The Courier News from Blytheville, Arkansas on November 25, 1930 · Page 5
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November 25, 1930

The Courier News from Blytheville, Arkansas · Page 5

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Blytheville, Arkansas
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Tuesday, November 25, 1930
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Page 5
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TUESDAY, NOVEMBER 25, 1930 BLYTHEVILLE. (ARK.V COURIER NEWS SISTER MARY'S KITCHEN BY SISTER MARY '"K",; |>rool of the pudding" may lie in the eating, but the pudding saucs a vautly Important- Although ths sauce is secondary to ir:2 pudding, tt can do much to make cr mar the dessert. The pudding sauce must furnish any lack in the pudding itself and must emphasize the flavor of the pudding by contrail or delicacy of flavor. Tla vest of the menu has bearing upon it also, since a meal made upiOf rich foods shculd, not b? followed by an over-rich pudding- sauce. , A baked pudding with a tendencj toward dryness should be served with a liquid sauce. There are many varieties of liquid tnuces, all of varying degrees o! ricliness. "Standard" cream is an excellent sauce cf moderate richness that is .'tillable for puddings of pronounced flavor. Sauces thickened with C7g are richer than those thickener! with; corirJarch or flour, and although the role Is n?t arbitrary, egg sauces usually as served with chilled desserts. Hard sauce, that rich concection made of cr«&ni«d' butter and, jugar, U particularly good with hot puddings if they are riot too rich of tlwmselvea. • Rich, sw.*et -puddings are improved wlien they ar.5 skived with a liquid fruit eaure. The rojitrast- ins tlavor and ladk. ol butter, rream cr eggo in the eaure brings out the best in the pudding. WWpped cream is a popular sauce fcr many puddings It should bi slightly sweetened but not made swee,t enough to, overpower the flavor of the pudding. Many pad- dings served with a liquid sauce are made more attractive . If a garnish of whipped cream is added Flavorlnss should be added to het sauces niter they are thoroughly cooked, and Just before serving EO that none of tlie taste is lost. Very often the same pudding can be- served equally well with any one of several different sauces . Keep In mind tliat the rule for thorough cooking of all stardhes holds good in pudding sauces nnc If a sauce is thickened with flour or cornslarch it must be well cooked to make It palatable and digestible. • » * Foamy Sauce Foamy sauce always is good wit! steamed puddings. One-half cup butter, 1 cup powdered sugar, 1 egg, 1 teaspoon vanilla. Cream butter in, toy of double- boiler over hot wafer. Gradually add sugar, beating constantly. Add egg- well beaten and teat 'over hot water until foamy. Remove from heat'and beat In vauillu. . ' + • • Dally Menu BREAKFAST—Slewed dried apricots, ojreal, • cream,' cormneal mush with maple syrup, milk, coffee. LUNCHEON — Scalloped macaroni and oyslers, hearts of celery, graham bread, apple sauce, milk, tea. DINNER — Creamed veal, twice baked sweet pol,u:,?s, .scalloped tomatoes, steamed carrot pudding, milk, coffee. curely, leaving enough space be-' tween spools to sew securely to the j plncque, just outside the cardboard j center. Attach with more colored tape , MAKE IT YOURSELF In this age of fragile silk stockings, any Miss or Mrs. will be glad to gel the "mending makings" for Christmas. To make a round plaque to hang on the end of the sewing table, the wall, or to He tlat In a drawer, you cut two circles of material nine inches each in diameter and one circle of cardboard, six Inches In diameter. Place the cardboard between the two larger circles of material and j stitch it i" place. Make a pin and I needle cushion and fasten it in the I center'of the circle. Hun a staunch colored tape through a dozen or so small si>ools of beige, brown and gray darning [loss—from the 10! cent store—and tie this cord se- m \W!