Decatur Daily Democrat, Volume 55, Number 56, Decatur, Adams County, 7 March 1957 — Page 9

THURSDAY. MARCH 7, 1957

i ~w|p| iTbu w l l ’{ljl j kJ)JU | I £HjN |J ij yj r| Cftv ONE MILLION W TOP VALUE STAMPS JL ..ssSs:: (IRANI) PRIZE 2nd PRIZE 3rd EREZE J r cL VwXJv 300,000 95,000 35,000 -2S?i TOP vai.it: stamps top vai.it: stamps top valve siamps['' J Xjtff PLUS 10,000 TOP VALUE STAMPS GIVEN FREE AT EACH KROGER IN THE LOCAL DIVISION :AREA, l ■ BLOOK WHAT YOU CAN GET WITH THESE STAMP PRIZESIn . iafatfk - g. FREEZER DINETTE SET ROTISSERIE PIANO 1 . ■ UASiS LSI ■ food 11 BarbocuM, broils, 'ZrfjPJßjjjHKSjjjp i Choico of I ~ ... ' Tomporatoro olarm / J »""•■ '•««« •' ,ini * hM I clothes (dry) W ,y ’‘ ,,n *’’• ><•* Special quick bp. | AR Chromo y board ? "“H ■■■■■■■MBBHMHiIIIHMMMH oie chest ""r MAXWELL HOUSE 89* p— ■""""""'""" FIESTA BAR CAKE e “- 39c x***" - Ml 1 CENT - SALTINE CRACKERS --27< J TUNa\ A I ■■ Mary Leu ... Kcsher-Procesesd Kroger Brand JK W Wf PRODUCE SALE «j«±.4 S29c “z" i'? 1 ! J WIIIIF PRODUCE IS FRESHER AT KROGER! Certsup 2 K 29c cX. oaVe.. 33C< K /C> ’7 \ IT'S GUARANTEED FRESH i Caramel Creme Sliced.. Delicious Toasted or Cassuro m -d «. ~.r.nH«i f™.h. Devils Food Bar 49c -Cmnamoj Loaf of every packafe sold in every Kroger store must be fresh. If you ore x < < sm 1101 *° ti ” ied ' raturn y° ur P urchose and «** your money back - BRA V* M| SUN gold ■■ CARROTSIt BREAD «•■■»— Z ooc Al> ® uy ® Mo * r «fl u l« r ®«9 19c. *flA | PORK & BEANS I rand 2 Cans 33c CUT BEETS Rh in Vitamins 2 Cans 25c jLA W ® et another for “ I YELLOW CORN A^X n N loc PEAS & CARROTS 10c AfADM CAIIICIF-J** <A TOMATO JUICE S" ct-29c WHOLE APRICOTS 25c . Get another for «I FREESTONE PEACHES FRUIT COCKTAIL IZ No RED RADISHES Sr llt lAr ADE AMFRESH SPINACH sS. B IvE UlfEHm=£<* FPFCH TURNIPS ’"i™™? Id STRAWBERRIES 29' /• DEEN DEDDEDC ‘“ r ”* ‘ s '‘ , ’“'’ , ” l “ -DA SAUWON^’- a* f ™° car ° n ' 1 bKEEN rtrrtKj ” pennant reddi starch H ( p « k -23 J MHU- RUTABAGAS B f >-31 c bMHB. «^ —— CUT FROM LIGHT LEAN PORKERS... UP PORK ROAST ~ 29« Suck roasts u 39c BREADED FISH STICKS —J X ’I.OO VEAI"<:UTIETs“~ .Tfc |igawSHT" .390 OYSTER STEW 29' SisswiEms'" u* LIQUID VEI 1 flb AJAX SURF f LUX FLAKES LUX SOAP LIFEBUOY ”r-69‘ "33' 2-29’ -33' 3~28' 3-31* ' . r C • D .. I -----T-L-L-1-.. .W.7, ,y -•- ; Prices effective thru March 9 in Deeatar. ~ We reserve the rifht to limit quantities.

TBS BKMVB WMf MMOCTUT. MCAYtm, BtBULWA

PAGE ONE-A

More Spectaculars Are Planned On TV Mort Abrahams To Produce More Shows NEW YORK (UP) — Mart Abrahams, a TV producer who specializes in spectaculars, has put Shakespeare and Aristophanes under contract for next season. Abrahams, executive producer of NBC-TV’s "Producer’s Showcase,” is the gent who whipped up such extravaganzas this season as "Romeo and Juliet,” "The Letter” and "Jack and the Beanstalk.” Next semester, among other ventures, he plans to dip into the 2,300-year-old waters of Aristophanes with "Lysistrata,” a comedy that was postponed this past January when Marilyn Monroe fluttered out of the cast. “The great thing about spectaculars is that we have the whole of Western civilization to draw on,” said Abrahams. "Biography is largely untouched. So is history. And I like to say that I think this boy Shakespeare is a comer. I’m going to use a lot of him. “You know, money couldn’t buy the sort of material that's just sitting on the library shelf—everything from Homer to Dickens is just waiting for us, and all of them darn good yarns.” Abrahams has three more specials in the works this season cm NBC-TV. On deck for April 1. is “The Great Sebastians” with Alfred Lunt and Lynn Fontanne, and for April 29, a Sadler’s Wells version of “Cinderella.’’ "Our last spectacular will be ‘Festival of Magic* on May 27,” said Abrahams., The Oil Stove When the oil stove gives off that disagreeable odor of oil, try dropping a small piece of gum camphor into the tank. Bugs and Carpets Before sweeping rugs or carpets, sprinkle salt over them to preserve the colors and drive away the moths. If you have something to sell Or rooms for rent, try a Democrat Want Ad — they bring results.

— Better I BY JEAN AtlfN #' * nV A THE ITALIAN TOUCH ’ / Italian cooks translate their zest for living into wonderful food combinations. Don’t let your knowledge of Italian dishes stop with spaghetti and meat balls. SPAdHErn AND MEAT BALLS ARE DEUCIOUS. Bur have you tried VEAL SCALLOPINE? Veal Scallopine is a good choice. Made with real olive oil and just the right touch of garlic, bound to becomes family favorite. Veal Scallopine 1 pound veal cutlets, cut very thin 4 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 4 tablespoons olive oil 1 clove garlic, minced 1 can (4 ounces) mushrooms 1 can (16 ounces) tomatoes 2 tablespoons chopped parsley Cut veal into eight servins pieces. Combine flour, salt and pepper. Coat veal by dipping fl lightly in this mixture. Heat olive oil, add garlic and saute until golden. Add veal and brown about three minutes on each side. Drain mushrooms, reserving liquid, and add to meat. Cook, covered, about five minutes. Add tomatoes, mushroom liquid and parsley. Simmer, covered, about fifteen minutes or until tender. Yield: Four servings. With your veal scallopine, plan to serve some other Italian foodj to complete your menu. Veal Scallopine Baked Potato Buttered Corn Tossed Green Salad Italian Dressing Italian Bread Butter Spumoni Ice Cream Cookies Milk Coffee jg".-..’. To complete ths *;• mood- of youi , Kalian dinner, cover your table with a gay redchecked cloth, and eat b y tll < HSSiamSmgfc soft light of candies stuck in raf fia-covered botties. Faithfvlly tistti 'M»%auiw. Cincinnati. sail