The Courier News from Blytheville, Arkansas on August 9, 1951 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, August 9, 1951
Page 11
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THURSDAY, AUGUST 9, 1951 BLYTHEVILI.E. (ARK.) COURIER NEWS Prices of Retail Foods Advance In Majority of'Stores Last Week By The Associated Preu Retail prices of pork chops and roasts, tcp grade eggs and several fresh vegetables advanced In a large majority' s of stores this weefc. Food price declines were few and. far- between, i.^onfined mostly to a lew abundant, produce items like potatoes, celei'y, blueberries, dewberries and : ,honeydew melons. The pork Increases averaged six to 10 cents a pound and reflected higher ceilings granted by. the Office of Price Stabilization last week on lean pork loins, only a few marketing areas, chiefly those in which unusual supply or competitive conditions exist, failed bo post higher prices. Large grade "A" eggs climbed one to four cents a dozen In many places as supplies tightened seasonally and demand held brisk. Smaller eggs in genera) advanced less. This is national fresh vegetable week and scores, of food stores are cooperating to-promote bigger con. sumption of vegetables during their mid-summer abundance. The Bureau '• of Agricultural Economics issued a survey of the national food situation this week which estimated that supplies will be scmewhal larger during the rest of the year than they were a year earlier. Civilians probably will consume more pork, poultry, eggs, fluid ni margarine, lard, fresh and frozen fruits, canned and frozen fruit juice* and fresh vegetables, but somewhat less vea), lamb, mutton, butter and sweet potatoes, the re- jport said. FIT FOR THE GODS is ambrosia punch for the coolln* off tour. Serve it wiih maraschino cherry eookJes. New and Refreshing Snack Hollywood IContinued from Page 8) wonderful people. IT you're nervous they try to help you on the set. But radio actors! Deliver me I Let a producer growl at you on a radio ahow and every actor around the mike gang* up on you and makes lile Hades!" JanLs Carter ol higher learning in Hollywood: "I have a Bachelor ol Arts degree but I never mention it In Hollywood., when I first arrived, a studio publicity man interviewed me lor a vital statistics. He said, 'High school, of course.' "I. said, 'Yes and college, too.' He looked surprised and said, 'I suppose you dropped out alter the first year.' When I told him I had graduated: he hiew hi* top. 'Don't ever tell that to anybody out here.' he screamed, "There's nothing as sexless as ah educated dame in Hollywood!'" " Mltil Gaynor on studio Jealousy: "Betty Grable >alons Df me7 Oh, I don't think to. We're not the same kind of dancer*. We were rery friendly In 'My Blue Heaven.' I even went on a •teak-and-efiri diet with her. tut I had to drop it. I couldn't •(ford all that »tr«k." • * • Robert Ryan, about'male heartflutterera: "I don^t want anybody to call me handsome. Thert, are no handsome men .left In Hollywood. Look at Humphrey Bo gar t. why Bogey's face could stop every clock in El• *. • * Barry Bulliran, on mal« beefcake in flickers: "Some actors art made by their chest, but I'll never be. I'm just not the chest type. It'a too much trouble to shave off the manly jungle. I only wish that I could transfer Borne t>f the hair on my chest to my head. That's where I need It." IK WHO WANTS TO TAI.KT ^ Yvonne De Carlo on the gay life: "I don't 10 to many Hollywood parties. I simply don't care for group* of empty-headed people. You don't tain anything. Too stand In a corner with a guy anrt hold a martini in yoar hand. You don't net anything; acron in the way of conversation." . • * * Dane Clark on being accused of being a carbon-copy of John Gar field: "We're not the same kind of ac- torz. Garfield created the depression Juvenile pattern and made It his private domain. Any other guy who plays a depression juvenile Immediately becomes another