The Courier News from Blytheville, Arkansas on August 30, 1951 · Page 11
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The Courier News from Blytheville, Arkansas · Page 11

Blytheville, Arkansas
Issue Date:
Thursday, August 30, 1951
Page 11
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THURSDAT, AUGUST SO, 19S1 (AKK.V COURIER NEWS HAGE ELEVT5M Labor Day Specials Are Only Food Prices Changed in Markets Today By THE ASSOCIATED PRESS • Food shoppers preparing for the nimmer'* last big outing holiday will find price change* confined mostly to Labor Day specials. Top grade eggs advanced one three cents a dozen In many jJwukeU, is if usual in late August. •But otherwise dairy, meat and poultry Items held generally steady. Pork prices, after climbing irregularly for three weeks, stabilized at • the recently-authorized higher ceilings. Lower were western melons, prunes and.plums, all citrus fruits, seedless grapes, apples, peppers Spanish onions and snap beans. Agriculture Department market reporters said tomatoes and peaches were cheap and plentiful and advised home canners to take ad vantage of the seasonal abundance now before supplies begin to taper off. Peaches and processed citrus products were featured on the department's national list of most- plentiful foods for thrifty buying this week. Here's Plentiful List Here's the Agriculture Department's national list of foods ex- pecied to be plentiful—and therefore • relatively cheap—for the month of September: Grapes, canned apples and applesauce, processed citrus juices, beets, cabbage, broiling and frying chic'-i- en. hens, fresh and frozen fis'.i, nonfat dry milk solide. cottage •cheese and peanut butter. , Wholesale food prices declined this week for the third week in Jjft row.Jhe Dun & Bradstreet Food ^Ende.x showed. The index at S6.89 was tour cents below last week, , and within one cent of the year's low to date—$68.88 on July 17. A year ago it was $6.69. The index represents the total cost at wholesale of one pound each of 31 foods in general use. ••rv* at sod*. Note: II frankfurter* *r* to bt prepared for baking In advinee. spread but(« • round dough to prevent drying out. Store ta refrigerator until needed. Tomato Lemon-Lime Aaptt (Serw »} One ind one-half cups tomato Juice, 1 crushed bay leaves. 1W tablespoon* gelatin, 3 Ubleapoons cold water, i teaspoon celery suit, \i lea- spoon pepper, 1 tablespoon onion Juice, W cup cubed green pepper, cup lemon.'lime carbonated beverage, chilled. Simmer tomato Juice and bay leal for S minut«. Remove bay leaf. Solten gelatin in cold water. Add tomato juice and aeasonlngs to gelatin. Cool. Slowly add chilled carbonated beverage «nd green pepper Riruse 6 molds with cold water and fill with aspic. Chill until set. Osr- nlsh with green pepper rings and serve on crisp lettuce. Drumstick Dining OH out your «k«w«rs tor these meaty drumsticks. Simply shape a favorite ground meat mixture- on thi ttlcki, then brown them slowly in l«t. Add • little water, cover the pan closely and cook the drumsticks slowly. Captain Cook ate dog while at Tahiti, saying It was the sweetest me»t he had ever tasted, Ham tomt It Goorf A eoal serving for luneh or buffet dining make* use of a ham- vegetable salid, Combine tad tow lightly with mayonnaise, then serve In a tomato aspic boat. Mold the aspic silad in a loaf pan, then scoop out the center and fill with .he meat salad, Ounlsh with oreas or parsley. to* tUii»r and mta well with a nilf toupoon of aalt, a little (resh- pound of ground pork with 1 pound ground veal; >/4 pound pork with 1 pound ground lamb; H pound ground bologna with 1 pound of beef. Meat Loaf Mixture Now Many Wear FALSE TEETH With Little Worry Ready-Made Meat Loaf Meat loaf practically prepared for you. Here's how. lace the content of two cans of corned beef hash in your regular loaf pan or in ring mold, then heat in a moderate oven for about 30 minutes. Following heating, unmold on > platter and garnish with vegetable. large a ho 1 Kit. Ulk, I High or ineett without (ear or Insecure false t«cth dropping slipping or wobbling. rASTEETH holds If you want a challjC in meat plates firmer and more comfortably loaf mixture try these. Combine Thii p]«sant powd«r has no jmmmy ««. «^ «f n^A.m^ Vu*r np.