The Courier News from Blytheville, Arkansas on August 16, 1951 · Page 10
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The Courier News from Blytheville, Arkansas · Page 10

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Blytheville, Arkansas
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Thursday, August 16, 1951
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Page 10
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PAGBTE!* BLTI'HEVILLE, (ARK.) COURIER THURSDAY, AUGUST 18, 19W Well-Packed Lunch Boxes Are Fresher at Lunchtime BRANDON If yo*i w« one of the mothers faced day aft«r day with the neces- ilty of preparing nourishing, appetizing lunches which have to be packed and kept in boxes (or ««v- tttl hours and, In tplte of this, oom« forth tunUlMngly tempting ki appearance, then you are » worthy Lunch Box Mother, and we welcome you to our circle. Although I have prepared and packed food (or many different classes of people and for various occasions—workmen, farm hands, boy scouts, picnic parties, church basket-dinners, and sportsmen—it l« only of the lunches for school- age children that we shall speak now. We shall nol even discuss the lunch box Itself, (or there Is such a variety of sanitary, convenient, lightweight containers on the market that we take It for granted this matter has already been attended to properly. Never leave the 'lunch problem until the last minute, depending on the fact that, as a rule, everything • except the sandwiches may be prepared beforehand. As soon as the children come home from schoo the lunch containers should be thoroughly cleaned and aired. Then a regular system may be follows next morning when the time arrives for packing the lunches. Heline the container u'itli fresh white paper and wrap each article of food separately in waxed paper, placing those to be eaten last at the bottom of the lunch box. Pack articles closely enough .v they will not be shaken about, us ing paper napkins to fill up space if necessary. Liquid or scmUllqu! foods should be carried In tightly tcaled jars or thermos bottles. Sandwiches jisually form th mainstay of the lunch-box menu but these can be prepared in a: almost limitless number of 'way: Be careful not to cut the brea too thick, however. Also, cutting th sandwiches into different shape adds to the appearance of the lunc and tempta the child's anpetH The bread for sandwiches—prefer ably whole-wheat, brown brea or rye—may very easily and quick ]y be cut into squares, diamond or triangles, and fancy cookie cu ten may b* used to obtain almo any other shape. Nuts, lettuc dat««, figs, boiled eegc, peanut hil ter, diced chlcfcen, boiled har dried beef, cream ohe«M or cottag ohMM with chopped plcklon »n •tiyoniMlM, baked beam, and an •f Mw prepared meal* for wlohM are good for filler*. Two Mndwlohe< are usually 4 •inbA—one of meat, nuts 'or ehee •omblnaHon*, and the other a swe MBdwtoh with filling of Jelly, Jam dales, figs, or a fruit marmalade. Celery, radishes, or raw carrots ould have their place In the ich box along with fruits—fresh, led or canned. Custards, raisin puddings, blanc- es, and gelatin desserts are ually enjoyed and shauld be Used ten. These may be molded in dlf- rent shapes, or tinted some pret- color with pure fruitjulce color- g, and turned into half-pint glass rs with lids that screw on tight- Of course, rnilk should be includ- . If a thermos bottle is not a part the lunch-box equipment, milk ay l>e carried very nicely in an dinary lx)tlle if the cork is pushdown tightly and sealed by <ilp- ng the neck of the bottle and cork melted paraffin. The things that appeal to a tiki's eyes are generally, eaten, d any change in coloring, shape, arrangement of the