{ title: 'The Newark courier-gazette, the Marion enterprise. (Newark, N.Y.) 1941-1947, March 06, 1941, Page 11, Image 11', 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/sn88074232/1941-03-06/ed-1/seq-11/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn88074232/1941-03-06/ed-1/seq-11.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn88074232/1941-03-06/ed-1/seq-11/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn88074232/1941-03-06/ed-1/seq-11/ocr.txt', label: 'text/plain', meta: '', }, ] }
Image provided by: Newark Public Library
K ! t> New| 6 small time. tN >R 'ark m E F DAnd use IfflVj l h - m rEl,EPHO N E 710 NEWARK COUR1ER-GAZETTE AND MARION ENTERPRISE, NEWARK, N. Y. THURSDAY, MARCH 6 , 1941 ELEVEN | B V D O R O T H Y AMES CARTER At this time of year, most ihousewives are searcliing frail- Itically for new rectpes to- dress their dinner tables and ■stimulate family \appetite ap- Lpal Here ,are some which will ■brighten the Lenten menu and ■bring praise from \ the whole [family- D o u b le Boiler Honey-Prune iSouffle L pgg whites, nnheaten l i 8 teaspoon salt 3 cup honey 3 cup finely chopped cooked prunes Place egg whites, salt and Ihoney in bowl. Beat with rotary [beater u n til creamy and stiff [enough to stand in peaks. Fold [in chopped prunes. Place in I well -buttered top of 1 -qt. double ■boiler. Cover very tightly, place lover boiling water, and cook (w ithout removing cover 40 [m inutes. Serve at once with [custard sauce. Yield—4-6 por- Itions. Chef’s Salad In a big bowl mix torn leaves [of lettuce, chicory and romaine [or watercress. Add Vz cup diced [celery, tomatoes cut in eighths and 1 cup Florida grapefruit [sections. Sprinkle with celery [seed and 'chopped chives or [green olives. Diced avocado may [also be added. Toss with 'Chef’s French Dressing: j 1 teaspoon salt 1 teaspoon dry mustard • 1 teaspoon granulated sugar 11 teaspoon paprika i 4 teaspoon cayenne 12 tablespoons catsup I cup mazola I ' 4 cup vinegar ' 4 cup stuffed olives, chopped Mix all dry ingredients and j catsup together. Beat well with a hand beater or electric beater at high speed, then add mazola, I I tablespoon at a time, beating ! well after each addition. Add | vinegar gradually, Ideating all the while. Add olives and chill. I Makes about IV 2 cups. Henrecies I L cup butter '2 cup sugar ' ■ [2 egg yolks 1 teaspoon vanilla | 2 cups cake flour 1 teaspoon baking -powder 1 cup ground nut meats *2 cup all-bran Blend butter and sugar; add I beaten egg yolks and vanilla. [ Sift flour with baking powder. Add nut meats. 'Combine with fir-d mixture. Chill. Form into | balls: roll in all-bran which has ; been crushed slightly. Place on greased baking sheet and flat ten with a fork. Top with nut meat or candied cherry. Bake in mndprately hot oven (400 • de grees F> for 10 minutes. Yield: 2 1; dozen cookies ( 2 ” in diame ter 1 Shades-of-Brown Ice Cream ; cup sweetened condensed milk : cup double-strength, fresh ly-made coffee ; teaspoon vanilla !: '7 oz.) bar semi-sweet choco late, chopped i cup heavy cream Mix sweetened condensed milk, coffee and vanilla and semi-sweet chocolate which has been chipped. ’ -Chill. Whip cream to custard-like consis ten c y Fold into chilled mixture, freeze in automatic refrigerator until half frozen. Scrape from freezing tray. Beat until smooth, but not melted. Re place in freezing unit until frozen. Serves 6 . Jobless Insurance Payments Based On 1939 Earnings Earnings during the calendar year 1939 arc 1 still the basis for current unemployment insur ance benefit payments and will continue to be through March 31. it was announced -this week by Pau] j. Best, Newark dis trict manager of the Division of Placement and Unemployment, insurance, State Department of Labor. \Our 93 offices throughout the state report that hundreds ‘>1 unemployed workers are now trying to file a claim for unem ployment insurance benefits, bawd on their 1940 earnings,” i-aid Mr. Loysen. “Some of these People have exhausted their benefit rights on their 1939 earnings and evidently do not understand that .insurance will not be paid on 1940’s earnings tiutil after April 1. \in order to allow time for the compilation of essential bata. there is a planned lag of three months between the end (’t the calendar year, on which benefits are based, dnd the benefit year’’ which starts on ftPriI i. Those Who are eligible now for benefits On the basis of both their 1939 and 1940 eam - ■ngs will experience ho inter- !,l'pti°h when the new 'benefit year begins, However, after pm 1 no further benefits can nn!f! on the basis of 1939 ’.