Alton Evening Telegraph from Alton, Illinois on April 16, 1953 · Page 23
Get access to this page with a Free Trial
Click to view larger version
April 16, 1953

Alton Evening Telegraph from Alton, Illinois · Page 23

Publication:
Location:
Alton, Illinois
Issue Date:
Thursday, April 16, 1953
Page:
Page 23
Cancel
Start Free Trial

Page 23 article text (OCR)

PAGE TWRNTY.rO ALTON RVSNINO TftUKUtAPH TMURIDAY, AFR11, i* UN e new war •t ftft* Fm*» ami Marten ftrttfiff Ont Of this best ctjoks vw» ktww Is Mltfcl ItegneiV 8be NVPS In New tot* and hai been called "The Bmitem of Owe* Cookery." She eilts our attention to the fart *here in more ways to cook a ouck than HoasHnU It. Here Is one »: her remarkable variations: qimrtemt Dnekllng with fntn lanre (Ytetdi I servings) fvm Long Island ducklings, 3 cups oram?e Juice, 3 tablpspotms cornstarch, 1 teaspoon salt, 1 trw spoon ginger, Itt ctips rmvH orange sections, 14 cup halved maraschino cherries, H cup honey, 2 teaspoons kitchen bouquet. Quarter duckling, removing neck, wing tips and backbone. Arrange duckling, skin side up, on rack In large shallow roasting tpan. Bake In slow oven (325 degrees F.) until duckling is lender, about 114 to 2 hours. Meanwhile, place fruit juice In saucepan, using fresh, canned or diluted quick-frozen juice. Add the cOrnstarch, salt and ginger. Bring to boll, stirring constantly, then i roll SOMETHING DtPMMlRNT In rtwcWIflR eookflfy, try qtnirtrrml Long Inlftnd dtiehtlnf with fruit remove from hrAt. Slit orange sections. Add orange sections and chf-rrics to the sailed 1 . Aflrr J',4 hours, brush duckling with a mixture of the honry nnd klitclipn boiiqufit. i Whon duckling is nonrly done, heat sauce thoroughly. Arrange (he brown quarters of duckling on warm serving plotter. .Serve accompanied with the fruit sauce. Note -- Cook neck, backbone, wing tips and giblets to make a soup stock for another meal. Versatile Table What pleasures and privileges we have living In these modern times I Everything Is planned to make life easier and more comfortable, yet gracious as in the past. For today's home, unlike the mansions of yesteryears, is small, well-planned with space and time saving an Important consideration. Apropos of this whole scheme of easy living is this Duncan Phyfe drop-leaf coffee table, extremely functional in itself, but doing double fluty as a silver storage place. The" table is of warm, glowing mahogany, graceful of line wilh no give-away bulk to tell its hidden secret. The silver chest within is lined with burgundy red tarnish- preventive fabric. It harbors the Enchantment silver (1881 (R) Rogers (R) ) that blends all the splendor of the curves and scrolls of the old master into bold, modern line. A Aagnificent and efficient addition to any home. The knitting machine was Invented by ft man who became angry at his sweetheart because she paid more attention 1o her knitting than to him. Pound Cake With Orange Filling Has New Tivist 1 tablespoons birttcr or tmirgnr- ine, l'/i tablespoons flour, 1 A cup sugar, 1 tablespoons grated orange rind, % cup orange juice. Vi teaspoon salt, 1 egg yolk, beaten; ] small loaf pound cake, wnlnut sauce. Melt butler In a sauce pan. Blenc in flour. Add sugar, orange rind orange juice and salt. Cook untt thick, stirring constantly. Gradually add small amounts of hot mix lure to beaten egg yolk until both are combined. Cook for an additional two minutes, stirring constantly. Place between 2 layers o; pound cake. Serve with walnu