The Courier News from Blytheville, Arkansas on September 6, 1951 · Page 16
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The Courier News from Blytheville, Arkansas · Page 16

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Blytheville, Arkansas
Issue Date:
Thursday, September 6, 1951
Page:
Page 16
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THURSDAY, SEPTEMBER fl, 1951 BLYTHEVILLB (ARK.) COURIER NEWS Meats' Used As Source of Protein The term "variety meats'" covers the group of highly nutritious meats including liver, heart, tongue, Eidneys, ' sweetbreads," brains and Irlpe. 'These variety meats are an excellent source of protein needed to'build and repair the body and of the B vitamins to promote growth and maintain health. The richest ^ source of Iron, for blood building is liver. Homemakers can serve their family beef, veal, pork and lamb liver In a variety of ways. For Instance, according to meat expert Rcba Staggs.'liver may be cut in long, thin'strips, theri floured by shaking in a bag -containing seasoned flour. The strips are fried in deep hot fat (360 degrees-P-) until well browned, or about (ive minutes. Or liver may be browned •slightly, then ground and 'formed into loaves or patties. 'A guide-to buying liver is to plan on one pound for four servings. As for kidneys, lamb and veal may be broiled. Pork and beef are popularly used in stews or braised dishes. A beef kidney will serve from 4 to 6. veal kidney 3 to 4. pork 1 to 2, and lamb kidneys provide individual servings. In preparing heart, fill with stuffing, and slowly braise. Or slice the heart and braise the slices. A beef heart will serve approximately 8 to 10; a veal or pork heart, 2 to 3. A lamb heart will make one serving. Tongue may be purchased fresh, pickled, corned or smoked. All tongues should be cooked in water and some cured tongues may require soaking prior to cooking. Salt should be added in cooking .fresh tongue. A-beef, veal or pork tongue will make approximately 12 servings. Clever Serving of Meat Balls En Brochure Interests Family Devi.se clever servings to interest your fam[ly-these warm days. For Instance, "you might bring to the table a surprise platter of minute meat balLs enbrochette. They're a tempting touch for indoors as well as out-of-doors eating. Advise Reba Staggs, home.econ- omist, combine the meat mixture ahead of time (a favorite ground meat combination), then form It'in- to small' balls from -X to 1 Inch thick. Place the balls In your refrigerator and let them chill thor- *oughly. This way you'll find the ball* much easier to handle. When time comes to cook the brochette food, remove the balls from your refrigerator and thread on skewers (metal or wooden ones may be obtained from most meat dealers), in broiling, arrange the rack so that the balls are about 2 inches from the heat. When browned on the top side.- turn and finish cooking on the second side. Total broiler time will be about 20 minutes. Serve the balls en brochette on a large platter, perhaps in » circular spoke-form. Garnish with parsley, tomato wedges or other touches of color. Case and Casserole Both Eaten When Tomatoes Are Meat Stuffed Here's a main course serving where both the case and the casserole- are edible. It's the case of tomatoes stuffed with meat— novel individual servings for lunch or dinner. Corned beef hash (the canned variety cuts preparation time to n minimum) is a spe'cial 'favorite for Bluffing large firm tomatoes. According to home economist Sena StagBS. to prepare, scoop out the center of "tomatoes, and add the pulp to the corned beef hashi Place the stuffing, in the • tomato shells and arrange in a baking dish. Heat in a 350 P. oven for about 30 minutes. Another version of stuffed tomato serving calls for Canadian-style bacon. Fill hollowed tomatoes with baked beans. Place each tomato en a slice of Canadian-style bacon. Fill hollowed tomatoes with baked beans. Place each tomato on a slice of Canadian-style bacon arranged In a greased casserole. Cross half slices of bacon over the tomato and bake In a 400 F; oven fo"lj 20 to 30 minutes or until the bacon Is lightly browned and the tomatoes are ten- Proper Cooking Best Way to Save Expensive Meat Temperatures Too High Cook Away Taste, Food Value Ccok meat properly and you'll save meal. That's the advice of Reba Staggs, meat authority. Tills expert points out that too many homemakers are cooking away meat simply because they are using too high temperatures Extensive research has revealed' that a low temperature when cooking meat means not only inore meat to serve, but a Juicier, more tender serving, easier carving anti fewer and better drippings. Today's economical and simple •casting method Is this: place the meat fat side up on a rack in an • open roasting pan. Do not add wa-l ter and do not cover. Beef, veal, cur- ! ed perk and lamb are roasted at 3CO degrees P.; fresh pork at 350 degrees F. In all other meat cookery methods as well, a low temperature is recommended. In broiling, the meat is placed on the broiler rack and adjusted so that the meat surface Is 2 to 3 inches from the heat. When meat is cooked by moist heat —by braising or ccoking in liquid— the liquid should simmer, never boil. JAPAN: Rebirth of a Notion THIRTEEN Emperor Hirohito in a rice paddy? Until Jan. nary, 1946, the Japanese would hove been leu surprised to wake up and find Ml. Hiroshima on theGinza, Tokyo's main street. But in that month, the incredulous Japanese heard their Emperor publicly label as false the conccn tion that he was o divine descendant of the Sun Goddeis Amotcrasu, Illustrated by Ralph Lano The humanizotion of Hifohito sym? bolizes Democracy's impact on Japan's i ancient way of life. Today the unsmiling Emperor, at ! whom no subject ' ! would dare to looV whife bowing in { blind obedience, at' fend* baseball ! games and often, ; j during tours of