The News from Frederick, Maryland on June 3, 1970 · Page 30
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June 3, 1970

The News from Frederick, Maryland · Page 30

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Wednesday, June 3, 1970
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Cooking Fish Outdoors Can Be Fun Outdoor Fish Cookery Thousands of people agree that food rarely tastes better than when properly cooked out-of- doors. The reason? Probablybe- cause the open air, the relaxed, congenial atmosphere, and the tantalizing aroma of outdoor cookery all combine to whet the appetite and sharpen the taste. Fish and shellfish are no exception to this happy rule, and almost all varieties adapt readily to outdoor cooking and eating. Whether your equipment is a simple charcoal grill, an elaborate electric or gas grill, or a primitive campfire, the results can be equally successful and the eating equally good. The four important rules to remember for successful outdoor seafood cookery are: Care in selecting and preparing the fish and shellfish; Cooking the seafood until just flaky when tested with a fork. Overcooking of tender, succulent fish and shellfish is apt to toughen and dry them; Controlling the heat; and Marinating, basting, or coating the fishery products to keep the juices in and dryness out · HOW TO BUY: Fish are marketed in various forms for different uses. Know these forms or "cuts" when you buy WHOLE - as the fish comes from the water. Before cooking, it must be eviscerated and scaled; usually the head, tail and fins are also removed. DRAWN - whole, eviscerated fish, Ususally the head, tail and fins removed. DRESSED or PAN-DRESSED whole, eviscerated and scaled fish. Usually the head, tail and fins are removed. Ready to use. STEAKS -cross-section slices from large dressed fish. Ready to use. HOW TO BUY: FILLETS - sides of the fish, cut length-wise away from the backbone. Ready to use. STICKS and PORTIONS pieces of fish cut from blocks of frozen fillets and having uniform sizes, ranging in weight Tasty Dessert Peachy Ice Cream Drink Have you ever thought of serving a refreshing fresh fruit flavored ice cream drink as dessert rather than the usual pie, cake or pudding? There are many delightful possibilities for this type of refreshment and one tasty example is Peachy Cooler. This flavorful combination of fresh or frozen peaches, ice cream, milk and eggs makes mis beverage as elegant as the fanciest and most complicated desserts. A butter- rich cookie such as Lemon Coconut Cookies will be the perfect accompaniment with Peachy Cooler. Milk is a vital food and should be included in everyones diet every day. Each member of the family requir.es a different amount of milk depending upon his age and body needs. For example children need three to four cups daily while teenagers should have four or more cups. Adults, on the other hand, require two or more cups since they are no longer growing yet need the nourishment of milk to maintain healthy bodies and body function. PEACHY COOLER 4 eggs, separated 1/8 teaspoon salt 1/4 cup sugar 1 package (12 ounce) frozen sweetened sliced peaches, defrosted, or 1-1/2 cups sweetened sliced fresh peaches, finely chopped in blender or mashed 1 tablespoon lemon juice 1/8 to 1/4 teaspoon almond extract 2 cups chilled milk 1 pint vanilla ice cream Whipped cream Peach slices, optional Beat egg whites and salt until they hold soft peaks. Add sugar gradually; continue beating until stiff and glossy. Combine egg yolks, peaches, lemon juice and almond extract; mix well. Add milk and ice cream; beat until smooth. Fold in egg whites. Serve in tall chilled glasses. Garnish with whipped cream and peach slices, if desired. Makes 8 to 10 servings. LEMON COCONUT COOKIES 1 cup butter 1/2 cup sugar 1 egg 1 tablespoon lemon juice 1 teaspoon grated lemon rind 2 cups sifted all from one to several ounces. Ready to use. When ordering fresh or frozen fish or shellfish, tell your dealer how you plan to serve it. If you wish the head, tail and fins removed from the whole or drawn fish, or if you wish the fish cut into serving-size portions-, ask your dealer to do it. He will also open oysters or clams ready for serving - or shuck them ready for cooking. HOW MUCH TO BUY: The amount of fish to buy per serving varies with the recipe to be used, the size of the serving, and the amounts of bone in the fish. Count about three ounces of cooked, boneless fish as a serving -- a little less for small children and