Alton Evening Telegraph from Alton, Illinois on July 18, 1963 · Page 27
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July 18, 1963

Alton Evening Telegraph from Alton, Illinois · Page 27

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Alton, Illinois
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Thursday, July 18, 1963
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Page 27
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THURSDAY, JULY 18, 1963 ALTON EVENING TELEGRAPH I'WKN'JJ^SMVJ£$ Potato Salad Often Main Dish for Summer Menu tty tauitii iw. tunnrcu Summer might be called tx)tato salad season. Actually wo use this salad throughout the year, but In warm weather we are Inclined to make this hearty salad a main dish. There is no standard recipe for, potato salad. Some like the vegetables diced and some like them sliced. Some like an old- fnshloned "boiled" dressing. Others are content with mayonnaise with extra mustard as a seasoning. Some type of onion belongs In potato salad, tn the spring we like scalllons, often called spring onions. Sometimes sliced boiled eggs are combined with' the other Ingredients and fnay be used sliced in the salad or ns a garnish. » • Oid-fashlaoned recipes usually call for the use of old potatoes, but just as delicious though different is a salad made with new potatoes. i'OTATO SALAD 3 cups diced or sliced boiled potatoes J /i nup chopped onion '/4 cup diced celery 1 plmlentb, diced 1 cup diced cucumbers, or % cup diced pickles Vt cup French dressing Cookr»d salad dressing or mayohnaHe Mix potatoes, onion, celery, plmlento, cucumbers, or pickles with French dressing, which should be well seasoned, and let stand in refrigerator 1 to 2 hours. Mix with cooked salad dressing or mayonnaise, serve on lettuce, and garnish with parsley. Yield! 6 servings. Note: If mayonnaise is Used, add prepared mustard to season highly. When preparing shirred eggs, cover the dishes with aluminum foil and the eggs won't harden over the top. This ts Season To Buy Fresh Greens Produce »y EDITH M. Bo read (o do over your menu plan If when you go to market you find certain vegetables are of such good quality and cheaper than they have heen. At this lime of year It is difficult lo plan ahead, but it is encouraging lo find that with warm weather actually beginning to arrive more products will be available. You may even be daring enough to purchase n salad green or a vegetable that are novelties to you. This is the season when you can take advantage of thqse when you like. Making Good Coffee Takes System fiy tomtit M, Coffee, the favorite American beverage. Most, of us feel that we must begin the day with a potful rather than just, a cup. Most of out 5 - coffee today romes from Bro/il. The source of our coffee beans WHS originally Arabia. it may surprise you to learn that the coffee bean is the seed of the berry which is picked when it is fully ripe. After the pulp has been removed the beans are roasted and often blended, always by experts. Because the original coffee bean came from Mocha in Arabia, and from- the island of •lava, for many years good quality coffee was called by one name or the other.. Today most of us buy by brand. At one time coffee was often adulterated with chickory, which is still used in some countries of Europe and in our own South because the final blend Is liked better than the straight coffee. Drip Coffee Allow 2 level or 1 rounded tablespoon very finely ground coffee for each measuring cup (8-ounce) freshly boiling water. Put coffee In strainer, cover with upper