The Daily Mail from Hagerstown, Maryland on August 17, 1939 · Page 12
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The Daily Mail from Hagerstown, Maryland · Page 12

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Hagerstown, Maryland
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Thursday, August 17, 1939
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Page 12
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TWELVE THE DAILY MAIL, HAGERSTOWN, MD., THURSDAY* AUGUST 17, 1939. When A Sandwich Goes Partying, It's A Loaf iy LOUISE BENNETT WEAVER AP Feature Servlct Writer • I F YOU want something extra-. special for a buffet luncheon or an. Informal supper party, try that old favorite, the sandwich, in its modern, streamlined version, the sandwich, loaf. You can cram these rich triple-deckers with all sorts of delicious food combinations. They're particularly suited for summer serving because they can OSLO SANDWICH LOAF "1 small loaf, bread 4 cans smoked Norwegian ' sardines 4 hard-cooked eggs, chopped fine S/4 cup shredded lettuce 1/2 'cup butter, softened 1/8 teaspoon onion salt Mayonnaise tat all crusts from loaf of fcread.' Slice loaf lengthwise in three equally thick slices. Mash three • cans 'of smoked Norwegian sardines and mix with chopped eggs, lettuce, mayonnaise and butter and seasonings to taste. Spread slices with mixture and reassemble loaf. Cover entire loaf with layer iof mayonnaise and lay sardines from fourth can close together across full length of top. X3M11 thoroughly. Slice vertically to serve. be prepared ahead of time. In fact, a sandwich loaf really improves by standing in a cool place. Of course, the success of these with every 3 cakes at regular low cost- yog ocr out JXTRA SWEETUEMCT SOAP- for only I* more! SWEElHfAKI . TOILET SOAP TNI SOAP THAT AOREES WITH YOUR SKIN loave*.hinges largely on the filling y&u use. But before taking up that, let's just consider what we might term the mechanics of making the loaf. In the first place, you work with a whole loaf of bread—and a sharp knife. Shave the crust off the loaf, then slice it into four lengthwise pieces, making the bottom slice a little thicker than the others to facilitate serving. * * * B UTTER each slice (use softened, not melted, butter). Then spread one filling on the bottom slice, two other fillings on each of two other slices, set one on top of the other and finish off the reassembled loaf with the fourth slice of bread. Now you dress the loaf. Soften a cupful of white cream cheese, mixing in enough cream to make it spread easily. Then frost the loaf, top and sides, with the mixture, cover it lightly with waxed paper and chill the loaf an-hour or so. Just before serving time, transfer the loaf carefully to a serving platter and add your frills—a design made with more cheese spread through a pastry tube, or decorations made with sliced olives and pickles and strips of green peppers or pimiento. Cut into slices about an inch thick, for serving. And here again, be sure your knife is sharp. * * * Chilled fillings spread easier than moist ones, so make up your fillings in advance and chill them. You'll need about a cupful of filling to a slice of loaf. Now, as to the fillings. Here is a selection of trios, any of which is delightful. Perhaps you'll want to go further 'and combine one filling of one group with others from another group. I (a) Blend hard cooked eggs with pickles, celery, parsley, peppers and salad dressing. - (b) Mix tuna with chopped sweet pickles, olives and mayonnaise. (c) Cream together yellow • and white cream cheese, a little chopped clives, nuts and cream. U (a) Mix salmon, celery and sweet pickles, moisten with salad dressing. (b) Combine white cream cheese with pimiento - stuffed olives, chopped onions and salad dressing. (c) Blend hard cooked eggs with a. little chili sauce, diced celery and cucumbers. Ill (a) Cottage cheese mixed with crushed pineapple and diced cu- cumbers. Moisten with a little salad dressing;. (b) Chopped cooked ham blended with chopped pickles, hard cooked eggs, celery and mayonnaise. (c) Finely chopped cress combined with tuna, diced celery and pimientos. IV (a) Chicken salad blended with broken walnut meats. (b) Pimiento cream cheese mixed with crumbled cooked bacon and a little chives. (c) Crushed pineapple mixed with diced celery, green peppers, cucumbers and salad dressing. In Delicious Balanced Breakfast Nourishment* There's a lot for your money in this grand breakfast —in dean, cooling flavor and in food values. It is the rich inner flavor we unloose in pure whole wheat in the making of National Biscuit Shredded Wheat. And it is the famous balanced nourishment you get. Two biscuits plus a cupful of milk with fruit give you seven vital food essentials for muscles, nerves, blood, teeth and bones. At your food store, say "National Biscuit Shredded Wheat." Delight those morning-appetites around your breakfast table, and assure the wholesome balanced nourishment they'll feel better