Filbert Cookies With
Bananas Aro Novel
jtm
r
hke 1) ihM.niri bj
v
Cooked" chicken Joint cheese,
with the tauce of cream,
, n top. .
Chicken the
French Way
Is Appealing
Roast thicken eeemt etpecltlly
appealing- at thia lime of year,
but after K hae been enjoyed,
there may be ln overs. Tura
tn problem Into culinary tri
umph with Chicken ParUiaa. B
wi- ZlZi .i.h 'ih. .h r.flcult to make, and here's u in-
coffee adds (t to Una lnterestin
BieaL
nnnitM r awsun
I packagea rroien broccoli
1 can rondenerd muihroom
aoup
H cup heavy cream
traspooa coarsely ground
black pepper
K teaspoon roaemary
1 teaspoon Worceeterthlra
eaure
. Sliced left-over chicken,
turkey or duckling
4 tlicee packaged proceaa
American cheese
H cup buttered toft bread
crumbt
Cook broccoli tut!) fork-tender
and drain. Meanwhile combine
aoup, cream, pepper, roaemary
and Worcestershire aauct. Heat,
atlrrlng, until smooth. Arrange
broccoli la shallow, greased cas
serole. Cover with sliced chicken.
Arrangt cheese alicet on chicken.
Pour sauct aver all. Too with
buUertd crumbt. Place la hot
oven, 42S degree!, until crumbt
art goldea browa, about 10 mis-
Utet. Makea I servings.
Ccrcsl Make Pia
..ere Gf amorous
Whei your menu require a man
tlzed dessert, nothing can beat I
hot apple pie. But Instead of (err
ing the traditional two-crust pit,
try surprising your family with
lighter tnd even more delicious
French Appl Pie.
Thii new version U made with
a crispy topping of fugar-coatad
corn flake that go right from
package to pi with no additional
weetening needed. Slightly crush
the flakes, sprinkle them over tht
pi before baking, and presto
there t your French accent!
FRENCH APPLIE PIS
I cup thinly sliced applet
1 1-inch unbaked pi shell
cup sugar
1 teaspoon cinnamon
tablespooni butter or
margarine
4 cups tugar-coated corn flakes
Arrange apples in pie shell
Combine sugar and cinnamon and
aprlnkle ever applet. Dot with but
ter. Crush Sucar Frosted Flakes
slightly; sprinkle over pie. Cover.
Bake in not oven U2S degree)
about SO minute. Uncover; lower
heat to moderate (375 degree) and
bake about JO minute longer.
Yield: 10-Inch pi.
Lemon Sauce for
Fine Meat Topper
Ram I doubly delicious served
with this new tauce, which com
bine raisins, pineapple, and
lemonade in a apicy and flavorful
blend. .
The tauce 1 mad with frozen
concentrate for lemonade that
pure lemon juke, already frozen
with tugar, wmcn givet taucet a
delightful lemon test and tang.
This recipe Is particularly easy;
and once you have tried it, we
are sur it will be a favorite.
Here it ia:
LEMONADE FRUIT SAUCK
FOR HAM
1 (top.) can frozen concen , .
trste for lemonade
1 ctnful water (fill lemonade
can once)
1 cup raisin
' 4 cup crushed pineapple
4 cup sugar (or to taste)
2 tablespoon cornstarch
2 tablespoon cold water
1 tablespoon butter
4 teaspoon allspice
4 teaspoon nutmeg
Combine concentrate for lemon
ade with one canful of water, in
saucepan. Cook raisint in lemonade
mixture, over low heat, for 5
minute. Add pineapple and tugar.
Dissolv cornstarch la cold water
and Ur into the mixture. Cook
over low heat, itirring constantly,
until thickened. Remov from
beat; add butter and iplcet.
Serv hot over hm.
NICE GLAZE
Slightly beaten egg yolk thinned
with water, will give pastry or
cookie thlcy ll.
'J.
ft
"
it
;
broccoli and breadcrumbs in Chicken Parisian, which galnt ftvor
and mushrooms, nicely tetsoned. The nUture It btted until crisp
:
Yeast Bread Has Crispy Cereal
Remember Uio wonderful thrill ; water. Set in wjrm place (Mt$
of eomlnf home from arheol oa a , drgreeti until double In bulk, about
cold day te find the kitchen filled 1 1 hour. Punch fltt down Into dough,
with the fragrance of yeast bread, full edget into renter. Turn dough
fresh from the even? Thoae still-1 completely over In bowl. Cover and
arm altera covered with lata of , let rie again In warm place H0-
butter and jam made irom the
summer I choice it mint muiiim
healthy young appetttea aa bo food
ever haa before o since.
