The Courier News from Blytheville, Arkansas on December 15, 1933 · Page 5
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The Courier News from Blytheville, Arkansas · Page 5

Blytheville, Arkansas
Issue Date:
Friday, December 15, 1933
Page 5
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JFJUDAY,-DECEMBER'16, J933, BLYTHEVILLE, (AUK.)' COURIER NEWS PACT NtWf Conducted for this newspaper In! the-Interest of Its women readers by recognized authorities on all phases o( home making. Florence Brobeck, Editor ...'-, ^Mrs. George Thurn, Associate Kclilor SIUFFtD, IKS. ME For the Holiday Cookie Gift Box Old , Fashioned Country Dinner Is Appropriate for Christmas. Dear Readers in Blythevllle: So many women ask "what will \K good for Christmas dinner bc- sldes turkey?" The "almost anything you choose to serve," but make It festive by serving at least one of Ihe traditional desserts such as plum pudding or fruit cake, mince pie or pumpkin pie. This year many housekeepers will revert to old-fashioned country dinners and serve a fresh shoulder of pork. Why not Christmas menu like this: Crisp celery, olives und radishes Tomato Soup Baked Fresh Country Shoulder of Pork Brown Gravy Apple Sauce Candied Sweet Potatoes Spinach Folnsettla Salad Pumpkin Pie Coffee Salted Almonds To roast the pork, select h plump shoulder of pork weighing about seven and a halt pounds. Have the butcher bone' and roll the shoulder. Have ready the coarse stalks and leaves of celery enough lo-make one cup when put through Ihe food chopper; one finely chopped onion; one half teaspoon sage; one tcnspoon poultry seasoning; one teaspoon salt; one half teaspoon pepper. Mix all of these well, then pack into the shoulder. Wipe the shoulder with n damp cloth, rub well with short; ening, and pat Into it one cup of flour. Place in a roasting part in the hot oven. Let brown for thirty minutes, then reduce the heat of the oven to moderate (350 degrees) and baste the roast using a little boiling water. Baste every fifty minutes during the cocking which should continue for two hours and forty-five minutes after reducing the heat. Turn the roast frequently, and irhen ready to serve lift to a hot platter and garnish with cranberry jelly moulds or pastry. Drain the excess' fat frotn the pa'ii "and add ' to two tablespoons of fat about one cup boiling water, heat to boiling point in the pan and serve with Ihe roast. Gingerbread for Christmas If the more expensive fruit cake is not to he made this year, why nol a delicious gingerbread, served hot with a raisin sauce? This is an exceptionally good llicsc. Recipes Will Provide Welcome Additions lo Fcstiyc Meals. Gifts From Tin Cans Are Smart and Easy to Make in the Home Easy'-to .make-date macaroons: use four egg whites; one and one half cups sugar; one half pound dates; one • hill. [iiuridjalmohuJs;'one teaspoon vanilla; one eighth teaspoon almond extract; one fourth teaspoon salt; halves -of pecans for decoration. Beat the egg whites until stiff. Add the sugar gradually, then add'the.chopped.dates-and almonds. Drop by scant tablespoonliils on glass VnUing dishes nibbed wltli 'shortening;' Decorate each with'a pecan hall. Bake for twenty minutes at 32;. degrees (moderate '-' •'-' - " overi). Thi. 1 : quantity makes thirty-Six smnll macaroons. Fill Small /Details Must Be Handled Properly .to, Assure Satisfactory Dinner So many limes the menu says "celery arid, olives,, -cranberry jelly and sMteti almonds.!" all' of .which to the experienced . housekeeper calls'-for, no. extra -.thought. But th'e new housekeeper.,who-wants-every appointment-.tot.