Newspaper Page Text
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Teacher-aid- trainees under the supervision of Mrs.
Gervaise Perdue visited on-site the Title I program at
New Hope Elementary School in Perry. At extreme left
I • ■
s
The Perry-Fort Valley Airport now has two instructors: Big Jim Smith, left
is shown receiving his flight instructor certificate from Chief Flight Instructor
Jim Brown.
The Cook’s Nook§^^
By Mildred E. Warren
We wish you a Happy and Glorious
Fourth of July. [_,c't us pause* a minute.' <o
say thanks for our “America the Boauti
ful”, and let us strive to keep it lieautiful.
1 promised peach recipes for this
week's column, and have two, one for
Peach Butterjwhich was requested, and
the other a quick and easy Peach Ice
Cream. This one is made with a pudding
mix but is good, this one is especial I,\
for those busy young mothers. And as you
know peach shortcake is hard to beat! This
may be made with sliced peaches sweet
ened to taste, using sponge or pound cake,
(or you may make your shortcake with a
biscuit dough sweetened a bit and then
split). Spread with whipped cream, top
with the peaches, yummy. Nothing, no
nothing is better than a bowl of peaches
and cream for breakfast, or any time of
the day as for that matter. Enjoy this
delicious fruit while it is in season, eat
it, freeze it, pickle it or can it.
Next I have a jelly recipe from Ruth
Murray which came from Crosby Brooks
of Gordon, Ga. He brought this recipe
home from Louisiana, and Ruth says this
one is simply grand. Elaine Wright
brought me a jar of her Dill Pickles along
with the recipe. We opened them in the
shop, and they disappeared like magic!
Not only are they this good, but they are
easy to make. Thanks Elaine it’s always
goal to have a recipe but when you bring
along a sample as good as this one, it’s
extra special.
Peach Butter
Wash peaches, peel. Discard seed.
Cook peaches until soft in their own juice
or in just enough water to keep them from
sticking. Press through sieve. Add from
1/2 to 2/3 cup sugar for each cup of pulp.
Boil rapidly until thick. (If desired you
may add a bit of spices to your butter).
Seal in sterilized jars.
is Milton Sutherlin, Co-ordinator of Federal Programs
for the Houston County Board of Education, with Prin
cipal A. E. Gunter of New Hope and some of the visitors,
from Perry and Warner Robins.
Creole Jelly
ISto 11 Cup crushed red dried peppers
McCormick Brand
3 4 Cup finely chopped green peppers
b 1 2 Cups sugar
1 I 2 Cups Apple cider vinegar
Bring ingredients to boil, remove
from heat. Let set 5 minute's, pour in 1
bottle of Certo. Let cool a little liefore
pouring into jars, alxnit 5 minutes. Stir a
bit to keep peppers from settling. Pour
into sterlized jars and paraffin as any
jelly.
Jello-Pudding Peach Ice Cream
Prepare Vanilla Pudding as directed on
package, reducing the milk to 1 14 cups,
and adding 11 cup sugar. While hot, add
I teaspoon unflavored (Knox) gelatin,
softened in I 1 cup milk, and 1 1/2 cups
light cream. Freeze in tray of automatic
refrigerator. When partially frozen, re
move from tray and lieat with rotary
beater. Add 3 I to 1 cup of crushed
peaches, slightly sweetened to mixture.
Pour in tray and freeze 30 minutes long
er, stir, and freeze until firm. Makes
alxnit 3 I quart.
Dill Pickles
About 20 cucumbers
Garlic buds
Dill seed
Hot pepper
SYRUP FOR PIC KIES
1 Cup sug—
-1 Cup salt
1 Quart white vinegar
2 Quarts water
Wash and cut ends off cucumbers, slice
and pack in jars. Place garlic bud, pod
hot pepper and 1/2 teaspoon dill seed in
pint jar. Bring sugar, salt, vinegar and
water to a boil, pour over cucumbers, fill
ing to top of jars. Seal. Store for 3 to 4
weeks before using.
Note: Green Ix'ans or okra may lx* used
in place of cucumbers.
/ FAMIirToT IUCKq
L 49 Wj
For a thrifty family-sized
scalloped dish, combine a cream
sauce and any leftover vegetables
that are not enough to serve by
themselves. Top with buttered
bread crumbs and bake until
bubbling and brown.
Onions come in several con
venience forms. You can buy de
hydrated onions which are con
venient and have uniform pun
gency. Instant minced onion is
ideal for use in many types of
cooked dishes.
Use drippings from broiled
steak to flavor a rice-mushroom
accompainment. Place three cups
of cooked rice with one can
(four ounces) of mushroom
stems and pieces, drained, right
in the broiler under the steak,
which is on a rack. It’s a good
change from potatoes.
STUFFED EGGS MARTHA
2 (3-% oz.) cans Norway
Sardines
Vi dozen eggs (12 halves)
1 can crabmeat
1 celery stalk with leaves,
finely chopped
2 tablespoons mayonnaise
fresh parsley
salt and pepper
METHOD: Hard boil the eggs
for 14 minutes. Place in cold
water and let cool. After re
moving shells,, cut eggs in
half lengthwise and scoop out
the yolks. In a large mixing
bowl, combine crabmeat, cel
ery, parsley, all very finely
chopped. Add mayonnaise and
season to taste. Mix thorough
ly. Stuff each egg half and
arrange 2 whole Norway Sar
dines on top. For an eye
catching arrangement, serve
on bed of finely chopped pars
ley and garnish with lemon
wedges, as pictured here.
