i
mredty, August 20, 1953
THE CAPITAL JOURNAL, SaJtw. Ortfoa
each Ice Cream deLuxe. . .
1
urn vsv
'4
"each let Cream Deucrt It's peachy, too.
AF Im Vratuiti)
fe Peach Ice Cream ele-
I treatment Widely avail
in thrifty pre-packaged
and half-gallons, kitchen
can fancy it up for fam-
Sd party delight,
ce Peach Split sister
p glorious banana con
ration. Place two pitted
j peach halves on a plate;
Ia scoop of peach ice
in each cavity. Now
one scoop with cherry
the other with pineap
lauce. (You can make
f sauce by adding finely
marachlno cherries to
ry sugar syrup; you can
the pineapple topping in
I jars in most supermar
Flute the edges of the
ie with whipped cream,
w about a Peach Soda?
fresh peaches and sweeten
ste with superfine sugar.
four or five tablespoons
I peaches into a tall glass;
j small scoop at peach let
t and mix well. Now pour
illled sparkling water and
tr fizz; top at once with a
coop of the ice cream.
I forget the spoon-slpper
II spoon and straw so you
(uzzle the wonderful tast
jquid, revel in mouthfuls
p fresh fruit.
it a Fresh Peach Sundae
je hankering after? Fix
jeaches as you did for the
t-but add a touch of va
I Ladle over a luscious
td of peach ice cream. And
(times add sliced thawed
frozen strawberries to the
peaches Just to make your sun
dae taste and look extra good.
Have a Peach Treat by plac
ing a scoop of peach Ice cream
on a slice of pound cake; now
add a generous amount of Car
mel or Butterscotch Sauce.
Sure, it's a teen-age delight!
Try a Peach Snowball a
ball of peach ice cream rolled
in moist shredded coconut.
Whip up a batch of Cream
Puffs or Tart Shells or' buy
them. Fill with peach ice
cream and pass the fresh peach
sauce.
Your heart set on French
Peach Pie? Make it even more
wonderful than usual by- serv
ing it a la mode with peach
ice cream.
And here is the newest idea
of all: Peach Ice Cream Melba
Dessert. For its base you use
delicate 8-lnch square chif
fon cake; then you top the
cake with scoops of peach ice
cream and pour over an easy-to-make
and luscious raspberry
sauce. Here's the recipe.
Peach Ice Cream Dessert
Ingredients: H cup sifted
flour, 6 tablespoons sugar, 1
teaspoon double-acting baking
powder, V teaspoon salt, 2
tablespoons salad oil, 2 eggs
(separated), 3 tablespoons wa
ter, 1 teaspoon vanilla, tea
spoon cream of tartar, 2 pints
pre-packaged peach ice cream,
Raspberry Sauce.
Method: Sift flour, sugar,
baking powder and salt into
a mixing bowl. Make a "well"
in the middle and add aalad
oil. egg yolks, water and va
nilla. Beat until smooth. Beat
egg whites and cream of tar
tar until very stiff. Gradually
fold in tgg yolk mixture until
blended. Turn into a waxed
paper lined I by by 2-inch
pan. Bake ia a moderate (ISO
degree) oven 23 minutes. Cool;
remove from pan; strip off pa1
per. Cut cake into squares;
top each square with a scoop
of peach ice era am. spoon
Raspberry Sauce over top of
each serving. Makes. serv
ings. .
Raspberry Sauce
Ingredients: One 12-ounce
package frozen raspberries, V
cup current jelly, 2 teaspoons
cornstarch, 1 tablespoon cold
water.
Method: Mis raspberries and
jelly in saucepan; bring to a
boil. Blend cornstarch and
water to a paste: add to hot
mixture and cook, stirring, un
til mixture bolls. Strain and
cool. Makes 14 cup-
Bleu Cheese
Enlivens
Hamburgers
Hamburgers are hamburgers?
Not always. Here's a deluxe
version you'll serve with equal
pride either for dinner or for
a hearty evening snack. For
this different serving, the twin
beef patties are put together
with a filling of bleu cheese
seasoned with a hint of Wor
cestershire and dry mustard.
