J.E.DOWNEY Requests From Journal
Readers for Recipes
Answered by Lecturer
824 Ford
Phone
Street
1087
Potatoes
bu. 35c
Butter . . . . . . 2 lbs. 39c
Sirloin Steak,
19c
Round Steak
19c
Porterhouse Steak *. 19c
Pork Loins fresh . . . l i e
Fresh Ham half or
whole
13c
Pork Chops
15c
Pork Steak . . . 2 lbs. 25c
Sausage pure pork . .15c
Leg Lamb . . ,
19c
Rib Boiling Beef . . . . 7c
CaJa Hams
8c
Meaty Boiling Beef
J\ieaty Pot Roast
Prime Rib of Beef . . 15c
(STANDING)
•
Chuck Roast Beef .15c
Toilet Tissue . \ 6 for 25c
WHITE FOSE
.can 10c
Grapefruit No. 2 .10c
Tomato Juice
No. 2
10c
Beets whole No. 3 10c
Saurkraut No. 2 %
23c
Mrs.
Dear Friends in Ogdensburg:
I always want to scold you when
I r e a d through t h e recipe requests
handed in at the Cooking School,
for so m a n y of you ask for French
Dressing. Asking for such a simple and essential recipe m e a n s
that you have no cook book. F o r
the most elementary cook hook
contains at least one recipe for
this important dressing.
Please
save pennies and buy a good cook
book; not because I do not want
to give you recipes, but because
a cook book is absolutely necessary to good cookery, variation of
the menus, a n d adequate m e a l
planning.
Here is t h e French Dressing
recipe, with variations:
French Dressing;
Use t h e best olive oil for delicate flavor and texture or one of
the vegetable or nut salad oils
which you m a y have tried a n d
prefer, or which for economy's
sake you must use. The recipe
makes one half cup, enough to
dress salad for a t least s i x people,
or more, if the family does not
c a r e for much dressing. Use six
tablespoons oil, two tablespoons
mild vinegar, paprika, one teaspoon salt, one fourth teaspoon
pepper. Mix the d r y ingredients,
stir in t h e vinegar and oil,
pour into a bottle, being careful to scrape every bit of the
seasonings and oil into the bottle.
Cork tightly and shake vigorous-
Phone 235
829 Ford
Saturday Specials
Clear Brook
J<)
Local Fresh
Butter . . .2 lbs. * t £ C Eggs
doz
B e s t Salt P o r k 3 lbs. 2 5 c
Fresh Livers . 3 lbs. 19c
Tender Steaks . .lb. 15c
Smoked Hams . .lb. 13c
Picnic Hams
9c
. .
Fresh Hams . . .lb. 10c
Pork Loins,
Whole
lb. l i e
Pork Shoulder . . .lb. 9c
Pork Sausage .2 lbs. 25c
17c
Highest Quality
Beef Steaks
Round
Sirloin
"I Q _
lb. 1 0 C
Club
Milk Fatted
Fowl
ib.21e
Pork Steak . . 2 lbs. 25c
Pork Chops . 2 lbs. 25c
American Cheese
lb
15c
Pork & Beans . .can 5c
H o m e Veal
Roast
lb. 15c Choice Coffee . .lb. 21c
Soap Chips . . 3 lbs. 25c
Boston Butt
Pork
lb. l i e 4 one lb. Bars of
Soap
19c
Lamb Stew
lb. 8c
10 Bars of LanShort Ribs
dry Soap .
30c
Beef
lb. 8c
Golden Bantam
Lean HamCorn
10c burger 3 lbs, for
Wet Shrimps . .can,10c
Oven Roast
Qt. Jars of MayBeef
lb. 15c
onnaise . .
29c
Tall Milk Can
5c 4 Large Grapefruit .25c
Black Tea
lb. 25c Sauerkraut . . 6 lbs. 25c
Potatoes • . .bushel 40c Diced Carrots . .can 5c
25c
CASH PRICES
"^ac^agpaizzgicaaaa^izzgac^aaajgzSBic^^
MARCH 25 to 31st
-*i*I-.>V
» i S v A . ; i 5 T b R E S =•$&)
fHOUSANDS
Of
STORES'
Macaroni or Spaghetti
H9
4 pkgs. 19c
C o r n J0U . . 2 c a n s 2 3 c
Cream of Wheat
pkg. 20c
Tapioca' w» Quick
pkg.
,. 10c
Ginger Ale 10B
ioc
Pancake Flour «™
2 pkgs.
