Cumberland Evening Times from Cumberland, Maryland on February 28, 1952 · Page 12
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Cumberland Evening Times from Cumberland, Maryland · Page 12

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Cumberland, Maryland
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Thursday, February 28, 1952
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Page 12
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TWELVE EVENING TIMES, CUMBERLAND, MD., THURSDAY, FEBRUARY 28, 1952 Phone 4600 for a WANT AD Taker Baked-Loaf Economy Idea A chicken-mushroom loaf is al- wayg a good solution of how to use leftover roast chicken. Mix together 3 cups of cooked chicken, 3 cups of soft bread crumbs, '/i cup of celery, chopped, 'A cup sherry, 3 eggs, beaten, 2 teaspoons salt, and 2 teaspoons minced parsley. Pack into a greased loaf pan and bake in a moderate oven for 40 minutes. TJnmold and serve with mushroom sauce made by beating H cup sherry with 1 can of mushroom soup. Bacon Topics Use those bacon drippings to add a good meat flavor to other foods- whole kernel corn, cabbage, lima, green or butter beans. Use bacon drippings for quick breads, chocolate or spice cakes or cookies, too. Flavor a white sauce with dry mustard, paprika, and Worcestershire sauce when you are planning to use it over vegetables. Royal Guest Rehearses With Ava Gardner Vivacious AVA GARDNER* sets a whirlwind pace for her young pupil. But Ava's friend has stamina to spare. He gets extra food-energy from Royal Puddings. Every package of Royal Pudding containn 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. Andyoungsters love the rich, creamy-smooth taste of Royal Puddings.TryallTwonderful flavors. •Starring in MGM'n Technicolor Production "PANDORA AND THE FLYING DUTCHMAN" Brown Bread Treat For Lent lombined. Fill 2 No. 300 (about 1 pound) cans (about i'A inches deep and 2% inches across) about % full; or spread in greased loaf pan (about x4% inches). Bake in moderate (350 P.) oven about 45 minutes for cans and 35 minutes for loaf. Re- BROWN BREAD ... A tasty fillip to any meal. By CECILY BROWNSTONE Associated Press Food Editor If you're planning to serve soup and salads for Lenten lunches you'll find that homemade loaves of Fruit- 1 Nut Brown Bran Bread will dress up the menu. Cut the bread when it's freshly baked and still warm and serve with butter. Or slice the bread when it's cool and make sandwiches of it. Cream cheese will provide an excellent filling for the sandwiches: Just beat the cream cheese with a spoon until it's soft enough to spread easily. You don't need a loaf pan In which to bake this bread. You can use two of the cans that baked beans commonly come in and fill them two-thirds full; then you'll have attractive loaves to cut in round slices. For a soup and salad luncheon during Lent you might serve Fish Chowder and Pilot Crackers for the main course, then a salad of canned pears and water cress accompanied by French Dressing and Fruit-Nut Brown Bran Bread sandwiches with a cream cheese filling. Another good luncheon menu starts with a Vegetable Cream Soup followed by a prune salad and the Fruit-Nut Brown Bran Bread, in Get handy KIKHtN UTENSILS IN MOTHER'S OATS, Every big squire package of Mother's Oats offers an exciting double value! Because money can't buy a finer quality, more delicious, or more nourishing oatmeal than Mother's Oats. And packed in every package you'll find a valuable, useful premium such is aluminum kitchen utensils, famous "Fire- King" glass cup and saucer, beautiful "Wild Rose" pattern china or gay colorful CarnU Tal Ware. No waiting! No coupons! No money to lend! Just ask your grocer for Mother's Oats with Premium, in the big square package. MOTHEX'S OAT) —• prwfycl «f THt QUAKIK OATS COMfANr" k*">i WITH CARL'S