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Show TIIE JOURNAL 12 f MARCH 8, 1953. scouts swoop down on the president EAGLE I MASONIC GROUP HONORS TRUMAN gathering of Shrlners and Masons In Washington, President Harry S. Truman accepts scroll presented to him by officers. In the group (L to r.) are: Truman; Frank Land, Grand Secretary, DeMolay Council, Kansas City Masons, and William Jacobs, Potentate of Almas Temple, Washington, D.C. Addressing the group, the Chief Executive said, I like the job of President, but added thi the task was a hard one with little appreciation shown. ( Inu GUEST AT A BREAKFAST AMOUNT OF BONE Vi pound per serving, from all over the country rang the bell" with smiling President Truman they called on him at the White House with a miniature replica of the Liberty Bell and report to the nation of the Boy Scouts of America, marking the organizations 42nd anniversary. The Chief Executive receives the report from William Sibley (left), of Union, S. C., ajjd the replica from Richard Huntt (right), of Fairfax, Va. The latter was recently inducted as the 19,000,000th Boy Scout. Others in the group are: Peter McCuen, Bakersfield, Calif.; Ed Morales, Puerto Rico; Romeo Limon, San Antonio, Tex.; Paul Barker, Fargo, S. D.; John Hoare, Watkins Glen, N. Y.; Joseph Mcllroy, Huntingdon, Pa.; David Rogers, Holyoke, Mass.; Richard Angus, Quincy, 111.; David Garrison, Mercer Island, Wash.; Carroll Moran, Fairmont, West Va.; William Sugg, Little Rock, Ark., and Richard Gustafson, Scottsbluff, Neb THIS GROUP OF EAGLE SCOUTS CHERRY ALMOND PIE By Marie Gifford as bone-i- n roasts, steaks, ham allow 3 to MEAT WITH LARGER AMOUNT 1-- WITH MEAT LARGER BONE as short ribs, spareribs, pork hocks allow 23 to pound per serving. BROWN SUGAR TOAST Here is a tasty tidbit to serve fQr breakfast, luncheon, or between meal snacks. Cream togeth AMOUNT Something New In a Fish Dish OF er a cup of brown sugar and a half cup of butter or margarine until light and fluffy. Add two tablespoons coffee cream and a little giated lemon rind, and mix well. Spread the mixture on one side of toast slices. Place toast, spread side up, or an ungreased cookie sheet and toast a few minutes under low broiler heat until brown sugar mixture bubbles. Serve piping hot. By Mrs. Marguerite Mickelsen 2 2 FISH LOAF beaten eggs cups flaked tuna fish or sal- mon (1 lb.) teaspoon salt Vs teaspoon pepper 4 teaspoon celery salt 1 teaspoon paprika 1 teaspoon Worchestershire V2 auce tablespoon lemon juice cups milkf 1 cup rolled oats, uncooked 1. Combine all ingredients thor1 1 V-- The approach of spring calls for fruit pie on the menu. Most fruit juicy, and they boil over easily. Heres a clever trick Sies are extra the juices right where they belong . . . inside the pies. keeping I To keep a fruit pie from boiling over, stick lYz inch pieces of uncooked macaroni, the large hole variety, in the top of the pie. As the pie bakes, the juice will boil up in the little chimneys instead of over the side. When the pie is baked, remove the macaroni. !The filling is only part of the pie story. Its real success depends champions know that lard makes the ujpon the crust. flakiest and pastry, Thats because of lards higher shorttenderest brand that will stay fresh when stored on the Choose a ening power. lard will be of just the right consistency for Then the shelf. cupboard easiest mixing. No need to bother with ice water when the lard is at room temperature. Heres a cant fail recipe for the best cherry pie you ever baked. CHERRY ALMOND FILLING: Drain one No. 2 can of sour cherries cup sugar, 2 tablespoons cornstarch, and heat the juice. Combine and H teaspoon salt. Stir these ingredients into the juice. Cook mix- until thick and clear. Then ture over low heat, stirring constantly V2 2 teaspoon almond flavoring and add cherries, tablespoons butter, cool. to set aside PIE CRUST FIVE MINUTE BEGINNER-PROOcrust (two pie) lard flour unsifted cup 2 cups 4 tablespoons tap water 1 teaspoon salt Measure flour without sifting. Then add salt and sift. Have lard at room temperature. Blend into flour with pastry blender or fingers Press, to until mixture is size of small peas. Add water all at once.inch thick' rather with knife. Shape into two balls and roll out to in mixture cloth. Pour board or floured cherry pastry ness on lightly in hot Bake favorite or lattice Use design. top shell. unbaked me , oven at 425 F. for 25 minutes or until crust is browned. Pie-baki- ng F all-purpo- t se oughly. 2. Place in greased loaf pan (1 lb. size) and bake in a moderate oven (350 Deg. F.) for one hour or until loaf is set. .'5. Serve with mushroom sauce, tomato sauce, or a cream sauce to which one. chopped hard-cooke- d egg has been added. flf canned salmon is used, substitute salmon juice for part of milk. INDIVIDUAL FISH LOAVES: Place mixture in greased custard cups and bake 50 minutes to 1 hour. HOW MUCH MEAT TO BUY When youre choosing . such things as chops or frankfurters,0 its easy to determine just how much meat you will need. You simply count noses. But other meats sometimes require a bit of estimating. Heres a general rule on how to buy per serving: BONELESS MEAT as boneless round steak, cutlets, liver, stew meats, ground meat, and rolled roasts allow V pound per serving. MEAT WITH AVERAGE HILl3tAKIGI is the recommended insecticide for control of Alfalfa Weevils For the most part, States in areas of infestation recommend V2 to 2 lbs. actual chlordane per acre. Since local conditions sometimes vary, its best to consult your State Experiment Station or dealer for proper formulations and applications, or write us for full details. County Agent, . V E L S I C O L . CORPORATION - WESTERN 2082 DIVISION Cnr $., Berkeley 4, Calif. V t GENERAL OFFICES and LABORATORIES 330 East Grand Av., Chicago 11, III. |