The Knoxville News-Sentinel from Knoxville, Tennessee on October 2, 1942 · 15
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The Knoxville News-Sentinel from Knoxville, Tennessee · 15

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Location:
Knoxville, Tennessee
Issue Date:
Friday, October 2, 1942
Page:
15
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Friday October 2 1943 BRAISED BEEF S pound good rut pot rout 1 1-2 teaspoon -salt 12 cup flour 4 tablespoons rendered suet 1 eup water 1 tablespoon rhili powder Rub salt and chili powder into meat Dredge with flour Brown thoroughly on all side in hot fat in heavy iron pot Add boiling water cover and simmer until tender about 3 hours Use drippings from meat as gravy stock Add 1 teaspoon chili powder to gravy Serves 4 to 6 G R Duncan Grocery WE DELIVER Dial 1-1104 SO Chlcamauqa SUNSHINE Butter Cookies 17c 2 LB JAR Lusco Jelly 30c ASSORTED FLAVORS FULL LINE FRESH VEGETA BLES AT MARKET PRICES FRESH FISH AND OYSTERS KERN'S Thin Sliced BREAD for Sandwiches KERN'S Thick Sliced Bread for Toast Supreme aternDJUut MAYONNAISE 33c TL Jar H A Brother COMPANY Smithwood— Dial 6-11 OR KERN'S Thin Sliced BREAD for Sandwiches KERN'S Thick Sliced Dread for Toast Supreme JCsmoniisd MAYONNAISE 33c PL' Jar BAKE BETTER BISCUITS WITH WHITE LILY FLOUR m X 1 1 Make the the Meat Under Hamburger Is All Meat No Bones or Waste Combine It With Other Flavorings and You Get Food Value and Taste Too By MARION BARER News-Sentinel Home Economist Steak too expensive for your everyday meals f Too busy with work and war activities to watch s roast? Want tasty meat at low cost with plenty of variety? Want to get all meat for your voluntary meat ration? The answer is hamburger Foods Can Help Your WarWork When You Get That Feeling You'd Like Something Different — By MARION BAKER News-Sentinel Home Economist War nerves seem to effect some of us more than others i The war has its effect on our appetites as much as anything We don’t mean sugar and meat rationing and other difficulties What we mean is the feeling we get that we’d like something different to eat We get tired of the same few seemingly favored dishes So today we give you a few recipes that you probably don't think of very often They're easy to make inexpensive in most cases and have distinctive flavors Refrigerator Ice cream is not “different” but Frune Ice Cream is TRUNE ICE CREAM 1 teaspoon plain gelatin I tablespoon cold water U teaspoon evaporated milk U teaspoon cinnamon H teaspoon cloves 111 teaspoon salt 2 cups cooked prunes 2 tablespoons brown sugar Soften gelatin in cold water Scald evaporated milk and dissolve gelatin in it Add spices and salt Mix well and chill Remove pits from prunes and cut into small pieces Whip chilled milk until thick add prunes and brown sugar Pour intp tray of refrigerator and freeze until set 3 to 4 hours Ginger cup cakes aren't at all unusual Have you made them in the last month or two? No well get busy then— they are unusual to your family GINGER CUP CAKES : M eup sugar Si cup molasses ii eup shortening or butter I 1 teaspoon ginger ! 1 teaspoon cinnamon 2 cups flour 1 teaspoon baking powder 2 eggs 1 eup sour milk Stir sugar molasses shortening and spices boil for a moment remove from heat and cool Sift flour and baking powder together Beat eggs and add to molasses mixture alternating with flour and sour milk Beat well after each addition Bake in greased 'muffin pan in moderate oven (330 degrees F) for about 15 minutes Easy but rich and expensive ! enough to warrant its goodness is Apple Sauce Cake Apples ars cheap and good for you APPLE SAUCE CAKE 14 eup butter or shortening 1 eup sugar 1 eup eald apple sauce 1 eup flour 4 teaspoon soda 1 teaspoon cloves 1 teaspoon cinnamon H cup chopped raisins prunes er apricots H cup chopped nute Cream butter with sugar Add apple sauce Mix flour