MRS. MARIE MEADE DrilV Tlim* Plrto By FRANK Dl 01ACOMO '-making in Upper Darby: only school of its kind ByLJNDAREILLY Daily Times Correspondent , UPPER ;S DARBY -- Marie Meade'not only. 1 went into business for herself but she started countless home enterprises. Mrs.' Meade promises you can make candy, and earn money as you learn,, needing no machinery or special equipment; ' ' Â· Â· Â· * At age 74 Mrs. Meade is semi-retired and' continues teaching candy-making. "I only,take people inter'esed in making candy to increase their income," said Mrs. Meade. : . '.'. The school and retail candy shop is located at 136 S. State Road-where Mrs. Meade resides. She . started making candy .in the ]930's and has been teaching since. 1948J- Her school was formerly located ! in;-Philadelphia'before moving to Upper Darby, in: 1965: v; ' : - ; . : ' Â· Â· Â· ' Â· "This is the only school of its kind." said Mrs. Meade boasting students from all over'the country. Â· ' Â· ' . Â· " . '.'.' Â· "Each time a student comes for a lesson", said Mrs. Meade, "they return home and make the candy. The first batch made can be sold. I do discourage taking the 30 .lessons course if students are coming from foreign countries unless : they have a family here'and can prac- lice."'. ' "Even with the price of sugar so high said Mrs. Meade," "candy is still profitable. Some students'can'l make it enough. . "All the work is done by ; hand in small batches so that the student can-proceed without fear of costly failure," said Mrs. Meade, "Of course, multiplying the ingredients for large production is also shown in class.' 1 "The candy recipes seen in cookbooks are not the confectionary type," said Mrs. Meade, "I use professional recipes.Â·'-which-are furnished to participants.-Students learn to'make every kind of candy imaginable. "Alsonothinggoes to waste. Any broken or damaged candy can be made into something else.'' . "I studied on my own." said Mrs. Meade who wasn't satisfied with a candy making course in 1931 and spent.years studying, working.,and experimenting at home. "Candy'makers Would' teach" me arid. I would do it : until it' turned out right. I got a .lot of help from Lou Cherry of Cherrydale's Candy. They had a candy maker named Oscar Present and anytme 1 had a problem Oscar would give me pointers on how to solvethenV."; ; ' : ,V; : ' ; . ' . ' . ' Â· ''.. Mrs. Meade makes'candy'every day to sell in her shop: -In her spare time she dances with Â·-Arthur Murray Studios and has been a "trophy '.winner since she started dancung four years ago. Born in Italy, she came to America when she was six'.years old. Twice'widowed, Mrs. Meade.has four children, 13'grand children and nine-greal- grand-children. . . . . - - Mrs. Meade obtained Gl Bill approval from the government after World War II so her candv school 'was listed with' the Department of Commerce i n Washington, D. C . ' - . Â· ' . ' - "1 did drop that though, and just do individual instructions now,',' said Mrs. Meade, explaining that : she -I couldn't handle all the: applicants. Requests came from all over the world. There are candies of all .varieties in the/t'wo display cases located in the front of the store: : ln the kitchen, where the candy is made and cantiy- making taught are shelves of candy not yet boxed or cooling ready 'to be coaled withchocolate: "1 don't agree with people saying that candy makes-you fat,"'said "Mrs. Meade,:"! eat candy all the time and .I'm not a bit. heayy. In fact I don't believe candy is bad for your teeth either: I have all my own leeth and no cavities." Petite' . Mrs. Meade is-five feet tall, and weighs.-: 102, pounds. "The candy, smells so good while I'm" packing them, l l a s l e (hem." * Â· ... v . . Located' next door to a dentist. Mrs. Meade 'lellsof patients leaving (he office and coming-in (o bin-candy. "When (hey leave here they say 'I hope my dentist didn't see me come in" but I-tell them no't.to worry, ne ouys my candy too/' Â· Our readers' favorite recipes Chicken Divan Ragsdale MRS. GALE RAGSDALE . A S T O N - M r s . G a l e Ragsdale, a graduate of New York Stale College 'of Human Ecology has been a home economics teacher at Sun Valley High School for the past two years. She' says that these two recipes are her husbahd's f a v o r i t e s . He's an environmental. . engineer with CHICKEN DIVAN 1 pkg. (10 oz.) frozen broccoli spears 2 boned chicken breasts, split 1 can (10 oz.) 