The Palm Beach Post from West Palm Beach, Florida on November 14, 1968 · Page 63
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November 14, 1968

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The Palm Beach Post from West Palm Beach, Florida · Page 63

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West Palm Beach, Florida
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Thursday, November 14, 1968
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I'ost and Times. Thursday, Nov. 11, 1X FX 15 LYXES SMOKED iffirTi nil Pnin nn COOK'S TOUR I j j UU j t-Zl j j till I j jj, I DOCrjDuD CrTirTri jj- jmaammmtMmmmm mmmmmmmmML, MMIIUajMBlijHag Jtummjmmmi SHAfJK PORTION PRICES EFFECTIVE THRU SUN. NOV. 17 QUANTITY RIGHTS RESERVED ruYO LB FROM OUR DELICATESSEN-BAXERY BUTT PORTION or WHOLE lb 48 PUMPKERNICKLE BREAD 35 LEMON CAKE $1.3 9 WEST PALM BEACH WEST PALM BEACH 4047 Okeechobee Road 80 No. Military Trail MON., THRU SAT. MON., THRU. SAT 8 A.M. Til 9 P.M. 8 A.M. Til 9 P M SUN. 9 A.M. Til 5 P.M. SUN 8-8 PHONC 683-254 1 PHONE 683-3552 LAKE PARK 1220 Route A-l-A MON., THRU SAT. Til 9 P.M. SUN. 9 A.M. 'Til 6 P.M. ANGEL FOOD CAKE !..S9t DELICIOUS Mngy CRANBERRY RELISH 69 GRADE A FROZEN ..$1.19 ARMOUR STAR ML MEAT FRAHEtS BOILED HAM. old fashion LOAF .L.".89 tuhkey rumsticks THESE SPECIALS GOOD AT Ma MILITARY TRAIL A LAKE PARK GREAT VALU STORES ONLY e v-- "The Language of Cookery" by Betty Hason (World) contains helpful cooking advice as well as foreign terms that appear increasingly these days in cookbooks and food articles. This culinary dictionary is illustrated with line drawings of less well known ingredients and utensils; it also contains charts of meats, equivalents and pan sizes. "The New York Times Large Type Cook Book" by Jean Hewitt (Golden Press) should be a boon to both eyeglass wearers and anyone who's ever had a recipe fail because she misread mini-scule type. Clearly stated directions also help. The inventive recipes range from simple buttermilk gingerbread to llaming crown roast of lamb, bread pudding containing candied fruit and kitsch, and cho-co-orange ice. "The Ritz-Carlton Cook Book" by Helen Ridley (Up-pincott) is that rare combination of know-how from a chef and a maitre d'hotel interpreted clearly for home cooks by a veteran home economist. The book combines recipes especially suited to home preparation with advice from two Boston Kitz staff members on home entertaining in our ser-vantlcss times. For even more help in cooking fish and seafood, "The Blue Sea Cookbook" by Sarah D. Alberson (Hastings House) covers 74 varieties of U.S. food fish. A four-page chart shows suitable cooking methods for each. Other advantages include buying guides for fish and seafood, a chapter for brides on fish cookery for two and generally interesting, easy to prepare recipes. Other recent cookbooks of merit include: "The Sea Cook" by Sallie Townsend and Virginia Ericson (Funk & Wagnalls), for galley cooks; "The Main Course Cookbook" by Edwin M. Post, Jr., mostly undated recipes from "The By JEANNE LESEM I '11 Food Editor NEW YORK a'PIi - Once upon a lime there was a cook tired from the household of Mrs. John K. Kennedy because this cook had done a magazine article that purportedly pave away secrets of the former first lady's kitchen. Now, that same cook, Anne-marie Huste has written a cookbook and there is not one mention of Jacqueline Kennedy Onassis in it. While the omission from "Anncmaric's Personal Cook Book" ( Bartholomew House) may disappoint the curious, the book should please readers interested primarily in good recipes and helpful suggestions about cooking and entertaining. Miss Music's book belongs to a proliferating type of cook book aimed at the gift market and especially suitable for brides and