The Courier News from Blytheville, Arkansas on April 28, 1949 · Page 12
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April 28, 1949

The Courier News from Blytheville, Arkansas · Page 12

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Blytheville, Arkansas
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Thursday, April 28, 1949
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Page 12
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PAGE TWELVE BLYTHEVTU.E (AHK.) COURIER NEWS THURSDAY, APRIL 28, 1049 Good Ripe Fruit Scores in Jellies Marmalade or Jam Adds Cheer to Table • Morning or Night K you didn't make jams and jellies la«t year—it's not too lalel! Now U the Unie lo take ativanlage of the orange crop and fill those empty glasses. Winter niarmnlaH- with ah the color and flavor of th<* fresh ripe fruil is good—but good Add early-morning cheer to the breakfast lable by serving tnis quickly-made orange spread on hot waffles and see if it doesn't become a family favorite. Orange marmalade can b<? made by a new, easy short-boil preparation that grandma often used. Your marmalade will be both firm anrt tender if you use the natural fruit pectin recipes below. Oranst Marmalade S'i cups prepared fruil 2li cups sugar 1 box powdered fruit pectin To prepare fruil. Remove skins In quarters from 5 medium oranges and 1 medium lemon. Lay quarters Hal- shave off and discard »Uou' V4 o'f white part. With a very sharp knii'e, cut remaining rind Into fine shreds. Add 114 cups water and '.i teaspoon soda. Bring lo a boil and limmer covered, for just 10 mln utes stirring occasionally. Cut of light skin of peeled fruit and sli pulp out of each section. Adri pull juice, Mid 1 cup sugar to cookc rind. Simmer, covered, 20 miiurtc longer. Tills cup of sugar Is in ad •• ditlon to the 214 cups specified above To make the marmalade. Mcnsura sugar into dry dish and set aside until nteded. Measure prepard fruit into a 3-4 quart keltic, flllliiR up last cup or fraction or cup u'illi water it necessary; place over high heat. Add powdered fruit pectin, mix well, and continue stirring until mixture comes lo a hard boil. At onco pour In sugar,, stirlnR cem- itantly. (To reduce foaming, 1-1 teaspoon butter may be added.' Continue stirring, bring to a full rolline boil and boil hard 2 minute.-,. , pnw eder Remove from lieat. skinU pour -• ' quickly. Paraffin hot marmalade at once. Makes about 1 glasses W ounces each). Lamb Curry Thrifty Dish Of Old India Want to savor the subtle mysteries of the East with your dinner table? Then you'll be Interested li a Curry of Lamb, a dish inventer with Oriental skill by the triaccfu people of India. Stnllstictans tcl us that India is a country teeming with many people lo the acre, and that's one reason why we may rely on their dishes to be thrifty despite Asparagus Stays Green, Tender, If Cooked Right Aspmnciis--fresh, crron and tc-n del—is to many poo c a -symbol o[ venetables nt their cry bist. liul asparagus must be i-a cfully selected and coi-redly cooker to capture all of ll.s Illicit ml" and delicate flavor. When buying asp straight, firm blalk lips. The stalks shot and (ii-ccii. Asparai, stalks loose their luxuriously different flavor. So it is with Curry ol Lamb that is our expedition into the delight of Indian tobd. Made with economic;! shoulder of lamb, it simmers to a joy of spice and sauce that will mnkc il a family favorite s welt as company disli nl your ouse. Oc> you know Hie true curies of India? No gooey mass of iRredlenls tn curry-flavored white auce are llie.se, but masterpieces delicately simmered, Hie curry mvder dredging the meal In Hie cry beginning of the cookery, : hat the menl with the mysieiioi spices thai BO to mnkc up curry. I.ami) (lurry 3 tb.sps. Initler igus. look fo and compile d appear frcsl with wilted Is usually Inferior quality It nkes about 2', pounds of asparasu . or one larg bunch, to make foil servings To prepare nspa. gus lor cookln ircak off the toiiKli cuds of enc slalk. Remove Ihe scales with sharp knile, but don't peel the slalk Wash thoroughly in warm water. Here is a new way to cook aspar- iis so Hint the stalks are tender •llhout danger of overcooking the endcr tips. Tie a soil sti-ini; around the washed stalks to hold them.ioselli- Hland the slalks upright In the jotlom o[ an enameled double boll- r. Sprinkle with .salt and add about 2 