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h4 PAGE TWELVE . |â€" IT"S TOMATO TIMRB! _ â€"It‘s half past tomtao time. Bushels and pecks of this luscious vege! now flood the wityside kety and stores with.pools of orâ€" an; n and chartreuse green. And what a tale ‘the priceâ€"tags have to tell! Tomatoes are cheap â€" They are ripe and ‘ready for every use, red for the table, green for the pickle jar. One of the arts of houseâ€" wifery is to suit the means to the ends, and make the most of today‘s economical buys for tomorrow‘s thrifty store. _ So let‘s be lavish with using them for canâ€" ning pickling and making place for them on the menus from day to day; ;1 , We gan measure their goodness by two counts: flavor and healthfuilness. What |is more relishful than the taste of tomatoes? It has the facâ€" ulty of altering: subtly under differâ€" ent methods of preparation. Someâ€" one who had never known tomatoes before would hardly guess that the piquant chilled juice which bids us "wood morning" at the breakfast table shares identity with the smooth, bland flavor of the cream soup t evening at dinner. From the health standpoint, tomaâ€" toes a potent, concentrated source of the important vitamin C, an excellent source of vitamin A and a 1gource of vitamins B and G. By way of review, vitamin C is the element which maintains teeth and bones and protects the body against scurvy; vitamin A is the antiâ€"effective vitamin, promoting reâ€" sistancte to disease, as well : as growth and vigor. Drink plenty of tomate juice when you feel the first sniffles of a cold this season. Use it liberally in the children‘s meals, now when they‘re starting school. . : Little green tomatoes are in great dtm for relish, picklles and picalilli, and red ones are for chili. Kelvin Kitchen Your faded knitted thirfgs may be beautifully dy@d < .. "AoSample .. | â€" Cleaned & Blocked â€" (‘ to Measure B TREASURES Your Knitted oo / owirre We do our own dyeing Attractive Prices â€" A Suggestion MAY WE CALL FOR THEM TODAY? Full, ripe tomatoes are refr ' at table, stuffed with meat or vegeâ€" table salad, on the warm days; in cool weather, they, will be more apâ€" petizingy baked stuffed and served on a round of toast. Green tomato pie, tomato toast;or to ges with dumplings, are good supper dishes, Have you ever made tomafo sauce for meat loaf by following the white sauce recipe, using strained tomato in place of milk? A tomata cocktail is made with sieved ripe toes and finely chopped onion, celery, raw carrot, cabbage and green pepper. It is seasoned with salt, pepper and ‘oneâ€"half teaspoon of sugar‘ and served chilled in cocktail or sherbet glasses, with a dash of French dressing, horseradish or mayonnaise on top. . ' t f Be careful that the tomatoes you get are really a huy. They should be globular or heartâ€"shaped, with glossy smooth skins of bright colgr; When cut: crossâ€"wise, they sho show well filled seed cavities‘ ahd . thick, meaty walls. Beware of angular, ribbed scarred tomatoes, Those desâ€" tined for the pickle pot ghould be merely small green editions of good, ripe tomatoes, By the vegetable timeâ€"table, tomatoes take 60 