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4-CSec. SV-Sfeftsman, Sslsm, Orecsn, Frfsyr Jen. 21, 1953
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3 k
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1940 Mission Street
Fhona, .2-7661
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SVIFTS-RASHIR-SLICED
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FROZEN-VAN VALEN'S
CHICKEN
BEEF
EACH
To each'his own coffee cake! These little coffee cakes go one to a customer, and will
ptease either family or guests no end. To the accompaniment of a good cup of coffee,
they'll make lovely refreshment for mid-morning guests.
Little Coffee
Cakes Make
Refreshments
- . ..---. -'-;....
When your church or club
Croup comes in for a planning
aession at mid-morning, you'll
want a little "something-different"
to serve with -the coffee.
What to do? Just bake this deli
cious coffee cake in individual
pie pans and you'll say you never
saw a cup of coffee kept company
by a more unusual snack.
INDIVIDUAL COFFEE CAKES
V cup shortening
. 1 cup sugar i i
2 egg yolks
1 cups sifted, enriched floor
2 teaspoons baking powder
cup chopped walnut meats
Vt teaspoon salt
Vt cup milk
2 egg whites
cup sugar
Vx teaspoon cinnamon
Cream shortening. Add 1 cup
tmrar eraduallv and cream thor
oughly. Beat egg yolks. Add to
first mixture. Mix and sift flour,
haklnff nowder and salt and add
- alternately with milk. Beat egg
tff mt nnt &T7. Fold in.
tvnrr into wll-ereased individual
pie pans. Mix Vx cup sugar with
cinnamon ana cnoppea wuuui
snrinkle over batter. Bake
in moderate oven, 373 degrees,
9n tn 25 minutes. &erve not.
Yield: a - : :
Poach Dossort
Fluffy Golatino
Here's one of those wonderful
make-ahead refrigerator desserts.
It's party-pretty yet economical
for the faniiiy food budget Caooed
Xnrht give this charlotte its
-fruity flavor with vanilla wafers
ni tvtKMiw Mlaljoa mixture
mAMnm rrwm AfwlnMC. W like to
crepare this delicious dessert m
G rnornmg wznie xa weamer ?i
mnl tlwn take it from the refria-
nster and serve slices risht at
the zaer table.
PEACH CHARLOTTE
t cups earned peach slices
cup granulated sugar
- Few crates salt
1 cup syrup from peaches '
1 envelope (l tablespoon)
plain gelatine v
cop cold water
t l cap chr&ed evaporated milk
H teaspoon grated lemon rind
s tablespoons lemon juice
IS vanilla wafers
Drain peaches. Heat sugar, salt
and syrup together. Soften gela
tine in cold water and dissolve in
hot syrup. Blend an rind. Cool until
slightly thickened. Whip evapo
rated mOk until stiff and gradu
ally beat in lemon Juke. Fold
fata mtatiiM mixture. Line bot
tom and sides of 2-qoart mold
with vanilla wafers and peach
shoes. Fill mold with alternating
' and far CM11 imt3 firm. Un
layers gelatine' mixture, peaches
man to serve, aerves tns.
Rib Roast Still Top Eating Meat
shallow pan in a slow oven (325 F.)
Ulbs. 1 hrs. 140 F. (rare)
and roast according to the follow
ing schedule.
Weight Approx. i Internal
Tune Temp.
1 hrs. 140 F. (rare)
160 F. (med.)
170 F. (well done)
140 F. (rare)
160 F. (med.)
170 F. (well done)
140 F. (rare)
4 lbs.
6 lbs.
2V hrs.
3 hrs.
3V hrs.
3 hrs.
AV hrs.
3tt hrs.
In all our' rush to budget the
meat, we may forget about some
of the roasts that really should be
included on the menu occasionally
even in the family that watches
its meat dollar. One of those meats
is rib roast of beef. Every child,
than we sav. should have a stand
ing rib roast at least once during
bis childhood just to rememoer.
When purchasing your Deei roast i. tks.
for an occasion, select only topi 414 hrs. 160 F. (med.)
mialitv heef which bears a too I e i,m 170 V f nrll rinne)
quality brand to assure gooaness. 1 These schedules are based on
Vmi maw fifi1 f onlTI (T ri) FAAtfjl I f f 1 I. 4UM im C
at your dealer's carrying different inches from the tip of the rib to
stores roasts are priced differently Kjt ... ionger than 6 inches will
in accordance with the amount 01 f at i t'm to roast
1UJU S.HAS mKmaIa 4Va VAA MM. I
ICuUCsT CjC 1 1 IM ft-" use svodb vvwi-
tatac- Thtw. the "first" ribs. CUt
mh v wtlmi nrt fn th cfpaVx I FRTTTT IDEA
may be somewhat higher priced Bake winter pears and serve
per pound than tne rios cui xromi witn a soil cusxara utc xvi
ti ..... 4V. ilimiUar I ..mnTv i1csrt TVlA tlP.aTS Will
prized ribs may be sold under the bake tender in three-quarters to
name or rirsv nDs or as uib xxiu i one nour ia uiuui.c u.
and 12th ribs. ' Baste the pears with a light syrup
A fine roast deserves proper while they are baking.
