Cumberland Evening Times from Cumberland, Maryland on November 3, 1955 · Page 22
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Cumberland Evening Times from Cumberland, Maryland · Page 22

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Cumberland, Maryland
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Thursday, November 3, 1955
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Page 22
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TWENTY-TWO EVENING TIMES, CUMBERLAND. MD., THURSDAY, NOVEMBER 3, 1955 Dial PA-2-4600 for a WANT AD Taker Utolded Dessert Handy For Busy People s iQoIdcd desserts arc favorites with busy folk because they can be made ahead of time, yet have the glamor of a more fancy last- minute cousin". "Parlytime Desert" makes a hit because of the showy-bright, canned fruit cocktail molded in a macaroon-cream gelatin. Fruit cocktail is so easy to use because the five delicious friuls are al- .ready cut up for you and canned luscious syrup. Why don't you t . .plan on using that can on the 'shelf tonight? i PartyUmc Dessert 1 egg Vs cup syrup from canned fruit cocktail 2 tablespoons sugar Few grains salt 1 teaspoon plain gelatin 1 tablespoon lemon juice 1-3 cup whipping cream \'i cup macaroon crumbs 1 cup drained canned fruit cocktail Beat egg lightly. Add syrup, sugar and salt, and cook and stir ens. Soften gelatin in lemon juice, and dissolve in hot mixture. Cool. Fold in whipped cream, macaroon crumbs and fruit cocktail. Turn into mold (or small loaf pan) and:- chill until firm. Unmold to serve. Serves 4. over hot water until mixture thick- corner. Here's how to cut an oblong sheet cake. First slice the cake in half lengthwise. Then cut diagonally, starting at one corner, to make wedge-shaped pieces. Finally cut diagonally starting at opposite HAMS FIRST GRADE FAMOUS BRAND TOP QUALITY 12 To 14 Ib. Avg. NOW ONLY 49? POTOMAC FRUIT Market Corner Frederick and Centre Sts.' Phone PA-4-0234 w fr»« en $3,00 er mortl lll» Voc-fac ' COFFEE u, « on gi c rfillibury "With BuHermllk* PANCAKE FLOUR 3 - 43c —LOG CABIN SYRUP 12-oz. bot. 29c Reody-lo-Bak« Vimco BREAD MIX 3 Ib. bag 67C Tastei jutl like hom« model Easy lo makt. Makes four larg* loaves. D*l Monte PUMPKIN Vimco EGG NOODLE DUMPLINGS Old Virginia MINCEMEAT Lucky Ltof PIE FILLINGS —AppU • P«ach~- Chsrry— | 4 No. 2 con 31C Plllibury. Pit Crust • ''"" . Mix 2 Pt a >. 29c CRANBERRY SAUCE 2 >°" ^ 39c *' • i Premier Roady-To-5trve . , .Macaroni « Spaghetti Creole 2 '«" i«-<«. cans 39c Mr&FllURf'S MARMRINE Get Extra Pound at Vz Price with each one bought at regular price Nabisco Waverly Wafers 13-oz. 27r pkg. *'<• Sunshine Oldtimet Oatmeal Cookies Full Ib. Bag 2 Quarters Pounds 43c Fresh Ccipi Cod Early Block Cranbe'ies 2 »» 45c U. S. No. 1 N«w Jersey Yallow Sweet Potatoes -• 3 n». 35c TENDER & TASTY V-/*' <! I" f* ff lilt* >^ _ _ . _ ft^^d ^ (5y Fancy Selected Stoyman Wlnosap Cooking Apples • 4 ">. 35c 39c FRESHLY DRESSED Chicken's the "BUY" ''"'i *cek! Lowest of season prices. SwHt's Premium Tender Grown Quality. II you hove freezer Space, we'll cut and Freezer Wrap at no extra charge. . Swifl'i T*ndir Grown FRYING CHICKENS, —Cut-Up Fret of Charge— Freshly Cut-Up PIECES Legs, Ib. 63c—Breasts, Ib. 73c—Wings, Ib. 21c—Backs & Necks, 3 Ibs. 25c—Giblets, Ib. 29c—Livers, Ib. 59c Ytor-Old Sowing or Baking .HENS, «•<«•.»