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SUMMER MENUS
WHEN the mercury climbs high
and your spirit droops at the prospect
of guests—don't be discouraged—util
ize the popular “cold plate” as a
basis for inviting summer meals. But
be sure to serve something hot with
it—coffee or a clear hot soup—for
too much cold food has the opposite
to the cooling effect desired. Here
are some suggestions for informal
summer menus.
Consomme Royale
Molded Meat Loaf
Vegetable Salad
1 Chocolate Cake
Hot Coffee
CONSOMME ROYALE
1 can consomme
3 egg yolks
1 cup milk
1-2 tsp. salt
1-8 tsp. paprika
Beat the egg yolks until light, add
the milk, salt and paprika. Fill a
shallow greased baking pan to 1-4-inch
depth with the mixture. Place in a
moderate oven and bake until custard
is firm. Out in 1-4-inch cubes and put
3 or 4 cubes in each cup of heated
soup.
MOLDED MEAT LOAF
2 tbsp, gelatine
1-2 cup cold water
1 cup boiling water
2 tbsp, lemon juice
1 tbsp, horseradish
2 tsp. worcestersire sauce
1-2 tsp. onion pulp
1 pimento, finely chopped
, Dash cayenne, cloves and nutmeg
2 1-2 cups cooked ground ham
1-2 cup mayonnaise
Soak gelatine in cold water; add
boiling water. 0001, and add remain
ing ingredients. When beginning to
thicken, pour into loaf pan. Chill un
til firm. Unmold on platter and gar
nish with parsley.
VEGETABLE SALAD
1 pkg. lemon flavored gelatine
2 cups boiling water
2 tbsp, vinegar
1 tsp. salt
1 cup chopepd celery
1 cup shredded cabbage
1-2 cup grated carrot
1 green pepper, chopped
Dissolve gelatine in boiling water.
Add vinegar and salt. Place in re
frigerator cabinet until mixture be
gins to thicken, then fold in celery,
cabbage, carrot and green pepper.
Turn into mold and return to cabi
net until ready to serve. Unmold on
crisp lettuce.
CHOCOLATE REFRIGERATOR
CAKE
1-2 lb. sweet chocolate
3 tbsp, powdered sugar
4 eggs
1-2 tsp. salt
1 tsp. vanilla
2 dozen lady fingers
3 tbsp, warm water
Melt chocolate in double boiler, add
sugar and water and cook until
Rabhan’s
E. & W. MARKET
Phone 2-2105-2-2106
715 E. BROAD ST.
WE DELIVER FREE
LOOK SPECIALS
Sliced Rineless OJc
Breakfast Bacon
Hocklers PIC- 1 G l-2c lb.
NIC HAMS
Ricefield LEO IQ r lb.
OF iAMB
Fresh BUTTER qt.
BEANS OUC
Fresh Green CORN
Best in the field—doz J
Slicing t r Lb.
TOMATOES _______
SNAP Lb.
BEANS
Ask For Green Trading
Stamps. We redeem them.
\ Christopher Roar did search for a stora,
Walked and walked ’til his feet were sore,
Much wiser by far,
jI. Was young Mr. Carr,
K An ad in the TIMES brought stores to
his door!
Savannah Daily
Times
smooth. When cool, add egg yolks,
one at a time, beating after each ad
dition. Add the egg whites beaten
stiff, then the salt and vanilla. Line
a loaf pan or round dish with waxed
paper, put a layer of lady fingers on
the bottom and around the sides.
Add some chocolate filling, more lady
fingers and remaining chocolate. Dec
orate top with walnut halves, pieces
of lady fingers and candied cherries.
Put in refrigerator over night, leav
ing temperature at normal. Serve
with whipped cream.
