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ttfjfoad TOLUMEl ~ THESE SPECIAL BARGAINS FOR WEEK END OF OCTOBER 18. ___NTMBEK 3>. Meat mad Bread Form Tasty Dishes Omnia to plentiful now. are ex cellent bath as a t'ljbsMi and ae a garnish tar the planer whan thoy are ooobad vtiotr and ttw glased Buttered whole green bean* will serve in* eaiwa purpose, as will stupa of yellow carrots or. far a contrast in flavor a bowl of toaaad salad greens often a pleasing crisp ness that many relish up the flavor of bread and mast dishes Starting with the gravy, many variations are possible For a Idand woe, lightly browned their mildness French fried anion rings added to the gravy just before Written prepared by this roe* ipe. with a savory qvuci: sauce, will win favor with everyone after a day of Wrapping especially during the Fail days soon to come when waau are especially desirable The *dritUcfc «* «*»*■ «pe**w«‘ mks* te a yaealy prepared sauce that h a Wt (afferent gives the substantial touch which Is required after such Wrsausous activities which always Produce?-^! peppy .tppetUM' j h>fqrT jw nasal will be rvsw^to tomatoadd*** °* at paprika Add Jus* the right • amount at bat water to a rather thick etwee and eeaeon with ■ah Pat a pound at welaen In thw «auc» and cover pan Let simmer over lea tore tor 10 minutes then let stand tor 10 minutes or more to ahead) flavor Have one-half pound of spa* hetli hotline to flatted water When it to done, drain and return to pot. •Chun* threr teMoopwrn of butter, tumni to mix well Heat over low fire with one-fourth cup ot grated thenar added and one-eighth cup at evaporated cream Add a pinch or eo of pepper and a UtUe aalt If needed to eeaeon When thto is Wended and thickened, arrange the mumgee to center of oblong plat ter with apaghettl a* a border and pour the quickie sauce over the Only a crisp green garden oaiad with Preach drawing h needed to make this a perfect efficiency meal toe a bus? day. : Corn Bread -Tern I teaspoon aoda. 3 powder. 3 oour milk. 3 eggs 3 melted tel Sift the dry Ingredients and add the milk Add the wail-baatan eggs and fat Pour into a vary hot. well buttered pan Bake from 40 to to minute* to a hot oven (400 degrees to 436 degrees Fahrenheit i. Conunaal Mush- Two cups ooro meai. 3 cups cold sealer. 31 to 3 cups bottom sealer. 3 r Mix the Add the boiling and cook to a doub for about one hour Serve with siswed fruit Or pour into a deep, dampened pan to set, when cold and firm, cut Into shorn, brown on bath sides to fat Variations Add I to 1 cup cooked onions to the mush or 1 cup cooked chopped moat or Boh, or ) cup fine ly rut cheeoe. before pouring into the pan When pet. cut Into shoos and brown on both sidaa to fat. Corn Pane--Two cups ooramaal. 1 teaspoon salt 3 tablespoon* melted lard or other fat. 11 cups warn, water or milk. 3 teaspoons baking MU the meal and salt Add the tat and warm liquid and nil sreU Cool and then stir to the baking powder Shapr Into small cakes or posies Pieces an well-greased pans —~ hake to a hat oven far about 30 minutes To clean wicker and rattan, blow dust out and uee a srtilte soap jelly ; to which have been added b cup at water and 1 cup of soap flake* This will keep the wicker from turning yellow Dry to e shad? place out-of doors Brinkman s ' FOOD STORE 832 8. 