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Ctatea man, Solera. Oracoa.
Doughnut Man
iHas Ideas in
Dessert Lore
The man who makes dnurfimit
has cooked up a lot of ideas for
icatins them other than 1uet
of hand. Dunking of course re
mains tne most popular, way of
consuming them, but here he sug
gests making them do for dessert
with apples, as sundae or with
cranberries. .
aitlesauce doughnut
, DESSERT
Vi dozen doughtnuts
3 cans applesauce
2 tablespoons sugar
Vt teaspoon ground cinnamon
2 tablespoons chopped nuts
Slice douehnuta in half mm.
(Wise and place one-half of each
in a snaiiow pan. spread apple
sauce over each and cover with
the other doughnut half. Fill cen
ter and partially cover ton of
doughnut with remaining -Applesauce.
Combine sugar, cinnamon
and nuts: snrinkle over tnn nt
each doughnut. Bake in a mod
erate oven (375) for 25 minutes.
Serve with whipped cream if de
sired. Yield: 6 applesauce dough
nut ctessens.
I CRANBERRY DOUGHNUTS
1 (3 ounce) package cream
1 cheese
2 tablespoons milk
4 sugared doughnuts
4 slices ( V inch thick) Jellied
i cranberry sauce '
I.-- Combine cream cheese and milk.
Slice doughnuts in half crosswise.
I Spread one tablespoon cheese mix-
ture on cut side of each dough
i nut half. Place one close cran
! berry sauce between doughnut
I'halves. Yield: 4 cranberry dough-
nuts.
FRENCH TOASTED DOUGHNUT
i I SUNDAE
j 8 doughnuts
I V 1 t
1,, run milk
t '"' i Dash cinnamon v ;
. - -
j 2Vi tablespoons shortening
i V! pints vanuia ice cream
1 cup maple syrup
Slice doughnuts in half rrost-
; wise. Combine beaten egg, milk
and cinnamon In a shallow bowL
Melt shortening in a skillet. Dip
doughnut halves into egg mix
ture, turning them f to coat both
sides. Brown doutrhnut tm hofh
Vfcldes in hot fat. Place a ball of
i ice cream . between doughnut
ha lves. Serve with maple syrup.
Yield: 8 French Toasted Doughnut
eundaes..
MAPLE NUT DOUGHNUT
-. SUNDAE
6 plain doughnuts ,
1 pint maple nut ice cream
a cup maple syrup
i Mice doughnuts in half cross
: wise. Place V cup maple nut Ice
cream between doughnut halves,
s Pour , 2 tablespoons maple syrup
over each serving. Yield: 6 maple
nut doughnut sundaes.
PINEAPPLE FLUFF
DOUGHNUTS
j 1 egg white -
, 2 tablespoons sugar,.
1 1 tablespoon pineapple Juice
i 2 teaspoons grated lemon rind
I , 'ri teaspoon vanilla extract .
; 4 plain doughnuts
i 4 slices pineapple
; I 4 teaspoons shredded coconut
Beat egg white until foamy. Add
I sugar gradually and beat until
' stiff. Blend in pineapple juice,
; lemon rind and vanilla extract.
1 Slice doughnuts in half crosswise.
' Place 1 slice pineapple between
douehnut halves. Pile Va run rnor.
;! ingue and sprinkle 1 teaspoon co
ronut over top of each doughnut.
TPlace doughnuts on baking sheet
' and heat in a slow oven' (350 de
ll grees) for fifteen minutes, or un-
( til meringue-browns lightly. Yield:
f 4 pineapple fluff doughnuts.
Fruit Salad has
Western Tang
Here's a salad colorful and
good, fruit salads delight family
and guests; in addition, they are
chock-full of healthful vitamins
and minerals. .
GOLDEN WEST SALAD
8 canned aDricot halves
Vt cup ripe olives
i V cup chopped roasted almonds
j Vt- cup mayonnaise . 7
Lettuce for garnish -J
Drain apricots. Slice ohves from
. pits. Combine olives, celery, al
j monds and mayonnaise. -"Fill apri
j cots with olive mixture, Allow 4
halves per serving and arrange on
j lettuce-garnished salad plates.
Serves 4.
It's delicious; it's quick. Any
weather is Nalley's weather.
