4 Tba ClsfecBsa, Cclsau Oea, rrl&rr. UoTtsst 21, lJ
Oatmeal Muffins
1 Brcaltfcst Dread
0
Oatmeal's' a good cereal . for
many things raonnng menu.
cookies, waffles and muffins. This
r i
recipe for the utter will max
hot bread for fcreakxart or lunch,
and when varied can be used as a
i
tweeter breads .
OATMZAL ITCtTINS
1
cup sifted flour
cup sugar
teaspoons baking powder
3
teaspoon salt
tablespoons shortening
s
1
cup quick oats, uncooked
egg, beaten
1
1
cup milk
Sift together flour, sugar, bak
ing powder and salt. Cut in short
ening until 'mixture resembles
corn, meaL Add rolled oats, blend-
I ing thoroughly. Add beaten erf
and milk, stirring lightly. Fill
greased muffin pans H fulL Baka
? I
ISlllfllW 1
. i
- M :
1 ' : .
I in a hot oven 425) IS to 13 min
1 I '.r ,
utes, depending on size of muffins.
Makes to lk
Yariatloaa
Fruit or Nut: Add Vi cup rais
ins, chopped dates or chopped
nutzneats with rolled oats.
Cinnamon-Topped: Combine
Ria brown lU7ir. 1 tihlfttnoon
flour, 2 teaspoons cinnamon and
i xaoiespoon melted butter.
Hutler-millr" Suhctltut 1 mn
buttermilk for sweet milk. De
crease baking powder to 2 tea
spoons-, add Vs teaspoon soda.
wont'warp
Unused mnffln nine mev 4rVn
when you are hekin with nr
tially filled muffin tin. Half-fill
.fc . , . .
vu uauKa cups wiia water to
prevent warping.
.
'V
i
. i!
, N
mack tray. Ju pctjrld. yovre.II irtlh a d E4n . a tTS?
at a rtSw chJto and pal. SwUi. Er. Uh crtsp craim cad a trw cd
you y provided ccnplee atisiacrtioa xor in vow
. i .. . j.t. " ' f44im1 TMimnlrtn tMab unmethlno 'out of this world. TllO tOt
plng for the pecan pumpkin tarts takes brown sugar and butter, along with the nuts. Walnuts make a Tood topping too.
Nice thing about 4he individual pies Is that you can make th e shells ahead of time and freeze them, to be filled and baked
with ease the day of the big dinner. ; . "": : :- - -' .' ' " " ' " - ,; "
Nutty
Noodlo Loaf is
Handy for Fall
Tarts
flour
Individual pumpkin pies with a
utty butter toppL-g will add style
to any meal especially Thanks
giving dinner. The handy thing
about the individual tarts is that
the cook may make me sneus
ahead of time, freeze them and
put in the filling the-last day. Or
If preferred, she may bake the
shells, making the pumpkin filling
' In the double boiler and pouring it
In while hot. The broiler wul imisn
It hff. '
With pumpkin pecan tarts the
trirk ia its mix tosethex in a sauce
pan and i melt over low heat X
tablespoons of dark brown sugar
and . 2. tablespoons butter. Add
about Vi cups pecan meats. Stir un
xT pecans are coated with the
syrup. If the filling is baked in the
This casserole-cooked dish, like
many others similar, is -welcome
food when appetites are , good.
Noodles are the filling portion. The
sauce gives it style.
HARVEST NOODLE LOAF
4 ounces broad noodles '
yA cup butter' or margarine
cup chopped celery .
4 cup chopped onion
V cup enriched flour
1 teaspoon salt'"
1 cups milk
2 eggs - , - "
1 cup cooked, chopped
' spinach 1,4
Golden Egg Sauce
Cook noodles in boiling salted
water until tender (about t min
utes). Drain and rinse. While
noodles are cooking, melt butter
or margarine in saucepan. Add
celery and onion and brown light
ly. Stir in Hour and salt Add milk
and cook until thickened, stirring
constantly. Beat eggs and add
spinach and noodles. Gradually
margarine
2 tablespoons enriched
' teaspoon salt
" 1 cup milk :
Vt cup shredded nippy cheese
. 2 hard cooked chopped eggs
While Harvest Noodle Loaf is
baking, melt butter or margarine
in saucepan. Stir in f olur and salt.
