The Courier News from Blytheville, Arkansas on April 19, 1951 · Page 14
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The Courier News from Blytheville, Arkansas · Page 14

Blytheville, Arkansas
Issue Date:
Thursday, April 19, 1951
Page 14
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FACE FOURTEEN BLYTHEV1LLB, (AKK.) COUK1KR NEWS THURSDAY, APRIL 19, Nonfat Dry Milk Helps to Make Nutrition-Packed Welsh Rabbit CECILY BROW.VSTOXE alfd press Food Editor For a thrltfy, nutrition-packed supper dish Iry a Welsh Rabbit made with economical nonfat dry milk. Nonfat dry milk is just milk with the fat and water removed »nrt .so it's rich in protein, calcium, riboflavtn, and lactose. You can gel it at the grocer's and a 'pound package costs about 35 cents. To make this budgetwise Rabbit really glamorous prepare it in a chafing dish. Maybe you have one tucked away in the back closet? Welsh Kalihit Ingredients: 1U cups waler, -1 tablespoons nonfat dry milk, 5 tablespoons flour, t tablespoon snlt, >£ teaspoon dry mustard, 1-1 teaspoon Worcestershire sauce, 4 tablespoons butter or margarine, one \y -pound package processed American cheese food (coarsely shredded ), 1 egg (slightly beaten). Method; pour water in lop of double boiler. Mix nonfat dry milk, flour, salt, and mustard; sprinkle over top of water. Beat with rotary beater (hand or electric) until Just blended. Add Worcestershire sa nee and butter or margarine. Cook over boiling water, stirring constantly, until thickened. Stir in cheese slowly. Cook over simmering water, .stirring often, until Is melted. Stir a little of the hot mixture into beaten egg; return to remaining cheese mixture and cook over hot water, stirring constantly until thick and smooth, about 3 minutes. Serve at once on hot toast or un.salted crackers. For other chafing dish recipes (both economical and luxurious) you might consult two new cookbooks devoted to this branch oE the culinary art. One of them is "Chafing Dish Cookery" by Florence Brodeck (M. Barrows and Company, New York), and a fine contribution to the subject. The author has been devoted to chafing dish cookery for a long time, and her book gives recipes for breakfasts, luncheons, dinners, suppers, and buffet parties. The format, of the book Is excellent—one recipe to * page, plus suggestions of how to complete the menu in which the particular recipe U featured. Although most, of the recipes are for main dishes .(some are for family use, some for guests), a number of delicious desserts are included. It's a good-looking book to put near your chafing dish because it has a shiny copper-colored binding that wipes off. If you haven't yet bought your chafing dish the first chapter in the hook will give you excellent advice In choosing one. "The Chafing Dish Cookbook" by John and Marie Roberson (Prentice-Hall, New York), also has an interesting scheme of recipe presentation. There's a recipe aiul menu on each pa&re, then specificatto 1 for "Hehiiui ihe Scenes" work, ami finally "Before the Guests" directions. Gertrude Blair, well- known hnme economist, advised, checked, and kitchen-tested for the authors. The authors themselves found a chafing dish was the answer to' entertaining without help, and this collection of recipes for liors d'opiivj-es, .coups, main dish .vpeciallie.s and deceits, should ap- . peal to muny other hosts and hostesses who do their own rooking, serving. «nd dishwashing, According to the latest slniistic.s from Washington on household help, thai's most of us! Electrical Appliances Kept Handy Make Cooking more Convenient If You Can Pick Young, Plump Ones, Chicken Dinner Is Easy Those tender young chickens being rushed in market are for ho use- wives who know how to broil. The more lender 'he young chick* i'ii the more wonderful the results Bui be sure to choose a plump one. Follmv instruction, 1 ; from the Bureau of Human Nutrition and Home Economics: Split the , bird down the oai-n and, if desired, cut into nalvcs tiirouglH (he breastbone. Brean joints and cut. off uing tips. Brush chicken on both sides with met led fat, sprinkle with -salt and pcppt-r and dust lightly with [lour. Preheat the broiler and yrea^e broiler rack liululy. Place chicken on the rack, skin side down, iviin highest part 4 to 5 Inch'is irom Ihe Turn the bird several times as It browns RO thai t'. will cook evenly. Bnste often with 'lif pan drippings or other mulled fat Cook until well done - !