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Griffin Dally News
FOOD FOR AMERICANS
Baked Spareribs Are Sure Hit
By AILEEN CLAIRE
NEA Food Editor
Get out of the old sparerib
recipe rut with a sherried
prune stuffing. Pork lends it
self so well to fruits and the
ribs need only occasional
basting while they bake. To
prepare, soak prunes in
sherry the night before
Apple juice or unsweetened
grapefruit juice may replace
sherry for those who prefer
a nonalcoholic combination
although the alcohol is lost
during the cooking process.
Tax Exemptions
Federal income tax ex
emptions in the 1920 s reached
$1,500 for single persons,
$3,500 for married couples
and S4OO for other depen
dents, according to Encyclo
paedia Britannica.
■ ■ ■ ■ V V ■ Prices Effective
IJiIbU J|UJ SMOKED
HAM
FOOD STORE .
tops W. TAYLOR ST
RED LINKS 2 99*
p L . „ t . 2To 4 Lb. Avg. Weight
Cooking Meat ■ Chunk gk
STREAK-O-LEAN 39* Butt Portion
Duffey’s Fresh Pure Pork ■■ A
SAUSAGE 59* 39«
Boston Butt • Fresh
First Cuts Sliced
PORK PORK Smoke(| Ham
ROAST STEAK
39*
ib. C lb R C w .
J7 bacon , 49*
Sliced Free "
New l Rain Barrell Lassie Jane Food King Kraft's Thank You Spiced
Fabric Softner n ‘!jT Catsup Mustard Apple Rings
BIO* ». 45‘
Ck L r n I No Boil Hurst's Princess Creme Brimner Choc.
Shake n Baks B | each Pintoßeans Cookies Pies
29* «»27* 49 c "43* ’»'39*
Shurfine PrieAYi Northern Paper Marcal Facial Luxur >
Potted Meat ~ Towels Tissue
6 Cane Oft C w Can Q J q Big ft ft C 200 Oft C ft TF C
ft Limit i with 5.00 O Rolls Tj Count £ 7 Oz. IB
or More Order ■■ »
Cut Beets Dog Food Hone/Shamsl Farm Fresh PrOdUCG
® Fresh White or Yellow
2=35* 1O”.‘89 ~43 corn
Shurfresh Stiver’s Best Shurfine Local Fresh
Biscuits mYx Cake Mixes CUCUMBERS “ 10 c
iQ cns 89* 5 its 49* 3 b - 89* ueu peppers »10°
Pepsi Cola D
Ajax Wax Paper DCK inc
4 : 89* ; 49* - 23*
thank You Spiced Swel Cake Borden's Instant CANTALOUPES 3 1**1“
Peaches Frosting Potatoes large)uic ,
■ 49‘ 39* 2 c 49* | lemons * 59°
Wednesday, August 11,1971
18
Combine marinated prunes
with herb-seasoned stuffing
Baste ribs with the sherried
MALPRACTICE SUITS
BOSTON (UPI)-A Boston
lawyer says there is no record
of any doctor being sued for
malpractice after providing
emergency care. He said the
rumor that “Good Samaritan”
doctors are often sued must be
exploded.
Attorney Neil L. Chayet has
written a book entitled, “The
Legal Implications of Emergen
cy Care,” in which he described
the laws dealing with emergen
cy health care provided by
doctors, ambulance services
and other professionals.
prune juice mixed with
honey.
SHERRIED PRINES
AM) RIBS
1 cup California pitted
prunes, halved or
quartered
Sherry or apple juice,
as needed
1 rack spareribs,
approximately 3
pounds
Salt
1 package (8 ounces) herb
seasoned stuffing
Butter
Water
:, /4 cup chopped celery
2 tablespoons honey
Parsley
Cover prunes with sherry
or apple juice and let stand
overnight in refrigerator.
Cut spareribs into 2-rib
pieces: salt lightly. Bake in
shallow baking pan in 400-
degree oven for 35 to 40 min
utes. While spareribs are
baking, combine stuffing,
water and butter—following
directions on package. Add
celery and drained prunes.
