{ title: 'The County review. (Riverhead, N.Y.) 1903-1950, January 09, 1936, Page 5, Image 5', download_links: [ { link: 'http://www.loc.gov/rss/ndnp/ndnp.xml', label: 'application/rss+xml', meta: 'News about NYS Historic Newspapers - RSS Feed', }, { link: '/lccn/sn84035791/1936-01-09/ed-1/seq-5/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn84035791/1936-01-09/ed-1/seq-5.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn84035791/1936-01-09/ed-1/seq-5/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn84035791/1936-01-09/ed-1/seq-5/ocr.txt', label: 'text/plain', meta: '', }, ] }
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This week' s wmner of the Seneci hand made , hand painted salad bowl is Mrs. Marlon - ft Burns , n reader of the Observer at North- port. Meat Patties in Bacon ' .3fi Mashed Potatoes .07 Buttered Julienne Carrot a .09 i I ivad ami Butter (A&P) .12 tjiapcfruii italad .15 Gingcrlircnil Squaru.i .07 Coffee mill Cream .11 ¦ .97 Mrs. Bertha Gardner of Sag Har- bor, is the winner of n box of ; Cornel Rice Products and » riue ball. A ease ot Ruppert' s beer has been won bv Mrs, Weber of l^onia, N. J., and Mrs. F. W. Clift of Sum- i mil , N. J. , is the winner of a cheese | tray with an assortment of seven , kinds of Borden ' s cheese. fit' ^<HXaK83«»XB»aEHS«C8^ Prize for Best | I $1.00 Dinner ? Sc8X»CriXHKR>C»00<H300aOOClOC [ TOME HINTS , 1 R EATURES AND ! I |vIAR KET TALK Serve it in a shell, sometimes! A \ shell\ of course means a patly i a case or a nest of somekind—but j In any case it means that the sei - ( vice Is attractive , \ partified\ and i migh ty convenient because the por- i tions arc already individual one. '' , j ready to serve. There arc all manner of .shell-' for your food—pastry, meringue , cake or gingerbread for dessert; Knells of grapefruit , orange, or tomato for salad and rice and Krcvn pepper siieii. - > ivc main util- es. There arc timbales , rosettes and English muffins- in fact there are dozens of different kinds of shells . one- 'for almost every kind of food at every mer.1. If you want to make . an . attractive anil appetizing dessert , (and by tho way one that can be served at a tea or bridge ) prepare small cream puffs and fill them with a Bagdad Filling. Cream Puffs H cup butter 1 cup boiling water 1 cup sifted flour * eggs Put butter in sauce pan with ! (toiling water , and bring to a boil until butter is melted. Add Hour ] and stir. Cook, stirring constancy I until mixture is thick and smooth j and does not stick to side of pan. Remove from heat , oool slightly Htid add eggs, one at a time, beat- ing each egg thoroughly. Beat mix- ture well. Drop by spoonfuls on greased baking sheet and shape round. Bake in oven of 400 F. for 35 minutes. Bagdad Filling 1 cup marshmallows ' , - . • package dates !s cup nut meats 1 cup heavy cream !i teaspoon vanilla Few grains salt Cut dates and marshmallows with wet scissors. Chop nuts ronrsoly. Bent cream, add vanilla and salt fold in dates , marshmallows and nuts. Shortly before serving make a slit in the bottom of the cream puff shuii» mm Tiii vvkt' ri (\VjOVt iv. ' ix- ture. Kice Nest* Boiled rice is nil \ exiender \ ;*-: well as a base for creamed fowl , meat , or vegetables as in this re- cipe: I cup n ' re White soup stock I cup thick white sauce 1 egg Fine bread crumbs Wash rice thorough ly, Cook in soup stock until tender, drain , con! and mix with white sauce. Spread in shallow pan to depth of 2 inches . Cover