Homemade bread doei take
little eitra time, but It lin t dif-
teretting new recipe:
OLD-rA-IIIIONrD "WHOLI
WHKAT" BREAD
1 cup bite-tlu threaded
wheat biscuit
S teaspoon salt
cup sugar
h cup shortening
1 cup milk
14 cupt water
1 package artiv dry yeast
OR 1 cak compreised
yeast
44 cup tilted all-purpoM
flour .
Put "blte-tiie" shredded wheat
blacult. tak, wgar, and thorten-1 iuywibu
AtWKriaiBy Nautical Crew
a saucepan. Bring to a boil over
low beat. Pour over cereal mix
ture. Stir. Cool to lukewarm (torn
H decree), stirring frequently.
Dissolve yeast la remaining ty cup
water. Tor dry yeast, use water
it 110-111 degrees (few drop on
wrist feel warm). For compressed
yeast, tu witer at 10-83 degree
(few drop oa wrist fed cool).
Stir dissolved yeast into the luke
warm cereal mixture. Add flour
a cup at a time. Mix well after
tach addition. Finish mixing with
hand and form into a ball. Turn
onto floured board and let rest
for 10 minute. Knead until the
dough It smooth and elastic. This
will take (bout I to 10 minutes.
If dough sticks to board or hands.
flour them Juat enough to keep the
dough from t ticking. Form Into a
ball. Wash the bowl. Great it and
two 14 S 44-inch loaf pant. Put
Af. '.nd tur?
It over so top of dough I gretsed
Cover with cloth wrung out in hot
nPineappIe-Liver
Patties Good
Liver step out in a new dress
in thii receipt for Pineapple Liver
Pattic). It' a good idea to serve
liver, on of the most healthful of
food, in a variety of ways in ad
dition to the usual pan fried liver.
If you or membert of your family
eat only because it ia good for
you, do try this simple trick. First
pind the liver, form into patties
ana Dan atop a cue of golden
pineapple. The good fruit flavor
penetrate the liver and maket it
taste to good.
PINEAPPLE LIVER PATTIES
14 pounds liver
1 medium-sized onion
1 eggt, well-beaten
teaspoon talt
4 teaspoon pepper
2 tablespoons flour
0 slices bacon, partially cooked
0 pineapple tlicet
Cover with boiling witer and
let ttand for 10 minutes. Removt
tkin and veins from liver and
put through meat grinder (fine
grind) with the onion. Combine
ground liver and onion thoroughly
with eggs, seasonings and flour.
Shape into 0 patties 1-inch thick.
Fry bacon for a minute or two,
just until it ia limp but not brown
and crisp. Wrap bacon around
edge of each patty and secure
with a toothpick. Lay pineapple
slices in a tingle layer on a cooky
sheet or shallow baking pan. Place
bacon wrapped patty on each slice.
Bake in a hot oven (400 degrees)
for. 15 to 20 minute or until well
browned. Serve 4.
SALEM'S OWN!
Dutch .laid Margarine
1
n drgrtet) unlU double in bulk.
auoui i nour. runcn pougn oown
and pull edge into center (gain.
Place on floured board. Knead for
a short time, about 2 minutrt.
Cut dough ia half. Prest cut edget
down firmly to teal and form two
ball. Form each ball into a loaf.
Place ia greeted pans. Cover with
cloth wrung out In hot water and
let rise In a warm place 5
j . i . . . j . i. , . i
r?Lu.m" " "S: ."
minute befor loavn hav. fb
lidied rising, beat even to moderate I
(1M deeees). Bik. on canter rk ,
1 hour or until hollow sound is
heard when top of bread I tapped.
Remove from pan, at one. Cool
on a rark or crostwlt on top of
bread pant. Maket 1 loaves.
mamIa C.w..M J
Your "crew" will love every
mouthful of thii Old Salt't favor
It and you'll be able to spend lest
time in the galley.
Old Salt't raverite Caaiereie
4 pound quick froten flounder
fillets, thawed
I tablespoons butter
1 can condensed cream of mush
room soup or condensed cream
of celery soup
Hi cupt water or milk
4 to 4 cup finely chopped onion
1 teaspoon lemon juice
4 teaspoon salt
14 cupt (S-ounce package) pack
Dash of pepper
age pre-cooked rice
1 box quick-frozen peas, thawed
Cheese slice or 4 cup grated t
Cheddar cheese.
Paprika
Cut flounder into small ttrips or
cube, and saute in butler S min-
Utet.
