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FN16-Post & Times, Thursday. Nov. 21. 1968 MOP AMY COOK'S TOUR (H i 5 fWl fal fal 111 A Kile) anthropomorphic autobiographies of peanuts and peanut butter. Others wrote poems, including a seven-verse one of rhyming couplets. Two New Jersey children used the Japanese haiku verse form, which is an unrhymed three-line poem containing five, seven and five syllables in that order.. Traditional haikus refer to one of the seasons of the RATH U.S.D.A. GRADE A win l: 16 TO 24 LB AVG. LB hb mm WEST PALM BEACH 4047 Okeechobee Rood MON., If U SAT. 8 A.M. TIL 9 P.M. SUN. 9 A M. Til 5 P.M. PHONE 683-2541 WEST PALM BEACH 80 No. Military Trail MON., THRU SAT. 8 A.M. Til 9 P.M. SUN. 8-8 PHONE 683-3552 t Bakery Dept. Rorry sito C3EAD 29 CUCOHUT CREAM PEu89 4 LATH 7 IHTH APRICOT CAKE 10 TO 16 LB AVG. LB LAKE PARK 1220 Route A-l-A MON.. THRU SAT. Til 9 P M. SUN. 9 A.M. Til 6 P.M. $L39 thesc sreci.s cooo AT HO. MILITARY TRAIL I LAKI PARK GREAT VALU STORES PRICES E FFECTIVE THRU SUN. NOV. 24 QUANTITY RIGHTS RESERVED. .fa. V By JEANNE LESEM L PI Food Editor NEW YORK ( UPI If you examine a slice of life of a typical American child, you probably will find it spread with peanut butter. This conclusion was reached by the Georgia Peanut Commission and the Alabama Peanut Producers, who grow about two-thirds of the goobers used for making peanut butter in the United States, It is based on an informal study made at four elementary schools, in Manhattan. Tifton. Ga.. Upper Montclair. N.J. and Bloomfield Hills. Mich. The 10 to 12-year-olds, asked to write compositions about peanut butter, came up with some novel if not downright revolutionary ideas. They said peanut butter's benefits ranged from a source of quick energy which is correct to "a quick cure for the hiccups. It clogs your throat so the hie won't come up." The Michigan youngster who suggested the hiccups cure also recommended it for treating a toothache or pulling teeth: "If you will have a lrK)se tooth, one thickly spread sandwich with lettuce will get it out." A peanut butter and lettuce sandwich is mundane, when compared with most of the children s combinations. Children said they combine the spread with salami and pickles: mayonnaise; apples, oranges and grapes; celery, lettuce and tomatoes; cookies, cake and pie; banana sandwiches smothered with mayonnaise: and spread peanut butter on cucumber slices to be included in tossed salads. The growers added that the most popular combination remains peanut butter with jelly, although southern youngsters expressed a preference for cane syrup mixed with theirs, and one New York schoolgirl said she liked it with mozzarella cheese. A New York boy of Chinese heritage suggested eating it with bologna "because it has just the right taste." To some children, security is a peanut butter sandwich. A Georgian wrote: "I like it when I've just finished fighting my brother and when I finished getting a spanking. It calms my nerves." A Michigan boy with more enthusiasm than spelling ability endorsed its use "with marshmello whip in a toasted peace of bread. Peanut butter is easy to spread on toast and what's good about it is it does rip wholes in your bread. It also doesn't smell up the house like other foods do and it is easy to clean up after it." He concluded that the color wasn't too bad but he'd "still eat it even if it were black or purple." Giving their imagination full rein, many children composed RATH BLACK HAWK The compositions also included a television commercial and a suspense story of a train robbery involving a "peanut butter car on its way to Fort Knox." Hazy about its history, children made up their own versions. One 17-line poem attributed the origin of 'peanut butter to a man looking for uses for pecans. Another theorized in prose that "peanut butter probably started with the Indians or the cave man. They probably just crunched peanuts and added water." (Peanut butter was invented in 1890 by a St. Louis physician who was seeking a high protein food for his patients. Food and Drug Administration standards for the spread require it to be at least 90 per cent peanuts, plus about one to two per cent salt and eight to nine per cent other ingredients, such as emulsifiers and sweetening agents to give it the spreadability and freedom from stickiness that buyers want). Its popularity is undisputed, U.S. consumption rose from 375-million pounds a year in 1957 to 539-million last year. It has long been known as a favorite food in the 2 to 9-year age group. Now a study by a major supermarket chain and grocery journal shows that 10 to 17-year-olds also rate peanut butter as their favorite sandwich filling for sandwiches made at home. It leads tuna, lunch meat and jelly. Story of Peanut Butter This paean to peanut butter was composed by Pam Thompson, student at an elementary school in Upper Montclair, N.J. Once a peanut so little and brown, Lay under the dark and lonely ground. Wondering how it would be like to live. A creamy, dreamy, sticky, gooey tasty, raving, happy chewy, Life of peanut butter, oh so groovy! Then one day, a big plow came, And took the peanut to live in fame. And put him in a big glass jar, With other peanuts from near to far, And made peanut butter, as gooey as tar. ALL MEAT BOLOGNA .L.:.".'