Chicken Salad Ring
• Potato Salad
Orange Muffins
Chocolate Blanc Mange
CHICKEN SALAD RING
Soften 2 tablespoons gelatine in 2
tablespoons cold water. Heat 2 cups
chicken stock or canned chicken
bouillon and dissolve softened gela
tine in it. Add 2 tablespoons lemon
juice and season to taste with salt
and pepper. In the bottom of a ring
mold pour a thin layer of this clear
liquid. Arrange a design of very thin
lemon slices, strips of pimento and
slices of stuffed olives. To remaining
chicken stock add 3 cups chopped
chicken and 2 tablespoons minced
parsley. As this mixture begins to
thicken stir and turn into a ring
mold. Chill mold until firm. When
ready to serve unmold on lettuce
lined plate and fill center with potato
salad.
POTATO SALAD
4 cups cooked potatoes, chopped
Parsley
2 chopped pickles
1 cucumber, chopped fine
Salt to taste
1 small onion, chopped fine
2 hard cooked eggs, chopped
3-4 cup mayonnaise
2 tbsp, ketchup
2 tsp. Worcestersire sauce.
Boil potatoes, cool and cube them.
Meanwhile run parsley, pickles, onion,
cucumber and eggs through meat
chopper. Mix these thoroughly with
cubed potatoes and salt to taste. Sea
son’ mayonnaise with ketchup and
Worcestersire sauce and mix with the
salad.
ORANGE MUFFINS
1-2 cup shortening
1-2 cup sugar
1 egg yolk
2 cups less 2 tbsp, cake flour
2 tsp. baking powder
1-2 tsp. salt
1-4 tsp. soda
1-2 cup orange Juice
1-4 cup milk
1 tsp. grated orange rind
Cream the shortening until it Is
soft, then gradually add the sugar
and continue creaming until smooth.
Add the egg yolk and beat until light.
Sift the flour with the baking pow
der, salt and soda. Combine the
orange juice, milk and orange rind.
Add the dry ingredients alternately
with the liquid, adding the dry in
gredients first and last. Place in
greased muffin pans and bake in a
moderate oven for 15 to 25 minutes.
One tablespoon of batter is sufficient
for each muffin.
CHOCOLATE BLANC MANGE
2 squares unsweetened chocolate
2 cups evaporated milk diluted with
1 cup water
1 tsp. vanilla
2 tsp. cornstarch
1-2 cup sugar
1-2 tsp. salt
1-3 cup cold water
2 eggs
Melt chocolate over hot water. Add
diluted evaporated milk and heat.
Mix cornstarch, sugar and salt with
the cold water. Add to the hot mix
ture. Cook over hot water until thick,
stirring constantly. Cover and cook
about 20 minutes. Pour over the
beaten eggs. Return to double boiler
and heat 2 minutes. Add vanilla and
pour into molds. Chill.
Tougher than Bugs Baer’s Ruff
town: In one month 116 persons were
arrested for murder tn Oss, Holland,
a city of 16,000. When a crime is
committed anywhere in the Nether
lands, police look first for the crim
inal in Oss.
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WATCH YOUR ARMS
IN WARM WEATHER
WARNS MISS GLAD
By GLADYS GLAD
“America’s Most Famous Beauty”
PEGGY SIMPSON, young starlet
of pictures, claims that warm weather
is the time when all women should
give their arms a very thorough in
spection. Arms come in for plenty of
observation during the balmy days of
summer, says this wise girl, and now
Is the time for them to be restored
to perfect condition.
She's right about that, too, for bare
are as much a part of the sum
mer scene as sunburned .noses and
freckled faces. And they should be
perfect in every detail to prove assets
to the appearance.
Arms, to be really beautiful, must
be firm, smooth and shapely. They
must not be fat and flabby, for that
gives a woman an appearance of age.
They must not be thin and scrawny,
either, for rounded contours are es
sential for arm beautj. Specialized
exercising is the best method of mak
ing the arms shapely. There are some
excellent exercises for this purpos
in my “New Figure” booklet. And the
following are also most effective:
Special Exercises
Stand erect, arms extended upward.
Bending at the waistline, swing the
arms down in front of the body so
that the hands touch the ankles, and
then continue up to first position.
Stand erect, arms at the sides.
