The Honolulu Advertiser from Honolulu, Hawaii • 13

THE HONOLULU ADVERTISER, FRIDAY MORNING, OCTOBER 2, 1936. THIRTELN RKEr OODS 11NG ECIPES AND COOKING rt. ii U-lfJ Cut the prunes in pieces, simmer with the juice, vinegar, sugar, and spices until thick. Pour into hot, sterile glasses, and seal. Consider These For Marmalades Spice Plentiful On Pantry Shelf For Variation Dried Fruits Furnish Tasty Jellied Treats stir until cool enough to handle.

Knead smooth, cover, set in warm place Vz hour. Knead again, roll .4 -inch thick. Line one 6-inch baking dish, or 6 individual ones, with pastry; moisten edge. Add filling. Make cut-out in top-pastry, place over pie, press edges firmly together.

Cube 12 pounds cooked liver; fill 6 individual pics. Add 1 tablespoon gelatine to 2 tablespoons cold water; add I pint hot boullion. Pour some in each pie. ling spices include allspice, anise, black pepper, cardamom seed, celery seed, chili peppers, cinnamon, cloves, coriander, dill seed, laurel leaf, mace, and red and yellow mustard. Quite a collection ior one small spice bag! But a collection which you'll be delighted to use not only for pickles but for other spiced foods as well.

though dji I -I to a cesfe "Sugar 'n' spice everything nice that's what little girls are made We'll omit mention of what little boys are said to be made of, since we are primarily interested in spice, and the fact that even in our childhood spice was considered something "nice." The well stocked cupboard will contain a variety of spices to prevent any last minute rushing tc aren't always fit, and desk STE3 alwava rintf-aliv CRACKLIN' BREAD Sift 4 cups corn meal into bread tray. Add 1 teaspoon salt, mix with meal. Add 2 or more cups of cracklings from hog fat. Mix well with the meal. Add 4 or more cups of boiling water and stir thoroughly.

When cool enough to handle, mold with the hands into oblong loaves, having a bowl of cold water at hand into which to dip the hands so the loaves may be cicely formed. Place in hot greased skillet and bake until well browned. This was a cold weather bread and was a great favorite. --f LIVER PIE 6 tablespoons shortening cup water 2 cups flour Vn teaspoon salt Boil shortening and water 2 minutes. Add to sifted flour and salt; the grocer's to complete a recipe.

IT KEEPS MY PANS BRIGHT AND MY tf HANDS SOFT L-r Manser million of women prefer. It jCtfiiv faster, better, eajisr. Keep Xtjyy hand soft. Now available in eithir powder or cake form. I Ll j- rr.zi be 3 question ot constipation.

No fit who is constipated. And no jj vi--t who takes drugs or pills as A' vc nee '3 addition "bulk" ta daily diet. Kellogg's All-Bram conu "bulk" which gently exerts the intestines and cleanses all the wases and impurities from the system. Two tablespoonf uls of Kellogg' daily will keep you free from constipation. In chronic cases, eat it ith each It also contains iron to blood and Vitamin to tone vur system.

Needs no cooking. Delicious ce'd milk of cream. At all grocers'. Especially now, during the pickling season, it is important to have a number of spices on. hand.

Glance through this list and see if any spice named is missing from your spice shelf. The list includes all the most used spices, whether for pickles, cakes, or other foods. Allspice bay leaf, celery seed, caraway seed (whold and powdered), cloves, cinnamon, black pepper, white pepper, cayenne pepper, paprika, chili powder, curry powder, ginger," nutmeg, mace, sage, turmeric, mustard and thyme. To this list we might also add two spice mixtures pumpkin pie spice and th'e new assortment of mixed pickling spices which is sold in a spice bag. The pie spice is a mixture' of all those spices generally used in pumpkin, pie or spice cake cloves, nutmeg, cin- It is at this time of the year that the housewife may find her supply of little luxuries such as jams, jellies and marmalades somewhat depleted.

Now, or in the near future, would be the time to make some delicious marmalades. AMBER MARMALADE 1 grapefruit 1 orange 1 lemon Water Sugar Wash and cut the fruit very, very thin, removing the seeds. Measure and add three times the quantity of water. Let stand in an earthenware dish overnight. In the morning, boil for 15 minutes.

Let stand another night. The second morning, an equal quantity of sugar and boil until it The amo mt of marmalade obtained will depend upon the size of the fruit. Stir as little as possible so as to allow the fruit to keep its shape. Pour the marmalade into sterilized glasses and seal at once. ORANGE MARMALADE 12 thin-skinned oranges 3 lemons 3 quarts of water 16 cups sugar Wash and slice oranges and lemons as thin as possible.

