The Times from Munster, Indiana • 22

THE HAMMOND TIMES Friday, July 24, 1942 t'aRe iwenty-two Wife Preservers SIMPLIFIED PARTY LUNCH SALADS FOR HOT WEATHER TbttlE Appetizing Dishes That Fit a Budget Salads to Serve on Hot Days WARTIME RECIPES Seasonal Foods in Menus Offer Real Wartime Economy and cook until brown: then add meat stock and boil 2 minutes. Add mushroom caps which have been peeled, sliced and sua teed in butter about 3 minutes. Mix in toasted almonds and serve over hot boiled rice. Makes cup sauce. Serves 4.

Feean iut Lost cup boiled rice 1 cup cracker crumbs 1 cup milk teaspoon pepper 1 egg 1 cup pecan nut meats 1 teaspoon salt 1 tablespoon butter -Combine all ingredients, turn into buttered small bread loaf pan, brush with butter. Cover and bake in moderate oven at 350 degrees for 1 hour. Serve on hot platter with onion and celery. Serves 6. Stylish Meat Balls cup rice 1 tablespoon grated onion pounds beef 1 can tomato soup 1 teaspoon salt can water In teaspoon pepper 2 tablespoons chopped green pepper Wash rice throughly, mix meat, rice and seasoning and shape into small balls.

Drop into tomato soup to which water, onion and green pepper have been added. Cook slowly for 40 minutes. Serve on By BETSY NEWMAN I hope you have not given up for the duration. Don't do It If you can possibly help it. Juat simplify it.

If you're having the girla in for a luncheon, you don't need to give them rich, heavy lihr. Choose an economical hot dish, a crinp alad and a fruit sherbet or fruit compote with Graham crackers or other Slightly sweetened wafers, hot or cold drink, as the weather dictates. Hice with Mushroom and Almond Sauce or Pecan Nut Loaf or Styllxh Meat Balls Crisp Mixed Vegetable Salad Hot Roils Fruit Ice Cream Wafers Coffee Rice with Mushroom and Almond Sam 2 cups boiled rice 2 tablespoons butter slice onion 1 cup meat stock pound mushrooms cup almonds, toasted 4 tablespoons flour Id teaspoon salt Cook onion in butter until brown: remove onion, add flour and salt For summer meals-salads remain a popular mainstay. Egg and tomato salad served with sandwiches of enriched bread with just butter or a whiff of filling in between) is tempting and appe tite-appeasing and mighty pretty to boot! To make Ibis colorful and attractive salad, the tomato is cut into sections and spread petal-like on a bed of crisp lettuce. Chicory, watercress or their salad greens are equally good, too.) Then the egg, cut similarly, is placed in the center of the tomato and the sections opened to allow for a generous spoon of tangy cooked salad dressing in the middle.

A dust of paprika gives a final fillip to this beauteous salad. Egg and Tomato Salad 6 small tomatoes 6 hard-cooked eggs lettuce Cooked salad dressing. Peel tomatoes. Cut tomatoes almost through into 6 or 8 sections so the sections spread like flower petals. Cut hard-cooked tgs in the same manner.

Place tomatoes on lettuce. Set egg inside tomato and Jet the sections spread. Top with cooked salad dressing. Yield: 6 servings. Cooked Dressing 1 teaspoon salt 1 teaspoon mustard 5468 Calumet Ave.

Green Onions or CARROTS BEETS 3 bu. 10c New Red peck Swift's Premium Quality I -4 CUT FRYING 503 State St. D1BECTLY4 ACROSS FROM NEW POST OFFICE Round Sirloin Short T-Bone Club Tenderloin ROAST Cottage Cut CHOPS CHICKENS i Fryers ff il Hens Zl Ib Limit with Meat Armour's Small Wieners Ib. 22c 85 Yellow rijj White ff American BUY YOUR FAVORITE PART! WE DRESS OUR OWN CHICKENS or White POTATOES 35c HEARTS BACKS WINGS GIZZARDS BREAST and LEGS 69c 25c Tomatoes 2 b. I Sc Sweet Corn I9c Doz.