Keeping the elbows stiff, clap the
hands overhead. Then, with the el
bows still held stiffly, swing the arms
downward, and clap the hands be
hind the back.
If your arms pass muster in so far
f HOW GREAT LAKES EXPOSITION GROUNDS LOOK.
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f• •' | Entrance to Great Lake* expotition
•'Through these portals they will pass.” And
that means millions of visitors to Cleveland’s Great
Lakes exposition, which runs from June 27 to Oc
tober 4.,* The seven towering pylons mark the en<
.«.%*■ •
SAVANNAH DAILY TIMES, FRIDAY, JUNE 12, 1936
as their shapeliness is concerned,
don't think your appraisal completed.
For you must also inspect your arms
view a view to detecting skin flaws.
If the skin of your arms has become
rought and goose-fleshy, don't allow
the condition to persist. When taking
your nightly bath, scrub your arms
with a bland soap, using a small
flesh brush. And after the bath, dry
your arms and massage them thor
oughly with with a rich cream or pure
olive oil.
Rough-skinned elbows will also re
act favorably to the above treatment.
But in cases of extreme dryness and
roughness, further treatment is ad
visable. Apply a generous coating of
cream or bits of oil-soaked cotton to
your elbows at night, and bandage
them loosely. Do not remove the
bandages until the following morning.
Also, if your elbows are dark and
rusty looking, administer bleaching
treatments to them occasionally. An
excellent bleach for this purpose can
be made of equal parts of peroxide
an dstrained lemon juice.
ANSWERS TO QUERIES
Blonde Hair Rinse
Rose: The blonde hair rinse to
which you refer is composed of the
juice of one lemon, one tablespoon of
vinegar, one tablespoon of peroxide
and a pint of clear water.
Sour Milk Cup Cakes.—One cup
brown or granulated sugar, one
fourth cup shortening, one egg, one
fourth cup molasses, or its equiva
lent in left-over Jelly or one
teaspoon cinamon, one-half teaspoon
each nutmeg, allspice and cloves,
ground; one-half teaspoon salt, one
cup sour milk, one-half teaspoon bak
ing soda, one teaspoon baking pow
der, two and one-half cups flour.
Bake in muffin tins.
trance to the exposition grounds. At the right is
the Cleveland Public auditorium, scene of the Re
publican national convention. Convention visitors 1
the exposition site daily. •
—Central Pres*.
AT THE
THEATERS
LUCAS—Today and Saturday,
“Early to Bed,” with
Charles Ruggles and Mary
. BolUnd.
BlJOU—Today and Saturday, “Small
Town Girl,” with Janet
Gaynor and Robert Taylor.
ODEON—Today and Saturday “Every
Saturday Night” w’ith June
Lang and Thomas Beck.
FOLLY —Today and Saturday “Show
No Mercy,” with Rochelle
Hudson and Ceasar Romero
ARCADIA—Today and Saturday,
“Special Agent,” with Bette
Davis and George Brent.
SAVANNAH—Today and Saturday
“Lawless Range,” Also
“Two in Revolt,” with
“Lightning” the dog and
“Warrior” the horse. Also
second chapter of “Under
sea Kingdom.”
If you are making baking powder biscuits,
put a little minced ham or grated cheese in
the middle of the dough before baking.
Nice to serve with salads.
SUMMER SALADS
To vary your salad dressings is to
give the salad bowl new tang and
interest. Here are some familiar
dwressings in new versions and some
that are unique:
Mayonnaise
1-2 teaspoon sugar
1-2 teaspoon salt
1-2 teaspoon powdered mustard
1-8 teaspoon paprika
1 egg yolk
2 tablespoons lemon juice
1 cup salad oil
Mix the dry ingredients. Add the
egg yolk and beat with rotary beater.
