Show THI OODIN (UTAH) STANDARD-EXAMINE- 7B R South African Lobster Called Treat THURSDAY EVENING NOVEMBER 9 1950 'J f 1 Wash each squash and cut it in half For a special de luxe party try frozen South African Jobster tails Use plentiful apples In a tapioca lengthwise: scoop out the seeds They are all meat with a minimum and membrane Put a' tablespoon dessert Just cut cored red of waste and for that reason are of honey a tablesooon far more economical then you'd exapples in matchstick size u lee a or and for such luxury eating butterof teaspoon pect pieces and fold e cup of thelm&ti WMfarine in each half and bake Rock Lobster 'n Chips t ticks ind a quarter teaajMft in a moderately hot oven until the one Allow South African grated orange rind into the for tapioca cream Gar- squash is tender rock lobster tail for each serving nish the pudding top with a little Boil eccording to directions Reattar move meat whole from shell grated orange rind Hints water for one into Plunge For a nutritious lunchbox sand- minute Drainboiling wich for children mix cream cheese Arrange on platter tarnish with Honey with peanut butter and a little ring of watercress and surround Bake acorn squash with honey honey Add some reins if you like with heated potato chips Pass Hol- andaise sauce at table Directions for boiling: South African rock lobster tails Tapioca rib-1t- k Dg Sfistl" frag - MTvinjsi Budget menus require good rec- il Four thin veal shoulder chops ipes That's where the recipe exsmall onion 2 tablespoons fat 2 perts of Swift and Company's home cups rice 1 cup cooked tomatoes economics laboratory come hi 1 cup soup stock 2 tablespoons Beef or Pork Liver with III— chopped parsley Beans Brown veal chops and diced (4 servings) onion in fat Remove chops Add One-ha- lf pound pork or fMhMkff washed rice tomatoes and stockliver salt flour Vt cup sliced chops on top Cover Simonion 2 tablespoons shortening 1 mer gently until the rice is cooked 1 8-- o stand-MKtttci- Sandwich BasHt" and Squash 'r 1 cup cooked tomatoes 2 cups cooked lima beans Note: If dried lima beans are used soak in water for 2 hours then boil until tender Slice liver in 2 inch slices Cut in Season and dip pieces in flour Brown onion and liver in shortening Add tomatoes Cover and cook slowly 20 to 30 minutes In fills ither thawed or frozen into large 1 Kerne boiling salted water (I tsp salt for each quart of water) When water reboils lower heet so water boils gently and begin counting time Keep covered Boil tails one "v Ej M minute longer than their individual weight in ounces For instance boil an tail 9 minutes Add 2 minutes to ell boiling times when tells ere cooked frozen To remove meat easily from shell drain off hot water drench witn com water using scissors cut lengthwise through center of membrane covering flesh and insert fingers under meet at open end and pull meat out south African Bock Lobster Supreme (4 servings) Four tablespoons butter or 2 tablespoons flour V teaspoon salt V teaspoon paprika IVt cups hot milk 2 egg yolks 2 tablespoons lemon juice 2 cups diced boiled South African rock lobster meat toast points Melt butter or margarine Stir in flour and seasonings Stir in hot milk gradually while cooking over low neat When sauce is thick remove from heat Beat in ess yolks one at a time Stir in lemon juice and add diced boiled South African rock lobster meat Reheat while stirring gently but do hot allow to boil Serve with toast points A chafing dish may be used for reheating and for service at the table Note: A rock lobster tail supplies about 2 cups diced meat S South African lobster tails witti '' Hollandaise aaatee- - -- atcrcress heated potato chips and a wonderful treat Saturday Supper -- mar-mari- BREAD 'N' aaaaaaaaaaaaessaaaaaaaaaaaaaaaaaaV Ingredients: 2 V cups' sifted flour cup cream corn starch 2 teaspoons baking powder V teaspoon baking soda