{ title: 'Manhasset press. (Manhasset, N.Y.) 1934-current, November 23, 1936, Page 13, Image 13', 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/sn95071155/1936-11-23/ed-1/seq-13/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-13.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-13/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn95071155/1936-11-23/ed-1/seq-13/ocr.txt', label: 'text/plain', meta: '', }, ] }
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;dUiir lion Flavor Feared o<K*ll* Tor ays 4 he IKw York icT HBOC BoMionilcs. * get^e^ Tour points Kte» tbe lAtural U peoulte naiTO- fvariety; r«t»to food- keep form and tex- loijloMH. probably the Is to save the na- 3 nlons are a strong pie and contain ound ’ which may rlt'h heat and mois- tbe vegetable un- odor, flavor, and ’ To prevent this keep the natural and color of onions, to hrite several only long enouidi to ier; plunge them in large amount oS Ixdl- d cot* them to an. tainer. if like^r to ntoke 84to dark and cause; food value and flavor. kvored onlone may the flktoe. rvnovtog tar akin Just before method alao retains food value than any ' tafie mild ohlous la toha katler add! Tried potatoes in, in soug deeerree tar ,ty than tt uoer has. to atotoh itotooa-aw baee % ■<Ws as any oti»orsieieto». -h y*- :S: mi .1 i.;, . r ms ■nijpieir'\ -fJi' 'f :-Vp,- __________ _ __ _ , r4 Shopl^ilgAtThe Delicateseen «edMa|NM!K Bwsrr y |id gtvB .toe a diA 0 I toe . there erere , jj ^torSir-I-«*8ht' with W «yf«. and . with ‘ s^ clumsy Uhahle to detect tpe tote a magnett' and howm to ittotT aitoost ^CljK Igr the mere btlon. ^e toxtoank- S'-no mteetos; hut M Fheart sweep through te the toa^t Tinde lib will And, to eveiy teavely blessings, oi^ ydedh sand aitoUn di^cs h»d FrlDe ‘ tags ^eni to he ^ measuring stick for economy, egy wt egparts to klmost eveir Ttiod it>dustoy-.--€lttief> equaiJy itopocto^: points, BUdb as wast^ to paratlon, stalt^age to dpoktog, Tuel; Ume tabor saved, r^tont-thf. Ut- He or lijpthlng in (juf mtod^- Yet OTteh these factors more l^an oflV set ’ the higher priee. of «o »0 delT- ax!f' we long TUr, hut ^hgjder .too oosfiy to buy. ./ - 4 : 4 .' • •vt - St • h*-arttoJacte^^B^^^iana*^ Nothing better Tor VartJiLk Jgcitoqto*.general manager of Atoociatod OellCatessen Btoree. “ In an wnwigeitoiri\ he says, \tte htooe cook will pay ^ttost au<^ etotot for ready-pre|torcd foods such as mast pork,or bedf, cooked chic ken or turkey,;.haked ham and the -TTi iTa— . -rrii ’ ^^' ^ latoUy dishes' like nnlngs -#Wip 4 l» 9-74 fl*h egtes, meat ltd* expS^se'lJtorsclf.. , \ft hhc would consider that she had not paid Tor shrinkage to cook- ing; she has hot. paid fpr bdne or extra fat: ■ she has received noth- but the Tlhett. cuts, Sn 4 haa bought only the ' mcapt needed for her purpOM, slmwould find she liad saved money over -MonPnoir rotfUege^ ;atoi. , this ' . .ENJQV > '» 5 „ Ifeagitiittg Itrtnrf \ e x c lus i v e SUiiiag- the North Shore. 0 ^ e in an atmos- of charm yoM Bjoy your tra il feast in our «mi- decorated IIX --------- - «l.2S 'wrvatton call JEAirS ddle Necf Road nwood Bnildtog Neck, New Tiork TTrim Vll l.UtiBeBi wha* it iWouW hswjjB cost her 't>pkre ‘ 'tn^ 'iBeat >t home. ” air. daokson believes that a great opportunity Toe luxury is lost be Ice of roast turkey Triibten them, the small family. Where the cm! knew nothtog . about, \wiiy daoent someene discover she can buy the ends of tongue, baked ham, ^htog at ahy good delicatessen? HieH (^-cUtii ,af the finest nmto tore prdoUtibiiy waMe to the store, ^ becagto they won ’ t slice perfectly. |»toy » shop Btotoly tosses them awifey or cells (hton Tor a Tew cents tn, pat food. Kototog ftoer than these'- remnants for hOtoe-ptode Swiss Steak Is Matins Favorite tWhethar the Swiss steak ItoeU Of tbe r toh gravy served wit h jt to more p^uTat With the