foods that dds to Ihclr attractiveness Is well orth the extra effort. Monotonous Menus Dull Appetites If menu-monotony Is dulling ire.ikfa.st Rppetltcx, pep up this all mportanl meal with variety — and plenty of It. Though not every morning can feature a surprise, he folks at your hon.se will rush o the table when you vary favorite dishes occr.sionaHy. For instance, there's more than one way to .scramble an egg, A inkling of chlvM or » dash of paprika adds a delicate and (11 f- ferent flavor. Bite of dried beef or «mall chunks of almost any ready serve me At brings a _new taste treat to eager appetites, The sweet smoke la-ste of bacon alwayfi ha.s breakfast appeal, but for variety, the family will welcome sizzling .sausage, Canadian style bacon, or chopped hum slices. Be brand conscious when buying these meats, for the secret of the goodness you like is In the careful combination of meat and spices, anrf each processor ha* hla own standard of quality. You can achieve variety, too. In the way you serve breakfast. Sometime soon, surprise Dad unrl the children by serving tart Jutct to them before they com* to the breakfast table. It's a jure appetite teaser. Or plan breakfast at the bench, In the back yard, or on the side porch. Even standby fn- take on special appeal. Made-at-Home Bread Returns To Popularity Bake Day Ranked With Wash Day Not Long Ago When New England and York bakr-r.s walked out on strike recently homemakerK all over the j nation suddenly realized they had | lost n skill which was oart of thflr ffrandmothers' basic culinary eo,"lp- ment: bread-making. As the .strike threatened (o spread across the, country, housewives itaw the neatly-wrapped loaves disappear from the Krocpr.s' 5hi?3vp5. In our ancpslral homes "bread day." once, rnnkrd with wash day as n necessary evil—although the family looked forward to on the fre.sh-baked, warm spread thick with sweet, yellow butter. But bread-making was a lonu, tedious operation. Today bread-makine has — like most other kitchen operations—become stream-lined, faster and for rn'Oarized. Vpfrran homr-bakcr.s advise, however, that the beginner start will- the basic white loaf. White yea.st bread In In the American tradition. And once thi baker has mastered I he technlqui ftf mnkfne broads of all colors nn< flavors—for all yenst breads ar merely variations of the same ba.se Here Is an almost fool-proof r« clpe for a good-tasting bread—Jus In case you feel nmbltlouH or there an emergency calling for a retur to home-made staff of life: Scnld a cup of milk. Arid and stir In two tnblespoonfith of su^ar, two tea.spoon fills of .salt and two and one-half lablc.sjKxmfnls of .shortening and let them cool to lukewarm. Sprinkle a package of yeast In a cup of lukewarm (not hot! water and sllr until dissolved and add to the first mixture. Add three cups of sifted, enriched flour nnd beat until smooth. Then add another three cups of dftod, enriched Hour and stir In, Turn out the dough on lightly floured board and knead It for eight or ton minutes until the dough In smooth and elastic and doe* not itlck to the board. Place the dough in a greased bowl, brush the lop lightly with aoft or melted shortening und cover with a cloth. Let the dough rise In a warm place (yemtl works best between 75 and 85 degrees P.) which ta free from draft; until tt has doubled In hulk- This oitRht to take about an hour and 20 minutes. Punch it down, pull the sides of th< dough Into the center and turn It out on • lightly f]nnrecl board. Divide the dough into two portions and shape Into loavcis by pressing enrh piece Into an oblong to the ic center fold and the ends of the together to seal It. And then lace the loaves, sealed side down greased pans measuring