teaspoon salt V teaspoon cloves V teaspoon nutmeg IV teaspoon cinnamon Yt teaspoon allspice cup shortening 1 egg 2 egg yolks 1 teaspoon grated lemon rind 1 corn syrup cup extra-swecup milk 1 teaspoon vanilla Method: Have all ingredients at room temperature Sift dry ingredients into mixing bowl Add shortening egg and' egg lemon rind corn syrup and Vyolks cup of milk Beat 1 minutes carefully scraping mixture down from sides of bowl while beating Add Vt cup milk and vanilla remaining Beat 1 minute longer Pour batter into 2 nine-inc- h greased layer cake pans and bake in moderate (375 F) oven 25 to 30 minutes Frost with seafoam frosting made from remaining 2 egg whites all-purp- et good 3Xm Good THt -- f AKE J KINDS OF KARO M ubiKAIOts nrtM iw (uM) GOOD! 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ORANGE JUICE TUNA Pkg In Heavy Syrup Can I GRAPEFRUIT MADE THIS Children love an snack of cream cheese mixed with strawberry or raspberry jam and spread on hot buttered toast Serve with tall glasses of milk L ' FRUIT MIX THING THAT Cheese Snack after-scho- One pound ground beef 3 tablespoons grated onion 3 tablespoons cnopped am picKle Vi cu chopped pickled beets 1 cup cooked diced WE GUARD' OUR THAT Quick-metho- The Great American Syrup that makes 'em salt W Serve over hot lima beans Variation: Use toast rice spa- or red beans in place of Settibeans Pickle Beef Patties Fresh vegetable dunking platter Spanish stew with rice Green salad Bread and butter Coffee whip Beverage (Recipe for starred dish follows) : Spanish Stew With Sauce lamb Ingredients: Two shoulder 2 teaspoons pounds kitchen bouquet 2 tablespoons fat 4 teaspoons salt teaspoon pepper y teaspoon dry mustard 4 cups water 1 cup sliced onion 1 large sweet green pepper (sliced) cup tomato paste 2 teaspoons sugar 1 raw carrot 1 cup rice cup sliced (long-grai- n or converted type) Method: Brush lamb with kitchen bouquet Melt fat in Dutch Add lambs and brown on oven all sides over moderate heat Place rack under meat and sprinkle with salt pepper and mustard Add water Cover tightly and cook over low heat until lamb is barely tender about 1 hour after water boils Remove meat from pan and cut away from bone in 1 inch cubes Remove rack from pan and return Bridge-Luncheo- n I cubed meat to liquid in pan Add Fresh mushroom souo onion green pepper tomato paste Cheese straws ' ' sugar carrot and rice Stir to Seafood salad with tomato aspic mix Cover an dcook over mod erate heat until rice is done about Hot rolls d 20 minutes Serve immediately spice cake Makes 4 servings Beverage (Recipe for starred dish follows): delicious nutritious 1 teaspoon ch 8-- To please 'em after school ! 15 'un-peele- i cup evaporated milk about 26 to 30 minutes Serve rm Menus Prepared foitatoet n mww san in a not patter sprinkle with parsley imvmywum into Mix all ingredients Shape Brown Inch in thick hot Wey Lamb and Cabbage oatties Exclusively tot at about minutes or until well Ml w 6 servings) done and Two pounds lamb breast or Economy Budgets Veal Risottobrownest medium head cabbage Nov 11 Can Froth Solid lb 3c CELERY "" TURNIPS 55c 43c 15c LX 15c white Toxaw Bacon Ornamental Icing SQUARES If you want to decorate a cake lb GRAPEFRUIT 36c lb 9c Golden Dolkioes with haven't ornamental frosting and a cake decorating set use paper cone to force the frost ing through GRNDBEEF lb 56c APPLES Fancy lb 9c Here is a real on America's favorite sale money-savin- g all-vegeta- shortening! ble lady Here's Your Big Chance! 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AfM I I I s HURRY I START COOKING WITH CRISCO 1 USI THIS VALUABLE COUPON TODAY I USE £ R i SC IT'S DIGESTIBLE! - ths : -- murjci-iAVIN- ml COUPON U —i W0R I on the fwrcftose of a 3-can of cm CRISCO made lb it i wui redeem i tha coupon and the cuitcme? in c- - i"m etc " Ham aS 3S mm voia un r emtomer Y our mutt PX r My r"a BBS mm ce |