South Bend News-Times, Volume 39, Number 7, South Bend, St. Joseph County, 7 January 1922 — Page 11

THE SOUTH BEND NEWS-TIMES

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C3 a . Ll7 c?7 . n Wh,at To Eat b "Wliere To Get, rr fc B How To Co olo lis

Fl Ii Oll Fi O 0 i O o

Mr. Coff EL Bean Says: Every time you trade at the COFFEE RANCH You put money in the bank or what amounts to the same thing. Our prices save you money. Goffeo Ranch Coffee is roasted fresh daily.

(THE HOME KITCHEN jj By JEANNETTE YOUNG NORTON

31 Tks Authority on Huns CockLu lirw rTSFT

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133 N. Michigan St.

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i SOIjYING k OA sting and ijoiling rnoiiMiMs ixi:xnrvsivinr. ! Roasting or boiling moats are the 1 st econofny. even In a imall fam- ' ily. The reason is that the nrt meal is bf ttcr and more .u!)tn.ntial than j a fried or boiled meat and th"e Is ; something ready to s;rve in anovher ; attractive form for the second day. ; Sometimes, even a breakfast hash is a possibility from the same source. The less expensive cuts of meat ' work to advantage if treated after their own peculiar requirements, and ' are a real economy. All the hones ! taken from the roasting pieces i shoulii 'be put away for soup stock,

remembering the fact that they cost

jul u ,u.i. .u.. V i Cover for the first hour, then un-

moat. Ail tne oo-nes are us-eiut ivi

Ins, arrples. chestnut and celery are Included. Sprinkle the ham ver lightly -with a tableppoonf ul ct sucrar, cinnamon and clovo mixed pour over a tablespoonful of melte butter with the Juice of an onion roa.t, covered, for an hour or mort

By buying a whole shouMer. then and cook until tender. Strain the

Diary of a Fashion Model

terlal relieves th plain I a th r.Tk."

i:re that I'v- rrlfrl a

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having it boned or rolled, a better price Is made on It by the butcher. After the deal is made, he is always willing to cut off the chops or to cut and bone the meat in any way desired. Kolled Shoulder of Lamb. Select as heavy a shoulder aa possible and have the bones taken out. When ready to fix the meat, butter over thinly and spread with a very little forcemeat made of ono sausage, a few crum'bs, the Juice of an onion, pepper, salt and a half teaspoonful of mixed seasoning herbs, including a little celery salt. Roll the roast neatly and tie with separate ties of strong white cord. Roast as usual, hasting very frequently.

soup stock, except the pork bones. These are good added to boiling cab-

' ' ln ce or as occasional flavoring

af.eiits. but are not good for stock-

' poL use.

WOODICÄ ERO

For Quality and Price Whenever you are buying meats you should first consider the quality and price and then the way the meats are handled. Our meats are guaranteed to be of the best quality, free from dust and all unsanitary conditions. See our store and be convinced!

cover to brown delicately. Carve with a sharp carver, and remove the ties as the carving proceeds. Wipe the Inside of the dripping-pan with a cut bud of garlic .before putting in the roast, aa this adds to the flavor. Take the bones and add to them a soup bunch of vegetables, washed

and prepared, and a can of tomatoes, boil three hours, strain, season, and 15 minutes before serving add tiny dumplings, macaroni, melon seeds of noodle paste, or any desired garnish. This makes an ex- ! cellent soup. Stuffed rrcsb Ham. Select a short thick, fresh ham ; and have It boned. Stuff the ham 1 with a savory stuffing in which rals-

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Pork Hearts 7c Fresh Pigs Feet 8c Leaf Lard . .r. 11c Loin Roast of Pork 15c Pure Pork Sausage 15c Fresh Spare Ribs 14c Boston Butts 16c Fresh Side Pork 16c Ho me Dressed Chickens .

Short Rib Boiling Beef 7c Pot Roast of Beef 12c Standard Rib Roast . 14c Rib Roast, boned and rolled . 22c Short Steaks . 22c Veal Stew or Pocket 12c Veal Shoulder Roast ...... 16c

Loin Roast of Veal 22c

Veal Chops .25c

30c

Liver Sausage, 2 lbs. for . .25c Dixie and Georgia Square Bacon . . 18c Sugar Cured Breakfast Bacon . .20c Best Creamery Butter . . . . . .40c Good Luck Oleo, 2 lbs. for . .r. .,.f... . .49c Dixie Oleo, 2 lbs. for .47c Bread Nut Oleo, lb lm, .r. .25c

1 18 S. Michigan St.

EDNUT

You will recognize its superior qualities.