1‘a.nragouia Street FRIDAY AND SATTRI)Av7 OCTOBER 17 AND 18 Choke Western Meats LEG OF LAMB 29c LAMB CHOPS SI, 35c BACON — Sliced, Lb._ 28c I pork chops r;,:30c BEEF ROAST — Fancy 25c I _EGCS AND FRYERS Quality Merchandise RICE — China Dob, 3 Lbs._30c I ( 1 pound FREE to each customer with aale) SUGAR - s’Lb-Ck>th BttK 30c CIGARETTES $1.65 Automaticaby Cooled Vegetables POTATOES t-?,SS,_21c LETTUCE _ 5c apples J7::B1r„_20c ORANGES T"^*nwr_19c Carrots - Radish • Onions SC bunch I TOMATOES 15c I to Try Fricassee Of Dried Beef 4 tap* flour H top ctnn*. * top . too* . W top. oJtop.ao U top. **&*•« *44 llpr rr. 1». • ' Sift So**, ■—wr» «->4 •St «|«t* tHtfc »pteto wn* * to, *•4 *44 oitomotoiy wnr .r Wat of tho fWw Boko to gen Una o*4 frto vttk wfctto floating. MEAT WE* POPULAR Mast pie* have always been who I* sown and homespun — hut they>* social rlimher* now that cheese circle*" provide the top, Ratal Beef lamb or veal the pun me still the same old fevontea, but the new pastry topping* give them plenty of social Mamina with pbo* phatas in the baking powder and glamor with the grated rtiasst Put your neat meat pie in the menu upper-crust with this new Meat Pie With Cheese Ctreis* 4 cups cooked beef, lamb or veal cut in 1-lneh cubes, t cup cooked sliced carrots. 1 cup cooked small onions si cups gravy Arrange the asset, carrou and tmtsas is li-quart casserole Pour over the gravy and bake tn a hot oven 4480 degrees Fahrenheit) to , minutes until the mixture is heat ed through Kamov* from oven end 11 cups sifted flour 3 tablespoons shortening. 3 teaspoons baking pow der. 1 cup milk. 1-3 cup grated American cheeee, t teaspoon salt 81ft together flour, baking powder and aatt; cut tn shortening with two knives or pastry blender Add milk stirring until s soft, but not sticky dough Is formed Place dough ; on floured board, pat out to 1-Inch i thickness and cut Into rings with doughnut cutter, or form Into 3 lneh rounds Sprinkle with grated cheese Bake as directed Here t pound beef. I pound veal, ; I pound pork and I pound smoked ham ground together Mix I cup milk with 3-4 yellow corn meal Saute* meat. 1 anion and 1 green pepper, chopped fine tn about 3 tablespoons fat When browned, add 1 etgnt-ouncr can tomato sauce. 1 tablespoon salt. 3 tablespoons sugar, 2 teaspoons chill powder. 1 No 2 can corn, 1 small five or six ounce Jar of stuffed olives—use the juice too. Simmer a few minutes Add com meal and 1 cup hot water Pour Into baking dish Cover and bake one and a half to two hours (Remove cover in last half hour.) Cbme Puffin One cup left-over cooked ham. 1 teaspoon minced onion, 3 table •poons butter 3 slices soft breed. | pound yellow cheese 3 if sep arated; I teaspoon salt, 1 teespocm paprika. 1 1-4 cups hot Put ham and onion through grinder Pan try gently three min I ut“ »tih > tablespoon* butter Ar rattee in a layer in deep baling t dteh rubbed with butter Break hr*ad Into small pieces Sliver cheese into small, thin com bine bread, cheese, beaten egg yolks and heated milk Add Additional tablespoon butter, salt and paprika l^t stand 30 minutes or until ready to bake, then fold in stiffly beaten egg whites Poor in baking dish con taining ham Bake in slow oven for 46 minutes or until silver knife inserted in center comes out clean This souffle (tea* not collapse If kept tn warm oven for a short while. Two cups flour. 3 teaspoons baking powder 1 teaspoon salt 3 tablespoons sugar 3 tablespoons shortening. 3-3 cup sweat milk. 3 Cream shorten! tg| add weB-beat sugar, sait and baking powder. MU all together, then roti out Out tn squares and fold over one corner Bake in hot oven. 1 cup hot mashed^wtaAose. 1 cup auger, butter the atee of a walnut. 1 cup sweet milk, l teaspoon soda. 3 teaspoons cream at tartar. 4 cups Of flour, I taameon salt. 1 taasnnrin vanilla 3 eggs Ron 1 unto thick cut with doughnut cutter sad try ta deep hot fat Put powdered st«ar to tar* paper bag and shake a few doughnuts around to to Try praising your wife even tf U does frighten her at flr« -BUly Sunday Deanert* Provide Needed Extra Energy Sweets have their place a* roar Cten and pro* valuable a* Oilers in the lunch basket Beginning with the always popular chocolate, hen are scene suggestions worth trying 2t cups cake flour. baking powder. 2-4 to _ 1 teaspoon vanilla 2-4 cup 2-4 cup brown sugar, t cup kiat entng I cup cocoa. 