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Show ifawfaiii ita, THE TIER IECiP POTATOES SHOl' ED BE FLIPPY People who "eat out" all o' the time have a decided aversion to mashed potatoes which, it seems are universally poorly prepared Good mashed potatoes are fluffy and well seasoned snowy-whit- e with creamy milk and butter. Recipes usually call for three of butter to six tablespoons medium sized potatoes, 1 teaspoon d f to of salt and from cup of hot milk. The hot milk is important, if you are to have good mashed potatoes. He makes potatoes fluf.y; some prefer a masher, some a wooden spoon and others a fork for this process. The motion incorporates air, so naturally the more they are beaten, the lighter they are. MAsHED one-thir- JEx, ! g GLOBE Flour GROWING CHICK MASII $1.45 LAYING MASH cwt. $1.60 Call Your Dealer or Phone 747 6 1 - JOT' RN A L. LOGAN. ETA tablespoons melted butter tablespoon chopped onion tablespoon green popper 2 cups fresh cooked corn - cup sort bread crumo a.h and vut off iiie lops ot the tomatoes Scoop out the inside and sprinkle the inside with salt Combine the white sauce uise 1 cup milk. 1 tablespoon buttei, tahle.spoon flour U tenspoo l sal, and s teaspoon pepper as the basis for this, onion, green pepper and corn and fill the tomatoes wuh this mixture Top wuh the crumbs mixed with the butter Bake in a hot oven of 4iH degrees V until tomatoes are tender n d crumbs are browa. Baked Tomatoes Stuffed With Shrimp t good sized tomatoes up drv bread crumbs cup butter tup shiimps 2 tablespoons lemon juice tablespoon minced parsk salt teaspoon Diih pepper Select tomatoes of uniform sie Wash remove core and out about half of the pulp scoop from the stem end. Melt buttei and add to the bread crumbs Remove the intestinal vein from shrimps, break fish into small with fork Combi te wuh pieces the biead crumbs and seasonings Stuff the cavities of the tomatoes with the mixture, slightly heaping on top Place tomatoes in shallow buttered baking dish or pan Bake in medium oven until tomatoes are looked through and the tops are blown Serve piping hot egot.iblc Salad j slice inoked iMitot.v buts. dked t fiery and pea w.lh Fuiuh dressing. keeping vege and tinUs M bowls separate muting weii bin leltiue iups witn egilabli using one leaf for! 0 i h vegitanle and arranging in platter for serving with .salad ess u; ng in papci ot lettuce leal Salmon Salad Mold Soak 2 tablespoons plain gelam tine lj cup cold water and disolve over hot water. Mix with 2 cups flaked 1 salmon, cup chopped celery, cup chopped green pepper. 1 teaspoon chopped onion cup lemon juice, sait and pepper and cup of miracle whip dressing. Mold in large fish mold or in individual ones and garnish with stuffed olives, thin slices of lemon and dressing m lettuce-lea- f cups. fkatures 1 1 one-hal- PHOSE 747 LOGAN, PTAH 280 West Third South D 1 thm in this luncheon ot mipik. salad. Kuo 1 pkg. cream cheese to : cream paste witu 2 tablespoons or ue 1 cup collage iheiso Add j cup chopped nuts and lj package cates sliced and nn Stuff 6 pear halves (ra r net! or and fresh) wuh this mixture cover with 6 mole pear halves Serve on lettuce with favorite salad dressing Globe Mills I, 4 with tactics Try some new tomatoes are countless There of this ways blight rel serving its becoming' vegetable without monotonous at the height of th season Cottage cneise and sliced, stuffed oaves make an appetizing stuffing tor a salad, using the ful . lowing proportions Toniato-- ottage Cheese SuLul 6 tomatoes HEARTY PEAR SALAD Salt Pears are at their best, so try 1 cup cottage cheese cup sliced, stuffed olives Remove a spoonful of pulp from the center of tomatoes. Mix pulp with cheese and olives. Season with salt to taste. Refill center of tomatoes with mixture. Serve on A-- 1 lettuce with mayonnaise or French di easing. tinhed