Altoona Mirror from Altoona, Pennsylvania on June 5, 1930 · Page 15
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Altoona Mirror from Altoona, Pennsylvania · Page 15

Altoona, Pennsylvania
Issue Date:
Thursday, June 5, 1930
Page 15
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you .a*, yiuf marRetlhf ' week ydu will pfeMbly tttfHfkrJi —- «i«Hi«tes»lfdf 'fcMIkiiw!' , sittf* 'firuil i itoV And day out, yea# frt and. yea* 6tiU juM breakfalt is bften a st'atfd* availed meal-which-is probably Just a's Well fdf the housekeepet who lives te «• that fie* family gets 1 off well ftfl t« business and to *chooi, : .Although this is* fresM fruit sea" JS I am ineludlng a 1 recipe,for pie Hly acquired from a Canadian - —"- pie i» good ai<-any sea.' »•*•• Peas , Olives , BtfawbWrieY ' cak* StlfyMf. Jtateti fHilt naiad. Jelly ., tforaeradiaft v Coffee i , MONDAY. Breakfast. • Grapefruit diriger ale 't 1 i 9 »•' "'ti- ' '-' •'' Today s Big Bargain thie "energy" ginger ale IN FULL SIZE PINTS . '• \ •* IP you t» to jrmv dealer today £ y*u eaii' g«t Clieq'tidje Club G0ld«n, tht fatnrfua "erterfy", «tnt«r •!*,> full •!«* 'pints. Glv* It to your,«hl1dren freely as'j • dhtltiarii everywhere urge you 1 to do. It five* tfeem the •*tra 'need. r, toe, that Clicquot Club CoU«nl§ ag*d t montlui in UM making fofivo it • taw and more mellow flavor. It I* put,up In clean new battles land fully' carbonated f*r edded net and sparkle. Your children will take to thle beverage Instantly t , Tkit handy Party fmckmgf contains one dbsen Ml If'ounc* ftafffa. A is (A« «UIM( IM> to bay. GOLDEN **« \ , roll* . , totrtatoes • f , orange tftd mM-flw fiaked potato** ",sjV7f t Beets with fHMUkt'v, ,V' 4 Cheni (»_' •>,&.. Sliced • Breakfagt. / Baked AprieoW, •" ^ I fteady-to-eat cereal ' Poached eggs Toa«t ' luncheon, t Jellied bouillon / Toasted sardine sandwiches Crullers ' Dinner, f Lamb broth </ steak casserole Mashed potatoes > Asfcara'-'S Cucumbers with sour creator Strawberry meringue pi* Breakfast. • " grange juice Cooked cereal ' , Scrambled eg& Bran muffins Coffee ' ' Luncheen. Tomato Souffle ^ ' Lettuce with French dressing Cream puffs, • Tea' Dinner.. v Roast chicken > Crab apple'Jeliy Browned potatoes ' Artichokes Ice cream" • : Maple sauce ", THURSDAY. •.-•'.'•.. '.,< ' Breakfast. , Sliced bananas Ready-to-eat cereal ,, Bacon Hot rolls' Coffee ' Luncheon. ; , Creamed eggs with anchovy toast Chilled cherries Dinner. Tea ' Chicken shortcake . Egg plant String K eans Tomato" salad 1 Rhubarb tarts FRIDAY'. , i. Breakfast. ' ' "Stewed prunes Cooked - a grand total of flavor, pep and health TAST? THEM I Only Kellogg's Pep Bran Flakes have ' that matchless flavor— that good-to-the-last-spoonful crispnesi. Brimful of vim and zest. Full of crunchy wheat. All the nourishment of the whole grain. Plus extra bran for extra health 7 . Just enough' added fiber to be mildly laxative. > Flavor, pep and health— all combined. That's why Kellogg's Pep Bran Flakes are better bran fakes. Great for breakfast. Firie for lunch. A special treat for children at every meal. Serve with fruits or honey .-with milk or cream, Look for the red-and-green package at your gro» eer's. Made by Kellogg in Battle Creek, IMPORTANT— Ktllogt 1 * P«p Br«n *•/«*»» «r« w/Wy ItxtUvi. ALL- BKAN— ftoetSM Ktllotg product— I* *ll brta and gutrtattta to ttliivt tavpewjr tad nsurtiag coastipitioa. PEP SRAN FLAKES , Baked eggs Toast Coffee Luncheon. * Lettuce and ogj?' sandwiches Strawberries Cocoa ' - Dinner. Baked'salmon With vegetables 1 " v Oven-fried potatoes .Spinach > ..-';' Cabbage and pepper jalad .Cheese and 'toasted crackers S ^Marmalade ,' Coffee, ••-'''.• •• SATUKDAY. '''• „ ~'i '••• /- .. Breakfast. •' ' . ; . ,. Orange Juice t "'' ••. ' -Ready-to-eat • cereal ,.. ; ' - Creamed dried beef ; V,. ; Popo.vers • '-.