Add milk and cook until thickened.
stirring constantly. - Add cheess
and stir until melted. Add eggs and
heat thoroughly. Serve over Bar-
Test Noodle Loaf. ' ;
Old World Idea
Rich meals can well dispense
with sweet desserts or may follow
the European custom of serving
fruit and cheese. Cornice pears.
beautiful with their blush of deep
rose, are coming into market to
gether with Roquefort or blue
cheese, they make a grana con
clusion for a meaL
Broiler-Cooked
Broiler sandwiches make quick
and easy luncheon fare, especially
it there are Just two people. Cover
bread with a mixture of cheddar
cheese, 'grated onion, chopped ripe
olives and sufficient mustard-mayonnaise
to moisten. Place under
broiler until cheese begins to melt.
Wonderful with a steaming hot
cup of coffee.. - '
1 you ve proviaea complete ioui.wu u
i ' 1 i : ; .
S - 1
fchditfws jiw ri 1 siiri ewaewwwseMeMaM-
78 c 0,01)00 Edc
Orange Jnico
rrei rrosea 'Cm CauTCm J
TUUUCT DAT "
Add new fillip to an old idea
bv servine creamed turkey in I
toast cuds rather than over toast
slices. Use a can of condensed
cream of mushroom soup in place
of the standard white sauce base
it you are in a hurry. Thin the
soup to desired thickness by us
ing about cup of milk. Add
chopped turkey and minced piml
ento and bring the whole to a boiL
Pour the hot turkey mixture into
toast cups and serve Immediately.
Ice Cream ricTor Fresh
.CcL
5L69
PILLSBUBT Plus Coupon Inside
Pancake FIohs1
Duller Crackers nmo
2S?
101b. Bag
58c
p f f Caoso cmd ScAbora
IrUlieC New Xnstcxnt
Xc. Jar
Standby
No. IVk Can
-2
loc
lightly. Pour into well greased
4 x 8Vk-inch loaf pan. -set pan
into pan of hot water.' Bake in j
moderate oven (350 degrees) about
1 hour. Turn out on hot platter j
and serve with Golden Egg Sauce.
. GOLDEN EGG SATJCp
2 tablespoons butter or
GiZSS
't
V
tarts, about 10 to 12 minutes be- stir in celery-onion sauce, mixing
fore the tarts are cooaea piace i
pecan mixture on top of each. If
cooked filling is used, place pecans
m tnn of each filled tart. Place m
mri.ni nvni. ISO decrees, at
ta 1 minutes. Serve cold. ' wit
whipped cream. , . ! I
Use your own pumpkin pie re
' ie or this, one: - .j-
rCMPKIN FECAN TARTS
1 teaspoons cinnamon
teaspoon ginger
V4 teaspoon mace
teaspoon nutmeg '
V teaspoon powdered cloves, ;
i . if desired.' r
H cup boiling water
cup sugar , , 1
1 slightly rounded cup u
: of pumpkin . A
, H teaspoon salt -'
2 eggs, unbeaten .
' 1 taU can (1 and cups)
, i undiluted evaporated milk ,
Mix the spices together in a cus
- tard cup or small bowl and stir the
boiling water in slowly, bet asioe.
Combine the sugar, salt, pumpkin
and eggs and mix well. Gradually
stir in the undiluted evaporated
milk, then add the spice mixture.
When well blendea. pour uuo un
baked tart shells placed on a cookie
v sheet for easy handling, and bake
ia i a hot oven, 450 degrees, for
about 10 minutes. Reduce heat to
SOO decrees, a moderately slow
oven, I and bake until the filling Is
almost set. 25 to 30 minutes likely.
! Cool to serve.
This filling may be baked in a
nine-inch, pie dish and will take
' ahout 45 minutes to finish baking
after the 450 degree start. The,1!
number of tarts this recipe wul
make depends upon the size of
' pans used. Any .fining left over
swry be baked as cup custards. -
If cooked over hot water in the
' r top. of the double boiler, filling
should be stirred often and re
member it thickens aa it cools. If
vercooked, it will get watery.
When cool, put into baked shells.
m
of
MAYFLOWER
IVIILK
vjitb 2VE1
Itneal
AMI:
I Bf SB 11. a-i i
Pill Tw
SaaeyhraHa
Stadnield'e
lOVi-os, SUe
I2i
Cranisrry Sanco w
t
aioH ioap
llptoa'a New f
Product , y Pk.
33 c
tticrnes u. jo,
lit
Tomato "Jnico
Hssfc
51
03
5 OEiaSo Jaice
Hunfe
ios. Cane
SW rMtnat Slakt Add lH cups
Eanuts to cooked syrup. Pour
o greased 8inch aquare pan.
