The Courier News from Blytheville, Arkansas on July 14, 1949 · Page 13
Get access to this page with a Free Trial
Click to view larger version
July 14, 1949

The Courier News from Blytheville, Arkansas · Page 13

Publication:
Location:
Blytheville, Arkansas
Issue Date:
Thursday, July 14, 1949
Page:
Page 13
Cancel
Start Free Trial

Page 13 article text (OCR)

THURSDAY, JULY 14, 1949 BLYTHEVILLE (ARK.) COURIEB NEWS PAGE THIRTEEN Food Preserving Great in Missco Home Agent Values Home Canning for 1948 at $704,472 If valued at 30 cents a quart, to- I tal value of home-canned food reported to Home Demonstration Agent Mrs. Gertrude B. Holiman, In ill Mississippi County last year 'd have been »7CH,472.20. For Ihe slate o[ Arkansas this figure would run $4,500.000. The value of all home-canned food in Arkansas would inn even higher, but the only available records are those of 65,«o farm families, reporting to the Agricultural Extension Service almost 22.COO.OOO quarts of home- canned fruits, vegetables, and meats. Though canning heads Ihe list, Mrs. Holiman points out that other methods of home food preservation also account for a great savings for farm families. Arkansas homemakers used freezing to preserve 3.000,000 pounds of food last year, and founa that this method brought a year-round meat supply nearer to reality. They stored 450,000 pounds of frutt and 3.000.000 pounds of vegetables. Brining accounted tor 300.000 gallons more of Summer Cooking Con Change Into Top Indoor Sport Warm dtys don't make cooking • favorite indoor sport. But planning budget menus In advance, with an eye to local markets and plentiful foods, can cut down kitchen fuss and fuming considerably. The following menus have been tested for nutritional balance, economy and good eating qualities: Luncheon: Pea soup, salmon salad sandwiches, fruit cup, tea, milk. Dinner: Pork chops with spinach dressing, baked potatoes, Waldorf salad, bread, butter or fortified margarine, canned grapefruit sections hot gingerbread, coffee, milk Luncheon: Poached eggs, creamed mixed vegetables, peanut butler crackers, watermelon, tea, milk. Dinner: Baked porgies with seal- Hot Food Daily Needed in Diet In Summertime Crisp vegetable salads and tall, cooling Ice drinks may be appeal- Ins these hot days, but they must be supplemented with the right hot foods, says Reb» Suggs, well known food authority. She goes ahead meals with one equally as refreshing more satisfying than a lions, cheese scalloped potatoes, Swiss chard, red cabbage slaw, bread, butter or fortified margarine, whipped gelatin, left-over cookies, coffee, milk. Luncheon: Chopped bologna and celery sandwiches, carrot and raisin sl»w, molasses cookies, tea, milk. Dinner: Broiled kidneys, rice with bacon, spinach, beet cup salad bread, butter or fortified margarine, pear with lemon sauce, coffee, milk. Lots of greens belong in July menus. The Vermont Extension I vegetables and drying for 208.000 | pounds of fruits and vegetables Dual Benefits Provided Value from home-preserved foods is two-fold .it means beter nutri- I tion and money saved. The Import- I ance Is not so much that home-pre- I served food is higher In food value I than commercially packed goods. It I is more that preserving food during the growing season assures a family of varied supply when fresh produce U out of sea-son .Other| wise, the necessary cash outlay for ally packed goods might its purchase at a time ! when the farming season in North | Mississippi County to at a low ebb ^ to cash Income. In this period of declining farm I prices, preserving food at home becomes one of the big items in re- 1 ducing the cash costs of production and family living. This reduction gives the farm family a larger net Income with which to meet necessary cash coats of products that cannot be produced on the farm. Home preserved food can be one of a family's best types of in| surance. as it will act as a brake • gilnst inflation or depression. Preserving food often avoids 1 wnste of small surpluses of food on the farm. Even a small garden usually furnishes a few more vegetables than the family can vise In | sea-son. Long a part of farm living, can- _iing" »nd all the other methods of I keeping food have become a routine 1 part of the homemsker's tasks. On the other hand, this practice has I largely diminished in urban areas. I The reason is that in the larger (towns ind.citlM, snpplle* of fresh fruits and vegetables are available throughout the year, while they are not in the smaller shopping | center and on the farm. Even in files, however, many homemakers Tifinue to make their own jellies, preserves »nd pickles. This is » great savings In itself, not ^^ much I In nutrition but from the dollars and cents standpoint, because these I specialities are the ones that bring I higher prices on the grocer's shelf. Some Buy FruH for Canning Earl Allen. Extension