The Courier News from Blytheville, Arkansas on May 18, 1934 · Page 2
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The Courier News from Blytheville, Arkansas · Page 2

Blytheville, Arkansas
Issue Date:
Friday, May 18, 1934
Page 2
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FRTDAY, MAY 18, 1934 •LTTH7TLL1, OlTT COUKEB KIWI MODERN HOME NEW Conducted lor thii newspsper ID the interest of Its women widen by reco^nluiS tuttwrtUM on ill phMei of home maUof, Florence Brobeclt, Editor Mri. Gcorgt Thurn, Assodit* Editor Make Jelly Knots for Today's Tea Party ;-; ?-W!.. .'^S^ ' • • - ' l^OM : -^r^-tft Mrs. George Thurn Gives Recipes Often Requested at Cooking School Dear Friends in Blythcvillc: As you know, there Isn't room each wrek to answer all of the questions which poured Into me at the Cooking School; but from time to lime, those questions which were uskeil most often which seemed to bother the greatest number of housekeepers, do find their way into my columns. For instance, that old, popular request: "Please tell us how to mafte Chop Sucy." That one comes up every day, and from younp; housekeepers as well as the more experienced. I am giving 'you a recipe here which, according to tourist cook books from China, Is Chop Sucy. Tho Chop Suey we know in this country is not known in China; it is a dish for tourists, and for American- Chinese restaurants. But good just the same. Chop Suej One nnd one half pounds pork, chicken, beef or lamb; one large onion; one stalk celery, twelve good sired mushrooms; two cups bamboo shoots (any large grocer lias these canned); one and one half tensnoons sugar: wo and cue half tnblcspoons soy (ask at any large grocer or if there is a Chinese or Japanese grocer in Tour town, it can be had there); one tablespoon tarragon vinegar; onn cup fine olive or sesame oil. Cut meat Into strips, very thin ones with the scissors; put one half cup of oil in a pan, heat and add the meat. Stir for a minute, then add the vinegar, soy, and sugar and cook five minutes. Chop the other ingredients, nnd place in another pan which contains half a cup of hot oil. Cook until thoroughly heated, and then add the mral. Cook until it boils hard. Combine mixtures, pile on Chinese dishes, and serve. Chinese Rice Chop Suey should be served with rice, and to cook rice the | .Chinese way Is to WRSh It clean, add water, enough to cover one inch above the rice. Let it come to boiling, then turn the heat low, and let the rice simmer until it Ir, cooked dry. Do not remove the lid during the cookine. until end, to see if it is dry. When the water is absorbed, each grain of riee stands apart from the others. Chow Me In While Tm at It T might as well FACTO TORE* Something different for tea! Or for the children's between-menls snacks—ttrere are every i cookery problems of the average household. Why not make these appetizing fried knots, so flavorful nml so capable of variation, depending on the kind of jelly used in them. ; The recipe calls for deep fat to fry them in, also these ingredients; four tablespoons of shortening: two cups sifted flour; two teaspoons baking powa;r; one-half teaspoon salf.'two-tliirds cup milk; sugar and cinnamon for sprinkling; jelly for filling. Silt the flour once, measure, add the baking powder and salt and sift again. Blend In the shortening with two spatulas or a pastry blender; add milk all at once and stir carefully until all the flour is dampened. Then stir vigorously until the mixture forms a soil dough und follows the spoon around the bowl. Turn out immediately on slightly floured board and knead not more than thirty seconds. Roll out to one fourth inch thickness and cut in strips six Inches long and one-half inch wide. Tie in loose knots. Fry in deep, hot fat (375 by your frying thermometer) .turning frequemly until golden brown. Drain on thick layers of paper toweling. Place In each knot a teaspoon of Jelly, sprinkle with sugar and cinnamon. Makes about twenty knots.. 