The Daily Inter Lake from Kalispell, Montana on November 14, 1957 · Page 11
Get access to this page with a Free Trial

The Daily Inter Lake from Kalispell, Montana · Page 11

Publication:
Location:
Kalispell, Montana
Issue Date:
Thursday, November 14, 1957
Page:
Page 11
Start Free Trial
Cancel

Cobbler Will Fill The Bill Who would not admit to nostalgia for the heavenly aroma and tantalizing flavor of home baking? Yet, for the busy housewife, saving time is of the essence -- and most of the · old-fashioned · yeast recipes called for as many as three risings, and half a day's time! And no a new method lias been devised that saves liijie but retains the same good qualities of old-fashioned baking -- the" batter method. This spicy apple-filled cobbler is a tasty dessert using- this quick method. It requires no kneading and just one rising. For saving money look for the bargain in yeast, at your grocers. Active dry yeast is in the regular thrifty- three package -- three packets stripped together. For two weeks you pay for two packages and get the third one free. HOT APPLE COBBLER l /-.i cup milk 3 /n cup sugar 34 teaspoon salt Vi cup shortening 3 ,4 cup warm, not hot, water 1 package active dry yeast 1 egg, beaten V : 2 teaspoon vanilla 2 cups sifted flour 2 apples, pared and thinly sliced V-j cup brown sugar 11-2 teaspoons soft butter 1 teaspoon cinnamon Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Measure warm, not hot, water into a large mixing bowl. Sprinkle" in yeast. Add lukewarm milk mixture. Add beaten egg, vanilla extract and flour. Stir until well blended, about 1 minute. Turn batter into a greased ^-inch cake pan or shallow baking dish. Arrange apple slices on top; sprinkle with brown sugar mixed with butter and connamon. Cover; let rise in a warnv.place free from draft 1 hour and 15 minuses until doubled in bulk. Bake at 375 degrees F. (moderate oven) for 35 minutes. Serve hot with custard sauce or whipped cream. Old-Fashioned Treat I OPEN SEASON MENU I This time of ye9c, hunters : wives search for ways to drataa- tize husband's catch. If it is veni- ' son you are blessed with, we suggest you serve it with poppy seed noodles, whole glazed carrgts, a tart jelly, green salad and ale or beer. THE INTER LAKE, November 14, 1957 Ever wonder why dieters often appear to be lettuce eaters? Lettuce, although rich in vitamins A and C, i s a low-calorie food. It contains 95 per cent water. In choosing lettuce, the greener it is, the richer its vitamin content. so special when made with TAY5TEE MACARONI Butterscotch Bars Add Variety To Lunch Box Reaclin', writin', and 'rithmetic take precedent over fishing, baseball and the old swimming hole. iY.ep---. September is here and the school bell tolls an uninteresting note for many a youngster. Of course. Mom is back to the routine of packing lunches and it takes all the imagination she can mii-sier to create lunches full of variety and heaped with nutritive value. Butterscotch bars (a home-made masterpiece) pass the tests set up by lunch box carriers and the small fry. Food fashions at dinner, or the breakfast .table or in the lunch-box change with the year. . . Butterscotch bars head the list of 1957 favorites. "But which shortening- to use when preparing baked products?" The answer is simple, use lard because it's easy to use, its shortening power is excellent and it's an economy buy. Butterscotch Bars 134 cups sifted enriched flour 3 /2 teaspoon salt 1 teaspoon baking powder ] A cup lard 1 cup light brown sugar 1 whole egg plus 1 egg youk ^2 teaspoon, vanilla 1 cup chopped walnuts Baked Frosting 1 egg white 1 cup light brown sugar ii teaspoon-vanilla. Sift together flour, salt and baking powder. . C r e a m the-lard and sugar. Add lightly beaten, eggs and vanilla. . Add dry ingredients. Stir in nuts and spread in a 9x15- Inch baking pan. Beat egg white until stiff but not dry. Add sugar and vanilla to egg white and mix thoroughly. Spread thinly over cookie dough. Bake in a moderate oven (350 degrees F.) for 30 minutes, or until done. Cut into bars about I%x3 inches. Yield: Approximately 30 bars. WINTER SQUASH VARIETIES Winter squash, now on the market, have thick skins and dark colored flesh. Butternut, Table Queen and Hubbard varieties are good sources of vitalnin A. When ; APPLESAUCE THAT SINGS Use apple cider instead of. water the' next time you jnake. applesauce. Your sauce will sing of a bountiful harvest and .fresh apple flavor. 