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

Alton Evening Telegraph from Alton, Illinois · Page 23

Alton, Illinois
Issue Date:
Thursday, April 23, 1953
Page 23
Start Free Trial

FAG1 TWENTY.* OVB ALTON fiVBNMO TKLEORAPH THURSDAY, APRIL U, 1013 Gennan-AmerfcansLikePickles, AndKnowHowtoPutThemtoUse ' UPStDE«DOWN P1CKLR LOAF German cookery In It* rich use of By OAVNOR MAODOX NEA Pood and Markets Editor Pickles—all kinds—are part of the American menu. But American* of German descent seem to use them even more frequently than most of us. At least that's the way it seemed to me recently when I ate my way through Wisconsin, noted for' its many fine German cooks. , Here are two ideas I picked up there, each rich with the tang of pickles: Upside-Down Pickle Meat Lout (Makes 4-fl servings One-half cup fine dry bread crumbs, J /4 cup milk, 1 pound ground beef chuck, '/a pound lean pork shoulder (ground), U cup sweet pickle relish, 1 tablespoon horseradish, 1 tablespoon prepared mustard, 1 teaspbon Worcestershire sauce, 1 teaspoon salt, dash Tobasco, '2V 3 tablespoons minced onion, 2 tablespoons chopped parsley, 1 egg (slightly beaten), Vt cup sliced sweet gherkins. Soak bread crumbs in milk. In a large bowl, combine remaining ingredients except sliced gherkins. Add bread crumb mlxutre and mix well. Arrange shweet gherkin slices over bottom of a greased 9x5x3- inch loaf pan. Place meat mixture over gherkins. Bake in moderate oven (35; degrees F.) 1 hour and 30 minutes or until done. 'Braised Liver Creole '(Makes 4-6 serving*) Two tablespoons butter or mar- bftftrs <hP distinctive murk of invert plrklfl rcllfth nnd ffhrrkinn. Rarine, I pound sliced beef liver, 2 tablespoons all-purpose flour, 1 large onion (sliced t, 1 medium- sized green pepper (chopped), 1 No. 2 can tomatoes, V* cup sliced dill pickles, 'i cup chopped parsley, l'/i cups sliced carrots, 2 lea- spoons salt. In a heavy skillet, melt butter or margarine. Dredge liver with flour. Brown liver with onion and green pepper In skillet. Add tomatoes, dill pickles, parsley, carrots and sail; mix lightly. Cover and cook over low heat 1 hour or until liver and carrots are done. Poached EggS. Creamed Green m o oetaa\Can Form Cheese Sauce Makes Meal LUNCHEON I»y CECILY BURMISTER Island-style salad bowl*, deviled eggs, hot biscuits, coconut cake, tea with lemon, (recipe for starred dish follows): Ingredients: Mixed salad green?! (Including fresh young spinach), celery crescents, chopped green onions (including tops), drained canned tuna, drained pineapple tidbits, salt, pure monosodium glutamate, freshly ground pepper, mayonnaise, curry powder. Method: Put salad greens, celery and green onion in large salad bowl; top with chunks of tuna and pineapple in desired proportions. Sprinkle with salt, monosodium glutamate and pepper. For the dressing, use the proportion of 1 teaspoon curry powder to each cup of mayonnaise; mix well. Toss dressing with salad just before serving. Poached EgfB and Cheese Sauce on Toast, Buttered Asparagus,; Cookie*, Beverage, f Recipe for Starred T31sh Follows:) Pcmchcd Rut,* ami rjheen« Sauce i Ingredients: 2 tablespoons butter or margarine, 2 tablespoons flour, VK. teaspoon dry mustard, V6 fed- spoon Worcestershire sauce, 1 cup milk, 1 cup firmly packed grnted chcddar cheese, salt, eggs, toast, paprika. Method: Melt butter In heavy saucepan; blend In flour, mustard and Worcestershire. Add milk all at one time nnrl rook nnd stir over low heat until thickened and bubbly. Add cheese nnd continue to stir until melted. Add salt to lasts. Remove from hen, but keep warm. Makes 1'i cups sauce. Poneh ORES until yolks are firm; arrange one egg on each slice of toast; pour U cup of the cheese sauce over each egg; sprinkle with paprika. Put any remaining cheese sauce In cov- Basis of Meals Brollrt Chicken, Green Beans In Cream*, Parsley Potatoes, Pickled Beet Satad, Bread iftd Butter, Special Fruit Cup, Beverage, (Recipe for Starred Dlih Follows) orw>n Beam in Cream ; Ingredients: 1 cup heavy cream, i t tablespoon lemon juice, H tea*! spoon salt, 1 No. 2 can freen map