The Courier News from Blytheville, Arkansas on December 18, 1952 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

Blytheville, Arkansas
Issue Date:
Thursday, December 18, 1952
Page 16
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PAGE SIXTEEN BLYTHEVILIvE ( ARK.) COURIER .NEWS New Holiday Dishes From New Cookbooks B.V CECILY BROWNSTONK Associated Press food Edflor If you want to make life easy for yourself this Christmas, choose a fully cooked ham to serve for your holiday dinner. All you have to do Is place the ham, fat side up, on a rack In an open pan and heat it in a slow (325 F) oven, Then remove the shank skin, cover the ham with your favorite glaze, •nd brown It in a very hot (150 F) oven about 15 minutes. You'll need to heat an 8 to 10 pound fully cooked ham for 2 hours, one from 10 to 12 pounds for 2 to 2^ hours, one from 12 to 15 pounds for 2M to 3 hours, one from 15 to 18 pounds for 3 to 3 !£ hours, one from 18 to 22 pounds from 3 1 A to 4Vt hours, For something different to serve with Ihe hum, pack hot cooked rice Into a custard cup and turn out Individual molds around the harn platter. Gnnlsh the mounds of rice with "holly" made from cranberries, green pepper and water cress. You'll find many other good Jdeas for serving rice for holiday and all year around eating in the recently published "The Kasl - West Book of Hire Cookery" by Mnrlon Tracy (Viking. $2.95). Mrs. Tracy has surveyed the rice cookery field and come up with recipes for some •oups, main dishes, side dishes and desserts featuring the grain. She's prefaced many of the recipes with the sort of menu suggestions that help make her casserole cookery books so popular. Many of the recipes in h'er latest book call for that delight of short-order cooks Add Yule Cookie List: Pinksters Fancy Drop Variety Topped with Jam, Chopped Nut- Meats ChrlitmM cookies! They bring different visions to many people but to ill they're a definite part of the yuletlde.-Here's a cookie, Ptnkslcrs. you'll want to.»dd to your list, says Reba Staggs, home economist. It's not the usual • rolled Christmas cookie. This Is one of the drop variety and on the fancy side—one you'll enjoy serving when • folks drop by during the holidays. The Prnksters are topped with a colorful - dash of Jam and- cleverly Jroeted with chopped nut meats. Pinksters 1/1 cup lard H cup brown jugar I e«g I eggyollc J cups <lft*d enriched flour H teaspoon salt ( 1 egg white IVt cups chopped pecans 12 ot. Jar seedless raspberry Jam Cream lard until eoft. Blend In sugar. Add welL-bealen egg and egg yolk.' Mix In flour and sail. Roll dough Into small balls about Ihe «tze of a walnut. Dip Inlo slightly beaten egg white, then roll In chopped pecans, plnce on greased cookie sheet and make a depression In the center of each ball. Bake 5 minutes In 300 P. oven. Remove from oven, press down center again. Continue baking for about 15 minutes, cool elightly, then fill center with Jam. Yield: 3 dozen cookies. —pre-cooked rice. Here are other Interesting new cookbooks to give your household, or your friends for Christmas. FOR DESSERT DEVOTEES — "Delectable Desserts" by Ann Scr- anne (Little, Brown, $3.00) Is a must for fancy-dessert cooks. Miss Seranne. an associate editor of Gourmet Magazine, has gone to endless trouble to work out up-to- date directions for come of the world's great desserts. Flaky pastries, delicate mousses, fluffy souffles and smooth custards can be the reward of anyone v,'ho has lime nnd patience, follows her di- rections—nnd practices. Here are divine recipes not only for puff paste and Crcves Suzcttc, but for those big cakes and little cookies for which France and Austria are so Justly famous. FOR CURRY ADDICTS — "Cook- Ing wllh Curry" by Florence Drobeck (Barrows, $2.05) features all sorts of main-dish curries and Includes recipes for curry-flavored appetizers, soups, sauces and salad dressings. There's also a chapter on rice dishes (to accompany curries), and one on the fruit and other cooliiiff desserts that every curry meal needs. FOR HVE AI.ONERS — "Elllcr- Inmhiif SlnRlchandcd" by Elinor Parker (Crowe! 