villi waxed paper , plane weights on top to make mixture compact when cold. Cut into circles of equal size and hollow out Inside of each to form a \ nest\ . Dip each in fine bread crumbs, the n in egg j (beaten lightly with little water lo spread evenl y' . Roll in crumbs i again and place ir. refrigerato r scv- I eral-hours before time to use. Fry I in deep fat until golden brown I Serve hot tilled with creamed chicken, fish, sweetbread , peas and the like. Serve It In A. Shell Is Slog € i n Of Clever Cook A meat loaf <«n l>\ one nf I lie niost delicious of di.slir.s. In the tic noihpaiiying illustration . it is served in a . manner in keeping with its true-worth. Make the loaf according to your favorite recipe. Here is a very satisfactory one. .Meat I AIU I 2 pounds ground beef 1 ponnil - ground pork , I ogg 1 I' . ' .isj'ooi) s;ill i' epper 'L- iliinccU Kreeli pepper 2 oniuns l - . cup lomulu juice .Mix tin ingredients l>i;;i 'ihi i llioi'tiuglil y. nilding enough liiina ' o l juice to moisten well . Hake ill n modenitc oven nlmiit one and one- Inilf to two hours. About liftcen minute .. ' - bef ore removing fro m tlu- oven , place bacon stri ps across the lop and permit them to get crisp. About the platter, p lace boiled white onions which have been hol- | lowed out lo make cups for bukoj lie.ins. Giirnish with parsley. Meat Loa f - Deliciou s And A ttractive u ' ' ' \ \\*\ i jMUii . : lap^^ iaSI ^IteaHifflr 68 ,?- . - ,. . ^t^mm^m^rmB^Bb^^kw^tWK^Sm . . ^BKpflflB^^^^^^^^ L I ^ ¦ \^ ¦ ^ : ' l TOW^ ; ^ g^^ m g|||Hi ; i T^i>i^. | 1 ;V ?i^^r ^' ' 'i^^W *J u § ^0/ tf ^^ i $2 ^' iv. ¦ .. - - ¦ /• v .. \ *:- \ , ' /:. - . .; ;: -vw| : ' ' -•T ^^ -- ' wg -- -t j Miri ^ iJ bb m I lMli mi * gf £f * *y I & 7hc bottle of ^KBm ^i!^i/ ^^ T >8i f I Ruppert' s makes T0m ^¥&J k$ ^'*L **& ¦ *W • wog lasses of T^0^ SSm ^B ^ ^^ M U lehcious and itmL asm \^H^^ smt C ¦ < \ 7 a b MUm wholesome beer / JRfaf'^Pi?^^^ \ \^'^ M WWM By SIDNEY SNOW Cut thill slices of . imoked ham to lit on top of slices of veal steaks. Place together and dip in egg and bread crumbs and then fry in but- ter , adding juice of a lemon last to make lemon butter sauce. A de- licious meat novelty. We ' re in the middle of resolu- j tions as to what to eat and what j not to eat—what to drink and what not to drink. Mine is this— \Keep to the mid- dle of the road —eat and drink what, tastes good , but be moderate. And gh-e more thought to the nice- l .ies of flavor and to the way things arc served. Make more of a ritual out of the meals, no matter how small or informal. \ Here ' s a good formula, culled from a friend of mine: He drinks coffee for breakfast, a glass of beer with his luncheon , n cup of tea with dinner , and a big glass of milk just before retiring. Or , upon occasion, he has tea at noon and beer with his dinner. But the morning coffee and the bed time glass of milk is de riguer. A grand fried potato is made by taking cold , left-over baked potatoes, peeling and dicing, and frying in fat to a golden brown. Serve hot or . if you like , try this variation : At the Iasl minute , toss an egg or two over the potatoes and stir well while the egg sets. Or instead of tossing the eggs over the potatoes , make an ome- lette and foiu in the browned po- tatoes. That gives you a Savoy Omelette, It' s a grand luncheon dish, this latter way. Speaking of beer, do you know that one ordinary bottle makes two glasses. Try \ splitting a bot- tle \ with your dinner or luncheon