Celebrating Easter With Food Delights
That fine cookery is an. art not to be
taken lightly is evidenced by Mr. Wy
man's account of how leading Chicago
rhefs going into consultation before
deciding on the important matter of
their Easter menus. That the readers
of this department may also serve
these new and inviting dishes Easter
day will make Easter breakfast and
Easter dinner an unusual event.
fBy A. I- Wyman, Chef.)
Having heard of the Emperor
Don-Ulan who called a cabinet meeting
to decide how a fish should bo served.
I was not surprised when 1 was asked
to attend a conference of local cater
ers to decide what were the proper
menus to prepare for Easter breakfast
and dinner. While the emperor's cab
inet was not asked to partake of the
flsh after the question was settled, I
was invited to both Easter breakfast
and dinner at one of the prominent
hotels. Am sorry that I will be unable
to partake of this hospitality, as Mrs.
Wyman and myself expect to eat our
Easter breakfast in New York. How
ever, I will give the Chicago menus
and the recipes for preparing them.
CJrnpefruit with Honey
Rice Cooked In Milk with Raisins
Poached Eggs and Broiled Bacon
Waffles Coffee with Whipped Cream
Orange and Pineapple Cocktail
Celery Sticks Ripe Olives
Bass a la Blackstone, Sauce Verte
Chicken a la Drake Hotel
Sweet Potatoes Cromeskies
Buttered Parsnips Bird Nest Salad
Fruit Cream Supreme
Small Cakes Black Coffee
Note: The rice-mllk-raisin cereal is
most delicious, but I will not take
space for the recipe, as every house
wife knows It. I also feel that it is
unnecessary to explain eggs and bacon.
Sift two cups of flour with one tea
spoon of baking powder, one table
spoon salt and quarter teaspoon of
mace. Add the well beaten yolks of
two eggs, one tablespoon melted but
ter, the stiffly beaten whites of two
eggs, and enough milk to make a bat
ter a little stiffer than for pancakes.
Bake In hot, well greased waffle Iron
Orange and Pineapple Cocktail.
Mix equal parts of diced oranges
and sliced pineapple with white grape
Julee and chill thoroughly before
210 So. Third St.
Choice Beef Roast,
Short Bite of Beef,
v'l iv^' -a•r-mmy^m
A-l CORN FED PORK
Pork Shoulder Roast,
Pork Iioln Roast,
per pound ........
A S E
Baew a la Blackstone.
Split a medium bass, clean and
place in^t buttered pan. Sprinkle with
salt, paprika, finely chopped young
onion and parsley, pour over four ta
blespoons of water and four table
spoons of orange juice. Cover with a
piece of buttered paper and bake
twenty-five minutes. Place on a hot
serving, dish and pour around saftce
Place in a saucepan two table
spoon* butter and three tablespoons of
flour, blend well and add one cup of
chicken.stock. When smooth and thick
season with salt, pepper and two tea
spoons of lemon 'juice. Color green
with parsley and cooked spinach or
vegetable color paste.
904 N. Fifth. rhone S441-J.
Choice Oven Roast, 1I»|»
Choice Rolled Roast, 00t*
Lean Leg of Pork Roast, OQn
Pork Chops, 011ft
Choice Rib Boiling Meat, 111*
Choice Round Steak, Ofln
Home Rendered Lard, QCn
2 pounds wUC
Home Made Sausage, QCn
2 pounds OUC
Home Made Hamburger, 1Al»
We guarantee our Meat to be as
represented or your money re
KASH & KARRY
O. H. AGANS, Prop.
Veal Shoulder Roast,
Veal. Beef and Pork,
ground, per pound.
Aunt Jemima's Pancake
Armour's and Northern Pack
ing Company's best grade Hams
Celery. Head Lettuce, OnlotK,
Radishes. Tomatoes. Carrots,
Dill. Sweet and Sour Pickle**,
TRY A GOOD
Puritan JXams are guaranteed. Does not need parboiling for any
uae. A real Ham with a fine flavor. Quality through and through.
A-l Beef and Veal, and Spring Lamb, Crown Roast of Pork.
Suoklnar Veal, Beef Tenderloin, Pork Tenderloin, Beef Tongues, choice
Beef Roasts and Steaks, Calves' Liver, extra fine Young Pig Pork
Fresh Fish, Pickled Herring. Ham and Bacon. Fresh Eggs, all kinds
of Bkuaage, Brick and Limburger Cheese, Sweet, Sour, Dill Pickles.
,j^ FANCS FRESH KILLED HENS.
FANCY MILK FED SPRING CHICKENS
-f"-' Phone 740-741.
Sweet Potato Cromeskies.
These are made by beating together
two cups of hot rice, boiled sweet po
tatoe, three tablespoons of butter, half
a teaspoon of salt, a little cayenne pep
per, the yolk of one egg and one table
spoon of orange juice. After beating
well shape Into egg-shaped pieces, roll
in crumbs, dip in beaten egg, roll [again
crumbs place in a baking pan, cov
er each piece with a thin strip of bacon
in a medium oven.