-UTungs.” ' : Speedy Dinners How To Make Them By Katharine Fisher Director, Good Housekeeping Institute Be it ever so simple, dinner served on time tastes Better than a banquet that is- late. For those days \when time presses it is a good l-getting (All Recipes Tested by Good Housekeeping Institute) Use Institute-approved measuring cops and spoons. Measure level Currant Lamb Patties Buttered Whole Carrots Heated Canned Potato Sticks Bread Pickles Steamed Canned Fig Pudding Lemon Sauce Milk for All KATHARINE FISHER Director of Good Housekeeping Institute . . . You. can make the Lamb Patties in the morning, and store, covered* in the refrigerator. Scrape the carrots, and place in vegetable crisper or refrigerator bag* at the same time. Heat the sizzling platter until a drop of water will sizzle on surfacerabout 20 min. in very hpt oven (450° F.). Place the Currant Lamb Patties, cooked carrots, and potatoes, Which have been heated in the oven for a few minutes, on the sizzling platter. Serve at once. (Place a table mat under platter to protect the table.) Heat the Fig Pudding following manufacturer’s directions on the label. You can, if you wish, make a lemon sauce in the morning and reheat it to serve: Or you may prefer to use hard sauce on your pudding, which can also be made early in the day. u Currant Lamb Patties ' 1% lbs* shoulder lamb, ground twice % tap. pepper X &. spft bread crumbs 2 tbsp, minced onion tip. salt 2 tap. bottled condiment sauce 2 tbsp. butter or margarine % c. currant jelly Combine nil ingredients except butter and jelly. Brown the patties In butter in a skillet. Add j$Ily, cover, and cook over low heat for 15 min., turning once. Serves 4 to 6. To serve 2 to 3, make % this recipe. Canned Vegetable Soup Broiled Stuffed Frankfurters and Sweet Potatoes Head Lettuce Russian Dressing Canned Kadota Figs with Cream Coffee \ The night before, cook the sweet potatoes in their jackets; pnt in refrigerator. Then you need only peel and slice them into 1\ crosswise slices for supper. Or use cold leftover boiled sweet or- white potatoes,, slicing as directed abpve. To make Russian Dressing, just add 2 tbsp. .chiii sauce to % c. mayonnaise. You’ll naturally want your lettuce chilled, so, the night before, wash it and put it into refrigerator bag or vegetable crisper. Put your can of kadota figs iir to chill at the same time. Certainly the soup course is not a prcblem, for a can opener does that trick. We’ll bet that your husband will want you to make the Broiled Stuffed Frankfurters often. You won’t mind—they are easy to do, ' ' Broiled Stuffed Frankfurters 8' frankfurters *4-lb. pkg. Swiss cheese 8 tap. pickle relish 2 large, cooked sweet potatoes’ Melted butter, margarine, or salad oil Simmer frankfurters 6 min. Drain and split lengthwise, almost all the way through. Cut cheese into 8 narrow lengthwise pieces; then insert a piece in etfch frankfurter. Top each with 1 tsp. pickle relish and skewer together with toothpicks PeCl\potatoes and cut In 1* crosswise slices. ’iler “ sr rack in Arrange potatoes on bro : in broiler oven, which has been preheated tor 10 ‘inin. Brush with fat, and broil for 3 min. Turn, brush with fat, and broil for 1 min. Place frankfurters on rack with potatoes, and brush with fat. Broil for about 2 min., or until cheese is melted and frankfurters are browned. Serves 4. To serve .2, make % this recipe. J Apple Crisp has been the homemaker’s favorite for more than _ twenty years; either apples or pears may be used in the following recipe Apple or Pear Crisp 8 fresh pears or apples *4 cup of water, if pears are hard 1 teaspoon of-lemon juice (omit if using tart apples instead of pears) % cap of bread flour 1 cup of light brown sugar i ,3 cup of butter V a teaspoon of salt Place sliced pears or apples, unpeeled if desired, in a but tered baking dish and sprinkle them with lemon juice and water. If using apples, pile them high as they tend to settle. Blend' flour, butter, and salt until the mixture resembles cornmeal in texture. Sprinkle this lightly over the pears or apples. Bake them in a slow oveft for about 45 minutes until the fruit is tender and the crust brown. Serve the fruit warm. On special occasions this may be served with cinnamon whip ped cream which is easily made by blending one-half teaspoon of ground cinnamon and two tablespoons of powdered sugar; turn this, when blended well, into about one cup of whipping cream and whip it. These amounts may be varied, to taste. Care of Slip Covers A slip cover can be protected