Garfield. But I'd like to be a second Jimmy Cagney. He's the greatest actor In shoe leather." Cameraman T^eon Shamroy on the sound-and-fury in theaters: "There's loo much talk in pic lures. Nobody lets the camera tell the story any more. It's getting so bid that you can't sleep In th ifti. The noise wakes you up." You're fitting on the porch or on the lawn under a shady tree when someone brings out a dish of maraschino cherry cookies and a bowl of fruit punch with a blush of maraschins cherry Juice in it. That would be all to the 'pink, wouldn't you agree? Maraschlna Cherry Cookies (Three dczeii cookies) Two hard-cooked egg yolks. ',i cup butter or margarine, H cup sugar, 1 ran egg yolk, well beaten, 10 maraschino cherries. 2 cups silted al^-purpose flour. !i teaspoon grated lemon peel, 2 tablespoons almond extract, 1 tablespoon mar- aschina cherry juice, additional maraschino cherries. Rub hard-cooked egg yolks through sieve. In a bowl, cream butter, supar and beaten egg yolk. Add sieved egg yolks, Cut maraschino cherries into small pieces with scissors or sharp knife. Add cherries, flour, lemon peel, almond extract and maraschino cherry juice; mix thoroughly. Chill dough. On floured board or pastry loth, roll dough thin; cut with mall cookie cutler. Place on greas- d cookie sheet. Decorate top cen- er of each cookie with maraschino herry slice Bake in moderate oven PEN-JEL JAM-'JELLY until eds<is brown. of ccokics are light Ambrosia Punch (Makes one quart) One cup orange juice, 1 cup pineapple juice, '•; cup lemon Juice. 5 sliced maraschino cherries, '^ cilp maraschino cherry juice. 3 tablespoons honey. 1 cup ginger ale. In a large pitcher, combine all ingredients, stir to blend. Chill in refrgerator before serving. Doctor Says (Continued from Page 8) made but that most specialists feel the cost are not warrant trying il the results and good enough to 1 often. It would probably be more practical, Ihough a disappolnlmenl to rive up (he Idea of the dor. Q-I was told that the best altitude for health is between 1200 and 2000 feet because the actinic rnys from the sun arc most benencia at this level. Is this statement true? P. S. A— T doubt It very much. I have never seen any scientific evidence 350 degreef F.) 10-12 minutes, orlo corroborate such a claim. Chicken Mousse Is a Tasty Dish Gelatin and Boultion Cubes Used to Make Fine Summer Eating (By NEA Service) For hoi weather eating you'll cJi- Joy this chicken mousse: Chicken Mousse IMakcs g servings) One rmelop unflavorcfi gelatin, cup cold water, 3 instant chicken bouillon cubes, 1'. 3 cups boiling water, fev: grains pepper, *2 cups chopped cooked or canned chicken, '.I cup chopped celery, t tablespoon minced onion. <i cup chopped sweet gherkins, 'i cup mayonnaise. Soltcn £clatin. In cold water. Dissolve bouillon cubo. 1 ; in bailing water; add to gelatin; stir until gelatin dissolves. Chill until consistency of unbeaten egg white. Combine remaining ingredients; Blend well; fold into gelatin mixture. Spoon into mold; chill until set. Unr.iold. Garntsh with sliced. olives, cucumbers and watercress.I Serve wlt.i additional This recipe can be served either hot or cold, It trltcs very little kitchen f.imc: Spicy Smoked Shoulder Bull (Slakes 8-12 servings) Two and one-hall to tour-pound smokeii shoulder butt. 6 whole cloves, 1 small bay leaf, ',= cup cider vinegar. 