Newspaper Page Text
TAME fhai trash Pine!
T"1
- -
- -
Use a metal container... Don't
8URN TRASH NEAR A BUHL PING OR.
i FENCE... kEEP CHILDREN AWAY...
And NEVER start an outdoor fire
ON A N/Npy PAY/
m
"pANCY ThaTL
. PT32E /ft* CALIFORNIA
COLD rush days
MANY A PROSPECTOR
CELEBRATED A
[- STRIKE
^WHEN ALL HE HAD FOUND
WAS
", FOOL'S COLD M
A ROCK THAT
LOOKS LIKE
COLO
BUT IS WORTHLESS.
§k
^FTER QUEEN ISABELLA @N MODERN AUTOS
SOLD HER DIAMONDS IN W92 ONLY THE BRIGHT SHINY TRIM
TO FINANCE COLUMBUS MADE OF GENUINE
SHE WORE IMITATIONS STAINLESS STEEL
BUT BECAUSE KEEPS ITS SHINE
SHE M/AS QUEEN FOREVER
EVERYONE THOUGHT WITHOUT CORRODING. PITTING,
HER JEWELS WERE REAL. PEELING OR RUSTING,
Kevtaieu:
The Secrets of How To Buy Meat
If you’re a housewife, you’ve seen the markings below count¬
less times on the meat you buy. But do you know just what
they mean? guide quality, flavor . and \
You should, because they’re your to
tenderness. These markings—and practically everything else
about meat—are fully explained in a handy new pocket-size
book, “The Modern Meat Cookbook,” by Jeannette Frank, just
Dell Laurel Editions (50c).
The fully illustrated
book covers buying, cooking,
storing and serving ail kinds of
meats, fresh and frozen. It in¬
cludes chapters on menu plan¬
ning, barbecuing, using spices
and herbs, plus hundreds of re¬
cipes for delicious, inexpensive
meat meals. j
To really get the most for her
money when buying meat, the
book points out, every house¬
wife should have a basic know¬
ledge of the grades of meat
available. Here, the government
marks on meat (right) are a con¬
venient and accurate guide.
The “USDA” on the markings
stands for U. S. Department of
Agriculture, whose experts have
inspected and graded each piece
of meat before it is displayed
in your neighborhood ‘‘Choice,” store.
The words “Prime,”
“Good,” “Standard," etc., show
the quality of the meat.
“Prime” is the high .vt quality
meat sold, and consequently the
highest priced. It comes from
young, grain - fed animals.
"Choice,” 'the most popular
grade sold in markets, contains
less fat than “Prime,” but is usu¬
ally tender and juicy. “Good,”
much leaner than "Choice, is
high in protein and nutritive
value, and is an excellent buy
at its usually low prices. "Stand¬
ard” (which applies only to
beef) comes from younger ani¬
mals not grain-fed, while ‘ Com¬
mercial” grade comes from v try
lean older animals.
In “The Modern Meat Cook¬
book”, Miss Frank explains that
-
Y yjr Guides to Meat Value
or.'y 22% of every meat animal
is used for expensive cuts "ch
as tenderloin, sirloin and i r
house. The remaining Td is
le •, tender, but just us ui'.-.i di¬
et: : and frequently more flavor¬
ful. Most important, it is less
eu. tensive.
The unique feature of “The
Modern Meat Cookbook” is its
emphasis on preparing tender,
delicious, budget-smart meals cuts.
using these inexpensive
The secret: use of meat tender¬
ize?, which breaks down the
tough muscular tissue in meat
before it is cooked.
Many of the recipes in “The
Modern Meat Cookbook” make
use of this modern-day kitchen
aid. All the recipes make liberal
use of the flair and imagination
that can turn “everyday” meat
meal?, into festive—and inex¬
pensive—treats.
HOUSEKEEPING
SHIRIEY STUART
I’ll risk a sirloin steak against leftover hash that next weekend
across the country there identical will to be the at following: least.26 thousand hot dogs, picnic hamburgers, menus
mustard, onions, buns, deviled eggs, assorted
fruits, plenty of coffee.
By Monday morning 25 thousand homemakers
will be wondering how to remove the above menu
from more than 100 thousand picnic clothes! To
ease the washday job, try taping this chart (or
even better and more complete, the Whirlpool
washer instruction booklet where the information
was obtained) near your washer.