from wear and tear, and the laundering or cleaning reduced if the arms and back of a slip covered chair are covered with removable pieces of the same material, cut so that the de signs match. Such protectors can be made large enough to lie flat if the edges are finished with cotton tape and pressed. However, for a chair that re ceives very hard use, frequent laundering or cleaning of the entire slip cover is necessary. Washing: Use mild soap and carefully sque.eze the cover up and down in the suds, or wash it in a machine that will not tear or pull it out of shape. Rinse the cover carefully; do not twist or wring it but squeeze out the water and wrap the cover in towels, old sheets* or newspapers to remove excess moisture. Drying: Hang the cover on a line or dry or leave it rolled as mentioned until it is to be pressed. If hung outdoors: turn it wrong side out and hang it in the shade. Be sure th a t no excess moisture runs down into the hollows of the cover. Pressing: Most covers should not be pressed until they .are nearly dry; press, them on the wrong side and avoid shiny marks caused by too hot an iron. HINTS GIVEN FOR HOME By MARY E. DAGNE While the ground is firmly frozen, fore-handed gardeners have a load or two of manure carted into the garden and spread where it is most needed. If this job is left until spring the paths and borders are torn up ..unnecessarily by the trucks or wagons and horses going back and forth. Then, too, when the thaws come the ground absorbs all the nutrim ent possi ble from its “top dressing\ as farmers call It. # * * If you are looking for _ a shower-gift for an E a ster’bride I’m sure you can-satisfy both yourself and the bride If you give her “200 Years of Charles ton Cooking” by Blanphe 6 Rhett, Lettie Gay and Helen Woodward. . The recipes and methods h,ave been worked out with a c curacy and precision, with the number of servings estimated for each one, Over and above this, bits of philosophy and delight ful descriptions of the places and people responsible for the ’original recipes create a fas cinating atmosphere in this charming cook-book so well worth owning. ♦ # * When you are doing\ certain househbld tasks, it’s .a smart trick to protect your hands. If you can wear rubber .gloves when, you wash dishes, do so by all means. If you can’t —and some'of us just can’t learn to— he sure to rinse off th e soapy water, dry your hands thor oughly and then rub in a good hand lotion. When you dust, and dusting is much harder on hands than dish-washing, protect your .hands by wearing lambskin gloves specially treated with softening oils. If these specially prepared gloves a re not avail able invest in some goatskin gloves such as farmers and men who work out doors use, and cream your hands before slip ping on the gloves. In a short time these gloves will .be well oiled, too. * # * Brittle nails can be helped by applying oil aroUnd the base of the nail. Nails th a t are ridged will- be improved by buffing, • Paste polish is recommended -today in place of the powder we used When we buffed our nails so many years ago. - . * * * The deep-well cooker of your electric range is an ideal spot to steam puddings, reheat pud dings and rolls and to bake potatoes for a small family. Put rolls in cooker, cover, turn on heat and in ten minutes the rolls will be hot and delicious- just like freshly-baked ones. o --------- — Milk Producers Group Sponsors Series of Meets The Rochester Co-Operative Milk Producers’ Bargaining Agency is sponsoring a series of educational meetings for all milk producers at which last year will be reviewed and plans discussed for the future. Meetings in Wayne County wili be held at 1:30 p. m. Thurs day, March 6 , in the Macedon Center Grange Hall, and at 1:30 Friday, March 7, in the Ontario Grange Hall, according to Hbnfry T. Blewer, executive secretary of the agency. Principal speakers will be: T. D. Richards, president of the Rochester agency;. A. C. Pilger, president of the Genesee Co operative; and Arthur Camp bell, division representative of the Dairymen’s League. Smart Junior Sports Frock 'Pi ■* i * Pattern 8859—This youthful version of the popular front- buttoner is destined for great popularity among smart juniors. It’s exactly their type of sports frocks. The cardigan neckline, gathered bodice and dart-fitted waistline give it loads of zip and life, for ,all its simplicity, and the pouchy pockets are de corative as well as useful. Almost as easy tp make as it is to wear, design No. 8859 con sists merely of front, back and sleeves, as you can