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Show :& Food Clips tut lemons? If co, shop for the light or lemons because they are more tart than Do you like ellow J? :Sfiv. f greenish-y- deep-yello- ones. It Sugar tenderizes egg protein. With sugar in a mixture, more air can be beaten into egg white, and the foam will be more stable. If you add sugar, fat (such as butter or margarine) or a food like salad dressing (or even cream) to your fresh fruits uid vegetables, you will really push up the calorie count. Of course, maylse thats no problem to you! PRICES EFFECTIVE Albertsons THURS.. FRL & SAT. Did you know that calcium is the most abundant mineral element in the body? Teamed up with phosphorous, it is largely responsible for the hardness of bones and teeth where about 99 percent of the calcium in the body is found. Of The Mon For freshness buy graded eggs in cartons at a store tliat keeps them in refrigerated cases. Keep bananas at room brown when refrigerated. Check the Geraldine temperature because they turn Centerville llentifuls Ideas for May Menus 2 GareMne Weod, Bountiful, hes been Mmd btea checker at ike fUbertsoei Caettrvlk children. She enjoys redacting Aatiqea (fats, Its time to when livswing into summertime, thoughts ing is easy. Start with easy to prepare, simple, yet nutritionally satisfying meals. Plan meals to include surprise guests. Watch your local food store ads for foods featured on the U.S. Department of Agricultures Plentiful Foods List. Featured for May are: broiler-fryer- s, eggs, milk and nonfat dry milk, potatoes and potato products, canned peaches and canned fruit cocktail. The vast array of convenience foods among the May Plend-fo- ls will be evident. Each food shopper individually must make the decision as to which foods are the best bargains for her family, highest in food value, and most easily prepared in die time available. Does the homemaker have time to prepare the foods from scratch, or is it cheaper (considering the time convenience food? spent) to select a higher-pric- e Oven-frie- d chicken, always a favorite,' may be teamed with warm peaches. Place canned peach halves in the pan with die chicken for the last fifteen minutes of cooking time. Its attractive and delicious, too. Serve versatile eggs, creamed, in sandwiches, in salads, and deviled, to satisfy every taste. Milk shakes are refreshing, and extra wholesome, too, when instant nonfat dry milk is added. Frozen french-frie- d potatoes are especially good when, sprinkled lilierally with oregano and Parmesan cheese. A pretty parfait boasts layers of drained fruit cocktail and vanilla ice cream in a tall glass. BONELESS U HA hard-cooke- d Fitly cooked OUFoiftM 4 meat recipe that was developed by the College of Family Living, USU for the recent Food Festival and delicious by all reports: MEAT SWIRL 1 pound 1 teaspoon salt ground beef dash of pepper cup finely dry bread crumbs 23 cup evaporated milk 2 tablespoons chopped A low-co- st Combine and blend all ingredients, then flatten meat out in a 13 inch thick rectangle between la yen of wax paper. Spread a bread dressing on tup of meat, then roll up like a jelly roll. Bake in a shallow pan at 350 degrees F for 45 minutes. Let cool 20 minutes before serving. Yield: 5 servings, 174 per serving. BREAD DRESSINC 2 tablespoons butter 3 cups bread crumbs Vi 1 cup water cup (hopped onion V4 1 bouillon cube cup diopped celery Vi teaspoon V4 Savory or teaspoon salt Vi teaspoon poultry seasoning pepper Add onion to melted fat and cook until tender. Add celery and broth. Remove from heat, cool 10 minutea Add the bread crumbs and other ingredients. The moisture depends on how dry the bread is. Add additional water is needed. 4-- H RIB STEAKS ...... 1 19 FARMLAND Cl BONELESS BAI A ft R FRANt DAK IMPOttn RIB ROAST Eii, .98f BEEF SHORT RIBS 59 GROUND BEEF .79 News State Leader Training Workshops have been held the past month to train council memliers and key leaders in preLeader Training. paration for our County Carol Shields, Mary Warner, Betty Royle and Sharon Lee attended the clothing workshop in Midvale for two days. Connie Theobald, Betty Johnson and Nancy Dillard were in attendance at the knitting workshop in Midvale. Carol Shields and Darlene Lee attended the foods leader training in Logan for two days. They were all accompanied by Halcyon Robins, USU Extension Home Economist. During the week of May 22nd we will be holding County leaders. Anyone interested in being a workshops for leader call the Tooele County Extension Offic 4-- H SpecU for Method A lender end moist loses in in eer modem bakery. Lavishly iced mid topped with angel flake cocoon at with a In roe rad rase in the center. A delightful . . fc, 5"; 4-- H re surprise. SINGLE-LAYE- R 4-- H 4-- H bsdoui 4-- H 882-024- 0. ICE CREAM Try Knitting For An Interesting HI Project If you are looking for something a little different in a clothing project, why not investigate a knitting dub, suggests Halcyon Robins, County Home Economist The knitting projects, relatively new to in Utah, provide seven phases in knitting. Bodes for the project were purchased from Oregon State University Extension Service. Beginners leam to knit in phase one beginning with a potboiller. Stretch lied socks, TV slippers and a hat are other patterns that might lie used by the beginners. Phase 2 provides members with more information on how to buy yam and helps them lie come more familiar with knitting terms. TV slippers, cap, and a raglan cardigan sweater are suggested projects to complete and record in the record book. Pick-u- p stitches and buttonholes are added for knitters who take Phase 3 in the knitting series. New knitting skills are taught as memliers make sweaters in raglan style, with buttons as well as children's mittens. Learning to know with a pattern stitch is an important part of the fourth phase in the knitting project. Some suggested patterns include yam buttons, dish cloth, cable stitch, skating cap, and cable stitch mittens. Phases 5, 6 and 7 include advanced knitting skills. In phase 5, members learn to knit with four needles. Mixed colors in knitting is taught in phase 6. In phase 7 members leam to knit with combined knitting and fabric. In addition to knitting skills, the memliers also leam about good grooming practices and keeping accurate records. Care of dines, sweaters and personal grooming habits are emphasized. Washing and blocking a knitted garment, including a sweater and mohair sweater are learned. In the more advanced phases the members leam about buying gloves and haudliags, hats, shoes and hosiery. Although the projects may be feared to girls interests they could be fon for a Ixiys dub too. Present members, or young people between 10 and 19 who would lie interested in taking a knitting or other project, contact the Tooele County Extension Office, 65 North Main, Federal Building, Tooele. Phone LIBBYLANDiD POPS 4-- H 6-PA- 4-- H EA. 2-lAY- 882-024- ot the plains of hesitation bleach the liones of countless vjctoryi millions who, at the dawn of resting, down to rest a no W. Cecil died.-Geo- rge IN SNOW 1.29 39 COOKIES COFFEE CAKES EGG SESAME BREAD 4-- H 4-- H ROSES CAKE s; two-need- 4-- H ER Eiceptienely fine texture Bettor flake rods PANTY H0S1 ss ..2 sr.....39 Cmmon Wrinkle Fit, Asst Shades, $1.29 vales . . . . BRECK HAIR SPRAY AM nr JERGEN HAND LOTION s 2,1 54' 99' CK |