hortlcultur- I tat, points out that it may be cheaper to buy some fruits for preserving than to grow them in a small home orchard. Peaches, apples, PORTS and other such fruits remiir- I Ing several spray schedule* and | much time, may result In a home produced and preserved product hiving a higher cost ihan if commercially packed or if the fresh ] fruit were bought but packed at Service has this suggestion: Combine leftover cooked greens and mashed potatoes. Chop the to explain that hot rtlsh can be and often light salad meal. For the p one necessary hot dish the homemaker can serve a vegetable, meat or a combination of these. Broiler meals Including meat, vegetables and frulU or casseroles with the meat and vegetable in one dish are pleasing and little work. Or tht- homemaker can purchase a large roast, serve It hot for the first meal, then serve the remaining meal in salads or other "made" dishes. A vegetable and meat salad along with a hot vegetable gives the family a cooling main dish that supplies needed nutrients. flagging appetites, p.lso. respond to a meal of as-sorted cold meats cleverly aranged on a chop platter with chilled, crisp relishes Buttered new peas, green beans or other vegetables can easily provide the hot dish. . greens fine and blend with the potato and sonic grated cheese. Form The average, litter of the striped skunk is five to six young. home. When considering passible savings iji feeding a family it is wise to think about relative costs of home produced food, home preserved food, and commercially packed food. The housewife must know and follow recommended procedures if her results are going to be profitable from the s(and|x>int of quality and food value. The housewife must take into consideration all preservation methods and decide those that most economically (it her needs. As for canning, it Is well lo remember that once the equipment has been obtained the seasonal cash outlay is limited to the small cast of closures. As is true with commercial products, processing is only a relatively small part of total cost. What means more to the homemaker are the intangible benefits -more variety, better balanced diets, better health, and the reduced cash outlay for food that makes passible better family living. The striped -skunk may have many as ten young at a time. roll In fine bread In beaten egg. Into patties, crumbs, then finally In bread crumbs again. Pr> in deep fat at 390 degrees F.. and serve with tomato or cheese sauce if desired. The West Virginia Extension Service suggests this: For savory cooked greens, combine dandelions with beet greens or »pln- ach. Cook the greens, until jus ender, in a small amount of lightly salted, boning water. Drain ant ieason with meat drippings, greated plump and tender FRANKFURTERS Cut 3 or 4 slices off the thin side of the ham. ^ ALL-METAL CAMERA Regular Retail Price $4.39 the fork firmly Into the larffe end and grasp the shank to turn ham so it rents firmly on the cut surface. Make a straight cut down to the bone. Cut out a wedge-shaped piece. Starting at th« wedge, cut illces of d thickness do to ntinue slicing LAND i COUPON FROM 13 a® DUB Df Al c* MOORI MOTHERS U Wt*. AIR-CONDITIONED FOR YOUR SHOPPING PLEASURE Yes, we Air-Conditioned our store so you could shop refreshed these hot Summer days. Come l» our THIRST All) STATION Cor your favorite summer coolers — sparkling sodas . . . frothy, mellow heirs . . . Irtngy frull juices. They're jusl what the doctor ordered for quick lliirsl <|iiciichin); . . . for long-lasting reTri'slimml. So, bcller huy beverages for home enjoy- me Ml . . . for picnic- pleasure. And why not pick up som* of Ihe snacks thai K" so deliriously with long, cooling drinks? \Ve have a wide varicly and, of course, our low prices save you money. The Pouse That Refreshes COCA-COLA 24 bottle 75c Brisk flavored UPTON'S TEA 1 4 ib. box 29c American Beauty TOMATO JUICE 46 :: 19c Tall Cans PET MILK 3 "" 32c *J eons 49A»V Hunt's'Fancy Peach PRESERVES Pound Jor 15c Home (Jrown Fresh CORN 4 Ice Cold Half or Whole MELONS Fancy No. 1 Home-Grown TOMATOES Sweet Yellow-Mealed CANTALOUPES U.S. No. 1 Washed Red POTATOES 10 Plump Fat Young FRYERS While Cream Style PRIDE CORN 21c I'ound (.'arton HUMKO 19c C'Ville Toniiito CATSUP bot. lOc —^^—-^—"i Maine H'illct SARDINES en. l\c .-,,, DC! iNlonle liartlelf SStf f PEARS No 2^ en 37c W Alil - vriclri Ci'Ci"" Slyle P'CORN No2cn10c Fully Dressed Ready for the Pom Peeled, Quick-frozen Shrimp u>.59c White River Channel Catfish ib 59c Cudahy's Wicklow Sliced BACON ib35c No waste, quick-frozen fillets Ocean Perclv 35 Armour Cooked SALAMI Ib, 59c Sliced Chopped Horn 89c Armour Star Liver Cheese 6Sc Sliced Goose Liver Ib. 75c 500 MAIN STREET BLYTHEVILLE, ARK. We Reserve Ihe Flight to I-imil Quantities

Get full access with a Free Trial

Start Free Trial

What members have found on this page