1 sliced onion. Place shoulder butt in a rteep kettle; cover with water and add cloves, bay leal, celery seed, vinegar and onion. Cover tightly and simmer until tender. Allow 40 to 45 minutes per pound for cooking. Sour cream dressing is wonderful on crisp shredded cabbage or mixed greens. Sour Cream Dressing (Makes I 1 /, cups) Three tablespoons sugar, I teaspoon sal*., ^i teaspoon paprika, 1 teaspoon dry mustard, 1 cup sour cream, VI cup cider vinegar. Combine dry Ingredients and mix well. Fold In sour, cream. Add cider vinegar and mix well. Serve cold. BOOTS AND HER BUDDIES PAGE MINI Could B. BY EDGAR MARTIN Spaghetti and Chicken Mixed Is Budget Source of Nutrition Lamb Style Sandwich Serve arm lamb chops with stuffing. Between two lamb chops, simply place an apricot, prune or minted bread stuffing. Let the stuffed chops bake in a slow oven for 45 minutes to 1 hour. Read Courier News Classified Arts. Chicken Is plentiful and macaroni and noodle.s are budget sources of good nutrition. Combine the two into satisfying summertime party dishes. Noodles IVIIIi Hungarian Chicken (Makes 4-5 servings) One-quarter cup fat, 1 2',-j-pound chicken, cut up; Vi cup minced onion, 1 teaspoon paprika, 1 teaspoon salt, 2 tablespoons hot water, 1 tablespoon 'flour. '.'• cup cold water, -teaspoon lemon juice. 1 ciip sour cream, 1 tablespoon salt. 3 quarts boiling water, 8 ounces egg noodles. In a large skillet, melt fat: add chicken and saute until browned on all sides. Add onion and cook until tender. Sprinkle paprika and 1 teaspoon salt over chicken. Add 2 tablespoons hot water, cover tightly and simmer 25-30 minutes, or until chicken Is tender. When lender, remove chicken and place In a covered casserole to keep warm. Mix together flour and cold wolcr until smooth. Add to liquid remaining In skillet. Simmer, stirring constantly, until thickened. Stir in lemon Juice. Just before serving, slowly stir in sour cream and heat but do not boil". About 10 minutes before chicken Is done, add 1 tablespoon salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain In colander. Arrange noodles in a ring around edge of serving dish; place chicken In center and pour gravy over chicken. Spaghftli Tetraiinl (Makes 10-12 servings) One 4-pound dressed stewing chicken, 2 qunrts water, 1 tablespooi salt, 8 ounces spaghetti, ] ,t pounc butter or margarine, 1 mediui green pepper, minced; 1 medium onion, chopped; 1 4-oimce can sliced mushrooms, 2/3 cup flour, 1 pin If you hate Itxfays hy h price?... you'll its here! the new— LOOK FOR A SKCIW. 2-PACKASE PRJC6 CM REGULAR-SIZE TRENO. AT \WR GROCER'S THIS WEEK- STOCK UP NOW...AND S£AT THE HIGH PRICE Of SOW! ilk, ',4 pound American rheese, bed; li pound sharp Cheddar icese. cubed; salt. <rcsh!y ground ••pper. Into a kettle, combine chicken, ater and salt; cover. Place over w hent and cook until chicken is nder. Remove meat from bone tiile warm: cut into cubes. Remove :cess fat from broth. In (he kettle ensure 1 quart chicken brolh' ing to rapid boil. Gradually add laglicttl so that brotli commits lo ill. Cook uncovered, stirring oc- .slonnlly, until tender. In a large saucepan.- melt butter margarine over low heat; add •een pepper, onion and musti- loms; cook until lender. Add Hour :id blend. Arid milk and cook un- I thickened, stirring constantly, tlr In cheese and continue to cook nlll cheese is melted. Combine chicken, spaghetti and hecse sauce; mix well, but lightly, dd salt and pepper, if desired, our into 3-qtiart casserole and bake moderate oven 1350 degrees P.) 0 minutes. "Dry heat" when applied to meat cooking, means roastine, pan bioll- ing, or broiling. Meat cuts that arc tender and contain little connective tissue are the ones most successfully cookert by the dry heat, method. RKHAHD RICE COOKS BEST! Always fender, fluffy White! The best cooks always use genuine Riceland because Nationally famous food economists and food editors praise thecookin&gus^y 0 * •&& For best ric* cooking results always use genuine RlCELAl The World's Most Delicious Rice! J&C Ends — 2 & 2 Lbi. BACON--lb.19c Sunshine Krispy—Lb. Pkg. CRACKERS-25< Old Judge (in bag) COFFEE - Ib. 81 1 GOLD NUGGET PI. or SR, 25 Lbs. FLOUR - - 1.73 SUNKIST Lemons - dor. 25c CALIF. ICEBERG Lge. Heads LETTUCE 2 for 15* Swift's Jewel—3 Lb. Can SHORTENING 79c FRESH DRESSED FRYERS M9c PICNIC—6 to 8 Lb. Ayg. HAMS 39c PURE GROUND BEEF - - »55c BOSTON BUTTS Pork Roasl i. 47c RIB or BRISKET MAYS' IGA Super Market 421 S. 21st Hcmcmbcr, It To Shop With Mav's

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