see from the little diagram drawing showing the pattern laid out and ready to put together. Yet even this simple pattern includes.a step- by-step sew chart. Make it up in flat crepe, polka dot silk, spun rayon or flannel, and fasten It with bright buttons to match your bright leather belt. Pattern No. 8859 is designed for sizes 11, 13, 15, 17 and 19. Size 13 requires 4% yards of 39- inch material without nap. Mail your pattern order today. Be sure to encloses the coupon box below with your order. Livestock Field D a y , P lannedat Syracuse Plans ate underway for the second annual central New York dairy arid . livestock field day at the state fair grounds, Syracuse, July 26. Stephen C. Pendergast of Phoenix was elected chairrnfi- for the sepond year at a recer., meeting of the committee Re presenting Onondaga, Madisong Oswego, Cayuga, and Oneidh Counties \ t Committees were appom tedlor demonstrations and exhibit' and to arrange for the sale' of purebred- -bulls. • .......... - r; 88591 Newark Union-Gazette Newark, New York FOR PATTERN - - send 15 cents in coin (for each pattern desired) to gether with your NAME, A D D R E S S , PATTERN NUMBER and SIZE. Address: Patricia Dow Patterns - 115 Fifth Ave., Brooklyn, N. Y. NO MORE WHEN THESE ARE G0NE1 ....THAT CAN’T BE DUPLICATED Farmers in AAA Plan to Benefit In Surplus Buying A new policy of the Surplus Marketing Administration states that the purchase of surplus potatoes in 1941 will be made only from farmers who take part in the Agricultural Adjust ment Administration program and plant within their potato acreage allotments. . Up to the present time, there has been no such relatioii be tween the policies of the two a g e n c i e s , says Carl G. Wooster, chairman of the state agricultural conservation pro gram, who has received word of the new plan. Since July 1, 1940, about 833,- 000 bushels of surplus potatoes have been purchased from New York growers by the Surplus Marketing Administration for use in schqol lunches and for direct relief. Shop around . . . you’ll find housecoats in this quality fab ric with a 2.98 price tag! And you won’t find belter styling, even at that priCel Cozy wrap arounds and zippers—30 inches long ! In seersucker that washes with a smile and needs no iron ing. Bright patterns in sizes 12 to 20 and 38 to 44., 213 S, MAIN ST. NEWARK PHONE 600 . \ - I E v e r y o n e . . . Metrber Federal Reserve System Now everyone can Pay-by-Check through the Lincoln-Alliance Pay-by-Check Plan! No min imum balance required; theje is no monthly service charge and no charge for check books. You pay only as you use the account— 5c per item deposited and 5c per check drawn. Open an account with any amount at the Lincoln- Alliance. ^ L i n c o l n - A l l i a n c e B a n k a n d T r i / s t C q m p a n y Newark, N. Y. \'H E R E you sit, watch-' _ ing the long roa<f ahead as it dips and rises. Under your feet there’s ^ a quiet whispering, to let you know that all eight able Buick cylinders „ are happily on the job. You’re giving not a single thought to what’s happening under that long bonnet nosing out in front, but here’s what’s going on; Instead o f the single, compromise-size car buretor you find on most fears, this Buick F i r e b a l l eight with Compound Carbure- tion* has two good mixers on the job. A single one of them—the front one—keeps you rolling sm oothly, easily, quietly, an the very m inim u m rationing of gasoline. But the other carburetor is alert and ready for any sudden need. Just tramp down on that accelerator pedal — it goes intoiinstantaction, giving you more fuel and more power for any emergency purpose! It’s almost like having too engines—-one to handle normal requirements thriftily, another to team up with the first for extra oomph and wallop when you want it. That kind of teamwork pays. And owners by the thousand will tell you it’s more economical too —as much as 10 % to 15% mpre economical. If you haven’t experienced what it feels like to have that under the bonnet of your automobile, better go have that Buick dem onstration now. ♦Standard on all Buick S u p e r , C entury , R oadmaster and L im ited models, available at slight extra co3p*on all Buick S pecial models. '^ s s m m s EXEMPLAR OP GENERAL MOtORS VALUE BUICK PRICES BlEGIN AT deli'oered u t F l i n t , Mich. State tax, optional equipment and accessories — extra. Prices sub- ■. je c t to change for the - without tiotice. Business Coupe C D IIT IS I . S C O F IE L D 226 - 250 E. UNION ST. , , NEWARK WHEN BETTER AUTOMOBILES ARE BUILT BUICK WILL BUILD THEM
