THURSDAY. MARCH 13, 10B2
PAGE EIGHT
HERALD AND NEWS. KLAMATH FALI.S. OREGON
Molasses Spices Dry Beans
, SPEED TATOE
Pre-Cooked
Potatoes
J'j-oi. can
..... -:':
IK J
Beans Baked in Molasses
Sauce is Savory Eating
Unsulphured molasses added to
dry beans during their baking pe
riod creates a savoi-y aroim. t ot
leads one to eating enjoyment. The
term "unsulphured" on the label
Honor St. Pat
Green Party
It's time for the wearing of the
ereen and noming can ut
than a St. Patrick s party. Decor
ations are easy and so Is the food
to fit in with the color scheme.
Tuna combined with pineapple in
lime gelatin, then molded in indi
vidual club or shamrock - shape
molds, makes a pretty-to-look-at
and good-tasting party salad. Lem
on juice and a bit of horseradish
. . .... . j !.. knA .una ann
give tne snma up.- ,
pineapple are a refreshingly cool
taste comomauuu. i, i,,,.
cent or variety store can provide
all the table decorations and the
molds for the salad.
1 can bite-size tuna
1 No a can pineapple chunks
1 package lime-flavored gelatin
1 cups hot liquid l syrup from
from pineapple plus water)
1 tablespoon lemon juice
1 tablespoon horseradifh
'4 cup sliced stuffed olives
1 tablespoon chopped sweet pic-
. 1 tablespoon chopped green pep
Pr- . .
Separate tuna into pieces; drain
pineapple and reserve chunks. Dis
solve gelatin in hot liquid; add
horseradish and lemon Juice. Chill
until syrupy. Divide in half. Into
one portion of gelatin stir tuna,
sliced stuffed olives and chopped
sweet pickle. Pour into individual
shamrock molds that have been
rinsed in cold water, filling about
half full. Let chill until slightly
firm. Meanwhile, whip remaining
gelatin with mayonnaise and stir
in pineapple and chopped green
.pepper. Pour pineapple layer over
tuna layer. Let chill several hours
-or overnight or until firm. Unmold
' on crisp greens and serve with ad
ditional mayonnaise, if desired.
BROOMCORN LORE
Broomcorn, a plant used in house
; hold brooms, was Introduced in this
country by Benjamin Franklin. Its
'. long tough fibers with their mul-
titude of projections do a good
! sweeping job and pick up and hold
lint rather than brushing it aside.
The test of a rood broomcorn broom
Is the straight resilient quality of
the fibers. These long ana tougn li
bers should be put together with
a minimum of four rows of stitch
ing and a large number of stitches
per row. A new proom truly sweeps
clean because of the short fibers
or projections then present on each
. strand of broomcorn.
I is your ouying cue tor moinsses
I that has been known since colonial
uy5 aa n aiMuicute mm mciiuw
sweetener.
A basic sauce of unsulphured mo
lasses, vinegar and prepared mus
tard can be added to your favorite
home-made baked bean recipe. You
can also up the flavor of canned
baked beans . . . New England or
tomato sauce styles ... or plain
canned red kidney beans. You'll
find that these canned beans plus
the unsulphured molasses sauce
distinctive and richer in flavor.
QUICKIE BAKED BEANS
'4 cup unsulphured molasses
1 tablespoon prepared mus
tard 1 No. 3 can kidney or lima
beans, or
1 1-pound can baken beans
1 tablespoon vinegar
Combine unsulphured molasses,
mustard and vinegar: stir into
beans. Turn inio casserole and
bake in moderate oven (350 P.i
45 minutes, or simmer on top of
range 10 minutes. Yield: 4 servings
PARTY BAKED BEANS
4 cups (3 lbs.) dried beans
Cold water
2 medium onions, sliced
4 teaspoons salt
2 cup catchup
2 tablespoons vinegar
i cup unsulphured molasses
- v teaspoon pepper
2 tablespoons prepared mus
tard "i lb. salt pork.
Wash beans. Cover generously
with cold water; soak overnight.
Add onion, salt, and if necessary,
additional water to cover beans;
bring to boiling point 1n covered
saucepan. Simmer until beans are
tender. Drain and save 3 cups bean
liquid -1 aid additional water to
make 3 cups,, if necessary!. Mix
bean liquid with catchup, vinegar,
molasses, pepper, and prepared mus
tard. Turn beans, onion, and salt
pork into bean pot. Add liquid
mixture. Cover. Bake in slow oven
(325 F.) l't hours. Uncover. Lift
pork to top of beans; bake 20 to
25 minutes to brown pork. Yield:
16 servings.
STEP SAVER
A well-stocked cleaning basket
carried by the homemaker on her
rounds of housework saves trips
to the storage closet. In the clean
ing basket should be cans of win
dow cleaner, furniture wax and pol
ish, upholstery spot remover. . plus
soft cloths and a whiskbroom. .