•'/' Coffee ' . — Luncheon. Vegetable salad .'Cottage cheese Whole wheat rolls .^Ste'wed rhubarb , . Dinner. ; : Stuffed pork chops ; ' Creamedyfried'onjons .•, ' • New peas . ' *? ' Strawberry shortcake '- ; . ;• Stuffed 1'ork Ohpps. . 6, pork chops, cut for stuffing " ,. • \y t cups rice, cooked , 2 pimentos', shredded , r - ' Salt and pepper . . ; »• tablespoons lard or substitute Stuff the pork chops With a mixture of well-seasoned rice and'pimen- tos. Pin the chops ••together ' with toothpicks. Sear, the chops Until, a golden' brown on both sides in 'the hot fat in a skillet. When, well ^browned sprinkle with .salt and pepper, cover the skillet, turn the flame very low and continue cooking forty-, five minutes to one hour. Serve/very hot. Use the remaining liquid for gravy or seasoning. ( ) Strawberry Meringue Fie. 1 quart strawberries 1-3 cup flour • • • » " > • 1 cup sugar or sugar to taste 1 egg -yolk beaten with two tablespoons milk 4 Wash berries, drain, add flour and sugar. 1 Turn into a pio dish lined with pastry. Pour milk and egg mix- ture'over top. Bake in a hot oven for ten minutes; then reduce heat and bake for twenty minutes more. Cover with meringue made by'adding'two tablespoons powdered • sugar to -two stiffly-beaten egg whites. Place in a slow oven -(320 degrees Fahrenheit) to' brown, about fifteen minutes. Ilhubarb Tarts. 1 cup rhubarb cut in pieces a egg 1 cup sugar *A teaspoon salt ^1 cup dry bread crumbs cooked in butter Beat the egg until light, add remaining ingredients and < \ mix together. Arrange strips of pastry lattice fashion over the tarts and bake about twenty minutes in a hot oven (460 degrees Fahrenheit), , Cover with a meringue, and bake fifteen minutes more in a slow oven (390 degrees Fahrenheit). A1RV1EW BREAD Into your neighborhood daily to ptop M»nday or Tuesday whatever day you choose with fresh trora the oven, Bread, Dainty Rolls, Cookies, Pies and Pastries. FA1RVIEW BAKING CO.. lue IjSta'VI -^ X»*V- m-**^* How to Make Summer Desserts* Based or^ Fruits Wpeft T6llg Mow t6 Contact , fhttse Airy, Chilly C«rt»fe*tlons, With seasonal or Jni'ceg, Whieh AM a Per ciose 'to a Meal, By JUDITH M. A famous epicure describe* the feet deseen In the foliowing*%ay : "it must ,be light and palatable It must flatter the> eye. It must convey 1 , the greatest sense of pleasure (6 the* tast*, With little sense of fullness." •>'' ' These are, indeed, the essefttlals, of the hot weather dessert and we 1 find, in fact, that ' gelatin, custards, idea and, lee creams are generally favored during 'the summer months. -Combined with these, the summer- ffufls give their delicious and char£et^ristli> flavors. What can be more accept',! able to finish a meat on a hot daj than, for Instahde, jelled peftchea, raspberry cuatard, blackberry lee/ or strawberry ice cream? "•*< Chilled fresh fruits served individually or in combination '/Are Jilm6st universally liked, and 'many a hostess uses them several time's during .the week with the , approval it the fanv ily. Canned pineapple and peaches may be kept in the refrigerator 1 'artd will always be ready to make the fresh fruits fro further when une*-" pecte-d guests^'' 'arrive. If thbre ' 10 whipping cream In the refrigerator it can quickly be beaten, colored With fruft juice and useH^s a .garnish foft 'the glass dishes filled with the cbld berries and whatever ^fruits are on hand, tn a few moments ,we have' a dessert which fulflHs all, requirements v of taste and eye. . . ' »*' ' , There is, perhaps, one type of dea- 1 Chess pfes. % cup sugar' % cup butter *~ . 