+t* li B°o*y. pwty last* or feeling. Doesn't on* pound of ground beef with 4 caus ' e nHa , ls(Ja . It - s , lhaUlie (non-aridi pound of bulk porlt aausagc, '4 c«t FASTEETH »t any drug «iore. Peanut oil maku a delicious salad dressing. U&e about a quarter cup of the oil to a tablespoon of t*rra- Atk Your Grocer for B&B SAUSAGE Puri Whole Ho| Bamaage Sriioned Jilt Rllht! A BLVTHEV1LLE PRODUCT ly ground pepper, and a tiny piece of crashed garlic. FRANKS-LN-A-RING with chilled soft drinks for TV nipper.. Simplicity Is Keynote for TV Of Summer Buffet Suppers By GATN^R MAD I) OX NEA Food Markets Editor Simplicity should be the keynote for a summer buffet or TV party. For beverages, choose carbonated ones to serve with the meal. Thoroughly chilled to insure maximum carbbnatinn. they always add z?st and refreshment; For the .main course, serve "franks in a ring." They can be prepared --' "f Mme. A tangy accompaniment is something new—Tomato Lemon-lime Aspics. Franks in a Ring (Serves 6-8) m teaspoons baking powder. H teaspoon salt, few grains white pepper, y. teaspoon telery salt, 2 ta- blesooons butter, 6 tablespoons milk. Cut frankfurters In half. Sift flour, baking powder and seasonings together. Cut in butter with pastry blender until mixture has texture of coarse corn meal. Add milk and blend. Place dough on floured board and roll out to U-Inch thickness; cut In 1-Inch strips about 3 inches long. Wrap cough around the mldJle ol frankfurters. Bake in hot oven (450 . \cjcrtca \j-oj . jiaurvLiu LCI a. Oil fit; ill HUL uvcil >1 Twelve frankfurters, 1 cup flour,! degrees T.I for 12 to 15 minuti DELICIOUS PICNIC STYLE HAMS PER LB. ONLY 39 DUZ, OXYDOL or TIDE Ige. box 29C PURE HOG LARD-4ibs.84c Manhattan Vacuum Packed COFFEE - ib 75c STEWING BRISKET BEEF-ib.38c SWIFT'S CREAMERY {in «ticks) Butter ib69c ANY FLAVOR KooiAid310c GRADE A FRYERS Per Lb. Only 53 Fresh Meaty NECK BONES-Ib. 15? Edwards Pure—12 oz.—4 for St r berry Preserves 1.00 Monarch Pic-l-joy—12 Oz. Sweet Pickles - 3 for $1 FLAVOR KIST CRACKERS - -11b. lie Monarch Canned Whole CHICKEN--Bibs. 1.78 CALIF. SUNKIST ORANGES • • • Doz. 39c CALIF. ICEBERG LETTUCE lUziSt SUNKIST LEMONS, Ige. doz.25e ENJOY'EM OFTENj MAYS' IGA Super Market Plenty of Parking Space 421 S. 21st Remember, It Pays To Shop With Mays' \ \ Bollard's BISCUITS 2 cam For Frying or Baking Jewel Shortening - 3 n>. can 78c - - case 89c - 3cans22c - • Ib. 79C The Pause That Refreshes COCA-COLA-- AH Brands BABY FOODS - '(:-- - • * ' Miss Liberty COFFEE---- Jewel CHOICE MEATS Salad --pint FRESH GROUND All Brands BEEF - - - fc.59c FRESH Pork Liver - ib, 3k WHITING " I FISH-IOibboxl.29 1 GRADIA Round Steak ib99c FRESH SPARE RIBS ib 49c ARMOUR'S CRESCENT Sliced Bacon ib39c CHUCK Beef Roast - it> 69c CIGARETTES pk. 23c Pure LARD ^ 10,99 Lucky DOG FOOD LIBERTY CASH Dinner Peppers J t»rs« cteca p*PP«r» 1 W e«P» di<"^ 1 V, tcaipoon* nil 1 cup duEnttt 1 ctncondcnitd ktrr,.] corn. ot AM at ctitlea eaakfit four 1 c u P •"< Vj cup Pt( Milk <•« <!W«M 1 tibltipocai tan liquid Cut peppen in half Iength»nj«; r«- move itcdj and fiber*. Cook in boil- fn^ water «nd I tensp. lalt 1 min, Drain. Mia >oup. mill:, corn liquid »nd V» tetip. I«.!L Mix '/i cup of lauce with me At, corn iuid */2 cup cKc«a<. Fill pippert; put Into »hallow baking, dish holding about 4 cup*. Pour reit of lauee around pcpptrt. Top pcppera u-itli '/i cup che«*«. B*kt in moderatfly ilow ov*n (350) 20 min- or until p«pp<ri are juit tender. Serve hot Makes 4 lervinRt, Pet Mllk T Cream of Chicken Soup, Whole Kernel Corn, Lunch M«ot t Green Pepp«r», American Cheeie. Home Grown Tomatoes Large Ears White Co Mesh Bag RED POTATO Lbs. 5c •LEACHED CELERY

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