Alton Evening Telegraph from Alton, Illinois on July 18, 1963 · Page 26
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July 18, 1963

Alton Evening Telegraph from Alton, Illinois · Page 26

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Alton, Illinois
Issue Date:
Thursday, July 18, 1963
Page:
Page 26
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ALTON EVENING THURSDAY, JULV 18,1963 Lemon Rice Stuffing Fine Dish hy feOtftf Mi RARftER Those who, for religious reasons, eat fish on Friday have welcomed the fillets that are generally to be found, at least, )n the frozen-food department of any market. Ij-ninn ttlcc Stuffing 1 5-pound fish (trout, red snapper, cod, wh i t e f i s h, bass, pike) Salt and pepper 2 cups cooked rice \b cup slivered almonds 2 tablespoons minced parsley 1 teaspoon grated lemon rind ',6 teaspoon basil Butter or margarine. Wash fish and season with salt and popper. Combine rice, nuts, parsley, lemon rind, basil, !4 teaspoon salt and a dash of pepper; mix Well. Stuff prepared fish. Sew or close cavity with small skewers and lace with twins. To facilitate removal from pan to serving platter, place fish on oiled brown paper, buttered cheesecloth or foil for baking. Brush fish with butter or margarine. Bake at 400 degrees for 45 minutes. Makes 8 to 10 servings. Fish Stuffing 2 cups soft bread crumbs 2 tablespoons lemon juice 1 teaspoon salt \k teaspoon pepper '4 cup chopped parsley cup butter, melted Combine all Ingredients and mix well. Use for stuffing fish or fish fillets. Yield: about 2 cups stuffing, enough for 1 3-pound fish or 6 fish fillets. HOMOGENIZED LIMIT 3 With $10.00 or More Purchases Excluding Cigarettes and Sale Fryers Old Style Cream Freezers Popular To make croutons for Caesar Salad and other dishes, cut slices of white bread In one-half nch cubes, toast the bread cubes In garlic-flavored olive oil until golden brown and crisp —keep heat low and allow plenty of time for this. * s U.S. INSPECTED FRESH WHOLE MINUTE STEAKS RIB PORK CHOPS BY THE PIECE BRAUN- SCHWEICSER BONELESS BEEF STEW \ HIHO'S lOoz, 29c OREO'S Ib. 49c MRS. ALLISON'S—Reg. 39o COOKIES 4 PKGS. 1 9TH and />7ALBY Alton's finest RIGHT TO LIMIT OPEN FRIDAY NIGHTS TILL 9 P.M. ICECREAM 59 A-G SALAD MANHATTAN COFFEE FOOD KING OLEO 19 DRESSING 29 C FLAV-R-PAC INSTANT POTATOES '£ 19' 2 • BRACK'S PICK-A-MIX CANDIES OHIO BOOK MATCHES ALL POPULAR BRAND CIGARETTES With $1.50 Purchase—LIMIT 2 TIDE COMET CLEANSER FACIAL TISSUES 2 £ 49 C 2 Reg. tic Cans «" - M H. r«wi«u iiaaviEJ 49 C PUFFS 50 ....Pak ...Ctn, 10 C $029 SHURFRESH BISCUITS LIMIT 3 CANS LARGE HEAD i 1 • • • BANANAS LIMES OR Doz. LEMONS ... 4 By CECILY BUOWNSTONE Associated 1'rcfts Food Editor "Dear Food Editor — I am 8 years old. My papa is always talking about how when he was small my granddaddy put the Ice-cream freezer on the porch every Sunday in summer to make ice cream and then my papa helped turn the handle and had the dasher to lick all by himself. My mamma keeps saying those days arc gone forever and there isn't that sort of freezer around anymore. Papa says if your mother says so it must be true. Please tell me the truth, is there still a hand-cranked ice-cream freezer? Virginia O'D." Virginia, your mother is wrong. She has been affected by the skepticism of a skeptical age. Yes, Virginia, there are hand- cranked ice-cream freezers still being made. They exist as certainly as do small boys and girls.. Alas! how dreary would be the world without them. There would be no childlike faith then, no poetry, no romance to make tolerable this existence. Not have hand-cranked ice- cream 'freezers! you might as well not live! The best things in the world are those that children love and grownups recall with tenderness and laughter. Who can conceive or imagine a world without hand-powered invention In just a few years now Virginia, we will be orbiting a hand-cranked ice. cream freezer to the moon. TRUE LEMON SHERBERT (For hand-cranked or electric freezer) l k cup sugar 1 cup light corn syrup 3 cups milk Grated rind of 2 lemons % cup lemon juice Crushed ice Rock (ice cream) salt In a bowl stir together the sugar, corn syrup, milk, grated lemon rind and lemon juice unti the sugar dissolves; don't worrj about the slight curdling. In t 2-quart freezer, freeze according to manufacturer's directions or use general directions below foi electric or hand-cranked freezer Makes about 1% quarts. Double recipe for a 4-quart freezer. Electric freezer method: Fi dasher into can. Pour sherbe mixture into can; set can into tub. Pack tub full with alternate layers of crushed ice and rock salt, using 8 parts of ice to : part salt (8 cups crushed ice and 1 cup rock salt). To start, use about a 3-inch layer of ice in the bottom, then alternate ice anc salt. Occasionally drain meltec ice; add more ice and salt if needed. If freezer has multiple speeds, turn on low speed at beginning, Increasing power as mixture freezes. When mixture is thick but still soft — in about 20 minutes — remove dasher. Wipe top carefully, pack down sherbet; cover; plug hole. Fill to top with ice and salt, using 4 parts ice to 1 part rock salt (<1 cups crushed ice to 1 cup rock salt). Cover with a large folded cloth or towel. Ripen 2 to 3 hours or until firm. Itnml-criiiikcd freezer method: Use directions for electric freezer, except turn by hand using a slow action in the beginning, and increasing speed as the mixture thickens. Turn until crank no longer turns easily. tilppnlng Note: Instead of ro packing sherbet in Ice cream freezer, pack in suitable con taiiiers and place In home-freezer until firm. It gets better and better as H mellows! flavor Note! The amount o lemon rind and juice called foi in this recipe makes a sherbe with a langy flavor. It's particu larly delicious served with vanilla ice cream. a small Indentation in the center of each and add a Httlc sharp cheese spread and a sprinkle of pnprl ka. Bake ns usual. TASTE CATS LIKE .,. A STRONQHEARI PRODUCT Split fcock Cornish gam§ hefii before brolllfigf OH the (JUtdeof grill. Mnko them cOfripact by skewering the leg to the body and folding back the vtfflt lip under the wing. ike Radio, flavor? Crush a dove and adcl It to thfe buttef or margarine used for brushing broiled chicken. ttend Telegraph Want Ads Dally DUKE BAKERY 810 Hoiiry —Dial HO 2-2622 FRESH BAKED GOODS DAILY We Specialize la Wedding and Party Cakes Vary Menu During Summer By EDITH M. BARBER During the summer we are likely to vary from our usual menu pattern, especially on weekends. Instead of serving a "sit-down" dinner at night, we may plan a picnic or at least a cookout for midday. If we have had a day in the country and the open air, it is a most convenient practice to have something ready to serve in the refrigerator when we come home. This might be soup and sandwiches or a hearty salad. If we would like something hot after what has been perhaps a cold midday meal, the sandwiches made ahead of time may be popped into the oven and baked a short time before supper. If they have been wrapped in foil, they will be hot and ready to eat in just a few minutes. By the time the coffee is ready, the sandwiches will be also. Baked Ham and Cheese Sandwiches 6 slices cheese 6 slices cooked ham 3 dill pickles, cut in half lengthwise 6 frankfurter rolls 2 tablespoons prepared mustard. Place cheese on meat, pickle on cheese; roll up and set in frankfurter roll; spread with nustard. Wrap in aluminum foil. Before serving heat in 400' (hot) oven 10 minutes. Yield: 6 servings. Baked Corn Beef Sandwiches Va pound sliced, corned beef 6 slices Swiss cheese % cup well-drained sweet- pickle relish 6 frankfurter rolls, .... Prepared mustard Arrange corned beef on cheese. Place pickle relish along one end of each cheese slice; •oil up. Set in frankfurter tolls spread with mustard. Wrap in aluminum foil; bake in 400° hot) oven 10 minutes, Yield; 6 servings. «p lew, General Feature* Corp.) Si x •»f" <!*•>*•> BECAUSE A»P VALUES STRETCH YOUR FOOD DOLLARS EVERY WEEK, THERE'S.^ r r i,. > s COME SEE... YOU'LL SAVE! A&P helps.you to keep more of your income by cutting down on your food bill I You get to choose from a store-wide selection of fine foods — low, low-priced every day! You also get valuable Plaid Stamps at A&P— good for many fine gifts! And any time you want extra value —. choose quality-famous A&P Exclusives: Jane Parker Baked Foods, Ann Page Fine Foods, and A&P Coffee. ENJOY COFFEE MILL FLAVOR To enjoy all the flavor you pay for... hot or iced ... buy whole-bean coffee, see it ground. (Once coffee is ground, flavor fades faster ever? in a can.) You see A&P whole-bean Coffee ground for your coffeemaker right in the store to give you COFFEE MILL FLAVOR . . . FRESH-GROUND FLAVOR YOU CAN'T GET IN A CAN I MILD AND MELLOW I-LB. BAG O 3-LB. BAG $ |59 RICH AND FULL-BODIED I-LB.BAG 3-LB. BAG VIGOROUS AND WINEY I-LB. BAG 3-LB. BAG Red Circle 59* T' • Bokar 61' T 7 Ann Page Fine Foods ' i ANN PAGE STRAWBERRY RED RASPBERRY or BLUEBERRY Pure Preserves YOUR CHOICE 2 - 69 t Tastes like choice home-made preserves... yet they're specially priced. Wonderful as a spread or as a topping for ice cream! Jane Parker Baked Foods $•%*/>>£•';" "4"* 7^W&f*WM v*t& «**mam*^ " '^•SiSSS JANE PARKER Angel Food Ring I-LB., 1-OZ. REG. 49c 39 Serve this light, fluffy cake tonight and listen f' to the cheers. Extra-good topped with fruit or ice cream. Priced for savings! £ Peanut Butter Sultana Brand Special Sale Save lOc 2 * 69 tomato Ketchup ANN PAGE Our Finest Stock Up 6 14-Oz. Btls. DUTCH APPLE CINNAMON Jane Parker Fresh Daily, Regular 55c g Save lOc Today Pie 45 I !£?••/:.? m Chunk Tuna Pink Salmon ^(P'^H^ B r (B .''^WP ^^^P ^1^ . ilBP WP H ^Br ^^ ijf ^if ; ' *UF SANDWICH or B^||_ FRANKFURTERS If OIIS Reg. 29c Each Save 9c today Jane Parker A&P Light Reg, 2/59c Coldstream Alaskan Cream Rich 3 STQRI5 TO 5IRVE 411 PIASA, ALTON f WASHINGTON SQUARE, ALTON 9 20 W, EDWARDSVILLE RD,, WOOD RIVER

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