The Chronicle-star the Moss Point advertiser., October 17, 1941, Page SIX, Image 6

About The Chronicle-star the Moss Point advertiser. (Pascagoula, Miss.) 1941-1941

Image provided by: Mississippi Department of Archives and History

                
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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