sauff. Yield: 12 servings. On an average, 11 to 14 pounds of manganese go into every ton ol steel. Without this addition, stee would be weakened by ils own oxygen and sulphur content. Snappy Sardine Broil Will Spark Delicious Meals Cream of Tomato Soup, Snappy Sardine Broil*, F'ruit, Crisp Crackers, Cole Slow, Beverage. (Recipe for Starred iDlsh Follows) Ingredients: 4 slices bread, teaspoons mayonnaise, 1 teaspoon finely grated onion (Juice and pulp), H cup C,A pound) grated chedciar cheese, one .TK-ounce can Norway sardines, paprika. Method: Toast bread lightly. Mix mayonnaise, onion and one-ball the cheese. Spread on one -side of each slico of toast} Drain sardines and arrange over mayonnaise- cheese mixture; sprinkle remain ing cheese over sardines. Dust with paprika. Broil slowly tinti cheese melts and begins to bubble Serve at once. Makes 2 to 4 servings. "Canasta" is the most generally played card game in the Unitec Stales, according to the Eneyclo* pedla Britannica. Almond*, Olives Provide Many WimderfnlMmts y fl/ITWOfl FWH! RfHt MnrkPtt Rdttnr As you drive uji ami down Cftl- fomift, you UPC proves of olive and almond* am! you got to hinklng of ffoort things to ent, us- im «rf nature. Hew «r* wo drlpBtp fhotiRMfa we had along he way: ftnnffta 4-ft) Onp-fhlrd cup roasted unblaneh- wl fllmondi, .1 thbleapnoMf butter or mnrRfirinp, 4 tablespoons flour, : run milk, ft fenspooni i«H, ^ pnanoon paprika, U mip mushroom*, '4 rup gr«tnd American :hpp«c, 3 e*RS. Chop almond!) of put through bod chopper, using medium knife, Molt butter and blend In flour. Add milk and rook and stir until think* ened. Add salt, paprika, muih* rooms and cheese and cook over low heat until cheese melts. Separate egg*. Beat yolk* and whites separately. Sttr yolks and almonds Into cooked mixture. Fold n whltps. Turn Info greasnd 1 quart casserole and set In pan of hot water. Hake In moderately hoi oven (375 degrees F.) 45 minutes, Serve at once. Olive ItuhbH (Served 4) Two tablespoons butter or margarine, 2 tablespoons flour, 1 cup :omato Juice, 1U teaspoons salt, \<t teaspoon Worcestershire sauce, dash cayenne pepper, 116 cup» grated sharp American cheese. 1 egg, 2 tablespoons chopped pars* ey, ^ cup chopped ripe olives, 5 Holland rusks. Melt butter and blend In flour. Add tomato Juice, salt, Worcestershire sauce and cayenne and cook and stir until thickened. Add cheese and cook and stir until cheese Is melted. Gradually blend in lightly beaten egg, parsley and olives. Continue cooking 3 to 4 minutes longer. Serve on rusks. Puts On Blut Bonnet To Get Most For The Money! MRS. RICHARO CONTE You, too, will love BLUfi BoNNBf Margarine's delicate, sunny-sweet flavor I BLUB BoNNBf makes bread, toast, hot rolls, and vegetables taste better than ever! You'll appreciate BLUE BoNNBr'a nutrition. Unlike most other mar- garines, BLUB BONNET contains both Vitamins A and D—as much year- round Vitamin A and D as you get hi the high-priced spread for bread! Yet BLUB BoNNBf Margarine coatt lest thtttt half as much an the high-priced spread. So put on BLUB BONNBT and 6s <ure of "all 3"-» flavor, Nutrition, Econom-e-el NOW GET TOPIC GREAT HEW PRODUCT use it like evaporated milk •I .