a little more for adolescent boys and men. The follow table can help you decide bow much fish to buy per serving: Whole, 3/4 pound; dressed or pan-dressed, 1/2 pound; fillets or steaks, 1/3 pound; portions, 1/3 pound; sticks, 1/4 pound and canned, 1/6 pound. Fish may be purchased fresh, frozen, and canned. OPERATING A GAS GRDLL: To light the grill - raise the hood or uncover. Remove grid, if manufacturer recommends. Strike long style match or light a soda straw. Turn gas valve to "high" -followmanufaturer's instructions if grill has pilot light. Hold match at ignition point. Leave valve on "high" to preheat, but do not lower hood. If burner is below food, preheat for 10 to 15 minutes. If burner is above food, preheat for one minute. Before placing food on grid or rotisserie, adjust valve to proper setting. Experience and personal preference will help you learn best setting. With outdoor grills, allow for climate conditions. Follow manufaturer's directions for cooking on grid and and for grill Refreshments For Teen-Agers When you're entertaining teenagers, be prepared to serve plenty of food. Studies show that teen-agers have higher nutritive requirements than any other age group--and they have appetites that match! To help satisfy these high requirements, food served between meals should provide its share of the day's total need for calories and nutrients. And, teen-agers, along with the rest of us, appreciate good food attractively served. Fruit Punch served between meals does contribute both calories and nutrients to those high teen-age requirements. The ice cream in the recipe is a good source of the nutrients found in milk, and the pineapple juice is a source of vitamin C. Along with Fruit Punch, serve an assortment of butter cookies and petit fours, For petit fours, bake a sheet cake, then cut in squares, and decorate with a butter cream frosting. In addition to supplying enough food for teen-agers, be sure that what is supplied contributes both calories and nutrients to their doets. FRUIT PUNCH 1 6-ounce can frozen pineapple juice concentrate, defrosted 1 10-ounce frozen strawberries, defrosted 2 pints strawberry ice cream 4 7-ounce bottles chilled lemon-lime carbonated beverage. Combine pineapple juice concentrate, strawberries and 1 pint ice cream; blend until smooth. Pour into chilled punch bowl. Add chilled carbonated beverage. Spoon remaining ice cream over top. Serve in punch cups. purpose flour 1/2 teaspoon salt 1 cup coconut flakes (3-1/2 ounce can) Cream butter and sugar until light and fluffy. Add eggs, lemon juice, and r i n d and beat thoroughly. Add sifted flour and salt and mix well. Stir in coconut. Drop from a teaspoon on ungreased cookie sheets or for pressed cookies chill dough slightly and force through a cookie press. Bake at 325 degrees for about 15 to 18 minutes or until delicately browned. Makes 3-1/2 to 4 douzen cookies. NOTE; This is not an unusually sweet cookie. OPERATING A CHARCOAL GRILL: H your grill is of the charcoal variety, here's how to start the fire: Line the bottom of the fire bowl with heavy-duty aluminum foil for easier cleaning later. To prevent the grill from burning, line the bottom of the firebox with a layer of small pebbles or vermiculite. This permits the fire to breathe, giving more heat from the coals. Make charcoal layer slightly wider all around than the food to be cooked on the grill. Start the fire sufficiently in advance so you will have a good bed of coals when you start barbecuing. One method used, which takes about 45 minutes, is stack briquets in pyramid, and soak lightly with any recommended charcoal lighting fluid. Let stand one minute, then light. Many commercial forms of lighter fluid, easily ignited mats, and other lighting aids are available. WARNING: ATALLTIMESTAKE PRECAUTIONS WHEN LIGHTING THE FIRE. NEVER USE GASOLINE! When the surface is covered with a gray ash, spread the coals evenly and the fire is ready. FOR SMOKY FLAVOR: Wood chips from apple, oak, maple, hickory, and cherry give smoke flavof to fish. Soak chips in water at least an hour before using, so they will give maximum smoke and not burn too rapidly. On a charcoal grill, add a few chips at a time to the charcoal while cooking. If chips flame up, add more wet chips. For a gass grill, scatter wet chips directly on the ceramic briquets for added flavor, or - for a more subtle flavor - wrap them in perforated foil before placing them on the briquets. REMEMBER: NEVER OVERCOOK FISH. Cook only until they flake