Reserve juice. Remove ribs
from pan and drain off ex
cess fat. Spoon stuffing into
pan: arrange ribs on top.
Bake at 350 degrees 1 hour
Combine 1 cup of sherried
prune juice with honey:
baste ribs frequently. Serve
hot—garnished with parsley.
Makes 4 to 6 servings.
(NEWSPAPER ENTERPRISE ASSN )
Baked spareribs with marinated prune stuffing are different.
Peach Lemonade Delight
By AILEEN CLAIRE
NEA Food Editor
Fresh peaches give a de
lectable taste lift no matter
how they are served. A fa
vorite for eating-out-of-hand,
a peach also makes a dif
ferent dessert-and-beverage
treat and a memorable trifle
with rich custard spread and
ladyfingers. Peaches in
Lemonade takes a sober cue
from the elegant peaches in
champagne, popular in the
Victorian era. Fresh peach
halves are chilled for sev
eral hours in lemonade,
making a tangy end to an
inexpensive chicken cookout.
A French Peach Trifle satis
fies the yearning of those
who love rich desserts.
PEACHES IN LEMONADE
1 cup sugar
1 tablespoon grated fresh
lemon rind
4 cups water, divided
1 cup fresh lemon juice
6 fresh peaches
Combine sugar and lemon
rind in saucepan Add ‘4-cup
water and stir over medium
heat until sugar dissolves.
Add remaining 3M> cups
water and lemon juice. Peel
peaches, cut in half and re
move pits. Place in bottom
of large bowl and pour
lemonade over. Chill several
hours. When ready to serve
place 2 peach halves in each
of 6 glasses. Pour lemonade
over peaches. Makes 6 serv
ings.
Recipes from Bermuda
By THE B ASCOMES
Copley News Service
BERMUDA — At the western
end of the Bermuda islands, in
Somerset parish, is an 18th
Century home turned
restaurant-tearoom and ap
propriately called Belfield-in-
Somerset.
The house displays, most
pleasantly, many charac
teristics of gracious living
typical of that century such as
some of us see in Williamsburg,
Va. Not surprisingly perhaps,
inasmuch as Bermudian and
Virginian colonists shared their
common British heritage.
The beautiful high ceilings
are here, and the old kitchen
with large open fireplace and
brick oven. The gardens, lush
as is all of Bermuda, are filled
with poinsettia, oleander and
flowering shrubs together with
bananas, plantains, lemons and
pa paws.
1116 kitchen abounds with
18th and 19th Century con
coctions that are difficult to
locate even in encyclopedias
these days. A typical meal at
Belfield might include such
rarities as hoppin' John, baking
iron bread and syllabub. Here
are the recipes.
HOPPIN’ JOHN
1 pig’stall or snout,
or 2 ham hocks
pound pigeon peas,
or dried bird’s-eye peas
4 cups water
Sprig of thyme
h pound diced
boiled bacon
pound raw rice
Soak peas in cold water
overnight. Soak pig’s tail,
snout, or hocks overnight. Next
morning cut up tail, snout or
hocks; place in a large pot with
4 cups of water. Cover and boil
gently for 10 minutes. Drain
and rinse peas. Add to cooking
pot with sprig of thyme. Add
chopped bacon. Cover and cook
over low heat for 45 minutes.
Add rice, season to taste with
salt and pepper. Continue
cooking another 30 minutes or
so until there is no longer any
liquid in the pot. Serve hot as a
main dish or with fried chicken
or meat.
• Y-
ft?: f
Peoches in Lemonade prove interesting finale to
chicken cookout.