Hamburgers De Luxe
1 pound ground beei
., H teaspoon salt
. tt teaspoon pepper
tt pound bleu cheese
1 tablespoon Worcestershire
sauce
2 tablespoons mayonnaise
H teaspoon, dry mustard
Combine ground beef, salt
and pepper and shape into 8
thin patties. Combine remain
ing ingredients for stuffing.
Place V of mixture between
two patties and press edges to
gether securely. Set regular to
broil. Place patties on broiler
rack so the top of the patties is
2 inches from the heat. When
one side is browned, turn and
finish cooking on the second
side. 4 servings. -
This Rice
Fiesta
Colorful
You may use foods which art
always on hand for this rice
dish, but the combination is
different and so exciting that
eaters will say, "This is really
loodl" Such statements will
pleese you, no end, and for
more and mora praise notices,
plan to feature this rice dish
with surprise goodness on your
menu often.
Rica Fiesta
Ingredients
1 cups cooked rice
1 12-ounce can pork lunch
eon meat
2 cups cooked and seasoned
mixed vegetables
2 8-ounce cans tomato sauce
2 teaspoons Worcestershire
sauce
1 cup grated American
cheese
Method
Spread the rice over the bot-
FOOD SECTION Par T
Keep Nectar Handy
aiwswii'iCiiiaiBBatd
Keep a trayful of this re
freshing nectar ice in your re
frigerator freezing compart
ment during theee warm sum.
mr months. Then you'll have
It ready to spoon on top fruit
salad or float In a sparkling
cool drink. Bring 24 cups sp
ricot whole fruit nectar and H
cup sugar to boil. Stir in a ta
blespoons lemon juice and dash
of salt Freest in refrigerator
tray.
torn of a creased halln kvi
dish. Cut tht luncheon meat
into aix siices. Place over the
rice. Spoon the mixed veget
ables over the luncheon meat.
Mix totathar tha Innutu .......
and Worcestershire sauce and
pour over tht vegetables. Cover
with the grated cheese. Place
in a prt-heated ISO degree F.
oven and bake 80 minutes or
until heated through.
mis recipe makes 6 servings. '
Cold Cuts Good for Sandwiches
An American summer with
out sandwiches? That would
be like going to the beach
without awimmln mln,
the mountains without Biking.
Sandwiches are the great
American summer lunch. And
the simolest wmv Ia mik. a
sandwich that suits everyone is
to put a slice or two of meat in
the middle. If tha maar u ...
of tht many cold cuts on the
marxei, me cook can make
sandwiches in the jiffy it should
take.
You'll never ha at a lnia hp
summer's aimnleit ral if
know vour cold cut niH
realize how many of these de
licious meats are made in Am
erica? We havt popular favor
ites like bologna, liver sausage
and ham. But that is scarcely
the beginning of all the deli
cious and whnlainma maata
known as cold cuts. There are
all kinds of dry sausage cold
enta hAttl anft an4 ltmA In
cluding such interesting varl-
eues as ucnoa salami, ailfer-
Dod Supply of Beef,
any Cuts to Consider
By ZOLA
i rood
, feryone is urged to enjoy
(more often because of its
ftional abundance. All
of beef will continue
aful as producers market
ssed numbers of cattle
' herds which were expand
fora 1949 to 1932.
I and quality should be
ted to suit intended use in
get the very most for
money. While higher
art best for steaks
roasts, lower grades are
ictory in many ways. Both
the same nutritive values,
uiding Rib Roast Tender,
j meat well fatted or
Ied and containing the rib
k Layer of fat on outside
oe. Cooking method:
t! -: .
Bed Rib Roast Same cut
ending rib with bones re
si. Shaped Into roll and
With layer of fat outside.
tea i
i to i
-1 mc
ties
VINCENT .
Writer I
Cooking metthod: Roast.
Chuck Roast Bone-in Juicy,
well-flavored meat. Both the
blade bone pot roast and the
arm bone cut contain a moder
ate amount of bone and fat.