young couples. Her recipes are taken mostly from French, German, Italian and American cookery, -with a tew originals of her own, including an awesomely rich chocolate cheesecake nv.d an unusual strawberry and yogurt soup. The final chapter (overs cooking for children. With December now ;he third most popular month for weddings alter June and August more and more iuch cookbooks are published in the tall. Following are some orief reviews. "Table for Two" by S'lirley Sarvis (Doubleday) provides a crash course in tookin,, with menu suggestions, sound ad- . vice on cooking and serving equipment and interesting recipes such as (ireek stifado, spiced beef stew, anci chutney orange chops. "The Pots and Pii.is Cookbook" by Ann Seivnne and Joan Wilson (Doubk lay) is insurance against reciie failure. It not only keys recipes to specific sizes and designs of utensils, but also tells how the size, shape and material from which a pan is rrude can affect the success or failure of a recipe. The book represents value for small, medium and large families with a variety of recipes serving two, tour, six, eight or 10 persons. illl P1TU Dm I unr nn mir. . RATH ROLL HOT OR MILD SAUSAGE 30 BEEF LIVER ..4C HAM-TURKEY-CORNED BEEF-CHICKEN-PASTRAMI-BEEF BUDDIG SMOKED 5 0Z PKG ALWAYS GOOD SLICED MEAT3P'33EA COOKED HAM...58 BY THE PIECE COPELAND STICK DRAUNSCHWEIGER. .L.B.40( FLORIDA FRESH GRADE A jr Cfv5S5) ASfSS1 ' MEDIUM ALWAYS GOOD VL. A XSffiK?' KflSS m3&K' Emily Post Cookbook;" and "The Uncommon Cook Book" by Ruth Mellinkoff (Ward Ritchie Press;, a highly personal recipe collection with directions for freezing many of the dishes. ALWAYS GOOD SLIM TRIM HALF SKIM MILK... .'.'t.39 DUNCAN HINES 18 0Z PKG WHY PAY 43: CAKE HIKES 33 LB PKG MRS FILBERT'S SOFT WHY PAY 43 WHIPPED MARGARINE.. .38 ALWAYS GOOD FRESH ORANGE JUICE ...25( 18 0Z CUP MASTER DIET WHY PAY 39 COTTAGE CHEESE 28 Doctor in the Kitchen NET WHY PAY 33 ALWAYS GOOD BROWN & SERVE WHY PAY 49 8 0Z PKG KRAFT ASST. TEEZ DIPS 39 DINNER ROLLS l'.c.;.'.,.';29 by Laurence M. Hursh, M.D. Consultant, National Dairy Council I ITilKTTfc " ( . Y . II GGR? 4) 0 zy, on the ski slopes, the ice rink, and so forth. Most of us should be under-consumers and simply watch what we eat. Here are some tips: Try to eat less heavy meat-and potato type meals and make a bigger thing of vegetables and fruit. Remember, no one food Is fattening. But total calories In your meals must be reduced. Salads are zood for JU If T I Til li HAt Hi rrftUKTl: ltd it - T I j- tmmmmmm mn n mm i i ii ii ii piM.i.iii.ii.. m.wwBMBMMMgi LJ fl What is it that fat people and Benjamin Franklin have in common? This question occurred to me in a wild moment the other day. The answer, of course, is thrift. Franklin has been held up to children for years as a model saver. And in my book, a fat person is the perfect demonstration of the body's ability to conserve a great deal of what it takes In. Our bodies know what they need but not necessarily what they don't need at the moment. The tendency is if too much food comes in for the amount of energy expended, and growth and body repair, the rest will be stored in the form of fat as a hedge against possible future energy needs when the food supply is less. In this case, the body anticipates weight control because if you eat less It will draw on the reserves both for energy and other needs. But any way you look at it, our bodies will save if given the chance. Our bodies are thus thrifty. What has all this to do with food for colder weather? Just this: In colder weather, food not only tastes better, but unless we exercise quite a bit, we probably need less food. So It doesn't hurt to be mindful of our body's thriftiness. And apparently the only way to curb over-thriftiness Is by being either a "big spender" or