'condensed cream of chicken soup 'a cup mayonnaise 'v tsp. lemon juice ',2 tsp. curry powder ' - s h r e d d e d cheddar or . American cheese '/.'Â» cup soft bread crumbs 2 tbsp. melted butter Salt to taste , '", Cook broccoli as directed. , Drain. Arrange in shallow 1V4 qt. casserole. Simmer Chicken in small amount of water 35 minufes or until tender. Drain and arrange on lop of broccoli. Mix soup, mavonhais*. .Jpmon juice and curry pow.der. Pour over top. Sprinkle Â· cheese, butter and bread crumb mix. . Bake in 350 oven about 25 minutes. . Â· Serve with rice. Makes four generous servings. This can be prepared ahead of time, so is an excellent company dish. RAGSDALE CALIFORNIA ' - BARBECUE .;;.'. 3 cans macaroni with cheese sauce riSoz. size) 1 pkg: f r o z e n chopped spinach thawed and drained 4 oz. freshly grated sharp cheese (save some for. top) ; .- l small bunch green onions and tops cut up fine Vfe'tsp.'oregaho i "can french fried onions : , . M i x ingredients 'together except canned onions. Cover top. with onions and some of cheese. Bake uncovered in 350 degree oven 45 minutes or until hot and bubbly. Serves six.. Good with him or fried chicken. Wonderful for buffet. Â· . .: Half-way cookies m^inji ,.'Â· ;, ( - ^ - . - . ~ - p Â· - - Â· . ,''-v ^.'Â·sio^i *-Â·Â£,. ' This : year, with : food prices at record highs, it is more important than ever to make the most of the holiday turkey. One of the best flavor and.leftover extenders is the gravy.'So make Â· plenty of iUo serve with the turkey and then to heat up later for hot turkey sandwiches and to serve over leftover dressing. Use.il.. loo, in that old favorite, Shepherd's Pie, or make Turkey Croquettes with the : final bits'and pieces of turkey and serve them with the'last o f the'gravy. . . . . . In preparation for the turkey gravy, prepare me SIOCK me aay before. Cook the giblets and neck'in 2 quarts of water seasoned with a couple of cloves, a bay leaf, some .carrot and:celery slices and an onion or two. Add 1 teaspoon salt and a few. peppercorns and a chicken boullion cube. Simmer i to 2 hours until fork tender. Remove liver after 10 to 20 minutes. (Use in gravy.or as desired). Strain the stock and reserve for gravy. Remove, the meat from the . neck and cut the giblets irito'small pieces.' Store giblets and stock separately in covered.containers in refrigerator. : Make the.gravy in the pah in which' the turkey was:roasted so that all the flavor of the browned parlicles-in the bottom of the pan will go ih'to the gravy. These and a small amount of drippings are important .to a good gravy, they add color, flavor and richness^ . . Â· To extend the stock you've prepared ahead^ add. the water in which the holiday. Vegetables are cooked. They add flavor as well as nutrients'; For thickening the gravy, the easiest, most smooth- sure way. is to use corn starch. Mix the corn starch with water to liquify, theh stir it into the bubbling stock in the pan, as suggested in the recipe here..- . . !. . . . \ - After'the holiday feast/carefully store the leftover gravy to .use with leftover turkey for Shepherd's Pie, to-top'Turkey Croquettes or in any of a dozen different ways. TURKEY GIBLET GRAVY ',Â· CUR fat.drippings 6 to 7 cups turkey stock .Â· ' Chopped'turkey giblets '.i: cup corn starch 1 c u p cold water . . . Salt a n d pepper t o taste . . Â· Â· Â· Â· Â· Prepare gravy in' pan' in which turkey was roasted. After removing turkey and rack, pour off the fat drippings into a measuring cup leaving the browned particles in/pan..-Return l cup fat.drippings to pan. Add turkey stock and chopped giblets: Stir with wooden spoon over medium heat, scraping pan with edge of spoon to loosen the brown meat juices. In small bowl, mix corn starch and cold water to liquify. Slowly pour starch-water, mixture into Hot broth, stirring constantly. Cook, stirring constantly, until gravy thickens and .boils. Taste and add salt and pepper, if needed. Let gravy simmer for few. minutes, to lend flavors. To thin gravy, add liquid from cooked vegetables such as beans, onions or potatoes. To darken gravy, add a little gravy coloring. Makes about 8 cups. - . SHEPHERD'S PIE 4 cups chopped cooked turkey. . . . . Â·' Â·Â· Â· 1 '/ii cups turkey gravy 1 cup chopped celery , ,'/2 teaspoon salt " " . 