Speedway Flyer, Volume 29, Number 2, Indianapolis, Marion County, 14 January 1960 — Page 7
Thursday, January 14, 1960
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PRE - INVENTORY
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Open Friday Evening Until S p.m. LYONS DEPARTMENT STORE 1534-38 MAIN STREET CHapel 4-0141
"Diary of Anne Frank" At Indiana Central Tickets for “The Diary of Anne Frank,” to be given by the Dramatics Department of Indiana Central College Jan. 14, 15 and 16, will be 75 cents for students and $1 for all others. Seats will not be reserved. The play will begin at 8:30 o’clock each of the three nights in the college auditorium. Elaine Cook of Atlanta, Ind.,
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FRESH SIDE 39*
RIB STEAK 69*
Us V. Fill Year Fr—nri
will portray the sensative young German girl whose account of her family’s attempt to escape Nazi persecution became a best-selling book, a successful stage play and a popular movie. Kenneth W. Kohn, professor of speech and dramatics at Indiana Central, is director of the all-college stage production. Mr. and Mrs. Frank will be portrayed by Phil Isgrigg, Frankfort, and Shirley Johnson, Olney,
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JAN. 7 to JAN. 16
111. Also in the cast are Martha Edmonds, 1305 Edwards Ave., Indianapolis;; Hattie Kruger, Huntingburg; Joe Rankin, Muncie; Jeff Baer, Carmel; Pat Nation, Greenwood; Jerry Fox, 321 N. 16th St., Beech Grove; and Mike Jackson, 420 E. Southport Rd., Indianapolis. x Recent outbreaks of anti-Semit-ism in Germany and elsewhere give new point to Anne Frank’s dramatic story of the sufferings of a Jewish family under Adolph Hitler. EGGS Eggs deserve attention for meals. Eggs are a natural convenience food because they take little preparation and are easy to cook. Here are, briefly, basic directions for cooking eggs ... in the shell or frying, the two most popular ways eggs are prepared. Eggs cooked in the shell: Wash,
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COUNTRY BACK BONES 39*
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THE SPEEDWAY FLYER
eggs, put them in a pan: cover completely with cold water. For soft-cooked eggs, heat the water slowly to simmering, cover pan and remove from heat. Let stand 3 to 5 minutes, the longer time for the larger number of eggs. For hard cooked eggs, bring water to simmering and simmer 20 to 25 minutes. Do not let the water boil. Serve the eggs hot or put them under cold running water to chill. Fried eggs: Heat fat in a fry pan. Break eggs into a saucer, then slip into the fat. Sprinkle with salt and pepper. Cook over low heat, basting with the fat until whites are firm. Or, if you prefer eggs with less fat, use this “fry-poach” method. Melt a little fat in a fry pan—just enough to grease the bottom and keep over low heat. Add eggs one at a time. Pour in 2 to 3 tablespoons of water. Cover pan tightly and steam until eggs are done.
PORK ROAST 39*
SMOKED PICNICS 29*
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