Golden Dressing for Fruit Salad
1-4 cup pineapple juice
1-4 cup orange juice
2 tablespoons lemon juice
1-8 teaspoon salt
1-4 teaspoon dry mustard
Pinch cayenne
2 eggs
1-3 cup sugar »
Scald the fruit juices, salt, mustard
and cayenne in a double boiler. Beat
egg yolks until light, adding gradu
ally half the sugar. Add the fruit
mixture to the egg yolks, whipping
constantly with a rotary egg beater
until very foamy. Return to double
boiler and cook over hot water until
thickened, stirring constantly. Beat
egg whites until stiff, fold in rest of
sugar. Then add yolk mixture, beat
ing until thoroughly blended. Chill
thoroughly before serving.
One Minute Lemon Mayonnaise
Put in pint jar 1-2 cup lemon juice,
1-2 cup sweetened condensed milk,
1-2 cup salad oil, 1 egg yolk unbeat
en, 1 teaspoon dry mustard, 1-2 tea
spoon salt. Fasten jar top tightly
and shake vigorously for a minute.
Makes 1 1-2 cups.
IDGERS
QUALITY HICID SHOPS |
JELL-0 «o™«ous ruv™ 3 pkgs. 19c
POTTED MEAT “»’■ 3 11c
LIMA BEANS COLONIAL, GREEN 2 CANS 19c
CORN, Sou. Manor, 2 cans 19c
SAUER KRAUT stokely-s 3 ™ N 2 S 20c
Apricots ARGO PEELED No 2y 2 Can 15c
Evaporated Peaches, 2 Lbs. 25c
GOLD LABEL FLOUR W
PLAIN OR SELF-RISING
Ba P g oun i..J2c || || £ g p ™ d „_s3c ||
FANCY, LUSCIOUS
BANANAS, Pound v.___4 l-2c i.
LIMES, Dozen 12c
SLICING TOMATOES, pound 5c
FANCY GREEN CORN, Dozen 25c
BEETS or CARROTS, bunch 5c
MILK-FED VEAL
SHOULDER ROAST, pound 14 l-2c
RIB CHOPS, pound ________________23c
STEW, Pound 11c
SWIFT’S SUGAR-
CURED HAMS, lb. __23c
COPELAND COUNTRY
HAMS, Pound 27c
ROGERS OR BANQUET SPICED BACON, pound
Sd^t S t E Pt-? ENS ’ pound 24c I PRESSED FRYERS, pound ~3oc
!\ R ESK Fl£>H ’ pound 5c I BULK LARD, 2 pounds 23c
SMOIED RIB BACON, pound 21c I PORK CHOPS, pound
VAN CAMP’S
TOMATO JUICE
COCKTAIL
4 No. 1 cans 15c
Comet White, Uncoated
. RICE 25c
SWANSDOWN PKG.
CAKE FLOUR29q
DELICIOUS POUND
FIG BARS 12c
LUX PKG.
FLAKES 10c
DROMEDARY MIX
GINGER BREAD
1 Pound Package, 210
LUX TOILET
SOAP, BAR -,—.-7 l-2c
KELLOG'S CORN 2 PKGS.
FLAKES 15c
GOLD LABEL COFFEE
1 LB. JAR 1 LB. BAG
25c 21c
Delicious Asst Sandwich Lb.
CRACKERS 19c
MENU HINTS
By MRS. MARY MORTON
LUNCHEON
Hot Deviled Eggs
Whole Wheat Bread and Butter
Stewed Rhubarb or Fresh Pineapple
Sour Milk Cup Cakes Milk
DINNER
Breaded Veal Steak or Veal Birds
Scalloped Potatoes
Buttered Young Carrots
Lettuce
Ice Cream Sand Tarts
Coffee or Tea
The last little bits of the ham may
be used in the hot develed egg recipe.
At this time of year I usually give
the rceipe for sour inilk cup cakes.
It is a useful one to have on hand
during the days when milk and
cream is likely to sour. The cakes
are favorites in our family, and may
become so in yours. The recipe of
sand tarts is English and is contrib
uted by the press agent of Steffi
Duna, Hungarian movie star now
playing in Hollywood.