the nation, stops to 1 char with other human beings. The Constitution rHat transferred the fmper- or's power to the people, swept every man i« Japan off the traditional pedestal of the "Family System" by granting women equal rights. In th« first fre« election, 13,500,000 women moreKed to th« polls to elect 39 of their sex to the House of Representative*. The enlightenment of women" now ranks second on4y to food as 3 topic in the average home. The kimono is lot- ing ground to western dress. And new* ly-emaxi pated women have token over responsible jobs in a business world that was once for "men only," But tw ceremonies and flower arranging still goon cts Japanese women seek to find tKeir beorings in a land of "something old and something Menu Monotony Avoided With New Meat Weekly Canned Casserole Good For 'Quickie' Meals Here's an extra-quick casserole— the meat coming from your "canned" shelf. Place a layer of sweet- potato (boiled, peeled and halved lengthwise) in the bottom of a greased baking dish. Cover with applesauce, then a layer of sliced luncheon loaf. Repeat the layers and bake in a 350 F. oven for 20 minutes.. Read Courier New§ Classified Ads der. Green peppers, onions and pota'- toes present other cases equally as satisfying for stuffing. Corned beef hash or other ground meat mixtures are grand for stuffing these vegetables the same as tomatoes. Are your menus sultering from monotony? 1( so, then a positive solution is to inject new ideas into them. Since meat is the food around whciii you plan meals, here's the place to begin. For instance, you can start a campaign of introducing one new cut of meat to your [family every week. It's fun to do and often quite a- thrifty move also, says meat expert Reba Staggs. One cut of beef new to your family may be a boned and rolled rump pot-roast. For a second week with beef, turn to shank cross outs. Thcic provide perfect individual pot-roasts. A beef heart, stuffed and braised, may be another choice. Veal cuts of the week may be veal riblets, veal kidney chops and city chicken. The first named, veal rib- lets, presents an unexpected choice lor a stew. .To prepare the riblets, your meat dealer re'moves the bieast bone and cuts dosvn between the ribs with the riblets. cooked by braising, resulting. Braised veal kidney chops are a popular choice which you may have overlooked. The loin chops are cut to contain a cross section of kidney, city chmekcO?z.. shr of kidney. City chicken made of boneless cubes of veal fastened together on a wooden or meUil skewer, presents still another tempting braised serving. Among the selections of pork may the shoulder roast or ami and Wade chops cut from the shoulder. They are often sold at less per pound than the popular loin chops. In lamb the breast may be stuffed with sausage and roasted tor a tasty serving. Lamb shoulder chops are excellent on the menu and are frequently lower in price than loin chops. Pork Sausage Patties Mixed with Pineapple Makes Breakfast Treat Serve fresh pork sausage patties and pineapple for a breakfast or luncheon treat. Place the sausage [rattles in a frying-pan with two tablespoons of water, cover and steam for 8 minutes, remove the cover and brouw. Pour off all brtt two tablespoons of drippings. To [he drippings left in the pan add 2 tablespoons of flour and brown. To -this add l',i cups of crushed pineapple in liquid. Stir until the pineapple Is heated, then serve on toast tip with sausage patties. Tomatoes may be packed raw or hot before they're processed In a waterbath canner. Home canners will find that the raw-packed tomatoes hold their color and shape better than the hot-packed but both methods produce good flavor Send Your Clothes To Us... BIYTHEVIILE STEAM LAUNDRY & CLEANERS PHONE 4418 COFFEE • ib.75c 2 to 3 Lb. Average BACON --ib.19c Great Northern GRAPE JAM-5 for $1 BEANS - - 5Lbs.53< "' Fresh Meaty • Pel Milk 3 tall cans 39c PORK RIBS - Lb.34c ENDS& PIECES Blue.Plate-^12 Oz. Glasses BETTY CROCKER DEVIL'S FOOD CAKE MIX---2 - 65c FREE! BUY ONE AND YOU GET ONE FREE! SYRUP - - >24c Stoley's Sweetrose Honey Flavor TOBACCO PRINCE ALBERT - 2 - 23c Meat for a Treat BOLOGNA - - Lb.34c Hb.ParkayOleoat34c Sunkist R e d Tokay ORANGES - doz. 24< GRAPES - 2 Lbs. 29< MAYS' IGA Super Market- Plenty of Parking Space 421 S. 21st Remember, It Pays i To Shop With Mays' Arrival Time for Pot Roasts Pot-rousts are popular any time, wt with the coming of fall, they're designed to take an even more Important position In menus. With Ihis start ot a new season It's a pcr/ect lime to bring out some variations of the old stand-bys. The pot-roast Is cooked in the same manner, only the accompaniments are different, The recommended method, according to Rcba Stnegs, meat expert, is as follows: Brown the meat slowly (dredge with seasoned flour first for a richer exterior), add K to H cup of liquid, cover closely and cook slowly until the meat is tender. A dependable time table will give the approximate cooking time. For accompaniment, onions may be cooked with the meal, then near the end of cooking, sliced carrots and sliced celery added. This may be served with cook'ed frozen peas. Or chopped celery, lima beam, or whole kernel corn may be cooked and served with the meat. Fruits too, such as apples, dried aprlcoti and prunes, may be cooked right along with a pot-roast. When it rains it pours NO OTHER DRINK PICKS YOU UP LIKE REMEMBER THESE SAFETY RULES... Ir'ipartof the fun of going] to ichool—meeting youf friends for a frosty-cold;' iparkting Dr. Pepper! Make ii a daily rule to enjoy "A Lifl for Lifi'l with delicious Dr. Peppef • - and don't forget to make safety • !iaily rul«i too. Se« the safety rhyme! printed in this ad. They'll remind you chat whenyuu ptay, play jafel j NOW AT MANY STORES ! J THIS HANOr BOOK MARK I WITH SAFETY JINGLES! L-3#-

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