about. *Two National Biscuit Shredded Wheat plus a cupful of milk with fruit give you Vitamin A, Vitamin B lr Iron, Calcium, PhOtphorut, Carbohydrates and Protein, NATIONAL BISCUIT COMPANY NATIONAL BISCUIT WHEAT OPIGINAL NIAGARA FALLS PRODUCT HAGERSTOWN LIVESTOCK Steers, grass fed, av. 900-1100 lb., $7.00-8.00; heifers, medium to good, $6.50-7.65; bulls, medium to good, $6.00-6.75; cows, medium to good, $4.00-6.00; canners and cutters, $3.25-3.95; stock heifers, per head, $17.00-35.00; stock bulls, per head, $20.00-44.00; stocker steers, per head, $29.00-31.00; dairy cows, per head, to $81.00. Graded calves, av. 168 lb., $10.95; graded calves, av. 149 lb., $10.90; graded calves, av. 136 lb., $9.90; graded calves av. 116 lb., $9.15; graded calves, av. 100 lb., $8.20. Lambs, good, 65-75 lb., $S'.309.05; medium, 58-64 lb., $7.50-8.25; light, 40-57 lb., $6.25-7.20; common, $4.50-6.20; slaughter ewes and bucks, per 100 lb., $1.75-3.20; stock ewes, per head, $4.50-7.40. Hogs, graded av. 184 lb. r $6.25; graded, av. 147 lb., $6.05; pigs and shoats, per head, $1.50-6.75; sows with pigs, per head, to $31.00; butchering sows, 400 lb. down, $4.05 -5.50. Housekeeping Hints TICKET?_Entry of New York's outspoken Mayor Fiorello LaGuardia into the presidential race isn't impossible. The pudgy "Little Flower" has supporter* x in several camps. A covered box or closet in the laundry room is very useful for storing away. such accessories as cleansing powders, scrub brushes, clothes pins and lines, iron and ironing board. This keeps them clean and ready for immediate use each wash day. Save all the liquid leftover from bottled sweet pickles; it's grand for seasoning stuffed eggs, salads, sandwiches, meat and fish loaves. It also is good for basting chops, roasts, meat rolls and steaks. fancy garnish for chops, roasts, steaks or fowl. To give zip to tomatoes, cut them n inch-thick slices and cover them with sandwich spread or minced potted ham. Broil and serve on toast, pass cheese sauce. Grand for luncheon or supper. To keep marshmallows soft store them in a tightly covered jar or can. If they've hardened they will soften up again if you put them in the bread box over night. Strained honey, heated and mixed with soft butter and a dash of cinnamon and cloves, gives a delicious flavor to toasted muffins, hot waffles or pancakes. A few blueberries or raspberries in the scooped-out hearts of grapefruit halves give a delightful flavor and color note. Serve as an appetizer or dessert course. Chopped ripe olives with the merest dash of garlic make a pungent filling for small white bread sandwiches to be toasted and served with cocktails. LOCAL QUOTATIONS Furnished by. Kline Bros., Benevola BIG POOL LETTER Big Pool, Aug. 17. Dedication, of the new St. Paul's Evangelical church building has been postponed from Sunday, Aug 20, to some future date which wil" be announced later. The postpone ment was due to unavoidable delay in the preparation and shipment o equipment. The infant son of Mr. and Mrs Howard Ridenour, who has been ill is improved. Mrs. Lucinda Weller, previously reported as very ill, is very much improved. Mrs. Weller, is one o our oldest and most highly respect ed ladies. A. J. Michael, one of our older citizens ,is reported ill. Mr. Michael is well known in the Berkeley Springs section where he at one time lived. W. F. Murray filled the pulpit in the Evangelical church last Sunday morning at Snyders, W. Va. In the afternoon a camp meeting was attended in the grove west of the church. Rer. C. H. Loyer, of Cumberland, who is very well known by some of our people, brought the afternoon sermon. Playground activities which have been conducted at the village school on Wednesday of each week during the summer have ceased. Many useful items in craft work were made by the children under the direction of the leaders, Mr. _Forrest and Miss Liskey. Mrs. T. R. Murray, who had been very ill at her home, is now improved. Mrs. Jesse Hull and daughter, Evelyn, who had been visiting her father and other relatives in and around Latrobe, Pa,, have returned to their home. Frank Shives, who had been employed in a government department in Washington, D. C., for the past several years, is now at home with his father and sister, Thomas Shives and Mrs. John Miller, Mooresville. Mr. and Mrs. Dexter, of Pittsburgh, spent the past week at the Spielman Hotel. These parties always spend part of-their vacation at this place. Mr. and Mrs. J. R. Otto and family, of Sharpsburg, have spent some time visiting relatives in this and the Indian Springs section. Prof. Geo. A. Sites, who is undergoing treatment in a Baltimore hospital, is reported as getting along nicely. Prof. Sites was at one time principal of our villag school and later principal of the Clearspring High School. The kind welcome given various picnicking parties by local State Forester Mr. and Mrs. Whyte has brought quite a few groups into the Fort Frederick park during the summer season. The annual picnic of the Park head