2 eggS rf % cup chopped raisins ' % Cup chopped walnut meats Line six Individual pie" pans with pastry and bake. Heat'food''Chopper in '.boiling water' and put raisins through, ..using course cutter; Cream sugar and butter. Beat four'egg yolks and two whites:< together .antT add to creamed sugar .and .butter. Add chopped raisins . and nuts. Cook in double boiler until 1 .raisins are tender and filling is thick. Fill tHe baked shells. Coyer with meringue and bake in slow oven (300 degrees Fahrenheit) for twelve, mihutes/ serf which tt alwKyr Hiked/'Imt , do«t not bef*nf..iif OOTSMt^t Plicate ana tfftit tflslMf whlcft'tne e»i* curt demands. J 'thi»,"« shortcas* ot roll mad* from, B««fctiit:'or c«fti 'dough a«d t*(Srnbin«€ WttH < what«fi* fruit is in season. When o«* of tfi*«« «t««sert« ' Is choien, the Cotirs* «i«a.I wlllch ptf* cedes it shoufd be planned to cOfctikili some of the lighter ottMa. in one family such dessert* ire \lwT*Vs served for luncheon, ftfid the coTlfle which precedes it Is made up of sitAd^ wlches and a cold drink or a light salad with bread and .butter sandwiches. The appetite should really be conserved for these delightful but filling desserts'. r-. Cold deHSerts are Welcome td.lfi« -cook fof more than one reason. They can be prepared early la the day and less time need be spent in the hot Kitchert at dinner tithe. While, the shortcakes and rolls' must be baked while the rest of the meat is • being served to be really perfect, the dough may be Mixed In the morning and placed in the icebox,to wait the time for baking. !t / 'Charles. Lamb believed that a man u6u(tt hot have a fine mind and refuse apple dumplings. We can go further* and add to that strawberry shortcafte. raspberry roll -and buckle" berry duff, tn all the beVy recipes directions,are given for"crushing the berries with sugar, sometime before you'Are ready to us* them. I like to UsA granulated sugar for this and to UlloW the berries to stand until all,of the Sugar has been diss61ved by the draw£-out juice. A'few large berries may,; be, U«pt> for art'•, sake and used as a garnish.'; _ '" ' HoW C«okln|> Potatoes Becomes • , " j Fine Art. f , , New. potatoes are always delicious, but the~y, do run- <up' the grocery bill when used daily anfi often as they are in some households. The old potatoes have- been of better .quality longer this season than usual," but* they are not so good for masking and.^baking as they are 'earlier in the season. KFor this reason whin w» use them We shall be the more likely to prepare them with a sauce or cOok,them with some savory 'food such 'as bacon or cheese. / ' One of the very best, ways to cook potatoes Is ,known,.Tinder -the unlter- esting name of stewed potatoes. If you w'sh to order'something like them at a restaurant you must ask' for potatoes hashed^in/cream, If .you should be so fortunate as ,tb have extra cream in 1 the hoytse, use it Instead of half the butter called for in the recipe'. Although Cashed brown potatoes are supposed to be made with salt pork fat, in most Households there is likely to be enough bacon fat from breakfast io use for'cooking that fa-< vOrite. ,dlsh. The trick in- this recipe is to make certain of using a heavy pan e?ef A f<f*tr heat. potafw* a** *t theic Mit Wfcift with meltrt butter. wttH fttrt of with & twn c«a« «WB#. A llttfe mlrteed jMtrttey or ft f e* dJusp- chlve« add to their flavor. With & few rtlnoetfsfnlrtt leave* Aft charlotte ltn»«e. 1 tablesfMwti gelatin cups milk salt *4 cup co'ld water i clip heavy cream 'A teaspoon vanilla Lady fingers or-stale sponge cake „ Beat,yolks of eggs, add sugar and saTti' t Scald milk and add gradually to *frg yolks. Cook in double boiler, stirring constantly until mixture coats spdon, then add gelatin soaked In cold water. Fold In whites of eggs beaten until stiff. Place in refrigerator until mixture begins to thicken'.' Then fold lit whipped cream to Which vanilla and sugar havr beea added. Line sherbet glasses