soda and spices Add this to rest Add raisins or fruit and nuts Mix Bake in a buttered loaf pan in a moderate oven for 45 to 60 minutes Pumpkin pie season Is at hand If you're too busy to cook up ergyf?d EPF Pa Tune In WNOX Rationing We don't mean just plain ground meat labeled hamburger by your butcher That's all right for stuff-ing pepper or frying for sand wichea but ground beef or the cheaper cuts of chuck neck and shoulder beef by itself or mixed with ground lean pork veal or lamb and seasoned with various flavorings Try this one: CHILIBl'RGERS 2 pounds ground beef 1 cap bread crumbs 2 tablespoons chopped onion 1 level teaspoon salt 1-2 teaspoon pepper 2 eggs 1-2 enp milk 2 tablespoons chili sauce Soften bread crumbs with milk and mix with onion eggs chili sauce 'and meaL Form and season about six large patties ft of an inch thick in the shape of steaks Broil to taste Eggplant and hamburger sounds like an unusual combination and is Here's the recipe: EGGPLANXBL'RGERS 2 medium eggplants 2 pounds coarsely ground beef chock 2 tablespoons chopped onion Barbecue sauce Slice eggplant medium thin and sprinkle lightly with flour Fry slowly in fat until brown but not too soft At the seme time form flat patties of ground beef the size of the eggplant slices When both are done place meat pattie between two slices of eggplant on dish and pour over warm barbecue sauce or tomato sauce Season and serve Leftover boiled nr baked whole small potatoes are the center of this next dish using ground meats FOTATOBURGERS 1 pound ground beef 1-2 pound ground lean pork 1 egg 1-2 eup cracker crumbs 2 teaspoons grated green pep pera 2 to II small boiled potatoes Sait and pepper Mix beef pork egg cracker crumbs peppers and seasons Mold around potatoes covering each one complete! with about half an inch or more of the meat mixture Deep fat fry or pan broil until meat is done BAKED: SAUSAGE AND APPLE RINGS One pound sausage meat 1-4 eup dry bread crumbs 2 tablespoons catsup or chili sauce 1 large fart apple 1-4 cup sugar 1 cup water Combine sausage meat bread crumbs and catsup Blend well and form lightly into 4 flat pit-ties Brown quickly on both sides in hot frying pan Transfer to shallow baking pan Core apple but do not peel Cut into four thick slicee Add sugar and water to fat in frying pan bring to boil and add apple slices Simmer for 2 minutes on each side then place on top of sausage patties Bake in moderate oven (350 deg F) until apples are glazed and brown Serves 4 fresh pumpkin use canned it's still plentiful PUMPKIN PIE lli cups cooked strained pampkln 1 cap dark corn ayrnp teaspoon cinnamon i teaspoon nutmeg 2 tablespoons mated hotter ' yolks of two eggs beaten H rap milk pinch of salt Add corn syrup to pumpkin Add spices and mix welL Add butter egg yolks milk end salt and beat well Beat the two egg whites and fold into the mixture Pour into unbaked pie shell and bake until firm When cool serve with whipped cream or ice cream or place marshmallows on top and place under broiler for a few minutes If you get your vitamin B elements and plenty ol iron you’ve got the war nerves half licked Molasses is a rich source of iron and egg yolks have Iron sulphur and vitamin A MOLASSES SOUFFLE 5 tablespoons butter 4 tablespoons flour eup milk salt 14 eup molasses teaspoon ginger 4 teaspoon cinnamon 4 eggs 2 tablespoons sugar Melt butter and mix with flour and' milk Add molasses a pinch of salt and spices Best egg yolks with sugar and 'add to mixture When cool fold in beaten whites of eggs and turn Into buttered bakihg dish Sprinkle a little sugar on toil and bake in a moderate oven for 50 minutes Sweet potatoes make an unusual dessert with cream sugar and slices Try them this way: SWEET POTATO PUFFS 6 medium sweet potatoes eup cream salt and pepper 1 tablespoon brown Sugar U teaspoon of nutmeg 34 teaspoon of cloves Boil potatoes in