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 f i 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

dish-gravy and add to It a cupful of stock, thicken slightly with browned flour, and strain into a hot gravyboat. The next day, slices of the meat may be served in smooth, rich tomato sauce. Some of it may also be made Into croquettes. Veal Shoulder. This Is a good dish for a large family. Have the shoulder boned and stuff It with a tasty stufUng. make a brown gravy to eat with the meat, and roast the potatoes In the same' pan with the m?at. Boiled Leg of Mutton. Select a short, thick leg and have the short bone removed. Plunge into boiling water, and when it -bolls draw back or reduce the heat so

that it simmers gently until tender. ( The vegetables, such as turnip'., car- j rots or potatoes may be boiled in the I

same pot. The lg may also be boned and stuffed with a good tasty stufUng, then trussed firmly and boiled as already directed. Mutton Is tougher than lamb, so it must be more thoroughly cooked. Sometimes the addition of a quarter of a cupful of vinegar helps to make the meat tender. Sliln of Hocf. This Is usually spoken of as Just "soup meat," but It Is also worthy of better things. Take ahout three pounds from the thickest part of the shin and 'boll It, adding onion, celery and a bunch or sweet herbs When the meat Is very tender remove from the pot, take out th bone, and throw it back into th pot, adding a can of tomatoes, and cook down the soup. Make any good sauce, slice the meat thin, and serve it In the sauce, garnished with po-

J tato puffs.

. am .Ina l ..f..;

oth'r aftt rr.oon with Miss (Irant. who is a client of Madame's, and has ben awfully nice to 1'am and me.

By GRACE THOILCLIFFE ;

l h-i le.t tho . li.y ; : V whis:."rv1 I'ara. a? n e

pounded ! the Grants' d-r,r w

th oU-fashi-

-1 1 '

Popcorn will be more flaky If a little cold water Is thrown over it before it is popped.

Rubbing the meat of a pecan, nut into a scratch In a polished table will successfully conceal the scratch.

Marble Is not less hard or less cold for being polished.

This StraJght-d.hu I York of Nay Sorgo Uns Attractive Hooves anil Sash of GorgotU She gives us theater tickets ami motor trips, and. aside from that, she's a darling sort of person. "If that hutler 'booms our names out th? way he did when we came before, I'm sure I shall yuake in

"D-n't bo .siüy," I ar.sorel reissurinc'y. frr I had ben thrr bofore, and kn.-w Hito diin't bite, though lie did lock as ir he'd p.:ke '.3. We were soon seated by a cosoy f.re, and in a second Miss Grant

came tripping ir., bringing with her j

a flutter of gToen sash and w: '. sleeves. "That's th smartest dress I've

5?cn in clays," I coudn't help remarking as I greeted her. "Can't I train you ever to forget clothes for a minute?" Pam asked me, lauchinsrly. "That's the way sh should be," .nsured Miss Grant. "Tom s it's impo.-iblo to separate the true artist from her work." "Hut that blue and green are too stunning together," assented Pam. her head poised critically on one sie. "What Is the nvy blue material?" I asked. "Tine French serge," answered Miss Grant, "and the green is Georgette.." "The Ftraight, s'ender line i? very becoming to you," said Pam, showing as much Interest as I. "I'm so glad you fashion critics like It," Miss Grant said, "because I Intend to wear It a great deal this winter." "You haven't frupsed the ra. se

cret yet," she added with a mysterl- . cus glanee. A pudaen lns-plratlon et ruck m. ( "You don't mean it's ono of those ; r.fnv frocks which require only a i wave of the wand to charge their j color onmrdnatlnn?" I asked.

"Well. It takes a littte more than that," Miss Grant ans-wered. "You see, the puinTpe and sash are removable and I have a lovely tomato and a bright blue blouse and sish for ariety." "That narrow land of the guimpe whieh just shows about the bateau neck is very becoming," Pam commented. 'The softness of the ma-

Pa m xvn r. ow ! ns:i "I krv w ; to dA." sh r.i". 1 "What?"" I .j:--her 1 rnthVs--

eis:

that I e I've

Fwered. disregar lire ma nr. er. 'There's

t .... . ." a-. - rrt'" e a ! n "

.CM to

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d of a

'Then I'll che y.vj yr.ur f.n p-slr

I of pl.--evr5." I o:T r-!. with rrv Vii cup pise-d half w iy t - my m"ul:. ' for its amhT sh.i ie rrr.'.r. !d rr. I of a lovely Mt of yTow ch'.T ri in

my trunk.

A nail can b irivn Ir.wltlio'.it crack.:. g the ;i"..u:r r.nl is flr.v. d;v;vJ into lr : ter. Th contiT.t.s of a rck: will never leil ever if y gre-:fo the insid r'.m.

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Prune? and ornrrr.i -rr'! Trfth

honey make a. goi d!h.

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Get Acq"

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Phone Main 1462 M uHm,,, . IRI UWA 5 ' m'KSt

CA r rrfr&it

MUT

You will recognize its superior qualities.

