Alton Evening Telegraph from Alton, Illinois on April 15, 1954 · Page 28
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Alton Evening Telegraph from Alton, Illinois · Page 28

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Alton, Illinois
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Thursday, April 15, 1954
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Page 28
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PAGE TWENTY-EIGHT ALTON EVENING TELEGRAPH Easter Need Not Be Day In Kitchen In Chicago ihP other Hay. ur sat down with Roth Bailry Mr- I-fan. otic of the ntitstnndinc food Ihinker-unprrs in thr country. Easier dinner w«s thr topic. Mrs. Mr-Lean, molhnr of hvr> grown children, author of srvrral books on rookery and fiirnrlor of Swift & Co. Home Keonomies Laboratory, pines for a whole or half linm for (he Master hiinny. "Rccin dinner with n frosierl Irpsh fruit cup. then hrinR on I he beautifully glazed ham flrrom- pnnied by candied or butler hrowned sweet potatoes, fresh or lrm.cn preen flsparpus and baked liny whole onions", she advises. "An assortment of rolorful rrisp relishes \vill take rare of thr salnrt and. with hot buttered rolls, complete the main eoursr. j Kor dessert, serve B pretly- ps-sprinctimp tart-and-sweet rhubarb-chiffon pie", she adds. To add n special easier touch to the table she supRests colorful hard-cooked eggs, made extra Ray with a flower deral. Nest the PR.CS in shredded cellophane in paper baking cups of assorted colors, t'se as a centerpiece or pmvide one (or each person as a garnish for the ham plal- ter. Quick nm1 Kns.v For real ease of perpnration, select a fully cooked hatn, brown sugar-cured mil slow smoked over hardwoods. You can heat tne ham /al-side-tip on a rack in an open pan 10 minutes to the pounds in a moderate oven (325 degrees F. I and then Rla/e., Or,simply cut the fat surface ol (he fully cooked ham in diagonal Jines to produce a diamond ellecl, dot each diamond with a whole clove and cover with honey and brown sui?ar, orange or apricot marmalade, or cranberry or currant jelly. Put in a hot oven f400 degrees F.l for 15 minutes or until glazed a golden brown. Remove from the oven and serve. This fully cooked ham can be served after this quick glazing because, as the name implies, it. is thoroughly cooked when purchased. EASTER DINNER: Watercress, clean chicken bouillon in cups, glazed ham, sweet potato and almond pudding, buttered while onions with parsley, buttered asparagus, soil rolJs, butler or margarine, raw carrot sticks, cucumber sticks, celery, vanilla ice cream with crushed strawberries, tea, coffee, milk. San Francisco Diners Enjoy Oyster Loaves By r.AYNOK MAIIDOX NEA Food and MurUets Killttir We think San Franclsio is one of the best towns to eat in in this well-fed country. One proof could be this oyster loaf recipe we acquired on our last visit to thr city of the Golden Gate. Oyslor I.OIIVPK, Russian Hill (Scrvr* •!•«) Three tablt'spixins butter or margarine, 3 tablespoons Hour. 1-3 cup cream, 1-3 cup oyster liquid, 1-3 cup saulernc or other white table wine? (or an additional 1-3 cup eream i, 1 trn- : spoon grated onion, salt and pepper to taste, 'i cup finely chopped celery, 2 tablespoons chopped parsley, <1 to 6 long \ French rolls, additional butter j or margarine for spreading on j rolls, ]'« cups fresh or canned oysters, drained. Save liquid. | Use whole is small, cut in bile- j sized pieces if large. I Melt butter and stir in flour. ! Add ereani. oyster liquid and! wine or extra cream. Cook, stirring constantly, until mixture ; boils and thickens. Add lemon juice, onion, sail and pepper. Stir in celery iind parsley. Set SHiice aside while preparing the rolls, as follows : Cut a thin slice lengthwise from the top of each roll. With fingers, hollow out and spread inside wilh butter. Toast rolls and lop slices in a hoi oven M50 degrees F.I just until golden brown. While rolls are toasting. acid oysters to sauce and heat gently. To serve, place pasted roll shells on individual plates; lill with the oyster mi.slure; pui top slices in place. Servo al once. New liainpshiir has its pxxl rc-rjpes, too. Here's one (or cabbage, now so plentiful: Cabbage I(U||N (Serves li) One-half cup rice. ] teaspoon salt, '„ teaspoon pepper. 