Alton Evening Telegraph from Alton, Illinois on June 27, 1968 · Page 27
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June 27, 1968

Alton Evening Telegraph from Alton, Illinois · Page 27

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Alton, Illinois
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Thursday, June 27, 1968
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Page 27
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THURSDAY, JUNE 2?, 1968 EVENING Fruits And Vegetables IDA BAILEY ALLEN Fruit juices are a dietetic asset, but not a dietetic "must" Frankly, fresh whole fruit is a better food, because it contains alt the natural elements, vitamins, minerals and bulk needed to simulate intestinal action, as well as the healing pectin, which assists digestion and peristalsis. fop Rating Apples are highest in pectin of all fruits, which makes them especially valuable. Every fam- ijy could well use twice as many. As a nation, we spend millions of dollars each year for cathartics. This is, in too many cases, a grievous waste of health and money, when two great assistants in overcoming the condition cost so little. I refer, to raw apples, eaten out of hand or grated, and plenty of plain water. 5 Fruit juices contribute a high quota of vitamins, minerals and fruit sugars, but 4hey do not supply bulk. If juice is preferred at breakfast, serve from 3% oz. to 6 oz. of orange or grapefruit juice, and at least one contrasting bulky fruit during the day. If you wish to vary the breakfast citrusf juice with some other fruit juice, make up the lacking vitamin C by serving oranges or grapefruit during the day. The citrus juices are the best buy for vitamin C, and they are budget- priced. Measurements level; recipes for 6 AmbroSia Tapioca Cream (with .Banana and Orange Sections) 1 large egg white; 3 tablespoons sugar; 1 egg yolk; 3 cups milk; 4 tablespoons quick* cooking tapioca; % teaspoon salt; % tablespoons sugar, ad» ditional; % teaspoon vanilla; % cup sliced banana; % cup angle flake coconut; % cup diced orange sections', sweet- ened with % tablespoon sugar. In l-quart bowl, beat egg white until foamy. Add 3 tablespoons sugar and continue beating until soft peaks form* Mix egg yolk, milk,-tapioca, salt and additional sugar in a l-quart saucepan. Let stand 5 minutes. Cook-stif ovef m* dium heat until mixture comes to full boil (6 to 8 minutes). Very slowly, stir and mix hot mixture into beaten egg white. Stir in vanilla. Cool 20 minutes. Fold in remaining ingredients. Refrigerate. tomorrow's Dinner Mixed Green Salad Bowl Gfillades—a Creole Beef Dish Hominy Grits Italian Green Beans (Fresh or Frozen) Ambrosia Tapioca Cream Coffee Tea Milk The Chef Presents Grtllades-Creole Version Of Swiss Steak pings; 2 pounds rotttid 6f sliced 94-inch thick; % cup minced peeled onion;; 3 crushed peeled sections garlic; 1 large minced seeded green pepper, with seeds; 1% teaspoons salt; teaspoon papi-flca; % cup boil ing water. Melt meat drippings heavy frypan. Put in sliced meat, together with onion, garlic, green pepper, salt and paprika. Cover fryingpan. Cook over veYy low heat, turning with _ in tiypani , boiled eltflChfed -where PARTICIPATING STOKES Hot Cross Buns Use Basic Recipe By IDA BAILEY ALLEN Among the famous buns of England none is more famous than the "Hot Cross Buns". Homemakers reading this column will want to bake and serve the traditional Hot. Cross Buns. Here is a basic recipe. Measurements axe level HOT CROSS BUNS 2 pkg. dry granular yeast or 2 cakes compressed yeast % c. lukewarm water 1-3 c. sugar y 2 c. milk, scalded and . cooled till lukewarm 3',& c. enriched flour % c. margarine, melted 1% tsp. salt % tsp. ground cinnamon % tsp. ground allspice 3 well-beaten eggs % c. raisins i/4 c. citron, finely cut 1 egg white Confectioners' sugar icing Soften yeast 3 min. in lukewarm water and stir. Add with sugar to lukewarm milk. Add 1 c. flour and beat well. Beat in melted margarine, and remaining flour sifted with salt and