FIG NEWTON S
Lb. 15c Lb.
Lb. 30c Lb.
Lb' 18c to 28c Lb.
Hams lb. 32c
Del Monte Asparagus 50c
Iceberg Head Lettuce at.. .15c
Fj-esh Florida Celery at 15c
Fresh Parsnips, 3 pounds....... 14c
Ripe Tomatoes, pound.........30c
Large Cucumbers, each .35c
Tender Radishes, bunch 10c
Green Onions, bunch.......... 10c
Cauliflower, each 35c
Cocoa, lb. 15c Tea, lb. 20c
PUKE FOOO CO.
Wemtlein Bm., Successors, .-''••j
V:,- Mall Orders PromptlyFilled
GRAND FORKS, N. DAK.
GRAND FORKS HERALD, FRIDAY, MARCH 25, 1921.
ORDER YOUR EASTER GROCERIES
RED LAKE FALLS
Fruit Cream Supreme.
Line a glass dish with halfs of lady
fingers. Take a package of seeded
raisins and break them in small pieces
and roll them in four tablespoons of
powdered sugar. Whip stiff two cups
of pastry cream and add four table-,
spoons of powdered Sugar, half a tea
spoon of vanilla and the sugared rais-!
Ins. Pour this mixture over'the lady
fingers and place, in the ice box to
chill. Before serving, cover with can
Sweet Corn, 2 cans for 25c
Sliced Peaches, extra standard can 30c
Apple Butter, 1 lb. tins, 2 cans. 25c
Cream Cheese, per pound 30c
Norwegian Anchovies, per pound 30c
Lingenfaterries, per pound 25c
Gedeast, per pound 60c
Leyden Cheese (Nogleost), pound 60c
EAST GRAND FORKS.
49 lb. Sack $2.45
Oranges, Apples, Bananas, Grtfpc Fruit, Strawberries, Leaf
Lettuce, Head Lettuce, Celery, Green Onions, Radishes.
Phone Your Order.
SELECT YOUR EASTER DINNER
WE HAVE A FINE SELECTION OF MEATS, FRUITS AND EVERY
THING FOR THE TABLE AT
SPECIAL EASTER CUT PRICES
VEGETABLES On Easter We Think of Eggs
Lewis Bros. Coffee
40c 45 50c
•MM .-"Ik -x 6*it fti
VEAL SHOULDER ROAST,
VEAL LEG STEAK,
VEAL LEG ROAST,
Fine Easter Hams and Baron.
Fresh Eggs and fresh killed
J. C.HART CO.
20S N. 3rd St. Phones 167—168
The Store of Quality, 8
per dozen 40c and....
per pound «.
Herald Want Ads Bring Results.
OLD MONK OLIVES
CHOICE MILK AND
TO YOUR ORDER
Bacon lb. 50c
Parsley, buiyh :. 10c
Fancy Sunkist Oranges, dozen... 34c
Juicy Winesap Apples, 3 lbs 29c
Ripe Bananas, pound.. 12%c
Florida Grape Fruit, 3 for 38c
Dromedary Dates, assorted Nuts, Figs
W is on in re am he 3 4
Soda Crackers, pound.... ,. .22c
A S E
One Lot Small, Sweet.
Per dozen skc
3 dozen 73c
1 Lo^ Medium Size.
Another Lot Of
Good quality canned. Opened
for your inspection. While they
last at per can
Sweet, Dill and
EASTER MONEY SAVERS
23 So. 4th St Phone 383-W.
er breakfast item
a treat. Fresh
Another breakfast item that- is
always a treat. Fresh smoked,
A-l Regular Hams
BACON & POULTRY
QUALITY MEAT AND POULTRY SUGGESTIONS
ISO SO. THIRD err.
6 to 0 Lbs.
12 varieties, fresh In, specially
fine. Per pound
Bengal brand (Griggs-Cooper
Co.). A good quality Milk. To
introduce we will sell
3 1-lb. cans 34c
Strawberries, Lettuoc, Radishes, Celery, Green OnJopa,
Tomatoes, all kinds of Fruit.
2EIDLIK & MARTIN.
Choice Meats, Groceries,
Fruit and Vegetables
For Your Easter Dinner
HOME KILLED CHOICE MEATS.
Brick and Cream
Dairy and Creamery
Well Trimmed, Special Cured
Unsurpassed in quality. By the
Ham, 12 to 14 pounds.
ZEIDUK & MARTIN
Market of Good Things to Eat"
Phone 2500. EAST GRAND FORKS. 303 DeMera Ave.
EAST GRAND FORKS.
Next to Kinsman's Dryfc Store.
YOU CAN DEPEND ON JOHNSON'S.
PHONE 2300. WE DELIVER.
Extra Fine Quality
Armour's Prime Beef
(The'Best Young Beef on the Market.)
Choice Young Veal
Genuine Leg of Spring I-amK
Young Pig Pork
All Kinds of Fine Sausage
Cooked Meats, Etc.
FRESH COUNTRY EGdS
E. Ci JOHNSON, Prop.
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