The Kokomo Tribune from Kokomo, Indiana • Page 11

THE KOKOMO FEBRUARY ELEVEN SHOPPERS. CLEVER IONDSCREAM- ED WITH CELERY Creamed Celery and Almonds! It's a new idea for a 'vegetable dish, guaranteed to add glamour to any And this elegant concoction fs so simple to prepare (it's ot those "one pan" Jobs) and utilizes; those coarse outer of. celery that aren't so nice for serving. The celery Is sliced and-cooked In the' butter until it, is just -tender and then the' rich creamy' sauce is made right in with'It so that every bit of-savory flavor is retained. The olmondg arc stirred in at the last minute so that they remain crisp.

A sprinkle of finely minced parsley is a colorful arid decorative garnish, for Creamed Celery and Almonds. Creamed Celery and Almonds 4 cups sliced celery 3 tablespoons butter It tablespoon salt tablespoons flour. Mi cup water .1 cup Irradiated evaporated '1 cup shredded blanched almonds 'Place and salt in a Cover closely, and sin 'mci' until celery Add flour. Stir to blend, well, add water and 'slowly to a boll and'boil 1 minute, or cook over boiling' water for 10 minutes. Add almonds.

Yield: 6 servings. The True Hcii-Ptckecl. The -world's hen-pecked husband was slouched In the chair, his paper, while the children 'were making 1 unusually offensive about- him. "Henry, speak to the children!" his better- half ordered. Henry straightened himself up, a helpless sort of manner, and then said, "How do you do.

children?" Washington Luscious Red Cherry Pie SUNDAY DINNER BY ALEXANDER GEOKG1 AP Feature Service Writer. ripe for some -time; but that needn't 'you from 1 having on Washington's cherries are about'as for pics as freshly-picked 1 ones Most housewives prefer thc canned as they arc called which put up without any 'sugar. They retain the flavor, coloi and texture of fresh cherries and arc very easy to-use, Favorite Two-Ouster. 1 The old-fashioned two-crust cherry pie heads the list'in popularity, but that- type has some formidable rivals. If you want, a pastry that keep'well, though prepared, ahead of time, jellied cherry pic "la the thing: It's an unusually festive pic too.

Simmer, for three cups of 1 unsweetened' red with one cup of granulated sugai and a of cherry juice. Then drain off but save; Soak one tablespoon of granulated.gela- tin in one-fourth' of a cup of cold water, dissolve in the. cherry juice, reheated to boiling. Chill until quite quivery. Fold in the cherries one-fourth of a teaspoon of-c'inna- mon, one-fourth of tcaipoon of grated orange rind and a third of of broken Hutments (black walnuts preferred).

Chill until quite thick and then fill a baked pic crust- Keep In -A cold place until sorvinp'timc'and top with whipped, cream, slightly sweetened flav- THERE'S A WAY TO TELL WHICH CRACKER FRESHER-FLAKIER-MORE DELICIOUS! SO MUCH THOUGHT AND CMC a i i i of i Crackeri, we honestly believe they're just perfect'. Try them--match them other crackers in this test. MUMMCMIUM INHALF.Hear it "snap" with freshness? Sec how and -well- baked it is No wonder Premiums taste so good! CATCH TIMmNG FHA- AMNCC. It tellj you Premiums are made with the finest ingrt- their oven-fresh flavor is TASTE IT. Mm--how delicious! are salted with a special kind of salt.They step up the flavor of other foods---your soups, salads, tomato juice.

TRY PRIMIUMS THIS WEEK-END --They come in triple-wrapped, NBC sealed packages. Serve them, at the table--at "extra meals" wichchccseandspreads. See if you don'tagree they're the finest cracker you ever tasted! SUGGESTION OF THE WEEK1 Sundiy i a easy on the cook) Pul a biff bowl of Premium Cracfccr.i and laritc pitcher of milk on (he Nourishing deli- ciou5 ne work! OLD-FASHIOXED CHERRY PJE" cups pitted red (or one Nf. 2 din) I K. ciipn jrniniilntPtt WJfrnr tnl'l-spQonn 1 tnblticpoon pnstry for vwo-crust nine-inch pic Dmlii clwrrto.

nuKi" 1 nnd IcL or fiftcon minuieu. Line i I pic pinto vMth i Pjit 'ivo LnblcfpoonB of fjour Into f.hc surTnco of the lower Fill the crust with charrier. nnd rumiiininK two tnble5noonn of Dot niirfHce with butter nnd plftco in uitunl manner. Bake ni 400 For 15 then reduce to 300 decrees for 20 to-30 ored vith just a little chopped candied orange 1 A Quick'Vic. When you want a pic and don't old-fuxhloncd theirs pic become-, a holiday'cllnmx when decorated cherries In honor of George Washington.