I beans, 2 tablttpOOM butter or: margarine, H cup fine dry bread i crumbs, paprika. | Method: Have cream at room temperature; mix In lemon Juice; ! let stand about 5 minutes until i cream' thickens somewhat. Stir in salt. Pour One-half of cream Into 8-inch heat-resistant glass pie plate. Drain beans thoroughly; arrange over cream in pie plate; pour remaining cream over beans. Molt, butter; mix in bread crumbs; sprinkle over top of beans; dust with pnprlka. Place In slow (325F) oven just until hot—15 to 20 minutes. Makes 4 servings. A club to provide Sports for prisoners has been formed in Calcutta. ered container and store in refrigerator for later use. CKMM MAMS THE ^•1 <**" C10ROX i* to* 1 ?.. .•* • •• YM, Clorox makts linens snowy-whlti,.. removing ivt n dlnglness and ihibborn stains. Still more Important, Clorox makos llnons hygtonically cloan. No other homo loun- doring product equals Clorox in germ-killing otcloncyl Htrt't anpthtr big Clorox b«n»fit. It dtodor. 1*01 • . . mokti coHoni and llnint frtih smtlling wh»thtf driad indoon er out. And f»m»mb*r, Clorox, • liquid, eentoini no Qfitty particlat to damogt your woth and wcititr. Iff «xtro gcntlt, Irat from cauitic, mad* by an txdu» fivt, patcnttd formula. CIOIOX moktf kitchiB urfKH wflitory, t gvmt, ugly «»n» and I- . f*y u* Mile* H^fu^n 9- ttlfki 'til laog M yam §>alaJMvA vUtca«it«ti. !««•> you gtt ild «i *4»I (• -•"•» " •• ™ <P ' '*v «^*^I^P^P^^^™^»^ ^f^f^ Idbl *nr ilam <y HM may uw ^|S C^ftCAM A—^^-I^_*. A_.._.tA_k >**f f * - •- mrm^^^^ '* ' ''• • '& • • 'S/'&_ '&''',. •rand* ifltf *M tor rouruff the* _, •tANTOM ere, CWTAINS31UOHTCREAM " I've been proud of my CLOROX-clean washes tor 30 years! ICA FANCY ORANGE JUICE 46-01. 4sfl Cant 4111 All Fllvon JELL-0 PUDDINGS 3 Pkgi. 25 CHILI HOT No, 303 Cant BROOKS BEANS...2'25 TENDER SWEET PEAS No. 303 Cant GREEN GIANT ... 2'« 37 •Here's Your Answer-The Very Lowest Prices in Years On The Finest . . . U. S. GOVT. GRADED CHOICE BEEF All Bone and Excess Fat Removed-Eat All The Steak You Want-Cut the Way You Like It! COMPLETELY BONELESS U. S. CHOICE—WHOLE—TOP OR BOTTOM BONELESS ROUND STEAK IK. 69e U. S. CHOICE—TOP OR BOTTOM ROUND BONELESS BEEF ROAST ib. 69° U. S. CHOICE—CUT ESPECIALLY FOR YOU! SWISS STEAKS n>. 69° LEAN!^FRESHLY GROUND GROUND BEEF ib. 39c Swift's Premium—Bonelesi Firtt Cut ! Veal Roast lb.59c Pork Chops lb.49c Sunrise—BRAUNSCHAV£IQER or Swift, Armour, Sunrtae k^ulll lotT— MfMVn W4.^a«^4» TT^^A\««M«W Ul •• _ __ M4^ Lge. Bologna.... Ib. 45c F«nks Ib. 49c V V Frpchnr Rrnnrl Armour Star—Sealed Pack Sliced Bacon..... Ib. 69c Cod Fillet Ib. 39c RETURN WRAPPER FOR 100 REBATE Cerber's Strained BABY FOODS Can 9 Blua Label KARO SYRUP lV 2 -lb. O1 c BH. C • Flavor Kisr SALTINES i-lb. Sunshine GRAHAMS Mb. Pkg. "It Whips" MILNOT 2 Tall Cans Contadina TOMATO PASTE 6-or. Can SIMOMZ Quart HV-POWER No. SOO Can LIQUID WAX . . . . 98c TAMALES ...... 27c SIMONIZ 12-Oz. Can HY-POWER No. 300 Can BODYGUARD .... 98c CHILI CON CARNE.. .35c SIMOMZ x. Can ARMOUR'S BODY SHEEN . . . . 98c TREE SIMONIZ t-Oz. Can ARMOUR'S 18-Oz. Can 47c 12-Oz. Can AUTO PASTE . . . . 75c CHOPPED HAM . . . 57c 16-Oz. Can STEW 39c fresh Fruits & Vegetables! ARMOUR'S V. S. No. 1 FLORIDA SEEDLESS In Mesh Bur STYLE 8I»« Can GRAPEFRUIT .... 5 39c STAR-K 1ST TUNA . . 34c In Mesh'Bay 5 - 39c In tyMh Bag 3 "• 25c 4 in carton . . 23c U, 8. No. 1 FLORIDA JUICE ORANGES . . U. 8. No. 1 TEXAS YELLOW ONIONS . . U. 8. No, I TKXAS "FUIX MOON" FRESH TOMATOES . FROZW FOODS RIROSCVK t-Oi. Cam ORANGE JUICE ... 2 - 3Sc "»»" BRAND 10-0*. PUg*. CHOPPED BROCCOLI . 2 - 35e ... SWEET PEAS 19c Shop & Save at IGAl CHARLIE'S SUPER MKT. 9D\ SINCLAIR AVB. SOUTH ROXANA DAUIR'S SUPER MARKET 901 CENTRAL, ROXANA, ILL, ELM ST. MKT. ELM AND ALBY STS. ALTON, ILL. HAWTHOHNB * CENTRAL RIVER GOLDFARB'S SUPER MKT. 28 FERGUSON, ' WOOD RIVER KNIBB'S IOA MARKET BUNKER HILL, ILLINOIS MATHIAS FOOD MARKET HARTFORD, ILLINOIS Rowrs IQA MARKET I7H AMD FERQySON, WOODWVBR ETt •BVENTH 114 4LTON.JLL1NOIS

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 8,600+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free