. In a hurry or lots of time; serrs
Nalley's Beef Stew. The family will
sty. "More, please." "Ohh, good!
"Best Beef Stew We Ever Tasted."
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tit' - : ' "
(I .
An lnterestina ldna
of ready-madd mix. Th Brown IWmtv TM - vi-
, . ,. .
fectioner. taqm
11.T V
i y ,t..'
It slices nicely, this frozen veal roll, which may h pu.
, chased in a size to fit the family's needs. Too small a roast
may not be such a good buy as one -which may be served
two meals as the smaller roast shrinks more. The roll
bakes slowly at 350 degrees to an Internal temperature
of 180 degrees. A creamy fat coating keeps roll moist.
Frozen Veal Roll on
Small Family Menu, Too
Frozen Veal roll has made its
- -
Stores and it Proves a verv craetieal
at
and covered with a coating to keep
nuucvu us inuuuucr wisnes,
any number of diners.
It slices well because it is boned. -
Roast the meat on a rack in an
open pan in a slow oven (325).
Frozen veal roll will nrobahlr
carry complete cooking directions
ior roasting ine frozen or thawed
meat. For sure doneness. insert a
roast .meat thermometer In the
meat, and cook to an internal tem
perature of 180'. The creamy layer
of fat which surrounds the meat
keens it moist and flavorful dur
ing roasting and Is the basis for a
ncn Drown gravy. ,
Enough for Seconds
Purchase enough on the roll for
several meals, for repeat perform
ances of veal are delightful. Since
the meat is boned, it's esneciallv
easy, ao cube, slice, or grind the
M
cooxea veai 10 use in numerous
tasty casseroles and salads.
The delicate flavor of veal is
complimented by distinctive sea
sonings such as spicy fruits, herbs,
garlic lemon and olives, so. use
them liberally in second-day veal
service, sauce veal slices with a
sour cream-herb combination or
soak them in a zinDv French
dressing or lemon-garlic sauce be
fore heating. Season leftover gravy
with chopped onion and a dash of
sage to ladle over heated slices of
meat For refreshing chilled serv
ice, combine chopped veal with
spicy fruits to make an attractive
mixed or gelatine salad.
Here are cooking times and
temperatures to help you roast the
veal roll to perfection, and a cas
serole recipe with delightful flavor
appeal. . .
To roast a veal roll, place It on
a rack in an open pan in a slow
oven (325) and cook according
to me zouowmg schedule:
; Weight. Time
. 2-4 lbs. . 4 hours
5-6 hours 4 hours
7-8 lbs. 6 hours
or to 180 internal temperature. If
uiawed, count one less, hour cook
ing time. ,
For -gravy: add 1 to 2 cups of
water to meat drippings in pan.
Boil and stir to dissolve brown
drippings. Use for gravy. Thicken
with flour if desired.
MAXTHAS TEAL CASSESOLE
lft cups cubed cooked veal
a laoiespoons outter or ,
- margarine
1 cup cubed raw potato
2 tablespoons chopped onion
1 tablespoon chopped green
pepper
1 can (Hi cups) condensed
. cream of celery or mush
room soup
leapsoon salt
cun 'shreddmt rhAoc
- Melt butter. Add totatos- Rtfr
and cook to brown potatoes. Add
onions ana green pepper. Cook 2
minutes more. Add veil and soup.
: ' V-"-1 uiu way; vomoint 1 Cup SUtecl COO-
salt. 2 or 3 .gg yolks or on. small eqg. 3 SespoOT.Sk,
DHuuiM uiiawoe.enea cnocoiata, melted and Y tearooon
amvaranr nenfn n Uii
"O. m mviLiw iKu
moat fnr email famiiv rn.
mm iniiiij AWAlfA
it moist, the veal can be cut off
werexore rnTl"g a roast to suit
- x
quart casserole. Cover with shred
ded cheese, dron biscuit or hut.
tered crumbs. Bake In a hot oven
t5-) 15 to 20 minutes. Serves S
to 4 persons. ;
Centerpieces Edible
rood centerpieces are thrifty
and can have a definite holiday
air about them. Get out your best
looking tray or bowl and let your
imagination run not. emerald
freen avocados, plump prunes,
meatv dried anrirot halvM
in-the-shell almonds and cluster
raisins cascading over all make
one ox the most attractive center-
i - .
