Psft POOD gSCTlON
Planning Breakfast Menus
Ahead Aid in
for buiy seasons, it It handy
to hive breakfatt menus
planned ahead. Here la a sug
gested Kt lor a weak.
. :: MONDAY ? ..
- Grape Juice
Shredded Wheat ..; Milk.
Crumb Cetfeecakt : Butter
Cocoa ' Coffee
TCKIDAT
Dried Fruit Compote '
Totaed Cereal Bowl s MUk
Cruller Butter
' : Coffee
WEDNESDAY
.. ' Thin Onnii Slice . .
. Oatmeal- MUk "
Sweet Biscuit Ptnwheels" .
!. : Butter ' r Coffee
. -;. THTJE8DAX - ' -
Fried Chicken-It
Can't Be Excelled
Tot S frying chicken, cut In
serving piece, mix 1 cup en
riched flour, 1 tablespoon salt,
2 tablespoons paprika, H tea
spoon poultry aeaaonlng, M
teaspoon pepper in a paper or
other convenient bag. Shake
chicken a few piecea at time
until coated evenly with flour
mixture. Place piece on rack
for a few minute before trying
. o coating will (tick.
Heat Inch melted fat or
talad oil In a heavy akUlet
Cook chicken in hot fat until
olden brown; IS to IS minute.
Turn piece occasionally to they
will brown evenly. Place chick
en Dlece one layer deep in a
shallow baking pan. Combine
Vt cup melted butter or frying
from chicken with cup broth
or milk. Drizzle butter mixture
over chicken. Bake in moder-
ate oven. S80 dearest, unta
chicken is tender; to to 10 min -
utes. Mske gravy, of course. . a
KUCtOUS
J
ICONOMICAl)
AMERICA'S
FAVCZITE
FISHER'S
IISKIT
T i. J
FUVOMOMI j
RAISINS . 49' Kippered Snacks 5'
PEACHES KiTer! 27' SUGAR 5 49'
Pancake Flour tt". 29' MUSHROOMS c u. 5'
Canned Peas grAT 2 .25' NAVY BEANSff 29'
ConnncdCornS Potted Meat T . 5'
Ripe Olives 17' -meats-
... Cascade Picnic Hams 45c
SQUIRT Sb" m"Xmmi skinless Wieners 49c
PRODUCE
CUXES Be
SPUDS ...50, 99c
CARWTS5...3,.r25c
RADISHES
SoHd, crisp.
BusyT4me
Pineapple Slier
Whole Bran Raialna ' Milk
Creamed Efg on Toat Point
Buttered Toatt
'l Coffee
FRIDAY
Cooked Prune with Orange
OarnUh
Puffed Rice Brown' Sugar
Milk Scrambled Iff
Pumpernickel Toast ' Butter
L Coffee . , .
SATURDAY '
' Chilled Grapefruit Juice
Farina Milk
Pecan Roll Butter
- vt ' Cocoa Coffee
SUNDAY
' . ' Honey-baked Apple
Oatmeal with Prune Orange
Topping '
Grilled Breakfast Sausage
' Graham Muffin Butter
Milk Coffee
Tossed Cereal Bowl. Toe
together, salad style, two,
three, or even four kind of
ready-te-eat cereal In a large
bowL Serve with cooked dried
fnitt atop. . .
. "Sweet Biscuit PinwheeU,
Spread rolled biscuit dough
with melted butter or margar
ine and then with brown su
gar. Roll like a Jelly roU; cut
in 1-inch slice. Place In a
greased pan and bake at 438
dome F. for 11 to 15 minute,
Oatmeal with Prune Orange
Topping. Combine ft cup of
prune juice and H cup of su
gar; cook about I to 5 minute.
Add ft tablespoon of lemon
Juice, ft cup of cooked, diced
prunes, and ft cup of finely
diced oranges. Cook slowly un
til thickened. Serve atop oat
meal, other hot cereals, ready-
lto - eat breakfast cereals, and as
sprea lor toast.
i Asm
-MIX'
PRICES EfrlCTIVI THUU. AND FRI. ONLY
Free Parking Daily Delivery Service Opea till 9 P.M.
lit State St We Reserve the Right to limit N tale H dealers, neaa t-SItt
5c
"
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X'
V
a
Cheese Soup,
Bimallaht Translated from
Arabic means "Come and Eat"
In' many American homes
"Soup's On" means the same
thing. You will not have to beg
family or guests to come and
eat if the soup 1 a hearty
cheese coup made with natural
Ham-Peach Salad,.
Ham and peaches are used in
this tasty salad.
Ham and Feaeh Salad
Ingredients: 10 canned cling
peach halve, one (3-ounce)
package cream cheese, one (3
ounce) can deviled ham, salad
greens, tart French dressing.
Method: Drain peaches thor
oughly. Blend cheese with ham
and heap into half the peaches.
pi op viio remaining peacn
halve, pressmg together. Serve
on greens with French dressing.
Make 5 servings.
Best for
Shortcake (Limit 3)
3
THE CAPITAL JOURNAL, $akm, Oratw
3V
4
Interesting Condiments Alway a Hit. . .
American Cheddar and served
with a' variety of interesting
condiments.
There will be no necessity to
grate the cheese if you use the
3-ounce roll of natural Amer
ican cheddar. Just slice it thin
ly, add It to the hot soup mix
ture and stir until the cheese
is completely melted. .
