BUY DIRECT! SAVE 40% USDA INSPECTED... WESTERN GRAIN FED MEAT 26- FRESH GRADE A CHICKEN LEG QUARTERS 380 LB. 5-8 LB. PACKAGE LIMIT 4 PKGS., PLEASE BONELESS WHOLES ALE CUT FRESH BONELESS CHUCK SHOULDER WHITEFISH FILLETS OP SIRLOIN STEAKS ROAST low- EVERY DAY $1.69 LB. 10-12 LB. AVG. CUT FREE AV $2.49 LB. LOW PRIC $3.99 LB. FRESH FRUITS AND VEGETABLES CALIFORNIA MEAD LETTUCE 6 8 g; \44,,,1 iv= 68V DELI • PKG. BORDEN'S 100% PURE STARKIST TUNA 69¢ 6°N TURKEY BREAST $3.49 us. ORANGE JUICE HALF 99c Each GALLON SATISFACTION AND FRESHNESS GUARANTEED! cATTL E mos 01 E> FASHIONED - PACKED IN SPRING WATER LET US HELP YOU WITH YOUR NEXT PARTY! 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 - - 8 MILE RD. 'Ng 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) w w I- C.) LU LLJ WE MAKE FRESH SUBS TO ORDER DAILY! DELI SPECIAL I Cole Slaw I INQUIRE Lipari Prime Rib Potato Salad I Roast Beef or Steak ABOUT OUR Macaroni Salad Corned Beef DELI PARTY $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 J. J. ALL OUR MEATS ARE U.S.D.A. CHOICE AND GUARANTEED TO YOUR SATISFACTION! 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 FRESH WASHED WASHINGTON RED DELICIOUS PPLES EX FANCY HEAD Flours: Monday - Saturday 9 - 7, Sunday 9 - 5 INQUIRE ABOUT OUR FREEZER BEEF PACKAGES 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