spices. Stir in beaten eggs, raisins and citron. Cover with waxed paper. Let rise 1 hr. or until doubled In size. Punch down, let stand covered 10 min. Roll %" thick and cut with 2" floured biscuit cutter. Place 2" apart on oiled cookie sheet. Brush tops with slightly beaten egg white. Cover with waxed paper and let rise again until doubled in size. Bake 25 min. in moderate oven, 350 degrees F. Cool and make a cross of royal confectioners' sugar icing on each bun. 3-MEATS LOAF % c. soft white bread crumbs % c. heated milk % Ib. ground beef % Ib. ground veal % Ib. ground fresh pork 2 sprigs parsley 1 egg beaten 1 tsp. salt % tsp. papper % tsp. ground nutmeg % tsp. poultry seasoning % tsp. onion powder 2 tbsp. cooking oil Combine crumbs and milk in saucepan, and simmer 8 min. or until soft and pasty, Stir often, Put beef, veal, pork and parsley through food chopper twice. Combine with crumb mixture and all remaining ingredients except oil. Dip your bands in flour, then use them to shape mixture into a short thick loaf. Brown loal all over to oil, Place in oiled low baking pan. Bake 45 min. in a moderate (850 degrees F.) oven. Baste 4 times with pan drippings, Beraove loaf to warmed platter, and MTV* with mushroom aauce, w caper sauce, Serves 6. THE CHEF'S CONFECTIONERS' SUGAR FROSTING Put 2)4 tbsp, boiling water la a pta^slaed towl. Add a few grainj Halt and $£ tap. vanilla or other- flivoring, Gradually atir to Ito to 2 c- silted conjection- ITS' raw, or sufficient to make frosting thick enough to spread. are Delightful Discoveries! Collefi Ave. AG Market 8124 College Ave., Alton 468-6109 Elm Street AG Market Kljm and Alby Stt., Alton Dial 468-801! Floyd's AQ Market 3rd and Penning, Wood River, 111. Closed Wednesday Goldman's AQ Market 1824 Highland, Alton Dial 465-8622 Neuhaus A-Q Market 201 Shamrock St., Ettt Alton, III. Dial 269-7214 Rain's AQ Food Marl 222 E. Elm St.. Alton Dial 482-0522 Smltty's A6 Market 720 Edwardsvllle Rd., Wood River Dl.—Open Sundays and Holiday! Third St, AG Market 120 Third St., East Alton, OL 264-4511 Uptown AG Market 282^ Humbert, Alton, HI. Dial 485-1211 LEAN MEATY ROUND STEAK PORK STEAK * * * * * CENTER CUT Ib. 89c FIRST CUT LB... 100% BONELESS HAMS 79 59 ROASTS- Whole Lb. HALF Lb. 95c SLICED & TIED Lb. $1.05 PORK BUTT ROAST . PIKES PEAK ROAST . SIRLOIN TIP ROAST . ROLLED RUMP ROAST Boneless Lb. Boneless Lb. Boneless Lb. 55c 89c $109 $109 NORTHE CHICKEN OF THE SEA Krey BACON .Lb. 69* TUNA 3 1/2 Size Cans SLICED BOLOGNA — PICKLE or SPICE LUNCHEON . . . . . «*• 65c HUNTER WIENERS ..... ' 59c 4-roll Pkgs. MAYROSE — LINK PORK SAUSAGE < 65c ORCHARD - SWEET ARKANSAS SEMI-FREESTONE - YELLOW MEAT PEACHES 3-59' MADE BY COLONIAL IN STAY-FRESH BAG BETSY ROSS BREAD ASSORTED FLAVORS SURFINE CAN SODA 379c 25c Jumbo California—Vine Ripened CANTALOUPES . , Home Grown—Stringless FRESH GREEN BEANS Calif.—Thompson SEEDLESS GRAPES.. Calif .—Red Santa Rosa PLUMS ..... 2 49c Washington State WINESAP APPLES...3 89c BORDEN or PEVELEY ICE CREAM :v 12-oz. Cans LAROE 11-LB. LOAVES 89 2 GAL. Serve 30c—Reg. 99e 69 HEINZ STRAINED Jar Calif. Sunklsr— Large JUICY LEMONS D ~59c California U. S. No. 1 la* WWW POTATOES 10 - 79° CUP THIS COUPON MODESS MRS. TUCKER'S SHORTENING A. G. POTATO CHIPS . . . CAPRI LIQUID DETERGENT . STA-FLO STARCH . . . MANHATTAN COFFEE . ROXEY DOG FOOD . . . GREEN GIANT PEAS . . A. G. GRAPEFRUIT SECTIONS CAMPBELL'S PORK & BEANS A. G. MIXED VEGETABLES . A, C. SPINACH , . . . HUNT'S TOMATO SAUCE . . Sorry • Limit GIANT Fid! Lb. 22-oc. Bottle Z-Quart Bottle 1 Lb.! Lb. 10 i-Lb. Caiu • • S. 39c 2 Cant 436 SWANSDOWN CAKE MIX n. 29e RtfvJtr U's 35 With ttM* ¥ MOD WIT VOTH THit ••»•*«*«* Ml jp A.Q. KOSHER CHIP PICKLES , , FLAVOR KIST COOKIES . . NABISCO SNACK CRACKERS SUNSHINE HYDROX COOKIES SUNSHINE HI.HO CRACKERS fen Pbf* 88-os. FROZEN FOOD TURKEY • BEEF FRIED CHICKEN Pkgs. FAVORITE: COOL WHIP Quart C ENGLISH MUFFINS CREAMETTES 41 o FISH STICKS ,.«»«, 4§* MACARONI & CHEESE 2

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