Meanwhile, combine soup, water,
onion, lemon juice, salt, and pep
per In a saucepan. Mix well. Bring
to t boil over medium heat, itirr
ing occasionally. Pour about half
the soup mixture into a greased
14 -quart casserole. Then, in layers
add the pre-cooked rice (right
from the box, the sauteed flound
er, and peat. Add remaining aoup,
top with cheese, and sprinkle with
paprika. Cover and hake in mod
erate oven (375 ) 20 minute. Maket
4 servings.
Note: If desired, remove cover
after casserole has baked 15 to 17
minutes and place under broiler
5 to 5 minutes to brown the cheese.
Pineapple Proves
Handiest Fruit
For a festive dessert, drain
syrup from a No. 2 can of pine
apple chunks or tidbits. Mix with
2 tablespoons brandy and pour over
Rineapple chunks. Chill f or S or 4
ours. At dessert time, cut angel
cake into wedges and spoon pine
apple over cake and top with
whipped cream.
Pineapple and cranberry sauce
combine to make a quick and gay
garnish for meat. Measure 1 cup
of whole cranberry sauce into a
bnwl Stir lightly with a fork to
break it up. Add a drained No. 2
can (2 cupt) pineapple tidbitt and
blend. May be served immediately.
This delicious tauce is especially
good with veal or ham.
To your favorite noodle casserole,
stir in 1 cup of drained pineapple
tidbit and 4 cup of fluffed green
olives. Bake at usual.
Combine equal amounts of
crushed pineapple and maple syrup
and simmer for 5 minutet.
uldiT&id
HUNDREDS Of
. . . ASK FOR
MILES FRESHER
AT YOUR LOCAL
FOOD STORI
.I Friday Night
Shrimp Bake;
Supper Dish
Friday night dinner party ever
aluinp you when you ralud mat
aome of your gunii wouldn't be
eallnf mea(7 Thia Avocado fihrimp
Bake It the perfect anr fur
turn quandary. It i a real partl
fird mala duh, Rmooth tliret of
green avocado and curly pink
ahrimp in rich eh taute,
over rice, are colorful a can be.
And you ran prepare the whole
thing ahead, 'esrept for tliclng the
avocado, to you won't have to be
a hualrta who pulls a dlaaimrar.
ing act In the kitchen, and miaeet
out en all the fun!
AVOCADO IHRtMP PAKE
4 cupa hot conked rice
Vi cupa before cooking)
1 tahlespoont butter or '
margarine
I tablespoons flour
1'4 cupa milk
teaipoon aalt
cup grated American chert
1 cup it-ounce cant cleaned,
cooked ahrimp
I large avocado
Withlly- prcii rice Into well,
buttered 'i by 5' by IVInch
loaf pan. Keep hot until time to
serve. Melt nutter and blend In
flour. Add milk and cook, stirring,
until thick and emouth. Add aalt
and cheene, and atlr until rheee
mrlta. Add ahrimp. Turn rice mold
onto plutter and apoon aauca over
it. Cut avocado in half and remove
aecd and akin. Slice fruit over
rice and aauce.
Makea 4 to aervlngi.
Pink Shrimp in
New Supper Salad
Most colorful It this supper
MW h it. curly pink ah.imn:
Sl"" wd11.tom,.
"JZaJ ... 1 " .
'hredded lettuce. It sure to whet
appetites, especially u you serve
anul U. .....1
It with flrst-of-the-teasnn aspara
gus and buttered carrots to take
care of (lie hot part of the meat.
Toast hard rolls, buttered and
tiwlnkled with Parmesan cheese,
until golden brown to round out
supper, and top it off with apple
pie.
FRIDAY Sl'PPER SALAD
4 cup ripe olives
1 medium-sized tomato
1 cup cooked cleaned shrimp
2 cups coarsely shredded lettuce
4 cup salad oil
14 tablespoons lemon juice
4 teaspoon salt
4 teaspoon pepper
4 teaspoon dry mustard
4 teaspoon celery seed
4 teaspoon grated onion
Cut olivet into large pieces.
Dice tomato. Add olivet, shrimp
and lettuce. Stir together remain
ing ingredients and pour over first
mixture. Tost together lightly.
Serve at once. Serves 4 to I.
Cranberry Juice
a..--. J ! r
ireaiureu in JUUCB
Cranberry Juice and cloves pro-!
vide a sweet, spicy sauce that adds I
special flavor to ham, pork, and
veal.