Today’s Recipes
Hot Deviled Eggs.—Six hard cook
ed eggs, salad dressing, one-half cup
buttered bread crumbs, one-half cup
ham, minced fine; two cups thick
white sauce. Cut eggs in half length
wise, remove yolks and mash. Mix
with ham and a small amount of
salad dressing. Stuff eggs with this
mixture and press halves firmly to
gether. Put in buttered baking dish,
cover with cream sauce and top with
crumbs. Bake until top is slightly
browned.
CALIFORNIA MEDIUM
ORANGES, dozen 22c
LEMONS, dozen 17c
PEACHES, 4-quart basket 12 l-2c
RED BLISS POTATOES, 5 lbs., 24c
Fresh Green BUTTER BEANS, 3 lbs. 25c
BRANDED WESTERN BEEF
SHOULDER ROAST, pound 20c
PRIME RIB ROAST, pound 29c
FANCY LAMB
SHOULDER, pound __l9c
LEGS, pound 30c
1— ""
SUNSHINE OR ]
CHICKEN OF THE SEA »]
TUNA FISH
(2) 8-ounce cans2sc *
■ g
SOUTHERN MANOR
All Green ASPARAGUS
No. 1 Canl7c r
1 POUND BOX SODA L
CRACKERS 10c ®
" '■""■'■■■■' B
SKINNER’S RAISIN
BRAN, Package _-__loc *
Southern Manor Crushed "
PINEAPPLE
No. 1 Can 10c
- 4
Gorton’s Codfish 10 oz. Can
OAKES
Quaker Puffed Pkg.
WHEAT 10c J
Eagle Brand 15 Oz. Can
MILK x , r 2lc
LIBBY'S NO. 1 CAN -
ROAST BEEFI9c «
Handy in the Kitchen
Scott Roll
TOWELSIOc
PAGE THREE
Sand Tarts. —Two cups sugar, one
cup butter, four eggs, one tablespoon
water .one-half teaspoon baking pow
der, pinch salt. Cream butter and
part of sugar together thoroughly.
Add the eggs beaten with the re
mainder of the sugar, and other in
gredients. Add just enough well
sifted flour to make dough stiff
enough to handle. If tco much flour
is used, cookies will be hard. Roil
dough thin. Sprinkle with sugar,
rolling lightly in the dough. Cut
with shaped cookie cutters and bake
a light brown on cookie tins. Re
move from tins and place on rack to
cool.
June Wedding Cake
Four and one-half cups sifted cake
flour, one teaspoon baking powder,
one-half teaspoon cloves, one-half
teaspoon cinnamon, one-half teaspoon
mace, one pound butter or other
shortening, one pound brown sugar,
ten eggs, well beaten; one-half pound
cafodied cherries, one-half pound can
died pineapple, one pound dates, seed
ed and sliced; one pound raisins, one
pound currants, one-half pound cit
ron, thinly sliced; one-half pound
candied orange and lemon peel, one
half pound nut meats, chopped; one
cup honey, one cup molasses, one
half cup cider. Sift flour once, meas
ure, add baking powder and spices,
and sift together three times. Cream
shortening thoroughly, add sugar
gradually, and cream together until
light and fluffy. Add eggs, fruits,
peel, nuts, honey, molasses and cider.
Add flour gradually. Bake slowly.
Statesboro
Fat Back
BOILING Meat, lb 12 l-2c
WHITE MEAT, lb 16 l-2c
14 LB ’ PKG -
TETLEY'S -——-25 c
Standard Gritlesa, 2 No. 2 Cans
SPINACH 19c
BUTTER
Land O’ «>«>
Lakes, Lb. ■■■■
Southern
telle, Lb. ■■ ■ ■
POUND
MARGARINE 15 C
SCOCO OR JEWEL
SHORTENING
l Lb. Carton 8 Lb. Carton
45 C 87c
ALL WHITE LARGE
fresh eggs
Jozen
COLONIAL or STANDARD
TOMATOES
1 No. 2 cans __25c
BIG, QUALITY LOAF
PONCY BREAD— 5c
Rogers Sandwich Bread
10c