Cooking method: Braise which
means pot roast.
Rump Roast. Triangular piece
of meat, sold either bone-in or
boneless. Juicy, tender, moder
ate amount of fat. Cooking
method: Braise (pot roast).
Club Steak. From rib end of
short loin. Triangular in shape,
smaller than the T-bone and
with little or no tenderloin,
Cooking method: Broil or pan-
broil.
T-Bont Steak. Adjoins the
club steak, but is larger and in
cludes some tenderloin. From
center section of short loin.
Identified by the T-shaped
bone. Well marbled. Cooking
method: Broil or pan-broil.
Porterhouse Steak. From sir
II' ' ' itsM., 1 "1
JCe coarsely enough peeled ripe peaches to make 6 cups,
means about 4 lbs., or 8 to 10 medium-size peaches. (Quick
ly to dice peaches is to use a knife and cutting board, as in
rt) Add cup syrup drained from canned pineapple tid
or crushed pineapple, if you prefer to peaches in a good
kettle, and cook 3 or 4 minutes, to soften peaches slightly.
mAr .fipv
lX v- if
rihWaaa
To hot peaches sdd 4
granulated sugar; H
drained pineapple tid-
. 1 tablespoon lemon
3 and 1 to 2 tablespoons
y diced candied ginger,
U like. Boil hard, stir
. about 20 minutes, or
thick as desired. (To
cool a spoonful quick
Let cool in kettle, or
' Into shallow dish. Stir
llonally while cooling.
I cold. ,
J Spoon a thin coat of
hot melted paralfin over the
conserve at once a table
spoon to each glass is plen
ty. (By the way. you can
use the empty pineapple can
for melting the paraffin. Set
it in a pan of water never
over direct heat.) Put on
lids: label and date: store in
cool. dark, dry place. Makes
3 to 6 glasses of rich, pinkish-amber
conserve you'll
serve with pride.
loin end of tht short loin, the
tenderest section of the side.
Fine grained, well marbled
with a characteristic portion of
fat Includes large portion of
tenderloin; cooking method:
Broil or pan-broil. .
Sirloin Steak. From loin end.
Sirloin steaks vary in size,
shape and bone size. The wedge
bone steak is largest Others
arer round-bone, pin-bone, double-bone
steaks. Cooking meth
od: Broil or pan-broil,
Round Steak. Obtained from
the leg. Practically all lean
meat. Oval in shape with amall
round bone. Cooking method:
Braise or grind with suet for
patties or loaves, .
Chuck Steak. From shoulder
section of beef. Round-bone
or blade-bone steaks. Muscles
art small and run in different
directions. Cooking method:
Braise.
Flank 8taak. A lean, flat
muscle with no bone; meat fi
bers running lengthwise. Only
one in a side of beef. Cooking
method: Score on both sides.
Usually stuffed and baked cov
ered or braised as steak.
Ground Beef. May come from
the chuek, neck, brisket Plate
or shank. Flank and heel of
round frequently art also
ground. Cooking method: Pat
ties, broil or pan-broil. Loaves,
bake.
Stew Meat Beef stews msy
be made from chuck, shank,
flank, neck, brisket or heel of
rnunrl. Pnnkln0 mathnH filfwt
gentle simmering in water or!
other liquid. May be browned
first in fat.
Short Ribs. These are cut
from the ends of the ribs and
plate. Contain layers of lean
and fat with the flat rib bone.
Cooking method: Braise.
Brisket: Layers of fat and
lean with some bone. Frequent
ly cured (corned beef). Cook
ing method: Simmer slowly in
water until tender.
Plate. Layers of fat and lean
with ends of rib bones. Cook
ing method: Simmer slowly in
water until tender.
Heart. Weighs I Is ju
pounds. Very little waste. Cook
ing method: Simmer slowly in
water until tender or braise
with or without stuffing.
loniae. i resn or cured and
smoked. Weighs 2 to 5 pounds.
High percentage of lean meat.
Cooking method: Simmer slow
ly in water until tender. Skin,
slice, serve hot or cold.
