Cumberland Evening Times from Cumberland, Maryland on February 7, 1952 · Page 9
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Cumberland Evening Times from Cumberland, Maryland · Page 9

Cumberland, Maryland
Issue Date:
Thursday, February 7, 1952
Page 9
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Phone 4600 for a WANT AD Taker EVENING TIMES, , CUMBERLAND, MD. THURSDAY, FEBRUARY 7, 1952 NINE Make Scotch Fingers For All Parties Scotch fingers will prove popular With both old and young at your house. Mix together 2 cups or rolled oats, ground in a food chopper, 3 teaspoons of baking powder, V4 teaspoon of salt, and >i cup of sugar. Then add iy 3 tablespoons of melted shortening, l ,i cup of molasses, and % cup of milk. Mi? well. Flour a board with more rolled ground oats, and roll the mixture out thin. Cut in narrow oblongs or fingers. Bake on a buttered cookie sheet 12 to 15 minutes in a moderate oven. These are rich and luscious. Stretch Steak With Dressing with... SOLARINE Setf Pofafaty FLOOR WAX FEAL STEAK ROLL stuffed with com chip* makes » O •Ufferent and delictau dlaik < To make steak go farther, whether it's beef, veal or ham, try it with stuffing. But the stuffing must be delicious and should be distinctive. At our house, we've been experimenting with corn chips for stuffing. They are made of whole grain corn, twice cooked in processing and can be bought in cellophane bags ikt the SUH •SHININS SINCE IMS" * sms WORK * HO SCUff * HO SKIP Mod* by thu Maken of SOLARINE METAL POLISH Buffos em Up RIVAL DOG FOOD or tin cans at almost any store. Their flavor is rich, toasty and nut-like. Corn Chip Veal Roll (Serves 4) One slice veal round ""steak (approximately V,i pounds). 1 cup corn chip dressing: ?i cup corn chips, 214 slices bread, 2 tablespoons onions (chopped), 3 tablespoons celery (chopped), .',4 cup stock or bouillon, % teaspoon poultry seasoning, 1 egg, 1 teaspoon bat ing powder, % teaspoon salt. Soak bread in water. Add re> mainlng ingredients and mix weU Salt and pepper steak. Place 1 cu] of dressing. in center, spread over steak and roll.. Tie with string. Place in casserole, add *& cu] water. Cover and bake !!•£ hours at 325 degrees F. Bake remaining dressing In a greased pan to serve as garnish for the rolled steak. To give potatoes an extra dls- inctlon try this casserole recipe using more corn chips. You will like it. Corn Chip Potato Casserole (Serves 4-6) One and three - quarters cups cooked. potato balls, 2 tablespoons bacon drippings, 3 tablespoons jnions (chopped), 1 can condensed mushroom soup (diluted with % can if water), 2 cups corn chips 'crushed). j Place 1 cup corn chips in cas- | serole. Add potatoes (drained), sprinkle with onions which have jeen sauteed in bacon drippings, hen add remaining corn chips. Pour diluted soup over the above ngredients. Bake in moderate oven (350 degrees P.) for 30. minutes. A carpet sweeper should be emp- rfed each time it is used, and the srush should be kept free of hair, threads, and dust. Don't try to puD the hair and thread from the brush, clip it off with a scissors and then remove carefully so as not to damage the brush bristles. Any time is a good time to switch to Lord Colvert. You'll like its full strength and satisfying flavor. m FUN TO root YOUR HUSBAND! The fussiest man in America can't * tell Mrs. Filbert's Margarine from the most expensive table spread! Mrs. W. C. RIehtrnyre, 11 Monmouth Court, Livingston, N. J. writes: "Mrs. Filbert —I couldn't foo! my flavor-loving husband with margarine until I gave him yours! Now he even thinks bread, sugar and Mrs. Filbert's makes a wonderful dessert! "Your margarine surely is good on bread! And for hot vegetables, you and I know that any spread that keeps its fresh flavor, as yours does when melted— must be good! "Now my husband says that when I paid twice as much — I never beat your country-fresh flavor!" Why don't you win your husband's praise