15c
Swans Down Cake
Flour . . . . .pkg. 21c
:;
:
'•• Kfcs *v'-''-?r''*''" I''
»'•• •WM^-i&S--Knifes
0
W
1
m ®L
COAST
TO
COAST
Tuna KB All White
Meat
can 18c
Palm Complexion Soap
2 bars
13c
Baking Chocolate w&
V2 lb
I9c
Buckwheat Flour IGfl
5 lb. pkg.
29c
C o c o a n u t [fft
MilkwB Evaporated
3 cans*
19c
i
FtOM
, .can 9c
Royal Baking Powder
12 oz. can
39c
2 oz. Bottle Baker's
Vanilla
29c
With a New Catalin Handle
Mixing. Spoon FREE
Gl
Tea Table Should be Colorful
Stores
O P E H
T
IE
ly. Keep tightly corked, a n d In
the refrigerator, using a s needed.
It will keep indefinitely this w a y .
Always shake thouroughly before
using. Mix your salad, dress with
the shaken P r e n c h dressing just
before serving.
To vary the flavor, a d d one-four
fourth teaspoon celery salt; or the
s a m e amount of curry powder o r
a little more curry powder if that
flavor is liked; many substitute
lemon juice for the vinegar, which
is especially delicious on
fruit
salad mixtures; or use wine or
tarragon vinegars in place of cidder vinegar; add a few drops of
Worcestershire sauce if the dressing is to b e used on fish, m e a t or
chicken salads; use grapefruit
juice or orange juice, and a little
less oil if the salad is all fruit.
Cinnamon Toast
F o r six slices of toast, u s e two
tablespoons butter, one o r two
teaspoons cinnamon, two tablespoons brown sugar. Cream the
butter a n d sugar thoroughly together, work in t h e cinnamon a n d
continue to c r e a m until smooth
and evenly mixed (use a small
wooden spoon for this for best
results). Spread on buttered toast,
lay t h e toast o n a baking sheet
and r u n under t h e broiler flame
until the mixture bubbles. This is
about
one minute.
Substitute
maple sugar for the brown, or
use granulated sugar; add finely
chopped dates or raisins; for t e a ,
cut the toast in fancy shapes o r
narrow strips.
Sour Cream P i e
One cup sour cream, one cup
sugar, one half cup chopped raisins, two level tablespoons flour,
yolks two eggs well beaten, nutmeg, cloves, one half teaspoon
cinnamon. Beat t h e eggs than add
to t h e cream, blend with sugar
and flour mixed, add raisins and
cinnamon a n d a small sprinkling
of the cloves a n d nutmeg. Bake
in a lower crust (unbaked), a n d
when done
(moderate
oven
twenty-five t o thirty minutes) spr e a d on t h e stiffly whipped whites
of t h e eggs, then p u t back i n t h e
hot oven until the meringue Is
delicatley browned on its highest
points.
Butterscotch P i e
Mix two a n d one half cups milk
one a n d one half cups brown sugar, three tablespoons shortening,
yolks of three eggs well beaten,
three tablespoons flour
stirred
smooth with a little milk, one
fourth teaspoon salt. Cook this in
The lowest priced fine tea
SANDWICHES
you can buy
TASH WITH
SAL AD A BROWN LABEL % L L 1 5 *
CUP OF TEA SALADA BLUE LABEL
Makes FfVE cups for O N E CENT
Emily M . Lautz Answers Several Queries- -Urges
Cook Book Be Used to Obtain More
Simple Recipes
C. A. Bellinger
S$iankless
FRIDAY, MARCH 24, 19|£
OGDENSBURG JOURNAD
PAGE SEVEN
A
Phone 957 - 424 Ford S t
—
W e Deliver
—
WEEK-END SPECIALS
Round Steak
17c
Sirloin Steak
17c
Porterhouse Steak . . . 17c
Shoulder Beef
Steak
12%c
Pork Loin, rib e n d . . . 10c |
Fresh Hams
lie
Roast Veal
12c
Veal Steak
15c
Liver
2 lbs. 15c
Sliced Bacon . . . . 12%c
Meaty Corned
Beef
2 lbs. for 25c
Roasting Chickens . . 2 2 c
(Home Dressed)
Suggestions
Cube Steaks
25c
2 lbs. Club Franks 25c*j
2 lbs. Saurkraut Free j
Nuco Oleo . . . 2 lbs. 25c
Green Tea
19c lb.
Good C o f f e e . . . . 2 1 c lb.
New Cheese . . . . 15c. lb.
Old Cheese
21c lb.
Salt Mackerel. . 3 for 20c
Salt Ciscoes 10c, 3 lb. 25c
Iceberg Lettuce.2 for 15c
Apples .
23c pk.