have any too much time to make it, try this open You can. make a face pie- fourth of the crumbs pour rest in 1 a. buttered pie pan. Fill with two cups of. seeded mixed.

serving time is near fill it with three cups ot ml cherries that have been cooked with.one cup of grsn- ulatc'd sugar and two. tablespoons of flour ur.ti: thick. Cool and cover criss-cross fashion with white cheese pressed through a pastry tube. I don't have a tube dab the cheese all over the' cherries. This dessert la good warm or cold.

Then you can vary the crust for cherry pic by using rolled toast or xweiback (unsweetened) with halt Mix one and a' half cups of rolled sweiback (unsweetened) with half a cup of butter, a teaspoon -of cinnamon and one-fourth'of a cup of light brown Reserve onc- Quickly, cover with reserved crumbs nnd bake twenty-five minutes in a slow oven. Cool and serve plain or topped with whipped cream. Deep-Dish Recipe. Deep-dish cherry pies have many followers, and justly so. Pour a.

two- inch layer of cherry mixture into a shallow dish or pan and cover it with cake batter, crust or rich biscuit dough. Bake about' twenty- five minutes in a moderate oven. You can ring in'changes on any kind of cherry! pie by accompanying it by hard or. lemon sauce or cream cheese mixed with whipped a grated zippy, yellow cheese. Pass or spread over top of pie just before it.Is served.

By CORA ANTHONY Director of AP Kiichcn ST' week's bid weather slowed receipts of liofirs and calves terminals so that alightly. higher prices bcinR nskcd for veal and for pork loins. Beef prices arc steady and lamu. the exception of is cheaper. BrollliiB and frying chickens anil ducks arc excellent values, The i appreciation of steadied the wholesale market so that no prices than last week are likely in prices and-flno quality expected, to continue, however.

Vcsctable prices are again lower. Ice- bcrf lettuce and avocados nre especially nood values. Lima beans, broccoli, cab' bage. carrots and spinach are attractively priced. The staple fruits plus, strawberries pineapples arc inexpensive.

Three dinner menus follow. Low Cost Dinner Braised Shoulder Lamb Chops Mashed Potatoes Olczed Bread-and Butter Boston Cream Pie (cake) Tea or Coffee Milk Medium Cost Dinner 'Roast Stuffed Shoulder of Lamb Erovned Potatoes Spinach with Ess Sauce Bread and Butter Apple Tapioca Pudding with Cream Tea or -Coffee Very Dinner Consomme Julienne Roast Beef Green Lima Beftr.s Avocado and Tomato Salad Rolls anti Butter Chocolate ChiUon Coffeo Helps for Housewives Do you a a different glaze for baked ham? Hero is i delicious flavor blend: Mix one cup apple sauce witli one-half 1 cup brown sugar, two tablespoons v-ncgar and i a teaspoon of cinnamon. Spread half of this ovei- top. of 'ham after it has baked an hour. Use up the during the rest of baking time.

If your cake burns on one side i may be that the oven heat is distributed unevenly, the oven may be over-crowded, the pan a too near the sides, or, finally, the oven may be too hot. Cranberry jelly can be used al- fcctively in carrying red color 1'or Washington's birthday party. Cut a sheet of the jelly into shield shapes and use them for garnishinp hot or cold ir.eat platters. WALTON Good In It's pretty easy to ruin the effect of a flne picture.by choosing the I wrong frame. the; less conspicuous the frame, distinctive the art itself will' be.

It should ha.rmor.ize with the color tones and character of the room, as well as the picture itself. Exceptions to this rule arc Japanese and Chinese prints, which may always be framed 1 in harmon-1 Walton, Lou Lay- rr.on, musical' director of the Onward high school, has selected the operetta, "Cherry Time," which will be presented at the high school auditorium April 13. Mr. and Mrs. Edgar E.

Phillips, have announced the birth of a daughter, who weighed seven and one-half pounds and has been named Karen Sue. The mother formerly wan Miss Barbara Fry. Dr. Otho Lynch of West Lafayette visited here Wednesday. J.

W. Bowman entertained 1 Wednesday with a luncheon, in honor of her five daughters, Mrs, C. G. Smith of BJuffton, Mrs. J.

Rife of Logansport, Mrs. William Seagraves, Mrs. Oral Caidwell Deer and Mrs. Joseph Rhodes: Miss Jean Flanagan entertained with a Valentine party night. Guests were Mary K.

