Historical Newspapers of South Carolina

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mmgwr •>■ 0 < *>: : '■KS ' 11—THE CHRONJCLC, Clinton, S.-C., Jan. IS, 1%S Tmy Tarts Tipped With Cream « How To Find Meat Bargains Let’s Talk Turkey Bout Stuffings s 4 i * . ,s ^ . » ■■ - v i' / ■ .-f . - -V • .fif T- ■ r V" Be elennt yet when entertaininf with these Lemon i Tarts cs<Mttdiii«eB« CremS PASTRY CUPS: 2 sticks .(1O-0C. nomoscnizea 2 tablespoeas' water i Borden Kitchen. Creme Tarts fakes 18 8-xnoh Tarts) ftSSL, Boilin* 2 tablespoons Rea Lemon reconstituted lemon juice Melted butter In a smaQ-abeenhdBIff bowl. enrmble 1 stick pie crust mix. Add 1 tablespoon, water Itoa 1 tablespoon lemon juice. With a fork, mix " 1 »-» - and until douadrJoensiti stickiness. Stir until dough forms a ball completely leaves side of bowl On a floured beard, with a floured rolling pin, apU dough to a 14-inch circle. With a round 2-inch cookie cutter cut 32 circles of dough. Repeat with remain ing stick of pie crust mix. Press a circle of dough onto the bottom of a 2-1/2 inch diamMtor muflin cup or a 5-oz. custard cup. Press Repeat with remaining circles. 10 minutes, or until pastry is lightly browned. Remove from oven; brush with melted butter. Let cool thoroughly before re moving from cups. FILLING: In a mediuih-size mixing bowl combine 1-1/8 cups (15-os.) can sweetened condensed milk and 1/2 cup ReaLemon reconstituted lemon juice. Stir until mixture thickens and is thoroughly blended. Whip 1/2 cup heavy cream ; gently fold into lemon mixture. Divide filling in half; blend yellow food coloring into one half and red fopd coloring into the other. Spoon filling into cooled shells. Refrigerate 2 hours, or until filling sets. To serve, whip 1/2 cup heavy cream and garnish each tart. Skin Needs Special Care During Winter By MARIE UEGLER water to stimulate the s By ANN LEE McPHAIL Ciemson Extension Consumer Editor Because about 28 cents of our food dollar goes for red meat, the economy-minded homemaker often asks, “How can I save money at the meat counter?” There are several ways to keep this high red meat etr penditure at a low level. Since beef is one of the main red meat items, one important savings idea is to watch beef prices and their seasonal pat tern. Prices are usually at their lowest in late winter and in early spring. However, prices may vary in any year or any season depending on supply and the consumer de mand. The supply and prices of other competing red meats, such as pork and lamb, will also influence the price of beef. Knowing what a “special” is will save you money. But this means that you must keep up-to-date with current meat prices. One of the best ways to compare prices is to check your local newspa per. These promotions are a way to get consumers to purchase other foods not fea tures. The retail price of beef va ries greatly with the cut. Nat urally, the more tender cuts sell at a higher price. There is, however, little ditference in the nutritive content of the different cuts of meat. You can stretch your food dollar by selecting less expensive cuts of beef and using rec ommending cooking jnethods. To find the meat bargains, consider the price per serv ing. This is done by dividing the price of the cut by the number of servings you can obtain. For example, a bone less chuck roast yields about three servings of cook meat per pound. Some members of your family may wish to have larger portions than the usual three ounces; so buy accordingly. From an economy chuck roast, you may plan three meals from the same cut. For the first meal, cut off cubed pieces of meat from the round end of the roast. Use this for beef stew, cas seroles, or beef Strogaaoff. For the second meal, cut i piece from the center of the beef chuck, using this for a “pot” roast. For meal number three, split the remaining piece of meat to make some “Swiss” steak. Since this is a less- tender cut of beef, you may wish to use a meat ten- derizer and marinate it