easily when tested. HAPPY OUTDOOR FISH COOKERY! Party Pies In Glorious Arrays Pie, oh glorious pie! What would the modern homemaker do without you? From main dish to light and airy concoctions . . . all of these may be considered pie if found in a shell. Perhaps, however, the most popular ol the pie class are those that add a final touch to dinner menus ... the dessert pies. Add to your dessert pie repertoire one of these glorious versions. Ice cream, fruited sour cream and cheese favorites make glamour party pies. Try one of these and make pie a great finale to your menu. All contain dairy foods to add extra nutrition to your meaL DEVONSHIRE STRAWBERRY PIE Crust: 1 cup vanilla wafer crumbs 3 tablespoons butter, melted 10 whole vanilla wafters Filling: 1/4 cup sugar 1/8 teaspoon salt 1 envelope unflavored gelatin 1/2 cup milk 1 egg, beaten 2 cups creamed cottage cheese 2 tablespoons lemon juice 1 teaspoon vanilla 1/2 cup whipping cream, whipped Topping: 1 package (10 ounces) frozen sliced strawberries, thawed 1 tablespoon cornstarch Whipped cream For crust: combine crumbs and butter. Press evenly over bottom of nine-inch pie pan. Stand whole wafers upright around edge of pie pan. ChilL For filling; combine sugar, salt and gelatin. Add milk and egg; mix. Cook over very low heat just until mixture coats a metal spoon. Cool. Place cottage cheese in blender contaner; blend until smooth. Add cooled custard, lemon juice and vanilla; blend. Chill until mixture begins to set Fold in whipped cream. Pour into pic shell. Chill. For topping: drain strawberries. Blend together strawberry syrup and cornstarch; cook, stirring constantly, until thickened and clear. Stir in strawberries and spoon over filling. Serve plain or top with whipped cream, if desired. Makes one nine-inch pie. MARMALADE CREAM PIE 2 packages (3-1/2 ounces each) vanilla pudding and pie filling, not instant 3 cups milk HEART DIET ·te Veal Ragout The Frederick County Heart Association offers the following fat-controlled recipe,. For additional information on heart diets, call 663-3189. VEAL RAGOUT (Calories per serving: 300) % cup corn oil 2 Ibs. lean veal cut in cubes 2 onions, large--sliced 2 clove garlic* minced 1 tablespoon brown sugar % green pepper, chopped 1 tablespoon parsley, chopped 1 tablespoon dried rosemary teaspoon salt teaspoon pepper Ib. mushrooms sliced cup water Heat corn oil in a large skillet. Brown veal cubes on all sides over high heat. Lower heat and all all other ingredients except mushrooms and green pepper. Cover and simmer over tow heat for about 1% hours until tender. If the meat appears too dry, add more water as it cooks. Ten minutes before the veal ragout is done add the green pepper and sliced mushrooms. Serve over noodles. Makes 6 servings. ; Children Of All Ages Will Enjoy These Dips Graduation, whether from grammar school or high school* is one more step in growing up. And* with each step, children want to act more like adults. TLis desire to act like adults even extends into the area of food. If your graduating son or daughter requests a "grown up" party, you can comply with the request AND serve foods that you know are good for your still- growing child. Dips and spreads made with dairy products are good tasting and provide necessary nutrients, too. The beverage can be milk but not served in sturdy, utilitarian glasses. Instead, choose small glasses and garnish the rim with a strawberry or banana slice. Of course, adults also like dips made with dairy products* And, the nutrients they provide are important for adults, too. At your next party for either adults or children, plan to serve these two dips made with dairy sour cream. SOUR CREAM HAM DIP 1 cup dairy sour cream (1/2 pint) 2 2-1/4-ounce cans deviled ham 1/2 teaspoon paprika 1/2 teaspoon garlic salt Few drops liquid smoke, optional Combine all ingredients; mix well. Chill thoroughly before serving. Makes 1-1/2 cups dip. SOUR CREAM CHUTNEY DD? 1 3-ounce package cream cheese, room temperature 1 cup dairy sour cream (1/2 pint) 1/4 cup chopped chutney 1/2 teaspoon curry powder Beat cream cheese until smooth. Stir in remaining ingredients. Chill thoroughly before serving. Makes 1-2/3 cups dip. FOOD FOR ENDLESS APPETITES Golden cheese melting over crispy bread makes a good- tasting and nutritious snack as well as a satisfying lunch. CHEESE SANDWICH BOATS 2 cups shredded Cheddar cheese (1/2 pound) 1/2 cup sliced stuffed olives 1/3 cup diced green pepper 1/4 cup minced onion 1 hard-cooked