Southern
E. Biscuit
| AAP COUPON
A &P COUPON
AftP COUPON
AAP COUPON
COUPONS
. >* required to b? raadily availably lor
pnet in nth AAP Stor*. ??c?pl at
PRICE8 EFFECTIVE THRU SAT.. AUG. 2B AT AftP IN RAEFORD. N.C.
ITEMS OFFERED FOR SALE NOT AVAILABLE TO OTHER RETAIL DEALERS
OR WHOLESALERS.
SEE YOUR AEtP STORE IN RAEFORD FOR DETAILS
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WESTERN GRAIN FED BEEF
U.S. D A. INSPECTED FRESH
BT 8 Round I Fr*er Les Qtrs
?i,o t a. a a
WESTERN GRAIN FED BEEF
IBONELESS ? BOTTOM
WESTERN ORAM FED BEEF
(t-ttLB. AVG.)
Whole Rib Eye
WESTERN ORAM FED BEEF
WHOLE-BONELE88 ^OD AAP QUALITY FRESH
Beef Brisket CX.")
VIAL .KmOCMCKBI -KEF HOUM onuwono
Bonnie Maid Patties 'J? 99* lbrkey Ham
Round
148
4%AG BONELESS ? BOTTOM
0 Round Roast
438 AAP QUAUTY fresh
1 Ground Round
TALMADGE FARMS
FRANKS OR
JQA FRANKS OR
I Meat Bologna
MARKET STYLE
198 Sliced Bacon
WESTERN GRAIN FED BEEF
^ Op FAMILY PACK
1 Cubed Steak
12 OZ.
pkg.
lb.
59?
138
t98
A&P
ALL VARIETIES
IN OIL ? IN WATER
Spaghetti Sauce
99c
FLAV-O-RICH OR A&P
32 oz.
jar
AAP ELBOW MACARONI ? REGULAR OR
Thin Spaghetti
AAP DINNER
Macaroni & Cheese 4
Star-Kist Tuna I 2% Lowfat Milk
^ 49e ? I79
LIMIT TWO WITH 7 50 ORDER
SUCEO ? CRUSHED ? CHUNK
M JUICE *M SYRUP
Bole Pineapple
LUZIANNC
Tea Bags
7% oz.
pfcQS.
20 oz.
24 d.
Pkfl
39?
1"
89?
139
KELLOGG'S
Com Pops
QUICK
Quaker Grits
HEAVY DUTY
"fiend Betergent
15 OZ.
pkg.
1 lb.
pkg.
49 oz.
pkg.
179
39?
119
K gal. m
V jug ?
LIMIT TWO WITH 7 50 ORDER
MEFARV
ALL VARIETIES
A&P Pizza
GLAZED CHICKEN (S.5 OZ.) ? FISH DIVAN
Lean Cuisine
GOURMET ALL VARIETIES
Breakstone Bip
MEL-O-BIT SLICED
American Cheese
10 oz.
pkg.
12.37 OZ.
Pkg.
8 oz.
ctn.
DIET COKE ? SPRITE ? TAB
Coca Cola
2 Liter
99
I iOOD ONI V IN H A f I OHD N 0
SWEET
lfellow
Com
VP
LARGE)
50* OFF LABEL
Listerine
Mouthwash
32 oz.
Ml.
6 Pak 12 os.
GOOD ONLY IN RAEFORD
Honeydews
FRESH
Prune Plums
Bluebenies
BUY ONE
TWIN PACK
only
Roll-On
SHAMPOO OR CONOmONER
Suave
Mc Coffee Filters
Sun. 9 A.M. -6 P.M.
Mon.-S?. 8 A.M. - 10 P.M.
EDENBOROUGH CENTER
. . . Front Burner
(Continued from page 6)
required length of time. As soon as
the processing time is up, remove
jars from the canner. To not
tighten screw bands again.
Set jars two or three inches apart
on a rack or several thicknesses of
cloth and allow to cool in an
upright position.
Do not set hot jars in a draft or
on a cold, wet surface. Do not
cover them.
Here are several recipe varia
tions of favorite preserves.