=> to 15 minutes. If more convenient cook the chicken partly -done in the broiler and finish in a moderate oven (350 degrees p.). Here's another, refreshing spring idea—molded cottage salad. Use it as a main luncheon 'iish because it is good protein Food Molded Collage Clieesr Sahid (4 lar^e srrvings) One - half envelope, miflavorcd gelatin, <J tablespoons cold watei 2 tablespoons boiling water, t cup collage (', !i cup niarunnnise 2 hard-cooked eggs finely chopped, 2 tablespoons coarsely chopped olives. U cup coarsely chopped null- ed peanuts or almonds, !i teaspoon prepared mustard, '? teaspoon salt J i teaspoon grated onion. Soak gelatin In the cold watci for ft minutes. Add the boiling water and stir until dissolved. De^t collage and mayonnaise together, yvdd pg(j$, olives, nuc», mu-s tard, salt and oiilon, blending thor-. ou^hly. Mix in (he dissolved gt'lftiln E'our into pan or small molds and eh ill until firm. Note: French dressing or more mayonnaise may be arhl- ed at eating time, if desired. When a neat-resistant glass baking dish Is hot \l should always be handled with a dry cloth A wetj the spot It touches and might i cloth will cool ihe dish suddenly in" a breakage. YOU IUN IIGHT BACK! 1 DON'T miHING W Your electrical cooking appliances won't he any good to you If you keep them in an inaccessible cupboard. Give them a real place in your kitchen; have them in full sight. There arc so many uses you can put them to—you won't know how you ever did without them Here are reminders: FOOD MIXKit Keep this at your Preparation Center with a pluslic cover over it if you like. There's nothing to making cakes and rookies and other desserts when a mixer does the work. | SAMJVVICII GKIU, AND WAT-j I'M; NJON— Good to keep on yourj snack bar If you have one. They' make easy meals for weekend suppers. Sunday breakfast, evening snacks. rOFI-'KK MAKKKS — Keep the coffee and the coffee measure near the coffee make!'; if you grind your own coffee beans have the electric- grinder in the same vicinity, TOASTERS—Fine to keep at the or snack tor ready for daily use. Clean regularly according to instructions. UI.i:NJ)i:itS AM) J.JQim>J7.KRS —Keep at Preparation Center for a hundred uses. Wonderful in mixing chiffon cakes- and so easy to wash: divine for quick creamrd soups, fancy drinks, pureed veuetables. A little baking- .snrtn dissolved I" yrator heip.s in cleaning the Inside of the refrigerator. If there arc stuhbcrn spots .sprinkle them with a little of the bflkinp soda and rub gently with a damp cloth. iC ZPKG.RMCE! WHY FKY HKSH PRICES FOR 9»9? 7**U7 IS OK 4W.E THIS WEEK AT A REAL BARGAIN PRICE. LOOK K* 7SSV£f Blfl t- PACKAGE SPECIAL ! AT WJ* <3ROC0&-TH(S f^MfrSSSSS sofest your dishes seem •to "do ip in rich TREND -^ ' w -i -r™i "" • •' J " L y g-*-y wcm to <r> incni- ^ solve?! For TREND jrcls right ur.rlpr f<v*k...anrl strips ihemoft in ahurry! c*?_-^vT!T--^ '^-^iK^ Yes, a quick swir-h wiih tfi« dkVbth isallittaViw.! Kvcn thr- 5tfckfc5l pots and [vina come out clean — v-itknut hard .<wnry.Try it yourself anj s«! TRENT)'S CTfiirinjte* action leaves no wumorfitml A simple hot-waler rinse ...and your dishes and plasswaro dry sparkling clc^n— vithout u-ipinQf INAU. 7H£ -NO -Cf** WAY TO WASH WSHZ8 / -O^w tr«nd (. i MHt Ij tin —^' Minn el PUKtX- HH icntlc blMth -B^r^ <^p-.*? \ .j^~ Announcing FORMAL OPENING of our NEW STORE • Friday & Saturday CARTER'S GROCERY sends a warm welcome lo everyone io come fo our formal opening Friday or Saturday. 'We've jiisl moved into this new building (on North Hiway (il across from (he Dixie Pig). Oiir selection of good foods has heen greally enlarged. . .you'll always find frozen foods, hens, fryers, cakes and pies. foo. Shopping is convenient because there's lots of free parking space. So come down and see our new store—shop and save on these special prices! Banner Ceiio-wrap FRESH, Red-Ripe BACON . . . Ib. 45* TOMATOES . . lb.23* Krey All-Meat Large Firm Heads WIENERS. Ib. pkg. 55< LETTUCE . . each l5f Pur* Fresh FRESH CRISP LARD . . . 4lbs.85<? CELERY . . bunch 10* Fine Shortening FRESH, FIRM JEWEL . 3lb.can59< BANANAS . . Ib. SALERNO FANCY LARGE CRACKERS. Ib.box23< BELL PEPPERS.. ea. LARGE BUNCH RADISHES . . . ea. CRISP FRESH CARROTS . . bunch 5^ FRESH FIRM CUCUMBERS.... Ib. 33< For Prompt DELIVERY SERVICE PHONE 3952 « -THE BUSINESS PEOPLE BELOW SEND THEIR CONGRATULATIONS- '»•* us rot off. BURTON & SONS Contractors—Steele, Missouri * GUDE BROTHERS Wholesale Meats * HUGHES & CO. Ready-Mix Concrete * ROBINSON LBR. CO Friendly Building Service BOB POWELL Electrician

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