Reject the seeds. Add; water and let stand overnight. Cook slowly until tender (about 2 hours). Add sugar and cook tie mixture until it jellies from the spoon (30 to 60 minutes). Pour intot clean, hot jars and seal at once.

The combination of. carrots and oranges in a marmalade may strike your fancy. CARROT AND ORANGE MARMALADE 6 carrots 3 oranges 1 lemon, juice and grated rind Sugar. Pice the carrots and cook until tender, using as little water as possible. Cut the branges and the lemon into small pieces.

Combine the carrots and fruit, measure, and add two-thirds as much sugar as you have mixture. Simmer the mixture until it is clear. Pack hot into clean, hoi glasses and seal at once. ter. On each plate put a couple of slices of tongue, with sauce over them, then fried noodles with browned bread crumbs over them.

This sauce is delicious and can be served with almost any kind of meat. PRICES EFFECTIVE FRIDAY AND SATURDAY OCTOBER 2-3 If you're the type who waits until the last rose of summer has wilted and gone and the trees are shedding their leaves before you feel a spurt of energy and head kitchenward, you're most likely bemoaning the fact that you didn't take advantage of the bargains in luscious summer fruits and stock up your shelves with jams and preserves. But don't feel too down hearted, for the excess fruits have been dried and are now on the market for your use. And in case you haven't already grown wise to the fact, they make some of the finest jams and preserves you've ever tasted. What's more, when kitchens or kitchenettes have no shelves for lining up rows of jelly glasses small batches may be preserved every few weeks and the family kept just as satisfactorily primmed as ever.

To take off, let's do a comglot in the form of: MLXED FRUIT CONSERVE pound dried peaches Vz pound dried apricots Vz pound dried prunes 1 orange Vz cup seedless raisins, chopped fine Vz cup nut meats, broken coarsely 2 Vz cups sugar. Wash the dried fruit in several waters and soak overnight. Cook in the same water in which the fruit was soaked until tender. Then press through a sieve. Add the juice and grated rind of the orange, together with the raisins and nut meats, to the fruit pulp and simmer all together for ten minutes.

Then add the sugar and cook until rich and thick. Pour into hot, sterile jars and steal. PEACH BUTTER 1 pound dried peaches 2 cups water Vz pound sugar Wash the peaches, soak several hours, and cook slowly until soft enough to break easily. Mash to a pulp with a potato masher, then add the sugar. Simmer slowly until thick, then pour into hot sterile jars and seal.

SPICED PRUNE MARMALADE 1 pound dried prunes 1 cup vinegar 1 1-3 cups sugar teaspoon ground cloves 172 teaspoon ground cinnamon Soak the prunes in water overnight. Then simmer for one hour in the same water. Drain, saving the juice, and remove the pitt. the gentle, natural may to relieve CONSTIPATION 1M I namon, allspice. And the pick- GROCERY DEPARTMENT In Our Markets 14 A delicious spice cake may be made by using either the prepaf-ed pumpkin pie spice assortment or the spices given in this recipe.

In case you use the spice mixture, substitute as much as the total amount of spice in the recipe. In this case you would use three teaspoons of the spice mixture. SPICE CAKE Vz cup shortening 12 cups brown sugar 4 egg yolks 3 cups cake flour 4 teaspoons baking powder Vz teaspoon salt 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup milk. Cream the shortening well and add the sugar. Mix until light and fluffy.

Add the egg yolks which have been beaten until thick. Sift the flour once before measuring, add the spices, baking powder and salt, and sift all together three times. Add the flour mixture alternately with the milk, beating well after each Bake in a moderate oven (350 degrees). Frost with a butter frosting, mocha or chocolate wonder frosting. The use of margarine or a vegetable shortening is recommended for cakes since the price of butter is so high now.

It is better in baking any butter cake to grease only the bottom of your pan. Thus the sides of the pan will not be too slippery to prevent the rising batter; from "climbing up." You'll find" that your cake will rise higher if you leave the sides of the pan un- greased. KECIPE FOR KICE CROQUETTES WITH JELLY 1 cup steamed Extra Fancy California. Rice 1 egg yolk 1 tablespoon butter teaspoon paprika 'a teaspoon salt 1 teaspoon chopped parsley 3 tablespoons flour 2 tablespoons jelly. Process of Mix the steamed, rice, egg yolk: butter, salt and parsley.