-, tier . ; table to be perfect" should': leirh : that' these small details'.need certain .tradl- tibh'al. handling;-if,they.; are-to be served•. correctly and' appetizing ly •ilh crystalizcd fruits and nuts. To make these use one cup stig- r; . juice ol one lemon; one hall up water. Boil together in an namel saucepan for one minute, hen test; conlinue boiling until it hreads and becomes brillle when dropped from a spodti Into cold water! Remove from the heat ,dip sec- Ions of oranges or any fruit in he syrup, and prance .on a plat- er to cool. Nuts may be crys'lnl- Ized the same way. When cold the "ruit and nuts will be sparkling with sugar crystals. recipe otic. One cup baking molasses; onfc half cup brown cup .shortening; sugar; one half one tablespoon cinnamon; one teaspoon Ringer; one teaspoon allspice; or.e cup cold, freshly brewed coffee; four cups sifted flour, three tablespoons baking po'.vtier. Cup blanched almond halves. Cream the S'igar and shorten- Ask Ihe • grower'for-.celery hearts these : afe shorterSttta.h .the -usGa celery- heads-.sold,, and -are mori tender.' -If - ttfey -are .not available then strip the' large-puler stalk from' the.'celery'., and^.serve' pnl' the inner! Heart. Cut. the , : hear stalks in halves. .Trim, the" rod ends to . a • point. Wash carefully break off any too long : leaves,• al though the leaves ' of---the • hearts are tender enough' be eaten and are"! preferred * my., many. Lay in' : icc water •until'.rcady to serve, or wrap in a.clean wet, tea towel anS'.lay oh the-ice--'or'in-the crisping .drawer,.of .:the .•automatic refrigerator. Serve • in • long dish with" olives.-. CHUB FOR II in?, sift, spices with the flour and baking powder, then, combine the molasses with the shortening, adding the coffee and flour alternately until all are mixed. Pour Into a shallow baking tin rubbed with shortening and sprinkled with flour. Sprinkle the top of the gingerbread with the almonds. Bake in a moderate oven (350 degrees) for forty minutes. Raisin Sauce One cup powdered sugar; two To Silled Almonds •make • saltea'-' almonds at A hot s|>k-rcl fruit drink It a vleome addition to :\ cold bntfet •upper, or liny holiday party. One of tin- old fnvoillcs is: Hot Splrnl Curr.iut Juice One quart Juice (from canned iirftlils); three quarts hoi water; U'.ioe sticks cinnamon; two ten- MXKJIIS whole cloves, lloil nil lo- Ci-'.hrr In nn ciirunrlcd saucepan '<>:• ten minutes, then serve In iKUly glasses or mugs. Hoi Toil I'mu-li I'Yu- twelve porfons allow two <V-uii'ls red wine (home made or llm-gnndy; Ol 1 red |Trii\>c Juice): two t|iwrts fivshly brewed lea; two cii]« rum (omit It necessary); two cups sugnr; t\vo lemons en! i:i slices; six whole cloves; piece of cinnamon broken. Add the wine mill Mignr. sliced lemons lo till- fiivhly miicle lea r.nd let stand a!:uut [wenly-flve mtniilcs. Add M:H'Ps mid lei Ihe .mixture heat .-lowly i» nn enameled initi; It mint not boil. Wliciv. hot pour (he 1'iiin (nlso healed but nol boiled) i:iio Ihe punch. Serve hot; nonalcoholic rmu .or arrack may be ii'i'd En place of real'rum. Cider Cup Three baked' 1 apples, cut lt\lo 'mall pieces-' one Rnllon cider ilnce btmnnns cut ililn; two or; in thin slices. Heal the cl- df-r nnd fmlts'-'to almost boiling slrnin and serve hi hot mugs. Delirious. Some ndd ,u'slick of cinnamon. ^Coltl) EKG Nop To serve (our small, nsc cue egg; one cup cream; one leu i powdered sugar; one tairll U-uspoon. suit: I wo inblcspoon rhc-i-ry. Eeal the egg. add (h cream, sugnr, salt nud sherry. Put inlo « cocktail shaker filled with cracked Ice nnd shake luird until the shaker Is frosted. Pour Into Classes and sprinkle the top with nutmeg. IsV NI!A Service Staff Correspondent NEW YORK.—It's siliaH this ear to make Christmas gifts out of In cans. And of course It costa willing I ' All you need are some large tin ns (the kind Hint pumpkin, nprl- and EOiue short nails. The cans should \x four inches In diameter, for the bigger gifts, at least. A discarded cigar box becomes n snappy jewel case, decortitK'o cigarette box or small sewing kit «hen (rested to a tin appllipie, tin- way Ihe Camp Fire Girls do It. Cl-arcltc Isox Sun and air HID cigar box thoroughly, before starling, to kill tin tobacco odor. Yon can paint I', black or ml or leave It. naluriil wocd. Empty atid rinse out n tin can, cul oil the top and boltom with one of those serew-oiwners thai leave smooth edges, cut down the