part, and pour in freshly boiling water. Cover, and allow to remain in a warm place uhlil water has finished dripping through the coffee. Remove .strainer containing coffee grounds and water re- rcptacle. Cover and serve. If a stronger beverage is desired, use more ground coffee; 'never pour the dripped coffee through the grounds a second time, as this produces a bitter flavor. Percolated Coffee Allow 2 level or 1 rounded tablespoon steel-cut coffee to each measuring cup (8-ounce) freshly drawn cold water or freshly boiled water. Place water in pot and coffee in the strainer, and heat. Aftef coffee begins to percolate, lower heat and allow to bubble gently from B to 12 minutes, or until the bubbles appear foamy through the glass top. Remove the strainer containing coffee grounds. Over- percolation produces a bitter beverage. DonH Overcook Lamb By EDITH M. ttAKBEtt (not be offered \vilh it. If you like, Most of. us prefer lamb well- cooked even though the French disagree with this praclice. There Is no general rule except what you like yourself. Of course, it goes without saying that lamb should never be 1 overcooked. there may be a choice of one or the other. Usually lamb is more plentiful in the spring and therefore prices should be lower. The usual exception is the price of the chops, especially those from the loin 01 Mint sauce or jelly is thr usual! rib. Actually, for the amount of chosen accompaniment, but there is no reason why currant jelly may meat, that they offer, chops are always expensive. Apples Require Flavor PLAID. STAMPS COME SEE...YOU'LL SAVEI HIDDEN HUNDREDS of WINNERS ALREADY WIN! TV SETS • RADIOS • BAR-B-Q GRILLS • CAMERAS • WATCHES Plus 4,018,000 Plaid Stamps No Limit To The Number of Times You Enter Seething $ % Jsmttl M. ISAttBEtt Johnny Applcseod may hnve been a legendary tigure as sotne believe, but we owe much to those adventurers who took with them to new settlements yoting apple- trees or seeds. Almost every home had at lenst one apple tree and some had orchards. The early apples are ready to pick in mid-summer and crab apples, which we do not like in raw form, are valued highly for Jelly. The whole fruit can be spiced (or use as a relish to serve with meats. ^' "Regular apples" have too mild flavor to make very good jelly, "or this reason we often flavor lis with mint and to improve the olor we add a little commercial oloritig. Apple Mint Jelly 1 cup chopped mint leaves and tender stems nun undone .ft. a c a s s n u B cauBBBBcnq o-a.u o a u u C.H c s 50 EXTRA* With the PurchaM of Costello'i FROZEN DESSERT Coupon txpircs July 10 ctn. Farm Fresh Top Quality Fully Pressed, Plump WHOLE FRYERS Lb. Tomato Juice Cut-Up Fryers | K M J% I •' _ ^^M ^^l^^k ^^^^^^ ^^ ^^* A&P Fancy Quality. Serve chilled at breakfast os a "pick-up" anytime. 46-Oz. Tins 99 Fresh Fryer Breasts Dill Pickles Sugar Wafers Polski Wyrob Whole Kosher Wavor-Klst Assorted 2 3 01. Jars 39c Pkgt. 59° $400 Fresh Fryer Legs U. S. Gov't Inspected 2 to 2V'2 Ib. avg. TRAY PACKED PAN READY !4 cup boiling water J 4 cup sugar 4 cups strained cooked apple juice 2Vz cups sugar Green coloring Combine mint, boiling water and sugar, and let stnnd over- light. Heat lo toiling and strain hrough cheesecloth. Heat apple nice in large kettle, add sugar, ind stir over heat until sugar is dissolved. Add strained mint lavoring and enough green coloring to give desired tint. Bring lo boiling and cook over high heat lo the jelly test. Skim, and pour into hot sterilized glasses. Cool until jelly has set, and seal with hoi melled paraffin. Yield: 6 8- ounce