with lady fingers and fill with mixture. Decorate w^th cherries and place in refrigerator until ready to serve. ' ,, Spanish-:Whipped Cream Cake. cup shortening 1 cup sugar 2 eggs 1% cups flour . , , 3 teaspoons baking powder , ~' 2 tablespoons, cocoa 2 teaspoon cinnamon % cup milk Cream shortening,, Ma Sugar and yolks of eggs, beat well, sift together flour, baking powder, cocoa vand cirf- namon and add alternately with milk; fold in Maten whites of eggs. Bake in two greased layer tins in irioattrhtM oven thlrtyflve 'to forty minutes. Flit together with following 'co'cda Whipped cream: 4 tablespoons cocoa •' 1-3 cup,: powdered sugar i£ teaspoon vanilla extract 1 cup cream x / * Mix the cocoa and sugar with a 'Ittie hot water until well blended. Add vanilla and cream and whip until stiff enough to spread. / , ^ Some Salient Pointer son Using the Season's Berry from Garden to You £ v "Freih from the Gardens" •*.. %\ ,, ' In Packets and Individual Tea-Bags , ' • 774 The race for health... It is easily won by the man who eats the foods that furnish real nutriment s and dojibt tax tlie digestion. Shredded -. Whea|: with milk not only tastes good, but is good. The crisp, flavory shreds of baked whole wheat are so appetizing and strengthening, Combines tV "roughage" you need with the proteins and. mineral salts. Delicious for any meal with your favorite fruit. ^^wp>^^^ ww («jP mP wP^ ^BJP^H(Bpi WBPW^^^ ^^^^^^**^ ^^^•^^p^^'i ^•^••^•^^ HEAT WITH ALL THE Bf?AN OF THE WHOLE WHEAT The Popular Old-fashioned Shorttake- Reclp* ls''Glven Again, and Other s, Dellclod* Ways of Uslnf the .•"','" Berries. • ' . • .'_• By EDITH M. BABBEB. ' Is there a more delicious sounding phrase than "strawberries and cream?" We nlay not envy the, little maid who Was to sit on a cushion and sew a Una seam, but we could almost long .-for her ' diet of strawberries, sugar and cream. '-, Raspberry and cream sounds just as good. ,;: . . A Strawberry shortcake' Is-,-: the. 'most delicious, combination of •strawberries,. of course. M mean the old-fashioned; shortcake made with rloh ., biscuit dough and served hot just com*s from the oven. I am going to put in a recipe for It again thte season as I find there are a few new housekeepers who are craving some dlrec-, tion. \ . ..•.-" This ,ls ,a nice quick method, -"no rolling,! Just patting the .dough to' flt the pan. Don't forget to divide the dough into two parts and to put melted butter between before puttlflg--theni together for baking. If . you do this the two parts' can be pulled apart easily and will not be soggy. This Is a good trick, try it if it is not already one of the family traditions. I had a delicious dessert the other day at a! luncheon 1 . . It .was ' good to look upon as \r el1 a8 to eat .- Ras P" berry ice was ' served in ' sherbet glasses. On top was a spoonful of whipped . cream • and on this was a nice, big berry with the hull left. , There. Is nothing better tlian strawberry ice cream, unless it is a good vanilla ice cream with a crushed strawberry sjiuce or raspberry sauce. By the way, berries should always be Crushed with granulated sugar and should be ' allowed to stand until the sugar is well dissolved. If allowed to stand i too long, however, Wje flavor changes. You know how berries taste the n'ext day. • A^ hard sauce mixed with crushed berries makes a very good sauce for small shortcakes, "carnations," as these individual desserts are called. This is always a delicious cottage pudding sauce, whether butter cake, angel food, or sponge ^ake is used as a foundation. One of ' iny favorite desserts Is a rice berry pudding, which while It goes Jn.the pven long enough to bake a meringue which is put on top, does not stay long enough to cook the fruit. This is best- with berries; 1 think, but it Is also good with ' pineapple or peaches. Berry tarts, whether large tor small, are delicious. They are made with pastry shells baked separately. Sometimes they are filled* just with ths berries slightly crushed, with sugar and topped with .whipped cream or meringue. Sometimes the shells are , filled with sweetened whipped Cream or custard first and the who|e berries, are put on top of this. Sometimes cream is also put on top, I am-'glvr ing a few other desserts made with berries. * A Tempting Quartet of Berry pishet. Berry Shortcake. 