The Courier News from Blytheville, Arkansas on September 6, 1951 · Page 17
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The Courier News from Blytheville, Arkansas · Page 17

Blytheville, Arkansas
Issue Date:
Thursday, September 6, 1951
Page 17
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PAGE FOURTEEN BLYTHEVIU,E (ARK.) COURIER NEWS THURSDAY, SEPTEMBER 8, 1951 Penny for Penny, Milk Is Still One OfBestFoodBuys High in Protein, It Can Be Used in Place of Meat Penny for penny, milk Is still one of our best food buys. another American dairy farm product. Is also important in the budget menu. High In protein, it can be used in place of meat. With both mElk and cheese there is no problem of waste. Cheese Soup Belvedere (Serves 6) One cup finely chopped onion, 2 • tablespoons butler, 2 tablespoons flour, 3 cups milk, H teaspoon Worcestershire sauce, I cup grated American cheese (chcddar), stilt, pepper, paprika to season. Saute onions in butter until tender but not brown. Arid Hour and blend thoroughly. Stir in 2!£ cups of milk. Cook over slow heat, stirring constantly until thickened. Remove from heat and add Worcestershire sauce. Combine cheese and remainder of milk In top of double boiler and heat until cheese is melted, stirring until smooth. Add to first mixture; sen KOI i and serve hot In bowls with a sprinkling' ol pap. rika, Cheese and Eggplant Casserole (Seves G) One medium-sized eggplant, 2 cups fine, soft bread crumbs, 2 cuas canned tomatoes, salt, and pepper to season, 1 teaspoon Worcestershire sauce, 3 tablespoons butter, H cup minced onions, 1 slice garlic, 'i pound Cheddar cheese, thinly sliced, V4 cup fine, dry bread crumbs for topping, Stice eggplant, peel and-cut into H-lnch cubes. Cook for 5 minutes in boiling, salt«d water; drain and place In 2-quart baking dish. Mix soft bread crumbs with tomatoes. seasonin g s and Worcestershire sauce. Hent- butter t add onions nnd garlic and simmer for 5 minutes. Combine with tomato mixture. Place one-half of cheese slices over eggplant. Top with toma*o mixture. Cover with remaining cheese. Sprinkle with dry bread crumbs Rnd dot with butter. Bnfcc In moderate oven (350 degrees F.) for 45 minutes, or until well-browned. Serve hot. Chops Breaded, Chilled Hold Crumbs Better Here's a tip on breading pork chops. Bread the chops several hours before cooking time, then .store in your refrigerator. Chilled, you'll find the : chops hold the crumbs securely. Single Recipe Gives Varied Cookies UCU CONSERVES an* Jam» arc made from pvrple pluim. Peaches, Plums Make Delicious Conserves Cookies are the homemaker's friend, They're handy for a dinner I dessert, for a lunch box find and ! for snack time as well. So the cooky Jar will reveal a va- WholesaleFood Costs Hit Low index Drops To '51 Bottom NEW YORK, Sept. 6. <AP) — /holesale food prices this week roppcd to a new 1951 low. accord- g to the Dun & Bradstreet Food ndex. The Index fell from J6.89 last week i $6.82 in the sharpest week-to- cek decline since early July. The idcx still was 2.6 per cent above le year-ago level of $6,65, however. The index represents the total cost - wholesale ol one pound each of foods in genera] use. This week 's at the lowest level since the 1.80 of last Dffi. 19. The 1951 high date was T^l on Feb. 20. ' We're heading away from summer now and beginning to think of cooler days and bigger meals. So let's buy some of those purple plums and luscious peaches and make a shelf full of conserves for the winter season. I'l um-Orange Conserve {.Makes about 11 six-ounce glasses) Four and one-half cups prepared fruit, '.A cup seedless raisins, 7 cups sugar, l box powdered pectin, 2 cup coarsely chopped walnut meats. To prepare fruit: Chop 1 orange fine; add 2 cups water. Simmer, covered 20 minutes. Pit and halve 2 pounds fully ripe plums. Chop fine. Add orange, Measure 4',-i cups into Inrge snuccpnn. Add raisins. To ma ke conserve: Measure sugar; set aside, place saucepan of fruit over high heat. Add powdered pectin; .stir until mixture comes tb a hard boil. At once stir in sugar. Bring to full roiling boil; boil hard l minute stirring constantly. Remove from' heat. Add nuts, skim and ladle quickly. Paraffin. Peach .lam (Make* about tl six-ounce *J asses) Four cups prepared fruit, ',1 cup lemon Juice. 7W cups sugar, 1 bottle fruit pectin. To prepare the fruit: Peel and pit about 3 pounds soft ripe peaches. Grind. Measure 4 cups into a very large saucepan. Squeeze the Juice from 2 medium-sized lemons. Measure \\ cup Juice into saucepan with peaches. To make jam: Add sugar to fruit in saucepan and ml^ well. Place over high heat, brine: to a full roiling boil and boil hard l minute, stirring constantly. Remove from heat and at once stir in bottle fruit pectin, Then stir nnd skim by turns 5 minutes to cool slightly. to prevent floating fruit. Ladle ickly into glasses. Paraffin at once. Spiced peach Jam: Add J .v to 1 teaspoon each cinnamon, cloves, nnd nlhplce or nny desired combination of splce.s, to peaches before cooking. Proceed as directed. Barbecue Sauce Added To Miniature Meat Balls for Easy Meal Your favorite barbecue paucc joins with miniature meat balls for an finsy serving. Form ground beef, seasoned with onion, into small halls, then brown thoroughly. To the frying pan add barbecue sauce, cover and cook for 45 minutes. Cold sliced tongue makes a de- liclou.s mam dish when served with a casserole of scalloped potatoes Add a salad of cooked green peas, tiny crescents of raw celery, ro- mamc, and, mayonnaise to the menu. A SUBSTITUTE FOR MEAT MACARONI -SPAGHETTI PURt EGO NOODLES BUY MOREif SPEND LESS DUZ or TIDE PUREX - - - - 2 quarts 25* SPARE HOT RIBS - ib.35cTamaiescan25c Fisher's CHEESE Krispy Spread 2 fa 75c Crackers t. 25c Neck Bones lb.15' SPRY - -.