with its individual
recipes they'd write a "meal
book."
So their book charts its own
course an doutlines menus that
tell exactly by diagrammed
clocks when to start to prepare
each dish, how to cook every
thing in the proper order and
have things ready when they're
supposed to be.
The Mattimores have done an
admirable job. Kach of their
book's thirty or so menus gives
recipes, an appropriate shopping
list, the staples to be used, the
utensils needed. In addition to the
menus there are a number ,)f other
chapters one that gives helpful
hints, one on "The Cup That
Cheers," one on Hors D'Oeuvres.
Here's a sample menus and re
cipe: Hamburgers with Barbecue
Sauce
Corn on the Cob
Frozen Fruit Salad
Buttered Rolls
Chocolate Upside-Down Cake
with Whipped Cream
Coffee
The "Cooking by the Clock"
recipe for Frozen Fruit Salad on
the above menu interests me be
cause every once in a while some
one takes me aside, whispers
something about a very special
"quickie." and offers me the
recipe. It always turns out to be
a version of this Frozen Fruit
tfrU-'L2r,- - VI
DEPARTMENT STORE
Watch the Clock
fi Mil t4v-""T
' f . -4
Salad. Here's the Mattimores' di
rections for it.
Frozen Fruit Salad
1 package cream cheese i3
ounce' 2 tablespoons mayonnaise
1 No. 2'-j can fruit cocktail
Mash the cheese with a fork and
blend in mayonnaise. Drain the
fruit coktail, saving the juice for
another meal. Mix the fruit with
cheese and mayonnaise. Put in tray
in freezing compartment of a
mechanical refrigerator and allow
at least 2 hours to freeze thorough
ly before serving. 'Do not make
this salad too far in advance or it
will freeze solid. Cut in squares
and serve on crisp lettuce.
The Mattimores know it's im
portant to sery salads frequently
and the following recipe of theirs
demonstrates the kind of dressing
a r.'an likes. If your husband won't
collaborate with you on the whole
meal perhaps he'll take over the
greens department. Here's the
dressing that will help build his
salad reputation.
Anchovy Dressing
i French dressing with chopped
anchovies added)
1 2 cup olive oil
'-i cup wine vinegar
'2 teaspoon salt
teaspoon pepper
teaspoon dry mustard
teaspoon paprika
clove garlic
anchovy fillets
Combine and beat together in
a small bowl all ingredients ex
cept garlic and anchovies. Peel
the garlic clove, and put it into a
jar or bottle. Pour in the dressing,
cover tightly,, and keep in the re
frigerator until needed. Before
serving; chop .the anchovies 'fine,
then add to the French dressing.
Shake or beat the ingredients thor
oughly before using. Remove the
clove of garlic. Makes over :l4 cup
dressing plenty for 6 servings.
One tip all new cooks, and old
ones too. ought to remember this
summer is that it's wise to serve
a hot dish at most meals. Even
when the weather is warm we
need some hot food for good diges
tion. However, when there's a warm
casserole for the main course you
may want to serve a chilled soup.
In this case try the attractively
garnished cream of asparagus
shown in the accompanying photo-
i
1
I
EAT IT ALL SAVE MORE
Those pennies you so carefully
save by clever Shopping can melt
away mighty last if you aren't Just
as clever at home in our food-saving
habits. No matter how smart
you are at shopping, real savings
result only if you use proper care
in storage, preparation, cooking,
serving end use of left-overs. If
you don't follow through with sav
ing ways in the home, you can
easily waste over a pound of food
a day! This waste is made up of
edible outside leaves and tops and
thick pelings of vegetables, food
graph. To prepare it chill a lOVi
ounce can of condensed asparagus
soup in the refrigerator; open, add
an equal quantity of cold milk or
light cream and beat with a whisk
or rotary beater to make it smooth.
Garnish with thin radish slices and
copped chives and parsley.
Instant Chase. & Sanborn
COFFEE . qc
8-Oz. Jar Only
With Purchase of one
at Regular Price 43c
5-Lb. Ba?
SUGAR . . 43c
Quart Mason
JARS . dz. 81c
l-Lb. N. B. C. Crackers
RITZ . . , 31c
2-Lb. Package
PRUNES , '25c
, . . you don't have to huild o home Jj jfj
to be a wonderful homemaker . . . .' ssSi Hi!
i 1
Larse Box
RINSO ... 34c
Por
LUX SOAP , 19c
2 Por
LIFEBUOY . 19c
GLOROX .
V-i Gallon
29'
Package Quick Elastic
STARCH . . ldc
Quart Brace
Floor. Cleaner 68c
KANSAS
FLOUR rr: $2.19
i
IUST
c
Speaking Of
Hornemaking
ftr ELIZABETH GREENWOOD
llorrte Sendee Representative
Carolina Power and Llfht Company
jleft on plaes or not scraps,
bowls and pans, food wlm i:
before it can be used, stau- J:
and cake, unused left-ovti . ..,
countless other small ha ... '.j
pieces of food which add up
real loss of money and 1 ,
health.
Save by storage. Each k.n : ,,.
food needs its own special , ,,,
Refrigeration is important i ,
ishables. Food6 with a hipii ,,..
ture content need to be om , ,1
Other foods Which have a
thick protective covering 1-.,. ,,'
stored uncovered. Breads ii!,,', iJt
kept in a well ventilated Inn uuv
cakes and soft cookies stay i,lui i
longer If kept in a lightly uuUd
container.
Save in preparation and cookm.
Waste from careless preparation
and improper cooking can make a
big dent in your food dollai pr
instance, did you realize that u
may throw atfay 30 per cent ,i n
Fresh Pork
LIVER . lb. 39c
Fillet of
Cod Fish lb. 39c
Tender Jjiiey Cubed
STEAK . lb. 79c
'Counti'y Style
Pork Sausage
lb. 42c
SPRY
3 lb. CAN
MAID
RECEIVED - NEW Sfi
rri n T ITY
PLAIN TOE
MOCCASIN TOE
BUCKLE STYLES
4
11
jtsj
' (;
u ma
I'IMH.
''"I'M,,-!)
hip
'""MfsmiJ
1 ' 1-ilO fa
" ' '" !aif
'"l quite
11 " ProbtJ
"1 ut
Eie
, , m N
, ' '"''witfiJ
1 j,' ,Kw
' -Li.' tU. M
md ' I' u i' t in
B WHEAT I
:i i'ws Smut)
DogFooi
IC (H. TallCa
SALMON
COFFE
. fi. C. Prnaj
Crackersi
( hit Boyl
DINNER
Vegel
l l.lis. Faiicjli
SQUM
! I.b. FaiW I
n VJ
OUCUXIlj
' I. lis. fire
BEANS
i i l.b. liP1
TEA .:
i , Vtasw
TEA
M Ml tilt
9