Stain
Grease (hot dogs,
hamburgers and
the like)
Mustard
Egg
Fruit
Coffee
Grass (not on the
menu but bound
to sneak in)
You’ll note we left common old dirt and mud off the list. Junior
doesn’t HAVE to know they are a breeze in an automatic washer!
u . SODA -LIGHTFULLY REFRESHING
Your skin takes a beating in summer. It has all sorts of
irritations to contend with. You over-sun and it turns red and
sore. You subject it to constant doses of sun, sand, salt water
or the purifying chemicals used in pools and it gets dry and
flaky. You meander through the woods, oblivious to the poison
ivy, oak or sumac along the way and down it comes with an
itch. It’s a target for insect attacks, and depending on the
modus operandi of the biting bug, it’s in for a sting or an itch.
A friend of long standing to skin in dire distress is baking
soda. Add soda to your bath ... a half pound of it per tepid
tubful of water for dryness or sunburn, and if you just relax
in the tub, read, listen to the radio or have a cooling drink
and avoid the scrub brush or wash cloth, there’s blessed relief
in store. Extra dividend . . . you come clean, for soda is mildly
detergent. If you’ll keep the baking soda in an apothecary jar
in the bathroom with a sachet tucked, in its midst, the bath
water is pleasantly scented.
Apply baking soda in paste form to the other' skin afflic¬
tions . . . poison ivy, oak and sumac and various insect bit#8
... and the itch or sting subsides.
“YOU PROBABLY WON¬
DER why I called this meet¬
ing”. In Surrey, England,
pugnacious pooch stands dog
watch over puzzled porkers. photo)
(upi
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THE CLEVELAND (GA.) COURIER
Whites ’
Rub with soap and
sponge with carbon
tetrachloride if neces¬
sary.
Wash in hot soapy
water and chlorine
bleach.
Soak in cold water.
Stretch material over a
bowl, pour boiling stain water
through stain. If
remains, bleach with
hydrogen peroxide.
Pour boiling water
through stain.
Wash in warm suds and
rub. If yellow stain hy¬ re
mains bleach with
peroxide.
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$9 27‘») '51. 9.:
N0 WALL FLOWER, pert
BObb] Wisenbacker Beach, perches Fla.
prettxly at Mlaml
‘_ Obvmusly, Babb} IS all set to
‘
get Into the swnn of thmgs.
(L‘PI PHOTO)
wm
Colors
Sponge tetrachloride. with carbon
Sponge with wood I
alcohol. |
I
Sponge with cold water.
Sponge with cool water)
apply warm glycerin#
for several hours.
Sponge with warm
water. glycerine. Apply warm
\ ,
Wash in lukewarm
suds. If necessary, treat
with alcohol except on
acetate rayon.
■ Hoic to
I- Glamourize With Cognac B y M ich.iM«r t .n.
■■ ■ ■ — ... — ————-- ----------------- - oi Cognac, Franco
The secret of modern entertaining lies in the planning of simple
meals around a single glamour dish. No longer does a busy house¬
wife have to spend hours in the kitchen preparing food for ex¬
pected company. By taking a
dish and adding the magic touch
of cognac brandy, she can produce
a "piece de resistance” for the
most discriminating guest.
Cognac, probably the most ver¬
satile beverage in the world today,
can instantly transform a plain
Jane food into a delicious, as well
as eye-appealing dish. Roast fowl,
shell fish and game—done the con¬
tinental way with Martell cognac
brandy — offers the housewife a
new gourmet experience. Specific
recipes may be found in most good
cookbooks . . . and the thrill of
trying them will make a little re¬
search pay big dividends.
Fine French cognac like Martell
can also be the key to desserts that
are delightfully different, yet
quick and easy to prepare. An
ounce of cognac brandy, spooned
over grapefruit—halved and cut—
will transform this staple fruit into
a wonderful festive treat. The
same is true of mixed fruit salads.
Or add a little cogna* to brandied
fruits like peaches, cherries, pears,
etc. and flame. Then spoon oyer
portions of vanilla ice cream.
Nothing, however, is more
tempting at the end of a “good”
meal than the wedding of the
aromas of coffee and Martell. This
combination of coffee and cognac
can be enjoyed in several different
ways but one of the most dramatic
is that heavenly brew known as
Cafe Royal.