%* h>3*« .\(A £ '~-*> J a pair of scissors and a sinnll colored darning stool. The'at! vantage of this placque is; that you can use the darning cot- ' ton without taking oil the spool and you always have scissors nnd the darning slool In readiness. JL • & ./,//.*,,, ^f\f ' 4 r ^ NEBRASKA CITY, Neb., (UP) — Miss Amelia Wille, who has laushl schorl here for 50 years was awiml- ed the Rolnvy Club servico award j for HID citizen performing Hie mos; i meritorious service (his year. Shri brgan her Ions service In 1878 ke-1 fore the public school system had; been uel lorganized. KtW „/«* a "*&& ,£< 'When I Says ROBERT H. DAVIS ("Bob" Davis) Noted Newspaper Correspondent "Winning the public's favor is no longer a matter bf shout' ing from the housetops —today you must offer them something concrete. When I ^yjsjted Reidsville and went through the LUCKY STRIKE plant, I found one explanation/or the growth of LUCKY STRIKE. Your use of the Ultra Violet Ray in the 'Toasting' of the tobaccos is a splendid example of achievement. It is the new order of the day." I Found For the THANKSGIVING FEAST- These Prices Good For Wednesday, Friday and Saturday Store Closes Thursday EGGS Guaranteed Fresh Dozen 25c Everyone knows that sunshine mellows—that's why TOASTING includes the use of the Ultra Violet Ray. LUCKY STRIKE—the finest cigarette you ever smoked, made of the finest tobaccos —the Cream of the Crop—THEN—"IT'S TOASTED." Everyone knows that heat purifies and so TOASTING removes harmful irritants that cause throat irritation and coughing. No wonder 20,679 physicians have stated LUCKIES to be less irritating! 11 It's toasted Your Throat Protection — against irritation — against cough Consistent with its policy of laying the facts before the public, The American Tobacco Company has invited Mr. Robert H. Davis to personally witness and lo review the reports of the distinguished men who have witnessed LUCKY STRIKE'S famous Toasting Process and report liis findings. The statement of Mr. Davis appears on this page. GRAPEFRUIT M f LETTUCE I "" K "id 8 C APPI K\ York Ihi ' Kiriul f\ c 1*1 I IjLfkj Pound v PEACHES Best Grade Country Club, No. 214 Can. Sliwd or Halves Can 18c APPIER utah 1>ink - Box 7 C rillLuJ Fruit. Pound 1 GRAPES pound 62° POTATOES .ound 2 C BANANAS Golden Yellow Fruit COCAONUTS MILK ° Sma " °5 CHUM SALMON r;c Kuch J Tall Zt) c». 10° CELERY . Fancy Bleached Crisp and Tender Stalk 5c CORN 1>ri(lc of m f$ or 25 C r*Al?l?l?l? ' Berkeley Blend OOC IjUrrLL Pound JO OA if) !'. & G. oUrlr ' 10 Bars 33 C ORANGES L !£ e Dozen 15c .HERRIESNo. 2 ,,n23 c QUAKER OATS 3 TOMATOES " S r, CRANBERRIES i Fancy Cape Cods Lb. I5c FRUITS 23°, IJottlc 15c. 1A Small liottle 1U OLIVES Quail ail 01 n TURKEYS Fun Dressed lb. 38c PORK & Campbells or Polks OPC 15KANS ;i For LJ HOMINY N °- 2l/ - sCi ?; r 25 C TOMATO. SAUCE 8 S5 C Neck Bones Lb.4c ULLU 2 Pounds M RAISINS ^SVte.m 0 PINTO BEANS *_ 5 C PORK SHOULDER we lb. 14c BACON Slk "' „„,„ 29 C OYSTERS ,.,„, 35 C SALT MEAT „„„„„ 12 C Pork Chops Lean Knd Fresh Lb. 19c SPARE RIBS ^nd 8? SWEETBREADS^^ FRANKS Pound m c "You Won't Get B © H-'O. Tb: Axtiicin Tobico Co., Mfr». EVERY DAY I N T H K WKKK Phone 159 "if Buy of Mr. Bowers" DELIVER ANYWHEHE IN' TCUYN

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