Sunday Gazette-Mail from Charleston, West Virginia on June 13, 1976 · Page 157
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Sunday Gazette-Mail from Charleston, West Virginia · Page 157

Charleston, West Virginia
Issue Date:
Sunday, June 13, 1976
Page 157
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AN old'TIME dESSERT--NEW VERSJON Many of us have forgotten the delights of the old-fashioned cobbler. Made with whatever fruit was plentiful, cobblers were deli- by bErk IM ERR I'M AN PARADE FOOD EDITOR cious, economical and deeply satisfying. Now that rhubarb is in season, and bananas are economical and available the year around, THE OFFICIAL NATIONAL BICENTENNIAL MEDAL The American Revolution Bicentennial Administration invites every American to purchase The National Bicentennial Medal. As directed by the Congress of the United States under Public Law 92-228, the medal is struck by the Bureau of the Mint and is a permanent commemorative of America's celebration of its 200th birthday. The medal features the Statue of Liberty and The Great Seal of the United States, famous symbols of our country's independence. It is being struck in 1 '/$" bronze and,l 'A" sterling silver and is displayed in a handsome leather- textured, velvet-lined presentation case. It is also being struck in 900 fine gold, (a minimum of .37 fine troy ounces), about the size of a quarter, with an American birch wood trophy case. Whichever you select you can be sure that you you will be proud to own and display this official national commemorative. This is a limited offer. Orders must be postmarked by July 31,1976. Use the coupon below and order today! *" | OFFICIAL ORDER FORM Mail to ARBA, P.O. Box 1976, San Francisco, CA 94101 Name. Address. City State -Zip. Medal I '/5-inch bronze* 1 'A -inch silver* .906-inch gold Quantity Price Each 55 S25 S100 Total Total- Enclosed is my check . -Money Order . -in the amount of$_ -(Make payable to ARBA). 10 Do not mail casli. "Orders limited to 5 of each medal. Orders must be postmarked bvJulv 31. 1976.andare noncancellable and nonrefundable. The ARBA reserves the right to limit quantities 'infilling orders. Orders will be filled by September 30, 1976 on a first-come-first-sen'ed basis. we combined them in a cobbler with a pretty biscuit topping. Delicious! New to us--and perhaps to you--we are sure you'll like it. bANANA cobbltR 4 cups rhubarb, cut in 1-inch pieces 1 cup bananas 1 egg 1'/3 cups sugar 3 tablespoons flour 2 tablespoons lemon juice 2 tablespoons butter or margarine Biscuit topping* Combine rhubarb and bananas; pour into shallow baking dish. Beat egg; add sugar, flour and lemon juice. Pour over rhubarb- banana mixture. Dot with butter or margarine. Arrange biscuit topping around edge of dish. Bake at 450 degrees for 15 minutes or until biscuits are golden and rhubarb is tender. Serve warm with cream or ice cream. Makes six servings. "bisCIHT TOppINQ 1 cup sifted all-purpose flour 1 teaspoon baking powder '/2 teaspoon salt 2 tablespoons sugar '/ cup butter or margarine V* cup light cream 2 teaspoons grated lemon peel 2 tablespoons sugar Mix and sift first four ingredients; cut in butter or margarine; stir in cream. Pat out about V-inch thick on -lightly floured surface; cut into 3-inch squares, then cut each square into halves on the diagonal to make triangles. Place around edge of baking dish. Combine lemon peel and remaining sugar; sprinkle on biscuits. FROM PARADE-S TEST KITCHEN

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