FRESH PEACH TRIFLE
*4 cup sugar
*/4 cup cornstarch
*4« teaspoon salt
IMe cups milk
3 eggs
1 teaspoon vanilla
1 package (3 ounces)
ladyfingers
*/4 cup currant jelly
*/4 cup white rum (or fruit
juice)
4 cups sliced, peeled
fresh peaches (about
6 medium peaches—
IMi pounds)
1 tablespoon fresh lemon
juice
1 cup heavy cream
Mix together sugar, corn
starch and salt in top of
double boiler. Cook over
BAKING IRON BREAD
Mix together v* cup of sugar,
l l * cups flour, ■’« teaspoon salt,
2 teaspoons baking powder.
Add 1 beaten egg, *6 cup milk
and a lump of butter the size of
an egg. Mix together well and
roll out on pastry board. Bake
on a greased griddle iron or
frying pan as you would a large
pancake.
SYLLABUB
England’s food authority,
Elizabeth David, says that in
the 17th and 18th centuries
there were three kinds of
syllabub. There was the
syllabub mixed in a punch bowl
on a basis of cider or ale and
sometimes both, sweetened
with sugar and spiced with
cinnamon or nutmeg. Into the
bowl the milkmaid milked the
cow so that the new warm milk
fell in a foam and a froth onto
the cider. The contents of the
bowl were left undisturbed for
an hour or two, by which time a
kind of honeycombed curd had
formed on the top, leaving
alcoholic whey underneath.
Sometimes, on top of the milk
curd, a layer of thick fresh
cream was poured. This
syllabub was more a drink than
a whip, a diversion for country
parties and rustic festivals.
Coexisting with the syllabub
of pastoral England was one
made with wine and spirits
instead of cider and ale, and
with cream instead of milk.
This mixture was a more solid
one. It was about four-fifths
sweetened whipped cream, to
be spooned rather than drunk
out of the glasses in which it
was served, and one-fifth of
wine and whey which had
separated from the whip, and
which you drank when you
reached the end of the cream.
Then, at some stage, it was
discovered that by reducing the
proportions of wine and sugar
to cream, the whip would
remain thick and light without
separating. This was called a
solid or everlasting syllabub,
and would remain in perfect
condition for several days.
Not all syllabubs were
necessarily made with wine.
Sir Kenelm Digby, whose book
of recipes collected from his
medium heat, stirring con
stantly, until mixture thick
ens. Beat eggs; stir in a little
hot mixture. Return to hot
mixture. Cook over hot
water, stirring constantly,
until thickened. Remove
from heat; stir in vanilla.
Chill thoroughly. Spread
ladyfingers with jelly. Place
in bottom of 2*/i-quart serv
ing dish. Drizzle rum or fruit
juice over ladyfingers. Com
bine peaches and lemon
juice. Spread over lady
fingers. Whip cream until
stiff. Fold half of cream into
chilled custard. Pour over
peaches. Chill about 1 hour.
Before serving, garnish with
remaining whipped cream.
Makes 8 servings.
(NEWSPAPER ENTERPRISE ASSN.)
contemporaries and friends
has provided posterity with a
graphic record of Stuart
cookery, notes that he himself
made a fine syllabub with
syrup left over from the home
drying of plums; being “very
quick of the fruit and very weak
of the sugar.” In the 18th and
19th centuries, syllabubs were
sometimes made with the juice
of Seville oranges and other
fruits and jellies. It is in this
classification that the Belfield
recipe falls.
BELFIELD’S SYLLABUB
Place 4 cup of guava jelly in
a parfait glass, pour over
cup of sweet sherry and top
with whipped cream. Simple
but effective.
RIOT LEADERS SEIZED
KWANGJU, Korea (UPI)-
Police reported today the arrest
of 14 leaders of a riot Tuesday
by about 20,000 residents of a
housing site 15 miles east of
Seoul.
The six-hour riot injured 82
policemen and more than 50
residents, an official report
said.
ik?, JI
hJ%
A.
TWISTING THE LION’S
tail is the specialty of Dom
Mintoff, new leftist pre
mier of Malta. He has
banned British and NATO
military presence on the
strategic Mediterranean
island to pressure Britain
into increasing its subsidy.