J
t
The 0$ttiUi$h (Bft&fas County), T&ttis
^ 6 'rimrsday, August S, 19$f
citmi
L
•,)
ciuorited
By THE ASSOCIATED PRESS
HOT POTATO SALAD
4 medium-sized (about 1%
pounds) potatoes
2 slices bacon
2 or 3 (about % pound)
frankfurters
1 small onion (finely diced)
% cup finely diced celei’y
% cpp finely diced green
pepper
X A cup coarsely chopped sweet
mixed pickles
1 teaspoon salt, pepper
% teaspoon celery seed
m teaspoons prepared mustard
2 tablespoons sweet pickle
liquid
2 tablespoons (about)
cider vinegar
Pare potatoes and cut into halves or quarters if necessary so
they will be the same size. Barely cover with boiling water and cook
rapidly, covered, until tender. Drain and shake potatoes in pan over
heat to dry. Dice potatoes, return to saucepan and cover to keep
warm.
With scissors or sharp knife, snip or cut bacon into 14-inch strips.
Cpt each frankfurter into 4 crosswise pieces. Put bacon into 10-inch
skillet over low heat; cook, stirring often, until crisp. Add frank
furters, onion, celery and green pepper to bacon and drippings in
skillet. Cook gently, stirring often, until vegetables are lightly
browned—5 to 10 minutes.
Add chopped pickles, salt, pepper, celery seed, prepared mustard,
sweet pickle liquid and 2 tablespoons vinegar to skillet; mix well.
Add diced potatoes. Heat, stirring gently to douse potatoes with
dressing. Taste and add more vinegar, salt and pepper if needed.
Makes 4 servings.
SKILLET BEEF LOAF
1 egg
1 slice white bread
1 small onion
1 pound gx-ound beef chuck
X teaspoon salt
% teaspoon pepper
1 teaspoon Worcestershire
sauce
X A cup milk
1 tablespoon flour
1 tablespoon butter or
margarine
% to % cup stock or bouillon
Beat egg in medium-sized mixing bowl just enough to combine
yolk and white. Crumb bread and add. Peel onion and grate fine;
add onion pulp and juice to bowl. Mix until bread disintegrates. Add
beef, salt, pepper, Worcestershire and milk; mix thoroughly.
Shape into oval loaf, that can be handled, on waxed paper.
Sprinkle top of loaf with half of flour; turn over and sprinkle other
side with remaining flour. Heat butter in iron skillet. Carefully turn
loaf into hot fat.
Brown as rapidly as possible; turn heat moderately low and add
2 tablespoons stock; cook covered 20 to 30 minutes or until half
done; add a little more stock if necessary. Turn carefully and cook
other side the same way, adding as much of remaining stock as neces
sary.
CHERRY MUFFINS
1 egg
% cup butter or margarine
Vs cup sugar
% cup milk
3 tablespoons sugar
1 teaspoon cinnamon
1 No. 303 can (1 pound and
1 ounce) pitted tart water-
packed red cherries
2 cups sifted flour
4 teaspoons double-acting
baking powder
% teaspoon salt
Di’ain cherries thoroughly. Sift together the flour, baking pow
der and salt. Beat egg with rotary beater (hand or electric) until
thick and ivory colored. Cream butter and Vs cup sugar; beat in egg
until smooth. Add sifted dry ingredients and milk; beat only until
smooth.
Mix drained cherries with 2 tablespoons of the sugar; fold into
batter, adding any of the sugar that the cherries haven’t taken up.
Fill buttered muffin-pan wells three-quarters full; mix 1 tablespoon
remaining sugar and cinnamon; sprinkle over tops.
Bake in hot (425 degrees) oven 20 minutes or until muffins are
browned and a cake tester inserted in the center of one of them comes
out clean. Allow to stand 5 minutes; carefully run a small spatula
around edges of muffins and remove; serve at once with butter.
Elvis No, Harry Yes . . .
National Library
Collects Folksongs
WASHINGTON O 2 ?)—Today’s young rock ’n roll and hillbilly sing
ing stars may be grasping fame and fortune, but their recordings
aren’t included in the nation’s top repository for American folklore.
“They’re not folk singers,” says Mrs. Rae Korson, head of the
Archives of American Folksong at the Library of Congress, which
already boasts some 60,000 songs A-
and tales on recordings. “They
sing published songs. Folk music
is handed down from generation
to generation oi’ally.”