'This year's crop of "apples is, 15 ; per cent above; last year's. So keep a big bowl of fresh apple- sauc,e in your refrigerator.. It Is a versatile breakfast, lunch .or dinner, food tbt tastes good and is gbb.d.for. you. WANT ADS BRING RESULTS Become one In 4 month« ; Exeluilvely "for: Syomen A profewfon alwayi needed. InfermaMoh fnall.d irpon rtqy.if. , Approvtd for VtUrani DINTAL NURSI3 TBAININO SCHOOL ' :··'.· ' · , . ' · IF«ind.d I93S) ; l.*.«j|« Av... MArk.t »AN FRANCISCO, 17 HOT APPLE COBBLER with its heavenly aroma and its tantalizing flavor is just the thing for these brisk fall days. A new-fashioned recipe for the old fashioned treat cuts preparation time for the busy homemaker. Ideal as a cool summer dish ... good any time, this refreshing Macaroni-Salmon Salad! Extra, extra tasty--nutritious! Surprise the family tonight or at lunch tomorrow. baking, keep moisture in the {sausage, unsulphured molasses, squash by turning the cut side| none y or brown sugar and of down, or bake whole. Forty to 60 course browned butter, minutes is all the time it takes ~ to bake most winter squash in a) Fake fur jackets are sound fash- 400 degree oven.. Compatable i ion, at budget prices this year Reasonings arc: bacon drippings, They doubla for evening wear, too' If not properly sealed, home- ca"nned fruits and vegetables may spoil and cause violent illness if eaten. Cloudy liquid often is a sign of spoilage. Bringing out the best flavor In jfoods oilei! is very simple. A proc- |essed cheese, for example, has the best flavor when it is served at room; temperature. Generally defrosting a home freezer once a year is sufficient. Howevar, derfost if the frost is more than one-half inch over a considerable area of the refrigerated surface. .Free recipe book with Taystee Trademark. See package. "Texturized" for Tenderness on CARNATION INSTANT WHEAT Delicious new hot cereal discovery with active protein for active people Rich, whole-wheat flavor like you've never tasted before! Carnation Instant Wheat provides all the truly active protein of natural whole wheat - the kind of protein you can't possibly get from any cold cereal. The secret is Carnation's special "low-heat" process that does not harm the protein or . precious B-vitamins. Try this wonderful new cereal. Save 100 on your first package with coupon below. ..*. To Dealer: This coupon is for 10$ (plus for handling) through Alber* salesman or if mailed to CARNAT1ON-ALBERS, LOS ANGELES 5. provided It has been used for the purcha»« of Carnation Instant Wheat In accordance with' offer shown above. Void In any state or municipality where prohibited, taxed or other wise restricted. .Cash value 1/10 cent. ' ' I . Albers Milling Company a division'of Carnation Co. IBISQUICK A ~ 40 or. Box... T"vJC MONTANA GRAIN-FED STEER B E E F This Meat Is Guaranteed for Flavor and Quality LOCKER BEEF FRONT QUARTER . . Ib. 35c B Y T H E S S D E . . . . . Ib. 38c HIND QUARTER . . . Ib. 45c STEAKS ROAST Chuck Roast Ib. 39c Rib Steak . . . . . . . Ib. 59c Round Steak Ib. 59c Booth's Fresh OYSTERS Jar 49c PRODUCE CRANBERRIES 2 Ibs. . . .. . 39c SWEET POTATOES 2 Ibs 29c CARNATION INSTANT MILK Delicious MINCE MEAT 3^1.00 Velveeta CHEESE FOOD 2 ibs. 83c Soflin TOILET TISSUE 4 R oii s 39c Tang SALAD DRESSING Quart 45c DEEPFREEZE SPECIALS Blue Goose, Fresh Frozen STRAWBERRIES 5 '?£ 89c Brad ley's PUMPKIN PIES Each 43c COFFIE Major Brands Ib. 97c Encore Ib. 87e Finer flavor with CARNATION MILK 1 Double Rich Country QnS Fresh Milk llKj 8 Quart Box 73 YOU WILL FIND OUR EVERY. f DAY PRICES AS LOW OR LOWER THAN CAN BE FOUND ELSEWHERE. v fRICES EFFECTIVE FRIDAY, SATURDAY - NOV. 15 f 16 East Idaho Street 2 FREE DELIVERIES DAILY Phon» SK 6-5576

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 11,200+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free