1! different colored jellies are used, the plate ot finished knots is doubly interesting. Some housekeepers sprinkle the jelly with finely grated cocoanut. HUE ME you the Chow Mein recipe for many housekeepers. give too. especially those who serve midnight suppers, like (o give an Oriental party once tn a while. This recipe calls for one pound noodles Craw); one fourth pound mushrooms; one fourth pound bamboo shoot.s; one fourth pound water chestnuts; one eighth cup thinlv sliced conked chicken: one eighth cup thinly sliced cooked ham; two fried eggs; one half cup roasted chestnuts. The _ shoots and cheslnuts are obtainable canned at most large grocery stores. Droo the raw noodles into a pot of boiling water; add a little salt and boil rapidly for five minutes. Drain and let cold water from the faucet run over this. Dry In a warm oven until thoroughly dry. Drop into deep hot fat as you would doughnuts. Take out quickly and drain on thick layers of pnner ton-cling. Saute the mushrooms in a little melted butter, cook the bamboo shools at the same time, and the water chestnuts until all are ! tender. Season with salt, pepper, n\ bean sauce and n little ground ,' ?inger. Remove these from the pan and re-heat the noodles in the 1 same pan. using the fat in which the vegetables cooked. On a hot platter make a layer of the noodles, a layer of the vegetables and a layer of the chicken and ham. Beat the two eggs nnd frv in the same frying pan in the left over butter. Slice the" hard cooked eggs fine, and spread on the chicken and ham. Sprinkle with chopped almonds, nnd a little parsley. Beef Goulash So many Inquiries come in for a good goulash, that I am giving another recipe for it here: Three tablespoons shortening; two onions; one half cup beef slock or bouillon; three table- s|xx>ns chili sauce; two tablespoons tomato catsup; one half teaspoon Worcestershire sauce; onr fourth teaspoon paprika; one nnd one half cups cooked beef; salt and pepper to taste. Melt the shortening in n frying pan. slice the onions very thin into It nnd fry until brown. Pour Into a double boiler, nrld the stock, chill sauce, catsup and Worcestershire .sauce and seasoning. Simmer for ten-minutes, then add the beef cut into cubes. Simmer for five minutes longer. Serve. —MRS. GEORGE THURN. Shadj-roe croquettes are graat luncheon favorites with many smart hostesses and since the season for this delicacy Is so short," it pays to serve It once at least, during the Spring. Shad Roe Croquetices One pair shad roe, washed, and aoiled a few minutes; one cup of thick hot, white sauce; two egg yolks beaten; one tablespoon of lemon Juice; one tablespoon minced parsley; a little cayenne; beaten egg and crumbs for dipping. Mash the par-boiled roe being careful to simply break the form, hut not to mash the eggs. Add other ingredients nnd mix well Shape into small croquettes. Lower in frying basket into deep hot fat. solved; add the sugar and until the mixture thickens; stir add the whipped cream; mix well; then add the berries and pour into the freezing pans of the automatic refrigerator. Freeze without stirring. Pile into tall parfait glasses when firm, and lop each glass with a berry. This salad dressing is simple.but has a piquancy -which the plain French dressing lacks. It is particularly good this time ot year on mixed green salads. One tablespoon vinegar; one tfialf teaspoon mustard; one tea-; spoon Worcestershire sauce; one fourth cup olive oil; one teaspoon paprika; one fourth cup whipped and seasoning. Then beat in the raw egg yolXs. Add oil nnd vinegar, nib through a very fine sieve. It should be smooth and creamy and verv co!d. About eighteen email croquettes cream; or t»ur cream, very thick: should be available with a good pepper and salt to taste. Mix as sized pair of rces. j you would French dressing, shaking all well together, then adding U:e cream. Spicy Salad Dressing One teaspoon salt; one half teaspoon pepper; one half teaspoon mustard; two tablespoons vinegar; on* fourth cup olive oil; one tablespoon horseradish; two chives. Mix well, chill thoroughly, serve on mixed greens or lettuce. Navy SlUd Dressing One hard boiled egg; three tablespoons olive oil; three table- Famous Blind Institution Is Training Teachers WATERTOWN, Mass. (UP) -i Perkins Institution for the Blind, where 100 years ago Laura Bridgman was the first deaf-blind person ever educated. Is carrying o;r. a • program to train teachers for the education of such unfortunates. Under the new plan, exchange teachers will be received from schools' having deaf-blind children In their charge. Such visiting teachers will have an opportunity to observe how the early stages of speech instruction nre carried out, and how the general work of -the institution is organ- ised for children of' various asc groups. Pally Shtlls In place of serving the creamed hard cooked eggs in ramekins, rich pastry .shells may be made. To make this pastry use one and one half cups flour; one halt to three fourths teaspoon of salt: two teaspoons baking powder; one half cup shortening; five tablespoons extra of shortening; three to four tablespoons of co!d water. Blend the half cup ol shortening a-ith the flour which has been mixed with the salt and