Show p' f '“p 'W yW 'Vr V"1 ” r i m” V vw y vw HT -w ? i ' - 20 The Salt Late Tribune Burnham plentiful at certain times of the year Two ertps of pigs are raised each year a spring crop and a fall crop The spring crop cornea to market during the fall months and Is the larger of the two Since pork prices normally go in the opposite Extension Agent Utah State University To "bring home the' bacon" has long implied that hearty eating was in store lor the 7 family but high retail pork prices direction from supplies prices trend downward with the marthe during keting of this large crop of past summer ——: - dlscoura g e d J spring pigs t f Hlghest prices for pork generous use of most cuts V f usually come during the summer and lowest prices during jof pork late fall and winter months Now pork November and December are are good times for freezer owners showing a seasonal down- Miss Burnham to purchase pork for the home freezer or locker ward trend and Utah home-tThere was a time when we makers find it easier fit both fresh and cured cuts of pork into the food budget The most noticeable change In price is on bacon so put it back on the menu Meat Plentiful ' prices J o Fall Demands Zest of Western Mix “ ' Food shoppers are usually ware of seasons for fruits and vegetables but may not realize that meat Is also more KHMLACa© MILKS 1 - 1 4 2 H 1 ange sections cup marinated fresh grapefruit sections head curly endive medium tomatoes sliced teaspoons Instant minced onions cup cold water cup onion French dress- ing Arrange endive in salad bowl arrange fruit and tomatoes over it If desired garnish tomato slices with the Instant minced onion which has been soaked in cold water for five minutes For the onion French dressing mix: fllfitWKilwICKOIlf ife quoCFgjouVe irne of ! DDDDDOODD purchased quite a bit of fat' with the pork Because of con‘ sumer requests for leaner pork animals marketed today are streamlined Livestock producers re- searchers and the meat Inin dedustry have veloping what is called meat-typhog— one— with a high proportion lean and retail cuts are now more clo$ely e trimmed Tenderness is not usually a problem in buying pork since most pork products are from rather young animals The best quality fresh pork is light grayish-pinIn color has a fine texture is smooth and velvety looking and interk Is only about 16 per cnt of the pork carcass and because It has a high popularity rating the price per pound is greater thart'for rtost other1 cuts Mora Bacon Servings ' Count on several more serving s per pound of bacon than for most other-meaThere are about six or eight servings per pound compared with one ts to four servings from meats - higher- Look for bacon which has clear white fat' with even distribution of fat and lean However highest grades of In the bacon vary' somewhat - forms-W- e are most familiar with the mingled with flecks of fat For every "porker" that sliced and packaged bacon goes to market there are two that comes In etghf-ounc- e sides of bacon Actually thin - J -16- ounce or sizes amount and- distribution ol fat and lean and in' width of two-poun- d fWo Share Our Profits to s 1 cup salad oil 1 tablespoon instant minced onion 1 teaspoons salt M teaspoon dry mustard —1 teaspoon paprika H teaspoon garlic powder V cup cider vinegar “Beat with rotary beater or shake jar -- fruit ed Makes one and ‘ HIND QTRS TURKEY DRUMS TURKEY THIGHS AND SATURDAY PRICES butt or half portion shank has more bone in J£5 lbs 24® lb 45 — lb 49 SLICED BACON international New Servlet you want to keep those kids happy onf rainy days whip up a batch of vanilla caramels Here’s how to make them: Mix up two cups of sugar one cup of corn syrup one-ba- li cup of coffee cream one cup of mlilc and two tablespoons of butter