an under-consumer. A "big spender" would be the guy who exercises like cra you and appetite pleasing. This doesn't mean you'll cut out meats, really, or potatoes, but you'll seek a better balance. Meats, fish, poultry, eggs and cheese, as well as dry peas and beans are all needed, but take it easy If you have a weight problem. Drink milk and enjoy other dairy products. Two glasses of milk a day are recommended for adults. As said earlier, give new emphasis to vegetables and fruits. Food surveys Indicate that people don't consume enough of these foods anyway. And with good Judgment, you certainly need breads and cereals. If you're planning an active day, especially outdoors in quite cold weather, you'll be able to handle heavier meals. But under the conditions most people live today the greater energy requirements during colder weather are not very large as they may have been In days gone by. So keep it all In balance and you won't have to reduce In spring. FROZEN WHY PAY 27e STOKELY COLLARD, TURNIP, OR WHY PAY 29 J 17 0Z C AN STOKELY CUT GREEFJ BEANS 19t GREENS .".u""...2.:!5 15( j GOOD THRU SUN. NOV. 17 WHY pAy 1 All PARA ACCT 79 v 1 nwuwiin I - 7ELE? 11 f 2 ROLL PACK FROZEN DOWNY FLAKE WHY PAY 4U 20 0Z CAN VAN CAMPS WHY PAY 2 S Ic Hf MPPI PI 12 07 PKG Aft m. PORK a BEANS ...19( l'AFFLES...'.'.c.V.?.29 'mrmmmm, . m r FR0ZEN PEPPERIDCE FARM WHY PAY 89 8 0Z CAN STOKELY WHY PAY 2-'27 CAKESaSST. '.7..Z.68 TOMATO SAUCE.. J0 pumVkbTpk 3it i 46 0Z CAN STOKELY WHY PAY 39 TOMATO JUICE 29 JJair "Derarlmenl : IVIilCI V W0m'mmm mm M 4 0Z PKG KRAFT SLICED AGED WHY PAY 55 7BSSU f LIMIT ONE TWO ROLL PKG ONE COUPON PER WITH COUPON ADULT CUSTOMER 46 0Z CAN STOKELY WHY PAY 39e Si'JISS CSIEESE..5( DRINK 28( COTTAGE CHEESE 0n tke Tablc Si, GOOD THRU SUN. NOV. 17 ALWAYS GOOD STOKELY CREAM OR WHOLE WHY PAY 31s a? 25 MASTER SMALL OR LARGE CURD KERNEL CORn..ci:,19 flWMIIIWIMJiWIIKWWWWMill LOAF r 1 fP ONE COUPON PER ADULT CUSTOMER LIMIT 2 LOAVES WITH COUPON fjrfi 1 1 1 L D .... . . . r-i r.nnn thru (mm unu n By W ILLIAM CLIFFORD "I need a bottle of wine for dinner tonight. What goes with chicken?" How often have you heard or said something like this in your local wine store? Too many ot us must make a special trip to the store when we want wine. That's a nuisance. Moreover, you can't always find the wine you want or gel it ready to serve at the last minute. Bui which wines io keep on hand, and how should they be stored? Storage depends on the type. Buy dry white wines and champagne more or less as you use them a month's supply at a time, or 6 months, depending on storage space. If you have a cool cellar, that's best. Try not to let fine while wines go through a summer in a warm place. Red wines tolerate warmth better, though a cool cellar is still best. Some of the best red wines benefit so much from a year or several years of storage that you ought to put them down and plan ahead. Choose a few bottles from France (Bordeaux, Burgundy), Italy (Piedmont), Spain (Rioja), or the finest California varletals such as Cabernet Sauvignon and Pinot Nolr. Taste them when you get them, then again in a year, and see the difference. Keep the best of them as long as you can, especially the ones with lots of tannin that puckers the mouth. Store all wine bottles on their sides, away from strong light and heavy vibration as well as from heat. Remember, wine is a living thing. Treat it with consideration, bring it to maturity in your care, and you'll enjoy a drink far superior to the bottle hastily chosen and badly shaken up on the day you open it. stokely wHY33r fl MbI IPWBi Mil i E& 1 I i . . XI. I A I V m CEX?AIL E I J I t JI If ft A J I LIMIT ONE COUPON PER ADULT LiQiJ 1! CUSTOMER VIA LIMIT 2 WITH COUPON

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