^—r • •! i AT AMAZING SAVINGS! WHIPS! ION ANY PRODUCT of iu kind you've ever tried. That's what you'll say about Topic, great new food product you use in place of milk or cream. YOU'LL prefer Topic's fresh, delicate flavor. You'll love the way Topic enriches your cooked dishes .the way Topic creams your coffee to perfection. And you'll want to serve delicious Topic whipped toppings often. CIT Topic today... it's top*! t Net tvapMOttd milk or crtam. • No canned flavor. a Uit Topic at milk for cooking...ai cream for cofftt, certalf. whipped topping*. TOPIC IS TOPS! No war Your Grocer*! DILICIOUI BLIND OF 5 FRUITS Hen Is I real bargain! Thursday, Friday and Saturday, your neighborhood Tom-Boy Store will feature this popular fruit from the well-known Hunt line. Hunt Fruit Cocktail is a delightful blend of 5 dt- lidous fruits which makes it ideal to serve in various ways. It can be served as it comes from the can—Just chill and serve. Use it in tarts or pie, as a topping for ice cream, with cereal or in any number of icebox recipes—Buy several cans of cocktail this week and make sure it's Hunt—yeu'll save! * JUICY FRUIT • DOUBLEMINT • SPEARMINT-A Real Value! WRIGLEYGUM 5i 29 HUNT FRUIT COCKTAIL 14-01, "» \ Cans DEL MONTE BRAND—Rich Golden Slices or Halves—Sweet ftipe PEACHES . . Big 9. 2! No. 2V4 Can TH! "1MN-1" MIX YOU KNOW-Tested by the Betty Crocker Staff L "ge Jl •• g BISQUIGK . 41 American Beauty MACARONI or SPAflHITTI 2 , 7 02. Pkgs. MACARONI TUNA FIIH SPECIAL 4 ots. elbow macaroni 1 nan turm fish 1 cup grated carrots 8 mips mid. white sauce H cup crumbs l tableapflon peanut butter Conk 1 cup macaroni In « cups of hotllnf salted water 10 mln. Drain and blanch, Arrange macaroni, flstl, carrots and White sa«c« alternately In layers in castemle. ftlfthd crumbs and peanut butter and cover tojr of casserole. Bafte In moderate oten (8B0 e F.) 40 min. Serves 6. U. S. GOVERNMENT GRADED Pure Ground Beef £. 79 C FOR THAT FIRST BARBECUE OF THE SEASON Lean, Meaty, SMALL—2 IDS. and down Completely Part Ready SPARERIBS . 2' • 89c SKINNED WHITING , " 35e SKINLESS WIENERS . 49c BRICK CHEESE . 57c Rrey's Or Luer's Ready-to-Eat . . /% A I A ^ A "t Kraft's 0-ot. Smokey Garlic & Bftcort Sharp GALAS .... 47c rurrcE: LINKS ^ ««. tt* (ftftlf-Sklnned-Cr^ O Vac Wrapped) ^Rtt^t LlPllVd 4t ****• DOC "l<Vesher Brand" 1-lb. Carton Tom-Boy %'g Spreading COD FILLETS . ' 35c MARGARINE . 27c TOM-IOY COFFEE Lb. Bag PORK LOIN ROAST RIB PORTION RECIPES FROM LAST NIGHT'S KRAFT TV THEATRE LOIN PORTION Lb 45* HI-C ENRICHED ORANGEADE Big 46-oz. Can FRESH CORN ON THE COB RIBBON LOAF 1 loaf of Ice Box Rye Bread Kraft Garlic Pasteurized Process Cheese Food Link* Slash the leaf Into medium slices, almost to the bottom. Between all siloes place slices Of cheese food links and place the completed loaf on ft baking sheet. Bake in a moderately hot oven, 400°, until the cheese food melts. KRAFT QARLIO CHEESE FOOD LINKS ? Ol. Country Fresh Golden Bantam. Large Ears b u. s. NO. i 3 EARS 17 c Sunkist—Full of Vitamlni—U63 Size ORANGES.... 27 For Springtime MenU—Florida POTATOES... 5 35c MANY ISLAND DRC8SINQ t cup Kraft ^IttyoniiHU» 'i tablespoon* chopped celery I (ttblenpuou drained pieltl* 1 tablespoon finely chopped fellih parnley 1 table«poon finely chopped I tableipOOiu t)ittiup~- «tuff.ed olives Uash of cnyeuue HUuil nil of the IniredlentK und chill. Hierve with lettuce and cu- 0iunb«r KRAFT MAYONNAISE TALLER, TASTIER CAKIS IVIRY TIME WITH OCCIDENT CAKE MIXES 3 9kt*> ^m^M^ D9 ALL PURPOSE OIVILS FOOD Markil L 0. How Markil Incite Md Pwi, Attw ant* M* Cka 4tt«i MM itote «. AM«« BMMTM* Jmuu'i Mvktt 0, WiRm MirkU Wrt lUrW NarUu Mark* 111 ***** Itelwttf MMlfMd Hi! Biaw«, Alton .*• MM* «Jiti Jfc, W*M MtM IM teuM

Get full access with a Free Trial

Start Free Trial

What members have found on this page