- [ —Plump and Tender—Yean low Price— Swifi't Premium 12 to 14 Ib. Smoll Fr«ih Uon Blue label—Tendoritad t*f\nif m ««IKI mj*MA« HAMS -49c PORK LOIN ROAST —Cur to your order at no 7 Rlb Blad « Cul •••• "•• ^^ c extra charge— loin cm ib. 49c Crisp California Pascal Celery M *»> bunch 25c Large Solid R«d Ripe Horn* Grown Tomatoes 2 "»• 39c Juicy Western Mountain Boriltlt Pears 2'b».35c Florido'i Indian Ri»«r Pink See'dlmi Grapefruit 3 for 33c 70 >i<« Oor Own Mot« Pure Lean Pork Sausage »«»< «• co,m 3 ^ y i. ib. 59 C —Mildly Stctionoo— You'll Enjoy It— New " - '-• S-i'ly Wofcr Thin Chipped DRIED BEEF 1/2 IB. 49c ^-^Sorvt ii creamed or on sandwich*!, ll'i dftlicioui— . Prtmium «r Slar Brandtd l.an Dictd toncltit *ound or Swi.i DCCC iu RQ« STEAK ib 77c Btth 89c Wl Bcmm I IV —For lHw or ground lo ordtr— '"^-Woilt Frtt Trim— Stokcly's Honor Brand' "County Fair Sale" 2 pt°> 41 c 2 pi<°> 45c Leaf Kale p^. 21 c Cut Cofn, P*ai end Carrot) Butter Btani, Succotoih Phone, Agen Fordhook Lima Beans p<< g . 24c Swanjon Riody-To-Bokt B«ef, Chick«n, Turkey App'tt or Cherry each Compb«ll'» New froi«n, Deliciou OYSTER STEW or CUM CHOWDER «a«h PA 2.5960 ,U. %, Choice Grade— Tender, • u - v " 1 ShoHldtr CalMs » r«ti nriivcur * — ^•^••••••a i /GARLITZ BROS: *^ - - ^ I,t AND •HAND AVC. —WAIT! WK— TUNA WEEK GOOD TIME TO COLLECT NEW RECIPES We thinks National Tuna Week, November 3-12, is a fine time to review our file of tuna recipes and to add some new ones to the group. * ' One of the newcomers we intend to add to our own collection is this recipe for Tuna-Turnip Hash which was developed by the home economists of the Tuna Research Foundation. We like to serve it with creamed peas and onions ringed with crushed potato chips. For a relish, a dish of sweet mixed pickles goes well. Tuna-Turnip Hash (Makes 6 servings) K cup batter or, margarine 1 J A cups diced, cooked yellow turnip Ji cup chopped parsley % teaspoon thyme l /i cup chopped onion 34 teaspoon salt 2 7-ounce cans solid-pack tuna Melt butter or. margarine; add parsley and onion and cook until onion is lightly browned. Add remaining ingredients and heat to serving temperature, stirring occasionally. i Butterscotch Cream Pie % cup flour • 1 cup brown sugar Vn teaspoon salt 2 cup milk, scalded 3 slightly beaten egg yolks 3 tablespoons butter Vs. teaspoon vanilla 1 baked 9-inch pastry shell 3 egg whites 6 tablespoons granulated sugar Mix flour, brown sugar, and salt; gradually add milk. Cook, stirring constantly, until mixture thickens and boils. Cook two minutes, then remove from heat. Add small amount of egg yolks; stir into remaining hot mixture; bring to a boil, stirring constantly. Remove from heat. Add butter and vanilla. Cool 10 minutes. Pour into baked pastry shell. Cool. Beat egg whites until fluffy; gradually add granulated sugar, beating until soft peaks form. Spread meringue over filling, sealing to edges of pastry. Bake' in moderate oven, 350° F. 12 to 15 minutes until merringue is golden brown. For that all time American favorite make an apple pie. This time make it deep dish style with this simple recipe and top just before serving with cheese-clove roll- ups for a different twist. Serve chilled red apples with Gouda cheese for a fine dessert. Young Cabbage Versatile For Dishes Young, green cabbage is . a tempting vegetable just how. its color is cool and the flavor is delicate. The heads are small, so small that if .you like it both for salad and for cooking it's best to buy two heads at one time: Cabbage keeps so well that it is convenient to have some in reserve. Almost everyone likes cabbage salad although this may be featured as cole slaw. Cooked until just tender is the modern rule. And that means just