YOUR BESTjgy.
• jjjgwfc gggffWfofr
Bl 1
W GRIFFIN
DAILY NEWS
HUTSON’S GROCERY
603 E. Chappell St. 227-4343
, Hollyhock Happyvale Our Favorite
Flour Meal Cut Beans
• Self Rising Self-Rising
10u».*V 9 sib,. 69* 4can,*l 00
nXnc lrish Grounil
On,ons Potatoes Beef
2 Lb,. 29* 10 lbs. 79* Lb. 79*
Cubed Neck Ox
Steak Bones Tails
Lb ’I 49 tb.39* lb 39*
Turkey Turkey Pig
Necks Wings Feet
Lb. 35« 39* ib 39*
e Me * Fat Beef
Spare Ribs Back Tripe
Lb 99* 3 Lbs. $ 1 00 3Lbs?l 00
*
FiVlriUd'lLi HEAVY WESTERN BEEF
FOOD STORE CHUCK A As
1003 W. TAYLOR ST. AST Lb - H ■
Prices Effective Thru Saturday, January Bth
; Boneless —
STORE HOURS: Monda y> <; Chuck ROAST u>. 89
Wednesday, Thursday, Friday, Saturday ;;
:: 7:30 A.M. Til 8 P.M. Sunday 8 A.M. !! L “ n B ’ neless ____ QQC
; 'Til 1 P.M. Closed Tuesday | St GW BEEF Lb.
»•♦»♦♦♦•♦♦♦*♦*♦*♦♦< »»»«»*••* Boneless
Nabisco Premium __ Shoulder ROAST Lb. 99$
Saltines £, 55 Ground BEEF u». 69$
' I Oscar Mayer Sliced Country Style
, ;; Colonial or Sunbeam <, sliced Breakfast Smoked
RDFAD 3 QQc : BACOH HAM Sausage
DKUU -33 J u $129 ggc ggc
I Produce Specials [S . Pl 6 ro . A n<
TANCERINES OQc pig ears - turkey hecks, ires <M
.mpe ANO WINGS Lb - W
BANANAS Lb, 1 I Detergent I Dixie Crystal
TIDE S 99 c SUGAR
POTATOES 10£ 79$ “f"*- „ a Q c Ria OOc
Fla. White er Pink # DrOSSjllg £4M J* W
GRAPEFRUIT Bach IQC » wrU . Sk.dlmU.—
, "• Mayonnaise Grapefruit Juice
LEnUCE H..a 29* „,. ggc ««
Polly’s Pointers
Handy-dandy hints
for household chores
jr
■|iy
By Polly Cramei
DEAR READERS: Around-the-house repairs have always
been an ordeal for many people. Here are a few hints gathered
over the years that simplify many chores.
DEAR POLLY — When I could not find a yardstick, I hit on
the idea of thumbtacking my tape measure to the broom han
dle. This worked well, since I wanted to measure from the
ceiling down. With the extra length provided by the broom, I
did not have to stand on anything to reach the ceiling.
DEAR POLLY — Those who doubt their carpentry skill can
use an old comb to hold small nails in position, instead of get
ting their fingers in the way of the hammer.
DEAR POLLY — To save time, bruised fingers or even an
uneven rod, when starting to hammer a curtain rod bracket on
to a window frame, use clear tape on it first. Drive in the nails
and remove the tape. The bracket does not slip and it is just
where you want it to be.
DEAR POLLY — Try using golf tees to stop window rattles
in the winter. The tees are easy to insert in the proper places
in the frame. They will not show, but certainly stop the noise.
DEAR POLLY — Put several soft paper towels by the
telephone before starting a painting project. If you have to
answer the telephone while working, pick up a towel and then
the phone.
DEAR POLLY — Before storing a hot water bottle, blow
lightly in it (after draining) and quickly screw on the top. The
air inside will hold the sides apart.
DEAR POLLY — Before driving nails for large picture
hooks in the wall, first look and see where the nails for the
baseboards were driven in. Nails for baseboards are put in the
studdings which give support that plaster alone will not
provide.
DEAR POLLY — To keep pictures hanging straight on the
wall, put a round com pad on each bottom corner of the back
of the frame.