their skins Peel mash and mix well ‘with cream seasonings and apices Beat until light Sprinkle with sugar place in shallow baking dish brush with melted butter and brown under broiler THE KNOXVILLE NEWS-SENTINEL These Are Real Doughboys — U S Army Wan I Corps Fhnle DOUGHBOYS-— These token ot a U S Army field bakery near Camp Forrest Term mold dough Into loaves that will feed thousands of Second 'Army troops now participating in the Middle Tennessee maneuvers The bakery is capable of turning out 20000 two-pound loaves of breed per day Second Army Maneuvers With Fresh Bread on Spprial T The Kewa-Sealliiel CAMP FORREST Tenn Oct 2 —The task of supplying a half-pound per man per day of fresh nutritious bread to thousands of Lieut Gen Ben Lear’s Second Army troops now on maneuvers in the Middle Tennessee area falls to a Quartermaster Battalion bakery at Camp Forrest Tenn part of the Advance Supply Depot furnishing food for the entire Second Army personnel engaged in maneuvers The mass-production bakery at Camp Forrest is a model of high efficiency combined with utmost simplicity of equipment and operating methods This “bread factory" is laid out on a straight-line production basis Trucks bring in the flour at one end and haul away the bread at the other The bakery occupies an area no bigger than a very small parking lot A battery of' ovens with stove pipes projecting above protective canvas roofs- is the most prominent feature These ovens consisting of only eight collapsible parts plus the stove pipe are set up above dug-in firing pits The fuel used is wood obtainable almost everywhere Five Loaves In Each Each oven has three baking chambers where pans holding live loaves each are placed The bak ing process takes approximately one hour and 20 minutes— considerably longer than in commercial bakeries because Army bread must be baked so that it will maintain its freshness over longer periods A battery of 32 ovens operating on a 24-hour basis can produce 20000 two-pound loaves of bread per day Although the prodigious amount of work performed by this bakery might seem to necessitate large quantities of complicated ma- Avoid Waste of Food by Taking Care Here are some pointers Issued by the Bureau of Hone Economics to prevent food waste: Milk: don't let milk stand out Keep it ini the colder part of the refrigerator When cooking take out only milk and cream needed and let the rest stay cold Don't pour left-over milk back into the main supply Put away milk the first thing after each meaL Keep odorous foods — fish onions cabbage melons etc away from milk Use suds and aun on all milk containers Scald often Store dried milk in the refrigerator for better keeping Also opened cans of evaporated and condensed milk Cheese: cold and covered are the watchwords for cheese Use cottage and other soft cheeses quickly for they spoil soon Hard cured cheese well wrapped may be kept longer Eggs: Wipe off soiled spots on eggs with a dry rough cloth But don’t wash eggs before storing Water destroys the protective film that keeps out air and odors Store eggs in open bowl or wire basket in cool place Onions and potatoes: a dry cool blackout suits them both but void freezing Seafood: fish and all other sea food spoil in few hours at room temperature Cook st once or wrap in wax paper to keep odor (Tom other foods Keep very cold CHOCOLATE MERINGUE PUDDING One-third eup sugar 4 tablespoons cornstarch 1-4 teaspoon salt 1 caps milk 2 err yelks slightly beaten 1 teaspoon vanilla 2 egg whites 4 tablespoons sugar Combine sugar cornstarch and salt in top of double boiler mixing very thoroughly Add milk gradually stirring well Add chocolate - Place over boiling water and cook and stir until thickened then continue cooking 10 minutes stirring occasionally Pour small amount of mixture over egg yolks stirring vigorously return to double boiler and cook 2 