I ii
f (5c T Slerfmem, Salam. Or Friday, Sapt 17, 1334 f
m
20
1 1
s
By CRETCHEN 1 i '
Time and science fcave a way
f marching on very quickly, and
' the latter, fortunatelv. croeresses i
in the benetit n us numans. One
f the newer ways that Md sci
entist have aided the hoasewife
recently, is to take the lumps out
f dry milk. ;, '
Ever since non - fat dry rnflk
solids were first intrdouced to the
housewife it has been rapidly gain
ing in popularity as an ingredient
for cooked foods. Sift the milk
with dry ingredients and. the trick
was simple, but there I was one
fault, it was hard to mix smoothly
wher the dry milk was to be add
ed in liquid form, i The povrder
was sometimes tricky to mlxjinto
th. water smoothly, j: .
But now comes a dry milk pow
der that mixes easily. Just pour
the water into the milk powder
its as simple as that. Use it for
general cooking anywhere that
milk is needed and use it either
dry or liquid. It's handy and
economical. i '
1 1 i....v:f.:ot
I i U . I
f (
I i
Limas Go Into Old Timo Pot Roast
Pot roasts can be in class by
themselves and not, as some
folks think, second-best to the
more expensive roasts. Start out
with the same cut of beef you
generally, use, only this time sim
mer it with lots of finely chopped
vegetables in a sea of red wine
and sour cream. Add some large
dry limas the meaty, flavorsome
limas that give this Old World
Pot Roast lasting satisfaction.
OLD WORLD POT BOAST
2 cup large dry limas
3 to 4 pounds beef chuck roast
1 teaspoons salt , I
teaspoon pepper j -3
tablespoons shortening
1 chopped clove garlic
1; slivered carrot '
li large chopped onion
cup dry red wine
1 cup sour cream
3 tablespoons flour i
Vilcup water ' . I
1 tablespoon lemon juke
Hinse limas, cover with 5 cups
salted water and simmer gently
while the meat cooks. Sprinkle
the meat 1 with salt and pepper
and brown in deep skfyet or
Dutch oven in shortening. Re
move meat and cook garlic, car
rot and onion. Heat wine and
combine with-sour cream, then
pour into skillet and add meat.
Cover and simmer for about Tk
A ours or until meat is tender.
SIT DOWN
I You can cot down on .fatigue
if you sit down while you iron.
If possible do your ironing; at ojje
of the boards that can be adjust
ed to your height If you must
use the usual type, try sitting on
a kitchen stool that is high
enough to bring you comfortably
up (elbow height) to the board.
A stool with a back rest is a
help. And remember that a wide
ironing board allows you to cut
down on ironing motions. j
Stir in drained limas about 15
minutes before serving. Remove
meat, blend flour and water and
stir into hot liquid. Stir until
mixture boils and is thickened.
Add lemon juice. . Serves 6 to 8.
Candy Frcczo Ono Of Best Desserts
Perhaps you've forgotten how
to make peppermint candy ice
cream; if so here is a recipe to
try: : -
CANDY ICE CREAM -2
teaspoons gelatine
2 cups milk
2 tablespoons sugar
V teaspoon salt
2 cups heavy cream, whipped
1 cup crushed candy, pepper
mint or lemon stick; or nut
or peanut brittle
Soften gelatine in V cup cold
milk and dissolve in 14 cups hot
milk; add sugar and salt, stirring
until sugar is dissolved. Cool in
freezing tray until slightly thick
ened; fold into whipped cream.
Return to freezing tray and freeze
about 1 hour, or until mushlike
ia consistency. Turn Into chilled
bowl and beat until smooth; fold
in crushed candy stick or brittle,
return to freering tray and freett
2 boors, or until firm. Makea
about 1 quart ice cream.
America's first successful iron
works was founded at Saugus.
Mass.. 300 years ago.
Steer Beef Boneless Prime
G
Any izt
HOFFMAN
150 N. Commercial Salem
'MEATS,
INC.
Phone 3-5563
JUST ENOUGH
It f is I wise ' to cook only the
amount of vegetable your family
will eat at one meal. Holding a
cooked' vegetable and then re
warming it or. keeping it hot for
any length of time result in loss
of quality and of vitamin C.
lVaa (Jirr
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- - - - 1 ' I -. - ,
Xwit m i mam Mmp.
LJ
Prices Good V T f I V ' V I J l'
Sunshlnt .
HYDROX
COOKIES
12-ox. pkg. . . . 37c
Cut-Rite
Chech the Localion of Vour Nearest
Store and Gef the "Scoliy laliii."
I Ve Reserve The Right JrLimit Quantities
"Scotty"
Wax Paper
125-ft. Roll ... 25c
Early California -
OLIVES
Stuffed j
5-ox. jar . . . 4) C
Dial Soap
Bath size .. 2 for37c
leg. size 2 for 27 C :
I
H
STRICTLY FRESH
AA MEDIUM
ALSO TVY Ssajsta, JrfrfHssj
Sm lltslts, Tmt Q Wtsslii
fonrncMfeui 1
1 cov eomAMOk
pnfipi
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easy-to-can
PERFECT
RESULTS .
WITH
-
First home-producecJ
sugor irt the -
m
OHO
Spreckels
mm
(0)
(0)
"Scotty". Fresh Creamery
Q)
WILSON
Smiles Hoi giatt
1
TENDER MEAT
FRESH
Py
O )G : 1 14oz.bo!lle
U. S. GOOD
HORMELL
0)G
1 -1
Spare Kibs (?)s
IULK
351.00
Nallei
SYRUP
I DR. ROSS j
Dbg Food
2 27c
DR. ROSS I
Vita Meal
DR. ROSS I
Vita Meal
And Bits
5 lb. 79c i
' DOLE '
PINEAPPLE JUICE
3 89c
SNOW'S
CLAMS
7 Vi -ox. con 27c
SNOW'S .
Clam Chowder
15-oz. can m C
STARKIST
TUNA
Solid Heads
. . lb; fl
CELLO PKG.
Carrots
bun.
NO. 1 GOLDEN RIPE
Lbs.
LOUISIANA
Lbs.
1 GERBER'S
Baby Food
1 cans 35c
GERBER'S ;
Cereal
1 1 1
Pkg.
it's Hygisnically CIscnl
HUDSON HOUSE
3-Stiv Sweat
0)
(6j
PPM
hj&ZZT " Quart .........
t
8 oz.
for
IIAUEY'S
POTATO; CHIP
7 oz. pkg. z)
.11'
Swanson's
CHICKEN
FRICASSE
(Boneless) '
14 oz.
PrlfcJrUft
Vjf. Chris1 Ifc
(il 21dMdKarkfStL j
Ed's
Center SLKkL
1 1 21 Center St
Dcl-Mar-Ifct
i 3125 ILWrer loaf j ;.
Jonssivay-
Brooks and Rhrer Boaa
i Shopping CtBfer
llavcsuilb
JISOorfidlMi '
MM
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Columbia Empire
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