1 quart berries. 1 cup sugar, i Rich biscuit dough. Add sugar to berries, set- aside while preparing dough. Divide dough in half, place one-half in small round pie pan, shaping it to fit. Spread with melted butter and place other half of dough on top. Bake in a hot oven (460 degrees Fahrenheit) fifteen to twenty minutes, split open and place crushed berries between and on- top of layers. Shortcake. 'i cups flour. 3 teaspoons baking powder. H teaspoon salt. i tablespoons sugar. fi tablespoons fat. % to 1 cup milk. Mix and sift the dry Ingredients and rub in the fat with the fingers or cut in with a knife. Make 4 hole, in the Sour at the side of .the. bowl and add half a cup of liquid. Stir in enough flour to make a ball or'soit dough. Divide the dough in half and roll each half the same shape and size. Place one layer on a greased pan, butter slightly and place the other layer on top of the first. Bake fifteen to twenty minutes tn a hot oven. Split and cover with flushed fruit. Place the .other Croat on top and cover the fruit. , CfcMMfoft*. $it sfi^tdAlnr odii£t} fflw rtnfftos irtffi •>, Itfgt Mlwilt cottef ahdtwiftis (KB cup butter and two ca of MigftC .Add on« cup of strawbWfi**, ' • 2 cups b*me». a cujw sugar.. 2 cups' foiled ric«. 2 eggs. H cup powder«d sugar. % teaspoon vanilla. ' crush th« Mfrfes' with one-fourth cup of sugAr. Beat the egg yolka and two more tablespoon* of sugar mto th« ric«, Theft ptfte* th« frutt to th« bottom of ft butter*! baking dfsh and cover; with the ftertiwature* t Add the powdered sugar and vanilla to tue stiffly beaten egg, White. Pil« on top of the pudding, ftJia^bake m- a slow oven (320 degrees Fahrenheit) until a delicate brown. Serve hot or cOId. (Copyright, ig&fc ttf tfte Bell Sywllcau, . ' ' COOLtNtf BBVEBAGE9. If you keep ice tea in the refrigerator as a baJe for cooling drinks in summer time, you wiU'flnd it 'easy to be hospitable at a moment's ifotice. Mixed with any fruit Juices or Just a. dash of mint, and served With boxed wafers, it makes a chance, guest feel welcome. s ' rrffaftft*. ft late*, lined net _--^ .^ ^ T*l ; .»>** iTfe* handful* li/"""" tttnfBcI£i tfHMf ww* «w«7 witfc dear «*«* nepftifif Crtttt IM ttlk To look 04 fed y** •jjfiSt f '•f *&4 >J NEVER 40 YEARS i F QR ever 40 years, fK«fin«r flavor of Wriif* HOUM has been outstandingly superior and has nof varied during mis lima. Coffee lovers know this—you, fop, will realize ih - f _ i • •< . - \ • » ' • • •supreme quality when you lasfa it. , Discriminating coffee makers keep Whit* nous* Cofte* as their favorite because of its rich fragrance and delicious flavor. Ask /our Grocer for White House Tea. It i$ Just as Fine. * * ^"•» + + + ir + ir * »'».•'•» » * Thrift Says "More Bread" Bread can be made a forceful factor in the practice of thrift. Because it is the food ,vvbich persuades a dollar to yield biggest*returns. Invest the* same amount in high-priced steaks, roasts or chops, and you'll find yourself short both in quantity and food- value. Weslmont Bread is the loaf of perfection. It combines the three qualities you demand in Bread '—purity, richest nourishment, most tempting flavor. Insist upon it at your grocer's Westmont Bakery

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