o
o
FOR BRIDES
One of the best investment! of
time you can make after the hon
eymoon Is to get to know your
and
new range well. Read the manu
(aeturer's instructions for its usa
and recommended ways of clean
ing the burners and the oven. De
cide which utensils fit on the vari
ous size of burners. Yo will be
rewarded with feJr cooking fail
ure, more flavor and for value
in your cooked foods, a cooler
kitchen an lower fuel bill. .
By Florence Jenkins, Food Editor
Jr.
r
FRL'tt HtflflS
Fresh friftts and henries, strui
onto cocktail picks, make glamor
ous garnishes for tall summer
rinks. Strawberrioe and honey
ew melon balls look pretty in
limeiRle, for example. Or, for a
buffet, skewer different colored
melon, balls or cubes and stack in
a hollowed out water melon half
(the whole thine must be chilled.
of course).
1' & lb -
t . :
. VP -''
L. A Jl
ft!
s?rf. r. i , iyST., I I' ; j
V TihJftir i iltwl niii linini fi
MILK is number one on the refreshment list for hep teen
agers' home record hops, TV snacks, after-play hand-outs
and almost any time at all. During June Dairy Month
homema leers are reminded to keep plenty of milk in the
refrigerator for expected and unexpected raids on the
beverage department. Shown are Banana-Cinnamon Malts
served with Coconut Meringue Bars. The slice of banana
makes an efficient holder for the straw besides adding a
decorative touch.
DRINK MILK
Four or more cups of milk daily
Ire recommepded by nutritionists
for teen-agers for good health. How
to get this amount of milk's vital
nutrients into the diets of these
active young adults is of concern
to every mother.
As a bonus to nourishing meals,
mothers can plan tasty refresh
ments built acotind milk. A milk
bar, with a variety of mixings,
syrups and fruits, not only stimu
lates an increase in consumption
of milk but actually assists in in
teresting the boys and girls in
kitchen mechanics and cooking.
Malted milks or just plain milk
shakes are refreshing and nour
ishing and need not be "fattening."
Letting the younger crowd pre'
pare their own refreshments en
courages their imagination and re
sourcefulness and provides activi
ty for the just-out-of-school age
An electric mixer or blender is
a help, but most any drink they
choose can be made with milk,
fruit or fruit syrups, an eggbeater
ana a big bowl.
BANANA-CINNAMON
MALTED MILK
4 medium size bananafe
1 tablespoon lemon juice
Vi cup natural flavor malted
milk powder
Vh teaspoons cinnamon
ICE CREAM
Ice cream may be stored at home
In your refrigerator from one to
four hours by transferring it from
the package to a clean, dry ice
cube tray. Cover the tray tightly
with aluminum foil or plastic wrap
and return to bottom shelf of freez
ing unit.
It may be stored in the freez
ing compartment for several hours,
and even up to one week. You
can store the cartons as they come
from the store, or turn contents
of the package of ice cream into
a Vapocan of the proper size, put
the transparent lid on tightly and
set into the freezing compartment.
Serve ice cream frequently all
year long. It is an excellent source
of calcium and phosphorus (for
which milk is noted), and of ribo
flavin and is high-in vitamin A,
the fat-soluble vitamin which is con
tained in cream. It is also a good
source of the other B-complex vit
amins.
Today's ice cream is made of
ouality ingredients. Ice cream is
made, packaged and merchandised
tinder highly sanitary procedures.
These procedures are checked con
tinuously by the manufacturer and
by health authorities.
The lean, the plump and the "just
right can all enjoy ice cream.
Those who need and want to limit
their calories, but eat well and
adequately, may plan to include
ice cream in their meals because
its caloric value is moderate com
pared with its total food values,
One-fourth pint of ice cream can
iiC eating pleasure to the reduc
ing diet and add only 150 calories.
Larger servings, a la modes, milk
shakes and many ice cream dish
es belong in the meals of those
who need and want to build up
their calories and increase all food
values in their daily meals.
