Chicago Tribune from Chicago, Illinois • 34

2 Section 2 CHICAGO TRIBUNE, FRIDAY, JANUARY 12, 1868 Warmer-Uppers to Combat Bitter Weather Try This Elegant Deviled Crabmeat Appetizer; It Will Tempt the Guests A BOTTLE OF GOOD BRANDY can help you keep warm in subzero weather. I seldom drink brandy as brandy, but I have two favorite warmer-uppers for bitter weather, and was making them both for guests last week when school vacation schedules permitted us a few extra days in the country. When the skaters, hill-climbers and snowmobilers came in stamping their cold feet, shaking their nipped mittened fingers and blowing their frostbitten noses, they could hardly wait for the cup of hot mulled wine-with-brandy which was waiting for them. It was redolent of orange and cinnamon, and it warmed one from inside out. It sat there steaming in a kettle for hours, and I am sure that all the alcohol evaporated in that Nevertheless, it was a fine chill-killer.

if BY RUTH ELLEN CHURCH My other favorite brandied drink is a relative of the popular Cappuchino. I keep the mix for it handy in a small brown crock. A spoonful of the dry mix, hot water from a kettle and a tablespoon of brandy in a wine glass compose this chilblains cure. I offer these two favorites and several of the more classical warmers to lovers and haters of winter outdoor sports. They will make the former rejoice in their vigor; and the latter will feel compensated for not living in a warmer climate.

If you can't be warmed from the outside in by a semi-tropical sun, it is pretty great to be warmed from the inside out by something as delicious as hot spiced wine with brandy, or hot coffolate with brandy, is it not? HOT SPICED WINE WITH BRANDY A gallon is none too much 3 fifths or quarts red table wine 1 fifth brandy 1 cup sugar 1 pint hot water 1 or 2 cinnamon sticks 2 or 3 cloves 1 small orange, cut in half Pour the wine into an enamel or teflon-lined kettle; add the brandy and the sugar dissolved in hot water. Add the spices and the orange. Heat the combination and keep it hot, but do not let it simmer or boiL After an hour it is ready to drink. After several hours it grows more orangey and spicier. Serve it in mugs or in wine glasses.

A cinnamon stick muddler adds to the glamor. HOT COFFOLATE WITH BRANDY Basic mix 1 jar instant coffee Equal amount Dutch process cocoa Equal amount sugar 1 or 2 teaspoons cinnamon to your liking Hot water and brandy at serving time Mix the coffee, cocoa, sugar, and cinnamon very well. I like to use a very flavorful instant coffee such as expresso or another strong one. Quality tastes thru in this drink. Keep the mix in a covered jar.

When you are chilly, put a heaping teaspoonful into a wine glass, add a dash or more of your favorite brandy, and fill the glass with hot water. CAPPUCHINO The one used on Braniff International 6 ounces rich, dark instant cocoa mix 2 to 4 ounces brandy to your liking 1 quart coffee Mix chocolate and brandy in a chocolate pot. Blend in one cup of hot coffee. Add remaining coffee. Top with whipped cream, if desired.

This should make about eight servings. HOT BRANDY TODDY Place in a metal or earthenware punchbowl or a heatproof pitcher a stick of cinnamon, broken in pieces, and a lemon sliced and stuck with one clove per slice. Pour a bottle of brandy over the spices and lemon. Add 2 quarts boiling water and serve hot in mugs or cups with a slice of lemon in each. This drink may not be the cure for a cold as formerly touted, but it surely is a cure for THE cold! V8 mW Fs 1 I 1 WeW 1 ia vfm $5 Favorite Recipe For an elegant company appetizer, thinly slice 2 green onions and tops.

Saute in J4 cup butter with 1 cup chopped fresh mushrooms and cup minced green pepper. Salad with Italian Flair dx r. 1 BY HELEN DICKINSON j5CanXaOC "O- contains six vitamin-fortified filled pastries. Eat them plain from the box or pop at. or ctabv i.

ADD VARIETY to your party snacks with a bowl- of crispy little waffle sandwiches with a tangy onion and sour cream filling. Old London Toasted 4 A Yi V-" you'll find youngsters will love them with hot dogs or hamburgers, i Canada Dry Zebra Stripe Cactus Cooler is a delightful beverage sure to please the moppets. It comes in 12- 2 Blend in 1 teaspoon salt, teaspoon dry mustard, teaspoon pepper, and cup flour. Add cups half and half; cook, stirring constantly, until thick and smooth. i a.

iffi irthiniM I Ml im i i ii them in the toaster at the lightest setting. Serve them for breakfast, dessert, or as after-school snacks. Pro's Pizza now is offered in a new 12-inch diameter dinner size weighing 1 pound 7 ounces. Cheese, Sausage, Pepperoni, and De luxe are the varieties available. The special pizza is ready to pop -rjii Mmiiwiri Onion Waffles with Onion Dip Centers come in clear plastic bags.

