Evening star. [volume], September 07, 1947, Page 24, Image 115

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
■ 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.