' As made todav. ice cream is mod
erate in sweetening. A third of a
pint of vanilla ice cream contains
a little over one tablespoon of
added sugars.
1 quart chilled jnilk
Put bananas, lemon juice, malt
ed milk powder and cinnamon in
large bowl. Mash bananas with
fork, blending all ingredients. Stir
in chilled milk. Garnish each serv
ing with, banana slice and mint
sprig. .
COCONUT
MERINGUE BARS
(Makes 18 bars, l"ix3-inch size)
l'i cups sifted flour
',i cup instant nonfat dry milk
powder
'4 teaspoon baking powder
14 cup brown sugar, firmly
packed
'.4 cup butter
1 cup coconut
- 2 egg yolks, beaten
2 egg whites
1 cup brown sugar, firmly
packed
Place flour, instant nonfat dry
milk powder, baking powder.
brown sugar and butter in a bowl;
cut with pastry blender or two
knives until crumbly. Add coconut
stir in egg yolks. Pack firmly into
buttered 9-inch square baking dish
Beat egg whites until stiff but not
dry. Add sugar gradually; continue
beating until glossy (about three
minutes). Spread over coconut
mixture and swirl with knife to
make desired pattern. Bake in slow
oven (325 degrees) about 30 min
utes, or until meringue is firm
and lightly browned. Cool in pan.
Cut into bars.
CORNUCOPIAS for patio eating combine sauerkraut,
crumbled, all put together in bologna slices, rolled
for 30 minutes. Serve with tossed salad and hot or cold beverage
HOT ENTREE
FOR PATIO
Patio picnics are fun and can
be easy if most of the preparation
is done in advance. The cornucopi
as shown may be prepared in ad
vance and cooked at the last minute.
If your family doesn't like bolog
na very well, use ham slices with
this stuffing:
1 No. 2 can sauerkraut
2 tablespoons brown sugar
1 clove garlic minced
1 large onion, chopped
1 apple, peeled, cored and
chopped
hi teaspoon thyme
Vt teaspoon salt
2 cups cracker crumbs (use
Triscuit Wafers)
.ft-
seasonings,- Triscuit Wafers,
into cornucopia shape and baked
Chop sauerkraut. Add remaining
ingredients and mix thoroughly.
Spoon stuffing onto six thick slices
of bologna or six ham slices. Roll1
into cornucopia shape; fasten with
cocktail picks. Bake in a moderate
oven (350 degrees) for 30 minutes.
For a change in the tossed salad,
add Nabisco Cheese Tid-Bit crack
ers instead of croutons.
AMBROSIA PIE
To 1V4 cups of orange juice, add
one envelope unflavored gelatine.
Heat until gelatine dissolves. Chill
mixture until it begins to set. Make
up one-half of the recipe for
whipped topping found on the pack
age of non-fat dry milk solids (or
use whipped cream if you aren't
counting calories). Fold gelatine
mixture and one tablespoon grat
ed orange rind into whipped top
ping. Turn into greased 9-inch pie
plate. Ring the edge of the pie
with 1 cup of cookie crumbs.
LILLIPUTIAN HAM
small canned nams, trnm one
pound up, are on sale in the mar
kets these days. Thfy are bone
less, ready to serve, with very
utile tat and liquid m the can
to serve the ham hot. remove it
from the can and slice it thin. Tie
the slices together with a string
and brush top and sides with a
mixture of molasses or honey and
mustard tor a glaze. Place in a
325 degree oven for about 20 min
utes per pound or until meat is
heated through.
K.mv iniai ami mi uir imi w r n i i
S-"wrt.tinii.Hja WSr w -. .Vv: I
COCA-COLA'S new permanent traveling display was set
up recently at Carters' Fine Foods market by Everett R.
Ball, local sales manager for Coca-Cola. The big bc4tle is
a little better than three feet high and would hold 20
gallons ot toke lit there was a bottom in it), Ball says.
June Dairy Month with Coke floats, made by
a scoop ot ice cream into a tall glass ot Coke
mighty thirsty weather we're having.