side of ihe can and spread out, Ihe metal lo shccl form. i For your dccorallve design,")-™!! cols, (omatoes or oilier food cames in), gloves lo protccl your hands, a pair of pliers and slurdy shears in cut In Initials or any other notlf you want. If you use the "s, as Illusliutcd, then cut them rsl of paper, lo make tliein ix;r- ect, then outline them onto the n by SL'ralclilng wllh a pln-iwlnt. Cut carefully, so they will look neal. When Ihe pieces arc cul, lay them on the box for trial? and llghll.i naik the place they are lo BO. To asten them on, luxe common pins and cut oil lo a qunrler of an inch Mnke guide holes tli'roOgli the tin >y usliif liny nails. Then put the pins in tlic guide holes and hammer them In. • i'll Fastenliif To make the belt-fastening, US' button molds which have shanks on the back by which to sew them Ign suite you and fltg your byt- -| ons, trace it on the sheet of tin, ' tit cBiefully »nd tict onto tbe • mtton molds. TWO buttons, «)(b rog c'rces-fasteningj, nuke a very , Icat belt buckle. Ktlndeer ' ' • : ••' To make the relnd'eer, cut i kit !>at>er pattern, enUrgtog the iJn» ndlcated.' Bend your piper pittirn, o make sure it Is right, before you • cut it out of tin. Use your plien o twist his antlers, to 'curl his lioa- Irlls, bend down the'aides A his icck and curl up his feet. If you : : | don't like reindeer, you can cut", your own animal design easily. Tlic candle holder Is made from Ihe bottom of a big tin can thait lield apricots. Cut a one-inch strip from the top clear down the side lo within three-quarters of an Inch of the bottom. From this, ciit nrouiHl tte can, leaving this three- 011. For the decorative tin motif, tablespoons butter; one teaspoon grated nulmeg, cloves, cinnamon all mixed together; two tablespoons boiling water; one half cup sherry (cooking sherry will do); one fourth cup seedless raisins. Soak the raisins in a cup of warm water to plump and soften them. Put the sugar, butter, billing water and spices in a sjucc- pan and heat to boiling, then add (ho sherry and cook five minutes adding Ihe raisins Just before removing from the heat. Serve hot nn gingerbread. Flaming Brandy Sauce One half cup boiling water; one cup sugar; one half cup brandy; two teaspoons lemon juice. Put Ihe sugar and water In an enameled saucepan; cook until the sugar begins to darken, ftembve from the heat and add the'lemon juice and brandy just before pouring the sauce over the pudding Pul a match to the brandy before bringing it to the table so it will bo flaminK as brought In. Hot Maple Sauce Tliis sauce Is also delicious on plain gingerbread or any pudding One cup maple sugar: one fourtl cup boiling water; one fourth cup chopcd cream. Dissolve the sugar in the boiling water; add the nuts and cream Let Ihe mixture become ,ycry hql but do not let It'boil.'Serte will any holiday pudding. Delicious'on home, shell ~ the almonds, antt blanch :them by 'covering the brown' kernels ' with ''..boiling water for ten minutes.'-Drain .off • the hot water, pour cold water over'.the almonds to .cool them, .then rub off the .browniSkin's'.between .the fingers arid dry : the •. huts ' on a clean tea • towel:' When. dry; p'ul' in a flat baking dish and for one half ounce :of shelled . almonds- (weigh after shelling) u'se\ three .table- poons of sail;and one tablespoon f olive.oil. Pour the-oil .over : the mUv.sprinkle- wilh the salt and nit a .mqderajc'.oyen.<y!5 degrees). ShaSe the 3teh : occasionally." Bake 'until trie' huts are. light, •irown.: Drain :~oh : paper toweling.; For decorating .cobk\es and fruit cake:/ ussi unsalted, ^blanched •' almonds. Prepare .peanuts the.' same way, but for walnuts, pecans and hickory nuts do not blanch. Serve salted .nuts'in tall stem compotes or any pretty,-small dish. CruriKerrjr • Jelly Three cups cranberries:', one cup boiling . water; . and one half cups sugar. 'Pick over , arid wash the berries then .'put-them-in ah enameled, or. agate .ware saucepan' witlr'the: water and 'boll for a .half hour.