Cumberland Evening Times from Cumberland, Maryland on December 8, 1955 · Page 14
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Cumberland Evening Times from Cumberland, Maryland · Page 14

Cumberland, Maryland
Issue Date:
Thursday, December 8, 1955
Page 14
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Dial PA-2-4600 for a WANT AD Taker EVENING TIMES, CUMBERLAND. MD- THURSDAY, DECEiMBER 8, 1955 THIRTEEN Frosted Hot Rolls Hot rolls take to frosting. Make the topping, this way: Mix one cup 1 of confectioners' sugar with a couple of tablespoon.- of orange juice and a teaspoon of grated orange rind. Serving Leftover Meats Add leftover cooked meat, cut in strips, to a can of Marinara-lypc tomato sauce. Throw in some canned mushrooms if you like. Heat Meat Loaf Addition Measure the rolled oats—if you! are using a meal-loaf recipe that calls for it—then rub the cereal between the palms of your hands It's Time For Christmas Bonbons thoroughly and serve over cookedjto crumble it before adding it to noodles.- 'the meat. HAMS FIRST GRADE FAMOUS BRAND TOP QUALITY 12 to 14 Ib. Average 47? Ib. Popular Brand CIGARETTES Harvest Time BOURBON 51 fift carton ••UV *3 99 quart w«vw put chocolate, corn syrup, and 1 tablespoon water: allow to stand over hot (not boiling> water until melted: remove from heat. On the prepared cookie sheet, drop the caramel mixture by teaspoonfuls: drop the chocolate mixture by half teaspoonfuls on tup of caramelj jmixture. Chill until firm. .Makes 3'. a dozen (about Ha pounds) ! nuggets. . Good sandwich filling: mashed livenvurst mixed with mayonnaise. Refrigerator Cooky Cake An ever - popular dessert with) Chill several hours or overnight, grown-ups and children alike is aJKrosl top and sides with addition- refrigerator cake — made of )ay-i al whipped cream just before servers of cookies stacked together andj m K- Garnish with shaved, unsweet- a delicious, creamy filling, bet ween. i cncd chocolate. Here's one that's simple as can; be to do. | Here's how to add nutrients to Combine a tablespoon of sugar, a the family's scrambled eggs. For each serving, put an egg in a bowl. Add two tablespoons of milk, a tablespoon of nonfat dry milk solids and a dash of salt and pepper. teaspoon •(" vaiiilla and 1 cup of heavy cream, whipped. Arrange alternate layers of molasses cookie. 1 ) and whipped cream mixture on dessert plates, using five cookies for each serving. Beat until smooth and scramble as usual. POTOMAC FRUIT Market Corner Frederick-and -Centre Sts. Phone PA-4-0'234 ecaui* at Corl't I Know I'm Getting The HIGHEST Quality Mcqt< and Groceriii I Can Buy ' FRESH FRUITS and VEGETABLES Fancy Slicing 'Tomatoes .. 3 in pkg. 25e ** Fancy Bananas 2 Ibs. 25e- i Golden Delicious ^Apples 3 Ibs. 35c v Wineiap Apples. .5 Ib. cello bag 29c California Paical Celery ..... Ige. stalk 23c t Spinach, Kale, Cucumbert, Cocoanuts, r Cauliflower, Turnipt/ Green Bean*, etc. STOKELY'S FINEST FROZEN FOODS f0r Green Peal .... Mixed Vegetable! Potato Pattiet .. French Friei .... Roseport Frozen Pies BEEF ... CHICKEN ... TURKEY .... DONALD DUCK Orange Juice 2 f 0r 33c SWANSON'S APPLE or Cherry Pies.. 2f or 51c 5 ,„, 97c IN 0«t DAfltT •*« Pillsbnry Cinnamon 0 . 49c Rolls L for * QUALITY-MEATS CHOICE Legs of Lamb Ib 69c MEATY LEAN . \ ' Spare Ribs lb 39c IEAN—RIB END Pork Loin Roast **.