minutes ‘to make in hot (450°) oven; 85 to' 40 minutes to boil or steam, and 10 minutes by steam pressure with a pressure of 15 pounds. & Tomato Relish One peck ripe tomatoes chopped Your eyes aré your greatest treasure. For that reason you should be extremely careâ€" ful of them. Have m complete scienâ€" tific optical examiâ€" nation at NEMEROFE‘S. 372 Central Ave. Tel. H. P. 630 I. H. NEMEROFEF Credit Jeweler and 4 iq“ © wWkP e d“'arhzi ?:fi and pee.led toâ€" on imeniliffe n momm t n chopped greenp p wig mc e ted |pepper, (g gfeerpoo' on oo 37 cup sugar, |\ Hbles ooX Whity pos cce j s poon white musâ€" tu‘g-:onSEEd ,fz,i‘j” Pooz%nc;i:naflmon. 1 ioR 0 T 8 ' \â€"â€" Combine “ vegetables, salt an:i Combine the s s .ug‘}::l l!:l‘d‘ hT ttblu, salt Ind beg?h. to thigkgn, then (he wisture gar and sp j wig £ d'?' add the vineâ€" inisture hoollils 2 tiiee rudce. Pout into! e sauce, Pour nto hot jard ind seal immediately. $ 51,"1”“5‘& t i; $reen fomatoes P rge tomh j thick; xgrc s W‘fl‘t:’ sliced medium $poon irlfi i St:g!r, 1 teaâ€" mc‘i cinnuaniilif{t te lespoon of aict, 1. taiiiipoon white mustng seed,c Ccups Mmpegar. : Wash tomigtoes but do not peel. If gmn}l, prick | ‘:’ m slightly. Combine sugar, vine ‘u'fjfli nd spices; bring the nixture “k boiling point and Eou it over t »i«: tomatoes. Let stand 6 hpurs 1&( night. Drain off seed,2 cups poon POTATOES Pure Creamery BUTTER LEMONS ORANGES Sunki}‘fli Juicy Sunkist Juicy New Small NAPKINS Best Buy In Town Ma Brown [Assorted Flavors] PRESERVES Cure § 10c WhllQOr Ci;ier VINEGAR Paper. TISSUE PRESERVES â€"W._I Foon "ART | Aall PhoNfs: DELIVER Y | 516â€"518 Central Avenue | H.P. 4400 :. en Waléi)ff Toilet Richelieu Pure U .i a m“ Bialh ‘fiursday, Friday and Saturday Speciais d t GRAPE NUTS per box J G@ T HE P RES S 2 n 20¢ p. 45¢ The Largest Independent Food Shop on the North Shore § rots 25¢ $60 CENTRAL AV., HIGHLAND P fln *"" "** gallon Read the Want Ads Your Typewriter Man 80 to !:kgt? 10C Lb. 1 lb. jar Each ALBERT LARSON Each Draperies â€" Fabrics Upholstering o. Ic and cook until it coats 25%¢ Highland Park 567 E. K. CATTON 35¢ 19¢ BTATIONER 1c lc Tomato Juice Stuffed Olives Jumbo Olives SALMON California Ripe Solid Packed Tomatoes Richelieu Pure Crosse & Blackwell Red Alaska Sockeye Green Pale Case Super COOKLED RATIONâ€"A ment product Falstaff 4 700 Plus bottle deposit * BEER Chase & Sanborn «$2.50 Xt«2.75 COFFEE per Ib. 20¢ IS NOT aA FAD fic"x'mvâ€" am;-E Ti n Tor Creen Tea Pot every after. “-â€".â€"â€"v;-â€"-â€"-â€"v *""â€"-- &umm NUMEROLOGY 325q Does notâ€"contain any horse meat Natural and Pasteur 2 "s* 45c Large Bottles sous 10¢ 25 10¢ large cans Mellody Farms Dairy Produced in Y« 29¢ $1 MEAT sreciars sgU _ BEEFE! THURSDAY, SEPTEMEBER13, 1034 Erying Chickens u. 25¢ 3 $X a c&'; . SWIFT PREMIUM IryY evsour| " 1 _ FRESH DRESSED Read the Want Ads FRESH GROUND DRY CLEANT Y R é LA L m L 1â€"2 LB, PACKAGES $L1CED LB. lzcg f SWIFT PURE x. 10¢ u. 147¢ BACON u. 39¢ | ROAST CHOPS PORK LOIN 3 Ib. average RIG OR LOIN ENDE 14¢ b. 29%¢ HUR the go uC Lh a Ken Namme » H Wialt J caep F red ~or fhe R R Dee Rev he Fred a ie OW and Takks Ed Ed Av nt Ed th st To al Ja Ja do do it J m H 49