Alton Evening Telegraph from Alton, Illinois on July 26, 1956 · Page 23
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Alton Evening Telegraph from Alton, Illinois · Page 23

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Location:
Alton, Illinois
Issue Date:
Thursday, July 26, 1956
Page:
Page 23
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THURSDAY, JULY 26, 1956 ALTON EVENING TELEGRAPH PAGE TWENTY-THREE Gat - Electric and Telephone B!lli Collected! Free of Charge W« Reserve the Right te Limit Quantities National Food Center Stored Give Eagle Stamps on All Purchase* Except CitwretteB and Tobacco*. VALLEY FARM SERVING SAVING YOU MOM WITH IACII STAMPS NATIONAL girV 1 - There she is et the checkout counter ... the smiling girl who checks out your order and packs it carefully for you in shopping bags or boxes. No matter how busy she is, no matter how many people are waiting, no matter how large and complicated the orders are, her unfailing courtesy and good humor help make your every trip to NATIONAL a pleasant experience. OUR CANDIDATE FOR Miss America Convenient Locations... Variety... friendly Courtesy OPEN NITES Mb, Prints 63 BIRDS EYE FROZEN LOW, LOW PRICES PLUS EAGLE STAMPS ISTRAWBERR IES 4 * $ 1 FRESH DRESSED - FULLY CLEANED - WHOLE - 2 TO 2^-LB. AVG. FRYING CHICKENS ,33 NATIONAL'S -— 100% PURE FRESH GROUND BEEF NATIONAL'S—HILLSIDE BRAND SLICED BACON -39' TASTE 0' SEA CHESTER FARM SLICED BACON * "WT 45e MICKELBERRY'S—NATURAL CASINO Braunschweiger *&*l b . 39c MICKELBERRY'S , BEER SALAMI fLTu,. PLUS EAGLE STAMPS DUNCAN—LEON A STYLE BOLOGNA . . 39c Pan Ready Fiih Products BREADED PERCH OR BREADED HADDOCK MILK-FED VEAL SQUARE CUT SHOULDER ROAST . . -39c SHOULDER CUT CHOPS ..... »49c VEAL BREAST Lb. I9c VEAL FOR STEW » 29c VEAL PATTIES . »59c CAMPBELL'S PORK and BEANS SPRING LAMB SQUARE GUT SHOULDER ROAST . < LAMB SHOULDER CUT CHOPS . . «* 49c LAMB BREASTS ........ » I9c LAMB FOR STEW »29c 300 CANS HOME GROWN - RED RIPE - SLICING TOMATOES.. 2 C KRAFT'S VELVEETA 2u LOAF FIRM, RIPE GOLDEN BANANAS FRESH, CRISP PASCAL CELERY 2-29 1 CAUFORN1A—SUNKIST—VALENCIA ORANGES FLORIDA — FULL O' JUICE LARGE LIMES Dos. DM. PLUS EAGLE STAMPS SUNSHINE HYDROX COOKIES SAVE ON NATIONAL BRANDS! MUSSULMAN'S APPLESAUCE 2-29' DROMEDARY ANGEL FOOD MIX -39 FOR SUMMER ICE TEA 12 OZ. CELLO PKG. UPTON'S TEA BAGS "59 ALUMINUM FOIL FLUB EAGLB STAMPS REYNOLDS WRAP -25 39* MAULL'S — PLAIN OR SMOKED BARBECUE SAUCE 27-Of. fettle WHITE OR COLORED NORTHERN TISSUE 4-29' DEL MONTE — COMBINATION GRAPEFRUIT AND PINEAPPLE DRINK "<-25' SUNSWEET PRUNE JUICE QT. BOTTLE MEADOW GOLD MAKE-A-SHAKE3-29 E-Z- POP DRINK MIX 6-29' BUG BOMB BLACK FLAG 12-Of. PALMOLIVE SOAP *«i. Bw» FAB 2 Uri* MIS*. AD DETERGENT Nag. •ox PALMOLIVE SOAP Birth Bar. OLD DUTCH CLEANSER VEL LIQUID Cw CASHMERE BOUQUET 3 *«i. Bar* DIAL SOAP 2 ££27* KRAFT OIL Pint Bottto 39' VEL BEAUTY BAR 2 tt 49' DIAL SOAP 2K3T KRAFT CHEEZ WHIZ •-«. Jar VEL Pkg*. FLORIENT AEROSOL BALLARD BISCUITS 2 *** Curried Fish Sandwiches Taste Fine By EDITH M. BARBER At this time of year every so often we are likely to get a hot enervating day. Probably we feel it more than we would later In the summer when we have more or less adjusted to the weather. Instead of the usual type of meat, potatoes and vegetable menu for the evening meal, we may enjoy a supper of "make- your-own" sandwiches. There may be several different typei of bread as well as fillings for our choice. Some of the fillings should be hearty and we often turn to tuna fish, a can or two of which is often on hand. Salmon, lobster and crab meat or chicken are also useful