Alton Evening Telegraph from Alton, Illinois on April 29, 1954 · Page 22
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Alton Evening Telegraph from Alton, Illinois · Page 22

Alton, Illinois
Issue Date:
Thursday, April 29, 1954
Page 22
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THURSDAY, APRIL 29, 1934 ALTON EVENING TELEGRAPH PAGE CliocolateCake With Economy MotifTastv B> I-*CLE FRANK KOHI.ER ECONOMY CHOCOLATE CAKE —for those who feel like taking a poke at the baking department. Mrs. Frederick N. Holmes, Worcester Gazette Chapter, calls this "my favorite recipe, which my 76 - year - old father-in-law says makes the best cake he ever ate." While we havpn't been eating cake finite that lone, we'll say it's a right purly deal. ' : i cup fat 1 cup granulated sugar U cup cocoa 'K teaspoon salt 1 traspoon vanilla 1 rgg or 2 yolks 1 cup hot water 1'i cups flour 1 teaspoon soda 'i teaspoon baking powder Cream the fat and sugar. Add the rest of the ingredients and beat for one minute, Pour into a shallow pan which has been lined with waxed paper. Bake for 25 minutes in a moderate oven, 3.")0 degrees. Cool and frost. FRENCH HUNTER'S DINNER. This is "tasty and easy to prepare," says Mr. Joseph J. Mross, Chicago Daily News Chapter. And you might, clip this for outdoor use next summer, too. Cruising, fishing or camping, this might not be a bad one to keep in mind. 1 pound smoked ham Vi pound sliced bacon 2 large onions, diced 2 pieces celery, diced • 1 No. 2 can tomatoes 1 can lima beans 1 can (3-oz.) mushrooms 1 can cooked spaghetti Start the bacon in a cold skillet and saute a few minutes. Then add ham and fry until well done, turning over and over. Pour into large saucepan. Add the onions and celery and cook until the vegetables are transparent. Add tomatoes and cook 15 minutes more. . Add remaining ingredients and beat to a boil. Add salt and pepper. This will serve eight or nine. Can be prepared in advance and reheated before serving, to very good advantage. GENERAL HURLEY SANDWICH. The Hon. Patrick J. Hurley of New Mexico introduced this one to us in New York many years ago, and it remains an outstanding sandwich favorite. You'll need buttered white bread, a slice of boiled ham, spread generously with perfectly aged Camembert cheese, spread in turn with watercress and topped with another slice of bread. If your cheese is just right, you've GOT something! Send YOUR favorite recipe and a stamped, self-addressed envelope to this newspaper and become a life member of The Skillet Club. We'll send you a membership card to prove it, (Copyright 1954, General Features Corp. Pie Time Is At Hand Try These Dishes By GAYNOB MADDOX NEA Food and Markets Editor Harold Coppel of Wenatchec, Wash., sent us a crate of his famous Delicious apples. And our friends, Dick and Martha Treadway, who own the Publick House in Sturbridge, Mass., gave us some of their remarkable deep-dish apple pic. So let's combine ideas and use the Publick House recipe and the Washington Delicious apples. Deep-Dish Apple Pie (From the Publick House, a 1771 coaching tavern in Sturbridge) Sliced apples (fresh or frozen), l'/i cups granulated sugar, juice of J ,i lemon, 1 teaspoon cinnamon, Vt teaspoon