Shape into flat disks one inch thick and about three inches in diameter Make an indentation in the center of each with a spoon to hold the jelly. Fry in deep hot fat until brown. Drain, the wrong side up. Heat in a hot oven when ready tc serve and before serving place a cube of jelly in the center of each TONGUE A LA MODE WITH IJ SUNSET GOLD BUTTER Fresh EMERALD SHELLED WALNUTS California Spring Lamb LEGS OF Creamery i if kMi 1 125 N. ICING STREET 8 -ounce Size la u3 I' LAMB Pound FIIONE 2451 LOVE'S SALTY or SODA CRACKERS LAMB ROASTS WEEK END SPECIALS pouna Shoulder Cut Pound Me PIGGLY WIGGLY EGGS-U.

S. Extra Mediums -JC Dozen mJ GEM NUT Size 3 Suit's Chilled Steer Beef ROUND STEAK Cut any thickness SCOTTISSUE TOILET PAPER rs 3 Large Rolls DIAMOND WAX PAPER rig 2 Rolls Ui)w GOLDEN STATE Pound aCJ 4 Prince Catsup, large size, 2 bottle- 23c Prince Y. C. Peaches, 2 2 s. Sliced or Half, 2 tins for 30c Sunshine Crackers, per pkg (Malted Graham, -Whole Wheat or Martini) WATCH THIS SPACE FOP Rolled Roast per lb 20c lcn Dstf Stew, rr -lCc Hc'-ar.

per or Tenderloin Itk, per lb 2Cc Lej cf Lamb, per Stew, per lb ICc 1 MILK BONELESS BRISKET CORNED BEEF 'JW BONELESS ROLLED ROASTS No waste 0 0 VZ4 5 Tall to SUPER Ch VALUES J- 9.. Pound fryer i Jo 1 I (1333 Tack Just Arrived Lx S. S. Lurline) OLEOMARGARINE Per 1 Pound.1.. .1 II PIGGLY WIGGLY COFFEE 100 Kona Pound il HILLS BROS.

COFFEE 'PT'Q CANADA DRY SPARKLING WATER Case $2.25 Opsg Large Size dJS STRONGHEART DOG FOOD Large QUAKER OATS Quick or Regular Ftf 2 Small Size BAKER'S PREMIUM CHOCOLATE Vss-lb. size BISQUICK For Better Biscuits Large ize DEL MONTE LI Tllbort Fancy Fowl, per lb 7i. Cl'VY 4 for -23c fmi 3ibs. i. ill LINDSAY RIPE OLIVES, Mediums 2 No.

1 0 Tall Tins LJ FRANCO-AMERICAN CANNED SPAGHETTI 3 Regular fS Tins CALIFORNIA RICE Fancy Quality A 1 0 BURBANK LIMA BEANf No. 2 Size Tin 11 DEL MONTE PEAS Early Garden No. 2 Size Tin ii Ww DEL MONTE TOMATO JUICE 3 No. 2 size Tins I HALL EJ II 63s cnisco Puritan Pork Sausage, per 1-Ib. pkg: 35c ParrdLsa Dacon, per pkg 22c 1 1 fresh frozen, per lb.10c Frrtdise Datter, Ik- CZc r-J nil a uj La Ivory Soap, large size, each 10c i ll II .,4 (IS.

NOODLES Cook beef tongue until tender, then skin. Sauce 12 cans tomatoes 1 small onion 1 or 2 bay leaves J2 package seeded raisins Salt Cook slowly and strain. To the strained broth add some of the broth from the tongue, thicken slightly and add two cans of mushrooms, or about Vz pound fresh mushrooms sauted in but- it FRESH GROUND HAMBURGER or? 2 Pounds. FANCY FOWL MILK FED dJ Eastern Grain-Fed PORK LOIN ROASTS 3 to 4-pound Average Afli Pound BULK SAUERKRAUT Pound CW FRANKFURTERS Large or Small Fr Pound ZiU FRESH PORK SPARE RIBS rt Pound IL SWIFT'S PREMIUM or WILSON'S CERTIFIED SKINNED HAMS Whole or Half Pound CREAM CHEESE Very Mild Pound FILET SOLE -33 FRESH SHRIMP Glass Jar Each eCjtLs" Kleenex, 200s, 3 pkgs. for -43c Scot Tissue, 3 rolls for i 25c 1M draw berry Cup Cakes, per dozen 23c Cream Puffs, CnIish Sponge Cakes, each 47c RED SALMON Gem Potatoes, 10 lbs.