2 eggs. U cups sour milk. I teaspoon salt Thor oughly cream honey, sugar and shortening Add cocoa and stir wed Add egg* one at a time and stir vigorously Add sour milk and sift ed dry ingredients and stir lightly Ad vanilla Pour in well gi iisainl layer tins and bake In moderate oven <272 degress) for forty min utss Make* three nine inch layers Pul layers together with apneot marmalade or peach jam and cover cake wlh chocolate king Note. If you have no cake flour In the house use 21 scant cups bread flour and 1 cup at cornstarch. 1 2-4 cups sugar. 2-4 cup hot water, 4 squares chocolate. | tea spoon vanilla Ball sugar and water together until It thickens end spins a thread when dropped from spoon Melt chocolate over hot water Gradually pour syrup on melted chocolate beating until Use tr*»g Is of right consistency to nansrl then add vanilla and sjeiail v)»n on cake at onoe ( aramel Meringwr Cake i cup fat. l-g teaspoon salt. 1 cup granulated sugar. 3-3 cup milk, 3 egg*, beaten, 2 cups pastry flour. 1 teaspoon vanilla 2 teaspoons bak ing powder 1 teaspoon almond ex tract Cream fat and sugar Add rest of ingredients and beat three minutes Bake in two layer cake pans, lined wUh waaed papers. 32 minutes in moderate oven—about 320 degree),: Fahrenheit Coo, and add filling minx 3-3 cup dart brown sugar. 2 table - spoon* butter 1-3 cup flour. U cups milk 3 egg yolk* 1 teaspoon vanilla. I -8 teaspoon salt Mix sugar with flour, add yolks salt, butter and milk Cock slowly and *ur constantly until thick. Add vanilla and cool 2 eg* whiles, beaten, 1 teaspoon grated orange rind, 1-J cup dark brown sugar, 1-8 teaspoon salt | Add sugar slowly to whites and I beat well Add rest cl ingredient* Frost top and Sides of cake Bake ^oven—about 376 degrsropSirwT helt Ooot and serve. (teed Spread On Teas! Minced clams and oottage cheese mixed in equal portions seasoned lightly with Worcestershire sauce salt and paprika, make a good spread for toast or cracker;, used as canapes Toast a light brown and serve at once Devil * Food Padding I cup fat. 3 squares chocolate, melted, 1 1-3 cups granulated sugar. 1 cup milk. 1 teaspoon vanilla 2 cups flour, 2 eggs, beaten 1 tea spoon soda, 1 teaspoon salt, 1 tea spoon baking powder Cream tat and sugar Add real of ingredients and beat two min utes Pour into ring mold, greased , and floured Bake 46 minutes in moderate oven—about 360 degrees Fahrenheit Unmold carefully onto serving plate Cool Place snail dial, filled with creamy bant or liquid sauce in the j center of the pudding Serve If pudding to baked In loaf pan it will require an hour to cook. Drop In baity Cwektes Two and one-third cups sifted flour. 11-3 cups butter, 1 egg volk and 1 whole cm. l egg white coarse salt, caraway seed Pour flour onto board Cut hi butler Make a little hollow and add egg and yolk Mix to form a smooth dough and chill for one hour Then noli I inch thick on well floured board and cut with floured cookie cutters of various shapes Place on baking sheet and brush with a slightly beaten egg white Sprinkle with sail and caraway seed Bake In moderate oven 15 minute* Pack ; your cookie Jar lull of these drops 'and you'll have the college crowd ; dropping in at the slightest excuse 8«f»r (wakies (4 Dawn 1*S cup fat. 1-3 teaspoon salt 2 cups granulated sugar 2 teaspoons grated orange nnd, 2 eggs beaten 1 -3 cup sour cream it cup* Hour, 1 teaspoon mace, 1 teaspoon soda 1 teas pool: vanilla, i teaspoon baking pettier Cream fat and sugar Add eggs and cream, beat a minute Lightly mis in rest of Ingredients Chill dough U convenient Drop poruons from up of spoon onto greased bak ing sheet* Flatten each cookie with broad side of knife Bake eight min utes in moderate over. Sponge Cakes . 