? ylr. ver
7Z. 'rJZ wo,
Civ rcur cJ!J the
r r. vsnoay wn:as ra dorsa uous, utoose caa cl cur
davarly wrtaa Senta Qeus Uttart end sscl tt to your
c!JU frora our store. Eodt lanar b colorfuUy HWrcted om
9 Scrifa C!nt Serc!L cnA htdinim m e-J.M4 nMA4
nvabpe. We wO hove
4' 4P a ttm, m, a.
unro wosi ro$f urnce et Sonlo Clous, ladioao.
1
7, . "Wi .rr
Curry Sauco Gives
Lima Beans Stylo
Cooked dried lima bean hvm
delicious nutlike flavor
they're simply simmered until ten
ner ana seasoned with a little but
ter and salt. However, curried
lima beans will be a welcome
change. Make a cream t uun Hth
cream of mushroom soup, a little
onion ana curry powder to your
own taste. Pour mm- th mnW
limas and heat through. Different.
CUEJUED LIMA BEANS
1 diced onion
Lft tablespoon butter or
margarine
' 2 teaspoons currr mwdtr
' 1 can condensed cream of
mushroom soup
. 4 cup milk
2 cups cooked dried lima
beans
. Minced parsley
Saute onion in butter until soft
and golden In color. Blend
ry powder and heat a few minutes.
our m soup and gradually blend
in milk. Heat thoroughly. Put lima
beans in small
vidua! baking dishes. Cover with
aauce. race in moderate oven (350
uegreei; aoout zu minutes. Sprin-
im wia parsiey. serves 4.
Molassos Bar is
Chocblato Cookie
Molasses has been a popular
sweetening zor cookies and cakes
suice coiomai times. Here's a!
molasses bar eooki that k.. I
chocolate to make it sweet and
uavonui.
MOLASSES CHOCOLATE
- B0UAKE3
1 cup sifted flour
teaspoon salt
H'cup shortening "
V cup molasses
Vi teaspoon soda .
4 cup brown sugar
1 beaten egg
4 ounces semi-tweet
.. late bits -
Sift toeether flour ant s1t kAA
the shortening to the molasses in
a saucepan, ueat until shortening
Is melted. Add soda and brown
sugar, stirring until sugar is dis
I solved.
solved. Let cooL Add egg. Mix
weu.
1 ourea ux areasea can. ct
iJVi inches. Bake in moderate
oven, 350 degrees, about 25 rain-1
if
-7
Your Child
YcurToun '
USA.
thrill of reoMvinj on onswar Id f
e3 Sonto't lexers mti from 0ie
iPudding Sauco Has
jThaf 'Special' Idea
Plain akes and tmddlnn
come mastercieces when th-r ar
crowned wtlh an Interestlni: sauce,
we recorcmend almond ... nectar
sauce for it makes atf ordinary
puuowg taste ujte more.
ALMOND NICTAM KAVCX
I ctm anricot whnl fmlt
! nectar
H cup granulated sugar
wniespoons butter or
i rnargarine .
1 tabksDoon
Tew rralns nit
4 cup chopped or ready dic
t unonas
Combine nectar. snrr. Kutt-
cornstarch and salt. Heat to boil
ing, and cook and tir imtn n,!-.
ture thickens. Bemore from heat
na sur in almoods. Serve hot or
cold over pudding, cake, ice cream.
Make about IH cup saucel
There'a nothln nw i .
walnuts as far as fod value la con
cerned. Everyone known ki.
taste food faut Kwa w ,
UoMl gtory In a nutshell they
contain nrotein. ft ivi,m.
phosphorus, iron, provitamin A,
inianun and mm .m4, .7
andthafs a lot of nutrittoac
a
fSw mm Mamfi
SPECIALS CI THIS BOX WUZ, IS ON SALE FBIDaT 0!O.T-l A. 1L TO 11 A. IL
'; . 1 f -t ' I
SI IfS A C4H PowdW tt foS hi
ll
mm
EEADQUABTEE3 F03
Fresh tUrds-Clght off
the Fsrra H. Y. Drsised
Eggs Becomo
Main. Dishes
Eczs become main h when
baked in an omelet. Here are two
of many dishes where eggs take
top billing: '
BAKED OJXELET
pound sharp pasteurized .