Pas a tray of condiments and
let each guest or member of
the family sprinkle a spoonful
of each condiment over the
creamy yellow soup. It's fun
to tee the blending of the color
ful additions and to taste the
intermingling of flavors. Green
pepper, red pimento, yellow
egg yolk, golden brown toasted
almond slivers, bits of crispy
bacon and popcorn, add eye
appeal, flavor and conversation
al value. .
Cheese Soup ,
(Makes 6 to 8 servings)
Pkss
s-joo
rj ;..k
t t -
..-t
2 tablespoons butter or .
margarine.
2 tablespoons chopped onion
' 2 tablespoon flour
2 bouillon cubes
lft quart cups) homogen
ized milk .
4 S-oi. package cheddar "
cheese, sliced
Melt butter or margarine in
saucepan. Add onion and cook
browned. Stir in flour; blend
well. Add bouillon cube. Grad
ually add milk, stirring constantly-
until smooth. Add
cheese. ' .Cook " over hot (not
boiling) water, stirring occa-'
it
A x.i
iiiiy
THEY'RE GUARANTEED FRESH
THEY'RE FIXEST IK QUALITY
THEY'RE MADE BY EXPERTS
ALWAYS DEUCIOUSLY CRISP
AVAIIACU AT
.!?:,
tf
t 1 Tir
'-.N
'1
ilonally,- until cheese melts.
Serve at once. If desired; sprin
kle top with chopped crisp ba
con. Accompany Cheese soup with
condiments: '
Sprinkle a spoonful of each
of the following condiments on
each servings, or pais a condi
ment tray and let your guests
help themselves!
1. Popcorn
2. Chopped green pepper
3. Finely chopped pimento
4. Sieved egg
5. Toasted silvered almonds
6. Minced onion
r,
(I
5f 'h''
DOS
... -
(imps &yst
YOUR Mg6HCORHOOO CZQCttl.
Curried Shrimp
Filling and Appetizing Main Dish
The home economist for the
American Dry Milk institute
sent this good ring suggestion
far fUlin' fere:
Spinach Bias
ft cup butter or margarine
ft cup flour
ft cup nonfat dry milk solids
. 1 teaspoon salt
' teaspoon pepper
ft teaspoon Accent ,
1 cup water '
Swiss Chard Used
In Many Ways Now
Swiss chard is member of
the beet family and is tome
time called "the leafy beet."
However, It is used mote at a
pern than at root vegetable.
Ita large curly leave and
fie shy succulent stalks have
an agreeable and distinctive
flavor that will make a most
welcome . addition a to any
menu. ' .
Nutritionally, Swiss chard
it a good source of the impor
tant vitamin and 1 rich in
mineral, content. There era
many appetising way of pre
senting Swiss chard to the
family. The leafy portion is
usually cooked as you do spin
ach while the tender stem
can be served a you would
atparagua. ,
The small crisp leave may
be uied raw In aalad. They
are somewhat similar in taste
to romalne lettuce. Cream of
chard soup is a favorite in
many household. It it made
in the tame manner a cream
of spinach soup by adding the
cooked and aleved greens to a
thin cream sauce with a sug
gestion of sage, lemon or on
ion flavoring.
Time-Dime Saver
. Here's a recipe easy on time
and dimes, baked tomatoes with
onion rings. Slice a large onion
and separate Into ring. Cook
in butter or margarine until
tender and add a No. 2 can to
matoes. Simmer a few minute
to blend flavor and season to
taste. Serve in sauce dishes. -
Tasty Menu
' One of our popular hostess
es, known for her good food
and interesting menu, serv
ed this the other day: Turkey
Newburg with sliced ripe
olives, prune filled roils,
salted almonds, aherried can
ned .dinf peaches and petit
four.
s I
Wednesday. May W INS
in Spinach Ring
cup coarsely grated sharp
cheese
well-beaten egg yolks )
I cup drained, chopped,
cooked spinach ,
5 stiffly beaten egg white .
Melt kutter In top of double
boiler; remove from neat Add
flour, nonfat dry milk, salt,
pepper and Accent Mix well
Slowly add water, stirring eon
stantly while mixture cook.
Add cheese and stir until malt
ed. Add small portion of tauee
to yolk. Return to double boil
er and cook 1 minute. Fold in
spinach and egg white. Pour
into greased S-inch ring mold,'
Bake in pan of hot water in
moderate oven (350 degree T )
eg minute. Remove from even;
allow to stand few minute be
fore turning out on platter. TU1
center with Curried Shrimp.
Garnish with alice of lemon
and paprika. Make 8 serving.
Carried Shrimp
6 tableipoon butter or '.
- margarine
tt teaspoon curry powder
H cup coarsely chopped,
blanched almond
I tablespoons flour
H cup nonfat dry milk solid
ltt cups water
Vi teaspoon Worcestershire ,
sauce
H clove garlic, crushed
teaspoon salt --
Vi teaspoon pepper
H teaspoon Accent
1 tablespoon lemon Juice '
1 pound cooked shrimp, de
veined
. Melt S tablespoons of the but
ter in small saucepan. Add cur
ry powder and almond; cook
gently until almond are gold
en brown. Set aside. Melt re
maining butter in top of dou
ble boiler; add flour and cook
gently. Remove from heat Add
nonfat dry milk; mix well. Add
water slowly, stirring constants
ly. Cook until smooth and ,
thick. Add remaining ingredi
ents; cook long enough to heat
shrimp thoroughly. ' ...
Tea Sandwiches .
A delicious topping for open
faced tea sandwiches ia thtt
combination: Soften one J
ounce package of cream cheese .
with pineapple juice and blend
in 2 to I teaspoons of chopped .
mint
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Photic 3310