Cook over low heat stirring If ' stay-lndoor- s PICNICS SS SSU lb 35 CANNED PICNICS 4 lbs 29 BACON SQUARES ££ PORK SAUSAGE LINK SAUSAGE Midget starts to thicken Continue to greased pan mavi you tried mixture Add one stir and cook You1 x 47 E 2nd So PhsR3 El 9-73- 91 IT FREE -- : e! at fgbirfs Lot With LUNCH MEAT BAKE? l EVERYTHING Parking BETiTERl! $5 Purchase Jf-Jr- u pMMt L-- SLICED LIVER V It lb49 (5 Wh lb49 PORK CHOPScS”” PORK ROAST lb a r jrsJSB ©s ib 39 lb 15 Aiierted U FLOUR lUMHMk perfocf ML puXpsda 29 !? iV I?I AND SATURDAY SPECIALS POWDERED o lb uiwumII -- com-parin- g TOP SIRLOIN ROAST Plvmp Meaty until the temperature of 215 degrees (sea level tempera ture) is reached Remove from the fire tdd one teaspoon of vanilla and turn at once into a slightly cup of evaporated milk slowly one-hal- f cups until constantly lb 39 lb 49 SIRLOIN RIB STEAK lb 49$ RUMP or RIB ROAST SWISS ROUND STEAK lb 69 -lb 251 BEEF SHORT RIBS LEAN GROUND BEEF 4 lbs 1 VEAL ROAST It? lb 39 VEAL STEAK lb 39 ‘ Colored RoastdrSwlT" lb 35 PAN READY HENS lb 33 TURKEY NECKS lb 15 CHICKEN BREASTS FRESH RABBITS pro- Happy During Rainy Days portion to meat The price of boneless ham is rather high but you get more servings per pound because of less waste These points should be considered in — — s prices on 'various-formof ham lb 43c lb 29c lb 39 c Cut The ‘Vanilla Caramels’ Keep Kids beef pot roast Ib35 FRANKS Wrapped than the tion Is less expensive tO BEEF shank or sell for less than n FRIDAY S butt halves which still contain ' the center cut alices Less Expensive v In buying less than a whole ham homemakers will find that the shank half or por- - with bone Spare ribs furnish an example of a cut with a high proportion of bone They yield only one or two servings per pound Bacon can be purchased in a number of different slices due to variation in consumer tastes Ham ran also be purchased in many forms You can buy the whole ham half ham or ham portions When retailer sells shank or butt portions of ham he has removed several pounds of the choice center slices Therefore shank or butt portions should ’ “Strips ef bacon may be either regular or thick sliced ‘Bacon piece and ends are ofteh an economical choice Jor flavoring baked beans or casseroles or for any recipe" calling for diced or crumbled bacon Packages of bacon pieces sell for much less per popnd than the regular packages of sliced bacon —Canadian style bacon is smoked boneless pork loin prepared in the same way as bacon It is much leaner than regular bacon and the cost per pound is considerably International News Service The crisp fall weather at Thanksgiving time demands a salad with flavor and zest and the tossed Western salad is favorite on the holiday menu It combines fruits and vege tables and its flavor is superb when served with onion French dressing For the Western salad mix: 1 cup fresh marinated or- lloalih Proportioned -- 1 1957 the Time to ‘Bring Home Bacon the J Now Is By Norma Fridaj November T Mb Bog Makes 30 Qts n Pure D3D m f©q u Lean-US- DA Apricot— Closeout No Limit Its 7200 SOUTH H- 1425 WEST ON 3500 SOUTH 0 STATE 21ST SOUTH & 15TH EAST 744 EAST 4TH SOUTH (Formerly OPS) WE RESERVE THE RIGHT TO LIMIT QUANTITIES Tender z DOeA’O’DOrJS 9TH WEST 2ND SOUT- 0 10-e- CHIU CON GARNI V CORN BEEF: HASH SLICED DRIED BEEF Pot’ n Kingaw Inspected an’Cake 's 10-lbs- Serves 20 People Iks 0 Guar 1C0 Morrell ' Vh lb " Y q Save 10c Regt49c-- by Purity Boneless a Morrell's e 3-l- b qVA Can— Fancy Sliced J Canned n DQ®SIiD Sir Eiue Rjr Pne LU Olnlii n x X msH CTOMS n Fancy Hawaiian - "A" Grade ibs 46-o-z or Buttcrcrust Scsamo — ib: "k" Grade Reg Size Reg 35c wi: Th ra Packid In Pliofilm Bogt To Insvro Frtshntts L I aw- - kv V X 4X y - juaice Heinz DO Miiw - AAW-4U- ki o I i |