with Mrs. Filbert's Margarine? "Letters like Mrs. Richtmyre's are all the proof I need that I've hit real country-fresh flavor!" says Mrs. Filbert. "Folks write me they can taste my margarine is my own recipe!" Finest ingredients—and real homcstyle care—are Mrs. Filbert's other flavor secrets. Put a tempting golden quarter on your table tonight. Taste how cxtra-jrcsh — thanks to its gold- aluminum wrap! Or enjoy the same country-fresh flavor in her extra-thrifty new Golden Pound. Mrs. Filbert fortifies every pound with 15,000 units of Vitamin A! A grand food for children, and thrifty enough to cook with! Buy a pound today. OHLY A WOMAN COULD MAKE IT TA$T£ SO GOOD/ MRS. F8iBER1& MARGARINE Spice-Up The Next Pot Roast Pot roast can be a wonderful dish. One of the very best cooks I ever knew made it wi'th the liquor from a bottle ol sweet pickles and made the gravy (to go over noodles) with pan drippings and sour cream. There are many variations of liquid used, from wine or wine vinegar, to fruit juices. Here are two new suggestions: Pot Roast With Dried Fruit (6 to 8 servings) One 3 to 5-pound beef pot roast (chuck or rump), 2 tablespons fat, 2 cups water. 3 tablespoons mixed pickling spices, % cup dried apri- cots, Vi cup dried prunes, 1 teaspoon sugar. Brown the meat in hot fat in a heavy kettle. Add water and spices. Cook tightly and simmer 3 to 3 IB hours or until fork tender. During last hour of cooking add apricots, prunes and sugar. Pot Roast With Sugar 'n' Spice One 3 to 5-pound beef pot roast. 2 tablespoons fat, *~ cup sliced onion, 1 cup wine vinegar, ?i cup brown sugar, firmly packed, W teaspoon nutmeg, butter or fortified margarine. ' Brown roast in hot fat in a heavy kettle. Add onions and cook until transparent. Add vinegar, sugar and nutmeg. Cover tightly and simmer 3 to 3^~ hours or until tender when prodded with a fork. Thicken liquid for gravy if desired. Serve with buttered cooked peas and turnips. THEY CUPID'S CHOICE Royal Fan Practices With June Allyson Petite though she is, JUNE Af.T.YSON'sets a terrific pace.Buther young friend knows the secret of keeping up. She gets extra food- energy from Royal Puddings. Every package of Royal Pudding contains more food-energy than a full pint of sweet, fresh milk! Mothers know the magic in milk—so rich in proteins, vitamins, minerals—food- energy, too; And youngsters love the rich, creamy-smooth taste of Royal Puddings.Try all 7 flavors. 'Currently starring in MGM'8 "THE GIRL IN WHITE" \ •_• '....'... Advertisement'" Minced Ham .b 35c Pure Lard 6 J $1 Armour's Pork and Beans 8 cqns $1 King Nut Oleo 2, b .43c Sliced Ends Bacon Smoked Ham Hocks fc $1 'SHOP, SAVE THE CHICAGO WAY" MARKET CO. 42 N. Centre St. Phone 2195 Sirloin Steak Meaty Pork Chops Skinless Wieners Fresh Ground Beef Pork Liver Ib. ib. Ib. Ib. Ib. 79c 49c tic 49c 33c Pure Pork Sausage...... 4 lb> . $1 Pork Chitterlings Fresh Picnic Hams Pan Pudding Pon Hoss Boneless Cube Steak 4 lb , SI , b . 43c 4 lb , $1 8, b! $1 89c lb. Country Eggs o, 47c con Armour's Corn Beef 49C Fresh Side 39c Tuna Fish , cans Whiting Fish 4. b .$1 Armour's Sliced Bacon ' Drink theteer txtra Monti LAGtR BlfR Always EXTRA Good... Always EXTRA Mellow! Premium Taste at a Popular Price From your very first sip you'll say, "Here's a beer that really has it!" Yes, everyone likes Old German's extra mellow, just right flavor that comes from that extra month of aging plus the fine brewing skill that goes into making Old German the finest lager beer money can buy! Best of all, it's always the same—always extra good! Lower calorie content, too, and less filling. Always so satisfying! For extra pleasure buy Old German. . . Remember, it's extra mellow because it's aged that extra month! IT? QUEEN CITY BREWING COMPANY THE WORLD KNOWS NO FINER You've never tasted real beer until you've tasted The Original Old German Lager Seer! CUMBERLAND, MD.

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