with your special recipe. American-Oriental Casserole By Extension Home Economist Your skin needs lots of ten der care during these bitter cold, windy winter days. The three basic skin types are dry, normal, and o$fe. ^Np matter what your •is* to* is, you should treat-It royal ly. DRY SKIN identified by small pities and tiny lines around the eye. It feels tight after washing and is often scaly dr flaky. Seven ty-five per cent of the women in the U. 3. have dry skin due to improper chre, diet and overexposure to the tun and wind. It has a l|p6d tex ture but wrinkles «t .eh early age. Dry skin Is often thin and as a result may be sen sitive. Hypo-allergic Skin cere precautions may be beet for you if you have dry skta. Do not wash ybur fpce witn soap in the morning before going out, especially in cold or windy weather, as this WiO only make it drier. Use a creamy skin cleanser. A small amount of skill refresh er will give the skin “that clean feeling.” Use .cleansing and water, gdF’d special non* dry soap tram f9«r druggist. Use a rich tight cream each night NORMAL NON - If you aren't bothered by dryness or oilyness, yon are fortunate and therefore have a normal skin. WasIgiS^sopp and water In tl^ morntig or ne a cleansing . cream and re- ^ -A j w v » x* fresher, wash at tight and atiash with plenty of cold - Tr mm skin. Use moisture lotion under make-up to prevent your skin from becoming dry You may also want to use a night cream. OIL SKIN — Wash three times a day with soap and water and use a complexion brush. Always splash with plenty of soap and water la refine the pores. An astring- refresher should be used, ent which is stronger than a An oily complexion may be dry around the eyes and neck as there are no oil pores around the eyes. These should be protected with a moistur- sging cream. TIP FOR ALL SKIN TYPES — Splash with cold water. This is an excellent beauty treatment for the skin. Never put ice directly on the skin because it may break the tiny blood vessels just beneath the skin. Only the turkey’s traditional, not the work, with this itufflng freon the Borden Kitchen, made with instant whipped potatoes. Colonial Potato Stuffing; (Makmsi cups stuffing; enough for a lt-18 pound turksy*) 1 cup finely choppod celery 2 cups water 1 cu^eold homogenized 1 7l-l/4-oz.) package Borden’s Instant -Whipped Potatoes 8 cups toasted bread cubes R tart apples, cored and . finely chopped 8 eggs, beaten 2 tablespoons instant minced onions 2 tablespoons dehydrated parsley flakes 8 teaspoons salt 2 teaspoons poultry ■ ,i- seasoning How Can I? lux-large saucepan, bring water to a boil. Remove from heat and immediately add cold milk. Add potato flakes; stir gently until'all flakes are moistened. (Mixture will be dry.) Turn po tatoes into a large mixing bowl. Add remaining ingredients; mix well. Stuff neok and body cavities of uncooked turkey loosely with stuffing. (Stuffing will expand during roasting.) Pull neck skin back over stuffing; secure with a skewer or poultry pin to back of turkey. Close body cavity over -staffing by inserting skewers and lacing with string or by sewing with heavy thread. Tie legs and tail close together. Tuck wings under, against back of bird. Place remaining stuffing in a small, covered baking dish. rkoy, breast Brush with linutes per pound (about 3 hours 30 minutes to 4 hours), or until tiiigh joint moves easily when end of leg is grasped. * Allow Hi cup of stuffing per pound of turkey when preparing a bird of different weight. VFW Opens Campaign For New Members Simpson Medlock Post 3364, Veterans of Foreign Wars, is conducting a mem bership campaign with spe cial emphasis on recruiting veterans of the Korean War and Vietnam The post will sponsor its first annual “Buddy Night” dinner Thursday, Feb. 15. at 7:30 p. m. at the VFW post home, 'hldmbers will bring prospective members to the dinner, ns their guests. Featured speakers will he American League Umpire Cal Drummond of Green wood and former major