1 cup raw bet-l, chopped, ] head cabbage, 1 lablc.sixxjii chopped onion, 2 cups tomato sauce. Wash rice, Mi < heel, lice and seasonings. Cook cabbage leaves ir boiling sall.-d water until tin- leaves are limp enough to roll. l j ut some of the beef and rice mixture on each cabbage leal and roll up. Place rolls in a casserole and pour tomato sauce over them. Cove)-. Bake at. 350 degrees F. (or one hour or until rite is lender. Mo hasten cooking, partially cook the rice first.) Wliei] you dust your books, make sure that you wipe the edges awa;, Irwn the binding. This way, you kwp the dirt out of the back bind ing. THURSDAY, APRIL 15, 1954 SAVE ON ALL YOUR FAVORITE FESTIVE FOODS AT KROGER! kroner v ) V /% \\ M i i you bought ybur Easter Bonnet? Come spring, we always wish we had a millinery department. There's nothing more charming or enchanting than a cloche or a toque or a sailor with a rose upon it. But among the more than three thousand Items* we carry at Kroger stores, olas, there are no bonnets. Just the same we feel we'll have a hand in your new Easter finery. By keeping our prices at rock- bottom. ..by making sure you get the most-value- for-your-money when you shop at Kroger., by helping you live better for less, we really stretch your budget. And, lo and behold, there's enough left over for the prettiest bonnet in the Easter parade. Please wear it in some day.. our sales people have an eye for a pretty woman in a pretty hat! Yours until next time, Horn* Economiit Kroger Food Foundation *That's just grocery items, not counting meat, produce and dairy products I SAVE! KROGER FLOUR 10-LB. BAG 75c Coupon Worth lOc in 5-lb. Bag and 20c in 10-lb. Bag Good on Next Kroger Flour Purchase FINE QUALITY Cream Style WHITE CORN No, 303 Cans SUPER SUDS . . FAB IfEL AJAX CLEANSER.. PALHOLIVE SOAP PALMOLIVE SOAP CASHMERE BOUQUET . . . CASHMERE BOUQUET . . . 2 Large CQc Pkgs, 99 2 Large CQc Pkgs, 39 2 Large CAc Pkgs, 99 2 '£ 25' 3 2 3 Reg, Bars Bath Size Reg, Bars 25° 25' Serve the traditional Ham tor your Easter dinner! READY TO EAT Your Choice of Brands and Sizes CHOOSE FROM THESE FAMOUS BRANDS! ARMOUR STAR * MAYROSE SWIFT'S PREMIUM • SUNRISE KREY • HUNTER KROGER! FARM-FRESH WHOLE FRYING Serve o big plotter of golden fried chicken for o rcol freot! Ovirn KCIKI.V. H In 15 Hi. IIVITIIKR TURKEYS . . , — MO VEAL ROLLS 49 C LB> l)ri>xhvil WHITING . . M;; V 75c * ho " nml servo. ('nnl(r(l PERCH . . i ,;; YOUNG, TENDER SPEARS %%&$&& Bunches ASPARAGUS LUNCHEON SPECIAL! ',' His. Ircsh iis|>uniKU* .'I tiil>lc.s|>ooii* iniiici'd onion , I liil>lr>|M)i)ii Imtlcr or Miiii'Kariii(< '; (nlili'spooiis flour 'j (|-!IS|)OOII Slllt 'a l«H»|ioon prcpiircd I cii|i milk 1 cup Rruled Aincriciui 13 aliens cooknd liucoii Imlli-rril loii-il Wash aspiiniKiis. Cut or breuk tender portions from woody has« of «nch »t»lk. CooU nspnrairus gently in boiling water (suited) in lar K e covered shallow pan (skillot) 10 to S» minutes, just until tender. Drain, cook onion in butter or mur|turine until soft. Blend in flour, salt mid mustard. Slowly ml.l milk. Cook until thickened, stirring constantly. Add cheese. Heat until melted. rlao« a slice cooked Imcon on each slice of toast. Arrunge hot cooked asparagus spear* on lop of biicon. Spoon cheese suuce over all. Yield: 6 servings Jeon Allen, Home Economist Kroger Food Foundation. &&£ FIRM, GOLDEN RIPE None priced hlKhrr! Lowest price in .vi'iirs lor lo|> inuiiitj 1 liuy plenty ut this low price! U. S. No. 1 Medium Yellow ONIONS ..•? 29 Mild flavor. Buy a bog ai>d sovc ot Ihis low price! Delicate Flowers - Beautiful Foliage Each Azaleas Avondale Sweet Tender PEAS . . . Seaside LIMA BEANS Nancy Lee SHELLOUTS 3"'« Kroger, Sliced $ 1 .79 1 _ • ~^~ T / w«*i»»»J PINEAPPLE 8 No, 303 Si,00 Cans I 2 No, 303 A(c Cans 4v 49' 29' Florida Valencia. Large Size. Thin Skinned ORANGES 5 Start the day right—drink o full glass of fresh orange juice. EASTER LILY HYDRANGEA MMMMMH Banquet WHOLE CHICKEN . . Banquet BONED CHICKEN . . Banquet DONELESS FRICASSEE No, I Can ,39 CHICKEN FRICASSEE. 35' 39' 39' EASTER CANDY We have the finest selection of Easter Candies in town Be sure fo see our display,

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