Tomatoes M ith H.uu & 1 gretn pepper 2 onions 3 large tomatoes A-l 6 slices bread ! Salt and Paprika i cup giaicu cnee.M Thin slices baked ham Butter Ru l the pepper and onion A-l through the food chopper. Place tomatoes in boiling water for five minutes, then slip off the skins and cut in half. Toast bread and butter it. Place v tomato on each slice of toast, salt to taste. Place a tablespoon of the chopped peppers and onions on each tomato a id top with a tubelspoon of ?r,,red cheese. Sprinkle with sait We Do Custom Chopping and paprika. Place on a baaing meet unacr the broiler flame or Chopped to Suit Your Need an the upper shelf of a hot oven intil the cheese melts and browns Garnish wuh the ham Baked Stuffed Feeds A 1 s. i ooked or mg Si l aid t s t ? 1 n ' top. Have all ingredients chilled On a salad plate place a leaf of lettuce, a piece of sli ed pineapple, and on the pieapple half ot a flesh pear, and peeled, coied brushed with lemon juice Around the pear arrange sliced or taune ) Spreads tilt pml one-hil- i nm Tartar !e i RA, N.uice w hip w p !i o u ' i Hog SOMETHING fourth tu,i l.m ihojped tii'l ti htuioM anii hop pt d pickk s ('antalmiH Marmalade s onion ut ted olives hupp, Petl two large cantalonoes an a suit', at pa's! p i hopped cut in small ."at one and o.u t.ihli spoon Ii non June orange and onepieces lemon thtu the m ie.i Servi n food chopper, removing the seed onlv Measure the combined fruit and bring to a boil. Add an equal lioilaiidaisc sum , M. measure of sugar and cook unti " butter double b i Rut up in hot sterile jais thuk add one flour nil when blendedtihlespooi or glasses mdk Cotik cup sr.sring constantly urt.i thiUined Season very ('antaloupe 4atn highlv with s.ip pepper and Rut two pounds of peeled ca ita pppu A lu on egg yoik loupe and fre slices of lemon thr beaten and mixtd with one table- the food chopper. Add spoon ot the saui and cook teaspoon salt and one pound sugar slowlv until lh likened stirring and cook until thick. Just before REMEMBER tb !.-- taiM-spou- i one-ha- lf enc Auaum. can. i&y-enu- e (Rxcti. JHaJHk ojj pti- udMotu wfuj (HCtu one-ha- lf SATURDAY cat Pitt IMS ivLeuiu.- NA FLAKES COFFEE AIRWAY dejxtiulae, lb 25 Ibargaimi ZT PEAS g I'te Rraml, No. 2 Can . or 3 New Iack v"- -i . Uni.- - .. SALTED WAFERS ,u"u SHELLED PECANS S 2 L ZT ",v 8 MAPLE & CANE SYRUP 'IT 35" PEANUT BUTTER RlL-- 2 2'a Can No. "j,,, SEILER BIGCEST u the Hishl to Limit quantity) SlUlgffll? 10 23" Ig. Pkg. COFFEE, Maxwell House, I. KrllKKR'tt, COB 23" Jj Ib can 1 UIKAT KLAKKS lor lkC. U1IOLI-- ; fenasj SI 5 LB. BAG ......... WHITE KING 10" Shredded COCONUT Fresh TISSUE (We Reset 'T" ZT 45 7T (OIIN ITKKS j lj Ikg. Lg. PRUNES Sets Quickly, Pkg. JELL-A-TEE- N, . B. MAYONNAISE, Long FANCY RICE Head DEVILED MEAT 25" Q Libhys No. F, Pint Jar .... Basket -1 LETTUCE, Extra Large ORANGES . .... J(J Head JO 3 dozen .10 ONIONS iS,M . . . "I, vk',ii4 lbs. lk f ou U 1.7(4 TOMATOES KM CRAPES 5 10 5 , i:::.;" Kelloggs Whole Wheat Flakes are the most delicious wheat flakes you ever tasted. And a real bargain buy. costs only a few p?z pennies. Many servings for all Big the family. Toasted whole rich in nourishing ments. With all the flavor and crispness Kellogg is so famous ele- for. the taste, the crispness, the big value! Youll want several CAULIFLOWER , . -- .6" 10" 4 ONIONS and keeps that h way, because of the inside d waxtite bag, an exclusive Kellogg feature. And youll like the convenient, n top. patented heat-seale- 1 NSI (jllAUTY BeeS Boasts packages. Oven-fres- S. y r IJ- - SHOOT TJMsHOOTiHG 2PKGS. :4wm m, w Veal Boasts Is?loIia Steals Miik-LeV from your grocer. Compare W. K. Kellogg of Battle Creek. I (Jualitv Ralv Reef !b- Lantern Suar Cuied the Iieee FffanBsfiuipears ,tnm r. l,.n, .MM CAKE HOUR MAILED TO BETTT CBOCKEB, s Kn::;k; ! PORK il'i --- - roast; J SLICED BACON Ib. f l I SAUSAGE 2' 16 12 nnrr'r ntmrr (WlMMra71MMItM.TMlOMW MINNEAPOUV Fie.'h Ialiciout. round Turk Qcf'fff POT ROAST Very unusual xalue LAMP, STRAWS and CHOPS SIRLOIN STEAK Tender Reef . . 