1 teaspoon lemon juk*. li cups granulated 1 teaspoon salt. 6 tablespoon* cold *Mtf • re* whites beaten, i tea reooc grated lemon nnd 1 cup t pastry flour, 1 teaspoon cream of tartar Beat yolks three minutes add half of sugar and beat a minute Add water, nnd juice and salt Beat other sugar into the beaten whites and beat until creamv Pour toto Use yolks add other mgred tentt Mis lightly Pour toto a pan with tube In center Bake 40 mtn tdes In a moderate oven invert pan until cool, remove room, Cake Wasting Three mips sugar 1 tablespoon while corn syrup, 1 1-3 cups boding water, 4 egg whites 1 t**™**. flavoring Method Boll sugar syrup and water to firm ball stage or until It spin* * kmg thread Beat e«x tti'a with a pinch of salt until mr Gradually pour on alight:; poolk. «■. rup and beat constantly •nhu mixture cool* and ia still mm art to spread Thu amount will urn., a large cake at three layer* PORK GIBED AM* OTHER HIS t fart HknaMer Beast With ftpiry Punk shoulder roll. Bait and papprr 2 small onion* minced I table*;*.*. Worcestershire mure i tabtesj..-- sugar, i teaspoon pap rtfca l rup vinegar. I cup water 2 table! poona catsup Have ptenic shoulder boned and iwlled at the market. Beeson with salt and pepper Place fat aide up on a rack in an open roasting pan Place m a moderate oven <330 deg P.i and roast until well dona, ai kswiru? 40 to AS minute* per pound Comtu; <* other Ingredient* and cook together for flee minutes until fla vor* are blended Serve as sauce wuh roast pork Herr is a deiietotu way to serve eoid roast pork especially appetizing on a warm day: Perk Apple Salad 3 cup* diced roast pork. 1 cto* dic ed celery, 1. cups diced apples. U cope grated carrots. 1 green pepper shredded Mayonnaise Mix well and tea* into enough mayonnaise to coat well Ham loaf Ham loaf I* a main dish suited to summer fare and It will keep several day* in the refrigerator. Any left over* make delicious sandwich fill ing.' Soak 3 tablespoons granulated gelatin & minute* in a cup cold water and dissolve in It cups boiling chicken stock or soup Cool and add 1 teaspoon salt. I teaspoon paprika. 1? teaspoon minced onions. 3 table spoon* each of lemon juice and sugar 3 diced hard-cooked eggs, 3-3 rup diced celery. 3 cups chop ped cooked ham and | cup chopped green pepper* Pour into loaf mold antf chill H§||| Six slices boiled bam < large slices, i cup cooked rice. 2 ripe tomatoes. I green jiepper Chop green pepper and tomato finely, saving juice from tomato Mix with rice Spread slices of ham with mixture and roil up Fasten with toothpick and place In oven a few moment* before serving. Ham With Haney - Pineapple Gtasr Bake psar ham according to the manufacturer’s directlone. but ftm«h It off the Hawaiian way with a glam made fron. canned unsweeten ed pineapple Juice, houey and must ard To prepare glaze combine (-« cup tail ned unsweetened pineapple Juice, 3-4 cup strained honey, and I teogjx'on dry mustard bring to a boil and continue boiling until syrup is thick and drops from spoon in thick drop* After the ham has been baked remove from the roaster to a clean shallow pan. skin and more, and garnish with halved maraschino clierrte* If desired Spread with syrup. Return to a hot oven <450 degrees to 475 degrees F.) for 15 to 20 mmutes or until surface of ham is golden brown. Place ham to worming oven while sauce is being prepared. Pour drippings from pan to which nam was glased into a saucepan Skin fat off. if necessary Add 1 -iblaapoan flour and stir until mix ture Is smooth Add 1 cup canned unsweetened pine apple juice Bring to a boll, add 1 cup seeded raisins and simmer for 10 minute* Add 2 tablespoons brandy or nonalcoholic unindy flavoring just before serving Ham and Egg Bisealt Hherteake 2 cans condensed cream of mush room soup, 1 cup milk. 1| cups "•oked diced ham. 6 eggs hard looked. Kmpty the cream of mushroom soup into saucepan, mix well, then add the milk, and heat Next add the diced ham and sliced hgrd «*ked eggs. Heat 5-10 minutes to blend the flavors : tough for shortcake 3 cup* flour. 