DEAR POLLY — Instead of discarding old dish drainers, we
save them to use in the winter. Place the drainer on several
thicknesses of old newspapers, then place wet boots in the
drainer until the water drains off of them. If plenty of
newspapers are used there will be no mess when the dry boots
are removed. Roll up paper and discard.
DEAR POLLY — When you write names and addresses in
your address book, write the names with ink but the addresses
in pencil. Addresses so often change, so you will have a neater
book if you follow this Pointer.
DEAR POLLY — When someone borrows a book from me, I
remove the paper jacket and write the borrower’s name in
pencil on it. I keep this. If the book is not returned in a
reasonable time, I know where it is and can drop a gentle hint
to the borrower.
DEAR POLLY — With five children, sorting laundry and
then putting it away used to be a taxing chore. I finally put up
a long shelf in the laundry room with the children’s names
taped on at intervals. Cup hooks were put underneath the shelf
to hold coat hangers. Now I just put the clean clothes on the
shelf. Each child knows which section is his and they put away
their own clothes.
(NEWSPAPER ENTERPRISE ASSN )
Page 1-B
Take along black I
bottom mini-pies I
By CECILY BROWNSTONE
Associated Press Food Editor
A group of half a dozen
people we know sometimes
have a joint supper party. One
of them provides the main of
fering, usually a casserole-style
dish. Another brings salad. Still
another, rolls and butter. Two
people provide wine. And one
participant contributes
dessert.
If this idea appeals to you,
you may be interested in a
good take-along dessert —
Black Bottom Mini-Pies made
in small plastic bowls that may
be carried easily and safely be
cause they are lightweight and
have tight-fitting covers. For
this sweet you can use the fl
ounce size daisy-decorated ped
estal bowls in which soft mar
garine comes.
BLACK BOTTOM MINI-PIES
Soft margarine
1 and l-3rd cups finely
crushed gingersnaps
2-3rds cup confectioners’
sugar
l-3rd cup unsweetened cocoa ‘
1 egg
teaspoon vanilla
Dash of salt
4% to 5-ounce package
vanilla-flavor pudding
and pie filling mix
1 cup heavy cream, whipped
2 tablespoons granulated
sugar
1 tablespoon light rum, if
desired
Melt ¥« cup soft margarine;
add gingersnap crumbs and
heat through. Reserve 1 table
spoon of this crumb mixture.
Evenly divide the remaining
crumb mixture among six fl
ounce daisy-decorated pedestal
soft-margarine bowls, using
about 3 tablespoons per bowl.
Press crumb mixture evenly
over bottom and part way up
sides of bowls. Chill. Stir to
gether the confectioners’ sugar
and cocoa; thoroughly beat in
l-3rd cup soft margarine, the
egg, vanilla and salt. Spread
French potato
pie a la ritz
By CECILY BROWNSTONE
Associated Press Food Editor
Here it is, once again —
French Potato Pie. The late
Louis Diat, famous chef of New
York’s old Ritz, introduced the
recipe to American cooks about i
35 years ago.
Since then a number of ver
sions, including several we’ve
published, have appeared. The
following recipe is the latest of I
these and, in our opinion, the 1
best.
The pie makes a marvelous
offering, served with ham or
sausage, for brunch. It’s fine,
offered with a tossed green sal
ad, for lunch. It’s also an out
standing accompaniment to
meat or poultry for dinner. If I
you try it, we think you’ll be as I
grateful to Louis Diat as we I
are.
FRENCH POTATO PIE
3 pounds (8 medium) po
tatoes
Medium-small onion, I
finely chopped (about
l-3rd cup) i
2 tablespoons finely I
chopped parsley
2(6 teaspoons salt I
(6 teaspoon pepper i
Butter Pastry, see below I
3 tablespoons butter
1 egg yolk lightly beaten |
with 2 tablespoons water
1 cup (8-ounce container)
heavy cream, at room
temperature
Peel potatoes and slice thin
— there should be about 8 cups.
Toss well with onion, parsley, i
salt and pepper.