Serve them for snacks, with cocktails, and for munching while watching TV. Your grocer's freezer continues to contain more new convenience foods each week. From Durkee comes two new appetizers, Cheese Straws and Beef Puffs, which are ready to serve after defrosting for about 25 minutes and then baking at 400 degrees Green peppers, olives, tomatoes, onions, and celery team in a delicious and healthful salad with an Italian flair. It just might be your selection to accompany lasagne or spaghetti. ITRIBUNE Staff Photo GREEN PEPPER OLIVE SALAD Six servings vc- io aiBavaioaoajM LeaaW afriaaim n.i 4 cnp salad oil It cup vinegar 1 tablespoon oregano 1 teaspoon salt 4 teaspoon pepper 3 green peppers, cut into thin strips Vz cap chopped celery 1 large onion, sliced thin 2 large tomatoes, cut in wedges 1 cup stuffed green olives or pitted ripe olives, cut in half ounce yellow, green, orange, and white cans.

A carbonated beverage with a citrus fruit flavor, it quenches thirst quickly. 4 Another new item on your grocer's shelf that will please the small fry is Toastem Animals, a product of General Foods Kitchens. You may select Chocolate Elephants, Berry Bears, or Sugar Spice Lions. Each box Place peppers, celery, onion, tomatoes, and olives in a salad bowl. Combine remaining ingredients.

Pour over salad; toss gently. E. K. Greer, Pegram, Tenn. Send your favorite recipe to: Recipe Editor, Chicago Tribune.

It may bring you S3. into the oven and goes from freezer to table after just 12 minutes of baking at 430 degrees. The pizzas- are just the thing to serve at a teen-age partyj Chop the contents of 1 jar (2 ounces) pimento and flako 2 cans (74 ounces each) crabmeat; add to sauce mixture. Heat thru; stir in cup dry white wine. Turn into 12 shells.

tTTIt a niF CONVENItNl for 10 minutes. Cheese Straws are french pastry twists coated with parmesan cheese and Beef Puffs are french pastry puffs with a chopped beef filling. Both are great to have in the freezer when unexpected guests drop in. a) Short and slender crinkle cut frozen potato strips for deep fat frying, skillet cooking, broiling, or baking are being introduced by Ore-Ida. Pixie Crinkles are now in your grocer's freezer and can go from freezer to table in just a few minutes following package directions.

They make a tasty accompaniment for your favorite entree and FOOD MART OPEN 7DAYS 'TIL MIDNITE Thrifty cuts of meats are used in many famed meat dishes, such as beef stroga-noff, 'auerbraten, curries, goulash, and stews. Many are the favorite dishes men order in restaurants braised short ribs of beef, ham shanks and cabbage, and. spareribs and sauerkraut. 4 ifpiiiiiiili IIIBilllll" aWifli lies'iiiiTe8l A SURVEY OF food markets reveals the following price situation for this week-end: LOW PRICED Meats and Poultry Beef: boiling, ground, oxtails. Lamb: shoulder roast, stew meat.

Pork: hocks, picnic style roast, sausage rolls, liver. Veal: breast. Chickens: ying, roasting, stewing. Turkeys. a Whether it's milk for the baby's 11 o'clock bottle, cold cuts for your unexpected company, desserts for that special treat, or all your week's food needs, you'll find everything you need, when you need it at your Convenient Food Mart.

Open 'til Midnight Sundays, Holidays and Everyday, 365 days 70 CHICAGOLAND CONVENIENT FOOD MART STORES 1 Top with hollandaise sauce (bottled or prepared from your recipe). Broil until lightly browned. The crab mixture also makes 6 main dish servings. Serve over rice. TRIBUNE Staff Photos in the Mary Meade Test Kitchen corned, liver.

Lamb: shoulder chops, leg. Pork: boneless rolled roast, steaks, smoked butts, hams, spareribs, bacon. Rock cornish hens. Ducks. Fish Sauger pike, halibut, white bass, sunfish, yellow perch fillets; frozen fillets of cod, ocean perch, flounder, and gray sole; smoked chubs.