Celebrate
sliding
this
PRETTY ICE GARNISHES
Freeze mint leaves, slices of lem
on or lime into Ice cubes to
serve with iced tea, lemonade or
other cold beverages. When a rec
ipe calls for one tablespoon of
lemon juice, that is a perfect solu
tion for use of the remainder of
the lemon.
MOLDED SALAD
Cooked dried figs are especially
delicious when molded in clear gel
atin made with fresh orange and
lemon juice. Molded Fig Salad
gives a nice springtime lift to a
dinner menu
MOLDED FIG SALAD
1 cup dried figs
1 envelope plain gelatin
1 cup boiling water
4 cup cold water
1-3 cup sugar
't teaspoon salt
Vi cup orange juice
1 tablespoon fresh lemon
juice
Lettuce
Mayonnaise
Paprika
Boil figs 15 minutes in water to
cover; drain, clip stems and slice
ligs; chill. Moisten gelatin in cold
water and dissolve in boiling wa
ter. Add sugar and salt and stir:
add orange and lemon juices. Chill
until thick but not firm: fold in
the figs. Turn into individual molds
and chill until firm. Serve on let
tuce. Garnish with mayonnaise and
a oasn ot paprika.
Makes four or more servings.
BROWN SUGAR
When brown sugar is used In a
cake, crush all lumps to make sure
it is a line, even texture.
lm Tims, Spau,
ttsirey . . . Preen
Strawberries
FRfiEZE QUICK
nd EASY In
VAPOCAN
Frilling Conttlntrl
SAME UD
'- 65c
83.
FiU I Sum
Save on Strawberries
Freeze in Vapocans
''Better get 2N
cartons , . . one's " )
jiever enough!,.'7
f
1 (-
QUININE WATER. For all
Gin, Rum and Vodka-Tonic drinks.
The friendliest mixer in town.
Big size in 6 bottle cartons.
ENERGY
A- ':;V;,'MEDOaANDi
A Sk ; FLAVOR OF 3
VI II
a McLLURINc 1
If rv?-?.v t . ?r id, ff
C3 ft
I Orange-Pineapple Is one of our most popular
flavors-of-the-month. Folks keep asking, for It . . . m4 vi l A
don't blame them. When you take sweet, juicy A1'
orange slices and luscious, crunchy pineapple bita tw'
and mix them Into smooth, creamy, extra-rich m -a ssa P--- .W
Medo-Land Mellorine . . . it's a wonderful tj; r jigt H-t ?fz&
treat! There's no easier or quicker dessert 4fcH4 wi.Wt WtBlSS
to serve than Mellorine. For a treat r-T-' tHttiw ii jjywaysgWWf'l
that's different with a tropical tang, Cry y-LZi? J ZT tTTiI id fS X
t serve Medo-Land Orange Pineapple V Ta''""""''""' i !
J , ,, ll t .ltlt.Hl.MI Ht II IH It"! Mimr. J 1
fj Mellorine as soon a you can. V V s ) ' -y 1
'jJ AT YOUR GROCfR'J 10DAYI
OVERSTOCKED
--ON-
LAM
We're cleaning out our entire stock of TV, Boudoir, Table and Floor Lamps
to make room for the new 1959 Models arriving soon. Now
chance to save! Some lamps reduced as much as 66!
is your
Table Lamps
Reg. 6.95 ro 8.95
TV & Boudoir Lamps
Reg. 6.95 to 9.95
Table Lamps
Reg. 9.95 ro 14.95
Table Lamps
Reg. 14.95 to 24.95
Floor Lamps
Reg. 14.95 to 24.95
Floor Lamps
Reg. 16.95 to 29.95
t mm
,395 P
595 Mil
995 W:0s
995
495
Ne Meney Down
on opraved credit
We Give Grrtft Ste
iTirninirr III
i
"Te Make Ysr Haeie Heme"
I .WMIMIMii
S&H
GREEN
1 ! Ul " ( ' -uv I a-W. M m
COMES FROM
STAMPS
MILK!
i
i
Drink 1 Glouti Each Day
I I