cups ol boiling wale . Cover with he inverted lop of the double boil- UriiiK to boll and cook 12 lo 15 nlnutes ur until slalks are tender 1,1ft out by c:it<:liiiiK the siring with the tines of a kilchen fork. Lay on vlnu disli and cut string w-itl sc s,sors. A tail enameled col fee pot cal al 0 seivc for rooking asparaR E nun-led utensils are espcciall si tublc for cooking vegetables be cause their smooth iilass siirfac rc.sl.sls stains and is easy lo clean. Read Courier News Want Arls. History Reveals Development of Cooking Utensils OOking backward through the s of lilslory. there Is a natural larallel between the growth of clv- ll/ntlon and the development, of the art of cookery. Primitive man did not cook his food. He lived on fresh fruit, roots from the earth and raw meat With the discovery of fire, man found thai many foods tasted better when cooked. This led to Ihc neec for containers to hold food. First Ulciisils Crude Some of the [list crude utensil were fashioned from the skins animals. The skins were tied to scther to form a sort of pouc] which ivoitlti hold water. Since the could not be placed directly ovc the fire, stones were heated and ropped into the water containing he food. This was probably the lart of modern methods of boiling The next step was the use of hoi- owed out stones or shells as cook- iig utensils. Soon man learned lo nake utensils of clay and of such ion-ferrous metals as copper and ilvcr. Then came utensils of a cast ron and tin plate. But they were j cumbersome and often required fie- ' quent scouring to keep them sanitary. The need for sanitary, casy-to- clean cooking ware was solved In about 1330 by the Introduction of enameled utensils. Made by fusing coatings of porcelain enamel, which is a glass, onto metal, these utensils were the forerunners of modern glass-on-steel enameledware. Since thai lime the quality of cnameledwari- has been Improved year after year. Today, glass-on- steel enameled utensils arc stain 10- sistant, convenient, atlracllve, sanitary and easy lo clean. Constant growth of our business has made it necessary to increase our telephone facilities. This necessitated (.•hanging our number. Our telephone number is Think ot An Apple ^ * ^ m one too! EFFECTIVE APRIL 12, 1949 UNITED INSURANCE AGENCY "The Friendly Insurance Service" First & Main — Ingram Building 812 / ate We Insure Everything WE Make All Type LOANS /e« Cream Doubles as Between Meal Snack What could be better for dessert or between meal refreshments than ice cream with rich, hot chocolalc sauce? So now Is a good time to clip thin easy recipe for a wonderful chocolate sauce which can be mad* quickly at home. Rich Chocolate Sauce I squares (2 oz.) unsweetened chocolate U cup sugar 1 tablespoon buller or margarine I small can «vaporatcrt milk (^ cup) M«lt chocolate In top of glnss-on- «t«l enameled double boiler over 1 mod. onions coar.sly chopped 2 tbsps flour 2 ten.sps. suit !•; teas]), dry mustard 3 leasps curry powder 'i tcasp. .sugar 2 Ibs. shoulder of lamb, boned nnd cut In 1 inch cubes 2 cups water I Ibsp. lemon juice 1 tart apple peeled and diced 2 tbsps. .seedless raisins ;t cups hot cooked rice Melt butter in heavy sklllrt: add onions nnd cook until yeollow.,liul not brownl push lo one side ol pun ; Combine flour, salt, mustard curry ,. and sugar; dredge each piece of lamb hi the mixture and brown In tlic sklllcl. Sprinkle any of Hie remaining curry flour mixture over Ihe meal iu the tkillet Add water, lemon Juice, apple and raisins. Bring mixture to a boil; reduce heat; cover and simmer until meal Is tender, about l'i hoMrs Serve the curried lamb on mounds of hot cooked rice. YIELD: r> ».-rv- ings. Tel. says the National Geographic Society, Is tire world's third • most. |X))iula"r drink, ranking behind j water and milk. | hot water. Stir In sugar and butter or margarine. Arid undiluted evaporated milk slowly. Cook over hot water, stirring occasionally, until Ihlckoued. Serve hot. Makes eiumgh tor 6 to 8 servings. Tills sauce is good over puddings, too. for a meal that's a money-saver serve Mayrose frankfurl quails fAVOR«5» OD f AND TOO 0: \. & /> ^ r :*\ IA\M BABY WEEK SPECIALS PET MILK J2UKGS „ VEGETABLES. 3 -25* CORN SYRUP..., V^ ^ /J 9\ STRAINED 44 FRUITS 3 CEREALS BREAD ORANGES.... 25< TOMATO JUICE 18< ZWIEBACK STRAINED MEATS PRUNES * - . 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