*• 3 Ib ™- ib 33c ARMOUR'S STAR or SWIFT'S PREMIUM Ground Beef lb 49q HOME MADE PURE LEAN ALL PORK Sausage lb 59c ARMOUR'S STAR er SWIFT'S PREMIUM Brisket Boiling Beef 2 M9c WEEK END SPECIALS MRS.- FILBERT'S • " MARGARINE 1 Ib print 27c MRS. FILBERT'S . . . . . • •• SALAD DRESSING pint jar 33c RICHELIEU 4-IN-l SWEET MIXED PICKLES . pint jar 67c RICHELIEU CAVIAR, red or black 4-or jar 49c RICHELIEU WHOLE SPICED JCRABAPPLES in heavy syrup . .. 303 jar 45c MONARCH COFFEE, vac pac can Ib 93c REGULAR or DRIP CAMPBELL'S TOMATO SOUP 3 cans 35c NESTLE'S SEMI-SWEET CHOCOLATE BITS 2 6-or pkg 43c DEI MONTE SEEDLESS RAISINS 2 15-oz pkgs 39c PEPPERIDGE FARM r^, 'SALT STICKS ... pkg 27c Everything For Your Fruit Cak« — Schroft'i Christmai Candies, National 'Biscuit* ) Golden Fruit Cakes and } Croxse and filackwell's ', Fruit Cakti. ', Order Your Koontz Farm Turkey NOW For Christmas CARL.MclNTYRE FOOD MARKET 436 Cumberland St. Phone PA 4-3480 FREE DELIVERY ~k it ~k OPEN DAILY 8 A - M - To 6 P ' M - FUDGE AN 7 D NUGGETS make good gifts for your friends. By CECILY JBROWNSTONE Associated Press Food Editor Homemade fudge, we find, bene^ fits from the use of marshmallow cream and morsels of semis weet chocolate. So easy to make this way, so richly flavored—and velvety as new-fallen snow on Christmas Eve! We heartily recommend this recipe to anyone who enjoys making candy for holiday gifts and parties. Along with the fudge, you might also like to make these professional - type Chocolate Nuggets. They have a layer of caramel (made from bought candy) and an upper layer of pecans and chocolate.. I New jumbo packages of small pieces of semi-sweet chocolate .will be useful for your holiday candy making. The big package contains twice as much chocolate as the familiar six-ounce one. If you are giving this candy away for gifts, we'd like to tell you about some simple interesting wrappings we saw lately. Decora- lions for the wrappings are made from labels, seals and stars. For instance you can paste wide labels together to make a red-striped decoration for a small package, with bright stars parading on the white stripe. Or shape a Christ-i mas tree decoration by sticking just the tips of narrow labels (for boughs) onto a label tree trunk; decorate with tiny star seals. • Two red-edged labels at right angles make a candle and holder to light another Christmas package; a shiny legal seal makes the "flame," and the handle is a red- edged round 'label with the center cut out. Marshmallow Cream Fudge Ingredients: One jar (7V-> ounces) marshmallow cream, 1 small can (6 ounces) evaporated milk, % cup butter, l¥> cups sugar, Vt teaspoon salt, 2 packages (6 ounces each) or 1 jumbo package (12.ounces) semi-sweet chocolate pieces, 1 teaspoon vanilla, Vi cup chopped nuts (if desired). Method: SKr marshmallow cream, evaporated milk, butter, sugar and salt together in a saucepan; stirring constantly, bring to a full boil; continue to stir and boil 5 minutes over moderate heat. Remove from heat. Stir in chocolate, vanilla, and nuts (if used) until chocolate is melted. Pour into greased pan <8 by 8 by 2 inches): chill until firm. Makes about 2U pounds. Chocolate N'nggels Ingredients: Confectioners'sugar, % pound vanilla caramels f42.