egg, chopped 1/3 cup catsup 2 tablespoons prepared mustard 1 teaspoon Worcestershire sauce 1 loaf Italian or Vienna bread, cut in half lengthwise 1/2 to 2/3 cup softened butter Combine cheese, olives, green pepper, onion, egg, catsup, mustard and Worcestershire sauce; mix. Spread cut surfaces of bread with butter. Top each half with an equal amount of cheese mixture. Broil four to five inches from heat source until cheese is melted and lightly browned, about five minutes. Cut each half in six thick slices. Makes 12 slices. Facts About Ice Cream A recent nationwide survey brough out some interesting facts concerning one of America's favorite foods--ice cream. Of the people interviewed in the survey, 96 per cent had purchased ice cream in the previous six months. The survey also showed that ice cream is a frequent item on the grocery list. Of the people interviewed, 84 per cent purchased ice cream in the supermarket, and 85 per cent of all the ice cream purchases were planned before entering the supermarket. According to the survey, the most popular way to serve ice cream is in a dish. For those who have not discovered how delicious ice cream is when served in a beverage, we offer the following two recipes. These recipes are made with ice cream flavors that continue to head the list of favorites -- vanilla and strawberry. To conduct your own survey, prepare both recipes and then vote to decide which recipe is the favorite in your house. 1 teaspoon vanilla 1/8 teaspoon nutmeg 1 cup (1/2 pint) whipping cream 3/4 cup thick marmalade or preserves 9-inch baked pastry shell Combine filling and milk; bring mixture to full boil over moderate hea^ stirring constantly. Cool, stirring occasionally to keep filling smooth. Stir in vanilla and nutmeg. Whip 1/2 cup cream; fold into pudding mixture. Spread 1/2 cup marmalade or preserves over bottom of pastry shell. Cover with filling mixture. Chill well. Whip remaining cream. Spoon around edge of pie and drizzle with remaining marmalade or perserves. Makes on nine-inch pie. PINEAPPLE SOUR CREAM PIE 1 cup sugar, divided 1/4 cup flour 1 cup crushed pineapple 1 cup dairy sour cream 2 tablespoons lemon juice Few grains salt 2 eggs, separated 8-inch baked pastry shell Combine 3/4 cup sugar and flour in top of double boiler. Add pineapple, sour cream, lemon juice and salt. Cook and stir over low heat until mixture thickens; place over boiling water. Beat egg yolks slightly, stir in a little of the hot pineapple mixture, then return to mixture in double boiler. Cook and stir for two minutes longer; remove from heat and cool. Pour cooled filling into cooked pie shell Cover with meringue made with egg whites and remaining 1/4 cup sugar. Bake in slow oven, 325 degrees, 15 minutes or until delicately browned. Remove from oven and cool on wire rack, Makes six servings. NEAPOLITAN ICE CREAM FLOATS 1 cup chocolate syrup 1 quart milk 2 pints sof ened vanilla ice cream 2 pints strawberry ice cream Drizzle 1 tablespoon chocolate syrup down sides of 6 to 8 chilled tall glasses. Place in refregerator or freezer while preparing floats. Combine remaining syrup, milk and vanilla ice cream; blend until smooth. Pour into prepared glasses. Top with scoops of strawberry ice cream. Makes 6 to8 large drinks. GRAPE ICE CREAM FLOATS 1 1-pint 8-fl. ounce bottle unsweetened grape juice, chilled 2 pints vanilla ice cream 2 teaspoons grated orange rind Combine grape juice, 1 pint slftened ice cream and orange rind; blend until smooth. Pour into 6 chilled tall glasses. Top with scoops of remaining ice cream. Makes 6 servings. BUTTERSCOTCH PECAN PIE 1 pkg. butterscotch pudding and pie mix (4 oz.) 1-1/2 cups milk 1/2 cup dairy sour cream 1/2 cup coarsely chopped pecans 8-inch baked pastry shell 1/2 cup whipping cream Pecan halves Combine pudding mix and milk in saucepan. Cook according to package directions. Cool to lukewarm stirring several times. Fold in sour cream and chill. Fold in chopped pecans. Pour into baked pie shell, top with whipped cream and decorate with pecan halves. Makes six servings. LAYERED PINEAPPLE PUDDING CAKE 3 cups sifted cake flour 1 teaspoon baking powder 1 teaspoon soda 1 cup sugar 1 cup (1/2 Ib.) butter 2eggs 1 cup (1/2 pint) dairy sour cream 1 teaspoon vanilla 1 can (1 Ib. 5 oz.) pineapple pie filling. Sift together flour, baking powder, soda and sugar. Cut in butter. Add beaten eggs, sour cream and vanilla and beat thoroughly to blend. Spread half the batter in a greased and lightly ftoired 13 x 9-inch loaf pan. Spoon