Orange juice used as the bast
ing for roasted duck entrees,
spareribs and chicken provides
a gently flavored, delicious vari
ation of these dishes.
For a quick prune whip, com
bine 2 jars baby food prunes, 1
tablespoon lemon juice, and dash
cinnamon, Fold in 2 egg whites,
beaten with 'A cup sugar until
stiff. Serves 4.
To 1 can condensed chicken
broth, add 1 soup can water, V<
cup each cooked julienne car
rots and French-style green
beans. Heat; stir now and then.
Serves 3.
Toss 1 cup moist, shredded co
conut with V* cup brown sugar
and 1 tablespoon melted butter.
Brown in a 300 degree oven;
cool. Serve over your favorite
flavor of ice cream. You can also
spoon canned applesauce over a
slice of ice cream and add a
touch of nutmeg.
For u spicy compote, combine
fruit and syrup from 1 can (1
pound) apricot halves and 1 can
(8 3 A ounces) pineapple tidbits
with dash cinnamon, dash ground
cloves, 1 teaspoon lemon juice
and Vi cup white wine. Makes
4 to 6 servings.
Chicken Chowder Bowl
Vi cup chopped celery
1 tablespoon butter or
margarine
1 can (10V« ounces) frozen
condensed cream of
potato soup
1 soup can water or milk
1 can (5 ounces) boned
chicken or turkey, or 1
cup diced cooked chicken
or turkey
1 tablespoon minced parsley
In covered saucepan, cook
celery in butter over very low
heat until tender but not
browned. Add soup and water.
Heat until soup is thawed;
stir often. Add contents of can
of chicken and parsely. Sim
mer to blend flavors. Makes 3
to 4 servings.
Conservative or liberal?
Write a letter to The Home
Journal.
(HOME OWNED - HOME OPERATED)
— —— —«» STORE HOURS
PRICES EFFECTIVE ALL Monday 8:00 6:30
WEEK LONG AT w.Vn.Vd.y S-oo S WE GIVE TOP
Thursday 8:00 6:30
PERRY SUPER FOODS KSS W VALUE STAMPS
Sunday Closad
We Reserve the Right to Limit Quantities
_ Tenderized
FULL QUARTER SLICED iP.M A AAS
PORK LOIN lb. lb.
CHlCKEN "breasts ...... $1.99
Fresh Pork ”
PICNICS lb. 39< NO SALES TO DEALERS
Swift's Premium SPLIT PORK LOIN , •
SIRLOIN TIP ROAST v%/\ i fT i Vi
.. 1Q if IIA ST SWIFT PREMIUM BONELESS. J ScllvG t &SB |
IQ* f 1.17 ll VHv I WITH THIS COUPON WHEN '(KtSB
.. _ RUMP ROAST i irx“."" OT WM 1
Always Fresh—Pure e I !
GROUND BEEF II ALI 1C lb. $1.09 | M * X J I^ F L E || OISE Ml I
3 lb. pkg. $1.29 h i |S|| |
■ j OZ. JAR ONLY £ v,
I \ V wmt coupon / I
Now In Stock , Sauers Pure L -D
JELL-O 1-2-3 BIACK°PEPPER MUSTARD 10 ox j ar >29
4 pkgs SI.OO 4 oz , can 33c 9 oz. |ar 10c
Alka Seltzer _ armours crystal white
large size reg. 69<t ANs 6O TOOTHPASTE Dish Detergent
■ .. . -JOZ..GANS Req. $1.05
pkg 49< 8 for "< fam. size 77c 48 oz. Bot. 49<
Sauers SHOWBOAT JUNGLE lUICE
BAR B QUE SAUCE Pork & Beans Fruit Drink sweetheart
18 oi. Bottles 40 OZ. CAN ORANGE AND FRUIT PUNCH Paper Plates
33 < 3 for * I,OO Gal. Jug 59< IQOct. pkg. 69<
BLUE BONNETT SOFT
OLEO 3 LBS. sl.
HEINZ
KETCHUP 3 FOR 99(
grape, orange sprite,
QUART COKES 4 FOR sl.
GRADE A’ ” “
MEDIUM EGGS 3 DOZ. sl.
DEL MONTE DEL MONTE REG. 1. 50 SPECIAL 1,09 -■
Peach Halves 3 for 89< Sliced Peaches 3 for 89< jfiiL SPRA i .. R 2-? s
Adorn Special $1.57
GORDONS TWIN PAK „„
KEG, 59<t
POTATO CHIPS "* 39(
ARMOURS TREET
LUNCHEON MEAT ... 2 FOR sl.
GIANT SIZE BREAD 3 FOR sl.
Fresh Home Grown E _. „ ~
SNAP BEANS 5 lbs. SI.OO ““‘f
Crisp
CARROTS err,... 10< <•**’ LETTUCE
BAKING POTATOES 2 IbS. 29( Large Heads 191