a a I
cooking, so be sure to cook toe
msaf- at a lnw tpmrwratirrc. in re
tain the tuices. Also, ore-browning jitst RIGHT
w ai!n thai maat hafnr rnast.l A caiUrl it lust
ins is unnecessary for a juicyiricrht tn -rv with sDaehetn. to
roast if you start with top quality I f0UTf use a quart of loose-
meat and roast as uw tempera- t. nacVed mens and V4 to
i - . . .... hi ii
Prepare rib of beef for the oven
hv nlartnff it fat side in in a shal
low, open pan so the rib bones
form a rack to keep tne meat ott
the bottom of the pan. Then roast
in a slow oven (323 neg. r.) unui
thA rfpsired decree of doneness is
reached. A roast meat thermome
tr u thK most accurate suide to
doneness. Insert it in the thickest
part of the meat not touching
hnn nr fat. Internal tempera
tures should read 140 F. for rare,
160 F. for medium, and 170 F. xor
.'nail ilnna rnact. ;
To roast a standing rib Deei
mast, ttace it fat aide up. in a
cup French dressing.
and pepper to taste.
Add sal
G 12 fcr
$70
Those fish sticks yoo see in the frozen foods counter at the grocers are the begin
ning for a nice dinner. Her they ar served with Spanish rice for a sudden supper, when
company unexpected arrives. The rice is made with chopped onion, pepper and celery
sauteed in: butter, then tomatoes are added and combined with the cooked rice. , j
PURE
Walnuts Dipped
For Next Party
CiKrairod walmit ttns m DODUlar
candy, easy to make and greatly
appreciated, n
SUGARED WALNUTS
1 cups granulated sugar
V4 cup honey
Vt cup water
3 cups walnuts
Vt teaspoon vanilla extract
Combine sugar, honey, and water
in a saucepan and cook to 342 de
crees or until a Utile of the mix
tare when dropped into cold water
forms a soft ball between (he un-
. .a . .a J 3
gers. Remove from tne near, aaa
walnuts ana vamua ana sur uaui
ttie syrup has become creamy ana
MrV Turn MltA WU DaneT 10
harden, then break into individual
pieces. For the aafce ot appear-
aw amM wmr fktrnrless ColomZ
material. Or add grated orange
noaJ or otmnawiflH to the srrop for
variety. Makes asoui iv as.
Vour Gvaryday Sugar!
111 I i n"i"iT- i '
lbs.
(p)(p)
G
KITCHEN QUEEN
25 lb.
Bags
Tretty Print"
10 lbs.
for everyday
this year
PHEASANT BRAND
Boasting Oiicte
PLUMP
AND
TENDER
lb.
: A
TTTo -
MSiteralsoM
AD
rmn
Applo Flavor in
Chiffon Typo Pio
A Mttttn nU thst takes dder Of
anols faice and choDoed apples is
n intarastins' ime to serve com-
cany sometime. Nuts add to the
interest.
CIDER NUT
rwmrnv prK
1 tablespoon unflavored gelatine
cup cold water
teaspoon salt, cup sugar
1 cup hot ciaer j
V, mm rhoooed floole
2 tablespoons lemon juice
cup chopped nut meats
9 ftf vhitaa
1 Graham cracker pie shell
Whfooed cream
Soften eelatine in cold water 5 1
tnimitaa A(M ult and Vl CUD SU-
gar to cider, add gelatin and stir
- a aH aj a a I
until dissolved, uuu unui inics.
Whip. Blend apple with lemon Juice
ami uU viih ruts to whinoed
gelatine mixture. Beat egg whites
until stiff, beat In remaining sug
ar and fold into mixture. Pour
into pie shell and chill until firm. I
Snread with whipped cream.
Makes 1 (94nch) pie.
mm.
OF TUEwHIGH-PniCE"SPREAD ARE Hi TODAYS
IhiiKBtB(n)
Jlme
COTTAGE-TALL TINS
EACH
. 7,lSt-MMMsAu-
-
AaO TIT tpnina. triiliiili Mil u rx - ;l
tea tstB fila, fj HiisTm aal tesagaa. I
. . - fctlll icunai m uaon oa. soaaaMB, otsoco - ,
Compared to the "ffigh-Price"
Spread, Blue Bonnet gives you:
ALL THE MILK MINERALS
1 ALL THE CALCIUM
ALL THE PHOSPHORUS
Four times more
VITAMIN D
More dependable
VITAMIN A
each pound the year round
VITAMIN E
AND ALL THE VALUABLE
FOOD ENERGY Jf'
RITZ FAMOUS
POUND
BOX
U&l
Va '
mm:
"M
;Bag C)
Limit
WONDERFUL FOR
YOUR FAMILY!
Blub Bonnet provides ALL
THE NOURISHMENT you
could get from the best grade
of the "high-price" spread! lp
fact. Blue Bonnet is a more
uniform source of vitamins than
the "high-price" spread and
gives just as much of the milk
minerals. And you'll love blue
Bonnet. Every pound tastes
just so sunnyweet and spreads
so tmooUuy on your breaa 1 1
k.a..-ir.i nii hi m
4 ' '
TV. .r v,
V
MELTIMO ON HOT FOODS, or
tpread o tread. BLUE BONNET
Maroarint ne&s o pntr Umgt ui
staniiy tft a bunt of Ik rnny
twtct flavor to? tore.
'tvaa .aaSPZ-
lb.
Borden's Instant
Povjdered fJlilk 3.75f
DEMONSTRATION FRIDAY AND SATURDAY .
Grapcfniit
8-lb. fol
B3
Tubs Tl fol' f
Fkg. iicJ r
fflim TlRmnrnTmnAubpi qmirkoan qcoiiowy!
SAliD MIX
VECETADLES
IF