33c No. V2 Size Tin. FANCY UvzAtG Cz Sunkift S60 Size LEMONS CANTALOUPES CORNFLAKES Kellogg's, 2 for 19c tic Assorted, 3 tikes, for 1 Chocolate Tuddinj 2c DICKENSON'S PRUNE JUICE 2 No. 1 5 Size Tins DAINTY MIX FRUIT COCKTAIL 2 No. 1 07c Tall Tins HIGHWAY PEACHES 2 No.

2Vt oas Size dJ Large Size CORN Baxter, Crimson, 2C FLOUR Gold Medal, 5-lb. mS California BELL PEPPERS Pound tiJ 4 all for GHiiPEJUICE Welch's, pints. BUTTER "When the Gridiron arricrs are cn the one-yard line with THAT last down it takes the Old Energy provided by Extra Fancy California Rice to put it over. It has that "something." WS la 0 10-lb. bags.

1 BEANS Heinz Baked, 1-lb. tins. APPLESAUCE w. vn 47c 42c Anchor, New Zealand, per lb Diamond Ilea California Buticr 50c 14c PROCTOR AND GAMBLE PRODUCTS Now is the time to buy these attractive values. V-4 Sunkist 288 Size ORANGES dJr Ripe California TOMATOES Sweet HONEYDEW MELONS trjQ Pound Sweet Ripe SOLO PAPAIAS Pound JELLO Assorted Flavors 3 Packages 1 Chocolate Pudding for lc Qc for only i 2s For Energy Stamina Pep EAT EXTRA FANCY CALIFORNIA RICE Its wholesome, delicious flavor and fine texture make it ideal for combinations with other foods forming tempting new dishes.

It is easily digested. IVORY SOAP Large Size CARNATION MILK Larse' Ov dwn dozen wv SOAP Crystal While, fZZf 8 for I Tnrr ttttt CATSUP Libby's Tomato, large bottle IVORY SOAP Medium Size rj gf 4 for IVORY FLAKE Large CAMAY TOILET SOAP 4 for ASPARAGUS TIPS Libby's medium "Jf square. Lifchv'. ft i 1 i fVV KRAFT CHEESE Assorted Varieties V2 -pound 1 Size BEST FOODS 1 ft A I POST ROAST WITH RICE AND GRAVY pounds lean beef 1 piece celery, diced Salt, pepper, flour 1 small onion tablespoons fat 2 tablespoons salt cups water Vz teaspoon pepper bay leaf 1, tablespoon flour sliced 2 tablespoons water vf2 ffi by grapes Tokay, GIANT SOAP AP CORNED BEEF Sfa.VV Cherry Red, trimmed rolled, MAYONNAISE 25C 2 lbs. 6 O.

K. Quart 49c Pint 0 9c BROWN SOAP KRISPY KRUST BAKERY Friday Special Honey Nut Bread Per "i Loaf iLJ Saturday Special Chocolate Malted 25c S7c 25 5 POT ROAST' tolled, Select Swift's Steer 071 per Use meat from fore-quarter and cut in IVi-inch pieces. Sprinkle with salt, pepper and flour. Brown in the melted fat, add water and bay leaf. Bring to boiling point, reduce flame and simmer 2 hours.

Add vegetables and continue cooking another hour. About 15 minutes before serving thicken with the flour mixed with -enough water to make thin smooth paste. Serve with hot Extra Fancy California Rice. ORANGES Lyon's 220s, 2 dor. for.

PEACHES Extra Fancy, 2 lbs. for A i LIBBY'S CORNED BEEF No. 1 CJQ Size Tin LIBBY'S VIENNA SAUSAGE MEAT LOAF From lean select 1 From lean select CRISCO One-pound size crisco rr 3-pound Size. A wooden Mlxintr Spoon will be given with each purchase ef 3 -lb. Crisco.

TO THE LADIES Beef freshly prounrt, per Tune in on KGU 10:15 each morning except Sundays lb Milk Cake ml) 3 No.Vi "ftc LIMES Island, nCp 2 doz. for. ami CELERY Extra Fancy. 0 per JC STRING BEANS oize ins Ask Your Grocor for VEAL Eresst and Shoulder for stuff insr. Island, per lb.

FRANKFURTERS Uncolored, from select meat, Per lb V7 Extra Fancy California Oica Phone C359 lie 2 "The Economical Energy Food".