Apples, Mcintosh, 5
lbs. for
19c
Bulk Dates . . 2 lbs. 21c
Large pkg. Oats . . . 10c
Fresh Eggs, 2 doz.. . 35c
» .
.
y
^
A n Outstanding Blend
Tea
Small calces, open face sandwiches, bread and butter or cinnamon toast
are the favorite American accessories for afternoon tea. Beautiful silver, fine china, the best cloth and fresh flowers add to t h e color a n d
appeal of this function.
the double boner, stirring constantly until thick. Then a d d two
teaspoons vanilla. Let cool, and
pour into a baked pastry shell.
Cover with meringue made from
the whites of the three eggs and
a little powdered sugar. Brown a
minute or two i n t h e .oven.
D a t e IPnfldiiijj
usually to be found In cook boobs.
For it, use one boiling chicken,
two tablespoons shortening, one
large onion, two large tomatoes, a
few ripe olives, raisins and almonds all finely shredded, and salt
and pepper. Boil t h e chicken until
tender, drain a n d remove
the
meat from t h e bones. P u t t h e
shortening i n a frying p a n a n d
brown the onion sliced very fine,
and the tomatoes cut in small
pieces in it. Add about one fourth
cup of t h e mixed olives, nuts a n d
raisins, measured after shredding.
Cook the mixture t e n minutes. Add
the chicken a n d seasoning a n d
cook ten more minutes.
Make a rich pie paste and line
the bottom and sides of a deep
baking dish with it. Pour i n the
mixture, a n d cover with paste.
One cup chopped n u t m e a t s ,
three-fourths cup stoned dates,
one fourth cup flour, one fourth
cup sugar, one half teaspoon baking powder, two eggs, one eighth
teaspoon salt. Sift the dry ingxeidents together, a d d the nuts a n d
dates, then a d d t h e beaten egg
yolks. Beat egg whites stiffly and
mix with t h e other ingredients,
thouroughly blending. Bake in a
slow oven, in a p a n rubbed with
shortening, about one hour, or until cake test shows it is done, Bake forty minutes until the paste
Serve with whipped cream, or is nicely browned. The top cover
orange sauce. Serves five or s i s . should b e perforated with a fork,
a s for any pie, before i t is pinched
Chicken P i e
into place on t h e dish. Serves six.
This is a chicken pie recipe not
MRS. EMUiY LAUTZ
Appetizing
After your choice of tea, the
next most important item on the
tea table is the food. People long
accustomed to afternoon t e a drinking prefer mild flavored
foods
which a r e simple and satis hunger b u t do not interfere with the
delicate flavor andl aroma of the
tea. Thin bread, lightly buttered
is their favorite. And there is no
s m a r t e r accessory of a t e a table
than a plate of large bread and
butter slices. Either white or
whole wheat bread! m a y be used,
cut a s thin a s possible, a n d spread
delicately with softened butter.
Mild sandwiches a r e the next
choice. I n this classification come
open face sandwiches with c r e a m
cheese. Rounds oir other shapes
are cut from bread slices, lightly
buttered, then spread with c r e a m
cheese, and decorated with either
chopped green, mint
cherries;
chopped chives (worked into the
cheese first, then s p r e a d o n ) ;
chopped green or ripe,
stuffed
olives.
Small sandwiches of
whole
wheat, or graham, >or white bread,
cut in triangles, rounds or other
shapes, with the crusts cut off,
a r e possibly t h e next choice. To
give variety a n d t a n g to such assortments, t h e following fillings
are excellent: canned
salmon,
freed of bones, finely minced, a n d
blended with mayonnaise
and
finely chopped gherkin; chicken,
cooked or canned, finely minced,
blended with mayonnaise;
peanut butter blended with mayonnaise and chopped r a w apple;
chopped stuffed green
olives,
blended with a little onion juice
and a little paprika, blended with
mayonnaise.
Foods for
^
G R A I I D 1 ) Askillful blender and the!
BERMA
MILK
Pig Hocks
9c
Spare Ribs
10c
DARMATKT
*Th»Arktocrot of CoffMi*
Finest Mountain Grown
Freslipak
Evaporated
fc20c
ib.27e
Tall
•Cans
19c
/~U EEC C
RNEST N. Y. STATE
Vrfll L L . O L . Made from WhokMBfe
.
CAMPBELL'S
a7<=
''••:'
$
TOMATO SOUP 3 - 1 9 ^
GRAPEFRUIT
I
^ n 2 IOC
Knerf Florida
PALMOLIVE SOAP
3 bars 17c /*
OATMEAL COOKIES "une«ia s a w ib. 17c
RIALTO TOMATOES, RIALTO CORN,
CUT WAX BEANS, RIALTO SAUERKRAUT,
CUT REFUGEE BEANS
...
choic
"
O ^ ^ 1 Q c
^_
-.