nutmeg, pinch salt, 1 tablespoon butter. Fill deep-dish baking pan with apples generously. Quantity depends on size of pan. Add sugar and lemon juice. Sprinkle with cinnamon, nutmeg and salt and dot with butter. Cover with flaky pastry, making sure pastry is well over edge of pan. Brush with melted butter and prick with f6rk. Bake approximately 1 hour in moderate oven (350 degrees F.). Blueberry Pie (10-Inch pic) (From the Tavern, a restored Inn on the common at Old Sturbrldge Village) One quart blueberries, fresh or frozen: 1 cup granulated sugar, juice of 'i lemon, >/£ teaspoon cin- nampn, % cup crushed cornflakes. Line pie plate with flaky pastry. Fill with berries and sugar mixed. Sprinkle on lemon juice and cinnamon. Put cornflakes over the top as a thickening agent. Cov- ei svith t«p crust, prick with fork and bake in moderate oven (350 degrees F.) for 35 to 40 minutes. Thrill Tip Leftover baked beans may be combined with grated fresh vegetables such as carrots and green cabbage and used as a sandwich spread,. Moisten with a little mayonnaise and add salt and pepper to taste. For Italy Cleanup Put a square of waxed paper on Uie counter beside your r*hge, w)(«i you are cooking. Lay ttirdng spoons on the pa» per.Save* muss! HIGH QUALITY...WIDE SELECTION...LOW PRICES...MAKE MILLIONS SAY: Customer's Corner! P»mou« FiToritM Found ONLY Here! Our cu»tom*r» know that thf >• cm ilwiyn find » widf »«ri«ty of njitionally-aiUminfH brand* of food «t'Aftf. But many of iht quality fooH produrls *«M itt A * P mri't bf bought in inn v other food j(wr.' Only it your A*P can yon buy »nrh nationally known favorite* an Kiglil O'Clork, Red Circle or Bokar coftVe; Ann Pare Fine Foods; Jane Parker Baked Good*; »nd many other food item* made hy A*P to AftP't high quality standard*. M You'll find the more-wide low pricei right neighborly," too. Com* •*«... come »ive ... it A*P. CUSTOMER RELATIONS DEPT. A«P Food 9tor«« 4M l^rln«ton A v»., Nrw Ynrk 17, N. Y. lona Brand Qapendable Quality Cream Style White or Golden Bantam CORN Crtamy - smooth, hoalthful, tasty, for • family favorite at • budget pricoj Your Choice 16 Ox. Tin 10 *? 49 49 35 PnOAnAC lona Brond < 0 I VQVIIVV Slicid er Halved £ Apricots % e 2 Tomatoes TSS, 3 Boned Chicken °= Sweet Peas t 3 n ,:: 35 GreenBeans :« 3^35 Banquet Brand Whole Chicken $139 4 Lb. Tin 1 Stock up on this thrifty value! Pure Vegetable, 3-lb. Dexe Brand Tin Damson Plum do Shortening Ann Page Preserves Ann Page Macaroni or Spaghetti 3 49 DailyDogFood 6 2i.°,15 Ken-L-Ration a 2,° 31 Strongheart -10 OUTSTANDIM VALUES! Potato Chips Rhubarb Pie Coffee Cake Cinnamon Loaf 39c 29e 29c Itc8tft» we un «• m«fif »wi if meat «t A»»-m*ft Hitn «ny*nt elii-we'r* latliAeri wnh • very tm«n f»i ft«arid. ItioH? AtP't miM »rlt»t an really law—flat |oit an a few ifemi ante In a while, but an (tarn after Item, da? afH» iay. fhat't why If p«yt fa hoy meat ai A»f», where yeu hate a tranendaui choice ef beef, lamb, veal and eerk at maneyotavtni law arlee* .. . and wfttra onifarmly titffh "Joper.Hljht" ajuallty itandardt aitore yau af camafete talftfactcan ar yavr maney bath. Na wander mlltfeni af cantentetf cuilamen lay that Ai* fiat the meat buyi. Compare and «aa If yau don't