Alton Evening Telegraph from Alton, Illinois on July 25, 1963 · Page 28
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Alton Evening Telegraph from Alton, Illinois · Page 28

Alton, Illinois
Issue Date:
Thursday, July 25, 1963
Page 28
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25,1963 .' • ' ALTON PAQfi TWUWTV-M1H18 Eating is Inexpensive ,;.''» • , Caw.3jy .' • .1* yiai can enjoy gertl oti tWat outside grifl Mtteiiit h>v^ Ing to dig '4ay down Irttd the e*eh«fU6f«t}«,a a-pound .«• terg- «• flank steak, found it about 3 minutes td a side, on each side, Mth a mallet of rolling, frfti. frit steak 1ft ft bowl and pmjf 2 cans (S-ounces each) of tomato sauce over, Refrigerate f6r 24 hours, turning occasionally, fteniove and drain the steak, saving the sauce, tirush steak with melted butter Iffd bfbif;lft.'ft folding wire grill Wrtfl ft fikM !jro\vH o^etch side, We dustoljvtfth g6^p\Sfth and freppef during the bf offing". Meat the tomato sauce in which you tnarjnated the meat, and sea- Son U to your own taste — salt and pepper, gartiti salt, celery salt, chill powder, Worcestershire, Maggt ^Bailee, fiipftdfiodlUni gluta- rtiate powder at* suggestions. Cut the steak diagonally in paper- thin slices and serve on hot buns, with the hbt sauce, fenrtttened MM* Orientole Use ffoien ocean perch fillets, 01 fillets of any other fish of similar Size, first marinate them several hours ( In a marinade made by combining *A cup lemon Julcej 4 teaspoons soy sauce; teaspoon ginger; 3 tablespoons brown sugar; 3 teablespoons salad ttil and; U cup beer, Shake In a jar with a tight-fitting cover, pour over the fillets and let them marinate in the refrigerator. Cook on a folding Wire grill over good FRIDAY-SATURDAY, JULY 26, 27th •FT STEP r- t \ FLORMAN'S INTERIOR LATEX Finest Flo-Co-Sheen Velvet Finish. Brush or Roll On O88 ^ Reg. $5.95 <THarfe3 HANDY LADDER FOR HOME Sturdy construction, steel reinforced, wide paint shelf Reg. $8,10, Now $ M95 FLOKMAN'S SEMI-GLOSS 000 PRECISION .MIXED ' COLORS. REG. llOS, coals, brushing constantly with the marinade and turning frequently. The marinnde will suffice for 4 to 6 portions of fish, ttnftnlndft lie Mexico An unusual Mexican tossed affair which uses a hot sauce, and we do like it. For 4 to 6 people, dice 4 small green peppers, 2 medium onions and 5 small tomatoes. Combine the vegetables In a bowl, toss, and let refrigerate an hour or so. Cut 5 slices of bacon in small dice, and cook Until crisp in a lot skillet. Stir In Vi cup vinegar and 3 tablespoons chili sauce. Salt, pepper, chili powder and jatllc sail may be added to taste. Stir and cook until sauce boils jp,. pour over the vegetables, at once, toss well, and serve immediately. Southern -Yamknbobs Drain 1 can (1-pound) yams, and cut them in i-inch pieces. Cut 1- pound of cooked ham In 1-inch cubes. Provide IVa cups of drained pineapple chunks, and 4 tablespoons melted butter Into which, it you desire, a little beer may be mixed. Arrange yams, pineapple and hum alternately on 4 skewers, and brush with (lie butter. Broil over hot coals, turning and brushing with the butter from time to tima until the kabobs are nicely browned. Send YOUR favorite recipe and a stamped self-addressed envelope to the Alton Telegraph and become a life member of The Skillet Club. We'll send you a membership card to prove it. [© 1063. General Features Corp.) ; FLORMAN'S OUTSIDE WHITE HOUSE PAINT Reg. $5.75 Gallon Sale Price $439 T Sparkling \5lass FURNITURE TOPS ..' /••;••.- -' • ••' CUT ANY SIZE OR PATTERN BERNZ-0-MATIC PENCIL FLAME TORCH Burns up to M 98 15 Hours *fr HADLEYDEAN GLASS CO. .Serving Alton Area Since 2896 OPEN DAILY 8 A.M. to 5 P.M. FRIDAYS 8 A.M. TELL 9 P.M. 2615 E, BROADWAY PHONE 465-8813 Keep a jar of spiced crab apples on hand to serve with ham steaks -or pork chops that are to be cooked on the outdoor grill. (Remember to cook those pork chops until meat is white through; make a small slit to test.) Spanish moss gets its 'sustenance largely from the air and uses trees, telephone poles and fences as an anchor. , . Roquefort Is Luxury Cheese By KDITIt M. HARttKft When cheese and fruit are of fered for a dessert, we expect to be served a special type of "luxury" cheese. None Is more highly considered than the French Roquefort. It is seldom that you find either a Roquefort or Blue cheese used as ingredients of a recipe. In this country we have been accustomed to comparatively elaborate des serts such as the one for today. This calls for two types of mild cheese and for the Roquefort which gives it special character, It Is given form by the gelatin as'an ingredient. ROQUEFORT DESSKRT SALAD 3 envelopes unfavored gelatin 2 cups cold water 1 cup crumbled Roquefort cheese 1 cup cream-style cottage cheese 1 package (3 ounces) cream cheese, softened 1 cup heavy cream, whipped 3 cups orange sections 1 cup strawberry halves Water cress Sprinkle gelatin over cold w ter to soften. Cook over boiling water, stirring constantly, unti gelatin is dissolved. Cool. B e a ' Roquefort, . cottage and cream cheese until smooth. Graduallj add gelatin mixture, beating un til smooth. Chill until slightlj thickened. Fold in whipped cream Turn into 9-inch ring mold (abou 6 cups capacity).