league pitching star Lou Brissie of Greenville. Harold Hairston is chair man of the membership drive. Committee members are Jim Hairston, T. D. Douglas, Paul McLendon and Buddy Sanders. Cam p a i g n headquarter! will be Sanders Service Stih tion and Roberts Drive-Irt- Poctnurant. By ANNE ASHLEY Q. How can I make easier the job of ironing freshly- washed furniture slipcovers? A. By not ironing them at all. If you’ll replace these slipcovers on your furniture while they are still faintly damp, no ironing will be nec- essaryrJust smooth them to fit tightly, straightening out the (dents and ruffles. Q. How can I make a faster and easier job of peeling to matoes for a salad? A. Hold the tomatoes over your stove flame for less than a minute on the end of a long meat fork. Then run cold water over them. The skins will slip right off. 0. After, .j qsing steel wool with water, how can I save the steel wool from rust? A. By submerging it in a solution of baking soda and water. The soda is a rust in hibitor. r 4J. How can I improvise a pressing cloth when I don’t have the real thing at hand? A. Use' brown wrapping pa per or newspaper when pres sing suits, skirts, or dresses. Go over, the paper with a damp cloth, place it on the garment, and press with a moderately hot iron. Usually does a rpal neat job. Q. How can I remove grease stains from wall paper? A. Cover these stains thickly with powdered French chalk, obtainable at any drugstore. After 24 hours, remove the chalk with a soft cloth. If the stains prove obstinate, repeat the process. A. Try adding a tfew drops of glycerin to your starch solution, and see if this does n’t produce a nice gloss to your linens. Many other such laundering and ironing tips are in my household manual. Q. How can I clean plaster- of paris statuary? A. By smearing a thick paste of laundry starch and water over it, letting it dry thoroughly, then brushing off the dry stuff. Q. When boiling rather old potatoes, how can I prevent their darkening as they boil? A. By using a little milk in your cooking water. Q. How can I improve the appearance of black suede shoes? '' A. Try sponging them with some black coffee. * ubble What can I do about bubble gum that has gotten into rriy child’s hair? A. By rubbing over it with «n ice until the gum is well chilled, then carefully pick ing it off. 0. How can I preserve the bright green color\f fresh peas or green beansV when cooking them? . A. By dropping a pinch of baking soda into the wate while they are cooking. For the same effect, you might also try cooking them uncov ered without salt. . . salting them when they Aire done. ' r \ ' r ' Episcopal Women Meet Jan. 23 The forty-sixth annual convention of the Episcopal Church women of the IJidcese of Upper South Carolina will be held at the Church’* of Our Saviour in Rock Hill oh’Janu- ary 23rd. The convention will open with a celebration of tHe Holy Communion at 9:30 a. m. with the Rt. Rev. John A. Pinckney, Bishop of the Dio cese. as celebrant, assisted by other clergy of the Diocese. — NEED MONEY? COME BY THE LEONARD- MARLER INSURANCE AGENCY and let us arrange a second mortgage loan (or a loan to conaoB- date all your smaller \ loans) Phone 883-1121 200 N. Broad St. j... East and texture to this e, J V Cheddar recipe, created by The King. Add a frssh mixed salad, and you'll wind up with on inter- —ting “no-work” dinner that’s sure to please. SHRIMP *N CHEDDAR 1/4 pound shorp shredded can (1 lh.) C!ran King Meaue—Chow Mein O—ibi— tka chow mein noodles with malted better; Baa a •B—r M/2 quart hairing dish with the mixture. In a large wt heat mmi blend in chow mein, milk, and soya sauee. Pour fate noodle-fined dish. Sprinkle the shrimp or tuna over avealy: then sprinkle with the cheese. Bake in a hot oven (400*) for 38 ADULTS Who Want To Further THE1R EDUCATION World's best-tasting & beauty aid Pet Skim Milk — makes weight-watching a happy routine! If You Know Their Whereabouts Contact JOHN H. FULMER 833-2901 . or MRS.