process cheese
cup evaporated milk, un
diluted 4 teaspoon salt
Data of pepper
eggs, separated
Melt the cheese in top el a doa
ble boiler. Add milk gradually,
itirriiif constaaUy untH the sauce
Is smooth. Add seasonings. Ra
mov from beat. Beat the egg
yolks and slowly , add cheese
sauce. Fold mixture Into the stiff
ly beaten egg whites. Pour into a
weQ-greased In. skillet or shal
low oven-proof casserole. Bake la
oven of 323 degrees IS to 33
Cut into wedge-shaped pieces and
serve immediately. Makes aerr
ings. TUNA SHTRIXD EGGS
4 tablespoons tuna
4 eggs
2 teaspoons butter
4 tablespoons top milk or fo'f
cream . ,
Salt, pepper, and paprika
Creaae'each ramekin wilh U
BEST rOOD3
14-os, Botlaa
rvn1??
VaLp
A2TO U?
tepoea butler. Hare two
spoons tuna to each. 'Carefully
break aa cg orrt tW nma,
tprt&kle wt u salt and per per.
cover each wtUj 1 thkpooa top
mUk or cream. A daih ct paprika
on each adds to the attractieerMsaa,
Set the ramekins in "a shaLow
pan and bake to moderate ores at
123 degrees for 13-23 minutes, or
tmU eggs are set.
Chilled Krcuf
Makes Relish
Serve cold censed sauerkraut
with your next hot dog aurper.
It is good as a siie dish, or used
la the sandwich as a relkh.
And here is cold sauerkraut
relish that's espedalr good with
pork. Mix canned sauerkraut,
chopped apple, chopped otAoa and
enough sour cream to eor&iaire
these Ingredients. Add enough
sugar to take away the -hitt,-
UiUl several hours before
ing, to blend flavors.
rot an ArnrnxxR
To make a rood armrflm- rs-i
slices, of bacon to half crosswise.
kj wrap uc naii-auces around
big chunks ef canned pineapple:
secure with toothpick and broU
Slowly, turning once, tmtil
becon is criirp.
2
f rTi 1 1 - VfoiJ was Nssms
BU-O-Sea
Canpiell'i
Llnil 6 -Can
A-l
1CC3 Sheets Dell
EoooenT tlxa
HEAT SPECIALS
ak or Armovr's Cr scant
6. 13-
CCAXTTTT
leans
C31
Aimonds, Rico In
Turkey Stuffing
jnx:j persa c trvrr1'- it
as lscortii m the bird ;u:r,
coears bULsy Uaa. Js4 iao -och
care caa be Uk to vm atlecUoa
of jo the rtt recipe for ilxm
prrpaxstwo. Cae tera lht gets a
cheer Is the als4 an,d rv tfao.
ALXOXD RJC7C rtXTITNG
1 cups brown rtoe
H cup bv:.ter or saarg fcriie
cups hot water
I UUe;aoQ saa
cup flmJy chorel ceJt'a
3 cups chof-ped kry t
1 tearpoon powdered sare
U tcaapooo Uark pepper
, I cup chopped or riaSj.i diced
airoaoi
Cook nee aWty to bvier U
heavy skUct, rjjriag rj fr.
Cjueu'wy, isnui brtrw-m-d. Turn rtre
the butter to akOeU Add aa te
nee, cow and ewk m-rr -rrr
tcf , hortd. Mrtt
brown onion Lr.'Jy to the re!
"Atoteg butler, hur aU rwnammg.
tecnts into rice aris ri
btUJy. Stutrirg tor a nits is
pound turkey.
GMXM GAGES
wrSflL!!1? tre iiuma
theja tepresslTe final to a hurry-vp
svnrrs
Cans
Caa
WHITE EOffSt
PEAIIUTS
lZ-os. Tla
2faf
PRODUCE
CRANBERRIES
29c
POTATOES
I wt4 . 3 H. 29c
CELERY HEARTS
tg. 19c
Wkile
rUxrrs mi
5c
(?)
rzi
Ej:t7der Sire:!
'- J
Season and heat. Pour into a 2-
La