• Then' strain through, a • nhe sieve,- a'dd'-the.'sugar,: stirring well. Four the • mixture into a mould wel-with cold .water .and when cool place .in-the-refrigera- Di' SISTER MARY •' . NEA Sen-ice Staff Wrilcr - A"' well-chosen salad gives tone to. a meal and often places an dVherwisc mediocre dinner in c class by itself in the memory 0! those'who have enjoyed it. . Carefully prepared fruits am Vegetables used in salads add vlla fnihs nad mineral salts to the die with" a, minimum of calories if th sa'Ia'd dressing is not over-rich and heavy. .Hearty salads of meat, fish ::ud eggsmsually are wanted for special occasions and seldom find n place in the regular menu. Cream ehecse, nuts arid nut butters, dried fruits, canned fruits, fresh traits, canned and fresh vegetables and jellied combinations all are suit- 'able and appetizing for winter meals. Most of them always are available. A Gift of Homemade Delicacies Is Certain To Be Most Welcome. A box of homemade cookies is a velcomc gift to almost any one, •uid especially to friends and rel- aiives who live in large, cities and ack kitchen facilities. Be sure lo box them attractively; Christinas loxes cost hut a few cents each al the five-and-ten-ceni stores and al |iaj>er departments in larger slorcs Have layers of waxed paper aiid. eilophunc between different' kinds of cookies; decorate the cookies themselves attractively; and wrap the box with cellophane and lie with bright metal cord or holiday. ribbon. Cry Babies Two eggs; one cup baking molasses; one cup brown sugar; 0112 cup shortening; one teaspoon ginger; one teaspoon .cinnamon; two teaspoons soda; crie teaspoon baking powder; one cup hot, freshly made coffee; one tablespoon vinegar; one fourth teasjxxm sail; Dispose Left Over < -Help of .Thai Turke) draw n paper design cither like the one indicated in the sketch 01 draw yotir own cut out monogram or Initial pattern. Wiien your dc- will be secure. quarters cult standing. Roll the long strip towards the : 'cenUr to mnkc n strong, watch-spring handle lor your candlestick. Candle Holder Getting the little cup thnt holds the candle to slay put Is the only problem of this' gift. You -cut a strip of the , left-over tin I 1-2 Inches wide and 3 1-2 Inches long and notch the lower edge deeply enough so that trie notches, pressed through holes you cut in the bottom cnn be hammered back flat agnlns 1 , the tin securely. Be sure • Unit each end of the little strip for the cup has a deep notch. Overlap these two. pass them through r| bottom slit and hammer them against thu tin and your candle four and one half cups floun Halves of blanthed almonds. Beat the eggs; cream the shortening anci sugar together; sift the Hour with Ihe baking powder, ginger, cinnamon then blci:d t-he eggs, shortening and sugar together. Add the soda mixed will the hoi coffee, stir well and add the vinegar and-sail then gradually the flour. Beat smoDthty ntu drop by spoonfuls on pans rubbed with shortening. Press almouc half on each. Bake in a moderate '"Strictly speaking, salads should! oven (350 degices) for filiccn tt pecans; one fourth cup leftover rice pudding to dress up. —Mrs. George Thurn. give the impression of vivid color, crispness, juiciness and absolute freshness. Lettuce, when it has been given the proper care, is the embodiment of these points and •well dc.scrves its plnce as the usual foundation. ; Avoiding Lettuce Waste Too often when lettuce is used principally for the salad green —-that is, as a bed for some salad Iwenty minulcs. Scotch Macaroons Two and one half cups rolled oala; one half cup browji sugar one half cup granulalcd sugar one tablespoon shortening; uv eggs; one lenspoon vanilla; liv tcnspcons baking powder. Cream Ihe shortening with th sugnr. add the vanilla nnd beaten yolks, then the oats .