3-4 teaspoon salt. 41 teaspoons baking powder. 6 table spnnBB butter, 1 cup iapproximate ly milk Sift the Hour, measure add salt ano baking powder and sift again Cut the shortening into the flour, then add the milk by mixing to a -mall amount at a time until a stiff bough le formed Roll out the bough and put into square baring pan, about r to star Bake to s hot 450 degrees F.i oven for 30-25 minid—i Split the baked shortcake, but ter while hot, and put one-half the : earned Ham and Egg" mixture over the bottom half of the biscuit !.«-piaee the top and put remaining half of mixture over It. Garnish with parsley Serve* 6-» A tasty bamtoy-baconoegg dwh few lunch Is made by ooc DRINK MILK — AND GET IN STEP WITH SPRING! I Our herd is the largest in South Mississippi — and ail Government ap proved. Find health and happiness with milk from our Contented Cows . . . Ask far the Milk in the Cream-Top Bottle. DELMAS BROS. DAIRY PHONE 23 | While Corn Is Out of Season By BETS! NEWMAN WE’VE all town enjoying eon sn-the eob the into two month*. : bat new that tt la oat generally obtainable, we car, roaort to the freshly canned oom oa the market and serve tt la ranona dithea corn oysters, for instance. If yoa haven’t tried this dish, do give tt • try. Today 's Mean Pried ar Price■ seed Chicken Cent Oyatari Maahad Potatoes Cabbage aad Apple Salad Manhattan Padding Sugar Cookie* Coffee or Tea e # e Cera Oyster* t eggs % ep rifted t cpe chopped flour whole kernel 14 top. salt corn % top- pepper Best egg* well, and add other Ingredients. Drop by tabUepoao fal* an weli-greesed griddle end nook Ilk* griddie cake* Serve with chicken gravy or cyrup. * * * 1 top. grated t ep* cream orange nnd h cp. eonfen 1H cp*. orange tioner’e sugar Juice 1 top. vanilla % ep- lemon W top. salt juice Ik cp. coarsely 1 cp grams* chopped wal la ted eager ants Combine orange nnd, jma* and lemon Juice, Mir in granulated eager, stirring until dissolved Tarn into refrigerator frees mg tray aad let partially frees*. Stir to mix end break up crystal*. Whip eroaa to thick aiiMerd eonoiet* aacy. fold la confectioner1* sugar, vanilla, ash and walnut*. Turn on top of fruit juices end tot frees* until Arm. Do not stir cream into fruit juices, but 1M them freaa* separately. can hominy with bacon fat and one cup crumbled, cooked bacon. Let It simmer slowly In skillet, mashing with fork Beat In three eggs and serve cm hot platter with more bacon t'emed Beef Savery One and one-half cups chopped cooked tor canned* corned beet; 1 j cup freshly grated Swiss cheese; I cup chopped sweet pickle; 1 cup mayonnaise; 1 teaspoon grated , onion, i teaspoon salt. For a good corned beef hash, fry plenty of onions until they are a light brown then add the canned corned beef hash and spread It j over the onions. Pour about a j quarter of a cup of table cream or evaporated milk over the hash and then allow the mixture to brown and heat through. Do not stir It. If you think It may get too brown on the bottom, set it In a hot oven to finish heating When ready to serve, turn the hash out upside down onto a chop platter to show the lovely browned surface well sprinkled with onions Plan to have plenty of hash, or else not many guests A mixed green salad, rye bread, and chilled beer will com plete this favorite for father. VEGETABLES IN NEW GVISES Baked Potato Staffed With Shrimp 1 5 or 5 3-4-Oz can shrimp, 3 large baked potatoes. 