>, 1 tablespoon butter, 1 tablespoon water, 3 i cup pecans (coarsely chopped), 1 package (6 ounces) semi - sweet chocolate pieces, 3 tablespoons light corn syrup, 1 tablespoon water. Method: Butter cookie sheet well; sift confectioners' sugar over buttered sheet. Put caramels, butter and 1 tablespoon water in top of double boiler; allow to stand over boiling water until melted. Add pecans; keep warm over hot water. In another double boiler WNOERFUU WONDERFULLY EASY! Home Drest LIVER Pork or Beef Ib. 25c PORK SHOULDER . Home drest (3 to 4 Ibs.) Hock end lb. 25c lb ^ f / 32c , b 69c Picnic Hams (6 to Choice Beef Steak «,„ euts) PORK LOIN Pork Steak (h o m e ^ »35c GRF S Hamburger llb3 5 C 3 lbJ 1.00 Rib End Ib 29c Loin End Ib 39c Center Cut Ib 59c NEW CANS (approx. 4 gals.) fine for Xmas Cookies Complete with lid ea. 75c Introductory Offer! Dash Dog Meal reg39cbox Special 29c Gampbeil's Tomato Soup 2 »•» 25c Frisky Dog Food 2 — 29c Woodbury'sSoap 4 ,29c 2 25c Sweetheart Soap 3 «•• b - 23c Halite (FOR ICE AND SNow REMOVAU BE READY 10 Ib - b ° g 35c Instant Luzianne Coffee 49c BAKE YOUR OWN I All ingredient!, I (Mokoj !'.« Ib. Cake) 85c NEW BULK CHRISTMAS CANDY ORDER YOU/? CHRISTMAS TURKEY NOW ... ASK TH£ MAN WHO BOUGHT ONE FROM US FOR THANKSGIVING . . . THEN CALL! ME1AI1 e-z OPIN NEW! PACKAGE S OUTH-ND E IN OUt DAIIY CASI ' y SELF SERVICE MKT. 0B 412 Virginia Aye. Dial PA 4-3260 ^ ™ FREE DELIVERY Rolls Stokely's Finest FROZEN FOODS GREEN PEAS PEAS t CARROTS f L t 41C Chopped BROCCOLI ( T0r ROSEPORT PIES I j» A^ A Beef, Chicken, Turkey / H , 511 Q Mix Them Upl Donald Duck * »J , ORANGE. JUICE ( fc fer MOKE FLAVOR fOX YOU* MONEY! Bottled by PEPSI-COLA BOTTLING COMPANY DIAL PA 4-1470 Small SPARE RIBS •b. 45c 42 NORTH CENTRE W lb. sticki, Yellow OLEO c i oo V lb$. I LOOK AT THE MONEY SAVERS BARGAINS GALORE PORK RIB ROAST FRESH PORK Ib. 19c FRESH SAUSAGE 1 ^4. bs '1.00 PORK STEAKS SLICED Ib. Sliced Laver BACON 3 POUNDS $100 Ib. PORK LIVER 19c KRAUT 2>29c FRESH BEEF KIDNEYS >19c SCRAPPLE Home Made 10,* $1.00 PUDDING Home Made It 29c FRESH GROUND BEEF 4 lb 1.00 CHUCK ROAST Ib 29c ROUND STEAK ... , b 49c SIRLOIN STEAK » 39c ROASTING CHICKENS lb. 39c WHITING FISH 5 ' 79c WIENERS ,„ 39c M C1AII t-t OPEN NEW! PACKAGE IN OUI OAltT CAM Pillsbury Cinnamon . Rolls FRENCH FRYERS SPINACH WAFFERS PIG FEET .B 19c SILVER SHIELD COFFEE IK 69c ARMOURS MILK v cons I .00 Smell How Fresh ... as you take off the inside gold aluminum foil! Taste How Sweet! Mrs. Filbert's has a flavor secret Milder, sweeter—naturally! It's Mrs. Filbert's own recipe. And it takes a woman to zip her margarine onto your table so fast it tastes jresber than even most expensive spreads! There's more than one secret to that extra-fresh flavor! Freshest, finest ingredients. Flavor-tight gold aluminum foil around each golden quarter. A protective outside wrapping. Above all—no other spread gets to you faster! Even the high-priced spread, good as it is, can't beat Mrs. Filbert's Margarine! And you get 4 times as much vitamin D as in the high-priced spread, plus 15,000 units of vitamin A in every pound! Tonight, try Mrs. Filbert's. Discover real freshness! See how smooth it spreads! Only a woman could make it taste so good! MRS. FILBERTS MARGARINE r

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