companion. The result is a very low priced , wholesome meal time beverage and more often than not the single glass is enough to sat- isfy—especially if you sip thoug ht- fully for flavor. Clever Kitchen Tips Make Lif e Eas ie r , Ha ppier .Salads , though simple to make , arc usually quite n problem to a hostess , but here is one that s;:;r. be served with just about any sup- per and should be liked by all. Accident Salad J hard cooked egg Lettuce leaf 1 small carrot , grated A few spears of Chives , chopped fine .Mayonnaise Chop the egg line and place on lettuce leaf. Mix the grated carrot and chopped chives and place on top of the egg. Top the salad with a generous spoonful of well-sea- soned mayonnaise. The above list- ed ingredients are allowed for each serving. ACCIDENT SALAD TURNS l;« \ » '0 DELICIOUS TREAT How would you like In win a valuable prize? Yes! Then write ; your favorite Sunday dinner for < four persons , costing not more i than two dollars , and send it in i to Sidney Snow , in care of this j paper. Pri7.es include a hand made j and hand painted salad bowl , a i metal cheese tray with an assort- ! meat of seven kinds of Burden ' s cheese, a box of all Comet Rice products and a case of Ruppert' s beer will be given each week to the person sending in the best Sun- day dinner menu. Plan A Sunday Menu And Win A Prize One of the nice thinj. ' .s about winter is the chance lo enjoy the hearty dinners like a dinner but ' .t around stuffed spare-ribs. Sta rt with a dish like a fruit cup or half a grapefruit. Then serve the spare- ribs wiTTi browned potctoes and mashed turnips. And then a simpl- salad like a cole slaw or mixc- .l green vegetables. Of course , th. < dessert .should be lig ht and .simple . after the heavy main course . Ynn mi ght like a compote of mixed can- ned or stewed fruits and coffee t,> top off. If your family likes bottled beer, you have what many consider i | (lie ideal beverage with the spare- j j ribs. ! 1 For making the ; | Stuffed S ;,-,rc-Hil.s I . \dbs. fresh spare-nos , l tablespoon j salt , I tablespoon sugar . 1 teaspoon j paprika , I teaspoon ground ginger , i I ' ¦ teaspoon pepper , fi app les (tart) . | •2 cups soakeel prunes Istoncdl. So- I lect large meaty spare-ribs. | j Crack bones ca refudy leaving j meat whole. Mix salt , pepper , sugar. paprika, ginger , and rub meat well on both sides. Peel. core, quart\ . - I apples , mix with stoned prunes , and I fill nu.ul with it. Tic with string and brown in Dutch oven, or roast i in regular own lo a nice color j ) Haste with stuck or boiling water . i cook slowly about I' ; hours or until i well done. Remove meat, untie , and 1 keep hot. For gravy add 1 table- spoon flour and two cups of rie.i milk , season if needed , and ooii a few minutes. Strain and serve sep- arately. Serve St uff ed S purer ibs And Watch Results # KING KWIN K Knllen aores. BAY SHORE RIVERHEA D PATCHOGUE 2£E' 2S WHY PAY „ . \ what von are MORE? fcvery item advertised on sale Friday and Saturday and up until DOW paving. next Wednesday Ni g ht. O pen Friday and Saturday as usual. nhv r \ v * ,or * r • ¦¦¦¦¦¦¦ ¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦ ¦¦¦¦¦¦ BBBBMiBaBBBBBBBBaBBBaBBB BBBMB ^ •> ARCO SPINAC H 1ft Jj OI Cll Chicken Broth 2 \\\ 25c »- '*\ *\ \\ r WC 311 (1 4flC tJiftlC CRABMEAT '\\ 43c PEAS lit ¦ — _^_ ^_ _ m ^_ ^^__ ^^^^_____ ^__ ™~~\~\\\\\\\~~\* — ™™\™™~~~\™\~\ — ~\~\\\\~— — ~—~-~~-~\~ — ~-—\ ¦ ~—•-~- Jn^trile ilranil can *£ Largest S«e Palm 1 land LEGS OF GENUINE IMPORTED SARDINES OC SSl 'LT \ m 14r SPRING LAMB - - •ll« IK ^ fmar ,A>4 »-. ., * -yo. PINEAPPLE tf c Any Sixe and 0ne Pr|ce 0n| y! ^ji m. FLOUR 24\ 79c Lar B e No. ,> Ca,, Do,c Q BONELESS FLOUR ' 7 ^ '\ 27C PINEAPPLE JUICE VC oioc f\ i? »i,rr A ¦ PLOUR Tlz. tU tK} \Jr DP ibf - - TF | l» |jj # Arc Family ^ 1/, 11,. I..r <| g> i,,ra. siw Arc For Oven Roasting or Pot Roasting ^* _^_ FLOUR J IDC l^Zi 2 25c SIRLOIN STEAKS - - 01 c ] D# SSHmSSl l^ *Y<» L .,, . » ; A ,™ .. C.t Fwin. Prim. Bwt _J CR)SC0 \ |9C =: rs: ir^2. ops ' ' »1« '»• as_JCZ Ss COFFEE AtJL H I K.-jriil,ir IJr Wze Davis |« : JER SEY 1 A 11 BAKINfi POWDER IIC Cliase & Sanborn Dated lb. bag * % J ROAKTIM^^ POKK - I TV C ID» ' ¦ Ll, .;,„ \\ alter Baker, -1^ COFFEE ~e n . fj /%^i iwu rtim\ • M CJF ^ BAKING CHOCOLATE B2 C Ocean Liner lb. bag 1 f\ Short Cut , Sugar Cured Smoked Mth,,. llv L ° * Ji ' . . ^ T l ' \' \ 1 1C COFFEE 19c BEEF TONGUES - - Iff C 11>. ^\-^ !i£ —— ^———^—^^—^->^—^—— ^^^_>^_—_^^_^____ «^________ ^___ ^________ i^_.^_»^^——^-^ Baker? Suutliern M- lc can ^\ Nalional Cun lb. bag f £ -M ^~| K ¦ » 1 COCON UT J'C CO»K loc VEAL CHOPS - - - IQc lb. s=r= \iT oi — — — ¦ ^ -^ MAZOLA OIL . *l we Three \\i. oag T ^m —.^ ¦ ^^ir. -w^, . =» -r£~ m ' ff!!!! Iff RIB LAMB CHOPS - SO*' lb. \ X ^ LA 0lt ±?£ COFf EE '\ \\ 26C =^=^===== === MAZbtA Oil. 2k — zrrrr FRUIT S & VEG ETABLES S^*. 3'\ 13c TFA 3DC All l liuor. TEXAS SPINAC H 3 lbs. 17c ^55^7 ' ' 2 \\\\ lie T \ E ' A \ \\ \ 35c SNO WHITE MUSHROOMS lb »9c l fJ' £j , 4 k 25c , , , , SWEET CALIFORNIA PEAS 2 lbs 19c UM Z^ A ™^= T3„ « A .:^ A « A ' '\ 41r ; : S0AP ^ Z* C SALADA TEA Tit | C EBERG LETTUCE —Large 2 heads 11c 7=]^ y. ^, 1-/ SOAP 4 I7C L«r P - si«« '\\ ¦ AO- CALIFORNIA CARROTS 2 bunches lie —— r— ¦ —-- OVA LTINE 4VC HAwn VoAp ' lOf HARD RIPE TOMATOES 2 lbs 23c — NP WAr ' -Zt L . n .„, Si „. ,..,„ a. ^ ___—_——__—_—__— I'M; \\ liili- , \:i|Hliii JJ bar- |^ COCOMALT 33C SWEET JUICY ORANGES 20 for 25c S0AP ^ '^ C uHu * riTcii. '\\ 18r LARGE FLORIDA GRAPEFRUIT 8 for 25c SOAP 3 IIC ———--—-—- ¦ — •-—-————-—-—-————-——-—————————— 1 1 ... s - - ,. t' -k 1 1 - ,k\ m w — SWEET TANGERINES 30 for 25c SOAp ' cHlPS ' \\ I !> C \\v ' \\\/ ^ I'iJIJ- ^ ^ m 1 .. ._ ¦ . 11 11 BABY FOOD 3 &?£ y 0 RK IMPERIAL COOKING APPLES 8 lbs 25c SUPER \ suDS ^ ]6c 2' k IC ^ GOLDEN RIPE BANANAS 5 lbs 19c rutnn . „, .. - ft I^ C CHIPSO or 18c RIPE CALIFORNIA PEARS 12 for 25c GRANULES Mi ( . ' .I111111 Viiriiiiiu I' ark J '' ' nl \ \ J\ .. I..u ;'- Si/., . |ik- ^ f\ DOG FOOD 3 IfC L,nrr ,I A o OXYDOL M LKJC — DA IKY SrfcXJALS ~ , — 1 ,c , ' il1 \ 1 \\ ' ' 2\ ks \ Mr P OWDER im I JC Panc ake Flour j. F | NEST N> Y . STAFE STORE CHEESE lb. 23c \•- ''«'• ¦ ' ¦ • ¦ ¦ ¦ -' '• ¦ '• ¦ \ ¦ Q/» : SUNTEX ifC PANCAKE SYRUP 9c BORDEN'S LOAF CHlBE L _J3c ^^^ ~ c \ ROYAL MUENSTER lb. 23c AMM0N ' A 2l 1'ii.i \n- |^ SANI FLUSH or \ ¦¦ 1£ PANCAKE SYRUP ¦ T'C | BROOKFIELD SPREADS 3 pk gs. 19c DRANO IOt ^H A Pour • foim< M .^n V^^B El ^ in* «lji» of ^Jfl ¦ il^H ^U Trotnmer ' s! Then Hr ^^ ;^91i ^M —a (lus of import- ^m L | ,^^^ |^9 ^H ed beer.You won ' t ^ ¦ BMHf^^l ^H be Jble to tell the ^Q^^^U^^| ¦ ^H diffrreoce bec»u*e BjpflHI ^^I TROMMIR S i7- KflS ^VH ^H made from male ^AWj^^AkVL^B ^H and hop * andw *Hb- f^V j^^^ttVV ^H *»S the ll^^m Jg bt>t becrt sbroad ! IH^H^HMI MB Tel. L)Ndenhnru85|j»SBBBH 3^5/|^g| ruis DEPOSIT [ iBat^^afliai tSSSBSKs\WB^^^SM < II PAGE FH mM[ ¦ MAKERS > RECIPES AND , FOODS , DIETS AND BUDGETS !