— 0 j -.. Add the stilM means n wnslc of bath money and, beaten egg whiles last. Dion b food elements. Utluce rolls, an i £pc <»iiu!s on pans rubbed wil which ihe salad I shortening. B ake in a oven (350 degrees) for twenty miti utes. Kollcil Cookies One ixmnd (two cui>s) shortei ing; four cups flour sifted nn healed in the oven until delicate' i browned; four esgs; one and 01 :alf cups sugar; cue Icaspoo :oda; one half cup milk. While the flour is healing in II oven, cream the shortening wii he sugar; beat t;-e eggs light n: mixture-it is not eaten and | bakillg arrangement •nixture is rolled in a lettuce leaf, nsurcs against this waste. Shred- ed lettuce and the tiny leaves rom the heart of head lettuce can e combined with other salad ma- erials lo good advantage. This makes sure of some of the valu- ble vitamins being eaten, even f the tad is left untouched. •Bright red apples, carefully i'ashcd and polished, make a gay aiad. Carefully remove (lie core tor. Turn, but'- on a i'dish, 'and Text Book Writers Accnstd ST. LOUIS (UP) — Prof.-Maynard C. Kreugcr, of the University of Chicago, In a recent address accused text book writers and teach- Eerve .with • the - turKe'y or • meal course .'of 'the dinner. The jelly nia'y. be ' : poured: into individual small,moulds,'or into a flat pan, and then cut with fancy cutters •when-it.'-is cold anfl-fihn. The small fancy pieces • arc then used 'to! garnish' .the' roast'. ' . Cranberry §»«•. ' 'Tfjree cu R5' cranberries; two c ups sugar;;,one cup.boiling;'water. Pick and wash .the 1 -berries, thcn,putMi a sauce pan as'abovejbut.-witlvthe sugar, as' wcj! 'as Hho' water.' 1 'tcl them boll for tw.enty. minutes.' Po\ii out• into • a' bowl,'- serve • cold ' with the turkey. '.-'- - •' •' '•: ., , Dtcfl'rn lions Jfor,> Puddings The Christmas- plum'; pudding..! usually decorated; with' holly sjirays at' tilth, ehd • of ; . th* piiddlng • arii on top, unless the pudding.- is' t! ers of "doing their best to develop be flamed -with .br»n4y.'.In tha a generation of spineless people...]case omit the holljv or garnis. and then cut each apple, petal (Sshioi). almost to the blossom end. The petals must be cut narrow enough to make the salad easy to eat. Fill the cavity with any prc- errcd combination well moistened with salad dressing. An excellent substitute for fresh omatocs is found in tomato jelly. Its bright red color makes it especially desirable for the holiday icsson. The trick of scooping out ihe center of individual molds and Riling the molds with extra material 1 is. worth keeping in mind. Any, mixture that might be nscti for ' fresh tomatoes can be used tor • filling. * Prune and cabbage salad Is inexpensive and zcstful for a winter dinner. '•' -Prune and Cabbage Salad Sixteen fine large prunes, 1 tablespoon . grated horseradish, I cup " "fin work into the first mixture; idd the soda to the milk, and. a? the milk mixture and flour alto nately quickly In anticipation of (hnl lett-ove lurkcy. this recipe is offered; tur key croquetlcs mnke one ot th moM delicious' ways of serving Hi tell-over oird; nnd if they nr Garnished wilh cubes of cranbcrr jelly, nnd served with a snvor nee they are festive enough, for' finest luncheon.. One cup cooked turkey; finely •oiind: one Iralf cup canned ushrooms; one half cup thlrk bite sauce; one egg, brend nmbs, Put the turkey and mushrooms trough the meal grinder, ndd icin lo the while snncc nnd. mix ell. Cook in nn ennmelcd sauce nn for nbonl ten mtnules, Him I cool When cool, shape in lo •omieltes nnd roll In cracker •imibs nnd egg. then In crumbs cnin. Then set In the refrigerator harden. Fry In deep, hot fat! rain on paper toweling in n pnn the oven. Serve wilh mushroom luce. Or shnpc inlo cones instead of roqucltes. nnri serve gnrnishccl Sth mounds of mnshcd potatoes. Mushroom Snuce To mnkc the mushroom sauce, imply ndd one fourth cup chopped anned mushrooms to one cup of •ell seasoned white sancc. Heat ocether. nnd jusl before serving dd Iwo lablespoons finely cul up ilmlcnto. Nut ami Pepper Croquettes Two green iicpcrs; two . mcclt- im si^cd onions; one cup thick vltilc sauce; one half cup finely hopped nuts; one teaspoon sail: me teaspoon pnnrika: three In- ilespoons gralcd