FIG PRESERVES
1 lb. peeled figs
juice of 1/2 lemon
3/4 lb. sugar
Gather figs just ripe (they must
not be soft or cracked). Peel
carefully, trying not to cut too near
the seed. Place sugar in preserving
kettle with enough water to keep it
from sticking. Stir occasionally un
til it begins to boil. Add lemon
juice. This will prevent crystals
from forming. Add part of the figs
and let them boil until clear and
transparent. Remove to a shallow
pan. Add more figs to the boiling
syrup until all are used. When all
figs are removed boil syrup until
thick as honey. If syrup is not thick
enough, cook until it reaches the
desired consistency (not jell stage).
If a thermometer is used, this
usually is reached at about 222 ?F.
If a thermomenter is not available,
cool a spoonful of syrup in a
saucer and test the consistency.
Skim off foam (this does not cause
spoilage, but is unsightly) and pour
hot syrup over fruit. Cover pan
with cheesecloth and let stand until
next day. During this time the fruit
absorbs much of the syrup and will
be a better product. The next day
return fruit and syrup to a hot unit
and bring just to boiling point. DO
NOT RE-COOK. Pack hot fruit
into hot, sterilized jars and add
syrup to fill jar to 1/2 inch of top.
Remove air bubbles, wipe top of
jar, and adjust lids according to
type used. Put in hot water bath
canner. Cover jars of preserves
with hot water and process at sim
mering point, about 180?F., for
about 10 minutes. Store in cool,
dark, dry place.
PEAR PRESERVES
Peel pears and cut into uniform
pieces. Use 1 pound of fruit to 3/4
pound of sugar. Add enough water
with &igar to make a thin syrup.
Bring the sugar and fruit juice or
sugar and water to a rolling boil.
When syrup has cooled slightly,
add prepared weighed fruit. Cook
rapidly in an open kettle until fruit
is clear and translucent. When
fruit is done, remove from syrup
and place in a shallow pan (be sure
not to let foam stick to fruit). If
syrup is not thick enough, cook
until it reaches the desired con
sistency (not jell stage). If a ther
mometer is used, this usually is
reached at about 222 ?F. If a ther
mometer is not available, cool a
spoonful of syrup in a saucer and
test the consistency. Skim off foam
(this does not cause spoilage, but is
unsightly) and pour hot syrup over
fruit. Cover pan with cheesecloth
and let stand until next day. Dur
ing this time the fruit absorbs
much of the syrup and will be a
better product. The next day
return fruit and syrup to a hot unit
and bring just to boiling point. Do
not re-cook. Pack hot fruit into
hot, sterilized jars and add syiup
to fill jar to 1/2 inch of top.
Remove air bubbles, wipe top of
jar, and adjust lids according to
type used. Put in hot water bath
canner. Cover jars of preserves
with hot water and process at sim
mering point, about 180?F., for
about 10 minutes.
FIG PRESERVES
6 quarts figs
8 cups sugar
6 quarts boiling water
3 quarts water
Pour boiling water over figs.
Let stand 15 minutes, Drain. Rinse
figs in cold water. Prepare syrup
by mixing sugar and water. Boil
rapidly 10 minutes and skim, then
drop figs into syrup a few at a
time. Cook rapidly until figs are
transparent. Lift out and place
them in shallow pans. Boil syrup
down until thick, pour over figs
and let stand 6-8 hours. Sliced
lemon or sliced preserved ginger
may be added during 10 minute
boiling. Fill sterilized jars to within
1/2 inch of top. Put on cap, screw
band firmly tight. Process in boil
ing bath 10 minutes.
PEAR PRESERVES
3 quarts pears (sliced or chopped)
4 1/2 cups sugar
3 cups water or juice
6 slices of lemon (optional)
Pare fruit (if hard, cook until
tender in water). Make syrup of li
quid and sugar and add fruit to
partly cooled syrup and bring gent
ly to boil. Add lemon. Boil rapidly
until clear and tender. Let stand in
syrup to cool. Reheat syrup to
boiling. Pour fruit and boiling
syrup into sterilized jars to within
1/2 inch of top. Put on cap, screw
band firmly tight. Process in boil
ing water bath 10 minutes.