pineapple filling evenly over top. Spread remaining batter over filling and top with crumb mixture that is made by combining 1/4 cup each flour, butter and firmly packed brown sugar. Bake in moderate oven, 375 degrees, about 45 minutes, or until a cake tester inserted in the center comes out clean. MEALS FOOD PAGE Ptf»C-10 IBB NEWS, Itetakk, Maiytai Week's Food Economies June is Dairy Month. Milk and its by-products are produced for consumption by persons of all ages. For the food value it supplied milk is a nutritional bargain says, Virginia McLuckie, Food Economist, Baltimore Of. fice, Department of Markets, University of Maryland. The age of a person does not mean there is no longer a need for using milk in the diet Children should have four glasses, adults two glasses and teenagers, pregnant and nursing mothers may need five to six glasses of milk daily. Milk is our best source of calcium. It would be impossible to ingest large enough quantities of other foods rich in calcium to supply daily the amount of calcium in one glass of milk. Besides calcium, milk supplies phosphorus, B vitamins, protein, vitamins A and D. To make milk palatable and refreshing follow the rules of C--clean, cool and covered, as milk absorbs odors and flavors and loses riboflavin in contact with sunlight and heat. If you don't drink enough milk, use it in cooking of custards, soups and in other milk products like cheese and ice cream. We have standards set by law that insures us of getting a uniform, wholesome product with every purchase. In whole milk the milk fat must be 3.5 per cent or higher with 12 per cent milk solids by weight otherwise the milk must be labeled skim milk. The milk is pasteurized to insure wholesomeness and to add keeping quality. Most milk today is homogenized which is a mechanical process done after pasteurization to dispurse the fat evenly throughout the milk. Besides fluid milk there are flavored milks and drinks, cultured milks, egg nog, cereal milk and formula diets for infants. The evaporated and nonfat dry milk are economy purchases for milk users. June is Dairy Month. During the spring period when milk and dairy by-products are in heavy supply we urge the greater use of these nutritious foods. Today the milk on the market appears in many forms to appeal to the tastes of consumers and their demands. At the dairy counter you will find pasteurization on the label of fluid milks. There is plain pasteurized milk, homogenized and fortified, whole and skim milks for your choice. Since state law sets the standards of milk fat and total milk solids by weight each purchase you make will be of the same quality. Whole milk is required to have 3.5 per cent or more milk fat. Any less amount in milk fat must be labeled skim milk. Milk may be fortified with vitamin A and D and additional non-fat dry milk solids. These are regulated by standards and are so stated on the milk con- tainer label. You may purchase other types of milk such as flavored milk and milk drinks; soft curd milk}' low fat milk; sterile milk; cereal milk; concentrated milks; cultured milks; egg nog and formula diets. These are fluid milk products we enjoy regularly. Consumption of low fat milks has increased as the users feel the need to reduce calories. The evaporated milk consumption per capita is gradually decreasing each year. The use of non-fat dry milk has increased considerably as its quality has improved with better processing methods. Only the milk fat and water has beenremoved from non-fat dry milk. There are three keys to keeping milk quality. Refrigerate it promptly as exposure to sunlight alters flavor and causes vitamin loss. Keep milk covered as it absorbs odors and flavors readily. Close the container after each use. Keep milk cold, under 40 degrees F. to preserve freshness and flavor. Just remember the three"C's"-- clean, cool, covered. Nutritionally speaking you get more calcium from milk and its equal in form of cheese, ice cream, frozen custards and cultured milks than any other food you can purchase. Milk is essential if you are to get all the recommended daily 12 milligrams of calcium in the diet. Children 'should get four glasses daily, teenagers and new mothers five or more glasses and adults two glasses daily, H you prefer use part of your milk quota in cooking in form of custards, cream soups, puddings and other foods. In addition to calcium you get phosphorus, riboflavin, protein, vitamin A, and vitamin D. Milk everyday is for everyone regardless of age. Check your own milk usage, then use your recommended daily quota. Other items for your shopping list should include fresh strawberries while local fruit is plentiful, fresh pineapple, rhubarb, new potatoes, cabbage and onions and fresh asparagus. Shop for sales on beef, particularly quick cooking cuts, roasts and fryer chickens and eggs. CHEESE FONDUE 4 eggs, well beaten 2 cups hot milk 2 cups soft breadcrumbs % pound cheese shredded (2 cups) Vt teaspoon salt Combine all the ingredients. Pour into a greased baking dish and bake at 350 degrees F.