cheese. Mince he pepper and onion very fine ind cook in enough water lo cover or five minutes. - Then drain nnd int dry oa a tea towel. Then mix vlth the olhcr ingredients, |»ur on n Inrftc plntlcr and let cool. After the mixture is perfectly firm (usually three hours) shape in cutlets or croquettes; roll in flour, hen in bc-alcn cgg. then In crumbs. Fry in deep, hot fnt. Garlish with wntcrcress nnd serve ivith cheese sance. A healthy digestion is worth protecting ... keep yours healthy. Cook with CRISCO... it digests quickly... You're a good man, Clark, but you're hard for people to work with— Sorry, Chief— I really don'f know, why i fly off Ihe handle, You'll find thai Criscc-fricd foods and Crisco pica arc wholesome—ti»y digest .. .quickly. Th at'n because C risco is- a creamy, light vegetable fit-.. It digests quickly Itself! Foods cooked with Crisco don't overtax tlic stomach. Even the appearance of Crisco foods tells you BO. Crisco foods; properly fried, aren't soggy—they're so crispy that they look ''dry-fried"! And Crisco p;istry doesn't bake up grease- soaked and brown—it comes out oHho oven flaky and golden. Crisco is made by Crisco's own secret process from pure vegetable oils. Crisco is ma do to keep fresli, sweet, and creamy. Don't bother to put it in the ice-box. Crisco keeps "quick-digesting" for weeks and months, you know! Sold in sealed caas—to protect jwir hulti Undertaker Houj;Iil Jail CARRIER MILLS. III. (UP)-Ed ^filler, an undertaker, offered SSO for the city jail al an auction lifrc recently. He was the only bidder. and so now he has a jail. Clark was called down for being so cross. I'm sure it's his digestion that makes him irritable. Try cooking with Crisco, Jean. Why, my husband can eat rich pies now I use Crisco. It digests JO quicklyl nneiy aiccd celery, 1-4 icaspooi cage in French dressing on Ico Rait, ...2-cups shredded csbtage,! for 30 minutes. Arrange on In- French dressing, .dividual salad plates or a platter Wash prunes well through EEV-|and put prepared prunes on the etat-wattrs.-Cover with water and cabftage. s«n'e with French drejs- boll on", hour, letting the water Ing, Jean, the boss went out of his way to say he'd noticed the change in me! Oh, Clark, how grand! I wish I'd known years ago that Crisco is quick-digesting I Over 175 Blendsof Tea Display This Mark and ligmlyi When turn cut on floured board. thin. Cut In star and moon sliap shapes. Bake at 400 degrees t:i elate) ten minutes. position of its exportable produc world tour of foreign po .. .and cn9 cr orthelQbEendiitfcr lala in your neighborhood. They oil diiplay Ihe ndia their label), l< to Ihelr brand names. To cat rich, wire/ lea frcn India, ksk far BOSTON 8ULES 3 me i) fun-sized pof >(oei 1 cup dried codfuh 1 beaten fft )i cup milk Crhco for dccp-fijir^ Tare and cubo potatoes. A-M codfiih. Co«r with wat r r. H t i r.u to bol E. Drain. Add fresh «at»i r. Cook ur.til cct>dor. Drain mash. ArM fgj and milk. I>rop l-y lable.«pooru into <kep Criiro httt*J to 37.VF. (Cnico is right when El browas * cube of" brent in 10 seconds.) Fry until brown. CCriseo naVea fritd fooJ.i dijttKUtl) Drain on ibiorbent paper. Porve with Egg Sauc«. Don't m-istc yoar (3««p.ft>-]rs disco. Strain It clear aiid hs* tt for fryinc a£»1n ijiin. Crivo keeps dfpwfi'Hr. Eyj Saa«; Bler,<! two tabVspoons Crisco witK 2 \ tables{>ooas Hour. Stir in 1 c-jp bol aHk. Coolc ' *1o«]y u n t LI t hkk. Stir to k« p smooih. Before serr- inE, add 2 chopped htrd-<ook(d ects »nd Muon* IcC*tOtl3LC. , . ... AH Mt&tUTfxtnH Isrtl— Utcipc tesied tod ip- proved by Good iro'JKVtepuig Institute. Croco ' is the it gUttrc^ tride-mark ot a shortening miau- [tctured by tte Procter i GiaiHe Co. cook piunes. Combine horscradi.'-h celery with salt nnd ndd nnlsc to mnkc moist. Fill with this mixture. Marinate cabin French dressing on ico At the Courier News Cooking School, Mrs. George Thnhi uattl arid recommtuded CRISCO, the modern, quick- digesting shortening. ' • i

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