CRANBERRY-RAISIN SAt'CE
4 cup brown sugar
1 tablespoon cornstarch
4 teaspoon gTound cloves
1 cup cranberry juice cocktail
1 tablespoon lemon juice
4 aKI ArYss-n a waieina
.... '
uti tuu, luiiiBisiiu, auu iiurs ;
ta. r..j.,.n .i;. i
a saucepan, oradually stir in'
k i,.; i... 4..; a-
cranberry juice, lemon Juice, and
..:.!. rJji. ..... l ...
til thick, about ( to 7 minutes
Serve hot.
CLEAN KALE
Be sure to remove all coarse
stems when you are cooking kalr,
and wash the vegetable well in
several waters. Chop the kale and
cook It rapidly in a small amount
of tailed water, plut a little butter
or margarine, until it is tender.
r 3r-!
FRESH FOR SALAD
CRAB MEAT-SHRIMP MEAT
Allow Approximately 30c Per Serving
Prawns
Freth Fillet of
Red
Snapper
Fresh Fillet of
Sole
Finnan Haddie. W
FRESH
FRYERS
3 la 4-lb. K(D1
Avg. lb.EU5sJ
A rjee dull than preny enough
btk with luioout avocado
and peechei, to be lerved with tour cream.
6.
!
These little farts, made of petal
'- VK
coarsely broken pecans nd brown tugar for tweetening. They would b a sensation! tweef
to serve at an afternoon coffee.
Tarts Filled With Coffee Mix
When the stage is set for det-1
aert. coffee and pecan peUl Urt.
make their entrance, front and
center. The tarts' pastry is deco-
rative. the filling lixht and fla-
vnrfnl AnH Ih. nf fprnhit
steaming hot plays a leading
role at any time of day.
PECAN PETAL TARTS
2 packagct pie crust mix
1 egg
cup brown sugar
2 teaspoons instant coffee
Few grains salt
1 tablespoon melted butter
or margarine
4 teaspoon vanilla
a cup coarsely broken
Prepare pie Crust as directed
on package, and divide, in half.
Roll out each half 4-inch thick.
cut m mm 72 2-inch circles.
. .,, ,
Place one circle in bottom nf
. :. ,,. .
each of iz muffin cups. Ar-
...i; ,;i.
range 5 overlapping circles
around inside of each muffin
cup pressing securely. Beat egg
just enough to blend yolk and
white. Combine sugar, instant
coffee and salt and add gradual-
ALA KING -
Tuna fish on fan u-hon von
put it in a cream sauce thickened i
with egg yolks and add mush- j
rooms, green pepper and pimiento ;
to it. -
It's Crab Louis Time...
Try Thit Delicious
FRESH DEEP SEA
CRAB 45c
OVEN READY
HENS
r
.,-4
. " ; '' ,
(s
for your mceit Friday mghi
tauca. The fruit pictured hart
Vi.v' ft'
- shaped bitt of pastry have a
ly to egg, beating well after each
addition. Add melted butter and
vanilla. Sprinkle pecans evenly
Into muffin cup. Spoon filling!" company "" - "
over pecans, filling cups not ! pieces of canned pineapple rather
ninf In Inn Rait in mnrlrrat
oven, 350 degrees F., 20 mm
utet or until set. Garnish with
whipped cream. Maket 1 dozen.
Spring Greens
Need New Dress
It's getting along toward the
time when well be looking to spr
ing greens for salads, and that
means French dressing. Here is
f "l ul ",UM
tries
CHIEF BREINF.R'S
FRENCH DRESSING
1 cup chili sauce
2 cupt ketchup
4 cupt talad oil ' "
Vi cup vinegar -
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
Vi cup sugar
1 clove garlic
LomDine cnui sauce, xeicnup
ana saiaa oil. Mir weu. Ada vine-
gar, salt, pepper, mustard, and
sugar. Chop garlic fine and mix
in last. Makes 2 quart dressing,
Store in refrigerator.
Crab Louit Recipe
CRAB
LOUIS
Arrange lettuce leavet on plate.
Heap a generous amount of
shredded lettuce and cover with
dressingCover with Crab Meat
and Garnish with Tomato and
hard cooked egg wedges.
DRESSING! .....
1 Cup Mayonnaise
1 Cup Monarch Sea Food
Sauce or Chili Sauce
Juice of Vi Lemon
Blend Wll
IMtMHWaMtlHHMN ttnttHINtl
Fresh Seafoods!
and Poultry
PITT'S
216 N. Com'l. Ph. 3-4424J
1L
.--1
' V 4
A
4-. 1
Kit
dinner gueiU it Ihit Shrimp Rice
it combination of canned peart
C
N
X,
filling that takes instant coffee.
