Historical Newspapers of South Carolina

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COME SEE IRBY FERGUSON AND IRBY HOLLAND AT (LINTON MEAT MARKET (QUALITY MEATS AT ECONOMY PRICES) Turn Right At Old Beacon Drhre-In (On Phillips Street) — 833-0742 4-C—THE CHRONICLE, Clinton, S. C., Oct 29, 1970 FRESH LEAN Ground Beef 3 lbs.M 49 CHUCK ROAST * 45c FRESH GRADE A WHOLE FRYERS LB. 27c CUT-UP PAN READY FRYERS lb. 29 C IRBY'S PURE PORK SAUSAGE LB. 59 C SUCED RINDLESS BREAKFAST BACON 2 ids. 99c EXTRA LEAN Beef Stew u>.79c IRBY'S IRAR-BQ CHICKENS each Cooking With Gelatine Is Easy As 1-2-3 ^tfWWWWWVVWWWWWWW\M/Vd BY HELEN C. CAMP Extension Home Economist What is gelatine? Unflavor- ed gelatine is colorless, odor less and tasteless. Gelatine is a granulated protein substance derived from the long bones of cattle. It is pure protein con sisting of 17 amino acids..a- mong them 7 out of 8 essen tial to good diet Commercially flavored gelatines consist of 7/8 suear and flavorings and only 1/8 gelatine. Unflavored gelatine takes on the flavors and colors you choose, when combined in dishes to your taste. ultra style in a dish, gel it! Cooking with gelatine is as easy as 1-2-3. L An envelope of gelatine will get 1 pint of liquid. First, choose the liquid you will use water, juce, brother, milk or other as designated in recipes which follow. Sprinkle gelatine from the envelope over 1/2 cup of cold liquid and let stand a few minutes to soften. If sugar is to be added, stir sugar with the gelatine before you be gin. If one tablespoon or more of sugar is added, the gelatine- sugar mixture may be softened and dissolved directly in hot liquid. 2. Stir softened gelatine over medium heat until mixture is clear and gelatine dissolved, about 2 to 3 minutes. Remove from heat and add remaining liquid or, for new quick-gel method, add frozen juice, fruit, etc. 3. Pour into mold or serving dish, chill until set This takes 2 to 4 hours, or may be cut down to 1/2 hour or less when made the new quick-gel way. Smaller molds set faster. Ca lorie counters enjoy a special bonus when they learn the knack of giving new form to diet foods with unflavored gelatine. Lean meats, fish and poultry go into savory main dish molds; and the nourishing fruits and vege tables so important to the dieter are delicious in gela tine salads and desserts. Try the low-calorie versions of favorite gelatine recipes. LOW-CALORIE CHEESE CAKE 2 envelopes Unflavored Gelatine 1 cup reliqulfied non-fat dry milk 4 eggs, separated Non-nutritive sweetener (equivalent to 1-1/4 cups sugar) 1/4 teaspoon salt 1 teaspoon grated lemon rind 1 teaspoon grated orange rind 1 tablespoon lemon juice 1-1/2 teaspoons vanilla 1/2 teaspoon almond extract 3 cups (24 ounces) mild creamed cottage cheese 1/2 teaspoon cream of tartar 1/3 cup graham cracker crumbs 1/8 teaspoon each cinnamon and nutmeg Sprinkle gelatine over milk in top of double boiler. Add egg yolks; stir until completely blended. Place over hot water; stir constantly until gelatine dissolves and mixture thickens slightly, about 5 minutes. Re move from heat; stir in non- nutritive sweetener, salt, grat ed rinds, lemon juice, vanilla and almond extract Seive or beat cottage cheese on high speed of electric mixer until smooth 3 to 4 minutes; stir into gelatine mixture. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites and cream of tartar un til very stiff; fold into gela tine mixture. Combine graham cracker crumbs, cinnamon and nutmeg; sprinkle about half of crumb mixture over bottom of 8 or 9-lnch spring-form pan. 'Turn gelatine mixture into pan; sprinkle with remaining crumb mixture. Chill until firm. Loosen from side of pan with sharp knife; release spring calories. Yield: 12 servinvs. CHOCOLATE CHIFFON DESSERT 1 envelope Unflavored Gelatine 1-1/2 cups reliqulfied non-fat dry milk, divided 3 eggs, separated 1/4 cup cocoa 1/8 teaspoon salt Non-nutritive sweetener equivalent to 2/3 cup sugar 1-1/2 teaspoons vanilla 1/4 teaspoon cream of tartar Sprinkle gelatine over 1/2 cup milk in saucepan or top of double boiler. Beat egg yolks with remaining 1 cup milk; add to saucepan. Add cocoa and salt Place over low heat or hot water; stir constantly un til gelatine dissolves and mix ture thickens slightly, about 5 minutes. Remove from beat; stir in non-nutritive sweetener and vanilla. Chill, stirring oc casionally until mixture mounds slightly when dropped from spoon. Beat egg whites with cream of tartar until very stiff. Fold into gelatine mix ture. Turn into 4-cup mold. Chill until firm. Unmold. Yield: 6 servings, 79 calories each. WANTED: YOUR VOTE NOVEMBER 3rd TO ELECT W. R. (Dub) Garrett FOR LAURENS COUNTY COUNCIL HOME RULE (Less Interference From State And Federal) QUALITY EDUCATION COUNTY-WIDE WATER AND FIRE DISTRICTS W. B.Garr*t Your Vote And Support Greatly Appreciated Political Ad. Paid For By Friends of W. R. Garrett Laurens School District 55 Needs Your Support! AT NO TAX INCREASE to School District 56 voters In order to maintain accreditation for our high school program, we must consolidate our four high schools into one. To do this, we must build a $3.5 million high school which will offer a varied curriculum, plus the teaching specialists we need. School District 55 is asking that its bonded indebtedness limit be raised to 35 per cent of the assessed valuation of taxable property In the district This is needed to finance our new. consolidated high school project Although the proposal affects ONLY School District 55 students and taxpayers, it must be approved in a county-wide vote. WHEN YOU GO TO THE POLLS TUESDAY. NOV. 3. WE SOLICIT YOUR SUPPORT— .--.r -; ; Vote "in favor” of tho amendment concerning School District 55. * wn. -w *• I