9c 2 iw 1 9c :rl. 12c PICNIC HAMS 11'"'" IH(4. Sp' intr xnickens Rippen,! Si!ikii Cic'ie liuiie Valley Q 21 w lb. l'(,rk oir, - Hj IN for 2 Package Tops from mm soFTflsuK 232,, I Safew av CUPS MEASURING Jf q q SET OF 4 BEETLEWARE BETTT CROCKER'S g ib. d STnelVJlie, ,,, lb. Delicious with milk or cream fruits or berries. Ready to eat. Quality guaranteed by a SENT TO MFGRS ib. hoiee Shoulder ills. Rab Reef THI5 PLANE J .MIIATS Shoulder Cuts Easy-Ope- this splendid bargain ( ( 6 C SAFEWAY MARKET IT. 25 29 Ib. BANANAS 7 19 CAULIFLOWER, snow while 3 lbs V, Ht FIND fflGGLY WIGGLY 39 GRAHAM CRACKERS2 PORK & BEANS I T v. eo.vou VOU Sheffields 24 CORN STARCH Ilarmor.i, I.aundi 10 TO , 23 2 riL1 u'-an'r- MAYONNAISE Edwards lu SOAP package-Qioalo- ty S? - COftr .AMERICAS i Get Rxtcw til Cev tcaX tetJt GRAPES, Seedless wheat cjj - - BEANS A Acleans BLUE RIBBON MALT Elxtrye . and seeded pciebes. srx peeled and (orej pears, thiee manges and three lemons Bung t a boil and add an epi il amount of sugar. Cook until thick and put into hot sterile glasses. , v Zee Rraml Us uc'ana. lmr and IVa. h 'i trinal.nle tul up and nitUdure six peeled HIRtVIR I : poua.t oue-Uu- ax & TO j raid add w !e mixed ah.io..d. 1 Shrimp Stuffed PepjKT Cut shrimps m small pieces to make h cup, add G cup chopped celery. 2 chopped stuffed olives and season with salt, pepper and With (orn paprika Use to fill a small green large, ripe tomatoes pepper cup and chill. Serve on thin white lettuce leaf with miracle cup whip sauce dressing real i 3 Prodioci A 1 fourh cup to each cup of measured fruit Cook until thuk and Atduid&j i 4 TAGE FIVE. 73 20 i 2, fne add one lonstautly Add one labh'xponn taking from tin Seal vanilla li'inm jnue and five tablespoons ir hoi sterile mu till whip ut easing and serve jars or glasses htildesin Ksnet i?Ulv gicoti vegc-- t go.nl on hioi-- i If iriecnin .1 nil oh and i luhhmct tTup 10 peeled ami seedo peaches and five pitted red plums; utermeluu lrvMTe dn e canned pineapple to Fmrapple make Lhssolve three pounds sugar lit one i up: slice thin one small three ups water and add one orange and wash and stem one-mun ''hied Have three third oound white seedless grap.thin pouidi of pu pared wateimelon Mix all and measure. Heat to boil-- : mill wlueh has been put m cold mg and add sugar, allowing three- a to water, gradually brought simmer and cooked until tender, i ntlled in (old w'ater and drained dd the melon to the prepared transand simmer uiUil sviup uck The a parent aid the svrup add one can crushed pineapple ,iml i ouk about 15 minutes mor Dependalilt r 2, 1 k li ni Mix 0 1 fresh-cooke- pa-a.- mixed m! p.nt uf one lipe o.ives ad can hi d pimento id of w hi h h tve been i hopp d w.tu um.iili whip, to sje dres,.g Chi i M,v 4Vitlni Sjoead one uilh pint stuiled hopped t olives and put sweet1 mixed piculi s iis(l chi'p, ed. wall soft luuhsh lu CM- - to spit, ni i Naiad a 22, .i whip tin u.u M. one pn Mi s. (i if- - 1 lj tiuu t c Ol n indw Hot i rob Kabul cream sauce, using tabu spoons butter, tablespoons i ups milk and flout, mpi ireum Or 2 cups ot top nnik ma.v be used To this sauce add 2 slightly beate l egg yolks. and when thickened combine with .I hopped small green pepper, U chopped canned pim-ntchopped onion. 2 cups of flaked crab, teaspoon Worcestershire sauce and sait and peppe To this add R- cup miraile whip! dressing a id serve verv hot o.i toast or in patty shells wiln giated hard cheese sprinkled o Fanrj Fruit C, Uncle Sp'Cil s a 1 pi a In n I.kc pitils uf i hi i m i i ?, .n it n;sh w n blended wnli i.ii.o t'lins Make fn-- flow r 1 TRIP AY. SETTEMRER II. 2 .. Ib. He4 lbs. 2S? lb. lAd 6c STEAKS and CHOPS 2 lbs. 25c4 |