Denton Record-Chronicle (Denton, Tex.), Vol. 57, No. 17, Ed. 1 Sunday, August 23, 1959 Page: 94 of 99
ninety nine pages : ill. ; page 21 x 16 in. Digitized from 35 mm. microfilm.View a full description of this newspaper.
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the fine flavor
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JELLED VEAL
TO COOK: 2-2% rats.
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6 tervingt
10 to 12 servings
Easy! Thrifty! No failures—and only one-minute boil with Certo or Sure-Jell!
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SUREJEL
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CERTO
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Bring to boil over high heat, stirring con-
stantly. At once, stir in 7 cups sugar; bring
to boil again. Boil hard 1 min. only, stirring
constantly. This short boiling time gives you
fresher flavor. And less juice boils away, so
you get up to 50% higher yield!
TO PREPARE: 15 min.
2 lbs. veal shank
1 lb. veal shoulder
2 qts. boiling water
1 tablespoon sab
10 peppercorns
1 bay leaf
Sure-Jell and Certo are brands of pectin
... the fruit substance that causes jelling.
The amount of pectin in fruits varies—so
Sure-Jell or Certo takes the guesswork out
of jam and jelly making. Recipes with pack-
age and bottle. Products of General Foods.
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% teaspoon ground ginger
% teaspoon black pepper
1. Set out a 9%x5%x2%-in. pan.
2. Put meat into a large, heavy sauce pot with the
boiling water, salt, peppercorns, and bay leaf. Bring
to boiling. Skim off foam. Cover, reduce heat and
simmer slowly about 2 hrs., or until meat is tender.
Remove meat from broth.
3. Strain the broth and return it to sauce pot.
Bring to boiling and boil rapidly, uncovered, until
l qt. liquid remains.
4. Remove the meat from bones. Put through
medium blade of a food chopper. Add meat to the
broth with the ginger and pepper. Turn into loaf
pan and cool. Chill until firm.
3. When ready to serve, unmold onto a chilled
serving plate. Slice and serve with lingonberry
preserves or pickled beets.
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*4 A
Recipe: perfect homemade grape jelly.Crush
3% lbs. ripe Concord grapes. Cover; simmer'
10 min. with 1% cups water. Place in jelly
bag; squeeze out juice. Mix 5 cups juice with .
I box Sure-Jell in large saucepan. (Or use
liquid Certo—recipe on bottle.)
—*——4-
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NORWEGIAN MEAT BALLS
mmae
A delicious reminder of the ground-meat miracles
in traditional Scandinavian cookery.
TO PREPARE: 40 min.
2 tablespoons butter or margarine
M eup finely chopped onion
1 lb. ground beef
% lb. ground lean pork
M cup ( M slice) soft bread crumbs
M eup milk
1 egg, beaten
2 teaspoons sugar
1 % teaspoons salt
44 teaspoon Accent
- M teaspoon ground nutmeg
% teaspoon ground allspice
2 tablespoons butter or margarine
5 tablespoons flour
1 teaspoon sugar
% teaspoon salt
% teaspoon black pepper
2 cups liquid (eream and water)
1. Heat butter in a large, heavy skillet. Add
onion and cook until transparent.
2. Mix together lightly the onion, beef, pork,
crumbs, milk, beaten egg, and a mixture of the
2 teaspoons sugar, 1% teaspoons salt, Accent, nut-
meg, and allspice. Shape into 1-in. balls
3. Heat remaining butter in the skillet. Add meat
balls and brown evenly. Remove meat balls to
warm serving dish; set aside to keep warm.
4. Blend dry ingredients into the fat in skillet.
Heat until mixture bubbles. Add liquid gradually,
stirring constantly; bring rapidly to boiling. Pour
gravy over meat.
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No jelly tastes like the kind you make yourself!
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Remove from heat; skim off foam and
pour into glasses. Paraffin at once. Yield: 12
medium glasses at the cost of mere pennies a
glass! And you're sure of perfect results with
all kinds of fruits when you use powdered
Sure-Jell or liquid Certo!
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LIMAS IN SOUR CREAM
TO PREPARE: 30 min.
1 10-oz. pkg. frozen lima beans
3 slices bacon, diced and panbroiled
1 cup thick soar cream
3 tablespoons milk
2 tablespoons tomato paste
1 M tablespoons instant mineed onion
Cook beans according to package directions; drain.
Return beans to saucepan. Blend in bacon and a
. mixture of the remaining ingredients. Heat over
low heat, stirring constantly, until hot. Do not boil.
If desired, garnish with sieved hard-cooked egg
yolk and additional crisp crumbled bacon.
About 4 servings
ORANGE ICED COFFEE
Prepare 4 cups double-strength coffee beverage
(use 4 tablespoons instant coffee to 4 cups hot
water). Pour hot coffee beverage over 2 medium-
size oranges, sliced. Let stand 30 min. Remove
orange slices and chill coffee thoroughly. To serve,
pour coffee beverage into tall glasses. Stir in de-
sired amount of sugar. Top each serving with
sweetened whipped cream and a. spriakling of
equal parts of grated orange peel and shaved
unsweetened chocolate. Serve immediately.
About 4 servings
61 U-- h u:er
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Kirkland, Tom. Denton Record-Chronicle (Denton, Tex.), Vol. 57, No. 17, Ed. 1 Sunday, August 23, 1959, newspaper, August 23, 1959; Denton, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1467896/m1/94/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Denton Public Library.