glasses. Chicken Curry Is Favorite for Buffet Supper By CECILY BROWNSTONE AP Newsfcaturcs Buffet Supper Chicken Curry Party Rice Sniveled Green Beans Rolls Romaine and Artichoke Salad Fruit in Wine Jelly Party Rice 1 cup long-grain rice 2 to 4 tablespoons butter Vis cup flaked coconut, packed J /i cup toasled slivered almonds 1 can (3'/a ounces) Frenchfried onions. Cook the rice according lo package directions so grains are dry and separate; with a fork lightly mix in the butter, then coconut and almonds. Meanwhile heat onions according to directions on can; arrange over rice mixture. Makes 6 servings. MESSINA — A south Italy raincoat maker has announced he is switching to plaslic products. Favorite Treat for Children NABISCO PREMIUM Saltines Special Sale Serve with Soup or A&P Tuna 1-Lb. Pkg. 29 Smoked Pork Butt Sliced Bacon Large Bologna BONELESS "Super-Right" FANCY QUALITY i b .69c Franks "Super-Right",Armour,Mayros,e, Mb. Swift or Hunter SKINLESS Pkfl. French Fried Haddock u.65c Super Right Sliced Lb. r/in/tif flMtpiiMn Fancy onnmp Peeled and opined l'/a Lb. $ e ag A L 59 A&P Frozen Buy 5 and get one package FREE! Vegetables Lima Beans, Peas, Broccoli Spears, Cauliflower, Mixed Vegetables, and Green Beans 6 YOU GET for FACIAL TISSUE 2c off label 2 Ii Puffs Scott Paper Towels 5 SS 1 lona Corn 10° JUST REDUCED LARGE 24 Size Serve on sandwiches or as a salad topped with one of the many A&P salad dressings. EACH HEAD Marvel KINOSFORD BRIQUETS 20 Ji 3 STARTER CHARCOAL 39c Qt. Tin* Milnot or Topic Del Monte Pineapple Juice Your Choice eappfo Grapt- truH PRINK 14-01. Tin Fancy Tin 1*01. Thi 10' 10* 10' 16 to 18 Lb. Avg. Fresh Nectarines ££ Seedless Grapes or RED GRAPES u,. 29° Fresh Peaches * 29* Golden Corn Fancy Quality New Fresh Honve Grown 3 ib, 49' 5 Eon OQ C for Av ins •- Morton Cream Pies Realemon Punch 3C $ 1 00 Pure Sugar ' • ' " ^^^?'M - _~ CANE It $139 iflf | 5-lb, bag, * i^^^? J ^^^^ W, Brand 5-lb, bag A&P SLICED or WHOLE POTATOES • /miPiP ^^^^^^^ - • ' ^BBPP ^Pff" ^|i(BP • - ^PIJ^ •• ^^^^^^^ ^^^^H^^^» YOUR CHOICE 16-Oz. Tin ONLY NELSON DSETSCHY'S MARKET SANFORD tit MAIN ST. HO 2-()<i91 Phones HO 3-0695 Kraft's—Quart Jar— Miracle Whip Only WKLCHADIO ... .3 Qts. $1.00 Welch's—20-oz. Jar— GKAPE JELLY' Sugar Creek Butter.. Ib. 70o Hi-Uo Crackers, 10-oz. pg, 25c Vnnilla Wafers... Ib. bag 2!)o Kraft's Sli'd Cheese, 8-oz. 36c Sego, All Flavors can 29o lobby's, 24 -o/.. can—Butter Beau & Ham Sauce .. .47o Beef Stew . .M-oz. can 49c Stew. Tomatoes, 803, 2/47o Pork & Beans, M-oz. 8/$l Crush. Pi'iipple, No. 2, 3/$l Whole K. Corn, 303, 2/89e J'inlt Salmon .tall cans 75c Charcoal Briquets, AA< 10-lh. bag 59o—20-lb... VU lloxoy Dog Food, 6 cans 49o S.F. Spaghetti... 12-oz. 2/35c Early Harvest Plot O / K7 0 Sweet Peas, 303 unn ** W I Ehiulale Cut Green A / AQc Itcans, Hi):) can ... ft *•*' Sliced Beets 308 2/29c Campbell's Soups — Cr, ol Mushroom, Chicken Noodle, Chicken Gumbo ....... 8/56o 2Kj-lb. <uui <IS>o RlTlJrown S. Relish, 13-oz. Jiflc Mti Brown Applo Butter — 28-oz. Jar .............. .30c Jollo, nirfhworg ...... 8/3 lo Delsey Colored M CO" •I rolls 00 Toilet Tissue Sliurflno Soda, all C/ flavors, 12-oz. ami V Longhorn Win,, Piece, Ib, <55a Am. Louf Cheese...2 llM. UBc S. I 1 '. Oioomtirgerlno, 2 Ib*. 8»<i Mefio liacon ... .Ib. pltg. 80o Skinless Winner* .... .Ib, >ltlo Fresh Qnl. Beef ..,.. .Ib. 4Bo Ground Chuck Ib. ?0o Ground I(tl. Stimk ....111. U8« I'ui-U I.oln Uowit* . . M i >b. 4Bo Frttm » • » 8, lh|» . ,,. 8 ' ftlortoa'i Ola f ttihlon lieel, 'i'urUwy, CW«M. , t

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