- - - 3lb.tin89< CRYSTAL WEDDING MAYFIELD OATS-pkg15cCORH-2for25c Bush's No. 2 Size JACK SPRAT ORANGE Hominy 25c Juice 46 oz 19c LETTUCE 2<or19 c BANANAS LB. 11 C EBERDT'S GATEWAY STORE 2101 ROSE ST. PRICES GOOD FRIDAY & SATURDAY! ilety of sweet treats without effort on the part of the homemaker, Reba Stages, home economist, makes this suggestion: Make up plain drop cooky dough, then divide into several parts for the addition of lemon rind, chopped pecans or walnuts, shredded coconut, chocolate chips, chopped dates or ratsins. Cookies come in many different forms, in addition to drop cookies, there are rolled, bar, filled, pressed and refrigerator cookies. When made with lard, each type cooky has a tender crunchincss that everyone enjoys. In addition to its high shortening power, Sard has the advantage of being an economical fat to buy. Flavorful Twist Is Beef Cubes in Sauce Here's a flavorful twist for beef cubes—in a restful sour cream sauce. Simply brown the cubes, season, then acid *,? cup each of sour cream and water. Cover the utensil tightly and cook slowly for about 2 hours or until the cubes are tender. EDSON (Continued from Page g) sen, Department of Justice has found UselE al a disadvantage 'because It could not get a fix on their net worth, so now comes the Senate Crime Committee with a proposal that every tax return showing income ol over $250.000 a year must, attach a statement of net worth. This Is expected to give a double check on tax enforcement and criminal income. In still another field, the Crime Committee seeks to clarify the law nn the granting of immunity to witne.sse.s who testify for the state, This is a complicated and technical legal subject. Witnesses may now refuse U> testify against criminals on the grounds that they themselves might be incriminated. In 1900, a law was put on the book granting immunity for witnesses testifying before Congress or its committees. In a Supreme Court test, however, Ihis law was upset. In spite of it, some 25 Federal regulatory agencies now have this authority to grant Immunity to witnesses for^ their testimony. The Courts and Department of Justice have never nad much power. The' Crime Committee therefore now pro]x>ses to give immunity to any witness forced to testify, if he pleads violation of privilege. In a companion bill introduced by Sen. Pat McCarran of Nevada, chairman of the Judiciary committee, this .same Immunity would granted to Congressional NEXT: rtuftlnr loophokl liquor, narcotic* tnd other law The time that different blrdl b«- gin chirping or crowing In thi morning varies from species to »p«- cies. Apparently all begin when day. light reaches a certain Intensity. HIS fIRST REQUEST WAS HjPOWER CHIU 7AMALES Defend on these To ^iVe you the most for your money! - - Lb.39£ -•- -Ik 59* Armour's Crescent BACON - - - - •resh Ground BEEF - - -•- : resh PORK LIVER - - - Lb.39? Grade A CHUCK ROAST - Lb.69< By the Stick BOLOGNA SAUSAGE - Lb.3?/ FRESH LARGE FRANKS - • • Lb.49l KRAFT'S MUSTARD 2 Jars 13* %, 3§> FOR BAKING CRISCO - - - 3lb.can89c LUX, CAMAY, PALMOLIVE TOILET SOAP--3bars23c DUZ, TIDE, OXYDOL, SUPER SUDS Wash. Powders-ige. box 29c FIRM FRESH PURE URD-50 ib can 10.99 THE PAUSE THAT REFRESHES COCA-COLA - - - - case BLUE BONNET Liberty Cash Grocery's RECIPE OF THE WEEK Braised Short Ribs with Vegetables Rrttadrntti Septtmbfr K t 1951 '•* trJipoon p<pp*F */f cup Prl MilV Cut into pieces; roll in mixture of flour, p.iprilia, pepper and i tens p. *.i!t. Brown on all sides in Ho; short- eninp. Drain off FAI; then put 2. (.iblcsp. f.ic b«ick in pan. Push mc.-u to side of pnn; *dd onion And cool; slowly 5 mfn. Add water. Cover ,-\nd cook over low hear. 1'/j hours. Add pared carnXs and potatoes. Cover: cook OY*T low heat 25 min., or uniif vrpoi*H!es ar* tender. Put tind vcgctflhlcj on w»rm pfattcr. Stir milk. ho.inA snd 1 A tt*$p. s.ttt into pan. Cook over low Kent until itcAmsnc h«. hut do not botL S*rvfr with mrat «nd vcRctAhlr*. Male** 4 s*r\'ingi. Vov W ill <Vr*vf t Pet Milk, fthort Rib« mt Beef, Gre*n Bean*, Carrots, Potatoes, Shortening. PARKYY OLEO - - ib 33c EVAPORATED PET MILK--3 tall cans 37C ALL BRANDS BABY FOODS--3cans22c YUMMY VIENNA SAUSAGE-can 15c Snow Crop ORANGE JUICE f or A L Miss Liberty COFFEE L, 790 ICEBERG Lettuce ea.10c No. 1 Red Washed—10 Lbs. Potatoes 39c BLEACHED Celery ealOc Large Fresh—2 Bunches Carrots-23c RED— 100 Lb. Bog Potatoes 2" GREEN CabbageibSc

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