Newspapers / The Coastland Times (Manteo, … / April 13, 1956, edition 1 / Page 2
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PAGE TWO Demonstration OINGS IN DARE AND NE W S The organs and glands of an ani mal are known as variety meats . . . sometimes called meat sun dries . . . meat specialties or fan cy meats. They all refer to the highly nutritious organs of beef, calf, pork and lamb . . . which are not classed as regular cuts. Va riety meats include: liver, tongue, heart, kidneys, sweetbreads and brains. Tripe and oxtails are us ually classed as variety meats al so. For the homemaker who is in terested in good nutrition for her family and at the same time is looking for ways to stretch her meat dollar . . . variety meats “fit the bill.” (1) Nutritious: Variety meats are recognized as suppliers of many nutrients in extraordinary amounts. A 3-oz. serving of any of the variety meats furnishes about the same amount of pro tein as an equal serving of lean meat. Liver, kidney, brain and sweetbreads provide considerable amounts of vitamin C. Liver is especially high in vitamin A and iron. (2) Delicious: Famous chefs have long recognized the delicacy and flavor of variety meats . . . the homemaker can profit by their example. Many people have never taken the opportunity to try va riety meats ... or perhaps they have not eaten them when well prepared. (3) Economical: The price per pound of liver, tongue, heart, etc. is often about half that of regular economy meat cuts and consider ably less than the expensive cuts. The price is low because the de mand is small. You can expect abojut 4 servings from a pound of most of the variety meats. There is little or no waste. Today, let’s discuss liver and tongue. Liver is considered one of (i»W SEVEN STAR JL 90’Proof 5 2.45 PINT I G&W I ■ seven star I $3.85 . ■ jl 4/5 qt. I I 90 PROOF ■ ■-..—-in M aiMUtWnUiPMCBMUMNtVMnUM* M rtMlt IUIMU U " J BLENDED WHISKEY • 37tf% STRAIGHT f WHISKEY 6 YEARS OR MORE OLD • 6214% 1 GRAIN NEUTRAL SPIRITS . GOODERHAM & WORTS LIMITED, PEORIA, ILLINOIS flMff’gMieatMr WMI TRADE-JN.DEM. ME B l wA '--’i NmfIBSBNwQA RCA Victor Compton 21. » “Hidden Panel" tuning. 261 | J square inches of viewable | I area. "4-Plus” picture quality. | v ... . , | Illuminated tuning dial. Phono- ■ You 11 enjoy RCA Victor’s ’ jack. Tone control. Tawny gold C r ' Uodel 21T6114), mahogany with 261 square inches of ; „ ed (mede| 21T6n ® J r , Sound «id beautiful Miw • 2,14,171 IhUm. I styling. Trade in today 1 * Per UHP—New High Speed UHF ■ . J tuning covers 70 UHF channels in ■" 2’A second si Optional, extra, at >-■ new IQW COST’ JOLLY RADIO SERVICE ENGELHARD. N. C. PHONE 521 the more tender variety meats. But, in cooking, remember that beef liver is less tender than the others. Braising is recommended for pork and beef liver . . . while broiling, baking and frying are satisfactory cooking methods for lamb and calves liver. Pork liver usually sells at 1/3 the price of calves liver and % that of beef liver. All are high in nutritive val ues. Pork liver is the highest in iron. Nutritionists recommend that liver be included in the diet at least once each week. Tongue is one of the least ten der of the variety meats. It is sold fresh, pickled, corned and smoked. Beef and calf tongues are large enough for family meals. Pork and lamb tongues usually are sold ready-to-serve. To prepare fresh tongue: Place in pot and cover with water. Add 1 teaspoon salt for each quart of water. Simmer from 3 to 4 hours or until tender. Plunge tongue into cold water to loosen skin. Remove skin and cut away roots. Slice and serve hot or cold with a chili or horseradish white sauce. Wondering What’s New? Dehy drofreezing ... a new food pro cessing method developed by the USDA at its research center in Albany, California. Dehydrofreez ing combines the advantages of two commonly used food preserva tion methods . . . dehydration and freezing ... at the same time eliminates certain of the disadvan tages of each. Currently dehydro frozen fruits and vegetables are produced for commercial use. Dis tribution of dehydrofrozen prod ucts to the retail consumer is not expected in the near future. See you at the District Federa tion. BRIDAL SHOWER A Bridal Shower was given Mrs. Ernest Lee Styron Monday night at the home of Mrs. Eliva Bal lance in Hatteras. More than 30 people attended. Games and contests were enjoy ed by all. A beautiful wedding cake with a bride and groom had been baked for the honoree. The bride’s mother, Mrs. Vance Midgette; her grandmother, Mrs. Fred O’Neal; her little sister and two of her cousins were present. The hostess, Mrs. Murray Sty ron served ice cream and cake. Jr fl fl - ”wr W fl iffliTi - I whMl fT fl fl fl ■ W ’flPWib 9 fla 1 * Be JH It’s Easy As ABC To Make Perfect Lemon Cream Pie ' By Nancy Cartar My mail indicates fresh, tangy lemon meringue pie to be an all season favorite in many a family. But the mail indicates, too, that many women have problems making this pie so that it looks good, tastes good and doesn’t run when cut. Lemon meringue pie is easy to make. You just have to observe a few rules, take time to make it, and most of all serve it within a few hours after it is made. It just isn’t a pie that keeps well. Here are the things I’ve found in testing lemon pies. Maybe they’ve been causing you trouble, too. The secret of a creamy smooth pie is to follow the accurate measurements in my carefully tested reci pe. I have found that a thicker filling can be made over heat than cooking in a double boiler. By mixing the dry ingredients together you separate the starch granules; then by adding the hot water gradually, the mixture will be smooth before you start to cook it. Having trouble with the filling being too thin or tasting starchy? Well, both are caused if the mixture has not been cooked long enough. This cooking takes about 8 to 10 minutes, and it means you just have to stay right there and cook it slowly, stirring it all the while. _ Here’s another important hint: add the fresh lemon juice to the filling mixture after it has cooked, stirring the juice in slowly and gently. This keeps the cooked starch granules from breaking up. The filling will have a fresher lemon flavor too if the juice is not cooked. One last tip, cool the filling before putting it in the cooled crust. Spread with a meringue and bake in a moderate oven. Cool the pie away from drafts and serve it within a couple of hours. We’ve lots of tested pie recipes so if you’d like more write to me, Nancy Carter, P. O. Box 4358, Atlanta, Ga. PERFECT LEMON MERINGUE Pll 1 8-or 9-inch baked pie crust 1% cups sugar 7 tablespoons cornstarch % teaspoon salt V/z cups hot water 3 eggs, separated 1 teaspoon grated lemon peel 2 tablespoons butter % cup fresh lemon juice i Bake and cool crust. Mix sugar, cornstarch and salt in pan. Gradually stir in hot water. Bring to a boil over direct heat; then cook 8 to 10 minutes over medium heat, stirring constantly until thick and-clear. Remove from heat. Stir several tablespoons of this hot mixture into beaten egg yolks; mix well. Pour this back into pan. Bring to boil, then cook over low heat for 4 to 5 minutes, stirring constantly. Re move from heat; stir in lemon peel and butter. Very slowly add lemon juice, stirring gently. Cool filling; pour into pie crust. Top with Meringue. Meringue: Place the 3 egg whites in a deep bowl. Beat until whites stand in soft peaks. Beat in 6 tablespoons sugar, adding only 1 tablespoon at a time, beating well after each addition. Continue until all sugar is used and whites stand in firm, glossy peaks. Start at edges of pie and work toward center; be sure to attach meringue securely to edges of crust. Bake in a moderate oven, 350 degrees, 15 to 20 minutes. Cool away from drafts. ROY ELWOOD ROUGHTON LAID TO FINAL REST Columbia.—Funeral services for Roy Elwood Roughton, 52, who died Thursday, April 5, at Norfolk General Hospital after several weeks illness, were held at Mala chi’s Free Will Baptist Church on Friday April 6, at 3:00 p.m. by the pastor, the Rev. J. O. Evans, assisted by the Revs. Don Wagner and H. G. Thompson of Ahoskie. The choir sang “Under His Wing”, “Jesus Lover of My Soul” and the “Last Mile of The Way”. Pall bearers were cousins of the deceased: Floyd, Jessie, Albert, Harold and Billy Spencer, and Carlon Everton. Interment was in the church cemetery. Floral trib- ■ utes were many and lovely. Mr. Roughton was the son of the late Warren and Cora Sexton Midgett Roughton. He was a mem ber of Malachi.’s Free Will Baptist Church, a native and life long resi dent of Tyrrell County, and a mer chant in oil products fcrr 18 years. He is survived by his wife, Mrs. Pearl Fleming Roughton; one son, Warren Rough ton, and one daugh ter Mrs. Peggy Roughton Brick house; four brothers, Clyde and Lonnie Roughton of Norfolk, Charles Midgette of Norfolk and Rober. Midgett of Columbia Route One, tad one grandchild. PLEDGER-DAVENPORT Columbia.—Miss Phyllis Daven port, daughter of Mr. and Mrs. Joseph Benjamin Davenport, and Melvin Pledger, son of the late Mr. and Mrs. John Pledger, and Clerk of Superior Court of Tyrrell County were married Saturday April' 7th at 5:00 p.m. at the Columbia Methodist Church, with the Rev. Robert H. Eason perform ing the ceremony. Close friends, families and relatives attended. LANE-DAVENPORT Columbia.