naeh^^,' togethur they toe an tovtaolble oonoMnatiOB, enough to change any grouch to a grin. Ihe rottwl of beef, cut at least tat a Swlitt steak, although there is no xeuitm that c thick chuck steak eotOd not be cooked by the kune method with ei)al]y *satis- factory re^tt. Wour may be; pounded into the steak tr desired. Then it If browtted to hot Urd, a smaU amount of liquid added, givaMwaw *WW*« «.ww^4Maji0 qwwww* sandwich lUltogs than minoed hath or tongue — and who knows what the out wag once 14 ^ chopped? \As foi! ^me-tnade chop suey,\ said M i '. Ackaon. \there never was better meat than these ends at' btef and pork. chKSten to turkey. hmpo 000 k «mn make that dish have real character, Vf she's a mind V ’ Tor mundaj' lui^w And here s thy a rectp*; t'Take three cim chopped oelery *Q one evto sllcea onion; fry until soft in butter; add » small agh of bean smouts; . «agon with the special sguce, and ’ 'add any kind Of shrewlad cooked «veat. Mush- roi'ms, tco, if you like. \Next time, try aome other kind of vegetaMe to give a special sea -1 soning — rahuost' anything will do; scmetimtis use green i>epper or pi- mien to; or tomato, Tor a tort moderate even done. Xt may b« nspeMary to Add more Hquid. but 4 t aq, add only a snmll amount at;.a time, te thi*, allows the meat to brown khd makes the gravy even better. Swedish Calmness M 1^0- Liver>And Dungings By glDNUT AStOWr' •I know.jiiTOan who lMi«r aery- ____ _ oua coRtnd -and pelee. Ha toentfand |«tt hare htudtwdK'ltof (toUara with noted physicians. |pe' spent thousands In travtoltog etavoad. At lut 1)0 got Tu atoudan. :H e found - Mmself w home with a friendly Swedish fam ily. And to thai house he found the cUf« for \what aUMl him\ — tt was llvet dumplings cooked to lazer baer.*^ ijany jjeqple Who have Uyed to Bn|»(len or amoxjjg BweFIlsh people h hlm Tthat ^e4Wh cul- fregjwite atto a itotur of wtootoa OltllMIFlXNaB ,n . ««,».» ,o,M B»- g®,iJSTS!,, tude W Swedish people. There Is -TTJ — The difference between a rich man an^ a poor mau. is this-- the- fDrmer.-ggts -whew he pwaasto; ifttl 'the latof wtien he 'get: •it. — Balelgh. ' priltably touch truth in Uiat be- Urf, in any event, one has enjy to kZt and^fiilJoy a fine dUh of liver diimpJto^ cooked'as Swedish folk ccc* them, to fWUte how It Is poa- stole to so thoroughly . reliuc and sc_jjiSaltoly eaJojr life. ’ rtunately. , the Bwedlsh; .Jlvej: SVtiEIDISH tirWHB AssemMe: ivt pounds oalvto liver -g wUs tfMted to -Bilik 1 tolblei'Poon butter 1 Itos. chopped onion 2 tatbleEpoeoji flour « dlfa .. g battles light beur chopped parsley,-Mlt. nutmre Iput the liver through th« meat grinder, smother the chopped eiri en - ln-butt«FrXgi&.lhe jonion Att4. all other ground liver apd form, into ball* a little larger 'than ia golf ball. Htoee tliese balls to the beer which baa Jjeen put toto a sauce pan and brought to .a brisk boil. As soon uy the liver 'dumplings art dropped crutribs browned in bnitoh Re mover the liver dumpltoss to a hot platter, sprinkle with the IBwwned crumbs and serve with sauerkraut or re^ cstCbege or iplnach.r rt • Xblliiw this with apple to plum oake for deeeert and top ott 'wtth a cup of bluk coffee and a bit of mild <dnare jindr^ phOe- sbphy at ^tudm unfolds pbout you. Since homes make up the octn- munlty and'c 6 hu«uh|Ue« lhe\hS- “ Ucn, every homem.i1teT and her llamlly should take art active inter est in gcvprrntsht, the stal« education chaiiinbii « ,the Itaaguf - ■ The prtrato and 'qiMonal blesa- „„„ togs we enjoy, ih^'.lilesslngs of ^tittoHunttyr'mHiuiti^, -asisfty, sjut+wmi iai» 'mm ingreriletofl with the ihatikiglvtog — ^ ------ of a whole Ufa. — Uectoiy ffaylot. I tn i&t&e •Wlil , thie »nd ym will serve fPtouently . . — you wffl ‘ WgHito^ this unusiad tope addition to yeur-dN- ^' ‘ H'/ le^^ tt is su^enai by tn«.' &. WlUsan, home, .toonomist. •.