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h^p 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