five or six minutes if the cabbage has been shredded. The short cooking period allows the preservation of color and natural flavor. The long cooking' considered necessary in former days was responsible for much of the dislike that children developed for both appearance and flavor of cabbage. Probably the too-soft texture also played a part. Often a bit of ham and sometimes a little vinegar were added to offset the intense flavor developed by overcooking. If we are fond of this treatment, nowadays we may dress the cabbage this way after it is cooked. Many of us prefer just cream or butter. Some like their cabbage combined with a generous quantity of milk. Then, of course, it should be served in a sauce dish. One other advantage that cabbage has is the "general low price. And that we all appreciate. -Cabbage With Carrots Shred young cabbage and cook in salted water five to six minutes untiljust tender, and drain. Shred young carrots after scraping, if necessary, and cook four to five minutes in salted' water until tender. Drain and combine with cabbage. Dress with cream and minced parsley or chives. Cook equal amounts of young green cabbage and red cabbage separately in salted water. Drain vegetables and combine. Dress with small amount of.-.mild vinegar, flavor with sugar? If desired, stewed apples may be combined with the cabbage., . . , A: i Add 'grated lemon rind'.'arid raisins to plain cupcake batter'for school lunch boxes. . : Fresh From the Farm FRUITS & VEGETABLES TOLL GATE FRUIT MARKET Route 40 West Pair La Vail Open Ivery-Ooy from » til » ;' * 219 Greene St. * 239 William* St. *1120 Va. Ave. (Locey'i Market) 2 "Lf 37c ib. cello bag 35C tall 24-01. |ar New Frosting Sugar 50% Finer... MAKES PERFECT NO COOK ICINGS With that Homemade Goodness! CONFECTIONERS SUGAR Confectioners 10-x POWDERED For Smoother, Creamier, Easier Mode Icings and Frosting* . . . Ey«ry • - New Domino 10-X antection- Get nevv ^j^* Co* l^^ of *w « M$y ^ffiy . . . compliment wnners »3M Because it'. 50% finer, it blend* Comcs in New "Suy- quicker. Creams better! So an r.o. ^ .. Mo , stu re " k" Icmgs and Soft ««£„ p^nte cak- Vpi n ._fc«p» Domino ConUrnere dnr ' fttsh tor I .r better. sil Cook"IdnpI DOM.NO-AMERICA'S URGES! SELUNGSUCAM! DOMINO SUGAR 25. ARMOURS MILK 5 PUBLIC PRIDE OLEO 2 PORK s DEANS 4 cans 1C c CRANBERRY SAUCE 2 «ni 33c ARMOUR'S LARD 2 ± 33c SALAD Dressing JIV39C QUALITY CATSUP 2 Z39c '•'• AlASKA SALMON L53c Mis.FOB£RTS MIRMRINE TUXEOO Tuna 21c FAMILY BRAND Coffee 63c DILL Get Extra Pound at % Price with each one bought at regular price 2 Ibs. Golden Pickles iar 2k POTTED Meals 3 "<" 19c Quarters 43 SLICED C Pineapple . N ' on * 25c ROCKINGHAM OLD VA. ROCKINGHAM COOKED PICNICS 32c Ib. WHOLE HAM PICNICS PRIDE MORRELL'S TENDERIZED • FRESH KILLED • FRESH DREST ROASTING CHICKENS Juicy Club Steaks * 39c Tender Rump Roast • •••• *• 39c Tender Round Steak » 55c Yeai Pocket Roast ........ 2 »>•• 39c Yeai Shoulder Chops » 39c Pork Shoulder Steaks »>• 39c Pork Butt Roast >» 39c FRESH GROUND Hambu 4 - $1 ARMOUR'S SLICED ' Bacon 3 "» $1 SLICED BACON Ends 5*'$t FKESH PORK Liver 5 *• $1 All PORK SKINIESS Sausage 3'»• $1 Ib. RED TOKAY SMOKED BACON Squares SMOKED tABY BEEF Liver 39c § Sausage * 39c SWEET FLORIDA, OW^S j:i ^ ! J9c FLORIDA GRAPEFRUIT 6c U. S. NO. 1 NEW YORK STATE Italian CHESTNUTS - 17c I Green PEPPERS »lOc SMALL DELIVER! CHARGE! 1 HOUR SERVICE I IBLIC SERVIC OOD MARK 16 M GEORGE STREET AND CRESAPTOWN PHONE ORDERS CALL CUMB. PA-4 0600

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