|i| Lamb Ktew ^tth Ortom . i fipumUi lamb dhoulder or bteasi p 3 tobl«moon« ftour i',] 3 tBbleapbcms a Mpall onknw, ‘ sliced 3 cups tomato pulp or «oup 3 totole^touns ohopped pan|ey - ......... ■ Salt and pepper Have lamlb shoulder or breast boned and out toto 1 to 3-toch cubes. laredB thetw^ iprflwnr ond \ brown,, together with 'ihe onions, In hot lard. Seaebh wlto salt and pepper and paprika. Add tlie\ to mato pulp or soup add let book Slowlj' until done, about tyro hours. Add waiter only It neDChai)ty durlUK cooking. Just berfore setolng, edd tbe sour cream and blend it well --------------------------------------------------- — ...................... Oddj has two dwellings: ony in heayiah. and the bsher in a tbg&k and thangiful heart. —iggjifc mitton. ,v- ■ , ORifBJHTAaj OMBtJET Add a sprUtkllng of iiiny-pcv- der to a plain egg omelbt mode in toe usuto way and sei vc with heeptog talhespccns of oliutney. - 5 ^- inlc the belling -beer and the beer has: Otone back to an aetyal Ijolb. — ,, theft remove tlie kettle from the ,\tt<ir*'ld ’ t»=tooQk-ar rfhe^Uver dwapUngs. lily a very 'Simple ij^h ts psaifl^Bno tor ten mlhutei to the betf, toiSt a lisw ‘ Wnolesome in- Xn th meantime, prepare bread reuw home caote let 4he-pound- 4fe#g*|| — |for apeciai occasions there are baeoboo shoots or water chest- ruts. All these things come in large wliole fowl lasts, too long ismall ogns, gnd Uiey ’ re not expen- to be either aiq^tislng or econom- khl enough choice oo^ked turkey for a meal cap' be bought at the delicatessen without apologising to the budget- Many ytores sell at vary low prices the turkey lags and wings whidh they cannot use Tor sliced meat. |f Uiato- bought shortly after the bird comes out of the oven, they ogn be kepi Juicy and worm over steam or to a double butler, and served hot Tpr the Tam- Then Mr. Jackson gave away . — real secret that women in gemJ othek — (Pliny .... ■:' TC5r:i ” \Jig live- The toain cost — your meat — you'll have reduced to almost ncthtog. ” ly teems thdt in bis enthusiasm. Mr.. Jackson has given the home- moking world o veal tip on sav ing without sorlinping. It ’ s toe kind we like best of all . . news toajl -UP ail unendtog vista, o^ .good totogs to be had without extra cost._ eimple diet is boto, fee many ijy ’ s evening meal- And the same dtoh« bring many diseases, and Is true of all otoor rogsted) meats, rich aauces ate worse than even heaplnf eev^tl meets upon each >i ment of Herman Henri.„ • City, r Haye' dinner hwei lh gjj at- HBppbere of -tiUann. l^er\ ,^4-hing is under the * r, fornfljj|rly,^J!ttSnalJtetm. HENRY ’ S IT: SPECIAL v: 8 COURSE Thanksgiving DINNER If Kieaw Crank«iT|r Juice. Cocktail [Chickea R^ Soup - furntp* ^ ‘ Th€ I ■j: /t . CIIOICX OF l'ai-1# Voimi Or*iaM ^ .T •t F>Mk Fn igrliDp C«okte o«*-» sow *Ui O tm *., SluonS* Onlou Soup S m Urailn Oantomlii* Efrat BOAST MABVLANO WI'BNKy t'hsainul Ornaiaf Oraitfearry 8 ai BrolM ypMl«rloln W Heal Craan onlaa Me* Vaaa Ma^S Vallaw Tarn'w* euofCK or FoUtasa «; AeiMlr Swaal linSAp .MalaS. SMsSISW prce»la« - Dessiiar Fiimpkle ri» Hal Mloec Fia EesReh Flam FaSdlnf, Hard Kuaea Fanttia er pgaaalaia lea Praaaa CSHwInfearl or Bosaefarl Cfie<W Coffaa' Tea | mmmmmrnmmmmim T h a n k $ g^tv i n g DINNER MENU Celery Olives Pickles Oyster Ooektsil OMuwmne VetmieelU Boiled balmon Sauee HoUaindaise ^ ’ Waldorf SeJa« ^ ■toast gfaryiand Turkey > Chestnut Oressing Otanherry Sauee Babegildaho potato Mashed Turnips ^ (Mince Pie Pumpkin Pie lee Cream Apples Miiaw hy CHAKL^ CA9ERTA the Mosfer f^nlet Plan(doi]|R Gardufm Roitauriwt SRi flfpfiloaao R^d MAimAMgBT, I* li. iTum Puddii01 Coffee ® $1.75 ROTHM AIVN ’ S PAgT NORWICH INN Hatted Nuis IB For poatetTAtio^ cr H Frank SiiinbBawt 437 ■ <v*^: ■ h ■ mr lt*s Good For Bring Your Firieii 4 $ify) I'hudBtoAwT^e- • toe IT' jtolpherB of iftf ■* dW* .-.•-'.'A :y ;