aeven nd one-half by three and one-hal y two and three-quarters Inches. Cover the two pans with a, clotl nd let the dough rise again untl oubl&d in bulk — about 55 min Bake the loaves In a moderate (400 ven about 50 min., until the Joa minds hollow when tapped at th Bottom. Cool them on wire racks o cross two bread pans. ^.Leftover Sunday Ham Roast Makes Gootf Casserole Dish ed b> Bake By GAVNOK MAODOX | NEA Food »nd Marhel» Kdltor What's left from Sunday's ham roasl can appear Monday In n welcome protein-rich casserole. Mararonl Ham (M»ke» 4 wrvlni«) One' tables'poon salt. 3 quart* lolling water, 8 ounces elbow macaroni, 1 cup cooked cubed ham, 1 cup diced processed cheese, 2 teaspoons scraped onion, 1 8-ounce can tomato sauce, 1 ,cup milk, 1 teaspoon Worcestershire sauce, ft teaspoon salt, dash of pepper- Add salt la rapidly boiling water. Gradually add macaroni .so water continues to boil. Cook uncovered stirring occasionally, until tender Drain tn colander. In a large bowl mix together macaroni, ham, cheese onion, tomato sauce, milk. Worcestershire sauce, salt and [icpper Place lp greased baking dish and bake In moderate oven (350 degree F.) 25-30 minutes. Here's another good low cost main dish packed with protein. Macaroni Dried Reel Cuiterol* (Make* 4-« MrvlDf*) One tablespoon salt, 3 quarts boll- ng water, 8 ounces elbow macaroni, 1 tablespoons bulttr or margarine, pound drlef b«ef, 1 ion-ounce can cream of celery soup, 114 cups milk, 2 tablespoons grated onion, 'i :up chopped parsley, "» cup sliced plmicnlos, Vj teaspoon salt, "i teaspoon marjorsm. 14 cup grated sharp cheridar cheese. Add salt to rapidly boiling water. Gradually add macaroni so tha water continues to boil. Cook im covered, stirring occasionally, untl tender. Drain in colander. In a heavy skillet, melt butter and fizzle beet over low heat 10 minutes. In a large bowl, combine remaining Ingredients (except cheese) and mlK well. Add cooked macaroni and beef; mix lightly. Pour Into a greas- klng dish. Top with cheese. In moderat* oven <350 de- grees f.) it minute*. Strvi diately. center, pressing down firmly. Pinch [ Ask Your Grocer for B&B SAUSAGE Pur* Whole Has Sausage Seasoned Just Right! A BLYTHEVIU.E PROnUCT EBERDT'S GATEWAY STORE 2101 ROSE ST, PRICES GOOD FRIDAY & SATURDAY! Seven-Eleven — of the Week! COFFEE" 59 JEW1L SHORTENING 3 "• 73* JEWEL SALAD OIL SUNSHINE HYDROX COOKIES 19* fkg. Only GIANT SIZE DUZ 75* Laurel Sliced — A Real Buy! BACON - 39 WOODBURY'S BATH SIZE SOAP 100 Only 8RIGHT & EARLY TEA (Glasi FREE) i "250 FRESH GREEN CABBAGE 50 Pound Red Triumph POTATOES TOMATOES » 6c Bleached CELERY Liberty Cash Grocery AReClPEOFTHE WEEK Snow Peak Padding 2 tobl«p*Joti» 1 b**«m >» y 1 cup F*t Mil 1 eupwii** Put pudding powder into Mmcepan. Add »low[y t * mtTttir* of «;gg yollr, milk and water. Stir »nd bring TO • bait over low heat. Cock And »rir 30 lecondi. Rem<yv« from heat; srir in v-anilEfl. Pmtr int« jhallow dish bolding about 4 cups- Cover and chill. At serving time, be»t egg white unti! fluffy. Add sugar »Iow[y t beating until stiff. Drop by heaping tablespoons on top of chilled pudding, allowing one for each serving. Top egg white* with coconut. Make* 4 Mrving*. To- rill Wertfr Pet Milk, Chocolate Pudding Powder, Egg*, Vanilla, Shredded Coconut. Hal lard's BISCUITS 2 Cans 250 Assorted JELLO Asst. GUM 3 Pkgs 100 FRESH GROUND FRESH MEATS • • Ib. 59 *t BEEF - - - WHITING FISH - - lOlb. box 1.00 FRESH SLICED PORKLIVER-lb.39< NICE FRESH SPARE RIBS-lb 39c REELFOOT LGE.FRANKSIb.490 U.S. CHOICE BEEF ROAST lb.69< MORRELL'S SLICED BACON - - - Ib. 450 END CUTS SLAB BACON Ib. 290 YELLOW ONIONS 50 Pound Shop & Save In Air Conditioned Comfort!

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