On a pastry cloth, roll out
half the Butter Pastry 1(6
inches larger than a 2-quart ob
long (11% by 7(6 by 1% inches)
glass baking dish or similar
utensil. Fit pastry into dish and
✓ x CLIP ‘N’ COOK
1 Coplay New* Service
Beef Marengo ’
Ito 1W pounds lean beef round steak, cut In thin etrips
1W teaspoons sessonod sslt
1 tablespoon butter or margarine
1 can (10* os.) condensed tomato soup
1* cups wster
1 cup chopped onions
2 tablespoons flour
H cup sour crosm
3 cups hot cooked rice
Sprinkle moat with seasoned salt; brown In butter. Stir In soup snd 1 cup water. Cover;
simmer 30 minutes. Add onions; cook 10 minutes longer. Blend remaining water and flour.
Stir Into meat mixture. Cook about 5 minutes, stirring frequently. Add sour cresm; heat
thoroughly, but do not boll. Sarvo over beds of fluffy rice. Six servings.
— Griffin Daily News Wednesday, January 5,19:
|k . a ''
l*. PI
r - • •
BLACK BOTTOM MINI-PlES— They’re made ini
small “daisy” bowls from soft margarine, covered ■
and toted to a bring-something party. A matching!
bowl in a larger size can hold a bouquet of fresh I
daisies.
about 2 tablespoons of the mix- <
ture over the cooled crumbs in |
each bowl. Cook the pudding <
according to package directions 1
for pie; cool completely accord- <
ing to package directions, but 1
do not over-stir. Whip cream 1
with the granulated sugar and, 1
if used, the rum. Fold one-half 1
Sour cream and minced fresh
chives are a popular topping for
baked potatoes. If there are no
chives at hand, use ever
available green onion tops.
If a confectioners’ sugar
frosting is too thin for spreading
well, beat in a little more sugar;
if too thick, add a suspicion of
liquid.
Youngsters usually like
melted semi-sweet chocolate
swirled through vanilla pud
ding. For oldsters, make the
pudding coffee flavor.
j : /Ik
A
FRENCH POTATO PlE— The nutritious, always
available spud gets glamorous treatment.
trim even with edge of dish. I
Roll out remaining pastry so it i
is Ito 2 inches larger than the i
top of the dish; reserve. ;
Drain any accumulated liquid I
from the potato mixture and
discard liquid; turn potato mix
ture into pastry-lined dish; dot i
with butter. Place reserved
pastry over potatoes and tuck it
under the other pastry edge
and inside the dish. Cut four or
five 3-inch-long crosswise slits
at even intervals in the top pas
try; brush with the egg wash.
Bake in a preheated 375-de
gree oven until potatoes are
tender when tested with the
sharp point of a knife and the
pastry is golden-brown —l% to
1(6 hours. Remove from oven.
Pour a very little of the cream
at one time into each slit — it
will take 20 minutes or longer
of the whipped cream into tM
pudding; spoon about one-ha«|
cup of the mixture over ttß
chocolate layer in each bow®
Chill until firm. Top eacH
serving with remaining whiß
ped cream and garnish with tlfl
reserved gingersnap crumbH
Makes 6 servings.
i To keep strands or otheH
shapes of pasta from sticking
i together during the cooking
keep the water boiling.
Arrange grilled
over toasted buns and top witg
■ hot baked beans. Along with ■
. salad, this combination wig
1 make a filling main course fog
supper.
» ’ ■ ■" 1 ■ 111
For an economical
grill use shoulder lamb chopM
! and baby beef liver along witfl
bacon. g
to use all the cream because
each small amount must be ab
sorbed before the next is
added. After all the cream has
been poured, let the pie stand
about 10 minutes before
serving. Some potatoes absorb
the cream faster than others.
Makes 8 to 10 servings.
Butter Pastry: Stir together
2(4 cups flour (fork-stirred be
fore measuring) and 1 teaspoon
salt. With a pastry blender, cut
in 1 cup lightly salted butter
until the size of peas. Sprinkle
with 4 tablespoons water; add 1
tablespoon of the water at a
time, sprinkling it over part of
the mixture and mixing lightly
with a fork until the flour is ab
sorbed, and then pushing aside.
Shape into a ball, cover with
plastic wrap and chill before
rolling out.