.59t ALWAYS GOOD SKIM LV.IE.Ct. SLIM TRIM I2 0ZPKG C0PELAND PARTY OR BUMBLE BEE CHUNK TUNA DOUBLE SIX PAC MILLER HIGH LIFE BEER VARIETY PACK v. u59 12 OZ J J LBPKG nam dlaua maw. ALL MEAT FRANKS I2 0ZPKG RATH SMOKED SAUSAGE 5C 88 LE SEUR PEAS "& 20t ASSORTED HAWAIIAN PUNCH 46 OZ CAN RATH BLACK HAWK PURE PORK SAUSAGE 39 RATH SOCIETY BRAND WHOLE OR HALF BONELESS HAM m.$1.I9 RATH HONEY GLAZED CANNED HAMS !&&$4.90 JUMBO ROLL HORTHERH YODELS :::.23 Doctor in the Kitchen by Laurence M. Hursh, M.D. Consultant, National Dairy Council 1 II I V I II ' 'VWI II I I rTTTTTTTTTTTTTTTITTTTTTn IV I rttMMI HOT rca A J II 1 T T T 1 J L'JM 1 M m I'M I I'J II l.ll'F .IF 1 1 II HiI'M -ii H'lil'H im'lil I'liU -Mn'vllil,'lMlt.'1' ALCOA ALUMINUM FOIL... ...... .55 LIBBY PUMPKIN .'c7anz 15 SWEET POTATOES..G.R.E.E.N.c..A5I "Sf 29c LUX LIQUID ..2.0.z.snezte47( CANNON BATH TOWELS .V.OO VICIIS NY QUILL t70 LAVORIS MOUTHWASH 9C BANQUET POT PIES S,?!17 SALISBURY STEAK SLICED BEEF SLICED TURKEY BANQUET BUFFET DINNERS. ..&99 FRANKS li BEANS, SPAGHETTI WITH MEAT BALLS CORNED BEEF HASH, BANQUET DINNERS :.l7 29 BANQUET CREAM PIES! 25 BANQUET COOKIN" BAGS : J . ;19 CHICKEN DUMPLINGS-BEEF STEW BANQUET BUFFET DINNERS .VkBG88 BANQUET APPLE PIE 29 BEEF-CHICKEN & TURKEY BANQUET MEAT DINNERS !szez37( KRAFT SLICED NATURAL SWISS CHEESE "38 MASTER SOUR CREAM c33 KRAFT MIRACLE MARGARINE .N.V..29 GARDEN SALAD & CHIVES MASTER COTTAGE CHEESE :29 P produce! A fast growing market for food in the United States is "away from home" eating. According to the U.S. Department of Agriculture, the food service industry accounting for an estimated $28 billion -is a major outlet for the food produced by our nation's farms. Restaurants and other food service organizations also are a major employer of labor. Nearly 3.3 million persons (including part-time workers) are employed in the food service industry during an average week. Well, you say, shall we eat out tonight? And in doing so you join an expanding group of customers who frequent our public eating places, large or small, famous or only known in your neighborhood. How can you be sure of eating nourishing meals that are at the same time not over-nourishing? By practicing the same judgment that you do when you eat at home, plus perhaps a little more discipline. Things can, after all. taste so very good when you are eating out. But the only real difference between eating at home or out. is that you are selecting your food ready cooked instead of raw at the supermarket. The same principles of nutrition apply. You can and should, get the servings you need from the four food groups just as you do at home meats, fish, and poultry, or cheese, or eggs; the dairy group of milk and its products: the vegetable and fruits group; and the enriched or whole wheat bread and cereals group. At a restaurant a much wider variety of choices is available to you than you could ever have at home. Also, each member of your family can order what he wishes, instead of having to share the same menu with the others. And then there are no dishes to wash. It's a good family practice to find a restaurant you can afford, and one whose food pleases you. It should also be near enough home so that it can be a family treat that you indulge in with some frequency. It's nice both for you and your children to know the personnel and enjoy being the customer. This can be part of your children's up-bringing, a very important part. But try other restaurants, too, for variety and the excitement of discovery of a place new to you. Menus in the same restaurant often are quite the same week in week out. Chefs, just like home cooks, tend to cook along the same lines. So seek variety, too. Eating out will remind you of all the varieties of food preparation that exist. .This in itself may make you inclined to come up with more interesting meals at home as well. Rains' Potato Scallop Alan Piains, who cooks as a hobby says his scalloped potato receipt is a family favorilc. Pare and thinly slice 6 cups (about 2'2 pounds) potatoes. Arrange approximately 'i of potatoes in 2 -quart casserole which has been generously buttered on bottom. Sprinkle lightly with salt, pepper and part of 1 cup of chopped fresh onions. Repeat layers ending with potatoes. Pour enough boiling water into casserole to reach 1-3 up side of casserole. Sprinkle 1 cup of grated Cheddar cheese on potatoes. Cover and bake in 375-degree oven about 1 hour or until potatoes are tender. Uncover and bake about 10 minutes more or until cheese is lightly browned. Makes about 6 servings. "OCEAN SPRAY" CRANBERRIES....33t FRESH GREEN CABBAGE .9 WV y FRESH mmmmmmmmmJmmmmWtmmmmmmmmmmmmmmm mi ) GOOD THRU SUN. NOV. 24 ALWAYS GOOD l. TENDER CARROTS ' 12 FRESH JUICY FLORIDA ORANGES Zi. JONATHAN APPLES....:..... 3 59 m iJKlEA 0 J LOAF I Y3 mtm --ill' M ri RUSSETT ra H T' LIMIT 2 WITH COUPON ONE COUPON PER ADULT CUSTOMER 0 P7A7E5At:uJ Ci!