JERSEY CREAM CAKES
2n*.25c £'"'
SODA CRACKERS "AH emp2 it* 19c
GRAHAM CRACKERS "Air emp- 2ib>.21c
ft
CD EC JIG-SAW PUZZLE 14 *™,<t^41_ O O ,
r K C C OVER200PIECES MllCO MALT 07<
TINEST QUALITY M I A
CHICKEN TENDER
PORK
.gal. $1.25
12c
18<
FRESHPAKsJSS'i.ib^*:
— 19-21 Lake St. —
Phone 281
Pork Butts
fc
EARLY
3
lbs.
53c
MORN
COFFEE
Quality Store
Maple Syrup
What Makes a
REALLY Fine Coffee?!
Y l V I f i l l I highest grade of green
U f l l U f l J f coffees-ihese two things are
necessary to produce a natty
fine blend. Grand Union has
been blending coffees.Jwie coffees...for more than 60 years. One of our four blends- h
sure to please you.
F.Boyer
4-lb.
Bibead
LOINS
It),
P R I M E CHUCK
Cala Hams
IB. 12c
ROAST BEEF
SUGAR-CORED
9c
HAMS
P o r k C h o p s . . . 2 lbs. 2 5 c
IB. 12c
SHank Half
FRESHPAK
Something Sweet, Something With A Tang and Plain
Bread and Butter Favorite Formula With
Experienced Hostesses
We never tire of discussing t e a
parties on this page for the serving of afternoon t e a is one of the
easiest forms of hospitality. I t is
easy to prepare, easy on t h e pocket book, easily served b y the
newest bride or t h e most experienced housekeeper. B u t before
any prospective hostess c a n plan
her menu, she should m a k e sure
her t e a equipment is adequate.
A small table a n d a commodious
t r a y a r e essentials. The table m a y
be one of the folding bridge types,
or it m a y b e of wood to m a t c h t h e
living room furniture, and round,
square, oval, oblong, or any shape
desired; i t s height however, m u s t
b e such that t h e hostess when
and sugar bowl, six cups and saucers, six small plates and possibly
a cake plate a r e to be h a d for
three or four dollars in inexpensive, imported ware (mostly Germ a n a n d Chechoslovakian). Also
in domestic colored glass, now
very popular for tea. And this low
average is increased to several
dollars for thin china of finer
grade. Silver services with the
sterling sets and matching t r a y of
course cost more, but they a r e
worth it in t h e beauty and the air
of luxury they add to the home;
and such luxuries m a k e a suitable
wedding gift, or anniversary gift,
or a n ambitious objective toward
seated in a comfortable chair, or which any housekeeper may look,
on t h e sofa, c a n pour a n d serve saving on h e r budget, and pin
without reaching up too far, or money meanwhile, and acquiring
down too low.
The T r a y
The t r a y m a y b e set u p in the
kitchen, or if it is a fine silver
tray, p a r t of a silver t e a service, it is probably in place on the
tea table, a n d fully equipped except for the pot of freshly brewed
the t e a service some happy future day.
on t h e saucer. B u t a s a rule the
cups, small plates, napkins spoons
as well a s t h e food to be served,
are in place on the living room t e a
table, when t h e guests arrive.
Pottery a n d china t e a sets consisting of t e a pot, c r e a m pitcher
Rolled Cookies
One half pound walnut m e a t s
Cone level measuring cupC one
cup brown sugar; two eggs; two
tablespoons flour; one fourth teaspoon salt; one-fourth teaspoon
baking powder. Mix and sift t h e
salt, flour-and baking powder, stir
sugar and nuts together, m i x with
the flour then stir in the eggs
beaten thoroughly.
Drop
the
dough from a teaspoon onto a tin
baking sheet rubbed very lightly
with shortening. Bake in a hot
between the cookies when dropped
oven. Leave a t least one half inch
on the tin. The oven should be
hot, not moderate, a n d t h e baking
not longer than six t o eight minutes. Watch the oven closely, remove when firm and when they
look done. Roll up into a little
cylinder or cone shape, while hot
Serve cold.
SLICED BACON i lb. 10c
SOUPS
Vegetable
Chicken
Tomato
Boiling Beef'
Lamb Shoulder roast 14c
Roast Veal
12c
Choice—the best Western
Beef Stew
6c
Rump Beef Roast
boned and rolled .16c
Pot Roast . . . . . . 14»15c
Ketchup
Bacon sugar
2 for 23c
JAMS
-
- Ib. 7c
CALIF.