baking powder. Quickly spoons vinegar; three tablespoons add water, handle quickly and i tomato catsup; one teaspoon wor- lightly. while mixing. Roll out on: cestershire sauce; pepper and salt the lightly floured board: place to taste. labs of shortening on half of the Mash up the egg with a fork. Add pastry, fold over; roll quickly and the other ingredients. Stir well, "ighlly together: repeat twice us-1 chill thoroughly, and serve with ing all of the shortening, for the more shortening used, the flakier :he crust. Bake in a very hot oven, 500 degrees, till delicately golden. any plain salad. Open Salad Dressing Yolks of three hard cooked eggs; one teaspoon, chopped chives; one flavor and salt; yolks of two raw eggs; in any hree tablespoons olive oil; one tablespoon Tarragon vinegar. Nfash the hard cooked egg yolks and the chives together to a imoolh paste. Stir In the mustard Use buttermilk In place of water | lourth teaspoon mustard; pepper for another interesting and variation of this pastry, and case have all ingredients and tools as cold as possible, handle quickly, have patty pans nibbed with shortening and the oven hot. Pop them at once into the oven, and If possible make them just before serving. Strawberry Mo«sse One quart strawberries, washed, mashed and mixed with lour tablespoons of sugar. Let stand in the refrigerator [or at least an hour. One tablespoon granulated gelatine; one fourth cup water; one cup sugar; one quart cream, whipped; the crushed fruit. Put the gelatine in the mixing bowl with the water and leave thirty minutes; set the bowl In hot water until the gelatine (s dis- WOMAN'S WEAKNESS Mr» J. W. Jontsof 1100 No. Shernun SI. Okmul- gtc, OkU., siys: "I really felt thai I Biitil live up. Hut four btflka of Dr. Tierce'* ravotile rrescrijv lion relieved all I'lin and suffering and 1 luve en- Joyed jpkndij heillh since. I rtcomir-end this mejicint lo my womin s-jfferir.t from lemlntr* No Large Pores with New Powder If you have large pores use a fnce powder that will not clog them. A new French process called MELLO-GLO makes the skin look young, stays on longer, furnishes a youthful bloom, does not irritate the skin or make It look pasty or Raky. Spreads smoothly. Try this new wonderful Face Powder MELLO-GLO. 50c and $1. Factory Authorized FRIGIDAIRE SERVICE Genuine Frigldalre Parts Factory Trained Mechanics Reasonable Charges Day «7 -Phont- Night 414 { Everett B. Gee | Sales Co. j 417 M»ln St., Rljthfvillr | SWHIiPUREFLOUR Soot/ . ^ A HIGH QUALITY ALL PURPOSE FLOUR At Good Grocers Everywhere THE CRAFTON CO. DISTRIBUTORS BLVTHKVII.LK. AKtv. PIG6LY WI6GLY KROGER STORE Prices for Friday and Saturday Granulated Sugar Bag-O-Sweet 10-lb. Paper Bag Lemons Stiitr. Juicy Snnkisl Medium Si/.e Dn/cn Pineapple I'rt'sh l.iirtli 1 •Si/i- Plums Large 2.) can Crackers We sen Box Potatoes Strawberries 5 & 7jc Peaches Cilti S(;ind;ir<) Quality No. 2 (.'.-in 2forl5c BANANAS '"""."•Vi.s.lf CANTA Mn:i> " ;s j a i2" : ONIONS Y Yullow or Wit i I'liiliOCC. J i:il'i. H:trlKira Am), (i Cans GOLD DUST '*'-K CHIPSO .lcwe.1. I.I). - - - \'.}<: we!, ,'! - S.'ic Fruni-h, Lb. 23c MUSTARD Kmliiissy (jiiMil ,l;irs Jar lOc '}. Pkus. It) GREEN BEANS T T.r f CELERY WHI CARROTS | - rm ".a[- 5 r M A VONNA1SI-: HI-HHIHM'S <1<)C ITInl 1 , N-itt j;n- Klc; Ili-n/. LO MACARONI, SI'ACHKTTI 11C in- NOODI.KS. C. C. 2 Tin- il IIACU Cornell liecf. Ar- OftC- rned liccf. Ar- OQC niimr's. '}. Cnns u3 POTATOES' NBW 'S 4 l APPLES Wi ""Tu,J5 L I'KIOiNCII imiCHSINO, 191 Hcliniiin's. S-O/. ,I;ir 10 COCOA '"- sr;L IT STARCH A ,nt V17' SaladOressing 25c Coffee Coiintrv (Mtib'Cint Kach Cii'ani 1M-J.I). Sack Kiti-h P&GSoap SiMAl,!, Sl/K. 1(1 »!irs - - - - I.AWJK SIXK, 7 U;irs ----- W .25 i; Ginger Ale l,;ilonl;i Club l.ili'K'c IJiillie Each Iflc Sflda Water Knd;y Itiver Orange, I.eimin, l.inu', Uimt Hcor Lge. Rot. He ICED TKA ^ir; 1 .. 25 (: FLOUR Silv ".rSl 8f BREAD "' Wh a.r W Sti!:mil>o:il ID Ihs .|<>r: T) His MILK C. C. 1 :t Till in- '• Knvill 1 MOTOR OIL 2 FRESH BREAD Ur 1(F Devil's l-\io:l. K:i TOMATOES Nn - VS RRAN "' AK !to/',L. If TISSUE """ru 25'' 6KAPE yKl " T Nc."r?^ RYE BREAD c . -PEARS C. C. lIiMisclA'C :! fcr lV> Steaks is. c. n-i-r !!<•-! (Jiiiililv Kniiii'l or I.din ['mind PorkChops :T:NTKK. 171: I'niinil - - - - 1< CKNTICI- I'll nnd KXDS. ICC I'mmil - - - - JLtl Salt Meat Roll Butter Bacon rii ll:nvU Sliml Pound Hams Cured Half or \ I'omul F:mc-y Kull 'nnml Cheese Spare Bibs Roast HIICK Itlli. (itinil - - - - UKISKKT. Cininil - - - Bologna Sliced I'niiml Pure Lard Sir-->koil Full Dressed t'niiiul

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