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"Made at Night by Men in White!" You've doubtless gone by the Federal Bakery late at night and heard the drone of the fires within. That's when your Federal Bread is being made. Everything is as spotless as a convent and the ingredients are faultless. Have you tried a loaf lately?

Tana

lOiz? SYSTEM

OF BAKERIES

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TTT)

it will

ay you

flour ggga sack e

Kelloggfs Corn Flzikes, paclcage. . . 9c Snider's Tomato Soup, can . 9c Jello, per package ..10c M-J-B Coffee, per pound 48c Campbell's Beans, per can 10c

Fels Naptha Soap, cake 5V2C

Joan of Arc Beans, per can 13c Old Reliable Coffee, per pound. ..35c Aunt Jemima's Pancake Flour. . . .15c Star Naptha Powder, large package 23c Cream of Wheat, package 25c

P & G Naptha Soap, cake .Bl2c Lux, per package ..10c Old Dutch Cleanser 10c Fancy Sugar Corn, per can 11c Sani-FIush, per can 21c

Post Toasties, package 9c

Welch's Apple Butter. 22c Palmolive Soap, per cake 8c B & M Fish Flakes, per can 13c Rose Leaf Flour, 5 pounds 20c Shredded Wheat, per package. . 12 Y2c

Quaker Oats, package 10c

Golden Cup Coffee, per pound. . . ,36c Bon Ami, per cake 10c Pink Salmon, No. 1, tall can 16c Hipolite Creme, per pint 24c Snowdrift, per pound 18c

Velvet Soap, cake 5l2c

Navy Beans, fancy, per pound. ... 6c Hominy, Class A, No. 3 can 12l2c Ivory Soap Flakes, per package. .9l2c Puffed Wheat, per package 14c Calumet Baking Powder, No. 1 28c

IF TfP1 Alp Best white granulated, KKA UiiX 10 pounds ....

wmar i 9 y mm rm

- - - f, -, - -

No. 1 235 South Michigan Street No. 3 909 South Michigan Street Cor. Wayne St. Near Sample St No. 2 129 North Michigan Street No. 4 105 Lincoln Way East Near Colfax Ave. Mishawaka No. 5 803 Lincoln Way West, near Cushing Street

Why is the Snowman White

Because he doesn't eat bread, kiddies. Good nourishing bread colors the cheeks of the children and builds up the tissues that make them sturdy. GRAN'MA'S BREAD is the peer of them all. You can get nothing better for them or for that matter for anyone in the family.

Mathews-Krauss Baking Co.

"Get in OUR Breadline"

Its Health and Life Insurance -Combined

ÜTOÜ01

110-112 W. Division St.

Street

r.4 r

' -A mm

You can take out health and life insurance combined if you get the "BUTTERCRUST BREAD" habit. It's nutritive, wholesome and tasty. Expert baking and extra quality are in every loaf. Have a loaf On the Table Today

BUSSE BAKING COMPANY

Block West of Michigan

"If TV V

Our line of very young and best grade of meat cannot be equalled for the money. Pork Loin Roast, 1 pound ' WW Beef Pot Roast. -J f pound . IUI Best Grade of Creamery Butter, Afi

?uu

pound Round, Sirloin and Swiss Steak, pound Rolled Rib Roast, pound Boneless Rump Roast, pound Fresh Ham Roast, pound Pure Lard, 3 pounds for Home Made Sausage, pound Pork Chops, pound

18c 18c 18c 18c 35c 15c

Lean Pork Roast, pound, Fresh Side Pork, pound Sliced Liver, pound Pork Hearts, pound Frankforts, 2 pounds for

Eggs, per dozen .

20 c

Sugar Cured Bacon, pound

15c 17c ..Be 6c 25c 40c 22c.

! ihm fcP im, i s

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in .. .. . - i .i in. r ..i w. . mil i ?-t ' I

Specials for Saturday and Monday

Diadem Flour, 2AY2 lbs Rolled Oats, package Corn Flakes, 3 for

Spaghetti or Noodles, 5

packages for Gloss or Corn Starch, 3 for. . . Tomatoes, 5 cans for Corn or Peas, 3 cans for Red Beans, 3 cans for

98c 11c 25 c

25 c 25 c 29c 27c

Carnation Milk, 3 tall cans for . . . Nutro Milk. 3 cans for Jelly, all flavors, 2 jars for Old Master Coffee Good Coffee, 1 lb. 20c; 3 lbs. for. . Peaberry Coffee, 1 lb. 25c; 3 lbs. for Calumet Baking Powder. 1 lb. can Toilet Paper, 7 rolls for

27 c 23c v?Sc 55c 70c r r 3C 25c

w !i

Plenty of Veal and Chickens

All Kinds of Fruits r