VALENCIA
•*
ORANGES 12 •** 19c
Iceberg Lettuce
. . 2 M s 13c
Grape Fruit . . . . Florida, l a m ,
5c
Bananas
large. Eire . 6 lbs. 25c
Saturday Special
k
c
[.Bread & 2Es:9
HRAND U N I Q N
• ^
rOLlNDFD
187;
2 lb. jar
OQf*
LkU**
cured
2lbs
25c
Tea Siftings
10c
Ivory Soap
5c
..25c
qt. 23c
Luncheon Cookies
2 lbs. 23c
Coffee - Chase & Sanborn . .
. 3 lbs. 89c
3 cans Wax beans
3 cans green beans OC*»
3 cans peas
uu^
3 cans Corn
-
^SUMMER FRESH FRUITS & VEGETABLES^
Home Milk rarCeffl
with mayonnaise. Spread on ro- 5 Lb. Box Cryunds of bread, lightly buttered.
P r e s s together. Cover the plate
stal White
closely with waxed paper a n d
chill.
Olives
white flour to fill the cup level;
L E A N RIB
Milk Faitted
Grapefruit . . » 6 for 25c
two teaspoons baking powder; one
saltspoon salt; one cup sweet
milk; two tablespoons
melted
shortening; one egg; one third cup
sugar. Sift the baking powder with
the flours, a d d salt, milk, egg a n d
melted shortening a n d the sugar.
Beat briskly. Pour into a p a n
rubbed with shortening. And bake
to hot oven for twenty-five minutes. This s a m e batter m a y be
poured into muffin tins m f t b e d
with shortening a n d baked the
s a m e length of t i m e .
Hamburg' - - - <* 3 Ib. 25c
Roasting Chickens . . 2 5 c
2 Pkg. Cornflakes . .15c
Use three fourths cup .yellow
corn meal, adding enough sifted
FRESH GROUND LEAN
18c
TJse one cup English
walnuts
meats, or a n y other chopped nuts;
three fourths cup seeded raisins;
Corn Bread
- - lb. 15c
Roast Beef
Meaty Kettle Roast.,. !b. 9c
23c
Nut and Raisin Sandwiches
tuce leaf in each. Trim crusts a n d
cut in slender "finger" shapes,
about an inch wide.
One of the most delicious and
simple sandwiches is m a d e with
watercress. Wash the cress a n d
chop finely, putting through t h e
chopper if possible. Then blend
STANDING PRIME RIB
4 cans
Leg Veal
two tablespoons heavy cream; one White Rose
tea brought in at the last moment fourth
teaspoon salt; one tablethe kitchen. T h e other type
Fowl
20c from
of tray, in the kitchen, is arranged spoon lemon ;uice. Put the nuts Strawberry
Salt Pork, 3 lbs. for 25c before guests arrive. On it is the and raisins through the food chop- R a s b e r r y
sugar, lemon, cream, hot water per and then m i x with the cream.
Meaty Pot Roast. .12J/2C pitcher
or jug, a place for the Add the lemon juice a n d enough Cherry
mayonnaise to make a paste
Hamburg . . . . 3 lbs. 25c tea pot, If very large it may also smooth
Pineapple
enough to spread on thinly
contain
t
h
e
cups
a
n
d
saucers,
Rib Stew
7c each with a teaspoon in place buttered bread. P u t a crisp letBulk Sausage . 2 lbs.2 5 c
Fresh Spare R i b s . . ,.08c
On
What to Serve With
Afternoon Tea Table
A.E.Denny
Few
.".
Choice Selection of Fruits
and Vegetables
CALIFORNIA
FRUIT MARKETS
SPECIAL
FOR
SATURDAY
H o m e Grown
POTATOES 15 lb. pk. 10c bu. 39c
ORANGES Sweet California 2 doz. 28c
Juicy
GRAPEFRUIT Heavy
7 for 25c
Florida
Seedless
Fresh Clean Cut
U. S. No. 1 Greening Spinach . . . 3 lbs. 14c
Apples
bu. 79c
Green Onions .bch. Sc Maxwell House Coffee
Turnips
5 lbs. 9c
3 lbs
,
79c
B
e
e
c
h
n
u
t
C
o
f
f
e
e
l
b
.
29e
Carrots . . . . . 5 lbs. 9c
CELERY
LETTUCE
Sweet California
Tender Crisp
Hermann's Salad
Dressing qt. 25c
Large Solid
Heads Iceberg
3 for 20c
2 for 15c
Fresh Roasted Salted!
Cashews Ib. 29c