Small, Inez Small, Juanita Gasaway, Doris Fitzer, Herbert Small, James Kitchell, Maurice Eechdol and Jack Rose- Members of the Music club and their sponsor. Miss Charlotte Healing, held a skating party at Logan- snort Wednesday night NEW EASY WAY TO MAKE COOKIES Crisp, spicy, delicious--and you don't need to roll or cut them out! Hallowed memories of childhood and Grandma's cookie jar come flooding back at the first taste of these crisp, spicy Ginger Cookies. But these cookies are even (Iner For they're made with Spry, the new, purer ALL-vegctablc short cning that brings out all their full rich, spicy flavor. And, Grandma, (bless her know thf. new no-work way to maxc cm.

Read how beloTM---make some today But be sura to do all your baking the Spry way--cakes, pas- try, muffins, fry- Ing-, too. You'll find foods extra- delicious, so digestible. Grandma's Ginger Cookies 1 cue Spry I teasrxjon salt. 1 teaspoon eoda 1 cinnamon 1 1 teaspoon gintcr cup near I CSS, well bwten I cup cup sour milk 4 cups flour CombineSpry.galtiEOdJ'.andispiotB' ar.d blend. Add sugir and cream, well.

(Quickly done with tnpie- creamcd Spry.) Add beaten egs and mix thoroughly. Add inclines and sour milk. Add flour, blend well. Drop from tip of teaspoon on taking sheets greased -with Spry. (Or press through pastry bag.) Let stand a few minutes, then flatten, cookies by stamping with a plans covcred'with a damp cloth.

1 Bake moderate oven 12 to 15. minutes. Makes Tli dozen. (All mrwrmtnts in this rfdpe ere IcrfT) The new, purer ALL-vegetablo shortening A BOOST FOR THE UMA BEAN By Betty Bnrctay. -today 1 of NATIONAL BISCUIT COMPANY Those-of are forced'to eat many of our'meals in hotels and discover 'facts about food that'many home diners know nothing; about.

For. instance, an percentage of both men -and women will order Lima beans a one of their even though- they seldom, at fioroc. Many take them in place of potatoes. Others will them with your friend, who has a. restaurant or hotel, and you will be surprised at the quantity of Lima beans he is forced to in order to'take care, of this demand.

Our 'grandparents seldom had Lima parents uncd'thcrr. i 'We have taken them to our hearts--and they may well be regarded' today as onc oC the most popular vegetables served. Lima beans are to our respect in more than Perhaps- most eat them because their flavor. But a pound contains over fifteen hun- I dree! -calories. 'Limas are remark- high; in' -protein, among the vegetable leaders- In' carbohydrates; high in iron! calcium, sodium, magnesium potassium, they are an alkaline-ash well.

Surely this is enough for a simple little vegetable; Fully developed Lima beans may, be purchased-in bulk, or you ir.ay prefer the cooked dried California Lima's that come in- cans. Both arc entitled to a place on the emergency shelf, and frequent inclusion in the menu. A plain dish of Lima beans is pleasing, -but this vegetable i fancy dishes as'well plain; to soups, salads and main- course dishes. Here arc a. few re- BUEHLER 217 Main QUALITY MEATS AT LOWEST PRICE ALWAYS Ph.

6015 PURE LARD ROUND or SIRLOIN SMAIX T-Bone Steak 19f LEAX Fresh Side i svnss "Steak LEAN Pork Steak Chuck Roast ib KOKOMO'S FINEST Goldmar Oleo 9 SLICED BACON Cured Cut from Choice Cattle OLD FASHJOX Brick Cheese I LEAN POB.K SLICED LIVER FRESH BRAIHS 10e CREAM CHEESE FRESH PORK SAUSAGE lie WHOLE' OB HALF SD3E BACON SUGAR Ib. 140 STEW70 FRESH PICNICS SniBllLean SMALL SMOKED PICNICS Tender Cooked Basic Recipe. 'To revive the fresh, juice'tender- ness of'dried Limas, soak, them In. cold wtitcr from 6 to 8 hours. Drain'.