minutes longer Add vanilla and turn into greased baking dish Best egg whites until foamy throughout add sugar 2 tablespoons at a time beating after each addition until sugar Is blended Then continue beating until mixture will stand in peaks Pile lightly on chocolate mixture Bake in moderate oven (350 deg F) 15 minutes or until delicately browned Chill Honey may be substituted for sugar In above recipe Serves 6 Don't Wait Until Thanksgiving To Try Them Just received a flash from the cranberry people that the first carload of fresh cranberries from the 1942 crop arrived in Knoxville 1 from Massachusetts this week We can’t wait until Thanksgiving and turkey time to try the new cranberries so here are a lew suggestions: Make cream cheese sandwiches with cranberries by heating one-third cup of cranberry sauce with a 3-ounce package of cream cheese and spread on raisin or brown bread Combine two parts of cranberry sauce with one part peanut butter and mix well Delicious as a sandwich spread Mix two parts of cranberry with one part orange (or any other sweet fruit) marmalade Sprinkle1 with raisins or chopped nuts and use as spread j And here’s a delicious ice! cream-cranberry recipe: CRANBERRY BAKED ALASKA 4 egg whites 2 tablespoons sugar 4 4-lnrh rounds of angel food or white cake ' ! 4 1-4 inrh slices of canned cranberry sauce or Jellied home-made cranberry saure 1 pint firm vanilla ire cream j Beat eggs and sugar until stiff and dry Arrange cake on white Ali equipment can be knocked I Z 7hrl 'Lml : £ p c r on hall°Y kahin pan down and transported with n XJ “L ?:£lace cr!’b?rrr slices on cake minimum of trouble It can be:??0”? °ne drum serv Cover with ire cream layers then set up again and put into opera-tion ready to supply bread in periods of only six to seven hours I Bna erve 81 once' i This high degree of mobility is important to an aggressive army that is constantly on the move Still Elaborate With all its simplicity this standard Army bakery appears elaborate in comparison with emergency bakeries designed by ingenious Army bakers utilizing materials readily available in the Canned Ham and Eggs Make U S Soldiers Feel at Home Food Concerns Prepare Favorite Food for Our Men To Eat Even in Isolated War Areas The boys in the military service need not be without their accustomed ham and eggs regardless of where their duties may take them Several U S food concerns are canning this typical American breakfast dish in the form of Army rations This canned product is one wrath which the housewife has never had an opportunity to be come acquainted Long before the war began Army Quartermaster Corps ex- perts at the Chicago Quartermaster Depot Subsistence Research Laboratory were experimenting in the preparation of canned rations that would furnish the armed forces with balanced diets regardless of where they might be Flavor as well as nutritive values was considered and one of th ambitions of the dietetic experts was to can an egg product that would be high in protein Since the outbreak of war chefs food scientists and technologists have worked diligently with representatives of the Quartermaster Corps to devise a formula for a ration of this kind Eventually product known as chopped ham and eggs was found satisfactory and within a short time cans will be rolling from the filling rigs of many commercial kitchens Ham and eggs were never canned before The canning of this popular dish is another example of the ability of the Army Quartermaster Corps and the food industry to meet the requirements of global warfare Veterans of World War 1 recall the hard-tack bully bAf and stew of their days on the battlefield but the Army with the co-operation of the food industry is giving the new warriors a more appetizing more nu tritive and a more varied diet than was available a quarter of a century ago TRICKY SCRAMBLED EGGS A little