Sunday school will be held a Camp Harding (Peck's Island) on Saturday, Aug. 19. This picnic i one of the oldest in this section and is largely attended by folks from surrounding sections. Wheat (at mill) 6Sc Wheat (at barn) 67c Corn 75c Local Prices Paid Producer* Butter lb. 20c to 2Bc Country Bacou lb I6c Eggs doz. 17c Onions per bu. 75c Country Ham lb. 25c Chickens lb. lie to 14c Springers lb. 14c to 1G« Shoulder lb. 20c Lard lb. 7e Potatoes No. 1. tra. 60« Do not add salt to the water when boiling corn on the cob—it would toughen the corn. Boil corn 10 minutes, drain, and serve immediately tucked in. the folds of a napkin. Never let corn stand in water after it is done; that would impair the flavor and texture. Apricot or peach halves or pineapple slices, browned and then spread generously with mint jelly and a dash of cinnamon make a Frosty Sherbet Glasses To give that frosty touch, often desired for sherbet cups or tal glasses, dip them in warm water chill them in the refrigerator unti the frost forms,or about an hour Then fill and serve at once. If adhesive or gummed tape becomes too stiff to use, soften it with two tablespoons of warm water and half a teaspoon of glycerine. Pineapple Stuffing A little crushed or diced pineapple is a good addition to the savory stuffing used for roasts. PAYS JUNKMAN 20 CENTS TO RELIEVE CONSCIENCE NEBRASKA CITY, Neb. (S>)~ Fourteen years ago Julius Barren, former Nebraska City junk dealer, bought some old rags and papers from two boys. The present owner of the business received a letter recently from California which said: "A boy and myself in the year about 1925 sold you some old rag; and papers in a sack. It amounted to about 20 cents. We placed a brick or so in the bottom of the sack to make it heavier." Enclosed was 20 cents. NEW YORK EGGS New York, Aug. 16 (£>)—Eggs: 29,730; steady; mixed colors, fan cy to extra fancy, lS%-22%; stand ards, IS; firsts, 16%; seconds 14%-15%; mediums, 14'%; dirties No. 1, 14^; average checks, The National league played its first Sunday game in 1S92. The ostrich is the oldest living form of bird. Apricot Sherbet 1 2/3 cups granulated;sugar 2 cups water 2 cups crushed apricots 1/2 cup lemon juice '. : 1/8 teaspoon salt 2 egg whites, beaten Boil sugar and water for .one ninute. Cool. Add the apricots, uice arid .salt. Pour into a steril- zed freezer and turn the crank. When the sherbet is half-frozen mix in the whites. Freeze until tiff. Dried For Packing When packing clothes see that hey are perfectly dry. Otherwise they will wrinkle badly. The U. S., with only 6 per cent of the world's population, has more than half the world's telephones. Parii Goet Dotty Paris (£>)—-A fine finish for » polka-dotted frock Is a r.ow. of embroidered dots placed close together on neck, sleeve and other salient edges. A navy dotted white dress has, embroidered navy dots for edgings,, and, a brown dotted frock in yellow linen lines up embroidered brown dots for its small square neck and its short puff sleeves. Oriental Sherbet For an oriental touch, add some chopped candied ginger to fruit sherbet and serve as dessert. Peanut-Bacon Sandwich Chopped crisp bacou. mixed into some peanut butter goes grand between hot, buttered toast slices. S LAUNDRY. WHITER FOR LOVELINESS! SANITARY FOR PROTECTION! CLOROX PURE-SAFE- DEPENDABLE BLEACHES-DEODORIZES DISINFECTS-REMOVES NUMEROUS STAINS... Even Scorch and Mildew IT' "S EASY to make baby's white cottons and linens snowy-whita and to give them protective cleanliness, reducing infection dangers. For Clorox bleaches white cottons and linens (brightens fast colors),deodorizes, disinfects, removes numerous stains from diapers, bed protectors,rubber sheets,panties. Clorox provides protective cleanliness in laundry, kitchen, bathroom... has many important personal uses. Directions on the label. < AMERICA'S FAVORITE ILEACH and HOUSEHOLD DISINFECTANT \ Aienjts \ CIOROKIEAN Most valuable bird: Peruvian cormorant because of the guano i deposits. MANY PEOPLE ..WILL SLEEP.. WELL TONIGHT INftOQMS THEY ^fOUND THROUGH ROOM AND ABOARD •LADS ***" * Blue Ribbon White Bread's PANTRY PACKAGE stops waste! Here's why: It opens in middle like a book, revealing two separately wrapped half -loaves of Blue Ribbon White Bread. One half is ready to serve now . . . the other half is wrapped, ready for use later. Thus every slice keeps fresh. There is no waste. Ask your grocer for Blue Ribbon White Bread in the PANTRY PACKAGE today, and enjoy its many advantages. "The PANTRY PACKAGE cuts costly waste of bread that dries out before you have a chance to use it." BETTER BUY BLUE RIBBON HOW TO OPEN FIRST: Puih finger through perforation on loaf top Then pull finger down side to breok open outer wrop|W SECOND: Now breok opart completely th« two btdivuiiioDy wrapped fresh holf-kxjv**. TO SERVE: Open one half-loaf, saving the ottier completely-wrapped half- loaf fresh for tatftr serving. WHITE BREAD . The W. K. Tx>mf Company

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