To prepare, simply float a table¬
YOUR NEWSPAPER
LIGHTS THE WAY
or FREEDOM
Make Your Own Canadian Bacon
A delight to the palate and a treat you can now enjoy. Canadian
Style Bacon is one of the highest quality and most delicious
pork cuts that you can cure. It is made by curing the loins, then
tightly wrapping them.
Few people who do not raise
their own meat and do their own
curing can afford to eat this tasty
delicacy. But you who raise your
own pork can easily make the
finest quality Canadian Style Ba¬
con right on your own farm.
Canadian Style Bacon is not only
delicious, but keeps well and
once you try it you will always
want a supply of these sweet,
juicy cured loins along with your
hams, shoulders, and regular ba¬
con; How to cure your own bacon
is described in detail in a newly
released illustrated book entitled
“Home Meat Curing Made Easy.”
TITLE ' -*'■&*—* "
'“I
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‘ '■ i-yI-* ?i fi - v . renter in wine cookery can be written around
. • :« J :' :. > which provides one-step alchemy to
v . 1 t.i'uil ary to;-is into culinary triumphs. Noilly Prat,
■” GL-iVlbilliV a lues and savory herbs, gives an elusive, subtle
• -f’.-DV to ev*. L i simplest dishes.
Ti e, follow! r is Candy’s recipe for roast duck which she
1. Cl or a small intimate dinner. Duck is an extrava
■ e-Mil. biril; t .e medium-sized duck serves 2 generously, but
‘ -U»s to be :~ etched for four. Nevertheless, this recipe is so'
hV. < c to remember for that small but important party
j V» -i-T. ; -u .... ..lit 1 > impress someone special.
CANDIED DUCK SWEET NOILLY
■odium-sized duck, place one or two pieces of pineapple,
I O :• can oi sliced pin-apple, and a small peeled onion. Roast
■u> : c. o.., ior 15 minutes, lower heat to 325”. roast 30 minutes
ioa • •. 1 ut • - j U !:■! in pan. Add cun Noilly Prat Sweet Vermouth
, a; the .- T-- - pine-apple ‘ ; .-. ■ cod. Roast until done, allow
•g 25 minutes to pound, i.emove duck and pineapple to platter, keep
wwn ii- e,.-e r . cl! li; ..d in pan, rIJll in freezing Visit of re
if, a . -hat . -. ..ill rice to top and Ve easy to remove. ^ ’
While luck is rocsiin- make a slock fcy simmering neck and giblets
■l d ~£ in scl;id water. Strain si-ck through fine sieve, measure out
1 cup ol stock and combine this with liquid from pan after fat has
i been removed. Erir.g to boi!, simmer cbout 10 minutes to reduce and
j thick.n. Tii's makes a t-.^erb sauce to serve over the carved duck.
spoon of cognac in a cup of black
coffee. Place a cube of sugar in a
teaspoon and fill with cognac. Hold
the spoon over the cup so that the
heat of the coffee will warm the
cognac. Touch a match to the
spoon and as soon as the cognac
blazes, lower it slowly into the
coffee. Stir until the flame burns
out.
, "i* U ............... .......
ELEGANTLY SIMPLE - Michel Mar
tell, managing-partner oi the iamout
cognac house oi Martell & Co., la
business since 1715. demonstrates
how easy it is to prepare flaming
brandy sundaes.
Other subjects covered in tha
book are: how to butcher your
pork; how to render beef and keep
lard; how to cut a carcass;
how to make corned beef at home;
and new ways of flavoring fresh
and frozen meats. Of particular
interest to the fisherman or hunt¬
er is the seation on wild game
and fish.
This highly recommended book
is available at your local meat
curing products dealer or by
mailing 25 1 to the Morton Salt
Company, P. 0. Box 781, Chicago
90, Illinois.
B>- JEAN HAHN
Only a few famous beauties have
gone on to become successful busi¬
ness women. Candy Jones is one of
them.
Once one of the world’s most famous
cover girls, Candy—now Mrs. Harry
Conover — is founder and head of the
Conover Career Girl School and the
Conover Television Agency. She is
also a standout in the kitchen.
“The secret to gourmet cooking,” she
confided, ‘dies in careful preparation
and flavoring. That’s why I always
keep a bottle of Noilly Prat Dry and
Sw t Vermouth in the cupboard. I
find them in valuable flavoring
agents," she said.
Candy’s point about using Noilly
Prat in cooking is well taken. In fact