APRICOTS For Good Canning Size Lots of Juice SUNKIST ORANGES Doz. 17c Georgia Elbert a PEACHES 3 lbs. 25c CANTELOU PES- Vine ripened 2 for 25c To mk yiKir iwrw iptin fir taii Sro ff irr tha trn cool rwsforo ai urine; -he wrt Lviwly rt vi terse tc artTjHhsn fwuiui Sharp twmMne- tn Mird iray break a -ia he nmi rtry fxi irm n.ti tt treaoe from jTi j. re. ireito m'nl Dash of cayenne tablespoons Hour tablespoons sugar egg yolks or 1 egg cup irradiated evaporated 2 2 1 milk li cup vinegar.

Blend salt, mustard, cayenne, flour and sugar. Add egg yolks. Mix well, then add milk. Cook over boiling water until mixture thickens. Chill.

Stir in vinegar slowly. Lemon juice may be used in place of all or part of the vinegar. A few drops of onion juice may be added. Yield: Hi cups. This cooked salad dressing, made with irradiated evaporated miik just as it pours from the can, is superbly creamy and satiny smooth.

You will find it a grand dressing to keep on hand for many salad uses. We Deliver Phone 5192 New California PEAS 2 lbs. 23c Green Beans Lb. 5c New Cabage Lb. 2c lS-Lb.

Box SI. 69 New Dutchess APPLES No. 1 Grade 6 lbs. 25c Family Su-Z-9 Corn or Green Beans No. 2 cans 2 for 25c 00 AoCiW vv 2Vt Lbs.

Up 34c Lb. 25c Lb. Tender Fancy Veal Cutlets Lb. 42c oktJiTHOME FRONT" GEN. MAC A8THUR KRAFT AMERICAN OR VELVETTA 1 Cheese 2 Box 53c f3 I CREAMED COTTAGE Cheese Lb.

1 3c i By BETSY NEWMAN On a hot day the one hot dish, for dinner might be meat say something light like bacon, or ham maybe, broiled, an-fried or baked. Instead of potatoes serve a jellied rice and carrot salad, or maybe the rice, cheese and green onion salad. Then a cooked green vegetable, beans, peas, spinach or chards, and a very simple dessert, such as fig nut whip. The beverage may be iced. No sugar used in dessert, you see.

Today's Menu Broiled or Pan-Fried Ham Jellied Rice and Carrot Salad Green Beans, Buttered Fig Nut Whip Iced Beverage Jellied Rice and Carrot Salad '4 c. cooked rice 1 c. grated carrot c. grated pineapple 1 package lemon gelatin Hot water according to directions 1 on package. Make liquid jelly according to directions on gelatine package, and when it is cooked and beginning to set, add rice, carrot and lightly, and fold in i cup mayonnaise.

Let set in a mold or individual molds. Serve on lettuce with mayonnaise or cooked dressing. Serves 6. Kie Cheese and Green Onion Salad 1 c. cold cooked rice 1 tsp.

chopped parsley 3 green onions French dressing Lettuce Papricka 1 c. cottage cheese Combine chopped, green onion, parsley and cooked rice. Marinate with French dressing. Serve on lettuce leaf with spoonful or ball of cottage cheese garnished with dash of panrika. Serves 4.

Fig Nut Whip 1 c. dried figs e. whipping cream 1i c. chopped nut meats 1 SU-oz. pkg.

lemon-flavored gelatin l'i cps. hot water Rinse figs, boil 30 minute-? in water to cover, drain, clip stems and cut into small pieces. Pour hot water over gelatin and stir until dissolved; cool. When gelatine begins to set, add whipped cream, figs and nuts and blend thoroughly. Chill before serving.

Serves 6. If you think there is too much gela tine in this menu, simply prepare figs, nuts and whipped cream, fold figs and nuts into cream and serve in sherbet glasses. In that case you would need 1 cup whipping cream instead of 14 cup, to serve 4 people. THERE ARE PLENTY Of MACKS' IN THIS ARMY GROUP CAMP BLAND ING, Fla. (INS) When Technical Sergeant Ray W.