3 cups mashed potatoes v - Â· . . 2 tablespoons finely chopped onion ' . . . l egg, slightly beaten . ' - . Mix together turkey, gravy, celery and salt. Turn into (7 : V t x n',2 x l%-inch) baking dish. Beat'together mashed potatoes, onion and egg. Spread over turkey mixture.-If desired, reserve some .potato to force through pastry bag to forni .fluting trim. Bake in 400 degrees F oven 30 - 35 minutes'.or until, lightly, browned. Makes6to8servings. . .. ' . TURKEY CROQUETTES 2 tablespoons margarine . ' V 'Â· . . . 3 tablespoons corn starch . Va teaspoon salt - . ' . . . ., . - xl /8 teaspoon pepper " ' ' ' ., . " " 1 cup milk . ' . Â· ' 3 cups ground or finely chopped cooked turkey . . 2 tablespoons chopped fresh parsley 1 teaspoon lemon juice ' Â· \ . '-2 teaspoon grated onion - fc V legg . . - " - l tablespoon water l cup fine dry bread crumbs Corn oil . , In 2-quart saucepan melt margarine. Stir in corn starch, salt ; and pepper. Remove from heat. Gradually stir in milk'until smooth. Cook over medium heat, stirring constantly, until mix- lure boils, and boil 1 minpte. Remove from heal; Sti'r in turkey, parsley, lemon juice and onion. Chill. Shape turkey mixture into .' croquette shapes or patties. Beat egg and water just enough to mix. RofI croquettes in bread crumbs, coat with egg mixture, then roll i n crumbs again. . . . . . . To shallow frv: Pour corn oil into deen'10-irich skillet to rienth of 1 inch filling utensil no more than 1-3 full. Heat.over medium healto 375 degrees F. Carefully add'croquettes; fry about Â·) minules unlil golden, turning as needed. Drain on absorbent - paper. Serve with hoi turkey gravy. Makes 6 servings. . To pan fry: Shape croquette mixture into patties. Pour about 1 cup corn oil- into 10-inch skillet to depth of '/i inch. Heat over medium heat, add patties. Fry about..20 minutes until golden, turning once. Serve with hot turkey gravy. From soup to nuts with all-American cranberries GLEN Â·Â· MILLS -- Maggie club, and the student council. Rizzo is a student at Garnet She Is also a member of 'the Vallej High School, and Is an active member of the varsity Sec COOKIKS! l'agÂ« IS By ROSE M A R I E TARABORRELLI Topping the list of real ill- A m e r i c a n c o m m o d i t i e s , besides Mom's apple pie and our flag, is the cranberry. ' Americans cranberries -r- Europeans have- .their own berry which is smaller and somewhat more bitter fr were used medicinally by the Indians long before our early Kttlen were even aware of' their culinary use. But once' the colonists realized their value as .food, cranberries grew in popularity until, around .the beginning of -theÂ·'Â·nineteenth; century,. they began to be produced commercially. .Massachusetts was and is still the. Â·greatest cranberry 'producing state uv'our country followed by our neighbor, New Jersey, u close second.;".:';-;,, ^: . - The berries Â· are grown in spongy wet bogs which are prepared by using a too .layer of "peat; a second layer of sand and' a layer of virtually inpene- trable clay called I'hardpan." The Dlant itself is made un ^of trailing runners from which numerous roots and branches ,'ipread. Although both runners wid; branches produce leaves, ; 'qnly the branches produce fruit. ; : ; ;1 Tbe tart red berries are viwHryested and kept ;in r ;wcU ventilated itorebouaei ; until time for shipment. JuÂ»t before they are shipped, they ;are cleaned of debris, sorted and packed. Produce sections of our superkarkets are already noticeably dotted with bags of the red cranberris and will be stocking even more as the holiday season accroaches. When selecting cram berries; buy large red : skinned ones which are firm and unblemished; Cook them only until .they pop since overcookinsf . tends to produce a bitter litter! This favorite winter ; terry can be utilized in .cpoking anywhere from drijriis- to desserts. Here are some recipes illustrating thefversatilky of the acid fruit: [as. 1 . ' Â· - - Â· J- CRANBERRY PUNCH 4 cups cranberries ' Â·"".Â· ; 4 cups water . . " '\2.cupssu'gar-v : .Â·'-'- .'"Â·' - . , : .
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