1 tbsp butter, i tsp salt, dash pepper, I cup milk. 1 tap. minced onion, 1 tbsp. finely chopped parsley Clean shrimp Cut hot baked po tatoes in halves, lengthwise, scoop out Insides mash, add butter, salt, pepper and milk, beat well Add onion, parsley and shrimp, refill shells Bake In a hot oven at 460 degree* P i to I minutes until lightly browned Serves 4. Vara Vwslard With Broiled Tomatoes HUs delicious combination of vegetable* deserves to be much more widely known than it is Jt should form the principal dish at either dinner or supper, as the com and egg combination contains so much protein that no meal is necessary for children Score young ears of com with a sharp knife and scrape out the kernels until you have a cupful of the pulp. Beat up very lightly 2 egg* add a cupful at rich milk, stir in the corn and add a tiny onion, finely grated Pour the mix ture into custard cups and bake until brown on top Before it Is quite done cut into thick slices large tomatoes, dip in cornmeal. season with salt and pepper and put on the broiler over a hot fire j or fry In a pan In smoking hot fst Serve very hot with the c us Lard and see if the children don't ask far more . . C.V JT Hot Lunches Give Students Good Meals "Hot school lunches are taking the place of more tin dinner pail* than ever Urn term. <ay* Mas Ruth Gain, home demonstration agent ' Although there are no ac curate figures on all school lunches served throughout the county, the trend Is definitely upward.' Since ISM. mill ton* of under nourished children have been added to those receiving school lunches, thanks to surplus farm foods made available for that use This year, the Surplus Market ing Administration of the V 8 De partment of Agriculture expects the school lunch program to reach up ward of & million children Almost as many more eligible" children can be servsd. If more comm unities take It upon themselves to provide the sponsorship far such projects However no matter who oversees the school lunch or how It to financ ed. U should be well-balanced to do the most good, say home economists of the U. 8 Department of Agri culture Idealy it is made up of one nourishing main dish s glass or two of milk, fruit or vegetable In some form, bread and butter or a sandwich and a simple dessert. On this one theme there may be --- a thousand vtnstknt tar the matt naturally varies according to the food value of the main dish and the cooking equipment and other facili ties on hind Moat ambitious school lunches are built around a substan tial main dish- with the rest of the meed of lighter foods Or a lighter main dish such as salad, cooked vegetable or vegetable soup Is serv ed in combination with other heav ier foods to support It But even if there cant bo a com plete meed prepared at the school, the lunch program still is very much worth while It may be only one nourishing hoi dish and milk and fruit Or it may be fruit and milk or cocoa to supplement the lunch the children carry to school Household Hint Foods spilled to tbs refriger ator should be wiped up imssadi atsly to avoid mold and bad ate*. Leftovers should not be left to* knig, especially to warm weather. Shelves, cubs containers, vege table and egg containers should to all included in a weekly was hap with lukewarm, not tot, sods, fal lowed by a rinse with dean, lake warm watar. --“- " a SPECIALS For FRIDAY And SATURDAY White House M,k 3 23c Marvel-Enriched B^iT^IOc COCOA-IONA u.0,. 10c MELLO WHEAT ,A,M 9c 1 ANN PAGE , PRESERVES ~19c,~ 33c, Red Circle Co FFEE . LB. 22c Eight O’clock f^ Light or Dark -f V^OFFEE LB. lift | Fruit and Vegetable* APPLES ^Delicious 6 FOR 15c GRAPES”* 2 lbs 13c APPLES Jonathans . DOZ. 15c CABBAGE Heads _3 LBS. 10c CELERY Size _ STALK 10c LETTUCE Iceberg HEAD _5c POTATOES »■■!’*110 ^ 25c ONIONS Yellow 3 LBS. 10c 1 ANN PAGE SYRUP 12-Oz. 13c Ot. 29c JANE PA&KEJl DONUTS Cinnamon DOZ. 12c 1 RITZ CRACKERS ,-lb 23c BEANS 3 for 20c i 8 0/ PKG St'NNYFlELD CORNFLAKES 2 to- 11c A AND P | TUB BUTTER_lb 40c | Variety Jane Parker Cakes | Choice We*tern Meat* BACON Sugar Cured __ LB. 21c HAM Picnic _LB. 27c ..** 1 * ■ ■■■■■-«■"> - ■-■ ■■ m m m uu-i« ROAST Pork Shoulder _ LB. 25c BACON »Sff“ ^ 30c Buy Defense Saving Stamps -N. * —-- —- j