Coyer with boiling water and cook slowly'until tender (about 30 salt after 20 minutes cooking; (This 'basic recipe applies to or baby Cream of Lima Soup. .114 cups cooked, dried Limas 1 tablespoon -i i or thin cream 3 tablespoons butter 1 'tablespoon flour .1 teaspoon salt 14 teaspoon, pepper 14 small 'onion, sliced Eub Limas coarse sieve. Melt butter, add onion and cook 5 minutes; remove; onion, add flour to remaining butter; stir until smooth, add salt and- pepper, cream and purecd Limas. Bring to boil- Ing point. placed, in of each cup before pouring in soup is always an Improvement to Gar-' with finely minced parsley.

Luncheon Salad. 2 cups cooked, 1 dried Limas- '2 tablespoons minced pimiento or sweet red pepper hard-cooked eggs 4 peeled tomatoes French 'dressing' Adcl minced pimiento to Limas and mix with French dressing. Ai on and- sux round with sections tomatoes 'and hard-cooked Garnish' i mayonnaise or, cooked dressing. Ham Hock With Llmnn. cut of ham at hock joint, or a knuckle '3 cups cooked Limas Boll- ham until nearly tender.

Add and-cook together i'for .15" minutes; Serve with harvard, beets -or cooked cabbage dish. DO, YOU KNOW THAT-; More -than eggs are the States each'year. Corn acreage in the United States decreased 1938 cotton acreage approximately 8,000, 000 Louisiana estimate that an. fresh pasture state ah average: annual feed bush els 1 of tangee tree, I tropical--plant, may tfe used in. the a a lipstick.

A DESSERT THAT IS "IN THE RED" February, with the. birthdays of two great American patriots -and the honoring Saint. Valentine, offers more ideas for. party-giving than any other month in. the year, so r.ow's the time to have thai par ty you've -been thinking about for so long.

Whether you take patriotism or love as your refreshments should be- more or less "in the Although cherries associated with George Washington and his tree- Cherry Roll is a dessert that would brighten any. menu. And it's so simple to 'prepare--merely a rich shortcake dough spread with luscious, canned red cherries, rolled and baked, until the cnist is crisp and Cherry Roll 2 cups pastry flour 3 tablespoons baking- powder Vj teaspoons salt 2 tablespoons 'sugar 5 1 tablespoon fat cup'evaporated milli. and cap cold water, mixed 1 cup-sugar 1 No, 2 can cherries, drained Sift then measure. Resif- baking powder, salt and 2 tablespoons Rub fat into flour ur.til appearance is like coarse corn Add diluted milk and mix quickly with a.

fork. Stir four- or five times to smooth and slightly stiffen the dough: Turn onto a floured board and knead 1 minute. Koll out to V. 'inch, thickness, keeping the dough In a rectangular shape. Drain cherries well.

Save juice for i i 1 cup sugar. Spread cherries over.dough' r.ol! like a jelly roll. Place in a-greased cln. Bake in a moderate oven C37C degrees- until brown, about 45'minutes. Serve with Cherry Sauce.

Yield: 6 servings. Roll, with this tart, ruby-red sauce made with the juice canned, both decorative and.delicious. Cherry Sauce 1 tablespoon 'c'orn'starch i cup sugar. Cherry juice plus water' to' make 1 Mix cornsfcarch and sugar. A cherry juice -and boil until thick- cncd, PORK ROAST 5 MEAT MARKET--119 East Sycamore St.

Where Your Satisfaction Has Been Our Success SUGAR CUREC BACON ROAST PORK STEAK OLEO 90,, FRESH BRAINS ll). SIRLOIN STEAK Gream'ry BUTTER for powert Be. they depend on for ngth a 1 a ship! A pint of i I a a builds powerful bones.and. i- a 1 e' Start the habit now. Dally Delivery Phone 4356 DIMITT DAIRY Pasteurized Products GOOD BROOMS 5-Sewcd.

NDER50N PURE LARD MOPS With Indiana No. 1 Grade PERFECTION FLOUR SUGAR CRACKERS 2 14c COOKIES GRAPEFRUIT JUICE 2 150 DILL PICKLES 2 25c SALAD MUSTARD 10c A PEACHES'- 1 SHRIMP, -2 for 'Kf SALMON 2-25d CAM AY SOAP 4-250 PEAS--CORN TOMATOES GREEN BEANS fc 3 25c CUBE STEAKS Ib. 230 BUTTER LARD GREEHOHIOHS-- RADISHES CELERY 2 Hot House TM 290 IRC. head SPINACH KALE MUSHROOMS CARROTS HEAD LETTUCE ORANGES Bushel Basket. Sl-39 10 Lbs Dozen TM? GRAPEFRBIT 51.25 APPLES 10-250 HOHEV OYSTERS quart 390 PORKROAST SAUERKRAUT.