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Show i i inn ! ll II II I l I , t Learn the interesting and profitable beauty j JV,- profession at the modern Excelcis Beauty f School right in the heart of Salt Lake City. V It has been newly equipped to give you the pMi If finest and most complete instruction in the s SlifX art of beauty culture. And, the ever-grow- fSSI ine demand for trained beauty operators ifMW gives you an opportunity to begin earning i4u"T? f$ good money after you graduate from S7W" Excelcis, the west's leading beauty school. S P Excelcis Beauty School Main and Broadway, Salt LaU City 1, U!ah j Please send information on your Beauty Course. No obligation on my part. tiame Address pjq'y-- -- sta" -. r-" GARBAGE HAULED! BY MONTH OR BY . THE LOAD 50c Per Month R. V. MERRILL Phone 80-R For FULLER BRUSHES PHONE 81-W Waxes : Polishes : Cleaner Let Me Have Your Baby Shoes for Bronze Processing for Life- time Keepsakes! , FRED R. DAVIS 61 East 7th South Take Meats for xampe; Ssffi.Si.'sK V lr- quality meats, we can guarantee them tender and juicy every time or "z- j-v---J----5TT1 ; rnoney back. And because you can buy this guaranteed fine eating meat at ffST 7--S2iSS ! Safeway's regular low prices, we are sure you'll agree that in meats, as in ""g jl ' all foods, you get more and save more at Safeway. QATS Morning oiory fl.p-Sirloin Steaks Sul 39 Sw trs&ter rfHr Ground Beef 26 'Sif I "i"'9 ctok ll!e b" i Short RibsSa 19 Sliced Bacon 1:42 EJ? : lender cuts of meat ; p , f , ,7d Salmon &'!...,. 25 r,f J?j : ,.0,-,. K ?s,;"! Chili Brick JKsff 33 coffee :"" t "swissing , is a favored way for f-ruarfl ,eaty'.24 ? ,K AAc f ! I , Mellow Flavor 1iA . cooking the less tender cuts of meat. "yCtt lb. av. A Grade lb.44f JgJ 32 lb. 20 : Long, slow cooking with moist heat, , , n ' either on top of the stove or in the , amb CHODS Glt 39 SaUSaOe llivorf'lb. 32? X oven, m a tightly covered pan or r vT-v - S J kettle is necessary to make the meat , t uouluuih iihiliuw- ; JJUW cl'W-- -j tender. V ' fj J ifffYi 7 1 TVjMf Tl f'YiYlYJliY "' '".''W' ' ! GOOD CUTS TO POT-ROAST ! A- i I ,t 'A1 J 1' I li 111 it T T J I Id. 1 1 ' Ji'JL T $-C? 5 Though you most often think of beef in J ' JJ -17 ! the role of pot roast, we like to cook J Produce Prices Subject to Daily Market Changes -nrTZi iLA A--"r- TCu.. 1 lamb, veal and pork by this method, ' " -it"? 'i'N?1'" ! BEEF: Heel or eye of round, cross- I GrdDef fUlt -1 'J.!!!l!!0 lb 63 I ' 1 J rib, round-bone, seven-bone, rump, ' 1 1 w , chuck, neck, shoulder-arm, or clod, ia m mm Buy no less than 3 pounds, prefer- j.gpgj Full Flavor, Red or White ORANGES VEAL: Shoulder, boned or not as m f you like, leg, rump or blade. V a rpj No. 1, Famous Southern Sweet. jft SUNKIST J PORK: Shoulder, Boston butt ot " Sweet, Juicy. Navels ; LAMB: Shoulder, breast or cushion. PotStOGS Small Size lb. 8 THE SECRETS OF SUCCESSFUL POT 1 . 1 roasting j Lettuce Crlsp' Solld Iceberg lb 1 The trick in pot-roasting is to brown 1 the meat first on both sides, rather f"rrft No. 1, New Crop, Clip Top Lj A.. -.J slowly, in a little melted suet or 011015 lb. Of AV0OQ0S 1 shortening if the meat hasn't much I y , , ,, . , J fat Then season wi-salt and pepper Cabbage 1.... ,b. 3 Calavo, The , XKd and add a bit of it, onion, par- J vitamin Fruit., lb. JJ? I sley or celery for flavor and then add 1 SCiX tnmaniltc Thlck Meat, Medium Size 1 about a cup of liquid water, soup Vfw- "-WCIIIUl lb. Lf- j J stock, vegetable juices, milk, sweet J )vVf . or sour cream or diluted vinegar. fCCTP?7'P"T"yTT5WT757'P'T7 1 Cover tightly and cook very slowly 1 t'"yv K j ' J i 1 '4 3 ll 1 ff Xj 3 1 J aT MM' If until the meat is so tender you can J E Wi-VCA A4l4Aw mtM hisisWssWr lrsilislisiV 1 tllSCGllQIlCOUS almost cut it with a fork. Add a s- . . . little more liquid from time to .time f Cnp Kitchen Craft Enriched AQj Beach Magic" at. 10 J if the meat begins to cook dry. Allow lOUl - - 10 lbs. j f n.l 1 30 to 40 minutes per pound when 1 It MATrnPC 01 ln ! i cooked on top of the stove, or about J C 1 ff CfCk Icilinc5 .6 box ctn. Z I I "minutesper pound in a moderate , 25 bs $1.1)7 "lbs $JL.)7 Br00m$ 5 string $1.11 I TRY BRAISING WITH VEGETABLES T Canterbury ) J A J Q O V Saillf IlIsH ..Lg. can 18 ! We like to cook other Jess tender ! I CtJ Black.. lb. XZf H b. JF " OJ? f pantpr Old Dutch 7V cuts and some that are tender by VJCdllJCI can f- Real Roast sav. 25.......-. 44 ?.raxo ""iW amount of liquid. Then we : id vege- I , ClllT1r))C Wal1 Cli!m" 7 5 tables such as potatoes, carrots, on- J r Campbell's ICV ,.,.; Porter's ,"",OA er oz. ions string beans, etc., about a half i JUp Tomato....3 cans IJf iaCarOni....i4 0I. pkg. C--- Palmollve. Uath 10 J . hour before the meat is done. ;Rice B,, Qff A Zy U Sfu ' ! Prunes !.:!l.Siribs. 39 Wheat Hearts' 21 ySLZZ""'" , Homemaken Bureau , . . ' j3II 26 oz. I? ; Raisins &ais,i5oz 12 Wheat Flakes ia:"r 24 5 A & H b SIUY SHOWS SIRAH $OMTHH(x SAfPl fc iSEe,youBuv v- ; j-. Inow,there I exactly what you sj:;:;: A LARGE BUNCH HEM ITHOUGHr THATS R.GHT! AND " WSOLUTION-SPeLLEO i NEED. AND FAV FOR . . . S AVE BOTH OF BI& CARROTS A 14 THERE WERE I'M GETTING THE I S ArF-EIWA V. WHERE t J IT BV THE POUND MONEY AKO m&&Ki;.tmDJ -Xi I f - 1 UVM THAT PRODUCE WILL 111 J ' , iy .1 vr?.i I I ;c.jJA spoil before you v.- I 1 p-ateaj HORMAH'S SHOP o General Furniture And Upholstery Repairing Breakfast Sets Refinished Phone 584-W 194 S. Main Springville, TJt. For FURNACE OIL and STOVE OIL CALL McC0ARD OIL COMPANY Phone Provo 1102 O 6th South and State DELIVERIES MADE EVERY DAY |