Recording stars Harry Bela-
fonte, Burl Ives, Pick Temple and
some of the older favorites,
though, could make the grade.
“Belafonte sings all types of
folk music and has a large collec
tion of his own gathered mostly
in Jamaica,” says Mrs. Korson.
“Also, he spent some time studying
at the library before singing at
night clubs. We’d like to have
some of his records.”
Mrs. Korson is not worried
about the current hullaballoo
over the Elvis Presleys, Pat
Boones and other disc jockey
hit stars.
“A tremendous interest in our
heritage of folksong has been
developing in the past five years,”
she said.
“Inci’easing numbers come to the
library looking for the authentic
folksong. They listen, buy re
cords, sing and learn how to play
them. Sometimes they bring their
guitars with them and learn to
play the tunes in accompaniment
to the songs.”
A steady stream of musicians,
teachers, scholars, writers, his
torians, students and tourists
comes (o the archives’ “listening
room” to play records.
“We are anxious to stimulate
interest in the young to carry on
research and also to preserve our
songs,” she said.
There is still a great reservoir
of untapped material, she said,
and it is important that recordings
be gathered from old people still
living who remember them.
Under a $25,000 grant from
the Carnegie Corp., the library
is issuing long-playing records
in its series of America folk
music and folk lore. Five of
these already have been made
from material previously record
ed.
GOOD USED HOOF
ING & LUMBER
Corrugated Roofing —
Per Sq $4.95
Metal Siding—Per Sq. . . 5.95
2x4 & 2x6 .... Per Ft. .05
Cox Lumber Co.
•2705 South College Avenue
V. PHONE TA 3-3145
5 0 0 0
AGGIES
Can’t Be Wrong!
LOUPOT’S
Trading Post
SUjwCIALS F OR
THUK, — FRI. — SAT.
AUG. 8-9-10
Veal T-Bone Steak
Qrr’s Gold Seal—Pin-Rone Cut
Veal Sirloin Steak
Orr’s Gold Seal
Veal Round Steak
JM
« KRINKLES
No. 300 Cans—Alma
GREEN BEANS and POTATOES .
Austex—15Vi-oz. Can
BEEF STEW
Libby’s—Vx Size Cans
VIENNA SAUSAGE
Welch—24-oz. bottle
GRAPE JUICE ......
Libby’s—46-oz. Can
TOMATO JUICE
Comstock—No. 2 Cans
PIE APPLES
Hunt’s Halves—No. 300 Cans
BARTLETT PEARS . . . .
. 2 cans 33c
. can 33c
2 cans 33c
bottle 37c
J can 29c
2 cans 49c
2 cans 49c
CANADIAN BACON
Armour’s
Star
Fresh
LAMB PATTIES re^ne
Lb.
75c
Lb.
49c
Lb.
69c
Lb. 98c
i.b. 49c
Lb. 59c
NORTHERN NAPKINS Package .... 10c
ROYAL CROWN COLA 3 ^ 19c
ROBIN HOOD FLOUR 5 EaB
SALAD DRESSING
Lb ' 39c
Kraft i
Salad Bowl , Qt
39c
SUGAR
Imperial
Pure
Cane
5 c 37c
SHORTENING
CRISCO or
FLUFFO --
3 !W<
FRESH FIRM CALIFORNIA
TOMATOES
CRISP CALIFORNIA
2 LBS.
C A II SPITS Cello Bag 10'
FRESH FROM CALIFORNIA
NECTARINES
Lb.
19
CALIFORNIA WHITE
POTATOES
LB.
BAG
49c
. . . 23c
2 cans 25c
.. . 39c
can 11c
7(4-02. Package
NABISCO VANILLA WAFERS
300 Cans
VAN CAMP PORK and BEANS .
16-oz.
NABISCO CHOCOLATE GRAHAMS
No. 300 Can—Alma Chopped
MUSTARD GREENS ....
No. 300 Can—Alma
TURNIP GREENS can lie
7 (4 -oz. Bag—Brach’s
ALMOND FUDGE ROLLS . . . bag 29c
9-oz. Bag—Brack’s Assorted
BURGUNDY MIX bag 29c
Dentler Maid
POTATO CHIPS—(25c Size) . . . bag 23c
No. 300 Can—Alma
BUACKEYED PEAS—With Bacon . 2 cans 23c
* TWO CONVENIENT LOCATIONS ★
ROLL-ON LIQUID
FRESH
DEODORANT
98c Size Bottle
S U PE R
MARKETS