—Miss Joyce Daven port, daughter of Mr. and Mrs. Thonjas Davenport and Hank Lane of the U. S. Marines, stationed at the Marine base in Edenton, and formerly of California, were united in marriage by the Rev. Don Wag ner ,on Friday at high noon, April 6th, at the Columbia Baptist Church. Only the family and close friends were in attendance. , • I A'’ THE COASTLAND TIMES, MANTEO, N. C. Champs of every weight class! New *56 Chevrolet Task-Force Trucks I z * Model 3104 pickup. • Forward Control chassis, Model 3442. • Model 3803 with refrigerator body. • Model 3805 panel. NEW LIGHTWEIGHT CHAMPSI "^ mi " ll,,iri WwW“w«f , *T^®w i wil 6000 Series truck with van body. • 5000 Series L.C.F. • 6000 Series school bus chassis. • 4000 Series stake. NEW MIDDLEWEIGHT CHAMPSI , , f fl; „, .A it -fa 10000 Series truck with tandem. • 9000 Series L.C.F. • 10000 Series truck with mixer. • New 8000 Series model as tractor. NEW !■■■—_ This is just part of the new Task-Force fleet! Come on in and see why anything less is an old-fashioned truck! • ) '■ i Hassell & Crees Motor Co., Inc. "YOUR FRIENDLY CHEVROLET DEALER" PHONEB7 MANTEO. N.C. K t m. SALVO PERSONALS Mrs. Perley Farrow and childen of Buxton have returned home aft er visiting Mr. and Mrs. Graves Midgett. Mr. and Mrs. Cyrus Gray and daughter Penny of Norfolk spent Friday and Saturday with Mr. and Mrs. Perry Farrow. Mr. and Mrs. Luther Hooper and children of Manteo spent Friday with Mr. and Mrs. Aaron Hooper. Mr. and Mrs. Walton Midgett, Mr. Bowman and granddaughter of Norfolk visited Mr. and Mrs. Flora Midgett Sunday. Mrs. Bettie Farrow recently vis ited Mr. and Mrs. Cyrus Gray of ‘Norfolk. Mrs. Claude Williams and daughter Ina Long of Manteo vis ited Mrs. Perry Farrow recently. William Hooper of Norfolk spent the week end with his parents, Mr. and Mrs. Garland Hooper. Earl Whidbee of Elizabeth City visited his mother, Mrs. Melvina Whidbee, Saturday. Alpean and Debra Hooper of Manteo are visiting their grand parents, Mr. and Mrs. Aaron Hoop er. Sparrow Midgett is visiting in Elizabeth City. Mrs. Blanche Pyland who has been visiting in Portsmouth, Va., with her sister, Mrs. E. M. Pearce, returned home Wednesday. She was accompanied by her daughter, Louise Rountree, who spent sever al days in Portsmouth. Mr. and Mrs. Floyd Hooper and daughter, Donna, and Mrs. Myrtle Hooper spent Tuesday in Manteo. They were accompanied home by Sharron Hooper, daughter of Mr. and Mrs. Leslie Hooper. BIBLE CLASS MEETS The Bible Class met at the home of Mrs. Ernal Foster Friday night, with 13 members and one visitor, Mrs. Virginia Cole of Norfolk, present. Mrs. Edna Garrish, Mrs. Pauline Oden, Mrs. Achsah Oden, each gave an uplifting story. Mrs. Kath ryn Midgette read the Easter poem by Peter Marshall. Mrs. Maude Austin “10 tips on how and when to Read your Bible.” The hostess served delicious refreshments. The class will meet at the home of Mrs. Winona Gray, April 20th. " x Special Dependable service Wholesalers and Producers ’"crabmeat* Excellent facilities , cudimdc for handling your . SCALLOPS SSTTsJSF ZZ// Kindi a/ Qiik 8<& 9 Fulton Fish Market New York City TYRRELL MAN GRADUATES QUARTERMASTER SCHOOL Fort Lee, Va.—Army Pvt. Victor Dunbar, whose wife, Frances, lives on Route 1, Columbia, recently was graduated from the general equipment repair course at the Quarter Master School, Fort Lee, Va. In the 14-week course, he was trained to install, adjust and main tain a variety of quartermaster machinery and mechanical equip ment. Such equipment included in tern! combustion engines, mobile laundry, baker, and field bath unit equipment, petroleum equipment, and smoke generator equipment. Dunbar entered the Army in July 1955. PHONE LOMBARD 3-1812 Highest Market Prices PROMPT RETURNS FOR ALL NORTH CAROLINA SEAFOOD HUFF FISH COMPANY WHOLESALE DEALERS 14-15-16 DOCK ST. FISH MARKET PHILADELPHIA 6, PA. 66 YEARS OF SERVICE SEABOARD FISH CO. Wholesale Commission Dealers in AD Kinds of FISH SHRIMP CRABS CLAMS, ETC. ROCK - FLOUNDERS • A SPECIALTY Telephone LE-94643 SECTION V. WHOLESALE FISH MARKET BALTIMORE 2. MD. Consignments Solicited Daily Returns FRIDAY, APRIL 13,1956 HATTERAS PERSONALS Mrs. Harry Austin has returned from Norfolk, Va., after visiting her children. She was accompanied home by her daughter, Mrs. Cant well Miller and family, who will make their home here. Mr. Miller is working in Norfolk. Mr. and Mrs. William Lingo of Norfolk spent the week end with Mr. and Mrs. Cecil Rev. and Mrs. Dan Meadows were in Elizabeth City Tuesday; also Mrs. Virginia Austin and Mrs. Wheeler Ballance. Mrs. Cliffton Austin and son .Cliff are home after spending two weeks at Ocracoke.
The Coastland Times (Manteo, N.C.)
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April 13, 1956, edition 1
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