Simplified
BOOKKEEPING
Systems
Installed and Maintained
for a nominal monthly fee
N. J. Rosenbaum
1213 Main St.
Telephone 7521 or 3863
1
( SIMPLE! AND SIMPLY )
' if W W
P
mens
CRIUHD
1
lU-rffl FISHER 5 pRS ,
IF BISKIT MIX I
PEACHES Yellow Freestone. OQ 1
Rose Bowl. Sliced, 2Vi tin iiOC ; m jSl
j HUNT'S PEACHES 90 fllL V. TV
Sliced or holves. No. 2', '2 tin Jllbl 1
CRUSHED PINEAPPLE )Qf K sj'' '
I Standby. No. 2 tin C 3 1 WFIm
SLICED PINEAPPLE 90 W
j Standby. No. 2 tin VY ft Q cQ&S "
I HUNt'S TOMATOES. AQf l-tt xi jt&-
I Solid pack. No. 2'2 tin 2 for " ' W JX
I HUNT'S TENDER GARDEN Cr .rrfff ,-ggV
I ?SrR"N2,., 29c I I NAPKINS I H
iS uitkiT'C CDikiAru fcS Si 80 Counf II
8 No. 2'2 tin 2 for w3C & fr &
I FANCY CUT BEANS "TO. P. U AM
I Stondby. No. 2 tin M I
I hunts catsup 9 v. j DRIED FRUIT 1 PCCr ROAjTj
I 14-oz. bottle . for 3w S S
Ir:"- 2ic 1 1, PORK STEAK
S ,- - " . ; . H 8-01. bog g
I HUNT'S WHOLt NEW POTATOES Ifl. i S
I No. 300 fin IUC I I PRUNES ' I
i HUNT'S DILL PICKLES i i So, Clor8 RQr s mw;
35c ilivcSALTPORK
8 HUNT'S WHOLE SWEET PICKLES AQ ft .PEARS S
I2401''" ' 1 I AQ
INSTANT COFFEE Qr 1 1 12"01, b9 S
2-ox. jar Maxwell House rfW & 8
I I PEACHES I
wlmr JMinAri r I figs f I
ffllilMVLC Srbnog,9e'34c p
W WHIP' 1 1 Afs I
Wkr VELVEETA CHEESE M Si32cl
WM&k. 2-lb. loaf
98' Jmi I I
for SPBjfjg
There's sweet music for the ears of
everyone in the low, low prices that
fill our markot with a Spring Song
of Savings. Super values are here . .
there . . . everywhere in every de
partment ... on every table and shelf.
So fill your basket with fine quality
foods that are a tonic to your taste
a tprices that are a boon to your bud
get. Low prices on everything just nat
urally mean a much lower cost for
your entire food order.
You pay for what you Get, and J
you GET what you pay for
Small, tenderixed.
Skin and surplus
fat removed.
By Ihe piece
Federally graded "Good",
Shoulder cuts
lb.
Lean, tender shoulder cuts, lb.
U A k A LI A C Sked. Try these for seasoning
HAM nULIV J 'p'" p" "p
Lean, by the piece
lb.
LARGE BOLOGNA .r f 55c
jlirnr Fresh frosted. Cut up, ready to fry.
I lLlJ Every one guaranteed
- 69c
POTATOES $1 ;49
TOMATOES -; - 25c
GREEN BROCCOLI --19c
Newtown
APPLES Finc ,or ekin9 N 3 ,b 29c
Sunkist Navel '
ORANGES
4-lb, Pliofilm beg
You've never tasted cottage cheese so good ... so
smooth, so creamy, so extra-rich! And always fresh!
Make your Lenten menu-making easy with these
four wonderful varieties of Borden's Cottage Cheese:
Cream Style, Country Style, Cottage Cheese with
Chives, Cottage Cheese Fruit Sajad. ' j
lf ITS BORDEN'S, IT'S GOT TO BE GOOD
Mushroom
SOUP
Campbell's
I Wesson
1 OIL 1
g Qt. Bottle ?.
A With Coupon
I 49' I
PREM I
i 12-oi. can
1 39' I
I Dog Food I
I PLEASE i
I 3 CANS I
125' I
MARGARINE
Southern Maid
In 4 Yellow Cubes
2 ibs. 49'
SCOTT
TOWELS
Roll
Free Parking
While
Shopping at
EMIL'S.'
mo
Right
Reserved to
Limit
Quantities
BORENE
SOAP
Giant Siit
HUNT'S
TOMATO
JUICE
46-oi. tin
Del Rogue
Florida
JUICES
Orange
Grapefruit
Blended and
Tangerine
46-oi. tin
COCOA
NESTLES
Mb. tin
Tuna Fish
White Star
Solid Pock
Vi Siie Tin
O-CELL-0
SPONGE
! Cellulose
Reg. size MlS
Soap Dishes
Rubbermaid 1ft
Each IUC
SHAKERS
Pepper & Salt Iff
Each 3C
NAPKIN
HOLDER
! plastic in.
; Each lw
COTTON
TOWELS
Kitchen itO
2tepkg. VW
SOS PADS
Reg. Size
Pkg.
Wax Paper
Cut-Rilt
1 125-ft. roll 3W
12c