1, $2.00) was written for the host or hostess who has lo go It alone when guests come lo dinner. A faithful cookbook render won't find any surprises among these recipes, but the author hns taken limited dining and kitchen facilities Into •_ consideration and has an encouraging approach. There's > chapter on menus for small dinner and buffet parlies, but ;t's necessary to check with the :ndex to find the recipes they Include. FOR <30IJRMETS — A delightful :roup of recipes for haule cuisine )alates has been gathered together >y Peggy Harvey In her "When tlie book's Away" (Rcgnery, $2.05). Mrs. Harvey In obviously a good rx)ok herself, with a background of sophisticated eating In this country and abroad. She's tried lo make her recipes explicit enough 'or new but adventurous cooks. Some of her techniques could be mproved, and unfortunately she lasn't been successful In getting down on paper all the tricks of her trade, but her book is n beguiling one. FOR SHRIMP ENTHUSIASTS — Helen Worth, author of "Shrimp Cookery" (Citadel. $2.aO), tells me she wrote this hook because so many people In her cooking classes want shrimp recipes. Cooks who dole on shrimp will find her book well organized nnd written. Her choice of recipes is Interesting, though her Interpretations of some famous dishes arc open to question. Chipped Beef Breakfast Chipped beef nnd scrambled eggs makes a real winter morning breakfast. Lightly brown the chipped beef, then add beaten egg and milk mixture. Cook over low heat, stirring occasionally. Serve with hot biscuits or muffins and Jam. THURSDAY, REC. 18, 195J A gala Christmas ham (fully cooked to cut down on cookinr time) is garnished willi pii:r-n>i|ile rinfrs and crnb->np)es. Ham Is a Christmas Tradition One traditional basis for Christmas dinner Is n full-flavored ham. For a short cut In preparation,. select a fully cooked ham,, one thnt hns nil the ham goodness but which takes lllllc time and effort on your part to bring It to your dinner lnblc. On^Chrlstmns Day, plan to set the table curly, right after you've placed the ham In the oven for healing throng)].-Follow the cooking directions on (he ham wrapper, allowing about 10 minutes to the \ pound to heat. Plan on removing • the hhm 45 minutes before serving dinner. This will give you Elmc to score the ham and return to a hot oven for 15 minutes of glazing-. The hum will carve easier If it li permitted to stand for about 20 minutes before serving. To hent the fully cooked ham, insert a meat thermometer in the thickest muscle, not touching fat or !jone. Place the hnm fat side up on ft rack In an open pan and roast in n pre-heated slow oven (325 degrees F.) approximately 10 mlnuto.s per pound, or until the roast meat thermometer registers an Internal temperature of 130 degrees F If you have selected an uncooked hnm, follow the same baking directions, but bake the ham approximately 20 minutes per pound or until the roast meat thermometer registers an Internal temperature of 150 degrees P. When the ham Is done, remove from the fc oven and pour off the drippings for use In pan frying nnd snitces. With knife nnd tongs. carefully remove the shank skin on the meat. The hot shank skin is easily cut off using the tongs to pull on the skin as the knife slips between the skin nnd fnt. ' To scoro the ham, cut the 'fat % Inch deep Into diamond shapes. Insert whole cloves if desired. Cover with honey, marmalade or brown sugar nnd honey. Return the a hob oven (400 degrees F.) for 15 minutes, or until the desired brown coaling Is achieved. Remove the ham from the oven and let strnd until rendy to remove la n warm platter for serving. While the ham Is glazing, heat the sweet potato balls. After re- moving the ha rnfrorn the oven, lower the temperature and continue heating the sweet potatoes while the rolls or bread heat in Yule Gifts from the Kitche Qlvc Christmas gift* from your kitchen, Gaily