- Chill until se (about 3 hours). Unrhold. Fil with orange sections and straw berries. Garnish with water cress Yield: 8 servings. (© 1963, General Features Corp.) CALCUTTA — Because of the lowering of the eligibility age, 10, 000 qualified students under • 1 may be admitted to Kerala Uni versity. All-Purpose Cake Is Delicious By CECtLV BitOWNSf ONfe Assoelfttwf Press Fo«d fedltor What's needed in summertime s an ail-purpose cake, one that is endily put together and bland in lavor. This is the sort of cake that makes an apt partner for the fruit cups, ice cream, sherbets, water ces and other frozen desserts hat are served so often in warm weather. Here's a receipe for just Such a confection. This cake has a tex- .ure that resembles pound cake. Stored in the refrigerator, it may be sliced thin and served as needed. And it won't overpower a budget. Bake this cake some cool morn ng and store it away. Then some torrid day, serve it with the fruit or frozen desserts we've mention ed, or just "as is" at porch-and- emonade refreshment time. All-Purpose Cake 2% cups sifted flour 2% teaspoons baking powder % teaspoon salt % cup soft butter 2 cups unsifted confectioners sugar 4 eggs 1 teaspoon grated lemon dind or Vz teaspoon mace 2 teaspoons vanilla 1 cup undiluted evaporated milk 1 tablspoon lemon juice Sift together the flour, baking powder and salt. Cream butter at medium speed of mixer; add sugar and continue creaming unti light and fluffy. Add eggs, om at a time, beating well after each addition. Add grated lemon juid to undiluted evaporated milk, stir ring to mix well. Add dry ingred ients alternately with the eyapor *ated milk mixture to the egg. mix ture, beating only until almos smooth after each addition. Turn You can stretch those burger with chili con carne. Brown thi hamburgers on both sides in i big skillet, then add the chil and let it heat gently while th burgers finish cooking. Form As Well As Flavor Is Important in Omelets By EDITH M. BARBER To make a beautiful omelet is a real achievement. To deserve this adjective it must have form as well as flavor. That means it must be of what is called the puffy type. ' , Flavor is .dependent -upon the seasonings and plenty of butter that is mixed with it before cooking or upon the filling that is folded between the havles as they are turned. The other day I had a card from a traveling friend who is visiting Mont-Saint-Michel. She had visit- ed the island and followed the custom, after the long climb to the top, of lunching at the famous Poulard Restaurant. In the agsence of glowing coals, however, it is possible to prepare this omelet quite well in a modern kitchen by following the basic method. Just try the recipe and see. Poulard Omelet 8 ,eggs, well-beaten Vz cup butter Melt butter in heavy frying pan over low heat. Add eggs, beaten until light and foamy, and stir once. Continue cooking over low heat, pushing back the edges am letting the liquid run into th bottom of the pan. There will b some foam remaining on top. In crease heat and shake the pa untilHhe omelet loosens.'Fold om elet in half. Place a warm platte over pan and invert quickly. Yiel 6 servings. ~ Omelet with Vegetables Add V 2 to 1 cup caut'eed'mush rooms or cooked buttered peas, lima beans& or chopped carrots to 1 cup Savory Cre'am Sauce. Serve omelet arranged on platter with creamed vegetable between or around edges. nto a foil-lined loaf dish (9'A by by 2% Inches. Bake in a mod- rate (350 doRrnos) oven about 1 our and 10 minutes, or until cake tester inserted In center comes but clean. (Cake will have crack). Cool 5 minutes with pan set oh wire rack; turn out on rack; peel ottML-lteAdDM tt|M up atid dob! tHofSligMy «H before slicing;, to Jrtofe, cake in foil and refrigerate.^ Fresh As Spring! HALF AND HALF Pint ALL FLAVORS ICE CREAM HALF GAL. 69 Special FH., Sat., July 26th and 27th CONVENIENT LOCATIONS 2353 State St. Across from Cordea Studebaker Garage, 102 Edwardsvllle ltd., Wood River 783 E. Airline Dr., Rosewood Heights North Alton OPEN 10 A.M. to 10 P.M. 401 MM. ** "** CALIFORNIA JUICY LEMONS 18?49< ^^^•< BROADWAY & MAIN Has The BARGAINS SAVE MONEY NOW! RED NEW POTATOES iC CALIFORNIA WHITE SEEDLESS GRAPES Ifos. NEW APPLES HALF BUSHEL BASKET •••••••••••••••••••••••••••••••i SWEET SUGAR 1C CORN AT BROADWAY & MAIN N^ »^ • SWEET EATING ^ ' WATERMELONS ON SALE CAR LOAD AT LOW PRICES ^^•••^ HOME GROWN * 39 SEEDLESS GRAPEFRUIT for 1C The Kids Love 'em! CALIFORNIA ORANGES Doz. 00 DOZEN VLB, BASKET 1C THEY EAT GOOD FANCY HAND I/- * bRiYi-^ PRODUCE MARKET *• ONIONS 4 B % W 2539 IAIT 1RQADWAY > *« Hindi Ifjlimh Ib, I0o BANANAS c Ib. <l

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