ECONOMICAL, FIRST QUALITY MEATS ! Carl'i firtt quality rniati or* fr«ih becaun your particular pi«« h cut only aft<r you havi ordered . . . ond you actually pay Uti, line* Carl'i m«aH art «xpertly trimmtd. SWIFT'S PREMIUM BACON ib 59c CHICKENS FRYING & ., KQM ROASTING ' VtJU NOW IN MINUTES PiJJsbury PIKCBDSTMa 2 p^ 31 c IELL-0 Coceint Crtaa Pie Filline 3 Fo 25c HAGAN Yougurt 25c car, Rinso, Oydo!, Duz 2 lfl«. boxet Q |Q WOODBURY Shampoo B.I 29c this case, stuff the prunes with cream cheese and serve the bread in slices, buttered lightly. Here's the recipe for the bread. FRUIT-NUT BROWN BRAN BREAD Ingredients: 1 cup sifted flour, 1 teaspoon baking soda, % teaspoon salt, % teaspoon cinnamon, % teaspoon nutmeg, 1 cup ready-to-eat bran, % cup seedless raisins, % cup chopped nuts, 2 tablespoons shortening, % cup molasses, % cup boiling water, 1 egg. Method: Sift together flour, baking soda;' salt, cinnamon, and nutmeg. Measure bran, raisins, nuts, shortening, and molasses into mixing bowl. Add boiling water and stir until shortening melts. Beat in egg.' Add. sifted dry ingredients to bran mixture; stir only until Red Bag Coffee in 1-lb. packages Regular or Drip Grind DISTRIBUTED BY PIEDMONT GROCERY CO. R. G. DuVall, Mgr. Piedmont, W. Va. BEAN CANS ... Oil them and use as bread molds. move from cans or pan and serve hot or cold. Note; To prepare cans wash them thoroughly, remove labels, and dry well. Brush Insides of cans with salad oil, being sure to oil seams and bottom crevices well. Cabbage-Beef Roll Recipe Is Timely Here's a dish which takes advantage of the beef situation #md provides a bright spot on your menus. It's cabbage rolls stuffed with a juicy ground-beef mixture. Recipe Requires Ground Beef % cup uncooked rice. 6 large green cabbage leaves. • % pound ground beef. % cup finely chopped onions. Pat, salt, pepper. Vt teaspoon poultry seasoning. 1 can tomato soup. % cup milk. Cook rfce in boiling salted water for fifteen minutes. Cut out cabbage core and carefully pull off leaves. Drop into boiling salted water and cook for five minutes. Drain and cool. In two tablespoons melted fat lightly cook beef and onions. Add rice, salt and pepper to suit taste and poultry seasoning. Divide mixture between cabbage leaves, placing it toward the stem end. Roll up, folding opposite end toward the center; fasten with toothpicks. Place in a large cas- serole and over them pour the tomato soup and milk mixed together. Cover and bake nt 350 degrees Fahrenheit for one hour. Serve topped with the tomato sauce. Serves three. Creamed Meat Tarts Reach for that can of luncheon meat on your shelf or leftover ham in your refrigerator for this crea- ,ion. Cut meat in cubes and heat in a favorite cream sauce. Add a touch of cheese, if you like. Serve the creamed meat in crunchy corn meal tarts. ^UJWoacter/ SKY FLAKE WAFERS shorfcning! So feathery-light and shortening rich, SKY FLAKE WAFERS are in a class by themselves! Kept oven-fresh to the last, too, thanks to the new easy-to-open, easy-to-refold wax packs! You'll love this cracker luxury, the easy serving, too! At your grocer's, now.' NATIONAL BISCUIT COMPANY 4-IN-ER-SEAL PACKS] Ploce Your Ordor Eorly For Home Made Eatter Egg» with Name. Hand Dipped Hand Rolled Fruit and -Nut Cocoanut >b 79c ».69 Crisp Carrots 2 beh.. I9c Red New Potatoes 5 »>• 47c Grapefruit 3 f»r 29c Solid Tomatoes p^. 