wrapped fruit breads produce that "made-just- for-you" touch. You'll find these gifts every bit as much fun to prepare a« to give. Mftke sure, however, that you bake extra fruit breads Tor yourself. They're perfect for dainty holiday sandwiches. Simply cut the bread Into thin slices and spread with cream cheese or honey butter. Fruits for your br.ead include: maraschino or candled cherries. aluminum foil or a paper bag. Frozen Frenched green beans will copk in a few minutes, ac cording to directions on the packages. While cooking the beans, heat butter or margarine *for' a topping, adding a pinch of savory or thyme. Pour over the beans be fore serving. When rearty to serve the ham, remove to a wariji platter and garnish \vfth circles of pineapple slices with red crabapples ' centered on each. A few toucnes of parsley nnd the handsome platter is ready for the table. n— citron, crystallized ginger, candled pineapple, chopped dried apricot*, dried peaches, prunes, cur- ranU and white raisins, Use * collection of nuts to add variety to your breads. Of course, yolir fruit breads must be fresh when the gift boxes are opened. Here's a tip. According to the home economist, Heb» Stage!, quick breads made with lard stay fresh to the last crumb. For this reason It's especially Important that you use economical lard for your baked girts. Decorate the tope of loaves In a Christmas fashion. Use maraschino or candied cherries and nut* to make designs. Craily wrap loaves with aluminum foil or use colorful cellophane or wrappings and tie with big satin bows. No Longer Laundered Several years ago, the U. S, Treasury Department gave up the practice of laundering bills to clean them and revive their crispness. The process was found to shorten the life of the paper and fade the printing. And quick to fix, easy to serve 1 Beautiful New Brick Home Located 505 F.. Hardln. 2 bedrooms, one and m« half lll« batha, knotty pine den, large living room, dining room. Deluxe Geneva kitchen. Rreczeway, attached garage and store room. Equipped with Frlgttlalre Air Conditioner, central I.ennoi heating system. Steel storm sashes. Lot 1M i 185. Trice f24,M>0. Just completed this S room house and bath at 415 E. Hardln. Natural gas heat, atllc fan, beautiful Geneva Kitchen. Large •torage altic- Garage and store room. Large landscaped lot. Price J1S.OW. See or Coll JOHNNY MARR For Your Shopping Convenience Your SAFEWAY STORE Will Be Open Until 8 PM-THRU DEC. 24 Be Sure... * Shop Safeway! Phone 4111 Res. Phone 2596 Chocolate Drops Roxbury Lb. Bag Satin Mix Ideal for Christmas Candy Ib.bag28c Florida Oranges Sweet Juicy 8 Lb. Bog 45c Cranberry Sauce 3 '-• 49c Emerald Walnuts -' ib.bag39c Fresh Cocoanuts Everyone Guaranteed IblOC Place your order now for your Xmas Turkey — Be sure you get the size bird you want — All birds oven ready. Every bird guaranteed to please you SAFEWAY PICKARDS GROCERY & MARKET 1044 Chickasawba — We Deliver — Phone 204S SPECIALS! Prices Effective Thunday-Fri.-Sat. Swift's Pure Pork iwitrs Pure Pork ^^ Sausage 31 .. 3 Lb. Pkg. 690 .-.. Lb. Pkg. 490 The Dainty Cooking Fat HUMKO Pure All Meat WEINERS Tray Pack SLICED BACON Ib 450 Frozen Fish WHITING......,.„ 120 Frozen Chicken Pkg. BREAST LEGS & THIGHS $1.19 Ready to Fry FROZEN OYSTERS Pkg 590 Jack Sprat Seedless GRAPE JAM Libby's Sweet Mix * PICKLES 2 Lb'. Jar 390 Qt. Jar 390 Florida 'Juicy Lb. 120! Big Golden Fancy BANANAS No. 1 Fancy Bakers WHITE POTATOES 5 , ta 430is| Yellow Golden Delicious i APPLES . 2Lbs .350] Bird's Eye Fresh Frozen • . • j ORANGE JUICE 3 c », 4901 ! Jack.Sprat No. 2 Cans f SPINACH 2c. M 2901 ! Mustard or 8 i TURNIP GRERNS N , 2C ..100 Cranberry Sauce OCEAN SPRAY 19 Godchaux SUGAR Jack Sprat Whole GREEN BEANS RITZ CRACKERS Jack Sprat CATSUP SPIC&SPAN Pkg 240 ; jet 10 L*. 710 , -,.. 210 : ,_„ 330 . TOILET TISSUES 3™,. 230 DIAMOND PAPER NAPKINS „» 100 Lge. Size 250 Chiffon Flakes WASHING POWDER Wonderful Auortment of Xmas Candie*

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