(moderate oven) for about 40 minutes -- or until set and lightly browned on top. Serve at once. 6 servings. One third cup milk per serving plus almost 1 cup milk value in the cheese. Doctor in the Kitchen 9 by Laurence M.'Hursh, M.D. Consultant, National Dairy Council JUNE IS DAIRY MONTH Ever heard of bootleg milk? Pm told it was a common term in public health circles some 40 or 45 years ago. As such, it represented the battleground for early struggles favoring pasteurization and other purity and safety measures that make milk the highly regarded product that it is today. The battles were real, too. There was, in some quarters, great opposition to tuberculin tests of cattle. Enforcement by State officials often met with hostility. Many consumers, too, resisted pasteurization in the false belief that the process impaired the nutritional quality of milk. PROCESSORS TOOK LEAD But the public health interest was clear and dairy leaders supported by public officials insisted upon clean farms, healthy cattle, and impeccable handling during the processing and distribution of milk. Pasteurization was often instituted by dairy processors without legislative requirement Many dairies provided their own inspections of farms to insure proper conditions. So the agitators lost. There never was any validity to the argument that pasteurization impaired fiie nutritional value of milk. The only constituents affected are vitamins Bl and C. But vitamin C is not abundant anyway in raw milk, and while vitamin Bl is reduced somewhat, milk still supplies a significant amount in the daily diet. On the other hand, the only epidemics traced to milk for many years were due to unpas- teurized milk, or inadequately pasteurized milk. But during the hectic early days, when a city began requiring pasteurization of milk sold within its borders, milk depots selling the unpasteurized product sprang up beyond the city limits, and were patronized by considerable numbers of skeptical citizens- for a while. And, that's the origin of the term "bootleg milk" since much of it happened during the prohibition era following World War L SAFE MILK NOW Today, we are blessed with sweet pasteurized milk from clean, healthy, tuberculin tested cattle, bottled and cooled for our good and safe nutrition. Because it's Dairy Month, it is worth being reminded of this fact. For the handling of milk, as much as any food product, has been in theforefrontof meeting public health requirements. In the consumer interest, this most delicate and perishable food product is miraculously handled from farm to your table. It is a story of ingenuity, of agricultural and industrial responsibility, and of the consumer getting what is well deserved-a quality product. SUNDAY DINNER Potatoes bake at the same time as a meat loaf Meat Loaf Tomato Sauce Oven Potatoes Broccoli Lemon Pie Beverage OVEN POTATOES 4 medium (about Impounds) potatoes 2 tablespoons water 1 tablespoon butter, soft Paprika Peel potatoes and cut in half crosswise. Place close together in a baking dish into which they just fit. Add water. Cover tightly with foil and bake in a preheated 350-degree oven urtil almost tender--about 30 minutes. Uncover. Spread butter over potatoes and sprinkle with paprika. Continue baking, uncovered, until tender--15 minutes or more. Makes four servings. 331 N. Market St. to 9PM. *tt PJf. SAVE 30e With This Coupon Toward Tho Purchaso King Sizt DOWNY 64 fl. oz. btl Carmack's Supermarket Offer: 6/3/70 Thru 6/9/70 SAVE /5c With This Coupon Toward The Purchase Of Giant Size TIDE 3-lb. 1-oz. box Carmack's Supermarket Offer: 6/3/70 Thru 6/9/70 SAVE 70c With This Coupon} Toward Tho Purchase Of Nbfay FLOUR 5-lb. bag: Carmack's Supermarket Offer: 6/3/70 Thru 6/9/70 t: Snow White Pure Granulated SUGAR 5-Lb. Bag Regular or Drip NY-TOP COFFEE Lb. Can 59c All Purpose WHITE ULY FLOUR 5-Lb. Bog 39e Priec* Effect** An Tw.. I, 1

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