sausage or bacon left over from breakfast? Crisp it crumble it and add it to scrambled eggs just before it achieves its creamy fluffiness Minced ham or potted luncheon meat la tricky too GOODBYE FURNITURE SCRATCHES j- 7 hoy disappear lik o magic at you polish with Your old furniture can look like new -in n tew minutea! OLD INGUSH Scratch Removing Polish contains a special coloring agent which links into ugly scratches— makes them disappear Yet doca not change color of wood or atain hands Atallhardware grocery de-pMtment and 10-cent atoresTry it today (BUi English SCRATCH REMOVING POLISH in Tennessee T O 1 Meat IS OprCad by Vegetables Combine vegetables with meat to make the meat go farther — under voluntary rationing These two recipes are delicious exam pies of meal-extending CASSEROLE OF PORK CHOPS 4 pork chops -' Salt Pepper 1 large onion 2-4 rup solid tomato pulp ' 4 tablespoons rice 1 tablespoon chopped green pepper 1 1-2 rups water or brolh 1-2 teaspoon salt 1-1 teaspoon pepper Season chops with salt and pepper brown in heavy skillet Remove to casserole placing slices of onion and tomato on top of each chop Brown rice in skiUet chops were browned in and put around chops Add green pepper water or broth and seasonings Cover and bake 1 hour in moderate oven (350 degrees F) Serves 4 STUFFED LIVER ROLLS 1 pound beef liver thinly sliced 1 1-2 cups conked rice 1-2 green pepper chopped 1 1-2 cups canned tomatoes 1 onion minced 1 teaspoon salt Dash of pepper Flour for dredginr 2 tablespoons fat Wipe liver with dry cloth Mix rice chopped green pepper minced onion and 1-2 cup canned tomatoes together seasoning with salt and pepper Place some of stuffing on each slice of liver roll up and tie Dredge with flour and brown well on both sides in hot fat Four remaining cup tomatoes ! over rolls cover and bake 1 1-2! hours in slow oven (300 degrees! F) Serves 4 '42 Cranberry Here in Many Dishes' 1 Many Knoxville food markets are displaying various types of salt fish They're inexpensive and go a long way in breakfast lunch and dinner dishes Codfish cakes made small and round pep up the breakfast appetite Serve with tomato soup on the aide they're excellent at 1 lunch And large ateak-size fried codfish cakes can be the “meat substitutes" at dinner CODFISH CAKES 1-2 pound salt codfish 1 pound potatoes 1 egg 2 tablespoons butter or shortening pepper and salt 1 tablespoon grated onion Boil the potatoes and dry In oven Boil the codfish separate-! ly When soft and tender remove ' the bones mash the drained fish1 with the cooked potatoes grated onion egg butter and season Mix ! welL Form in balls small or Mlil POrULAR MEATS p Sausage lb ALnn 33 Ochoo b Boast 35c PICNIC HAMS u35c £ Link Sausage BACON TALL MILK 71e B Rib Stew lb Pot Roast 9C-E Pound s-J E Round Steak 3Cg Pound FClub Steak 3fie Pound ' SALAD Dressing 29c LARD VBr’at for Stew 4 urn 1 Echr22cj7iC ApRo°uAnSdT722c V L p:uEnAdK!739c II Os COUNTRY BACON Lb 27c BACON ENDS L Stew lb AEt' MS"l"V-25c Mealloaf GROL'ND 25c B chops— Pound Smoked Sausage lb 27c Oysters 40c Smoked Tongue 30c Dried Beef lb 39c PL Pas 15 large cakes and fry in fat or deep ?2 m GARNER & Son Grocery 1443 Vestal An Dial 3-3931 Frsih Crtap Vuitabm Waitirp Mata Supreme Salad Dressing 12c & 35c Hi oiu WHITE LILT FLOUR 39c 72c 6 Lbi 12 Lba KERN'S Thin Sliced BREAD for Sandwiches KERN'S Thick Sliced Bread for Toast ARKYIEW GROCERY 119 Vestal” Ave Fresh OYSTERS Dial 1-6037 Packed in Sealed Container tHE FINEST FLOUR MONEY CAN BUY Supreme dtunumiyuL MAYONNAISE 33c PL Jar KERN'S Thin Sliced BREAD for Sandwiches KERN'S Thick Sliced Bread for Toast AT POPULAR TRICES 25c 0LE0 Valley 'Maid 2 38c 38c Sliced lh 25c Large Juicy FRANKS Lb 23c 15c FRESH EGGS 44c 4-Lb Csrton 65c BOSTON BACON 22c Lb lb 17o ft 2°1ZiC 2 CREAM CHEESE Lb 33c an BACON - Squares Lb 24c

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