agree! Came tee ... came tave at AlPI comtit QUAiirr...coMPAiK PRICE...SH HOW MUCH rou uvt "Super Right" Cholct Quality Sirloin Steak "Super Right" Choice Quality B«tf Sirloin Roast « "Super Right" Choice Quality Beef Rib Roast "Super Right" Quality Shoulder Cut Veal Roast Lb. Bonelett , . Top LD. lit to 6th Rib 7" Cut Lb. Lb. 69 79 53 35 SWIFT* PREMIUM IRANDS COLD CUTS • Plttit md PIMINTO LOAF • HEAD CHICSt • UIOl IOUMNA • T.V. SALAMI • MAUNSCNWH6IR • OLD f ASHKWID LOAF Your Choice Lb. 53 Skinless Chicken Ik. Cut Up > 4? 17- Choice Quality- Round Steak Rump Roast Beef Stew Boiling Beef Short Ribs of Beef Ground Beef Boneless Beef, Choice Quality Boneless Beef, Choice Quality Plate, for Braising Freshly Ground Lb. Ib. Lb. Ik. Ib. Ik. 59 79 63 13 33 39 All Good Brand e c c e Beef Tongues Sliced Bacon Veal Cutlets Breast Veal Chops Veal Rib or uin Smoked, Lb. £•.«•« 2Vj-3 Ib. ovg. •••1C Ib. flea. 49' 69e Frankfurters Poultry Buys Backs & Necks Chicken Breasts' Chicken Legs 75' Chicken Wings, »43c Turkeys r, R, »• 57i •* i. ; ^i^. •• | Pan Ready, Ik, Cut Up Veal Lb. Round Steak* Veal, for Stewing er Braising Shoulder Cut Ib. Lb. 25e 59c 79° FISH & SEAFOOD ITEMS HERE Jumbo Shrimp 69c Halibut Steak Foien 43c Breaded Shrimp BOOTH 0,590 Ocean Perch < 37c COMPARE OIMlinr...COMPARE PRICE-SAVE ON FRUITS t VEGETABLES Florida Fancy Cucumbers ^^ 3 For Tender Golden Sweet Corn 5 *>« 2,9 C It Whips, Delicious in Coffeo Milnot MILNDT Onions 3^19 Egg Plant tssn - h 1 0 Lettuce c s° 2 *•* 29 Potatoes £10 - 59 Radishes :s Bananas T*Navel Oranges Lemons ^ 2-19 2 - 29 °- 39 39 c c SAV! ON FROZEN FOODS Orange Juice r 10 £ 99* Melon Balls 19c Chicken Pot Pies B °-»4 98c Lemonade" 1 2-29 c 3-lb, Tla Swrft'ning **** Meats for Babies • 21 • Sweetheart f ^ 4 ^ 26< Blu White % 25c 9 Sweetheart B -;; v 3 c., 39, WrisleySoap ; 8 Modess ,:<;, Kitchen Klenzer 3 c », 29c Gloss Starch & >% \ 3 C Wax Paper Bosco Chocolate Milk Ampliflier -,,^ : »r^-^K,;^-;x^-^:^ ..-':Vi.&«.,.V.U.; :&k:-..-.X*&i^:*M»'.-.:M:i&VXM-"'>^*lt*' f -"'* M "-- • :: '- ; * t "'"•• •'•••'••••^^••^••••"-••••^^^••^^'••K-^iyKK:iiXiMa.a^.i; :.,;^M.^^M^i.a;..,:.. Kraft's Brand Cheez Whiz 1'/ 2 Lb. Bouillon Cubes e & Cokes 52. 8 Marshmallow - 23< Sugar Wafers 29 Pift Mixtt cherry , 1901 - jlRi I IW IfllAVW Ifotive Brond Tin VlJ 1 r Costellor's Ib. Brand Ctn. 25 ;:/ ••••i »•» There'i no substitute (or rutl cofTec . freshly roaated, freshly made. There'i nothing like the flavor of Cuitom - -r.T Gro««MJ Bight O'Clack titherl Enjoy it |0*fffff today and mvel * MiW and Mtlhw lllWT O'CLOCK ^M 1 ' $1 • Jed MDCIRCII I *>4 Win*/ IOKAR ub. IAVI AN IXTM 6' . , , IUY THI t4l, IAOI 49 Cottage Cheese Cheese Slices Fresh Butter Old Fashioned Brick Cheese »39< Puffin Biscuits«10° AUIIICA'S KOHMOST K)OP IfTAUII ... IINCf HI* *=» s «t± at UI ATLANTIC t fACIFIC TfA t Allpricet ftftcliw through Moy lit SOAP DEAL 4 B« 26t SCOTT TOWELS Roll «««. ,|A* Roll 119 OORN PUFFS KIX Box WAX PAPER 2 Ron* 376 RINSO BLUE I.PfllCI DiAl 2 Roxee 46C Clian Swetp BROOMS Only STORE HOURS; 411 Piiili Oiwntgwn OPEN TILL 9 P.M. MONDAY THRU SATURDAY 111! Wiihlnitin Upper Alton OPEN TILl I P.M. FRI, AND SAT, TUJ EM <Mif»

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