Decatur Daily Democrat, Volume 55, Number 92, Decatur, Adams County, 18 April 1957 — Page 9

Thursday, april i«. 1957

4 ’’•■l (Tbi W> VI 1111?hlH.iw■II*4?13 Jfr Foods For The Easter Feast At Kroger! | VU—SMOKED... 16 to 18 Lb. Size 4AAk E W ■■ M KINGAN'S t Q AaE^Sfer»jfei' H H KU reliable F’'; /s e j M■■■ BB Tc "^ ured s “ 9or gJIF ««F x MIIM ®r <sr fIBBB i-,■ Bfll■ I •°"”“.=. wv lww*rar CANNED PICNICS S .. M" W CANNED PICNICS S $ 2 f> I TURKEYS S. .. til ita»TW KkKr 39 c 'l£jiy I 1 Swiss Steak * 59‘ Pork Roast .49% 5 ORANGES Ate-T. HEAD I miICE a= 2-2» i MAINE ... Top Quality ... All Purpose \1 J CJ RATATAFC 1A Lb - ? SALAD ITEMS FOR EASTER AT t ’7pMr X CRISP CARROTS bibb lettuce ! Freßh ■‘ ‘ Peak Flavor Goodness ? RED RADISHES FRESH CUCUMBERS I Q> i ACDADAf*SBC x green onions fresh endive X J& xj\ F<l r AKAvUj Pound // X ESCAROLE FRESH TOMATOES !/ ' / \ <V KROGER. ■ - * LC _ 7 t s -stoolo jw&tef RflLr== tfe>?ssr !’*<-; E6GS-39Ws«ri«£ »SLICED PINEAPPLE -”■■ \r- ttai KRAFT>S •• • A Twrif * value ' ~ LB. AHWHM now at Kroger! Top Value Buy! 1J MMIIUCLEWHirIfi 1 ; W “ M| 2 N c.“ , 29c Kroger Frozen PeasS,2 n" 29c f Whole Sweet Potatoes Delicious Con 29c Tasty Brand Ice Cream X” 99c «Coconn * r | Coffee '£% £B3c Betty Lou Sweet Pickles £: 39e t chkkJu n*"'?- 6995 29e I M MM A Gentle Kirk’s Hardwxter The Washday Miracle Aq b., WWl©s 25c • $ Ivory Soup 3-28' Castile Soap 3 - 29‘ Tide 32' - 77'I»«>|s SUE TOP VALUE STAMPS FOR WONDERFUL EASIER SIFTS I I On. ”^™’ s I & We reserve the rirht to limit quantities. Prices effective thru April 20th in Decatur. j EuStlf Bflskfttc 6 ** | S 1 **^2wZZ* W ' *' juvU*^*'" i VVwv w F FPii Each 39C I Jr/ fa I u -• , .... . . , ?,>* ,rp,■ - l - - . " ■ • ' . ' ' ' “ ... _.-x. — —-— -— .-• T --

THE DECATUR DAILY DEMOCRAT, DECATUR, INDIANA

PAGE ONE-A

Better Efttrnq | ■“ t HAM AT EASTER Ham is still “king” of the Easter dinner table, although turkey is a surprise entrant that is rap-

idly rising in popularity. Pork is a better value than ever today, thanks to improved breeding and trimming methods which give ua more meat, less i bone and fat

1 W®3i i 1

Ham Language When buying cured pork, it’s important to know the meaning of the terms used to describe the various cuts. Hams are from the hindquarter of the hog. They may be sold whole, halved or as butt and shank ends and center slices. Half ham means just that. You may buy either the butt half or shank half, With no center slices removed. Ham ends or portions are ham halves with center slices removed. O VsjJ? BUTT^— SHANKLNP Slices are cut from the center portion of ham and are relatively nigh in price. Picnics and calas are made from the hog shoulder. Boston Butts and Cottage Hams are thick portions of lean on the inner side of the shoulder blade bones. How to Bake When baking any of the cuts listed above, follow these directions. Wipe meat with damp sloth. j

* HAM?) 44*THAN I I_A Stuw this I avtime taouM

Place fat side up on rack in open roasting pan. Insert meat thermometer so bulb reaches center of cut. Bake in slow oven (325’F.) until meat ther-

mometer reaches 150°F. About forty-five minutes,before meat is done, remove from oven. Skin and score fat diagonally. Coat with your favorite glaze; return to oven and continue baking. Use this time-table as a guide. Cut Minutes Por Pound* Whole Tender Ham 10 to 12 pounds 12 12 to 14 pounds 10 15 pounds and over 8-10 . Smoked Picnics (4 to 8 pounds) 19 to 29 •If ham is taken from refrigerator and baked immediately, increase baking time about five minutes per pound. foithfvlly CLzcuc IlSStl ftISfiUKHMH, CIMtMMI, OHIO

I PAINT I H s I ROOMS I I EASIER I I with I I ■ ■ I I H <_j 0 I I RhJ ÜB OUOiM ■ ’ I sj"-95 I I M PER GALLON ■ §H F 158 S. 2nd St. PHONE 3-3030 Open Wed. A Sat. Evenings ’Tin 3iH