25c Fancy Oranges •• 8 ">• ^ 55c • HONOR BRAND FROZEN FOOD • Froien Shrimp pkg. 67c Froxen Ford Hook Limas pkg. 29c Donald Duck Orange Juice 2 for 35c Welsh Grape Juice 2 for 49c Cut Corn pkg. 22c Mixed Vegetables pkg. 22c Hire'i the woy to fill your Unt«n shopping bag and tlili tak« homo o puni load of •pending money. Bring your food lift hern ond ice how «o»y If it. Alaska PiUsbury PANCAKE MIX £ 18C 19c Alpine Eagle Spaghetti or Macaroni Mb. box San Giorgio Egg Noodles 01 Med. Size Ib. bag «•« Hunt's Calif. Tomato Sauce 3 8-oz, cans Philadelphia Cream Cheese p 'Tc p ;r° *• 19c Meadow Gold Sharp Cheddar Cheese ib •™<>°* Extra Low Priced This Week Megan's Creamed Collage Cheese with Garden Salad ' b - 31 c Try Thi* Spring Trtot Fineit Quality Fresh -Country d « 53c Star Kill Fancy White Meat TUNA 7 r 3Sc Meadow Gold CREAMERY BUTTER Lb. Print 95C Silvir Foil Wrapped COLE SLAW or Salad Mix - 25c Domino Sugar 5 «- 47c Lady fingers ^ 35c Snack Rye 25c CARL MCJNTYRE 436 Cumberland St. Phone 3480 Crisp, lc#b»rg, Crllo Wropp«d LETTUCE ..................... 2 Pink Meot, Seedless GRAPEFRUIT ?° si» TANGERINES 29c 3 '- 29c 35c Romfl Beauty Cooking APPLES .......................... 3 •= 25c And . . . Avacados, chives, cclpry hearts, pascal celery, broccoli, kale, turnips, parsnips, green beans, new cabbage, cucumbers, endive, radishes, tomatoes, parsley, yams, Idaho potatoes, Maine potatoes, sweet onions, pineapples, lemons, oranges, etc. Cmfltld Bulk Oysters ...... ^ 89c *(0 Fothorn Fish Fillets »>. 45c Cod, P*rch, Hodriock Lobster Tails *.*! *•« Pink SALMON '" «» 43c BISQUICK • '•• ** 45c Old Virginia Pure Strowborry PRESERVES 1J «• i" 31c PRIJ]VE JUICE «•'"••"• 33c RLUEBERRIES 2 «-" «»' 57c Sunshine Krispy CRACKERS »>• b « 31c In Iho NEW Sorv-A-Pok Wrap Spaghetti Dinners '•• " kB 41e With MBO! or MeoHen Donald Ducfc Frozen Conccntratt-d ORAIVGE JUICE 2*™31c BEST BUTI IN TOP QUALITY Freih Home Killed, Really Clean or Frying Cut Up Pieces Too IB. 59c Freih Froien Wilton's Corn Kitig BACON u ° n sii " d lb pkB 49c In the New Troy Pole. lt'« Frefhefl HAMS SWIFT ' S PREMIUM—SMALL LEAN Blue Label, uncooked Ib. 55c Red Label, ready to eat Ib. 59c Whole or Full Shank Half, Cut to Your Order U. S. Choice or Prime Branded Steer Pot Roast Beef * 85c Clot* Trimmed for Extra Economy 'lean Meaty Shoulder Veal Cutlets «• 79c Choice Quality—Try Them Breaded *$££& V ON $1.00 OX MORE MEAT CLAW ib. 99c • • ~— • /GARLITZ BROS:/ CORKER IK AND REG. !b. con $1.09 CRANa AVC. Key to Health 9RIVAL DOG FOOD STOP PAYING FANCY PRICES forFW^RWAX! AEROWAX SAVES YOU 7«°E25< a pint! IN BOTH P. S. MARKETS FRIDAY! Armour's Milk 8 Ions $1 LIMIT 8 CANS Kingnut OLEO '* Snow Cap LARD 6 '* $1 Del Monte Tomato Sauce 12 <«• *> Tomatoes • 7 N « * — f « r Fruit Juices Del Mon * 4 * 6 -"- tm * for Woodbury Soap 15 «*•• f « Chicken Noodle-Rice Soup 8 — Hunt's Catsup 5 14 « bri * Pure Strawberry Pres, 3 Musselman Apple Sauce 12 ±'.1 Golden Corn 6 King Karlo Dog Food 10, iib «•• * Perk Powder 5 •'«' b °"« * Tuxedo Tuna - 4«™ f " Calif Tomato Paste 9 — * Shed's Salad Dressing 2 12 • •«• «» ..... «"• Del Monte Catsup 5 Potted Meats 13 «••» *» Vienna Sausage •••• ••••••• 6 —• f « r Kraut 10 N °- z tont fer Red Kidney Beans •••• 10 «-«• -« f « Red Kidney Beans 8 "• > «••» 'Apple Butter 5 »-« '-" f " Pork and Beans 10 '-"•• «» *» Pork and Beans 8 ««• > -• ^ Pork and Beans 3 «••«•«- ^ Columbus Spaghetti 8 -• Sauerkraut 8 N « 2iA « n ' Mixed Vegetables 8 N °• >«"» Chili Sauce 6»-«- b "'Early June Peas 7 Tomato or Veg. Soup 11 Lima Beans 10 Hominy -•-........ Green Cut Beans 8 N ° z - Ass't Jellies 3 *-"•• *» «•• *»• com for 15-01. cam fur N O . 2 »„. FRESH GROUND' ( Hamburg 2 lbs $1 FULL DREST ROASTING Chickens 1 2 lbs $1 PURE PORK Sausage 3 , bs $1 ARMOUR'S SPICED Luncheon BOSTON PORK Roast YELLOW AMERICAN Cheese SKINLESS Franks PORK SHOULDER Steak SLICED Bacon SLICED BACON Ends SMOKED BACON Squares .. 2 "" $1 3 it" $1 2 ^ $1 2 n». $1 2 »- $1 3 »». $1 >5 IB.. $1 4 i>» $1 PAN LIVER Pudding 3 »>< $1 WILSON'S SMOKED Sausage ... 2 "» $1 ASS'T. LUNCH Meats 2 "». $1 LEAN PORK Chops 2 ib»- $1 SLAB Bacon 2% «... $1 PORK Liver 3 "» $1 FRESH PORK Side 2 l / 2 ib,. $1 Sweet Florida Oranges £ 39c Seedless G'fruit 8 " ib - 45c Bag TTVU Large Head Lettuce 2 ,„ 19c

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