Mark for cutting while still warm,
then break apart when cold.
Tillancoli 0::e:3
.2. Cm
Lod
2135 Falrsrounds RcL
Phone 3-9203
Atete
IIPFfell
i.'i 11 1 niia r iriif n
mum -v , w
mw
Plan now to make candy for hol
iday treats and .welcome gifta, -Send
for "Candy And How"
free, 30-page booklet ideal rec
ipes and secrets for candy success
every time. And here's an extra "
winner to start on.
2 (7-es.) cans salxed .
salted nets or
3 wpt whole MMtmeots
2 tabtespeens better ee
aargarMie ;
, Vi cup water '
, V eep dork cere tyre 1
2 cwps teet Swear ...
ON Y00R MARK
. ; . with a heavy, 10
inch iron skulet for this
rift -minded candy.Tbe .
brood surface permits
quicker cooking and the heavy
bottom discourages burning.
farser ,
Rid nuts of excess salt
by shaking them in a
-V sieve or rubbing gently
ing. Iirbtly butter a Urge baking
sheet. Lay out two forks.
Melt butter ot
margarine in '
skillet; add water and
syrup: bring to a boiL
Add sugar; stir just enough to
dissolve. Boil syrup (no more stir- -ring)
rapidly to 300 F. on candy
thermometer (hard-crack stage
when a small amount dropped in .
cold water separates into hard,
brittle threads). Remove from
heat; add nuts at once, stirring
euicldy. Pour out onto greased
sheet (do not scrape pan),spread.
ing as thin as possible. Ose forks
to pull brittle thin. When cool,
break into pieces. Store in air
tight container. Makes about 2 ,
: pounds. ' ,
11 . i
HJb.
Lod
$J39
Peannl DiUlcr ., " '
Be? Xis A laq U UorbUe Tr wti lock Joz,
pot
Combine 2-cups Beet Sugar ana
1 cup water m saucepan; bring
to bofl; cook 6 minutes.-Add 4
cups (1 lb.) fresh cranberries;
boil 5 r"" or until skins pop.
Remove from heat; add 4 tbepa.
chopped, candied orangt peel and
cup toasted, slivered almonds."
Chill before serving. Makes about
SVi cups 1
mm
m
awi
S Dread slivered, al
monds on baking sheet.-
Toast in moderate oven
(350 F.) 10 minutes. Let cool be
fore using. (Toasting is a good
idea for all nutzneats that go into
Maces or batten. They'll have
added crispoesa and flavor.)
U. S. Inspected
Toms '
tjllil m HUliM
1 nM
i
LEAN GROUND FRONT QUARTER.
G110UIID BEEFia
U; S. GOOD AND CHOICE GRADR
BEEF POT ROUSTS
FRESII LXAN MEATT
SPADE R!BS
rAN-RRADT -BADOt KIZX
I t
t 4
.38ft & '
LB. CSr
ZA&j Too toarwj tleoda
Cocposa To Ua
Lb. Cmttr
Fnssn nnBBirs
FRESH TIDIMED
DiSF TOIIGUES
ntrsn frozen sliced
SILVER SALTIQII
nsD- siiufpeh i
IS. eW1
Lbe.
Sugar Is energythe calcfcest
and cheapest source known. Food
energy is a "must" for all of os is
carrying out our daily talks. Beet
Soger gives thai needed energy.
perfect for conrf y end erery
'ft rr
1 ,
' " 1 1
- , ...
WTLLATA IS TO It COUNT
FIlESn 0STEH3n.5S?
1 . .
I -Cu2ii:d nans
TVJJ T BTV
Tender. Eeady-to-Eat lb. Li
rr gall's
CrFicdcs H J
COLDDl JUTS
Dmnmas
U. 8. KO. 1
rUXaiwJ Cm? LU. m
ZUJZZZD TUTS
lUm,
HO4
Win A Catttr er Aa
Cectric Zcmz.
Get Eciry HttVi Hers!
i " 1 V A 0 I
- : 1
7
0 I'M
AaEAT. OAKERY VE&ETADLCS LOCKCRS i
! II I S
Is
11
j j . . . J
; j ' T. ..io., '
t L- - vl 1 : r
mill p
trtsrui tor tscu rtsssoxs. ttc
f Ales gK.S fwdm PjCW
It "
L LLLLLI :
. V 1
' ' 1111
i