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■ at YOUR MARKET NOW! NEW CROPJ
R Louisiana Yam 1 \ SWEET POTATOES M ■ Jk. A AAA a A S Famous Southern Favorite HAM AND LOUISIANA YAMS Hun dice, about 2 lbs. Hi cup orange juice 3 UbletDOon molAMet 4 to 6 large Iiouisiana Golden Yana, boiled and peeled, or 1 No. 2Vi can Remove outer edge of fat; place ham slice in baking dish with orange juice and molasses. Cover and bake in moderate oven (360* F.) 1H to 2 hr*., or until tender. Remove ham to hot serving platter. Simmer yams for 10 min. in sauce remaining in baking dish, basting and turning fre quently. Serves 4. (This same sauce may be used to baste a whole ham and Louisiana Golden Yams by in creasing amount.) Louisiana Yams give you— THI VITAMIN "A” YOU NEED EVERY DAY 4LMenti Help Every Day t«fYI HMM "l« M«m'* fcak*4 • MW, cmMl I hr hmi, p*rk, fc -h-t -» ■ ,Jk \ VMIMtIT More Vitamin A... 1—Color Shows It You quickly see the richer golden color of Louisiana Golden Yam Sweet Po tatoes. That cornea from extra "caro tene” in them—extra Vitamin A. Your family also gets Vitamin B1, Vitamin Bt, Vitamin C—plus minerals, carbo hydrates, proteins — in every serving of Louisiana Yams. tweeter, Finer Flavor... Color Shows It You’ve never tasted sweet potatoes just like Louisiana’s. They are juicier. Have no stringy fiber. Texture is soft and tempting. So be sure you insist on ^JLOUISIANA Yam Sweet Potatoes. I Baton Rouge, Louisiana Please send free your full-color recipe folder with 80 tried-and-true Southern recipes using the richer flavor of Louisiana Golden Yam Sweet Potatoes. Name. Address..*. l.cj2_,_ | 10UISIAHA 60i<X*JAIAS JASTE | „S»«t*"*9 To meet the tremendous demand. | Louisiana Golden Yam Sweet I Potatoes now come to you fresh I or canned, syrup-pecked. I Pin-Up Ideas For HOUSEWIVES by Clementine Paddleford Every cook has her little secrets. Often these are S as individual as her mannerisms. She may not count her tricks unusual — just family hand-downs I Mother did it that way! Here are six kitchen pin up ideas borrowed from friends to pass on to you. Moke berry pies plump with juice. Stick two three-inch paper funnels into the crust slits. The sweet elixir rises in these during cooking and can't ooze out, running wild in the oven. Remove before serving. Fragrant juices to splash under the fork! f » I j Guests late to dinner? Here’s a keep-it-hot stunt: Place pans of food in roaster, fill half way with hot water, cover, keep hot over low flame. If it’s mashed potatoes, turn into casserole, dot _ with butter, oven-heat, a quick stir, then serve. Keep parsley, water cress and mint brightly green, fresh as the morning, by washing, then draining and refrigerator-storing in tightly covered glass jars. Ready on the instant to dress cold-cut platter, i: decorate a salad or bouquet the cold drinks. Peel off an gg’s shell as easily as you pull off your gloves: Crack shells as eggs come from boiling water, cover with cold water for 10 minutes, peel. Easy done and the yolks won't turn dark To slice without breaking, dip knife blade in warm water. Those Julienne strips you serve with a tomato juice cocktail, the crisp jackstraws of carrot, radish, finocchio. those flowerettes of cauliflower, take on a new goodness if marinated in icy cold liquor, drained from a jar of sweet-sour cucumber pickle. j ' Cheese the croutons to serve with cream sou[>s. Melt two tablespoons of butter in skillet, add two cups toasted half-inch bread cubes. Stir until heated. Sprinkle over two tablespoons finely grated par mesan. Stir until blended and the cheese melts.