Middleton of Chattanoogji. chief baker in the Camp Blandrng Quartermaster bakery, yells "Mack." all of the other bakery non-commissioned officers answer for with the exception of Middle-ton all have a "Mc" heading their last names. There is Staff Sgt. Thomas McLarty, 19, of Hogansville, the youngest non-com in the detachment; Staff Sgt. William F.

McDowell of Jacksonville, Staff Sgt. Leonard L. Mclnnis of Montgomery. Sgt. Alton E.

McCurley of Seneca, S. and Corporal Charles E. McLemore of Atlanta, Ga. I- VITAMINS VIGOR VALUES VICTORY SWIFT'S PREMIUM 35c ROUND AMERICAN Cheese 27c Lb. Brooks' Selected TOMATOES 2 Can" 23c PilUbury's BEST Bag Swift's Premium Standing Rib Roast Lb.

32c Swift's Premium Short Ribs of Beef Lb! 15c Fra.lt Ground Beef ib. 25c Saw Process Ttnderized Sirloin Tips 45c Tsnder as Butter OUR WEEK-END SPECIAL ON FROSTED FOODS WHILE THEY LAST PEAS, CORN OR LIMA BEANS Lb. 10c l9e Krfspier 2.,.. 23c Weaties 10c SU-Z-Q TEXSUN tRAPE 46 Ol. I fU Fruit Juice 2 Ior 19c Juice Can 19c SPAM OR SANDWICH BediMeat 35c Cookies Lb.

19c VAN CAMP'S Tenderoni 3 Pkgg. 20o Rinso, Oxydol, Duz Lge. pkg. 2 for 43c American Flakes. Large box Flakes A i I Soap ca Family bars By BETSY NEWMAN 'While all our menus are planned and adapted to war time, they should be colorful and appetizing.

The really good cook knows how to take simple, inexpensive ingredients and make delicious dishes out of them. Once in a while, however, a wartime menu should go gay with extra dishes, say, on Sunday morning, or more especially when the soldier boy comes home for a furlough, or you are entertaining: a soldier or sailor on leave or a stranger from a nearby camp. Breakfast Halved Grapefruit or Plate of Assorted Fruit Shirred Eggs in Ham Cups Muffins Jam or Marmalade Coffee Milk Luncheon Cottage Cheese Loaf Relishes Hot Biscuits Melba Toast Fresh Pineapple Tea or Coffee Dinner Clear Soup or Bouillon Lamb Roast Roasted Potatoes Green Peas, Buttered Grapefruit-Avocado Salad Ice Cream Honey Nut Brownies Coffee Shirred Eggs in Ham Cups Thin slices Eggs baked or pepper boiled ham Line custard or muffin pans with thin slices of baked or boiled letting the edges overlap. Drop a raw egg into each and bake in a moderately hot oven (373 until the egg is of desired firmness, from 10 to 15 minutes. They may be removed from cups to rounds of toast, or served from cups in which they were baked.

Cottage Cheese I -oaf 3 c. cottags 2 tbsps. chopped cheese chives 2 tbsps. plain 3 tbsps. chopped gelatin pimiento 4 tsp.

salt c. mayon- Dash pepper naise 2 tbsps. chopped c. cream, olives whipped a c. cold, milk Mash lumps from cottage cheese, add gelatin to cold milk and dis solve by holding over hot water.

Blend small portion of cheese with it, then add entire portion, mixing thoroughly. Fold in seasonings and remaining Turn into a moid lined with waxed paper and chill until firm. Serve on platter lined with lettuce. Honey Nut Brownies c. butter c.

flour 2 sqs. chocolate tsp. baking c. honey powder 2 eggs 1 c. chopped c.

sugar nuts tsp. soda Melt chocolate and butter together; add honey, sugar and beaten eggs. Sift flour, measure and sift again with baking powder and soda, add nuts, and add to first mixture. Bake in shallow pan which: has been well greased and lined with wax paper, in a slow oven C300" for 45 minutes. You can use all honey (1 cup) if you allow the brownies to age about 2 weeks before eating.