Kidney. Cooking method: Cut
into sections and simmer slow
ly In water until tender or
slice and braise.
Oxtails. Well flavored, con
siderable bona. Cooking meth
od: Separate at joints. .For
soups, simmer small joints
slowly in water, Braise large
joints.
Liver. Cooking method: Slice
and braise or grind for patties
and loaves.
Sweetbreads. A mild-flavored
delicacy. Cookini method: Pre.
cook In water. Remove mem-
Brant. Refrigerate if not used
Immediately. Crumb and bake;
erumb and fry: dice ami cream!
or sej-ve in salad.
tnt ctrvtlats like Gothaer, Got
tinger and Tburinger, as well
as summer sausage like Morta
delia and Landgaeger. Get ac
quainted with some of these de
licious cold cuts to make your
sandwiches new and interestlns
each time you serve them.
Dry, or "summer" sausage
cold cuts art msdt of pork and
beef, chopped, seasoned, cured.
Some art smoked and air dried,
others art dried without smok
ing to give interesting varia
tions in texture and flavor.
One of tht great advantages of
tht ctrvtlats and salamis In
cluded in this group is that
they will keep indefinitely In a
cool place.
: Then there is tht delicious
assortment of meat leaves
which dice conveniently into
squares to fit the usual bread
loaf slices. These include veal
loaf, liver loaf, and loaves va
riously flavored with pickle,
pimtento, olives and other good
things, i
You'll find no sandwich nd
be tht same for a month eJ
summer days if you sample tha
delicious variety of cold out
at tht market Remember that
cold cuts havt tha same Im
portant high quality complete
protein, B vitamins and tsstn
Ual mlneras as other meats yea
eervt. They givt aandwiehts)
tht nutritional importance they
need to be tht mala dish of
summer lunch.
r
iH :
We're hitting a new HIGH in
AS AMERICAN AS
CB Srorts Rtstrvt Hit Right to Limit Quantities
21-22
Special Prlcts EfftcHvt August 2
SPRECKLES
Gold Medal
FLOUR
10 lb. Bag
BISQUICK
Large 40-oz. pkg.
12 in 1 Mix
Campbell 'r
QW
VEG. BASE MEAT BASE
6 $400 O $400
Tins I O Tins I
i J ' '
' m
: OS TEA
White Star
TUNA FISH
Solid Pack Tins
Uptons
The Brisk
V Lb. Pk. 35c
UCt. Bogs 19c
Fresh Produce
Fresh Daily
6 large
Locally Grown
Jumbo
Cantaloupe 10'
Carrols 3 25'
Shonk Half
Quality Meat
lalf
Hams49(".
Buttt End Half
Hams 59'u
PURE
Ground Beef 29'
Ground Frsh Dally
Durkte's
Margarine
t 21'
Shady Oak
Mushrooms
Pieces and fl7f
Siems2oz.
OLIVES
lindiay Ripe Medium
Pint Tin
DMrllM KIslnoreT. C. Ifl
rCfltnW Halves No.tHtlB
Asparagus or..nBow No..tm 29c
Tomaloes Clplltl 2u,nV 29c
CfllSUP Dtnnlson'a 2 boUles 29C
PreSerVeS Elslnora Strawberry .... l-os. jar 25C
rhillWilh Beans n..... ,,... 29c
Chocolate Chips N..ti.-. 19c
III Steinfelds
Whole Dill
II Pickles
L bottles Pa
FOR FAMOUS BRANDS LOW EVERYDAY PRICK FRIENDLY SERVICE SHOP TODAY AT YOUR COMMUNITY BUILDER STORI
Highland
Market
Carter's Wourm's Quality
Market Market Food Mitt.
BERT CARR, Owner
100 XlfMs. in, (si 11103
Dtllrery Twka Dally
CAtT' Tf GILBERT WOURMS, Owntr 'T1'
Delivery Twite Dally . Dtlivary Twlea Dally
17ft its' He) Cal MI7 Setyttt) 1701 (sefsr SL (sj 14023