Alton Evening Telegraph from Alton, Illinois on June 13, 1963 · Page 31
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Alton Evening Telegraph from Alton, Illinois · Page 31

Alton, Illinois
Issue Date:
Thursday, June 13, 1963
Page 31
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Page 31 article text (OCR)

, JUNE 13,1063 ALlt)N EVENING TELEGRAPH PAGE f HJRTY-ONE Lamb Is Summer, Spring Dish BJ CECILY BROWNSTONE Associated Press FV»d Editor When some future culinarian historian gets around to record Ing the food folkways of the 60's, he may be amused by the wiles and wit of today's short order cooks. Take the business of pickling and preserving. Once the big event, in home kitchens, of each season's harvest, its trademarks were huge copper boilers and wooden paddles. These accoutrements finally became complete ly outmoded when the pressure canner came in. This new era flourished during World War II when women were encouragec to preserve fresh food, using whatever sweetenings were at hand. How life has changed. Nowadays short-order cooks recapture, in quick and easy ways, some of the nostalgia of old-time sweet and spicy flavors from the preserve kettles. They go so far as to use some of the mainstays — stick cinnamon and whole cloves—of grandma's preserving, adding these spices to commercially canned fruit. That's exactly what we did recently when we put together some spiced pears to serve with a Sunday dinner main course of spring lamb. A pleasant change from the uniquitous mint sauce. To fill out this menu you might accompany the lamb with new potatoes boiled in their jackets and doused with butter and fresh dill. For a green vegetable you might choose peas partnered with mushrooms or fresh asparagus. Spiced Pears 1 can (1 pound and 13 or 14 ounces) Bartlett pear halves 1 stick cinnamon 8 whole cloves •!4 cup lemon juice 3 thin slices lemon Drain pear halves reserving syrup. Slowly heat syrup with cinnamon and cloves until sim mering; simmer for about 5 minutes. Remove from heat. Stir in lemon juice. Pour over lemon slices and pear halves; cover; re frigrerate overnight. Serve as a meat accompaniment Shortorder Cooks Have Wit, Wile By EDITH M. BARBER The word "spring" is often attached to lamb at this time of year. You will often find specials in the market labeled as such and deserving of this descriptive term. Spring lamb is seldom allowed to mature long enough to be called mutton as older lamb is known. Some restaurants list mutton chops on the menu when they actually are thick lamb chops. As you know, mint sauce or mint jelly is a favorite accompaniment of lamb. At this time of year fresh mint is often to be found in the market. Instead you may prefer mint jelly. More interesting than this in the opinion of many is a caper sauce. If you do not have these on hand, minced pickles may be used. Occasionally we find currant jelly combined with mint jelly. This combination is acceptable because some find the mint jelly by itself a little too sweet. Curry of Lamb 2 tablespoons instant minced onion 2 tablespoons water 2 pounds lean lamb, cut in 1- inch square pieces 2 tablespoons shortening 1 tablespoon curry powder (more if desired) 34 teaspoon garlic powder 1 apple, peeled, cored and cut in pieces 12-ounces (1% cups) tomatoes 2 cups water or stock 1 teaspoon salt % teaspoon ground black pepper 1 bay leaf 3 tablespoons flour Soften onion in water. Brown lamb lightly in shortening with onion. Add curry powder, garlic powder, apple and tomatoes. Add water or stock, salt, pepper and bay leaf. Stir well. Simmer, covered, until Iamb is tender, about 1 to 1% hours. Remove lamb. Strain sauce and thicken with flour mixed to smooth paste with little cold water. Return meat to sauce. Serve with plain boiled rice or rice pilaff. Yield: 6 servings. Mint Sauce % cup vinegar 1 tablespoon powdered sugar % cup mint leaves Mix ingredients together and let stand 30 minutes or more until ready to use. If vinegar is strong, it may be diluted with water, and more sugar may be added, U desired. Seive with roast lamb. Yield: about ft cup sauce. Benjamin Franklin preferred the wild turkey to the bald eagle as the country's national symbol. The incorporation of Estonia into the Soviet Union in August, 1940, has never been recognized by the United States. ;AGLE STAMPS WITH THIS COUPON . *f 5*. REnEErV REDEEM THIS COUPON FO» 100 FREE EAGLE STAMPS With Purchase of $7.50 or More Meats, Groceries or Produce {Excluding Tobacco* or Fresh Milk Products). Redeemable ot your National Food Star* Offer Good Thru Sal., June 15th limit One Coupon To A Family Wt ftMerve TlM Right To Limit Quantities NATIONAL ^ FOOD STORES Serve The Finest! U. S. Gov't. Graded Choice CHUCK RMST Trimmed the National "Value-Way" To Save You Money! USDA CHOICE FIRST CUT Lb. U. t, Oovt. Graded Choice. 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No. 1 All Purpose, Medium-Size ^^ .„ ^^ NEW RED POTATOES 20 ^ 99 Natco Shortening 3^59 19 29 Reg. $695 Values Plastic Surface Tubular Steel Legs All Purpose Table/Ideal Gift Sliced or Halves ORCHARD FRESH PEACHES Flav-R-Pack ROYAL ANNE CHERRIES Flav-R-Pack CUT GREEN BEANS Orchard Fresh BARTLETT PEARS Tasty, Zestful GARDEN FRESH TOMATO JUICE Refreshing HAWAIIAN PUNCH Welch's Delicious WELCHADE GRAPE DRINK Easy Starting LUMP CHARCOAL Hershey's CHOCOLATE SYRUP WUh $15.00 Worth of Our Cash Register Taperi White They La*M can 4 No. 303 CANS 6 No. 303 CANS 3 N0.2'/* CANS $ 25o 1 4 3 3 4 5 46-OL CANS 46-OL CANS QUART CANS 5-LB. PKGS. 16-02. CANS FARMCREST ICE CREAM HALF GALLON WITH COUPON AT RIGHT No Dirt Back Wash DYNAMO Mllanl't 1890 DRESSING Chunk Style STAR-KIST TUNA Plump and Tender Grains RICELAND RICE lOfOffl INSTANT PELS NAPTHA OiunKlna CHICKEN CHOW MEIN 49c *•«*. 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