Padre Uses Loudspeaker To Give News to Village QUESTA, N. There are no telephones, no newspapers and only a few radio sets in the tiny New Mexico settlement of Questa but the citizens know what goes on in the world just the same. The Catholic padre, Father Glynn Patrick Smith, has brought the old town crier system up to date with a home-made loudspeaker system over which he broadcasts nightly the latest news developments as reported by his radio, the latest war draft news and music. The broadcasts are in Spanish, since most of the residents are Spanish-Americans. Father Smith has only one worry.

His town crier system is battery-operated and the batteries are wearing out. He hopes the WPB will give him a priority. MOST VARIETIES CAMPBELL'S Soup ..3 28 DEL MONTE Coffei Lb" 29 With Rationing or Cannins Tickets Sugar. Lb- 6c CARNATION, VAN- CAMP'S or Pet Milk 3 CT. 23 KELLOGC'S SHREDDED Wheat.

ek'- 10c MIRACLE WHIP SALAD Qrrt 39 SPRY OR Crisca 67 FOR MORE SUDS Chips. -2fc39t PAG Soap 4 17 Or. Uutchees APPLES Sunktst Seotiless GRAPEFRUIT. Homo Crows F.lbert. PEACHES Fancy Bleached CELERY 10 Lbfc 25b 3 10(j 10 4 Lb- 250 2 9i Buy Bonds and Stamps Fancy Dressed CDVPRQ Fancy Young II I CIlO Oscar Mayer's Skinless FRANKFURTS Buy according to the current market instead of using "out-of-seaRon" foodsyou'll gain in health and achieve worthwhile savings.

Garden fresh vegetables and fruits are abundant and-combined with the cheaper cuts of meat they form a well-balanced meal at low cost- a combination every home-maker seeks these wartime days. Corn Fritters 1 cup green corn or canned corn 1 cup milk 1 teaspoon baking powder Yolks of 2 eggs 4 tablespoons flour J- teaspoon salt lit teaspoon pepper 2 egg whites Beat yolks until thick and lemon colored. Add milk and seasoning, then corn and flour and baking powder. Last of ail fold in whites of eggs beaten stiff. Drop from tablespoon into hot lard and fry a delicate brown.

Croquettes Chop cold cooked meat into small pieces, add seasoning to taste salt, cayenne pepper, chopped parsley; add a thick white sauce and cool. Shape into small rolls and cover with crumbs, egg and again with crumbs. Cook in deep hot fat until brown. Boiled New Potatoes Tet new potatoes stand in cold water 1'j hour. Scrape and boil.

Cook until nearly tender in boiling water, add salt, drain and dry. Add 2 tablespoons melted butter and 1 tablespoon chopped parsley or if you desire 1 teaspoon caraway seed; shake well over fire and serve hot. Sweet potato Pie lis cups boiled, riced sweet potatoes 2 cups milk '4 cup sugar teaspoon ginger Is teaspoon salt 2 eggs 2 tablespoons butter Pastry Heat the sweet potatoes, sugar, ginger and salt in a double boiler. Pour some of the hot mixture into the beaten eggs, mix all together and add the butter. Pour the hot filling into a baked pastry shell and bake in a moderate oven (350 degrees for about 30 minutes, or until the filling sets.

Chocolate Cake 1 egg cup sugar 1 heaping tablespoon soft butter 2 squares melted chocolate 1 cup flour 1 teaspoon baking powder si cup sweet milk. Beat egg until very light. Add RUgar gradually, then butter, chocolate, flour and milk. Bake in layers and frost with boiled icing. Foundation Cnke (Half sugar, half syrup) Vt cup fat to 1 teaspoon flavoring cup syrup i cup sugar 2-to 3 eggs 3 cups sifted soft-wheat flour 4 teaspoons baking powder i to teaspoon salt cup milk.

Cream sugar and fat together; add flavoring and syrup gradually, stirring until mixture is light and fluffy. Slowly add well-beaten egg yolks. Add sifted dry ingredients, stir in milk. Fold in beaten egg whites. Pour batter into lightly, greased pans and bake in moderate oven (350 degrees) for 25 minutes, Mixed Fruit Salad Plate Pear fresh or canned Whole strawberries Sweet cherries Lettuce Mayonnaise.