FRESH FRUT
Sliced fresh pears are delightful
added to a compote of pineapple
' 0 " "'r.u" ". ,'r""
j . .,r" .'"T. C
'vlM ? " " ,. : '
i le crusnru iruu lur afycmi
anre sake. Have the oranges and
grapefruit cut into membrane-free j
sections. Pit the fresh date and
sliver them. Add some maraschino
cherries, If you like, for extra
pretty color.
WEIGHT WATCHERS
Cut a baked potato in half and
scoop out the insides. Put the po
tato through a ricer and mash
with salt, pepper and hot milk un
til fluffy. Spoon the mashed potato
back into the shells and sprinkle
with paprika. Reheat in the oven
or under the broiler. Garijish with
a parsley sprig. Chances are that
you won't miss the calorie-rich but
ter usually lavished on baked po
tatoes! The
PRQTEX- protects head to toe-all day lortgl
Now it's food-by to colored, chemical-smelling deodorant
topi. For new PROTEX Deodorint Soap i WHITE
fragrantly perfumed, too. Leaves you feeling so clean, and
protects from body odor all day long.
PROTEX-Vm utterly new deodorant soap
FROTEX sets on contact. Uied daily and ectuvelr, PROTEX
greatly reduces akin bacteria that cause body odor. For PROTEX
contains MS-9, one of the moat effective antiseptic ingredients
known to science.
PROTEX- true
PROTEX is oval shaped-pure, mild, gentle to most sensitive
skins. Perfect for daily bath and complexion care. Get PROTEX
today-regular and bath eiie. Gives you dependable
protection the whole day through.
The Dependable
Deodorant Soap
J; 'iiasasa tunnt '"
J' cue lif'd I'1"1'
' bkH' P"'lf
h rup hiniH
t tf
.ufri nullrd cWoUle
H rup rhmi4 fU'ta
y lumpoon ih baking la.
cup (irmly patted brown
ir
I tim vanilla
I rup ripe matlird hananai
I
pakage tend tweet tnotoiai
. l AIIMa,
I
m cupt ronlertloner'l tugar
t tea'l"""! vanlllt
4 rup buiter
4 rup undiluted vpald
milk
I Ooum Mtle marawhlno
rherriet
Sift together flour, baking pwd.
r, anda end tall. Cream hutten
Ing and tugar together until fluffy.
Add eggt en at lm. healing
well after ta h, Sur ia vanilla, end
melted chocolate. Mil In Hfte4 dry
tngresllentt alternately with ban
anat. Add chopped rUbert. Chill
ia refrliefator I nour. iiuf r
taatpoonfuli ont wigreal coukw
liQUilBlllilS
aT m a A - w mm
V.izaaQaaaaj JJ
'JSSm ENRICHED! I
wmmJ
asow MACUOM
aueic wNint auicMOMi
UUtONI wou
iim tieatoM
I Sunday Dinner Special i
I Pan-Ready-Hiit up loiorea, rresn
H J. II
AW n
Large lf lbs. I
I Plump L II -Each U )
I Limit 2 Please
NOW! Body-Odor Protection You'll Enjoy Using!
First Dependable
Deodorant Soap!
beauty soap, too!
ioi rr.
rc WITH MIRACU MM
tivn
Mht a I mil
ll
wnk a thl'k
11)1 Uf t'f fliHllllg. 'l ei
hull nmiinMiHi rtieiiy, tut tide
d"n, In rnif of troailng
t'liMllng -Mll ihiiti.kila bill and
buiier tutritMri a'lr bdtkly and
riil to iuktwarin Add Vanilla
Ulend In toidM tlwwrt' aunar al
Irrnaltly wlih vaHK!rd nulk and
cra4 Ihorwighly.
IYK TO rot.oa.
Hlend all dropt af vegetoble
fund coloring Into half a tup of
tuiar: toread the iiinnr on
p4(f ir,d dry at room temper
i f. 1 1 k. i ..I A - . -
aloft The lightly
Colortl ttigaf
will look pretty
Cok let,
tpriiikled on
rrp writ
tMh ph klrd and tmoked tongue
need to be refrtgertted. Try to ue
the tmoked tongii within thre
dart, the pickled tongue within
about (even dayt.
Add rt'ed orange rind to par,
age vamilt pudding and pi Idling,
Krv the pudding over memiirn
free sect Mint of fresh orange. Save
aome of the araage tectiont for a
garnuh.
KONOMlCAli tAJY TO ntrAM, miT
It' Miy to rv a viritty of tppninng
mil wh yaw M PORT! It MkmoiiI
products. Their bmtf Ituing Iwwt tp
jkiIi n children ni tft tJulli, lt
' km