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, OCTOBER 12,1950 U ^MakYti'reCrazif Pork and Potatoes for a meat and potato casserole, brown ixwk chops, Ihen arrange them over scalloped potatoes. Cook, covered, in a moderate oven (350 degrees F.) until pork and potatoes are well done. BIA'THEVII,U3 (ARK.) COURIER NEWS Spice in Mvot ;A spice addition c»n yield « new touch to an old Uvorlt* me»t dish. Add bay Itave. to sUws, pot- roast; caraway ««Js, to liver or pork dishes; basil to b«*f or pork dishea. • - • . ' Most of all It's the that makes you say: TWSACUPOF 1 GOOV COFFEE Always Raw Material Prices To Force High Cost of Food to Soar Higher By Gaynor Maddox ^NKA Food and Marked fc'dUor NEW YORK (NBA)—The high cost of food may have to go even higher In the future. r It won't be because of food short- age.5; Ihere aren't any. if retail prices go up again.'It will be lie- cause Hie current boost. In raw material price-i continues on up. That is the opinion of Clarence Francis, a member of Hie business and advisory council of the U. 8. Department of Commerce and a top man in the nation's food Industry. "Of course, any lipping in wagca would influence the price picture, too," he said lit an exclusive interview. "Especially today, when the profit margin U xo narrow, every basic increase in cost inevitably af- Jects retail prices. "Nevertheless, the cost of raw materials is the major factor influencing prices in the food processing industry," added Francis, chairman ol the board of General CLAR1 NC t FRANCIS In a crisis Po:ds Corp., which employs 19,000 men and women. • • * M a result of the Oct. 1 Increase In income taxes, lie foresees a possible tendency to economize on the part of the consumer which will force the producer to be "even more alert and more efficient. Fears of a food shortage are unfounded, he Is convinced. "Supplies of the bnsic foods In private. Independent hands today are so ample that we went through the Korean war with 'business as usual.' And our expanding military program, as announced will not affect It either," he predicted. "Even if »n all-out war effort should become necessary, I am not worried about the nation's food supply. The Government owns millions of pounds of butter, eggs, milk, wheat, corn arid other staples. If, In : an emergency, Congress were to order these foods released, Ifwould build back any major depletion In the supply picture and might even turn the whole price trend downward," he explained.. • • • A trustee of the Nutrition Foundation ami a-member of the public policy committee of the Advertising Council, he is ••' concerned about the quality and soundness of public thinking In the face of • world crisis. He Insists that "this Is the time for objectivity as contrasted ,wlth emotions! thinking," and 'points out:, ' "Under the emotion of fear, erroneous decisions can be and are being made. The world situation 'calls for calmness and action to dis- jpers'e the fear complex which exists to a very large degree, j see a 'panic tendency to hurl into the lap of Government, whether nV.,be Congress ;,lhe Military Establishment or. the President.' powers and responsibilities which we as private citizens should continue to exercise ourselves." ' " "• •'- . Although unable « month ago to get' a firm definition of our foreign policy from Interviews with key men in Washington, 'he say.e bis mind Is now clearing on that point. • • - • ' "Daily It becomes more obvious that the United States Is placing greater reliance on the United Nations," he says. "We are stating through altion that we do not Intend to carry the full load of pro- teclng democracy alone. Our attitude in , the Korean war, in Formosa, and In the Atlantic Pact proves this. We are making the United Nations more powerful because we have declared our reliance in It. "That Is Important in (ormu'lat- surplus might trim prices. ing policy, but there is much yet lo be clone before we have developed a clear-cut, understandable foreign policy," added Francis, who was national chairman of United Nations Week In 1948. Summing- «|> his reaction to today's news, he salcl. "Way down deep I feel things are beginning to seem n liuie better. But to Ramble on that—oh. no." Corn Flakes And Coconut Go Together Latest go-togelhers arc coconut, and corn (lakes. These two foods combine in flavor nnti texture to good advantage' In recipes for frostings, cakes, cookies, and confections. Coconut Is good loo sprinkled on top of corn (lakes in the cereal bowl. Served with cream, this combination furnishes n delightfully different flavor nnd appearance. Prom a recipe angle coconut and corn (lakes fire true affinities. The following recipes Include these two foods in ways that will prove popular once tried: Cereal Coconut Squares . I H cups corn flakes l!i cups, oven-popped rice cereal . 1 cup moist coconut ! /t cup salted peanuts Ii cup light cream '• ',£ cup light corn syrup ;, 16 cup sugar Combine cereals. 1 coconut, and peanuts in large mixing bowl. Cook cream,, corn syrup, and sugar together over.'.direct heat'to temperature of 2-10 degrees F. (soft ball hi cold water). Pour syrup over other Ingredients; mix well. Press into greaser! pan (0 "x 0 x*' 1"'.f-lrichcs). Cut,hi squares when cool. Yield: 36 lVj-lnch squares. Corn Flakes Alacaronn.i 2 egg whites " ' "' ...•.I cup brown or granulated sugar H' teaspoon vanilla'flavoring 2 cups corn flukes \- cup chopped nut/neat.! ' I cup shredded coconut Beat egg whites .until -sllff but not dry. Fold In sugar; add vanilla, corn flaJte-s.ttriutmeiits and coconut. Mix carefuly. Drop by spoonfuls onto well-greased baking sheet. Bake in predicated moderate oven (350 degrees F,) 15»(o.20 minutes. Remove immediately, from sheet. If macaroons stick, place sheet on damp towel and remove macaroons using spatula or sharp knife. If macaroons become hardened to pan. return to oven for a few minutes to soften. •'• ' • " '••" ' • " Yield: P4 dozen macaroons (2 Inches.in diameter). MAKE fjreamo Compor. the ingrWi.nt listings on margorms car- tern n«xf time you shop- Let hVfacJj, os required by law, speak for themielves. The Joels will prove Cr»amo Margorm* ii mad« with costlier ingredi- •nh. Thew finer, costlier ingredients, seleclod and blended with the skill of nearly half a century in making fin» breW-spreads, give you a luxury of 9°odn«si unequal- W by ony otW /STF <• t< A M T o M nwirgorin*. AMERICA'S FINEST MARGARINE A. S. Barboro Co., PAGE FIFTEEN & AL! Friday & Saturday ONLYF Cilvc " FKI;K wlth E -"li. • ''"'eliiiseof §10 or mure! Hurry out! 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