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6 8 g;
\44,,,1 iv=
68V
DELI •
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$3.49 us.
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HALF
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AND FRESHNESS
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E mos
01 E> FASHIONED
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clproDA
10 MILE RD.
9 MILE RD.
23101 COOLIDGE HWY.
OAK PARK • 546 4355
31550 GRAND RrvER
FARMINGTON • 471 3210
• COOLIDGE AT 9 MILE ROAD •
HOURS: MON-SAT 8-8. SUN 8-6
• GRAND RIVER AT ORCHARD LAKE •
HOURS: MON-SAT 9-8. SUN 9-6
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8 MILE RD.
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Prices Good Through Feb. 20, 1995
ALSO VISIT OUR OTHER LOCATIONS IN HAMTRAMCK, DETROIT & TAYLOR
thfielc12Fresh Meat
Deli
29702 Southfield Road North of 12 Mile
IN THE SOUTHFIELD PLAZA
810-557.8634
ci)
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w
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C.)
LU
LLJ
WE MAKE FRESH SUBS TO ORDER DAILY!
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$399
$ 99 lb.
V lb.
TRAYS ;
99 lb.
with coupon expires 3/3/95 1 with coupon expires 3/3/95 j with coupon expires 3/3/95
Muenster or '1
American I
Cheese
$ 99
.m.
Whole
Chicken
49
lb.
with coupon expires 3/3/95
n
1
, Lean Hamburger, Lean Hamburger
lb.
I
From
I
' 1 Ground Round 1 1
I $ 1 7 9
I
lb.
From
Chuck
$ 139
lb.
5 lbs. or more
5 lbs. or more
with coupon expires 3/3/95 with coupon expires 3/3/95 I with coupon expires 3/3/95
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108
ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS
DAIRY • GROCERY
DAIRY FRESH
STRING- CHEESE
$2.69 1-13-
59,0
R GE
2 4
SIZ E
BAKING POTATOES
U.S.
$1.49 10 hjA.G.
NO.1
SPINACH
1219L.
LB.
The Comfort Of Puddings
IDAHO
AUNT MID' S
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WASHINGTON
RED DELICIOUS
PPLES
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HEAD
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What Little
Women Knew II..
I
n Little Women, the March
family was blessed with a cook
named Hannah. Her duties
ranged from Mother Confes-
sor to housekeeper, and she was
a genius at whipping up tasty
meals from an almost bare larder.
Everything, even bread, was
baked from scratch.
For the 19th-century cook, con-
venience foods were flour, eggs
that could be cooked in minutes,
and milk beaten into eggs to
make a custard. Fruit, stored
over the winter, was incorporat-
ed into puddings, steamed or
baked. In a New England home
that could barely afford Hannah,
even Jo March, the tomboy, even-
tually learned "plain cooking, a
useful accomplishment."
For the March girls, winter
suppers were usually a pudding,
since the main meal was served
at midday. Steamed puddings,
custards and baked fruit sponges
were typical supper dishes.
It's too bad these plain pud-
dings have fallen out of fashion.
The very mention fills the soul
with nostalgia and well-being. It's
no coincidence that bread pud-
dings, custards and rice pudding
are top sellers on contemporary
restaurant menus. These are the
dishes we dream about, wishing
our mothers had made them.
There's no mystery or even
challenge to "pudding cooking."
Easy to make, puddings are a
welcome change from the con-
trived and complicated. The most
simple are milk puddings, such
as the blanc mange (which Jo
brought to Laurie, the boy next
door, when he was sick). Blanc
mange (white gelatin pudding)
was a popular antidote for stom-
ach upsets and sore throats and
might serve the same purpose to-
day if we took the time to prepare
it. The recipe below uses corn-
starch, but in 1861, Mrs. Beeton
in her Book of Household Man-
agement calls for "isinglass" as
the setting agent for the pudding,
which was turned out of an elab-
orate mold. (Isinglass is a form of
gelatin that comes from the blad-
ders of certain fish and was par-
ticularly popular in the mid-19th
century.) Steamed pudding is a
heartier, stick-to-the-ribs dessert.
This cake-like mixture takes less
than 10 minutes to assemble and
is steamed to a light sponginess.
No special equipment is needed,
just a large pot with a lid and a
heatproof Pyrex bowl or pudding
basin. Steaming takes two hours
but needs little attention other
than checking the water level.
The Apricot Pudding is spectac-
ular when turned out onto a
warm platter and topped with
preserves or sauces. Any leftovers
may be reheated in the mi-
crowave or in the toaster oven the
next day. For a delicious and easy
sauce, melt a cup of ice cream or
frozen yogurt. Pour into sauce-
boat and sprinkle with nutmeg.
MARCH GIRLS' BLANC
MANGE (CORNSTARCH
PUDDING) (DAIRY)
4 tablespoons cornstarch
1/4 cup sugar
1/8 teaspoon salt
1/4 cup cold milk
13/4 cups scalded milk*
1 teaspoon vanilla
In medium bowl, combine corn-
starch, sugar, salt and cold milk
to smooth paste. Add scalded milk
slowly, whiskin •to remove any
lumps. Pour into double boiler
over simmering water. Cook, stir-
ring constantly, until thickened
and smooth, about 10 minutes.
Cover and cook 5 minutes
longer, stirring often. Add vanil-
la Cool slightly before pouring into
a mold or custard cups. Serve
topped with poached or fresh fruits
if desired.
Serves 6-8.
* To scald milk: Pour into
saucepan and heat over medium
heat until little bubbles appear
at sides of pan.
Variations: For chocolate blanc
mange, whisk 1/3 cup semisweet
chocolate chips into scalded milk
until blended.
Coffee blanc mange: Substitute
1 cup strong coffee for 1 cup scald-
ed milk. Sugar to taste.
BAKED RICE RAISIN
PUDDING (DAIRY)
1/2 cup rice, not instant
1/2 cup sugar
1/2 teaspoon salt
4 cups milk
1/4 teaspoon cinnamon
1/2 cup raisins
Topping:1/2teaspoon cinnamon
mixed with 1 tablespoon sugar
Preheat oven to 325 degrees.
Grease a 2-quart baking dish.
Combine rice, sugar, salt, milk,
raisins and cinnamon. Pour into
prepared baking dish and bake 1
1/2 hours, stirring several times.
Add raisins and bake 30 minutes
longer, stirring often to break
brown crust and combine into
LITTLE WOMEN page 110