products to have in reserve for sandwich or salad use. An assortment of salad greens, perhaps sliced cucumbers and tomatoes, diced celery and shredded carrots all combine well with sea food. When we are given a choice so we may select anything that takes our fancy, we are inclined to work up an appetite we thought had been completely lacking. Of course, if you like, you may have spreads all ready for the bread which can be buttered ahead of time. Hard-cooked eggs, finely chopped, stuffed olives and celery, moistened with mayonnaise, combine well with tuna and shell fish. Cucumbers, sliced or minced, or sour pickles add contrast in texture as well as flavor to spread. Variations in flavor can easily be made by the addition of a little curry powder and more chili sauce or catsup. Mince dsweet onions or chives are almost indispensable with certain spreads. You may like just a touch of garlic with one or another of the combinations. Curried Fish Sandwiches 3 hard-cooked eggs, f i n el y chopped 1 6%-ounce can tuna or shell fish, drained 2 tablespoons finely chopped celery % cup chopped pimiento- stuffed green olives 1 teaspoon curry powder ] /2 cup mayonnaise Buttered bread slices Combine eggs, tuna, celery and olives. Add curry powder to mayonnaise and mix well. Add to tuna mixture and blend. Spread on bread to make sandwiches. Yield: about two cups filling. Tuna Cucumber Sandwich** 1 cup thinly sliced cucumber % cup thinly sliced onions cup lemon juice Salt and pepper to taste teaspoons sugar . 7-ounce can solid-pack tuna, drained V* cup sour cream Buttered whole wheat bread Combine cucumber, o n i o n i. lemon juice, salt and pepper and sugar. Mix well and let stand one hour. Drain cucumber mixture and chop. Break tuna into pieces. Combine cucumber mixture, tuna and sour cream. Mix well. Spread on bread to make sandwiches. Yield: about two cups filling. (Copyright 1956, General Features Corp;) Summer Fruits, Berries Add To Pleasure By GAYNOR MADDOX, NBA Food and Market* Editor Summer berries and fruits add pleasure and health to hot-weather menus. Here are two light recipei we've found delicious. Blueberry Souffle, Custard Sauce (8 (fetVlikg^ Crush 1 pint fresh blueberries and mix with 2 tablespoons fresh lemon juice. Combine 3 tablespoons sugar, J /s teaspoon salt and 2 tablespoons cornstarch and stir into the blueberries. Cook until clean and thickened. Cool. Beat 4 egg whites until frothy and add % teaspoon cream of tartar and beat until they stand in soft peaks. Gradually beat in W, cup sugar and fold into cooked berries. Turn into a 6-cup casserole. Place in a pan of hot water. Bake in a preheated slow oven (325 degrees F.) 45 minutes or until done. Serve with custard sauce. Custard Sauce (l'/j cups) Combine & cup sugar, 1 tablespoon cornstarch and 1/16 teaspoon salt in a saucepan. Gradually beat in 3 egg yolks and IVa cupa milk. Cook over low heat or hot water until the mixture coats • metal sjwon, stirring constantly, Remove from heat. Cool. Add 1 teaspoon vanilla extract. Fresh Lemon Cream (« Combine 1 cup sugar, 2 table. spoon cornstarch and % teaspoon salt. Beat in 1 egg. Gradually Btir in 1 cup water and & cup fresh lemon juice. Cook over low ^eat or hot water (not boiling) until" thickened. Remove from heat. Cool. Fold in 1 cup heavy cream, whipped, 1 teaspoon pure vanilla extract and % Ivtuywu grated lemon rind. Spoon into «hfcrkwt glasses. Chill. Just before serving, top with *d- ditional whipped cream »n4 garnish with a sprinkle of grtttM lemon rind, if itead Tekgupb Wtiui

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