Fruits Avocados, coconuts, grapefruit, pears, apples, strawberries. Vegetables Brussels sprouts, cucumbers, mushrooms, peppers, radishes, romaine, tomatoes, watercress. HIGH PRICED Meats Beef rolled and rib roasts, cubed, flank, porterhouse, and sirloin steaks; tenderloin. Lamb: loin and rib chops. Pork: tenderloin, center-cut chops, center-cut ham slices, Canadian style Fish Pickerel, lake herring, buffalo fish, sheepshead, smelt, carp, suckers; frozen fish sticks.

Frni Apples, bananas, oranges. Vegetables Cabbage, celery, corn, parsnips, potatoes, rutabagas, turnips. MODERATELY PRICED Meats and Poultry Beef: short ribs, Swiss and round steaks, smoked and dried, English cut pot roast, east on the finest for breakfast, lunch, dinner and snacks, enjoy WORLD FAMOUS imported polish HAEiljj Extra Lean Fully Cooked Delicious Buy them whole or sliced at better food stores, meat markets uaiu -Jp 4CS 5 (J 1 I rODXcior 1 poush hJ 'I U.S. FOOD PRODUCTS, Midwest Distributor j)! 2-7210 2-741 0 Sotrfft 10634 S. Hahtctf Cklat 4874 W.

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55tk SU CkiMf 5747 S. Hartm Cniufs 04S W. 79th SU Oak La j60I W. 79th SU Oak lavs 12701 8. Ridftlaaa palw Hailhta 3320 W.

147th St Midlatkia 313 HliiMtt Park Farnt U. S. 6S Willaw Sir. La Graata Rt- 7 aV Rakua Ainu Lackaart Wm S962 W. Onmmy Aa Chltaaa S9I0 W.

Laaraaca Ckicaaa 5027 8. Wa4isaa SU Minaaala 3901 W. Grand. Bluer Gma 238 Gablta Wkaataa aV333 8. Oavaa Btiaya 3130 W.

a I SU BraakkaM 7843 W. Balaiant Clama Park 718 W. Inrm, park. Beoaaavilla 723 E. Stata SU Gaara 3219 St.

Chart R-. Brllnaa 8- 2Stb Ballatsoi 4731 Buttarflald RaU Hiiliiaa 303 W. Nartfc Villa Park 401 W. St. CkarlM RU Villa Park 1580 Blacatiafoala Glaadala Mta.

122 E. Hillcraat Ou Oa Kalb 29 E. Ckicaaa WattBM 8 S. 45 Cat SU Wastmant 2736 Mapla Downers Grave 7219 Orchard Lane, Hanever Pk. 213 E.

Lake SU Blaaaiinfdala Nsrthwarf 4M0 Milwaukee Chleaia 357S Milwaukee Chicago 5277 N. Elston 7216 N. Harkia Chicaaa 8223 W. Teaky Cbicate 1600 N. Mannheim stone Park 1703 Oaktea Oes Plainas S9I E.

Central Dei Plaines 9370 N. Potter Des Plaines 570 E. Aleonauin Des Plain 1920 Mannheim Des Plaines 760 W. Aleonauia Mt. Preapatt '825, E.

Eaclid Mt. Prospect I7 N. Main SU Mt. PreatMet 'JO'N. Elnhur5t Prospect Heihts 28 W.

Dundee Wkeelint 7819 W. Lawrence Nerridaa 100 Kaanedy Carrie irtersvilla 34 N. River Schiller Park 1403 E. Palatine Arlinatei Hts. 28 N.

Rasclle Sehaimburf Nerf 4IM N. Sheridan Chicaia 3409 N. Seuthaert Chicage 3P.5 N. Central NorthfleM 2837 Dundee North brook 3552 W. Demaster SU Skekie 7530 Denaster Mortoa Grave 5300 Liaceia Mortoa Grove 53 St.

Johns Highland Park 1618 W. Emersoa SU Evansts 7364 N. Lincoln 8k Okie Ma9aaaTaaM riorcaiM ii LoTtsvUnt Row bacon. Fish Whitefish, lake trout, yellow pike, catfish, red snapper, turbot, pompano, Dover sole, salmon; frozen fillets of haddock, swordfish steaks, brook trout, frogs' legs, lobsters, lobster tails, shrimps, clams, scallops. Fruits lemons, papayas, watermelon.

Vegetables Artichokes, beans, broccoli, carrots, cauliflower, eggplant, endive, escarole, lettuce, onions, peas, spinach, squash. Haw ladiaa Trail R3. 4 Paaaayhraaia aaaa una wnnetta Aarara HOLIDAY MAGAZINE Under Construction S8S Casveaieet rood Mart Btarea Matianwlde. ladeaeadeatly Owned la 35 SUtes Tea Too Com Owa Ceavanlaar Food Mart Call or Contact GENERAL OFFICE. 75 E.

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