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Show (Jiein-Goncva Times August Zi, Ior; 5 Success With Soups And Sauces o I-ooie STEAK V V Full - Cut $ Hi, n jduce this Swiff's Premium, Albertson's juicy, lean k to mushrooms and be prepared for praise and ipliments . . we guarantee it to be delicious! LB. mum s STEAK This steak has distinctive flavor and is nu- tritious, this is only part of the qualities of a Swift's Premium TASTY-TENDER (r), steak n from Albertson's u NDER CUBE STEAKS . 98caRIB STEAKSS ,79c LOIN TIP STEAKS I;:.'!.-u $1,190 BONELESS ROUND STEAK 98c Swift's Premium Lean Streaked . LD SLICED BACON AFT CHEESE SLICES n-3-$l. Lb 69c g CANNED PICNIC Swift's Premium Fully Cooked . . 4 S, 2.98 Pillsbury or Ballard 8-oz. Tube v . . 9 :ee ( , ss'f. "Colors 3 4-roll $ I toll 3tl. nly 79 10 fcsP 93- FRESH FROZEN Peas lixed Vegetable xjuash Spinach Mustard Greens Chopped Kale Turnip Greens m f) ) 10'oz J J Pkgs. $rj)98 Albertson's, creamy-smooth Delicious assorted flavors, lVfc-Gal. Utah fresh frozen Assorted varieties 3 L Large beefsteak tomatoes .- vine ripened, firm ripe U.S. No. 1 quality, perfect for slicing-., fully guaranteed flavor-packed. jfy ib. CELERY CrtpNFresh Lb. lflc PEACH Freestone Red Haven Tree Ripened Sweet and Juicy LB. rzi ir EVERYONE'S FAVORITE GOLD STRIKE STAMP: WITH EVERY PURCHASE li t I ll I ll 1 If I I If L L LJLm. LJ ss j-AAx)Uy 40 WEST CTR. - OREM "Soup's on!" and all appetites are tempted to the table. There s just nothing like the spicy aroma of a lreshly made soup, whelner it's a clear broth to start the meal or a hearty vegetable, tomato, bean or pea soup that makes a meal in itself. One of the really classic soups is onion soup. While perfectly acceptable onion soups are available in packaged mixes, no chef ever made his reputation reputa-tion by opening boxes. The recipe below for onion soup is a perfect example of how controlled cooking slowly blends each ingredient until a perfect new flavor is created. The secret, therefore, is not only what the kettle cooks, but how the kettle cooks as well! Since long hours of simmering are required for a full blend of flavors, the utensils you use can make a difference. Home economists usually ad visa the use of aluminum cook-ware cook-ware for making soups and sauces. Aluminum, the best, heat conductor of the various materials used for utenMls, heats faster and more evenly, eliminating the hot spots that cause burning and scorching. Thus, lower heat is required, constant stirring is unnecessary, unneces-sary, and there's little fear of boiling over. Any of a number of aluminum alum-inum utensils can be used when you make the delicate mixtures. While a small double boiler will be perfect for a Hol-landaise Hol-landaise sauce, a thick supper soup for a family of five would be prepared in a sauce pot or Dutch oven. With exciting new exterior colors, aluminum utensils uten-sils are pretty enough to be brought straight to the table. Don't lorget that it's the first course of a meal that hungry people appreciate. A tasty, delicious de-licious soup promises that the rest of the meal will be equally superb. So, don't spare those appetizing garnishes to float atop a soup or sauce, like parsley, par-sley, some golden - browned croutons, or some shredded toasted almonds. So, if you pay attention to your ingredients and special attention to the utensils you use, don't be surprised if psople start asking for your soup recipes. HOMEMADE FRENCH ONION SOUP !4 cup butter or margarine 5 cups thinly sliced onions 6 cups beef or chicken broth '2 teaspoon salt J4 teaspoon pepper Yn teaspoon Worcestershire sauce French bread, thinly sliced and toasted !3 cup grated Parmesan or ' shredded Gruyere cheese Melt butter in a 3-quart non-stick coated aluminum saucepan. Add onions. Saute until lightly brown. Add broth and seasonings. Cover, bring to a boil and simmer 35 minutes. Place toast on top of soup. Sprinkle cheese over toast. Put in a 300 F. oven until cheese melts. Makes 4 to 6 servings. RjS Baking Soda for the Sun-Baked When you brave a bikini, beware! There's an awful lot of you bare. Only bra and wee pants Protects all that expanse. Oversunning turns most of you rare. Now if this should occur, here's a cure... An old one that's tested and sure. It removes all the sting, Gets you back in the swing; It's simple, it's soothing and pure. 'Tis a soak in cool water you lace With baking soda, the ace Of the bathroom and kitchen Where it's always there pitchin', So make sure you have plenty in case. It's a half pound you add to the tub. Skin's tender, so relax, never rub. Since soda's detergent, No matter how urgent, You come clean without having to scrub. Doctor in the Kitchen0 by Laurence M. Hursh, M.D. Consultant, National Dairy Council FOOD FOR DIFFERENT AGE GROUPS One of the very real problems in nutrition education is the fact that nutritional needs vary with the individual. Whether you are a man or woman, boy or girl, and what your age is all these and other factors determine what your food needs are. As a result, nutritionists cannot can-not say that so much food, or so much of a certain food, is what all of us need. Instead, they have to list differing needs for groups of people and this makes nutrition nutri-tion advice more difficult to understand un-derstand and harder to remember. remem-ber. In other words, nutrition is not a simple subject. Nutritional Needs Vary With this in mind, here's some nutrition advice for various groups of people: Teen-age boys need more protein, pro-tein, calcium, and greater amounts of most all nutrients than at any other time during their lives, because they are experiencing ex-periencing their most rapid growth rate. Energy needs, too, are high. Thus between meal snacks are usually needed and should be chosen frequently from the four food groups. Teen-age girls seem to have the poorest eating habits. Dietary studies show they are figure con scious and apt to skip or skimp on nourishing foods. Breakfast, especially. Crash diets should be avoided. Since teen-age bodies are in an important period of development, devel-opment, girls need essential nutrients. nut-rients. With increasing teen-age marriages, nutrition is doubly important since pregnancy will put extra stress on the teen-age mother-to-be. Mothers Neglect Themselves In general, adult men are likely like-ly to have better eating habits than women. Mothers are prone to neglect their own meals while tending the family, or because they, too, are figure conscious without understanding the basics of figure control. Older adults who have become less active need the same foods as other people but fewer calories. calo-ries. Thus smaller portions are in order. In cutting down, however, how-ever, it becomes doubly important impor-tant that meals be made up largely large-ly of the so-called protective foods. Excessive starches and sugars should not replace needed nutrients. Studies show older people usually are low in some of the nutrients furnished by milk, citrus fruits, and other fruits and vegetables. 1 |