Arrange pear halves in nests of lettuce, either on large plate or Individual ones. Fill the hollow of each pear with mayonnaise and top with whole, ripe strawberries and sweet cherries. These recipes have been prepared with the aid of the bureau of home economics, United States department of agriculture. This Game Rooster Just a Big 'Sissy' ATHENS, Ga. (INS) A game rooster belonging to Guy Akin of Athens, has sriven ud become "mother" to a flock of chicks.

For several years, the rooster fought and won battles in the Dit. Then he exhibited domestic tendencies, sitting on every egg tie could find. Akin waited until there were enough eggs to setand th rooster got the job. He hatched out me young- emeus, and is tend 1 ing them like a mother. Armour's Pressed HAM Ib.

28c Armour's Minced HAM lb. 22c hot platter with tomato sauce over tnem. Makes nans. CHICKENS l.snd Lakes Sweet Cream Roll Butter Lb. 40c Bssi Tenderloin 69C Blue Label for 4C.

Karo. IVj aCUC Pure Can Granu- lated Sugar. Lb. OC Argo Gloss Starch, Lb. pic? 6c Giant package 59 Van Camp Tenderoni 13c Red Diamond for I fA Matches I UC Pillsbury's Snowsheen Cake for 39c Flour a.

iA vim PREVO'S PRESENT MARTHA LOGAN FRIDAY AND SATURDAY With mnj hmlpfol mm tabtm rmady mratw imr SUMMER SUPPERS FREE SAMPLES SWIFT'S PREMIUM Gold Guts nit Lb. NCY FRESH DRESSED FRIERS Chickens rv 32c 3 PLENTY FRESH I CHICKEN LIVERS 1 I 25c 33c s. Ay 29c It 39 TV Oscar Mayer's Summer Sausage Lb 29c Oscar Mayer's Smoked Hams Whole or lCt String Lb. wOC co1l 1 lso -A DAN'S "HW" HOME OF QUALITY FOOD 6013 Hohman Mb.r c. s.

c. SarrySa Phana Ordtr on Saturday SIGN OF VICTORY STORE OF VALUES Cudahy's Puritan SWISS STEAK Lb. 37c PORK LOIN ROAST OR Chops Lb. Armour's Clover bloom Butter rolI, lb 39 ic 356 Our best Bacon, 1 -lb. package MacVeafb's Apple-Currant JELLY 2-Lb.

Jar 27c No. (risks Val Vita PEACHES 2Vt Ola Can FLOUR stOC Ring Eologna Ground Beef Pork Ssausage Dry Salt Pork Swift's Lily HAMS Swift's Tenderized Whole, half BAG Unevenly Sliced Lean, Sweet EGGS Small Size Pullet doz. Choice Yearling LAMB LLUll tmlm lb. STEA1C Cube or Flank 5ib 9 Mk i Pk9. ISc Duffs Devils Food Mix Pkg.

19c PREMIER Apricots Cans 27c ARMOUR'S TOMATO Juice 4 25c MAC OR Spaghetti 3 16c Egg Noodles Jergens Face Soap Premier APPLE SAUCE 2 Cans 2 I WDAfs, BROOMS 39c 2 tSi 27c I9c Bars BORAX-O Hand Powder Cans Suabrit CLEANSER Cans FLEECY WHITE 2 27c 0 Duffs Gingerbread NEW COOKING Apples Lbs. 25 Firm, ripe Tomatoes Lb. DRY ONIONS Lbs. 10c LARGE, JUICY LEMONS Dos. 27c NEW COBBLER POTATOES 10 Lb- 29c I peaches Mix 10c 5: PICNICS Oscar Mayer's, ready to servo, lb.

BUTTER SvnlisM, 39t 250 10. roll PORK SAUSAGE Horn, wads, pure, RINO BOLOGNA aad 97A Veoi Saosaao, ofcV PORK LOIN ROAST, 3 lb. average, Ib. 25c COTTAGE CHEESE Full int A aroaeaed, lb. Carnation Milk 3 for 25c TIP TOP FOOD MART 5823 CALUMET AVE.

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